Barcelona is home to a heady combination of Catalan dishes, those borrowed from other regions of Spain and more westernised flavours.
The Mediterranean island of Malta is a wonderful destination for anyone who enjoys history, culture and food.
Florence was as beautiful as it could have been.
Restaurants popped up everywhere and sometimes they even popped underground. The food? I knew nothing about it.
It was incredibly interesting to see that Kelly’s have been tracking their turkey gene pool for around 15 years so they can continue to produce the best turkey they can.
Stepping off the train, fresh from National Day celebrations in Luxembourg, my breath was taken away.
Here, it was green, lush and spacious. And so peaceful. It’s the sort of place you walk through and immediately envisage being able to draw, paint and produce poetry at length.
Within about an hour of my flight landing at Jersey airport, I was on the beach raking for cockles with Louis Jackson from the Fresh Fish Company.
As the early morning sun slowly ascended, the light flickered and shimmered until it became a perfect beam, reflected by the mirror of the Setois canal into my hotel room at Hôtel de Paris.
Ghent on the map seemed full of cathedrals and museums. And it was. Out of the blue, it seemed, there was this food movement.