Insights Category: Food, Whisky and Michelin

Farm-to-table dining has grown from a niche interest into a genuine draw for small, culinary-focused groups seeking a more personal alternative to restaurant dining. The best experiences pair a working farm setting with a chef using produce grown or reared on-site.

Artisan cheese production has grown steadily across both Britain and Ireland and for culinary-focused groups, a cheese trail offers a more intimate, producer-led alternative to a standard food market visit.

Afternoon tea has become one of the most consistently requested group experiences across the UK and while London dominates the conversation, several cities beyond it offer strong, well-organised group options worth considering.

Food markets offer culinary groups something a restaurant tour cannot: variety, atmosphere and direct contact with producers, all within a single covered space. For operators building a food-focused itinerary, the right market can anchor an entire day.

Scotland’s whisky industry is organised into distinct regions, each with its own character and understanding those differences helps trade buyers pitch the right itinerary to the right client rather than defaulting to the best-known distilleries alone.

Booking a Michelin-starred restaurant for a group is a different exercise entirely from an individual reservation. Kitchens built around tasting menus and precise timing need advance coordination to accommodate larger parties without compromising the experience.