Pubs are very much a part of Ireland's culture. On my most recent trip, I decided to delve a little more deeply into the pub scene.
South African-born hotelier James McBride divulges a surfer's secret to Mr. Harper. Sumba. This island east of Bali is one of the last unexplored territories.
Regarded as the finest culinary school in Ireland, Ballymaloe Cookery School attracts students from all over the world to attend its courses.
The Titanic Belfast museum is dedicated to telling the story of the great ocean liner. Visitors learn about its construction, design and ultimate demise.
Ancient monastic ruins, sunken Viking ships and the ghosts of inhabitants past: a cruise on Lough Corrib turns otherworldly.
The Dublin dining scene is never disappointing. More than ever, chefs are assertive in using Irish ingredients and creating farm-to-table preparations.
Irish whiskey returns to Dublin as the descendants of Walter Teeling open Dublin's first new distillery in 125 years.
The resurgent -- and resplendent -- Ritz Paris: Mr. Harper experiences the hotel after a four-year $450 million renovation.
No trip to Paris is complete without a gastronomic tour of its fine restaurants. Here are six new eating establishments from six highly acclaimed chefs.
Four Parisian boutiques worth visiting for handmade gloves, contemporary jewelry, designer clothing and handbags.
Ireland seems to have recovered from the financial crisis. New hotels have debuted, Ashford Castle has gotten a $75 million makeover, and Dublin is bustling.
Belmond debuts its new luxury train in Ireland. It took 40 craftsmen 35,000 hours to create the Grand Hibernian, a "country house on wheels."
Our editor shares luxury travel news in this monthly column. Here he highlights cruises with Jean-Michel Cousteau along with a new Park Hyatt in St. Kitts.
This month sees Andrew Harper in Ireland to check on the refurbishment of Ashford Castle and in Paris to see the new Ritz.
Andrew Harper members have access to full travel-planning services through Andrew Harper Travel.
1 (800) 375-4685
Open M-F 8:30AM-5:30PM CT
