I’m lured by luxury travel, luscious food and wine, and lazing around in the spa. So I was thrilled to discover all of the above – and more – when I went to explore Cognac.

What is the difference between cognac and brandy? Do you know? For those who don’t (and I didn’t before I went), all cognac is brandy, but not all brandy is cognac. Only brandy from the Cognac region is called cognac. And it has to follow a distinct set of distillation and ageing processes.

I was in Cognac to learn about cognac and visit the distilleries. Moving around the region, all the big names jump out at you from every winding road through the vineyards: Martell, Rémy Martin, Courvoisier, Hennessy… but there are loads of smaller independent producers too. The region supports both – those vineyards not big enough to make their own cognac sell their grapes to the big houses.

Cognac Vineyards, Petite Champagne, Charente-Maritime

Employment and the economy in the area is hugely driven by the industry – that and tourism. In 2024, there were over 4,400 winegrowers, 120 professional distillers and 270 merchants operating within the Cognac area. And many of the Cognac houses are still family-owned.

Many – probably most – offer some kind of tour and tasting experience. I was lucky enough to visit (in order) Chateau Montifaud, Hennessy, Delamain, and Rémy Martin. They’re all hugely different, with each visit offering a completely unique experience.

Visiting Cognac

The Cognac region is about halfway down France on the lefthand side. The closest airports are Bordeaux and La Rochelle, but you can reach the area by train and road. I’d recommend hiring a car as it’s a rural region.

Arriving into Bordeaux after a very quick hop and a skip from Gatwick (it’s less than two hours in the air), I was very pleased to see that we were immediately headed for lunch. If there’s one thing – of many things – the French do extremely well, it’s lunch. And I was not disappointed.

Lunch at Restaurant Cave La Quincaillerie

Weaving our way into one of those tiny little restaurants you might easily pass, on an ancient street flanked with shuttered houses, we headed upstairs at Restaurant Cave La Quincaillerie for their set lunch. This little cave of joy is in the Michelin Guide, and deservedly so. An hour or so later, I was happily stuffed with melty goat’s cheese on toast, slow cooked pork with pommes puree, and a greedy plate of cheese from the trolley, all washed down with a bottle of excellent Sancerre.

What a way to kick off the trip. Rubbing my fat tummy, I climbed back into the charabanc for our next stop, Chateau Montifaud.

Chateau Montifaud is a family-owned house that has been with the family Vallet for six generations, notching up more than 150 years of experience. We had a lovely tour, bumbling around the distillery learning about the processes. Nice touch with this tour was having a cocktail shaker handed to us at the start, and with each stage of the tour, a new ingredient added, relative to the information of the moment, resulting in a good shaking at the end of the tour, and a lovely cognac-based cocktail to quaff.

Chateau Montifaud

Where I stayed

After such a good lunch, and more than a little sampling of cognacs at Montifaud, I was pleased to arrive at our hotel, and even more pleased when I saw my absolutely stunning room.

Hotel Chais Monnet & Spa is a gorgeous five-star property right in the heart of Cognac. Sprawling across a wide area, the house used to be a distillery, and the hotel buildings are all comprised of the former cellars, cooperage, ageing halls (chais) etc. The conversion has been beautifully handled, and the property is rich with the tapestry of its history. It has a relaxing spa area complete with inside/outside pool, and several spaces in which to eat and drink in luxury. It’s also a perfect base from which to explore the Cognac region.

My fabulous room at Hotel Chais Monnet Hotel & Spa

After a bit of very welcome down time to digest and unpack, we were treated to an absolutely majestic tasting menu at the hotel’s Michelin starred restaurant, Les Foudres. Course after course came out, delivered with theatrical aplomb, interspersed with amuse-bouches and palette cleansers, and every course paired with a beautiful wine. It was a masterclass in quality and delivery, and it very nearly had me beaten.

Up the next morning and still feeling full…

I launched a rather pathetic attack at some coffee and a skirmish with an egg before we hit the road to visit Maison Hennessy. And what a wild trip this was. I had expected to view the cellars, try some cognacs, hear some history, and we did have all that. What I wasn’t expecting was a fantastic mind-bending virtual reality trip through the Hennessy journey with full AR headsets on, a boat ride over the river to the Hennessy cellars, and a chance to visit the cooperage and watch an apprentice cooper make a barrel from scratch.

An excellent morning at Hennessy

Hennessy is one of the few houses left that have a cooperage on site. And the mathematical and physical balance it takes to make a cask without glue, bind it all together with metal hoops, heat it and bend it to fit, and get the lid on with all its groovy grooves… my little mind was blown. Yours truly, being the sort that gets stuck in, even had a go on the ratchety machine thing that draws the slats together. This was a bit of a once-in-a-lifetime kind of morning – I will forever be able to say that there are glasses of H-dawg circulating that has been laid in a barrel I helped make.

After all this activity, we had a tasting – got to love quaffing Hennessy XO at 10am – and we finished up, sitting in the Hennessy café, eating cognac and raisin ice cream. And this brings me to an important point.

The French aren’t fussy about how you drink your cognac

The French take their food and drink pretty seriously, as we all know. So what I hadn’t expected was to find that absolutely no one is precious about how to drink cognac. They’re happy to adulterate it with water, mixers, ice… There was almost no balloon swirling or pontificating.

The most popular way for the locals to drink it – if they drink it at all, mostly it’s exported – is as a long drink with tonic water and ice. And this is nicer than it sounds. There are all sorts of cocktail variations using cognac. My favourite was a margarita with the tequila swapped out.

Back to the hotel for lunch in their La Distillerie restaurant, and conscious of making such a poor fist of breakfast, I went large on lunch. I felt it my duty to ensure that I tested out their skills. So, appetite sharpened by Hennessy intake, I had canapes, a melange of salmon things, and duck that was so fresh it nearly flew away off my plate.

Lunch at La Distillerie

After a necessary post-prandial forty winks, we were back at the hotel’s excellent bar, the 1838, for a cocktail masterclass. Remember when I said the French weren’t prissy about the cognac? Well, here was more proof, pun intended. Using the local fire water, we made cognac Sidecars, Negronis, and Margaritas. Then got a fantastic tour of the bar, including all the secret back bar areas.

Making (and drinking) cognac cocktails in 1838 Bar

Then into the hotel’s minibus for a short trip to Poulpette, a tiny gem of a restaurant tucked away in Cognac village. Another restaurant that you can find in the Michelin Guide, one of those absolute treasures that has a small but perfectly formed menu. I loved that they had no traditional wine list but all the wines you could order lined up on a shelf, with the price handwritten on the bottle. Like browsing a grapey library, you could have a good nose before choosing.

The restaurant is small enough to feel like you’re having a dinner party with friends. And once I’d shovelled in homemade tarama, a slab of foie gras with a giant oyster mushroom in a citron bouillon, line-caught cod with chorizo and veggies, and (ye gods) a selection of ices – chocolat, marron, saki, sesame – I could barely even breathe. What a way to go though. Have you seen La Grande Bouffe?!

