If there is one good friend capable of doing a great deal of the heavy-lifting for the home-cook over the festivities, it is cheese. Wonderful, versatile, delicious, easy-to-serve cheese. Or, “preserved sunshine”, which is the way I’ve heard several cheesemakers describe this amazing dairy product down the years. From Sunshine to Cheese: Nature’s Alchemy Sunshine makes the grass grow, we can’t eat it but cows can and so we take their milk. Alas, it will not last long unless we preserve it in some way, but that process - that extraordinary metamorphosis - sees a white liquid turned into solid blocks of gold. Which, surely, is a kind of alchemy? Cheese: The Effortless Star of Festive Feasts And particularly good news for home-cooks and those in charge of overseeing hospitality at this time of year - because, while you can do so much with cheese, it is also capable of playing a leading role with very little effort required. The main Christmas dinner dish, for examples, takes hours to prepare - but a well thought-out cheeseboard, well presented, can be the work of minutes. And a really good one, complete with pickles, artisan-made crackers, chutneys, fruits and preserves, is capable of inspiring the same amount of pleasure and applause as anything else you put on the table. Catering for Every Guest: Cheese for All Tastes And who doesn’t like cheese? Yes, there are a few - but then, there are so many types of cheese available nowadays it should be possible to even keep everyone, even a vegan, happy. I tasted some very passable plant-based “cheeses” being developed at The Food Works in Weston-Super-Mare not long ago. The Swiss Cheese Connection: A Taste of the Alps But it is, of course, the ‘real deal’ that does it for me. And many of my favourite cheeses come from places like the Alps where you couldn’t easily grow or harvest arable crops anyway, so there can be no environmental arguments over using the steep land in more planet-friendly ways. I have met ecologists in Switzerland who have shown me how the low-stocking regimes preferred by local dairy farmers are enormously important to the health of the natural environment. No grazing cows, no swathes of wild-flowers… Simmental and Emmental: Cheese from the Heart of Switzerland The best Swiss cheeses are among the finest in the world. A farmer in the Simmental area once took me around his winter barns, set deep in snow high on the mountain, and showed me the big dry loft where great clouds of sweet smelling hay were being stored loose. A computer-controlled machine pushed the required amount off the edge of the loft a couple of times each day and it would fall among happy cows who wolfed it down with great enthusiasm. Just like I wolfed down the resultant cheese with enthusiasm. The farmer, Ueli Tritten and his wife Hedi, claimed you could taste the floral fragrance in their hand-made gold-medal-winning cheeses, and you really could. Indeed, with a bit of coaching you could tell the difference between the cheeses made in summer off fresh mountain herbage, and the winter stuff created from their carefully made ‘haylage’. Last winter I visited a rather beautiful part of Switzerland where they make Emmental cheese. To celebrate this delightful cheese, a special centre has been created in the heart of the region to tell the story of this famous cheese. Discover the Emmentaler Visitor Centre The Emmentaler Visitor Centre offers a comprehensive look into the history, production, and cultural significance of this particular form of ‘preserved sunshine’. There are interactive exhibits, cheese-making demonstrations, and of course, cheese tasting. The place has, not surprisingly, become a significant tourist attraction. The History of Emmental Cheese Emmental, known for its large holes and distinct flavour, originates from the Emme Valley in the Canton of Bern - and dates back to the early 13th century. The cheese was first named in a document in 1293, but its recipe - and the unique production techniques employed to make it - were developed much earlier. The holes, often referred to as 'eyes', are created by the release of gases by bacteria used during the fermentation process. These bacteria consume the lactic acid in the cheese and release carbon dioxide gas, which forms bubbles. The size and number of the holes are considered a sign of quality and are carefully regulated during the cheese-making process. A Somerset Perspective: The Revival of British Cheese Strange... A Somerset lad born and bred, banging on about cheeses from overseas when this part of the world has some of the best dairy produce to be found anywhere on the planet. Some of our cheddars, for example, (Quickes’ clothbound mature, to name but one) can genuinely be counted as some of the best in the world today. But it wasn’t always like that. In the 1950s, 60s and 70s it was if we British were determined to totally destroy our cheese heritage by industrialising the living daylights out of it. The huge, overly salted, rubbery blocks of my youth are best forgotten. The Swiss, the French, the Italians, and so on, never did that. Or didn’t do it on the same all-engulfing scale, anyway. But now we’ve more than caught up. Today, more cheeses are made in the UK than even France. Which is saying something. We have over 750 cheeses at the latest count and as far as I know there is not a county that doesn’t boast at least one superb artisan-made example. The Festive Cheeseboard: A Christmas Tradition No wonder a festive cheeseboard can be such a wonderful thing. And something capable of lasting through Christmas right to the other side of New Year. The collection I put together earlier this week is still going strong, although serious dents have been made and may require a little refurbishing by the time we sing Auld Lang Syne. Sharpham Dairy: The Star of My Festive Cheeseboard A largish portion of it features cheeses from Sharpham, the UK’s first B Corp cheese dairy, based near Totnes. The team has received some outstanding accolades, including a coveted 3-star Great Taste Award for Cremet and multiple golds for their celebrated mixed milk Rushmore cheese, as well as beloved classics like Sharpham Brie and Ticklemore. A family-run business led by Greg and Nicky Parsons, Sharpham Dairy has everything you need for a perfect festive feast, pairing their artisanal cheeses, chutneys and crackers with a range of Devon-made produce that’s ideal for sharing. For some years now I have been giving my son, who lives outside the region, a Sharpham subscription box and, because he likes the cheese so much, it has become his annual Christmas present. Each box contains a curated selection of cheeses, crackers and condiments, delivered quarterly to the recipient’s door. The boxes feature three of Sharpham’s multi-award winning varieties, a local guest cheese, Sharpham sourdough crackers, a Sharpham chutney and tasting notes. (All cheeses are available from www.sharphamcheese.co.uk ) Looking Ahead to 2025: The Future of Cheese I wonder what kind of dairy delights 2025 will bring? I’ve been lucky enough to try cheeses of many kinds all around the globe and have even been a judge at the British Cheese Awards. The most surprising place I ever found a treasure trove of different cheeses was in Japan, where the northern island of Hokkaido is a hotbed of dairy-inspired indulgence. Good stuff? Yes, absolutely. Better than our own cheeses? Absolutely not. But very, very, interesting nevertheless. I look forward to more surprises of the “preserved sunshine” kind next year - and hope you readers get to enjoy some too. If you do, please let me know at how@martinhesp.co.uk.

