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Lifting the Lid

Food articlesIssue #2Lifting the LidMagazineProChefs

Lifting the Lid – Matthew Azzopardi

Executive chef Urban Valley Resort and Spa What or who inspired you to become a chef? From a young age, I always loved to watch…
servedmagazine
servedmagazineApril 25, 2019
Food articlesIssue #2Lifting the LidMagazineProChefs

Lifting the Lid – Stefan Hogan

What or who inspired you to become a chef? I was drawn to kitchen life from a very early age as I discovered my mother’s…
servedmagazine
servedmagazineApril 25, 2019
Food articlesInterviewsIssue #4Lifting the LidMagazine

A chef in the city – Maria Muscat

Served asks Maria Sammut, Executive chef & co-owner of 59 Republic, Valletta a few questions about her passion and drive for good food. What or…
servedmagazine
servedmagazineMarch 18, 2019
Food articlesIssue #7Lifting the LidMagazineProChefs

Gennaro Contaldo, The man behind the legend

Served caught up with Gennaro Contaldo, the culinary Italian legend widely known as one of the most respected chefs in Italy and London and as…
servedmagazine
servedmagazineJanuary 20, 2019
#EatingOutFood articlesIssue #7Lifting the LidMagazine

#EatingOut – Giuseppi’s

Tradition with a twist The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations,…
servedmagazine
servedmagazineDecember 23, 2018
#EatingOutFood articlesIssue #7Lifting the LidMagazine

#EatingOut – Hsixty6

One to watch At the recently opened HSixty6, head chef Luke Piscopo, together with his tight knit crew, is channeling his hungry energy and passion…
servedmagazine
servedmagazineDecember 23, 2018
BeveragesFood articlesIssue #5Lifting the Lid

On the Bottle – Faouzi Issa

Served sits down with Faouzi Issa, a successful Lebanese winemaker and producer of Lebanese wine Domaine des Tourelles from Bekaa Valley. Founded in 1868, Domaine…
servedmagazine
servedmagazineOctober 7, 2018
Food articlesFood BlogsIssue #4Lifting the LidMagazineProChefs

Lifting the Lid – Adrian Buttigieg

Adrian Buttigieg talks comfort food, duck tongues and his mother’s ‘għagin fil-forn’. What or who inspired you to become a chef? My main inspiration came…
servedmagazine
servedmagazineMarch 1, 2018
Food articlesFood BlogsInterviewsIssue #1Lifting the LidMagazineProChefs

A sit-down with Eddie Sharkey

The world travelled chef talks fruit bat curry, seasonal produce and fish and chips. What or who inspired you to become a chef? My mother…
servedmagazine
servedmagazineFebruary 27, 2018

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