Dinner at Poulpette

Day three

Today kicked off with a trip to the spa at around 11am for a massage and some relaxing time kicking around in the pool. What a cracking way to start the day, and a really good massage too. Having worked up an appetite, er, lazing around in the jacuzzi, we had another utterly dreamy lunch at the hotel’s La Distillerie restaurant, before walking the short distance from the hotel to Rémy Martin.

Rather than visiting a vineyard this time, we were in the Remy historic house and boutique in the centre of Cognac itself. And this was a very slick, almost clinical look at Remy, its history, its artwork, and ultimately a chance to taste its cognac. Paired with dark chocolate truffles, my favourite was the XO (obviously I have expensive tastes). This tour was again completely different to both Chateau Montifaud and Hennessy, and I appreciated that. If all the tours had been the same, it would have felt less special, and less interesting.

Learning history (and tasting cognac) at Rémy Martin

In the early evening we embarked on an extraordinary trip into the countryside, firstly via Maison Delamain, who had laid on a beautiful ‘candle’ lit tasting with oysters and heavenly meaty snacks. It’s a real privilege to see the old distilleries like this, and I urge anyone visiting the area to get to a few different houses. The rich history of Delamain is matched only by the quality of its cognac. Even I was beginning to develop something of a palette for it by this stage.

L-C Chateau Delamain private tasting in the cellars, and R tasting pineau and watching the show at Cognaço Musica

On from Delamain to Distillerie Pinard Frères, in Jarnac, not for a tasting this time, per se, but for a singularly unique theatrical performance, Cognaço Musica. An immersive experience combining music, theatre and (yay) tastings of both pineau (the grape-must drink that’s kind of the stage before cognac), and cognac itself. Although I had very little idea what was going on, it was hugely entertaining. And it’s part of a wider cultural celebration that takes place each autumn, the Ban de la Distillation. It’s a two-day festival of the cultural heritage of the Cognac region, celebrating producers, makers and visitors through tastings, talks and experiences.

Our final port of call was for dinner this evening was Restaurant du Chateau a Jarnac – one of those quintessentially French restaurants that do literally everything properly. And I didn’t even have to think about the arduous task of ordering dinner – they’d laid on a special menu for us: a cognac/bubbles cocktail, fish soup, salmon fillet with creamy risotto, and cognac cake with pears and ice cream. Thank you, and good night.

Dinner at Restaurant du Chateau a Jarnac

Why go to Cognac?

Like much of France, this is a region that really shines when it comes to food and drink. But it’s a particular pilgrimage for those who really want to dig into cognac. The area is understandably saturated with it, literally and figuratively. I had an absolute whale of a time learning about the processes at the various houses we visited, as well as drinking a lot of cognac and eating a lot of stunning food.

It is always a real treat to eat at the little restaurants that you know are always tucked away in ancient French villages but not always easy to find. So if you head to the area, take my advice and try all of the eateries I went to. Also try the cognac and tonic – it works better than you’d expect, I promise.

Everything we ate and drank was faultless, although I did gain about half a stone in the space of about four days, but it was well worth it. And base yourself at the Hotel Chais Monnet and Spa for a real treat. Frankly, I never wanted to leave.

DETAILS

Explore Cognac www.explore-cognac.com
Hotel Chais Monnet Hotel & Spa
Restaurant Cave La Quincaillerie
Chateau Montifaud
Maison Hennessy
Poulpette
Rémy Martin
Chateau Delamain
Ban de la Distillation
Restaurant du Chateau a Jarnac

The post Exploring Cognac. Hidden wonders and a feast for the senses appeared first on Silver Magazine.

In Chinese astrology, each year blends one of the twelve zodiac animals, coupled with one of the five elements. When the Horse meets Fire, the result is a powerful double dose of yang energy. It is outward-looking, restless, and fuelled by a desire for freedom and self-determination.

This is not a subtle year. Fire Horse years tend to coincide with periods of rapid social change, cultural shifts, and personal turning points. The last Fire Horse year in 1966 is often referenced for its global turbulence and radical rethinking of established norms. And while history never repeats in neat cycles, there are always patterns.

The Fire Horse represents movement away from what feels constrictive, and towards what feels vibrant, even if you’ve got no real clue where you’re going.

What does this mean for you?

On a personal level, many people may feel an internal ‘nudge’ – something that becomes increasingly harder to ignore. Have you been thinking of change, or a dream you’ve wanted to fulfil? You might feel a growing impatience with situations that once felt tolerable and a persistent awareness that something has to change. The Fire Horse is not about gentle awakenings. It brings urgency, and action.

Many will find themselves questioning where they have been shrinking, compromising too much, or living according to other people’s expectations. Career paths that once felt secure may suddenly feel limiting. Relationships may be reassessed through a sharper, more honest lens. Creative urges often re-emerge after long dormancy. None of this necessarily means burning everything down, but it does suggest that complacency becomes uncomfortable.

What the Fire Horse brings into focus

The Horse is associated with independence, stamina, charisma, and a strong instinct for self-preservation. It dislikes confinement, both literal and emotional, and thrives when it can make its own choices.

Fire magnifies these traits. It heightens passion, ambition, and the need for expression. Together, they create a year that sticks personal freedom firmly at centre stage.

Fire Horse years often coincide with louder voices, stronger opinions, and less patience for systems that feel outdated or unjust. People speak more plainly (fingers crossed for ChatGPT to pick this up).

Innovation booms, particularly in areas tied to communication, technology, and culture. There could be a sense that the world is speeding up, even when day-to-day life remains much the same.

This heightened tempo can feel exhilarating, but it might also feel destabilising. The Fire Horse is a catalyst. It exposes what is no longer sustainable and pushes it into view.

Harnessing the energy without being consumed by it

The most constructive way to work with Fire Horse energy is through conscious direction. The year supports action, but not aimlessness. It favours people who are willing to take responsibility for shaping their own course of action, rather than waiting for permission or perfect timing.

Start with clarity. Not a rigid thing like a business plan, but an honest understanding of what you want more of. And what you want less of. When you know which direction feels right, even loosely, the Fire Horse provides momentum to move that way.

Small, decisive steps matter more than grand gestures. A conversation you have been avoiding. A course you finally enrol on. A proposal you put forward. These actions compound that forward motion. They signal that you are willing to harness that momentum in your own life.

Fire Horse physical energy is strongly indicated. So physical movement becomes especially important. Regular walking, stretching, strength work, or any form of exercise that feels sustainable can help regulate nervous energy and sharpen focus.

And as you’d expect from such a showy animal, visibility is another recurring theme. This is a year that rewards showing up. Sharing ideas, taking up space, finding your voice. That does not mean shouting the loudest, but it does mean resisting the urge to stay hidden out of habit or self-doubt.

Fire burns hot, but it also burns out, so build in some rest. Protect your sleep, and maintain boundaries around work and digital noise.