Some of the best ideas are simple and straightforward. Take the selling of freshly prepared food… There is a temptation to offer a wide and extensive menu with the idea that it’s going to both impress and offer a selection which can’t be seen or tasted anywhere else. But is that always a good thing? Not according to one young Westcountry woman. How MasterChef Finalist Kate Attlee Created a Salad Empire . Kate Attlee, a former MasterChef finalist, was thinking about dishes that are both delicious and extremely healthy when pondering the kind of food most of us eat during an ordinary kind of day - and she came up with a simple concept. One that’s so good, it has allowed her to open four delicatessen-style cafes west of the Tamar - a small chain that could easily grow if the concept catches on. And, having sampled the food at Sabzi, I believe it has the potential to do just that. Kate’s basic idea was to develop a series of salad dishes, four of which would be served in a combined helping each day. Inside Sabzi: Fresh, Seasonal Salads That Satisfy and Nourish . Complex and intricate salads, admittedly. Not simple plates of lettuce, cucumber and tomato which so many of us grew up with. The kind of salads which saw her do so well on MasterChef. The salads they eat in countries where the diet is far more healthy than our own. Each Sabzi outlet serves four of these freshly made salads every day, either to eat-in or take-away. And each day, those four salads change, so regular customers never get bored and never see an item that’s been hanging around since yesterday. Why Sabzi’s Seasonal Salads Are a Game-Changer in Healthy Eating . The salads are placed by the server into three different sized bowls (for those eating-in), or recyclable boxes (to take-away). An average serving of the four different offerings will contain a large proportion of the 30 different plant-based foods which are reckoned to be an individual’s recommended weekly intake. Eat a bowlful and you will feel full and happy. When I say full, I mean refreshingly replete - not overloaded or stuffed. The smallest “snack-box” helping of those four salads to take-away costs £5.95 - which is a bargain when a single ham, cheese and pickle sandwich from a well-known chain costs £5.45. And you could add a ladle of Sabzi’s own fabulous dhal for an additional £1. Discover Sabzi’s Signature Dishes: Fresh Salads and Persian Treats . To grab just four of the most recent salads off the Sabzi website, there’s a Cajun spiced roasted local potatoes, New York inspired roasted garlic, pickle, dill, lemon and Greek yoghurt dressing; another containing local savoy cabbage roasted whole with sumac, butter beans, fresh herb chutney and parmesan; a third featuring an Indian inspired slaw with local seasonal veg, mango, chilli, lime and ginger dressing, nigella seeds and coriander; and finally Sabzi’s own chaat (Indian inspired savoury snacks) such as spiced and roasted local cauliflower and chickpeas, sweetcorn, dill and a sweet, hot, sour dressing. There are a few other options, such as the house granola, or the breakfast of Middle Eastern spiced beans, roasted veg, feta and fried egg - as well as a number of sweets like Persian ‘love cake’ or cinnamon and tahini bun, or a Belgian chocolate cookie. I loved the food and I liked the whole vibe at Sabzi’s newest outlet - the light and airy cafe to be found at the Duchy of Cornwall new town, Nansledan, just outside Newquay. From MasterChef to Success: Kate Attlee’s Story of Sabzi Cafés . And I very much enjoyed meeting Kate, the young mother-of-two who set up the business just before the world closed down for Covid. “It was tough,” Kate told me. “We had a tiny shop in Truro, and we tried to keep trading even when everyone was told to stay home. It was challenging, especially since our whole business principle is based on freshness, with a menu that changes every day. But we got through it.” There’s obviously a story behind this impressive young woman - not least being the fact that six years ago she reached the quarter-finalist stages on BBC’s MasterChef. MasterChef Finalist Kate Attlee’s Secret to Healthy, Accessible Dining . Was the experience relevant to building her business? “Absolutely. I’m so grateful I did it. Even now, all this time later, the experience is so valuable. I still get asked about it a lot.” So was she the kind of kid who helped out in the kitchen when she was growing up? “Yes, I was. My dad is Iranian, and my mum’s British. My mum cooked because she had to, but my dad cooked because he loved it. He worked full-time, so he cooked when he could - and looking back, that’s where I learned about creative food. He travelled extensively in India and lived in Spain, so his cooking was this fabulous mix of influences. “We moved around when I was younger, but eventually settled in Cornwall. When I started cooking, I wanted to learn more about Iranian cuisine, and it became a way for me to connect with my heritage. I’d cook, and my dad would tell me if it was how he remembered it. It was a learning process. But, I’m self-taught when it comes to cooking. I did train in high-end service, though. I started in London, at places like the River Cafe, focusing on Michelin-star service. That was my training ground. “At Sabzi, I’ve tried to bring together that focus on both exceptional food and exceptional service. I want our food to be accessible, but I also want people to feel valued when they come in. It’s all about community for us, and we stay open all year round.” So where had the idea for the business come from? “It was after I had my children. My husband and I lived in London for a bit, then moved back to Cornwall. I was at home with the babies, and I started cooking more and more - that’s when I launched a supper club. It was Iranian food, and we had to carry all the furniture out of the (small) house to fit trestle tables in. That was my first real taste of cooking for others. “My first place had an open kitchen - I wanted to cook, and I wanted to serve, so I designed it so I could do both. Sabzi grew out of that. We started with four dishes every day, which changed daily - and one hot dish, as well as my Persian love cake, and different cakes and pastries. That core menu hasn’t changed much in five years. Sabzi Cafés: How Seasonal, Fresh Ingredients Build a Community . “We work seasonally, which is really important. We plan our menu each week based on what vegetables are coming out of Cornwall. The menu changes all the time, but the style remains the same: lots of citrus, delicate flavours, fresh herbs. We want our food to be nourishing and exciting, but also accessible. We try to make our lunches affordable - the price doesn’t change based on what’s in the meal. We want people to know they can come in and enjoy something healthy and delicious without worrying about the cost.” The food is so popular that Sabzi now has a range of products which you can find online. “It’s been really exciting - people from all over the UK can now buy our spice blends, our granola, and other products. We also give people tips on how to use them.” From Cornwall to Your Plate: Sabzi’s Journey to Healthy Eating Fame . I tried some of the products like the Sabzi roast blend of spices and they really are delicious (check out https://www.sabzideli.co.uk ). Recipe: Sabzi Carrot Salad Sabzi’s Carrot Salad Recipe: A Taste of Fresh, Healthy Perfection Kate Attlee says: “I love coming up with ways to bring a delicious edge to something we may have eaten many times. Carrots rubbed with a sweet and spiced lemon oil dressing and left to marinade for a few hours really captures the essence of Sabzi. “Use the dressing on other slaws or to flavour warm bulgur wheat. Make double and keep a jar in the fridge - I suspect you’ll find many ways to use it.” INGREDIENTS — SERVES APPROX. 6 PEOPLE 1.5kg of your chosen carrots, grated or julienned Fresh coriander (1 large bunch from the supermarket is perfect) Nigella seeds (a sprinkling) DRESSING 1 tsp ground coriander 1.5 tsp ground sumac Pinch of chilli flakes 1.5 tsp cumin seeds 2.5 tsp garam masala 200 ml lemon juice (bottled is fine) 200 ml your oil of choice (olive or a high-quality rapeseed) 90ml agave nectar Generous seasoning with salt and pepper Mix dressing ingredients together in a large bowl. This dressing should have bags of flavour but feel balanced; tangy with enough lemon to slightly ‘cure’ the carrots, but still with a nice sweetness and aromatic spice. Shred the coriander and add to the carrots. Start with half the dressing and a couple of teaspoons of nigella seeds. Mix by hand, really working the dressing into the carrots. Add more dressing if required. Leave to sit for at least 30 minutes before eating.

