Your calls always answered within 5 rings.
I’ve used Jerry for the last 20 years and he gives excellent advice. We went to NZ and Singapore, great flight with Singapore Airlines and stayed in an excellent hotel in Singapore
Lloyd was brilliant from start to finish, couldn't have asked for any more!
Todd has been brilliant as always!
Isaac always super helpful
Our booking experience with yourselves was excellent but unfortunately the first Emirates flight was delayed and as a consequence we missed our connecting flight in Dubai meaning our holiday was delayed by 24 hours.
Although our trip to Bali from Brisbane was not planned by yourselves can we say that Virgin Australia airlines was pretty poor. Would not recommend to your clients if a choice is available.
Joey was very good when I needed to make some late changes. Great service. Thanks.
All went as planned with great hotels and locations with transfers from the airport that were easy and smooth with very polite drivers. The only issue worth mentioning was that we not aware of the visa, heath declarations and customs declaration that we could have completed before we landed at the airport in Bali
Already recommended to my husband for next trip. Callum's support in changing our internal flight after our Qatar flight was cancelled was extraordinarily kind and professional.
Always there for you. Which is reassuring if you have any problems
Everything went super smoothly. Team was always on hand and always helpful. Will definitely book with you again and also recommend to others.
The team were very helpful. It all worked out perfectly.
Can’t thank Rupert enough for everything he did to make our trip effortless and memorable
DialAFlight never disappoints, provides excellent service before, during and after care. Pricier than other travel agents, but you are guaranteed very good customer service and Steve Merralls is so helpful with his advice and knowledge. Would not use another travel agent.
Excellent flights on Emirates and had a few questions about the disruption in the Middle East. Elliot Webb looked into this for me. He is always very helpful.
Here’s to the next time ..
Great support and communication from Eric at DialAFlight and from Wendy Wu whilst on the trip
Fabulous management of a 3 Country tour. Amy instilled confidence and took care of every single aspect of the flights and transfers.
Roy has excellent customer service skills and was very efficient - will definitely use again
Fantastic service. Cody was excellent throughout and the holiday was exactly as we booked. I have already sent a personal message to Cody thanking him. Would highly recommend DialAFlight
I only deal with Ross Perks and advise my friends to go through him which they have done. Excellent service since 2022 when I first telephoned DialAFlight after a number of years. Marvellous personal customer service, he has never refused to respond, although at times I’m sure I’m a pain. Wouldn’t change him
Will definitely continue to fly with you in the future and will highly recommend to friends and family.
The flight times were terrible. Maybe try not to use Turkish Airlines at all, in future?
Our only problem was nothing to do with DialAFlight, but with BA baggage handling at Frankfurt. We made our connection but our luggage did not. Japan Airlines delivered them to our hotel 32 hours after we had landed in Tokyo. Had they not turned up when they did, we might not have been able to go on our cruise the next day, without any clothes!
Thank you for the perfect holiday. Perfect flights, perfect transfers (Destination Asia were incredible), perfect hotels. The whole DialAFlight team were great and it felt like you were all there to support me.
My flight from ATH to LHR was cancelled but the speed of communication and follow up from your team was excellent.
Fantastic rescue after BA cancelled flights. Thanks Wayne for changing flights effortlessly and for securing next day flight at 7.30pm after BA wanted me to stay 2 nights in London and change airport! After 20 plus years using DialAFlight I have nothing but praise.
Great performance on this trip everybody.
Everything went as planned, very happy with the whole trip
Thanks Amelia - so helpful, as always
We're mountain biking at 12,500ft in the Andes, past dusty pueblos, along dirt tracks through the fields of red earth that give Peru's Sacred Valley its name. Sacred because of its fertility and ability to support the finest, fattest corn and a mind boggling 2,800 types of potato.
The going has been unusually tough; the air up here is thin, but the stupendous ring of jagged crags and the coca toffees we've been chewing seem to have got us to the top of the world.