Portents, pitfalls, and the bigger picture

Fire Horse years can be unpredictable. They are associated with sudden shifts, surprising reversals, and events that alter the course of things quickly. Symbolically, they tend to expose weak foundations. Anything built on weak structures underpinned by easy convenience, denial, or imbalance will struggle to stay solid.

This could mean the end of a job, the breakdown of a relationship, or the collapse of a plan that once felt concrete.

The main shadow of the Fire Horse is impulsivity. Decisions made purely on adrenaline can lead to unnecessary fallout (watch out anyone with ADHD). There is a difference between courageous action and reactive madness. Take a deep breath and check in on those wild ideas!

Overwork is another risk. The drive to do more, be more, and move faster can push people past healthy limits. Sustainable growth beats frantic expansion, even in a year that celebrates speed.

Despite its volatility, the big promise of the Fire Horse year is liberation. Liberation from situations that no longer fit, or from self-imposed restrictions. Also, from who you have perhaps shrunk to become.

If you meet the year with curiosity, courage, and a willingness to generate your own (r)evolution, this could be a stormer.

Time to saddle up, and ride out.

The post What does the Year of the Fire Horse mean? appeared first on Silver Magazine.

Florence and Venice don’t rely on scale to establish presence. They work through surface — stone chosen carefully, colour repeated with intent, decoration applied patiently over generations. You begin to notice this not in moments of spectacle, but in how long you linger without planning to. A wall holds light differently as the day shifts. A pattern repeats just often enough to feel structural. These cities don’t rush interpretation. They allow meaning to settle gradually, through proximity and habit rather than explanation.

Approaching Florence without resetting attention

Arrival into Florence rarely feels abrupt. The city gathers itself gently, streets narrowing as they move inward, pace adjusting without instruction. Travelling via Rome to Florence train tickets, the shift feels continuous rather than directional. Urban density loosens into open land, then reforms again without demanding attention. Speed exists, but it doesn’t disrupt rhythm. Whatever sensitivity Rome instils — to layering, to density, to time behaving unevenly — carries forward, allowing Florence’s quieter forms to register immediately.

Florence and the discipline of detail

Florence feels built around attention rather than display. Giotto’s Bell Tower doesn’t dominate its surroundings. It refines them. Marble panels sit at eye level, inviting closeness instead of awe. Sculptural details repeat with restraint, rewarding patience more than admiration. The tower doesn’t perform vertically. It works horizontally, through proportion and rhythm, reminding you that craft here was once a civic language rather than an artistic flourish. You don’t stand back. You move closer.

Venice’s architecture of assertion

Venice doesn’t refine its authority. It states it. The Doge’s Palace stands not apart from the city, but within its logic — facing the water that once carried trade, power, and reach outward. Stone and colour layer insistently, repeating until they feel inevitable. The building doesn’t invite intimacy. It establishes presence. The architecture makes its priorities legible through scale, placement, and repetition. The rhythm you’ve adjusted to stays present, even as direction changes. Despite its scale, the Doge’s Palace doesn’t feel distant. You encounter it while moving — crossing the square, adjusting to water light, listening to sound echo differently off open façades. Grandeur here is not theatrical. It’s administrative, confident, practiced. The building assumes continuity. It expects to be seen often, not once. Power, here, is not momentary. It’s sustained.

Returning to Florence after elsewhere

Coming back to Florence after time in places like Venice feels less like retracing steps and more like resetting attention. The Venice to Florence train is spoken about as a line rather than a moment — a familiar corridor that links inward focus with outward reach. The city receives you without ceremony. Streets feel narrower than you remember, quieter, more inward. Whatever outward pull Venice created — the openness of water, the insistence of light, the sense of scale — dissolves gradually as Florence gathers itself again around stone and proportion. You move differently on return. You notice detail sooner. The city doesn’t reintroduce itself. It assumes familiarity, allowing you to slip back into its rhythm as though you’d only been briefly distracted rather than truly away.

Craft as civic confidence

In Florence, material becomes instruction. Stone teaches consistency. Pattern teaches order. Ornament never overwhelms; it steadies. Over time, detail stops reading as decoration and starts reading as structure. You notice how easily daily life moves around these surfaces — people crossing squares without pause, conversations unfolding beneath centuries of careful work. The past doesn’t interrupt the present. It holds it in place.

When ornament becomes background

After time in both cities, ornament stops asking for attention. Pattern becomes expectation. Colour settles into familiarity. You stop noticing individual details and begin sensing coherence instead. This is when architecture feels most alive — not when it overwhelms, but when it supports movement without friction. People pass through spaces designed centuries ago without breaking stride. History doesn’t interrupt routine. It absorbs it.

Cities that refuse summary

Florence and Venice resist reduction. One isn’t simply measured and the other extravagant. They overlap in memory — marble recalling mosaic, repetition echoing repetition. The distinction softens as familiarity grows. You stop ranking experiences. You stop translating what you see into meaning. The cities remain in use, continuing to shape posture, pace, and attention without explanation.

Photo by Maksim Shutov on Unsplash

What remains in the surface

Later, what returns isn’t a tower or a palace. It’s a way of looking — slower, closer, less concerned with scale. Marble and mosaic don’t resolve into ideas. They linger as texture and rhythm, reminders that some places were built to reward sustained attention rather than instant understanding. The experience doesn’t conclude. It thins out, unfinished, leaving you more attuned to surface, repetition, and the quiet authority of things made carefully and meant to last.

After the ornament fades

In the end, it isn’t Florence or Venice that asserts itself most clearly, but the space between them — the slow recalibration of attention that happens once you stop trying to separate restraint from grandeur. Giotto’s measured surfaces and the Doge’s patterned authority begin to feel like parts of the same language, spoken at different volumes. Marble and mosaic lose their status as objects to be admired and settle into something quieter: a way cities have learned to hold time. The journey dissolves first, then the landmarks. What remains is an ease with repetition, with surface, with the idea that meaning doesn’t arrive all at once, but waits until you’ve stopped asking it to.

A surface you carry with you

Long after the specifics blur, you find yourself noticing surfaces differently. Stone feels more intentional. Pattern feels earned rather than decorative. You slow down without quite knowing why, pausing a moment longer than necessary in places that don’t ask for it. Florence and Venice no longer exist as destinations in memory. They reappear instead as instincts — a preference for proportion, an acceptance of excess, a comfort with things made slowly and left to age. The article doesn’t end with them. It loosens, leaving behind a way of looking that travels quietly onward, unclaimed and unresolved.

The post Marble and mosaic: architectural travel from Florence to Venice appeared first on Silver Magazine.

There’s a raft of data suggesting that many women are having more sex after the menopause. Good. Excellent in fact. Long may this continue.

And yet, the same time, changes to the vagina and vulva may be setting in, leading to increased UTIs, leaking, splitting skin, night-time loo trips…and painful sex. To my intense irritation, women are unlikely to be told about this at any point in our lives. Or the straightforward, effective and cheap solutions available to fix this.

