Yasemen Kaner-White
Please note: travel restrictions remain in place owing to the coronavirus pandemic. Be sure to check the latest travel advice and explore current Covid rules & regulations by country.
As an award winning travel correspondent, Yasemen is known for her exciting travel tales and comprehensive knowledge of food. She is the author of the celebrated 'Lemon Compendium', the most comprehensive tome about lemons and her lemonlicious recipes.
She's also a roving food reporter for BBC Berkshire radio, and editor of luxury lifestyle publication Fifth Chukker. Find out more via her website.
Other Weather2Travel.com writers
- Aimee White
- Alexandra Glacet
- Alyssa James
- Andrea Magrath
- Andrew Edwards
- Anita Isalska
- Anja Dolphin
- Beverley Watts
- Chris King
- Claire Boobbyer
- Colin Carter
- Diana Jarvis
- Esme Fox
- Freya Godfrey
- Helen Ochyra
- Inka Piegsa
- Jack Barker
- Jacqui Agate
- Jaillan Yehia
- Jessica Jones
- John Hillman
- John Malathronas
- Jon Holmes
- Jonathan Nigel
- Jools Stone
- Juliet Rix
- Kathryn Burrington
- Kathryn Liston
- Kathryn Tomasetti
- Kerry Christiani
- Kiki Deere
- Kirsten Henton
- Kirstie Pelling
- Lauren Jade Hill
- Leah Welborn
- Lisa Eldridge
- Lottie Gross
- Lucy McGuire
- Luke Waterson
- Lynn Houghton
- Mary Novakovich
- Matthew Hirtes
- Meera Dattani
- Melissa Shales
- Michaela Clement-Hayes
- Mike Gerrard
- Monica Stott
- Murray Stewart
- Naomi Elster
- Natasha Blair
- Olivia Rawes
- Rania Margari
- Rebecca Hall
- Richard Mellor
- Richard Trenchard
- Rob Goss
- Robin McKelvie
- Rupert Parker
- Sally Hales
- Samantha Shillabeer
- Shafik Meghji
- Sheryl Nance-Nash
- Sofia Vasconcelos
- Sophie Collard
- Steph Dyson
- Stuart Forster
- Sue George
- Tamara Hinson
- Tillie Sklair
- Tina Edwards
- Tina Walsh
- Travis Levius
- Tristan Rutherford
Be inspired
Get your weekly fix of holiday inspiration from some of the world's best travel writers plus save on your next trip with the latest exclusive offers
We promise not to share your details
*affiliate links: find out how we are funded and why this helps us remain free to use.