Shots of food from some of our clients

Casarecce ‘Gentile di Gragnano’, braised oxtail, pancetta, broad beans – by Jonathan Brincat, chef patron of Noni, Valletta.

Aged Acquerello parmesan risotto, seared scallops and balsamic pearls – by Damian Ciappara of Commando restaurant.

Tagliatelle di Campofilone with fresh Scottish Blue Lobster and Tarragon – by Andrew Vella of Rebekah’s.

Pan seared prawns wrapped with Mafalda Lardo di Colonnata- by Roderick Vella of Grand Hotel Excelsior.

Aged Acquerello Carnaroli rice with spinach and garlic – by Carl Zahra of The Fork & Cork.