Season 1 : Eating Europe
Episode 10
38 minutes – Derbyshire, England
My latest trip was to the Peak District in Derbyshire, and one of the things that struck me travelling to England is how often a full English comes up when people talk about British cuisine. It is almost one of the dishes that defines English cooking specifically — I should say English rather than British, because that would incorporate Scottish, Welsh and Irish, and I don’t want to get into the differences between the breakfasts in each country. So let’s stick with English. It’s called a full English.
Hotels mentioned in this episode: The Peacock at Rowsley, Champneys Buxton Crescent, The Old Hall Inn Chinley
Transcript of the European Compass : a food and travel podcast : Episode 10
Episode 10 transcript | The European Compass, Eating Europe series
Welcome to the European Compass Podcast, the podcast where we explore the heart of Europe through its food, its markets and the story behind every dish. I’m your host Julia Doust, and if you’ve ever planned a trip around a meal, then you’re in the right place.
So my latest trip was to England, and specifically to the Peak District in Derbyshire — wonderful part of the world, and there’ll be more about that on my site in the near future. But one of the things that struck me when I’m travelling to England is that when people talk about British cuisine, one of the things that often comes up is a full English, as in a full English breakfast, and it’s almost one of the dishes that defines British cooking, specifically English cooking. I shouldn’t say British cooking, because that would then incorporate Scottish and Welsh and Irish, and I don’t want to get into the differences between the breakfasts in each different country. So let’s stick with English. It’s called a full English.
Who Actually Eats a Full English?
Now if you’re not familiar, if you’ve not travelled to England, you will find that this is served in pretty much every hotel that serves breakfast, every cafe that serves breakfast. This is the standard breakfast for England.
Now that doesn’t mean that people eat it every day. If we’re honest, people do not eat this every day. Back in the day perhaps — I believe that back in the 1950s something like half the population ate a full English breakfast every morning, and that has dropped dramatically. For most people a full English is something that they might eat at a weekend, on a Sunday, for special occasions. But they do eat it when they stay at a hotel.
I think the reason for this change isn’t just that diets have changed, and that our calorie consumption has changed, and therefore a full English is a bit much first thing in the morning. I think it’s also got a lot to do with people working, particularly women working full time, because obviously this was the women that would cook this breakfast. And we don’t have servants anymore that are going to cook breakfast for us, and we don’t — the wives, and both partners are now working full time out of the house. So realistically, cooking a breakfast first thing in the morning isn’t going to happen.
However, apparently there is a rise in people having an English breakfast, driven by the high protein — how would you say it — the desire for people to eat more and more protein. And of course a full English breakfast, whilst it is fatty, it’s also very, very high in protein. So there is a rise in younger people and sports people eating a full English breakfast. But in general this isn’t something that’s eaten every day. It’s a special occasion, it’s a weekend, it’s a stay in a hotel. But for hotels it’s an essential, and for a lot of people this is how they choose a hotel. For a lot of people, if the breakfast isn’t good, they won’t stay there.
The Five Pillars of the Full English
So what are we talking about when we’re talking about a full English? What do we actually mean? Well, I found there is a site called the English Breakfast Society, which just shows how seriously the English take their breakfast, and that they will argue back with people if it’s not done correctly.
So according to the English Breakfast Society, there are five pillars to a good English breakfast.
The first is British back bacon. A lot of this emphasis is going to be on the basis that the food should be British — it shouldn’t be imported. So British back bacon, specifically back bacon. Not streaky bacon. So on a normal full English you wouldn’t find streaky bacon; it will be back bacon.
You then have a British pork sausage. This is one of the things that can actually change depending on where you are in the country, as to what type of sausage you get. So you might get a Cumberland, you might get a Lincolnshire, you might just get a basic pork sausage, but either way it should be a British sausage.
We then have the egg. Now according to the English Breakfast Society it should be a fresh egg with a liquid yolk. There is no definition in there as to whether it should be a fried egg. I’ve seen a lot of people say it should be a fried egg. I prefer a poached egg, and nearly always at a certainly a good hotel you will be offered the choice of fried, poached or scrambled. So I think any of the three fits within an English breakfast. But perhaps a traditional full English it would be a fried egg, and a fried egg should be fried on one side, not on both sides, and the yolk should still be running. So I think that might be what would be called in America sunny side up — I’m not 100% sure on that, because it’s not a phrase that’s used in terms of English breakfast, but that’s what we’re talking about.
