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Food and Travel magazine is the insiders’ guide to gastronomic travel. Taste The Experience - Experience The Taste

04/09/2026

Aboard P&O Cruises’ Arvia, the Caribbean unfolds through Martinique, Barbados, Antigua, St Martin, Tortola and St Kitts, with the islands’ food and drink traditions reflected on board.

The cruise line’s culinary consultants and ‘Food Heroes’, José Pizarro and Marco Pierre White, bring their expertise to the ship too, with Pizarro creating exclusive tapas menus and White overseeing Celebration Night menus.

Arvia is also home to the world’s first rum distillery at sea, adding another distinctly Caribbean note to the journey.

Read more about our gourmet cruise through the Caribbean aboard P&O Cruises’ Arvia – along with where to eat on board and ashore – from page 100 of the latest issue of Food and Travel.

🖊️ & 📸 Marina Spironetti

31/08/2026

WIN – A dinner for two at Pizarro worth £150

Experience the true flavours of Spain with a complimentary dinner for two at Pizarro, José Pizarro’s acclaimed Bermondsey restaurant, now in its 15th year.

Enjoy a seasonal menu celebrating the finest Spanish ingredients, from beautifully crafted tapas to signature dishes, paired with warm hospitality and an exceptional wine list.

Whether you’re marking a special occasion or simply seeking an unforgettable meal, this is your chance to discover one of London’s favourite Spanish dining destinations.

To enter:
• Head to the link below, fill in the form and answer the question.
• Terms and conditions apply – full details on the website. Competition ends 11:59pm on 6 September 2026.

https://foodandtravel.com/offers-and-competitions

28/08/2026

A new wave of Turkish cooking.

Long known for its surreal volcanic landscape and skies filled with colourful hot-air balloons, Cappadocia is attracting attention for another reason: an ancient wine culture and a growing presence on the Michelin map.

Learn more about Cappadocia’s fascinating culinary traditions from page 40 of the latest issue of Food and Travel.

🖊️ Jo Davey
📸 Mark Parren Taylor

26/08/2026

Burrata – originally from Puglia – rather aptly takes its name from the Italian word for butter. Creamy, velvety and delicate, this cheese pairs beautifully with bold flavours.

Pea soup with crispy pancetta and mint, topped with burrata drizzled in olive oil, makes for a refreshing summer treat. Alternatively, add it to a creamy risotto verde with scallops for a heartier meal. It also pairs well with kale, candied pecan and pear salad when topped with a lime and honey flourish.

Discover more recipes from Burrata by Giorgio Linguanti from page 66 of the latest issue of Food and Travel.

🖊️ Giorgio Linguanti
📸 Bonnie Savage

25/08/2026

The countdown is on – It’s less than a month until Ludlow Food Festival returns…

From 11-13 September, Ludlow Castle comes alive with chef demonstrations from top chefs – including seafood king Nathan Outlaw, snack hacker George Egg, and whole food warrior Eva Humphris – along with a whole host of local, artisan food and drink producers.

This year is bigger than ever before, with an expanded programme of free live demonstrations, live fire cooking on the Kadai Fire Stage, hands-on cookery schools, affordable workshops and tastings, and the all-new Little Foodies Zone.

It’s the perfect time to sample award-winning local specialties from over 100 producers and street food vendors, discover national favourites, and meet the makers at one of the UK’s most celebrated food festivals.

And don’t miss the local favourites, including Hobsons, Ludlow Distillery, The Beefy Boys, Shropshire Lad, Two Farmers, Frome Valley Vineyard, Shropshire Salumi, Penrhos Spirits, and more…

Food and Travel magazine will be there too, so make sure to come and say hello!

Tickets available to buy now at ludlowfoodfestival.co.uk.

📸Peter Lowbridge

24/08/2026

WIN – Dinner for two worth £150 at Camino King’s Cross

Enjoy the vibrant flavours of Spain with a complimentary dinner for two at Camino King’s Cross.

