The Brexit process seems to keep dragging on and on. Don't let it get you down. Time to plan your escape - at least temporarily. Brits are booking just as many holidays as ever, so at least the uncertainty of Brexit has not managed to take all the joy out of life! Here's some inspiration for your next journey. African Adventures Africa is a large continent with a huge array of vistas and activities so you can expect to find something to suit everyone. With its breathtaking natural beauty, contrasts diversity, your holiday to Africa will certainly be unforgettable. For luxury resorts head to the north to Morocco and Egypt. This is a side of Africa full of history and a different culture to the rest of the continent. Fringed by the Mediterranean it is only a short flight too. Combine beach, city and a river cruise for the ultimate Egyptian experience. Whilst in Morocco visitors can combine desert, mountains, city and beach life. Located about half way down Africa on the east coast, Kenya is a paradise for outdoor lovers. With its soft powdery beaches, snow-capped mountains, endless savannah and the vastness of Lake Victoria, Kenya can give you once in a lifetime experiences, like wildlife spotting on a safari. Let's not forget South Africa, the rainbow nation. From bustling cities like Cape Town and Durban to splendid game reserves where you can view the 'big 5' - lion, leopard, rhino, elephant and Cape Buffalo. There are also mountain retreats and scenic coastal drives, not to mention great shopping and museums in Johannesburg. Fancy a tour around awe-inspiring Victoria Falls or a great wine tasting tour around Stellenbosch? Whatever your lifestyle you will find the perfect holiday in South Africa. Why not head over to our Offers page and search for our latest Africa deals now (select holiday type then country). Staycations
England is a beautiful, surprising, historic and wonderful place. Why go abroad when there is so much to see here? From historic castles to lush green countryside to stunning coastline to ancient ports and activities galore. Following the Brexit vote there is even more reason to stay in the UK, what with rising prices and the falling value of sterling. Get more bang for your buck in dear old Blighty. Visit extraordinary historic houses, castles and towns. The list is endless and no matter where you go, the United Kingdom is steeped in history everywhere you look. Along with this there is a huge range of accommodation to suit every pocket. There is also plenty to do from outdoor pursuits to craft workshops to museums, cinemas and children's activities. Great Britain now produces excellent food and drink and is a haven for the foodie. Drink in the local brews in Kent, where not only is there the oldest brewery in England but also a multitude of vineyards, not to mention great pubs. Or head to Somerset where cider is king. Tour an orchard and learn how cider is made. Sample excellent local produce in West Sussex with a trip to a dairy to learn how to make cheese. Artisan producers of all types of gourmet foods abound, as do award winning vineyards. Take a trip into East Sussex and tour a quaint old brewery in Lewes. There are so many amazing sights to see away from the obvious tourist attractions in Britain. In Yorkshire take a trip on the Huddersfield Narrow Canal and learn the history of the longest canal tunnel in the world at Standedge in Marsden, West Yorkshire. Taste remarkably good wines at one of the most northerly vineyards in the country, whilst you take a break from touring the breathtaking moorland scenery. Or head to the seaside at Whitby with its ancient abbey and old fishermen's cottages. England, Wales, Scotland and Ireland offer some amazing choices for short or long breaks. With steam railways, mountains, lakes, rivers both fast and slow and of course endless coastline. Whether you love adrenaline sports like zorbing or white water rafting or prefer to read a newspaper in a pub with a roaring fire - you will certainly find a holiday to suit you in the UK. Tasteful Travel design bespoke UK tours so why not book a consultation now? We also have a range of short breaks and accommodation so check out our latest offers here. If you need some inspiration for your travel planning just head over to our Destinations page and get booking your staycation now.
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Greece has everything the traveller needs. Awe inspiring sightseeing, miles of beaches of every kind, hundreds of islands to visit and great weather for two thirds of the year. What it also has is fabulous gastronomy. The country still suffers from a terrible reputation for poor food gained from the sub-standard fare served to tourists in mass market hotels, the ubiquitous giros, and the limited menu on offer in Greek restaurants around the world. But Greece's cuisine today is actually fresh and fabulous. Today top chefs are developing a fusion of the traditional with a modern style. This rediscovery of Greek food heritage is winning acclaim and makes Greece a real foodie destination. Foremost exponents of the reconstruction of well-known Greek dishes are Georgianna Chiliadaki & Nikos Roussos. Owners of Funky Gourmet in Athens, they have been awarded two Michelin stars for their avant guard twist on classics such as Pastitsio (macaroni with mince) and Horiatiki (Greek salad). Fresh local ingredients are now being celebrated by renowned chefs such as Alexandros Kardasis and Sotiris Evangelou. No mention of top Greek chefs would be complete without Michelin starred Ettore Botrini. His restaurants in Corfu, Athens and now Rhodes set the bar high. Botrini can be seen on the Greek version of 'Kitchen Nightmares' and has published many recipe books. All of these chefs and many more are ensuring that Greek's culinary tradition is preserved but also taken to another level of excellence.
