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Follow the Road Less Travelled to Um Qais

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Steeped in history, Jordan has hosted some of the world’s oldest civilisations. Home to ancient ruins, lush valleys, and dramatic desert landscapes, the country has a character all of its own and is renowned as a land of wonders. Four Seasons Hotel Amman offers a fresh range of individually tailored excursions that provide exclusive access to the many hidden gems this marvelous destination has to offer.

Connect with Jordan’s Hidden Gems

Most visitors will be familiar with the ancient Nabataean site of Petra or the charms of the Dead Sea. But what of the more elusive experiences, known only to those who venture off the beaten track? Four Seasons works closely with local sustainable service provider Baraka Destinations to connect guests to the best and most authentic experiences around the historical town of Um Qais, which sits in close proximity to the ruins of Gadara and overlooks the Lake of Tiberias and the Yarmouk River gorge. The town is around two hours north from Four Seasons Hotel Amman, and the Hotel team can arrange a comfortable vehicle for the party to enjoy a leisurely trip through the scenic countryside.

Take in Breath-Taking Views of the Mountains and Sea

Located in the hills above the Jordan Valley, Um Qais offers an abundance of hiking, cycling and camping activities. Experience the magic of the great outdoors, complete with amazing views of the Lake of Tiberias, the Golan Heights, and Yarmouk Nature Reserve. Expert local guides Ahmad and Ala’a will accompany guests on a variety of hiking and biking trails, which range from leisurely strolls suitable for beginners to challenging routes aimed at more advanced skill levels. For the ultimate return to nature, Four Seasons can arrange a special camping getaway where guests will spend an unforgettable night under the stars.

Harvest Nature’s Bounty

Cultivate a deeper connection to nature in the search for edible plants on the hills surrounding Um Qais. For seven months of the year, the fertile farmland yields olives, almonds, and many other wild ingredients. These include akkoub, a type of tumble thistle that tastes similar to artichoke, and loof, an indigenous plant with large green leaves and a long history for its medicine and food use in the Middle East. Foraging groups will learn more about the area’s biodiversity with the help of Ahmad, a highly knowledgeable local guide. He will reveal how the act of foraging triggers a greater appreciation of one’s surroundings, as guests take the time to slow down, pause, and take a look around. Once satisfied with the haul, guests can put the ingredients they have gathered to good use in a cooking class at Galsoum’s Kitchen.

Learn the Art of Cooking Regional Dishes

Dine like a true Um Qaisawi with a cooking  class at Galsoum’s Kitchen. Galsoum, also known as Um Sulaiman (or “mother of Sulaiman”) invites Four Seasons guests to join her in the charming and informal surroundings of her home. Here, they will learn how to prepare unique local dishes, rich with the full-bodied flavours that only the freshest ingredients can bring. To fully experience a place and culture, it is important to engage all of the senses. In Um Qais, an afternoon spent cooking and sampling local flavours with Um Sulaiman is a perfect place to start. Northern Jordan has rich soil, and experiences more rain than other parts of the country. These environmental differences have led to the use of some unique ingredients. Guests can discover how to get the best out of these at Galsoum’s Kitchen, and pick up some Arabic words along the way. Once home, guests can share their new culinary knowledge with friends and family.

Get a Buzz from Apiculture

Discover the true origin of the expression “busy as a bee” with a trip to a beekeeping site in Um Qais. Here, guests will meet Yousef, the local beekeeper, who will treat everyone to an exclusive peek into the world of a working beehive. Watch as the queen lays eggs, while her workers deliver the pollen and nectar necessary to create the honeycomb. To round off the visit, guests can enjoy the taste of all-natural honey, freshly created in this bustling hive of activity.

Crafting Unique Experiences

The Concierge team at Four Seasons Hotel Amman takes great pride in crafting highly personalised itineraries. Taleen Halaseh, Chef Concierge at the Hotel, says “At Four Seasons, we aim to offer our guests unique opportunities to enjoy authentic local experiences. These excursions provide travellers with a fascinating glimpse into daily life in rural Jordan, and capture the special atmosphere of the Um Qais area, where the community still retains a strong connection to their traditions and heritage. It is extremely rewarding to help prepare a guest’s schedule, listening to their interests and anticipating that they’re going to enjoy a truly memorable experience. Time and again we see guests return with smiling faces, and like all the team at the property, I’m delighted to play a small part in making their stay an unforgettable one.”

Offering a True Taste of Local Character

This passion to showcase and preserve the local way of life is at the heart of Baraka Destinations’ packages, according to Muna Haddad, Founder and Managing Director. “Baraka was created to partner with local communities in lesser-known tourism sites and work with them to develop experiences that introduce their hometown to curious visitors. You’ll find us working in areas that are overlooked by most tourists; we aim to give people the opportunity to get to know these secret places, and connect with the people that call them home. We follow a sustainable tourism model, which leaves minimal impact on the environment and offers maximum benefits for local communities, while exceeding the expectations of today’s discerning and adventurous travellers.”