Introduction: A Tale Rooted in Tradition The Deer Park is a modern reinterpretation of the traditional European fairytale, drawing inspiration from the Brothers Grimm and other notable folklorists. By incorporating timeless motifs from classical folklore, this narrative follows a brother and sister as they navigate adversity, courage, and hope during a harsh winter in their ancient village. The Setting: A Village Steeped in History 🏰 The story unfolds in a medieval village inspired by the historical town of Dunster in Somerset. It is midwinter, and the cold air is thick over the old Deer Park where the story begins. The village children, driven by curiosity and adventure, explore the vast, mysterious park. Their carefree journey, however, takes a dramatic turn when war-planes suddenly roar across the sky, sending the children fleeing into the depths of the forest. Avill’s Journey into the Forest 🌳❄️ In the chaos, Avill, the brother, becomes separated from the group. Alone and lost in the dark, snow-covered woods, he finds shelter by a moss-covered tree. As a winter storm approaches, the eerie sound of the wind begins to transform into something more—whispers that Avill starts to understand, allowing him to communicate with the mystical tree-spirits of the forest. A Magical Adventure Begins Once reunited with his sister, the siblings embark on a journey filled with wonder and peril: Christmas at the Grand Castle: The festivities at the grand castle bring warmth and a brief respite from the cold, offering a glimpse of hope. 🎄 The Big Freeze: The world is plunged into an unrelenting winter, covered in deep, unyielding snow. ❄️ Encounters with Mythical Beings: From a sleeping giant to a peculiar but kind-hearted witch and a mystical hobby horse, the siblings face an array of challenges that test their resilience and resourcefulness. The Threat from Above: The constant presence of war-planes casts a looming shadow, heightening the sense of urgency in their quest. Themes of Hardship, Hope, and Redemption In the tradition of classic fairytales, The Deer Park contains moments of darkness and struggle. The children face the bitter cold of winter and the looming threat of war. Yet these challenges are juxtaposed with powerful themes of resilience, courage, and unwavering hope. The siblings' ultimate mission is to devise a plan that will bring their father safely back from the war. Why Read The Deer Park ? 📚 A Timeless Storytelling Tradition: Readers with an appreciation for folklore and fairytales will be drawn to the blend of familiarity and originality in the narrative. Rich, Evocative Setting: Inspired by real historical locations, the setting immerses readers in a landscape that is both magical and authentic. Universal Themes: Themes of love, family, and hope make this a compelling story for readers of all backgrounds and ages. Discover the Magic of The Deer Park 🌟 Immerse yourself in this evocative tale that seamlessly blends the mystical charm of fairytales with the enduring strength of the human spirit. Whether you are captivated by the enchanting setting or inspired by the siblings' courageous journey, The Deer Park is a story that will leave a lasting impression long after you have turned the final page.

Many years ago we went to live in a rambling old manor house situated in the Brendon Hills. It belonged to my old friend, Sir Edward Malet, and I had lived there before in one of the apartments at the rear of the house. Befriending Sir Edward Malet in a Servant’s Flat That is when I’d befriended the old Knight of the Realm. And I lived there quite happily—in what was a rather small and dingy little flat—which had once been occupied by the servants. It was during my tenure there that I befriended Sir Edward. I used to go down into the main house for a glass or two of whisky once or twice a week, partly because I felt sorry for the old man as he seemed so lonely, and partly because I used to love sitting there listening to his tales. Moving Out After Starting a Family Eventually, after we’d had our son Harry, we moved out to a house down the valley. The flat was too small and damp to house a family. But after a couple of years, Sir Edward’s son phoned from Australia, immediately after the old man’s death, asking if I’d like to return to live in the main manor house. He needed someone the family could trust to move in and keep an eye on the massive old place—and as I’d lived there for a few years without causing any kind of upset or trouble, he thought I’d be the right person. Moving Back to the Manor Right then and there, I did the only astute bit of thinking I’ve ever done. Sir Ned’s son wanted to pay me to live in the place and become a kind of caretaker, fixing anything that needed mending—but I knew full-well that the entire place required a great deal of love and attention and that looking after it properly (as in rebuilding walls and re-laying roof areas) would be a full-time job. I had my own career to look after—so did my wife Sue—so I suggested that we should pay the estate a peppercorn rent (while, of course, looking after all the normal bills) while fixing anything quick and minor, but that if anything major required repairing I’d have to call in the builders. Raising a Family in a Historic Manor House So that was the agreement, and we lived there for 15 years. What a place for the kids to grow up in… Harry had the best of it, with his own indoor football pitch in the ballroom and a kind of race-circuit which he used to belt around on his tricycle. Our daughter less so, in that she was born there but was quite young still when we eventually moved out. Capturing Memories: Returning to the Manor House I took these black and white photographs on the day we started moving back into the manor house after Sir Ned had died.

I have recently been beach-foraging with a couple of well-known Cornish chefs and I will be writing about that adventure in the coming weekend’s newspapers - in the meantime I recall writing another piece about beach foraging a few years ago… Here it is… There are few human pursuits more primeval than scavenging for food on a beach. Our early ancestors spent thousands of years practicing this skill as Homo sapiens began their slow migration out of Africa. In fact, it's reckoned that our forefathers spent the best part of 70,000 years living on or near the shore. That's a lot of winkles, mussels, and limpets! In these modern times, it's no wonder that many of us can't simply sit on a beach. Instead, we feel the need to forage among the rockpools—because we're hard-wired to do so. But how many of us actually gather food from the beach to eat? Very few, especially here in Britain. While we may help our kids catch crabs and shrimps to put in a bucket for an hour, the serious act of seashore harvesting is rare. Beach Foraging: An Ancient Tradition 🏝️☕️ Our French neighbours take beach foraging seriously, and I've visited beaches in Brittany where almost every living organism has been gleaned by the locals. Here in the UK, though, it's far less common. This summer, I wanted to change that by revisiting the hunter-gatherer within me. I joined North Devon's well-known Dan the Fishman on a secluded beach just over the Cornwall border after he invited me to explore what you can do at a seaside location to grab your own free lunch. Rediscovering the Hunter-Gatherer 🗺️ Dan is a true enthusiast when in hunter-gatherer mode. Rediscovering these old skills is not only about food—it is also about reconnecting with nature, understanding the environment, and gaining a greater appreciation of where our food comes from. There is something profoundly satisfying about collecting food with your own hands, knowing exactly where it came from, and being able to prepare it in a simple yet delicious way. The sense of achievement and fulfillment that comes from this process is deeply rewarding, not to mention the taste of truly fresh ingredients straight from the shore. Duckpool Beach: Foraging Adventure Begins 🍽️ We began our journey down to Duckpool Beach in North Cornwall. Dan, originally from London, said, "I've been living here for more than 32 years, and I've always been drawn to the coast. This is the perfect