Greece has always produced top quality olive oil, fruit and vegetables and of course seafood. What many people don't know is that the more mountainous regions produce a vast range of cheeses - it's not just all about feta! The meat is some of the most succulent I have ever eaten, despite the preference for serving well done in most tavernas, even today. Instead of taking these great ingredients for granted, Greek chefs are now celebrating them. Crete has been at the forefront in the revival of traditional Greek cooking since the 1990s. Its produce is excellent due to the long growing season and the Cretan people's connection to the land. Along with other notable regions and islands, Santorini with its fertile volcanic soil, the Peleponnese and Halkidiki with their world famous olives, there is so much variety in produce and cuisine to try in Greece. All over Greece there are now opportunities for the foodie tourist to experience this first hand. Cookery classes, olive oil tastings, bakery demonstrations and all manner of meals are on offer. From the rustic to the very grand, you can find it all in Greece. Celebrate the great culinary come back on a Tasteful Travel Greece tour. Get in touch to find out more. Let's dispel the myth that Greek wine is all Domestica and Retsina. These days Greek wine offers award-winning, quality drinking. The 'Wine Roads' are routes through the wine regions of Greece, brought to you by an association of wine makers. The idea is that you can explore your chosen region by travelling in a logical way from winery to winery. One of these routes is the Wine Road of Northern Greece. Actually it is a collection of routes with suggestions of beauty spots, historic places and museums to visit, as well as the best vineyard tours and tastings. Try the 'Wine Route of the Olympian Gods', 'Wine Route of Naousa' or, as we did, the 'Wine Route of Thessaloniki'. There are plenty to chose from and you can find full details on the association's website here. Thessaloniki is one of the world's eternal cities. With its roots in Classical Greece, it thrived during the Byzantine era and lived through the Turkish occupation, as can be seen by the historic monuments, castles and churches scattered throughout the city. Excellent museums, particularly the Archaeological Museum which houses relics from Alexander the Great and the Byzantine Museum with its fascinating insight into more than a thousand years of history. Don't forget to swing by the White Tower, the symbol of the city which dominates the coastal landscape. But Thessaloniki is not just a city living in the past. It has a beating heart of markets, bars and restaurants, as well as exciting night life. It also has access to nearby seaside and mountain resorts making it the ideal hub for a holiday or tour. One of the highlights of this wine route for us is a visit to the Geravassiliou winery and museum. Take a tour around the vineyard and taste the award-winning wines in the cellar, set amongst ancient amphora and Venetian chandeliers. Your wine expert is informative about the grape varieties or blends in each wine. As part of your tour your guide will take you around the museum, mainly consisting of Vassili Geravassiliou's (the owner) collection of wine bottle openers. This gives a fascinating insight into the history of this humble tool, from ancient to elaborate. Other exhibits explain the wine maker's art. A visit to Geravassiliou is a complete celebration of wine. And you might even meet Mr Geravassiliou! After the Romans left British shores in the early 5th century, it left the country open to invasion. Tribes in what is now Denmark, Germany and the Netherlands were faced with war, shortage of land to grow food because of increasing population and flooding of low-lying land. News of England's fertile land and ease of invasion reached the Angle, Saxon and Jute tribes. These tribes were a fearsome warrior people and easily subdued the local Britons. Added to this the Britons in the north were being threatened by the Picts and Scots now that the Romans were not defending the border. Some Briton chieftains made deals with these European invaders for their mercenary services in return for land. This led to the first establishment of Saxons on the Isle of Thanet. Going forward they settled in large numbers in the south of the British Isles. Although the leaders continued to be warriors, the rest were predominantly farmers. Their contribution to the history of England was significant, giving the country the bulk of the language we speak today. The Saxon methods of farming were much more efficient than previously and gave a great deal more variety to the diet. It was pretty healthy cuisine, varied if not very fancy. Saxons farmed the land, kept livestock, foraged, hunted and fished. Barley, spelt, wheat, rye and oats were grown. Spelt and wheat for bread, barley for brewing and oats for animal fodder and porridge. Cattle, sheep, goats, pigs and poultry were kept and bred. Eggs, milk and cheese added variety to the diet, as