6 of the best restaurants with rooms in the UK
This article was produced by National Geographic Traveller (UK).
A meal at a great destination restaurant is the ideal activity around which to plan a trip — and what better way to extend the experience than by checking in overnight and doing it all again at breakfast the next day? Restaurants with rooms, where you come for the food and stay for the, well, stay can be found all over the UK. Here are some of our favourites, from a former pub in Yorkshire to a castle in the Scottish Highlands.
Having started life in the New Forest, The Pig is now an 11-strong chain of restaurants with rooms, all with the same focus on seasonality and traceable sourcing. As is the case at all the Pigs, the outpost near Bath, in the Mendip Hills, has an extensive kitchen garden, with beds of greens, roots, herbs and fruit — as well as a mushroom-growing shed. It's all used to great effect in the restaurant, alongside produce from trusted local farmers, fisherfolk and foragers. The chefs' love of curing, smoking and pickling is visible in dishes such as smoked chalk stream trout with pickled cucumber and cider dressing, and spiced duck and smoked bacon terrine. Spread across the main house and a series of other buildings on the estate, guest rooms are tastefully decked out in muted tones and many have roll-top baths. Some even have their own wood-burning stoves. Doubles from £265, room only; three-course meal for two around £100, wine from £9 a glass.
Sheffield's fine-dining favourite has moved from its shipping container home to the edge of the Peak District, taking its Nordic-Japanese-inspired food and contemporary flair to the revamped 19th-century Oughtibridge Paper Mill. Seven spacious loft suites sit above a cosy bar, deli shop and terrace backed by the peaks, and a cathedral-like dining room and show kitchen. Here, Luke French leads a studious team serving adventurous menus of British produce that packs an Asian punch. Expect likes of Hampshire trout with yuzu beurre blanc and local duck with kampot pepper, exquisitely presented on ceramics made specifically for each dish with knives crafted from Sheffield steel and Derbyshire fell wood. Doubles from £100 per night, B&B signature tasting menu £125.
In a pretty Dales village just outside Skipton, The Angel at Hetton has garnered numerous accolades, including a Michelin star and a spot on the National Restaurant Awards' top 50 list. Despite being housed in a 15th-century pub building, it's a place for special-occasion meals rather than quiet pints, with a la carte and tasting menus of beautiful, delicate dishes. Expect quality produce such as Isle of Mull scallops (served with calamansi, melon and yuzu ponzu) and tete de moine cheese (in a tart with plums and beetroot pastrami), plus some of the best milk bread this side of Hokkaido. Accommodation, meanwhile, is in 16 rooms across the main building and a converted barn across the road. All come with minimal-yet-cosy decor — white walls and wooden beams — and opulent bathrooms with deep, statement tubs. Doubles from £560 including five-course dinner and tasting-style breakfast.
Tucked away in 1,000 acres of sprawling north Norfolk farmland, close to the picture-perfect village of Docking, the Nest Farmhouse delivers cool and cosy in equal measures. The former cattle shed-turned-restaurant with rooms opened in summer 2024 and offers just five pastel-hued bedrooms and an open-air restaurant headed up by local lad and head chef, Grant Cotton. His menu is a carefully thought-out homage to local produce: standouts include the melt-in-your-mouth Dexter sirloin (served with roasted shallots and crispy potatoes), roasted bone marrow (with pickled shallots and focaccia) and the hand-dived Orkney scallop (with swede, garlic and fermented chilli) — and almost everything is either grown on site or sourced within a 10-mile radius. For the perfect night cap, order the signature farmhouse martini, made using homemade pickled sea fennel. Doubles from £200, including a welcome drink and breakfast; dinner around £30 a head.