The fourth pillar, according again to the English Breakfast Society, is a black or white pudding. I tend to wonder about the white pudding, because to me white pudding is heading towards an Irish breakfast. I have seen a white pudding offered in England, but I think it needs to be a black pudding. Black pudding is a blood sausage — in French it would be called a boudin noir. In general on a full English breakfast this will be a slice of quite a fat sausage, about the size of a mug if you imagine sliced. That’s what traditionally you see. You sometimes see smaller sausages, more of a sausage-shaped black pudding, but traditionally it would be a slice of black pudding.
And then the fifth pillar should be some sort of fried starch, specifically either bubble and squeak or fried bread. And this might be one of the places that gets contentious these days, because I actually do agree with that. I agree that traditionally it would be fried bread, or it would be a bubble and squeak, normally the fried bread. However, these days what you see is hash browns.
The Hash Brown Controversy
Now hash browns on the breakfast that I was served in Derbyshire — it was hash browns. That’s what I’ve tended to see elsewhere in England in the last ten, fifteen, maybe twenty years. It’s been hash brown. Before that it wasn’t. This is a modern change, but I’m not necessarily against it.
I think one of the reasons for the change is the fact that breakfast and a full English is now something that’s served in a restaurant or a cafe rather than being cooked at home. And when you’re cooking a full English for a large number of people, hash browns is one of the easiest ways to put that starch on the plate. It’s quick, it’s easy. They’re generally brought in — it’s pretty rare to find a hash brown that’s been a homemade hash brown. They’re bought in. I don’t love them on an English breakfast, but I can see that from a hotel’s point of view it’s the easiest way to get the fried starch onto the plate when you’re cooking for a large number of people. And for a lot of people it’s one of their favourite elements of the breakfast. I think now it’s become so popular it would be difficult for people to avoid it.
That being said, when I posted a picture of my English breakfast — in fact I posted two pictures of English breakfast on Threads — the one remark that kept coming up again and again was: there is no place for hash browns on a full English. So clearly it does get people upset. I think if you don’t want to eat it, just don’t eat it, or you ask for it to be avoided. You just say I don’t want the hash browns, and that’s fair enough.
I think fried bread would be nicer, and bubble and squeak would be even nicer than that. Bubble and squeak, by the way, if you don’t know it: it’s a mash-up of leftover potatoes, leftover cabbage, leftover onions, all mashed together and fried. So it fits in with the using up of leftovers, and it provides a starch for the breakfast. In terms of the modern approach of going for an English breakfast because it’s a high protein meal, then just skipping altogether seems to make more sense.
The Missing Three: Tomato, Mushrooms and Beans
So those are the five pillars according to the English Breakfast Society. They miss off three important factors for me.
The first factor would be grilled tomato. Now I don’t think there’d be much contention in me saying that there should be some element of tomato on the plate. Usually it’s a sliced grilled fresh tomato; sometimes it’s a tomato from a can of stewed tomato. But it should be part of the dish. I’m not a great fan of the stewed tomatoes. I did have a fantastic grilled tomato in Derbyshire, and I’ll talk about that in a minute.
The second element that’s missing is mushrooms, and I don’t think there’s any contention about this. I’m not quite sure why the English Breakfast Society felt the need to miss this out — I don’t know if they have something against vegetables. But mushrooms are an essential element of a full English, whether that be chopped mushrooms fried, or whether that be whole field mushrooms. Doesn’t really matter, as long as there is some element of mushrooms on the plate.
And then the last one, which again will cause contention: the last one is baked beans. Now to my mind it’s not a full English if it hasn’t got baked beans on the plate, because I like baked beans. But for a lot of people baked beans don’t belong.
One thing that I noticed in both the full English that I posted, that I ate in Derbyshire: both served the baked beans inside a bowl or a ramekin put on the plate, so you could just take off the bowl. Now that again upsets people, because they say the beans shouldn’t be — you have to release the beans. The beans shouldn’t be inside a container. The beans should be on the plate. The whole point is that the beans mix in with the meat, and then you’ve got the juices, and it provides the sauce. From a hospitality professional I can totally understand why the beans are in a bowl, because it makes it so much easier in the kitchen. All the beans can be there, they can be kept warm and you just put one on a plate, and you don’t have to worry about presentation or anything. They’re done, they’re easy, and then you can just pull them off if you don’t want to. From a customer point of view, I would rather they are not in a bowl. But I can just pull them off, so that’s fine. I can deal with that.
