Food and Drink

Recipe: Benoit Blin’s Festive Mince Pies

Discover the best mince pie recipe from celebrated pastry chef and Bake Off: The Professionals judge Benoit Blin. With traditional festive spices and buttery pastry, it’s the perfect recipe for Christmas, where nights are long and the cosiness of the kitchen calls.

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.

A man dressed in white shorts, shirt and cap casts his fishing rod from the rocks on the east headland of Maundays Bay.

Insider’s Guide to Anguilla

With palm-fringed beaches, luxurious hotels and an impressive array of restaurants, the Caribbean island of Anguilla is a sun-seekers dream realised. Travel writer and ‘Carivangelist’ Sarah Graves-Gabbadon gives you the low-down on the perfect high-end getaway.

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.

Image from the Liguria cookbook shows a bowl of three-tomato Spaghetti alla Elizabeth Taylor enjoyed at an ocean-view table.

Recipe: Spaghetti alla Elizabeth Taylor

Deceptively simple but with depths of flavour: enter the humble tomato spaghetti, named after the Hollywood starlet who loved it so.

Cascading falls create clouds of spray in a garden view over a table with two glasses of white wine and food, in soft-focus.

Breaking Bread with Luiz Filipe

Nestled within whispering distance of Brazil’s Iguassu Falls, Restaurant Y pays tribute to the region’s deep connection with water. Meet Luiz Filipe, the Michelin-starred chef at the helm, who is dedicated to showcasing his country’s rich culinary traditions on the most dramatic natural stage.

The Artists Exploring the Surrealism of Food

Art and food have always been closely intertwined, but when the Surrealist movement came along, it took a trippy turn. Now chefs and artists are serving up ever-more fanciful feasts off the canvas, as ingredients become both medium and muse. Food writer Bre Graham lifts the lid on the latest batch of mind-bending maestros.

A man with a shortie surfboard under his arm stands, looking at the sky ,on a large basaltic rock surrounded by foaming sea.

Sunrise to Sunset: A Day by the Ocean in Madeira

Day and night, make the most of Madeira. Discover subtropical gardens, find the archipelago's best surfing spots and dine on ocean-to-table delicacies from the comfort of Reid's Palace.

The Basilica Santa Maria and the Doge's palace create a parade of grand, warm-lit edifices, seen from the canal at night.

A Nocturnal Guide to the Venice Film Festival

What is the Venice Film Festival at night without palazzos, bellinis and caffè corretto? Writer and cinephile Alexandra Pereira recalls a series of nocturnal adventures for you to emulate in the city.

View over olive fields and dense forests to a pretty Tuscan hilltop town, seen in hazy light from high up through red blooms.

Taste Travel: Tuscany

Deeply rooted in its agricultural past, 10th century estate Castello di Casole is committed to connecting guests with the bounty of the rolling Tuscan hills. In this new film, we discover Orti del Castello — Chef Daniele Sera’s vision of a farm-to-table ecosystem — curated from the grounds and producers that surround the Castello.

Chef Andre Chiang stands against a red and green-patterned wall, tightening his white apron straps while looking to camera.

Breaking Bread with Chef André Chiang

With every dish he creates, Chef André Chiang wants to capture the taste of a place and the story of a journey. We stepped into the kitchen of the culinary curator onboard the Eastern & Oriental Express as it travels through Malaysia for an insight into his culinary philosophy and the art of writing a menu.

A rose petal garnishes a Portofino Spritz, which looks like sunset in a glass, with lemon juice, gin, rose liqueur and syrup.

Recipe: Portofino Spritz

Discover the recipe for Splendido's signature cocktail, a Portofino Spritz – a fresh and fragrant mix that combines lemon with Liguria’s signature rose syrup and gin. The result? A spritz that mirrors the hues of a perfect Portofino sunset.

Illustration of Trenette - slim, flat strands of pasta - twisted around a fork and held up against a deep orange background.

Twisted, Stamped & Swirled: The Pastas of Liguria

New York-based cook, food writer and author Andy Baraghani pens an ode to the pastas of Liguria, celebrating the little things that make his five favourite shapes particularly special.

The cover of cookbook ‘Liguria: Recipes & Wanderings Along the Italian Riviera’ depicts a diner enjoying a bowl of spaghetti.

Eat Your Way Through Liguria

Discover ‘Liguria: Recipes & Wanderings Along the Italian Riviera’, a new cookbook collaboration between Belmond and Apartamento that blends food and travel.

