‘Every dish we prepare consists of hours of research, thought and trials, so they become like our children’

Accomplished chef and Chef Patron at The Golden Fork Letizia Vella is celebrated for her culinary expertise honed at Michelin-starred establishments like Dinner by Heston Blumenthal and The Fat Duck. She also recently served as one of the judges on the first season of MasterChef Malta.

In the second of a seven-part series, first featured on Business Now magazine we explore the flavours, inspirations, and personal reflections that shape the island’s contemporary cuisine, straight from the source. Diving into the kitchens and minds of some of Malta’s most celebrated chefs, we learn about their favourite dishes and thoughts on the Maltese summer, offering a tantalising glimpse into the island’s gastronomic landscape.

“Each and every dish that we prepare consists of hours of research, thoughts and trials, so they become like our children. We love them equally and shouldn’t have a favourite child,” smiles Letizia, hard pressed to name a favourite dish on her menu.

With that being said, she relents, admitting, “one dish that I will definitely go for is the mussel and saffron custard, with slow-cooked Gozitan octopus, mussel meat, mussel emulsion, and milk bread on the side. This dish is based on an abundance of fresh Mediterranean flavours, with a touch of modern cuisine and locally sourced ingredients.”

Speaking of local food, the chef points out that Maltese cuisine has strong influences from different countries, with each culture leaving its mark, resulting in a diverse and flavourful food culture. The idea at The Golden Fork, she maintains, “is to express the Maltese traditional essence in a very contemporary and refined way. I use complex transformation techniques to create apparently simple dishes that are immediately recognisable but new at the same time. I want people to have an authentic Maltese experience, while enhancing the taste with innovative techniques,” singling out the kusksu dish, which takes off from a classical recipe that has been modernised.

As for local food she associates with summer, Letizia notes that Maltese cuisine is heavily influenced by the sea, as fish and seafood are staples in the Maltese diet. “Popular dishes in summer are definitely seafood, as well as Maltese ftira, filled with a variety of ingredients such as tuna, tomatoes and onions. Maltese cuisine is a true reflection of the island’s history and cultural heritage, and is best enjoyed fresh and local,” shares.

This interview was first carried in the 2024 edition of Business Now Magazine, the sister brand to BusinessNow.mt and produced by Content House Group.