Our Guest Blog Post On ooh.com -Supper Club Joys & Woes

Uyen Luu talks supper club joys and disasters

Uyen from Fernandez and Leluu’s supper club is back with another great guest post. This time, Uyen tells us the ups and downs of having an underground restaurant and what really happens when you let strangers into your home. Read on to find out about hair set on fire, the man who had a noodle hanging off his eye brow and marriage proposals.

‘How do you feel about having all these strangers in your house?’ everyone queries, ‘have there been any incidents?’

Prepping and doing supper clubs is like living in a little capsule – we are in the kitchen, chopping, peeling, slicing, marinating, cleaning, cooking, tasting. It takes all day and we don’t stop, sometimes there isn’t even enough time for lunch or to eat dinner!

And then all of a sudden, at 7.30pm precisely (rarely are people too early or late), the door bell rings and enter a bunch of strangers, none you have met before but they all start to have a good time, downstairs in our living room!

So far, no one has rifled through my knicker drawer or hidden in the cupboard overnight. The amount of people who have been to our supper club and respected our home is a true testament to how honest and kind most people actually are.

Guests are told to get their own water, lick their spoons because they are not getting another one, and to quiet down after 11:30pm. Some guests help with clearing plates or getting tap water for everyone. When someone can’t finish their plate, I encourage others from the table to take the last bit and they do, because it’s a house dinner and you are not in a restaurant – the boundaries are completely different.

Some people are really polite, thanking us to the ends of the earth for the dinner. We are ambushed with compliments and gratitude. We get dinner invites and make new bonds and friendships with some of the most charming and charismatic personalities.

There have been a handful of bad stories, such as people not donating (not the ones who forget – the ones who forget are traumatized and come back straight away). And some people don’t eat anything because they’d come for a birthday party and don’t like food in general. Or there’s that couple that just had a blazing row at the front door and burst into tears. Once someone even got their hair set on fire (by accident – that was quite funny)!

Of course, there are many annoying last minute cancellations but that is to be expected at any eatery – underground or over-ground.  If you book to eat in our home, you shouldn’t really cancel on the day, but sometimes things happen and it’s understandable. We’ve heard of a lot of excuses; the dog chewed up my homework sort of thing. Once, we had a no show which we were really worried about because we never heard from them again.

There hasn’t really been a nightmare guest, just the noodle guy who had a noodle hanging off his eye brow and threw all his food everywhere because he was too drunk. Simon ejected him after we found him urinating in the street.

Drunkenness is not uncommon, because people get to bring their own wine; but even so, people have been very respectful.

Some people stay on really late. Sometimes, we don’t let them go and stay chatting to them into the early hours. A few times, people have slept over and we’ve started all over again at breakfast. Many of our guests are fantastic, we have so much in common. A few weeks ago, I met someone who had been to school next door to mine, then went to Central St Martins during the same years – in the same building – in Long Acre! The greatest thing and the most valuable thing is making all these new friends.

More than anything, there have been some great nights, singing, dancing, marriage proposals, birthday songs, jokes and stories told.

We always want to join the party but we have to work and cook so sitting down with guests for dessert is a godsend! To be honest, sometimes I feel completely exhausted and just want to crawl up like a baby in my bed. Once, there was a couple who were really funny but it was getting very late and I was at my last tether, so I was really rude to them. I’m still so ashamed about how I lost it with them, stamping my feet around the room, making lots of noises, and slamming doors! They were a little unhappy upon departure… Simon is always happy to talk to everyone and is so patient. Feeling so bad having upset my guest, I will never do it again no matter how tired I get.

We don’t expect people to treat our house like it’s a home as well as a restaurant. You can’t have the best of both worlds and decide which one you want to pick when it suits you. The truth is, people will cancel, some people will take the piss, some people will be a little rude – but that’s because it’s just the way some people are – if we are to welcome people into our homes from all walks of life, we have to deal with what all walks of life involve.

The 30-year running supper club owner Jim Haynes, rightly says: “there’s no point in trying to understand people; we have to tolerate people and accept them the way they are and welcome everyone equally and with open arms.”


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Ooh.com is a great website where you can find out about lots of exciting and even secret things to do all over London and the world. They have sections dedicated to adventures, food, sports, travel crafts and all sorts! Check it!

