Author - Reg White


Welcome to our first ever food review for the brand new first edition of Inside Wrexham Magazine. We asked the general public for some suggestions  and the Levant Kitchen and Grill featured the most on the Facebook recommendations.

The Levant Kitchen and Grill can be found in the heart of Wrexham City centre on Chester street, Levant was born through the goal of bringing something eccentric and unique to Wrexham. 

The goal was to build a customer experience that captured the culture and flavours of the Levant, bringing the Eastern British fusion to the heart of the town centre.

You enter the Levant via a staircase but there is also a lift if you have mobility issues, the interior on entering is contemporary and modern featuring a huge 25ft oak bar with mint green backdrop which certainly sets the Mediterranean feel. We immediately felt a good atmosphere as we walked in, it was the first Saturday afternoon in January but the restaurant was bustling with diners and the bar staff busy making cocktails that looked unbelievable.

We were seated in a booth by a very friendly waitress who immediately presented us with the food and drinks menus to peruse, the booth had a pendant light cascading down which added to the ambience and gave a lovely evening time feel all though it was mid-afternoon.

The cocktails looked extremely popular so it would have been rude not to sample one of the countless cocktails with a mixture of traditional and specialties, I decided to try one of speciality cocktails called an Eastern promise which consisted of Rose gin, violet liqueur, apricot syrup, green charreuse, lemon essence and rosemary smoke it certainly didn’t disappoint and was absolutely delicious.

For our starter we decided to try the fish sharing board the large slate platter was filled with Haddock and Mozzarella fishcakes, fresh smoked salmon, deep fried squid, prawn lollipops, toasted flatbread and dips of sour cream, tartar sauce, and sweet chilli. The fish was all tasty and crispy, the smoked salmon was fresh and good quality and the dips and flat bread accompanied the fish perfectly, I should also mention when ordering the platter, the waitress asked if we were ordering it as a main or starter and we could see why, the platter could easily be a main course with the addition of a few sides to share the portion was more than generous.


The main course was extensive and contained traditional dishes such as beer battered cod and chips or a Levant steak platter to more Eastern European dishes such as a section of several different hanging kebabs ,which all looked amazing when watching the orders going out we did notice these looked impressive and extremely popular so decided to try one. We both couldn’t decide so we ordered a Minted Lamb Shish and a Cajun Chicken Shish which we decided to share, they were both served with triple cooked chips and a crisp dressed side salad.

The minted lamb was cooked medium and was extremely tender. It melted in your mouth. The lamb worked particularly well with the portion of mint yoghurt it was served with and the juices from the hanging lamb gave the chips the most amazing taste. The Chicken kebab was equally delicious again, the Cajun marinade was lovely and the chicken was cooked to perfection, the chicken Kebab was served with garlic Alioli dip and homemade coleslaw.

The presentation was amazing to match the sensational taste of the Hanging kebabs and we would both highly recommend them! 

We both agreed we could see why The Levant had so many recommendations,It serves amazing home cooked, good quality fusion food and also the price is extremely reasonable for the quality of the dining experience you get! 

Well done Levant a fantastic first food review for Inside Wrexham Magazine!


Fish Board £15.90 

Minted Lamb shish £15.90

Cajun Chicken Shish £15.90

Beer £4.60

Eastern promise cocktail £7.95




The Millstone Restaurant Review March 2020

This month we visited an award winning restaurant, the Millstone which is situated in Penyffordd, the imposing large red brick building can’t be missed with its prominent position and it is in easy access from Chester as well as Flintshire and Wrexham. The inviting building certainly does not disappoint when entering it is extremely modern but still offers a warm homely atmosphere. There is a carpeted area as well as a bar area which has sumptuous leather armchairs, dark wood tables and gastro fixture and fittings with no expense spared. You can sample the culinary delights as you relax and enjoy the ambiance with a drink from the extensive bar, maybe a Waffle and blueberry stout, pineapple express IPA or maybe a cherry gin sling.

The philosophy of the Millstone is that food should be simple and fresh. They work tirelessly to source the finest local ingredients this includes all their beef and pork being sourced from Celtic pride and all the poultry is direct from the farm of renowned producers J & S Gosnargh.

They promise to offer innovative dishes, mixing distinct flavours and textures that work in harmony as well as offering home-comfort favourites so we really could not wait to see if the Millstone would live up to this!

