catering news issue 2

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Welcome to catering newsWe’re back, with catering news issue 2. Again, packed with some excellent material.

We received an enormous amount of feedback after our first issue, mainly e-mails encouraging us to “keep up the good work”, and telling us “it’s just what the industry needs”.

If you recall, in our first issue we had asked for people in the trade to forward material for publication relating to services on offer, improvements and additions to their respective establishments, and other information which it was felt might be both suitable and of interest to our readers.

Regrettably, contributions have been few and far between. We realize that this is the “busy season”, meaning most of you barely have time to catch up on your sleep. On the other hand, it doesn’t take long hours to jot down a few lines or dictate them to your long-suffering secretaries or assistants.

Which means we’re repeating our appeal. Do tell us about your new roof garden restaurant, your plans for a home delivery service, or the new chef at your restaurant who produces the most fantastic curries. We’d just love to hear about it. And so would everyone else.

Thank you.

featuresin this issue

Reproduction in whole or in part without written permission from the publisher is prohibited. All rights reserved. Dates, information and prices quoted are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor publisher accept responsibility for any material submitted, whether photographic or otherwise. While we have endeavoured to ensure that the firms and organisations mentioned are reputable, the editor can give no guarantee that they will fulfil their obligations under all circumstances. © 2008

odds and endsHave you just taken on a new chef whose name is a by-word in catering circles?

Are you planning regular exhibitions of works by local artists in your reception area or restaurant, with monthly rotation?

Have you just introduced, or are you planning to include some tasty items on your menu?

Has your restaurant/eatery just been re-decorated, or undergone an extensive face-lift?

Are you thinking of going for a Buffet-style lunch or dinner service on weekdays?

Whatever it is you’re planning, or have undertaken, we would love to hear from you. Just write or email us and we will make sure that the word gets around.

Just remember that catering news will reach a wide circulation. The people that will be reading it MATTER. Which means you just cannot afford to be left out.

Joe Fenech Soler

P05 Alfred Pisani Chairman & CEO Corinthia Group of Companies

P15 Joe Bonello Head of Administraton, Internships Co-ordinator, Institute of Tourism Studies

P21 Joe Vella Executive Chef, Hilton Malta

P34 Aaron Rizzo B.Sc (Hosp. Admin), AIWS, Dip. Hotel Mgmt. An Associate of the Institute of Wines & Spirits. Lecturer in Food & Beverage, Institute of Tourism Studies

P49 Jesmond Atkins Chef, lecturer in food preparation & production, Institute of Tourism Studies

Publisher Blues Limited Editor Joe Fenech SolerSales & Marketing DirectorVincent St. James Boyde

DesignBlues LimitedPhotographerDominic AquilinaAccountsDaniel SciclunaPrintersGutenberg Press

Blues Ltd. 104 Ground Floor Dingli Street Sliema MALTAtel 2133 5272/3 fax 2133 5271 email [email protected], 1, Strait Street, Valletta. tel 2122 3036

email [email protected] website www.trabuxu.comOpening Hours: Tuesday - Sunday 7pm till late

Specialises in platters and wines

Known to many as Malta’s �rst original wine bar, Trabuxu needs no introduction, having cultivated a great reputation over the years for its cosy atmosphere and excellent service amongst wine bu�s and culture revellers alike. Set in an underground cellar built over 350 years ago by the Knights of St John, o� the �rst few steps of Malta’s famous Strait Street in Valletta. Trabuxu boasts a selection of over 200 quality wines of di�erent vintages and world renowned chateaux, which can either be enjoyed on the premises or to take away.

Who IS Alfred Pisani?

As I look at it from today’s point of view, without giving any emphasis on age, I think I’m an extremely mature person. Looking back over my past, I see a tremendous change in the way one does things from when I was in my twenties to when one reaches my age. The most important factor in my life is that I never had any concerns with anything I wanted to do, and I say this with a very clear mind. I mean concern that things could go wrong. I suppose that the possibility was always there. But why dwell on that concern? You simply do your best.

If I sow a hundred seeds, ninety-five are going to take root. I don’t try to analyze which ones are going to grow. I just do it. If you do things positively, things will grow and will produce positive results.

I always had that total conviction, total dedication… I lived my days and nights thinking and working in the same direction. I dreamt about the same things, I mean I literally continued thinking about what I was doing, and with an unbending commitment which came above and beyond all other needs. Marriage… my personal life… I would skip breakfast, lunch… I would only take dinner. I remember my secretary saying “But I’m hungry!” and I’d reply “Why are you hungry? I’m not hungry!”

I would leave home at 6.30 in the morning. If it

was during the time I was building a hotel and I wanted the contractor to also be there early, for that reason, I had to be on site. No coffee, no food… But you’re young, you have lots of energy. Besides, I also felt responsible. One other thing I had, I was always angry! Unless everything was perfect and correct, I became angry.

Today I am more tolerant. I no longer insist on black or white, I see a lot of grey. You cannot work with a stick that doesn’t bend, because it will break. As you lose out on strength, you need flexibility. Then I needed a tremendous amount of strength for flexibility was not all that necessary. So when I look back, I see tremendous changes in one’s personality, which is no doubt similar to everybody else.

I have been and I will continue to be a very simple person. I don’t need to make any pretences. I have worked with others, I have worked for others… and ultimately, when I look back at my record sheet, I’m glad that to the best of my ability, I tried to fulfill my mission.

You have been involved in the tourism industry since the sixties. In your opinion, being involved as you are in so many hotels, both in Malta and abroad, could we have achieved more in the past years?

I think we have managed to achieve a lot. Let’s start from there. I mean, to be able to record that we have 1.2 million tourists a year, with an average

stay of ten days, is already a great achievement. Let me tell you one thing. 1.2 million, even if they only visit for one day, is three times the population of our islands. No other country in the world gets that amount of tourists, and the average in other countries is six to seven days in resort destinations. In cities it would be two to three days.

In Malta we have this great combination that it’s now not only sought after for leisure, and leisure today is bringing in new aspects of culture and related attractions, but it has also started to attract business clients as a result of the expansion of our various industries. Result? Not only do we get 1.2 million tourists, but we can count on an average stay of ten nights, which is something unheard of.

If one looks at this record, I don’t think there is space for much criticism. It’s a phenomenal achievement. Could we have done it better? I suppose if I’m taller, I could reach a bit higher. But I think it’s really good.

If you were to be appointed minister for tourism now, what would your plan be for the next five years?

My biggest emphasis, and it’s not something new, as all the ministers keep harping on it, is how are we going to speed up the education of our service industry. We are a very hospitable country, we have a very particular character. When you hear a Maltese abroad speak in English, you know immediately he’s Maltese. He stands out. We are a

continued on page 7 ...

“I have been and I will continue to be a very simple person.I don’t need to make any pretences.”Alfred PisaniChairman & CEO - The Corinthia Group of Companiestalks to Joe Fenech Soler

catering news features

catering news • july 2008 • 4



very particular nation in terms of being hospitable and generous.

I think we have to work on manners, more on the technical aspect of courtesy. On the other hand you may argue that in order to have perfect service, you tend to lose the genuine aspect. True. But I still think we should put a lot of emphasis on improving the quality of our service. There’s still a lot of room for improvement, and I feel that would be of tremendous help for the industry. I think our hardware – because I look on the service as the software – I think our hardware is good, particularly in the five-star and four-star hotels, and possibly in the other hotels. We have to ensure that the quality of the service and the hardware in restaurants and places of entertainment is of the highest level. I believe Malta has a tremendous future, and the locals are moving forward at a terrific pace. We see this more so now since we joined the EU. Membership has given us political maturity, order in all our legislation, by taking from Europe what has been achieved in over a hundred years. These are great steps which have a tremendous effect on the people. So yes, we ARE doing well, but there is still space for improvements.

Would you say we are producing enough catering staff to handle all the institutions in this country? We seem to get quite a number of complaints that establishments don’t always find the right staff.

I think what we need to do… on the one hand there’s the Institute of Tourism Studies, which produces people for management, for kitchens, for waiting, and so on… which does a very good job.

JFS: They only produce 200 students per year.

You can study the situation and see whether you need to produce more. But I don’t think that is enough. I think the Institute should take a second responsibility by monitoring the standards in our hotels. Let us remember that when a young person leaves the Institute at the age of 21 or 22, that person has a tremendous commitment to give his best. This is only natural. You have a fantastic person who turns up with a lot of innocence and a lot of immaturity, but with a lot of will. The problem arises years later, when certain practices creep in, on the lines of “I won’t do this, I won’t do that”. It doesn’t happen at the beginning. You also get slacking, taking short cuts.

We should have a system where the Institute could come along and re-grade. Not simply the quality of the rooms and so forth, but also the quality of our service, by having anonymous visitors to report on the situation. Obviously, the scope of such an exercise would be to take action, to put it

right, and not merely to criticize. I think if we got the whole industry together, the representatives of the employees, the representatives of management and the Institute, and we point out that this is our bread and butter, we are going to make it work. These investigations would show up our weaknesses, and we have to do something to put it right. I am convinced that with goodwill, with the right people pushing at the top, support will be forthcoming. Communication is essential to get people’s support. I would say that out of ten, eight will listen.

In your opinion, does the government have a clear plan of where it wants to take this product called tourism? We’ve had lots of resignations and appointments recently.

If I understand your question properly, is there a serious, clear, definite plan for the future… There is always a changing environment, so you have to be flexible and adaptable. Basically, we are all conscious of what we need to do, and what our assets and strong points are. In the past we only knew the leisure business, basically visitors who came here for the sun and the sea. We took a direction, basically to attract this type of visitor. We advertised along these lines only. I remember the late John Pollacco saying that we had to be careful, because otherwise we would no longer be masters of our own destiny. Because then we would come under the powerful business muscle

continued from page 5 ...


“My biggest emphasis, and it’s not something new, as all the ministers keep harping on it, is how are we going to speed up the education of our service industry. ”

The newly refurbished Maestro é Fresco needs no introduction other than that of being the capital’s favourite cafe/bar. The venue is a popular choice for chilled evenings with a modern ambience which promotes relaxing on the couches for hours on end. Friday nights are slightly more upbeat with a live band taking centre stage and taking the cafe/bar to a whole new level.

The menu is a cafe/bistro blend with choices ranging from paté, dips and cheese fondue to baguettes, wraps and salads making it the ideal venue for quick lunches. And what’s more, you can watch live concerts and football matches projected on the walls while snacking. When in Valletta, Maestro is definitely worth a visit, be it for a quick lunch break or for a lingering bottle of wine in the evenings.

