As 2024 draws to a close, retail e-commerce sales are estimated to exceed 4.1 trillion U.S. dollars worldwide, with that figure only expected to rise further in the coming years. While global expansion promises growth and wider market reach, it requires careful navigation of regulations, cultural nuances, and logistical complexities.
With that in mind, here are 7 essential strategies for successful international expansion, helping online retailers transform challenges into opportunities for sustainable growth.
Streamline Operations with Purchase Order Software
Managing inventory across multiple regions demands robust systems and processes. Purchase order software proves invaluable for coordinating supply chains and meeting international demand. This technology automates order creation and tracking while managing multiple currencies and time zones effortlessly.
Quality PO software integrates seamlessly with existing inventory management and accounting platforms, offering comprehensive operational oversight. This integration builds supplier trust through accurate order management and helps maintain consistent stock levels across markets.
International marketing requires precise measurement and analysis. A UTM builder generates trackable URLs that provide detailed insights into customer engagement across different regions and campaigns.
These tools reveal which messages resonate in specific markets by tracking sources, mediums, and campaign performance. This data enables marketing teams to allocate resources effectively and refine strategies based on regional response rates.
A truly international eCommerce presence requires more than simple translation. Successful global websites accommodate various currencies, payment preferences, languages and cultural expectations while ensuring compliance with regional data protection regulations like GDPR.
Mobile optimisation remains crucial, particularly in markets where smartphones dominate online shopping. Fast loading times and robust security measures build trust and reduce abandonment rates across all territories.
Develop Strategic Shipping Solutions
Effective international shipping combines speed, reliability, and competitive pricing. Partnership with established carriers in target markets helps balance cost and service quality while meeting regional delivery expectations.
Strategic warehouse placement near key markets can significantly reduce delivery times and costs. Clear communication about shipping fees, delivery timeframes, and return policies helps manage customer expectations and reduce support queries.
Build Multicultural Customer Support
Customer support in international markets requires cultural sensitivity and linguistic expertise. While automated solutions can handle basic enquiries in multiple languages, complex issues benefit from culturally aware human support.
Extended support hours across time zones ensure consistent service quality. Comprehensive FAQs in multiple languages can reduce support volume while improving customer satisfaction.
Implement Robust Payment Security
International transactions require sophisticated fraud prevention measures. Multi-layer authentication systems protect both merchants and customers while maintaining smooth checkout experiences across different markets.
Regional payment preferences vary significantly – from digital wallets in Asia to bank transfers in Europe. Supporting popular local payment methods in each market reduces cart abandonment and builds consumer trust.
Building relationships with local businesses and service providers offers invaluable market insights and operational support. These partnerships can include:
Local marketing agencies familiar with regional consumer behaviour
Fulfilment centres for efficient distribution
Translation services for accurate product descriptions
Legal advisors for regulatory compliance
Regional influencers and brand advocates
Such collaborations help navigate cultural nuances and establish authentic market presence while reducing operational complexities.
The Bottom Line
International expansion transforms online retailers into global brands through careful planning and strategic implementation. By focusing on operational efficiency, cultural awareness, and customer experience, successful businesses can build sustainable international presence and capture new market opportunities.
Success in global eCommerce requires ongoing adaptation and refinement of these strategies. With proper planning and execution, international expansion offers remarkable potential for sustained growth and market leadership.
Search Engine Optimisation has evolved dramatically since its inception. Gone are the days of keyword stuffing and link schemes. Today, successful SEO aligns perfectly with Google’s E-E-A-T guidelines – but many marketers still view them as opposing forces. Here, we talk to the digital marketing experts at Click Limits about how these two crucial elements of digital marketing can work together to create better content and improved search visibility.
Understanding E-E-A-T In Plain English
Google’s E-E-A-T guidelines might sound complex, but they’re actually straightforward quality markers. Experience, Expertise, Authority, and Trust form the backbone of how Google evaluates content quality. Think of them as answers to four simple questions:
Experience: Has the content creator actually done what they’re talking about?
Expertise: Do they genuinely understand their subject matter?
Authority: Do others in the field recognise their knowledge?
Trust: Can readers rely on this information?
These elements work together to demonstrate content value. When content creators can show direct experience alongside their expertise, backed by industry recognition and consistent accuracy, they create the kind of high-quality resources that both users and search engines prefer.
Modern SEO: Quality Over Tricks
In just a few years, things have changed markedly. Today’s SEO focuses on helping search engines understand and categorise high-quality content. This means creating comprehensive content that answers user questions thoroughly, structuring websites so search engines can easily navigate them, ensuring fast loading times and good user experience, and building genuine relationships that lead to natural backlinks.
How E-E-A-T & SEO Work Together
When implemented correctly, SEO practices actually enhance E-E-A-T signals. Consider a medical website: proper SEO implementation includes clearly identifying the authors of medical content and their credentials. This same implementation strengthens the expertise and authority signals that E-E-A-T measures look for.
Similarly, good internal linking helps search engines understand your site structure while simultaneously demonstrating the depth of your expertise across related topics. When you link to authoritative external sources – another SEO best practice – you’re also building trust and showing your content exists within a broader context of expertise.
Practical Steps For Implementation
Starting with a new website or improving an existing one? Here’s how to align SEO and E-E-A-T effectively:
First, focus on demonstrating real experience. Document case studies, share specific examples, and provide detailed accounts of hands-on work. If you’re writing about photography, cooking, crafts, or any visual topic, use your own original photos to demonstrate hands-on experience. This creates naturally keyword-rich content while building experience signals.
Next, highlight expertise properly. Author bios shouldn’t just list qualifications – they should explain why these qualifications matter for the topics being discussed. This contextual relevance helps both search engines and users understand the value of the expertise.
Authority building comes through relationship development. Guest posting on respected industry sites, speaking at conferences, and contributing to professional discussions all create natural backlink opportunities while building authority signals.
Trust develops through consistency and transparency. Regular content updates, clear sourcing of information, and prompt correction of any errors support both SEO goals and E-E-A-T requirements.
Common Misconceptions & Pitfalls
Many websites fail to capitalise on the SEO-E-E-A-T relationship because they view them as separate initiatives. This leads to disjointed strategies where content is either optimised for search engines or written for expertise demonstration, but rarely both.
Another common mistake is focusing too heavily on technical SEO elements while neglecting content quality. While technical optimisation matters, it should support rather than lead content strategy.
Looking Forward
As search engines become increasingly sophisticated at evaluating content quality, the alignment between SEO best practices and E-E-A-T guidelines will only strengthen. Successful digital marketing strategies will need to integrate both elements seamlessly.
The key to success lies in understanding that both SEO and E-E-A-T share the same fundamental goal: connecting users with the most valuable, relevant content for their needs. When content strategy starts with this understanding, the technical elements of SEO naturally support the demonstration of experience, expertise, authority, and trust.
The Bottom Line
For website owners and content creators, the path forward is clear. Focus first on creating genuine value through demonstrated experience and expertise. Then ensure this value is properly signalled to both users and search engines through thoughtful SEO implementation.
Remember that both SEO and E-E-A-T are ongoing processes rather than one-time optimisations. Regular content updates, continuous learning, and consistent relationship building form the foundation of sustainable success in search rankings.
By viewing SEO and E-E-A-T as complementary rather than competing forces, websites can build stronger online presences that serve both their audiences and their visibility goals effectively.
As British homes embrace a return to thoughtful luxury, the allure of Italian design mastery has never been more pronounced.
The ‘Made in Italy’ movement, with its emphasis on exquisite craftsmanship and timeless sophistication, exists beyond fashion; it is also poised to dominate interior design in 2025, offering an antidote to the stark minimalism that has dominated recent years. This shift reflects a broader cultural movement away from disposable furnishings towards investment pieces that tell a story and improve with age.
Lounging As An Art Form: Italian Upholstery
At the heart of this resurgence lies a renewed appreciation for artisanal excellence. Take B&B Italia’s iconic Camaleonda sofa, reimagined for contemporary spaces. Its modular design, wrapped in butter-soft leather or sumptuous bouclé, embodies the versatility modern homes demand whilst paying homage to Italian artistry.
In London townhouses and countryside manors alike, these high-end furniture pieces are becoming the cornerstone of elegant living spaces. The revival of Flexform’s Groundpiece sofa, with its deep seats and architectural proportions, further demonstrates how Italian design seamlessly blends comfort with sophistication. Meanwhile, Minotti’s Connery collection, with its precise tailoring and innovative materials, offers a masterclass in contemporary luxury.
Image via flexform.itImage via minotti.com
Natural Luxury: The Marble Revolution
The marble renaissance is another hallmark of Italian design’s influence, particularly as sustainability concerns drive interest in natural, enduring materials. Salvatori’s innovative use of stone in their bathroom collections demonstrates how traditional materials can be transformed into contemporary masterpieces.
Their Silk Georgette® limestone, with its gentle waves and subtle tonality, brings warmth to spaces that might otherwise feel clinical. The trend extends beyond bathrooms – Antolini’s dramatic book-matched marble slabs are being used as statement walls in entrance halls, while Margraf’s innovative thin marble panels are revolutionising kitchen splashbacks and furniture surfaces.
Image via salvatoriofficial.com
Illuminating Excellence: Italian Lighting Design
Lighting, too, has fallen under the spell of Italian craftsmanship. Flos’s arrangements of mouth-blown Murano glass pendants are illuminating drawing rooms across Britain, while Artemide’s architectural pieces blur the line between functional lighting and sculptural art.
The Tolomeo lamp, a staple in Italian homes, has found its way into British studies and reading nooks, its refined lines epitomising the marriage of form and function. Foscarini’s experimental approach, particularly their Twiggy floor lamp and Caboche collection, demonstrates how traditional Venetian glass-making techniques can be reimagined for contemporary spaces.
The Heart Of The Home: Dining In Style
In the dining room, Poltrona Frau’s masterful leather-wrapped tables paired with Cassina’s Cab chairs create an atmosphere of understated luxury. These pieces aren’t merely furniture; they’re investments in heritage, each bearing the marks of generations of Italian craftsmanship.
Images via cassina.com
The trend for convivial dining has sparked renewed interest in Giorgetti’s (who opened their first UK store in West London in 2019) extended dining tables, whose innovative mechanisms transform from intimate four-seater to generous entertaining spaces. Riva 1920’s solid wood pieces, crafted from ancient kauri and briccola wood, bring environmental consciousness to luxury dining.
Cucina Moderna: The Italian Kitchen Revolution
The kitchen, long dominated by German efficiency, is witnessing an Italian revolution. Boffi’s handcrafted cabinetry, with its seamless integration of marble and brushed brass, offers a warmer approach to contemporary kitchen design. Their bespoke islands, particularly in rich walnut finishes, have become the heart of sophisticated homes.
Valcucine’s ergonomic innovations and sustainable materials are setting new standards for luxury kitchens, while Scavolini’s collaboration with diesel brings an industrial-chic aesthetic to traditional Italian craftsmanship. The integration of Gaggenau appliances within these Italian designs creates a perfect synthesis of German engineering and Italian style.
Living The Italian Way
As we move into 2025, the influence of Italian design extends beyond individual pieces to encompass an entire philosophy of living. It’s about creating spaces that feel both grand and intimate, where every element has been carefully considered and masterfully executed.
This approach is evident in the way Italian brands are approaching whole-room concepts: Edra’s unconventional seating arrangements encourage conversation, while Baxter’s leather innovations create environments that engage all the senses.
In an era where authenticity is increasingly precious, the enduring appeal of ‘Made in Italy’ lies in its unwavering commitment to excellence and its profound understanding of how we wish to live.
Sustainability & Heritage
Italian design’s emphasis on longevity and quality aligns perfectly with contemporary concerns about sustainability. Brands like Kartell are pioneering new recycled materials without compromising their distinctive aesthetic, while Moroso’s use of traditional craft techniques ensures their pieces can be repaired rather than replaced. This commitment to sustainability extends to production methods – many Italian manufacturers are investing in solar power and water recycling systems, ensuring their environmental impact matches their products’ longevity.