Close-up of Bambuco-branded ice cubes in a half-drunk cocktail in a tumbler set on a coaster on a tiled table top.

Recipe: ‘Solteco’ Cocktail

Discover the recipe for a Solteco cocktail, the latest addition to the menu at Maroma’s Bambuco Bar – crafted using a bespoke mezcal for Maroma from The Lost Explorer.

A woman in a white shirt with shoulder-length uses scissors to cut a bunch of grapes from a hanging vine that glows in sun.

Taste Travel: Etna Wines

With her majestic presence and nutrient-rich soil, Etna has watched over Sicily for millennia. To mark 150 years of Grand Hotel Timeo, we celebrate ‘la muntagna’ in a new film.

A fine dish of seafood pasta is assembled on a simple white plate on a shiny steel kitchen worktop

Recipe: Basil Tortelli with Red Mazara Prawns

This dish is close to Roberto Toro’s heart. Our Executive Chef at Grand Hotel Timeo selected authentic ingredients from all over Sicily for this ode to his homeland. Pair it with a crisp rosé from the Etna region for true Sicilian delight.

A woman rides on the back of a bike, holding onto a yellow box behind her as the male rider sets off along the stone path.

Unlock the Riviera Maya

The Riviera Maya is an adventurer’s dream. This 130km stretch of Caribbean coastline isn't just Cancun or Playa del Carmen: from white sandy beaches and authentic fishing villages to ancient ruins and buzzing nightlife, it’s a wonder waiting to be explored.

Close-up of two glass bowls of Paciugo, made with layers of gelato, whipped cream, summer berries and Amarena cherries.

Recipe: Paciugo Gelato

Welcome to Gelateria San Giorgio, the legendary dessert destination reopening its doors in the heart of the Portofino Piazzetta. As we celebrate the 100th anniversary of this institution, discover the recipe of their most iconic item on the menu, the paciugo gelato.

Breeze billows in diaphanous door drapes, bringing sunlight and movement into a darkened, cool room in Palazzo Castellucio.

Sicily, As Seen By Gregory Halpern

Sicily is a land of captivating contrasts. Here, we explore the island through the lens of Magnum photographer Gregory Halpern, delving into the enchanting destinations and exploring the mercurial Sicilian Soul.

Standing in his Amalfi lemon grove, an elderly farmer in a cap and jumper sniffs a fruit for ripeness, seen from a low-angle.

A Longing for Lemons

Sardinian-based chef and food writer Letitia Clark, whose recipes are inspired by Italian cooking, has a passion for lemons. Here, she tells us why those grown in Amalfi are the Holy Grail…

The tiny, picturesque Cinque Terre town of Manarola, with pastel buildings clinging to a rock above a small azure harbour.

Surprises of the Cinque Terre

Once a collection of sleepy fishing villages, the staggering beauty of the Cinque Terre now brings in a wealth of visitors, making it one of Italy’s most photographic sights – and up-and-coming wine regions.

Black and white image of a Yucatan Peninsula mama, standing in front of a wood and thatch cabana holding a handled pot.

Feast of the Gods

There’s barely been a food story in the past decade that doesn’t relate in some way to Mexico’s jungle larder. On a corn-popping road trip across the Yucatan Peninsula, Javier Arredondo celebrates the mamas who are paving the way forward.

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.

Fringed with fern-like leaves, marigolds flowers catch the sun in their orange petals, seen from ground level.

The Mediterranean Diet Rulebook

A drizzle of olive oil coats juicy tomatoes, dotted with fresh herbs from the garden. Beside them, nuts and vegetables awaits near a wild-caught fish from the market. Welcome to the Mediterranean diet.

A waiter stands by a couple at a lamp-lit dining table at Otto Geleng with sweeping dusk views of the light-studded coast.

Guide: Belmond's Michelin Star Restaurants

From gold-plated dining overlooking the Venetian lagoon to pan-Asian elegance in the heart of Rio, Belmond is proud to offer some of the best Michelin-star restaurants in the world.

Looking down on a satisfied dining table, where fresh coffees sit by finished plates of prawns and glasses of water and wine.

Deià Gratias

Mallorca’s rich island cuisine is enjoying a remarkable renaissance as visitors discover its abundant produce—and a cuisine that’s becoming increasingly refined.

Maroma Executive chef, Daniel Camacho sits on the prow of a blue and white boat in Yucatán's sapphire sea, seen from behind.

