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Top 10 Foodie Destinations by Ferry

If a favourite part of your holiday is indulging in local cuisine, you are not alone as a recent survey* commissioned by Discover Ferries has revealed that almost two thirds (60%) of British holiday makers enjoy dining out on regional delicacies when they go away, with over a third (39%), citing that as their favourite holiday food. The survey also showed that our favourite holiday drinks are beer, wine and cocktails.

So, whether you like sampling seafood, waking up to waffles, or enjoying a wee dram of whisky, there’s something for everyone in our top ten foodie destinations you can reach by ferry.


Following Amsterdam City Hall’s decision in May this year to only serve vegetarian food as standard at city council events~, it’s fitting that Amsterdam is our foodie destination for vegetarians. With more people choosing an organic and meat-free diet for health and environmental reasons, Amsterdam is a worthy destination for those committed to sustainability.

In Amsterdam-Noord, Café de Ceuvel offers an adventurous “Farm to Table” menu, which changes every two weeks, using seasonal produce from local farmers. A dish of “saved vegetables,” which features veggies turned away by supermarkets, is on the menu for the true eco-warrior**.

For the more adventurous, we recommend trying Betty’s, in Rijnstraat in south Amsterdam. There’s no menu – you just let them know if there’s anything you don’t eat and wait to see what comes out. +

Morris & Bella, in Spaarndammerbuurt, in Amsterdam West will also cater for the carnivores among us: all dishes are vegetarian, but you can add a meat or fish “supplement” for an additional fee. +

Of course, all foodie destinations in Amsterdam are best reached by bicycle.


Getting to Amsterdam

DFDS – Sailing to Amsterdam from Newcastle

P&O Ferries – Sailing to Rotterdam from Hull

Stena Line – Sailing to Hook of Holland from Harwich


Sometimes overlooked as a culinary destination due to its bigger neighbours, Belgium’s proud food culture may come as a surprise to some visitors. Belgian beer, moules-frites, chocolate and waffles are well-known Belgian specialities, but they are far from the only  delicacies to tempt the gourmands among us.  The North Sea Coast, for example, offers diners treasures such as mussels and grey prawn croquettes.  Ghent delights include Waterzooi, a creamy fish stew, and the sweet and sour flavours of Flanders beef stew, which comprises beef slow cooked in beer. Originally from Wallonia, we recommend trying Ardennes ham, meatballs with a rich stock and Liege syrup (a sweet, sticky brown jelly made from evaporated fruit juices—dates, apples, and pears) and Tarte au Riz, a sweet flan filled with a custardy mixture of rice and milk and glazed with egg.

As Britain’s favourite holiday drink, we thought we should mention that Belgium is home to over 800 varieties of beer. We holy recommend trying the Westvleteren 12, considered by some to be among the best beers in the world. Westvleteren beers are sold in small quantities on a weekly basis from the doors of the Trappist Abbey of Saint Sixtus.


More on getting to Belgium

DFDS – Sailing to Calais and Dunkirk (France)

P&O Ferries – Sailing to Zeebrugge (Belgium), Rotterdam (Netherlands) and Calais (France)

Stena Line – Sailing to Hook of Holland (Netherlands)


Brittany’s most famous export is the crêpe, and we suggest trying the original version. Traditionally made from buckwheat flour, they come in both sweet and savoury versions (galettes).

When it comes to fresh vegetables, Brittany is a key producer of artichokes and onions on the land and seaweed in the sea. People have been collecting seaweed along the Finistère coast for centuries and many local dishes have a seaweed twist.

Two of the most important ingredients in French cooking, butter and salt, are made or harvested in Brittany. The salt marshes of Guérande, which cover over 2,000 hectares of land, are famous for course sea salt (gros sel) and sea salt flakes (fleur de sel), which are both harvested from June-September.  

This part of northern France is also well known for its buttery delights, including a plethora of cakes, pastries and biscuits special to the region. Famous Breton pastries include the kouign amann (“butter cake” in Breton) and the far.


Getting to Brittany

Brittany Ferries – Sailing to Caen, Cherbourg, Le Havre, Roscoff and St. Malo

Condor Ferries – Sailing to St. Malo.

