Frequently Asked Questions
Currently, we aim to offer international tours in May and early June, and late September to early November. We have found these to be the best time to travel in the northern hemisphere as the weather is mild and the destinations are less busy.
We aim to begin offering a selection of tours in rural Australia in 2026, and these will be offered at various times throughout the year.
We will do our best to accommodate your dietary requirements, such as gluten free and dairy free. However, on some occasions in more remote locations options may be more limited. Please contact us prior to booking to discuss your needs. That way, we can make enquiries with our providers to ensure alternative dietary options will be available for you.
Please refer to the terms and conditions contained in the itinerary you’re interested in.
Please note that a non-refundable deposit is required to secure your spot on the tour. If you cancel your booking you will need to rely on your travel insurance to recoup your deposit.
We welcome guests who are travelling on their own, or as friends or couples travelling together. If you are travelling on your own, you will be allocated a double room on a single occupancy basis, and the single supplement will apply.
As a general rule, we do not match up single travellers to share a room. However, if there are requests we will make and introduction before the trip so both parties can get a sense of whether it would work. In the case that you opt to share a room, Kitchen to Table takes no responsibility if this match up is not to your satisfaction. Please keep in mind that there is a risk of incompatibility.
If a match is not found before the final payment is due, the single supplement will be applied to your invoice.
So long as you enjoy eating and trying new things we are confident you will enjoy our tours!
We offer a balanced mix of cultural experiences, sightseeing, and food experiences. We believe that food is integral in learning about a country and its people, and we pride ourselves on connecting with people through food. You can learn a lot about a place through its food, produce markets and cooking techniques.
We choose accommodation that is unique and has personality. It may be a boutique hotel, an Italian villa, a guesthouse or B&B, or a Moroccan riad (guesthouse). It will always be unique, comfortable, clean, and operated by a warm and friendly team.
It is important to note that not all rooms in a property will be the same. Also, some rooms may have stairs so if this is an issue for you please advise at the time of booking.
Meredith has been hosting small group tours since 2016 and has been presenting cooking classes since 2013. She brings her knowledge and passion for food, cooking and travel to the experience. Her calm and conscientious manner ensure the tour runs smoothly and efficiently.
On our international tours we partner with specialist travel providers who have extensive knowledge and contacts in the countries we visit.
For our Italy tours we partner with Avanti Italy.
For our Moroccan tours we partner with Souk and Co.
This varies depending on the tour. However, the price always includes accommodation, daily breakfast, most meals, transportation while on tour, expert local guides, entrance fees and tickets to sites listed in the itinerary. Meredith will be your full-time host for the duration of the tour.
For a more detailed list, please refer to the inclusions and exclusions on the tour itinerary.
Each Kitchen to Table tour requires a minimum number of guests to proceed. We will make every effort to reach minimum numbers, however the decision about the viability of any given tour will be made at least six months before the departure date.
In the event a tour is cancelled due to insufficient numbers, a full refund of monies paid will be given.
Yes. It is a condition of joining a tour that you have adequate insurance to cover you for all contingencies such as medical and cancellation (for change of mind or other reasons beyond your control). It is recommended that travel insurance is taken out as soon as possible after registering and paying your deposit for a tour.
Please note that your deposit is non-refundable, unless Kitchen to Table has reason to cancel the tour.
Generally, our minimum tour size is 10 guests and we can accommodate a maximum of 14 guests, but most often between 10 and 12 people. This is an intimate sized group allowing for a nice mix of personalities and allows us more flexibility with what we can offer on tour.
A moderate level of fitness is ideal as we do quite a bit of walking on tour, sometimes on uneven surfaces and sometimes upstairs or uphill.
Some accommodations have stairs and no lift so you need to be able to navigate those.
Also, there is a step or two onto the mini bus so you need to be able to get on and off the bus with minimal assistance.
No, international flights are not included. It’s up to each guest to arrange their own way to the destination. However, we’re happy to offer suggestions for the most conveniently timed flights to meet up with the start and end of the tour.
For the Italy tours, a group airport transfer is included on the first and last day of the tours.
For the Morocco tours, individual airport transfers are included on the first and last day of the tour. However, if multiple guests are arriving or departing on the same flight, a group transfer may be organised.
Typically, guests range from 40 through to 80 years of age. There’s usually a mix of men and women, friends travelling together, couples and solo travellers.
Guests who join our tours generally have a connection with Yamba, having visited our retail shop (which is now closed), or participated in a cooking class. However, guests live in towns and cities throughout Australia.
We all come together with a shared interest in travel and/or food and cooking.
