National Geographic Traveller UK held a Turkish food event in London
Dünyaca ünlü dergi National Geographic Traveller UK, Türk Mutfağı Haftası kapsamında İngiltere'nin başkenti Londra'da, Türk yemeklerinin tanıtıldığı bir etkinlik organize etti. Kültür ve Turizm Bakanlığı, Türkiye Turizm Tanıtım ve Geliştirme Ajansı (TGA) ve National Geographic Traveller UK işbirliğiyle Türkiye’nin Londra Büyükelçiliği rezidansında gerçekleştirilen etkinliğe Büyükelçi Osman Koray Ertaş (fotoğrafta), TGA Genel Müdür Yardımcısı Dr. Elif Balcı Fisunoğlu, National Geographic Traveller İngiltere Editorü Pat Riddell, 2 Michelin yıldızı sahibi Türk şef Fatih Tutak ile İngiltere’de bulunan 200’e yakın yemek yazarı, gezi yazarı, gazeteci ve influencer katıldı. ( Raşid Necati Aslım - Anadolu Ajansı )
World-famous magazine National Geographic Traveller UK organised an event in London, the capital of England, to promote Turkish cuisine, as part of Turkish Cuisine Week.
The event, organized in the residence of the Turkish Embassy in London with the cooperation of the Ministry of Culture and Tourism, the Turkish Tourism Promotion and Development Agency (TGA) and National Geographic Traveller UK, was attended by Ambassador Osman Koray Ertaş, TGA Deputy General Manager Dr. Elif Balcı Fisunoğlu, National Geographic Traveller UK Editor Pat Riddell, Turkish chef Fatih Tutak with 2 Michelin stars, and nearly 200 food and travel writers, journalists and influencers.
In his speech here, Ambassador Ertaş stated that Türkiye has a very rich cuisine due to its geographical location and deep-rooted history.
Ertaş, who said that Turkish cuisine includes flavors from the Middle East, Caucasus, Balkans, Mediterranean, Aegean and Black Sea regions, said, “Turkish cuisine is an element that unites our ancient culture, history and tradition. We are members of an understanding that says ‘A cup of coffee is remembered for 40 years’. The table is not only about food, but also solidarity, family and sharing. Today, we are happy to share the best examples of Turkish cuisine with you.”
Fisunoğlu also stated that Türkiye is an important tourism destination for those living in England.
Stating that Türkiye is a tourist’s choice for its cuisine as well as its sea, nature and history, Fisunoğlu said, “The theme of this year’s Turkish Cuisine Week is ‘classic dishes of Turkish cuisine’, which take us to recipes beyond time and connect generations for centuries. These are not just dishes, but also memories, values and rituals that define Turkish life.”
Fisunoğlu stated that Turkish cuisine is mostly associated with kebab and baklava, and said, “These are very famous and proud foods, but Turkish cuisine is a more diverse cuisine. It ranges from the grain-heavy foods of Anatolia to the vegetable-heavy appetizers and seafood of the Aegean, from the fish of the Black Sea to the spicy recipes of the Southeast.”
Emphasizing that Turkish cuisine is based on health, balance and sustainability, Fisunoğlu said that there are restaurants in Istanbul, Izmir and Muğla that are included in the Michelin Guide, among which there is one 2-star Michelin restaurant and 13 1-star restaurants.
National Geographic Traveller UK Editor Riddell also stated that Türkiye is an ideal travel destination for his readers in many ways.
Riddell said that Türkiye is easy to visit because it is close to the UK, and that it is a country that can be visited more than once due to its size.
Stating that Istanbul is one of the most visited cities in the world, Riddell said, “You know most of the wonderful scenery of Istanbul, the wonderful beaches of the Riviera (Aegean and Mediterranean), the rock formations of Cappadocia, the historical ruins of Ephesus and Troy. Enjoy the food that is the most important feature of Türkiye for many. Try the addictive baklava.”
Following the speeches, participants were served traditional Turkish cuisine delicacies such as börek, manti, beans and stuffed vine leaves.
At the event, which saw intense participation, guests were presented with an English edition of the book “Turkish Cuisine with Centuries-Old Recipes”.
AA