The waitress that showed us to our table was polite and efficient. After taking our drink order she explained the soup of the day and also gave us a separate menu with specials on , this was much better than having it on a board as it is often not in view for all tables to see.

My dining partner chose Pan fried king prawns, squid & chorizo with baby tomatoes and grilled flatbread. This was extremely Mediterranean and reminded us of food cooked in clay dishes, all the flavours worked together and caramelised with onions and spices creating a lovely base to the dish to mop up with the flatbread. The Prawns and squid were fresh and cooked to perfection.

I chose my starter from the special sheet; it was brought out promptly and the first thing we noticed was the superb presentation. I ordered Crispy Salt & Pepper Fried chicken strips with watermelon, pomegranates, basil & fresh mint, It was very different. I had never had such tasty salty flavours mixed with fresh, light zingy tastes from the watermelon, pomegranates, basil and mint but a taste bud sensation.

For the main meal we ordered Rump of Welsh Lamb with garlic mash, roasted Jerusalem artichokes, chargrilled red onion relish, olives, mint served with red wine jus and a Lemon and Harissa spiced chicken breast burger in a toasted rosemary focaccia with sour cream and baby gem lettuce.

The Chicken burger came out first this was served on a platter with a dish of triple cooked chips which were amazingly crispy and then accompanied by homemade creamy coleslaw, salsa and pickles. The lemon and harissa spiced chicken burger did not disappoint and was delicious. But the Rump of Welsh Lamb was really something else, it was cooked pink as ordered and literally melted in your mouth it was simply stunning. The pot of red wine jus complemented it enormously and the Jerusalem artichokes were surprisingly tasty and being the first time I had tasted these I was surprised at how the savoury taste worked well with the wild flavours of the lamb and caramelised sweetness of the red onion relish.

We decided to share a cheeseboard to finish our superb meal and it was a good choice, the board came served with grapes ,celery , homemade chutney and biscuits. The cheeses they served were Appleby’s Cheshire which is a clean and zingy Cheshire cheese,Perl Las Blue which is a Caws Cenarth organic soft blue cheese and last but not least Perl Wen Brie an organic creamy brie  style cheese. Our favourite was Perl las blue,Caws Cenarth which not surprisingly is an international Cheese awards winner made in Nantwich.

We certainly enjoyed the innovative distinct flavours that the Millstone offered the dishes they prepare and serve certainly live up to there ethos of working in harmony together and also using fresh ,local produce where available but they also go the extra mile with the presentation of the food , we will definitely being returning to sample some more of the first class cuisine!

The Bridge Inn Sandycroft

The Bridge Inn Sandycroft Food Review

The Bridge Inn

This month took us to the bridge inn Sandycroft which  re opened at Easter and is under new management. The new manager David has a wealth of experience in the catering and hospitality industry having served his time in the Chester Grovenor Hotel he has since held management positions at the Goshawk,the Nags Head Mickle Traford ,The Milstone Penyfordd and the Oak Taporley amongst others.

The Bridge In is an inviting looking pub from the outside and after having a face lift since re opening its very contemporary on the inside too and has been refurbished to a high standard.  The bar area had a warm inviting atmosphere and it’s the kind of pub you could not only come for a meal but make a night of it and enjoy the great selection of draught beers and lagers or a wine in the huge enclosed beer garden were they have a children’s play area and even have an area at the rear with Chickens they are rearing.

We were shown to our table and asked what drinks we would like whilst we perused the menu. We were spoilt for choice as the Starters all sounded delicious but swiftly decided on Chicken wings for Reg and BBQ ribs for me. The starters were brought out quickly and looked delicious they were both presented on butcher blocks, the chicken wings were served in a tin pot with a side of sour cream. The wings were in a peri peri sauce which had a kick to them but were tasty at the same time, the sour cream worked well to cool them down a tad. The ribs were amazing they literally fell of the bone and the sauce was to die for the idea of having a toasted ciabatta accompanying them to dip in the sauce was a great addition as the sauce was absolutely  too good to waste!

The service was impeccable and even though they were pretty busy the food was brought out swiftly and all piping hot. For the main meal Reg chose the home made Steak burger and I had the 10oz rump steak. The homemade steak burger was ginormous and so succulent it was topped with tomatoes and melted cheese and sandwiched in a brioche bun it came with a pan of proper homemade chunky chips which were absolutely amazing.

