Eat Your Way Through Campania

Discover ‘Campania: Recipes & Wanderings Across Italy’s Polychromatic Coast’, a new cookbook in the series between Belmond and Apartamento that blends food and travel.

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The Gelato of Madeira

Discover how native Madeiran José Diogo Costa, Creative Executive Chef at Reid's Palace in Funchal, transposed the island’s abundance of tropical fruits and liqueurs into the perfect scoop at Gelateria San Giorgio.

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Kirthanaa Naidu’s Malaysian Pantry Staples

Kirthanaa Naidu’s heritage inspires her work as a Malaysian Indian-born cook, stylist and creative director. Discover some of her Malaysian cookery staples, from savoury belacan to fragrant pandan, as told in our cookbook collaboration with Apartamento.

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JR on the Making of L’Observatoire

The renowned French artist JR challenges traditions and sparks dialogue with his monumental artistic creations. Turning his eye to the iconic Venice Simplon-Orient-Express where he's designed an entire carriage onboard, the L’Observatoire suite is an artwork in motion. Transforming every detail into an opportunity for introspection and adventure, read JR in his own words as he explores the deeper meaning behind his most ambitious project yet.

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Ask The Concierge: Caterina Cucuzza’s Taormina

Our Ask the Concierge series returns – and this time, we’re heading to Villa Sant’Andrea in Taormina, Sicily. Today, we meet the hotel’s Head Concierge Caterina Cucuzza. She tells us where to find authentic artisanal ceramics, reveals Sicily’s best spots for a shaded gelato and guides us on where to book a romantic dinner for two.

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An Art & Design Lover’s Guide to Mexico City

While Modernist icons like Frida Kahlo, Diego Rivera and Luis Barragán sowed the seeds of greatness, a new cohort of creatives are steering Mexico City’s cultural conversation into a contemporary space. Beyond the few days in February that make up art week and the well–trodden landmarks that feature in every other city guide, there is plenty more here that promises to reward the art and design lover that is willing to dig deeper.

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Close-up of a tray carrying a bottle of Glenmorangie single malt whisky with two whisky glasses and a jug of water.

The Lingo to Know When Ordering Scotch Whisky

Whisky might be smooth, but knowing which one to order can be anything but. Millie Milliken, award-winning spirits writer and head of content for OurWhisky Foundation – a non-profit that lifts women in the global whisky industry – provides an expert guide to make sense of it when you see it on a menu.

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Feast on Art at Le Manoir aux Quat’Saisons

For the past forty years, Chef Raymond Blanc OBE has been serving dishes plated like paintings at Le Manoir aux Quat’Saisons – alongside amassing a collection of artistic commissions for the hotel. Inspired by the stories that make this hotel feel like a home, discover some of Le Manoir’s most prized artistic pieces.

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Angled image of a guest sipping a tall cocktail in soft-focus foreground, overlooking the dramatic coast of Lima.

Why Summer Is the Best Time to Visit Lima

In the summer, the mysterious sea mist lifts and limeños come alive. Lima, the foodie capital of South America, is vibrant and cosmopolitan year-round – but her best side is seen between December and April. Fresh from a whirlwind nationwide tour celebrating Belmond’s 25 years in Peru, writer Alexandra Pereira shares her Lima highlights.

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A woman with curly blond hair opens her car doors at the roadside, gazing at the ocean ahead, seen from behind.

Self-Guided Cinematic Tour of Santa Barbara

Santa Barbara has long been a magnet for filmmakers, from classic Hollywood epics to contemporary dramas. Ahead of the 40th Santa Barbara International Film Festival (SBIFF), take our self-guided cinematic tour through the very places where some of the most iconic films were made.

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Close-up of Panang Curry with meat and slices of red chilli and curry leaves, served in a yellow bowl, seen from above.

Recipe: André Chiang’s Penang Duck Curry

In our second Belmond and Apartamento book, ‘Penang: Recipes & Wanderings Around an Island in Malaysia’, we disembark in Georgetown along with acclaimed chef André Chiang. Among his storied anecdotes and rich lessons on local cultures, the Taiwan-born culinary curator of the Eastern & Oriental Express tells us all about a staple of Malaysian cuisine – the duck curry dish.

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Belmond's Eat Your Way Through Penang cookbook, with a vibrant cover of dishes and diners, pictured on a pink background.

Eat Your Way Through Penang

Discover ‘Penang: Recipes and Wanderings Around an Island in Malaysia’, the newest cookbook collaboration between Belmond and Apartamento.

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A crispy oyster omelette is served on a green plate, set on a Malay fabric cloth with chopsticks and dipping sauce.

Recipe: André Chiang’s Oyster Omelette

Chef André Chiang has opened nine restaurants around the world, including the two Michelin star restaurant RAW in Taipei. Here he steps out from the kitchen and into the vibrant hawker markets of Penang with his version of an oyster omelette, from ‘Penang: Recipes & Wanderings Around an Island in Malaysia’, Belmond’s new cookbook with Apartamento.

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A group of people wearing Parley For The Ocean shirts gather in a circle on the beach, viewed from behind a female member.

Belmond Partners with Parley for the Oceans

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Design

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Filmmaker Wes Anderson sits at a French polished table in an art deco carriage and observes the world through the window

How Wes Anderson Redesigned Our Train

Wes Anderson's distinctive style now graces the rails. Climb on board the British Pullman and discover a train carriage meticulously re-designed by the director, and spiriting travellers across the UK.

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Seen from behind, a girl with long braids looks at a white fluffy monster designed by Fernando Laposse using agave fibres.

Ground Force

Discover how Mexico’s long-held tradition of transforming natural materials into craft is being respun by socially minded designers.

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Food and Drink

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Chef Raymond Blanc, wearing glasses and chef whites, lies back on the grass with his arms behind his head, seen from above.

Breaking Bread with Raymond Blanc OBE

When Raymond Blanc found the historic manor house that would become Le Manoir, he said it was ‘love at first sight’. Forty years on, we spent the day reminiscing with Raymond about his vision for Le Manoir and his culinary inspirations.

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Chef Pía León looks pensive as she sits at a table, viewed from the outside through a window that reflects strips of sky.

Breaking Bread with Pía León

Through numerous ancient ingredients and centuries of history, discover the DNA of new restaurant ‘Mauka’ with the celebrated Peruvian chef at the helm: Pía León.

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