day off after working my arms to the bone selling fish." Duckpool Beach is a hidden gem—it's rugged, wild, and beautifully untouched. The dramatic cliffs that rise on either side give it an almost otherworldly feel, and it's the perfect setting for a day of foraging. As we arrived at the dramatic National Trust-owned coastline, Dan shared his love for collecting seafood. "This is my idea of heaven," he said as we unloaded cooking stoves, chopping boards, and sieves. He compared it to the foragers in Brittany: "There, you'll find little girls, grannies, and aunties with baskets, raking away for razor fish, limpets, mussels, and winkles—sometimes there's nothing left. But it's amazing how big they all are here; there's no problem with over-collecting on this shore." As we made our way across the rocky shoreline, Dan pointed out different types of seaweed, shellfish, and other edible delights. He showed me how to identify the best spots for finding mussels and winkles, and explained how the tides affect where you can forage. He emphasised the importance of being mindful of the environment and only taking what you need—sustainability is key when it comes to foraging, ensuring that the ecosystem remains healthy and can continue to provide for future generations. Foraging Tips: Collecting with Care 🛠️ Dan also made an eco-friendly point: "Pick off the tops of plants like rock samphire and sea-beet with care—you're almost pruning them. That way, you won't damage the plants." He also explained the importance of knowing the seasons and the local regulations regarding foraging. Some areas may have restrictions on what you can collect, and certain species may only be available at specific times of the year. By respecting these guidelines, we ensure that the environment remains balanced and that the plants and animals we rely on are not over-harvested. My favorite hunter-gatherer act of the day was levering limpets. You need a short, stubby knife to approach these stubborn creatures with caution. Surprise is key—a quick, accurate lunge with the knife is essential. Once collected, Dan suggested putting the limpets in a pan of bubbling Muscadet white wine to soften them. We also collected rock samphire, a salty, aromatic plant that grows along the coast. Dan described it as the perfect accompaniment to seafood—its natural saltiness pairs wonderfully with shellfish, and its crunch adds texture to any dish. We picked sea-beet too, a leafy green that tastes a bit like spinach and can be cooked in much the same way. Mussels, Winkles, and Limpets: The Catch of the Day 🍮 Two key observations from our day of gathering: Mussels : The larger ones are found further down the beach, right at the low-tide mark. Wild mussels are smaller than commercial ones but, in my opinion, vastly sweeter. Their briny, rich flavor makes them a real treat, especially when cooked fresh over a beach fire. There is nothing quite like the taste of mussels cooked within minutes of being plucked from the rocks. Winkles : The biggest winkles are found near the top of the beach. Look for the brave ones slithering out onto open rocks—they're easier to catch and more satisfying to eat. Winkles may be small, but they pack a punch of flavor that is both salty and earthy. Eating them requires a bit of patience, but it is worth the effort for that burst of taste. Dan emphasised rinsing everything—first in seawater, then in ordinary tap water. He reassured us, "The waters here are clean; this is the North Atlantic, with some of the cleanest waters in the UK." We also found a few small crabs, which Dan explained could be used to make a delicious broth. "Crabs are fantastic for flavour," he said. "They add a depth to soups and stews that you just can't get from anything else." He showed me how to handle them safely, and how to tell if they were the right size to take. Again, sustainability was a big theme—only take what you need, and make sure you leave enough behind for the ecosystem to thrive. Culinary Paradise: A Taste of the Sea ⚡️ The limpets were still a bit chewy, but their sweet-yet-savory flavor made them the star of the show. The mussels were the sweetest I've ever tasted, and the winkles—while tiny and fiddly—were well worth the effort. Duckpool Beach truly is a culinary paradise, an unspoiled corner of England where you can unlock the forager within and enjoy the freshest seashore cuisine. Dan also shared some simple recipes that could be prepared right there on the beach. We cooked the mussels with a bit of garlic and seaweed over a portable stove, and the results were divine. The addition of the rock samphire gave the dish an extra dimension, with its salty tang enhancing the natural flavours of the seafood. We also made a simple sea-beet stir-fry, which was surprisingly delicious considering the few ingredients we had at hand. The experience of cooking and eating what we had gathered ourselves was incredibly rewarding. There is something special about the connection you feel to your food when you have collected it with your own hands. It makes you appreciate the effort involved in every meal and gives you a deeper understanding of the natural world around you. Duckpool Beach is more than just a beautiful place—it's a source of food, inspiration, and adventure. Whether you are an experienced forager or a complete beginner, there is something magical about spending a day exploring the shoreline and discovering the edible treasures hidden in the rockpools and seaweed beds. It is an experience that connects you to the past, to the land, and to the food that sustains us.

There are times when you come across an idea so good, you wonder why no one has done it before. That was exactly what I thought while standing in a Somerset field recently, listening to an eloquent young man talk about bees and honey. The concept he outlined was simple yet brilliant: There's a lot of honey on supermarket shelves, but much of it isn't as natural as you'd think. Many cheap brands have added sugars, and experts even claim there's more honey sold than bees could possibly produce. Most of what you'll find on those shelves is a blend of EU and non-EU honeys, lacking the quality and character of local varieties. This led me to realize that there is a real need for transparency and quality when it comes to the honey we consume. The Birth of Black Bee Honey The UK produces some of the best honey in the world, often sold in village stores or farm shops. But why should such incredible, properly produced honey be limited to small-scale outlets? Why shouldn't it be available in supermarkets, where most people do their shopping? Paul Webb and Chris Barnes have been asking this question for a long time. Their answer is Black Bee Honey : a Somerset-based company that both produces honey from its own hives and sources top-quality honey from certified beekeepers across the UK. By using an "economies of scale" model and branding the best local honey under one label, Black Bee Honey aims to make this amazing product available to consumers everywhere. Their vision goes beyond just producing and selling honey. Paul and Chris are on a mission to educate people about the benefits of raw, unblended honey and to support local beekeepers who often struggle to compete with large-scale producers. They believe that by bringing attention to the quality and diversity of British honey, they can help revive the industry and ensure that future generations can enjoy the unique flavors of truly natural honey. From London Rooftops to Somerset Fields 🌿 Paul and Chris have a wealth of experience in beekeeping. You may have heard of their first bee-based business, which garnered a lot of media attention as they produced and sold honey from hives across London. It all started with an office conversation 20 years ago, and soon they were caring for over a million bees in the city. "It was a life-changing experience," explains their website www.blackbeehoney.com . "But we were frustrated by the tasteless honey on supermarket shelves. We wanted to share our love of raw, unblended honey with everyone, and that's how Black Bee Honey was born." Their passion led them to join the Bee Farmers' Association , where they realized