The 10oz rump steak likewise did not disappoint, it was tasty and cooked perfectly again this was presented with a pan of chips, a fried tomato and mushrooms and as requested a jug of peppercorn sauce which was the creamiest peppercorn sauce I have

ever tasted  and was yummy  to dip the chunky chips in. Our main and starter were really enjoyable and although we were bursting we could not resist trying a dessert especially when I noticed the cheeseboard on the menu.

Reg opted for New York cheesecake and me the cheeseboard , the cheesecake was a generous slab of tangy, creamy filling on a thick biscuit base it was drizzled with chocolate sauce and was delicious. The cheese board did not disappoint the huge platter was filled with a variety of cheeses including creamy Brie, crumbly Cheshire ,Mature Cheddar and Stilton it was a good balance of different cheeses it was also served  with an assortment of crackers butter a pot of  Ploughman’s pickle ,  grapes, apples and capers.

The three courses were all delicious  we  could not fault anything this together with the impeccable service ,lovely relaxed surroundings and atmosphere makes the Bridge Inn a perfect place to eat and drink definitely a 5 stars from Inside Flintshire magazine

The Bill

BBQ Ribs – £5.25

Hot Chicken Wings -£4.50

Home made steak burger -£9.50

10oz Rump Steak -£12.95

New York Cheescake – £4.50

Cheeseboard – £5.25

Fox & Grapes Hawarden

Fox & Grapes Hawarden

This month took us to The Fox and Grapes in the picturesque village of Hawarden.  The fox and Grapes is the oldest pub in the village dating back 400 years and it has retained bags of charm and rustic character. It has a  beer garden to the back which is perfect for alfresco dining or just sampling the impressively stocked bar ,which includes  a huge range of kegs  ,international beers and ciders. They have been awarded ‘Cask Marque’ accreditation for their hand pull draught ales. Also they have teamed up with Jeremy Platt the well known wine sommelier from Ffarm Vintners of Llandudno, to bring a brand-new selection of different wines from around the world.

As the beer garden was bursting with people enjoying evening drinks we agreed we would sit inside, we were pleased when shown to our table that it was just as charming on the interior. It has recently undergone a refurbishment and has a modern yet rustic feel with beams, oak floor and wall panelling mixed with modern checked fabrics, stainless steel lanterns and brown leather sofas.

We were equally impressed with the menu and I could have easily tried everything on there but settled for Goat’s cheese & sundried tomato Bon Bon’s with homemade chilli jam & mixed leaf salad. In anticipation of our starters to arrive we noticed how relaxed the atmosphere is which is unusual as many restaurants you feel rushed to finish for the next diner.

Reg had decided on homemade livers parfait which he quickly decided was the best he ever tasted made even better with plentiful ciabatta crostinnis to dunk in the pate and homemade tomato chutney.

The Bonbons were also divine they were presented immaculately with side salad and swirls of chilli jam. The creamy taste of the goat’s cheese married well with tangy sun dried tomatoes and I was not disappointed with my choice.   Wednesday night is steak night so of course Reg had to take up the offer of an 8oz Rib eye steak and a glass of wine for £14.95 it would be rude not to! The steak was char grilled to perfection and was accompanied with chunky hand cut chips, mushrooms, tomatoes and watercress.

I had opted for something lighter and chosen the Pan fried fillet of hake this had a sesame seed & chilli crumb, and was served with a warm vegetable and crispy noodle salad with a soya, chilli & ginger dressing. The hake was delicious it was light and delicate and the vegetables and dressing paired with it perfectly.

The desserts all sounded delightful but Reg plumped for Banoffee cheesecake with toffee sauce & vanilla ice cream and I chose my favourite Homemade summer berry pavlova with mounds of berry fruits, homemade meringue and heaps of clotted cream, we were both extremely quiet when eating our desserts which I think speaks volume and as they say “the proof is in the pudding”.

The Fox and grapes prides itself on excellent food quality by sourcing locally wherever possible their suppliers include Noel Baker family butchers of Chester for their meats ,M&J Seafood’s for fresh fish and Oliver Kay for fruit and vegetables. They also strive to create the perfect dining experience which they certainly achieve. Well done to the Fox and Grapes for a first class meal!