Vaginas aren’t embarrassing, they’re a fact of life, and now is the time to tend them as carefully as any other part of your body.

The deeply unappealing cluster of symptoms is known – rather horribly – as Genitourinary Syndrome of Menopause (GSM), and they are basically down to a lack of oestrogen. It’s also something that’s historically been spoken about in hushed voices, laughed at, or totally ignored. Studies suggest that it affects around eighty per cent of women. In reality, from years of interviewing menopausal women, I’d say that number is more likely to be 100 per cent, and especially as we head into our fifties and beyond.

I do know what I’m talking about…

I shan’t go into too much personal detail, but I have some experience here. After treatment for breast cancer, and having to come off HRT aged 51, the main menopause symptom I noticed – within just a few weeks – was vaginal dryness, pain, and skin so dehydrated that it split and bled. It felt like the ultimate insult to be honest. What’s more, nobody had so much as mentioned it as a possibility. It’s only because I write about menopause that I joined the dots myself.

I am grumpy about my experience, because anything to do with cancer treatment makes me feel cross. But I am far more angry about the sheer number of women suffering in silence. This is why menopause education is so vital. If you are reading this with a sense of recognition, please make a GP or practice nurse appointment. Yes, it’s awkward speaking to a healthcare professional about your private parts; but they have honestly heard it all before.

Once you develop GSM it is not going to resolve on its own. Left untreated, it will worsen. As I say, too few of us are even aware that a) the vagina and vulva are affected by peri/menopause, and b) that the best solution is appropriate for almost everyone.

You will perhaps have seen many remedies advertised, and I’d recommend avoiding most of them. You do not need expensive salon treatments. There is research on-going into laser treatments but it’s mostly pretty inconclusive.

What you do need is vaginal oestrogen

This is available on prescription and is applied directly to the area. It comes in the form of a cream, pessary, or ring. Normally you use it once a day for two weeks, and then twice a week indefinitely. Even if you have had a hormonal cancer, it is almost always considered absolutely safe (these are official guidelines obviously, I’m not a medic). There are very few women who are not allowed to use it, as it’s not systemic, meaning that it doesn’t affect the whole body. And you can also use it alongside HRT. There is no breast cancer risk (if you are wondering).

Between doses, a decent vaginal moisturiser can help with extra hydration and comfort. Again, you can ignore expensive options (though there are some rather nice ones available). They can be prescribed or bought over the counter. You may wish to use a lubricant during sex to reduce friction, and here I’d recommend the YES Water-based personal lubricant or Sutil Luxe.

If you can’t bear the thought of discussing this, all the solutions are available over the counter or even online. Including vaginal oestrogen, although this isn’t a cheap route.

Alongside all this, do your pelvic floor exercises, and do them religiously. The pelvic floor is a muscle just like any other, and it needs working out.

What I find staggering is how profoundly GSM can affect our lives. I have interviewed women whose relationships, confidence and daily comfort have been wrecked by it, as well as women post cancer who aren’t ‘allowed’ vaginal oestrogen.

Once I had a prescription my symptoms entirely resolved within a couple of weeks. Easy. But also, so pointlessly and time-wastingly hard.

The post There’s a reason why your vagina is dry and unhappy appeared first on Silver Magazine.

Rising operational pressures, increased NHS demands and the desire for more flexible income streams have led many clinicians to reassess their long-term career paths. At the same time, public demand for non-surgical cosmetic treatments continues to rise, particularly anti-wrinkle injections.

Aesthetic medicine offers medical professionals the opportunity to expand their skill set while remaining within a clinical framework. For many, Botox training becomes the structured entry point into this expanding sector. Rather than making a dramatic career shift, dentists and nurses can build an additional service that complements their existing expertise.

Why dentists and nurses are moving into aesthetics

Dentists and nurses already possess strong foundations in anatomy, infection control and patient communication. Their manual dexterity and experience with injections translate naturally into aesthetic procedures.

The demand for anti-wrinkle treatments in the UK remains high, particularly in urban areas. Compared to traditional roles, aesthetic practice can offer significantly higher earning potential per hour. Many clinicians begin part-time, building a client base while maintaining their existing role.

Aesthetic medicine also provides autonomy. Practitioners can control their working hours, build a private client list and create a flexible schedule that better suits lifestyle goals.

Why a specialist Botox course is better than a general aesthetics course

Not all courses are designed with medics in mind. Undertaking a course specifically tailored for dentists and nurses allows clinical teams to capitalise on their pre-existing clinical knowledge, rather than going back to basics for a basic understanding of medicine.

These courses will be far more in depth about facial anatomy, complication protocols, prescribing guidelines and legal regulations affecting the scope of practice for regulated healthcare professionals. The purpose of this is to enable a more relevant and appropriate clinical knowledge base.

Choosing to enrol on a specialist Botox course for dentists or nurses guarantees that the content will be focused on professional expectations and current level of competence for the industry. Rather than having to start the journey from the very bottom, medics will have the opportunity to refine current knowledge and skillset in an incremental fashion. Not only does this make learning easier, it allows patient safety to remain at the forefront of practice.

Specialist courses are also far more likely to have higher entry level requirements, ensuring that all delegates are able to rapidly engage and learn from other people with similar clinical backgrounds.

Starting with a foundation course

By far the safest and most logical place for any dentist or nurse to begin is a foundation course of botulinum toxins and dermal fillers. This course includes basic injectable training, consultation, risk evaluation and live, supervised injecting activities. Importantly, there is no ongoing commitment to the aesthetic field at this stage.

The delegates are exposed to both training methods and can find out if the field is for them. They have a chance to treat real patients, receive supervision, understand the principles behind both how to minimise risks and treatment plan.

Interface Aesthetics is recognised as one of the top providers of a structured foundation course of injectables in the UK. These programmes are specifically designed for medics and put a high emphasis on evidence-based practice, safety and decision-making, through an initial progression approach to training.

The financial and career benefits

At the start — foundation level training is crucial. It provides learnings around key theory along with experience treating live patients under supervision. It will also allow you to ‘dip your toe in the water’ and determine if a career in aesthetics is really right for you. With the benefit of a limited outlay of money.

The best training centres deliver foundation courses teaching consultation skills, assessment of patients, consent, complications and a brief overview of fundamentals. This helps to mitigate the financial risk and develop understanding and confidence in stages.

Interface Aesthetics is considered among the UK’s premier training providers. Their foundation courses for medical professionals focus on safety, clinical reasoning, and evidence-based practice.

Choosing the right training centre

Accreditation and clinical credibility should be the most important factors. Smaller group teaching with structured learning and mentorship after graduation are also key considerations.

Any provider will cover patient safety, expectations, and adherence to UK guidelines. Interface Aesthetics is consistently deemed as a top aesthetics training school in the UK with a proven clinical track record and well-rounded support for those entering the field of medical aesthetics.

