Our Kitchen


One cannot speak of food without speaking of its safety, and to us, safety is a priority. Due to the ever increasing customer demand for our products and services, we have moved to a bigger and better kitchen, equipped with the latest in catering technology.

We continuously strive to maintain uppermost standards of good manufacturing and hygiene practices to comply with all requirements of current EU and local food safety legislation. We understand that good hygiene within the catering environment is an on-going requirement and that a documented food safety management system will help ensure the provision of safe and wholesome food to our clients. We thus adopt the Hazard Analysis Critical Control Point (HACCP) approach, supported by sound prerequisite programmes, for all phases of the food chain, from the procurement of raw ingredients from reliable suppliers to food service. All our food handlers possess valid food hygiene licences as per LN 178 of 2001 and are trained in HACCP implementation and allergen management to a level commensurate to their responsibilities.