On the Road: the rising trend of culinary tourism
Neil Pirie from Generation Travel Group shares his insight on the rising travel trend
How a destination makes you feel is incredibly important, for it's those memories and special moments that you hang on to, long after the holiday comes to a close. This is particularly true when looking at culinary tourism and the rise in popularity of travellers seeking adventures that satify their stomach as well as their minds. With a signifiant increase in clients asking for unique culinary experiences, or even entire trips geared around food and drink, luxury hotels and travel agencies are actively seeking out new ways to tempt the taste buds of these discerning travellers.
Locally grown produce, prepared using traditional methods, is fast becoming a key demand, as travellers increasingly embrace local culture. As such, hotel chefs and bartenders are using local ingredients in their menus, and organising culinary activities where guests can learn to cook local dishes using traditional methods and ingredients either locally sourced of grown on the property.
The Rosewood Mayakoba in Mexico offers a gastronomic experience designed to connect guests with the traditions of the region. Chefs grow a variety of fresh produce in their Mayan Garden and demonstrate traditional methods during cooking classes, during which guests are encouraged to learn new culinary skills alongside the experts. The aim is clear – keep it simple and authentic. This also applies with the hotel’s tequila tasting sessions, during which hosts pair ne tequilas with authentic Mexican street food.
Elsewhere, One&Only Reethi Rah, a luxury property in the North Male Atoll region of the Maldives, also offers culinary lessons where guests can experiment with a variety of cooking styles, including traditional Maldivian cuisine featuring fresh fish that’s been caught that day.
Closer to home, the luxurious Verdura Resort in Sicily has embraced the excitement of culinary tourism and is attracting guests from far and wide with its restaurants and bars. Zagara, under the watchful eye of esteemed Italian chef Fulvio Pierangelini, showcases the natural produce of the Mediterranean island – olive oil, citrus, fresh sh and tomatoes – paired an extensive Sicilian wine list.
When the season is right, Amare restaurant serves its speciality crudo (thinly sliced raw fish), accompanied with olive oil. Here, guests can watch chefs cook fresh sea food and barbecued meats on the beach front – alongside which lies a luscious garden and fruit orchard where many of the restaurant’s ingredients are grown. It’s an exciting time to travel, with such diversity in the market for culinary tourism. The only question is – where will your taste buds tempt you to next?