Whether baked beans should be on there in the first place: I would imagine that originally — so we have to go back to the origins of the English breakfast. There are two different stories as to where the full English breakfast comes from. One is that it’s a farmer’s meal, a meal that the farmers would eat, because the farmers would get up at dawn, they’d do quite a lot of work, and then the farmer’s wife would prepare a meal to break the fast, that would be a big substantial meal, and it would be sausages and eggs and bacon and things like that. And that I can well believe — that farmers did need a decent-sized meal, probably at some point mid-morning.
The second possibility is that actually this became popular in Victorian and Edwardian gentlemen’s houses, particularly in the country houses, and that they would have a full spread with all the bacon and sausages and eggs, and they would also have on top of that things like kedgeree, so a mix of kippers and rice and various other things on a sort of big hot buffet. And this would be the country house breakfast. But obviously that would be prepared by servants — this is not a wife cooking this; this would be servants.
So whichever one of those you believe, the truth is that by the time we get to the 1950s, what we think of as an English breakfast, or full English, or even it could be referred to as a fry-up, has pretty closely been defined in terms of what should be on that plate: your sausage, your bacon, your black pudding, the egg, some sort of starch, and then as I say the other components — your tomatoes, your mushrooms, and then the beans.
I imagine the beans probably came in around about that time, and they weren’t necessarily in the form of a baked bean present on a farmer’s plate or on a gentleman’s plate. But I can believe that farmers may have had some sort of leguminous stew or something that was on the go anyway. So I think maybe there’s a combination of the two. But baked beans, basically it’s a processed food, it’s convenience food, everybody had it in the kitchen, and putting a few beans onto a plate is easy. So I think it’s probably a combination of the two. I like baked beans, so I’m happy.
Toast and Tea
All of this obviously should be accompanied by two things: traditionally, toast with butter, and tea. A cup of tea. English breakfast tea as it’s referred to these days, or Yorkshire tea as I would call it, or builder’s tea. In fact I probably call it builder’s tea. These days a lot of people are drinking coffee instead, so it doesn’t make it not an English breakfast because it’s not got tea. When we talk about a full English, it’s what’s on this plate which matters.
Derbyshire: Where the Breakfasts Were Eaten
So my trip to Derbyshire. If you don’t know Derbyshire, it’s in the middle of England. If you look at England, it sort of runs quite a long thin county that runs down the middle, and the Peak District is at the northern end of that county. It’s an area of absolute beauty — it’s not mountains like Alps-type mountains, it’s big hills, big hills and rolling valleys and rivers. And there’s also some of the finest country houses England has to offer, particularly Chatsworth, Chatsworth House, which was used for Pemberley in Pride and Prejudice. That might give you a clue. And also Haddon Hall, which has been used for things like Jane Eyre. So it is a beautiful, beautiful place with a lot of villages and small towns, and it is basically about as English as you can get. This isn’t the England of tweed and thatched cottages, but this is the England of stone cottages with roses round the door, with farmers out in their Land Rovers tending to the sheep on the hills.
And when you’re driving around the Peak District, you’re driving on these small country roads and you have hills either side full of sheep and lambs. The weather isn’t brilliant — when I was there it was decidedly changeable. First day: absolute torrential rain, got absolutely soaked. By day three or four the sun had come out, and it was a little bit nicer and we could sit outside. So it’s very — and this is June, in case you don’t know when you’re listening to this — my visit was in June.
And that’s relevant in terms of a full English breakfast. It’s not what I would call a summer dish. This is a winter dish, it’s heavy, it’s big, it fills you up and warms you up. However, when I was there, as I say, day one was fourteen degrees and raining, and I was very happy to have something warm and cooked. And restaurants and hotels serve this year round — there’s no sense of “oh no, it’s August, we’re not serving full English.” That doesn’t happen.
Breakfast at The Peacock at Rowsley
So to give you an example: I stayed at the exceedingly good Peacock at Rowsley. It was the first hotel I stayed at. This is a lovely hotel — it’s not far from Chatsworth, it’s about three miles from Chatsworth. It’s an old hotel, it was built in 1652, been a hotel since 1832, and is just the charm of an English country hotel. So if you want England, you want an absolute picture of what England really is like and the best of what England has to offer, then the Peacock at Rowsley and their breakfast menu.