Maestro é Fresco8/9, South Street, Valletta. tel: 2122 0357Opening Hours Monday to Friday 11 am till late Saturday and Sunday 6.30pm till late



“We have sun and sea, but we have far more than that. We have a tremendous history. Our attraction is that so much is found in such a small area.”

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of the tour operators, and you find yourself compared to Turkey or Tunisia, with a different cost of living… It took us a long time to point out that visitors come here because they like Malta. We don’t want to be compared to anyone else.

We have sun and sea, but we have far more than that. We have a tremendous history. Our attraction is that so much is found in such a small area. If you’re in England and you want to go to the sea, you have to plan six weeks before, and you might hit it wrong, because it might rain. In Malta, you can be visiting museums in Valletta or the Three Cities, enjoying the view from the bastions, and half an hour later you could be swimming. Besides, we have culture, festas, music… we’re a very talented nation. I think these are not fully known by the visitor. Our festas are something unique in the world. Thank God they’ve been reactivated. We may say we don’t like the bangs, and I for one don’t like them at all, but I believe we can handle that. But so much effort is put into village feasts by untold volunteers in every village. Our archaeology is unique. What’s Stonehenge compared to our Neolithic temples and Hypogeum? I am quite sure in my mind that this is all being recognized, and we are reshaping our policies to go for these missions. Let’s continue working towards this aim.

Should we perhaps focus on Valletta in our advertising, in a way like the French focus on Paris and the British Tourist Authority focuses on London? Rather than just selling Malta, should we concentrate also on selling our capital city, which is unique?

When you talk of Italy, you’re looking at a population of 66 million and many thousands of square kilometers. The same with France etc. Paris, Rome and other similar cities are unique in size and population. Places such as these are all islands on their own within a large country. Malta is different. It is far easier to sell Malta as a package which has many attractions. One can go to Italy and simply visit Florence or Rome, and that will be enough. If one wanted to “do” all Italy, one would need a number of visits.

Malta is physically a small place, which has tremendous advantages. To focus on the idea of a special beam on Valletta – even though Valletta is unique, I would still think that one would find oneself drawn into incorporating all the other assets of the island. Having said that, we need to do a lot for Valletta. We need a good master plan, we need to find the finances. Valletta is a World Heritage Site, and it should be brought to the standard it deserves. Just like they’ve done with Mdina.

A master plan for Valletta should include re-doing the City Gate, the main gateway to Republic Street. I think it’s a great pity to see the Opera House in that derelict state after so many years. We should also look at the shop fronts and other issues.

Let’s approach the main issues and many minor ones. How does one give Valletta life in the evenings? Life is created by people, so you need attractions to get the people there. You don’t want any of the night life you find in Paceville. It’s fine for Paceville, but you wouldn’t want to repeat

that. You want something for the middle-aged and upper age visitors. Good restaurants, open-air concerts. Museums opening in the evenings. Can you get the shops to open in the evenings? If you get the people in, then the shops will start opening in the evenings as well.

Do you think it would be a good idea if we created more tourist projects on the sea, by reclaiming land like they do in Dubai?

One has to ask how far we want to go with the number of tourists we want to attract to Malta. Is there no limit in our minds? If we were the size of Spain and I wanted 60 million tourists, which is one for every resident, it would be impossible for the Spanish Tourist Board to say they want only the highest level of tourists in the world. They would definitely have to compromise and go for the full spectrum in order to fill the barrel.

Our barrel here in Malta is very small. We have land and infrastructure limitations, the limitation of finding the service people to keep it afloat, etc. So what we have to do is raise our product in the quality of everything we do, and then demand a higher price, subject to our giving value for money. Ultimately, a bedroom costing either 20 Euro or 200 Euro is going to take up the same space, use the same amount of water, electricity and infrastructure requirements, and pay less. Can’t I make that space more efficient, thereby increasing my return?

Five-star hotels in Malta range between 100 and 150 Euro per night. In Paris and London the cost is





600 Euro, a tremendous disparity. Let’s find a way, under the aegis of the Tourist Authority, to get all interested parties together and check our average rates. How do we compare with Europe? How long is it going to take us to reach their levels? We need a consolidated plan. Meaning we don’t undercut, we improve our service, we give value for money… Rather than concentrate on numbers, we should concentrate on consolidating our product and increasing our turnover.

Do you think Malta should introduce more boat transport, thus improving our transport services?

We all talk about the potential of Marsamxett and Grand Harbour. We should take advantage of the situation by organizing sea ferry services. It’s clean, it’s frequent, and visitors would definitely make use of it. But isn’t this also happening…

Gozo certainly deserves special treatment as regards connections. Would you say bridge, airport or boat?

Let’s look at Sicily and Italy. There are those in Sicily who don’t want the bridge, but the majority want the bridge mainly for industrial reasons. Sicily has a population of about four million, so it generates a fair amount of industry. They want to shift industry from the north to the south to get a more uniform balance in wealth, and that bridge makes it far easier for containers to travel and achieve this balance.

It’s different with Gozo. I don’t think we’re going to industrialize Gozo to a level which is going to be self-destructive in terms of its attractiveness and beauty. The onus of this container crossing is not a big issue in the total picture. Those crossing from Gozo are Gozitans working in Malta – and in time this problem will lessen – and visitors and Maltese who visit the sister island. In effect, there is no need to hurry to cross over. A leisurely twenty-minute crossing fits the bill easily. Besides, Gozo

will lose its individuality if we build a bridge.

Do you think that people like you, with a wealth of experience in the tourist industry, should be appointed as consultants to the MTA?

Why not? I would willingly give support to such an initiative.

Should we also aim for more specialized tourism, like for example converting nice old houses into boutique hotels, with government offering financial incentives to the owners of these properties?

If you go to Marrakesh, they have two types of hotels. They have the normal, European-type just outside the Medina. They have also converted maybe 50 local houses within the Medina by turning them into boutique hotels of 10 to 15 rooms each. They are unique, with an Islamic touch in architecture and colour, and supported by the know-how of some French investor. I prefer to stay at these places, savouring the character of the locality.

How many hotels do you presently own or manage, and how many more do you still intend to take over?

One doesn’t think in numbers. If you find a good opportunity, you step in and invest in it. We are prompted by the fact that we want to fly the Corinthia flag in most of the main cities. As a result, the name is known, and hotel owners will start enquiring about our management. In that respect, we’re not in the United States. I would like to be in New York, maybe Washington and one or two others. Perhaps Paris and Rome. There IS a general plan. In the past we opted for resort properties, but now we aim for city centre locations.

We are owning the properties ourselves, as opposed to managing them only. We’ve just taken a property in a unique location in London. And

we’re doing it in partnership.

Our management company now also has the licence to operate four-star hotels under Ramada Plaza or Wyndham, apart from the Corinthia brand. The potential of the number of hotels under management is becoming quite vast. On the one hand we will have the management company not only managing the hotels of International Hotel Investments, but also the hotels of third parties under Corinthia, under Ramada or under Wyndhams. In these we would have no ownership involvement, but simply management involvement. Then there will be management involvement of hotels which we own, which we’re going to try and speed up by doing them in partnership with our institutional investors and/ or possibly initiating an investment fund. If we play our cards properly, I could see a situation of this momentum growing. Why should you have a target?

How does Alfred Pisani relax?

I said at the beginning of this interview that I used to be very demanding, seeing everything in black and white, very focused. With maturity, your focus becomes more effective, but not necessarily so consuming, and that gives you an easier situation. One has a supportive administrative set-up. This allows for a more varied life-style, which in itself is also a relaxation.

Finally, I feel it’s important to sleep well, to eat well, to entertain well and to do everything well. Ultimately, there is a relaxation in hopefully achieving some beginning of a balance, which in itself is a relaxation. Notwithstanding pressure of work, if we can balance things out, the circle completes itself.


“Finally, I feel it’s important to sleep well, to eat well, to entertain well and to do everything well.”



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DARK DOG only contains what is really necessary to provide.

- it does NOT contain subtances which can be found in most other energy drinks, such as Inositol and Glucoronolacton. There is no scienti�c knowledge about how these ingredients interact either with ca�eine, taurine and vitamins nor within a mixed drinka product of Austria

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How many students with qualifications graduate from the school every year?

An average of 200 students graduate each year in various disciplines. These include hospitality and tourism management, hotel operations, accommodation operations, culinary arts, food and beverage service, travel agency operations and tour guiding.

Besides these disciplines, we also have a passing out of some 40 Extended Skill Training Scheme students who achieve their Journeyman’s Certificate having concluded their apprenticeship. The Institute, in conjunction with the Employment and Training Corporation, operates an eighteen-month apprenticeship scheme. This, in effect, is a study and work phase scheme tied in with a sponsorship. At the end of this scheme, the student can either continue in employment with his or her sponsor, if such employment is on offer, or can continue studying by joining the ITS mainstream subject to having achieved 65% average grade.

Does this mean a student can work as well as continue studying?

Of course. Courses at ITS include the work phase element. ITS students are encouraged to practice what they learn in theory; moreover after their second semester they undertake 14 weeks of Local Industrial Trade Practice which is

a compulsory module. At the end of their fourth semester students undertake 12 months of industrial training abroad before they come back to undertake their fourth year of study. Moreover students are sent to local hotels to undertake monitored practice in Front Office Operations as well as in Housekeeping, while final year students shadow managers in the various sections in hotels.Unfortunately, in spite of the Institute’s sterling work, one still gets numerous complaints from hotels and restaurants regarding unavailability of enough catering staff. This seems to have led to the influx of foreign workers. This problem is not unique to Malta. Other countries, notably the UK, have experienced it. Is the Institute turning out enough qualified staff to meet the demand?

As you are aware, tourism is an industry which has its ups and downs. Thankfully, we have just overcome a low period. In fact, during this low period – some two or three years ago – there were practically no complaints about shortage of qualified staff. Today the industry seems to be back on its feet, and tourist figures are on the increase. This in turn leads to an increased demand for more qualified staff.

For the past 15 years the Institute has produced an average of 200 qualified students annually in various trades, which is a considerable number.

“let’s give waiters their due.A waiter’s duties involve much more than putting plated meals infront of clients. I feel they deserve better recognition...”Joe BonelloHead of Administration, Internships Co-ordinator, Institute of Tourism Studies




This means that these students are either gainfully employed in the tourist industry, or a number might have decided to seek alternative employment, for a variety of reasons, outside the industry.

