The Palace Hotel team recently won the Gold Award for Parade de Chefs' Best in Class at the Monte Kristo Mediterranean Food and Drinks Festival 2008, an initiative of the Malta Culinary Association. Their entry involved the preparation and serving of a three-course meal for 50 covers within four hours of its preparation.

The team was made up of executive chef Joseph Xuereb, sous chef Mark Briffa, pastry chef Gordon Galea, chefs de parties, Reno Abela and Daniel Bonnici, Mark Zammit (head waiter), Quenten Attard (head waiter) and Patrick Mula (waiter).

The Palace's talented team won 14 gold, four silver and three bronze awards. The festival attracted over 350 local entries from leading hotels and restaurants and international teams from three continents, and included Israel, Turkey, Cyprus and Azerbaijan.

Several other gold awards were won by the Junior Practical Team, made up of Reno Abela, Anthony Hawkins and Fredrick Pulis; for Senior Lamb Dish by Mark Briffa; for Junior Pasta Dish by Anthony Hawkins and by the whole team for Best Hygiene.

The team went on to win silver awards that went to Gordon Galea, for Patissiere of the Year, to Daniel Bonnici for Senior Maltese Dish, to Kevin Castillo for Junior Fish Dish, and Fredrick Pulis for Junior Rice Dish.

The Malta Culinary Association said that the festival's aim is to create a chain of Mediterranean food festivals in which each organising country emphasises the healthy and unique flavours each has to offer.

Each country with its own particular gastronomic heritage and influence will help create a unique Mediterranean culinary experience which is an attraction in itself.

The participants competed and presented their individual selections, which also included traditional and exotic culinary specialties, to the great enjoyment of both Maltese and foreign gourmets.