Just last week I was invited to sample the 2017 menu of the Summer Kitchen at Corinthia Palace Attard at a press lunch. We probably sample the entire menu, literally, we were really really spoilt and very well fed.

Chef Hogan started with an assortment of delicious starters including warm homemade focaccia, little pies, pitta and dips, burrata with charred leeks, cold cuts, ricotta and tomato mix, smoked mackerel with harissa and lots more.

Next came a pasta dish – fregola with seafood – divine. Followed by a trio of burgers, one of which was a vegetarian tofu burger which was actually my favourite of the three. By the time the last main dish was served, my stomach was complaining but the seabass and vegetables including a stuffed courgette flower was beautifully presented and perfectly cooked.

Desert Time !!! We actually had 5 mini deserts including a plum nd fig pavlova and a stone fruit cobbler.