As we embrace this renaissance of Italian design, we’re not just following a trend – we’re participating in a centuries-old tradition of living beautifully. The investment in Italian pieces goes beyond the monetary; it’s an investment in craftsmanship that will be appreciated for generations.
The Bottom Line
The future of Italian design looks set to continue this trajectory of innovation grounded in tradition. As we see increased integration of smart technology and sustainable materials, Italian manufacturers are proving that luxury and responsibility can coexist.
The next wave of Italian design promises to be even more exciting, with brands like B&B Italia and Molteni&C already experimenting with biodegradable materials and modular designs that can adapt to changing living patterns. This constant evolution, always in dialogue with the past, ensures that Italian design will remain at the forefront of interior style for years to come.
While France and Italy might dominate continental cheese-making conversations, Britain’s dairy heritage stands proudly alongside Europe’s finest. In fact, at the 2023 World Cheese Awards, the UK landed two cheeses in the top 16, with another three awarded ‘Super Gold’ status.
We don’t speak of the 2024 awards – the UK’s best cheeses were conspicuous in their absence after getting stuck in customs. We can, however, speak with a quiet confidence about the quality of the country’s cheese this year, having eaten a hell of a lot of the stuff (we played no part in the customs seizing of the cheese, honestly).
From the rolling hills of Somerset to the rugged Yorkshire dales, these isles produce some of the world’s most exceptional cheeses. As winter draws in and festive preparations begin, there’s no better time to celebrate this rich tradition with a carefully curated Christmas cheeseboard that champions the best of British. Here’s how to curate yours…
A Traditional Cheddar
At the heart of any self-respecting, gently patriotic British cheeseboard sits a proper cheddar – all pert, taut assertiveness and salty crunch – and Ivy’s Reserve Vintage Cheddar represents everything remarkable about traditional British cheese-making.
This genuine Somerset treasure, matured for 18 months under wood, delivers an unmatched depth of flavour: complex and slightly sweet at first, developing into rich, nutty notes with that coveted crystalline crunch that the true cheese-heads seek out with a vision bordering on myopic. It’s also the world’s first carbon neutral cheddar – as if you needed any more excuses to get some in!
For a touch of contrast (and to satisfy Aunt Mavis’ fear of anything remotely pungent on the board), the same producer’s Somerset Red offers a younger, more easy-going profile that sits beautifully alongside that Reserve Vintage. Don’t mistake its approachability for simplicity though – this cheese brings a beautiful buttery smoothness and creamy tanginess that makes it incredibly versatile. And for those with one eye already on the 26th, its exceptional meltability transforms boxing day leftovers into sublime comfort food, particularly in a decadent mac and cheese.
A Touch Of Blue
No discussion of British cheese can ignore Stilton, and Colston Bassett’s iteration stands as perhaps the finest example of this protected cheese. Made in Nottinghamshire using traditional methods that span generations, this king of British blue cheeses offers a fascinating flavour journey that even has the French reluctantly conceding it’s quite nice.
Its initial sharp, salty tang gives way to a complex, almost sweet finish that lingers pleasantly. The paste should be butter-yellow with even blue-green veining throughout – a sign of perfect maturation. At room temperature, it develops an almost fudgy texture that spreads beautifully on crusty bread or those now soggy crackers you only bring out at Christmas.
Something Soft & Creamy
While French Brie is a go-to for good reason, Britain’s Baron Bigod from Suffolk’s Fen Farm Dairy has been turning heads in the cheese (and restaurant) world for some time now. This raw milk cheese, made from the milk of Montbeliarde cows, represents British cheese-making at its most innovative. The texture should be silky-smooth, with a bloomy white rind protecting the cream-coloured paste within. Expect mushroomy, earthy notes balanced by a delicate buttermilk sweetness. When perfectly ripe, it develops a gorgeous flowing texture that cheese lovers have, erm, wet dreams about.
Their truffled cheese, with a layer of their own milk mascarpone, infused with the finest black truffles, is one of the bestselling cheeses. With enduring notes of warm earth, barnyard, and mushrooms, its truffle flavour is delicate enough not to overpower the wider cheeseboard.
An Artisanal Surprise & Table Talking Point
Yorkshire Pecorino might raise eyebrows among purists, but Mario Olianas’s creation proves that innovation and tradition can coexist beautifully. Made in Adel, Leeds, using traditional Italian methods but with Yorkshire sheep’s milk, this cheese brings together the best of both worlds. The result is a hard cheese with a distinctive sharp, slightly salty profile and a subtle sweetness from the rich Yorkshire milk. Its firm, slightly crumbly texture provides a wonderful contrast to the softer cheeses on the board.
Perfect Pairings & Accompaniments
What kind of sick fuck is just eating slices of the good stuff unadorned? We all know that the right accompaniments elevate a good cheeseboard to a great one. A house-made quince, orange and chestnut chutney brings warming winter spices and the requisite festive fruit notes that complement the stronger cheeses beautifully. The quince provides body and sweetness, while orange adds brightness and chestnuts bring an earthy, festive dimension.
Don’t stop there; it’s Christmas, after all. For us, a good cheddar is brought to indulgent life with a bed of quality butter under it; the guys at Ivy’s Reserve know this too, and sell some truly gorgeous butter alongside their cheeses. Made from whey cream, which is created as part of the cheesemaking process, it’s all you need atop your cracker to really set the cheddar off. Call us crazy, but we think the traditional, nostalgic Hovis wheatgerm digestives are just perfect for this combo.
For a lighter option (you could – should – of course have both), a Bramley apple, cranberry and rosewater jelly offers a delicate balance of sharp and sweet, with the rosewater adding an unexpected but welcome floral note that pairs particularly well with the softer cheeses.
Of course, we don’t all have time to make our own chutneys. For the soft cheese on our board, we’re fans of The Fine Cheese Co’s Fig Chutney for Cheese – it’s sweet and sour, with warming Christmas spices.
Paxton and Whitfield’s spiced apricot and cranberry chutney, slow-cooked with onions, garlic and ginger, pairs particularly well with stilton. For that cheddar, the same company’s No. 93 Ale Chutney is a rich and tangy number made with Bramley apples, plums and real English ale – a truly best of British chutney, if ever there was one.
The choice of crackers deserves careful consideration too. Peter’s Yard sourdough crackers provide a robust, crisp base that stands up to stronger cheeses while adding their own subtle flavour – we’re particularly fond of their rosemary and sea salt ones. Whilst a little ubiquitous this year, their quality is undeniable. Don’t stop there; Miller’s Damsel charcoal wafers not only look striking on the board but offer a delicate, mineral note that complements the cheese without overwhelming it.
A scattering of Yorkshire walnuts (excellent with the blue cheese), some Dorset heather honey (particularly good with the Baron Bigod), and perhaps some grapes and/or dried fruit complete the board, adding both visual appeal and textural contrast.
Drinks To Match
Drinks pairings can transform the cheese experience entirely. English sparkling wine, particularly Nyetimber’s Classic Cuvée, works brilliantly across the board. Its fine bubbles and crisp acidity cut through the richness of the cheese, while its subtle toast and apple notes complement without overwhelming.
For something stronger, Chase Oak-Aged Sloe Gin provides a seasonal touch – its sweet-tart profile and subtle oak influence work particularly well with the stronger cheeses. Meanwhile, a good English pale ale like Timothy Taylor’s Landlord, with its complex citrus backbone and clean, hoppy finish, creates magic when paired with the vintage cheddar.
Speaking of which, the cheddar’s sharper notes and firm texture marry splendidly with Somerset Pomona, a fortified wine akin to port but made with apple juice and cider brandy. The sweetness of the Pomona balances the savoury depth of a mature cheddar, creating a delightful contrast.
Temperature is crucial when serving cheese. Remove the selection from the fridge at least an hour before serving to allow the flavours and textures to develop fully. Arrange the cheeses from mildest to strongest, moving clockwise around the board, to help guests navigate the flavour journey.
Present each cheese with separate knives to prevent mixing of flavours, and consider labelling each variety with small cards that include tasting notes – guests will appreciate the guidance, and it adds a professional touch to the presentation.
This carefully considered selection showcases the finest of British cheese-making tradition while offering something for every palate. From the complex, award-winning cheddars to the creamy Baron Bigod, each cheese brings its own character to create a truly memorable Christmas cheeseboard that celebrates Britain’s rich dairy heritage.
Next, let’s serve up some Christmas cocktails to keep the party going. Cheers!
First world problem klaxon; you’re hosting Christmas dinner, and while everyone expects champagne, your wallet is feeling distinctly un-festive. But before you reach for that bottle of Prosecco (and the subsequent Gaviscon), there’s a sophisticated secret the French have been keeping: Crémant – the ideal trade up treat for Christmas.
This sparkling sophisticate is crafted using the same traditional method as champagne – perfected by none other than the famous Benedictine monk Dom Pérignon himself – but produced outside the hallowed Champagne region.
And here’s the festive miracle – it’s sold at a fraction of the price of the sparkling wines of Champagne, they offer exceptional value for money, often coming in at half the price of non-vintage Champagne. With Waitrose reporting a 51% surge in Crémant sales, it seems the secret is well and truly out. If you’re looking to stock up for Christmas, crémant should be your go to fizz.
So, as we deck the halls and prep the turkey, let’s explore some magnificent Crémant and festive food pairings that’ll have your guests thinking you’ve splashed out on the fancy stuff. And the best part? Most of these bottles come in at a very merry £9-£18.
Arthur Metz Crémant d’Alsace Organic & Bio
The ideal apéritif…
We know we promised Crémant and food pairings, but you’ll need a fizz on hand which works well without food. So, kick off your festivities with this organic and biodynamic beauty from Arthur Metz (£15, Ocado). Golden in colour with a fruity and floral bouquet that’ll have your guests swooning, it brings peach, apple, and citrus to the party, with subtle roasted notes that linger longer than your in-laws.
What makes this sparkler particularly special is the meticulous attention that’s paid during production – every grape is hand-harvested, ensuring only the finest fruit makes it into your glass. The result? Unmatched bubble finesse and a generous, smooth sensation that sets the perfect tone for your festive celebrations.
Serve this as an apéritif and watch your guests mentally upgrade your hosting status to ‘seriously sophisticated’.
Arthur Metz Crémant d’Alsace Organic & Bio, Alsace, France (£15 Ocado)
Salasar Crémant de Limoux
Ideal for Christmas canapes…
At £13 from Ellis Wharton, this historic house (founded in 1890, darling) brings you a delicate sparkler from vines 300m above sea level. Expect lots of stone fruits & floral notes paired with hints of brioche and toastiness and plenty of bubbles. With notes of lemon zest too, it pairs particularly well well with fatty fried foods like tempura or your M&S Indian street food snacks, as well as soft cheeses, too. It’s ideal, then, for your Christmas morning smoked salmon and cream cheese blinis.
Grape Varieties: 90% Chardonnay and Chenin, 10% Pinot Noir
Salasar Crémant de Limoux, Limoux, France (£13, Ellis Wharton)
Calvet Crémant de Bordeaux Rosé:
Ideal to pair with those Christmas Crémant cranberry bellinis…
This soft and fruity sparkling rosé (£12, Ocado) brings an expressive bouquet of fresh raspberry and lime aromas to your festive cocktail menu. Made with Merlot and Cabernet Franc grapes in the heart of Entre-deux-Mers, it pairs beautifully with cranberries and redcurrants and therefore makes a killer Christmas cranberry bellinis.
Its highly aromatic profile delivers a long and complex finale that makes it perfect not just as an aperitif, but as your Christmas dinner wingman. Those fruity notes will complement cranberry sauce, a cranberry mimosa and even cranberry Wensleydale cheese if you’re feeling adventurous with your festive cheeseboard.