how fragile the honey industry had become. Many beekeepers were aging, and UK honey production had lagged behind in areas like branding and marketing. Paul and Chris decided it was time to bring real, high-quality honey back into the spotlight. Their journey from London to Somerset wasn't just about location; it was about finding the right environment to grow their business and to connect with other beekeepers who share their values. The move allowed them to focus on expanding their operations and developing relationships with local producers who are equally passionate about ethical beekeeping and sustainability. Raising Awareness for Real Honey and Bees 🐝 "We wanted to support existing suppliers and help the British honey market by raising awareness around the quality of our amazing product," Paul said when we met in a field just outside Bruton, where some of his hives are located. "People often see honey as a generic product in a squeezy bottle, without realizing the depth of flavor that real honey can have." Paul and Chris also wanted to address the environmental challenges facing bees. "We've lost nearly 98% of wildflower meadows since World War Two, which affects bees and other pollinators. Honeybees have beekeepers to help them, but other pollinators are in worse shape. To make a difference, we donate 2% of our turnover to Plantlife , helping to create wildflower meadows. We've funded about 25 acres so far." The environmental aspect of their mission is something that sets Black Bee Honey apart from many other honey brands. By actively supporting biodiversity and the restoration of natural habitats, they are not just creating a product—they are contributing to a movement. Their commitment to sustainability extends to every aspect of their business, from how they manage their hives to how they package their honey. Ethical Beekeeping and Sustainable Practices Black Bee Honey owns some hives, but they also source honey from trusted beekeepers. Their first supplier, based on Exmoor, produces incredible varieties like heather honey , spring soft-set , and summer wildflower honey . Paul explained that each supplier signs a best practices agreement, ensuring ethical treatment of bees and sustainable practices. "Most commercial bee farmers focus on production and don't have time to market their honey. We want to change that by focusing on branding, awareness, and the environmental impact of our business." Currently, Black Bee Honey jars around three tons of high-quality honey each month , available in Holland & Barrett , National Trust gift shops , Ocado , Booths supermarkets , and over 200 independent delis and farm shops nationwide. This growth has allowed them to reach a wider audience, bringing the taste of authentic British honey to more people than ever before. Paul emphasized that ethical beekeeping is at the core of what they do. They work closely with their suppliers to ensure that the bees are treated well and that the honey is harvested in a way that supports the long-term health of the hives. This means avoiding harmful chemicals, minimizing the use of sugar syrups, and never clipping the queens' wings. Aiming for Nationwide Availability Will Black Bee Honey be available in larger supermarkets soon? "That's the plan," Paul said. "We want to make our honey accessible to everyone, not just in farm shops or delis." The journey to expand into larger supermarkets is not without its challenges. Competing with mass-produced, low-cost honey is difficult, especially when many consumers are unaware of the differences in quality. However, Paul and Chris are determined to educate people about the benefits of raw, unblended honey and to show that the extra cost is worth it for both taste and sustainability. After tasting Black Bee Honey, I know I won't be buying the cheap stuff again—not even for cooking. The depth of flavor and richness of properly produced honey is incomparable. But don't just take my word for it. Michelin-starred chef Merlin Labron-Johnson is a huge fan too. He even installed Black Bee's beehives at Osip , his new restaurant outside Bruton. Their honey is now paired with the cheese board on Osip's farm-to-table tasting menu, which I was lucky enough to sample. It was simply amazing. Lunch at Osip: A Culinary Delight 🍴 Would you like to see a man about some honey? That was the message that led me to meet Paul Webb and sample some of the best honey I've tasted in years. I was also treated to an 11-course lunch at Osip, one of the finest meals I've had in ages. Apart from the wonderful honey, what made me happiest was seeing how well we do things here in the West Country. Not only do we have amazing food businesses like Black Bee Honey, but we also have outstanding restaurants that showcase local produce at its best. Chef Merlin Labron-Johnson, a Devon native, is committed to farm-to-fork dining , showcasing the best the region has to offer. The honey featured in a delightful dish of fruit toast with Tunworth cheese and autumn truffle , an experience I won't soon forget. The lunch at Osip wasn't just about the food—it was about the entire experience. Each dish told a story of the region, from the carefully sourced ingredients to the way they were prepared and presented. The beetroot taco topped with baby gem lettuce, smoked eel, hay-baked apple, parsnip, black garlic, and togarashi was a small explosion of surprise and delight. An even smaller dish featuring a salad of Tokyo turnips, smoked almond, and pear was equally capable of inspiring a moment of ecstasy. Another standout was the treacle and ale sourdough with kefir butter, served alongside lamb, merguez, and ewe's milk . Each bite was sensational, highlighting the creativity and skill of Merlin's kitchen team. The pairing of Black Bee Honey with fruit toast, Tunworth cheese, and autumn truffle was a perfect example of how a simple ingredient like honey can elevate a dish to something truly memorable. The atmosphere at Osip was warm and inviting, with a genuine focus on sustainability and community. Paul and Chris's involvement with the restaurant goes beyond just supplying honey—they have helped train the team in the art of beekeeping, ensuring that the hives at Osip are well cared for and that the honey produced is of the highest quality. For more about Black Bee Honey , visit www.blackbeehoney.com . To learn about Osip restaurant , go to www.osiprestaurant.com .

A short break in Marbella—a surprisingly wonderful town on Spain’s Costa del Sol. Surprising, because to many of us, it has a name for hen parties and that rather boozy world of short breaks which, in reality, is often exaggerated. There’s plenty of that in evidence, but Marbella also has a lot of laid-back charm.  It also has a lot of very good food. Dining on the move in the tapas joints is, of course, one of the town’s must-do activities, although it is a tradition that has changed in recent years. By which we mean, it’s become increasingly monetised.  People who don’t regularly visit Southern Spain might not know this, but some resorts (Marbella is one) have done away with the traditional idea of tapas as a free snack served with a drink and replaced it with a new format borrowed, to some extent, from Japanese sushi bars.  In other words, the small dishes are coded in some way, by a coloured plate or some sort of symbol like a shaped cocktail stick, and each of these will signify a differing band in the price range.   By picking morsels in various bars this way, I enjoyed an extremely varied and delicious dinner over a period of about three hours, which added up to around £20, drinks included.  On another night, once I’d joined my journalist friends, we dined at the fantastic Messina Restaurant which is reckoned to one of the best along the entire length of the Costa Del Sol. The Michelin starred location is something of shrine for local gourmands, and I could certainly understand why. Chef Mauricio Giovanini is a disciple of world famous Ferran Adriá and the fabulous 15-step menu allowed us to try different products, with different cooking techniques using the cutting-edge technology of his kitchen.  