For years, the default holiday mode has been accumulation. More cities, more restaurants, more photos to prove you were having a good time. But something has turned, and the travel industry has noticed. Hilton’s 2026 Trends Report found that 56% of global travellers now cite ‘rest and recharge’ as their primary reason for going anywhere, ahead of sightseeing, culture or food. They have even coined a word for it: ‘hushpitality’.
In reaction, hotels and resorts are increasingly redesigning their offering around stillness, sensory reduction and digital restraint, catering to a generation of travellers who have finally acknowledged that doom-scrolling poolside is not a wellness retreat.
With 53% of those surveyed expressing interest in attending a silent retreat, 28% planning to seek more solitary moments even on group trips, and more than one in four business travellers deliberately carving out alone time during work trips, the demand is real and the options are expanding fast. Here are seven of the best, from full monastic silence to destinations where the landscape does the work for you.
Eremito, Umbria, Italy
Two hours north of Rome, on the edge of 3,000 hectares of protected forest, a medieval hermitage has been rebuilt from ruin into one of the most unusual hotels in Europe. Eremito has no Wi-Fi, no phone signal and no television. Its stone-walled rooms, the ‘celluzze’, measure around nine square metres each. You sleep on hemp sheets. Dinner is vegetarian, candlelit and eaten in total silence, Gregorian chant in the background and local wine flowing freely.
The whole place was conceived by Marcello Murzilli, a former fashion designer who previously created the celebrated Hotelito Desconocido on Mexico’s Pacific coast and spent five years rebuilding the original ruin, incorporating its original stones. Around 70% of guests arrive alone, according to the Michelin Guide, and the property is now part of the Marriott Bonvoy collection via Design Hotels, which tells you how far this concept has drifted from the fringes. There is an underground heated pool, a stone steam room, and morning yoga overlooking the valley.
Rates from around €230 per night, all meals included. Perugia airport is 90 minutes away; Rome and Florence both around two hours by car or train.
Kamalaya, Koh Samui, Thailand
On Koh Samui’s less-developed southern coast, about 30 minutes from Chaweng and a world away from it, Kamalaya occupies a hillside above Laem Set Beach. At its heart is a cave that Buddhist monks used for meditation for centuries, and the property has been built outward from that premise. There are 76 rooms and villas, over 100 wellness practitioners and 19 structured programmes ranging from detox to sleep enhancement.
Where Eremito strips back to almost nothing, Kamalaya wraps stillness in comfort: Qi Gong at sunrise, plant-based food with serious thought behind it, and a cave that has been a place of contemplation for longer than most European countries have existed. The name means ‘Lotus Realm’ in Sanskrit, which gives you a sense of the register.
Repeat guests are so common the resort offers 10-15% off accommodation for stays booked 60 days ahead, and the longevity-focused treatments at its new Longevity House are pulling in a crowd who might previously have gone to a Swiss clinic.
Direct flights from Bangkok, Singapore and Hong Kong.
Twelve rooms. A glacial valley. Black-necked cranes migrating overhead from Tibet. Gangtey Lodge sits above Bhutan’s Phobjikha Valley, minutes from the 17th-century Gangteng Monastery, and the whole experience is built around the country’s philosophy of Gross National Happiness.
Guests can join monks for morning blessings and meditation, visit local farming families to help milk cows and make cheese, or simply sit on the terrace with a hot apple cider and watch the valley do nothing whatsoever. Log fires, roll-top baths, underfloor heating, and a Bhutanese set menu served by candlelight in a stone woodshed. The lodge also runs dedicated wellness retreats hosted by international practitioners, though the valley itself, a protected reserve largely untouched by the outside world, is arguably treatment enough.
Getting there requires a flight to Paro followed by a four-to-five-hour mountain drive, which is itself part of the point.
Mii amo, Sedona, Arizona
Sedona’s red-rock country has been attracting people looking to recalibrate for decades, and Mii amo, set within Boynton Canyon on one of the area’s energy vortexes, is the most polished version of that impulse. With just 23 casitas, it runs all-inclusive ‘Journeys’ of three, four, seven or ten nights, each co-designed with a personal guide.
The spa has 26 treatment rooms, there is a Crystal Grotto for daily meditation, and the signature restaurant Hummingbird sources from its own chef’s garden. It has been a regular fixture on Travel + Leisure’s World’s Best list for over a decade, earning a place in their Hall of Fame. It is emphatically not cheap, with rates starting around $1,400 per night all-inclusive, but repeat bookings suggest the price is not the deterrent you might expect. Two hours from Phoenix.
Gaia House, Devon, England
At the other end of the spectrum, and the budget, Gaia House has been running silent meditation retreats in the Devon countryside for decades. Guests follow a code of noble silence, spending their days in contemplative practice with very little imposed structure. No spa, no wellness consultants, no attempt at luxury. Instead, the South Devon hills do the work.
It is, in many ways, the original hushpitality venue, long before anyone thought to coin the term, and if you want to test whether extended silence is for you before committing to Umbria or Bhutan, a weekend here is a sensible and affordable way to find out. Retreats are often donation-based. About an hour from Exeter. The best wellness retreats in England are increasingly following Gaia House’s lead.
The Alentejo Coast, Portugal
No retreat, no programme, no structured silence. Just the emptiest stretch of developed Atlantic coastline in Western Europe. The Alentejo, running south from Lisbon to the Algarve border, has managed to remain largely undeveloped where its neighbour has not, and the result is whitewashed fishing villages, enormous beaches and a pace of life that does the decompressing for you.
Rota Vicentina’s network of coastal walking trails connects the whole region on foot, and the accommodation runs from simple guesthouses to the occasional design-forward eco-lodge. The seafood is superb and absurdly cheap by northern European standards, and in low season you can walk for an hour along the coast without seeing another person. It is hushpitality without the branding, and arguably the better for it.
For somewhere to stay that matches the spirit of the place, Herdade da Matinha is a farmstead turned 35-room country hotel in the Serra do Cercal, about 10km from the coast. Restored from shepherds’ cottages and cattle barns, every wall hung with paintings by the owner, Alfredo, who is also the chef. Three pools, no televisions in the rooms, and the Rota Vicentina running past the front door. Nearby beaches at Malhao and Aivados are wild and largely empty. It is hushpitality without the branding, and arguably the better for it.
Rural Ryokan, Japan
Japan has been doing this for centuries; the West is catching up. The traditional ryokan, with its tatami floors, communal onsen baths and multi-course kaiseki dinners, has always been structured around restraint and consideration for fellow guests. In rural areas, particularly around the mountains of Tohoku or the hot-spring towns south of Kyoto, that restraint is the entire experience.
You eat in your room. You bathe in near-silence. The futon is laid out while you are at dinner, and cleared before you wake. Some contemporary ryokan have started incorporating noise-cancellation technology into their architecture, but the ethos was already there. It was already considered good manners.
Prices vary enormously across the ryokan world, from around ¥15,000 per night for a simple mountain inn to several times that for a high-end property with private onsen, but even the budget end offers a level of considered hospitality that most Western hotels charge a fortune to approximate.
We love Nishimuraya Honkan, in the hot-spring town of Kinosaki in the volcanic mountains of Hyogo Prefecture, is among the finest examples: a 165-year-old, seventh-generation ryokan with 29 tatami rooms overlooking a Japanese garden, in-room kaiseki dinners, and a pass to the town’s seven public baths, which guests visit on foot in yukata and wooden geta along the willow-lined Otani River. It is a member of Relais & Chateaux and listed in both the Lonely Planet and the Michelin Guide. Two hours 40 minutes by limited express from Osaka.
Staying Secure On The Move
There is an obvious tension in any holiday built around disconnection: you still need to book transfers, check flight times and navigate unfamiliar cities, often on public Wi-Fi that is about as secure as a postcard. A free VPN download before you leave is the simplest way to keep your data private on shared connections, encrypting your browsing so that login credentials stay protected even on dodgy hotel or airport networks. Finally, make sure to download offline maps before you go. The places most worth visiting for stillness tend to be the ones with the worst signal.
The Bottom Line
Hushpitality is a silly word for a sensible idea. The Global Wellness Institute projects 17% annual growth in wellness tourism through 2027, and the silent end of that market is expanding fastest. But you do not need to book a formal retreat to benefit. A ryokan in Tohoku, a guesthouse on the Alentejo coast, or even just a hotel that has bothered to think about soundproofing will get you most of the way there. The principle is the same whether you are spending €230 a night in Umbria or walking the Rota Vicentina for the price of a bifana: give your brain the space it has been asking for.
Wasn’t moving all of our operations online meant to make things easier? In the digitally omnipresent age, cybersecurity is a critical concern for businesses of all sizes. Small businesses, in particular, are increasingly targeted by cybercriminals due to the perception that they have less secure systems and fewer resources to invest in cybersecurity. This makes understanding the threats and implementing robust protection measures essential for the survival and success of small businesses.
With that in mind, here are some of the biggest cybersecurity threats to small businesses, how to recognise that you’ve been a victim, and how best to protect against them.
The Cybersecurity Threat Landscape For Small Businesses
Phishing Attacks
Phishing remains one of the most prevalent threats to small businesses. These attacks involve cybercriminals sending emails or messages that appear to be from legitimate sources, with the aim of tricking recipients into revealing sensitive information such as passwords or financial details. The sophistication of phishing scams has increased, making them harder to detect.
How Do You Know If You’ve Fallen Victim to Phishing?
Unexpected requests for sensitive information or money transfers.
Employees reporting suspicious emails or having entered their details on a dubious website.
Unauthorised access to accounts or reports of data breaches from customers.
Ransomware
Ransomware is a type of malware that encrypts a victim’s files, with the attacker then demanding a ransom to restore access. Small businesses are often seen as easy targets for ransomware attacks due to inadequate backup systems and the likelihood of paying the ransom to quickly restore operations.
How Do You Know If You’ve Fallen Victim to Ransomware?
Inability to access certain files or systems, with a ransom note typically displayed demanding payment.
Slow performance of systems due to unknown processes running in the background.
Notifications from antivirus software indicating the presence of ransomware.
Insider Threats
Insider threats tend to come from individuals within the organisation, such as employees or contractors, who may intentionally or unintentionally compromise security. This could be through negligence, such as using weak passwords, or malicious intent, such as selling sensitive data.
How Do You Know If You’ve Fallen Victim to Insider Threats?
Unusual activity in logs, such as accessing files at odd hours or exporting large amounts of data.
Discrepancies in records or financial audits that suggest data manipulation or unauthorised transactions.
Whistleblower reports or confessions from staff members.
How Do You Know If You’ve Fallen Victim to Weak Password Security?
Multiple failed login attempts that suggest a brute force attack.
Accounts being accessed from unfamiliar locations or devices.
Alerts from security tools that monitor and report on account security.
Outdated Software
Running outdated software can expose small businesses to vulnerabilities that have been patched in newer versions. Cybercriminals exploit these weaknesses to gain unauthorised access to systems.
How Do You Know If You’ve Fallen Victim to Exploits Due to Outdated Software?
Detection of known vulnerabilities during a security scan that should have been patched.
Unexplained system behaviour or data breaches that coincide with known exploits.
Security incident reports from users or customers indicating a compromise.
How To Protect Your Small Business From Cyber Threats
Protecting your small business from cyber threats is essential. Here are some key strategies to ensure your business’s digital security and mitigate threats.
Implement Robust Security Measures
Educate Your Team: Regular training on cybersecurity best practices is crucial. Employees should be able to recognise phishing attempts, understand the importance of strong passwords, and be aware of the procedures for reporting suspicious activity.
Running regular email phishing simulations – where fake but realistic phishing emails are sent to staff – is one of the most effective ways to put this training into practice and identify employees who may need additional support.
Use Advanced Email Filtering: Where internet security is concerned, prevention is of course better than cure. Invest in advanced email filtering solutions that can detect and block phishing emails before they reach inboxes.
Implement Multi-Factor Authentication (MFA): MFA adds an extra layer of security by requiring users to provide two or more verification factors to gain access to a resource, making it much harder for cybercriminals to breach accounts.
Regularly Update and Patch Systems: Ensure that all software and systems are kept up to date with the latest patches and updates to close off vulnerabilities.
Backup Data Regularly: Regular backups can be a lifesaver in the event of a ransomware attack. Ensure that backups are made frequently and stored securely, ideally with an off-site copy.
Develop A Cybersecurity Plan
Conduct Risk Assessments: Regularly assess your cybersecurity risks to identify potential weaknesses in your systems and processes.
Develop a Response Plan: Have a clear plan in place for responding to a cybersecurity incident, including how to isolate affected systems, notify stakeholders, and restore operations.
Invest in Cybersecurity Insurance: Cybersecurity insurance can provide a financial safety net if your business falls victim to a cyberattack.
Stay Informed & Vigilant
Monitor Your Networks: Use security tools to monitor your networks for unusual activity that could indicate a breach.
Consult Cybersecurity Experts: If you lack in-house expertise, consider hiring cybersecurity experts who can provide tailored advice and solutions for your business. Additionally, partnering with reliable tech support services can ensure you have immediate assistance when security incidents occur or when implementing new protective measures.
Use Managed Security Services: Managed security service providers can offer ongoing monitoring and management of your security systems, allowing you to focus on running your business.
The Bottom Line
Small businesses must take cybersecurity seriously. The threats are real and can have devastating consequences. By understanding the risks, educating staff, implementing strong security measures, and staying vigilant, small businesses can significantly reduce their vulnerability to cyberattacks. Remember, investing in cybersecurity is not just about protecting your business; it’s about safeguarding your customers, your reputation, and your future.
Jewellery does more than sparkle and shine; it tells stories of eras past, embodies cultural traditions, and showcases artistic evolution. Museums around the globe curate collections of these precious artifacts, offering visitors a glimpse into the world’s rich tapestry of adornment. From the regal to the rustic, each piece holds a history waiting to be explored.
Here, we present a selection of the world’s most esteemed jewellery galleries, where the legacy of human creativity is displayed in its most lustrous form. Here are 10 of the beautiful jewellery galleries in the world.
The Museo del Oro (Gold Museum) – Bogotá, Colombia
The Museo del Oro is located in the heart of Bogotá, Colombia, is one of the most fascinating museums in South America, dedicated to the rich history and craftsmanship of pre-Hispanic cultures. This museum boasts the largest collection of gold artefacts in the world, with over 55,000 pieces, including jewellery and other items made by the indigenous peoples of Colombia before the Spanish conquest.
Visitors to the museum can explore the extensive displays of intricate gold work that highlight the advanced metallurgical techniques of the Muisca, Quimbaya, Calima, and other indigenous groups. The collection includes breathtaking items such as ceremonial masks, pendants, earrings, breastplates, and the famous ‘El Dorado’ raft, which depicts the ritual of the new ruler of the Muisca people offering gold to the gods.
The gold pieces are not only valuable for their material but also for their cultural significance, representing the social and religious practices of the pre-Hispanic cultures. The museum also includes other materials like ceramics, stone, shell, wood, and textiles, providing a comprehensive view of the artistic achievements of these ancient civilisations.
The Smithsonian National Museum of Natural History – Washington DC, USA
Washington DC’s Smithsonian National Museum of Natural History is a fascinating place to visit, and it’s definitely a place you’ll need to return to again and again to get the most out of it. However, suppose you don’t have the time to make many return visits. In that case, you’ll need to check out its extensive gem and mineral collection – it’s truly remarkable and the ideal way to spend a good few hours if you love gems and jewellery.
Among the many beautiful treasures at the Smithsonian is the world-famous Hope Diamond, a stunning blue jewel that has captivated visitors for decades – it’s like nothing you’ve ever seen before. But there’s a lot more to the Smithsonian’s collection than ‘just’ the Hope Diamond, and you’ll be able to see so many unique and stunning jewellery pieces and have a thoroughly good time while you do it.
The Louvre – Paris, France
The Louvre is really known for its extensive art collection, and of course, that’s why many people choose to go there, but did you know that this museum in Paris is also home to a large and rather impressive array of jewellery? The museum’s Department of Decorative Arts is where you can see some exquisite pieces of jewellery from a variety of time periods, including Renaissance jewellery, Art Nouveau masterpieces, and some royal treasures on top of all that.
The Louvre is a must-see museum when you’re in Paris for all kinds of reasons, and the fact that it has its own department that houses some of the world’s most intricate and beautiful jewellery really is a draw.
The Victoria & Albert Museum – London, UK
Located in the heart of London, the Victoria and Albert Museum has a little bit of everything from all around the world, and you’ll often find there are temporary exhibitions about all kinds of weird and wonderful things, so taking a trip to the good old V&A is never a bad idea.
Suppose it’s jewellery you want to see. In that case, however, you’re definitely not going to be disappointed – from ancient Egyptian amulets to much more contemporary creations, the Victoria and Albert Museum boasts an extensive collection of jewellery from all around the world. Some of the highlights here include pieces worn by Queen Victoria and Queen Elizabeth II and iconic designs by well-known names like Faberge and Cartier.
With pieces from such storied houses on display, it’s a reminder of how much luxury jewellery authentication matters when provenance stretches back centuries.
The Shanghai Museum – Shanghai, China
The Shanghai Museum, located in the bustling city of Shanghai, is renowned for its comprehensive collection of Chinese historical artifacts. It is particularly celebrated for its gallery dedicated to Chinese Ming and Qing dynasty furniture, but it also houses an impressive collection of ancient Chinese jewellery that offers a window into the artistry and customs of China’s rich history.
The museum’s jewellery collection spans several dynasties and includes a wide array of items such as hairpins, headdresses, earrings, necklaces, bracelets, and rings. These pieces are often made from jade, gold, silver, and bronze, and are sometimes inlaid with precious stones like pearls, coral, and turquoise. The designs reflect the traditional Chinese aesthetic, with motifs that carry symbolic meanings, such as dragons for power and phoenixes for grace.
One of the highlights of the Shanghai Museum’s jewellery collection is the assortment of jade pieces. Jade has a special place in Chinese culture, revered not just for its beauty but also for its hardness, purity, and supposed protective qualities. The museum’s jade jewellery, ranging from simple, elegant ornaments to more elaborate ceremonial pieces, illustrates the material’s importance throughout Chinese history.