A firmament of Michelin stars has arisen in Liverpool's leafy hinterland. Moor Hall's five-acre grounds host a walled kitchen garden furnishing menus at its 16th-century manor-set Moor Hall Restaurant (three Michelin stars and a Michelin Green Star) and adjacent Michelin-star Barn, complete with curing and aging rooms. Lancashire chef Mark Birchall celebrates the homegrown and foraged: local sea buckthorn sharpens garden carrots while preserved raspberry complements Cornish mackerel. Punchy plant colours punctuate the 18-course Provenance menu, beginning with garden-inspired aperitifs and sculptural 'snacks'. Chic garden room cabins with hot tubs, emperor beds and fireplaces, from £400 B&B set menus from £125.
Positioned on a windswept promontory jutting into the Sound of Mull, Mingary Castle dates back to the 13th century, and in 2021 it was reborn as a restaurant with rooms. Expect grand, The Traitors-style interiors, with wood panelling, soft furnishing providing pops of colour and four-poster beds in the four suites — each of which is named after a clan linked to the castle. The three-AA-rosette restaurant, meanwhile, serves a daily-changing tasting menu on which produce from Scotland's west coast is the star of the show. Expect smart dishes like poached Sound of Mull lobster with cherry tomatoes, garlic and white wine beurre blanc, and Sunday roasts with a difference, such as braised feather blade of beef with confit carrots, black garlic ketchup, and Yorkshire pudding. Doubles from £320, B&B five-course dinner £60 per person.
Foraging, fermenting and Somerset produce are all key to the menu at chef Sam Lomas's restaurant in Bruton. Highlights of the seasonal menu have included pork belly, pigeon and beetroot skewers with yoghurt, and Westcombe cheddar gougères (cheese puffs) with pickled quince. The restaurant is part of Number One Bruton, a former coaching inn with comfy, cottagecore rooms. Doubles from £195, B&B dinner around £40 per person.
Published in Issue 27 (spring 2025) of Food by National Geographic Traveller (UK).To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
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National Geographic
6 hours ago
- National Geographic
Beyond the beach, Antalya makes for a cultural city break
This article was produced by National Geographic Traveller (UK). Gateway to the Turkish Riviera, Antalya basks in the sunshine on the country's southern Mediterranean coast, hugging the gulf that bears its name. Modern but with a picturesque, ancient heart, the city centres around a Roman-era harbour and the lattice of cobblestone lanes that make up the old town Kaleiçi (meaning 'within the castle'), which is dotted with centuries-old mosques and restored Ottoman houses. It's here that locals pause for long mezze lunches beneath waves of fuschia bougainvillea, or sit with an ice cream to soak up the sight of the Taurus Mountains rising in the distance beyond the bay. Much like Rome, this is a city that wears its history on its sleeve, with stretches of two-thousand-year-old walls, imposing gateways and historic mansions scattered liberally throughout its core. The nearby ruins of the ancient cities of Perge and Aspendos offer a glimpse of the power that this region commanded over the centuries — Perge, in particular, was one of the most important outposts of its era — while a vast necropolis, discovered by accident during the construction of a shopping mall, lies sandwiched between modern developments. Modern but with a picturesque, ancient heart, the city centres around a Roman-era harbour and the lattice of cobblestone lanes that make up the old town Kaleiçi (meaning 'within the castle'). Photograph by Aisha Nazar The majority of travellers in search of a classic beach break tend to head to the Lara neighbourhood, to the east, where dozens of gargantuan hotels and all-inclusive resorts loom over a five-mile-long stretch of sand. You're more likely to find locals in Konyaalti, to the west, home to another great swathe of beach but backed by low-rise apartments. There are smaller, more intimate boutique hotels here, alongside rustic lokanta diners serving home-style cooking to hungry workers and traditional restaurants spilling out onto the pavements on the otherwise quiet residential streets. Predominantly, Antalya has been seen as a summertime destination, with its sizeable student population lending it a young, buzzy feel that pairs well with its breezy beachside