Dear Reader,

Contrary to expectation, perhaps, our gastronomic tours are not just about eating and drinking. What I really love about them is that they present such a vibrant way both of learning about a place, and also truly experiencing it (with all five senses!). Layers of history are revealed through cooking practices – think of cucina povera in Italy where scarcity gave rise to a creatively resourceful use of ingredients, producing the most delicious dishes which are now celebrated for their sustainability and character. Or in Sicily how the unique mix of ingredients reflects the island’s history under periods of Greek, Arab, Norman and Spanish rule (among others), all of which brought their own flavours to the cultural melting pot.

These tours would not be possible alone. They revolve around people, not museums or galleries, which means almost every visit is what we refer to in the office as ‘special’ (which translates as cannot be booked simply...). Each contact represents a carefully cultivated relationship, as so often we are being welcomed into historic working wineries, the dairy farms of artisan cheese producers and even people’s homes, where nonna might demonstrate a family recipe or a principessa might host lunch at her palazzo.

An important guiding principle for these tours is balance. There is of course a fair amount of eating and drinking involved, but overload would take away much of the enjoyment of doing so. Meals are interspersed with carefully curated visits to nearby cultural sites, while elevated food in Michelin-starred restaurants is arranged alongside simpler, rustic lunches, tastings and independent evenings where sometimes a slice of excellent local pizza is the perfect counterpoint to the delicacies of earlier in the day. 

Full details on our gastronomic tours can be found on our website: www.martinrandall.com/gastronomy. Each one represents a unique and wonderful way of exploring a region in all its individual glory.

With best wishes,

Fiona Charrington
Chief Executive