In addition to the permanent collection, the Shanghai Museum frequently hosts special exhibitions that delve deeper into specific aspects of Chinese jewellery, offering both the general public and scholars the opportunity to appreciate the fine craftsmanship and historical context of these ornate artifacts.
The State Hermitage Museum – St Petersburg, Russia
Suppose you’ve ever seen images of the Winter Palace in St Petersburg. In that case, you’ll already know what a stunning and really rather impressive building it is, but did you know that housed within that building is the equally impressive Hermitage Museum? This is where you’ll find one of the biggest and most extensive art collections in all of Russia (and it rivals many others around the world, in fact), and, as you might expect, that includes plenty of jewellery to enjoy.
The museum’s Treasure Gallery showcases a fabulous collection of imperial jewels, including the legendary Faberge eggs, that were made especially for the Russian royal family, but there’s a lot more to see as well, so if you ever find yourself in St Petersburg, the Hermitage Museum is undoubtedly the place to go.
The National Museum Of Australia – Canberra, Australia
The National Museum of Australia in Canberra is a cultural treasure trove that offers a deep dive into the history and heritage of the continent. Among its diverse collections, the museum features an exquisite selection of indigenous Australian jewelry, which provides insight into the rich cultural traditions and artistry of Aboriginal and Torres Strait Islander peoples. These pieces are not only beautiful but also carry significant cultural meanings and are often made from natural materials like shell, wood, and bone, reflecting the deep connection between the indigenous cultures and the Australian landscape.
The Museum of Fine Arts in Boston is not only one of the most comprehensive art institutions in the United States, but it also houses a stunning collection of jewellery that spans nearly 6,000 years of human history.
The Rita J. and Stanley H. Kaplan Family Foundation Gallery showcases an array of adornments from ancient Egyptian faience beads to contemporary art jewellery, reflecting the evolution of styles and techniques across different cultures and eras. Highlights include ancient Greek and Roman jewellery, medieval European treasures, and a remarkable collection of American jewellery from the 19th and 20th centuries. The museum’s collection also features significant works by modern masters such as Alexander Calder and Art Smith, making it a must-visit for anyone interested in the artistic progression of jewellery.
The Palace Museum – Beijing, China
The Palace Museum, also known as the Forbidden City, is located in the heart of Beijing and is one of China’s most significant cultural treasures. This historic palace complex, which served as the imperial palace for the Ming and Qing dynasties, now houses an extensive collection of artifacts and artworks that represent the pinnacle of Chinese art and culture.
Among the vast array of treasures, the Palace Museum boasts an impressive collection of ancient Chinese jewellery and adornments that reflect the opulence and refinement of the imperial court. The jewellery collection includes items such as hairpins, necklaces, bracelets, rings, and earrings, as well as ornamental objects like belt hooks and hat finials. These pieces are often crafted from gold, silver, jade, pearls, and other precious materials, and are frequently embellished with intricate designs and symbols that hold cultural and auspicious significance.
The museum’s jewellery exhibits provide insight into the craftsmanship and artistic skills of ancient Chinese jewelers, as well as the fashion and aesthetic preferences of the imperial family and nobility. The collection also offers a glimpse into the social and ceremonial functions of jewellery in court life, where each piece could denote the wearer’s rank and status.
The Toyko National Museum – Tokyo, Japan
The Tokyo National Museum in Japan boasts an impressive collection of Japanese art and artifacts that includes a truly stunning array of traditional jewellery. You’ll find examples of Edo period jewels like intricate hairpins, combs, and some ceremonial accessories. The attention to detail in these pieces is a testament to the craftsmanship of the period, and since the museum allows you to get up close, you can truly appreciate the meticulous work that went into each piece.
The Tokyo National Museum, Tokyo, Japan Visitors to the Tokyo National Museum are treated to a second helping of its extensive collection, which offers a deeper look into the traditional jewellery of Japan. The museum’s holdings provide a rich narrative of the country’s artistic heritage, with additional Edo period adornments that showcase the elegance and sophistication of Japanese design. Delicate kanzashi (hair ornaments), ornate netsuke (miniature sculptures), and elaborate obidome (sash clips) are among the items that reflect the cultural significance and aesthetic sensibilities of Japan.
These pieces not only served as personal adornments but also conveyed social status and personal taste. The museum’s collection is a celebration of the beauty and intricacy of Japanese jewellery, making it a must-visit destination for enthusiasts and historians alike.
Growing your own food in the UK is one of the most rewarding things you can do with a patch of outdoor space, however small. But knowing what to plant and when to plant it is half the battle. Get your timing wrong and you’ll be staring at empty raised beds while your neighbour’s courgettes are practically taking over the street.
This month-by-month guide covers the best fruit, veg and herbs to sow and plant throughout the year. Whether you’re starting from seed or buying young plants ready to go in the ground, there’s something to be getting on with in every season.
January
The garden might look dormant, but January is when the year’s growing really begins. Indoors, you can sow chilli peppers and aubergines on a warm, bright windowsill. Both need a long growing season, so starting now gives them the head start they require. Onion seeds can go in too, sown into modules and kept somewhere frost-free. If you have a heated propagator, early tomato varieties are worth a punt, though most growers hold off until February.
Outdoors, there’s less to do, but you can plant bare-root fruit trees and bushes while they’re still dormant. Apple, pear, plum, gooseberry and currant bushes all establish well when planted between now and March, according to the Royal Horticultural Society. If the ground isn’t frozen, you can also force rhubarb by covering crowns with a bucket or forcing pot.
February
Things start to pick up. Indoors, sow tomatoes, peppers, celery and celeriac into seed trays. Broad beans can be started in pots indoors too, or sown directly outside under cloches if your soil isn’t waterlogged. Hardy herbs like parsley and chives do well started on a windowsill this month.
Outside, Jerusalem artichokes can go in the ground from late February or March. They’re wonderfully low-maintenance and will grow in most soils. Shallot and onion sets can be planted if the weather is mild, and it’s a good time to prepare beds by working in compost or well-rotted manure before the busy spring months ahead.
March
March is when the allotment starts to feel alive again. Direct sow carrots, parsnips, beetroot, radishes, spinach, lettuce and peas outside. Potatoes can go in towards the end of the month, particularly first earlies like ‘Swift’ or ‘Rocket’. The RHS potato growing guide recommends planting first earlies from mid-March, with maincrop varieties following in April.
For second earlies, plant a few weeks later in April. International Kidney – the variety sold as Jersey Royals – is hard to beat for flavour, though the thin-skinned results you get from Jersey’s côtils are difficult to replicate on a Midlands allotment.
Indoors, keep sowing tomatoes, courgettes, squash and cucumbers if you haven’t already. Basil is best started indoors this month too, as it hates cold nights. Herb-wise, coriander, dill and chervil can be sown directly outside if you’re in a sheltered spot. March is also the last good window for planting bare-root fruit trees before they break dormancy.
April
April is peak sowing season, without a doubt. Outside, continue with successional sowings of salad leaves, radishes and beetroot to keep a steady supply coming through summer. Runner beans and French beans can be sown indoors in pots, ready for planting out in May once the frost risk has passed. Sweetcorn does best started in deep pots indoors this month.
Herb gardens come into their own now. Sow or plant out rosemary, thyme, sage, oregano and mint (mint ideally in a pot unless you want it colonising everything). Strawberry plants can go in the ground, and if you started potatoes in March, get them earthed up as the shoots appear.
After the last frost, usually mid to late May in much of the UK, tender crops can finally go outside. Transplant tomatoes, courgettes, squash, cucumbers, peppers, aubergines and sweetcorn into their final positions. Runner beans and French beans can be direct sown outdoors now too.
Keep sowing salad crops, spring onions and radishes every couple of weeks. This is also a good month to plant out basil and other tender herbs. Fruit-wise, you can still plant container-grown strawberries, blueberries and raspberry canes. May is busy, but it’s the month that sets the tone for the rest of your growing year.
June
June is about maintenance as much as planting, but there’s still plenty to sow. French beans and runner beans can go in for a later crop, and you should be making successional sowings of lettuce, chard, beetroot and carrots. Florence fennel does well sown in June, as shorter days later in the season reduce the risk of bolting.
If you didn’t start from seed earlier in the year, June is a sensible time to buy vegetable plants that are already a decent size and ready to go straight into the ground. Tomatoes, courgettes and peppers bought as young plants at this stage will still produce a full harvest. Herbs like basil, coriander and dill can still be sown for fresh summer supplies too. On the fruit side, keep strawberry beds weeded and straw-mulched, and start summer-pruning gooseberries if they’re getting congested.
Midsummer and the focus shifts towards autumn and winter harvests. Sow spring cabbage, calabrese, kale, turnips and swede for crops that will carry you through the colder months. Carrots and beetroot sown now will produce a late autumn harvest. French beans are still worth sowing early in July.
This is the last realistic month for outdoor basil sowings. Keep planting quick-growing herbs like coriander and dill in succession. If you’ve got gaps where early and second early potatoes or peas have been cleared, fill them with fast salad crops or a green manure to keep the soil covered.
August
August is the start of the late-season dash. Sow spring cabbage for next year, along with winter lettuce varieties, pak choi and oriental greens like mizuna and mibuna. Onion sets for overwintering (‘Radar’ or ‘Shakespeare’) can go in from September onwards.
This is a great month for establishing perennial herbs. Plant or divide existing clumps of rosemary, thyme, oregano and sage while the soil is warm and they have time to settle in before winter. Autumn-fruiting raspberries will be producing now, so keep picking to encourage more fruit.
September
September is the big planting month for garlic, which needs a cold spell to develop properly. Most UK growers plant between now and November, following RHS guidance on garlic. Overwintering broad beans (like ‘Aquadulce Claudia’) can be sown now for an early harvest the following year.
Keep sowing winter salads under cover: lamb’s lettuce, winter purslane and rocket will all do well in an unheated greenhouse or cold frame. Bare-root strawberry runners become available this month, and it’s a good time to plant new fruit bushes and rhubarb crowns.
October
Continue planting garlic and autumn onion sets if you haven’t already. This is an excellent month for putting in bare-root fruit trees and bushes as they enter dormancy. Gooseberry, blackcurrant, redcurrant and jostaberry bushes all transplant well now, and you’ll find the best selection from specialist nurseries at this time of year.
Under cover, sow winter lettuce and hardy oriental greens for salads through the colder months. Outdoors, green manures like field beans or grazing rye can be sown on empty beds to protect the soil and add fertility over winter.
November is quieter, but far from idle. Bare-root fruit trees, cane fruit and bushes should be planted as soon as possible while conditions are good. Rhubarb crowns can go in now too. Garlic planting continues.
Indoors, if you have a heated space, you can sow a few microgreens or sprouting seeds for fresh greens through winter. Hardy herbs like bay, rosemary and sage won’t need much attention, but this is a good time to bring any potted tender herbs (like lemongrass) indoors if you haven’t already.
December
The garden year comes full circle. There’s little to sow, but December is still a fine time to plant bare-root fruit trees if the ground isn’t frozen or sodden. Winter is also when seed catalogues arrive, which is the real start of the next growing season for most of us.
If you want something productive to do, force chicory in a dark cupboard for winter salads, or check over stored crops like onions, garlic and squash, removing anything that’s starting to soften. It’s a month for planning, ordering seeds and thinking about what worked and what didn’t over the past twelve months.
The Bottom Line
The UK growing season is far longer than most people think. There’s something to sow, plant or harvest in every single month of the year, from forcing rhubarb under a bucket in January to planting fruit trees in December. The key is working with the seasons rather than against them, starting tender crops indoors early and filling gaps with fast-growing salads and green manures. Even a sunny windowsill is enough to get going, and once you’ve eaten your first home-grown tomato still warm from the plant, you won’t look at a supermarket one the same way again.
For a city of such great culinary diversity and choice, Mexico seems to be less enthusiastically represented in London than many of the world’s other great cuisines. Or so the recent culinary narrative in the Capital goes…
Fear not though, as this is more a journalistic trope than a reflection of London’s current dining darlings. Nope, there’s far more to this scene than sombreros and several shots of Tequila. Sure, there’s outlets of the chain Wahaca on every corner, offering approachable Mexican fare to hungry Londoners wanting convenience and efficiency. Entry level stuff, maybe, but a decent feed nonetheless.
Scratch the surface just a little more inquisitively though, and things get very interesting indeed. Invigorated by a string of quality taqueria openings in recent years, London’s Mexican restaurant scene has announced itself more assertively of late than a particularly raucous Mariachi band. So, read on for our roundup of the best places to great Mexican food in London.
Cavita, Marylebone
Ideal for fine Mexican dining from a chef with Pujol pedigree…
With an alumni of both Pujol and El Bulli on the stoves, and a dining room designed by Camila Rodrigues of the esteemed design team at COR London, what could possibly go wrong?
In a textured, tactile room that positively glows as you enter it – full of natural stone elements, exposed bricks rendered white and plenty of primavera wood trim – some of the most wholesome, utterly delicious Mexican food is being served.
It’s the first solo project from esteemed Mexican chef Adriana Cavita and she’s a chef who pulls no punches, with a tight menu divided into raw bits, appetisers, street food, sharing and side dishes.
From that raw bar, the aguachile’s base of chilled watermelon takes this always-revitalising dish into indispensable territory, a fine foil for some of the more protein-heavy headliners that follow.
The signature smoked beef shin quesabirria featuring slow-cooked beef shin and raclette cheese inside house-made corn tortillas, fried to golden perfection on the plancha, has got to be our favourite thing on the menu. Complete with a shell of caramelised cheese and served alongside a viscous veal consomme for dipping, it requires a certain amount of energy to take down, particularly with sharers still to come, but it’s a glorious tussle we’d happily take a round two for. With a dish this messy…hands is the only way to go!
When the sharing pulpo a las brasas does hit the table, heaped charred tentacles intertwining, reinforced by blistered, sweet spring onions and cactus slices, it’s an intimidating proposition. But once portioned and placed on the most delicate of house-pressed tortillas, it’s ethereal.
You might have guessed by now that we didn’t have room for dessert, but we’re told they’re excellent by friends that did. Think chocolate chipotle chile lava cake and wild cherry ice cream, for starters. Sorry, that makes no sense; for desserts.
Still, there’s always room for a digestiv of sorts, in the restaurant’s basement mezcalaria Mayahuel, to help move things along.
And with that, we’re moving on, just down the road, and to KOL…
KOL, Marylebone
Ideal for tasting how British ingredients transform into Mexican masterpieces…
You could certainly make a case for Marylebone being London’s very own Little Mexico. Actually, you couldn’t, that’s nonsense, but the district does boast not one but two of arguably the best Mexican restaurants outside of El Tri.
Santiago Lastra, the head chef and co-owner of Kol, certainly has some pedigree, having, with chef Rene Redzepi, masterminded Noma’s critically acclaimed Mexican iteration back in 2017.
Here, his vision of celebrating the finest British ingredients using both traditional Mexican cooking techniques and a fair few modern flourishes is executed flawlessly. Or rather, it feels flawless now; in reality, the restaurant’s opening was a rocky one, with successive lockdowns preventing Kol from getting off the ground as smoothly as it deserved.
What does make sense is the concept here, with ingredients traditionally so closely intertwined with Mexican food culture here substituted out for their broadly British equivalents. So, that’s an innovative pistachio puree replacing avocado, sea buckthorn bringing the acidity for Kol’s now iconic langoustine tacos, and a dairy farmer in Kent producing Oaxacan-style cheese for the restaurant.
All this wouldn’t matter if the food wasn’t as downright delicious as its inspiration across the Atlantic, but the recent main event here, of lamb barbacoa, freshly made tortillas and a selection of intricately composed condiments, was as straightforwardly satisfying as you’ll find in any restaurant with designs on the top awards in the culinary world.
With a fascinating wine list that draws on some of the unsung heroes of Central and Eastern Europe, Kol is already one of London’s top tier dining experiences. We can’t wait to see where they go next.
At the tail end of last year, the more casual follow-up to KOL, Fonda, opened its doors. It’s already received several fawning reviews. We’ll check it out when the fuss dies down.
Ideal for Sonoran-style flour tortillas in an intimate Stokey setting…
If you’re on the hunt for the best Mexican food in London (you are, that’s why you’re here), then look no further than Sonora Taquería in Stoke Newington. This cherished London gem (how long before we can call it an ‘institution’?), run by Michelle Salazar de la Rocha and Sam Napier, has quickly become a beloved spot for taco enthusiasts across the city. After closing their wildly popular food stall in London Fields in 2023, the duo has finally opened their first brick-and-mortar restaurant on Stoke Newington High Street.
Sonora Taquería’s journey is a testament to the power of perseverance and community support. After facing an absurd legal challenge from another London-based, British-run Mexican restaurant over the use of the word ‘taqueria’, Michelle and Sam emerged victorious, backed by over 130,000 supporters. This victory, coupled with a successful crowdfunding campaign, allowed them to transition from their Netil Market stall to a permanent location in Stokey, which is where we’re dining now (and, to be honest, most weeks).
The menu at Sonora Taquería is a celebration of Sonoran cuisine, featuring an outwardly straightforward menu of tacos and quesadilla, plus a couple of sides. The beef barbacoa is perhaps our go-to order, an impossibly rich affair that’s still got all those wibbly-wobbly bits left in. A little diced white onion sends it on its way. At £4.50, you’ll want to order several. For an additional 50p, you can add a grilled cheese crust, which quickly becomes all of the best parts of the days old cheddar in your Brevil machine. It’s glorious stuff.
Vegetarians are certainly not abandoned in all this predatory feasting, with the grilled cactus leaf taco a real highlight, whatever your dietary stripes. The tortillas (flour, in the Sonoran style) are made in-house and as fragrant as you like, with just the right amount of chew; the perfect vessel for the expertly judged fillings (toppings? Who knows?).
There’s even horchata, which, contrary to popular belief, can’t only be consumed in December. In fact, it’s blissful on London’s more humid days.
Inside, the setup is simple and unfussy, a little Echo Park with a few scattered chairs and stools. If you prefer to dine al fresco, you can take your tacos to nearby Abney Park for a picnic.
Opening hours at Sonora Taquería remain tight, with midday until 5pm on Wednesdays and Sundays, and midday until 10pm from Thursday to Saturday.