This career option is becoming more and more viable in the UK: however, to be successful, one must possess an education that is structured and specific to your profession.

By starting with a foundation course, you can gain a safe and comprehensive way to get your toes wet. There is no need to expand a lucrative career blindly. If done correctly and supported, a dentist or nurse can expand their career in a secure way whilst maintaining the status quo of their previous profession.

The post Why should dentists and nurses do a Botox course? appeared first on Silver Magazine.

Restorative dental care plays a vital role in maintaining oral function, aesthetics, and comfort after damage, decay, or disease has affected the teeth or surrounding structures.

In Cricklewood, a range of dental clinics provide restorative treatments that support long‑term oral health. Such care may include repairing cavities, replacing missing teeth, restoring fractured teeth, or managing more complex structural concerns. Identifying practices that offer reliable assessment and restorative solutions allows individuals to make informed decisions when seeking support for these needs. This article highlights five well‑regarded dental practices in Cricklewood that focus on restorative care and other complementary services.

Zental Dental Cricklewood

Zental Dental in Cricklewood is known for providing a comprehensive range of restorative treatments in a structured clinical environment. Oral healthcare professionals at this practice conduct detailed evaluations to determine the most appropriate approach for each patient’s needs. This includes assessing the extent of tooth damage, treatment history, and overall oral health status before recommending a course of restorative care. The practice also coordinates ongoing monitoring to support sustained outcomes after treatment.

Main services include:

• Tooth‑coloured fillings to repair decay or fractures
• Crowns and bridges for structural restoration
• Dental implant evaluation and placement support
• Root canal therapy for preservation of infected teeth

Individuals interested in restorative care can schedule Cricklewood dental appointments to discuss specific concerns and explore suitable treatment options tailored to their oral health situation.

Cricklewood Smile Dental Studio

Cricklewood Smile Dental Studio serves the local community with an emphasis on restoring both function and aesthetic integrity following tooth damage or loss. The clinicians at this dental care provider combine clinical assessment with restorative techniques to address issues like worn enamel, broken restorations, or loss of tooth structure due to decay. By integrating preventive evaluation with structural repair work, this practice supports long‑term oral condition.

Main services include:

• Composite restorations for decayed or chipped teeth
• Porcelain crowns for strengthening weakened teeth
• Bridges to replace one or more missing teeth
• Partial dentures for comprehensive support

This dental clinic’s blend of foundational care and restorative focus helps patients regain comfort and chewing ability after structural issues.

Cricklewood Central Dental Practice

Cricklewood Central Dental Practice offers general and restorative dentistry with attention to assessment and tailored treatment planning. Oral healthcare professionals at this practice evaluate the underlying causes of tooth damage — such as decay or trauma — and sequence restorative care to reinforce tooth integrity. Their work includes solutions that repair or replace compromised structures, enabling individuals to preserve natural function.

Main services include:

• Tooth repair using resin‑based restorations
• Full‑coverage dental crowns for protection
• Removable partial dentures for missing teeth
• Inlays and onlays for larger restorative needs

Regular check‑ups and structured evaluations complement restorative services, helping individuals understand ongoing oral health progress and treatment impact.

North Cricklewood Family Dentistry

North Cricklewood Family Dentistry is a dental clinic that incorporates restorative treatments into broader oral health care. While preventive maintenance and hygiene care form the core of routine visits, the practice also provides restorative procedures designed to manage the consequences of decay, trauma, or wear. Clinicians work with patients to determine the most appropriate restorative path based on the severity of damage and the patient’s overall oral health profile.

Main services include:

• Decay removal and cavity filling
• Repair of worn or fractured enamel
• Custom‑made crowns for structural support
• Tooth replacement options including dentures

By integrating restorative options within general dental care, this practice supports patients with both routine maintenance and structural repair.

Cricklewood Road Dental Care

Cricklewood Road Dental Care provides a range of dental services with an established restorative component. The clinic’s approach includes assessment of both hard and soft tissues, identifying areas where decay, cracks, or other conditions might compromise oral function. After diagnosing such concerns, the dental team offers restorative solutions that aim to reestablish a comfortable bite and reliable chewing capacity.

Main services include:

• Filling and repair for decayed or injured teeth
• Porcelain or ceramic crowns for damaged dentition
• Fixed bridges to replace missing units
• Removable prostheses for broader restoration needs

Including assessment and structured planning within visits allows this practice to support patients in maintaining and recovering oral function over time.

Look after those pearly whites

Restorative dental care is a key component of maintaining long‑term oral health, particularly when tooth damage, decay, or structural changes have occurred. In Cricklewood, a variety of dental clinics offer solutions ranging from cavity repair and crowns to tooth replacement and prosthetic work. These practices combine clinical assessment with restorative techniques to support the preservation of oral function and comfort.

By engaging with local dental care providers for comprehensive restorative evaluation and treatment, individuals can address structural concerns, reduce discomfort, and support continued oral health in the years ahead. Regular restorative follow‑ups and integration with routine dental maintenance contribute to strong and functional dentition for patients in this community.

The post The five top dental practices in Cricklewood and why you’d go there appeared first on Silver Magazine.

Relocating to Dubai isn’t just a career or tax decision; it’s a full lifestyle reset. Think 0% income tax, 0% corporate tax on qualifying income, year-round sunshine, and a well-established community of over 240,000 British expats. All anchored in one of the safest cities in the world. For many UK families and founders planning a business setup in Dubai, there’s one non-negotiable part of the move that matters just as much as visas and housing: bringing the family pet.

The good news is that pet import requirements in Dubai for UK citizens are clear, structured, and refreshingly practical. There’s no quarantine if your paperwork is correct, permits are issued through official government channels, and the process is designed to protect animal welfare without unnecessary friction.

While you prepare vaccinations and paperwork for your pet, Meydan Free Zone simplifies the rest of your relocation – business licensing, visa support, and banking – so your move to the UAE is smooth from day one.

What it takes to bring pets from the UK to Dubai

For most UK expats, importing a pet into Dubai is far simpler than expected, provided you follow the rules precisely. The UAE’s system focuses on health, traceability, and responsible ownership rather than restriction.

Types of pets you can bring

Cats and dogs are the most common and easiest pets to import into Dubai. Small animals such as rabbits or hamsters may be allowed, but often require additional approvals. Exotic or endangered species are heavily restricted or banned, so it’s always wise to confirm eligibility with the Ministry of Climate Change and Environment (MOCCAE) before planning travel.

Import limits

Each person can import up to two pets per year. This can be two dogs, two cats, or one of each. If you’re relocating with more pets, another adult household member must apply separately under their name.

Core documents you’ll need

Dubai’s pet import requirements are thorough but logical. Here’s what UK expats must prepare:

Import permit

Issued through the MOCCAE online portal and valid for 90 days. You’ll upload your pet’s photo, vaccination record, passport copy, and Emirates ID (if available).

