His Excellency the Ambassador of the Republic of Ireland and Mrs Monica Hennessy hosted an exquisite dinner designed by Chef Joe Vella in honour of Liam Mac Hale, Manager Irish Food Board who is resident in Milan and who was here a couple of weeks ago on a working visit. Also present at the Hilton’s atmospheric Oceana restaurant, was the fairly new GM of Hilton Malta, Matthew Mullan, who took up his appointment in January this year, and who had hosted the St Patrick’s Day reception in March this year.  Mr Hennessy had nothing but words of praise for him.  

Mr Mullan is Irish, too, and has had over 26 years experience working in Hilton Hotels. He joined Hilton as a trainee manager in June 1988 in Scotland, when he was just 21 years old. He eventually moved around Scotland four times before moving to Northern Ireland, a decade later, to open a new hotel as GM in a new location just outside Belfast. He managed to run two hotels in Northern Ireland simultaneously up till 2002 before he moved to Hilton Glasgow. He recalls US President Bill Hilton visiting the Belfast hotel. Then from the moors of Scotland he and his family moved to the diving paradise of Sharm el-Sheikh of Egypt in 2006, where he spent three years before moving to Barbados. 

By now there was the lure of returning to Europe and because Malta seemed to tick most boxes, including quality education for their 14-year-old son and quality of life, he is happy at Hilton Malta with plenty of plans up his sleeve.

Mrs Marie Benoît, Mrs Melanie Deguara and Mr Julian Diacono

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Liam Mac Hale of the Irish Food Board Bia (www.bordbia.ie) explained that there are many cookery schools in Ireland such as the famous Ballymaloe school in County Cork run by the Allen family; the Bally knocken House in Wicklow both of which are attracting international attention. Both he and the ambassador said that Ireland is an excellent place to train in the catering business. Ireland also hosts many exciting food festivals across the country many of them reachable by Ryanair. For example the famous Galway oyster festival is in September and the famous English market is in Cork.  All through the country there are farmers markets and the slow food movement has really taken off. Organic produce is now much favoured and city dwellers are tending allotments again. Tourism Ireland (www.tourismireland.com) will provide those interested with a list of the Festivals and for offers google Deals Ireland (www.dealsireland.ie). It all sounds very tempting I must say. 

Mr Mac Hale told me that Malta imports meat from Ireland from veal to beef, butter of course and a good number of other products. 

Also present was Johnny Cherabie of Good Earth who is originally from Lebanon and comes here via other countries. He has six children. The talk was almost entirely of food, what else, as the waiters brought in one delicious dish after another. A most interesting evening and all that lovely food made it all sound even better and I am tempted to go to one of those food festivals. My diet is never going to happen at this rate.

Press dinner at Hilton’s Gazebo

Another occasion at the Hilton took place a few days after the above dinner. The Hilton is truly a beautiful and luxurious property with ample grounds. That evening we were met by Julian Diacono, Director, Business Development and Melanie Deguara, Marketing Manager and led to the Merkanti for drinks in the open air. Dinner at the Gazebo was another very special meal, again, designed by executive chef Joe Vella, who has at least two important cookery books under his belt. How does he do it all and without putting on weight it seems. I would like to mention the lovely music at the Gazebo by two musicians; civilized and muted enough so that you didn’t have to fight the music to carry on a conversation. 

My favourite dish was the starter: slivers of carpaccio of beef with fried foie gras and all the trimmings. Absolutely delicious and no I do not feel sorry for the geese who are force fed, I am afraid. The Braised Pork Belly risotto too was distinctive and creamy and delicious. The Fillet of Beef with its creative trimmings was a favourite with those who are fond of rare beef, which I am not though I ate most of it … the dessert Trio Chocolate – fondant, strawberry chocolate mousse and chocolate ice cream with a forest fruit compote was perfect. A most pleasant evening in pleasant company, with plenty of people eating at the Gazebo where summer dining is at its best, with its five themed buffet dinners. It is open every day with the exception of Saturdays. Must go and try the French buffet one of these days which is on Wednesdays. Or perhaps the Italian on Thursdays… just too much food happening everywhere. Where will it end?

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