well as nuts, fruit and fungi in season. Meat would have been provided mainly by hunting and Saxons would have dried and salted it for preservation. Only pigs were grown and consumed as a source of meat. I guess that from this came the British love of the bacon buttie! Vegetables were widely used, although it is not clear whether these were cultivated or foraged. Saxons certainly had purple carrots, the ancestors of the large orange ones we have today. A parsnip-like vegetable called white carrot was also available and wild cabbages. Legumes were grown, such as beans. There is some controversy as to whether peas were grown or whether they came to England with the Normans. Wild roots were collected, such as burdock and rape. To give flavour onions and leeks were cultivated and many herbs, such as wild garlic, sorrel and lamb's tongue grew wild. Other herbs like mint and mustard were grown near Saxon houses for daily use. Fruit was foraged for, such as crab apples, rosehips, sloes and bilberries, plums, cherries, strawberries and blackberries. All of these were seasonal and most probably cultivated as time went on. Flavourings were not readily available but the Saxons were traders and some spices would have been imported. Honey was the sweetener and also used in mead, an alcoholic beverage. Wine was made from various fruit but grape wine would mostly have been imported and so only available to the rich. Beer was much more widely drunk, especially as water was not always safe to drink. Cider was also made and was widely available. For alcohol free beverages the Saxons made fruit infusions and juices.
Interested in history and gastronomy? Find out more on a bespoke historically themed tour in the UK tailored just for you. Greece has everything the traveller needs. Awe inspiring sightseeing, miles of beaches of every kind, hundreds of islands to visit and great weather for two thirds of the year. What it also has is fabulous gastronomy. Although the country still suffers from a terrible reputation for poor food gained from the sub-standard fare served to tourists in mass market hotels, the ubiquitous giros, and the limited menu on offer in Greek restaurants around the world. Greece's cuisine is actually fresh and fabulous. Today top chefs are developing a fusion of the traditional with a modern style. This rediscovery of Greek food heritage is winning acclaim and makes Greece a real foodie destination. Greece has everything the traveller needs. Awe inspiring sightseeing, miles of beaches of every kind, hundreds of islands to visit and great weather for two thirds of the year. What it also has is fabulous gastronomy. Although the country still suffers from a terrible reputation for poor food gained from the sub-standard fare served to tourists in mass market hotels, the ubiquitous giros, and the limited menu on offer in Greek restaurants around the world. Greece's cuisine is actually fresh and fabulous. Today top chefs are developing a fusion of the traditional with a modern style. This rediscovery of Greek food heritage is winning acclaim and makes Greece a real foodie destination. Foremost exponents of the reconstruction of well-known Greek dishes are Georgianna Chiliadaki & Nikos Roussos. Owners of Funky Gourmet in Athens, they have been awarded two Michelin stars for their avant garde twist on classics such as Pastitsio and Horiatiki (Greek Salad). Fresh local ingredients are now being celebrated by renowned chefs such as Alexandros Kardasis and Sotiris Evangelou. No mention of top Greek chefs would be complete without Michelin starred Ettore Botrini (a Corfiot of Italian descent). His restaurants in Corfu, Athens and now Rhodes set the bar high. Botrini can be seen on the Greek version of 'Kitchen Nightmares' and has published recipe books. All of these chefs and many more and ensuring that Greek's culinary tradition is preserved but also taken to another level of excellence. Greece has always produced top quality olive oil, fruit and vegetables and of course seafood. What many people don't know is that the more mountainous regions produce a vast range of cheeses - it's not just all about feta! The meat is some of the most succulent I have ever eaten, despite the preference for serving well done in most tavernas, even today. Instead of taking these great ingredients for granted, Greek chefs are now celebrating them. Crete has been at the forefront in the revival of traditional Greek cooking since the 1990s. It's produce is excellent due to the long growing season and the Cretan people's connection to the land. Along with other notable regions and islands, Santorini with it's fertile volcanic soil, the Peleponnese and Halkidiki with their world famous olives, there is so much variety in produce and cuisine to try in Greece. All over the country there are now opportunities for the foodie tourist to experience this first hand. Cookery classes, olive oil tastings, bakery demonstrations and all manner of meals are on offer. From the rustic to the very grand, you can find it all in Greece.