location. But in recent years, the city has begun to attract visitors year-round, even in winter when temperatures can still brush the low 20s and more hotels are keeping their doors open. Whatever time you visit, you're practically guaranteed to find warm sunshine, clear aquamarine seas and good food — from simit, the sesame-studded take on bagels, to yoghurty Turkish eggs for breakfast and platters of grilled fish, freshly caught from the Mediterranean, for lunch. What to see and do Hadrian's Gate & the Kaleiçi: Start your exploration of Antalya's picturesque old town at second-century Hadrian's Gate, a trio of imposing arches set into the original outer walls of the city and built to celebrate the visit of Emperor Hadrian. Step through them and the modern city fades into a maze of streets flanked with historic Ottoman houses and carved wooden balconies, family-run restaurants and bars serving mezze dishes and fresh fish on mounds of ice. Some streets lead down to the Roman harbour, while others wind past minarets and ancient bakeries up to viewpoints and leafy squares that look out over the sea. Much like Rome, this is a city that wears its history on its sleeve, with stretches of two-thousand-year-old walls, imposing gateways and historic mansions scattered liberally throughout its core. Photograph by Aisha Nazar The Şehzade Korkut Mosque is an architectural gem in Kaleiçi (also known as the Kesik Minare Cami) that began life in the second century as a Roman temple — before being converted into a Byzantine church, a mosque, a church again and then back into a mosque. Photograph by Aisha Nazar Bay-hopping by gulet: Gulets — traditional wooden boats — sail from the Roman Harbour each morning, offering everything from two-hour drifts along Antalya's spectacular coastline, with a stop at the Lower Düden Waterfalls, to full-day tours. It's a scenic way to get your bearings, as well as snorkel in the quiet bays that fringe the pyramid-shaped Suluada Island, at the westernmost end of the Gulf of Antalya. Choose your boat on the day (most depart around 10.30am); lunch is usually included. Perge Ancient City: A 20-minute drive north east from Kaleiçi, first-century Perge is second only to Ephesus — Turkey's most famous ancient site, near Izmir on the Aegean coast — in terms of size and scale. Allow at least a couple of hours to explore beneath the imposing Hadrianus Arch, walk between the colonnades and stand in the middle of the vast stadium, which feels straight out of the Gladiator film set. Enough of the site has been restored to make it easy to visualise how it would have once looked — a must-visit, even if you aren't usually a history fan. Antalya Museum: Before visiting Perge, it's worth calling into the ancient city's imposing museum, home to hundreds of marble statues of Roman deities taken from the site, which give a real insight into how extraordinary the city would have been in its heyday. Alongside the statues, the 13 galleries house Byzantine mozaics, intricately carved sarcophagi and Paleolithic relics, including tools and human and animal remains. Exhibits extend into the leafy gardens, where peacocks — including a rare, all-white bird — stroll between the cafe tables. Hadrian's Gate is a trio of imposing arches set into the original outer walls of the city and built to celebrate the visit of Emperor Hadrian. Photograph by Aisha Nazar The Upper Düden Waterfalls tumble through tranquil, leafy parkland, 20 minutes' drive from the city centre. Photograph by Aisha Nazar Upper Düden Waterfalls: While the Lower Düden Waterfalls cascade directly into the sea in the Lara district, nine miles upriver the Upper Falls tumble through tranquil, leafy parkland, 20 minutes' drive from the city centre. A walkway is carved into the rockface around and behind the falls, opening out into a waterside path that leads down to a clutch of restaurants with decked terraces over the water — an idyllic spot for a mezze lunch or cold Efes beer. Şehzade Korkut Mosque: This architectural gem in Kaleiçi (also known as the Kesik Minare Cami) began life in the second century as a Roman temple — before being converted into a Byzantine church, a mosque, a church again and then back into a mosque. The space inside is unadorned, making the remnants of its past incarnations — including the Roman arched entrance and the remains of the church masonry — all the more remarkable. Like a local Promenade under the palms: Kept shady by rows of