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Two of Malta’s finest chefs, who usually work at leading five star hotel Corinthia Palace Hotel & Spa on this Mediterranean island, are in London cooking up a storm in the kitchens of The Wolseley, The Delaunay and the flagship Corinthia London until 8th March.
Sous Chefs, Jonathan Zammit and Chef Tournant, Matthew Agius were invited by Corbin & King as well as their own sister hotel to travel to London to share and inspire fellow chefs with dishes from Malta. They are also learning the tricks of running busy London kitchens in some of the capitals finest restaurants.
Says Executive Chef Garry Hollihead of Corinthia London: “Chef Exchanges are great fun for us all. We are delighted that Corbin & King are happy to work with us at Corinthia to showcase their kitchens as well as learn from our Maltese colleagues. Whilst at Corinthia we are now keeping them busy in the kitchens of our Italian ‘Massimo’ restaurant.”
Some Maltese dishes they have taught the London chefs include a traditional Maltese dish of rabbit in red wine called Fenek bit-tewm u l-inbid, pasta with rich meat ragout cooked in a pastry case and otherwise known as Timpana, and a unique breakfast dish of sautéed peppers, onions, garlic and tomatoes with scrambled egg usually served with olive oil and Maltese bread called Balbuljata.
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