As we descend, heading towards the sunken terraces of Moray, one of the 3,000 archaeological Inca sites that litter the valley, we stop for a breather at a field of what could be red-hot pokers. The crop has floppy burnt-orange heads and bright-pink stalks, like the legs of flamingos.
'Quinoa!' says our guide Juan Carlos, beaming with pride. 'It's famous now, no?' Indeed, it is. Not so long ago, only health-food nuts would have known about this tiny Peruvian grain; today, sales of quinoa have rocketed. You'll find it everywhere, a high-protein superfood.
There are 300 varieties of quinoa grown here (including a bright red variety that turns your tongue scarlet), but it's only one in a line-up of indigenous Peruvian ingredients taking the culinary world by storm.
Some are familiar - amaranth, acai - others relative newcomers to our plates, but you'll be hearing more of them soon: maca, lucuma, camu camu, cocona, yakon and huacatay, a black mint traditionally served with pork crackling.
Many can't be found anywhere else, and now there are direct flights to Lima from Britain, they're within reach of the new breed of traveller who will cross half the world for a decent lunch.
Any foodie tour starts in Lima, Peru's vast capital sprawling some 60 miles along the Pacific coast. These days, Lima is a cosmopolitan hot spot where beautiful people drink Pisco cocktails at colonial-era bars such as Ayahuasca, or take yoga classes on the terrace of the spanking new Hotel B in the Barranco, before swinging over to celebrity photographer Mario Testino's gallery in Miraflores.
Testino is a god here, but if you ask for the name of other famous Peruvians, it's the chefs' names that crop up – Gaston Acurio (the granddaddy of them all, 'he's treated like the Pope'), Pedro Miguel Schiaffino at Malabar, Virgilio Martinez at Central. These men are Lima's rock 'n' roll royalty.
But it's not just the high-end new wave restaurants of Lima that draw in the gastronomic tourists – it's the thousands of humble family-run picanterias, the bodegas serving sashimi-style tiradito and ceviche, marinated in a kicky 'tiger's milk' of lime and chilli. It's the street-food carts serving anticuchos meat skewers slathered in garlicky sauce, the stuffed rocoto chillis, and the Pisco bars on every corner.
I stayed at the Westin, a shiny tower of a hotel, its chef a superstar and its breakfast bar serving every superfood under the sun, from inca berries to bee pollen.
Cuzco, Peru's ancient capital high in the Andes and an hour's flight from Lima, is where you find some of the country's most exciting chefs.
Many of the dishes now gracing the refined tables here originate from pre-Inca times. You can see recognisable ingredients painted on the ancient ceramics housed at the unmissable Larco Museum in Lima; while in the 17th-century Andean Baroque painting of The Last Supper in Cuzco's marvellously gaudy cathedral, Christ and the Apostles are all set to tuck into a dish of roasted guinea pig.
Between meals, we visit Cuzco's Coricancha Sun Temple, an amalgam of sacred Inca architecture overlaid with grand courtyards from the Spanish colonial era. Many of the exquisite restaurants and hotels are built within Inca walls.
At the Palacio del Inka hotel, we're served coca tea, a traditional remedy for altitude sickness, and rest our backs against the longest original Inca wall in the country.
This is the story here: a marriage of the historic and the sophisticated buzz of the new.
Back in Lima, I meet British-Peruvian chef Martin Morales, the man behind London's acclaimed restaurants Ceviche and Andina.
'We're a nation obsessed with food,' he shrugs. 'But there's real soul here, too. This (he points to transparent slivers of river trout tiratador and melting cubes of ceviche) is soul food. You can get amazing dishes from a hole in the wall on a back street.' Like everyone I meet in Peru, Morales is full of pride in his nation's culinary endeavour.
'Look,' he says as we leave El Mercado, 'there's history in every dish, the result of 7,000 years of cooking, and we're only scratching the surface.'
Expect a lot more from Peru on a plate near you soon – though the coca tea, I suspect, is unlikely ever to make it through Customs.
First published in the Daily Mail - September 2016
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