Absolutely flawless! Tammy is a marvel. Thank you so much
Problem with recent EasyJet booking. Luggage not booked. Otherwise excellent service.
We were caught by the Saturday chaos at Heathrow which meant a 5 - 6 hour wait at Marseille before they sent a Jumbo out to take two loads home. Have just recommended you to a nephew!
Very polite, helpful, friendly staff, always a pleasure doing business with you.
Superb service - rare in this world today - and highly efficient.
We have used DialAFlight for many years and will continue to do so. Never let us down, impeccable service, many thanks.
Another great break. Hotel was excellent and highly recommended. Thanks Shaun.
Lauren has been excellent.. our first experience with DialAFlight and will be using again. She kept us informed with flight changes and I have recommended her to friends and family
Thanks for looking after me
Once again, Tommy provided me with another excellent trip. Even with some uncertainty from the political situation at destination I was provided with reassurance and flexible options. Trip was fantastic and ran smoothly. Will be booking my next trip with him. Legend.
Just keep giving excellent service and support.
Nice to know you sre there at end of phone if needed! May need help to get back from the hotel the mini bar deposit of £50 less city tax! Everyone always helpful and nice, so hopefully the staff get treated well and valued.
Richard, as always, organised a great short break ably supported by Max. The Hotel Six recommendation in Paris was a great find.
I have been dealing with DialAFlight for personal travel since I retired in 2005 and for business travel many years before that. I very often had to change flights at the last moment due to the nature of the clients I had and there was never a moan from DAF who dealt with changes efficiently, always returned calls and made sensible suggestions
Thank you Scott for looking after the girls Ski Trip!
Great communication and response to transfer issues. Very impressed again.
Excellent help and advice from Cody, Callum and team
Fantastic - you have always been able to help me
Excellent hotel choice in Nice - good location and very pleasant hotel to stay in. Would stay there again.
Excellent service as always. Thank you Matthew!
I love booking through you. You make everything so easy and stress free. We had a wonderful time with my son, his fiancee and her family. Thanks again for all your help and customer care pre, during and post booking.
As usual, Jenson did an excellent job - no stress - everything went as planned.
Neil. What a legend!
Sarah and the team are always so helpful and great at getting back to me!
Everything worked very well. The two bedroom apartment was excellent. It was quiet and comfortable with a good sized sitting room. The staff were very helpful and it was in a good location.
Excellent service - very proactive. Never had to chase them
Fantastic service as usual. Thanks Nicole
Darryl Hansford was fantastic. Incredibly efficient and helpful and we will definitely use DialAFlight again
Point of information - the railway line in Corsica runs from Ajaccio to Bastia. I would recommend booking flights to either Ajaccio or Bastia for most tourists as Figari is a longish way from anywhere much. On the plus side we did see most of the island which is stunning!
Lyon makes you fat - or can do if you don't follow the advice of celebrity chef Raymond Blanc. I happen to be travelling on the inaugural Eurostar service from London to Lyons in the company of the Michelin-starred owner of Le Manoir aux Quat'Saisons.
He's a passionate ambassador for Lyonnais cooking, with good reason.
France's third largest city has a staggering 16 Michelin-starred restaurants and stupendous food markets - as well as Paul Bocuse, France's most celebrated chef, who is still - at 89 - turning out the very finest quenelles de brochet, a delicate mousseline of local freshwater pike.
But how to avoid getting fat? 'Never eat the whole head of a cow,' says M Blanc. 'Concentrate on a few parts, like the ears.'
I soon find myself dining on food cooked by a master of Michelin cuisine, Anthony Bonnet, head chef at my hotel, the Cour des Loges.
In the candlelit courtyard restaurant M Bonnet suggests a menu de dégustation. Fresh asparagus accompanied by a buttery oyster broth. Then exquisite cod, infused with cinnamon. The pink lamb and rosemary is swirled with wild hazelnut oil.
Cheese follows - including cellar-aged tomme from the nearby mountains, and a sticky Burgundian epoisses.
The next day I visit Les Halles Paul Bocuse, the food market. I've come to have a cooking lesson with chef Philippe Lechat, but first he offers me a tour of the various stands. Stallholders here are sages whose advice is received with as much reverence as if dispensed by an Old Testament prophet.
Back at Philippe's class, he sets me to work on a fresh tuna and mango timbale, showing me how to chop, de-seed and then rub the vanilla into the tuna until we have a mixture that tastes like some heavenly Pacific island.
There's more to Lyon than food. There's the cobble-and-clock-tower old town; the city art gallery (with Picassos and Matisses) and the startling new Confluence Museum. There are boat trips along the city's two rivers, and trendy rooftop nightclub Sucre.
The city also has homespun bistros, where Lyonnais cuisine was born.
There's blood sausage, cow's feet and pig muzzle, terrines, pickled herrings and flageolet bean salads.
Tomorrow I've booked myself into another Michelin-starred restaurant. Lunch is unlikely to be cow's feet or even cow's ears. But if it is, they'll doubtless be carefully balanced with Chablis, cream and an artful twirl of citrus.
First published in the Mail Online - October 2015
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