From traditional trattorias to chic spots for slap-up meals, these are the most delicious places in all of Naples Continue reading
Author Archives: Jonathan Hatchman
BBC World Travel: Italy’s classic pasta e patate (pasta and potatoes) dish
This comforting and creamy blend of pasta, potatoes and melted cheese is a perfect example of Italy’s humble form of peasant cooking known as “cucina povera”. Continue reading
Condé Nast Traveller: The tastiest historic London restaurants
From old-school pie and mash shops to seafood spots dating back hundreds of years Continue reading
BBC World Travel: Donkkaseu – An old-school Korean pork chop
Cookbook author Su Scott shares her recipe for donkkaseu – South Korea’s beloved crispy golden pork loin topped with a glossy brown glaze. Continue reading
Condé Nast Traveller: The best pie and mash in London – 12 of the tastiest traditional spots
From historic East End pie and mash joints to a delicious spot in the west of the city. Continue reading
The Telegraph: 10 simple tips for finding good hotels, whatever your budget
Whether you’re hunting for a five-star resort or a city-centre hostel, there are plenty of easy ways to improve your experience. Continue reading
Print / The Telegraph / Travel
The Telegraph: How to effortlessly eat well and avoid tourist traps on holiday
Make sure you don’t make these mistakes on your next holiday. Continue reading
EasyJet Traveller: A guide to France’s best regional dishes (and where to eat them)
When it comes to world-class gastronomy, France has it all, including unique specialties that truly epitomise each region. Continue reading
International Cachaca Day with The Thinking Drinkers
In celebration of International Cachaca Day (13th September), The Thinking Drinkers have shared a comprehensive guide to the Brazilian spirit. Continue reading
EasyJet Traveller: A guide to Italy’s best regional dishes (and where to eat them)
The cosmopolitan cities of Southern Europe’s most romantic country are hotbeds for regional delicacies. Here’s your guide to them. Continue reading
Jonathan Hatchman 