My First Guest Blog Post On ooh.com

An insider’s guide to the supper club phenomenon

This week we’re proud to have a guest blog post from Uyen Luu, supper club owner extraordinaire. Here, Uyen writes about the movement of supper clubs and how her and her partner Simon Fernandez’s supper club, Fernandez & Leluu, has influenced them in the past year.

Supper clubs, the new trend for private dinners held in someone’s home, where you get to sit with other guests, just like at a friend’s dinner party, is blooming on all our street corners. You get to enjoy whatever the host is cooking up, you bring your own wine and you make a donation towards the cost of the meal. You hear about it through friends, through blogs and through secret things to do.

This time last year, we had no idea that this time this year, we would be having hundreds of people on a waiting list, wanting to have dinner in our flat! On top of that, we had no idea that we would make so many foodie friends and get invited to restaurant openings, launches, press events and parties – where we get to meet even more friends and spread the word about our supper club, Fernandez & Leluu.

I met Simon at the end of 2008 when Simon gate-crashed my dinner party. It was apt that we met in the kitchen where we now host a supper club, cooking up 8-course meals for 26 people over 2 or 3 nights every fortnight.
Having already had a surprising amount of guests in our home for dinner, including the legendary supper club maestro, Jim Haynes, we have made many good friends and connections where we would not have otherwise done. We have become part of a movement – engineered and pioneered by our own hands.

Supper clubs are held in beautiful to trendy council estate homes, to Michelin Star Chefs’ posh lofts. Every supper club boasts its own uniqueness and holds true character to the owner’s identity. Places are in high demand due to the trend – eating experiences has evolved and people are too used to eating out. Nowadays, people want to enjoy dinner and make friends in the process!
As we talk about movements, more and more supper clubs are opening, because, for those who love cooking and entertaining, what better way to master your skills, try out new things, make new friends and divert your life into other directions? Having a home restaurant, you do not need to go to chef school, you do not need to get a business premise – you just do it around a dinner table!

People always ask if we mind having all these people in our home. If we did, we wouldn’t be doing this. We believe that good food makes us all feel so well and invites us to open ourselves towards and accept others around us. Having a new group of people enjoying our food and making friends, turning the room into an electric atmosphere is always such a high. There are tons of roars, laughter and banter: and ideas, concepts and trends are shared while engaging with each other over great (hopefully!) food.
It feels really good. I think we must be addicted to this high. We love to see happy faces and we’ve made friends with so many happy faces this past year.

Check out Fernandez and Leluu’s blog for upcoming supper clubs, and don’t forget to browse the tasty menus…
Thanks to Guilherme Zauith for use of photos.

Ooh.com is a great website where you can find out about lots of exciting and even secret things to do all over London and the world. They have sections dedicated to adventures, food, sports, travel crafts and all sorts! Check it!

Croatia Nights

Thanks to Qype and www.onthebeach.co.uk holidays, we won a holiday. (Read here and here and watch here). They have asked us to bring our holiday back to London and share it others. This is something we would do anyway. When traveling, our mission is always to discover the local cuisine aswell as laying on the beach. Neither Simon nor I have ever had any formal training in cheffing/ cooking/ restaurating but we love learning and discovering ways to make food.

To be honest, we didn’t eat the most amazing food in Croatia – that’s only because we went spontaneously and had no time to do any research previous to our trip and that’s to be expected going to holiday. touristy towns! However, it is always really exciting to go to a new destination. Walking around, discovering and seeking out places and judging them by how many people are inside, what the menu looks like, the prices, the room temperature, the atmosphere, the smell, the front of house, the location, the type of people inside and what is on the menu. It’s all a balancing act and on many levels, its judging a book by its cover as well as relying on your previous experiences to not fall into the tourist trap.

The Dalmation part of Croatia rely heavily on tourism, so it was a challenge! Even though we ate in the back alleys and low key restaurants sometimes, we were ripped to shreds with the poor quality and badly made food. Despite eating out 3 times a day, we only found a handful of wonderful places recommended to us by locals as well as the ones we gambled on. It gave us such inspiration and we bought it back to the supper club over three nights.

Here is the menu we devised:

Croatia Nights

Mackerel Pate w/ Garlic Bread


Black Squid Ink Risotto


 

Parma Ham With Melon & Prawn Cocktail


 

Tuna & Chips

 

Octopus Carpaccio w/ Capers

 

Pulled Lamb w/ Cold New Potato Salad

 

Orange Pannacotta With Vodka & Blueberries

 

We got some lovely reactions, here are some blog posts from our guests – The Food Archive & The Reluctant Londoner.

