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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Cozido, Azores

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 August 2019 It quickly becomes apparent that Furnas is focussed around lunch.   Crowds begin to gather around the sleepy geothermal lake just before midday in anticipation.   Huge cauldrons of bubbling stew are hauled up from holes in the ground, slow cooked by the geothermal activity.   Each restaurant has their own hole, marked with a small flag, and it’s an early start for restaurant owners.   Taking their cauldrons down to the lake at sunrise, they are buried in time to allow around 7 hours of slow cooking before loading them in to vans to drive to their restaurant where lunch is served.    Quite the spectacle! The flavours of all manner of meats and root vegetable, including carrots, sweet potatoes, cabbage, taro root, pig ears, chorizo, chicken, beef, pork belly and black pudding, mingle together and are served with a selection of surgical-looking implements to attack it with.   The experience is definitely more enjoyable than the ...
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Aubergine Parma Focaccia Sandwich

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February 2021 Bread is my weakness.  I could live without crisps, biscuits, sweets, maybe even chocolate, but not homemade bread.  Consequently, my kitchen experiments often involve trying out different types of bread. When it's a good one, focaccia is one of my favourites - I remember working as a waitress in an Italian restaurant in my teens and the best part of the shift was getting to eat any of the leftover focaccia, baked fresh each afternoon, at the end of the night.  But I was a little anxious as to how it would turn out since I've had plenty of too doughy/ salty/ oily focaccias over the years - it seems a difficult one to consistently perfect.  I'd also seen an Instagram post from a restaurant serving focaccia sandwiches, among which was an aubergine parmigiana filling.  I wanted it. But sadly lockdown prevented me from being able to go there to get one so I decided I had to make my own.  The focaccia itself was actually surprisingly quick and easy...
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Coffee. Portree, Isle of Skye

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November 2020 Stroll around Portree, the capital of Skye, and enjoy the gentle lapping of the Loch against the row of picturesque pastel houses perched on the water's edge.  Then head to Birch Cafe for one of the best coffees on the island - expert extraction of locally roasted Skye Coffee Roasters beans alongside perfectly steam milk, served in a beautiful, locally made ceramics.  Sit at the counter in the window and watch the world go by whilst contemplating the eye catching, rock music inspired coasters. There is also a selection of homemade cakes and bakes (I had to get 2 because I couldn't decide!), and sandwiches and toasties made with Skye Bakehouse sourdough. Find Birch Cafe on Bayfield Road.
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