Grape Varieties: 90% Merlot, 10% Cabernet Franc
Calvet Crémant de Bordeaux Rosé, Bordeaux, France (£12, Ocado)
LaCheteau Crémant de Loire
Ideal with crab…
Looking for something to pair with that showstopping crab starter? This £16 gem from Ocado is your new best friend. With its straight and lively attack (fancy wine speak for “it’s got personality”), well-structured body, and persistent effervescence, it’s got enough zing to make seafood sing. Those notes of lemon, tangerine, and exotic fruits? They’re practically doing a Christmas conga with your crustacean. The persistent effervescence ensures each bite of crab remains as exciting as the first.
Lacheteau Crémant de Loire, Loire, France,(£16, Ocado)
François Martenot Crémant de Bourgogne
Ideal with oysters…
If you’re feeling particularly fancy (it is Christmas, after all), this £18 bottle from Ocado brings all the finesse and aromatic intensity you’d expect from Burgundy. Its pale yellow hue and great freshness make it the perfect partner for oysters – because nothing says “I’ve got my life together” quite like serving oysters at Christmas.
François Martenot Crémant de Bourgogne, Bourgogne, France, (£18, Ocado)
Carod Crémant de Die
Ideal with seared scallops…
For just £11.90 (Amazon), this tiny French appellation delivers big on flavour. Coming from small plots along the Drôme valley, this buttery beauty combines aromatic richness with a fresh finish that’s “to die for” (their words, but we’re not arguing).
It’s the kind of wine that’ll have your guests asking where you discovered it. Partner it with perfectly seared scallops for a starter. With its fine, light mousse and lovely pale gold colour, plus those delicate notes of apple and green, it perfectly elevates the delicate sweetness of said scallops.
Grape Varieties: 85% Clairette Blanche, 10% Aligoté, 5% Dry Muscat
Carod Crémant de Die, to die for edition, Die, France (£11.90, Amazon)
Louis Couturier Crémant de Bordeaux
Ideal with pâté…
At just £12 from Morrison’s (or a jolly £10 from Tesco – £9 with Clubcard!), this deliciously fresh Crémant brings the best of Bordeaux to your Christmas table. This generous crémant shows plenty of character with every sip. Expect a symphony of peach and nectarine flavours, with expressive aromas of lemon sorbet and brioche, all enveloped with fine, delicate bubbles.
Smooth and taut in the mouth, it’s perfect paired with creamy pâté for a starter that’ll have everyone thinking you’ve spent far more than you actually have. The wine’s fresh and lemony character cuts through the richness of the pâté while those brioche notes complement the flavour beautifully.
Grape Varieties: 60% Sémillon, 40% Merlot
Louis Couturier Crémant de Bordeaux, Bordeaux, France (£12, Morrison’s and £10, Tesco (£9 with Clubcard))
Calvet Crémant de Bordeaux Blanc
Ideal with bread sauce…
For £11 from Ocado, this golden-yellow beauty with its fine and persistent bubbles offers a fresh and balanced palate that’ll elevate your traditional bread sauce to new heights. Expressing notes of yellow fruit and toasted brioche touches that complement the creamy, nutmeg-spiced sauce perfectly – because someone finally figured out how to make bread sauce sophisticated.
Grape Varieties: 70% Sémillon, 30% Cabernet Franc
Calvet Crémant de Bordeaux Blanc, Bordeaux, France (£11, Ocado)
François Martenot Crémant de Bourgogne Rosé:
Ideal with fruit desserts…
Who says you can’t pair bubbles with dessert? This pale pink number (£18, Ocado) with its fine bubbles and subtle flavours of redcurrant and raspberry is like Christmas in a glass. The attack is wonderfully frank in the mouth (that’s wine speak for “it makes an entrance”), revealing fruity and persistent aromas that give way to a dry and balanced finish.
Those fruity and lengthy aromas make it a dream partner for your fruit-based puddings. Christmas trifle, anyone? This remarkable gourmet partner proves that sometimes the best things in life come with bubbles.
François Martenot Crémant de Bourgogne Rosé, Bourgogne, France (£18, Ocado)
Marcel Cablier Crémant de Jura:
Ideal with your festive cheeseboard…
When it’s time for the cheese course (aka the best part of Christmas dinner), reach for this elegant, harmonious Chardonnay-based Crémant (£14.88, Xtrawine). It’s particularly magnificent with cheese from its home region – think Comté or Emmental. Because when in Jura, do as the Jurassians do. The secret to its complexity? Each bottle is aged for at least a year, developing a sophisticated profile of floral notes, ripe citrus flavours, and toasty brioche that will have your cheese board singing carols.
Marcel Cablier Crémant de Jura, Jura, France (£14.88, Xtrawine)
Cave de Lugny Crémant De Bourgogne
Ideal for an all rounder…
This elegant, dry cremant made with 100% chardonnay grapes, grown on the slopes of the Lugny district, in the Mâconnais, Southern Burgundy is a great all rounder. It has a biscuity and honey flavour, with a tiny touch of ginger spice. It pairs perfectly with crab, lobster and oysters. Its brioche notes make it ideal for pate, too. It also works well with Indian inspired curries, should you be turning those turkey leftovers into a Boxing Day curry.
Finally, we’ve just learned that Andy Murry likes to have sushi for his Christmas day lunch (no comment, indeed) but he’ll be pleased to know that this cremant pairs perfectly with with sushi, too.
Grapes: 100% Chardonnay
Cave de Lugny Crémant De Bourgogne, Burgandy, France (£16.99Waitrose)
The Bottom Line
While champagne might get all the glory, Crémant is the savvy host’s secret weapon this Christmas. With its champagne-worthy quality and Prosecco-beating price tag, it’s the ultimate hack for festive entertaining. These sparkling alternatives bring all the sophistication you need for your Christmas feast, without the eye-watering price tag of their champagne cousins.
So this festive season, let’s raise a glass to Crémant – the sparkling wine that proves you don’t need to remortgage your chimney to serve something spectacular. Your guests will be impressed, your wallet will be relieved, and you’ll look like the most sophisticated host this side of the Channel. Now that’s what we call a Christmas miracle!
And if anyone asks where you discovered these magnificent pairings? Well, some Christmas secrets are best kept under wraps…
As the older generation gets older, the younger generation assumes responsibility for honoring family traditions. Your parents might have hosted Christmas for every year of your life, but for one reason or another — maybe they lack the energy to host, maybe they have downsized their home — they aren’t doing it this year. And, for one reason or another — you are the oldest child, you have the largest house, you are most enthusiastic about the holiday — you have taken up the host’s mantle.
However, your parents probably made Christmas look easy. As a major holiday, Christmas involves all sorts of traditions big and small that you must honor — or else you will suffer the wrath of the rest of your family. If you want to celebrate Christmas as you are accustomed to, you need to start planning the event for your home, ASAP. Here are a few tips to help make your first Christmas a true success.
List Your Most Important Traditions
Every family celebrates Christmas slightly differently, and when you host the holiday, you will inevitably put your own spin on your family traditions. Still, before you start changing the holiday, you should have a complete picture of all the important elements involved in Christmases past. You can begin by listing out any tradition you remember, big or small, but you might ask members of your family to contribute traditions that they cherish, so you can be certain that you are not forgetting a key component of Christmas.
Some of the most important traditions to maintain are those that add structure to the holiday. For example, if the Christmas season kicks off with a family trip to chop down a real tree, you should allocate a space in your home and invest in accessories for the tree, like Christmas tree stands, skirts, lights and toppers. You will also need to schedule various events on Christmas Eve and Christmas Day, like cookie baking, formal feasts, present openings and more.
However, you should not be afraid of cutting traditions that cause excessive stress for many members of the family. For example, if you and your cousins put on a Christmas pageant or play when you were younger but the next generation is staunchly opposed to performing, you might replace it with a Christmas movie binge, a Christmas board game tournament, a Christmas craft or some other group activity. Traditions should cause joy, not strife, and as the host, you get to decide which traditions stick around.
Reimagine Your Space
Your home is likely to see more people visit during the Christmas season than it typically welcomes for the entire rest of the year. As the Christmas host, you will need to reimagine your interior spaces as entertaining spaces capable of fitting as many people as will celebrate the holiday with your family.
There are two main areas of interior design that matter during holiday festivities: room flow and seating. There should be a natural flow to your interior spaces, allowing guests to enter your home and navigate easily to the spaces you intend for them to be. To achieve this, you may need to rearrange the furniture in your entryway and foyer, creating more openness and wider walkways to facilitate movement. Next, you need to be certain that there are enough places for your guests to settle comfortably during your events. You may need to put some less functional pieces of furniture into storage and rent or borrow tables, chairs and sofas to achieve your seating goals.
Outsource, Outsource, Outsource
If you are a type-A person, you might be tempted to retain control over every element of your family’s Christmas celebrations — but this is a mistake. There are far too many components of Christmas to keep track of, especially over the course of Christmas Eve and Christmas Day, and assuming the full responsibility of the holiday will only cause you stress and grief.
At least for your first few holiday seasons, you should work with your siblings or other close loved ones to share Christmas responsibilities. The easiest traditions to break up and distribute are the various Christmas feasts. You might assign different family members total control of different feasts — for example, one person handles the Christmas morning breakfast while another takes on Christmas dinner — or you might make each feast into more of a potluck. Then, you can spend less of your time sweating in the kitchen and more of your time enjoying the company of your loved ones.
Clean Up Before Christmas Ends
Before you allow anyone to leave your final Christmas celebration, you must enlist them to help you clean up and get organized for the end of the season. Guests usually do not mind wrapping up leftover food, washing and drying dishes, tossing out garbage and performing other simple clean-up duties, and many hands can accomplish so much more in much less time than your two hands alone.
Time brings change, even to tradition-laden holidays like Christmas. Fortunately, you can make the most of your first time hosting Christmas, and with the right preparation, you should be able to give everyone memories that will last a lifetime.
We realise that we haven’t covered Christmas dinner in the detail it deserves. Well, we’ve done just that here, so head on over and cook the greatest turkey of your life.
Pho has a tangled history, and the facts about its origins are more murky than a bowl of the good stuff that’s had too much tương ớt added. Some say it was born of necessity – the French colonialists slaughtering cows for steak and such, and resourceful Vietnamese chefs making use of the leftover bones and scraps to glorious effect.
Others believe that it was simply an adaption of the French dish pot-au feu, which shares a certain phonetic similarity to ‘phở’. That supposition – a French one – has been largely debunked. There are others still who say that the term pho came from ‘pham’, which is the Vietnamese pronunciation of fen – the Chinese word for flat rice noodle.
Despite some disagreement about its origins, the most common consensus is that pho came from southeast of Hanoi (reportedly out of Nam Dinh Province, sixty miles from the capital) and eventually made its way all over Vietnam, with different regions putting their own spin on the soup.
There’s even been a pho festival this year, providing the opportunity for tourists and locals to get to know and enjoy the different flavours of pho that are associated with regions across the country. Vietnam is said to be preparing a dossier to be submitted to UNESCO to inscribe Vietnamese Pho with World Heritage status – the festival is in lead up to this.
Lesser known outside Vietnam is duck Pho.
Breaking away from tradition, duck pho has become popular in Hanoi recently. A speciality from the mountain regions in the Northeast of Vietnam, it’s bloody good on one of Hanoi’s surprisingly chilly winter evenings.
Don Duck
Ideal for Michelin-recommended duck pho…
Area: Hoan Kiem (Old Quarter)
If you’re looking for the best duck pho in Hanoi, the easiest and most accessible place to try a bowl is at Don Duck in the Old Quarter. Recommended by the Michelin guide, as the name suggests this restaurant specialises in all things duck. The owner Kiem is a lovely guy and will gladly explain the provenance of his ducks to you so we don’t have to. He – and his cooks – prepare this beautiful bird in all the ways you can imagine. We’re here for the duck pho, of course…
Don Duck’s pho has an unmistakable fattiness from the natural coverage of the duck. Warm spices give a subtle nuance to the aromatic broth. While this isn’t the cheapest pho in town, it’s an interesting and delicious one.
Since you’re here, order a bowl of spring rolls to start, the dipping sauce of which is made using their six-hour duck bone broth and more than 20 spices. It’s a complex thing, and totally worth an order.