The Bill 

Goat’s cheese & sundried tomato Bon Bon’s       £5.45

Homemade chicken liver parfait                            £5.45

Pan fried fillet of hake                                            £13.95

8oz Rib eye steak 21 Day Matured                      £14.95

(Steak night including a drink)

Banoffee cheesecake                                             £5.75      

Homemade summer berry pavlova                        £5.75

Restaurant review by inside Flintshire magazine

The Crown Hotel Llandegla

The Crown Hotel Llandegla

Restaurant review by inside Flintshire magazine

We called in the Crown Hotel on the way back from a weekend away in Aberystwyth. It was a red hot Sunday afternoon so we were keen to find somewhere where we could enjoy a Sunday roast in the sunshine so a beer garden was a must!

We came across the crown which is a 400 year old traditional Welsh country inn it is situated at the traffic lights on the A529 Wrexham/Ruthin and the A5105 Chester/Corwen close to

Llandegla. The Crown hotel is a gateway to the magnificent Clwyd valley and its spectacular countryside.

The pub is steeped in history it was one of 16 inns at Llandegla which once catered for the drovers who stopped the night here while driving livestock from Wales to England. Droving had died out by about 1870, replaced by railways. Now only two of the old inns are still in use as pubs, and this is one of them. The pub certainly has the wow factor with low wood beams to the traditional stone walls but with the quirky touches the current owners have made it feels like an enchanted garden with the abundance of twinkling fairy lights and candles on the tables it really is a beautiful pub not at all what we expected from the outside.

We were immediately made to feel like family friends and

assured that dogs were more than welcome which was nice. We asked to be seated in the beer garden as it was such a beautiful day and we were shown to a courtyard at the rear which was an absolute sun trap.

Our waitress soon returned with menus and refreshments for our dog, they brought out ice cold water and a bowl of dog biscuits much to her satisfaction.

We were pleased to see that the Sunday lunch menu with not

just traditional roast dinners but also favourites like fish and chips, Cajun chicken and Curry and rice  and at £13.95 for three courses it was good value.

We both decided on Tempura Prawns for our starters these came presented on a bed of crisp salad with a drizzle of sweet chilli sauce the prawns were coated in a delicious crispy Tempura batter. The dish was light, fresh and simple but delicious.

For our main course we both decided on a traditional Sunday lunch Reg opted for Roast Beef and Yorkshire pudding and I decided on Roast Lamb and Yorkshire pudding. Both of the lunches looked amazing when they arrived they were presented really well  the first thing we noticed was  the huge homemade Yorkshire puddings, mounds of creamy mash ,crispy roast potatoes and  chunky cut meat, no wafer thin pre cut catering meat in sight! They then topped it off by bringing out a platter of perfectly cooked fresh vegetables with the addition of the most tasty sauted red cabbage I had ever tasted and delicious creamy cauliflower cheese which was smothered in a rich tasty wholegrain mustard cheese sauce. We were really impressed with everything we had tasted the quality of the ingredients and the expertise of the chef had made a first class Sunday lunch, it was an added bonus that the service was excellent and the chef actually took the time to come outside and ask us if we had enjoyed our meals.

Unfortunately I think the heat and the portion size got the better of us, we couldn’t manage a dessert, although we both agreed it gives us a reason to go back and sit inside amongst the twinkling fairy lights and enjoy more wonderful home cooked food in a real gem of a country pub.



We decided to visit Quay fine dining this month we had always been a little dubious with it being situated on the Deeside Shopping centre, a few doors from Morrison’s but in fact this was an advantage as you can’t purchase alcohol so popping into Morrison’s for a nice bottle of wine at a fraction of the cost you would pay in restaurant was a great start, also with high street restaurants you usually have issues with parking but not this one there was an abundance of spaces.

I am sure most people that have passed have had a sneaky peek inside, when entering it doesn’t disappoint its extremely decadent, the tables are laid impeccably from the sparkling cutlery and wine glasses to the crisp white napkins. The décor is opulent and rich with walnut and gold furniture,plum sumptuous chairs and décor and beautiful sparkling chandeliers . I was hoping the food was going to live up to the luxury backdrop.

We opted for the Set meal which was priced at £16.95 per person this included appetiser of poppadum’s and chutneys, a choice of starters, a choice of mains including a few Special dishes , a side to accompany your curry and Ice cream for dessert.