I’ll read you: full English breakfast. They have sausage, bacon, mushroom, tomato, black pudding and your choice of eggs. So you’ll see there from our five pillars: there is the bacon, there is the sausage, there is the black pudding, there is the choice of eggs. They don’t actually have a starch on the plate, so they’ve got four of the five pillars. And then they’ve got, as I say, the other two that I think are essential — the mushroom and the tomato. No beans and no hash browns.
This is a lovely breakfast. And the food at Rowsley — the Peacock is lovely, just what English cooking is about.
Breakfast at Champneys Buxton Crescent
I then went to stay at another hotel. And I’m debating now — do I tell you the name of the hotel? Because the hotel’s great, like the hotel was lovely, I would totally stay there again. No, I need to be honest. That’s what I do.
Buxton Crescent is a beautiful Georgian crescent building, that has a traditional spa. When I say traditional spa — Buxton is a spa town, they have a natural water spring, which is one of the best waters you can get in England. You can buy bottles of water, and it’s quite often Buxton Water, because it’s some of the best water in England. And there’s been a spa there since Roman times. And Buxton Crescent, the building itself — which is just like in Bath, it’s a big Georgian crescent building — that was where the original baths were. And it’s a stunning building, it’s all been renovated. The spa itself: you can actually bathe in the traditional spa with a stained glass roof over, and you’re bathing in Buxton water. So it’s drained every night, refilled, it’s got no chlorine or anything in it, it’s just the pure mineral water. So this hotel is lovely. Five star, full luxury, run by Champneys — it’s just changed hands to be a Champneys hotel.
But their breakfast was disappointing. And it’s quite difficult to pinpoint why, in terms of the fact that the five pillars were on the plate — if you count the five pillars we’ve just talked about, plus the other three additional pillars, they were all on the plate. But it was lacking flavour. It was lacking quality. I think the products weren’t of the highest quality, and they weren’t cooked to perfection.
And this is where you see the difference with a good English breakfast. Because you are talking about the same ingredients every time. The quality of the ingredients counts enormously, because you can’t hide it through a perfect sauce, or through great additions of spices and herbs and things like that. There’s no way to hide it with a full English. So each element has to be done to perfection.
Now I will say they did very good sausages — their sausage was very, very good, it was cooked to perfection and it tasted like a decent sausage. But the bacon was slightly undercooked. The hash browns took up a little bit too much space on the plate, and were clearly frozen, bought-in hash browns. The beans were in a ramekin and it was a very small portion of beans. The mushrooms were sort of watery — they’d clearly been fried, but they were watery and flavourless. And the tomato that was on the plate was just a supermarket tomato that had no flavour, cut in half, and maybe shown a salamander. It didn’t have anything about it that made me go wow. I asked for a poached egg; the poached egg was OK, not spectacular.
And that was then the other problem. One of the things I mentioned is that a full English should be served with toast. One of the problems at the Buxton spa — and this is partly me, and I should have picked this up, and certainly this is a tip going forward — was that the toast was part of the buffet. So there was a continental buffet as well as the full English, which isn’t always the case. Quite often places that do full English don’t have a buffet. There was a continental buffet and then the full English, and the toast machine was on the continental buffet. So they had one of those machines with a little conveyor belt where you put bread in. The bread that was on offer was industrial sliced, nothing special at all, no proper baker’s bread. And because I hadn’t clocked this, the breakfast arrived with no toast. So I then had to go and get the toast, which then took time. As we all know, these machines from the hotel take quite a while to actually do any decent sort of toast.
So I can’t blame them for the toast not being ready at the time — that was me. But it would have been nice to have some better bread, because toast from just industrial bread isn’t what we’re talking about here. You need a proper baker’s loaf that you have to carve into a decent chunk to then toast to go with the full English.
Breakfast at The Old Hall Inn, Chinley
So from there I went to the Old Hall Inn in Chinley. So that’s still in the Peak District in Derbyshire, but now this is just to the northern end, the northern tip of the Peak District near High Peak. It’s quite good if you’re coming from Manchester Airport, because it’s only about 45 minutes’ drive from Manchester Airport. So a very good place to stay.
Beautiful old building with a gorgeous beer garden out the back. It’s a pub which then has a restaurant room at the back, and then there are rooms upstairs. So it’s kind of a pub with rooms more than a hotel with lots of stars. Lovely, very nicely done out, and I totally recommend it.
