My memorable dining experience takes me back in time to when I visited Machu Picchu. A world away from today’s Covid-19 UK lockdown.
It was 6th September 2018 aboard the Belmond Hiram Bingham.
My husband James and I were on our way to the world-famous ancient Incan citadel, in Peru. We boarded Belmond’s Pullman, an icon of the 1920’s, feeling we were about to step back in time.
A heavenly background of bright blue skies framed the journey we were about to set out upon. Accompanied by locals playing Peruvian music on the platform, and dapper train staff, who make us extremely welcome.
Dining in Machu Picchu – The Exquisite Journey
We commence our journey in the sumptuous carriage, plush cream seats, and tables adorned with sparkling table and glassware.
As the train weaves its path through the Andes, the unfolding landscape is simply astonishing.
Our waiter, Russell, introduces himself. He is courteous, impeccably presented and happy to inform us he will be serving brunch shortly. Drinks were served immediately, sparkling wine and freshly squeezed orange juice.
Tracey and James Fairclough
We toasted the glorious Peruvian morning as the train meandered towards Machu Picchu.
Dining in Machu Picchu – Brunch is Served
A traditional appetiser opened our feast paired perfectly with exceptional Peruvian wines.
Local delicacies then followed: Succulent Sacred Valley corn, prime Peruvian beef and Cloud-Forest coffee were all heavenly but the revelation for me were the mouth-watering tastes of the ‘Pan’ and ‘Tamale’ which I’d heard of, but hadn’t tried.
Pan – Peru’s rich tradition of baked bread. I’ve accommodated a gluten free diet for over a decade, cornbread is a complete revelation and one that inspired me to make my own at home ever since.
Tamale – A traditional South American dish, made of masa or dough and, in that instance, corn-based and said to date back to the Aztec and Mayan civilizations.
Brunch wash completed with a small glass of Pisco. A type of brandy produced in the winemaking region of Peru from distilled fermented grapes. It dates back to 16th-century Spanish settlers and it’s revered today as a well-aged cognac.
The meal was memorable for so many reasons, experiences that can be savoured are made up of many ingredients. The journey was just one of them.
On arrival at Machu Picchu, we immediately understood why it is so revered. All my senses combined in total amazement simultaneously.
While writing I found a video on YouTube by journalists at The Telegraph setting out on their experience of visiting the Incan Citadel. Their commentary alongside the video shots say why Machu Picchu is so special far better than I can. Please take a few minutes to enjoy.
By Tracey Fairclough, Managing Director, TAF Consultancy
More Memorable Dining Experiences
A trip down memory lane to meet Nelson Mandela and dine at El Bulli – Richard Vines, Chief Food Critic, Bloomberg
First Class dining experiences are not always about the food – Denis Sheehan, Publisher, H&C News
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