WEDNESDAY


DAY THREE WTM LONDON 2016


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recruit volunteers for activities such as a recent glacier-cleaning event.


PERSONAL BLOGGING A session on social media heard how bloggers and brands can build relationships with their audiences. The standing room-only session on the WTM Global Stage – called Personalisation for Bloggers and Brands – heard Julie Falconer talk about the amount of work she has to put into her the blog, A Lady in London, as her follower numbers rise. “The first thing I do in the morning is


respond to overnight comments to my audience and it’s the last thing I do at night. I don’t have a life,” she said. “With more platforms, it’s getting


more difficult. You have to ring-fence your time and be strict with yourself.”


MOROCCO IN FOCUS National Geographic Traveller (UK)


Photography Magazine teamed up with Morocco Tourism to showcase the colours of Morocco in a photography exhibition hosted at this year’s WTM London.


Showcasing 24 handpicked images of Morocco, the photography exhibition reveals the country through its colour-splashed landscape and the people who live there.


A 20-page souvenir supplement


produced by National Geographic Traveller (UK) was also distributed at the exhibition, including prints of all the photographs used in the exhibition. The photography story also features in the fourth issue of the digital-only National Geographic Traveller (UK) Photography Magazine. Tamsin Wressell, editor of National Geographic Traveller (UK) Photography Magazine, said: “We’re really excited to be working with Morocco Tourism on this exhibition. From the red


craggy cliffs at Legzira to the city of Chefchaouen, rinsed in over 50 shades of blue, Morocco is a country full of colour and character. This exhibition, along with the souvenir supplement and app photo story, is a great way to show this.”


A TASTE OF MALTA


Maltese chef Victor Aquilina was a welcome guest on the Malta Tourism Authority stand on Tuesday, preparing a variety of local Maltese dishes, giving visitors the opportunity to indulge on the local delicacies of the island. An array of traditional Maltese cuisine and local produce was served including sun dried tomato spreads, marmalades, cheese and pâte, kannoli filled with ricotta cheese and honey rings. Tastings of Limoncello and Prickly Pear liquor and Malta’s finest wines were also available.


WTM Review 2016 65


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