It was one of the finest meals I’ve eaten in a long time. I loved the sea urchin with its lick of celery root water; the sweet bread served with creamy lemon stew and spinach; and the Iberian pork with creamy lentils and roasted onion. All this was consumed after we’d had cocktails at the Amàre Beach Hotel ’s airy and truly wonderful Belvue Rooftop Bar, admiring spectacular 360º views of the Mediterranean, distant North Africa and Marbella’s old town. A Local's Guide to Marbella's Culinary Scene: Food and Drink Without the Hype Marbella's culinary culture goes far beyond the image of flashy beach clubs and extravagant dining experiences. Hidden within this bustling town is a diverse food landscape that reflects Marbella's local traditions, diverse community, and natural bounty.  The Authentic Tapas Experience: Beyond the Tourist Track 🍷 As we’ve outlined already, in Marbella tapas remain a central part of the local dining culture, but it's crucial to look beyond the tourist traps to find the authentic experience. In the old town, known as Casco Antiguo , you can find small, family-run tapas bars where recipes have been handed down through generations. Expect dishes like berenjenas con miel (fried eggplant drizzled with honey) and ensaladilla rusa (a traditional potato salad) served in simple settings. Places like Bar El Estrecho offer a more authentic glimpse into Marbella's tapas culture, where locals gather for a glass of tinto de verano alongside a selection of small plates. Seafood Without the Fanfare: Marbella's Coastal Offerings 🦐 The Mediterranean Sea supplies Marbella with an abundance of seafood, available fresh from the local market or at one of the many chiringuitos (beachside eateries). For those seeking straightforward yet flavourful dishes, look for espeto de sardinas , skewered sardines cooked over an open flame, which is a local specialty best enjoyed with your toes in the sand. If you're interested in exploring the market-to-table experience, visit the Mercado Central de Marbella early in the morning, where you can find vendors selling the day's catch—including sea bass, octopus, and red prawns. The market itself is a sensory experience, with the salt air mingling with the aromas of freshly cut lemons and herbs. Andalusian Cuisine: Seasonal Ingredients in Marbella Marbella's cuisine draws heavily from its Andalusian roots, showcasing the use of seasonal ingredients and traditional preparations. The simplicity of dishes like gazpacho and salmorejo highlight the region's reliance on fresh, local produce. These cold tomato soups are staples in Marbella, especially in the hot summer months, and are often served with garnishes like jamón serrano or hard-boiled eggs. Inland from Marbella, the surrounding Sierra Blanca mountains influence the culinary landscape with locally sourced game, wild mushrooms, and herbs. At smaller restaurants or rural ventas, you'll often find dishes like rabo de toro (oxtail stew) or platos de caza (game dishes) that highlight the rustic flavours of the region. Marbella's Wine and Drinks: From Local Bodegas to Gin Bars 🍇 When it comes to drinks, Marbella presents a blend of tradition and modern trends. Andalusia has a strong wine culture, and Marbella is no exception. The nearby Ronda region is home to several vineyards producing reds, whites, and rosés that can be sampled at local bodegas or specialty wine shops. For a deeper dive into Marbella's drinks culture, explore the town's vermuterías where the traditional Spanish aperitif, vermouth, is served on tap—usually accompanied by a tapa. If you're in the mood for something more contemporary, Marbella also has several gin bars, where you can explore Spain's fascination with gin-tonic , a drink served with a careful balance of botanicals and garnishes. Sweet Endings: Marbella's Desserts and Bakeries 🍫 To end a meal in Marbella, head to one of the town's many pastelerías for a taste of traditional Andalusian desserts. Tarta de Santiago , an almond cake often scented with citrus, and pestiños , fried dough coated in honey, are favourites among locals. The influence of Moorish flavours is evident in these desserts, with ingredients like honey, almonds, and spices often playing a central role. For something a little different, try churros con chocolate at a local churrería , especially during the cooler months. This indulgent combination of crispy fried dough and thick hot chocolate is a popular choice for a late breakfast or an afternoon treat. Embrace the Local Rhythm: Eating in Marbella Dining in Marbella is as much about the rhythm of life as it is about the food itself. Meals are leisurely, and eating out is a social affair. The bustling restaurants along Plaza de los Naranjos offer an opportunity to sit back, enjoy a glass of locally produced wine, and observe the steady flow of life around you—without the need for extravagant culinary distractions. Marbella's food and drink scene might be known to many for its high-end dining, but the authentic heart of the town lies in its simplicity, rooted in fresh, local ingredients and cherished traditions. See another article on this website about Marbella

Many years ago,actually nearly half a century ago, I visited the town of Nafplion in Greece. That’s how we pronounced it but I see that you leave the final “n” off the name when you’re writing it in Greek. Anyway, we loved the place. And it’s easy to explain why. We had driven from England in 1977 in an old Renault 16 which had broken down a few times along the way. It is a very long way from the English Channel down to Greece via what used to be known as Yugoslavia. We had turned off the main roads on many occasions and ended up following dirt tracks through what is now known as Macedonia and Northern Greece. Nafplion, tucked away in the armpit of the eastern Peloponnese, came a very welcome haven. Many years later I returned and enjoyed a day exploring the town with a digital camera. A Walk Through Nafplion’s Layers of History Nafplion, located in the northeastern Peloponnese, offers a journey through Greece's layered past without the need for theatrics. Founded by the mythic hero Nauplios, the town’s importance grew under different regimes: from the Venetians, who fortified its slopes, to the Ottomans, who left an indelible cultural mark. As one of Greece’s earliest capitals in the modern era, Nafplion still reflects these historical overlaps in its architecture and street layout. Palamidi Fortress, high on the hill, remains a key symbol of the town, offering a physical reminder of Nafplion's strategic significance. Strolling the Old Town: Discovering Character Without Ornament The old town of Nafplion offers narrow, serpentine streets where influences mix effortlessly. Venetian homes stand alongside neoclassical structures, many adorned with bougainvillea. Walking through these streets, you’ll come across the modest but notable Syntagma Square, where traces of former municipal buildings and Turkish mosques echo past chapters of governance. The waterfront, meanwhile, presents a view to Bourtzi, a small fortress on an island that guarded the harbour—a legacy of the town's defensive priorities. Exploring Beyond Nafplion: From Ancient Ruins to Natural Landscapes 🌿 The area around Nafplion offers various opportunities for deeper exploration. A short drive leads to the archaeological site of Mycenae, where the Lion Gate and royal tombs connect visitors to Greece’s early civilisation. Nearby, the Epidaurus Theatre, still in use today, embodies the spirit of cultural continuity and the importance of shared experiences in ancient and modern Greek life. For those who prefer nature, the nearby beach of Karathona—not overdeveloped but accessible—provides a more immediate connection to the landscape, without the distraction of heavy infrastructure. Practical Insights for Visitors 🗝️ Visiting Nafplion involves an experience that rewards curiosity. Engaging with the details of its many historical periods requires a slower pace, one that allows for pausing at churches and climbing up to the higher points of Palamidi or Akronafplia. Comfortable walking shoes are essential here, as are brief but meaningful detours into small, family-run establishments—places that offer a taste of regional produce with little pretence.