The service was excellent and the waiter let us slightly alter the children’s meal to suit our son. The Children’s meal was reasonably priced at £4.95 which for Chicken Tikka and chips is good value. The poppadum’s and pickle tray was served immediately after

ordering and included a hot chilli dip, mango chutney ,raita and mixed onion which left us eagerly awaiting our starters. The starters were served promptly and were presented superbly. We had all picked kebabs, a Chicken Tikka, a Seekh Kebab and last but definitely not least a Lamb Kebab .All the kebabs were presented well with a generous side salad and the most delicious fried onions over the kebabs, after tasting them all the Lamb kebab was by far the best, the Lamb was extra tender with the most gorgeous seasoning smothering it, I was so glad I had chosen lamb for my main meal.

For the Main meals we had chosen a Chicken Korma with fries, Lamb Jalfrezi with pilau rice and Lamb madras with Naan bread. The mains arrived in quirky serving dishes and were generous portions , so far so good, our daughter had chicken korma, which was wonderfully creamy with the exact right contrast between sweet and nutty ,the chicken was also tasty and of good quality, no complaints there! Reg and I had chosen to share the Lamb Jalfrezi and Lamb Madras, I knew I would not be disappointed as I love my curry hot , the deep colour and fresh chillis on view filled me with hope and I certainly was not let down, both curries were flavoursome and hot obviously the Madras was spicier but both were really tasty and again the lamb melted in your mouth ,all the accompaniments were cooked to perfection too so big thumbs up so far.

After being served with a hot lemon cloth each we were served Dessert which was mixed ice cream, chocolate sauce and wafers the perfect choice to cool us down after such a lovely authentic spicy meal, we all agreed we will definitely be returning soon as the whole experience was a culinary delight, five stars to Quay Fine Dining!

Mountain Park Bar and Grill Food Review

Mountain Park Bar and Grill House

Now under new management Flint Mountains brand new bar and Grill house is not only a steakhouse but prides itself on serving great fish and vegetarian dishes using local fresh produce, its set within the beautiful picturesque setting of flint mountain golf course.

We decided to take advantage of the offer in the Inside Flintshire magazine of 50% off all food which is an offer not to be missed and makes a huge difference to your bill. We had a quiet drink downstairs in the bar catching some of the football on the large screen, there is a warm friendly atmosphere and we could have easily stayed longer although our stomachs were telling us otherwise so we made our way upstairs to our table in the main restaurant.

Mountain Park Bar & Grill House

Mountain Park Bar and Grill House review

The first thing we noticed was the excellent choice on the menu there was a varied range of starters from traditional homemade soup of the day to a quarter rack of BBQ ribs or even fresh mussels in a white wine sauce. After much deliberation Reg opted for pâté of the day which was a smooth Chicken liver pâté, it came served with chunks of toasted bruchetta mixed leaf salad and a generous pot of caramelised onion chutney. It was delicious Reg’s only criticism was there wasn’t enough bruchetta to accompany the generous chunk of pâté. I went for the crispy chilli beef which included a massive portion of sirloin steak strips which were cooked perfectly, crispy on the outside and tender in the middle, they were served with mixed leaf salad and spicy sweet chilli sauce …delicious!

Again the menu was excellent and in addition we were also given an extra sheet with specials on so we were really spoilt for choice. Reg was swaying towards his accustomed steak but then changed his mind and decided he would try the marinated lamb rump. I elected for the seafood delight.

The dishes both came out in ample time for us to enjoy another glass of red wine whilst taking in the relaxed atmosphere. On arrival both dishes were presented wonderfully but the main thing we noticed was the massive portion sizes especially Reg’s lamb steak, It was presented on a huge wooden butchers block nearly as wide as our table which was overflowing with chips, mushrooms, homemade cajun onion rings and grilled tomatoes and a generous chunk of prime lamb, which was cooked perfectly pink in the centre extremely tender it was mildly marinated in a garlic and rosemary spice which added flavour but didn’t overpower the delicate taste of the lamb.

My meal was served on a huge pasta dish and consisted of pan fried haddock, king prawns, chorizo and calamari and was served with crushed new potatoes, carrots in butter and lemon caper sauce it was light and fresh using good whole fresh produce. A real tasty dish and I would definitely recommend it if you like fish dishes.

Unfortunately with the huge portion sizes we were both fit to burst so could not be tempted with a dessert but looking at the desserts that were passing our table they looked delicious so we will certainly be leaving room next time!

