Cyprus Art Retreat - Fire Gallery

06/06/2026

Today, we remember Dunkirk and the Allied heroes – including the often-forgotten Cypriot pioneers who stood with them in 1940. The Cyprus Regiment.

As the Battle of France unfolded, roughly 500 Cypriot pioneers were stationed near the Maginot Line, serving with courage and quiet determination. When German forces advanced, they joined the long, perilous retreat to the coast, shoulder to shoulder with their comrades in arms.

Many of these Cypriots were evacuated from Dunkirk in late May 1940 – over 450 managed to escape, carrying with them stories of resilience, sacrifice and duty.

To our partners in business and government: let us ensure that this shared history is acknowledged, preserved and honoured. Today, we remember Dunkirk not only as a British story, but as a chapter in a wider Allied and Cypriot legacy of courage.

06/05/2026

get better quickly big lion

Leon is struggling with quite severe gastroenteritis...
Keep your fingers crossed that he recovers quickly and returns home.The weekend doesn't look promising...

06/05/2026

Excellent news.

Free Workshop
Free Wine

The village of Agioi Vavatsinias is offering FREE pottery workshops for all ages.

From this month, our community is entering a new, creative and educational phase. This Sunday, from 10:00 to 13:00, Mr Andreas Fasoulides – a highly experienced specialist in the art of pottery – will be at the primary school to guide us in creating beautiful vases inspired by the ancient ceramic period of Cyprus.

At the end of the workshop, every participant will receive a finished, practical vase in an ancient style to take home.

Advance reservation is mandatory. Please call 99539705 to secure your place.

These workshops are funded by the Deputy Ministry of Tourism.

You are also invited to join us at Chloes Kitchen for lunch after the workshop and enjoy a complimentary bottle of wine with your meal.

06/04/2026

Welcome to Cyprus, an island of historic significance, with forested mountains and wonderful beaches.
As you plan your seasonal hiking break, October and November are the ideal months to enjoy an inspiring hiking holiday with us at www.trekking.cy. In Agioi Vavatsinias, one of the most beautiful villages in Cyprus, we offer a centre-based trekking experience designed with care, precision and a deep respect for nature and local heritage.
Our experts have meticulously mapped out routes and curated a special stay in our comfortable villa. From this tranquil base, guests are guided away from the crowds to timeless mountain villages, to walk amongst unspoiled nature and dine on the region’s bounty—fresh local produce, traditional recipes and warm village hospitality.
For us, this is the best time of the year. The heat of summer is over, giving way to long, hazy days that invite exploration. Guests wake to birdsong as soon as they open their window, enjoy leisurely breakfasts on the terrace, watch butterflies floating above long meadow grasses, and then set out on walks that restore and revive the senses. It is a complete experience: landscape, culture, gastronomy and relaxation in perfect balance.
Agioi Vavatsinias, south of the Macheras Forest and perched 700 metres above sea level, is an exceptional base. The village’s chestnut-coloured hills, traditional stone houses and surrounding forests create a setting that is both authentic and serene. From here, our routes reach remote trails, panoramic viewpoints and hidden chapels, allowing visitors to discover a Cyprus far beyond the ordinary tourist path.
Booking early is strongly recommended.
I invite you to explore further details at www.trekking.cy and to contact us to discuss potential cooperation, group allocations or tailored arrangements for your clientele.
Book now to secure October and November dates. Call 99 893354

06/04/2026

An amazing example to all of us.

Our unique lion is ready for infusion number 91 💪❤️

06/03/2026

Discover Agioi Vavatsinias – where slow living and slow tourism come together in a truly authentic way. Here, art and eco tourism are at their very best, offering space to breathe, create, and reconnect.

In our village, you can enjoy private workshops tailored to your pace, organised group experiences that foster shared learning, or slow multiday art and outdoor retreats that allow you to settle into the rhythm of the mountains and the forested landscape.

Relief wood carving is one of the workshops at the heart of this journey – a slow, relaxed, and deeply rewarding process that invites focus, patience, and quiet satisfaction.

If you are ready to explore a more meaningful way to travel and create, contact 99893354 to find out more and start planning your visit.

05/30/2026

All tourism is reliant on nature – from the clean water we drink to the climate, beaches, wildlife and views we enjoy – and nature is impacted by all types of tourism.

Last Friday 22nd May, the co-founder and executive chair, Justin Francis OBE of our travel associate, Responsible Travel, was co-hosting a roundtable at Windsor Castle attended by His Majesty the King alongside key government figures and senior business leaders to discuss how nature-positive action can support business and the UK economy. A film, briefing document, and case studies on nature and business – created by Justin in his role as nature lead for the UK Government’s Council for Sustainable Business (CSB) and other colleagues on the CSB – were shared at the event.

Justin says, “The film, featuring the King and Sir David Attenborough, together with the briefing document and case studies, is relevant to all business sectors, but especially travel given our reliance on nature. Nature is becoming central to how businesses manage risk, control costs, and identify new growth opportunities, and these materials are designed to help businesses consider nature as a core strategic issue. In travel we have a great opportunity; protecting nature will build a stronger future for our businesses and our industry.”

05/28/2026

Welcome to Agioi Vavatsinias, a mountain village 700 metres above sea level, where chestnut-coloured hills cradle stone houses and terraced gardens. Here, time slows just enough for you to notice the scent of wild herbs, the cool pine air, and the deep red of a tomato warmed by the afternoon sun.

At the heart of the village stands Chloe’s Kitchen, a working example of field-to-table cooking. For Chloe, food does not begin in the kitchen but in the soil, on the vine, in the hands of growers who know each plant by sight and season. Her guiding question is simple: what happens when every dish respects the land, the season, and the people behind it?

Chloe’s Kitchen is small yet runs almost entirely on seasonal, local produce. On paper, it is a footnote; in reality, a blueprint. This salad is one example.

Tomatoes go straight from basket to sink to chopping board. Visitors watch as Chloe builds a deceptively simple salad: tomatoes from the vine, cucumbers from a nearby field, lettuce from a local farmer, olive oil from her own olives, a pinch of salt, and finely chopped onions.

As she works, she explains her model:
– Seasonal menus that change weekly, sometimes daily
– Long-term relationships with local growers and families
– Minimal waste, with peels and offcuts returned as compost or chicken feed
– Fair pricing for both farmer and diner

The kitchen runs on three non-negotiable principles: seasonal menus only, local producers first, and transparent pricing that honours the producer.

Tomatoes cut the same day. Olive oil with a quiet green glow. Basil torn by hand. Salt that sharpens without overshadowing. Each ingredient is itself, yet together they show what happens when policy, business, and tradition meet at the same table.

Before serving, Chloe always repeats the same line, half invitation, half reminder:
“From the field to the table is not just a path for food. It is a path for ideas. Taste carefully. This is what season, place, and respect can do.”

With the first bite of tomato, the concept becomes real. Fresh, seasonal food is no longer an ideal but a simple, delicious salad in a small kitchen in Agioi Vavatsinias.