Get in touch now to book your exciting Greek food odyssey. Another bright day greeted us on the day of our departure from Thessaloniki. After a hasty breakfast we set off for the first visit of the day to nearby Kalamaria. This leafy suburb was quiet and pleasant and the route to it took us along the coast road past one of the old royal summer palaces, now used by state officials. Of course we had to swing by the symbol of the city, the White Tower before turning back to Kalamaria. Thessaloniki has invested in regenerating the seafront. There are now themed areas with fountains, trees and decked areas. A stroll along past the Tower is now essential on any visit to Thessaloniki. Although supposedly just dropping by for a coffee, we were treated to home made ‘tiropita’ those delicious crispy cheese pies with filo pastry. A good cup of Greek coffee was offered too. What a treat. Refreshed after our short visit we set off to visit a relative in a care home on the outskirts of Thermi, a small town on the hills near Thessaloniki airport. After getting lost and the stupid GPS in my phone trying to direct us across a field and into a factory yard, we finally arrived at our destination. Although a little remote the home is set in lovely grounds and there are fabulous views of the city from the balconies. We were pressed to have some chocolates and remembered happier times before setting off for Halkidiki. The main motorway passes the outskirts of Thessaloniki with its light industry and many furniture outlets before reaching Tsantali winery. After this I always feel that the scenery becomes more green and picturesque. Scattered vineyards are in evidence but much more so are the hundreds of olive groves producing the famous big fat Halkidiki olives. The soil here is red and the contrast between the red and the green and grey of the olive trees is really beautiful. Arriving at our small hotel at the top of the first leg of Halkidiki (an area known for its 3 parallel peninsulas or ‘legs’), I felt at peace. It is such a lovely part of the world. The azure of the sea meeting the deep green of the pines and flowers everywhere. After such a busy day we didn't want to venture too far for dinner so drove the short distance to Gerakini Beach and the excellent taverna Anemomilos (the windmill). Since we had been fed everywhere we went today we decided to share a mossaka and a ‘horiatiki’ known worldwide as Greek Salad with a carafe of the very passable house red wine. Artisan bread and oil were brought with the salad to start. The moussaka was one of the best I have ever eaten, and believe me, I’ve tried a few! It was home made and to the chef’s own recipe. The service was excellent and the whole experience extremely enjoyable. Anemomilos is right opposite the Ikos Olivia 5* hotel and the hotel gives the taverna their seal of approval as they issue their guests with discount vouchers. More about the hotel tomorrow. Feeling a little more refreshed we got up and made breakfast. Barley rusks with olive oil and tomatoes called dakos (something we learned in Crete), olives, boiled egg, soft cheese and fresh bread. Did I mention the cucumber and lashings of olive oil? So delicious and certainly beats a bowl of cereal. I was still so tired from the early morning and flight delay that I declined to accompany Peri into the city centre. He had business to take care of so the thought of sitting in government offices for the morning didn’t fill me with get up and go. On his return we set off for a late lunch along the seafront in Nea Krini (part of Kalamaria). We wanted something more traditional than yesterday so headed for an ‘estiatorio’, an eatery in between a taverna and a classy restaurant. After driving down the strip and then back up we decided on Okeanis. They have a menu which changes from day to day. The food was certainly plentiful and it was excellent Greek staples such as ‘kokkinisto’ (beef stew with tomatoes - kokkino means red) and 'bakalaria me skordalia' (cod with garlic sauce). We were not hungry enough for starters as we know of old how huge the Greek portions are! Instead we settled for a main course each and a salad. This time we chose the ‘horta’ which is wild greens, a bit like spinach but with a more bitter flavour. We added plenty of lemon juice and olive oil and started on it whilst we waited for our main courses. The kokkinisto came with oven baked courgettes - delicious - and so filling I only added the ubiquitous bread rather than ordering some kind of potatoes as well. The cod was battered and was really light and the cod succulent, with the accompanying skordalia piquant with raw garlic. Good job we both had some!! And what did we drink with this feast? Retsina from one of the oldest and best procurers in Greece, Malamatina. Crisp, cold and supremely refreshing on a hot day. It is the perfect choice for lunch. To finish the meal what better than fruit and ice cream as a gift from the restaurant? Back to our apartment to get changed and then our with friends to a bar at the marina, Erotikos. No, it is not a girlie bar as the Greek word ‘erota’ is only concerned with romance. The bar is cool, music not too loud so you can chat, and there is a good selection of Greek and international beer. I chose the Fix, one of the oldest breweries in Greece. Brewed in Athens, this lager is light and yeasty with great flavour and no real bitterness. Refreshing and morish, I managed to drink all of a large bottle on my own - usually unheard of! It was great to catch up with old friends, especially in lovely surroundings. As usual Thessaloniki provides great cafe and restaurant culture and I’m loving it. Can't wait to see what tomorrow brings in this exciting city.
