The Beginnings


A love of food, a love of travel, and a love of taking a moment to pause and savour.  Trips, both locally and in far flung corners of the world, often planned around food.  Anything homemade or local and I’m sold.  Texture as important as taste.  This is how An Edible Voyage was born.


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Coffee. Bosnia

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June 2019 Traditional Bosnian coffee is potent - strong, thick and bitter, served beautifully in a copper dzezva, on a tray with a small ceramic cup, sugar cubes and rahat lokum sweets.  Made using a different process to that of Turkish coffee, place a sugar cube under the tongue to dissolve as the coffee is sipped.  Try it at Cafe de Alma in Mostar, with cosy furnishings and a shady terrace, the friendly staff roast their own beans in their bright yellow 1991 roasting machine, and are more than happy to impart all sorts of interesting information on the coffee preparation process and drinking ritual.  They also serve tempting homemade juices and cordials. Trendy espresso based coffee bars are popping up all over.  At Melody Art Caffe in Konjic, Cejf coffee roasters from Sarajevo make lovely flat whites with their own roasted bean, albeit served a little oddly with a cinnamon grinder, and there's a music space downstairs too.  
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Cafe. White Park Bay, Northern Ireland

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July 2021 Cycling along the stunning, if hilly(!), coastal road from Ballycastle to Giant's Causeway, distracted by the arc of white sand against the sparkling turquoise sea that is White Park Bay, I almost didn't spot Bothy.  But something about the cosiness of the word must have registered with my brain so I stopped to investigate.  From the name, I was expecting small and eclectic.  Bothy is surprisingly large, although definitely has the eclectic factor, with a conservatory as well as a covered outdoors, complete with wood fired pizza oven. Taking inspiration from mountain bothies, they aim to recreate the comfort of "a roof over our heads; a shelter from the weather; a place to rest, eat and warm up; a haven". They want people to be able to " wander in, settle back and unwind. Curl up and read a book, or just enjoy the solitude". I found it a little busy for that - it's definitely a very popular pit stop. They roast their own coffee (bags of bea...
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Dairy and Cheese Shop. Bungay, UK

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July 2020 I have a weak spot for cheese.  So when I heard that Fen Farm dairy have a 24 hour, yes you heard right!, self-service shop, I realised I was entering dangerous territory.  Raw milk from their  Montbeliarde cows is used to make artisan cheese and the most incredible cultured butter I have ever tasted - it's so good that I could probably eat it on it's own...but I'll resist! I had heard many people, all over the country talking about Fen Farm's Baron Bigod cheese, and wondered how a cheese from a small dairy in rural Suffolk has become so well known.  Now I know.  It's exquisite.  Britain's first unpasteurised brie will give any French brie a run for it's money with it's distinctive flavour - earthy, creamy and utterly moorish.  Also well worth a mention is the St Jude's cheese with it's strong flavour and fluffy, mousse-like texture. I never knew butter could have so much flavour until I tried the Bungay raw butter.  The  UK...
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