About Us




France - Carcassonne
24-27 January 2020

Portugal - Porto
2-5 November 2018

Switzerland - Lausanne

Italy - Rome

Italy - Sicily
11-14 October 2019

Spain - Seville

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Our Trips
A Taste of.org.uk …is for people who are curious, love to travel and want to explore new destinations (or re-discover destinations) where food & drink is created and celebrated. “A Taste of…”trips are thoughtfully created and the itineraries carefully planned to ensure they combine our 3 C’s: CuisineCulture and Comfort. Our clients expect the best, and our partners deliver the best - nothing else will suffice. “A Taste of…” trips are inclusive of return flights from London, superior accommodation, transfers, breakfast, and dinners. We include local guides when feasible and include experts from the food industry who accompany the group.

Our Philosophy
“A Taste of…” guests have pleasurable and unforgettable experiences and are encouraged to interact with each other during the trips and make new friendships and connections - all whilst see destinations in a new light. We don’t transport our guests to a destination and then keep them in a cocoon of luxury. Rather we immerse you in the local culture and provide keys that unlock secrets of the region’s true identity and spirit, reveal the uniqueness of place, and explain what elements gives the food from that region a particular taste. We help show that cuisine is the application of the methods, techniques, habits and customs of a culture when it interacts with its soil for the purpose of growing food. And not just that of the farmer and vintner, but everyone else who is involved in transforming that food into a cuisine. In countries that have strong culinary traditions, meaning most of the Old World, the culinary patrimony of the land is as important as national honour. It is not only worth preserving for these people, but it helps define who they are. A person who does not have a strong opinion about cuisine is a person without a cuisine. We want you to sample both a region’s most refined cuisine and its most rustic traditions. 

Founder & Creator
Brian Smith
 is a Californian who has been based in the United Kingdom for over half his life. His passion for food & drink has been gained by living and working on both coasts of America, and also in Africa, Europe and London. His career has included sports marketing, writing, broadcasting and magazine publishing. During his journey Brian has developed close relationships with hotel owners, chefs, food artisans & producers, wine guides and tourism agencies. He was the Chairman of the Food & Beverage Committee (Pall Mall clubhouse) of the Royal Automobile Club of London, was a member of the Club’s Wine Committee and also served on the Club's Pall Mall Committee. A member of the Royal Society of Culinary Arts, Brian continues to seek new experiences and develop relationships that will help him provide “A Taste of…” the best in gastronomic travel.

Culinary Expert: Giles Thompson
Giles is the owner and Executive Chef of the award-winning Earl of March in Lavant, Sussex.

He formerly was the Executive Head Chef and protégé of the brilliant Michel Bourdin of the Ritz Hotel London. Giles has been immersed in the food industry ever since he was born. His father was a farmer and butcher, and his mother was an excellent home cook, an environment that made him determined to become involved in some way. After spending nine years training under Chef Bourdin at the Connaught, Giles moved to Danesfield House, Buckinghamshire, where as Executive Chef, he achieved two AA rosettes and an RAC restaurant award for classical cuisine with a contemporary twist. He joined the Ritz as Executive Chef in 1997 where he combined traditional and modern styles. Every dish he created was scrumptious, made of the finest produce and perfectly presented. This was recognized by the accreditation of the Royal Warrant from The Prince of Wales, St James Palace and The Soil Association for commitment to organics; both accolades were a first in the restaurant world! In 2003 he took a change in tack after 20 years in mainstream deluxe hotels and moved to Le Cordon Bleu Culinary Academy in Marylebone as Head of School teaching students from all over the world, the disciplines of French regional and classical cookery. In 2007 Giles purchased The Earl of March.

© Brian Smith Associates www.briansmithassociates.co.uk