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Another perfect trip
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Excellent work
Whilst I did not need any assistance whilst travelling, I felt confident that should I need any, DialAFlight would have been there. Also the booking process was easy and straightforward.
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Ruby was very helpful and professional.
Finn Conlon as always did an excellent job for which I am very grateful.
Not aware that Palm Springs car rental at Alamo did not open until we had to check-in. Checked their website and found their advice about checking in early morning.
Always keeps us up to date on all of our travel arrangements.
Everything went to plan. Had a wonderful time with my family and seeing my grandson graduate from university.
For the many, many years I have dealt with DAF and Ewan and his team, they have never let us down, and our recent trip was perfect as well. Thanks DAF for being just a 100% perfect company to deal with.
Always very professional - look forward to the next one
Disappointed not to have adjacent seats from Sacramento to Dallas. Suffice it say we will never fly BA again. Got our lost baggage back last night.
Peter looked after my trip from beginning to end, thank you
Everything went like clockwork - very nice resort
Excellent contact and communication. Clear information on flights and good choice of hotel. Probably need to inform customers about hotel tax!
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Have dealt with Christian for many a year and would not organise a trip through anyone else. Superb as always.
Everything was perfect thanks. Great seats on the plane. Great car. Excellent connections. Thanks.
Mason has always helped us with travel plans superbly and the app from DialAflight is really helpful.
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As always perfect in every way, great holiday, fantastic hotel recommendation, caring communication - pre hols and post hols checkin.
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Gino gave great service and even booked us upgraded seats for the best price - a nice touch and much appreciated
A bit more clarification re US time zones would be good.
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Philippa was great throughout the whole process - thank you for your help!
Would highly recommend. Thank you Steven Merralls and team.
You'd think that being a chef, I'd want to escape the toils of the kitchen while on holiday – but the opposite is true. I jump at the chance to experience new flavours and gather fresh inspiration.
And where better to tickle your tastebuds than in glorious Grenada? The island is known for its zesty spices and self-sufficiency – the only food it imports is milk.
Meat and fish are plentiful and, because the soil is very fertile, the vegetables, fruit and salads are the glossiest you'll ever see.
Grenada's seasons are similar to our own, which means cauliflower, broccoli and pumpkins in spring. Exotic fruit – mangoes, star fruit, passion fruit, melon and skin-up, which is like a lychee – are the stars of the summer.
Autumn heralds guavas, sweetsop (sugar apples) and soursop (similar to pawpaw), and then there is the temptingly named mammee apple, which is a Caribbean version of a peach.
I stayed in the southwest of the island at Peter de Savary's Mount Cinnamon Resort on Grand Anse Beach, near the charming town of St George.
It offers well-equipped self-catering villas, each with its own terrace and wonderful views of the bay. You can cook your own supper, but the bubbling restaurant scene is difficult to resist.
Beach bars abound. I especially liked the Beach Cabana at Mount Cinnamon, where they serve fabulously strong cocktails made with local rum at all hours of the day and night.
People come across from nearby islands to enjoy the weekly bonfire on the beach, at which local musicians play. This is the Caribbean at its best. Just beware of those generous drinks measures!
The main restaurant is the open-air Savvy, where the farm-to-table cuisine features a mix of Caribbean and Asian traditions with freshly-grown vegetables from the hotel's own gardens and from nearby plantations.
I order plums, mangoes, cherries and avocados, all picked that day. The fish is as fresh as can be – so the tuna tartare, a signature dish, almost leaps off the plate.
The next day, I watch a fish cookery demonstration at Mount Cinnamon: a traditional dish of kingfish marinated in coconut, ginger, lime, spices, peppers and chives, wrapped in banana leaves and cooked over a wood fire, and served with delicious breadfruit chips.
If you want to mingle with Grenadans, there is nowhere better than a rambunctious food market. St George's market brims with local spices and everything else that is grown on the island.
In a 17th-century working plantation – a colonial house and estate – you can witness the crops of fruit, exotic flowers and spices in their regimented glory.
Here, I learn to cook the Grenadan national dish, oil down. This is a hearty, one-pot meal with salted meat, chicken, breadfruit, callaloo – which is like spinach – and dumplings. The whole lot is stewed in coconut milk. Delicious!
The food odyssey continues in the evening when I visit BB's Crabback Caribbean restaurant (which interestingly began life in West Ealing, London), overlooking the harbour – specialities here are curried goat, king prawns cooked in butter with lobster sauce and chicken breast marinated in 12 herbs and spices and cooked in coconut oil.
My favourite place to eat on the beach is La Sagesse, on its own strip of sand from which you can swim in a bath-temperature sea.
No tour of the island would be complete without a visit to the River Antione Rum Distillery – the last one in the Caribbean to make the drink from cane sugar, as they did in the 18th century.
Belmont in the Grand Etang area is a fully functioning plantation and organic farm. We taste goat's cheese and salt fish fritters, a popular local dish.
Even the governor grows her own vegetables. Her Excellency Dame Cecile la Grenade is the island's first woman governor and has held the office since 2013. She is also a food scientist and received an OBE from the Queen for the food business started by her mother.
Her extensive gardens are full of exotic vegetables, fruit and spices – a dream to any aspiring cook. Even the paths are made of crushed nutmeg shells. A fitting tribute to this fragrant and friendly island.
First published in the Daily Mail - September 2019
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