Ideal for tacos with 90s hip-hop beats in Leytonstone’s latest culinary pilgrimage spot…
Leytonstone is now London’s culinary mecca, a place of pilgrimage for those who pledge allegiance to TopJaw and those who worship at the altar of flavour equally. The reason? Two esteemed, hyped restaurants that both occupy the neighbourhood’s High Road; Singburi and Homies on Donkeys.
The latter, a freshly relocated taqueria and bar spearheaded by the dynamic, Tijuana-raised duo Sandra Bello and Chef Erik “Smokey” Bautista, has garnered rave reviews for its unapologetically bold flavours and hip-hop-heavy vibes.
Open from Tuesday to Saturday, is a sanctuary for lovers of Mexican street food, where graffiti-clad walls and 90s hip-hop beats create an atmosphere as lively as their food.
The vibe is, of course, an integral part of what makes Homies on Donkeys stand out. The taqueria is designed to evoke the spirit of a suburban skate park, with Biggie blasting and decor offering flashbacks of a recent, terrifying acid trip we endured.
The food here is just as energetic, with flavours dialled up to 11. Tacos come in twos, so bring a lover and get messy with the carnitas, which have enough pork fat running off them to render a black T-shirt translucent, a bit like that part off The Simpsons where Homer gets huge. These tacos, just like Homer in that episode, are bloody gorgeous. The bone marrow and braised chuck – the headliner, served with four corn tortillas – is equally indulgent.
Perhaps the best taco here is also the most simple; a mushroom barbacoa number with roast tomato salsa and sweet onions. It’s deep, sure, but with piquancy and bite, and a bouncy mouthfeel that is just so satisfying. At £8.50 for two, it’s also the cheapest taco on the menu.
Whichever way you do it, order the salsa tasting platter (£5) alongside, as there are acidic notes throughout that help lighten and enliven the procession of tacos. It’s essential.
When beloved London Fields taco joint Sonora Taqueria announced their closure in July of 2022, citing the need for a larger, permanent home, the city’s Mexican food aficionados were devastated. Sonora had quickly earned a reputation as being one of the few places in London where you could get a truly great taco without having to first endure a speech on nixtamalization and a wine flight.
The disappointment quickly abated when just three months later it was announced that, firstly, a permanent site had been found in Stoke Newington (now open, and on this list, too!), and secondly, the dynamic duo behind Sonora, Michelle Salazar de la Rocha and Sam Napier, would be popping up at Central London’s thriving Arcade Food Hall, with their new creation, Mexa.
To absolutely no one’s surprise, Mexa, a term of endearment in Mexico, has been a massive hit. What was originally intended to be a perfect 50:50 split between raw fish dishes and meat-laden tacos has very much given way to the latter, the menu now a carnivore’s dream, with the pork carnitas with properly piquant salsa verde a highlight.
The main event, though, is without doubt the lamb birria, served alongside a rich lamb consomme wearing its very best phytol perfume. You’ll definitely ruin your favourite T-shirt taking this one down, but it’ll be worth the trip to Primark afterwards.
Ideal for tacos al pastor that send fat running down your arms…
In this unassuming taqeuria (are we allowed to write that word without getting sued?) on Rotherhithe New Rd, next door to a dental practice whose sign looks in good need of a whitening treatment, La Chingada has quietly been churning out some of London’s best Mexican food for several years now.
We say ”quietly” owing to its backwater Surrey Quays location, but the decor is anything but, its fluorescent pinks and light blues a visual barrage as you enter. Neither are the flavours muted here, with salsas that don’t so much pack a punch as give you a good hiding, and a chef who isn’t afraid of the transformative power of animal fat. Plenty and plenty of animal fat…
Feel the power in the exemplary tacos al pastor, piled high on corn flour tortillas that can barely take the weight, the pork’s achiote paste marinade mixing with its rendered fat and going fucking everywhere after a single puncturing bite. It might all be a bit too unctuous if the meat itself hadn’t caramelised and crisped on its slowly rotating spit, bringing the textural contrast your trigeminal nerves just long to lap up.
Keep lapping in true taqueria style on an imported Jarritos soda or two, and then go and get your teeth done next door. The perfect South East London evening, we think…
There is now a second La Chingada in Euston, and a third in Bermondsey. Rejoice!
Ideal for short-rib tacos with bone marrow that still makes Instagram feeds swoon…
El Pastor is from the The Hart Brothers, who have pretty much perfected no reservations, counter-seating tapas bars with Barrafina. Fresh, vivacious food with all the hustle, bustle, chatter and cheer of their previous joints makes El Pastor one of our favorite taquerias in town.
With outposts now also in Soho and Kings Cross, there’s no denying El Pastor’s popularity with the masses, too, but with many fond memories formed, it’s to the inaugural joint in London Bridge that we always find ourselves returning.
The menu is primarily taco-led, although quesadillas and a few sides also make an appearance. The sharing short-rib, cooked until falling apart, served with a serious seasoning mix of sugar, salt and spices, has been on the menu since day-dot is a must try. It was one of those knockout dishes that appears on lists and Instagram feeds alongside eulogies for the rest of the year. You’d be crazy not to add bone marrow for an extra three quid – it made a near perfect dish even better.
Oh, and when it’s on the specials, order the pescado frito, which sees seabass fried with bite-sized filetitos. It’s a visual treat that tastes as good as it looks. And it looks bloody great.
Ideal for beef suadero tacos so unctuous they border on the erotic…
Tacos Padre, a stall inside Borough Market slinging out some truly superb tacos, is the second most recent opening on our list, but one which has felt right at home in this corner of London right from the off.
Chef Nick Fitzgerald has some serious credentials within the world of Mexican food; he’s previously worked at Mexico City’s Pujol, consistently named the best Mexican restaurant in the world, as well as London’s excellent Breddos Tacos.
At Padre, the tortillas are made fresh daily – a must if you’re to call yourself the ‘daddy’ – with tacos generously adorned with slow-braised, super-unctuous meaty fillings (or should that be ‘toppings’? Who knows).
Yep, it really is all about the meat here, with the beef suadero spun through with aged beef fat bringing so much mouthfeel it’s a vaguely erotic experience. The pork cochinita is similarly arousing.
Though it’s a largely stand-and-lean affair at lunchtimes, with a reduced ‘taqueria’ style menu holding people upright, in the evening Tacos Padre spreads its wings a little, with tables set up outside the stall and a fuller spread on offer. Whichever time you choose to rock up, you will be fed very well here.
Ideal for globally-influenced Mexican food that throws authenticity out the window…
Like many of the best (relatively) recent restaurant openings in London (think Som Saa, Bao….) Breddos started out small and temporary; a makeshift taco shack with residencies and pop-ups across the capital that soon turned into something much bigger.
Now there’s several of them – the original in Clerkenwell, one in Liverpool, and one in Manchester, all charming in their own way.
Design by IDEAL image via Breddos Tacos website
Though the owners have travelled through Mexico extensively and been influenced by the many roadside taquerias and traditional restaurants found along the way, authenticity isn’t exactly on the menu here, but it’s a meaningless descriptor at the best of times, so let’s instead just embrace the deliciousness, hey? Expect makrut lime, seaweed and caviar rubbing shoulders with the usual suspects on an eclectic line up of always tasty grub.
Ideal for grasshopper-topped guacamole in London Bridge’s liveliest dining room…
There’s been plenty of discourse in recent months about the state of Mexican food in the UK, made all the more fervent by a poorly-pitched episode of Great British Bake Off ‘celebrating’ the country’s cuisine.
But to be dismissive of the standard of Mexican restaurants here would be to do a disservice to Santo Remedio, a boisterous, beautiful place to enjoy some of the best food in the vicinity of London Bridge Station.
Design by IDEAL image via Santo Remedio Instagram
The first thing that hits you when you walk through the door is the noise, in the best possible way, of course. This is a restaurant where big groups congregate, converse animatedly and put away quite a few margaritas; if you ever want to witness the restorative nature of a busy, buzzing restaurant, you should head here, make no mistake.
The food certainly isn’t an afterthought to the atmosphere. The signatures here – a grasshopper topped guacamole, with the insect bringing both crunch and a distinctive, floral citrus hit, and a tempura soft shell crab taco, which is a textural delight – are just that for a reason. But don’t miss the sharing seabass a la Talla (a traditional dish from Acapulco) either, which comes adorned in both red and green salsas, and is delicious as it is eye-catching.
Santo Remedio has another restaurant in Shoreditch and at the weekend, both venues offer a popular bottomless brunch, which sees margaritas, wine, beer and cava freely flowing for ninety minutes, All you have to do is order a dish or two off the menu. Go on then, you’ve twisted our arm…
Address: 152 Tooley St, London SE1 2TU, United Kingdom
Ideal for working through a ridiculously long tequila list while the night slips away…
Hailed as ‘one of London’s best nights out’, La Bodega Negra is a mix between underground speakeasy restaurant and tequila bar. And what a perfect combination that has turned out to be. The menu offers the usual suspects; tacos and tostados, but anything off the grill is particularly good.
While the food is excellent, it’s mostly the atmosphere we come here for. The tequila and mezcal list is ridiculously long, and a night attempting to get through it is a righteous, riotous night indeed.
Ideal for a Mexican fiesta overlooking Chelsea’s cactus gardens…
Step into Chelsea’s Mezcalito, with its sombreros swinging from the ceiling, Day of the Dead-adorned tumblers, and thrusting King’s Road clientele, and you might be forgiven for thinking that you were here for a good time, not for a delicious one.
But to make that assumption would be to underestimate the fine Mexican food being served here, which, at its best, is as vital as the Tulum-inspired terrace during a MIC Christmas party.
The sea bass ceviche is a case in point. Pitch perfect in its balance of salt and lime, the thin slices of fish are taut and dynamic, revealing that they’ve been dressed only minutes before serving, as it should be.
On the opposite end of the scale but equally telling of the busy work going in the kitchen, we’re told that the restaurant’s empanadas are all baked to order, and will take 20 minutes accordingly. They arrive pert and plump, with a chalky pastry that only the best empanadas possess, and a shredded chicken and chimichurri filling that’s generous to a fault, but quite delicious.
Best of all are the signature brisket barbacoa quesadillas, which hit the table as a stack of four positively heaving with spiced, shredded beef and the kind of oozing, hotter-than-the-sun cheese that should carry a health warning. Superb.
For a place overtly determined to have you stumbling back out into Chelsea in full song, the cocktails – named after reggaeton chart-toppers – are, unsurprisingly, a hit, too. The Titi me Pregunto, with its assertive mix of Codigo Blanco tequila, chilli and lime, was the pick of the bunch for us, but that might be because we’re a little bit in love with Bad Bunny.
For something more straightforward, choose from the restaurant’s selection of over 450 mezcals (one of the largest collections in Europe), or let them do it for you, with a three glass flight of the good stuff, starting at £25 per person.
Either way, enjoy those drinks looking out over the dense cactus selection in the neighbouring Chelsea Gardener plant centre, and you’ll feel like you’ve been whisked away somewhere altogether more tropical.
Oxford Street, the brash, bustling heart of London’s shopping scene, attracts tens of millions of visitors each year with its impressive array of over 300 shops (299 of which are American candy purveyors) and a whole host of iconic landmarks to boot.
As Europe’s busiest shopping destination, it boasts a daily footfall of around half a million people, outgunning other popular European streets such as Madrid’s Gran Via and Paris’ Champs-Elysées.
Served by four tube stops (the busiest of which is Oxford Circus), 270 buses an hour, and that famously high volume of shoppers – some hungry, many hangry, and more still simply needing a place to rest their weary feet a while – it’s no surprise that diners of all tastes and temerities are catered to here.
And whilst that luxury of options is certainly welcome for many, for others, the paradox of choice can grip as tightly as a parent’s hand as their child steps aimlessly into the path of a big red bus. Fear not, we’re here to guide you, away from the trains and traffic, and into the best restaurants near Oxford Circus, London.
Chishuru, Great Titchfield Street
Ideal for modern West African dining from one of the city’s most celebrated new chefs…
From fish-and-chip cart in Nigeria, to cooking competition winner in Brixton, to a shiny Michelin star in a shiny new establishment just off Oxford Street, it’s been quite the journey for self-taught chef Adejoké Bakare, chef-patron of the modern West African restaurant Chishuru.
The UK’s first black female chef to be awarded a Michelin star, it’s a story of tenacity, sure, but it’s also one of unstoppable, undeniably delicious cooking, a kind of ‘refined’ (for want of a better term) take on West African food that’s anchored in generosity and perfectly judged spicing. You’ll find both in a starter of fermented rice cake, pleasingly spongy and reminiscent of lo bak go, with thick slices of heirloom tomato and a sharp, close-to-fierce chilli and clementine sauce. Gorgeous stuff.
You’ll find it, too, in the crisp yet tender bean fritters, the centre a tacky textural delight. Served with a fermented rhubarb dressing that arrives lurid pink and tastes even more vivid than its colour promises, it’s superb.
Best of all from the current menu, a guinea fowl thigh, its skin blistered and burnished from the grill, is served dusted with smoky yaji spice and an incredible caramelised onion and lemon puree, its layers of heat and pungency coming at you in undulating waves, the sweetness of the onion soothing things just enough to keep you coming back for more.
Right now, that menu (it’s a set, no-choice affair with a vegetarian alternative) will set you back £55 at lunch and, for a longer version, £105 in the evening. An adjacent wine flight is available for £56, and is definitely worth going for, the complexity of Bakare’s cooking deserves thoughtful drinks pairing.
Only open weekdays, do make sure you book in advance, as Chishuru is quite rightly packed Monday through Friday. Yep, this is, for us, the best place to eat near Oxford Circus. Nab a table while you still can.
Ideal for refined Mexican ‘home cooking’ with a British accent…
Santiago Lastra, the chef behind Michelin-starred KOL, is becoming an increasingly ubiquitous presence, not only at Michelin awards ceremonies and World’s 50 Best galas, but also on the pages of Vogue and Esquire, his chiselled good looks and easy charm making him something of a crossover star even before he won his at KOL.
So, when it was announced in September 2024 that a London follow-up to KOL was on the horizon, and that it was going to be in Mayfair, assumptions (fears?) of something bank balance-busting and fancy af were only natural.
In actuality, Fonda is a slightly more ‘relaxed’ second act, bringing the warmth and conviviality of Mexico’s family-run mom-and-pop spots found across Mexico to a pink-washed corner of Mayfair. The restaurant takes its name from these humble establishments though admittedly, this interpretation is rather more polished than its inspiration might suggest.
The L-shaped dining room, awash in dusky pinks and terracottas, is gorgeous, sure, but also has the textures of a finger nail scratching across a chalkboard, somehow. That said, the woven chairs, handcrafted Mexican art pieces, and a giant agave-crafted monkey presiding over proceedings, certainly bring character. At its heart sits the comal – a traditional clay griddle that serves as both literal and metaphorical hearth of the operation. It’s where to exceptional house tortillas are on forever rotation.
Lastra’s commitment to British ingredients (there’s still no avocado or lime in sight) carries through from KOL, though here it feels more playful than prescriptive. Take the Sikil Pak, a clever take on guacamole that swaps out avocado for a silky mousse of toasted pumpkin seeds and pine oil. Or the Baja fish taco, where Cornish cod gets an umami boost from a touch of Marmite in the batter before being paired with a bright pistachio and mint sauce that almost makes you forget all about missing citrus. The Costra – a dish of aged ribeye topped with melted Swaledale cheese on a flour tortilla – exemplifies Lastra’s approach: Mexican soul, British ingredients, precise technique.
Perhaps the mission statement goes out the window a bit with the drinks list, leaning heavily into agave spirits, with a dedicated Paloma section that includes clever riffs like a rhubarb and gooseberry version made with Ocho Blanco tequila. There’s also a strong selection of natural wines that pair well with the food’s complex spicing. It’s all very delicious, if not just a touch subdued.
With mains hovering around £25-45 and small plates between £6-25, Fonda is certainly more accessible than its elder sibling KOL, though still firmly in special occasion territory for most. But then again, with cooking this accomplished and surroundings this convivial, special occasions are exactly what Fonda was built for.
Ideal for elevated pub grub fare in classy, retro-inspired surrounds…
Sitting just a five minute stroll from Oxford Circus and ideal for taking a load off after a long morning’s shopping, The Wigmore is a luxurious gastropub that’s perfect for both perfectly poured pints and plates of poise and precision. Or both; here, the two aren’t mutually exclusive, but can be, if you simply fancy a swift half before moving on to your third UNIQLO of the day…
Billing itself as a modern British Tavern that’s full of surprises, the menu features reimagined pub fare curated by Michel Roux Jr., holder of 2 Michelins stars for many years at Mayfair’s Le Gavroche before the restaurant’s closure in 2024.
Diners can expect British boozer classics with a little French flair thrown in for good measure, exemplified by the buttered then fried Wigmore Sourdough Toastie, which features three cheeses – Montgomery cheddar, Ogleshield and Raclette – and a lingering pungency from mustard and sliced onion. Arriving blistered and burnished in all the right places, it is, according to Observer food writer Jay Rayner, ‘’the best cheese toastie in town’’.
Housed in a historic banking hall, The Wigmore is part of the luxury Langham hotel, with a sense of prestige and pedigree palpable in the simple, leather-and-wood clad dining room. That’s not to say it’s forgotten its pub roots; there’s also outdoor seating and a pub quiz held every Monday evening.
Anyway, that sense of pedigree continues onto the plate. Aside from that toastie, there’s a superb cheeseburger, given the French gastronome treatment with a completely unnecessary but totally irresistible slice of pressed, grilled ox tongue.
A scotch-egg which comes spiced with masala and encased in fine vermicelli pasta instead of breadcrumbs (and touching down on the table looking like a porcupine, quite honestly) is another classic pub dish delivered with a Wigmore spin. It’s bloody delicious.
The indulgent takes on snacks continues. Toasted crumpets – here topped with a generous tangle of white crab meat held together with a brown crab mayo – arrive sitting in a pool of positively pelagic butter. Though your GP might not approve, by Christ we do.
Pair it with a pint or two (sorry doc) of the Wigmore’s signature house Saison, and you’re in for a real treat. No wonder the Wigmore and bar manager Andre Ferreira took home the prestigious Cateys Award for Best Pub and Bar in 2022.
