Ronan Gay
‘I was born to travel and write verse’ – Théophile Gautier
Travel is an innate pleasure, and – in many ways – I feel like I was born to travel. Unlike Gautier, however, my writing is far lousier. I gave it a shot, starting out as a travel writer before succumbing to the reality that I was, indeed, not born to write. Saving my readership, I switched to marketing, embracing that love of travel by encouraging others to do the same.
If you’re reading this, you probably also enjoy exploring the world. So, what’s the point of my role? Doesn’t it fulfil itself? I’m here to help people to see the world differently. To swap a country-counting mindset for something far more thoughtful. To use travel not just as a break from home, but to learn about new cultures, different people – an appreciation of the paradox of how the world is so vast and different, and yet so connected.
I am lucky to work with talented, like-minded individuals who all share the same mission: to embrace curiosity and use travel as a means to enrich both travellers and the people we meet along the way.
'We're in good (arguably the best) hands'
A closer look at CambodiaWe rise to darkness – and the rich scent of fresh coffee. Some much-needed fuel for so early in the day. It’s while we’re sipping on our morning brew that we meet our local guide, Dey. Having previously served as a monk for seventeen years, his calm manner and in-depth knowledge of the temples and Khmer culture shines through in his thoughtful answers to our many questions. We’re in good (arguably the best) hands, I think.
Upon arriving at Angkor, we instantly spot the five central towers – a reflection of Mount Meru, the dwelling place of Hindu gods. The vast moat that surrounds the temple is dotted with water lilies; I ask if it was constructed as a means of protecting the religious site from harm. It’s because of the mountain, Dey tells us. The five-peaked Mount Meru was surrounded by an ocean according to Hindu mythology, and the Khmer king who designed the structure wished to replicate it here. The lions guard it, he says, pointing to carved stone statues with puffed-up chests and gaping mouths. We step forward to meet them.
'Nak's affability and enthusiasm leaves us endlessly entertained'
Situated between colourful herb and vegetable gardens, we are welcomed into Chef Nak’s home – a beautiful, traditional wooden house set on stilts overlooking peaceful, leafy surrounds. Nak is incredibly welcoming and gives us a tour as she explains the history behind the traditional dishes we would be preparing that day. After sourcing some fresh ingredients from the local (where her status has a celebrity chef becomes clear), we explore her garden as she teaches us about the importance of flavour combinations and the different uses of each ingredient.
As we cook, Nak tells us about her mission to restore recipes lost during the Khmer Rouge’s brutal regime. Rediscovering Cambodia’s lost heritage is a noble endeavour – her importance in national history is not lost on us. Belying her serious mission, Nak’s affability and enthusiasm leaves us endlessly entertained and inspired as we learn unique Cambodian cooking techniques to create the chosen dishes. Meang Nem (a traditional salad dish made with roasted rice powder, lime, and pickled scallion heads), chicken emerald soup (so-called for its jewel-like snow peas and Asian basil leaves), and sticky coconut cake prepared with ash from burned palm leaves. Each dish is superb, and leaves me baffled why Cambodian food is absent from the restaurant scene back home.
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