ISO-compliant microchip

Your pet must have a 15-digit ISO microchip implanted before vaccinations. The microchip number must appear on all documents.

Vaccination records or pet passport

Rabies vaccination must be given at least 21 days before travel (after microchipping).
Dogs require distemper, parvovirus, and hepatitis vaccines.
Cats require calicivirus, rhinotracheitis, and panleukopenia vaccines.

Export Health Certificate (EHC)

Issued by an Official Veterinarian in the UK within 7 days of travel and endorsed by APHA. This confirms your pet is healthy and fit to fly.

Parasite treatment record

Internal and external parasite treatment must be administered within 14 days of departure.

Bill of lading

Provided by the airline or cargo agent and required for customs clearance in Dubai.

Banned dog breeds

Certain breeds are prohibited from entering the UAE, including Pit Bull Terriers, Japanese Tosa, American Bully, Dogo Argentino, Fila Brasileiro, Presa Canario, and wolf hybrids. Always check the latest banned breed list before booking travel.

No rabies titer test required

A major advantage for UK expats is that the UK is classified as a low-risk rabies country. This means no rabies antibody titer test and no quarantine on arrival, as long as all documents are compliant.

Step-by-step: flying pets from the UK to Dubai

Once documentation is clear, the journey itself becomes manageable with proper planning.

1. Veterinary preparation

Ensure all vaccinations are completed correctly and within required timelines. Rabies must be given at least 21 days before travel, and parasite treatments within 14 days. Every detail—dates, batch numbers, signatures—must be accurate.

2. Organise official paperwork

Two documents are essential: the UK export health certificate and the UAE import permit. The health certificate must be issued shortly before travel and endorsed by APHA, while the import permit is applied for online through MOCCAE.

3. Book the flight

Pets from the UK must fly to Dubai as manifest cargo, not in the cabin or as checked baggage. Airlines such as Emirates SkyCargo and Etihad Cargo handle these routes. Direct flights are strongly recommended to reduce stress.

4. Crate requirements

Crates must be IATA-compliant, well-ventilated, and large enough for your pet to stand, turn, and lie down comfortably. Snub-nosed breeds may require additional airline approvals.

5. Decide on relocation support

You can manage the process independently or use a certified pet relocation service. For founders relocating to launch a business or move with family, professional support often saves time and stress.

6. Day-of-flight preparation

Avoid feeding your pet 4–6 hours before departure. Freeze water bowls, add absorbent padding, and include a familiar item for comfort. Keep all documents printed and accessible.

What happens when your pet arrives in Dubai

Arrival procedures are efficient and calm. Customs officials scan the microchip, verify documents, and perform a brief health inspection. Because the UK is low-risk, there’s no quarantine. Most pets are cleared within one to two hours.

After clearance, you’ll register your pet online through Dubai Municipality or via a local veterinary clinic to receive an official UAE pet ID tag.

Settling into Dubai’s pet-friendly lifestyle

Dubai has evolved into a genuinely pet-friendly city, especially for expats.

Popular pet-friendly neighbourhoods

Areas like Arabian Ranches, Jumeirah Village Circle, The Greens, Meydan, and parts of Business Bay are well-known among UK pet owners for walkability, green spaces, and relaxed community rules.

Veterinary care and services

Dubai offers high-quality veterinary clinics, grooming salons, dog daycare, pet taxis, and mobile vet services. Access to care is rarely an issue.

Local pet laws

Dogs must be leashed in public, and some beaches and parks restrict pets. Breed restrictions can change, so staying informed is important.

Climate considerations

Dubai’s summer heat requires adjustments. Walk pets early morning or after sunset, avoid hot pavements, and always carry water.

Ready for your new life…

Relocating to Dubai with your pet is not only possible, it’s well-structured and humane when done correctly. From microchips and vaccinations to permits and arrival checks, pet import requirements in Dubai for UK citizens are transparent and designed to protect both animals and owners.

While you prepare months in advance for your pet’s journey, Meydan Free Zone helps you build your life in Dubai from anywhere in the world. With a fully online setup, a Fawri business license issued in under 60 minutes, and integrated visa and banking support, your relocation doesn’t start when you land—it starts the moment you decide.

Your pet arrives. Your business is live. And your Dubai chapter begins with everything already in motion.

The post Relocating to Dubai from UK? How can you take your dog? appeared first on Silver Magazine.

Tinned fish is having quite the moment. Open Instagram or TikTok and you’ll see neatly stacked sardine tins, glossy anchovies laid out on toast, tuna dressed with olive oil and lemon rather than hidden in mayonnaise. What was once a quiet cupboard staple now feels insanely fashionable.

This is not just social media hype; UK sales figures tell the same story. Over the past couple of years, the value of tinned and ambient fish sales has risen, with shoppers buying more tins and, crucially, better ones. Sales of MSC-labelled tuna in the UK & Ireland jumped by 78% year-on-year in 2023, for example. This suggests rising consumer interest in higher-end, sustainable, and certified options. Tuna still dominates by volume, but sardines, mackerel and anchovies are growing fastest. Premium tins and certified options are leading the charge.

So why is tinned fish suddenly so popular?

There’s a few things at play here; social media, of course. Standout tinned fish stans like the fez-wearing Marcus Ansell and his dog, King Arthur, from Tinned Fish Reviews are hard to avoid, with millions of views across all platforms. You can even buy t-shirts sporting his catchphrase, “Let us decant the fish.” Power to this bloke actually for getting through some surströmming recently. He’s a braver man than I.

@tinnedfishreviews I tried Surströmming for the third time. It was not nice for me. #surströmming #tinnedfish #cannedfish #tinnedfishreview #fyp #fermentedfish #surstromming ♬ original sound – TinnedFishReviews

Apart from social media chatter, there are also dedicated shops popping up, such as The Tinned Fish Market, in Borough Market, or online stores like Fish Tins.

Part of this is economic perhaps. When food prices rise, people look for ingredients that stretch. But it also reflects how many of us eat now. We want food that lasts, is easy to use, and which feels like a conscious choice rather than a last resort. Tinned fish fits neatly into that space.

It also suits modern cooking habits. Fewer ingredients, faster meals and less waste – or at the very least, packaging that can actually be recycled. One tin can become lunch or supper without much thought. That practicality explains the growth, and the health benefits explain why people stick with it.

Personally, I also really love a lot of the packaging design. What is it about a tin of fish that can look so appealing if it’s wrapped in a beautifully designed paper outer? I know it’s not just me.

The health benefits of tinned fish

Tinned fish is an easy way to add high-quality protein to your diet. It contains all the essential amino acids your body needs for muscle repair and maintenance. That matters at every stage of life, but it becomes even more important as we age.

A standard tin of tuna contains around 25 grams of protein, which is comparable to a chicken breast. Sardines and mackerel offer similar benefits. Protein helps you feel full, stabilises energy levels and reduces the urge to snack. If you want meals that actually satisfy, this matters more than calorie counting ever will.

