October 5, 2025
The new wave of local treats is lighter, fresher, and is attracting a steady following among international foodies. In this first of a two-part feature, Ramona Depares explores surprising twists on two sweet favourites.
October 1, 2025
HORECA Magazine met Chef Gregory Garimbay, the Michelin-starred chef at Bellefeuille in the Saint James Paris hotel about his culinary journey, his philosophy, and his recent collaboration with Chef Clint Grech for the Four Hands experience at de Mondion.
August 31, 2025
EcoCook Malta has officially launched a pioneering certification programme designed exclusively for restaurants, hotels, and catering establishments on the Maltese Islands.
August 24, 2025
Rooted in the heart of Provence, the soul of Miraval wine is entwined with the spirit of art.
August 24, 2025
The right coffee offering can set the tone for a guest’s entire visit. Now, AppleCore Foods and Segafredo Zanetti are working together to deliver the best coffee craftsmanship to our hospitality industry.
August 17, 2025
From humble beginnings, vodka has risen to international glory. Panos Foteiadis traces this journey and delves into the subtle differences between regions and brands.
August 17, 2025
Discover the reliable, low-maintenance, sustainable waterless urinal solution. In today’s hospitality and catering industry, sustainability isn’t just a buzzword it’s a business imperative.
August 17, 2025
Once a humble fridge staple, yoghurt has firmly claimed its place in the professional kitchen.
August 15, 2025
Darren Borg traces the important role of the National Viticulture and Oenology Centre as a hub for the preservation of indigenous grape varieties.