As a member of The Luminaire’s Guild of Experts, Carrie brings that approach to Mandarin Oriental Exclusive Journeys. In 2026, she led visits to the Venice Biennale linked to Mandarin Oriental, Milan. New experiences with Mandarin Oriental Lutetia, Paris, are planned for 2027, introducing travellers to the people making and exhibiting art in the city.
Honey sommelier Khalid Samata
What sort of beekeeper arrives in a Bentley? I’m standing outside Mandarin Oriental, Marrakech, when a man steps out of the convertible. He’s tall, handsome, with a shaved head – and he’s carrying a beekeeping suit. His voice has a mellifluous French accent. “Honey,” he says, smiling. “It’s addictive.”
Khalid Samata grew up in the French Pyrenees and was working for the French Embassy in London when a taste of buckwheat honey sparked his fascination. “I realised no one was selling honey based on taste,” he explains. “Honey can be peppery, taste of smoke, or malt.”
When he approached a Michelin-starred restaurant in London, the chef asked what he’d added. Nothing, Samata replied. The chef bought a case on the spot. Samata went on to work with chefs including Pierre Gagnaire, Jean-Georges Vongerichten and Claude Bosi, and founded Hive at Selfridges, a restaurant devoted to honey.
For his Honey Masterclass at Mandarin Oriental, Marrakech, I pull on a white beekeeping suit, gloves and green wellingtons, then lower the mesh veil over my face. A gravel path leads through the gardens to terracotta-coloured hives, each bearing the Mandarin Oriental fan, beneath tall trees.