 

We had one of the best nights at Fernandez & Leluu, when one of our guests, Jody Wade, a professional pianist played the piano that had been left untouched since third grade piano lessons two decades ago! The house sparked, breathing, living electricity flowed through all our veins as Mia, our brilliant singer waitress sang, whilst Jody played and one of our loyal 5 timmer guest Nathan improvised beats – everything from Lady Gaga, Bon Jovi to Frank Sinatra. It was amazing!

 

Jody’s father, Jeff had come to visit all the way from Kentucky, USA, spoke to all our guests and wrote a poem about everyone within the song, ‘Making Whoppee’

“…and in the corner, there was {so and so}, they came from Texas, and loved the risotto; she had a friend she called her lover and in the garden, they made whoppee!”

This week's crowd was very international, from the US, to Sweden to Clapham! My best friend Fatima came for the first time, she now lives in Barcelona and we had a surprise guest, my lovely old friends from Zurich bought their Ayno, the little Hungarian Countess.

Having friends at the supper club is a very special thing especially because they traveled all the way, and that they are simply just friends coming to see a friend.

Food Hero: Mich Turner/ Fairy Cake & Fruit Trifle Recipe

By Leluu

“Do you need any credentials to be a Blogger?” Queries Mich Turner – MBE, Queen of all the cake makers. She makes cakes for Elizabeth – The actual Queen, Barack Obama, Madonna, and Paul McCarthney – can you think of anyone more famous? She’s been on their doorstep with a cake! Even on her own honeymoon.

“No – we just blog about food and maybe someone reads our posts.” For someone who has worked so hard to be where she’s at, she seems a little surprised that anyone can be a blogger.

 

We were invited to spend an afternoon with Mich Turner and learn how to make fairy cakes – Mich Turner makes beautiful breathtaking cakes for her Little Venice Cake Company and you’d be stoked by how you couldn’t have possibly imagined those cakes even if you had been cooking up your wedding day since you were 8 years old! It is fantastic! Couture cakes! ‘The Bentley of cake makers’, says Gordon Ramsay; ‘Lachroix, baby, Lachroix!’ says Edina Monsoon! They are absolutely fabulous!

Mich Turner is a Food Scientist & Nutritionist, Harper’s Bazaar and Chanel Entrepreneur of the Year, author of 4 cookbooks, (Spectacular Cakes, Fantasy Cakes & Couture Wedding Cakes) a mother and a wonderful and beautiful lady. Mich has the classic English look, blonde and rosie-faced and has a charming and elegant aura – although, very authoritive but you’d want that – especially if you are having a master class – on making the perfect fairy cakes using Allinson Nature Friendly Flour.

 

And so, what is the difference between a cup cake and a fairy cake? According to Mich Turner, the cup cake, is American, inspired by the Victorians using a cup (pound) of flour, cup (pound) of sugar and of butter – they also used teacups to bake the cakes in. The fairy cake is much more traditional and its smaller and flatter, using only a thin glace of icing whereas the cupcake has tons of butter icing spread on top of it.

 

Now that I know the difference, I am not a fan of the cupcake as it tends to be too sweet for me, although I use a lot of sugar in my savory cooking, I can’t bear too much in desserts – being bought up on a Vietnamese diet, our desserts are more about palette cleansing and refreshment. However, I do love the odd fairy cake and have been making them all my life to my level of sweetness at random measurements of ingredients but now we had met Mich Turner, I learned that the recipe is so easy to remember.

 

For 12 fairy cakes

Ingredients:
200g Allinson Nature Friendly Self Raising Flour
200g Caster Sugar (I use 170g)
200g Butter
3 beaten eggs
1 tsp Baking Powder
1 tsp Vanilla Essence

Method:
-Preheat oven.
-Put sugar and butter (from room temperature) together in a bowl and mix until you get a creamy texture.
-Add the beaten eggs in slowly slowly as you stir away. Having a Kitchen Aid would really help matters – but we’re still too poor for that – so its muscle all the way.

-Then, sieve in the flour and the baking powder and fold away, adding the vanilla essence too.
-Put in fairy cake holders and bake for about 15 mins or until golden on 180 degrees.

FRUIT TRIFLE

I have been baking these fairy cakes like mad to put into our fruit trifles. We usually buy from the market whatever is in season, sometimes mangos, strawberries, blueberries, raspberries etc (or a mixture). (This is not a very good picture- will post another one when have).