It’s pumpkin time in the UK. All across the Northern Hemisphere, in fact. For 25 years, it was my job as a feature writer to track down various pumpkin farmers around the South West region of England so that I could write newspaper articles all about what kind of season it was… Were this year’s pumpkins bigger than ever? Were there new varieties that were tastier than ever? You know the sort of thing. Anyway, thinking about pumpkins caused me to remember the most pumpkin-ish place I’ve ever been to - by which I mean Hokaido, Japan’s most northerly island - and home to the wonderful Niseko Autumn Food Festival. A Celebration of Hokkaido's Harvest As the hues of red, orange, and gold take over the forests among the mountains of Hokaido, Japan, the region comes alive with the sights, sounds, and aromas of the Niseko Autumn Food Festival. Set against the backdrop of Hokkaido's picturesque landscape, this festival is an annual celebration that honours the season's harvest, particularly the much-loved pumpkins, which, somewhat inevitably, play a starring role in Hokkaido's autumnal culinary scene. The Heart of Hokkaido: Fresh Produce and Community Located in the northern part of Japan, Hokkaido is famous for its nature, expansive farmlands, and fresh produce. Each autumn, the Niseko Autumn Food Festival brings together top local chefs, farmers, and artisans to showcase the culinary treasures of the region. The event is set outdoors, with the crisp air invigorating visitors as they wander among a colourful array of food stalls, sampling seasonal dishes that tell the story of Niseko's fertile land. Pumpkins: The Star of the Season Pumpkins are among the most celebrated ingredients at this time of year. Hokkaido's fertile volcanic soil and ideal climate make it the top producer of pumpkins in Japan. These pumpkins are sweeter and denser than their counterparts found elsewhere, making them an essential ingredient for a wide variety of dishes—from soups and stews to desserts. At the Niseko Autumn Food Festival, pumpkin lovers can indulge in everything from creamy kabocha pumpkin soups to pumpkin croquettes, and even pumpkin-flavoured pastries paired with locally sourced dairy products. A Feast of Flavours: More than Just Pumpkins But pumpkins aren't the only stars of the show. The festival offers a variety of traditional and innovative dishes that showcase other local ingredients, including freshly caught seafood, seasonal mushrooms, and the famous Hokkaido dairy products. You'll find grilled yakitori, juicy cuts of Niseko beef, and even locally crafted beer and cider, all made with the finest regional produce. The festival's relaxed, community-focused atmosphere makes it an ideal setting for families, foodies, and travellers who want to connect with the local culture through its flavours. More than Food: Music, Demonstrations, and Culture The food is only part of the experience. The festival also features live music performances, cooking demonstrations by top local chefs, and interactive events that give visitors a deeper understanding of Hokkaido's rich culinary heritage. Whether it's learning to make traditional Japanese pickles or watching a live pumpkin-carving demonstration, the Niseko Autumn Food Festival showcases the region's unique blend of food, culture, and nature. Autumn in Niseko As autumn leaves fall, Niseko provides a superb backdrop for savouring the harvest season. The festival invites visitors to slow down, breathe the crisp mountain air, and enjoy the simple pleasures of freshly harvested produce and warm, comforting dishes. No wonder that both locals and travellers alike consider the Niseko Autumn Food Festival a must-visit event. Niseko Autumn Food Festival Official Website Hokkaido Tourism Organization Niseko Tourism Guide

The Changing Face of Our Dinner Tables 🍽️ The items that appear on the average West Country dinner table have changed dramatically over the past 20 to 30 years. Gone are the days when a simple plate of meat and two veg’ ruled supreme. Today, our tables are filled with diverse ingredients, flavours, and products that many of us would never have imagined back then. And this is particularly true in the case of wine. The Evolution of Wine in the West Country 🍷 From Exclusive Treat to Everyday Enjoyment Wine is a perfect example of this evolution. For centuries, wine has been present, but it was often reserved for aristocrats and special occasions. Anyone who remembers the 1960s, 70s, or even 80s will recall when wine was considered exotic and exclusive, a treat enjoyed by ambassadors and aristocrats. Then came mass-produced bottles like Liebfrauenmilch, Blue Nun, and Mateus Rosé, and suddenly, wine was everywhere. A Tsunami of Global Wines 🌍 Nowadays, wine is as common as any staple food, filling entire aisles in supermarkets across the West Country. From Romanian reds to Chilean whites, globalization has made wine accessible to everyone. However, this abundance has sparked another quieter revolution—one that focuses not just on quantity but on quality and discernment. A Journey to Northern Italy with Ramada and Dr. Jamie Goode ✈️ Crafting Wine Lists for the World's Hotels Wine appreciation doesn't end at home; it extends to the wines we enjoy when dining out or staying at hotels. I had the opportunity to travel to Northern Italy, thanks to the massive Wyndham hotel group. The purpose? To experience their "Say Hello to Red" initiative, created in collaboration with wine expert Dr. Jamie Goode. Jamie has crafted a bespoke red wine list for some of Ramada's destinations worldwide, focusing on providing an assortment of flavors from lighter reds to more full-bodied wines, showcasing the diversity of regions where these hotels are located. Exploring Bardolino with Jamie Goode 🍇 During my visit, I joined Jamie on a field trip to the Bardolino wine area on the shores of Lake Garda, where we visited the renowned Guerrieri Rizzardi winery. It was here that I learned how Jamie meticulously selects the wines we see on restaurant and hotel wine lists. His goal is to represent the flavors and culture of each locale—something that really shines through when tasting these incredible wines. "Wine has a flavour that is local," Jamie explained as we stood amidst vineyards draped in mist. "It's a flavour contributed by the environment, the place, and the culture where the wine is grown. You can't just make these wines anywhere—they are wines of place." Bardolino: Tradition Meets Modern Winemaking 🍷 To gain further insight, I spoke with Olimpia Rizzardi, part of the family that owns many vineyards around Lake Garda and in Valpolicella. The Rizzardi family has been making wine since 1649, and while traditions have evolved, the essence of winemaking remains. "We still have our grapes—the varieties are corvina, rondinella, molinara," Olimpia said. "We keep tradition, but in a modern version." This dedication to maintaining the character of the wine, while embracing modern techniques, is what keeps Bardolino wines unique. When you taste them, you feel transported to the rolling hills and misty vineyards of Northern Italy—a testament to the deep connection between wine and place. Next Time You Pick a Bottle... 🍾 Next time you're browsing the wine aisle, consider more than just "red or white." Think about the heritage, the region, and the story behind the wine. Whether you're exploring a new grape variety or supporting local vineyards, there's so much more to discover than what's immediately visible on the label. Learn More About Where Wine Meets Travel 🗺️ Interested in learning about the intersection of food, travel, and wine culture? Visit my main website, Martin Hesp Food and Travel , for more stories like this. Fact File 📂 Stay in Style : Martin stayed at the Ramada Plaza Milano , located two minutes from the Milan subway and close to the city centre. Cheers to new adventures in wine! 🍷 Are you ready to explore more wines and stories? Let me know what you think of the wine revolution happening around us. I would love to hear your thoughts in the comments below!

