Skiing

There’s always part of me that dreads the start of a ski holiday. Not because of the skiing (I adore that), but because of the journey. As a child it meant 16 hours in the middle seat jammed between brother and sister as we argued over who felt most car-sick. Nowadays it means faffy transfers and days off eaten up by travel. This year, I decided to try something different: why not make the journey part of the holiday? Rather than undertaking a mammoth day’s travel, I would split it up with a break – a city break to be precise. Austria immediately sprang to mind. Excellent skiing – naturally –

It’s every skier’s holiday nightmare. You turn up to the slopes and, instead of fresh white powder, you’re greeted by a mass of sludge slowly liquefying into green-brown mud.  The Alps have had a torrid season, with higher-than-average temperatures and heavy rain forcing many resorts to close, sometimes within weeks of opening. For long stretches it was too warm even to operate snow cannons, which can magic up artificial snow but require low temperatures to work. While snowfall has picked up in time to save the season in some places, in Italy alone there are now 200 fewer ski resorts than in the 1980s.  But there are still some pockets

When planning a food and wine tour to Italy, the first ideas that spring to mind might be a road trip through the Tuscan hills or feasting at a sun-soaked villa in Puglia. Few would imagine themselves hurtling down a red slope amid rugged snow-capped scenery. And yet, unbeknownst to many, the Dolomites is arguably the gastronomic (and viticultural) capital of Italy. South Tyrol, the local region, has 19 Michelin-starred restaurants (24 stars in total) – making it the most decorated province in Italy. In the small resort of Alta Badia alone, there are four Michelin stars –all attached to one restaurant, the St. Hubertus. Up till recently it had