 

Ingredients

Fruits
Fairy Cakes – Cut the fairy cake in half, removing the top harder crust (optional)
Fruit Juice
14 Sheets Gelatin per 1 Litre of Juice (makes about 30 glasses)
Cointreau
Custard

Method
Cut the fruits up into small bite sized pieces and soak in Cointreau.
Then get some juice, like apple juice, peach juice or whatever you fancy  - heat it up slightly and put in some gelatin sheets to melt. I normally use 14 sheets for 1 litre of juice.

Pour the juice in to cover the fruit layer and set for a few hours in the fridge.
When it is set, place some more fruit in soaked in Cointreau on the top of the jelly. Place a slice of fairy cake on the new layer. Repeat the layer of fruit then another layer of fairy cake if you wish, and drizzle with some more Cointreau from the fruit mixture and top with fresh custard.
 

Mich taught us how to make some basic decorations. It was like being at school - such fun!

 

Mich Turner knows all stuff about fats, trans fats and molecules and atoms and probably the DNA of all her ingredients are spiraling in her head as she cracks an egg. She inspired Simon so much that he’s gone and written an essay on fats and trans fats of which he will be posting soon. Mich Turner says she never uses margarine because it is full of fats the body cannot absorb. She only uses butter in her cakes.

But she also talked about sustainability, how eating just organic is not enough.
When we think of fish, meat or eggs, we are more aware that we should be eating sustainable caught fish, organic and free range meat and eggs but things like flour seem secondary to our consciousness even though we may eat a lot more bread, pasta and cakes than the former.

 

Mich was also there to promote Allinson’s Nature Friendly Flour because of it being  a sustainable and environmentally friendly flour milled from Conservation Grade wheat from farms, which demonstrate their dedication to helping wildlife flourish. They have to dedicate 10% of their land to this.

Allinson is known to growing wildflowers and building ponds; erecting bird and bat boxes for nesting; planting hedgerows and trees to protect essential food sources, like wild berries; and prohibits the use of harmful agro-chemicals. They encourage biodiversity to ensure and help provide a sustainable environment for the future. This is number 1 in our books – knowing this, we will always buy Allinson and/ or Conservation Grade Products where possible.

The benefits of Conservation Grade Formulas include crops that are allowed to pollinate naturally, thus, letting wildlife flourish – increasing insects like bumble bees and bird life; using traditional methods such as crop rotation which in turn creates more of a harmonious countryside balance where wildlife helps farmers because they prey on pests in a healthy ecosystem.

We must be more aware of how our food is being produced and how it effects the environment. If Mich Turner uses Allinson flour and she is high up there on the food heroes list, - its only good practice that we should all exercise.

What an honour it was to meet Mich Turner – she is someone we look up to – a hard working person with such passion and creativity. You can see in her eyes that she’s been through a lot of work, a lot of hours, but you can also see how proud she is to be where she is and she has earned all her success from her good knowledge and determination to be the greatest.

For more baking tips, go to: www.bakingmad.com
Thanks again to Wild Card PR.

Eating Croatia

Croatia By Fernandez & Leluu from Uyen Luu on Vimeo.


A Film By Fernandez & Leluu
Edited By Uyen Luu

See full post on  http://www.fernandezandleluu.co.uk/2010/08/eating-croatia-part-two.html

Eating Croatia Part Two

 
Croatia By Fernandez & Leluu from Fernandez & Leluu on Vimeo.

Thanks to Kodak PlaySport –we got to make this movie & I get to enjoy editing again.

You can vote for us to win a foodie trip by clicking here

In Hvar Town, there are people – tourists everywhere – there for the good life, there for the glory of summer and of the sun melting into their faces, tanning their skin. Summer… the word sizzles into our imagination like a pleasure tool; like The Fresh Prince Of Bel Air lazing on the deck of some Knight Rider boat with a cocktail in his hand around dancing girls in bikinis to “My Name Is Rio...” – perhaps not – maybe “…Let Me See That Thong… Thong Thong Thong Thong!”

We love summer. The sun undoubtedly brings a smile to all our faces. In Hvar, (mainly) European - Italian tourists flock together to celebrate the parade of summer – the boats belonging to some of the richest people in the world having no choice but to be standing ostentatiously on the crowed harbor gianting even the mountains that cradles the harbour in. It’s a fantastic sight of awe and astonishment by all who see it come into dock like it’s a prize from outer space.