Just don’t expect to return to the shopping with the same enthusiasm you had before lunch…
Address: 15 Langham Pl, London W1B 3DE, United Kingdom
It seems like you can’t escape Nieves Barragan, the former head chef of Barrafina, right now, whether it’s because of her appearances as a judge on Masterchef or because Sabor, her Michelin-starred, Andalusian-inspired tapas bar on Heddon Street, is regularly being named as people’s favourite London restaurant on the ‘gram.
Ubiquity has certainly not dampened the quality at Sabor, whichever level you choose to pull up a stool. On the ground floor, you’ll find a horseshoe-shaped counter where regional Spanish classics with a focus on fresh fish are served with finesse. Do not miss the txistorra tortilla, an unctuous, oozing spanish omelet filled and topped with paprika-spiked Basque sausage.
On the first floor, El Asador, things are really taken up a notch, with a selection of larger sharing dishes cooked in a traditional wood-fired oven from Castile. Whilst the brooding seafood rice is certainly a crowdpleaser, the headlining act here is without doubt the Segovian sucking pig, available in quarter, half or whole portions.
Though the full beast will set you (and hopefully some friends!) back £320, it’s an incredible piece of work, all hyaline skin shattering when you breathe on it and fatty, tender flesh beneath. The wait staff arrive to portion it with a plate, just to emphasise its succulence. It’s a lovely, silly slice of theatre. Do your own cutting through with a dry, citrusy rioja blanco – the Solar de Randez does the job perfectly – and you’ve got yourself one of London’s finest lunches.
Indeed, just a five minute stroll from Oxford Circus, we’d go as far as to say Sabor is our favourite restaurant close to Oxford Street.
Ideal for bouncy bao buns and other Taiwanese treats…
As if it needed any introduction except to say you can reach the restaurant from Oxford Street in just five minutes, the Lexington Street outpost of beloved Taiwanese restaurant BAO was founded by Erchen Chang, Shing Tat Chung, and Wai Ting Chung in 2015, a trio whose background in art and design has translated to the instantly recognisable aesthetics here (see the famous ‘Lonely Man’ logo’) and the uber-Instagrammable signature dish.
That’s not to say it’s all style over substance at BAO. Quite the opposite, in fact; the headlining ‘Classic’ bao bun, which features a slice of tender braised pork belly, peanut powder, coriander and fermented mustard greens, is as good as New York chef David Chang’s iconic version at Momofuku Noodle Bar. If not, whisper it, even more satisfying…
The lamb shoulder bao, which can only be found exclusively at this BAO branch, is another one not to be missed. Inside those headlining pillowy buns, slow cooked lamb is perfectly paired with a coriander sauce, garlic mayonnaise and soy pickled chilli. It’s a dreamy combination.
That said, you’d be foolish to remain safely ensconced in the pillowy embrace of the bao bun for the entirety of your meal. As any seasoned BAO aficionado knows, it’s in the Xiao Chi section of the menu that the real kicks are found, whether you’re elbows deep in the hard fried Taiwanese chicken with a truly piquant little hot sauce, or you’re making friends with a slab of peppery pig’s blood cake, topped with a soy-cured egg yolk that envelops and enraptures.
Finish with a fried Horlicks ice cream sandwich, and be on your merry way.
BAO Lexington Street has held a prestigious Bib Gourmand award from the Michelin Guide since 2016. Oh, and if you’re keen to cook some of their classic dishes yourself, then the BAO cookbook was released recently and is ace.
Address: 53 Lexington St, Carnaby, London W1F 9AS, United Kingdom
Ideal for Istanbulite cuisine and terrific Turkish hospitality…
Located just off Carnaby Street, Zahter is a culinary gem led by the talented chef Esra Muslu that aims to reinterpret traditional Turkish cuisine.
With previous at Ottolenghi Spitalfields as well as a spell serving as executive chef at Istanbul’s Soho House, Muslu has made a name for herself in the culinary world for her forward-thinking Turkish cooking that explores hyper-seasonal, homestyle cooking far removed from the kebabs and flatbreads most associated with the country’s cuisine.
Esra opened Zahter in October 2021 after a successful Carousel residency in March 2018, earning rave reviews from critics and a full dining room ever since. It’s a mezze-focused affair, with hot and cold mezze making up the vast majority of the single page menu, the four protein-focused ‘platters’ feeling like almost an afterthought among the fresh vibrancy of the smaller plates.
Accordingly, Zahter is one of the best places for vegetarians to dine well in all of Central London, whether they’re getting stuck into Enginar Dolması – a whole artichoke flower presented as if in bloom and accompanied by spiced rice – or the insanely moreish Odun Ateşinde Patates – potatoes that are close to collapsing from the heat of the wood-fired grill, dressed in punchy gremolata.
The restaurant also boasts an impressive cocktail list, with our go-to order the Zahter’s Night, a visually pleasing drink inspired by Istanbul’s sunsets. This unique concoction features butterfly pea tea, gin, elderflower cordial and fresh lemon juice, creating a mesmerising kaleidoscopic effect when mixed.
In fact, the whole experience is an intoxicating one, particularly if you’re perched at the bar that sweeps elegantly around the wood-fired oven, swivelling in your stool trying to avoid getting too much smoke in your eyes as natural light streams in from all sides, watching the cooks at work. On a bright and breezy day in London, there’s no place we’d rather be…
Address: 30 – 32 Foubert’s Pl, Carnaby, London W1F 7PS, United Kingdom
Ideal for vegetable-forward cooking with fire and ferment at its heart…
Yotam Ottolenghi’s name on a restaurant practically guarantees a certain kind of experience: bold spicing, generous use of herbs, vegetables given centre stage. ROVI, his Fitzrovia outpost just north of Oxford Street, takes these signatures and runs them through a wood-fired grill, with a fermentation programme adding depth and funk to proceedings.
The 90-seat dining room is handsome; pale wood, travertine surfaces and floor-to-ceiling windows flooding the space with light. A large curved wooden bar dominates the centre of the room, its horseshoe shape allowing diners to perch and watch the action unfold. Above it precariously hangs a striking circular rack of glassware, while the seating – speckled black-and-white chairs that look like they’ve been attacked by a Dalmatian – adds a playful note. Enormous jars of house pickles and ferments line the shelves, hinting at the kitchen’s obsessions before you’ve even opened a menu.
The celeriac shawarma remains the signature dish, and rightly so: thick slabs of root vegetable, slowly roasted until yielding, served with bkeila and a punchy fermented tomato sauce. Elsewhere, beetroot pastrami borrows the spicing and curing techniques of the deli classic to brilliant effect, while cauliflower stem goujons – made from off-cuts across the Ottolenghi empire – are compulsively snackable. Those needing protein should look to the red gurnard skewer with tatbila sauce.
Small plates sit between £12-17.50, with larger sharing dishes at £35-40. Not cheap, but portions are generous, and flavours perfectly poised.
Ideal for delightful Damascene dishes that are perfect for sharing…
Next up, we’re ducking into Kingly Court and heading up several flights of stairs to Imad’s Syrian Kitchen, not only one of the best restaurants close to Oxford Circus, but one of our favourite places to eat in London, full stop.
The story of the restaurant has been well documented; restaurateur Imad Alarnab’s three successful restaurants in Syria’s capital Damascus ended up a victim of the cruel war being fought there, seeing Alarnab flee the country in search of a new life. He found it in London, where his Syrian Kitchen has been thriving, garnering praise from national critics and a coveted Bib Gourmand from the Michelin Guide.
It’s easy to see why; Imad’s Syrian Kitchen is a hugely likeable place, with the big man working the room with grace and warmth, and the hearty, generous (it’s very easy to over order) flavours of his homeland finding their way onto every plate here.
As Imad told Vice in a 2017 interview; “In Syria, we don’t do plates. We don’t ask, ‘What do you want to eat?’ We just serve lots of food and you can eat whatever you like, whenever you like. It’s like family”.
So come here with your nearest and dearest and order everything. Tear off a chunk of the restaurant’s house pita, drag it through the roughly-hewn hummus that’s been dusted generously in sumac, get stuck into the complex, no-one-bite-is-the-same fattoush, and prepare to feel very well-looked after, indeed.
Address: 2.14 Top Floor, Kingly Court, Carnaby St, London W1B 5PW, United Kingdom
Ideal for authentic Portuguese piri-piri chicken in an elegant setting…
Following the runaway success of their London Bridge original, Casa do Frango’s Piccadilly outpost brings their celebrated Algarvian cooking to the heart of the West End. The bare-brick, light-filled dining room, adorned with traditional Portuguese tiles and verdant greenery, sets the perfect stage for what is, quite simply, some of the finest Portuguese cooking in central London.
While the restaurant’s name translates to ‘house of chicken’, reducing Casa do Frango to just its perfectly charred, subtly spiced piri-piri chicken (half chicken £14) would be doing it a disservice. Yes, that chicken is superb – grilled over wood charcoal and brushed with their secret piri-piri blend – but there’s so much more to discover here.
The menu reads like a love letter to Portuguese cuisine – start with the bacalhau fritters, their crisp exterior giving way to a creamy salt cod filling that’s perfectly complemented by a bright lemon aioli. The African-influenced corn ribs with roasted piri-piri sauce are another must-order, providing a masterclass in texture and heat.
For the lunch crowd, they offer an excellent value weekday special at £14, featuring either their signature piri-piri chicken or a charred cauliflower alternative, both served with hispi slaw and crisp though, admittedly, slightly anaemic fries. It’s one of the better lunch deals in the area, especially given the quality – and at just £2 for their excellent house-made pastel de nata, – those most beloved of Portuguese custard tarts – you’d be mad not to add a dessert. Go on; have a second.
The wine list is a careful curation of Portuguese varieties, starting at just £5.50 a glass for the Terra Franca from Bairrada, ranging through to some serious bottles from the likes of Howard’s Folly (a Vinho Verde which is excellent, as it should be for £49 a bottle). Their cocktail menu puts creative spins on classics – their Piri-Piri Margarita, spiked with chili, is a particular triumph.
For those seeking a more intimate experience, two private dining rooms – Sol and Mar – offer a familial setting for groups, while the hidden Green Room bar downstairs channels vintage Portuguese charm. On warmer days, the street-side terrace provides one of central London’s most pleasant spots for al fresco dining. You know what? A third pastel de nata might be in order…
Ideal for Spanish-Italian small plates and exceptional wines in Soho’s beating heart…
Taking its name from the Spanish word for ‘woodland pasture’ (where black-footed Iberian pigs roam free), Dehesa brings together the best of Spanish and Italian aperitivo culture in a warm, convivial setting just off Carnaby Street. Part of the Salt Yard Group – the same talented team behind Opera Tavern in Covent Garden and Ember Yard in Soho – this charcuterie and tapas bar has earned its stripes (and a Michelin Bib Gourmand, which it then inexplicably lost) by doing the simple things exceptionally well.
The jamón ibérico and manchego croquetas (£9) have achieved near-legendary status – crisp shells giving way to an impossibly creamy filling that somehow captures the essence of both cheeseboard and charcuterie plate in a single, umami-laden bite. They’re the kind of thing you’ll find yourself ordering a second round of before you’ve even finished the first (and then regretting that follow-up, as they’re deceptively filling).
Head Chef Marcin Ciesielski’s menu changes with the seasons, but certain dishes have become permanent fixtures due to popular demand. The courgette flower stuffed with goat’s cheese and drizzled with blossom honey (£8.50) is one such creation – a perfect balance of sharp and sweet whose tempura batter exemplifies the kitchen’s lightness of touch. The Puglian burrata with heritage tomato is another standout, while the pil pil tiger prawns with roasted garlic and red chilli oil demonstrate the team’s ability to let superior ingredients shine without unnecessary flourishes. You get the picture here at Dehesa, and they’re painting it beautiful in broad brushstrokes using only the finest paint. Christ that’s a laboured metaphor…
It’s all designed to pair very well with wine, that’s for certain, and the wine list at Dehesa delivers – it’s an oenophile’s playground that spans both Italy and Spain’s finest regions. Start with a crisp Valimnor Albariño (£14.50 by the glass) from Rias Baixas, or dive into their Italian offerings with a robust Campogiovanni Brunello di Montalcino (£155 a bottle) if you’re feeling flush. The staff, particularly their on-site sommelier, show genuine enthusiasm in helping you navigate the extensive list.
Grab a spot on their heated corner terrace – one of the largest in Soho – and work your way through the small plates, or descend to their bijou wine cellar for a more intimate experience. The latter, which seats up to 14, offers an exceptional setting for private dining and wine tastings.
Ideal for a taste of Sri Lanka and creative cocktails served with a side order of energy…
Hoppers comes from London’s masters of playful, perfectly realised ‘theme’ restaurants, the Sethi family, and their JKS group. The list of places under their stewardship reads like your Instagram Explore highlights reel; there’s Bao, Gymkhana, Lyles, Trishna, Bubbledogs and Kitchen Table, Xu (RIP), Plaza Khao Gaeng, Speedboat Bar, Sabor and, of course, Hoppers. That is some role call; success and good taste is basically guaranteed.
Hoppers St. Christopher’s continues the rich run of form so popular at the inaugural Frith Street restaurant and doesn’t mess with the formula; Sri Lankan curries, dosas, the hopper itself and more – all of intoxicating, heady, just-off-centre spicing and playful delivery.
Check out our full review of Hoppers St. Christophers here.
Address: 77 Wigmore St, London W1U 1QE, United Kingdom
Ideal for one of the best burgers in the whole of London…
Arguably the only thing that our next entry shares with Sketch is its proximity to Oxford Street, but if you’re looking for a straight-up quality burger served swiftly and with minimal fuss or fanfare, then Honest Burgers is as good now as when it burst on to the scene more than a decade ago.
The secret behind Honest Burgers’ success lies in the commitment of founders Tom Barton and Phillip Eeles (two university graduates who share a passion for high-quality British burgers) to carefully-sourced and house-processed ingredients.
Indeed, the beef here has been butchered in-house and is minced daily to ensure freshness, their signature patties made from chuck and rib cap, which are skimmed off a rib-eye steak in the pursuit of juicier burgers with a ‘good bite.’
You can taste those efforts to ensure quality in the signature Oxford Circus Burger, featuring that Honest beef, smoked British mozzarella, honey and British nduja mayo, shoestring fries, rocket, and pickles. It’s banging. To go alongside, the fennel battered onion rings served with a side of bacon gravy for dipping is something we never regret ordering.
The restaurant also offers a selection of craft beers from local breweries personal to each restaurant, staying true to Barton’s childhood growing up in a country pub. It’s that down-to-earth, unswerving dedication to locality that keeps Honest Burgers growing (it now boasts over 40 restaurants across the UK), with even this most central of Central London restaurants offering its own unique identity and flavour. We just love it.
Address: 4 Market Pl, London W1W 8AD, United Kingdom
Ideal for spicy and complex Southern Thai food found in the Arcade Food Hall…
We end at Arcade Food Hall, close to Tottenham Court Road Station. Housed in the Centre Point building on New Oxford Street, and just a few second’s stroll from Tottenham Court Road station, Arcade Food Hall offers a veritable feast of global cuisines, with nine restaurant concepts currently operating here, and a fully-fledged Southern Thai joint on the mezzanine above the communal dining area.
That Southern Thai restaurant is Plaza Khao Gaeng, which, despite being a relative newcomer, is already doing some of the most faithfully composed, fiery food from The Kingdom anywhere in the city. It’s one of our favourite Thai restaurants in London, and as good a place as any to bid you farewell.
Address: 103-105 New Oxford St, London WC1A 1DB, United Kingdom
There is something about a Friday afternoon that makes London feel smaller than it is. The commute compresses, the flat closes in, the weekend stretches ahead with nothing but a sofa, a subscription service and a biiiiggg pot noodle.
The antidote isn’t (necessarily) a two-week holiday or a transatlantic flight. It’s a micro-adventure: a single night, maybe two, somewhere close enough that you can leave after work and be back by Sunday lunch, but far enough that the city feels like somebody else’s problem. And yes, we’ve got that viral Gary Neville clip in our minds right now, too…
These five trips are all reachable by train from central London in under two hours. No car necessary, no elaborate planning, no annual leave. Just a bag packed the night before and a willingness to sleep somewhere that isn’t your postcode.
The Seven Sisters Cliff Walk, East Sussex
The train from Victoria to Seaford takes about ninety minutes, changing at Lewes, and from Seaford station you can be on the Seven Sisters cliff path within twenty minutes. The walk east to Eastbourne covers roughly thirteen miles and follows the chalk edge of the South Downs as it rises and falls across seven peaks before dropping into town. The views face south over the Channel and they don’t let up.
Cuckmere Haven, about a third of the way along, is the postcard shot, its white cliffs curving around a shingle beach that has stood in for the White Cliffs of Dover in more than one film. Birling Gap, further on, has a National Trust cafe and a staircase down to the beach. The Seven Sisters Country Park visitor centre at Exceat is worth a stop on the way through if you want route maps or context on the geology.
This is not a technical hike but the cumulative elevation adds up, and the path is exposed to wind for the entire stretch. Good trail shoes, a decent layer, and at least a couple of litres of water are non-negotiable.
From Eastbourne, direct trains run back to London Victoria every half hour. The smart move is to book an overnight stay in Eastbourne and walk the seafront promenade at dusk, when the pier lights come on and the fish and chip shops are still warm.
Stargazing On The South Downs
The South Downs National Park has held International Dark Sky Reserve status since 2016, one of only around two dozen in the world. That this exists barely an hour from one of the most light-polluted cities on earth is the kind of fact that sounds made up until you stand on Bignor Hill at midnight and see the Milky Way with your own eyes.
The best stargazing runs from October to March, on moonless nights with clear skies. Butser Hill in Queen Elizabeth Country Park has car park access and wide horizons, but for something more committed, Ditchling Beacon or the area around Birling Gap on the coast combine dark skies with a backdrop of sea.
The South Downs National Park Authority maintains a full guide to its dark sky sites, and the annual Dark Skies Festival each February runs guided walks, telescope sessions, and talks from local astronomical societies. Outside of festival season, Brighton Astro runs regular public star parties on the seafront near the i360.
No specialist kit is required beyond warm clothing, a red-light head torch (white light kills your night vision), and twenty minutes of patience in the dark for your eyes to adjust. It sounds simple because it is. The hard part is accepting that the sky above Sussex looks like this every clear night and you’ve been ignoring it.