Address: 29 P. Bát Đàn, Cửa Đông, Hoàn Kiếm, Hà Nội, Vietnam
Vịt Quay Quán Lạng is a renowned restaurant on the outskirts of Hanoi city centre, celebrated for its delectable roast duck dishes. Originating from the Lang Son province in Northern Vietnam, the star of the menu is, of course, the eponymous roast duck (vit quay), which blesses their pho.
This dish combines the rich, savoury flavours of roasted duck with the aromatic and comforting qualities of pho to great effect. Clear and aromatic from a low and slow simmering of duck bones, herbs and spices, the broth itself is typically lighter than a beef pho but still rich in flavour.
While you’re here, try a bowl of pho chua (sour pho); a lesser-known but totally refreshing variation of pho that hails from the northern regions of Vietnam, particularly Lang Son. Unlike traditional pho, which typically emphasises savoury notes above all else, pho chua is known for its tart, tangy flavour profile. If you’ve had your fill of traditional pho, as we now have, consider this variation for a change.
Address: 164 P. Nguyễn Văn Lộc, P. Mộ Lao, Hà Đông, Hà Nội 12110, Vietnam
If the Vietnamese capital is said to run on coffee thick and sweet with condensed milk, then we think it’s fair to say that Hanoians bleed pho, with no two establishments serving the same bowl and the best versions closely guarded secrets handed down through the generations. Accordingly, finding purveyors of this national Vietnamese dish is the easiest thing you’ll ever do in the city. Finding the very best versions is another story, though…
Though beef pho is, to so many visitors, the headlining Hanoi dish, it’s actually chicken pho (the ol’ pho ga) that’s more popular in the city. It’s the city’s go-to, its day one, its every day. It’s the one that Hanoians crave when the weather changes, a source of replenishment and rehydration, a soul-soother and heartwarmer.
Where To Find The Best Pho Ga (Chicken Noodle Soup) In Hanoi
Here’s where you’ll find the best bowls of chicken pho (pho ga) in Hanoi.
Pho Ga Nguyet
Ideal for a dry version of the famous soup…
Area: Hoan Kiem (Old Quarter)
Light, herbaceous, restorative chicken pho in Hanoi is its own thing, a world away from the beef version’s assertive savouriness and rich mouthfeel. In fact, as a rule, if a shophouse or stall serves both chicken and beef pho, it’s reasonable to assume that neither is the greatest rendition, the two disciplines not interchangeable by any means.
Just outside of the Old Quarter proper, on Phu Doan, a stretch of road defined by garages and motorbike repairs, you’ll find one of Hanoi’s best versions of chicken pho at Pho Ga Nguyet.
Two key moves with your order here; one, and though the white breast meat is automatically allocated to non-Viets, you should request the dark chicken meat (the shophouse now offers a breakdown of the bird in diagram form, with the butt meat being the most prized and expensive cut), which is so much more flavourful.
Two, order the dish ‘tron’ – or dry. That’s where Pho Ga Nguyet really excels, the standard noodle soup turned into a gorgeous noodle salad, with a chicken fat and soy sauce spiked dressing that coats every damn noodle strand.
Images via @phoganguyet
The main man here, wielding the cleaver all evening in the shophouse’s entrance, speaks a little English, and is a charming presence. Owing to the shophouse’s daytime operations fixing motorbikes and revving engines, Pho Ga Nguyet is an evening only affair, though they have recently expanded into adjacent buildings to cope with increased demand after Michelin bestowed them with a Bib Gourmand award.
During the dinner rush (between 6pm and around 7:30pm), you might have to wait five minutes to get a seat. It’s worth it. Though we’re damn prone to hyperbole, the dry chicken pho here (pho ga tron) is our favourite bowl of pho in Hanoi, period. It is fucking immense.
A rare thing for Hanoian pho shophouses, this one stays open late, too, closing at around midnight.
Address:5b P. Phủ Doãn, Hàng Trống, Hoàn Kiếm, Hà Nội 100000, Vietnam
Pho Ga Mai Anh
Area: Hai Ba Trung District
Ideal for a cleansing bowl of chicken noodle soup that could dust off any hangover…
The Hanoi episode of Parts Unknown where Anthony Bourdain takes then-president Obama for bun cha will be familiar to anyone who cringes when they declare themselves a foodie, right? Well, following its broadcast and change of branding – to ‘Obama Bun Cha’, no less – the word on the street is that standards have slipped.
Not to worry. Give the tour coaches unloading onto Le Van Huu a wide berth and instead head next door for one of the best chicken noodle soups in the city, at Pho Ga Mai Anh.
This is one clean broth, boasting a crystalline flavour not far removed from a good chicken consomme. Aside from tender poached chicken meat, a couple of bouncy chicken balls and yielding rice noodles, only a few slices of the green of spring onions adulterate the bowl. Seemingly, a judgement has been made that any other herbs would only muddy the broth. We think it’s a good shout, as Mai Anh’s chicken pho really is a celebration of that replenishing broth.
A tall glass of iced jasmine tea is all you need now.
Address: 32 P. Lê Văn Hưu, Phan Chu Trinh, Hai Bà Trưng, Hà Nội, Vietnam
Pho Ga Tron
Ideal for a local favourite…
Area: Hoan Kiem (Old Quarter)
Popular on a summer’s day, another dry (well, not dry, rather; ‘soupless’) pho to try is the banger at Pho Ga Tron on Lan Ong street. This is a legendary spot beloved of locals for the restaurant’s use of ga ta – chicken raised in the country that’s had a good run around and frolic, its flesh benefiting in flavour from its freedom. Or, as Hanoians more succinctly put it, “gym chicken”.
Any establishment serving industrial chicken is frowned upon and largely ignored by Hanoian patronage. Much like our free-range chicken, ga ta has a richer taste and the meat is firmer in texture. And so it is at Pho Ga Tron, where the chicken pho is present in tron format, what your Ottolenghi or your Oliver might call a ‘noodle salad’. There is actually a small bowl of soup served on the side when ordering pho tron – some might choose to spoon a little over the noodles to make them all silky and slippery. We certainly do.
Anyway, this one is really herbal, with bright, zippy notes and an enjoyable low thrum of sweetness from deep fried shallots and peanuts. The dressing is gorgeous; rich but light, and soy sauce defined. What a treat it is.
On special occasions (we’ve enjoyed this one during September’s Moon Festival), you’ll find black chicken served at Pho Ga Tron, a deliciously aniseed affair with delicate translucent noodles and promises of getting healed from a medicinal, bracing, but utterly gorgeous broth.
A little further down the road, you’ll find Pho Hanh which we hear also does a good version of Pho Tron, although we’re yet to try it. On their Facebook page, a recent post with Mark Wiens fills us with confidence that this place is the real deal.
Address: 65B P. Lãn Ông, Hàng Bồ, Hoàn Kiếm, Hà Nội, Vietnam
Pho Lam Nam Ngu
Ideal for a chicken pho that celebrates the whole bird…
Area: Hoan Kiem (Old Quarter)
You’ll find Pho Lam tucked away down a pretty little lane that’s defined by unkempt but totally beautiful hanging greenery, the kind that clotheslines you off your motorbike and you don’t even resent it. Pick yourself up and dust yourself down, as there’s pho here to soothe your soul…
We say “you’ll find” but it’s easy to miss the red sign here, the bold caps of PHO LAM NAM NGU set back from the road and obscured by the Hanoi’s ubiquitous corrugated iron awning. You might be better off looking for the popular French restaurant La Badiane, which sits opposite Pho Lam, and then turning right.
The chicken broth at Pho Lam operates on a rolling boil over coals which sit at the front of the shop, big pots of forever ticking over, a reminder of life’s cyclical nature, but also, as the aunty sweeps another bowl directly through this bubbling cauldron, of things being finite.
Here you’ll find reliably flavourful dark chicken, no stinginess as it’s packed high on its plinth of tightly wound noodles. Though the menu is prosaically delivered – a single white sign that declares ‘Pho Ga 50K’ – there’s actually a fair bit of customising to be done here if you’ve got your Vietnamese (or confident pointing) down.
On the counter that Pho Nam’s cooks diligently draw from, a big bowl of dark and white flesh and slices of yellow skin are all mixed together in equal quantities – and then you can add more of your preference, be that dark or white meat. It looks like a lot of skin going into your bowl, but when the fat from the skin melts into the bowl, you’re in for a truly delicious, unctuous broth. There are big bowls of msg, too, which you can ask to be omitted if you don’t value flavour.
Boiled organs are also all spread out on a tray – blood cake, eggs, chicken feet – which are available on request. However you play it, this is a hugely herbal bowl, with whole spring onions, garlic chives, delicate baby coriander and dill all piled high.
Though it feels – in our mind – better suited to beef pho, the quay at Nam Ngu is excellent, with plastic bags full of the stuff hanging from random coat hooks across the joint. The homemade hot sauce is some of the best you’ll find too, thick and deep rust in colour. A vinegar pot brimming with freshly sliced chillies and a few quarters of lime seal the deal.
Yes indeed, this is one of the best bowls of pho in Hanoi, beef, chicken or otherwise.
Address:7 P. Nam Ngư, Cửa Nam, Hoàn Kiếm, Hà Nội, Vietnam
Image @ a 1 u c a r d
Pho Ga Cham
Ideal for a golden, consomme-like pho broth…
Area: Ba Dinh District
Wow, this is one clean bowl of the good stuff, over at Pho Ga Cham, just off picturesque, cinematic Truc Bach Lake.
Pleasingly, here the bouncy yellow skin is left on the slices of breast, rather than being served separately or, heaven forbid, removed entirely and discarded, lending a gorgeous mouthfeel to every bite.
The option to add an egg yolk to the broth is one that many locals avail themselves of. Do the same, though don’t mix that yolk into the soup; that’s not the done thing and muddies the broth. Instead, allow it to set gently before eating the whole yolk in one.
Go further, and order the house special, which sees a clean, consomme-like golden pho broth with absolutely no herbs added, just a few bobbing slices of chicken breast and four or five egg yolks. One for the ‘gains’ crowd perhaps, but bloody delicious, too. The gratis iced tea here is excellent – bitter and refreshing.
Address:64-68 P. Yên Ninh, Quán Thánh, Ba Đình, Hà Nội, Vietnam
By Muk photo via Canva
Pho Ga Dac Biet
Ideal for a rich, offal-spiked broth in the OQ…
Area: Hoan Kiem (Old Quarter)
Dac Biet means ‘the house special’ in Vietnamese, and at Pho Ga Dac Biet the chicken pho house special is very much the signature. It’s a bowl that’s absolutely heaving with dark thigh meat, organs, intestines, chicken feet, beaks…you name it. Please, don’t be put off; it is bloody fantastic, those offaly cuts lending a supreme richness and depth to the broth that is totally unique when compared to many of the other lighter chicken soups on our list.
Interestingly, you can order the scarcely seen pho tai ga here, which is a bowl of rare beef steak (cooked in the broth) and chicken, all bobbing about in a broth that combines the two stock bases. It works… kind of.
Address: 1 Hàng Điếu, Phố cổ Hà Nội, Hoàn Kiếm, Hà Nội, Vietnam
By minddream via Canva
*Pho is traditionally a breakfast dish and pretty much all of the shops on this list open from early until sold out. Many won’t stay open much past lunch, which ends at around 2pm. A couple of the spots on our list of the best pho in Hanoi do stay open late into the night, though it’s always a little unpredictable in Hanoi. Always check Google’s opening hours, but do not put 100% faith in that information.
Every bowl on our list clocks in at between 50’000 and 100’000 VND (between £1.50 and £3), with the exception of the duck versions, which are a little more. Regardless, all are absurdly good value for the skill, effort and heritage involved in making them.*
Steaming bowls of pho are everywhere in Hanoi. That’s no exaggeration; you will genuinely see the steam rising off a bowl as you move with the traffic on your Honda Wave, vapours competing with exhaust fumes, the two intermingling for a smell that’s unmistakably Hanoian.