This “desertion”, for want of a better words, has to be addressed, and one has to ask why a student may decide to change employment after undergoing a four-year course and qualifying in his or her chosen subject. There could be a number of reasons. The newly-qualified student may not be happy with conditions of work. Other industries unconnected with tourism may offer better prospects and conditions. I have to point out, however, that our research indicates that the great majority of our students have opted to remain within the hospitality industry.

It is also a fact that a number of students choose to work abroad in order to broaden their outlook and gain more experience. Although our students generally spend a year abroad during their studies, some students choose to spend an additional year or two abroad after they qualify, and come back with a much wider experience.

In addition, it should also be noted that a number of former ITS students who came back from abroad with a wider experience of the industry have opted to set up in business on their own, and

today own and operate some very high-class and well-run restaurants.

Could it therefore be the case that hoteliers and restaurant owners who complain about not finding enough staff find themselves in this situation because they either don’t pay adequate salaries, or don’t give their staff the space to put their qualifications into practice? I have heard of instances where qualified staff end up washing plates in the kitchens. Is it a case of “If you pay peanuts…”?

In my opinion, in the tourism industry – as in every other industry – market forces prevail. Good employers don’t complain about not finding enough qualified staff. Perhaps one should ask WHY certain employers don’t manage to find qualified staff, or if they do, it is only short-term. One should bear in mind that word-of-mouth about certain establishments soon spreads, and qualified staff tend to give them a wide berth, unless they are really desperate!

Could there perhaps be a situation where qualified staff, having experienced the relatively hard work involved in the hospitality industry, may opt for alternative employment, say in banks, betting shops or call centres, all of which offer decent salaries with the added advantage of working in the comfort of air-conditioned premises and

enjoying office hours? Could this be a case of the Institute turning out qualified staff when interest is on the wane? Could this situation lead to the industry having to “import” foreign workers to be able to cope?

I tend to agree that in order to cope with the demand, a situation may arise when the industry may have to bring in foreign workers if and when the need arises. Let us take waiting staff. A waiter’s course at ITS is of four years’ duration. There seems to be a mistaken impression that almost anyone can carry out waiting duties with little or no training. Sadly, this is totally incorrect. This is also very damaging to the industry, as it tends to project a totally wrong perception. Waiter service is a profession which allows for expansion. From personal experience, I can say that it is indeed a pleasure to be served by professional and properly trained waiters and waitresses, as opposed to part-timers who simply want to earn a fast buck (or Euro, in our case).

We are already disadvantaged by television tending to depict chefs as artists, able to create beautiful dishes. This in turn leads to students opting to become chefs, having erroneously based their decision on what they would have seen on TV.

We don’t see programmes on television about

“I tend to agree that in order to cope with the demand, a situation may arise when the industry may have to bring in foreign workers if and when the need arises.”continued from page 15 ...




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hosting clients, i.e. proper waiter service.

A waiter or waitress does not simply plonk plated meals in front of clients. This work involves greeting clients, making sure they are comfortably seated, offering assistance when required in selection of food by guiding clients through possibly complicated menus, advising on choice of wines if called upon to do so, and serving the food with a certain flair.

It should be borne in mind that professionally trained waiters are interacting continuously with their guests. In this regard, perhaps ITS could do more… Efforts could be made to increase guests’ perception about the staff serving them. This also applies to hotel maids and housekeeping staff. There seems to be a mistaken perception that these hard-working employees are only good for this sort of work. This is totally incorrect. Today’s maids and housekeepers have to have a thorough knowledge of cleaning chemicals, fabrics, etc, to mention just one or two requirements.

We seem to be giving the wrong impression that anyone wanting to earn some extra money should work as a waiter, simply because it’s easy. Let’s take an example. A foreigner, even a foreign student learning English, may decide to earn some extra money by becoming a waiter or waitress. Most employers don’t bother to check what knowledge these potential waiters have, or whether they are in good health. Remember that some hidden malady can lead to potential transmission of disease. No one bothers to ensure that these employees should possess a Health, Hygiene and Safety licence,

An ITS student has to start off by obtaining this very necessary licence, which entails a thorough health check including X-Rays, before even starting the course! Having undergone the course and qualified, the newly-qualified waiter rightly expects a suitable remuneration, as opposed to the pittance offered to casual staff who will accept anything because they look on it as a bonus income.

In my opinion the industry, and ITS, have to work hard to increase the perception of service.

Let’s look at wine bars, which seem to be opening up all over the island. ITS offers about three or four courses per year in WSET at intermediate or advanced level. About 80 students qualify every year, although these courses are also attended by non-students, including professional people like doctors and architects, who simply seek to broaden their knowledge. Regrettably, wine knowledge is sadly lacking. Most waiters limit their knowledge to whether a wine is red or white, and a local or a foreign product.

On the other hand, the industry tends to press for short courses in order to have an increased output. I personally feel the opposite is called for. Waiters need customer care skills, serving skills, knowledge of service, even a basic knowledge of ingredients and possible allergic reactions – this latter without having to go back to the manager or the kitchen to enquire.

The accusation has been made that perhaps not enough students are being trained. Could it be that qualifications being asked for tend

to discourage potential students? In which case, could ITS consider a six-month course in the basics, simply to assist the industry in coping with the seasonal shortage?

Ongoing discussions are taking place in this regard, and one cannot totally exclude this possibility.

Do all the students who qualify from ITS find employment in the industry?

The absolute majority of our students find employment in the hospitality industry. I am not aware of any qualified student who is unemployed.

What incentives do you offer to hoteliers, restaurateurs, etc. to encourage them to take on students for training purposes?

For apprenticeship schemes, the first year of apprenticeship is fully paid for by government, and the employer does not fork out anything. During the summer months, our students are seconded for a fourteen-week period, and we ask employers to pay the basic minimum wage. I am happy to state that ALL our students are placed during the summer months.

With regard to students going abroad for a year’s work phase, again we find no difficulty in placing them. Where there’s a will…

Setting the Foundation for the future of Serviced Dust Mats & Matting

Most people would never consider having to check the entrances of their offices for dirt brought in by their daily flow of visitors. In wet weather the amount of unwanted sludge, mud and other unwarranted spread is unbelievable. Effectively, Entrance Matting Barrier Systems are therefore an essential part of a service that can be provided to eliminate all the unwanted dirt from being carried into the building. How does it make you feel when you are paying a maid to do a job efficiently, only to have to ask the cleaner to repeat the process?

Pamsco Limited specialise in the provision of Quality-Serviced Dust Mats & Matting. They have developed a management and service style that has the potential of making them leaders in this industry. A comprehensive range of mats means that whatever the floor and no matter how challenging, Pamsco Limited will have a solution. From simple Entrance Barrier Mats to bespoke Fitted Mats supplied in one’s own choice of Shape, Colour and Design. Pamsco Limited can provide the following services;

Health & Safety: A complete range of Health & Safety Mats for entranceways, bars, industrial complexes and clean rooms.

Leisure Mats: Wet area mats with a free-draining system to provide an excellent level of anti-slip protection whilst comfortable for bare feet, as well as being bacteria-resistant.

Industrial Mats: Specifically designed to provide a safe working floor surface by allowing debris and oil to pass through the structure of the mat, providing an effective anti-slip surface, as well as some anti-fatigue properties.

Bar & Catering: Specially designed mats to cope with the rigours of such environments.

Specialist Mats: Special Matting products to cater for places like high voltage areas, cleanroom or critical environments or even places like warehouses with the rigours of forklift trucks in daily use.

Anti-Fatigue Mats: Designed to encourage foot movement so stimulating blood circulation and changes to posture which help reduce lower back, as well as leg pain. In return this increases efficiency, concentration and productivity.

Let’s Talk Dirty –


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What is your biggest challenge in running a kitchen in an elegant establishment like the Hilton Malta?

To start off, everything depends on the products brought in. Everything has to be of prime quality in order to maintain the standards for which the Hilton hotel is renowned. One simply cannot cut corners. Nothing less than 100% is acceptable, and this has to be drummed in continuously to all the employees, particularly the kitchen brigade.

What really inspired you to take this line of work?

I more or less followed the family “trade”. My father worked in kitchens, and I have a brother who is a chef. Actually, I started out wanting to be a baker, coming as I do from a Qormi family of bakers. However, I did not have a licence to take over my uncles’ bakery.

My brother, who at the time was employed as a Chef with the Corinthia Group, encouraged me to join him and that’s how I started in this line of work. However, I have to point out that I really started working in the bakery business when I was just sixteen, doing twelve hourly shifts in my uncle’s bakery commencing at 8 o’clock in the evening and finishing at 8 in the morning. After a well-earned rest I would get up at 4 pm and go off for soccer training, return to change and start all over again.

What were your first duties at the Corinthia?

I started out on the “cold” items, and was also involved in the preparations for the buffets every Wednesday. After six months I started attending the Catering School at the Polytechnic for the next two years. This period consisted of both theory and practical work. I had to do lots of study and work phases and the latter allowed me to gain “hands-on” experience.

What is your philosophy on cooking?

I always insist on matching the right product with the right ingredient. To my mind, one has to visualise the finished product even at the preparation stage.


Joe VellaExecutive Chef at Hilton Malta turned his back on a career in bakery for a life as Master of his Craft



Ozosystem is a unique International cleaning system, and has been available in Malta since 1995. This system is ideal for carpets, curtains, sofas and other upholstery, soffits and marble.

Carpet Cleaning - For the best results in carpet cleaning, a technology using ozone is being operated. The ozone generator is applied while cleaning with Ozosystem to eliminate all microbes, bacteria, fleas, dust mites etc. Ozosystem cleans deep down into the fabrics using ionization and magnetism which removes all dirt and leaves the carpets clean and bacteria- free. The system eliminates over 98% of all known stains.

Sofa Cleaning - Sofas can be washed and disinfected with Ozosystem, which will remove all types of fleas, microbes, dirt and 98% of all stains, leaving sofas 100% clean and restored to their original colour. With a drying time of approximately two hours, this treatment can be applied to any upholstery, including car seats and interiors.

Curtain Cleaning - Likewise, curtains can be cleaned and disinfected with Ozosystem, an environmentally friendly cleaning system, to eliminate all impurities and dirt.

The cleaning process is done without any disturbance, and there is no need to remove the curtains from where they hang.

Soffit Cleaning - The system can vacuum, wash, rinse and dry soffit ceilings simultaneously. Ozosystem will also remove nicotine stains. The right machinery is available to handle any type of soffit, including those very high and unreachable soffits at conference centres, cinemas, and hotels. No water or mess is left on the floor.

