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Corinthia chefs scoop 13 medals at top industry event in London

Stefan Hogan, Mark McBride, Manuel Schembri (Radisson Golden Sands), Johan Saliba, Steve Munkley, chief director of The Salon Culinaire, Jonathan Zammit and Mark Tabone.

Stefan Hogan, Mark McBride, Manuel Schembri (Radisson Golden Sands), Johan Saliba, Steve Munkley, chief director of The Salon Culinaire, Jonathan Zammit and Mark Tabone.

Hotelympia, the UKs most prestigious hospitality and foodservice event, bestowed a clutch of medals on the kitchen brigade from Corinthia Palace Hotel, the only Maltese team to take part in the competition.

The four-day event includes a competition to award top culinary skills and Corinthia Palace Hotel chefs walked away with 13 medals, including two gold, three silver and eight bronze.

Under executive chef Stefan Hogan, the various members of the brigade won  medals in a range of categories: Table Centre Piece (Mark McBride) – Gold; Amuse Bouche (Jonathan Zammit) – Gold; Butcher a Whole Chicken for Saute (Mark Tabone) – Silver; Avocado Starter (Johan Saliba) – Silver; Prepare a Best End of Lamb (Mark Tabone) –Bronze; Tilda Chef Team of the Year (Jonathan Zammit and Mark Tabone) – Bronze; Master Chef of Great Britain Challenge (Mark Tabone) – Bronze; Churchill & Potter Grand Prix (Ryan Pisani and Johan Saliba) – Bronze; Shrimp Starter (Ryan Pisani) – Bronze; Open Lamb (Jonathan Zammit) – Bronze; Butcher a Whole Chicken for Saute (Johan Saliba) – Bronze; Amuse Bouche (Manuel Schembri) – Silver; and Open Lamb (Manuel Schembri) – Bronze.

“I am delighted for my team,” said chef Hogan. “They are amazing results.” The tally of 13 medals at this year’s Hotelympia improves on the eight the hotel secured at the last event, in 2016.

The fantastic Hotelympia results follow hot on the heels of success on their home turf, when the kitchen brigade secured eight awards at the Malta Kulinarja Cooking and Arts Championships last month.

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