All walks of life hunch over a bowl here. On stools, at the side of the road, in shophouses, or simply lent against their bike or a tree, enjoying noodles – your businessman, school kid, xe om driver, teacher and health worker all just one wrong slurp away from a splattered shirt. There’s something democratising, levelling, about pulling a slippery tangle of noodles up to your lips, make no mistake…
The pho in Hanoi, where it all started, differs from its Southern sister somewhat. The Saigon style sees the bowls heaped with herbs, including Thai basil and sprouts, its bolder broth punctuated with a pronounced sweetness that’s enhanced further by sliced red onion. The northern version, on the other hand, is low on embellishment and frippery, proudly austere and distinctly savoury – not sweet – and all the more delicious for it, we think. Even coriander sprigs or bean sprouts will be viewed with suspicion, a Hanoi pho usually adorned only with slices of the green part of a spring onion.
Diners customise their pho to taste. A measured dose of lime enlivens the broth. The pickled garlic vinegar brings sweetness and piquancy. Fresh slices of red chill give fruitiness and a sharp, pleasing heat, though don’t add too much; you’ll often see folk here dexterously poking out the seeds of the chilli into a tissue so they don’t overpower the broth with capsicum heat. You’d do well to follow suit.
A dash of homemade hot sauce is optional – many don’t, we do, often halfway through the bowl, to refresh and replenish, to make things feel brand new again.
However you enjoy your pho, enjoy it with quay – the only necessary accompaniment to pho – which is, in taste akin to a savoury doughnut, and, in appearance, a golden brown dog bone. It takes on the flavour of the soup perfectly, retaining its crunch whilst soaking up the broth. For some reason, the thought of this crispy quay, bathed in pho broth, is the first time we’ve genuinely started salivating whilst writing this. Maybe it’s some kind of Pavlov/dog bone thing…
…Anyway, since pho contains a fairly strict, concise set of ingredients — a deeply layered broth, a protein, be it quickly boiled beef or poached chicken, rice noodles and a handful of herbs and green onions, the dish’s success lies in the details; in the tenderness of the protein, the verve, depth and lightness of the broth, and the chef’s deft but delicate layering of the bowl.
We’ve only included the bowls where those details shine through with utter clarity. So, without further ado, wipe down your chopsticks, shine your spoon and dig into our roundup of where to find the best pho in Hanoi.
Where To Find The Best Pho Bo (Beef Noodle Soup) In Hanoi
Hanoi-style beef pho – phở bò – is the gorgeous, nourishing Vietnamese noodle soup of sliced beef and bone broth, the latter flavoured with star anise and cloves for a subtle, ever so slight hint of spice. Here’s where to find the best beef pho in Hanoi…
Pho Ly Quoc Su
Ideal for perhaps Hanoi’s best bowl of pho bo…
Area: Hoan Kiem (Old Quarter)
If you’re looking for the best pho in the Old Quarter, Hanoi, Vietnam…the world, then you’ve quite possibly found it. The wild popularity of Pho Ly Quoc Su (the one on actual Ly Quoc Su street – more of that in a minute) means that you’ll likely have to wait a while or – heaven forbid – share your table with other tourists for tucking in, but the exemplary bowl of pho bo on offer here is well worth the wait and/or the awkwardness of accidentally splashing your broth over your table companions. Those northern noodles are slippery things, no doubt about it.
Here the service is brusque and efficient, the beef always fresh and tender. The chefs (visible through a glass partition constantly ladling bowls of the good stuff) work quickly, meaning you won’t have to wait long for your soup once you’ve taken a seat.
Once you’ve settled in, ordering by numbers is easy, with menus boasting English translations placed under the glass surface of every table, visible to all. For a newcomer, the different types of beef pho can be a little bewildering, but really, there is one order that stands out above all others…
…Yep, we’re massive devotees of the tai gau version, which sees fatty, long-braised brisket and slices of raw beef sharing the bowl. Here, the brisket is thinly sliced and tender, with its mellow, yellow fat gently melting into the broth, causing those all-important globules to dapple the soup’s service.
That broth itself is on the lighter side, just a little cloudy (as it should be), and refreshing, savoury and obscenely moreish. The rice noodles are slippery and have the right bite, as in, not much bite at all. Add a little of Pho LQS’s homemade chilli sauce and a dash of the liquid from their pickled garlic, and luxuriate in an absolutely gold standard version of the national dish.
*Do be aware that there are many, many imitators across the city, operating under the same name and with the same standout orange facade. The only true Pho Ly Quoc Su in terms of sky high standards is found on – perhaps unsurprisingly – Ly Quoc Su street.*
Ideal for the widely acknowledged number one beef pho on the planet…
Area: Hoan Kiem (Old Quarter)
You know all that stuff we just said about Pho Ly Quoc Su being the finest bowl of pho bo in the world? Park that, as Pho Gia Truyen on Bat Dan Street (just around the corner, in fact!) is perhaps even better.
The obvious move here is to try both versions, with the two streets only a five minute stroll apart. You won’t miss Pho Bat Dan (as most people call it), as the snaking queue of hungry locals stands testament to the quality of the bowls within this little family run shop. Service is cursory on a good day, and you’ll need to juggle a boiling hot bowl of soup while you jostle for a stool, but genuinely, honestly and with truth, it is worth it.
By IndreJeg via Canva
You’ll see the beef briskets hanging in the doorframe (there is no window here – the shophouse opens fully out onto the street), their hulking frames swaying enticingly on their hooks, their fat shimmering enticingly. There are only three options; tai, tai nam, or chin, which is rare beef, rare beef and braised flank, and braised brisket, respectively.
Our heart lies in the latter camp with the pho bo chin, all to get a taste of those swinging briskets. It’s a deeper, richer broth than Pho LQS, perhaps better suited to Hanoi’s surprisingly chilly winters, whilst the one at Ly Quoc Su is more of a summery affair. Anyway, enough of the now tired comparisons – both bowls are the finest versions of beef pho you’ll find anywhere in Hanoi. And, by rights then, the world. Get here early; they’re often sold out and shop shut up by midday.
Ideal Tip: If you want some dessert, head to Xoi Che Ba Thin (1 Bat Dan street) two minutes down the road and have some chè. Gorgeously sweet and syrupy, it’s refreshing, replenishing stuff.
Pho Hang Trong, or ‘back alley pho’ as we like to call it, is the kind of place that feels like a well-kept secret, even though it’s anything but. You’ll find this pho shop tucked away in the Old Quarter between a cafe and a souvenir shop, just where it belongs.
On our first visit, we were so confused as to where it was, an elderly gent approached us and simply asked “pho?” before ushering us down the dark alleyway between those two shops. Once you’re shrouded in darkness, head for the narrow flight of stairs which opens up into a family living room of Ms. Minh, and you’ll find Pho Hang Trong. It’s a belter.
This unassuming, tiny shrine to pho seats roughly 12 people. The walls are adorned with faded pictures of relatives. Take your shoes off and grab a seat. It’s only open for a select few hours a day and closes at around 8pm or when they’ve sold out, which is often much earlier. There’s only one thing on the menu, and all you’ve got to do as you enter is state the number of bowls you want. Simple.
It’s the kind of pho joint where locals and savvy travellers come together, all slurping in careful, quiet reverence. The broth is a masterclass in balance, simmered for hours to achieve a depth of flavour that can only come from years of perfecting the recipe. It’s rich and aromatic, with just the right amount of spice to keep things interesting. The noodles are perfectly cooked, with a satisfying chew that pairs beautifully with the tender slices of beef.
The decor is minimalistic, with low slung blue plastic tables and even closer-to-the-ground plastic stools. That’s okay; you can really get your face into the bowls, and your lovely white shirt is protected from the inevitable backsplash.
This isn’t a place you linger in after you’re done; luxuriate in that pho, sure, but then move on and let someone else have a go.
Ideal for a happy-go-lucky pho that stays open late…
Area: Hoan Kiem (Old Quarter)
Vui’ means joy or cheerful in Vietnamese, and this happy-go-lucky pho certainly does put a smile on our faces and a spring in our steps. The atmosphere at Pho Vui is lively, with the sounds of clinking bowls and animated conversation filling the air – the kind of place where you can lose yourself in the moment, savouring each spoonful of pho as the world goes by.
The merit of a good pho lives or dies on the quality of its broth, and the broth at Pho Vui is excellent, a real peppery little number that’s got plenty of unctuous mouthfeel from beef bones that have been cooked low and slow until they release their marrow.
Just around the corner from Hanoi’s rowdy Bia Hoi Corner and Ta Hien street, its main strip of backpacker bars, Pho Vui stays open until 1am, ready for revellers looking to soak up the beer and perhaps even wring out one more from their evening.
Mr. Nguyen Trong Thin – the so-called ‘pho artisan’ – made this restaurant famous through a special pho technique that he perfected in the late 1970s, one which is now known as ‘pho tai lan’ all across Vietnam.
At Pho Thin on Lo Duc Street, that method sees beef quickly stir-fried with ginger, onions and garlic, before the contents of the wok are poured into a bowl of soup and noodles. As a result, the broth is slightly thicker and more cloudy than elsewhere, and humming with umami and wok hei in the process. Honselty, it looks (and tastes) quite close to an onion gravy. There’s a shit load of chives to freshen things up.
Like many of the best phos in Hanoi, you’ll see copycat shophouses all over the city; a quick search on Google reveals dozens of places with the name ‘Pho Thin’, many of which pale in comparison to the inaugural restaurant.
Bu HoaiPT via Canva
Interestingly, some are actually affiliated with the original Pho Thin. At these joints, the chef-in-place has been trained by Mr Thin, and the man himself will regularly, unexpectedly come to check that they are doing things right, franchise-style. One has even opened in Melbourne, and another in Indonesia. However, we’d definitely stick with the original Lo Duc outpost here; often imitated, never duplicated, and all that.
Do be warned; Pho Thin Lo Duc gets rammed; it’s not a spacious dining room, even during quieter times, and due to its popularity, there aren’t, well, quieter times. That said, if you’re looking to enjoy a pho thin in comfortable surroundings, a collaboration between the main man and luxury resort Vinpearl’s head chefs has led to Pho Thin Vinpearl – or ‘skyscraper Pho’ – at Vinpearl Luxury Landmark 81. While we can’t vouch for the pho here, having never tried it, it’s certainly an interesting proposition.
Wander down Trung Yen, which is considered one of Hanoi’s most famous culinary alleys, and you’ll find Pho Suong. At the helm is Ms. Nguyen Tuyet Lan, a third generation cook continuing the family business of serving up properly satisfying, nourishing beef pho.
Pho is usually a family business in Vietnam, and the best of the best pho joints have – on the most part – been around for decades. In the case of Ms. Nguyen Tuyet Lan’s family, her father originally roamed the Old Quarter selling pho back in the 1930s. His operation was nicknamed ‘blue shirt Chinese pho’ because of the colour shirt he wore, helping Mr. Nguyen (or, Mr Blue Shirt) become well known throughout Hanoi.
Laurence Taylor from Getty Images
In 1986, his children opened up Pho Suong using the recipe her father passed down, cementing his legacy in the process. Today, Pho Suong is still, undeniably, one of the best pho purveyors in Hanoi, famous for its light and gently sweet broth.
The family recipe sees beef bones simmered for 15 hours, with ginger and fish sauce intensifying the flavour. Interestingly, the cooks here – just as Mr. Blue Shirt did a century ago – forgo the usual cinnamon and star anise, resulting in a lighter broth that’s so refreshing on a particularly humid Hanoi day.
After you’ve finished your meal, stroll down Dinh Liet street (home to one of our favourite banh mi in Hanoi, incidentally) past the souvenir and art stores and walk your meal off with a loop around picture-perfect Hoan Kiem lake. Do as we do and get an ice cream for dessert from one of the many stalls lining the lake!