Cycling The New Forest, Hampshire
Brockenhurst is ninety minutes from London Waterloo by direct train, and the moment you step off the platform you’re in a national park. The New Forest has over a hundred miles of waymarked cycle routes running through ancient woodland, open heathland, and past the free-roaming ponies, donkeys, and cattle that have grazed here since William the Conqueror designated it a royal hunting ground nearly a thousand years ago.
Cyclexperience, based right next to Brockenhurst station, rents mountain bikes and e-bikes with route maps that clip to your handlebars. The Ornamental Drive loop through the woods north of town is a gentle start, mostly flat gravel tracks under a canopy of oak and beech.
For something longer, the route south to Lymington follows quiet lanes to a Georgian harbour town where you can catch the ferry to the Isle of Wight or eat oysters on the quay. And if the trails through the forest put you in the mood for something with a bit more power, a 4-wheel off-road electric scooter is worth a look for exploring terrain that sits between cycling and driving.
The New Forest is predominantly flat, which makes it forgiving for all fitness levels. Summer weekends draw crowds, so spring and autumn are better bets: fewer people, softer light, and the woodland colours at either end of the season are extraordinary.
The Chess Valley Walk, Chilterns
You can reach the Chilterns on the Metropolitan line, which makes this the only micro-adventure on the list that only requires an Oyster card. Amersham station, about forty-five minutes from central London, sits at the edge of the Chilterns National Landscape, and from there a circular walk drops into the Chess Valley and follows the river through some of the prettiest countryside in the Home Counties.
The valley floor is gentle, the path well marked, and the distance manageable at around five miles. The River Chess is one of England’s chalk streams, a globally rare habitat fed by underground springs that keep the water clear enough to spot trout from the bank. The walk passes through Latimer, a small estate village, and loops back through beech woodland to the station. In spring, the Chilterns are blanketed with bluebells. In autumn, the beeches turn copper and gold.
This is the shortest and most accessible trip on the list, which is the point. A micro-adventure doesn’t need to be epic. Sometimes it’s a three-hour walk that gets you home in time for dinner, with mud on your boots and the feeling that you’ve been somewhere.
This one asks a little more of you. A bivvy bag, a sleeping mat, and a willingness to sleep on a hill in Surrey is all it takes, but that last part is the barrier most people never get past. The North Downs Way runs from Farnham to Dover, and sections of it are reachable by train from London in under an hour.
Box Hill, near Dorking, is the classic starting point: a steep chalk escarpment with views south across the Weald that justified its status as a beauty spot long before the 2012 Olympic road race put it on television.
The idea is simple. Leave work, catch a train, walk until dusk, find a spot away from the path, roll out your bivvy, and sleep. No tent, no campsite, no booking. In England, this sits in a legal grey area, but the practical reality is that if you’re discreet, arrive late, leave early, and take everything with you, nobody minds. Alastair Humphreys, the adventurer who popularised the term micro-adventure, spent years doing exactly this on the hills around London and was never once moved on.
The reward is disproportionate to the effort. A sunset from a high point on the Downs, a sky full of stars (the North Downs are surprisingly dark once you’re away from the settlements), and a sunrise over the Surrey Hills that you have entirely to yourself. Pack light, sleep warm, and be back at your desk by Monday morning with a story that nobody in the office will believe.
The Bottom Line
None of these trips cost much. A train ticket, maybe a bike hire, possibly a pub dinner. The point of a micro-adventure is that the adventure is the thing, not the logistics around it. London is ringed by some of the best walking, cycling, and wild country in southern England, almost all of it reachable by public transport in the time it takes to watch a film. The only thing standing between you and a Friday night on a hilltop is the decision to actually go.
Six hundred miles from mainland Portugal, closer to Morocco than Lisbon, Funchal clings to the hills above its harbour like an amphitheatre. Madeira’s capital sits where white houses with terracotta roofs cascade down through subtropical greenery to the Atlantic, and the island’s geography shapes everything here. Streets rise at gradients that would defeat most cities. Cable cars connect neighbourhoods that would otherwise require mountaineering. And the climate hovers in a state of perpetual spring, warm enough for banana plantations but rarely oppressive.
The city’s compact centre rewards walking, though your calves will have opinions about this by day two. The Old Town (Zona Velha) occupies the eastern flank, its narrow cobblestone streets lined with buildings dating back five centuries to Madeira’s earliest Portuguese settlement. The grand civic centre spreads west from here, all black-and-white paving stones and baroque churches. Above everything sits Monte, the hillside suburb where wealthy families once escaped the summer heat and where the famous wicker toboggans still hurtle downhill at speeds that feel inadvisable.
A weekend here divides neatly between the pleasures of the city itself and a single excursion into Madeira’s interior – day one in Funchal, day two in the mountains, with enough time left over to drink more poncha than is strictly advisable.
Day One: Markets, Toboggans & Madeira Wine
Morning: Mercado dos Lavradores & the Old Town
Start at the Mercado dos Lavradores before 9am, when the flower sellers in traditional costume arrange their strelitzias and the fruit vendors are still setting out produce rather than hawking it to tourists.
The 1940 art deco building houses Funchal’s main market across three floors. Upstairs you’ll find tropical fruits in colours that seem digitally enhanced: passion fruit, custard apples, tamarillos, and the local banana-pineapple hybrid that tastes better than it sounds. Downstairs, the fish hall displays the day’s catch, including the black scabbard fish (espada) that appears on menus across the island. The creature looks genuinely alarming, all teeth and dark eyes, but grilled with banana it becomes one of Madeira’s signature dishes.
A note on the fruit vendors: they can be pushy about offering samples and vague about prices. Accept samples if offered but confirm prices before purchasing anything, or simply enjoy the visual spectacle and buy nothing. The building itself, with its tile panels depicting regional scenes, justifies the visit regardless.
From the market, walk east into the Old Town along Rua de Santa Maria, Funchal’s oldest street. The ‘Arte de Portas Abertas’ project has transformed over 200 doors into painted artworks, turning the thoroughfare into an open-air gallery. The street ends near the 15th-century Capela do Corpo Santo and the fort of São Tiago, built in 1614 after pirate attacks devastated the city.
Just beyond the fort, the Barreirinha Bathing Complex is built against a rocky cliff overlooking Funchal’s bay. It’s the closest swim to the city centre and a good reason to pack a towel in your bag for the morning. The Blue Flag complex has sea access via ladders and a small pebble beach, a solarium, changing rooms, showers, lockers, and a bar for post-dip coffee. It opens at 09:30 in winter and 08:30 in summer, so an early start at the market followed by a walk through the Old Town puts you here at the right time. Even a brief swim sharpens the appetite for what comes next.
Lunch: Rua de Santa Maria
The Old Town contains some of the best restaurants in Funchal. Kampo, on Rua da Alfândega, serves a tasting menu built around seasonal Madeiran ingredients that’s inventive and fulfilling. For something more casual, Rustikus on Rua da Conceição serves a prato do dia for around €9 that draws queues of locals at lunchtime.
Afternoon: Cable Car to Monte & the Toboggan Ride
The Teleférico da Madeira departs from the waterfront near the Old Town and rises 560 metres to Monte over approximately 15 minutes. The views during the ascent are extraordinary: Funchal’s terracotta roofs receding below, the harbour shrinking to model-village scale, and the mountains opening up ahead. At the top, the village of Monte spreads across the hillside, its centrepiece the Igreja de Nossa Senhora do Monte, where Emperor Charles I of Austria-Hungary lies buried after dying in exile on Madeira in 1922.
The Monte Palace Tropical Garden occupies 70,000 square metres around a former hotel, combining azulejo tile panels, Japanese gardens, and plants from across the Portuguese empire. It’s one of the best gardens on an island known for them.
The wicker toboggans have been sliding down Monte’s streets since the 1850s, originally as a practical transport solution for residents heading to Funchal. Two drivers in white suits and straw boaters steer each carro de cesto using their rubber-soled boots as brakes, pushing passengers downhill for two kilometres at speeds reaching 48km/h. The ride costs €35 for two people and lasts about ten minutes. Is it touristy? Absolutely. Is it worth doing? Without question. You can find more information from the Carreiros do Monte website.
Evening: Blandy’s Wine Lodge
Madeiran wine needs tasting on Madeira. The Blandy’s Wine Lodge, housed in a historic building in central Funchal, has been ageing the island’s finest fortified wines for seven generations. The standard tour (€16, approximately 45 minutes) covers the history of the Blandy family, the canteiro ageing rooms, and a tasting of two wines. The four noble grape varieties (Sercial, Verdelho, Bual, Malmsey) produce wines ranging from bone-dry to richly sweet. All share Madeira’s distinctive oxidised character, the result of a production method developed accidentally when barrels survived long sea voyages and emerged improved by the heat.
For dinner, return to Kampo if you only had lunch elsewhere, or book ahead at Desarma on the rooftop of The Views Baía Hotel. Chef Octávio Freitas holds a Michelin star and the panoramic views over Funchal add considerably to the experience.
The Valley of the Nuns lies 17 kilometres from Funchal but feels like another world entirely. Curral das Freiras (its Portuguese name) sits inside what appears to be a volcanic crater, though scientists now believe erosion carved this natural amphitheatre. The surrounding mountains rise so steeply and completely that the valley cannot be seen from the sea, a fact that proved decisive in 1566 when French pirates attacked Funchal. The nuns of the Santa Clara Convent fled into the mountains, carrying their treasures along paths that took hours to traverse. They found this hidden valley and made it their refuge. The settlement remained isolated for centuries, accessible only on foot until a tunnel opened in 2004.
Stop first at Eira do Serrado, the viewpoint at 1,095 metres that overlooks the entire valley. The village appears impossibly small below, cradled by peaks including Pico Ruivo (1,862 metres) and Pico Grande (1,654 metres). In the village itself, the small Museu da Castanha (free entry) explains the importance of chestnuts to local cuisine and economy.
Lunch: Sabores do Curral or Santo António
Sabores do Curral has a rooftop terrace with views of the surrounding mountains and offers the full range of local specialties. Start with chestnut soup, which sounds simple but demonstrates why the nuts define this valley’s cooking.
The espetada, one of Madeira’s defining dishes, where thick cubes of beef are threaded onto a skewer, seasoned with garlic, coarse salt, and bay leaf, then grilled over open flame makes a good main course. Finish with chestnut cake and a small glass of chestnut liqueur, and accept that you’ve now eaten enough chestnuts to qualify as a local.
Alternatively, just have coffee and some chestnut cake (maybe that glass of chestnut liqueur too – you’re on holiday after all) and save your appetite for the drive back to Funchal. Restaurante Santo António in Estreito de Câmara de Lobos sits among the Malmsey wine terraces on the road back down and is a popular with locals and tourists alike. It has been grilling espetada over open flame since 1966. Order the milho frito, chips, bolo do caco with garlic butter too and wash it all down with plenty of local coral beer.
Afternoon: The Cathedral & Praça do Município
Return to Funchal for the civic heart of the city. The Sé Cathedral dates to the early 16th century, featuring Gothic arches, a Moorish carved cedar ceiling, and a vermeil crucifix gifted by King Manuel I. Praça do Município, a few minutes’ walk away, centres on black-and-white wave-patterned paving stones surrounded by the 18th-century Town Hall, the Church of St John the Evangelist, and the former Jesuits’ College. The square offers a sense of Funchal’s civic ambitions, all whitewashed facades and carefully maintained grandeur.
Late Afternoon: Ponta da Cruz & Doca do Cavacas
From the city centre, head west along the seafront promenade towards the Lido district. The walk takes around 20 minutes at a pace that allows for the views, passing the Pestana Carlton and the Forum Madeira shopping centre before the road narrows to Rua da Ponta da Cruz. The viewpoint here looks west towards Cabo Girão, the highest sea cliff in Europe, with Praia Formosa stretching below. In late afternoon the light turns the cliff face amber and the whole coastline softens into something worth standing still for.
Rua da Ponta da Cruz,
Below the road, Doca do Cavacas is Funchal’s only south-coast natural swimming pool, a small bathing complex carved into volcanic rock where the Atlantic fills a series of pools at varying depths. Waves crash over the outer wall and shower anyone brave enough to lean against it. The complex is open year-round (10:00–18:00 in winter, 08:30–20:00 in summer) and has changing rooms, showers, and a small bar. Even if you skip the swim, the tunnel at the entrance leads through to the Praia Formosa promenade, and the whole area catches the evening sun in a way that the city centre, tucked into its east-facing bay, simply does not. It’s a ten-minute walk from here to Horta, making this a natural prelude to dinner.
Evening: Poncha Bars & Dinner at Horta
No weekend in Funchal is complete without poncha, the traditional Madeiran drink made from aguardente de cana (sugar cane rum), honey, and citrus juice. The drink originated in fishing villages as a warming tonic and hangover cure, and it remains deceptively strong, with the sweetness masking an alcohol content that creeps up on the unwary.
The old town is the best place to head to enjoy a pre or post dinner drink. Rei da Poncha on Rampa do Cidrão, near the cathedral, offers an extensive menu of flavours and a lively atmosphere. For something more traditional, seek out Venda Velha, which recreates the atmosphere of old village bars while adding DJ sets at weekends.
For a final dinner, Horta in the Lido area focuses on ‘healthy comfort food’ using locally sourced ingredients. The restaurant earned a Michelin recommendation within a year of opening. Book ahead.
Where To Stay
The Cliff Bay occupies a headland west of the city centre with direct sea access and views across Funchal’s bay. The rooms are spacious and contemporary, and Il Gallo d’Oro, the hotel’s two-Michelin-starred restaurant, makes a compelling reason to stay in for dinner. Rates from €250 per night.
Reid’s Palace, a Belmond property, has been receiving guests since 1891 and remains the grand dame of Madeiran hospitality. Winston Churchill painted here; George Bernard Shaw learned to tango on the terrace. Rates from €400 per night.
Castanheiro Boutique Hotel offers a more central option in the Old Town, with a rooftop pool and views across the city. Rates from €150 per night.
For best private pool villas in Madeira, the hills around Funchal contain numerous rental properties with pools and views that would cost three times as much on the Amalfi Coast.
Getting There
By air: Direct flights from the UK reach Funchal in approximately 3 hours 45 minutes. BA, easyJet, Jet2, and TUI all operate routes. The approach to Madeira Airport is famously dramatic, threading between mountains before landing on a runway extended over the sea on concrete pillars.
From the airport: Funchal lies 20 kilometres west, roughly 25 minutes by taxi (approximately €30) or 45 minutes by Aerobus (€5).
Getting around: Funchal is walkable, though the hills demand reasonable fitness. The cable car to Monte costs €16 return. For exploring beyond Funchal, car hire is recommended. Exclusive holiday rentals in Madeira often come with parking.
The Bottom Line
In just 48 hours in Funchal you can eat at restaurants that would hold their own in any European capital, ride a wicker toboggan down a mountainside, taste fortified wines that have been aging for decades, and stand in a valley so hidden that nuns once fled there from pirates. The city offers both urban sophistication and access to genuine wilderness, often within the same afternoon. The combination is difficult to replicate elsewhere.The Atlantic shapes islands into something distinctive, and Madeira is no exception. If Portugal’s mainland appeals more than its Atlantic outposts, discover our guide to thebest restaurants in Lisbon for another side of Portuguese hospitality. The competition for your appetite is fierce.
The Basque Country runs on pintxos. These miniature culinary compositions, lined up along bar counters in gleaming rows as the bar’s only marketing, are a big part of the reason why the region is considered one of the best places to eat in the world. And at a couple of euros a pop, one of the most affordable for the quality, too.
The word comes from ‘pinchar’ (to pierce), though not everything gets skewered. That said, in some of the more traditional pintxos bars, you’ll want to keep those sticks for an easy totting up of your bill. You’ll see napkins accumulating on the floor of the best places, too; not a sign that they’re understaffed, but a tradition – the mark of a good bar busy with locals who’ve been coming for years.
Pintxos eating is a ritual, known locally as txikiteo. You lean at the bar, point at what looks good and eat it in a bite or two, then move on to the next place with your cuadrilla (the Basque term for your group of friends), digesting as you stroll, ready for what’s next by the time you arrive.
Getting to know the rhyme, reason and rhythm of pintxos bars will help you order with the necessary efficiency. Cold pintxos, usually stacked on a slice of baguette, sit ready on the counter; hot pintxos get ordered and cooked fresh, and arrive on a plate. A txikito (small wine), zurito (small beer) or glass of txakoli, the local slightly sparkling white poured from height, washes each one down. These are small pours, mind; a zurito barely fills a quarter of the glass, and ciders come in similar thimblefuls. The idea is to keep moving, not to settle in with a pint by the fire.
Bilbao, the Basque Country’s largest city and industrial heart turned cultural heavyweight, is where most visitors get their first taste of txikiteo. The scene here clusters around four distinct zones. The Casco Viejo (Bilbao’s medieval quarter, known locally as the Siete Calles or Seven Streets) is where you’ll find the highest concentration, with Plaza Nueva serving as the epicentre.
Cross the river to the 19th-century Ensanche district and you’ll discover the Diputación area, a small square behind the provincial government palace where bilbaínos gather after work, children play underfoot, and the pintxos – though perhaps less flamboyantly appointed – rival anything in the old town. Further west, the residential neighbourhood of Indautxu serves more locals than visitors, with prices and atmosphere to match. And Abando, home to the Guggenheim, offers a scattering of specialists worth seeking out.
With all that in mind, here’s where to find the best pintxos in Bilbao.
Diputación (Ensanche District)
The old town (Casco Viejo) might be where the majority of the most popular pintxos bars are found, but venture away from the main square and its tributaries and you’ll be richly rewarded.
Moyua metro station sits at the centre of the Ensanche, the elegant 19th-century district built across the river as Bilbao’s wealthy expanded beyond the medieval old town. A few minutes’ walk from the station, the small square on Diputación street – tucked behind the provincial government palace – is where suits and young parents congregate after work, drawn by two of the city’s finest pintxos bars and the rare luxury of space for children to run around while parents enjoy a glass of wine in relative peace.
