Food and Travel (UK) - 18 Apr 2025
TOAST Next-level toppings DESERT Escapes WHERE ADVENTURE MEETS ROMANCE
FEASTING THROUGH TURIN Insider’s guide ÎLE DE RÉ HONEY A SWEET CELEBRATION
EASTERN GOURMET CRETE TRAVEL Britain’s tastiest town LUDLOW
VIEWPOINT
Olive sourdough with piri piri aubergine, fresh herb labneh and lime and mint salsa
Rosemary focaccia with smoked duck, griddled figs and blackcurrant jam vinaigrette
Ancient grain sourdough, beetroot matchsticks, miso butter prawns, pickled radish and red onion
Sourdough baguette with sobrasada, quail egg Caesar salad and crispy Serrano ham
Guyanese-Chinese fried chicken and red pork with fried rice
Asparagus and corn-rib bruschetta with artichoke, lemon pesto and hazelnuts
Bay leaf and honey parfait with honeycomb brittle
Rosewater and pistachio baklava ice cream
Ricotta with honey, walnuts and pine nuts
Kataifi sesame prawns with honey sauce
Trini-Chinese wontons and wonton soup
Halloumi with spicy olives and walnuts
Honey, fig and walnut tea bread
Burnt honey baked custard
Honey tart with apricot jam
Herb-infused honey pots
French vanilla ice cream
Vermicelli chicken soup
A taste of Ludlow
Desert adventures
Celebrating honey
Insider’s Île de Ré
Arabic baked beans
Nutmeg ice cream
Chocolate soufflés
Next-level toast
Gourmet Crete
Turin feasting
Shrimp asopao
Kebab nekh-y
Pain d’épices
Fish soup
Tiramisu
Honing in on HONEY ’s cultivation, flavours and myriad uses
Subscribe today for a free MARIAGE FRÈRES tea box
Exploring LUDLOW , food and drink capital of the Marches
NEW RESTAURANTS : London, Manchester, Hastings
Embrace the wilderness on these DESERT ESCAPES
Timeless puds made simple by TWELVE TRIANGLES
Turning TOAST from humble staple to a memorable meal
A relaxed escape to the tiny French island of ÎLE DE RÉ
READER AWARDS : 2025 nominations are now open
Where we’re eating — a trio of RESTAURANT reviews
This month’s BOLTHOLES in Devon and East Lothian
Flavours of the Middle East with chef NOOR NURAD
What we’re sipping — our top DRINKS AND BARS
Food festivals and more — the latest TRAVEL NEWS
Stay LONGER in Argentina, the US and Philippines
Turin-born chef SOMAIA HAMMAD takes us home
WEEKENDS in Germany, Montenegro and the UK
Exploring CARIBBEAN cuisine with Keshia Sakarah
FRENCH CLASSICS to satisfy every sweet tooth
Salt lakes with TIMOTHY AND ROBIN MOON
The hearty culinary landscape of SWITZERLAND
Visit Mallorca, Cyprus and Ecuador for a WEEK
Getting to know Updown’s chef OLI BROWN
Floral and fruity TORRONTÉS from Argentina
Chef DANIEL HEFFY ’s seasonal must-haves
The culinary traditions of EASTERN CRETE
Handle with care: on the forage for NETTLES
Four new design HOTELS to check in to
KESHIA SAKARAH
ROBIN AND TIMOTHY MOON
GARY LATHAM
LIZ FRANKLIN
BEN McCORMACK
ROSEMARY BARRON
Behind the lens –Timothy and Robin Moon
CAPTURE
Behind the lens –Timothy and Robin Moon
THE GLOVES ARE ON
Daniel Heffy’s
DUBAI CHOCOLATE… BUT MAKE IT SWISS
SHIOK! A taste of Singapore
FLAVOURS of SWITZERLAND
TABLE talk
KEFALONIA CALLING
WHAT WE’RE DRINKING
SETTING THE BAR
THIS MONTH’S SOMMELIER
WORD ON THE VINE Torrontés
BEST OF THE FESTS
FROM FLOWERS TO FORK
GASTRONOMIC ADVENTURE IN KENYA
CHECK IN
CHECK IN
ÎLE DE RÉ, FRANCE
SOMAIA HAMMAD’S TURIN
SOMAIA HAMMAD’S HOTSPOTS
SOMAIA HAMMAD’S HOTSPOTS
READER AWARDS 2025
READER AWARDS 2025
MINOAN ROOTS
MINOAN ROOTS
WHERE TO STAY
WHERE TO EAT
FOOD GLOSSARY
DON’T MISS
TRAVEL INFORMATION
A TOAST TO FINER THINGS
MIDDLE EASTERN PROMISE
CARIBBEAN CALLING
A SWEET FRENCH AFFAIR
CLASSICS REIMAGINED
THE WORLD OF HONEY
TRENDING TASTES
15 WAYS TO EXPERIENCE THE SWEET LIFE AROUND THE WORLD
NEW COOKBOOK ORDER NOW
THE Perfect gift FOR ANY FOOD LOVER
THE Perfect gift FOR ANY FOOD LOVER
A SHROPSHIRE LARDER
WHERE TO STAY
WHERE TO EAT
DON’T MISS
FOOD GLOSSARY
TRAVEL INFORMATION
The call of the DESERT
The call of the DESERT
STAY
NO.38 THE PARK CHELTENHAM, UK
REGENT PORTO MONTENEGRO
NO.38 THE PARK CHELTENHAM, UK
SPAIN‘s
AMARA LIMASSOL, CYPRUS
FINCH BAY GALAPAGOS HOTEL ECUADOR
ARGENTINA,
GRAND HYATT SCOTTSDALE RESORT
MANAMI RESORT
MILLBROOK INN
BOOK&COOK
GORGES and THE COCOCHINE
Olive sourdough with piri piri aubergine, fresh herb labneh and lime and mint salsa
The COLLECTION
Rosemary focaccia with smoked duck, griddled figs and blackcurrant jam vinaigrette
Ancient grain sourdough, beetroot matchsticks, miso butter prawns, pickled radish and red onion
Sourdough baguette with sobrasada, quail egg Caesar salad and crispy Serrano ham
Asparagus and corn-rib bruschetta with artichoke, lemon pesto and hazelnuts
Kebab nekh-y
Halloumi with spicy olives and walnuts
Vermicelli chicken soup
Arabic baked beans
Guyanese-Chinese fried chicken and red pork with fried rice
Fish soup
Trini-Chinese wontons and wonton soup
Hot pepper sauce
Shrimp asopao
Nutmeg ice cream
Caribbean sofrito
Annatto oil
Pain d’épices
French vanilla ice cream
CHOCOLATE SOUFfléS
Honey tart with apricot jam
Tiramisu
Sweet pastry
Rosewater and pistachio baklava ice cream parfait
Burnt honey baked custard
Honey, fig and walnut tea bread
Bay leaf and honey parfait with honeycomb brittle
KATAIfi SESAME PRAWNS with honey sauce
Herb-infused honey pots
Ricotta with honey, walnuts and pine nuts
ORIGINS OLI BROWN
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