Step into the season as Gaylord Hotels’ immersive ICE!™ Christmas experience opens at six destination resorts across the country. Guests are invited to explore cherished holiday stories brought to life through more than 2 million pounds of hand-carved ice sculptures, meticulously crafted into floor-to-ceiling scenes. In addition to this larger-than-life frozen showcase, visitors can enjoy a full slate of festive activities, including Broadway-style cirque performances, themed character dining and a variety of classic family-friendly holiday entertainment. To buy tickets to the ICE! experience and book exclusive holiday packages, visit ICE.marriott.com.

Radisson Blu South Kensington occupies a row of ten white stucco Regency townhouses on Cromwell Road. When this road was created during the nineteenth century, it was named for Richard Cromwell, son of Oliver Cromwell who once owned a house on the site. This elegant property was once a family residence for the Vanderbilt family.

An American dynasty famous for its huge wealth accumulated through the construction of the railroad. 68 – 86 Cromwell Road, London was just one of the many impressive mansions and residences owned by this family both in America and England. When Cromwell Road In those days it was not the major road it is today. 68-86 survived major reconstructions in the area and was converted into a hotel. When this Grade II Listed building was acquired by Radisson Blu it was initially part of the Radisson Edwardian group but later rebranded to Radisson Blu.

It has also undergone a name change from the Radisson Blu Edwardian Vanderbilt Hotel to Radisson Blu South Kensington. This new name reflects its excellent location in the Royal Borough of Kensington and Chelsea.

Who for

Visitors to London, whether for leisure or business, will enjoy the delightful fusion of traditional England with modern comforts in this boutique hotel, which caters to independent travellers, couples, families, small groups, and business meetings. The latter can easily be accommodated in one of the twelve meeting rooms that include an elegant function room for special events.

Accommodation

The unique townhouse layout means the 215 rooms are different shapes and sizes, but they are all equally comfortable as each one features a top-of-the-range Vispring mattress and top quality Egyptian cotton bedding. The hotel’s suite is spacious and filled with natural light, offering additional comforts and more areas to relax. There are six categories of rooms, from Standard Singles and Doubles to the larger Superior and Premium Rooms. And for that special stay the Deluxe Rooms and one Junior Suite. Family Rooms are also available. All the rooms have an impressive array of amenities, including free WiFi, a Nespresso coffee machine, a professional hair dryer and a fridge.

Food & Drink

Scoff & Banter is the on-site restaurant offering traditional British dishes from fish & chips to Afternoon Tea. Its Farmer’s Selection celebrates local produce alongside some contemporary European dishes. Who can resist the Italian dessert, tiramisu?

The restaurant is open for all-day dining from midday to 10 pm. In-room dining is also available 24 hours a day. The in-room dining menu features a handpicked selection of dishes for breakfast, à la carte menu, after-hours dining and an extensive list of beverages. The menus are changed to reflect the season and the produce available. Breakfast is served in Scoff & Banter and a continental buffet is supplemented with a choice of hot dishes from a menu.

After a busy day working or sightseeing relax by the marble fireplace, a beautiful centrepiece in the cosy, unpretentious bar area.

Facilities

Facilities at the Radisson Blu South Kensington include cosy lounges, twelve meeting rooms including a special function room, individual, quiet working spaces as well as a business centre and well-equipped gymnasium which is open 24 hours. The multilingual staff are available to assist and enhance a stay here.

 

How much

Good deals at this hotel start from £124.95 per night for Radisson Rewards members (and other designated categories such as Senior Citizens) based on two adults staying in a Standard Room (no inclusions). Check the hotel website for special rates and early booking discounts for indulgent treats.

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What’s nearby

The Royal Albert Hall, the Natural History Museum and the Victoria &Albert Museum are just a 5-minute walk from the hotel. It is withing a 20-minute stroll from many upmarket shops including Harrods and Harvey Nichols. Its proximity to Gloucester Road underground station and bus stops means the iconic sights of London, including London Bridge and the changing of the guard at Buckingham Palace are just a short journey away.

VERDICT: The excellent location of this hotel, stylish, well-equipped rooms, and the ready smiles on the faces of the staff make this a delightful place to stay when visiting London.

The post Radisson Blu South Kensington, London – A Review appeared first on The Travel Magazine.