To keep up with the demands of their passengers, airlines are now competing to offer the best wine lists in the sky. Since carriers like BA realised in the late '70s that wine tastes different in pressurised cabins at great height than at ground level, the quality and style of wine offered changed dramatically. Softer and more fruity wines started being served and the craze for Australian wine perhaps started there. Premium wines began to be served in first class, including quality champagne, getting away from the more acidic wines of old. Emirates, the Dubai-based airline, has spent more than $500 million to develop their wine service. At any given time there are 70 different types of wine across its network. Wines offered depend on flight path and serving the best vintages at the right time. Emirates have even bought their own warehouses in France to store wines they buy and "lay down" until the right time. You can order Dom Perignon on every flight. On Qantas a staggering 250 different wines are served on their flights around the world and they are the third largest buyer of Australian wines. On any of their flights you can ask for a wine tasting in the galley. The tastings will be conducted by one of their specially trained flight attendants (a result of their Sommelier in the Sky programme). The service is not advertised but just ask onboard. Although not all trained as Sommeliers, all the Qantas flight attendants have been trained on their all Australian in-flight wine offering (champagne not Ozzie of course). Singapore Airlines wine menu is excellent, not surprising since the airline's panel of experts includes Australia's first Master of Wine, Michael Hill Smith. Classic regions are selected for example a Château Loudenne claret, as well as new world standouts like New Zealand's Cloudy Bay sauvignon blanc. You can order a tawny port too. Cathay Pacific has an award winning wine list which continues to wow experts and punters alike. A mixture of well established names and new classics are offered. Cathay keep their Bordeaux well-cellared and excellent vintages are available in first class. Of course you'll get the very best in first class but business and even economy have great wine lists on airlines these days, especially on long haul. Cheers!
Northern Greece has a very extensive wine region with a rich history and has some centuries-old wineries like Boutaris, Carras and Tsantalis. Wine making has been around since ancient times and these are some of the most historical vineyards in Greece. At the same time, the vineyards of Northern Greece are known for their great production. In such an extensive area, there is great potential for tourism throughout the year. Aided by the well-established Wine Roads of Northern Greece association, which includes eight different routes throughout western and central Macedonia and Thrace, every desire of the wine tourist can be satisfied. One of the oldest wineries there is Boutaris, the renowned family of wine makers of many generations that has vineyards in many parts of Greece and its islands and has exported its wine all over the world for decades. Mark Squires, writer on the prestigious global magazine“ Wine Advocate” awarded the 'Naoussa Boutari 2008' red wine 91 out of 100 points. Naoussa is the northern Greek town with a centuries old wine history and similar climate to parts of France. It is considered, along with the Peloponnese, the “Bordeaux of Greece”. During his visit in Greece, Mark tasted a number of well-known Greek wines, out of which he distinguished 'Naoussa Boutari 2008'. This wine is a typical red from a Xinomavro variety with long history, one of the first Greek red bottled VQPRD. For 6 generations, it has been enjoyed by consumers. Mark Squires describes is as “rewarding its loyal friends with consistent quality. A wine caressing in texture, yet increasingly powerful as it fleshes out in the glass to show good depth, it lingers on the palate and grips it.”. This latest award comes to join a long list of international awards that the brand Boutari - among other Greek wine brands – has won through the years. Visitors to the Halkidiki peninsulas can join the Wine Roads of Northern Greece to visit wonderful traditional wineries. Contact us to book your tour now.
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