palms, the leafy Konyaalti Beach Park is sandwiched between the brilliant sea and a long road lined with apartments and places to eat. It has showers for those who take a dip, while the row of bars and restaurants — set on lawns and decked terraces between the trees — offer everything from ice-cold beer to fresh seafood. Stop by the Old Bazaar to buy saffron, aci biber (dried chilli flakes) and other spices, and small souvenirs to take home. Photograph by Aisha Nazar Turkish coffee can be enjoyed from kiosk near the Lower Düden Waterfalls. Photograph by Aisha Nazar Eat in the fish market: Located next to the Lower Düden Waterfalls, Balik Çarşisi is Antalya's modern fish market. Trestle tables packed with local families fill the cavernous space; it's noisy, rustic and alcohol-free, but the choice and freshness of the seafood is unbeatable. Browse the Bazaar: The market held every Tuesday in Konyaalti's Liman neighbourhood is a more local affair than the Old Bazaar — the city's main marketplace, north of Kaleiçi — with stalls selling fruit and veg, clothes, shoes and homewares. Pick up a gozleme (a warm flat bread filled with feta cheese or spiced potatoes) to enjoy as you browse the place. Where to go shopping Faruk Güllüoğlu: Of all the Turkish desserts, none are more famous than baklava — layers of filo pastry filled with chopped nuts and coated in a sweet syrup. A box from Faruk Güllüoğlu — Antalya's most popular bakery chain — is often taken as a gift by local people when visiting relatives. Choose from traditional pistachio, kuru baklava with its thicker syrup or cevizli, filled with cinnamon and walnuts. The Old Bazaar: Hung with jewel-hued lanterns and Ottoman-print scarves, this is the main market in the city and is located just north of Kaleiçi. Come to buy saffron, aci biber (dried chilli flakes) and other spices, and small souvenirs to take home. It's popular, so haggle hard and don't be afraid to walk away if the price doesn't suit. 07040 Muratpaşa Shaded by palm trees and popular with locals; Koori Tex in Kaleiçi is a family business specialising in cotton products. Photograph by Aisha Nazar Koori Tex: Among the Kaleiçi's endless souvenir shops, this neat, cream-walled boutique sells chic cotton scarves, muslin dressing gowns and linen dresses. All the fabrics are organic — plus, the lightweight cotton towels on sale are perfect for the beach. Where to eat Parlak: Family-run for three generations, Parlak, just off the main shopping street Kazim Özalp Caddesi, is most famous for its grilled chicken, slathered in butter and cooked over open flames. Book a table on the new outdoor terrace and begin with piyaz white bean salad and spicy, finger-shaped sis kofta meatballs and finish off with a glass or two of raki, Turkey's aniseed-flavoured spirit. Ayar Meyhanesi: On a cobbled corner of Kaleiçi, this open-air restaurant is famed for its mezze — yoghurt-rich dips, smoky aubergine salad, crispy borek (spinach and cheese pie) and filo cigarettes stuffed with feta and parsley — along with fish like turbot, grouper and sea bass, grilled and butter-soft. Live Turkish music adds to the atmosphere and it's mellow enough that you can still chat without having to shout. Antalya Balık Evi: Snag an outdoor table at this popular fish restaurant directly opposite Lara's sandy beach and dine on classic Turkish dishes with a creative twist. Among them is grilled octopus with soy and balsamic, and candied pumpkin baked with sugar and walnuts — deliciously sticky and super-sweet. Parlak is located off the main shopping street Kazim Özalp Caddesi, and is most famous for its grilled chicken, slathered in butter and cooked over open flames. Photograph by Aisha Nazar After hours Off Cocktail Bar: One of the most innovative cocktail bars in the city, Off in Lara is cool and contemporary, with a chic wood-and-rattan interior and a drinks menu encompassing sours, shots and the classics. The house originals are numbered from 1-11; the No 10 — tequila, lemon juice, chilli and grapefruit — has a particularly spicy kick. Filika Cafe Bar: A long-time favourite with locals as well as visitors, Filika morphs from chilled-out cafe by day to lively bar by night, with tables spilling onto a Kaleiçi street and regular live music. It's not the place to come for an evening of mellow jazz, but rather a fun, mixed group of people and a crowd-pleasing menu of reasonably priced cocktails. 