ISLAND NEWS
THE
12
JULY 2023
BIG
INTERVIEW WITH
CHRISTOPHER HAMMETT
This month we talk to Chris Hammett, the restaurateur behind Hammett’s Mestizo Menorca. This is a new restaurant in the Port of Mahon located in the prominent harbourside location vacated by Way. The restaurant describes itself as a vibrant, Latin-american inspired, fusion social dining and drinking experience. It is the second restaurant opened under the name of Hammett’s Mestizo and becomes the fifth catering establishment in the Hammett’s Collection. This is the first of their restaurants to be located outside Malta.
Hammett’s Collection forms part of the Von der Heyden Group, headquartered in Malta. Chairman and Founder, Sven von der Heyden is well known in Menorca, where he set up a yachting business and created the hospitality brand Cugó Gran. Executive Chef Jorge Lugo and Director, Chris Hammett
I asked Chris how he first got together with Sven I first met Sven in 2016 when I was running events at Villa Brasserie Restaurant in Malta, and we hosted the Von der Heyden staff party. A year later we met again when I was opening Hammett’s Gastrobar and Sven had just acquired an iconic building on the Grand Harbour in Malta, where he opened Cugó Gran Macina. We decided to work in partnership, and over the next few years we launched the restaurants of the Hammett’s Collection as well as the restaurant at the Macina. In 2020, we opened Hammett’s Mestizo, and in 2022 we launched ‘Hammett’s Monastik’, which is based on sustainability. When the Way restaurant building became available it was an opportunity to bring our concept to Menorca. Although Sven no longer lives on the island, he still holds it close to his heart and he was proud to create new jobs and contribute to the ever-growing quality hospitality sector. What is the Concept behind your restaurants? All the time we are looking to create something different and invent something new rather than looking at what other people are doing. We have a lot of things in common across the different restaurants. We always want to create a relaxed atmosphere where you can have fun with family and friends. I wanted to overcome the problem of regretting you hadn’t ordered the dish chosen by your friend! In our restaurants we produce sharing plates. everything is designed to be shared at the table. All our dishes come in starter-size portions, designed to be shared between 2 to 3 people. You can choose 5 or 6 things from the menu, and they are brought to the table one after another with an explanation from the waiter. I basically designed the concept around how I like to eat, enjoying excellent food but without having to choose from a long menu. We have moved away from the idea of a starter, main course and dessert. What can diners expect in Menorca? The dishes are created using local ingredients prepared in ways that celebrate the diverse cuisines from the Caribbean, Mexico, Central and South America all the way down to Patagonia. The executive chef of Hammett’s Collection, Jorge Lugo, who happens to be Venezuelan, will be
taking over the kitchen of Hammett’s Mestizo Menorca for this season with his sous chef and brother. In Menorca, we have a selection of raw, fresh and cured dishes, and I can highly recommend the Cerviche Peruano, which is a local fish with lime, red onion, chili, coriander, cancha (maize) and sweet potato. For vegetarians we have an Ensalada Criolla with avocado, onions, tomato, palm heart, lime and quinoa. We have corn Esquites, with cheese and sour cream, and tacos with Menorquin lamb. From the BBQ we have Chuleton of Wagyu beef (ribeye) from Menorca, Entrecot Angus or Picanha (Beef Rump), all served with chimichurri and mash potato or fried cassava. For fish lovers we have mussels in lime and chilli, an Escabeche, or Marisco Saltado with calamari, prawns, panca chilli, onion, tomato, spring onion, coriander and potato. There is an extensive and interesting Drinks and Cocktail Menu We have developed a great range of cocktails inspired by the meso-south American drinking culture. Our Nina Dulce has Cuban aguardiente, fresh lime, dulce de leche, berries and ginger foam. Or try our Sierra Negra with tequilla, mezcal, fernet branca, berries tea syrup, fresh lime juice and aromatic smoke. We have some classic cocktails with a twist such as our Maracuya Caipirinha or our Mata Cochinos, which has homemade chili infused tequila, lime, ginger, banana and raspberry puree. Of course, we have some alcohol-free options which we call our Inocentes, and a wine list with South American options. Will you be open all year? The restaurant opened in mid-June after a light renovation of the three storey property. In winter 2023/24 further enhancements and embellishment works are planned which will mean the restaurant will have to close again for a while. It is a large building with great scope to develop a bar scene and hold special events. There is a wonderful view across the harbour to Isla del Rey and of course we are located next to the iconic Club Maritimo, with the bonus of a public elevator giving easy access to parking.
D O N ’ T M I S S A N E D I T I O N , S U B S C R I B E T O D AY ! V I S I T: R O Q U E TA M A G A Z I N E . N E T