It took a while to get the best deal for a scooter – there are stands everywhere exposed to the blazing heat soaked up by the stone and cobble pavements of Hvar Town. But when we did, we sped off around Hvar Island – trying to seek out beautiful and secretive places.

The air of Hvar is the most unique and beautiful you could ever be lucky enough to breathe in. The lavender that grows wildly there covers the rocks and grows like fresh grass everywhere leaving the fragrance lingering in mid air, hovering like a blanket of invisible scented mist, dancing like a whisper of perfume you crave to inhale…in…

Along the way, we would see some of the most breath taking landscapes, roads, mountains and seascapes existing whether someone is there or not. There are abandoned houses – solitaire in the middle of nowhere in between valleys and on top of mountains and nearby roadsides. The skeleton of stone walls bare evidence to the romantic thoughts and stories of the past; of love, lost and found; of ghosts who once lived or still live within the hollow dark windows, among the lavender, under the moon, next to the sea. The sound of wind and crashing waves howling and creasing… chilling your spine with its deafening echo of silence.

Laying bare to the sun, on a beach, next to the crystal clear blue water is one of the most heavenly grand prize after a year’s hard work in concrete, wet, cold London. We went to Dabovica and Zavala. In Part One of this post, we mentioned eating the best grilled seabass in Dabovica  – the stony beach is one beauty. If we could spend at least 7 days here, our lives would be just that much richer.

The owner of the beach café, a granddad still prime and youthful has a basic shell of a house, some electricity to maintain his ingredients and his grandson whom he hired for the summer to help him wait his customers. He brews his own wine and prossek – which is like a plum wine/ digestive for dessert. We sit under his cool roof shack for hours ordering as we finish; reading our novels and occasionally bellowing to each other about the stories we are in.

Zavala is farther away and probably took an hour to get there on our scooter who just had enough power to push us less than 45 degrees uphill. What was the most exciting thing about getting there was not that we had just witnessed a bush fire along the way, but going through a one lane tunnel (where scooters are not allowed – but it was the only way to get there) that’s probably about 3 metres high, with no lighting inside.

The whole journey took about six minutes at about 20 miles per hour but we went into complete darkness, the round light behind us disappeared and we could only see as far as the headlights reached; the sound of the engine noise bounced around the stone walls like hurricane of  bullets to our ears and small little stones had fallen along the concrete road. But the chill that came bore tightly on our skin. You can feel the goose pimples on your arm like stiff little nipples. We were in the middle of a mountain and there was no escaping – it was like driving through to the core of the earth, deeper and deeper, colder and colder – the raw cold of the mountain, the inside of the earth – a place never seen the light of day had a cold that penetrated straight to the bone.

The light at the end of the tunnel was certainly a welcoming sight and a true metaphor for such a thrilling experience. The beach at Zavala is like a spice that brings flavour to the whole dish. Let me please spend a month there and I will go away and come back every summer for the rest of my life.

It was such a pity we couldn’t stay there for weeks and weeks. There are small resorts/ private self catering apartments along the beach that seem very ‘untouristy’, local and ever charming.

How funny are we all when we are at the beach – forever, fussing about our appearances and image on a daily basis – but go to the beach – all is let loose. We become so primal and unprovoked by society just on a sunny day, laying on a towel, dipping in the sea, reading a fabulous book. Its no wonder so many of us loves it so much.

We hung out there – all primal, when we saw an octopus washed to shore. Octopus is what this part of Croatia eats regularly – it’s on every menu and each restaurant that we went to served octopus differently than the next. But we all felt so sorry for this little creature that looked so terrified, an Italian man swam it back to the sea.

The other typical Dalmatian dish is black risotto or seafood risotto which is delish!

In Hvar town, we saw a display of a tuna fish – just caught that morning; it lay on a metal table, 2 metres long, like on public autopsy. It was a clever marketing tool from a competitive restaurateur. Neither of us had ever seen a tuna fish, as a whole before and it was so beautiful. The grand size of it, the shinny surface of its skin and still the glowing, sparkley eyes laid there dead to the world bought it home to us about how precious all life is. If we are going to eat tuna or any animal/ fish of this size, we must not waste it – we must make the best of it and we have to be more conscious about where it all comes from, how sustainable it is and how us eating it would effect the ecosystems it lives in.

