Your calls always answered within 5 rings.
Excellent service from start to finish.
All I asked for was done
Thank you - good time had.
As usual Karl Patel got it spot on. Great trip and very well planned
A bit of a mix up with our room and due to it being a bank holiday the hotel was very busy and our late arrival didn’t help. But the hotel did get it sorted after 2 days
Kelly is awesome
Alway provide excellent service.
We have used Travis for many years and we have always had excellent service. He is friendly and knowledgeable and always does what he says he is going to do.
Booked our flights and accommodation to Marrakech through Daryll at DialAFlight. Amazing service as always - very helpful and all bookings were perfect.
Have dealt with you for some years now and never been let down.
Please take over Border Control at Manchester Airport!
Only one small thing that we didn’t foresee when booking was the rainy season. And the hotel Serena is not good for a 14 day stay - four or five days max.
Hotel and location was excellent as always
Delighted with the service and one to one communication with the agent - top class
Troy came up trumps as always
Everything went to plan. Will not hesitate to recommend to friends and family. Special thanks to Jim who organised the trip, kept us informed of any changes and was available all the time to answer any questions. Best holiday I have ever had.
Cameron Bleasdale is so, so helpful. He’s a real star
Both Sally and Annabelle were excellent and prompt when queries needed to be answered
Donovan was great as always.
Thank you for always answering my many questions and it is so reassuring to know that I can contact you easily with any concerns I might have
Eve was brilliant. We have booked many flights with DialAFlight and always asked for the same travel consultant. She knows what I want when looking for a holiday. Absolutely brilliant customer service and support 24/7
Another superb trip organised by Bradley
As always with DialAFlight. Brilliant service and follow up. Saf and his team are first class
Everything excellent as always. Will use you again
Excellent all round service - reassured me
Dexter, all perfect. Many thanks. We will be back!
DialAFlight take out all the stress that would be involved in booking complicated longhaul flights
Have recommended to my sons and friends - such amazing service
Can’t wait to book my next flight with you.
Both Howard and Russell were excellent in support and no query was ever too much for them. A brilliant service.
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