And they had a full English breakfast. Now their full English breakfast hit the five pillars, but the fifth pillar of the starch was a hash brown. It was — I hesitate to say it — probably came from the same factory as the one at Buxton Crescent, because I think they all just get the same packs of hash browns that are frozen. Which is another reason why I think they probably don’t have a place, because there’s adding in an industrial element to something where actually everything else on the plate is artisan.
So everything else on this plate: there was a Cumberland sausage, there was local bacon, there was a beautifully fried egg, absolutely perfectly cooked. There was a bowl of beans — I will permit that it was in a bowl, but they weren’t just Heinz beans. I think they might have been homemade beans; they were certainly a little bit more special.
And the star of the show: oh, they had mushrooms — their mushrooms were a bigger mushroom, really nicely cooked. And then the star of the show on this particular breakfast was the tomato. Whereas the previous breakfast had more of a supermarket, tasteless tomato cut in half and shown a grill, this was a big half a beef tomato. And to be honest, I’ll taste it — because I know what a full English tastes like, I was eating this so that I could report back to you on it — I just thought, OK, I’ll taste the tomato so I can see what the tomato is like, not expecting to eat it at all. And it was absolutely delicious. The tomato was the star of the show on this particular plate. And this is June in England; you don’t normally get great tomatoes. We’re not talking about the end of August in France where the tomatoes are amazing. This is June in England. And I had to ask — I did ask — how they got the tomatoes to taste quite so good. And apparently what they do is they slice them in half and they slow roast them in the oven. So rather than being a grilled tomato, it’s more like an oven-roasted tomato. But it was gorgeous.
The other thing they had: they also brought me toast. They asked if I wanted toast, and they brought me toast in a toast rack. And it wasn’t industrial toast — it was a decent slice of baker’s bread. So top marks, top marks for the breakfast at the full English at the Old Hall in Chinley.
They do have a little bit of a buffet as well — they have what they call the old kitchen. You go into the old kitchen and they’ve got cereal, and they’ve got a little bit of a few pastries and things like that, and some orange juice and things you can help yourself to, and a little bit of fruit salad. And they nearly always have granola and yoghurt and things as well. And that’s quite good, because when you generally get there you order your full English — it’s obviously going to take time to cook — so you could eat something while you’re waiting.
The Old Hall Inn did ask for a pre-order. That does happen sometimes. Some places, particularly smaller places, if the kitchen is a bed-and-breakfast type place where they maybe only have five or six rooms, they will ask you in advance what you need, what you want for breakfast, so they can cook up the sausages in advance, they can cook the bacon in advance, and they’re not wasting. And it makes total sense, because you’re going to get your breakfast quicker and they’re not going to waste anything. So do, if you are staying somewhere smaller, let them know in advance what type of full English that you’re looking for, so that they can make sure that you get it.
The Breakfast Menu Beyond the Full English
So one of the things I would like to mention: back to the Peacock at Rowsley. Obviously they’ve got their full English option on their breakfast menu. It’s again quite common, if you’re in a hotel of any decent size, there’ll be a menu. So there’ll be the full English option, and it’s nearly always just called a full English breakfast.
The good places these days will also have a vegetarian option. So the vegetarian option, for example, at the Peacock is smashed avocado, poached eggs, tomato and toast. I think some places do do a more sort of fake-meat option where you get a vegetarian sausage and things like that. But it’s common now for people to know that a vegetarian breakfast is needed.
The other option that they had at the Peacock was something called the Peacock Muffin. Now I had the Peacock Muffin and it was very nice indeed. So the Peacock Muffin is a toasted muffin with a sausage patty, tomato chutney, cheese and a fried egg. Now when this comes, it looks — like the McDonald’s breakfast muffin that they used to do. Not sure I’ve ever even eaten one, and I don’t know if they still do them, but I have seen pictures of a McDonald’s breakfast muffin, and if you can imagine that, you know roughly what we’re looking at. It’s sort of a burger shape with the meat inside.