There are certainly not plenty of fish in the sea any more.

In Stari Grad, we found the charming Croatia that was so lacking in Hvar Town. It was like stepping into an old Italian movie, where there are plenty of nooks and crannies for the little girls to play hide and seek in and the boys are flying their kites along the harbour. The restaurant owners are sitting outside on their wonderfully adorable and delightful eateries – Eremitaz & Antika – of which Jones from the blog ‘I Couldn’t Possibly Eat A Whole One’ has recommended.

We could only go to one so we chose ‘Antika’ which was really wonderful. We sat on the balcony under the stars, drinking a fine bottle of Croatian red wine, eating octopus salad, pate, and mussels. Simon’s main of monk fish was really delicious but I ordered ‘Steak – Slap Slap’ thinking it was steak, slap, slap on the pan but it tasted like a very strange meat, like camel or donkey!? We asked the waiter but he was not too pleased and said he bought it from the butcher that morning, asking for beefsteak - but then he also said, they all look the same, raw!

O well, my steak experience in Croatia was somehow very unlucky. Simon ordered one at Split Airport of all places and it was ruddy wonderful!! Lucky bastard!!

It was great to meet the local Artist, Goran Tadic who was telling us about his life as an artist, moving back to Stari Grad and being a bit obscure. He collects found objects such as stones and pebbles, fallen twigs, fish bones and horns off dead animals and re creates imaginary creatures that look like that are prehistoric or even futuristic.

We invited him to stay with us in London should he wish to exhibit and hoping eagerly that this will one day happen.

One night – we took ‘the scenic route’ (There are only 2 roads on Hvar Island) in hope to find some obscure restaurant. We rode for so long in the cold and found nothing so we stopped at the first one – and yes – we had icicles hanging off our noses, but thankfully, there was not a poll nearby for Simon to lick.

The people of this island depend on the tourist season to keep afloat for the entire year. Nothing really happens there 9 months of the year – except the lavender keeps growing.

We found out that no matter where you go on Hvar, all the prices of food is more or less the same. One fancy restaurant’s price may not be much different from one that is not so fancy and still stuck in the 70s – just like our hotel – one of many that boomed when tourism really started for Croatia back then still remain, untouched and un-refurbished since.

Our hotel in Hvar and Korcula were certainly retro. It felt exactly like we were our parents, with the exception of digital equipment. The food they served there was also from the 70s – it was all strange but at the same time delightful to be a grown up in an era when we were children and couldn’t really “be” in it at the time.

On the last day, as we are waiting for planes, trains, ferries, buses and automobiles – we ate at one of the best restaurants in Croatia– ‘Dalmatino’ in Hvar – the waiter there – called Mike, has a second family, this family owns this great restaurant and Mike sells the food to his customers in perfect English like its his own business. He must be about 25 years old or even younger, he flirts with the group of Spanish babes as well as informing all his diners where the fish is from, how fresh it is, how they cook it to which wine to have with anything ordered. A perfect waiter – I wanted to take him back to London with us for the supper club so that he can explain about our efforts.

The food here is wonderful! For a start, we were given some chocolate what looked like bits of bark, a lovely aperitif, and then we had fish soup and octopus salad and granny’s cake. Yum! The best find! We will definitely come to this town again just to eat here – where you will find our names signed – ‘Fernandez & Leluu was here 7/2010’ you can leave messages on their wall.

We left Croatia –‘traveled’ in 7 days, we only had a little 2 days of resting on the beach – my favourite part as well as hiring a boat and touring the islands of Korcula, which were beautiful! And eating on Stupe Island– the wonderful Korcula Macaroni with grated courgettes and pancetta.

It is worthwhile working hard, just so that you can discover these wonderful countries with islands and beautiful beaches and ghosts that mesmerize and alter every way that you see, hear, smell and touch.

We had won this trip, thanks to Qype – Word On The Beach and www.onthebeach.co.uk but the competition doesn’t just end there. One of the three winners gets the grand prize to win another holiday.

It doesn’t look good on the voting front on our end. There is no way we can get as many votes as the others but we really appreciate every vote we already have and all the support that we have received. 

You can still vote though, here – you never know!
: )

If by some lucky star, we get to win – we will use that opportunity to travel to countries that we have never been to, such as Nepal, Japan, Bali and even Lebanon to discover its food, its people, some secrets and how best to live and eat sustainably and of course, to go to the beach!