Our Farm to Table & Sustainability Ethos
Led by chef patron Simon Rogan, executive chef Oli Marlow, and head chef Christian Cali, ION Harbour ethos is rooted in Simon’s farm-to-table philosophy. With over 95% of ingredients sourced locally and guided by seasonality, the menu reflects the rhythms of the island’s land and sea.
The restaurant celebrates Malta’s natural bounty while working closely with local small-scale farmers, growers, and suppliers to deliver refined, ingredient-led dining experiences. We are proud to work predominantly with young farmers who use organic or sustainable growing techniques, helping to safeguard the industry for generations to come.
Both the front-of-house and kitchens team regularly participate in educational foraging trips with ION Harbour’s head of sustainability, Keith Abela. These excursions uncover wild local ingredients used in dishes and table decor, deepening the team’s knowledge and connection to place. We make sure to never over harvest and work with an NGO to replant certain species like mulberries. Foraging also plays an ecological role, including the removal of invasive species, such as Mother of Thousands, allowing native plants to flourish. Keith further supports the team’s development through workshops focused on seasonality and sustainability, exploring techniques such as fermentation in both food and drink.
This holistic and responsible approach extends throughout the kitchen at ION Harbour. Every part of each animal is thoughtfully utilised to eliminate waste, with bones or shells transformed into stocks and sauces; surplus produce is preserved at peak ripeness for use in off-season; while leftover peels are repurposed into drinks or marmalades. Even broken plates are creatively reimagined as table decorations, underscoring the restaurant’s commitment to sustainability at every level.
The kitchen and restaurant are located within Iniala Harbour House, which has recently achieved Green Key eco certification. The property integrates responsible practices across every aspect of its operations, with eco-conscious initiatives including advanced energy- and water-saving systems, electric guest transfers and comprehensive sustainability training for staff, ensuring that luxury and environmental responsibility remain intrinsically linked.
Together, these practices define ION Harbour’s commitment to thoughtful, responsible gastronomy – one that respects the land and sea and supports local communities.