This was delicious. It was a million miles away from McDonald’s — it’s just the image so that you can get an idea as to what this looked like. And so the sausage patty was basically like a sausage meat that had then been flattened out into a burger shape, but it was very clearly a sausage, it wasn’t a burger. And then the tomato chutney was a layer underneath it, and then the cheese was on top of it, with a perfectly cooked — it looked to me like a homemade muffin. And when I say muffin, I’m talking about an English muffin; I’m not talking about like a chocolate muffin, obviously. An English muffin. Looked to me like it hadn’t been bought in, that it was a proper made muffin. And that made for a very good breakfast, because it wasn’t quite as heavy as the full English, and yet gave you that cooked element, and a very, very nicely done.
The other thing they offered, which I didn’t try but is a quite common offering, was a muffin with hollandaise, poached egg, smoked salmon — so basically an eggs Benedict. And that’s reasonably common in hotels. I wouldn’t expect to see it in the smaller places or more like the pubs, because making a poached egg and a proper hollandaise is technical. And so if I saw an eggs Benedict on a cheaper end of the scale, I would be very suspicious — I would assume it was a bought-in sauce, and I wouldn’t bother. But I would buy it in a good hotel; I would certainly go for that.
The Greasy Spoon: Where Size Actually Matters
Speaking of the cheaper end of the scale: actually some of the best breakfasts you can get are on the cheaper end of the scale. There are cafes that used to be called — and probably still are called — greasy spoon cafes. These are the kind of places that your workmen would go into and get a bacon sandwich, or bacon butty, or a sausage butty early in the morning. And they will sell a full cooked English breakfast. And they can be some of the best breakfasts you’ll find, and they tend to be much more generous in terms of portion, much bigger than you’ll get.
One of the things people commented on in my photos of these breakfasts was that they were too small, they were like a child’s portion, because there’s only two pieces of bacon and two sausages. And the greasy spoon breakfast is going to be much bigger — it’s going to be a proper big plate full that’s going to fill you up for the whole day. And they can be genuinely some of the best value food you can get. And if you’re looking for cheap food to fill you up in England, then go to a cafe type place and order an English breakfast.
But when I say cafe, I don’t mean the type of place that’s serving you matcha and cappuccinos. I mean a proper — if you wouldn’t imagine a workman going in there, then that’s not the type of place I’m looking for. I’m talking about the type of place that a workman, or woman, and a lorry driver and things like that — some of the truck stops do some amazing breakfasts. So you could probably get some of the best full English from that type of place.
Should You Choose a Hotel by Its Breakfast?
But I think it’s fair to choose a hotel in England based on how good their breakfast is. But that doesn’t mean that I won’t stay somewhere where the breakfast isn’t great — I just won’t order the full English again. That would be my way forward.
The other thing: personally, I wouldn’t order a full English outside of England. So quite often you will see them on offer — on the Costa del Sol in Spain, for example, where they’ve got a lot of British tourists, and they’ll advertise full English. I would not touch that with a barge pole.
Full English. Sticking back to the five pillars: it should be British produce, it should be British sausages, British bacon. And I think that can only really be properly sourced in Britain, and therefore in England for an English breakfast. Because if it were in Scotland, it would be a Scottish breakfast.
A Final Word on Derbyshire
So I think that just about rounds up our episode on English breakfast. If you are planning on going to Derbyshire, as I say, all three of the places that I stayed I would totally recommend — there’ll be links down below, and there’ll also be reviews on my website. And Derbyshire itself: beautiful country. So much to see, the walks in the area — if you like walking, then the Peak District is just a perfect place to go. Less crowded than the Lake District. I’m not saying there are no crowds anywhere — it does get busy in the summer holidays. But it’s less crowded than the Lake District. The people are just so kind, so lovely, everybody was just adorable. And it really does showcase the best of England. So if you want something that’s England, I would say: skip the Cotswolds, go to Derbyshire.
And that’s the end of Episode 10 of this podcast. I’ve made it to Episode 10, which is brilliant. So I called this first season Eating Europe. I have actually since been talking about drinking as well — I’ve had a couple of episodes about wine in Porto and Burgundy wine. So I think the next — this season will be including drink as well as eat. But that doesn’t change it from being a food and travel podcast.
If you have a tale to tell about food in Europe, don’t hesitate to drop me a line. I think it’s about time we did some interview sessions, talk to some people about their experiences of travelling in Europe and getting some delicious food.
But that’s it for this season of the European Compass Food and Travel Podcast. Thank you for listening. Please subscribe and that way you won’t miss any of the future episodes in the next season, which will probably be starting in September. Bon appétit and happy travels.
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