Ideal for one of the most attractive pho shops in the city…
Area: Hai Ba Trung District
The Pho Suong dynasty have since spread their wings further. Following on from the patriarch’s success, the Nguyen family have opened another pho shop in Mai Hac De, up in Hanoi’s Hai Ba Trung district. Indeed, about the success and subsequent ubiquity, the owner says – almost laments, to be honest – on Pho Suong Co Muoi’s Facebook page, that “the image of the blue-shirted Chinese street vendor carrying noodle soup probably became a part of the memories of every child of the capital”.
Nguyen Thi Muoi, who was one of the original siblings to open the first Pho Suong restaurant in Hanoi’s Old Quarter, runs operations here. She says that “pho is said to be the ‘business card’ of Vietnamese people, and Pho Suong Co Muoi has preserved the soul and symbol of the country’s cuisine to the fullest.” We couldn’t agree more.
We love this second branch of Pho Suong for its light and airy space and delicious quay. With wooden panelling and tables, a gorgeous tiled floor and light yellow walls, it’s one of the most attractive pho shops in the city. The pho bo sot vang (a riff on pho using a wine-spiked broth) is something of a speciality.
It’s a truism for so many street food recommendations across the planet – that the ‘best’ pad Thai in Bangkok, the ‘best’ pizza in Naples, or the ‘best’ tacos el pastor in CDMX is just, well, the closest one to your house.
The one that, whilst perhaps not knowing your name, certainly knows your usual order, your favourite seat, and whether you’ve put on weight or not since your last visit.
Spicy Pho Bay, in Hanoi’s increasingly swanky West Lake, was our local pho shop for years, and it’s a darn good bowl if you’re up in this next of the woods, taking in the scenery.
Ignore the signage, which clearly depicts a stereotypical Italian chef (possibly off the Simpsons), chef’s kiss fingers and all. Instead, be drawn in by the huge vats of bubbling broth that seem to obstruct the doorway, pulling off the admirable feet of both enticing you in and blocking your entrance. Slalom through, settle in, savouring the aromas of star anise and charred ginger when you do, and gear up for a nourishing bowl of the good stuff.
Alongside the usual rundown of slowcooked, ultra fatty brisket, slices of rare steak, braised flank, and even our old friend ‘thin’, Spicy Pho Bay also do an excellent pho xao; that is, stirfried pho noodles – crisp and charred and singing of wok hei – with plenty of dark green leaves, slices of beef and a pleasingly gloopy gravy. Anoint it with the signature house chilli sauce and enjoy.
While we haven’t had the chance to sample the broth at Pho Tue An yet, this modest establishment just off the western edge of Hoan Kiem Lake has caught our attention for a particularly heartwarming reason. Here, you’ll find more than just steaming bowls of pho – you’ll discover a beautiful tradition of community care through their ‘phở treo’ (suspended pho) system.
Images via @tuean.14bk
Similar to Naples’ centuries-old ‘caffè sospeso’ tradition, customers can pre-purchase bowls of pho for those who might not be able to afford a meal. A simple sign keeps track of these acts of anonymous kindness, counting the number of suspended bowls available to anyone in need. It’s a reminder that sometimes the best flavour in a bowl of pho isn’t the broth or the tender meat – it’s the warmth of human connection.
If you’re in the area and feeling generous, consider paying a bowl forward. After all, sharing food has always been at the heart of Vietnamese culture.
*Pho is traditionally a breakfast dish and pretty much all of the shops on this list open from early until sold out. Many won’t stay open much past lunch, which ends at around 2pm. A couple of the spots on our list of the best pho in Hanoi do stay open late into the night, though it’s always a little unpredictable in Hanoi. Always check Google’s opening hours, but do not put 100% faith in that information.
Every bowl on our list clocks in at between 50’000 and 100’000 VND (between £1.50 and £3). Regardless, all are absurdly good value for the skill, effort and heritage involved in making them.*
Purists may baulk at the notion of a vegetable-based pho, but pho chay, the vegetarian version of the Vietnamese national dish, can be a deeply hearty, savoury affair. Dried wood ear mushrooms bringing plenty of umami, whilst ginger, spring onions, soy sauce, and spices add deeper layers and plenty of warmth.
Vegetarian pho, or pho chay, originated from the Buddhist cuisine of Vietnam, where monks adapted traditional meat-based pho by creating imitated beef, chicken, and vegetarian broths.
Influenced by Buddhist principles of ‘ahimsa’ or non-violence, pho chay avoids not only meat but also root vegetables and strong-smelling plants like onions and coriander. This results in a distinct version of pho that lacks the familiar aroma and flavour of traditional pho, but is still a delicious bowlful.
Here’s where to find some of the best pho chay in the city…
Pho Chay
Ideal for an unassuming yet exemplary vegetarian pho…
Area: Hai Ba Trung District
The restaurant, on the same strip as the original Pho Thin from earlier, doesn’t look like much from the outside. But then, not many pho shops do, exactly. Pho Chay is particularly unassuming, so narrow and branded in the same yellow-and-green as a famous local bank that we thought it was an ATM on our first visit.
Step over the threshold and pull up one of just four stools, and order a baby or big bowl. Whichever size you go for, this one is defined by the popular meat alternative seitan, which here does a fine job of masquerading as beef. Plenty of deep fried treats (tofu, slices of quay akin to croutons…that kind of thing) bring a much-needed sense of textural contrast. The salted lime drink here is as refreshing as it comes on a hot Hanoian day. Mmm, electrolytes…
We’ve already spoken about Pho Suong’s legendary beef pho before on IDEAL. Well, they also do a great vegan beef pho, clearly stating that no animal has been used, which is reassuring in a country that sometimes plays a little loose with the whole ‘chay’ description.
Billing it as a bowl for everyone, the cooks here say that “if you’ve had enough of salty dishes, then the delicious and thick vegetarian pho is very suitable to cleanse your body between those daily meals of fish and meat”.
Again, perhaps the idea of a vegan diet hasn’t been totally taken onboard, but this Pho Suong’s pho chay is a satisfying thing whichever way you look at it.
Christmas morning… For children, it’s unsurpassed for magic, sparkle and spectacle, with stockings to unpack, presents to open, Santa to spot and an intense level of excitement that makes sleeping a single wink the night before impossible.
But for adults, Christmas morning tells a very different story; one of hangovers and trepidation, of enduring small talk and a longing for lunch to begin.
Reconnect with your childlike wonder over Christmas and make the morning as enjoyable as the rest of the day. If you’re looking to change things up on your usual Christmas day, start with these; our 7 ways to make Christmas morning even more special.
Do All Of Your Food Prep In Advance
First things first, if you want to enjoy Christmas morning, you don’t want to be stuck in the kitchen, slaving away at the stove and checking your watch nervously. Instead, get ahead with these preparatory steps:
Prepare your cranberry and bread sauce a month in advance and freeze it.
Make a gravy master stock with plenty of flavour in the weeks leading up to Christmas Day. Then, you can whip out on the day; simply add the juice from the turkey on the day and whisk in some cold cubes of butter for a delicious and hassle free gravy.
Pigs in blankets and stuffing balls can be made in advance and frozen, too.
If you’re looking for easy ways to pimp up your vegetables quickly, consider a bacon butter made ahead of the day.
Peel all of your potatoes on Christmas Eve and keep them in water in the fridge overnight.
Brine your turkey on Christmas Eve. Then, even if you forget to baste it regularly the next day, it’ll still be super juicy and tender.
You could even lay the dining table the night before.
By preparing in advance, there will also be less cleaning and washing up to do on Christmas morning, leaving you to enjoy the start of the day with a glass of fizz in hand. Remember, successful and unstressed little elves will always do some prep work ahead of time!
Create A Magical Christmas Morning Atmosphere
Transform your living space into a winter wonderland before anyone wakes up. Dim the overhead lights and rely instead on the warm glow of fairy lights, candles, and your Christmas tree illumination. The soft, twinkling ambience will make the morning feel truly enchanting from the moment everyone enters the room.
Consider adding some subtle festive scents to complete the sensory experience—perhaps lighting a cinnamon or pine-scented candle, or using a reed diffuser with seasonal fragrances. You might even scatter some fresh pine sprigs around the mantelpiece or windowsills for that authentic Christmas tree aroma.
If you’ve got a fireplace, get it crackling early—there’s nothing quite like the cosy warmth and gentle sounds of a real fire to make Christmas morning feel special. Even if you haven’t got a real fire, many smart TVs now offer realistic fireplace videos that can create a similar effect whilst keeping everyone toasty.
Begin With An Extra Special Christmas Coffee
To get into the spirit of the day, why not add in some festive ingredients that can spice up your usual morning beverage. Whether you want an indulgent, creamy texture or a buzz of something stronger, Christmas morning should be all about indulgence. So, turn the festive frivolity up several notches by topping your mug with plenty of sprinkles and lashings of whipped cream.
You can really get into the Christmas spirit by infusing the flavours of the festive season into your coffee, too. Consider toasting some star anise, cinnamon and cloves, then letting them steep in your pot of coffee for a few minutes as it brews, blessing it with festive flavour. Or, add a shaved curl of orange peel and a grating of nutmeg to your mug.
If you’re looking to go that extra mile and recreate your favourite Starbucks Christmas coffees, such as the Toffee Nut Latte, Gingerbread Latte and Eggnog Latte, at home, then check out our article on how to do just that here.
A Christmas morning breakfast needs to set you up for the day, with something hearty, generous but not too meaty (you don’t want to spoil the turkey later, of course). How about a smoked salmon bagel with poached eggs and hollandaise for an extra special start to proceedings that won’t fill you up too much? Or, on the sweeter side of the spectrum, we think a slice of this cranberry and orange drizzle cake paired with some fresh fruit sounds rather delicious!
This should be washed down with a Buck’s Fizz; a Christmas morning staple, if ever there was one. Simply mix two parts sparking wine with one part orange juice, the fresher the squeezed orange juice, the better the result. However, if you’re not keen on orange juice, Prosecco with pomegranate juice is arguably even more refreshing.
A Canape & Christmas Drinks Kinda Morning
Christmas morning, soundtracked by the laughter of good friends and family (and Wham!), and scented with mulled wine… What could be better? If you have loved ones who live nearby, consider asking them around for canapes and Christmas drinks to kick the morning off right.
Of course, you don’t want to be rushing around in the morning actually making the canapes. If you’d like to impress your guests with your cooking skills, simply make lots of little bites in advance that you can cook from frozen; think onion bhajis, samosas, spring rolls, and cheese gougeres. Or, for ease, no one’s judging you for sticking a few Iceland party food platters in the oven.
If you’re serving a drink to match the Christmas morning canapes, Prosecco is the connoisseur’s choice; it’s noticeably sweeter than Champagne and generally less astringent, making it a more considered, palatable affair for a pre-midday drink. Plus it’s more affordable. A win-win, you might say!
For something that fills the house with the scent of Christmas, a warming pot of mulled wine is an easy drink to serve. Or, if you want to make something a little more impressive, consider making a batch of Christmas rum punch, which will put the spirit of Christmas into your guests, quite literally.
Go All-In On The Festive Fashion
Dressing the part as soon as you wake up is a great way to welcome in the day, and can help you and the family differentiate the day from the uniform of PJs we’ve mostly been in for the last two years. With cameras likely flashing when you open your gifts, you want to be looking the part from the get-go.
Our personal favourite is some festive or fancy pyjamas paired with high heels and some Christmas costume jewellery. The world of Christmas novelty jewellery can be a fun one, spreading cheer to all. Think Jingle Bell earrings and bauble necklaces; the brasher and bolder, the better we say! We’re particularly fond of brooches that play music and the earrings that light up…aren’t you?
Whether you stay in your best Xmas pyjamas, opt for a novelty jumper or change into your Christmas day frock in all its sequinned glory as soon as you wake up, wearing your festive outfit in the morning is a sure-fire way to declare loudly and proudly that you’re into the Christmas spirit.
Curate The Perfect Christmas Morning Soundtrack
Music sets the mood for the entire day, so create a carefully crafted playlist that builds excitement and nostalgia in equal measure. Start with gentle, warming Christmas classics as people are waking up—think Bing Crosby and Nat King Cole—then gradually transition to more upbeat festive favourites as the gift-opening excitement builds.
