At the Phoenicia Hotel they take luxury and food very seriously. Nick Harman goes into their garden to meet the head chef and to taste the Maltese difference.
Saul bounds away up the vegetable patch like a puppy in an apron, still talking to me over his shoulder. Then, after grabbing a few tomatoes off the vine, he comes hurrying back. ‘The freshness is fantastic,’ he said biting into one ‘and with the kitchen just over there it gets straight to the plate.’ Saul could be any keen cook enthusing over his vegetable plot, but this particular patch is a massive seven and a half acres in size. It’s the back garden of the Phoenicia Hotel, Malta and Saul’s the Head Chef.
The gardens are grand and have bird’s eye views over the harbour, especially from the luxurious Bastion swimming pool. These verdant acres have been many things since construction began on the hotel in 1939, including being bombed in the war and used as a children’s playground, although no one is saying which did the worst damage. Continue reading