DFDS – Sailing to Calais, Dieppe and Dunkirk

Irish Ferries – Sailing to Cherbourg (from Ireland)

P&O Ferries – Sailing to Calais

Stena Line – Sailing to Cherbourg (from Ireland)

Guernsey, Channel Islands

Guernsey’s gastronomy is a unique fusion of flavours, combining the French love of seafood with the British love of creamy milk. Local delicacies to look out for are Ormers, a mollusc resembling a flattened sea snail, that has an almost meat-like taste and texture and can be found in the restaurants around St Peters Port from January to April.

The island’s signature cake, Guernsey Gâche, is a fruity bread made with sultanas, raisins, and orange peel, and best eaten with Guernsey’s creamy butter.

When it comes to dairy, Guernsey cows are regarded as producing the most delicious milk in the world. Not only is it super-creamy, but Guernsey milk is also said to have great health properties, containing 12% more protein and three times as much as omega 3 than regular milk.


Getting to Guernsey

Condor Ferries– sailing to Guernsey from Poole, Portsmouth and Jersey


When people imagine Irish food they often think of a dish with potatoes, and it’s true that the potato has a special place in Irish cooking. Whether you’re tucking into Irish potato bread (or farl), which is a staple of a Northern Irish breakfast, Colcannon, made with mashed potatoes, kale or cabbage and butter or cream, or the simple potato galette, which involves pan-fried potatoes in butter, its not hard to see why it is so popular.

The potato in its many forms also provides the perfect accompaniment to Ireland’s other delicacies, such as grass-fed beef, Lee-river salmon, drisheen (a type of blood sausage) and battleboard, a salted ling fish often eaten on Fridays.

A trip to Ireland would not be complete without experiencing the local Guinness, said to taste different in its birth country than anywhere else in the world, or a dram of single pot still Irish whiskey, a uniquely Irish form of spirit, made in large copper stills using a mix of malted and un-malted barley and triple-distilled.


Getting to Ireland

Irish Ferries – Sailing to Dublin and Rosslare

Isle of Man Steam Packet Company – Sailing to Dublin an Belfast

P&O Ferries – Sailing to Belfast

Stena Line – Sailing to Larne, Dublin and Rosslare

Isle of Man

As you would expect from an island, seafood is a key ingredient of Isle of Man gastronomy. Whether it be the national dish, Queenies (known elsewhere as queen scallops), sourced locally in Manx waters, or kippers (herring smoked over oak-chips in a centuries-old tradition).  More unexpected is Loaghtan lamb, from the rare-breed Manx Loaghtan sheep who have four, or sometimes six, horns. Their meat is considered a delicacy, being more gamey and lower in fat than regular lamb and found in shops and restaurants around the island.

Another speciality that Manx people are very proud of is their award-winning cheese from the Isle of Man Creamery. The cheese travels no further than 15 miles from farm to store, and products come in all varieties.


Getting to the Isle of Man

Isle of Man Steam Packet Company – Sailing from Liverpool, Birkenhead, Dublin and Belfast

Isle of Wight

For many, a visit to the Isle of Wight is like going back in time and conjures up memories of sticks of rock and tea rooms. The island’s food scene, however, has changed dramatically over the last five years since chef Robert Thomson won the island a Michelin star at The Hambrough. As all chefs will tell you, the secret to great tasting food is fresh, quality ingredients. Local island specialities include: tomatoes from The Tomato Stall, grown in perfect conditions; The Isle of Wight Cheese Company, whose multiple award-winning Isle of Wight Blue is mild, incredibly creamy, with a beautiful blue rind^; garlic from The Garlic Farm, which grows multiple varieties of garlic, sells garlic-inspired products and holds culinary workshops throughout the year.

English wines, particularly white and sparkling varieties, have been winning international awards in recent years, even beating established French rivals. The Isle of Wight has two vineyards; Adgestone, one of the oldest vineyards in England whose award-winning Dry Wight should not be missed, and Rosemary Vineyard, whose founder is also behind the popular Mermaid gin from the Isle of Wight Distillery.


