Will Travel For Food. Culinary flights of fancy with Four Seasons Hotels and Resorts.
June 29, 2012“Will travel for food” is quickly becoming the mantra of our time. Whether cooking it, photographing it or just eating it, food has an ability to inspire like little else.
All things culinary have always played a central role at Four Seasons, but this summer there has never been a better time to follow one’s stomach in praise of “food, glorious food.”
Trend setting Four Seasons Resort Chiang Mai set up one of the very first cooking schools in Thailand in 2008. Located in the Resort, guests are given an insider taste of one of the world’s most favoured cuisines. Kaow soi gai (Chiang Mai curry noodle soup with chicken) and tom yum goong (spicy prawn soup with lemongrass) are just a few of the specialties taught.
Dive and Dine is the order of the day at Four Seasons Resort Nevis, West Indies. Guided into the depths of the Caribbean Sea by Nevisian dive master Ellis Chaderton and Executive Chef Andreas Donnerbauer, guests attempt to lasso their own spiny lobster, which they can then grill to perfection for a beachside dinner.