251 Soul: Part of the Akra Hotel on Lara's long, beachy strip, 251 Soul is a rare musical find in Antalya, focusing on blues, jazz and soul seven nights a week. Dimly lit, with small, circular tables and a gleaming bar, it specialises in dry-as-a-bone martinis. There's more than a hint of speakeasy style, attracting a young, trendy crowd. Snag an outdoor table at the popular fish restaurant, Antalya Balik Evi, and dine on classic Turkish dishes with a creative twist. Photograph by Aisha Nazar The pool at Tuvana hotel is surrounded by bougainvillea and pomegranate trees. Photograph by Aisha Nazar Where to stay Tuvana: The owners of Tuvana grew up in Kaleiçi and restoring this cluster of 18th-century Ottoman houses surrounding two peaceful courtyards has been their passion project. Rooms range from small and simple, with exposed stone walls and wooden beams, to spacious suites with crisp white walls, gilt-framed mirrors and scarlet drapes. All have access to the good-sized pool and palm-shaded bar terrace, with the second courtyard home to the excellent Seraser restaurant. Ruin Adalia: Part adults-only hotel, part museum, these five Ottoman houses sit above a Roman archaeological site — the largest in Kaleiçi, with ancient walls and masonry accessed via a wooden boardwalk. Above, chic rooms with muted gold furnishings and duck-egg fabric feel cool and airy, while the pool and plant-filled terrace area is a peaceful oasis in the middle of the old town. Su Hotel: This contemporary hotel in Konyaaltı is an all-white temple to minimalism, from the extraordinary monochrome lobby to the bedrooms framed with jet-black curtains. The exception lies in the aptly named Red restaurant, which is decked top-to-toe in bright scarlet shades. There's also a world-class spa and pretty, lounger-fringed pool here, while the rooftop bar is the ideal place for sundowners come nightfall. Getting there & around: Antalya-based airline SunExpress flies direct from Gatwick, Liverpool and Birmingham to Antalya. Alternatively, airlines such as Jet2, EasyJet and British Airways fly direct to Antalya from airports across the UK. Average flight time: city's modern tram system offers a direct connection between the airport and the city centre; take the AntRay tram to the central tram station, from where it's a short taxi ride to further points in the city. Antalya is a big city — from Lara to Konyaalti or Kaleiçi can take up to 40 minutes — so it's a good idea to download the AntalyaKart Mobil transportation app to make use of the excellent bus service. Buses can be paid for by contactless payment or via an AntalyaKart card (available from vending machines at stations), which can be topped up. Taxis are also plentiful; always make sure the meter is set and running when you begin your journey to ensure a fair price. When to go: Antalya gets very hot and busy in June, July and August, the peak summer months, when temperatures can top 40C. The shoulder seasons — May to June and September to October — are more manageable, with the mercury rarely dipping below 25C and fewer crowds. Increasingly, Antalya is becoming known as a winter sun destination, with November and February to March still seeing temperatures in the low to mid 20s. December and January can still be pleasant, although there is more likelihood of rain. More info: DK Top 10: Turkey's Southwest Coast, Dorling Kindersley. £8.99 How to do it: Fly direct to Antalya with SunExpress. Stay at the Tuvana boutique hotel, which has doubles from £85, B&B. This story was created with the support of Sun Express, the Tuvana Hotel, Parlak Restaurant and Published in the July/August 2025 issue of National Geographic Traveller (UK). To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
National Geographic
12 hours ago
- National Geographic
Everything you need to know about Scottish whisky
This article was produced by National Geographic Traveller (UK). These days, every nation is discovering whisky distillation, but the global superstars are without doubt the Scottish. With a production history dating back to the 15th century, the country has spent hundreds of years perfecting distillation and wood-ageing. Along with heritage, it's the variety that sets the Scots and their scotch apart from other whiskies worldwide. The spirit is produced in every corner of the country, and there are complex contrasts between, say, an eye-opening Islay whisky, something sweet from Speyside or the lighter lowland styles. Meanwhile, blended whisky takes the array of single malts