Marble Polishing - Ozosystem can help to bring the shine back to dull marble. Tiles or marble surfaces can be polished, restored and crystallized without any water or mess. This process can be carried out during normal working hours, without creating any disturbance or interruption.

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How do you decide on what to prepare and offer on your menus, particularly as the Hilton hotel caters for many guests from different countries and cultures?

When compiling menus, I have to try and think of everything and everyone. At the Hilton we have introduced Healthy Corners, Kids Corners, A Mix-Your-Own-Salad section…All this besides the traditional areas like the ever-popular Carvery. The selection is so vast and varied that everyone’s tastes are catered for.

Who would you say has influenced you in your line of work?

Undoubtedly, my mother first and foremost. I would describe my mother as a very courageous and adventurous person, who would not hold back from trying out new recipes. Another person who greatly encouraged me was the late is-Sur Tumas Fenech, who frequently preferred to have his lunch in my office. Both my mother and is-Sur Tumas gave me all the support and motivation that I needed. I am indeed grateful to both of them.

I have now worked for this company for 28 years, and I have to state that Mr. Fenech was always there ready to encourage me, even when I may have felt that things were not always to my liking.

It was a big step for me to move from the Dolmen, where I was Executive Chef, to my present position. At the Hilton, being an International chain, it was standard practice for them to employ International Chefs. Mr. George Fenech who is the present Chairman for the Tumas Group of Companies, had asked me to design the Hilton kitchens, and when I saw the results of my ideas taking shape, I immediately indicated that I would like to take over. However, I could not be offered the post of Executive Chef at the Hilton at that time, so I had to settle for the Sous Chef position.I was told that the top man would be a British Executive Chef, and I understood the situation. After all, I had never worked as an Executive Chef in a Five-Star hotel. However, I persevered, and this eventually led to my occupying this post today.

How do you feel Maltese Chefs compare with their foreign counterparts?

Very favourably. The best hotels in Malta have Maltese Chefs in their kitchens, and local chefs have always fared exceptionally well in culinary competitions overseas. The results are there for all to see. I have to stress however, that one never really knows enough. There is always something new to learn.

What are your likes and dislikes?

I like it when the final product of my work is appreciated by the guests, and even more so when the guests readily show their approval with their compliments for all my endeavours. As for dislikes, my pet hate is when sometimes (though very rarely) I find that I have been supplied with inferior produce.

If ever you were to decide to open your very own restaurant, what theme would you go for?

To be quite honest, I have never had that inclination although, as you can imagine, I have had plenty of opportunities. However, should the situation ever arise, I would go for what I call ‘a daily menu’ consisting of fresh products and changing continuously. Nothing pre-planned days or weeks in advance.

You have authored a cookery book called FEAST YOUR SENSES, and more recently co-wrote in another publication of the FOOD BOOK with Mona Farrugia and heart surgeon Alex Manche’. How did that come about?

Actually, it was the result of a friend needing a kidney dialysis machine. Before that, I had never imagined publishing anything! However, I received a lot of encouragement from various friends, particularly Mario Decelis, and eventually agreed to go ahead with the intention of devoting all the income from this first publication towards the purchase of the kidney machine. This was my biggest achievement because the system itself cost Lm11,000. Thanks to a number of sponsors, I even managed to purchase a lifter for a coach owned by the Hospice Movement. This was all achieved from the sales of my first book FEAST YOUR SENSES.

The second book was the result of an informal discussion with Dr. Manche’ and Mona Farrugia. We all worked together, and once again FOOD BOOK was very well received.

I am now working on my third cookery book, and once again, all proceeds will be donated to charity.

What motivates you when you “create” something new?

Obviously, I follow trends and fashions in this line. However, I also keep my eyes and ears open. I tend to listen to clients’ comments. Bear in mind that the Hilton restaurants are very successful, we also get a lot of repeat business, which means clients tend to feel free to give their views. Clients’

feedback is very useful in terms of guiding me towards particular preferences.

One obviously needs good management skills to run a hotel kitchen. Would you describe yourself as a strict disciplinarian, even possibly a slave driver, or do you prefer the soft approach?

The operative word is ORGANISATION. Once you are well organized, half the work is done. Also, the staff are proud of their work, and without exception tend to work with a will. We always have a morning briefing at 9 am and this sets the trend for the rest of the working day.

Do you feel your standing as a top Chef in local circles helps to attract customers to the Hilton restaurants?

In my opinion, diners don’t come here because of Joe Vella. People come here because they know that clients will be served with an excellent product and they will invariably dine well. Obviously, my staff and I come up with first-class fare, and I’m proud that this helps to attract diners, and – perhaps even more important – plenty of repeat business.

Finally, what advice would you give to aspiring chefs?

It’s very simple. For anyone wanting a career in this field, the work gives you enormous satisfaction. It calls for a lot of hard work, dedication, and long hours. But the rewards more than make up for these minor inconveniences.



Have you ever wondered what a hotel kitchen looks like?

“We know it’s not just about our award-winning food, it’s the whole experience that matters.”

For a very privileged twelve diners, there is an answer. On the occasion of

the launch of the new Hilton Wine Cellar, Chef Joe Vella is setting up a table in his Hilton kitchen. He will be preparing an exquisite menu served with a selection of special quality wines. This promises to be a true culinary experience.

At the Chef’s Table you will experience an event like no other, tasting fantastic dishes prepared just for you by the Chef himself. This exclusive experience for private groups of connoisseurs takes you behind the scenes for a dinner in the heart of a true professional kitchen, giving you a real insight into the art of innovative Mediterranean cuisine. During the event the Chef will describe each dish, enhancing your enjoyment of his novel combinations. The Chef’s Table menu includes six courses. It can be adjusted to cater for your special requests in order to suit all tastes, and it will be complemented with matching wines from our vast selection in the new Bottega Wine Cellar. Our Executive Chef at the Hilton can now share his craft and creativity with you. The Chef’s Table is open for dinner for a minimum of 10 people and a maximum of 12 diners. Please call Julian Cardona for Chef’s Table enquiries or for reservationsTel: +356 2138 3383 Fax: +356 2138 6386



Learning by Doing ...My Little Hilton cookery classes for kids

Learning by doingchildren at a

My Little Hilton cookery class

Wondering how to while away a Saturday afternoon? Would you like to keep your kids occupied and entertained while you have a relaxing lunch with friends?

Hilton Malta’s latest initiative, My Little Hilton cookery classes, is the right answer for you. These classes are only available to a maximum of twelve children, aged between 8 – 12 years. Each child will be lavished with the attention of Hilton Malta’s Executive and award-winning Chef Joe Vella and his team.

Meanwhile, mum / dad (or both) can have a relaxing lunch at the Bottega del Vino.

All the ingredients and a soft drink are included in the price, plus junior also gets a My Little Hilton cooking uniform and a book of recipes by Chef Joe himself.

According to Hilton Malta General Manager Clement Hassid, the cooking lessons will contribute to a better understanding of nutrition and encourage children to try new foods. They will undoubtedly appreciate the concepts of teamwork and how to become team players.

“Children will be taught how to prepare simple things like a packed

lunch, picnic food and party food to share with friends,” Mr Hassid

emphasised. “It’s a way to start them early on the right track!”

The fee per child is 60 Euro per cooking class. The fee includes lunch for one accompanying parent or guardian at the Bottega del Vino. If more than one person accompanies the child, the cost of the additional lunch is 20 Euro.

Send your registration by e-mail to [email protected], using the keywords ‘My little Hilton cookery class’ and specifying the date of the cooking class, and the child’s name, age and home address. For more information phone 2373 3508

Any manager at an establishment with a higher-than-average staff turnover may wonder why that particular establishment – be it a restaurant, hotel, factory or supermarket – seems to require staff recruitment on a frequent basis.

“They’re reasonably well paid; they don’t lack anything. We even provide transport for the early and late shifts…”

Which is all probably very true. But… are your staff appreciated? “Of course! We hold a staff party every Christmas.”

Regrettably, holding a staff party once a year, at a time when parties are the norm, may not be enough.

At a time when competition is fierce, particularly in the catering trade, appreciation of staff’s efforts over and above the norm will reap untold dividends.

How often have we entered an establishment to make a purchase, and found ourselves faced with staff whose attitude may best be described as only just short of surly, if not downright rude? If we can make our purchase at another outlet, our immediate reaction may well be to strike that particular establishment off our list. And all because the owner may not have considered to giving his staff a small incentive based on a percentage of weekly or monthly sales.

How often have we sat down to dine in beautiful surroundings, only to be

put off by the waiting staff’s negative attitude?

Regrettably, most owners of establishments seem only interested in counting their profits at the end of the day, and hardly ever give a thought to incentivising their staff and showing some form of appreciation for their efforts. Result? Staff will only work there because they can’t do otherwise, and will probably move to another job at the earliest opportunity, even making a move without necessarily getting an appreciable increase.

Management can show its appreciation in a multitude of ways. There is no need to wait for Christmas to give a staff party. If one has had a good season, what is wrong with taking staff out for a meal or perhaps organizing a barbecue? This need not cost the earth.

What is wrong with offering a couple of bottles of wine, or some after-shave or perfume, to staff who really perform well, or who exceed sales targets?

What is wrong with taking staff out occasionally for an evening of go-karting and a plate of pasta? It won’t cost much, but it will definitely reap untold dividends. Besides, your employees may well show their appreciation by coming up with suggestions which may lead to additional sales.

Your employees are motivated by their pay packet, but little acts of appreciation will go a long way towards ensuring loyalty and, hopefully, less staff turnover in the long run.

Do we show appreciation for our staff?

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fortuna cafe bar at badger racewayTriq Durumblat, Mosta. - Limits of Ta’ Qali. Tel. 9905 0505





herbal teas

Tea comes from Camellia Sinensis, an evergreen plant of the Camelliae family which grows all over the world in tropical and sub-tropical regions. The two main varieties are Sinensis and Assamica, and several hybrids are commonly used.

Tea bushes give appreciable crops from the third to the fifth year onwards, and they undergo regular pruning to keep them at waist height. The final difference in taste and quality is influenced by different climates, altitude, tea variety, crop time and processing methods. The best quality comes from picking just one bud and the first one or two leaves.

Global tea production is close to four million tons annually, mainly as a result of favourable weather conditions. Main producing counties are India, China – which produces over one million tons, Sri Lanka and Kenya, but the tea plant thrives equally well in Turkey, Japan, Nepal, Indonesia and South America.