El Globo
El Globo opened in 1997 – the same year as the Guggenheim, a ten-minute walk away, and the completion of Moyua metro station basically just outside the bar. Perfect timing, and whether deliberate or not, it does feel like the stars aligned to make El Globo the definitive Bilbao pintxos bar. They’ve since opened a second branch in Plaza Nueva, but the original Diputación location is our favourite.
Served warm, the txangurro gratinado (spider crab gratin) is their flagship: brown crab meat mixed with a light béchamel, piled onto crusty bread, and gratinéed until the top turns golden and the interior stays molten. It’s won them the txapela – the Basque beret awarded as a prize at regional pintxo competitions – for best traditional pintxo in the past, and rightly so. It’s the essential Bilbao pintxo, in our view.
El txangurro gratinado (crab gratin pintxo)
But don’t stop there. You’ll see curled, inviting tentacles of calamari on slabs of bread, too, and they’re just so good with a crisp, perfectly formed little beer. They arrive lightly battered and squeaky-fresh, tangled with some caramelised onions and requiring nothing more than a squeeze of lemon to see them on their way.
Since it’s so convivial here, both inside the admittedly humid bar and outside in the square, you should stick around and order the pintxo de ensaladilla de atún (tuna and potato salad with a cross of red pepper strips) too. It initially looks overwhelming in its heft, but is featherlight and fulfilling.
Three generations of the same family have run La Viña del Ensanche since 1927, and walking through the door feels like stepping into a preserved piece of history. The original furniture remains. Letters from travelling Basques still cover the walls, sent to the stamp-collecting founder. Hams hang from the ceiling like stalactites, glistening with salt and smelling, well, great.
The focus here is on premium products rather than elaborate preparations. The Joselito jamón ibérico de bellota (acorn-fed Iberian ham from one of Spain’s most prestigious producers) gets sliced on a vintage 1907 Berkel, the hand-cranked carbon steel blade working slowly to avoid heating the fat.
But La Viña isn’t just a standing-at-the-bar affair. Grab a seat and order from an actual menu, if you’re keen to take a load off. The warm pintxos, prepared upon request, are worth the short wait. Espárragos en tempura (tempura asparagus) arrives light and greaseless, served with three types of aioli, all looking identical but tasting quite distinctive. The hake, grilled on the plancha with Bizkaina red pepper sauce, is another highlight – the fish flaky and sweet, the sauce rich and deeply savoury.
This is a bar for sitting with good wine (the eminently affordable house red does the job nicely) and premium ham, or indeed something larger, watching the room fill with people who’ve been coming here for decades, and cooking up a plan to someday stand amongst them.
The Casco Viejo, Bilbao’s medieval quarter, is a tangle of narrow lanes winding between centuries-old buildings, opening onto squares where the evening ritual plays out nightly.
The neoclassical Plaza Nueva, completed in 1851, is the heart of Bilbao’s pintxos scene. Its arcaded perimeter houses perhaps a dozen bars, all coming alive from 7pm when locals descend for their txikiteo.
The Basque Country keeps earlier hours than the south – the cooler climate means there’s no need to wait out the heat – so things wind down at around 11pm rather than into the small hours, which is still late enough to confound most British visitors, to be fair. But they start earlier too: many of these bars open at 7am for coffee, and by mid-morning the first pintxos are already on the counter.
On Sundays, a flea market fills the square, but on any given evening, the terraces fill with drinkers and the cacophony of conversation carries across the cobblestones. Do bear in mind that the early pajarito gets the worm – arrive late and the good stuff’s often gone.
Plaza Nueva
Gure Toki
‘Gure Toki’ translates as ‘our place’ in Basque, and given the near four decades this corner bar has occupied Plaza Nueva, the name feels earned. The current owners’ mother created the recipes still used today, including their celebrated oxtail croquettes, but we’ve found even more joy in the huevo poché con patatas (poached egg with chips), a real showstopper. Runny yolk coats stubby batons of golden potato and wild mushroom in something approaching textural alchemy, the kind of deceptively simple dish that separates competent kitchens from exceptional ones.
They’ve a wicked way with eggs here, it’s got to be said. Morcilla con huevo de codorniz y jamón ibérico (black pudding with quail’s egg and Iberian ham) stacks the pudding beneath a tiny fried egg and wisps of cured ham, while the brocheta de cerdo glaseado (glazed pork skewer) comes lacquered and sticky, stood in a shot glass of mashed potato, for some reason.
The accolades tell part of the story: Best Pintxo Bar in the Basque Country (2016), champions of the Casco Viejo rabas competition (2012), and, over the years, various single dish awards for pintxos like their Idiazabal cheese soup and their oxtail with candyfloss.
But it’s not awards that capture the essence of a Saturday evening here. Gure Toki is small and fills quickly, but there’s terrace seating overlooking the arcaded square, and frankly half of Plaza Nueva functions as their overflow dining room, ideal for when locals pack three-deep at the bar and the perimeter outside is just as boisterous. That’s where the real magic of Gure Toki lies.
The name Sorginzulo means ‘witch’s hole’, a nod to the infamous Basque witch trials of 1609, in which the Spanish Inquisition targeted Navarrese villages and the caves used for alleged aquelarres (sabbaths).
The toad in the bar’s logo represents the creatures that accused witches supposedly kept as supernatural servants. Dark subject matter for a pintxos bar, and they’re missing a trick by not having frog on the menu, but Sorginzulo still does some of the best pintxos in Bilbao.
Chef Iñaki Lazkano has led the kitchen here for over twenty-five years, and his tortilla de patata, made with revered ágata potatoes and Euskaber eggs, the potatoes confited with red Biscayan onion, reached the final of the Bizkaia Tortilla Championship in 2024. The rabas (battered, fried squid) are essential, and Sorginzulo is one of the few bars serving them all day, every day, not just on Sundays, as is sometimes the tradition elsewhere.
Behind the blue-tiled façade (practically a landmark in itself) lies a Belle Époque interior that hasn’t changed much since Café Bar Bilbao opened in 1911; checkerboard flooring, ornate mouldings, mosaics, and a horseshoe-shaped bar that’s seen over a century of elbows.
The bacalao al pil pil (salt cod in emulsified olive oil and garlic sauce) is the house speciality. By 10:30pm on weekends, you can hear the bar from across the square, voices rising, napkins accumulating on the floor in the time-honoured fashion.
If anchovies are your thing (and after a few hours in Bilbao, they will be) then you’ll be in heaven at this specialist bar, as Antxoa Taberna stocks salted fillets from more than twenty different canneries, from Santoña to Getaria and beyond. Each is cleaned and hand-packed by expert artisans, and we’re convinced you can taste that dedication in the glorious anchovy-based pintxos on offer.
The octavillo tradition has been revived here: a special tin containing exactly eight anchovy fillets, served as an individual portion alongside regional wines. So settle in; there’s much more seating inside Antxoa Taberna than most Plaza Nueva bars, which counts for a lot when you want to linger a little longer and really savour your pintxos experience.
The matrimonio pairs boquerón (white anchovy, vinegar-cured) with antxoa (brown anchovy, salt-cured) and sweet piquillo pepper on the same bite: a marriage of two preparations, hence the name. The spicy pintxo de bonito (seared tuna with anchovy) with chipotle and gratinated aioli, is luxurious, and our favourite bite here. A glass of txakoli is the thing to drink against the salt and gentle pungency; a winning combination, if ever there was one.
Tucked into a corner of Plaza Nueva, Bar Zuga draws a more local crowd than some of its neighbours. There’s rock music on the stereo, and the vibe is relaxed and unpretentious, letting the pintxos (and the gently inebriated regulars) do the talking.
Chef David Asteinza has built a reputation for pintxos that balance innovation with tradition, and the bar has been recognised by the Academia Vasca de Gastronomía for both its classic and creative offerings.
The foie a la plancha (grilled foie gras) comes with a Pedro Ximénez reduction that suits the lobe’s inherent richness perfectly, the foie decadent and caramelised, the sharp-sweet interplay of the reduction cutting through the liver’s intensity.
Their Carolina de Roquefort is famous, too, taking the city’s traditional cream-filled pastry and reimagining it as a savoury cheese pintxo. The taco de bonito (tuna) is another regular order, and one that sells out as soon as it hits the counter.
At the Plaza Nueva branch of El Globo, the morcilla de León balls (a big ol’ ball of black pudding that’s been coated in peanuts) is excellent, and grilled txistorra sausage sandwich – semi-cured Basque sausage made from pork – delivers a spicy, oily kick.
There’s plenty of room for sitting down in the Plaza Nueva rendition too, with a larger dining room out back. Once you’re settled in your seat, order the version txangurro au gratin that forgoes the bread in favour of being served in the shell. It’s even more opulent than the original.
Mercado de la Ribera, the Art Deco market building beside the Nervión River, has traded food since medieval times, though the current structure dates to 1929. At over 10,000 square metres, it held the Guinness World Record as Europe’s largest covered market. The 1983 floods devastated the interior; subsequent renovations added a gastro plaza on the ground floor where several pintxos bars now operate beneath the original stained glass.
La Bodeguilla specialises in the OG pintxo, the gilda (guindilla pepper, anchovy, and olive on a skewer), named after Rita Hayworth’s seductive character in the 1946 film for its/her salty, spicy, slightly provocative kick. They offer more than thirty variations on the theme, playing with different types of chilli, fish, cheese and other accompaniments while respecting the original’s essential character. The artichoke version is particularly enjoyable.
Vermuteka operates as a display area for Bacardi Martini products, which sounds more sterile than the reality. Instead, it’s one of the livelier spots on the gastro floor, with food that punches above its corporate backing. The tosta de bacalao al pil pil (salt cod in emulsified garlic sauce) is superb, while the crispy squid tentacles on a thick smear of aioli make for excellent drinking food alongside a well-poured vermouth.
It’s at this point that we should mention that you don’t always need to eat the bread. That squid can be hoiked right off its baguette bed and inhaled without the carbs, if it be your will.
One of three Berton premises in Bilbao’s old town, Bukoi occupies a stone-fronted building on Calle Jardines, a quieter street in the old town away from the Plaza Nueva crowds that runs south from the cathedral area and attracts a slightly more refined clientele, with bars that lean toward restaurant-quality pintxos rather than quick bites at the counter.
Bukoi boasts a small terrace for watching the street life drift past. Inside, the yellow walls and exposed brick give way to the kind of curated nostalgia you find in long-running family bars: a vintage Derbi moped suspended from the wooden beams, industrial pendant lamps, a 1907 Berkel slicer that handles the ham with a rotation almost as unhurried as the service here. The closed holm oak charcoal oven is the real draw, though – it gives grilled dishes an intensity that gas flames can’t replicate, and the chuletón, sold by the kilo, arrives with a proper char accordingly.
But we’re here for the pintxos. Foie features prominently: served with apple compote, served with padrón peppers, served atop sirloin in their signature txapelas de solomillo con huevo de codorniz (sirloin ‘berets’ crowned with quail egg).
But honestly, the best thing on the menu is the most humble. The pimientos del piquillo con ajo (red peppers with garlic) are rich and sweet and just wonderful. Running on a theme of ultra simplicity, small grilled prawns, lightly salted, require nothing more than fingers and napkins. The atmosphere is more refined than the typical pintxos bar – proper tablecloths, unhurried service – but the portions remain generous and the prices fair. There’s some ripe, ropey house red for just a couple of euros a glass too, which feels just right for a mid afternoon pitstop, somehow.
West of the centre, Indautxu is a residential neighbourhood where tourists are less likely to venture. They’re missing out, as here, the pintxos bars serve locals rather than visitors, with lower prices and relaxed ambience to match. This is where you go when you want to eat like a bilbaíno.
Bodega Indautxu
Established in 1945 and now in its third generation, Bodega Indautxu describes itself as ‘ajena a modas y modernuras’, which translates roughly as immune to fashions and modernities. This is a genuine neighbourhood bar in residential Indautxu, well off the tourist trail, frequented by locals who’ve been coming for years, and the pintxos have a more rustic quality that is really appealing in the context.
The anchoas rebozadas (egg-battered anchovies known locally as ‘pajaritos’ or little birds for their shape) won first prize at the Bilbao Classic Pintxo Championship. Served with padrón peppers, they’re extraordinary: the batter light and crisp, the anchovy rich and saline inside, the whole juicy. There’s a particularly bruising gilda too, which features ibérico ham and a huge wedge of manchego alongside the usual olive, and excellent pintxo de atún picante, the spicy tuna slicked across bread generously.
The vibe here is resolutely old-school, tiny pours of sagardoa, the local cider, are just a euro or so, and Bruce Springsteen is playing on the crackling tele that hangs above the door. We could stay here forever, quite honestly…
The Abando district sits between the Casco Viejo and Indautxu, home to the Guggenheim, the train station and some of Bilbao’s busier commercial streets. The pintxos options here tend toward specialists rather than all-rounders.
Café Iruña
The Jardines de Albia is a leafy square in the Abando district where Bilbao’s bourgeoisie once strolled. The grand cafés here date from the early 20th century and retain an elegance that the old town’s taverns never aimed for.
At Café Iruña, the extraordinary Mudéjar-inspired interior (300 square metres of polychrome ceilings, arabesque murals, and tilework that belongs in Andalusia rather than the Basque north) has barely changed since the café opened on San Fermín day in 1903. Miguel de Unamuno drank here. So too, Pío Baroja and Indalecio Prieto. We imagine they would today, were they still going. The 2020 restoration maintained what they call “the essence of 1903″, and honestly, not a lot has changed. Phew.
The pinchos morunos (Moorish lamb skewers) have been grilled on the same parrilla for over fifty years, and remain the headlining order, but be warned; they’re only available in the evening. The tartaleta de txangurro (spider crab in a shortcrust tart case) offers a different take on Bilbao’s beloved crustacean, and appears throughout the day, the perfect snack while you wait for those skewers to start turning.
Do note that the pintxos arrive in batches here, and there are quite significant lulls throughout the day when there’s barely a slice of bread on the counter. Time your visit wisely to catch a more bountiful affair.
From Inaz Fernández, who opened Bilbao’s first oyster bar El Puertito to bring affordable bivalves back to a city that had forgotten them, Perita applies the same single-minded focus to prawns and crustaceans from Huelva – the Andalucian province whose Gulf of Cádiz waters produce Spain’s most prized shellfish.
The décor (green and white, nautical touches) evokes the Spanish south rather than the Basque Country, but it works with what’s on the plate. Whilst not strictly pintxos, it’s a small space with bar stools and a terrace on the pedestrianised street, open from noon until late every day, and despite the lack of cocktail sticks and display cabinets, the ritual is the same: standing at the bar, a cold drink, messy fingers, another round.
The gambas blancas (white prawns), gambas rojas (red prawns), and carabineros (giant scarlet prawns) are lightly cooked to preserve their natural sweetness. This is not a pintxos bar but for pure prawn pleasure, nowhere in Bilbao comes close. It deserves an honorary mention, then.
Bascake bakes their tarta de queso on site using locally sourced ingredients, serving slices warm so the centre stays soft and molten – actually collapsing – as it should. The space lacks the charm you’d expect of an establishment serving one of Bilbao’s best Basque cheesecakes, but this place isn’t a cafe – it’s designed for picking up your order and eating elsewhere (how about in the Jardines de Albia, just across the way?).
The classic version is essential; the pistachio variation is excellent too. Whole cakes require 24 hours’ notice.
Bilbao’s pintxos scene rewards both the systematic and the spontaneous approach. You could map out a route hitting every award-winner and beloved institution, or you could simply wander the Casco Viejo at 8pm on a Saturday and let the crowds guide you. Either approach works. The bars have been here for decades; most aren’t going anywhere. And you can taste that sense of history and pride in every pintxo.
For a taste of the Basque Country back in London, you can’t get much better than Lurra. Care to join us there?
We’ll level with you; we’ve been spending far too long staring at screens lately. The cure? Getting as far from a desk as physically possible, ideally in a vessel, looking out at the expanse of the open sea or the hypnotic motion of a river, with nothing but the spirit of adventure on the agenda. That sounds alright to us. If you’re keen to feel that freedom too, then read on; here are 7 IDEAL places to go sea and river kayaking in Europe.
Sea Kayaking Around the Isles Of Scilly
We’re starting close to home, as this little archipelago off the Cornish Coast is ideal for those wanting a more sedate start to their sea kayaking adventure.
Enjoying the UK’s only subtropical climate and boasting a wonderfully temperate ocean too, kayaking around the Isle of Scilly and setting up camp in the evening is a fantastic way to explore this largely overlooked part of Britain.
Do be aware that a tour of the islands can take four days or more. The most popular route starts at St Mary’s then travels onwards to The Eastern Isles which are home to the Grey Atlantic seal colony. Then, head onto St Martins, which boasts the beautiful Par Beach, before making your way to Bryher island and Tresco and finally heading back to St Mary’s.
Whilst this is a fairly laid back affair – no canyons and intimidating descents here – the more adventurous in your group might like to try rowing all the way back to mainland Cornwall, to Lamorna, which is around 30 nautical miles in distance.
Wild river kayaking and even wilder camping in Croatia’s Velebit Nature Park? Sign us up! Not for the faint of hearted, the route down the Zrmanja River is framed on either side by gorgeous forest and punctuated by rapids and waterfalls. Yep, we said this one would raise the adrenaline, right?
In fact, there are some more sedate stretches, particularly at the beginning of the course, with no experience strictly necessary; but you do need to know how to swim. The route concludes in the picturesque Muskovci village, where a change into dry clothes and a hearty feed awaits!
Whilst we wouldn’t want to put you off, there’s a risk of injury along this route. Getting yourself covered for injury in advance is essential, since if your chosen sport isn’t covered by your travel insurance, you won’t be able to make a claim if you have an accident.
Kit matters too; the folks at Equipment Guide UK have plenty of useful advice on choosing the right kayak and gear, which is worth a browse before you tackle anything with rapids and waterfalls on the itinerary. With the added chance of your kayaking equipment getting lost or damaged, it’s best to be safe rather than getting caught up a creek without a paddle.
Soca Valley In Slovenia
The 70 mile stretch of river known as Soca is one of Europe’s premier kayaking bodies of water. Shared between Italy (25 miles) and Slovenia (65 miles), today our focus is falling on the Sunny Side of the Alps. If you don’t have your encyclopedia handy, we mean Slovenia by the way.