The Bill

Pate of the day £4.65
Crispy Chilli beef £4.95
Marinated Lamb Rump £17.95
Seafood Delight £11.95
Coupon from Inside Flintshire Magazine – 50% OFF = £19.75 (Another coupon available in January’s issue)

To reserve a table call 01352 736000

Fun recipe for adults & kids this halloween


Easy to make Halloween Witches Fingers

Easy to make Halloween Witches Fingers

Fun recipe for adults & kids this halloween

Fun recipe for adults & kids this halloween

1. Combine the butter, sugar, egg, almond extract and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder and salt, continually beating. Chill for 20 to 30 minutes.
2. Preheat oven to 160 C / Gas mark 3. Lightly grease baking trays. Remove dough from fridge in small amounts.
3. Scoop 1 heaping teaspoon at a time onto a piece of greaseproof paper. Use the paper to roll the dough into a thin finger-shaped biscuit. Press one almond into one end of each biscuit to give the appearance of a long fingernail. Squeeze biscuit near the tip and again near the centre of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance
4. Arrange the shaped biscuits on the baking tray. Bake in the preheated oven until the biscuits are slightly golden in colour, 20 to 25 minutes.
5. Remove the almond from the end of each biscuit; squeeze a small amount of red icing into the cavity; replace the almond to cause the icing to ooze out around the tip of the biscuit.

What you need
1. 225g (8 oz) butter, softened
2. 125g (4 1/2 oz) icing sugar
3. 1 egg
4. 1 teaspoon almond extract
5. 1 teaspoon vanilla extract
6. 350g (12 oz) plain flour
7. 1 teaspoon baking powder
8. 1 teaspoon salt
9. 100g (4 oz) whole almonds
10. 1 tub of red decorating icing

Northern Lights


Holiday Review_Northern Lights

Holiday Review_Northern Lights

High solar activity levels have increased Northern Lights sightings this winter – including as far south as Oxfordshire last night, painting the night sky with shades of green, purple and blue. More traditionally, and for stronger sightings, you need to plan a foreign trip as far north as possible. What are the best ways of maximising your chances of seeing the aurora borealis? They are one of nature’s great displays: a mysterious, multicoloured show in which the night sky is suddenly lit up with a wondrous glow that twists and swirls like a heavenly lava lamp.

it is one of the great, timeless thrills of travel, a beautiful, shifting dance of nocturnal rainbows that many viewers find a humbling and spiritually uplifting experience. It occurs most commonly in the Arctic region, and in recent years the chance of enjoying the spectacle has become a prime reason to fly north for a winter break, despite the often high costs and the cold. The good news is that the range of holidays available for viewing the northern lights has never been better.

The lights are formed from fast-moving, electrically charged particles that emanate from the sun. These are driven towards the poles by the Earth’s magnetic field – their varying colours are a result of the different gases in the upper atmosphere. In the northern hemisphere they are known as the aurora borealis and hang above the planet in an oval-shaped halo. The lights also have their southern counterpart, the aurora australis, but the principal audience for this is penguins. To see the celestial disco in its full glory, you will have to head north towards the Arctic, above latitude 60 degrees at the least. The snowy wilds of Canada and Alaska are fine viewing spots, but for most of us it is more affordable, and convenient, to fly to Iceland or northern Scandinavia, commonly known as Lapland. Here it is possible to see the lights from late September to early April, with October to November and February to March considered optimum periods. The hours of darkness increase the farther north you travel, and while the aurora can be sighted at any moment, 9pm to 2am tends to be prime viewing time. It’s surprising how often the lights reveal themselves just as dinner is served, and many hotels offer an aurora alarm service if you don’t want to stay up waiting.

“The lights also have their southern counterpart, the aurora
australis, but the principal audience for this is penguins.”
Where you go will depend on your budget and the time available, but
a more crucial decision is what else you want to do when you’re not
standing outside in sub-zero temperatures staring up at the night sky with
fingers crossed.
It’s important not to become obsessed with the single goal of beholding
the aurora, but to see this as just one of many thrills of a winter holiday
to the Arctic. Sparkling white landscapes, fairy-tale ice hotels, romantic
husky-sled rides, the hi-tech-meets-frontier lifestyle of the indigenous
peoples, cool city breaks – these are reasons enough to go. With luck
you will also see the heavens ablaze with a silky, swirling light, but this
can never be guaranteed.

These make sense for an Arctic adventure, particularly if you want to
travel on a short break or in half-term and include activities such as
snowmobiling, superjeep trips or husky sledding. Scandinavian countries
are much better than us at keeping their transport systems moving in
winter, but even there bad weather can disrupt journeys and it helps
to have the support and fi nancial protection that comes from booking
through a tour operator.