The main tea categories are green tea, black tea, half-fermented tea, white tea, post-fermented tea, pressed tea, scented tea and last but not least, flavoured tea and blends, which are made up of teas from various origins blended with flowers, fruit, citrus peels and flavours.

TEAthe world’s healthiest

beveragePerhaps contrary to popular

perception, more people drink tea than any other beverage anywhere in the world. Not including water, of course.

Wars have broken out in its name, and empires have thrived on the tea

trade. Tea has inspired men of letters, poets, philosophers and painters. Millions of ordinary mortals have recourse to this refreshing beverage in various forms. In some countries, its preparation is a very complicated and sophisticated

ritual. In others, it may be a simple process involving tea bags and

hot water. Whatever the method employed, the end result is always

the same: a beverage which calms, soothes and refreshes like no other.

THE ART OF MAKING TEAThe way to brew tea, materials used and the style vary from country to country and according to the occasion. In Europe, a porcelain tea pot and tea cups are standard icons. In the Far and Middle East, the equipment is made of stoneware, earthenware, cast iron or celadon. Teapots become smaller, and a glass container without a handle is sometimes used instead of a tea cup.

In Europe, tea making is generally a fairly simple process, in most instances involving hot water and the infusion of tea leaves in a tea pot or cup. In the East, the process often takes on ceremonial proportions.

A visit to various select establishments in Malta or Gozo will result in quite a wide selection of brews, from the standard tea leaves so beloved of our grandparents, to more exotic brews which are currently finding favour with the younger generation.

However, for anyone wanting to really appreciate this refreshing beverage at its best, a visit to Deco Limited of Bulebel Industrial Estate, Zejtun is a “must”. (For contact details, see below). Deco are local representatives of La Via del Te’, a specialist tea firm based in Florence since 1961. Run by Alfredo Carrai and his sons, La Via del Te’ are nothing short of passionate about their product. The Carrai family start by sourcing the best products available, and their end product is a result of tasting, careful blending and strict quality control.

La Via del Te’ produce a very varied range, including flavoured teas, fruit teas, health and wellness herbal teas, and a beautiful selection of Western- and Eastern-style tea ware, samovars, strainers and filters and tea-related materials, including books and posters. Their range of products is enormous, and one could spend hours just browsing their shelves.

A BRIEF BIOGRAPHY





Valimex Import Export Agents was set up in 2001 by entrepreneur Valerie Fenech, after having studied International Trade during the preceding two years. Having been a Junior Hotel Management student at the Institute of Tourism Studies in the early nineties as well as honing her flair in interior design, Valerie had felt the need for higher standards within the local hospitality industry. As the focus on the improvement of tourism became more evident, Valerie dedicated herself to seriously looking into the idea of offering a personalised service to hoteliers all over Malta and Gozo, through the supply of high quality products that are specifically manufactured for the professional hotelier.

Valimex currently specialise in the supply of guestroom equipment, such as tea/coffee-making facilities, luggage racks, electronic safes large enough to house most laptops, hair dryers, coat hangers, bins, ironing centres (including separate irons and ironing boards), guest mirrors, radio alarm clocks specifically manufactured for hotel use, hand dryers and other bathroom accessories.

With today’s traveller becoming all the more discerning and hotel running costs on the increase, it is of utmost importance that the products are of high quality, made to endure heavy use, anti-theft, with a long product

warranty, having been repeatedly tested for safety and last but not least,

not only ensuring the guest’s satisfaction but also exceeding expectations. In this regard, Valimex represent well-known UK suppliers Northmace & Hendon in Malta, Gozo, Tunisia and Libya.

Over the years, Valimex grew from strength to strength, mainly through sourcing the best available products to enhance its portfolio. A sound partnership with Enterprises Victoria of Canada was also established, this time to offer a wide variety of hypoallergenic and waterproof latex, plastic, vinyl and paper identification wristbands. This particular product is also targeted at the leisure industry in general in view of the many events being held locally, as well as proving to be an effective method of identification of foreign student groups at language schools. Valimex regularly chases for feedback from hoteliers – present and potential clients alike – to stay abreast with what the industry needs, in order to be able to fill particular niches in this market. Valimex also welcomes collaboration with designers, both locally and abroad, enabling anyone still in the planning stages of either brand new establishments or refurbishment projects, to get detailed information to incorporate these important products in design plans – products that can make the difference between having an average hotel and an exceptional one!

So whatever your requirements are in this area of business, remember that Valimex are only a phone call or email away. Valimex will be happy to arrange a meeting at your convenience to establish the best solutions for your business.

A booming market - “What makes Valimex so special?”

MALTA AND GOZO IN YOUR POCKET, the recently launched guide for visitors to the Maltese Islands, is fast becoming a much sought-after gift for VIPs and visitors. The Guide’s publishers, Blues Guide Books of Dingli Street, Sliema, have been inundated with requests and enquiries by hoteliers and conference organizers wishing to make arrangements for distribution of this handy publication to VIPs and other important visitors.

“Our original intention was for this publication to be made available as a handy guide for visitors, particularly in view of its ideal size which allows it to fit easily into one’s pocket,” said Blues managing director Joe Fenech Soler. “However, a number of hoteliers have made bulk purchases with the express intention of distributing the Guide on a complimentary basis to their guests. This is an unexpected but very understandable reaction, and we are very happy to oblige and offer the Guide at reduced cost for bulk purchases.”

MALTA AND GOZO IN YOUR POCKET is a guide

book, restaurant and hotel guide and information compendium containing details ranging from aircraft leasing to water sports. It also lists boat excursions, beach safaris, bicycle hire outlets, breakdown services, bus routes, camping sites, car rental and chauffeur-driven services, churches, cinemas, craft villages, discotheques, diving services, duty-free outlets, services for the disabled, embassies and high commissions, English language schools, village festas, events and celebrations, ferry services, exchange bureaux and a multitude of tourist-oriented services.

The Guide Book also includes information about parking, property, public holidays, pharmacies, refuse collection, bars and restaurants, museums, sports associations and clubs offering temporary membership, taxi services, theatres, water sports and other attractions for visitors.

Malta and Gozo being a walker’s paradise, there is also a section on walking tours, together with a guide to the ever-increasing number of cycle

paths.

The Guide is also amply illustrated with some excellent colour photographs gleaned from various sources, and includes a handy pull-out map of the Maltese Islands.

The Guide has been given a wide distribution, and has been well received by visitors. Maltese people will also find it useful, as it is a mine of information on “everything Malta and Gozo”.

For more information please contact Blues Ltd. 104 Ground Floor Dingli Street Sliema MALTAtel 2133 5272/3 fax 2133 5271 or by email: [email protected]

Malta & Gozo Guide An ideal gift for VIPs & visitors



made from various grapes from various areas, countries and vintages, with simple winemaking methods. Therefore, the price paid, and the quality of a table wine, should be much less than the quality and price of a single estate wine.

Which wines are better: French, Italian, Maltese, Spanish, Chilean or Australian?One cannot determine which wines are the best. Every wine-producing country has its own viticultural and vinification methods, having also different climates, soils, grape varieties, and therefore, they can produce different wines of various quality levels, that of quality wines produced from specific individual estates and table wines of cheaper, commercial value for money. It will be up to the personal tastes of every wine drinker to judge which wines are better than others, and the acceptance to diversity; every wine-producing country is able to produce wines of good and inferior quality, as cultural differences also exist, as well as different views and opinions.

What is the meaning of a new world and an old world wine?

A wine coming from the old world is a wine from an old wine-producing country with a wine tradition, such as France, Italy, Spain, Greece and other European countries, including the Middle East. There are persistent suggestions that Georgia is the birthplace of wine from the Caucasus area. The vine spread westwards towards the Middle East and Europe, forming part of the old world of wine production. The

Greeks and the Romans played the role in spreading the grape vine to all Western European countries through wars and colonization. On the other hand, New World wines are coming from countries which lack wine tradition. Grapes and wheat were first brought in Latin America by the Spanish conquistadores. Waves of immigrants imported French, Italian and German grape varieties, and planted them mainly in the United States, particularly California, Argentina and Chile. With the increase of mechanization and scientific winemaking, countries such as Australia, New Zealand and South Africa are also considered New World.

Can you grow any type of grape in Malta?

Not any grape variety (black or white) can be grown in Malta or Gozo. It really depends on the type of climate, and the style of wine to be produced. The Mediterranean climate that prevails in Malta, that is, very long, hot summers with mild, short winters, will produce wines that tend to be lower in acidity but higher in alcohol content. Cooler climates will produce wines that will increase the level of acidity, but will give less sugars and therefore, lower levels of alcohol. (Red, white and rose wines are consumed within 8% to 15% alcohol).

Which are the indigenous grapes of Malta?

Fortunately, we have two grapes which typically grow on the Maltese Islands. The white grape is the Girgentina and the black grape is the Gellewza. Such local grapes are usually blended

by our Maltese wineries with international grape varieties. As an example, Chardonnay is blended with the white Girgentina, and Gellewza is blended with the international Cabernet Sauvignon and Shiraz. I must admit that our local wineries are coming up with a very good product.

What is the difference between one grape and another?

Some grapes have thicker skins than others and therefore can resist a hot sunshine. Cabernet Sauvignon and Syrah are typical grape varieties with thicker skins, and warmth and sunshine are needed for such grapes to ripen. Grape varieties such as Riesling, Sauvignon Blanc and Pinot Noir can survive in cold climates, but when grown within a hot climate such as Malta, will produce a wine which will not extract or retain the proper flavours of the grape itself.

Maltese wines can be of good quality as much as a foreign wine. In Malta and Gozo we have the soils and favourable climate conditions to grow the grapes, we have the quality grape varieties to make the wine and we use the advanced viticultural and vinifcation methods to make our wines. The only difference is image and reputation, and the acceptance of our local Maltese product. In Malta we adopt the same viticultural and vinification methods to make wine as our foreign counterparts, so we should have a better understanding of our Maltese wines in general.

The quality found in Maltese Wines

Born in the island of Malta in 1971, Aaron Rizzo started his career at the age of 17, working in the hospitality sector. During this time he worked in various restaurants and hotels, both locally and overseas in restaurant and kitchen operations.

Aaron read for a diploma in hotel management at the Institute of Tourism Studies in Malta for a period of four years, and he also gained experience working in top class hotels in London and Scotland. He acted as a restaurant operations trainee at Claridge’s Hotel, Savoy Group, in London, and later gained more restaurant operations experience during a twelve-month period at the world-famous Gleneagles Hotel in Scotland.

