Today, the Jewish people begin their week-long celebration of Passover, the Jewish festival of freedom.

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The government has donated 11 tonnes of flour to the Jewish community this year to make unleavened bread for Passover.

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As the eight days of Passover begin tonight, we reached out to eight Jewish chefs around the country to share their own thoughts, menus and recipes for a healthy, satisfying Seder.

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But keeping kosher isn't just for Passover, and it isn't just for traditional Jewish food.

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One of the magazine's editors, Andrew Leland, introduced the reading with a nod to a potential calendar conflict: "The Believer is an Orthodox Jewish magazine, so thank you all for making it here on the first night of Passover!"

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Luxury Passover getaways are increasingly popular among the observant set, with a host of Jewish travel companies taking over resorts for the week to offer all-inclusive retreats with spa treatments, childcare, Glatt-Kosher meals and seders, natch in locales from Aruba to Tiberio, Italy.

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That is evident in the pages of the Jewish Chronicle, where Tesco, a giant supermarket chain, touts its kosher products and shipping companies advertise Passover cruises.

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