Include a mix of traditional carols, beloved Christmas pop songs, and perhaps a few guilty pleasures that will have everyone singing along. Don’t forget to add some instrumental Christmas music for those quieter moments between the chaos of unwrapping presents.
Set up the music system the night before and have your playlist ready to go at the touch of a button. The right soundtrack will weave through the morning’s activities, creating that perfect Christmas atmosphere that’ll have everyone humming along and feeling properly festive.
As we hurtle towards 2025, we’re drowning in a digital soup that’s thicker than ever – and those gentle little ‘put your phone in another room’ suggestions feel about as effective as bringing a paper umbrella to a hurricane.
Let’s get real: Social media clearly has both positive and negative impacts, but in 2025, we need proper, grown-up solutions for a world where we’re all convinced Jeffrey Bezos is listening to our conversations in the pub. Welcome to your guide to the radical art of digital rebellion – because half-measures just won’t cut it anymore.
Why Now? Because, Honestly, It’s Getting Weird Out There
Picture this: You’re having dinner with friends, and everyone’s watch is quietly judging their posture. Your smart ring is monitoring your stress levels (spoiler: they’re high because you’re being monitored), and somewhere in your house, your fridge is passive-aggressively adding oat milk to your shopping list. We’ve gone from being digital users to digital hostages, and Stockholm syndrome has set in hard. And yes, we realise there’s a certain irony to the fact you’re probably reading this on your smartphone…
The Monthly Digital Exodus (And Why It’s Not As Scary As It Sounds)
Forget hour-long digital breaks – they’re the equivalent of thinking a slice of cucumber in your burger counts as a salad. Instead, we’re talking about a full weekend of glorious digital nothingness every month. Picture yourself waking up to actual birdsong instead of Twitter notifications. Radical? Perhaps. Life-changing? Absolutely. Here’s how to do it properly…
The Friday night ritual begins with the ceremonial Unplugging of Everything. Yes, everything. Your WiFi router becomes a very expensive paperweight. That smart home hub? Give it the weekend off. Tell your family you’re going ‘old school’ and give them your neighbour’s landline for emergencies (buy them chocolates in advance – trust us on this).
What happens next is where it gets interesting. That first Friday evening might feel like you’ve lost a limb. By Saturday morning, you’ll start noticing things – like how your coffee tastes different when you’re not scrolling through Instagram, or how your cat has apparently been doing this hilarious thing with their tail for years and you’ve just never had the presence of mind to notice.
The Analogue Palace Revolution
Instead of treating tech-free spaces like sad little corners of denial, we’re going to turn them into temples of analogue joy. Your bedroom? It’s about to become so deliciously retro-cool it hurts.
Start with sound: Get yourself a proper record player – and yes, vinyl really does sound better, snap, crackle and all. Add some decent speakers, and suddenly your bedroom is a concert hall without a single notification in sight. The ritual of choosing a record, carefully placing the needle, and actually listening to an album in order? Pure magic.
Next up: Light. Chuck out those app-controlled bulbs and invest in some proper mood lighting. Himalayan salt lamps, anyone? They’re kitsch, but they work. Add some proper candles (not those tired tea lights you’ve had since uni), and suddenly your room feels less like a Best Buy showroom and more like a sanctuary.
Here’s where we get controversial: What if making things harder is actually making them better? It’s time to embrace what we’re terming ‘beneficial friction’ – the art of making technology just annoying enough to be mindful about using it.
Start with your phone. That sleek, beautiful thing? It’s going on a diet. Delete every app that you wouldn’t confidently tell your grandmother about. Email? Gone from your phone. Social media? Goodbye. Your phone should be as dumb as legally possible while still being able to call your mum. Not dumb. Don’t call your mum dumb. Grrr; got in a pickle here…
But here’s the twist: For every app you delete, add something analogue to your life. Deleted your meditation app? Buy a singing bowl (your neighbours will be too immersed in their chocolates to notice). Removed Instagram? Time to learn actual photography – with film. There’s something wonderfully pretentious about carrying a film camera, and we’re here for it.
The Quarterly Digital Purge (Or: How To Marie Kondo Your Cyber Life)
Every three months, you’re going to scorch-earth your digital life. It’s like a spa day for your online existence, but instead of cucumber water (clearly got cucumbers on the mind here), you’re drinking the sweet nectar of digital minimalism.
Here’s the process: First, delete every app on your phone. Yes, every single one. Now, before you have a panic attack, understand that this is temporary. The trick is in what happens next: For the next two weeks, only reinstall apps when you actually need them. Not want them – need them.
What you’ll discover is fascinating. Those 48 apps you had? Turns out you only use about seven of them with any real purpose. The rest were just digital comfort blankets.
The Art Of Aesthetic Minimalism
This is possibly our favourite hack for 2025: Turn your entire digital world grey. Not just your phone – everything. Your laptop, tablet, smart watch, the lot. Colours are emotional manipulators, and tech companies know this. Going greyscale is like putting on digital sunglasses – suddenly, everything is less urgent, less damn needy, less ‘click me now!’
The Physical Revival Movement
Here’s something radical: Start a Physical Things Club. Yes, it’s exactly what it sounds like. Monthly meetups where everyone brings something completely analogue to share. Vintage cameras, typewriters, board games, instruments – anything that doesn’t need charging.
These gatherings become something special. Picture it: A room full of people actually looking at each other, handling physical objects, sharing stories. No one checking phones because phones aren’t invited. It’s like time travel, but with better coffee and fewer diseases.
The Unexpected Benefits (Or: What Actually Happens When You Go Radical)
The real magic happens about three months in. You’ll start noticing changes that go way beyond “I sleep better now.” Your attention span? It comes back like a boomerang. Creative ideas? They start flowing when your brain isn’t constantly processing notifications.
But the really interesting stuff is in your relationships. Conversations become deeper when neither person is waiting for their phone to buzz. Memories feel more solid when you’re not experiencing them through a screen first. Even your sense of direction improves when you’re not outsourcing it to Google Maps.
Making It Sustainable (Without Becoming That Person)
Here’s the thing about digital detoxing in 2025 – it’s not about becoming a tech-refusing hermit. It’s about being a digital rebel with a cause. The goal isn’t to never use Instagram again; it’s to use it on your terms, when it adds value to your life.
Form a support group. Call it something ironic like ‘The Luddites’ Brunch Club’or ‘Analog Anonymous.’ Meet regularly. Share victories (“I went a whole weekend without Whatsapp!”) and setbacks (“I tried to double-tap a physical photo”). Make it fun, make it social, make it slightly ridiculous.
Looking Forward (Through Analog-Tinted Glasses)
As 2025 begins to emerge on the horizon, we’re not just talking about a digital detox anymore. We’re talking about a digital revolution. One where we use technology instead of letting it use us. Where our devices enhance our lives instead of consuming them.
The real luxury in 2025 won’t be having the latest smartphone – it’ll be having the confidence to own a flip phone. The ultimate status symbol won’t be being always connected – it’ll be being deliberately disconnected.
So here’s to 2025: The year we take back our attention, reclaim our time, and maybe, just maybe, remember what it feels like to be bored. Spoiler alert: It’s actually kind of wonderful.
We could all use a spot of indulgence after the year we’ve had, so why not try out one of our chefs’ top tips for an extra special Christmas lunch? From how to achieve the crispest of roast potatoes to the ideal turkey alternatives, we’ve got you covered. Here are the IDEAL Christmas cooking tips from some of our favourite chefs.
Vivek Singh, Executive Chef and CEO of The Cinnamon Collection
“I’m a firm believer in trying different things – it’s always exciting when you accidentally discover something that tastes amazing. This year, why not try sprinkling spice onto your roasts? It will add a whole new dimension. You can also marinade meats in spice mixes overnight to bring new layers of flavour.”
Kerth Gumbs, Head Chef of Fenchurch and BBC Two’s Great British Menu 2020 Finalist
“As well as brining your turkey to avoid it being bland and dry, I also like to prepare a butter and spice mixture (it can be any spice you like) to rub over it before cooking. Keeping the butter cold allows me to roll it out with a rolling pin. Then, by running my fingers under the skin of the turkey breast, I create a gap that allows me to spread the butter mixture directly on to the flesh of the bird. This is a very good way to help the meat stay moist, tender and fragrant.”
By rimmabondarenko via Canva
Callum Graham, Head Chef of Bohemia at The Club Hotel & Spa, Jersey
“Getting your timings right is one of the hardest things for a lot of people when it comes to cooking on Christmas Day. I’d recommend writing a list of everything you need to do with times against each activity, from when the oven needs to go on and be pre-heated, right through to taking out the turkey and allocating resting time. It sounds simple, but it can be really helpful to have it all down on paper so nothing gets forgotten.”
“Preparation is really key for Christmas Day and anything you can prepare ahead of time you should do. Alongside peeling and cutting your vegetables on Christmas Eve, you could also make your cauliflower cheese so that it’s ready to just pop into the oven the next day. My top tip would be to make your Yorkshire pudding batter 24 hours before its needed, as that gives it ample time to rest and helps ensure you’ll get a good rise.”
“To make sure you get really crisp potatoes, once you’ve par-boiled them, leave them to cool down slowly to room temperature before putting them in the oven. This helps the potatoes to dry out a little, and if there’s less moisture when they go in the oven they will end up super crisp on the outside, and perfectly fluffy on the inside.”
“Make your life easier on the big day by doing as much prep as you can. I always opt for cold starters at Christmas that I can make the day before, like a prawn cocktail for example. That way, you can just take them out the fridge and put them on the table and you’re ready to go, leaving you more time to focus on the important things. Also make sure to put plenty of drinks in the fridge in the run up to Christmas so they’re nice and chilled. No one likes warm bubbles!”
“For something a little different this Christmas, why not opt for duck instead of turkey. I’d recommend removing the legs first and roasting them in a baking tray alongside some juniper and chopped carrots. Once the legs are almost cooked, lay the duck breast or crown on top so they can roast together and come out at the same time, and this way you won’t dry out the breast. Serve with red cabbage, sprouting broccoli, Brussels fried off with bacon, roast potatoes, and plenty of cranberry jam – delicious!”
Oliver Marlowe, Owner Chef Director, The Hunter’s Moon
“To make sure you don’t end up with a dry turkey on the big day, I’d recommend brining your bird in a 10% salt to water liquid mix overnight prior to cooking. The salt dissolves some of the muscle proteins, meaning the meat contracts less while in the oven so therefore it loses less moisture. It really gives a game changing depth of flavour, and makes it very difficult to overcook so there’s one less thing to worry about on the big day!”
With Christmas just around the corner, it’s time to prepare for the big one, the true meaning of the festive season; dinner. With the help of Michelin starred Bohemia, here are our 5 tips for cooking the IDEAL turkey on Christmas day.
INVEST IN A TURKEY
Don’t scrimp on the main event. Spending that little extra on an organic or free-range turkey is totally worth it. Not only is it ethically sourced – conscious relatively clear, then – it will also have better nutritional benefits and deliver on clarity and depth of flavour. If there’s one day where money seems no object, it’s Christmas. The bird, then, is a worthy investment.
PREPARATION IS KEY
Wash and thoroughly dry the cavity of the bird before leaving it to reach room temperature. This is essential, and a step not to be neglected. Next, putting a moderate amount of softened butter under the skin of the bird will ensure it remains moist. Finally, truss the legs together so it retains its shape throughout cooking. Follow these simple steps, and you’ll have an absolute showstopper of a centrepiece.
FESTIVE FLOURISHES
Stuff the cavity of the turkey with herbs, citrus fruits and an onion to add flavour. However, it is important to ensure there is space for heat to circulate, so don’t stuff it in too tightly. To make the stuffing seasonal, add some festive favourites such as cranberries, chestnuts, sage and clementine zest; just be sure to balance them thoughtfully as they’re a highly perfumed, citrusy bunch!