Aaron achieved the Best Management Student of the Year Award in 1992. At the age of 22, he continued his studies reading for a Bachelor’s degree in Hospitality Administration at New Hampshire College in U.S.A. His twelve-month working internship experience was performed at the Pointe Hilton on South Mountain in Phoenix, Arizona as a management trainee in conference and banqueting operations. Aaron is also mentioned on the Dean’s List for achieving excellent distinction results.

In 1994, Aaron started working in top five-star hotels in Malta as an assistant food and beverage manager and food and beverage controller for a period of five years. In May 1999 Aaron was selected as an assistant lecturer in food and beverage operations at the Institute of Tourism Studies in Malta, and after five years he was promoted to senior lecturer. During this period, he immediately started studying the art of wine, and he gained the Intermediate and Advanced levels of the Wines and Spirits Education Trust certificates.

Aaron discovered the beauty of the culture of wine and was inspired to further his studies for the diploma in wines and spirits in London. He then became eligible as an Associate of the

Institute of Wines and Spirits in London. During his studies on the subject of wine, Aaron was lecturing international courses for seven years, and became an approved internal assessor.

Through his passion for wine, Aaron embarked on a new career, and in January 2007 he was accepted as the wine specialist by a local, prestigious winery in Malta.

Aaron acted as a judge in various wine competitions and seminars, cook-and-serve competitions, cocktail competitions, and the National Malta Grand Prix.

Aaron is now adopting different methods to educate people on the culture of wine in various hotels, restaurants, wine bars, wine clubs and wine seminars, besides giving practical courses in viticulture and vinification at the vineyard itself. Aaron is also organizing a number of wine and dine events in selected restaurants, offering professional wine and food combination dinners to select groups.

I put some FAQs usually asked by the general public as to why Maltese wines can be of good quality. Or why should one order a bottle of Maltese wine rather than a foreign wine? When one talks of good quality Maltese wines, such wines will be made from locally grown grape varieties without the use of foreign grape varieties.

What makes one wine more expensive than another?

The quality found in a bottle of wine starts from the vineyard. The grape-growing methods

adopted (viticulture) and the processes of winemaking (vinification) will affect the finished product of any type of wine. The other vital factor which will affect quality and high prices of a bottle of wine is the concept of terroir – the three-way marriage of climate, soil and grape variety.

What is the difference between a single estate wine and a table wine?

Using the concept of terroir, a wine made from grapes grown from a single estate vineyard, rather than being made from grapes from

different regions and countries (for table wines), is a determining factor affecting quality and the price of wine. Taking as an example Marsovin’s award winning Antonin Blanc, the grape variety used is Chardonnay harvested from the Ramla Valley Estate in Gozo, with a soil composition of sand and clay, harmonized with a microclimate of cool sea breezes from Ramla Bay moderating hot temperatures, and the vines are sheltered in a valley protected by hills from the long, hot summer days. Moreover, the fact that Antonin Blanc is also fermented in new French oak barrels (the vinification process), will also have an effect on the quality and price. A table wine will be

Aaron RizzoB.Sc (Hosp. Admin), AIWS, Dip. Hotel Mgmt.An associate of the Institute of Wines and Spirits.Lecturer in Food & Beverage, Institute of Tourism Studies “Maltese

wines can be of good quality as much as a foreign wine.”





Bava is a modern, family-run wine estate with a clear Piedmont identity.

The family has owned vineyards in the village of Cocconato since 1600. The BAVA wine cellar was established in 1911, later extending its vine properties into other villages of the Monferrato and Langhe areas.

Four generations of the family have followed one another in the management of the wine cellars and vineyards which now boast more than 95 vintages. BAVA’s history has been characterized by continuous entrepreneurial, cultural and qualitative growth, step by step, in the typical Piedmont style.

Today, the BAVA brand is not only synonymous with reliability and quality, but also with creativity and scientific research; typical characteristics of producers that have revolutionized the wine world in the last twenty years.

Estate marketing is creative, involving many now-

established forms of communication including concerts, art and photography exhibitions and meetings in the wine cellar. Everything is supported by a frequently-visited Internet website.

BAVA is a continuously evolving estate; its wine cellars rich in important vintages. Its new wines will surpass the previous ones. They derive from a business philosophy based on identity and territory, and export a winning idea of Italian taste to many foreign markets.

Cor de chasseAn experience in every glass

GAVIDel Comune di Gavi

The flagship of Piedmont whites, certainly the best known after Moscato, Gavi from

the township of Gavi, is renowned as a classic elegant white that provides a

fresh accompaniment to a wide range of international dishes. In recent years it has

registered growing success in the most disparate markets.

We have been producing this wine for over 50 years, and we continue to produce it because it

balances the range of Piedmontese wines and also because of its diversity.

It is an excellent white varietal that transcends the stereotypes of international whites.

The English horn on the label is a fitting symbol for the nobility of its sound, elegant

and persistent, and the fresh, lively tone that only wind instruments can produce.

GRAPE – ORIGIN VINIFICATION CHARACTER

100% Cortese grapes from the township of Gavi Soft-pressed grapes are fermented at controlled temperatures, then aged several months in the bottle.

Straw yellow with greenish hues that soon turn golden as the wine ages. Delicate flowery bouquet, fresh and harmonious taste. Dry, with good body, supple and seductive

Logic International Company Limited. 82, Ursuline Sisters Street, Gwardamangia MSD 07, MaltaTel. +356 21 245 982 | Mob. +356 7942 1169 | Fax. +356 21 247 803





Jolly Limited was originally set up in 1975 under the name of Jolly Bacon & By-Products Limited. However, the smoking process of bacon cuts had been started in 1959.

Initially, the company employed only four workers and operated from a small building in the annex of Borg Cold Stores Buildings in Marsa. However, in 1984 Jolly Limited expanded and moved to a modern factory, where it still operates today. As a result of huge financial investment and commitment, Jolly Limited, with a current workforce of 45 employees, is able to process over 320 pigs per week. Following Malta’s membership of the European Union, the Jolly plant has been given EU approval with HACCP working procedures.

Jolly Limited’s portfolio of products covers a vast range of items associated with pork, namely ham, gammon, smoked bacon, fresh cuts and various types of continental sausages. The majority of products are conveniently packed to cater for both the retail and wholesale trade, effectively putting the company in a position to cover all sectors of the market.

Thanks to its fleet of eight refrigerated delivery vans, Jolly Limited’s present set up is geared to distribute the company’s products directly to hotels, wholesalers, supermarkets and food stores.

A new sister company was set up in 1967 under the name of Jolly Imports & Distribution Limited, to import frozen foods, namely beef, lamb, vegetables and ready prepared meals. First quality fresh beef, veal and lamb have been added recently to the range of imported products.

The company has also invested in a large cold store which can accommodate up to 1,270 tonnes. This new cold store is able to cater for the storage of chilled & frozen foodstuffs for its supplies. It also offers cold storage space to third parties.

Jolly Limited always aims to give the best possible service to its clients, and the company does its utmost to reach this goal.

Jolly BaconSuperior taste, Superior quality



Making ExcellenceAgaveAgave is a succulent that belongs to the same family as the lily (Amaryllis). The finest agaves, Weber Blue agave, gets it’s name from both it’s discoverer and it’s color. Blue Agave’s premier growing conditions are found in the highlands of Jalisco, Mexico. Agave must mature for six to seven years before it’s sugar content peaks, making it ripe to harvest for making tequila. Tequila is made only from the sweet heart of the agave, called the ‘pina’. Only the agave with just the right balance of sugar/acid is selected.

DistillationThe finest blue agave, grown in the highlands of Jalisco Mexico, is harvested at the peak of it’s sweetness. The 200 pound heart, the ‘pines’, of the blue agave are hand trimmed of their bitter sprouts. They are cut and put in traditional masonry ovens. The pines are slowly steamed, in small batches, for 36 hours. Patrón’s Master Distiller Francisco Alcarez selects the perfect agave using both his years of experience and his knowledge of the science and the art of tequila making. The steamed agave pines are sweet and rich. The softened agave is torn and shredded, then placed into a shallow traditional stone pit where it is macerated with large, natural stone milling wheels. The juice from the agave is placed in wooden fermentation tanks for up to 72 hours. Each batch is tested using technology and the time-tested techniques of taste, smell and sight. The mixture that results is called ‘must’. The must is distilled twice in traditional copper pot sills. The first distillation is less sweet and producers a much higher alcohol content. After distillation, each batch of tequila is fine filtered and balanced under the supervision of renowned Master Distiller, Francisco Alcarez. Time and care is taken to test and taste each barrel to assure its excellence before it earns the name Patrón.

BottlesThe ovens used to make the Patrón bottle were designed specifically to produce them. Twenty different materials were used to make ovens. Every bottle is individually hand made by an artisan schooled in the art of glass making. Keeping with Patrón’s environmentally conscious policies, all Patrón’s bottles save the pure crystal Gran Patrón vessel, are fashioned from recycled glass. Each bottle is individually washed in tequila before it is filled. This sets the proper environment to receive the ultra premium Patrón tequila. The bottle was designed to be a piece of art, fit to hold the world’s finest tequila.

Solé Water, the source of life

The Sum Source is found in the province of Brescia located in the commune of Nuvolento situated at the foot of a series of limestone hills that rise to the north-east of Brescia. These hills constitute the Brescisan Pre-Alps complex. Nuvolento is located 181 metres above sea level and is part of the alluvial flood plain of the river Chiese.

The oligominerale (low in mineral content) water of the Sum Source emerges at the “Via Antica Fonte” in Nuvolento.

This surface outlet would seem to correspond to the point at which the limestone-dolomite formation joins the alluvial deposits from the valley of the Chiese. The water of the Sum Source flows to the surface along an obvious fracture line. This point of emergence of the water, facilitated by the perforation of a well, is located at the intersection of two fracture lines. The oligominerale water is low in mineral content because of the basin, which consist of limestone and dolomite.

The temperature of the water is 13.4°C and has optimal microbiological characteristics, indicated that such optimal mixtures don’t exist in the various deeper waters. Fonte Sole bottles their water exclusively in glass bottles, because this container has proven the best to preserve the original purity of Solé water.

Solé is an oligominerale water ideal for low sodium diets.

44-46 Old Bakery Str, Valletta MALTA • tel. 2122 5039 / 2122 3999 • fax: 2123 9452 • email: [email protected] Old Bakery Str, Valletta MALTA • tel. 2122 5039 / 2122 3999 • fax: 2123 9452 • email: [email protected]



Muscats Motors Ltd have proudly launched in Malta the new Citroen Nemo, an addition to its range of light commercial vehicles, in June 2008. Nemo is the new entry-level model in an LCV range that already comprises three models: the Berlingo, Jumpy and Jumper.