Contact the concierge team at Four Seasons Hotel Amman today to find out more about the exciting experiences that await in Um Qais. Stay tuned for details of more delightful excursions in nearby Pella, one of the ten historic Decapolis cities that were established during the Hellenistic period.

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12 ways to make a positive impact on your travels

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After a period of plummeting tourism numbers during the pandemic, tourism is having a resurgence. This is good news for many workers and businesses, but it could be bad for the planet. Here is a selection of ways tourists can ensure that their holidays don’t harm the environment.There are many positive aspects to tourism. Around two billion people travel each year for tourism purposes. Travel and tourism connect people and bring the world closer through shared experiences, cultural awareness and community building. It provides jobs, spurs regional development, and is a key driver for socio-economic progress.

However, there is often a downside; Many popular destinations are threatened by increasing pollution, environmental hazards, damage to heritage sites and overuse of resources. And that’s without factoring the pollution caused by travel to and from these destinations.

So, with that in mind here are some tips that will help you to enjoy your trip, and leave with the confidence that your favoured tourist destination will not be damaged by your presence, once you return home.

1. Ditch single-use plastics

Often used for less than 15 minutes, single-use plastic items can take more than 1,000 years to degrade. Many of us are switching to sustainable options in our daily lives, and we can take the same attitude when we’re on the road. By choosing reusable bottles and bags wherever you go, you can help ensure there is less plastic waste in the ocean and other habitats.

2. Be ‘water wise’

On the whole, tourists use far more water than local residents. With a growing number of places experiencing water scarcity, the choices you make can help ensure people have adequate access to water in the future. By foregoing a daily change of sheets and towels during hotel stays, we can save millions of litres of water each year.

3. Buy local

When you buy local, you help boost the local economy, benefit local communities, and help to reduce the destination’s carbon footprint from transporting the goods. This is also true at mealtimes, so enjoy fresh, locally grown produce every chance you get.

4. Use an ethical operator

Tour operations involve people, logistics, vendors, transportation and much more. Each link in the chain can impact the environment – positively or negatively. If you prefer to leave the planning to someone else, be sure to pick an operator that prioritizes the environment, uses resources efficiently and respects local culture.

5. ‘Please don’t feed the animals’

Sharing food with wildlife or getting close enough to do so increases the chances of spreading diseases like cold, flu and pneumonia from humans to animals. Also, when animals get used to receiving food from humans, their natural behaviours are altered, and they become dependent on people for survival. In some cases, it can also lead to human-animal conflict.

6. And don’t eat them either!

By creating the demand, consuming endangered or exotic animals leads to an increase in poaching, trafficking and exploitation of animals. Besides the harm done to the individual animal on your plate, irresponsible dining can contribute to the extinction of species already threatened by climate change and habitat loss. Keep this in mind when shopping for souvenirs as well, and steer clear of products made from endangered wildlife.

7. Share a ride

Transportation is a major contributor to the carbon footprint from tourism. Instead of private taxis, explore using public transportation like trains, buses and shared cabs. You can also ride a bicycle, which offers a convenient and cheaper way to explore and learn about a place.

8. Consider a homestay

Staying with a local resident or family is a nature-friendly option that allows you to get up close and personal with local culture and customs. Staying at local homestays can uplift communities by providing income while giving you a peek into different ways of life.

9. Do your homework

Before your travel, educate yourself about your destination. Doing so will allow you to better immerse yourself in local traditions and practices and appreciate things that might have gone unnoticed otherwise. With the right information, you can explore a destination in a more sensitive manner and surprise yourself with new adventures and discoveries.

10. Visit national parks and sanctuaries

Exploring nature and wildlife through national parks is an intimate way to learn about the animals and their ecosystems first hand. In some cases, your entrance fee supports conservation efforts that protect species and landscapes and preserve these natural spaces for future visitors to enjoy.

11. Don’t leave a trace

You can make a mark by not leaving a mark on your vacation destination. Put garbage in its place to avoid litter, and don’t remove or alter anything without permission. Let’s make sure we leave only soft footprints, and not the environmental kind.

12. Tell your friends

Now that you’re ready to travel in eco-friendly style, it’s time spread the word! Inform fellow travellers, friends and family about how sustainable tourism benefits local people by enhancing their livelihoods and well-being, and helps all of us by safeguarding our beautiful environment.

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X Ways to Kill Time Near London’s Victoria Coach Station

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uk london

London’s Victoria Coach Station is an active railway to the south of the ritzy Buckingham Palace that contains two separate railways combined into one. And if you’re arriving in London by air or train there’s a good chance that you’ll make your way through this major hub.