In autumn every year, the city of San Sebastián (Donostia) becomes one of the world’s leading gastronomic hubs when it stages the Gastronomika congress. Held at the Kursaal Conference Centre, right by the sea, the event brings together chefs, food-writers, producers and industry professionals.

What makes Gastronomika distinct from many other food congresses is the wide range of its focus. It’s as much about small-scale cheesemakers, fishermen and café culture as it is about Michelin starred kitchens. Outside the conference theatre there are more than 200 stands, where companies, producers and food tech firms can present their products.

The congress has always balanced local pride with global reach, and 2025 is no exception. Headliners include Peruvian Nikkei maestro Mitsuharu “Micha” Tsumura of Maido, one of the world’s most influential restaurants, alongside luminaries such as Niklas Ekstedt, Viviana Varese and a roster of Basque greats.

This year’s the theme is “Tradition and Regeneration”. The motto reflects a dual focus: on one hand, revisiting culinary traditions – the ingredients, techniques and regional knowledge that form the backbone of Basque and global cuisine; on the other, pushing beyond mere sustainability into the realm of regeneration: restoring ecosystems, cultures and food systems rather than simply maintaining them.

Roots & Territory

On the opening day, chefs such as Alejandro Ibáñez (Barahonda, Yecla) emphasise memory, landscape and place as core to their cuisine. Nacho Manzano (Casa Marcial, Asturias) pays homage to his roots in the Asturian terrain, weaving family and land into his culinary narrative. And Eneko Atxa (Azurmendi, Basque Country) reflects on time and tradition, arguing that “the past is essential” as a foundation for meaningful cuisine.)

Sea & Sustainability

The sea emerges as a key protagonist. Sessions explore how the Cantabrian-Atlantic marine cultures are pushing the potential of algae and “super blue foods,” and the role of artisanal fishing. And how chefs can go beyond buying local, to actively support biodiversity, heritage and sea restoration.

A standout session titled “Kombu Umami” features Japanese chefs Hideki Matsuhisa (Koy Shunka, Barcelona), Yoshikazu Yanome (Kaido Sushi Bar, Valencia) and Takashi Okui (Tsuruga, Japan). They explore the two-year maturation of Kombu, the essence of umami and seaweed, not just as an exotic garnish, but as a major ingredient.

Innovation, Fermentation & Smoke 

On the closing day, sessions like “Sweet Autumn Tour” with Jordi Roca (El Celler de Can Roca), and “The Spirit of Charcoal” with Katsuhito Inoue (Kyoto) place technique and elemental cooking at the heart of regeneration.

Another panel, “GOe: Fermentation as a Pathway to a Delicious Future”, anchored by John Regefalk, Jose Mari Aizega and Cipriano Carrero (Basque Culinary Centre) explores how fermentation works as a driver of flavour, preservation and sustainability.

Heston Blumenthal

The festival’s marquee Tribute Award goes to British chef Heston Blumenthal, a figure synonymous with curiosity-driven gastronomy and multisensory dining. The award acknowledges not just Blumenthal’s technical inventions but his long-standing influence on how chefs think about experience, memory and the science of flavour.

He uses his platform to argue that chefs need to redesign their menus, to take into account the effect of weight loss drugs. Around four per cent of the UK adult population are now taking them, with a further 28 per showing interest in using them in the future. At his 3* restaurant, the Fat Duck, he plans to offer smaller portion sizes and fewer courses.

Outside the congress hall, San Sebastián itself is an essential partner in the experience. The city’s pintxo bars and restaurants serve as living laboratories where visitors can experience what’s happening is the real world. For many delegates, the most instructive moments are here, where chefs and producers taste, argue and develop new ideas.

San Sebastián Gastronomika 2025 leaves a clear impression that the future of gastronomy is less about exotic techniques and more about repair – regenerating soil and coastal stocks. Culinary creativity can act as both a beacon and a bridge, creating markets and networks that favour sustainable producers. For chefs and restaurateurs, the charge is simple and daunting: make delicious food that offers payback at its roots.

Factfile

GO: British Airways flies direct from London Gatwick to Bilbao

The Gatwick Express is the fastest way to the airport from central London.

INFO: The next edition of Gastronomika will take place in October 2026.

Donastia San Sebastian has information about the city.

Spain has information about the country.

STAY: At the Hotel Barceló Costa Vasca.

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Get your home ready for Christmas