Taste Travel: Yucatán

In our Taste Travel series, our chefs lead us on a fascinating journey into the surrounding terroir. Here, Chef Daniel Camacho – executive chef at Maroma – introduces us to his unique interpretation of traditional Mexican cuisine on the Yucatán peninsula.

A line-up of five female performers in Art-Deco gowns and headdresses and three men in black, white and pin-stripe suits.

The Carriage Club: London’s First Cabaret on Rails

Join us onboard the British Pullman train for an immersive experience that combines seasonal fine dining and live performances.

The cover of Mondes magazine with blocks of yellow, pink and green, bordering an image of red hot poker plants in soft-focus.

Mondes Vol III Launches at Salone del Mobile

The global compass on modern culture, Mondes is Belmond’s annual print magazine that taps into the best of timeless travel. Discover what our third edition holds.

A piled plate of sugar-dusted Madeleines and choux buns with creme and chocolate rests on a laid table with blue place mats.

La Bonne Cuisine

Experience the heady pinnacle of culinary pleasure on board Les Bateaux Belmond, where we bring the simple perfection of French cuisine to life on our slow-luxury boats.

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

Interview: 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.

Guests enjoying a meal at Tragaluz Restaurant

Peru on a Plate

A huge range of fantastic local produce and traditional dishes combine with culinary influences from across the globe to make Peru one of the world’s best food destinations.

Chef Cozzolino spoons Carnaroli risotto with capsicum and sausage from a red bell-pepper-shaped dish on to a white plate.

Recipe: Sausage & Red Pepper Risotto

Alessandro Cozzolino, Executive Chef at Villa San Michele in Florence, looked back to childhood memories for this recipe. He took inspiration from his mother’s stuffed charcoal bell peppers dish, adding Gran Mugello cheese and Casentino sausage for a Florence recipe with authentic, elevated flair.

Portofino marina on a Christmas night, lined with glittering waterside restaurants casting reflections on the dark water.

Guide: Winter in Portofino

The Ligurian coast doesn’t lose its picture-perfect charm during the offseason. Nautical glamour combines with festive cheer, where quiet streets are charmingly decorated with trees and lights. Read on to discover why Portofino is perfect for an authentic winter getaway.

A tanned man, wet from a dip in the sea, leans on his boat's canopy bar as he chats to friends on the cliff and in the sea

Unlock Taormina

Culinary temptations, archaeological treasures and incomparable views of Mount Etna – we're heading to Taormina for the ultimate Sicilian itinerary. Our next stops? Villa Sant’Andrea and Grand Hotel Timeo.

Steep hills drop dramatically into verdant, narrow coastal plains bordering the dramatic coastline of Sao Jorge island.

Unlock Madeira

From the mountains of Pico do Arieiro to Funchal’s local market and the epic sailing in the Mediterranean Sea, explore the best of this island’s sea-swept beauty.

A copy of Sicily Honour rests on the deck of a boat with a pretty, hand-painted side, next to a red, blue and yellow towel.

Sicily Honor, A Book by Assouline

Read an excerpt of Gianni Riotta’s take on Sicily, a dive into the history of the island’s vibrancy and melting-pot mystique.

A plate of Trenette Avvantaggiate, a Ligurian speciality combining green beans, pesto and potatoes

Recipe: Trenette Avvantaggiate

Simply made with green beans, potatoes and pesto, this comforting dish is one of the most traditional in all of Liguria.

Women gather on a grassed area, dressed in vibrant traditional skirts, Manta shawls and Montera hats with sanq'apa straps.

Patacancha: Keeping Farming Traditions Alive

High in the Andes in Patacancha village, farming traditions have been practiced for millennia in pursuit of the perfect, tasty potato.

Long exposure shot of Pastry Chef Benoit Belin as he prepares a sweet treat for an Afternoon Tea at The Cadogan Lounge.

Interview: Chef Benoit Blin

We spoke to Chef Blin about blending tradition with innovation, and a childhood passion for patisserie sparked off by his local baker in Normandy.

White and green star-cluster fireworks light up the night sky above Funchal marina, casting a peppermint hue on the water.

Guide: Winter in Madeira

For the discerning traveller, the mountains of Funchal make the perfect backdrop for the festive season – paired with, of course, a stunning finale at Reid’s Palace.

Looking over a dining table in soft-focus to the seating area, where a small French flag flies against the peachy sunset sky.

Set Sail in Champagne

Onboard Coquelicot, explore the sparkling Champagne region with curated activities, wine tasting and culinary lessons – courtesy of Ruinart, our partner in this adventure on waters.