Then there are omega-3 fats, one of the biggest reasons nutritionists continue to recommend oily fish. Sardines, mackerel and anchovies are naturally rich in these fats, which support heart health, help reduce inflammation and play a role in brain function and mood.

UK dietary advice encourages eating oily fish at least once a week, yet many people struggle to do this with fresh fish alone. It spoils quickly, costs more, and potentially requires planning. It also, to some degree, requires cookery skills to prepare. Tinned fish removes those barriers. The canning process preserves omega-3 content remarkably well, meaning you lose very little nutritionally while gaining convenience.

Bone health is another area where tinned fish quietly shines

Sardines and salmon canned with their bones provide a meaningful source of calcium. During the canning process the bones soften, so you eat them without noticing, but your body still benefits from the minerals.

A single tin of sardines can supply over a third of your daily calcium needs, alongside vitamin D, which helps the body absorb calcium properly. This combination supports bone density and becomes increasingly relevant for women as they age, particularly post-menopause. For those who eat little dairy, this is a good way to fill a nutritional gap.

Vitamin B12 is another nutrient many people underestimate. It supports nerve health, red blood cell production and energy levels. Deficiency becomes more common with age and among those who eat less meat. Tinned fish provides a reliable source of B12 without any extra effort. Tuna, sardines and mackerel all contribute useful amounts, which can make a real difference if you often feel tired, despite eating what you think is a balanced diet.

You also get iron and selenium. Iron supports oxygen transport in the blood and helps prevent fatigue. Selenium supports immune function and thyroid health. These nutrients become particularly important if you have reduced red meat intake or are navigating periods of stress or hormonal change.

There is also the matter of shelf life

Tinned fish lasts for months (or years, if you look in my cupboard). On busy days, having a tin in the cupboard often makes the difference between eating real food and reaching for something ultra-processed. It’s also dead easy to use – even if you can’t get it together to make a proper meal, sardines on toast – for example – is delish, and super quick.

Sustainability plays a role too. Many tins now carry recognised certification, reassuring shoppers who care about sourcing. Smaller fish such as sardines and anchovies reproduce quickly and sit lower in the food chain, which often makes them a more sustainable choice. Choosing these fish supports marine balance while still meeting nutritional needs, something many people now consider part of everyday decision-making.

Sustainability plays a role too. Many tins now carry recognised certification

What makes this tinned fish revival feel different from past food trends is its staying power. It is not novelty-driven. It reflects a broader shift towards food that is affordable without feeling cheap, nourishing without being complicated, and practical without losing pleasure.

It also suits how we live now. And, of course, it photographs beautifully. Neat tins, glossy fish, golden olive oil, great packaging design. Social media amplifies the aesthetic, which feeds interest and keeps the category visible.

The biggest change, though, is perception. Tinned fish no longer feels like something you eat because you have to. It feels like something you eat because you want to. The rise in interest in more unusual tinned fish and seafood bears this out too.

How to buy the best tinned fish

When buying, look for simple ingredient lists and fish packed in olive oil or spring water. Rotate types to spread the nutritional benefits. Tuna for protein. Sardines for bones and calcium. Anchovies for intensity and omega-3s. Mix everyday tins with one or two better-quality options across the month.

And don’t forget the more exotic options. Caviar, squid, shellfish and even baby eels all fit into tins nicely – so get brave and branch out a bit.

Ultimately, the rise of tinned fish tells a wider story about how we eat now. You want food that supports your health without demanding time you do not have. You want value without compromise. And apparently you want to see a man in a fez feed his dog bits of tinned octopus and mackerel for your entertainment.

If you already eat tinned fish regularly, you are ahead of the curve. If you don’t, it’s time to get on board.

The post Why is tinned fish so popular all of a sudden? appeared first on Silver Magazine.

You don’t need weeks of planning to give something she’ll genuinely love. These are some of our favourite last-minute Valentine’s gifts for her that still feel thoughtful, indulgent and special.

Elemis Superfood Essentials set, £54 (products worth £84 separately)

We love Elemis anything, but this is a fabulous gift for someone wanting a treat for their skin. A big old dose of ‘superfood’ hydration and glow, designed to feed your skin and nurture your complexion. Set includes Superfood Midnight Facial, Multi Mist, and Facial Oil.
Get it here

Laura Mercier Caviar Hydra Crème Lipstick – 520 Flame Challis, £36

Does anything say super-sexy as provocatively as a daring red lip? Providing up to eight hours of pigment-true wear, this hydrating formula resists creasing, feathering and fading, and is a win for more mature skins because of this. Drying down with a sculpting satin finish, it helps to nourish the skin, minimising the look of fine lines and dryness.
Get it here

Molton Brown Fiery Pink Pepper Eau de Parfum, 100ml, £140

Part of the exciting Molton Brown Pink Pepper range. Imagine a humid dusk in the tropics. Jewelled birds of paradise flaunt across warm air. The scent of crushed sweet spices drift over colourful rooftops. Entice curiosity with aromatic adventure. Smouldering. Sultry. Stirring. That’s what this scent is like…
Get it here

LUSH – You Are Lush bath bomb duo gift set, £12

Let your Valentine know how lush they really are with the creamy ‘Love Letter’. Then sweep them off their feet with the uplifting Life In Rosy Light bath bomb — sure to melt hearts and soften baths. Love this little limited edition set – grab it while you can.
Get it here

St. Tropez Cherry Macaron Self Tan Kit, £40

We’re a sucker for anything St. Tropez, and this limited-edition duo is a joy to use. The Classic Mousse delivers that familiar streak-free, natural-looking glow the brand does so well, while the new Cherry Hair & Body Mist adds a playful, indulgent scent that feels like a proper treat. A great pick for glow-getters who like their tan with a little extra fun.
Get it here

Givenchy Irresistible Eau de Parfum Nectar, 35ml £72, 50ml £100

This new addition to the Irresistible family is playful, indulgent and seriously moreish. Think juicy rose, creamy pistachio and a warm vanilla-wood base that lingers beautifully on the skin. It feels romantic without trying too hard, and we can’t stop spritzing it.
Get it here

Odylique Organic Rose Gift Set, £68.50

A beautifully put-together set for anyone who loves rose or craves calm, comforted skin. Inside you’ll find Odylique’s most-loved organic rose products to cleanse, tone and moisturise, all gentle, nourishing and quietly luxurious. A thoughtful, easy win.
Get it here

Subversive Scents by The Rolling Stones Sticky Fingers Gift Box, 100ml £105

This one’s bold, sultry and a little bit naughty. Patchouli, bourbon and deep, lingering warmth make this a fragrance that shifts effortlessly from day to night. The gift box and cheeky card seal the deal. Lazy gift? Maybe. Brilliant gift? Absolutely.
Get it here