A new concept tailored to the world today

Traffic in and around cities is becoming increasingly dense and heavy, and the space available to road transport is continuing to shrink, but Nemo is in its element. It is the perfect commercial vehicle for nipping in and out of city streets. With its compact dimensions, optimised living space, ingenious design and economical features, this attractive new model will perfectly fit the requirements of compact van buyers.

Compact exterior dimensions and optimised space

A compact and generous vehicle, Nemo features:compact exterior dimensions. Just 3.86 m long • and easy to handle, it is as much at ease in the city as a small passenger car;its ingenious design combines compact size with a • line-up of features that are generous (load volume of 2.5 m3 and payload of 610 kg) and practical: rear asymmetrical swing doors, a modular protective grid and one or two sliding side doors;a modular passenger seat, Extenso, with a host of • possible configurations.

A wide range of features for vehicle efficiency and passenger comfort

Nemo stands as a benchmark in its class for its low price tag, economical cost-in-use and proven range of engines combining low fuel consumption with respect for the environment (119g of CO2 per km with the diesel engine).

It also brings the occupants features worthy of a passenger vehicle: modern styling and layout, generous comfort, ergonomic controls, a bright interior and safety features tailored to one’s needs.

Nemo features modern styling with status. Its appealing looks underline its intrinsic qualities. Its design lines convey an impression of robust strength and underline the generous interior volume and convenience in use.

With a range designed to meet the varying needs of customers in these segments (payload of up to 2 tonnes and load volume of between 2.35m3 and 17 m3), Citroën has the assets to strengthen its position as a major player in the market of light commercial vehicles.

The New Nemo:a compact intelligent commercial vehicle

For information on the wide range of commercial vehicles, visit muscats motors Ltd, Rue D’Argens, Gzira or call on 2326 4584/5 www.citroen.com.mt


Earlier this year I had the opportunity to visit Rational in Lansberg, Germany for a hand on experience in Team Live Cooking with a self cooking centre. I teamed up with chefs from other countries such as New Zealand , Greece, Columbia, Portugal , Turkey , China and England. We were all welcomed at the Rational factory and the level of expertise and organization is a testament of the product that Rational delivers. Rational has been the chef’s companion for many years, is the market leader in innovation in kitchen technology and has the largest development team in the market. The team is made up of chefs, food scientists, a physicist and engineers. Over 100 million meals worldwide are prepared every day by the use of Rational. Practically every second unit installed is Rational and no wonder that they are the world market leaders by far.

The Self Cooking Centre not only makes a Chef’s life less stressful, but today’s young talented chefs can have time to deliver food at its best. Students and chefs can now have time for essentials and be more creative and that’s why I became a Chef. Here at the Institute Of Tourism Studies we are proud to have such a technological piece of art. Students at the Institute are still being taught traditional skills of the kitchen combined with today’s technology and cooking systems to become Chefs in the future, but they also have to work with Rational’s Self Cooking Centre. I wish I had that opportunity in my days.

The Self Cooking Centre also helps to reduce food cost, which in my experience is a constant headache for the chef. The Self Cooking Centre can really reduce food cost by 22% in meat losses during roasting. Amazingly the meat is even pink from the first slice when carved. This is almost impossible to achieve even by the most experienced Chefs. All this was done with Overnight Roasting of which we prepared different joints of meat the day before.

I must personally say that this is a blessing for those who have a hefty Saturday evening service and a busy Sunday Lunch. The Chef can now prepare meats for roasting before going back home on a Saturday night, put it in a Self Cooking Centre and then simply select level of browning, level of cooking degree whether rare, medium or well done and can drive back home knowing that perfect results are achieved the next morning for lunch. Wouldn’t it be nice to start Sunday morning slightly more relaxed then usual? The Self Cooking Centre is a Chef’s Companion when needed, 24 hours a day seven days a week.

And what about a Chef’s nightmare ( Banquets)?. With a Self Cooking Centre banquets are now somehow enjoyable, with perfect results. And by the way there is no need to shout any more during banquet service. Shouting is the norm in such operations due to the huge amount of stress the chef normally has to endure because of his pride in his work to achieve

perfect results. I experienced this with the use of Finishing in a Self Cooking Centre. With Finishing in a Self Cooking Centre food can be cooked and immediately chilled to hold further cooking . Then food is plated with no rushing, refrigerated and finished to perfection in a Self Cooking Centre with the touch of a button.

Constant presentation and results are easily achieved. Another option of

meets...

Jesmond Atkins Chef & Lecturer in Food Preparation & Production at the Insititue for Tourism Studies.



a Self Cooking Centre is Bake-Fry, which makes food a lot healthier and is a response to an increasing demand by our customers to cook healthier food and still achieve a golden crispy crust, which is associated with traditional shallow frying with 50% less use of oil.

During my visit to Rational in Lansberg we cooked a large selection of different dishes and achieved amazing results every time. When I personally first met Mr Charles Pace of WorldWide for the first time I wasn’t that impressed when Charles was simply explaining some of the features of the Self Cooking Centre until I witnessed and experienced it hands on. You have to work with it to truly believe what a Self Cooking Centre can do. To be honest I must now really admit that Charles was right all along. I will definitely include a Self Cooking Centre in my kitchen for the years to come. I wish I had a Self Cooking Centre in my early days , this would have been of tremendous help to me as a Chef. I will definitely recommend participation in Team Live Cooking organized by WorldWide. You would see and experience hands on what a Self Cooking Centre can do. My students will benefit from this also and now I have Time for Essentials.

A Self Cooking Centre is really and truly a technological work of art created by chefs for chefs.

it pays to advertise withcatering news

refer to page 60, for more info

Jesmond Atkins, a chef and lecturer on food preparation and production at the Institute of Tourism Studies, visited the Rational company in Lansberg, Germany in April, to gain hands-on experience in team live cooking with a Self Cooking Centre.

During his short stay, Jesmond underwent three days of intensive training, and was able to appreciate what a Rational Self Cooking Centre can really deliver.

Back in Malta, Jesmond was full of praise for the Self Cooking Centre which, he says, helps considerably to make a chef’s life much less

stressful. As a result, today’s talented chefs have more time to deliver food at its best.

Jesmond Atkins admits to not having been very impressed when he was first introduced to the Self Cooking Centre. He was quick to change his opinion at the end of the course, however, after seeing at first hand what a marvellous aid to cooking and a time- and labour-saving addition to a kitchen this marvellous unit really is.

In Jesmond’s opinion, a Self Cooking Centre is a technological work of art created by chefs for chefs. No kitchen worth its salt should be without one of these units.



Patrons of the EXILES NIKKI BEACH BAR AND RESTAURANT will be glad to hear that this popular establishment is up and running again.

Now in its second year, this popular Italian restaurant is once again offering a selection

of antipasti, pasta dishes, fish and meat main courses, and a tantalizing variety of snacks.

The Beach Bar is open from 9am until late in the evening, and restaurant service is available between noon and 4pm, and again from 7pm until midnight. Meanwhile, snack service is available between 4pm and 7pm.

The Beach Club is also open every day, and a 5 Euro entrance fee on weekdays (7 Euro on weekends) entitles patrons to use of umbrellas, sunbeds, showers and toilet facilities.

Patrons can enjoy live music in the restaurant area on most weekends.

Both the restaurant and the beach area can be hired out, complete with full catering facilities, for private functions.

The bar area, with its beautiful views of St Julians Bay, is ideal for chilling out every evening. Indeed, if last year’s high attendance is anything to go by, the beach bar, the restaurant and the club are expected to host record numbers again this year.

An innovation at Nikki’s this year is the introduction of a chill-out area aimed at the younger generation, who generally tend to want to relax in a casual atmosphere. This new chill-out area is open every evening, and thanks to word-of-mouth promotion, has already managed to attract more than its fair share of custom. Indications are that this chill-out area at Nikki’s may well become one of this summer’s “in” places.

For bookings / enquiries / reservations for lunch / dinner / private functions - 2134 0909 / 7986 8165

Exiles NIKKI Beach Bar & Restaurant



Lisbon Squashes have been recognized for more than 50 years as a traditional family drink.

So, get traditional and start the day with Lisbon squashes!

Quench your thirst from a selection of traditional fruit squashes which are refreshing, tasty and nutritional for all the family.

St. Edward’s Street, QormiTel/fax 21487276 – Mobile 7947 0087

Factory 160, Ta’ Qali crafts Village, Ta’ Qali RBT 13, MaltaTel (+356) 2141 4773, 2143 0951 Mob (+356) 7942 7365 Fax (+356) 2141 5239

E-mail [email protected] Web pooterwaremalta.com.mt

RENT A CHEFYou are planning a chic dinner party and would like to impress your friends. You want to surprise your partner for his/her anniversary or birthday. You want to impress a business partner/s from overseas by being the perfect host/ess.

Call us now, YOU do the planning and we will make your perfect day. Our Chef can help you plan your perfect meal, cook your own selected ingredients supplied by us, help serve the food and – if you need help afterwards – we can make arrangements to do all the washing up. And to complete your special day, we can provide live music from solo artists to a guitar duo or a mixed trio. From Classical to Sixties music.

NOW YOU HAVE ALL THE TIME TO BE “THE PERFECT HOSTS”. WHY WAIT WHEN YOU CAN CELEBRATE?

Call RENT A CHEF on 2133 5272/3catering news • april 2008 • 56

Lean beef is part of a fit and well-balanced diet. It provides vitamins and proteins critical to a healthy lifestyle. With a full, robust flavor and a tenderness that the most discriminating of palates will love, PACHECO brand Frigorifico Rioplatense Black Angus Beef from Argentina is a hearty way to get the nutrition you need. Beefing up meat consumption ensures that our bodies get the essential nutrients from the proteins they need to grow healthy, strong and lean. Choosing PACHECO brand Frigorifico Rioplatense Argentine Black Angus Beef can help make getting those nutrients much easier. Many consumers world wide agree that the Argentine Black Angus beef is more consistently tender and flavorful than any other breed. ‘Pacheco’s light color, the extreme tenderness and the unique taste of the meat are the fundamental characteristics of the Authentic Argentine Angus Beef.’

Food Quality and Standard Procedure Frigorifico Rioplatense’s meat makes part of a total quality program promoting high nutrition levels and assures best food processing practices having food technical standards of the highest caliber including British Retail Consortium (BRC) and ISO 9001/2000 certification. Frigorifico Rioplatense only slaughters British breeds (Aberdeen Angus black/red) and their respective crossbreds under the Pacheco brand, rendering the product of exceptional quality. Located in a mild climate, with extensive fields and abundant rainfall, it provides a perfect place in which to rear high quality livestock.