Getting to the Isle of Wight

Hovertravel – sailing from Portsmouth to Ryde (foot passengers only)

Red Funnel – sailing from Southampton to East Cowes and West Cowes

Wightlink – sailing from Portsmouth to Ryde and Fishbourne and Lymington to Yarmouth


Borough Market is a large market in the city of London.
(C) VisitBritain / Craig Easton

London’s food scene is well established and enjoys a reputation for being among the best in the world – both in terms of fine dining, but also in terms of the variety of international cuisine available. The capital’s rich and diverse cultural heritage is reflected in a range of authentic culinary delights on offer, from Vietnamese in Shoreditch to Turkish in Harringay, Portuguese in Vauxhall, Chinese in Chinatown and curry in Whitechapel.

For those wanting to experience something more locally sourced, Borough Market and other local farmers markets offer artisan products from small producers around the UK and beyond.

London has also re-established its place as a top brewing location, with local craft breweries popping up all over the city. One of the most well-known of which is the Meantime brewery in Greenwich, which offers tours, tastings and brewing masterclasses.


Getting around London by ferry

MBNA Thames Clippers – run the River Bus service on the Thames from Woolwich in the east to Putney in the West.


Most recently in the spotlight for this year’s 75th anniversary of the D-Day landings, Normandy also has a rich culinary heritage. One of the most loved specialities of this part of northern France is neither beer nor wine, but in fact the humble apple. This highly versatile fruit forms the basis of delicious desserts such as tarte tatin, or, for those wanting a more adult twist, it is also the key ingredient in the formidable local cidre or calvados, which can be enjoyed either as a refreshing drink or a delicious ingredient in a regional variation of that other French classic, moules-frites.

For lovers of seafood, Normandy is the chief oyster-cultivating, scallop-exporting and mussel-raising* region in France, with clams, cockles and lobster also in plentiful supply. Many local restaurants create their own special version of a classic seafood platter, which are perfect as a sharing dish when dining with friends or loved ones

Also not to be missed are the Normandy soft cheeses; Camembert, Pont-l’évêque, Livarot and Neufchâtel, all of which have AOC (appellation d’origine controlée) certification and are available in the local shops, restaurants and farmers markets.


Getting to Normandy

Brittany Ferries – Sailing to Caen, Cherbourg, Le Havre, Roscoff and St. Malo

Condor Ferries – Sailing to St. Malo.

DFDS – Sailing to Calais, Dieppe and Dunkirk

Irish Ferries – Sailing to Cherbourg (from Ireland)

P&O Ferries – Sailing to Calais

Stena Line – Sailing to Cherbourg (from Ireland)


Brits may joke about the deep-fried Mars bar, but Scotland has long established itself on the culinary map with household brands such as Scottish smoked salmon, Aberdeen Angus beef and Scottish malt whisky.  Oban is the seafood capital of Scotland, offering the finest fresh lobster, crab, scallops, monkfish and oysters. Game, such as vension and grouse, is a speciality when in season, and no trip to Scotland would be complete without trying haggis with neeps (turnips) and tatties (potatoes).

Undoubtedly, Scotland is most famous for its whisky and whether you’re visiting the islands (Arran, Campbelltown, Islay Jura, Mull, Orkney, Skye) or the mainland, you’ll have plenty of opportunity to get into the national spirit!


Getting to and around Scotland

CalMac Ferries – serves the islands off the West Coast of Scotland

P&O Ferries – Sailing to Cairnryan

Stena Line – Sailing to Cairnryan

Whatever your food and drink favourites, the great thing about taking your car and a ferry is that you can bring back some of your favourite holiday finds to enjoy when you get home.



~Telegraph 21 May 2019 – https://www.telegraph.co.uk/news/2019/05/21/amsterdam-serve-vegetarian-food-default-council-events/

** I Am Amsterdam https://www.iamsterdam.com/en/see-and-do/eating-and-drinking/dining-out-amsterdam/vegetarian-and-vegan-restaurants-in-amsterdam

+ AmsterdamFoodie.nl https://www.amsterdamfoodie.nl/2017/vegetarian-amsterdam/

^ Visit Isle of Wight & Great British Chefs https://www.visitisleofwight.co.uk/blog/read/2018/05/the-isle-of-wight-a-foodie-destination-b215

*Wikipedia: https://en.wikipedia.org/wiki/Normandy