BIG THEINTERVIEW CHRISTOPHER HAMMETT WITH

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.

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.

So, can we go back to how it all started. How did you first become a Chef?

I first started cooking for my friends when I was very young and it soon became a passion so, at 21, I decided to leave everything, including the family clothing business, and move to London to learn how to be a chef. I took a diploma course with Cordon Bleu, before starting my first job with the Galvin Brothers. One year later I moved to Harrods and worked at The George, a fine dining restaurant on the rooftop. After some time, I was recommended to Chef Pascal Aussignac, a Michelin star chef who ran a small french restaurant, Club Gascon. There I experienced a very experimental kitchen with some scientific techniques. I took a break for a while, preparing lunches for a shop and learning baking and how to make wedding cakes, before moving on to The Duke of Cambridge where I became Head Chef. This was an organic restaurant certified by the soil association based on sustainability. It was a challenge finding products in winter and, I learnt a lot about food preservation.

The whole London experience was much harder than I had expected, and I had to work very long hours under great pressure. If you didn’t meet the high standards expected you were out, but in the end it paid off and I learnt from some of the best. After 4 or 5 years, my girlfriend had finished University and we decided to move back to Malta to start a family.

Tell me about your move back to

Malta

I arrived back in Malta at the age of 26 with the idea to have a summer off and relive my childhood holidays. However, as soon as we arrived, I went straight to see the owner of Villa Brasserie, a big restaurant in Malta. He had been calling me as he needed a chef. He was desperate for me to go and work for him and so I had only 3 days of holiday before starting work…. and I was there for 9 years, eventually buying the business! We had an a la carte menu and hosted weddings and parties and built an excellent reputation.

And what about your plan to start a family?

Yes, that all went to plan, and now I have four sons between the ages of 4 and 10 years old, Jack, Alan, Dean and Hugh. One of my cardinal rules is to dedicate quality time to them. They have all inherited my love of football and I make it a point to watch matches with them. Like me, they are all Manchester United supporters, but I gave them no choice in this matter!

What does the future hold?

We are already exploring the idea of opening a second Hammett restaurant in Menorca in Ciutadella. I am also involved in a new project with a catering company where I have recently been appointed CEO so there are many new challenges and always new things to learn. I am passionate about my work and like to enrich myself with new experiences. Every year I say I will try to ease the pressure in my life, but I never manage to do it.

Contact: Hammett’s Mestizo Menorca, Moll de Llevant, 274, 07701 Maó. Tel 971 67 56 65