A few fun facts about Victoria Coach Station to know upon your visit:

  • It wasn’t named after Queen Victoria. Rather, it was named after the actual street where it resides, Victoria Street
  • It once held a cinema called the Victoria Station News Theatre, back in 1933. Sadly, it closed decades later in 1981.
  • The station was a terminus during the First World War where trains would carry soldiers into the area to and from France. You can find a commemorative plaque on Platform 8

Here are five ways to kill time near London’s Victoria Coach Station

As you make your way in and out of the area, be sure to find Victoria Coach Station luggage storage so that nothing is holding you back.

Visit the Grosvenor Hotel

While you have time to kill if you are short on time but have just enough to do one thing then it’s worth heading to the Grosvenor Hotel for a drink or quick bite. This hotel is right next to Victoria Coach Station and is worth the visit because it was originally built in 1861 before being renovated only in the 1890s.

Take a stroll through one of the many parks

London is known for its parks—there are just so many! If you have time to kill, grab a book, laptop, or just your travel companion for some good conversation and head to any one of these parks nearby:

  • Chester Square
  • Easton Square
  • Ecclestone Square
  • Warwick Square

Any one of these parks will provide you with the calm and clarity amid all of your hectic travel plans.

Head to Strutton Ground

Very close to Victoria Street is a cobblestone marketplace called Strutton Ground where locals and visitors alike can be seen killing time. It is busiest on weekdays, because of the local workers during the lunchtime breaks, and contains numerous stalls and shops worth peaking into.

Say hello to Little Ben

Not to be confused with the beaming tower heard around the world, Big Ben, Little Ben is right outside of Victoria Station and acts as a smaller model of his big brother. It’s a cast iron replica, at the crossroads of Vauxhall Bridge Road and Victoria Street, right in central London. If you’re headed in or out of Victoria Station you won’t miss it.

Explore a restaurant in London

There are some delicious restaurants in London that are worth trying. If you’re in the area and have enough time to kill, here are a few recommendations:

  • For Indian food head to Bengal Village—Best of Brick Lane, located at 75 Brick Lane, London E1 6QL
  • If you enjoy seafood then you’ll want to try J Sheekey, located at 28-52 St Martin’s Court, London WC2N 4AL
  • For more European flair, head to The Ledbury, , located at 127 Ledbury Road, London W11 2AQ or The Wolseley, located at 160 Piccadilly, Street, James’s, London W1J 9EB
  • Those who enjoy Asian-Fusion will really like Inamo Covent Garden, located at 11-14 Hanover Place, London WC2E 9JP
  • Then there are, of course, the British classics of Restaurant Story,  located at 199 Tooley Street, London SE1 2JX, and St. John Restaurant, located at 26 St John Street, Barbican, London EC1M 4AY
  • To be more on the casual side, head to Padella, located in Borough Market at 6 Southwark Street, London SE1 1TQ
  • If you love Greek food, try Alexander The Great Restaurant, located at 8 Plender Street, London NW1 0JT
  • Those who enjoy a delightful chophouse should head over to Blacklock Soho, located at 24 Great Windmill Street, London W1D 7LG
  • For some North African fare, take the time to stop into The Barbary, located at 16 Neal’s Yard, London WC2H 9DP

But before you go be sure to stop at a Victoria Coach Station luggage storage spot, so that you don’t have to carry your extra baggage in and out of any one of these restaurants.

Conclusion

And Victoria Coach Station luggage storage has plenty of options so you can be on the go. You can easily drop off your luggage on Sutherland Street, Victoria, near Pimlico Station, at Victoria Station, on Buckingham Palace Road, in South Kensington, at St. James’s Park Station, at Knightsbridge, around Piccadilly, near the Shepherd’s Market, around Leicester Square, at Oxford Circus or Oxford Street, at the Covent Garden, on Old Brompton Road, at Vauxhall, inside Charing Cross Station, at Battersea, near Mayfair Market, on Gloucester Road, at Grosvenor Square, near Lambeth North Station, at the Bond Street Station, the Broadwick spot, and so many more. What’s even better is that many of these Victoria Coach Station luggage storage spots are available 24/7 so that you can easily drop-off and pick-up your items at your convenience.

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Extra flavour and fraud prevention on the menu for Europe’s beer and wine industries

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BY DANIELA DE LORENZO

The debate over whether fermentation was a more important human discovery than fire will continue forever. In the meantime, with Europe as the world’s premier producer of wine and a significant manufacturer of beer, Horizon-backed scientists are researching ways to reinforce Europe’s competitiveness in the drinks industry.

In 2019, European Union wine sales were 16 billion litres with an export value close to € 20 billion, while beer production in the EU in 2020 amounted to 33.1 billion litres. Europe accounts for 63% of global wine production while the number of breweries in Europe now exceeds 11 000.

