What I can translate for you
I can help tourism business such as hotels, lodges, B & Bs, campsites, theme parks, etc., translate their tourist copy into Spanish:
- tourism blog posts
- tourism web pages
- tourism newsletters
- hotel menus
- hotel information leaflets and notices
- professional critiques for the media or for aggregators
- promotional event material
- tourist adds
- tourist apps
- tourist brochures, leaflets, magazines
- tourist customer reviews
- tourist rental information
- travel catalogues or guides
I can help museums translate:
- exhibition panels
- exhibition guides
- audio guides
I’m interested in food-related exhibitions, but not exclusively.
- Your tourist readers are learners who need clear information. With a 20-year career catering for the needs of learners, you can count on me to help your texts be clear, well-organised and informative, and to address cultural gaps. See testimonials below.
- Excellent knowledge of British English (20 years in the UK), which means the subtle nuances will not be lost in translation.
- An excellent writer of creative and informative texts (MA Translation, Distinction, plus see reviews in my food translation section).
- You will get texts in line with your brand’s voice that sound human, make people want to visit, save you time explaining things in Spanglish, and say you care. Many competitors don’t. Be different! Offer what you’d look for in a quality establishment when you travel abroad.
My travel experience
Having lived in the UK for twenty years, I know the English culture considerably better than someone who has always lived in Spain or has only spent an Erasmus semester abroad. Even better, I have been discussing both languages and cultures with my Spanish students for twenty years. I have also visited various Latin American countries (Argentina, Chile, Cuba, Uruguay) as well as France, Italy, New Zealand and various cities in southern Spain, with their particular vocabulary and customs.
One thing I love when visiting a new country is discovering new foods and learning about food production. I was taken aback by the food crops growing in the fertile Valle del Elqui, nestled in the Atacama desert, and in arid Valle de Azapa, where they grow some of the tastiest olives I’ve tasted. Chile is a dream holiday destination with mind-blowing landscapes; sweet pisco for those with a sweet tooth; vineyards for the rest of us; and Nobel prize winners Gabriela Mistral and Pablo Neruda.
Cuba is multicultural and filled with vibrant music, particularly in Santiago. I visited a tobacco and a rum factory and fell in love with the sensual mogotes of Viñales and the many colonial towns and cities, especially Trinidad and Santiago.
Food warms the cockles of your heart and so did one of the tastiest roasts I’ve ever had in a cosy asador on a freezing cold night in romantic Colonia del Sacramento (Uruguay).
Also unforgettable were the smoky māori hangi that warmed me up somewhere in New Zealand or the green-lipped mussels I cooked in a backpacker’s in postcard-box Picton; the homemade unpretentious foods served in Corte San Mattia agriturismo (Verona); their delectable Valpolicella, and the Sol de Sol from Viña Aquitania (Santiago de Chile).
Foodstuffs often come in similar casings, with very different contents. For example, the empanadas (pasties) that restored my energy on the hills of Santiago de Chile had a completely different filling and texture to my Galician empanadillas and to British meat pies.
Other times, you’ll discover unexpected hidden treasures, like the German-style kuchen and the adorable colonial museum in Frutillar, close to chocolate-box Puerto Varas (Chile).
What are the most unforgettable food memories you have of your trips?
This is brilliant, thank you soooo much. I think all the alterations you made are perfect and make it read much better than my original effort. (Translation revision. visitor information leaflet, for George du Pré, translator)
I would not be lying if I told you that this is possibly the best translation I have received for this exercise. I love how you have solved the cultural gaps, how naturally you’ve added clarification and advice; the terminology; the tone; and how you’ve renamed the paragraph titles so they make more sense -everything! (culinary translation course feedback)
Usually I have to explain individually to each student the history of [British dish] with an article I will one day publish that helps understand its evolution. With you, it was not needed. (article about British food)