The Soca is characterised by a striking emerald green hue to its waters, which remarkably remains that shade for the entire stretch of the river. All difficulty levels are catered to here, making Slovenia a great choice if you’re travelling in a group of kayakers with different confidence levels.
In terms of the best time of year to visit, the Soca is largely dependent on the melting of snow of the Alps. As a consequence, April and May are the top times to hit the water (as long as the prior months have been blessed with snow, that is) as the rivers will be full and the climate pleasant.
Winter Kayaking In Lofoten, Norway
Norway is famous for its glaciers, fjords and rugged wilderness, and such dramatic scenery makes for awesome kayaking, make no mistake. Perhaps the premier kayaking here centres around the Lofoten archipelago, with the waters close to shore making for breezy, easy kayaking amongst fishing villages, inlets and bays. Magic! If you fancy something more treacherous, then simply head further out to sea, where the waters of Moskenesøya are seriously challenging.
But for perhaps the quintessential Norwegian kayaking experience, it has to be winter kayaking along Lofoten’s shoreline, when waters are crystal clear and the snow capped mountains just behind the fishing villages revealing scenes of utter magic. It’s generally recommended that kayakers embarking on winter kayaking here be in good physical health; rowing through slushier conditions can be demanding!
The Coastline Of Western Crete, Greece
If you’re after sun, sand and sea with your paddling, Crete has you well and truly covered. The largest of the Greek islands has almost 650 miles of coastline to play with, and the western stretch near Chania is where things get particularly interesting for kayakers.
Launch from the famously pink-sand Elafonisi Beach and trace the rocky coastline southwards, where you’ll discover sea caves, dramatic rock formations and secluded beaches that are only accessible from the water. Another brilliant route runs from Sougia to Agia Roumeli, an isolated village you can only reach by boat or on foot via the Samaria Gorge.
The water is warm, the crowds are thin, and the swimming stops between paddles are as good as it gets anywhere in Europe. Crete’s western coast is developed enough to find a cold beer and a plate of mezze at the end of the day, but wild enough to feel like you’ve earned it.
Southern Portugal’s Algarve coast is best known for its golf courses and package holidays, but get out on the water and you’ll find a completely different side to the region. The stretch around Albufeira and Lagos is riddled with sea caves, towering limestone cliffs and hidden grottoes, all of which look their very best from the low vantage point of a kayak.
The famous Benagil Cave, with its cathedral-like dome and natural skylight, is the headline act, but there are dozens of smaller caves and arches to nose into along the way. The waters here are sheltered and calm for much of the year, making this a great option for beginners or families, and there’s no shortage of rental outfits and guided tours operating along the coast. Time your paddle for early morning or late afternoon and you’ll have the cliffs glowing gold all to yourself.
Loire Valley, France
A tranquil kayaking experience to finish us off, the Loire Valley is ideal for a laid back (though not too horizontal, you do still have to man a kayak) appreciation of a simply gorgeous part of the world.
The Loire is France’s longest river and the valley itself is listed as a World Heritage Site by UNESCO, describing The Loire as “France’s last untamed river”. Sail down this stream of water and you’ll discover some of the best things the French countryside has to offer; vibrant vineyards, charming old farming villages and stunning châteaus.
The valley is a vast area, and the epicentre is the ‘Valley of the Kings’ which many use as a touring base. The Loire is wonderful for independent canoeing, particularly, free from a guide, and as such, the pace is low, slow and perfectly suited to beginners.
Along the river here there are numerous canoe rental companies offering hire from a single afternoon to multi-day journeys, with many of these companies set up so you can rent your canoe from one place and leave it at another place along the river. And speaking of leaving, our journey meandering through Europe’s rivers is now done, too. Have a great trip!
Preparing for a skiing holiday to Alpe d’Huez requires careful planning as this French Alps location is not your average ski destination. Indeed, Alpe d’Huez boasts impressive ski slopes, optimal sunshine, and consistent snowfall, making it a prime skiing location that’s popular with those shaky on their skis and those confident tearing down a black run alike.
Regardless of your skiing proficiency, this guide will provide imperative insights into the mountain’s terrain, local cuisine, and après-ski activities. This comprehensive review of Alpe d’Huez is designed to ensure that your ski trip is both enjoyable and memorable.
Understand The Ski Season
Alpe d’Huez’s ski season typically starts in early December and runs until late April. The resort boasts 300 days of sunshine a year and is known as the ‘Island in the Sun’, offering skiers excellent weather conditions across the season.
Typically, mornings are considered the best time for skiing. Snow conditions tend to be optimal from about 9:00 AM until noon.
During this time, the snow has had a chance to recover from the previous day’s skiing and the overnight temperatures usually help to keep it in a good, skiable condition. As the day progresses and the sun’s rays get stronger, the snow can become slushy, particularly in the spring season.
It’s always recommended to check the daily weather and snow reports for the most accurate conditions on the mountain. Check out the live snow forecast from Piste Pro to ensure you’re hitting the slopes at the ideal time.
Best Time To Visit
Alpe d’Huez has a reputation for having good snow conditions from early December to late April, thanks to its high-altitude slopes and sophisticated snow-making capabilities. However, the best time to visit for skiing typically depends on what you’re looking for in a ski holiday.
If you’re eager to experience ample snowfall, the period from late January to March usually offers the most reliable snow conditions. For those who prefer milder weather and longer daylight hours for skiing, visiting from mid-March to April is ideal. The resort is also less crowded during these periods.
For those who love the bustling holiday season, Christmas and New Year periods are festive and popular, though it can get quite crowded. Similarly, the February half-term holiday sees an influx of families, so it’s an exciting time to visit if you don’t mind the crowds.
Alpe d’Huez, situated at an altitude of 1860m, requires a period of acclimatisation. Take it easy for the first few days to adjust to the altitude. Staying well-hydrated is crucial as the air is much drier at higher altitudes which can lead to dehydration. Drinking plenty of water and minimising intake of diuretics like alcohol and coffee (yep, we know the pre and apres ski somewhat demands it!) can help prevent this.
Hiring a ski instructor is recommended, especially for beginners. Alpe d’Huez features several high-quality ski schools, such as ESF Alpe d’Huez and Ski Cool, which offer group and private lessons. For adults, 6 half day lessons will set you back around €200.
School & Group Trips
Alpe d’Huez’s wide, gentle nursery slopes and reliable snow record make it a strong contender for organised school and youth group trips. The resort’s ski schools have plenty of experience handling large bookings, and the compact village layout keeps everything within easy reach – handy when you’re responsible for a group of excitable teenagers.
Accommodation options range from catered chalets to residence-style apartments suited to bigger parties, and the resort’s pedestrian-friendly centre means less time herding and more time on the mountain. If you’re a teacher or parent helper wondering where’s the best skiing in Europe for school groups, Alpe d’Huez should be high on the shortlist.
Best Runs For Beginners
Alpe d’Huez is a beginner-friendly resort, that’s for certain. The area around the village of Villard Reculas is perfect for beginners with a number of easy green runs. Both Eclose and Bergers also offer clusters of green runs ideal for those starting their skiing journey. Here are a few popular beginner’s runs in Alpe d’Huez:
Les Jeux: This is a convenient green run located just above the resort. It’s an excellent choice for beginners or families skiing together to start with as it’s quite wide and gentle.
Signal: This run offers stunning views and is wider than the average green run, making it easier for new skiers to navigate.
Grand Tronçon: Technically a blue run, it’s a long and sweeping run so beginners looking to challenge themselves a bit should consider this one.
Eclose: This aforementioned green run is perfect for beginners and located near the resort. It’s a quiet, peaceful area which makes for a relaxed skiing experience.
Rif Nel: A blue run, it’s another good challenge for beginners ready to increase their skill level. It’s a long and spacious run located on the other side of the mountain, offering a different view from the resort’s main area.
Intermediate Skiers
For intermediate skiers, Alpe d’Huez offers an impressive range of terrain and long, sweeping blue and red runs. Here are a few that are often recommended:
DMC: This is a long blue run, which is accessed by the DMC gondola. The run itself provides stunning views and a good level of challenge for intermediate skiers.
Tunnel: This run is a famous black that morphs into a red as you get further down the mountain, providing an exciting challenge for intermediates.
La Sarenne: Known as the longest black run in Europe, it’s more a test of endurance than steepness. After the initial steep section, it eases off and becomes akin to a blue run for the second half of the descent.
Villard Reculas: This is a beautiful red run leading down to the village of Villard Reculas, offering stunning panoramic views.
Chamois: This blue run begins at the top of the Pic Blanc and ends at the bottom of Les Rousses. It’s a great opportunity for intermediates to practise their skills on a longer descent.
L’Alpette: This is a blue run in the Vaujany sector of the resort that is often less crowded, providing a good intermediate challenge with terrific views.
Expert Skiers
Alpe d’Huez is also noted for its challenging terrain that expert skiers can enjoy. Here are some runs that are frequently recommended:
La Sarenne: Although not the steepest black run, it is the longest in the world and will test your endurance. The top part of the run can be quite challenging and steep, a real thrill for expert skiers.
Tunnel: This is an iconic black run that starts with a steep, mogul-filled slope. After that, it becomes less steep but still offers a good challenge for expert skiers.
Le Pic Blanc: This black run is one of the steepest in the resort, providing a thrill for advanced skiers. It’s exposed and often icy, so proper equipment and preparation are essential.
La Fare: While technically a red run, it’s considered appropriate for advanced skiers due to the variety of terrain and the length of the run. The terrain varies from wide open spaces to narrow and steep sections.
The Couloirs: For those seeking an off-piste experience, the couloirs located under Pic Blanc provide varying degrees of challenge and are best tackled with a guide.
La Combe Charbonniere: This off-piste route starts from Pic Blanc and leads down to Oz en Oisans. It’s a steep and challenging route that should only be attempted by experienced skiers.
Equipment Rental
While Alpe d’Huez has plenty of high-quality ski rental shops, it’s recommended to reserve your equipment in advance, particularly during peak periods. Popular rental shops include Ski Set and Alpe Sports Loisirs.
Apres Ski
You’ve come this far and you’ve earnt it, so don’t miss the vibrant après ski scene in Alpe d’Huez. Check out popular spots like Smithy’s Tavern and Igloo for live music, great drinks, and a boisterous atmosphere, the former of which features on our round-up of our favourite apres-ski bars in France. Cheers!
The Bottom Line
Remember, skiing holidays are not just about racing down the slopes but also enjoying the beautiful snow-laden landscapes, indulging in good food, and relaxing in the comfort of your chalet. Alpe d’Huez offers all of this and more, making it one of the top ski destinations in the world. Whether you’re a beginner, an accomplished pro, or somewhere in between, Alpe d’Huez promises an unforgettable skiing experience.
In today’s digital age, businesses are increasingly seeking ways to reduce their environmental footprint. One of the most effective strategies is going paperless. Not only does this approach contribute to sustainability, but it also enhances efficiency, reduces costs, and helps improve data security. With that in mind, here are some steps your business can take to reduce paper waste and transition towards a paperless office.
Digitise Your Documents
The first step towards going paperless is to digitise your existing paper documents. This can be achieved through scanning and converting them into digital formats. There are numerous software solutions available that can help streamline this process, such as Adobe Acrobat or Evernote. These tools not only convert your documents into digital formats but also allow you to organise, search, and share them easily.
Implement Cloud-Based Solutions
Cloud-based solutions such as Google Drive, Dropbox, and Microsoft OneDrive offer secure storage for your digital documents. They also facilitate real-time collaboration, allowing team members to work on documents simultaneously, regardless of their location. This eliminates the need for multiple paper copies and reduces the risk of losing important documents.
Encourage your team to take notes digitally. Tools like Microsoft OneNote or the aforementioned Evernote can replace traditional notepads. These tools offer the added benefit of being searchable, making it easier to find specific information later.
Switch To Electronic Invoicing
Electronic invoicing is not only environmentally friendly but also more efficient. It eliminates the need for paper invoices, reduces postage costs, and speeds up the payment process. Many accounting software packages, such as QuickBooks and Xero, offer electronic invoicing options.
Promote A Paperless Culture
It’s also crucial to promote a paperless culture within your organisation. This involves educating your team about the benefits of going paperless and encouraging them to adopt digital practices. You could also set paper reduction targets and reward those who meet or exceed them.
In the era of digital communication, traditional letters are becoming increasingly redundant. They not only consume paper but also take time to deliver and can easily get lost. Instead, consider adopting a unified communications strategy that integrates various digital channels.
Modern unified communications platforms combine email, instant messaging, video conferencing, and voice calls into a single, cohesive system. Many now rely on enterprise-grade VoIP technology to handle calls over the internet rather than traditional phone lines, cutting out the need for physical hardware and the paper trails that come with it.
This integrated approach not only eliminates paper waste but also streamlines workplace collaboration and enhances productivity. You can even automate communications workflows to help optimise your business processes further.
Moreover, platforms like Microsoft Teams or Slack can significantly reduce the need for paper while fostering team collaboration. They enable real-time communication, seamless file sharing, and virtual meetings, making them an excellent alternative to traditional letters and memos. These solutions also provide searchable message history and organised conversation threads, ensuring that important information is always at your fingertips.
Enhance Your Online Security
As you transition to a paperless office, it’s crucial to ensure that your digital documents are secure. Cybersecurity threats are a real concern, and businesses must take proactive measures to protect their sensitive data.
Start by implementing strong password policies and two-factor authentication for all your digital accounts. Regularly update and patch your systems to protect against the latest security vulnerabilities.
Consider using encryption for sensitive documents, especially when they are shared or stored in the cloud. Services like Google Drive and Dropbox offer built-in encryption, but you can also use third-party tools for added security.
Finally, educate your team about online security best practices. This includes recognising phishing attempts, avoiding suspicious links, and not sharing sensitive information online. Remember, your online security is only as strong as your weakest link, so it’s essential that everyone plays their part.
Replace Physical Meetings With Digital Alternatives
The traditional meeting has long been one of the office’s biggest paper consumers. Agendas get printed, minutes get photocopied, presentations get bound into handouts that end up in the recycling bin before anyone’s back at their desk. Shifting to digital meetings doesn’t just cut paper – it tends to make the whole process more efficient. Share agendas and supporting documents in a shared folder ahead of time, take notes in a collaborative document during the meeting, and distribute action points digitally afterwards.
For client-facing meetings where you might once have produced glossy printed proposals or pitch decks, a well-designed screen presentation often lands better anyway. It’s also worth questioning whether every meeting needs to happen at all; a concise email or a short video update can often achieve the same outcome without the paper trail or the calendar bloat.
Go Digital With Employee Onboarding & Training
HR departments are among the worst offenders when it comes to paper waste, and much of it is entirely avoidable. New starter packs, policy documents, training manuals, expense claim forms, holiday request slips – in many businesses, an employee’s first week involves signing and filing more paper than they’ll see for the rest of the year.
Moving your onboarding process online not only saves reams of printing but creates a better experience for new hires, who can complete paperwork at their own pace and revisit documents whenever they need to.
The same goes for ongoing training; digital modules and video resources are easier to update than printed manuals, which tend to go out of date the moment they’re bound. Even something as simple as switching from paper expense forms to a digital submission process can save significant time and waste across the year.
The Bottom Line
Going paperless is a journey that requires commitment and a shift in mindset. However, the benefits far outweigh the challenges. By reducing paper waste, your business can contribute to environmental sustainability, improve efficiency, and save money. So why not take the first step towards going paperless today?
There’s a good chance your spice rack is working at about half capacity. Not because the jars are old (though, yes, maybe audit those), but because even confident cooks develop habits with everyday spices that quietly undermine what they’re capable of delivering. None of what follows is obvious. These aren’t reminders to store your spices in a cool, dark place or buy whole rather than ground. You know that. Here are 10 pointers that might actually change how you cook with spices.
Cinnamon: You’re Using The Wrong Kind
The cinnamon in your cupboard almost certainly isn’t cinnamon. It’s cassia, a related but distinctly different bark from the Cinnamomum cassia tree. True cinnamon, known as Ceylon cinnamon, is lighter in colour, subtly citrusy and comes in thin, papery layers that crumble between your fingers. Cassia is darker, thicker and carries a blunter punch.
For a crumble or a batch of biscuits, cassia does the job. But if you’re stirring cinnamon into porridge every morning, adding it to rice dishes or using it in lighter spice blends, Ceylon is what you want. It plays well with others where cassia tends to bulldoze.
Beyond flavour, there’s a health angle. Cassia contains significantly higher levels of coumarin, a compound that in regular large doses can stress the liver. Ceylon cinnamon contains roughly 250 times less of it. In the UK, non-’true’ cinnamon should be labelled as cassia, so check the small print. If cinnamon is a daily habit, it’s a worthwhile switch.
Paprika: You’re Burning It Without Realising
Paprika’s sugars caramelise fast, and not in a good way. In a hot pan, it tips from sweet and fragrant to acrid and bitter in seconds. If you’re stirring it into a roux over high heat or tossing it into a screaming pan with onions, you’re scorching it before it has a chance to do anything useful.
The solution is lower heat than you’d think. Hungarian cooks, who arguably know pimentón better than anyone, often take the pan off the heat entirely before stirring paprika in. If you’re blooming it in oil, medium-low for no more than 60 seconds, just until the oil turns a reddish hue and the kitchen smells sweet.
And if a recipe calls for paprika as a finishing sprinkle on hummus or devilled eggs, skip the cooking altogether. Let its colour and gentle warmth do the work uncooked.
Turmeric: You’re Eating It, But Your Body Isn’t
Turmeric’s reputation has outpaced what it can actually deliver on its own. Curcumin, its most celebrated compound, is poorly absorbed, rapidly metabolised and quickly eliminated. That golden latte isn’t doing much if your body can’t hold onto the good stuff.
The fix has been embedded in Indian and Southeast Asian cooking for centuries; pair turmeric with black pepper. Piperine, the compound that gives black pepper its kick, inhibits the enzyme responsible for breaking down curcumin in the gut. One frequently cited study found this increased curcumin’s bioavailability by around 2,000%.
Fat helps too, since curcumin is fat-soluble. Cooking turmeric in oil or ghee, as most traditional recipes do, further improves absorption. It’s not a coincidence that the cuisines which use the most turmeric also happen to cook it in fat with black pepper already present. The chemistry was figured out in the kitchen long before anyone put on a lab coat.
