Your calls always answered within 5 rings.
Very good customer service
Once again Samuel has gone above and beyond my expectations and his attention to detail and consistent communication is outstanding which is why I always come back. Great job
In South Africa the electronic tags are not being used at toll plazas for the fee. Although it says that credit cards are accepted they will only accept those issued by South African banks and consequently the only option is to pay toll fees with cash
Excellent service from start to finish.
All I asked for was done
Thank you - good time had.
As usual Karl Patel got it spot on. Great trip and very well planned
A bit of a mix up with our room and due to it being a bank holiday the hotel was very busy and our late arrival didn’t help. But the hotel did get it sorted after 2 days
Kelly is awesome
Alway provide excellent service.
We have used Travis for many years and we have always had excellent service. He is friendly and knowledgeable and always does what he says he is going to do.
Booked our flights and accommodation to Marrakech through Daryll at DialAFlight. Amazing service as always - very helpful and all bookings were perfect.
Have dealt with you for some years now and never been let down.
Please take over Border Control at Manchester Airport!
Only one small thing that we didn’t foresee when booking was the rainy season. And the hotel Serena is not good for a 14 day stay - four or five days max.
Hotel and location was excellent as always
Delighted with the service and one to one communication with the agent - top class
Troy came up trumps as always
Everything went to plan. Will not hesitate to recommend to friends and family. Special thanks to Jim who organised the trip, kept us informed of any changes and was available all the time to answer any questions. Best holiday I have ever had.
Cameron Bleasdale is so, so helpful. He’s a real star
Both Sally and Annabelle were excellent and prompt when queries needed to be answered
Donovan was great as always.
Thank you for always answering my many questions and it is so reassuring to know that I can contact you easily with any concerns I might have
Eve was brilliant. We have booked many flights with DialAFlight and always asked for the same travel consultant. She knows what I want when looking for a holiday. Absolutely brilliant customer service and support 24/7
Another superb trip organised by Bradley
As always with DialAFlight. Brilliant service and follow up. Saf and his team are first class
Everything excellent as always. Will use you again
Excellent all round service - reassured me
Dexter, all perfect. Many thanks. We will be back!
DialAFlight take out all the stress that would be involved in booking complicated longhaul flights
We're mountain biking at 12,500ft in the Andes, past dusty pueblos, along dirt tracks through the fields of red earth that give Peru's Sacred Valley its name. Sacred because of its fertility and ability to support the finest, fattest corn and a mind boggling 2,800 types of potato.
The going has been unusually tough; the air up here is thin, but the stupendous ring of jagged crags and the coca toffees we've been chewing seem to have got us to the top of the world.
As we descend, heading towards the sunken terraces of Moray, one of the 3,000 archaeological Inca sites that litter the valley, we stop for a breather at a field of what could be red-hot pokers. The crop has floppy burnt-orange heads and bright-pink stalks, like the legs of flamingos.
'Quinoa!' says our guide Juan Carlos, beaming with pride. 'It's famous now, no?' Indeed, it is. Not so long ago, only health-food nuts would have known about this tiny Peruvian grain; today, sales of quinoa have rocketed. You'll find it everywhere, a high-protein superfood.
There are 300 varieties of quinoa grown here (including a bright red variety that turns your tongue scarlet), but it's only one in a line-up of indigenous Peruvian ingredients taking the culinary world by storm.
Some are familiar - amaranth, acai - others relative newcomers to our plates, but you'll be hearing more of them soon: maca, lucuma, camu camu, cocona, yakon and huacatay, a black mint traditionally served with pork crackling.
Many can't be found anywhere else, and now there are direct flights to Lima from Britain, they're within reach of the new breed of traveller who will cross half the world for a decent lunch.
Any foodie tour starts in Lima, Peru's vast capital sprawling some 60 miles along the Pacific coast. These days, Lima is a cosmopolitan hot spot where beautiful people drink Pisco cocktails at colonial-era bars such as Ayahuasca, or take yoga classes on the terrace of the spanking new Hotel B in the Barranco, before swinging over to celebrity photographer Mario Testino's gallery in Miraflores.
Testino is a god here, but if you ask for the name of other famous Peruvians, it's the chefs' names that crop up – Gaston Acurio (the granddaddy of them all, 'he's treated like the Pope'), Pedro Miguel Schiaffino at Malabar, Virgilio Martinez at Central. These men are Lima's rock 'n' roll royalty.
But it's not just the high-end new wave restaurants of Lima that draw in the gastronomic tourists – it's the thousands of humble family-run picanterias, the bodegas serving sashimi-style tiradito and ceviche, marinated in a kicky 'tiger's milk' of lime and chilli. It's the street-food carts serving anticuchos meat skewers slathered in garlicky sauce, the stuffed rocoto chillis, and the Pisco bars on every corner.
I stayed at the Westin, a shiny tower of a hotel, its chef a superstar and its breakfast bar serving every superfood under the sun, from inca berries to bee pollen.
Cuzco, Peru's ancient capital high in the Andes and an hour's flight from Lima, is where you find some of the country's most exciting chefs.
Many of the dishes now gracing the refined tables here originate from pre-Inca times. You can see recognisable ingredients painted on the ancient ceramics housed at the unmissable Larco Museum in Lima; while in the 17th-century Andean Baroque painting of The Last Supper in Cuzco's marvellously gaudy cathedral, Christ and the Apostles are all set to tuck into a dish of roasted guinea pig.
Between meals, we visit Cuzco's Coricancha Sun Temple, an amalgam of sacred Inca architecture overlaid with grand courtyards from the Spanish colonial era. Many of the exquisite restaurants and hotels are built within Inca walls.
At the Palacio del Inka hotel, we're served coca tea, a traditional remedy for altitude sickness, and rest our backs against the longest original Inca wall in the country.
This is the story here: a marriage of the historic and the sophisticated buzz of the new.
Back in Lima, I meet British-Peruvian chef Martin Morales, the man behind London's acclaimed restaurants Ceviche and Andina.
'We're a nation obsessed with food,' he shrugs. 'But there's real soul here, too. This (he points to transparent slivers of river trout tiratador and melting cubes of ceviche) is soul food. You can get amazing dishes from a hole in the wall on a back street.' Like everyone I meet in Peru, Morales is full of pride in his nation's culinary endeavour.
'Look,' he says as we leave El Mercado, 'there's history in every dish, the result of 7,000 years of cooking, and we're only scratching the surface.'
Expect a lot more from Peru on a plate near you soon – though the coca tea, I suspect, is unlikely ever to make it through Customs.
First published in the Daily Mail - September 2016
More articles below...
Not quite what you're looking for?
We can easily customise an offer to suit your exact requirements