and combines them with innovative results. The flavour spectrum runs from warm wood and smoke to cereals, biscuits, honey, fresh and spiced fruit and floral notes, so there's a prospect for every palate here. Strict legislation has also helped the industry deliver consistent quality, and while traditional techniques are at the artisan heart of scotch, there have been more recent sparks of innovation. Wood finishes have become more interesting, for example, where the whisky is rested for a final spell in different kinds of oak, with port, Maderia or Burgundy barrels being employed. Such experiments have elevated the spirit's profile again and can make it accessible for a broader spectrum of drinkers. Dram Bar in London pours up an almond and pineapple cocktail using the Craigellachie whisky with its cereal and meaty notes. What is single malt Scottish whisky? This simply means the whisky must be produced in a single distillery, and in the case of scotch, distilled from malted and then fermented barley. The difference between single malt and blended scotch is that the latter is combination of single malts from many distilleries. Rather than simply malted barley, it can also include a different grain distillate. In all cases, to be considered scotch it must be distilled and matured in oak casks in Scotland for at least three years and bottled there at a minimum of 40% alcohol by volume (ABV). How does it compare to other varieties around the world? The Japanese initially worshiped and indeed mimicked scotch, and while you'll find fresh, innovative voices there now, there are many similarities in flavours. But since the Scots came first, they have a few centuries on the Japanese whisky-makers, having learned from mistakes, and spent decades testing wood styles, learning about the nuances of ageing, advancing the science of distillation and judging the impact of still shape on distillation. The Irish triple distil and produce smoother styles — they invented whiskey and spell it with the 'e'. They were once the market leader but initially stuck with their pot stills and turned their back on the column still, a technology ushered in in the 19th century that distilled spirit quicker and cheaper. The Irish were concerned the lighter style of spirit it produced would put drinkers off, but the Scots embraced this technology (also known as the continuous still) for their blended whisky and it helped brands like Johnnie Walker become global powerhouses. However, the Irish industry has been flourishing recently, so keep an eye on whiskeys from the Emerald Isle. The Americans play with grains, and in the case of straight bourbon use corn as the dominant ingredient and age the spirit in new American oak. It's a much sweeter whisky, but there's variety here, too, including single malts and — something spicier — American straight rye. There's also an interesting movement in 'world whisky', with the Austalians, Germans, Scandinavians and even English enjoying plaudits from the purists. Glenmorangie Distillery in the Scottish Highlands has the tallest stills in the industry, which creates a lighter spirit. Photograph by Glenmorangie Distillery What are some traditional names to look out for? Speyside is the heartland of Scotch, with a higher density of distilleries than anywhere else, and a water source that imparts a sweeter profile. Approachable crowd-pleasers like The Glenlivet, Glenfiddich or sherry-forward The Macallan will be familiar to most — but branch out to Glenfarclas to see a whisky maker take a sherry profile in a different direction or the complex Craigellachie for its cereal and meaty notes. In the Highlands, Glenmorangie has the tallest stills in the industry, which creates a lighter spirit. The company has also been celebrated for innovation in wood finished spirits. For the more experienced palate, head to Islay where firing the malt in kilns fuelled with local peat bestows bold, smoky notes. Lagavulin is the ideal introduction with a slightly richer and sweeter smoke versus Laphroaig for the bigger iodine notes. Meanwhile, Johnnie Walker remains the reliable stalwart of traditional blending, with master blender Emma Walker — a former pharmaceutical chemist who has no relation to the family-founded brand — is celebrated in the whisky world. What are the new-wave whiskies of note? There has been a raft of new Scottish distilleries opening in the past 20 years, and many are now producing stunning spirits. Torbhaig