At ION Harbour, sustainability isn’t just a buzzword, but a practice. Since taking over stewardship of the restaurant in March 2023, chef patron Simon Rogan, alongside executive chef Oli Marlow, has made it his mission to share and adapt his renowned farm-to-table ethos, perfected at three Michelin-starred L’Enclume. Ingredients, sourcing, and food and waste management are all consciously managed by the ION Harbour team, led by Simon Rogan alongside Oli Marlow and Head of Sustainability Keith Abela. From the moment ingredients are sourced to the final presentation on the plate, every aspect of the restaurant’s operations reflects their deep-rooted ethos of environmental responsibility and ethical sourcing.
Central to ION Harbour’s ethos is its dedication to seasonal produce, local partnerships, and the farm-to-table movement. Through meticulous sourcing practices, most ingredients come from local, small-scale suppliers. What is not possible to source locally is sourced from nearby islands, such as Sicily, or made in-house. Specific suppliers are identified that are equally committed to ethical and sustainable practices. Fishermen use sustainable fishing methods and deliver their catch in reusable boxes, while free-range meats and eggs are sourced from Maltese farms.
The preservation of local farming techniques and the safeguarding of endemic species are also prioritised in various ways, some examples of which include crafting cheese and jam from goat’s milk produced by Maltese goats, using olive oil from a producer that has helped stabilise the population of an endemic Maltese olive tree, and sourcing honey from beekeepers that run conservation projects for the almost-extinct endemic honeybees.
The restaurant’s commitment to zero waste is exemplified through innovative practices such as composting, reuse of food waste, and preservation techniques. Leftover produce is transformed into jams, vinegars, and syrups, while every part of the animal is utilized, including bones, which are used to make stocks and sauces, to minimise waste.
Foraging plays a significant role in ION Harbour’s culinary approach, with the team handpicking an array of herbs, fruits, and vegetables, including invasive species which, once removed, allow native plants to flourish. Careful stewardship ensures that foraging practices are sustainable, with a focus on preserving indigenous species and habitats, and working with local NGOs to replant certain species.
In addition to culinary excellence, ION Harbour prioritizes education and community engagement. Staff members regularly participate in educational foraging trips led by their Head of Sustainability, fostering a deeper understanding of local ecosystems and seasonal produce. Guests are also invited to learn about the provenance of ingredients, encouraging all guests to find ways to be sustainable.
Beyond the kitchen, ION Harbour implements eco-conscious initiatives such as premium water filtration systems, recycled paper menus, and tablet-based wine lists, reducing their environmental footprint without compromising on quality or service.
“We arrived in Malta a year ago and our key focus has always been to ensure that the sourcing and day to day operations of the restaurant are meticulously considered in terms of their carbon footprint, whilst ensuring we are as embedded with local Maltese farmers and producers as we can be. We brought on Keith Abela to help take our eco-practices to the next level, which together we have implemented across every area of the operation. We are excited to continue building on everything we have achieved so far in this field, the work is never done”
– Simon Rogan.
