Rytis Rutkauskas and Mantvydas Matthew Narusevicis (pictured) – the owners of Foam and Fork Gzira and Marsascala
Can you tell us a bit about yourself?
Struggling already! Lithuanian by origin, Londoner by influence. Spent amazing 17 years of my life in Lithuania playing basketball, dj’ing and eating away organic locally sourced foods. Later the life, moved to UK where my beloved uncle was residing. Thought of studying economics, but started to work in a restaurant instead. Until I was 23 I worked in many establishments in London (Clardiges, Soho House Group, Caprice Holdings to name a few). Six years in I decided to do my B.Sc in Economics. I attended open university while still working behind the curtains of catering. After graduating, I could not really find job, therefore during the summer I went to Malta following a love that I met in a pub. Fell in love with this Rock. However, after a summer of madness, I moved back to the UK. Did another degree in Accounting & Finance, worked for few firms, burnt out, packed everything up and moved to Malta without any regrets. I worked as a fund accountant, after which started freelancing. Did a little bit of marketing, photography, real estate, some ass licking, some ass kicking, made some extra cash. Once after a successful deal I was sitting in Marsascala drinking coffee, and… that’s where I stop. I always wanted results. No matter how. Restaurants hooked me hence every customer’s smile is a result.
What inspired you to start cooking?
I think my grandmas. One was a home trained cook, cooking from as young as 11 for her 7 sibling family. I grew up with her or actually she looked after me most of my childhood. Seen her cooking every single day. Literally. Also, my dad’s mom, grandma number 2. She was a kindergarden head chef. Also, used to spend quite a lot of time with her, seen her cooking 24/7. Even until today, when she makes dinner for 4, 15 people could sit down and eat. Anyway, seeing this taught me a lot about fresh ingredients and the importance of that.
What is your food philosophy?
It has to be instagramic.
What is your favourite dish?
Lithuanian Doner Kebab. Yes, Lithuanian.
Why did you change Grassyhopper to fit under the ‘Foam and Fork’ brand?
Only a few people asked me this. We really tried to work with Grassy, however after 4 months we realised that we were going bankrupt. And the reason for it was that we are not Grassy Hopper. We are Foam and Fork. It hard to be someone when you are not. And with a heavy heart, we changed it.
What, in your opinion, is the sexiest food?
Signature Black Fried bread. Its curvy, cheesy, saucy and oil shiny. Boner material.
Is there any international cuisine you are fond of?
Nah. Thought I was a mexican type of fella, but nah. I eat whatever the country.
What was the strangest food you have ever tried? And did you enjoy it?
I went to Shakazulu in London. They have some really weird stuff which I have tried. Will not say it publicly out loud due to conflict of interest owning Foam and Fork. Also, when travelling in India, had chicken tikka – realising that butcher next to it was a butcher who was preparing live chicken straight on the grill. Felt very fresh indeed.
What is one type of food you cannot live without?
Worm sour gummies and PinBall Sour balls.
Are there any foods that bring back special memories to you?
Yes. Same like wine. Many foods, when they are made perfectly to my taste brings back something from the past, where I quietly giggle remembering situation.
If you could choose any person to have dinner with, who would it be?
My Fiance. I am in Love.
Do you believe ‘we are what we eat’?
Yes. Food does change your mood and behaviour. Your appearance. Experience which is knowdedge.
What do you think is the future of food?
Future of food is sad. The further we go the worse it is getting.
What is your life motto?
Forget – forgive.
What is your final message to our readers?
Enjoy the ride!