Frigorifico Rioplatense also ensures a minimum of 21 days of further ageing at 0+/- 1 degree Celsius of the boneless meat in the vacuum bags that is very important both to the flavor and texture of the meat. The ageing process allows natural enzymes to break down fibers and tenderize the meat.

J&C Pisani Ltd are the exclusive agents for Frigorifico Rioplatense and Pacheco brand in Malta. The company has over 120 years of meat trading experience. Supplies arrive chilled on a weekly basis every Monday to ensure freshest production.

For further information and enquiries kindly call J&C Pisani Ltd on 2123 1339 or 2124 1891.

Make life taste better

‘Its light color,the extreme tenderness

and the unique tasteof the PACHECO meatare the fundamental

characteristicsof the Authentic

Argentine Angus Beef.’



catering premisesBugibbaRESTAURANT situated on a main road in a busy tourist area, 62 covers, 2 bars, 2 room kitchen with all appliances (extractors etc.), laundry room, 2 guest toilets, storeroom, backyard and front terrace.Ref#12625Eur21 Lm 9.02 dailyPremium: € 49,000 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

Bugibba Ground floor premises originally a coffee shop having full catering licences being sold as is in its present accommodation, being open plan room, hall and 4 rooms a long hallway and 2 large rooms at back, small yard.Ref#16341 EUR 207,314 Lm 89,000 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

BugibbaRESTAURANT and bar in a central location, seats 60 people (7m X 11m), kitchen with appliances (4m x 3m), store room (3m X3m) and toilet.Ref#12662Eur 35 Lm 15.03 dailyPremium: € 11,700 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

Mellieha,Well finished BAR/RESTAURANT located in Mellieha Bay, 60 covers and including adjoining 120 sqm commercial premises. Owners retiring! Freehold.Ref#018129,€705,494,Lm302,868. Contact Frank Salt Real Estate - Commercial Unit on 2277 0000 or 7979 7000.

Msida 240 sq meter ground floor commercial premises, with permits for take away or restaurant. Located in an excellent area not far away from university. Establishment comprises of a take away area, restaurant area, kitchen area, games room, small shops and back and front terraces. Underlying the property is a 2 car garage, having an independent entrance.

Ref#18731 EUR 517,121 Lm 222,000 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

PacevilleFully equipped PUB/RESTAURANT in the very busy area full of night life, with outside terrace, covering 24 tables on 3 floors. Including storage and 2 bars approximately 90sq meters on each floor.Ref#19082 EUR 687,165 Lm 295,000Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

Paceville,Extremely well finished BAR & RESTAURANT in a highly frequented entertainment location, fully equipped and ready to operate having 70 covers. Nice decor and layout, offered for very long lease. Daily rent only. Other terms & conditions considered.Ref#019412,€93.17 daily,Lm40.00. Contact Frank Salt Real Estate - Commercial Unit on 2277 0000 or 7979 7000.

Rabat House of character converted into a wine bar being sold fully equipped and licenced.Ref#18238 EUR 232,937 Lm 100,000Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

SliemaWell located in the centre of Sliema, BAR/RESTAURANT on two floors, bar, kitchen and all facilities in the property. Covers 30 and situated on a known road.Ref#12537 Eur 10 Lm 4.29 dailypremium: € 46,600 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

St.Julians Street level 80 Sqm. GARAGE suitable for catering use, especially as wine bar, located in the heart of Paceville, offered at a daily rent of €35, no key money or premium. Great potential!!Ref#12749 Eur 35 Lm 15.03 daily Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

catering news is offering a service to assist the trade in matters relating to staff vacancies, situations wanted, premises being offered for sale or to let, or premises being sought. So, if you are planning to sell your business or are looking to invest in this lucrative sector by purchasing a property, then place your advertisement with catering news. We offer very low advertising rates. For example – just six Euro per single column centimetre. catering news is spread out on three columns. So a 4cm high advert on 2 columns will come to 48 Euro (4 x 2 x 6 Euro). Interested? Then call our Advertising Department on 2133 5267 NOW.

cateringpremisescateringcareerscateringfor sale/wanted

St.Julians,Seafront fully equipped RESTAURANT in a unique location with rustic finishing. Romantic atmosphere, seats 70 inside and 100 on outside terrace enjoying superb bay views. An opportunity not to be missed. Ref#017455, Offered for long lease @ €407,640, Lm174,999 Premium + €69.88 daily, Lm30.00. Other terms considered. Contact Frank Salt Real Estate - Commercial Unit on 2277 0000 or 7979 7000.

St.JuliansRare opportunity to acquire a successful WINE BAR and restaurant, enjoying spectacular views of Spinola bay, ready for immediate take over, offered for long lease. Premium Euro245,000 and daily rent Euro55. Apply for further details Commercial Department St.Julians.Ref#12632 Eur 55 Lm 23.61 daily Premium: € 245,000 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

St.Julians,Highly finished RESTAURANT with 80 covers enjoying panoramic views of St. Julians Bay. Highly recommended!604933,€60.00 daily, Lm 25.76. Premium €250,000.00,Lm107,325.00. Contact Frank Salt Real Estate - Commercial Unit on 2277 0000 or 7979 7000.

St.Julians,Excellent RESTAURANT in a very good location being sold lock, stock and barrel! The property has

a ground floor entrance with an upstairs office, kitchen and stores at basement level. Freehold.Ref#910783,€743,00.00,Lm318,969.00. Contact Frank Salt Real Estate - Commercial Unit on 2277 0000 or 7979 7000.

St.Julians Fully equipped seafront BAR/RESTAURANT split on two floors, on a well frequented main road with a heavy passing trade, 70 covers. Including bar area, 4 guest toilets, 2 stores, large equipped kitchen, seafront balcony and front verandah.Ref#19760 EUR 606,000 Lm 260,156Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

St.JuliansOwner retiring: An established take away/snack Bar outlet fully equipped and to in conformity to all EU laws and health authority being leased out fully equipped to the highest standard. Furnishings include 2 large freezers, 3 ovens and fryers, counter fridge etc. Accommodation comprises of one room, toilet, store room and small yard.Ref#12419Eur 35 Lm 15.03 dailypremium: € 58,234Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

St.Paul’s BayOne of the best, English style Pubs, in Bugibba, available for long lease having a seating capacity 40 indoors, besides al fresco seating, designer standard of finish throughout. Ready

for immediate take over. Owner retiring. Premium and low daily rent.Ref#12526Eur 12 Lm 5 dailypremium: € 50,000 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

St.Paul’s BayVery well located spacious RESTAURANT, on a main road set on two floors, kitchen, bar, toilets and all other restaurants facilities included. Ready for business at any given time.Ref#12531Eur 27 Lm 11.59 dailyContact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

Valletta Owner retiring offering this well established restaurant, minutes away from Republic Street with easy parking facilities close by. Restaurant which is split in two levels can take up to 50 patrons pleasantly decorated to give a warm welcome to patrons.Ref#12597 Eur 75 Lm 32.2 dailyPremium: € 175,000 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

Valletta,Finished COMMERCIAL PREMISES set on 3 floors served with lift. Having a trading license to operate, situated in the best part of Valletta where passing trade is just round the corner. Shop could easily be turned into a Coffee Shop, Wine Bar or Restaurant. Could easily seat up to 50 people. Ref#015454,

Sale price €420.00, Lm180,306. Annual rent price at € 18,634.00,Lm 7999,00.00 Premium €24,000.00,Lm 103,032.00. Contact Frank Salt Real Estate - Commercial Unit on 2277 0000 or 7979 7000.

VallettaOwner retiring!! An established fully equipped RESTAURANT in the centre of Valletta having a seating capacity of 40 covers with a possibility of an extension. Restaurant at street level, fully equipped kitchen, toilets and cellar. Property could be extended by purchasing adjacent property.Ref#12753Eur 58 Lm 25.03 dailyPremium: € 30,070 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488

VittoriosaWell finished and fully equipped waterfront Restaurant/Wine bar with 115 covers outside terrace and 35 covers inside enjoying Marina and Grand Harbour. Offerd at € 93 Daily rent + Premium €250,000Ref#12675 Eur 93 Lm 39.92 dailyPremium: € 250,000 Contact Cassar & Cooper Real estate, Sliema - Commercial dept.on 79478858 or 25584488





catering newsPublished Quarterly

Distribution Hotels in Malta & GozoAparthotelsGuest HousesRestaurantsNight ClubsSnack BarsBarsCanteensBakeriesConfectionersButchersSupermarketsAnd Other Businesses associated with the catering trade

Circulation 10,000 copies quarterly mailed through Maltapost

advertising rates LAYOUT 1 issue 2 issues 3 issues 4 Issues EURO Lm EURO LM EURO LM EURO Lm Front Page 1,001.63 430 978.34 420 955.04 410 931.75 400 Back Cover 768.69 330 745.4 320 722.11 310 698.81 300 Inside Cover 652.22 280 628.93 270 605.64 260 582.34 250 Full Page 512.46 220 489.17 210 465.87 200 442.58 190 Half Page 302.82 130 279.52 120 256.23 110 232.94 100 Quarter Page 209.64 90 186.35 80 163.06 70 139.76 60 Double Spread 931.75 400 908.46 390 885.16 380 861.87 370 Cost for Artwork: Full Page E104.82 Lm45 Half Page E69.88 Lm30

Quarter Page E46.59 Lm20

for further information please contact uson 2133 5272/3 or 7986 8165

Blues Ltd, 104,Ground Floor, Dingli Street, Sliema MALTATelephone 2133 5272/3 Fax 2133 5271 Mob 7972 6939 Email [email protected]



BLUES HANDY SQUADMaintenance and Cleaning Services

Blues Ltd, 104 Ground Floor, Dingli Street, Sliema • [email protected]

ALL ODD JOBS. NO JOB TOO SMALL

2133 5273 / 7986 8165

CARPENTERS ELECTRICIANSPLUMBERS DECORATORS PAINTERSGARDENERS CLEANERSDRAIN LAYERSTILERS SOFFITSMEMBRANEGYPSUM BOARDPARQUET LAYINGPLASTERERS STEEL WORKERSCONCRETE WORKSWORKS ON OLD BUILDINGS

catering news issue 2

Documents

catering news issue

new chef

catering circles

new roof garden restaurant

excellent material

youre planning

cleaning services2133

dinner service