Cruise news
Battery-hybrid powered ship MS Fridtjof Nansen has been named with ice “next to the North Pole”.
In the world’s most northerly ceremony – at Longyearbyen in remote Svalbard – the 20,889 gross tonnage Hurtigruten ship had ice smashed against the bow, rather than the traditional champagne.
Named after the Norwegian explorer, the 228-passenger liner will homeport in 78-degree north Longyearbyen for voyages deep in icy Arctic waters.
The small mining town is where Hurtigruten’s expedition started in 1896 and a spokesman said: “We are thrilled to celebrate more than 125 years of exploration.” hurtigruten.co.uk ■■Ultra-luxury discovery yacht Scenic Eclipse will explore exotic wildlife, rainforests and archaeological sites on a new 11-day Peru to Panama voyage. The 17,085 gross tonnage 228-passenger ship, with a submarine and helicopter on board, will sail from Lima on March 26, 2023. All-inclusive with flights, chauffeur transfers, butler and excursions start at £7,090 per person. sceniceclipse.com
adventure lovers flock to take in the stunning scenery via mountain bikes and walking boots.
The area’s Slow Food Movement is increasingly popular, and with four valleys filled with beautiful produce it’s easy to see why. Just down the road in Sarreyer, a village perched on the sunny right-hand slope of the Upper Val de Bagnes, locals have come together to bring food history back to life by renovating the traditional wood-burning oven and mill.
Plaques dotted around the village lead you through the bread-making process. From the work in the fields to the production of the flour.
As well as teaching tourists about the village’s history, the oven has become the centre of the community once again, hosting pizza nights and other cooking parties.
Meanwhile the mill is used to grind flour and to make delicious fresh apple juice using three types of apples – but the exact quantities are kept under lock and key as it is the village’s own secret recipe.
The place is famous for its wine but there is no shortage of locally brewed beer, including the six lagers, ales and stouts made at the Vie Montagne restaurant and micro-brewery.
It’s overseen by a small team who are passionate about hops, and their skill and knowledge shines through as they chat to eager customers.
But the foodie highlight of the trip for me was our visit to Le Crock No Name, Verbier’s first speakeasy restaurant. Hidden behind a bookcase, this is the place to enjoy an exquisite