KIKO Limited Edition Flirt Alert Heartstopper Shiny Lipstick, £22

Creamy, glossy and scented with cherry, this is pure Valentine energy in lipstick form. Shades range from everyday nudes to statement reds, and the formula feels rich without being heavy. Plus, the kiss-covered bullet is almost too cute to use. Almost.
Get it here

Neal’s Yard Remedies Vegan Wild Rose Beauty Balm, £43

A cult classic, now vegan. This multi-purpose balm cleanses, hydrates and boosts radiance in one simple step. We love it for dry patches, glow days and that gorgeous wild rose scent. One of those products you’ll keep reaching for.
Get it here

bareMinerals GEN NUDE Blonzer Blush + Bronzer, £27.50

A clever hybrid that gives skin a soft, rosy warmth, like a natural flush rather than full-on bronzer. Buildable, easy to blend and flattering on everyone. A grown-up upgrade from the bronzers we lived in back in the day, and we’re very into it.
Get it here

Marc Jacobs x Murakami Eau de Parfum, 50ml, from £90

A joyful reimagining of a classic, with Murakami’s iconic flowers decorating the Daisy bottle in vibrant colourways. The scent itself is creamy coconut, soft white peony and sweet praline, pretty, playful and very wearable. A collector’s piece that also smells lovely.

The pink, green and yellow will be available at Selfridges from 28 Jan, and will then launch on 25 Feb nationwide alongside the blue fragrance, but this one will remain exclusive to Boots. Shop Marc Jacobs other products here.

The post Last minute Valentine gifts for her appeared first on Silver Magazine.

When it comes to culinary travel destinations, platforms such as Tripadvisor and TasteAtlas tend to spotlight the usual names: Italian cities dominate, alongside expected favourites like Paris and Marrakech. Yet the Croatian peninsula of Istria rarely features on these lists, remaining something of a hidden gem, despite a local cuisine that closely mirrors Italian gastronomy, shaped by a shared climate, history and culinary heritage.

Now, a local travel expert says that “hidden gem” status won’t last forever — and that British travellers, in particular, are overlooking one of the Mediterranean’s strongest food regions.

For travellers who explore with their palate, local guide Toni Hrelja, Founder & CEO of Croatian villa rental company Villsy.com, shares the iconic Istrian dishes visitors should seek out when travelling through the region.

“Istria’s strength is its diversity,” says Hrelja. “In a short drive, you can go from world-class seafood on the coast to truffle-rich forests inland. It’s a complete gastronomic world, especially when summer crowds have gone.”

A country’s soul is written in its cuisine, and lately, travellers have been doing more and more soul-searching through food. Worldwide, searches for “food travel” have risen by 212%, reaching an estimated 2.3 million searches per month, while interest among British travellers alone has increased by 25%.

Below are six stops, each anchored by one cult Istrian dish, a recommended restaurant, quick cultural context, and what to expect price-wise.

1. Fuži with truffles: Motovun

Hand-rolled fuži pasta, slicked with butter and finished with freshly shaved truffle, is the defining dish of inland Istria. The truffles come from the oak forests of the Mirna Valley below Motovun, where hunting remains a generational craft rather than a tourist gimmick. The pasta itself is traditionally made at home, designed to hold rich sauces and make the most of precious seasonal ingredients. In Motovun, Konoba Mondo serves the dish with restraint, allowing the aroma of the truffle to do the talking. Truffle dishes range from €20 onwards.

Hrelja calls black and white truffles Istria’s “crown jewels”, and notes that they’re often more accessibly priced than across the border in Italy. “The forests around Motovun and Buzet produce exceptional specimens,” he says, adding that the white truffle season typically runs from September through January.

2. Adriatic mussels, Buzara style: Rovinj

Buzara-style mussels, gently steamed with white wine, garlic and herbs — began as a fisherman’s meal, cooked quickly with whatever was to hand. Today, they remain one of the purest expressions of coastal Istrian cooking: simple, briny and best eaten slowly. In Rovinj, where Venetian architecture meets the Adriatic, Restaurant Puntulina serves seafood just metres above the water, letting freshness and setting elevate the dish rather than heavy technique. Restaurant Puntulina sits directly above the sea holding a wonderful view. Seafood dishes start from €50 onwards.

3. Kapešante (scallops): Novigrad

Known locally as kapešante, scallops are closely tied to Novigrad and the nearby Lim Bay, where calm waters create ideal growing conditions. Traditionally grilled or barely dressed, they reflect Istria’s wider seafood philosophy: minimal intervention, maximum respect for the ingredient. At Restaurant Viking, scallops are prepared simply to showcase their natural sweetness, a point of pride for the region’s maritime culture. Individual scallops are usually priced at around €4.50 each.

4. Istrian Pršut: Vodnjan

Istrian pršut (prosciutto) tells the story of preservation shaped by climate. Unlike smoked versions found elsewhere, it’s air-dried using the cold northern bora wind, resulting in a lighter, cleaner cured meat. Thinly sliced and often paired with local cheese or olive oil, it remains a centrepiece of family gatherings and celebrations. In Vodnjan, Stancija Buršić continues the traditional production of pršut, serving it as it has been enjoyed for generations.

“Unlike Italian prosciutto, Istrian pršut is typically cured with sea salt before being air-dried in the strong northern bura wind,” says Hrelja. “It’s less sweet and more robust — it tastes like the landscape.”

5. Traditional Maneštra: Hum

Maneštra is Istria’s most humble and enduring dish — a hearty soup made from beans, seasonal vegetables and often corn. Born from rural kitchens where nothing went to waste, it varies slightly from village to village. In Hum, often described as the world’s smallest town, Humska Konoba serves maneštra as honest comfort food, reflecting the agricultural roots that still shape Istrian cuisine. Portions typically start from around €6.

6. Boškarin Carpaccio: Vižinada

Boškarin, the indigenous Istrian ox, once powered farming across the peninsula before nearly disappearing in the late 20th century. Its revival has turned it into a symbol of regional identity and protection. Served as carpaccio, the meat’s delicate texture and subtle sweetness are allowed to shine without distraction. At Konoba Jadrugi, boškarin is treated with respect, linking modern dining with centuries of rural tradition. In Istrian konobas and restaurants, boškarin dishes with pasta (like fuži or šurlice in a rich stew or ragu) typically start at around €13 and go upwards, while steak cuts usually begin in the €30 range and can climb higher depending on the cut and portion size.

“Boškarin was nearly extinct before local efforts revived it,” says Hrelja. “It’s now a symbol of Istrian identity — and when it’s cooked slowly with homemade pasta, the flavour is deep, complex, and totally unique to this region.”

From coast to hills, Istria forms a complete gastronomic region with a unified culinary identity. Its gastronomic strength rivals the best food regions of Italy — Piedmont’s truffles, Tuscany’s wines — yet remains refreshingly undiscovered. For travellers seeking authentic regional cuisine beyond the crowded Mediterranean mainstream, Istria is the answer

The post Six dishes that define Istria, Croatia’s most underrated food region appeared first on Silver Magazine.