GLORIOUS GRAVY
For many, the meal hinges on the gravy. Don’t dispose of the caramelised juices left behind by the turkey as they make the perfect base for your sauce; there’s so much flavour lurking in that murky looking bottom of the pan. Adding Madeira, a tbsp of plain flour and quality stock to these, then reducing with fair vigour, will make your gravy rich and delicious.
STRESS-FREE CARVING
Good news for those always in a flap when adding the finishing touches; the final half hour needn’t be concerned with the bird. Leave the turkey to rest for at least 30 minutes before carving to allow the meat to relax, making carving easier and the flesh juicier. Separating the breasts from the legs and thighs will make carving a lot more manageable as you can simply slice the breast meat, and the rest should fall off the bone.
Nestled between the Alps and the Adriatic, Ljubljana might be Europe’s most enchanting capital you haven’t visited yet. This pocket-sized city, with its emerald river, castle-crowned hill, and streets that feel lifted from a fairytale, manages to pack all the culture of its larger neighbours into a delightfully walkable centre. While tourists flock to nearby Venice or Vienna, those in the know slip away to Slovenia’s capital, where dragons guard bridges and local wines flow freely in cobblestone courtyards.
Slovenia’s capital city has undergone a remarkable transformation since gaining independence in 1991. The pedestrianised centre, once clogged with traffic, now hums with café life and street musicians. This renaissance, coupled with the city’s commitment to green initiatives (it was named European Green Capital 2016), has created one of Europe’s most liveable – and loveable – capitals.
Day 1: Dragons & Delicacies
Breakfast: Coffee and Culture
Begin your Ljubljana story at the city’s beating heart – the Central Market, conveniently located between the Triple Bridge and Dragon Bridge. This open-air feast designed by beloved architect Jože Plečnik stretches along the Ljubljanica River, offering a crash course in Slovenian food culture. The colonnade’s elegant arches shelter vendors selling everything from foraged mushrooms to mountain cheese and local honey.
Start with a coffee at Črno Zrno, where locally roasted beans and the gentle morning bustle of market traders create the perfect Ljubljana awakening. Their cold brew, steeped for 12 hours, is a summer favourite among locals. For breakfast, explore the market’s dairy section, where farmers from surrounding villages sell fresh cottage cheese and sour milk – traditional Slovenian breakfast staples.
The market’s indoor section, housed in a striking modernist building, focuses on meat and fish. Look for vendors selling traditional Slovenian dried meats like pršut (air-dried ham) and zaseka (minced lard spread), perfect for picnic provisions later.
Morning: Castle Views
Take the funicular up to Ljubljana Castle for sweeping views over terracotta roofs to distant Alpine peaks. While the funicular offers the easiest ascent, the walking path through the forested hill provides a lovely alternative, taking about 20 minutes through chestnut trees and offering occasional glimpses of the city below.
The castle’s Viewing Tower offers the best panoramas, but don’t miss the Museum of Slovenian History for context about this fascinating crossroads of European culture. Time your visit for noon to watch the firing of the cannon – a tradition dating back to 1813. The castle’s Chapel of St George, with its recently restored Gothic frescos, provides a peaceful respite from the tourist crowds.
The castle’s permanent exhibition on Slovenian history is particularly well-curated, offering interactive displays about everything from Roman Emona to the country’s independence. The Virtual Castle experience, using augmented reality to show the fortress’s evolution over centuries, is worth the extra few euros.
Lunch: Market Treasures
Return to ground level for lunch at Klobasarna, a tiny spot specialising in Carniolan sausage, Slovenia’s protected national dish. These hearty sausages, served with fresh horseradish and mustard, offer a taste of traditional Slovenia. Pair it with local craft beer from nearby Human Fish Brewery, whose copper-coloured ale has won international awards.
For dessert, walk a few steps to Cacao, where they serve multiple varieties of potica, Slovenia’s traditional rolled pastry. The walnut version is classic, but the tarragon one offers an intriguingly different sweet-herbal flavour that’s unique to Slovenian cuisine. If you’re still hungry, pop over to Puffy Lil’ Pancakes – while it’s not a traditional Slovenian treat, it’s one of our favourite spots in the city for a pick me up.
Afternoon: Urban Exploration
After lunch, follow the riverbank northeast to the famous Dragon Bridge, where four copper dragons stand guard. These fearsome creatures aren’t just decorative – according to legend, they wag their tails when a virgin crosses the bridge. The dragons have become such a symbol of the city that you’ll find their image everywhere from manhole covers to the local football club’s crest.
From here, it’s a short walk to the emerging Poljane district, where you’ll find an engaging mix of local life and historic architecture. Take Poljanska cesta towards the Metelkova Mesto, a former military barracks turned autonomous cultural centre that showcases the city’s alternative spirit. This ‘city within a city’ hosts numerous cultural events, from experimental theatre to electronic music nights. During the day, it’s a fascinating spot for photography, with every surface covered in murals, sculptures, and installations.
Just next door, the Ethnographic Museum offers fascinating insights into Slovenian folk culture, from beekeeping traditions to carnival costumes. The museum’s rooftop café provides another perspective on the city, particularly lovely at sunset. The whole area forms part of the Museum Quarter, making it easy to museum-hop if you’re culturally inclined.
As dusk falls, the riverside comes alive. Secure a table at Michelin-starred Strelec Restaurant, housed in the castle’s archer’s tower. Here, modern interpretations of Slovenian cuisine meet medieval architecture. Their tasting menu showcases local ingredients like Istrian truffles and Piran sea bass, while the wine list features excellent Slovenian vintages from the Vipava Valley.
Chef Igor Jagodic’s creative takes on traditional dishes might include dried beef soup with buckwheat dumplings or their signature rabbit with wild garlic and nettle puree. The medieval-themed dining room, complete with suits of armour and candlelight, adds to the atmospheric experience. Book well in advance and request a window table for the best views over the illuminated city.
For a nightcap, head to Kolbiri Cocktail Bar, where local spirits like borovička (juniper brandy) feature in innovative cocktails. Their terrace offers prime people-watching along the riverside promenade.
Day 2: Art, Architecture & Alpine Flavours
Breakfast: Waking Up With The Market
Start your second day at the Open Kitchen (Odprta Kuhna) in Pogačarjev trg, just behind the cathedral, if you’re visiting on a Friday between March and October. This weekly food market brings together Slovenia’s best chefs for an outdoor feast. The variety is impressive – from traditional gjerpje (buckwheat crepes) to modern fusion cuisine.
On other days, head to Le Petit Café on Trg Francoske revolucije for their legendary poached eggs and house-made sourdough. Their breakfast board, featuring local cheese, honey, and fruit preserves, offers a perfect taste of Slovenian morning traditions. The café’s location, in a quiet square surrounded by some of Ljubljana’s finest baroque architecture, provides a peaceful start to the day.
Morning: Plečnik’s City
Dedicate your morning to discovering the works of Jože Plečnik, the architect who gave Ljubljana its distinctive character. The Plečnik House, his former home and studio, offers fascinating insights into his vision for the city. The house remains much as he left it, complete with his drawing tools and personal library.
Follow this with a walk along the Triple Bridge and through the colonnaded Central Market, both masterpieces of his urban design. The National and University Library, another Plečnik masterpiece, showcases his distinctive style – look for the massive black marble doorway and the dramatic “dark-to-light” symbolism in the main staircase.
A lesser-known Plečnik site worth visiting is the Church of St Michael in the Marshes, located in the Trnovo district. Its unconventional design includes elements inspired by Ancient Greek architecture and local building traditions. The nearby Trnovo Bridge is unique – it’s the only bridge in the world that supports a row of trees and was designed to double as a town square.
Lunch: Local Flavours
Tuck into lunch at Julija, a charming restaurant in the old town serving traditional Slovenian cuisine with a contemporary twist. Their štruklji (rolled dumplings) and mushroom soup showcase the best of local, seasonal ingredients. The restaurant’s wine cellar stocks an impressive selection of Slovenian wines – ask for a recommendation from the lesser-known Štajerska region.
Don’t miss their house-made bread, baked twice daily using heritage grain varieties. The mushroom soup, made with foraged fungi when in season, is a particular highlight. For the full experience, try their tasting plate of traditional Slovenian cold cuts and cheeses, including unique items like pumpkin seed oil cheese from Prekmurje.
Afternoon: Green Escape
Spend your afternoon in Tivoli Park, Ljubljana’s green heart. This sprawling park houses the International Centre of Graphic Arts in a baroque mansion. The surrounding gardens and woods offer peaceful walking trails and surprising art installations. The park’s design, another Plečnik project, seamlessly blends formal gardens with natural woodland.
The Jakopič Promenade, the park’s main avenue, regularly hosts outdoor photography exhibitions. Look for the century-old trees marked with plaques – some are rare specimens planted during the Austro-Hungarian period. The Park Café offers a perfect pit stop for a slice of prekmurska gibanica, a traditional layered cake combining poppy seeds, walnuts, cottage cheese, and apples.
For art lovers, the Modern Gallery’s permanent collection provides an excellent overview of 20th-century Slovenian art. The sculpture park outside offers a peaceful spot for contemplation.
Evening: Wine and Dine In Style
End your stay at JB Restaurant, where chef Janez Bratovž crafts sophisticated dishes that have earned international acclaim. The restaurant’s wine cellar houses an impressive collection of Slovenian wines, and the sommelier’s knowledge adds another layer to the dining experience. The tasting menu might include modernised versions of traditional dishes like štruklji or innovative combinations like their signature chocolate-covered olive oil drops.
The cellar focuses particularly on orange wines from the Brda region, Slovenia’s answer to Tuscany. The sommelier offers excellent pairing suggestions, often highlighting small producers who don’t export beyond Slovenia’s borders.
Beyond The City
While Ljubljana’s charm lies in its compact centre, some of Slovenia’s most spectacular sights lie just beyond. Lake Bled, with its fairy-tale island church and clifftop castle, is just 55 minutes away. The vast cave systems of Postojna and Škocjan can be reached in under an hour. The wine regions of Vipava Valley and Goriska Brda are perfect for day trips.
Getting There & Around
Direct flights operate from London Stansted and Gatwick to Ljubljana Jože Pučnik Airport, with a flight time of roughly two hours. The airport shuttle runs every hour to the city centre, taking about 30 minutes and costing €4. Alternatively, a taxi will set you back around €40.
Once in the city, you’ll find most sights within walking distance – Ljubljana’s compact centre is one of its greatest charms. The efficient bus network fills any gaps, while the BicikeLJ bike-sharing system offers a more active way to explore. Just remember to purchase an Urbana card from any tourist office for public transport.
A Few Ljubljana Tips
Here are a few little tips to make your 48 hours all the more smooth and enjoyable…
The Ljubljana Card offers free public transport and entry to major attractions, including the castle funicular.
It pays for itself if you’re planning to visit at least three attractions. Most museums close on Mondays, but the castle remains open year-round.
The best views of the castle are from the Nebotičnik skyscraper’s rooftop café – time your visit for sunset.
Local markets are busiest (and best) on Saturday mornings – arrive before 10am for the freshest produce.
Many restaurants close on Sundays – book ahead for weekend dining.
The tourist office offers free guided walks every Friday morning (in English) – an excellent introduction to the city’s history.
Consider visiting during December when the riverside Christmas market transforms the city into a winter wonderland.
The Bottom Line
Ljubljana may be one of Europe’s smallest capitals, but it packs an outsized punch. In just 48 hours, you can experience a uniquely preserved medieval core, innovative cuisine, and a cafe culture that rivals any European capital – all without the crowds that plague its more famous neighbours. This storybook city proves that sometimes the best adventures come in small packages.
Whether you’re scaling castle walls, hunting dragons, or simply sipping coffee by the river, Ljubljana’s charm lies in its ability to feel both timelessly historic and thoroughly modern. It’s a city that invites slow exploration, where each cobblestone street might lead to a hidden courtyard or an undiscovered café. While 48 hours barely scratches the surface, it’s enough time to fall under the spell of Slovenia’s enchanting capital.
Next up, we’re failing to scratch the surface once again, in Europe’s cheapest city break, Podgorica. Care to join us?