on the Isle of Skye was the first new distillery on the island for 190 years and the light, peaty and maritime whiskies from here are absolute belters. NcNean has pushed boundaries of sustainability with its Organic Single Malt, a lighter and spicier spirit that's been rested in red wine casks. And Highland newcomer Ardnamurchan is a true gem. Based on the Western edge of Scotland, it's been seriously impressing whisky fans since releasing its first bottle in 2020. And the one to watch? That would be Dalmunach, in Speyside. The distillery only opened in 2014, and is already turning out incredible whisky, including 2024's six-year-old releases. In the world of blended whisky, Compass Box deserves credit for shaking things up by being incredibly transparent about the types and ages of whisky it uses. And in terms of new kids on the block, try bottlings from both Turntable and Woven — both producers are proving truly innovative with their small-batch, blending approach. By focusing on limited editions rather than one style, they've explored a wide range of flavour profiles and are attracting a younger audience to the category. A variety of whiskies are offered at Malt Vault in Utrecht, Netherlands. Photograph by Thirsa Nijwening Does age matter? Yes. It determines the minimum amount of time a whisky spends in a barrel. And wood maturation is critical to aroma and flavour, so any decent single malt is likely to have spent more time in the barrel than the requisite three years. The longer whisky spends in the barrel, the more colour the whisky takes on and the more influence the wood has on aroma and flavour. But older isn't necessarily better. Too much time in wood can adulterate the house style of a new-make whisky distillate, so it's about balance. For example, the Dalmunach 6 Year Old is an example of something young that can impress. In more recent years, dwindling stocks of single malt have led to the emergence of No Age Statement whiskies, allowing a producer to blend different ages and styles but still deliver a tasty single malt. Meanwhile, Johnnie Walker Blue includes 60-year-old whiskies in the blend, so it doesn't always follow that a number on the bottle is the entire story. What is the most authentic way to drink it? Whisky snobs are a dying breed, yet some will still tell you not to add anything to your whisky. But drink it any way you see fit — it's your whisky. However, neat and at room temperature is an essential starting point to understand the flavour. Adding a little water is accepted by the traditionalists and opens some more of the aroma and flavour — and it's also essential with a cask strength whisky at 57% abv. It's true that the chill from added ice will restrict and suppress some of the flavours, but if you like ice in a spirit, then add ice. And know that whisky makes fantastic cocktails, one of the best serves you can try is a highball: simply whisky over ice in a tall glass, topped with soda water. The Malt Vault in Utrecht, Netherlands is hidden at canal level and built into an arched former wharf storeroom. Photograph by Thirsa Nijwening Where are the best places to try it? A distillery visit is essential to really getting to know the spirit — and falling for its charms. And many producers provide engaging experiences. Talisker in Skye offers some of the best tours and tastings, although its worth noting the tourist numbers are putting a strain on the island. Easily accessible, the Bow Bar in Edinburgh is an essential whisky pub experience, while the city's glitzier Johnnie Walker Princess Street experience is the Malt Disney of whisky tours. And you don't necessarily need to head north; most major cities now have a great whisky bar. Take The Malt Vault in Utrecht, Netherlands — a fantastic gem, hidden at canal level and built into an arched former wharf storeroom. Elsewhere, Dram, in London is an innovative spot that proves whisky cocktails deserve respect. The Thinking Drinkers are Ben McFarland and Tom Sandham, award-winning alcohol experts who have recently embarked on The Great British Pub Ride, cycling 1,000 miles on a tandem, stopping only in pubs. Visit YouTube to see the journey. To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
Business Upturn
21 hours ago
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Uncharted Japan Celebrates First Anniversary with Over 5,000 Subscribers and Hundreds of Thousands of Views
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