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About

Agritourism in Malta is a sector within our tourism industry which, unlike many other sectors, is not yet being tapped. Malta has a lot to offer in this regard, in terms of landscape, rich traditions and human resources. Ta’ Ġinġel Farm is offering a service which is hard to find on the Maltese Islands, and it is providing tourists with a different option for their stay in Malta. It managed to create a niche product intrinsically tied to high-value tourist products and is giving both tourists and locals the opportunity to appreciate the Maltese countryside of St. Pauls Bay.

The initiation of this project stems from Mark’s (the farmer and owner of the property) wish to share his love for Maltese farming. Previously his late father’s property had for many generations been used as a farm, rearing all sorts of animals following traditional Maltese methods. Mark has always wanted to pass on and share this legacy, and to teach people everything he has learnt over the years. The concept for the agritourism is also partly a response to the changing consumer trends, whereby nowadays many people are looking for quieter and more relaxed holidays, escapes, and dining experiences, which are closer to nature and with a more simplistic lifestyle and setting. This is amongst the highest priorities for the experience offered at Ta’ Ġinġel Farm. The urban setting and location are one of the main elements that allows them to do so. Albeit not being far away from St Paul’s centre, the location is cut off from the daily chaos, it is surrounded by fields and the predominant ambience is one created by The Farm’s animals. Apart from the location, the services offered will allow clients to get closer to nature and get a taste of various Maltese traditions. Such services include:

  • Accommodation: consisting of 4 rooms located in the heart of The Farm.
  • On Farm Sales / The Artisanal Shop and Butcher: selling locally-sourced meats and poultry products, meat reared at The Farm, fresh vegetables grown on The Farm, ġbejniet produced at The Farm and other food products, such as jams, produced at The Farm.
  • Restaurant: offering traditional and genuine Maltese cuisine using ingredients produced by The Farm and/or locally sourced products, including wines and spirits.
  • Outdoor Recreation and Entertainment:
    • Ġbejniet Making Presentations: The Farmer, Mark allows guests to watch him whilst he makes the cheeselets (ġbejniet) in his specifically designated laboratory.
    • A Day with A Farmer: where kids spend a number of hours with Mark on The Farm, aiding him in all his daily duties and getting a real-life, real-time perspective.
    • Children’s Parties: where children can interact with the animals, learn about Maltese farming, and enjoy themselves in a natural and traditional Maltese environment.
    • Animals On the Farm: The milking and grazing of the sheep, horses, chicken pen and farm dogs are amongst a few of the animals guests can appreciate.
  • Educational Agritourism / School Visits: school children are brought to visit The Farm, to learn about Maltese farming, Maltese farm animals, milking and the production of goats’ milk and ġbejniet.
  • Authentic Design: The operation is specifically designed to show and give a true feel of a Maltese farm, with as much of The Farm’s original features and architecture maintained.

The intention is to attract high quality tourists who are willing to spend money because they appreciate authentic experiences of high quality. As much as possible the demand for The Farm stays will not be seasonal. The activities carried out on The Farm and the services offered will be the same throughout the year or adapted accordingly, such that they are equally enjoyable. Sustainability is of paramount importance in every aspect of the operation, and modern technologies are implemented wherever possible to ensure maximum comfort for guests. The services offered are equally intriguing to the domestic market.

The Farmer: Mark Micallef

Mark takes care of the day to day running of the farm’s animals, the rearing of the sheep and their milking. The artisan shop and butcher on site are run by Mark as he continues his work in sourcing and distributing local meats and poultry. Mark has worked on The Farm his entire life and has been distributing meat and poultry for over 25 years.

Mark will also continue his production of local ġbejniet and goat’s milk. In 2021 mark carried out drastic refurbishing to his laboratory and milking station. This allowed him to increase supply and guarantee a better and more consistent quality of his products. Now after so many years in this field he has established both a perfected production procedure and a stellar reputation amongst his clients which include some of Malta’s best restaurants.

Mark has long invited school children to visit The Farm to learn about Maltese farming, Maltese farm animals, milking, and the production of goats’ milk and ġbejniet. Since the refurbishment, he has been able to continue this tradition in a safer and more efficient manner, and can now accommodate an increased number of students.

Products

At The Farm we provide 3 different services, namely:

a)  The accommodation; we have 4 bedrooms available that can sleep a maximum of 8 persons. The bedrooms are located very central to The Farm, such that their windows have the view of The Farm’s animals right opposite. The rooms are comfortable and offer the latest technologies required.

b)  The restaurant; seats approximately 40 guests. It is used to serve breakfast to the accommodation’s guests in the morning, host school childrens’ visits and arts and craft activities in the late morning, serve lunch in the early afternoon, host childrens’ parties in the late afternoon and cater for events in the evening.

c)  The farm shop/butcher; supplies a range of meat and poultry sourced locally or from The Farm itself and other food items produced at The Farm.

 

The entire establishment is decorated such that it provides a very warm and traditional feel, as per Maltese farmhouses. As much of the original architecture has been kept, adding tremendously to the experience. It is also very important to the operators that they are effectively able to cater for families and young children. This comes into play in the amenities offered in the accommodation and restaurant, the overall level of safety and layout of The Farm, the food offered for kids and babies and the activities available. They want the experience for the guests to be such that if feels like they have brought them into their own home, as their guests, to spend their time in the ambience as that of a Maltese farmer.

Product/Market Development Initiatives

Agritourism as a subcategory of rural tourism, bridges the gap between rural and urban people and their lifestyle. The operators feel they can tap into this untapped, niche, and emerging market because of the growing interest of the new generation in farm activities and their demands to combine knowledge along with entertainment.

Primarily, the intention is that the agritourismo targets the market of people who are searching for quality above anything else, even above luxury. The products and services are of the utmost genuine nature, cutting no corners. This in turn does not produce low prices but will guarantee quality. The people sought after are also searching for recreation in a calm ambience away from the chaotic atmosphere of everyday life, an ambience close to nature, where children can run, play, and interact with animals in their true environment. The clientele can enjoy an experience that only Malta can offer, with its landscapes, farming techniques, traditions, lifestyle, ingredients, and food.

Environmental Impact Considerations

As part of a legacy of farmers, Mark has always had a strong connection with nature and is aware of how important it is to take care of the environment. His livelihood and that of his ancestors has always been dependant on what nature has to offer. At The Farm, one of the primary principles is that of sustainability, most predominately to be present in the functioning of the restaurant and accommodation operations.

The following approaches are in place:

  • Water minimisation with water saving devices in the bathrooms, using second class water and raising awareness amongst the guests with regard to how to save water, for example avoiding unnecessary laundry and closing the water tap and shower when unnecessary.
  • Waste minimisation including recycling and proper waste disposal, minimising food wastage, avoiding the use of “one time plastics” at all costs and placing three-bin cans in guest-rooms.
  • Energy Efficiency including energy efficient light bulbs and energy efficient appliances.
  • Acknowledgement of local economy including the promotion of local attractions and facilities, promoting the use of public transportation, buying local and seasonal food products from local vendors and buying other materials (non-food products) from local vendors. The restaurant will use as many ingredients as possible that are produced on The Farm.
  • Environmentally safe cleaning products are used.
  • Start the green dialogue with guests and actively discussing and labelling sustainable practices and providing guests with information.