Left: Jonathan Broom, editor of HPB’s Bond magazine. Right: Mücver (Turkish courgette cakes)

The best way to enjoy endless foodie breaks

From Bondholder dinners to gastronomic getaways, you can go on a culinary adventure with the Holiday Property Bond – whether you’re home or away

There’s no denying one of the best parts of getting away is the food. Whether it’s discovering new flavours, enjoying local specialities, or sharing a great meal with family and friends, food helps to make a holiday truly unforgettable.

With the Holiday Property Bond (HPB), you can enjoy access to more than 1,500 beautiful holiday properties across the UK and Europe. Each location has its own character, charm and local cuisine to explore, making it a great way to experience new places, while also relaxing in comfort and creating lasting memories along the way.

Left: Fig ice cream with chocolate sauce and strawberry coulis. Right: Lamb leg stuffed with sobrasada (Spanish sausage)

A way to remember delicious holidays

It’s this love of good food and shared experiences that inspired a very special Bondholder project – a unique cookbook, filled with wonderful, vibrant flavours.

It all started more than 10 years ago, when Bondholder Dorothy Organ came up with a brilliant idea: to collect Bondholders' favourite recipes, each linked to a treasured HPB location, and publish them in a cookbook. The response was overwhelming. More than 120 recipes poured in, inspired by everywhere from the sun-drenched coast of Madeira to the serene hills of Yorkshire.

The book was published in 2012 and it wasn’t perfect, but like a well-loved dish, it was made with heart. All proceeds went to Macmillan Cancer Support and more than 1,500 copies found homes in kitchens across the UK.

Left: The kitchen team at HPB Kings Arms: Terry Lavin, Kerry Ward, Julie Moore and Jonathan Broom. Right: HPB Kings Arms, located in Askrigg

Putting holidays on a plate

Fast forward to today and the book has enjoyed a renaissance, thanks to a copy resurfacing in the HPB office. It sparked a new idea – what if we brought these recipes to life again with a multi-course meal, made entirely using the original recipes, with each dish giving a nod to a different HPB location?

That thought became a reality at The Kings Arms, HPB’s own pub and hotel nestled in the North Yorkshire countryside. With the help of head chef Julie Moore and her talented kitchen team, a Mediterranean-themed menu was born with each dish selected from the cookbook’s pages.

Left: Madeiran fish with banana and passion fruit sauce. Right: Honey cakes inspired by the Algarve

An HPB-inspired menu

From a traditional Canarian soup from La Gomera to a surprising but sensational Madeira-inspired fish and caramelised banana dish, the menu felt both nostalgic and refreshingly new. Turkish courgette cakes represented sunny Physkos, while a hearty Mallorcan lamb dish echoed the rustic charm of La Reserva de Biniorella. Dessert, too, played its part with a fig ice cream from Lanzarote and honey cakes from the Algarve finishing the menu with a flourish.

These weren’t just recipes. They were stories told through taste – each dish a postcard from a holiday once taken, a location once loved. The team at HPB believe in curating more than just destinations. They create moments that last, whether you’re relaxing by the pool at Encosta Cabo Girão or sharing a home-cooked meal that evokes the location’s flavours.

Ready to start your own journey with HPB? Discover exclusive destinations across the UK and Europe, with a lifetime of holidays just waiting to be enjoyed.

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