As the winter cold settles in, the body often craves something light, easygoing, and simple to digest. Somehow, even in the midst of frost and chill, we long for the brightness of fresh plant-life on our plates. So why not bring some Mediterranean sunshine into your winter kitchen? 🥗 Craving Fresh Salads, Even in Winter? Nothing beats a big, garden-fresh salad during summer. Imagine leafy greens, greenhouse tomatoes, cucumbers, and peppers. Though winter isn't the season for them, it is possible to craft a delicious, summery salad with a bit of creativity. You could grab some ready-picked salad leaves, but if you're like me, you might care about seasonal eating. Sure, the thought of adding a drizzle of extra-virgin olive oil to Canary Island tomatoes sounds delightful, especially with some herbs from the garden. But there's something off about those long food miles and greenhouse-grown veggies. 🌱 Embrace the Power of Beans and Pulses The good news is that the sunshine taste of the Mediterranean can be brought to your plate with the help of a pulse and a bean or two. One small caveat: dried pulses need a good soak—sometimes for quite a while—so it's worth planning ahead. If you're short on time, canned beans are also a great option! For instance, a simple salad of cannellini beans , sliced red onion, and parsley can be put together in just a few minutes. Toss in a homemade vinaigrette with the best extra-virgin olive oil, some lemon juice, and a spoonful of French mustard. 🌿 Add some crusty bread, a glass of wine, and maybe a little Flamenco music, and you can almost feel the warmth of a Spanish summer holiday. Explore more healthy salads here. 🫘 Why Preparing Dried Beans is Worth It Taking the time to prepare dried pulses can make all the difference. Your salad will taste ten times better when you've soaked and cooked your own beans. Once drained, coat them in olive oil to prevent sticking and enhance the flavor. Bean salads are incredibly versatile. Want some heat? Add a finely chopped chili, sun-dried tomatoes, or even crushed garlic with anchovies. Nothing could be simpler, but the result is an explosion of flavor, extremely healthy, and remarkably affordable. Check out our budget-friendly Mediterranean recipes to learn more about making delicious yet inexpensive meals. 🐟 Chickpeas for Warm, Hearty Tagines Another versatile and economical option is chickpeas. These delightful pulses work perfectly in tagines , those aromatic Moroccan stews that bring warmth to even the coldest winter day. A favorite of mine is fish tagine with chickpeas. Simply simmer white fish, garlic, paprika, cumin, and chili in olive oil for 30 minutes, then add chickpeas and simmer for another 10 minutes. The exotic flavors will have you dreaming of Morocco's sunlit streets. Discover more hearty winter recipes here to keep the chill at bay. 🌞 Lentils: A Gift from Sunny Gardens Lentils are yet another gift from the garden that add sunshine to winter cooking. My Sicilian friend taught me a dish using Puy lentils . Once cooked until al dente, simply combine them with fried garlic, onions, inch-long sticks of cooked spaghetti, and generous amounts of extra-virgin olive oil. Sprinkle some sea salt and black pepper, and voilà—Mediterranean simplicity at its best. 🌿 Simple, Healthy, and Satisfying Eating in winter doesn't need to mean heavy, stodgy meals. Embracing light, sunny flavors can uplift your mood and benefit your health. I, for one, will be embracing this sunny, healthy Mediterranean approach over the next few weeks to bring some warmth and simplicity into my winter kitchen. 🏡 ✨ Related Articles You Might Enjoy https://www.martinhespfoodandtravel.com/hespfoodandtravelhome/food-and-drink-at-the-sunday-market-in-lisle-sur-la-sorgue https://www.martinhespfoodandtravel.com/hespfoodandtravelhome/madeira-food Top 5 Mediterranean Comfort Foods Simple Winter Herb Gardens for Your Kitchen Healthy Pulse Recipes to Keep You Warm

A Nostalgic Dream Come True A great many of us grew up dreaming of tropical islands, often inspired by books like "Robinson Crusoe" or perhaps the glamorous travels of James Bond. As a kid in the 1960s or 70s, visiting a sun-drenched island fringed with white sandy beaches and azure waters seemed like the stuff of fantasy—unless you were Princess Margaret. Fast forward to today, and those dreams can become reality in the form of a luxurious adventure to the small, private Caribbean island of Petit St Vincent (PSV). The Journey Begins: Like a Scene from James Bond The adventure to Petit St Vincent is as exciting as something out of a James Bond film. The journey begins with a flight to Barbados aboard Virgin Atlantic, followed by a transfer to a small private plane that flies into Union Island. Sitting right next to the pilot, I got a bird's-eye view of the azure sea, lush islands, and steep mountains—setting the tone for what was to come. After landing on Union Island, it’s just a two-minute ride to the jetty, where a powerful launch is waiting to whisk you across to Petit St Vincent. A Royal Welcome at Petit St Vincent Upon arrival at PSV, you are greeted with the kind of welcome reserved for royalty. The manager, staff, and even the manager’s wife are there to greet you, handing over cool drinks and chilled towels. Guests are driven in vintage 1970s Mini-Mokes across the island to their cottages. These 22 villas are truly luxurious, combining an elegant aesthetic with airiness—perfect for their tropical location just 11 miles from the equator. Cottages that Combine Luxury and Timeless Design Interestingly, the villas on Petit St Vincent were built almost half a century ago. With no air conditioning available back then, the architect designed the cottages to stay cool by catching the breeze, which is still an essential feature today. The Atlantic trade winds keep the cottages airy, while offering stunning views of the island’s beaches and reefs. An Island Designed for True Relaxation Unlike some of the larger resorts in the Caribbean, PSV maintains its sense of exclusivity and tranquility. This private island offers 360 degrees of stunning views, white sandy beaches, and hidden spots perfect for anyone looking to disconnect. Privacy is paramount on PSV—each villa has a private garden and its own flagpole. A red flag signals you wish not to be disturbed, while a yellow flag indicates a service request. Guests can request anything from champagne to breakfast, simply by inserting a note in the flagpole’s slot. Whether you’re someone who prefers room service or likes dining out, PSV caters to all tastes. Those who are craving adventure can take a walk through the woods to dine at either the main restaurant or the beach bar, which serves delightful dishes blending Caribbean and Southeast Asian flavors. Unmatched Seclusion and Caribbean Hospitality PSV’s heritage as an uninhabited island owned by a local Petit Martinique family means it has none of the overly developed, gated-community feel that some Caribbean resorts suffer from. Instead, PSV’s staff—many of whom commute from nearby islands—are some of the friendliest people you could hope to meet. Privacy and genuine hospitality come together in a way that ensures your holiday feels exclusive but not isolated. Beaches and Beyond: Adventures Await Petit St Vincent is surrounded by fabulous white beaches, each more beautiful than the last. Swim, snorkel, or simply relax in hammocks strung between palm trees, while waiters ride by on bicycles to take your drink order. Beyond lounging on the beach, PSV also offers the chance to set sail on a classic sailing yacht. Guests can venture to the beautiful Tobago Cays Marine Park, where you’ll experience some of the best snorkeling in the Caribbean. It’s an experience out of a travel dream—crystal-clear waters teeming with sea life, followed by a mouthwatering on-board barbecue. An Island Paradise with a Personal Touch For the ultimate relaxation, Petit St Vincent provides a full range of spa services, inspired by Indonesian styles, carried out by expert therapists who will help you unwind completely. I experienced one of these relaxing massages in the midst of a tropical thunderstorm—and despite the dramatic weather, I soon drifted into a peaceful slumber. The island is also a great place for a "digital detox." Internet access is limited to the reception area, giving you the chance to disconnect, de-stress, and immerse yourself in this luxurious Caribbean escape. Where Luxury Meets Adventure Petit St Vincent isn’t just a holiday destination—it’s an experience that turns a long-forgotten childhood fantasy into reality. Standing on a bluff, gazing over a moonlit ocean from my cottage, I felt as though I was living out my own Robinson Crusoe adventure—except with a good deal more comfort and luxury. If you’re looking for your very own Caribbean treasure island getaway, then Petit St Vincent is a destination that ticks all the boxes. From luxurious seclusion to the exciting Bond-like journey to the island, every moment here feels magical. Plan Your Own Getaway Discover more about how to plan your trip to Petit St Vincent and turn your tropical island fantasy into a reality. For information on flights, accommodation, and activities, visit Petit St Vincent's official website or explore options for sailing excursions to the Tobago Cays Marine Park. Key Highlights: Caribbean vacation Luxury private island getaway Petit St Vincent resort James Bond travel adventure Caribbean seclusion Tobago Cays Marine Park Experience the luxury of your own treasure island—plan your escape to Petit St Vincent today!