The wine sector has built its reputation and dominant market share based on quality but all the turmoil of recent years and the risks from climate change mean that the drinks industry cannot afford to stand still, especially with imported beverages becoming increasingly popular.

Enhancing beer and wine flavours through research into new yeast strains is one way the drinks industry is trying to keep ahead. At the other end of that, more secure supply chains are needed to ensure delivery of a quality product. This will help Europe’s drinks industry retain its market position.

Distinct aroma

Alcoholic flavours result from complex metabolic reactions performed by yeasts. A type of fungus that transforms sugars into alcohol during fermentation, yeasts also help to give each wine its distinct aroma and taste.

The Horizon-funded Aromagenesis project, led by the University of Dublin in Ireland, focused on understanding the genetics and biochemistry in yeast strains that are responsible for aromas and flavours in lager beers and wine.

‘The traditional wine and beer industry uses specific and limited numbers of yeast strains,’ said Ursula Bond, professor of microbiology at the University of Dublin. ‘We thought it was important to make a big survey of different wines’ and lagers’ yeasts and characterise them to see whether some already existing in nature have more favourable aroma and flavour.’

Aromagenesis, which finished researching in May this year, assessed whether science could help by varying the flavour profile of certain strains. Working with the drinks industry, through experiments, co-fermentation and hybridisation, the researchers were able to select new yeast strains.

They then created a bank of natural yeast that can produce different flavour compounds and in varying amounts. This led to a bounty of new yeast varieties and taste profiles.

Yeast palette

The new yeast palette is currently available to companies involved in the project. They include German brewer Erdinger Weissbräu and Canada-based Lallemand, who develop of yeasts for the global market.

‘We are now finishing the first trial fermentations in our experimental wineries,’ said Jose Heras, technical manager at Lallemand Oenology in Spain. Spain is Europe’s second largest exporter of wine with 27% of the market in 2019. The project will turn to the winery to ‘validate four of the hybrid yeast strains created for aromatic white wines,’ he said.

The drinks industry intends to put the yeast research to immediate effect with commercialisation of more flavourful Sauvignon Blanc and Verdejo wines potentially starting in 2023, according to Heras.

Some consumers have reservations about genetically modified organism (GMO) products, so the research was conducted exclusively with non-genetically modified (GMO) yeasts. This will potentially broaden the appeal of the results within the drinks industry as a whole, according to Bond.

Aromagenesis research is published as a publicly available resource which could also end up benefiting many others in the drinks industry. 

‘Part of our research is open-source and our data will be published soon,’ said Bond. If a beer or wine producer wishes to avail itself of the new strains, it can make licensing agreements, she said.

Wine fraud

Alcohol ranks among Europe’s most counterfeited products. Unfortunately, the consumer appeal of such household names as Spanish Rioja, Portuguese Porto and Italian Prosecco, attracts the attention of criminal gangs seeking illicit profits. Wine fraud, where a cheaper product is passed off as a fine wine, is estimated at €1.3 billion annually, or around 3% of total sales.

At the moment, a wine label provides consumers with information about the origins and flavours of the product. However, it can’t enlighten them about the number of intermediaries between the vineyard and the shop or restaurant where it’s purchased.

The TRACEWINDU project, which began last year, has set out to change this.

The Horizon-backed project is focusing on a decentralised blockchain technology that, with a printed QR code, could register information about a wine bottle’s whole life cycle in a manner that is transparent.

Blockchain technology is familiar to users of so-called digital currencies such as bitcoin, because it promises security and traceability.

‘Wine producers are concerned about illicit trade, so we need to identify in an unambiguous way the origin of the wine,’ said Gustavo Pérez González, senior project manager at the Universitat Autònoma de Barcelona in Spain.

Tracewindu are also investigating the possibility of including information derived from analytical chemistry techniques in the QR code. These can be used to specify the unique features of a bottle of wine, such as the geographical location, providing a further guarantee of the contents.

Winemakers participating in the project also suggested tracking the temperature during transportation. This would help ensure that the wine hasn’t been degraded when it reaches its destination, creating improved consumer satisfaction.

Environmental goals

In line with the European Green Deal plans to reduce the use of pesticides and fertilisers, the project also has environmental goals.

‘We are now looking at ways to reinforce the immune system of grapevines and therefore reduce the need for additional chemicals,’ said Pérez González.

This resilience will be reflected in the label too. If it can be shown that the organic characteristics of the wine are not altered, this feature could add value by showing which winegrowers comply with European sustainability goals.

Pérez González also foresees a possible bottle-return system. This would require winemakers to commit to the QR coded and laser-printed bottles on a long-term basis – but it would align with the circular- economy objective of reusing food packaging rather than producing more of it. This would lead to job-creation in the traceability, distribution and logistics sectors.

Research in this article was funded via the EU and it was originally published in Horizon, the EU Research and Innovation Magazine. 

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