Led by Basque-born executive chef Nacho del Campo, the independently owned restaurant serves classic tapas alongside generous sharing plates, from patatas bravas and Ibérico ham croquetas to grilled octopus, pressed suckling pig and its signature arroz negro – creamy squid ink rice with cuttlefish and alioli. Finish with Camino’s much-loved Basque cheesecake, paired with a glass from its extensive Spanish wine list or a chilled beer on the sunny terrace.

To enter:
• Tag the person you’ll be taking with you.
• Head to the link below, fill in the form and answer the question.
• Sign up to Club Camino for exclusive rewards all year round – link below.
• Terms and conditions apply – full details on the website. Competition ends 11:59pm on 30 August.

https://foodandtravel.com/offers-and-competitions

https://forms.leat.com/forms/38327258-b885-40b6-a505-ceab97f31ee2/public/custom

21/08/2026

In an all-new series, Food and Travel is celebrating a slower, more rewarding way to experience the continent’s extraordinary variety of landscapes, cultures and cuisines – by rail.

In our first instalment, Lucy Dodsworth heads north, where efficient links make travelling between countries easy. From Denmark to Sweden, or Norway to Finland via Germany, Lucy shares her favourite spots along the way, whether historical metropoles, unspoilt coastlines, or Michelin-starred restaurants.

Join us on our multi-day rail journey through Northern Europe, from page 91 in the latest issue of Food and Travel.

🖊️ Lucy Dodsworth
📸 Oivind Haug; Teemu Oksanen; Visit Sweden/Johan Nilsson

17/08/2026

WIN – £150 food and drink voucher for Hispania London

Located in the former Lloyds Bank headquarters in the heart of the City of London, Hispania is a striking celebration of Spanish food and wine.

The flagship restaurant spans two elegant floors, where Michelin-starred chef Marcos Morán showcases the breadth of Spain's culinary traditions. Expect dishes such as octopus carpaccio, Ibérico pork fillet with foie gras and wild mushrooms, and Asturias' celebrated fabada – a rich bean stew with chorizo and morcilla – alongside a thoughtfully curated wine list featuring bottles from Rioja, Galicia, La Mancha and beyond.

To enter:
• Tag the person you’ll be taking with you.
• Head to the link below, fill in the form and answer the question.
• Terms and conditions apply – full details on the website. Competition ends 11:59pm on 23 August.

https://foodandtravel.com/offers-and-competitions

14/08/2026

Flavours from the Stein’s legendary The Seafood Restaurant.

As the Stein family – Rick, former wife Jill and sons Jack and Charlie – celebrate half a century of Padstow’s number one seafood haunt, they share their favourite dishes from over the years in their latest cookbook, The Seafood Restaurant Cookbook.

From the unusual pairing of sea bass fillets with vanilla butter vinaigrette, to their iconic summer pudding with raspberries and a wealth of currants, each recipe is a family favourite that has been served in The Seafood Restaurant over the past five decades.

Discover recipes from The Seafood Restaurant Cookbook – along with sommelier-selected wine pairings – from page 70 of the latest issue of Food and Travel.

🖊️ Rick and Jill Stein
📸 Rick Stein; Sam A Harris

12/08/2026

Long-standing plant-based culinary traditions meet a focus on sharing and community in Georgia. A rich variety of traditional vegan dishes take pride of place on tables across the country. More than a passing trend, this appreciation for vegetable-based cooking is deeply rooted in Georgian cuisine throughout its history.

Situated at the crossroads of Europe and Asia, Georgia’s culinary identity reflects a layering of cultural influences stretching from the Mediterranean to Central Asia. The nation’s plant-forward fare lies at its core, drawing on an abundance of seasonal produce found across the country’s varied landscapes of gardens, forests and alpine meadows.

Pkhali, a preparation of finely chopped vegetables with walnuts, garlic and herbs, lobio bean stew and jonjoli, a favourite appetiser made from the lacto-fermented flower buds and young shoots of the Caucasian bladdernut shrub, count among the authentic dishes best shared through the joyful tradition of supra – the Georgian feast.

Discover hidden Georgia today - click the link to learn more: georgia.travel

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