Snow forecast

2016 is proving to be a very snowy one so far!

January 6th, 2016 News

After an incredible early dump of snow in late November, the rest of December was dry, and it made for some tricky conditions on piste. That being said, the Avoriaz team did an incredible job of keeping the pistes open. Once the snow falls, they really know how to hang on to it! But we were getting pretty nervous when 2016 arrived and there still hadn’t been any snow.

However, since 2nd January, it has been snowing almost non-stop in Avoriaz and looking at the forecast for the next few days, it doesn’t look like stopping. January is always a key month snow wise and really determines how the rest of the season will fare. At the moment, things are looking good so keep those toes and fingers crossed….

Children’s ski wear was boring until now…

November 12th, 2018 News

We love creating partnerships with like minded brands so when we came across Dinoski, a new children’s skiwear brand, it was a no-brainer. Their collection is aimed at children aged 2-7 and features all-in-one, animal themed skiwear, which are waterproof and warm, sprinkled with just the right amount of wild.…

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Inspiring food blogs that will leave you hungry

September 28th, 2017 News

Check out a few of Kat’s favourite blogs that inspire some of her creations. Wild mushrooms, parsnips, pumpkins, plums, apples and nuts: autumn brings an abundance of colourful produce to satisfy our revived appetites and cravings for heartier dishes. It’s the perfect time for me to start cooking and planning…

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Easy plum and red onion chutney

September 21st, 2017 News

As we’re very lucky to have lots of fruit trees on our doorstep, in late September every year I am faced with the delicious problem of what to do with an abundance of fruit. Chutney is always the winning answer! This recipe works for pretty much any type of red…

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Favourite Food Winners: Source Awards for Excellence 2017

April 11th, 2017 News

Food is central and important part of the AliKats story. We spend a lot of time thinking about it, writing about it, and a lot of time planning and preparing it – all to give our guests something a bit special. That’s why we’re exceptionally proud to announce that we’ve…

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