Your calls always answered within 5 rings.
Flight was great out but on our return journey we tried to get an upgrade but nothing was available.
Our agent Todd Cafferkey was brilliant: he understood our situation and did all that was necessary to make a solution happen - 10/10
I've recommended you to many friends. I will be booking another flight with you in the next 2/3 weeks
Great service!
A fantastic holiday. Great communication all the way through to getting on the plane. Just faultless.
Brody fantastic as usual!
I was impressed by Issac Price. He was very attentive and listened to what I needed. He delivered making things stress free for me. Excellent customer service. Keep up the good work.
Great service - before, during and on returning from holiday. Thanks to Dale for ensuring everything went so smoothly
Great service as usual .. thanks guys!
I had to cut short my holiday due to a family bereavement, but Libby took over sorting out a flight home, and within minutes it was done. I am so very grateful. I then received an email from Raphael with condolences. You guys are the absolute best. Thank you so much.
All went very well. No hassle and good follow up. Thanks!
Booking staff were fantastic and helpful. From the start of the enquiry to going on the trip! Thank you all, especially Tara
Declan was always there with any questions and emails sent to remind us in plenty of time
Very helpful, friendly and professional. Everything was excellent
Glen has been amazing. Very informative.
We have been booking with DialAFlight since 2013 and always get consistently excellent advice/recommendations and service from Kelly. She’s lovely to talk to - friendly and efficient and we have been 100% happy with all of our holidays .
What is especially great is that even when my own travel manager is on days off his emails are monitored and responded to
Thank you Calvin. We will be in touch regarding our next trip to Oz. Many thanks for your continued excellent communication
Excellent service from Charles - really helped me and my mother with our booking
All good, as ever
Vinnie continues to provide an excellent service.
Booking was seamless. Very polite and efficient. During and after.
Flight got cancelled. DialAFlight did their best to sort another flight for me
Top venue and resort. Local transfer people, Caribbean Horizons, on time and helpful when arranging an island trip. Huge thanks to Sadie as ever.
Excellent service from Amy and the team
The flights were great, all went according to plan. Hotel Aruba Barcelo was good too. As always reliable, informative and quality!
Harry and Rupert excellent response. Brilliant, prompt, helpful.
We encountered some problems but nothing to do with DAF. Harry helped us through various issues with the airport, car etc. Highly recommended!
Dennis was extremely fast at providing flight and accommodation information.
Hope was excellent, so helpful and efficient.
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
More articles below...
Not quite what you're looking for?
We can easily customise an offer to suit your exact requirements