Cardamom: You’re Not Cracking The Pods
If you’re dropping whole, intact cardamom pods into a curry or rice dish and hoping for the best, you’re getting maybe a third of the flavour those pods can offer. The aromatic oils live in the tiny black seeds inside, and the tough outer husk does a remarkably good job of keeping them locked away.
The fix takes five seconds. Press the flat side of a knife down on each pod until it cracks open. You don’t need to remove the seeds or grind anything. Just splitting that shell allows the oils to seep into the cooking liquid. Fish the spent pods out before serving (biting into one mid-mouthful is no one’s idea of a good time).
One more thing: crushed cardamom seeds lose the majority of their volatile oils within hours, so only ever crack pods immediately before cooking. If you’re using pre-ground cardamom from a jar that’s been open for months, you’re essentially adding expensive dust.
Smoked Paprika: You’re Putting It In Everything
Smoked paprika is brilliant. Its deep, campfire warmth can lift a bean stew or transform roasted vegetables. The problem is that once people discover it, they reach for it reflexively, and it becomes a blunt instrument.
A teaspoon too much and the entire dish tastes of nothing else. Smoked paprika also flattens other flavours when overused, smothering the very ingredients it’s supposed to complement.
Use it where smoke genuinely belongs: pulses, roasted roots, chorizo-adjacent situations, barbecue marinades. But if a recipe calls for regular sweet paprika, resist the swap. They’re different tools. Sweet paprika has a gentle, rounded warmth that the smoked version simply can’t replicate without bringing the bonfire along with it.
Garam Masala: You’re Adding It At The Start
Most spice blends are designed to go in early and develop over time. Garam masala is a notable exception. The blend, typically a combination of cardamom, cinnamon, cloves, cumin and black pepper, is composed of warm, aromatic spices whose volatile oils evaporate quickly under sustained heat.
Add it at the beginning of a 45-minute curry and by the time you serve up, the aromatics have largely gone. What’s left is a muddied, slightly bitter residue that tastes nothing like what you smelled when you opened the jar.
As spice authority Kris Ramamoorthy from Krishna Vilas tells us, Indian home cooks almost universally add garam masala in the final few minutes of cooking, or sprinkle it over the finished dish. It’s a finishing flourish, not a foundation. Think of it as the aromatic equivalent of a squeeze of lemon before serving, something that lifts and brightens right at the end.
Saffron: You’re Not Steeping It
If you’re adding dry saffron threads straight into a dish and expecting them to do their thing, they won’t. Not fully, anyway. Saffron needs time and liquid to release its three key compounds: crocin (colour), picrocrocin (flavour) and safranal (aroma).
Soak the threads in a few tablespoons of warm water, milk or stock for at least 15 to 20 minutes before use. Some cooks grind the threads with a pinch of sugar in a mortar first, which speeds up extraction. The soaking liquid, which will turn a vivid gold, then gets stirred into the dish along with the threads.
Given that good saffron costs north of £5 per gram, skipping this step means you end up with expensive yellow flecks floating in a dish that tastes no different to one made with a pinch of turmeric and food colouring. Which rather defeats the point.
Black Pepper: You’re Grinding It Too Early
Most people grind black pepper once, at whatever stage the recipe mentions it, and move on. But pepper’s aromatic compounds, the ones that give it its fragrance rather than just its heat, are volatile. They start degrading the moment the peppercorn is cracked open.
If you grind pepper into a stew at the start of a long cook, the heat and piperine will survive but the complexity won’t. You’ll get one-dimensional sharpness. The better approach, borrowed from professional kitchens, is to pepper twice: a small amount early in cooking for depth, then a fresh grinding just before serving for aroma.
It’s the same principle behind why restaurants have pepper mills on the table and not in the kitchen. That final crack of fresh pepper over a finished dish contributes something no amount of pre-ground seasoning can replicate.
Nutmeg: You’re Using The Pre-Ground Stuff
Of all the spices that suffer from being sold pre-ground, nutmeg suffers the most. Its essential oils are exceptionally volatile, and once ground, they begin evaporating almost immediately. The jar of brownish powder in your cupboard is a shadow of what a whole nutmeg can deliver.
Buy whole nutmegs and grate them on a fine Microplane or dedicated nutmeg grater as you need them. The difference in a béchamel, a potato gratin, or even just buttered spinach is startling. Freshly grated nutmeg has a warmth and complexity, floral, slightly sweet, faintly woody, that the pre-ground version lost months or even years ago.
Whole nutmegs also last for years with no deterioration, which makes them better value in the long run. One nutmeg goes a remarkably long way when you’re grating it fresh; generally speaking, you should use a little less than the equivalent ground amount.
Coriander Seeds: You’re Grinding Them Too Fine
Coriander seeds turn up in spice blends and curry bases across dozens of cuisines, and the instinct is to grind them to a fine powder along with everything else. But coriander seeds have a citrusy, almost floral quality that gets lost when they’re pulverised. What you end up with is a generic earthiness that could be almost anything.
Instead, try roughly crushing them. A pestle and mortar, a few firm presses, is all you need. Coarsely cracked coriander seeds release their essential oils more slowly during cooking, giving you a longer, brighter flavour that you can actually identify in the finished dish.
This is especially useful in dry rubs for meat, where the texture of cracked seeds adds interest, and in dishes like Vietnamese pho, where coriander seeds are toasted whole and only lightly cracked before going into the broth. The difference between fine-ground and coarsely cracked coriander in a slow-cooked broth is night and day.
The Bottom Line
None of these fixes require new equipment or exotic ingredients. They’re small adjustments, a different grind here, a timing change there, that add up to noticeably better cooking. The common thread is that spices aren’t passive ingredients. They respond to heat, fat, timing and technique, and the gap between using them adequately and using them well is narrower than most people think.If you’re looking for more ways to get the most from your kitchen staples, our guide to sauces and condiments that taste better homemade is worth a read. Because once your spicing is dialled in, you’ll want something equally good to pour over the top.
Ideal for keeping your castle that little bit more fortified…
There’s a peculiar irony to home security. We’ll happily spend thousands on a new kitchen or bathroom renovation, agonise over the shade of our living room walls for weeks on end, and yet the very things designed to keep us (and all those nice new fittings) safe tend to be an afterthought. That front door you’ve been meaning to replace? Still there. The lock that’s been a bit dodgy since last winter? Yep, that too.
The good news is that the picture is broadly improving. ONS data for the year ending September 2025 recorded a 20% fall in domestic burglary and a 12% drop in police-recorded burglary offences year-on-year. The less good news? Fraud rose sharply over the same period, with bank and credit account fraud up 19%. As our homes fill with connected tech, the definition of home security has expanded well beyond bolts and deadlocks.
So whether you’re renovating, moving into a new place or simply giving your current setup a long-overdue once-over, here’s what’s worth your attention right now.
Start With What People Can See
The most effective security measures are often the most visible ones. A sturdy, well-fitted front door remains the single biggest deterrent to opportunistic burglars, who tend to target the path of least resistance.
ONS burglary data consistently shows that in around 70% of domestic break-ins, the offender enters through the door rather than a window, which rather reinforces the point. If your door is flimsy, warped or fitted with a basic cylinder lock, it’s worth investing in an upgrade sooner rather than later, and any replacement lock should meet the BS3621 British Standard, which is the benchmark most insurers expect.
According to the team at steeldoorcompany.co.uk, steel-framed doors have seen a significant uptick in demand for both interior and exterior use, with homeowners increasingly drawn to the combination of robust security and contemporary design. It’s the kind of upgrade that does double duty; functional and aesthetically sharp in equal measure.
Beyond doors, external lighting is one of the simplest and most cost-effective security improvements you can make. Motion-activated lights positioned around entry points, driveways and side passages remove the cover of darkness that most intruders rely on. Solar-powered options have improved considerably in recent years, too, meaning you don’t need to worry about wiring or running costs. Just mount, position and forget about it.
Smart Security Has Grown Up
If you haven’t looked at home security tech in a few years, you might be surprised by how far things have come. The days of grainy, unreliable CCTV footage are well behind us. Modern smart camera systems offer 4K resolution, night vision, AI-powered motion detection that can distinguish between a person and a cat, and real-time alerts sent straight to your phone.
Video doorbells, in particular, have become something of a household staple. The ability to see and speak to whoever is at your door, whether you’re upstairs in bed or sitting in an office across town, is genuinely useful. Package theft, which has been on the rise alongside the boom in online shopping, becomes far less of a concern when delivery drivers know they’re on camera and you can issue instructions remotely.
For those willing to go further, professionally monitored alarm systems are gaining ground. It’s worth choosing installers accredited by the NSI or SSAIB, and products carrying the Secured by Design Police Preferred Specification have been independently tested against the kind of attack methods that actually get used. It’s the closest thing to a police kitemark for home security products.
Don’t Forget the Basics
It’s tempting to get swept up in the world of AI analytics and biometric locks, but some of the most effective home security measures remain decidedly low-tech. Window locks, for instance. A surprising number of break-ins happen through unsecured windows, particularly at ground level and around the back of a property where visibility from the street is limited. Retrofitting window locks is cheap, quick and disproportionately effective.
Similarly, timer switches for lights and radios can create the impression of occupancy when you’re away. It’s an old trick, but it works. If you travel regularly, Police.uk has a useful exit checklist covering everything from locking routines to pausing deliveries that’s worth bookmarking.
Here’s a random but genuinely useful bit of advice while we’re on the subject of the basics: if you have a letterbox in your front door, fit a letterbox guard or cage on the inside. Fishing through letterboxes with wire or tools to hook keys, handbags or even reach door handles from the inside is more common than most people realise, and a simple metal cage renders the technique useless.
Securing Your Smart Home
As our homes fill up with connected devices, from smart speakers and thermostats to security cameras and door locks, cybersecurity at home has become just as important as physical security. The irony of installing a smart lock that can be hacked isn’t lost on anyone.
The UK government has taken this seriously enough to legislate. The Product Security and Telecommunications Infrastructure Act now requires manufacturers to meet baseline security standards on smart devices sold in the UK, including banning default passwords. But legislation only goes so far, and the basics still fall to the homeowner.
Start by changing the default passwords on every connected device in your home (you’d be amazed how many people don’t). Use a strong, unique password for your Wi-Fi network and enable WPA3 encryption if your router supports it. Keep firmware on all devices up to date, as manufacturers regularly patch security vulnerabilities through updates.
And if you’re running multiple smart home devices, consider setting up a separate Wi-Fi network just for your IoT gadgets, keeping them isolated from your main devices where personal data lives.
One of the most effective exercises you can do is walk around the outside of your property and look at it through the eyes of someone who wants to get in. Where are the blind spots? Are there bins or garden furniture positioned near walls that could be used to climb? Is your side gate locked? Can your shed, which probably contains ladders and tools, be easily broken into?
Hedging and fencing play a role here, too. Thorny shrubs planted beneath ground-floor windows are a surprisingly effective deterrent, and a well-maintained boundary fence signals that the property is cared for and likely occupied by someone who pays attention.
Police crime prevention advice consistently recommends keeping front hedging to no higher than one metre and trimming trees from the ground to two metres, giving a clear line of sight across the property and removing potential hiding spots. The RHS has a useful rundown on how to use planting for security without turning your garden into a compound.
Insurance & Documentation
No security setup is completely foolproof, which makes proper home insurance essential. But beyond having a policy in place, it’s worth keeping a photographic inventory of valuable items, along with receipts and serial numbers where possible. Store this digitally, backed up to the cloud, so it’s accessible even if the worst happens. You can also register valuables on Immobilise, the UK’s national property register, which is used by police to trace and return stolen items.
Security upgrades can also reduce your home insurance premiums. Many insurers offer discounts for properties fitted with approved alarm systems, quality locks and CCTV. It’s worth checking with your provider before you buy, as the savings can offset a meaningful chunk of the installation cost over time.
The Bottom Line
Home security in 2026 is about layers. No single measure will make your home impervious, but a combination of strong physical barriers, visible deterrents, smart technology and good habits makes you a far harder target than the house next door. If you want a single resource that ties all of this together in plain English, Age UK’s coverage of the topic is surprisingly thorough regardless of your age.
The best time to address all of this was yesterday. The second best time is now, preferably before you’ve finished that kitchen renovation you’ve been planning since 2019!!
As the great children’s writer An Na once said, ‘’hats are like a halo of happiness’’, and we couldn’t agree more with that sentiment!
Another fabulous writer, Catherynne M. Valente, offered similar words of wisdom. She said that ‘’Hats have power. Hats can change you into someone else.’’ And once again, that sentiment rings rather true with us.
Because here at IDEAL, we’re massive fans of all things headwear. Hats are an easy way to add a distinguishable and memorable accessory to any outfit. Play it cool or jazz it up with a variety of styles, fabrics, colors, and patterns. You can fill your closet with all the kinds of hats out there for a well-equipped fashion arsenal that will pair with any outfit you choose!
Yep, there is a hat for every occasion. It all comes down to pairing. Whether it’s large hats, small hats, medium sized ones or miniatures, with the right outfit and complementary pieces, you’ll turn heads wherever you go. Without further ado, here are 11 types of women’s hats for any occasion.
The Cocktail Hat
The cocktail hat is a pretty small, highly extravagant feminine hat; and what sounds better than that! A brilliant piece of evening wear, the cocktail hat is usually decorated with beads, jewels, or feathers. Some fashionistas even choose to think outside the hatbox, and move the cocktail hat from exclusively evening wear to dressy elegant daywear suitable for more informal settings.
Everyone can recognize a floppy hat by its indicative wide, floppy brims. The floppy hat goes by different names depending on location but is commonly known as a sun hat and beach hat, too. While you may see this hat under the sun on soft sand, it can be worn in more urban settings, too.
The floppy hat can be quite versatile, allowing it to move between casual and formal settings depending on style, fabric, and design. It can serve to maintain function, protecting from the elements, or contribute purely to stylistic concerns, acting as a signature accessory. Create an effortlessly feminine look by pairing a refined floppy hat with a flowing, oversized white shirt. Bliss!
The Cloche Hat
The cloche hat, originating from the French word for ‘bell’, is a timeless piece that gained popularity in the 1920s. This hat is characterised by its bell-shaped design that fits snugly around the head, often extending down to the eyebrows. Typically made from felt, the cloche hat can also be found in various materials like straw for a more summery feel.
The cloche hat is perfect for adding a touch of vintage elegance to any outfit. It pairs beautifully with flapper-style dresses, tailored coats, and even modern-day casual wear. Whether you’re attending a garden party or simply strolling through the city, the cloche hat offers a sophisticated and chic look that stands out.
The Beanie Hat
The beanie hat is a cult favourite that can be worn for both comfort and style in a variety of ways.. It mixes solace, fashionability, and functionality as an easy accessory that can go with nearly any outfit and even round-off a smart style in the right hands. Or should that be; on the right heads? Anyway…
Because of the beanie hat’s versatility in terms of colour, pattern, size and fabric, it’s a piece of headwear that should be in every woman’s wardrobe. That said, as the hat manufacturers at Aungwinter tells us, it looks most at home when worn as part of a larger skater/urban style.
The Baseball Cap
Known for its sporty look, the baseball cap is a casual go-to for women across the world. While it comes in a variety of colours, its design stays the traditional rounded crown with a stiff projecting peak (though the crumpled ‘dad hat’ has been having something of a moment recently).
We’d caution against pairing a baseball cap with more formal wear (we’ve rarely seen that working as an aesthetic), but for a sporty, active look, this type of hat can’t be beaten.
The Bowler Hat
The bowler hat is also known as a derby hat, but whichever way you choose to term this hat, it’s a jaunty little number, make no mistake.
The bowler serves as a unique alternative to wide brim hats or floppy hats at outdoor events and special occasions, and can be dressed up with feathers, frills and other accessories.
Made with a simple design of hard felt with a rounded crown, the bowler hat can add subtle distinction to your outfit wherever you go.
The Fedora Hat
The fedora hat is an instantly recognisable headpiece, due its association with Indiana Jones or many an old school gangster movie. It has moved from men’s fashion into women’s as a favourite due to its elegant style and immediate statement as an accessory.
One of the draws of this hat is how it exudes confidence and is instantly recognisable, famed for its folded top, short rim, and identifiable ribbon around the base. This hat does well with mixed basics and signature pieces alike.
The Fascinator Hat
The fascinator is a glamorous hat with an intriguing history, and is a unique piece to include in your closet. Originating in the 17th century, fascinators were initially worn by European aristocracy as a symbol of status and elegance.
Over time, they evolved into the elaborate headpieces we see today. It is a grand piece of headwear that can be worn as a hat, affixed to the side or front of the head, or even a headband.
As it is made with different materials such as feathers, pearls, and flowers, it can come in a variety of styles, meaning you can wear it on any occasion, though weddings are the most popular event for fascinators. That said, more laid back events can benefit from an outfit topped off with a fascinator. Jazz up an everyday casual sundress or enhance evening dinnerware, equally, with this style staple.
The Beret Cap
A popular accessory notable for its association with a free-spirited Parisian lifestyle, the beret is a soft round hat that rests gently snug on the head. It has small dips from the body construction and is usually made with cotton or wool.
The beret, despite being distinct in shape and style, can act as a shapeshifter. It can add a feminine soft touch or chic edge to any desired outfit, and can go from casual everyday wear to evening girls’ night. This accessory is no longer restricted to the streets of Paris and can be worn effortlessly in the UK, too!
The Homburg Hat
The homburg hat is another hat that is typically worn with formal wear. Made from felt, it has a characteristically single dent running down the center of its crown. Its stiff brim is shaped in that of a “kettle curl” and boasts a bound edge trim.
More commonly associated with male headwear, the homburg has, in recent years, been worn by female models on the catwalk, and we love to see it!
The Wide-Brimmed Fedora Hat
The wide-brimmed fedora hat carves a path all out on its own. It also stands the test of time as a favourite fashion accessory for any occasion made in different fabrics such as straw and obtaining names due to style indicators of different destinations like the wide-brim straw Panama fedora hat.
It pairs well with lengthening layers as it has a wide brim, and paris well with long, neutral-colored trench coats and white collared shirts.
And with that, we doff our cap to you, and bid you good day!
