The great British clearout is a rite of passage that most of us undergo at least once a year, usually prompted by a change of season, a house move, or that creeping realisation that the spare bedroom has become less guest room and more dumping ground. We’ve all been there: standing in a doorway, surveying towers of boxes, bin bags, and that exercise bike you swore you’d use. The intention is always there, but the execution? That’s where things tend to fall apart.
For Londoners, the challenge hits differently. The average one-bed flat in the capital offers roughly 46 square metres of living space, which means clutter doesn’t just accumulate; it takes over. Add in limited council bulky waste collection slots that vary wildly from borough to borough, narrow Victorian hallways that weren’t designed for shifting furniture, and the reality that most of us don’t have a car, let alone a van, and a proper clearout starts to feel less like a weekend task and more like a military operation. If you’ve ever felt frustrated by clutter and a lack of space at home, you’re far from alone.
But it doesn’t have to be that way. With the right approach, clearing out your London home can be surprisingly satisfying and, dare we say, even a little therapeutic. Here are 7 smart ways to tackle it without losing your mind.
Room By Room, Not All At Once
The biggest mistake people make when attempting a clearout is trying to do the entire flat in a single weekend. In a London terrace or mansion block conversion, where rooms tend to be compact and storage is at a premium, that ambition quickly turns into chaos: half-sorted piles migrating from bedroom to hallway to kitchen, with nowhere left to actually sit down.
A far better approach is to commit to one room, or even one section of a room, at a time. The kitchen junk drawer. The bathroom cabinet full of half-empty bottles. That wardrobe rail you haven’t seen the back of since 2022. Tackling these smaller, contained spaces gives you a sense of completion that builds momentum for the next area. The Cleveland Clinic has noted that the satisfaction of finishing a cleaning task triggers a tangible boost in mood, so those small wins really do add up.
Get Honest About What You Actually Use
Sentimentality is the enemy of a good clearout. We all hold on to things because of what they represent rather than what they do. That bread maker from 2019? The stack of magazines you’ll get round to reading? If an item hasn’t been used in twelve months, its time in your home has passed.
Try this: for anything you’re unsure about, put it in a box and store it out of sight for a month. In a London flat where every square foot counts, you’ll notice the freed-up space immediately, and if you don’t go looking for the box’s contents in that time, you have your answer. This two-step approach removes the pressure of making instant decisions and lets you part with belongings on your own terms, without that gut-punch of regret that comes from a hasty cull.
If you need more convincing on the link between a tidy home and a tidy mind, our deep dive into how decluttering can improve your wider life makes a compelling case.
Know Your Borough’s Collection Options
Before you start piling things up by the front door, it’s worth checking what your local council actually offers. Bulky waste collection services vary enormously across London’s 32 boroughs: some, like Lambeth, offer free collections of reusable items through charity partnerships, while others charge per item or have lengthy waiting lists. Many boroughs also run reuse and recycling centres, though getting to one without a car can be a challenge in itself.
Knowing what’s available in your area before you begin means you can plan your clearout around realistic disposal options rather than ending up with a mountain of bags and nowhere to take them. It also helps you avoid the temptation of fly-tipping, which remains a serious problem: government statistics recorded over 1.15 million incidents in England in 2023/24, with 60% involving household waste. The fines are steep, and rightly so.
Think Circular, Not Landfill
The days of simply filling black bags and hauling everything to the tip are, thankfully, fading. London, for all its faults, is well set up for giving unwanted items a second life.
Charity shops on practically every high street from Stoke Newington to Streatham are always looking for donations, and platforms like Vinted, eBay, and Facebook Marketplace make it easy to sell items on. The capital’s various free stuff groups on social media, many organised by neighbourhood or postcode, are brilliant for shifting bulky items quickly to someone local who actually wants them.
For textiles specifically, most London boroughs provide clothing banks, and organisations like the Salvation Army run extensive textile recycling programmes across the capital. Not only does all of this keep usable goods out of landfill, but it puts a little money back in your pocket or brings genuine value to someone else’s life.
For more on building sustainable habits into your daily routine, we’ve got a whole guide on being greener that goes well beyond the clearout.
Call In The Professionals For Bigger Jobs
There comes a point in every clearout where the scale of the task outgrows your patience and your ability to lug a sofa down three flights of stairs. Perhaps you’re clearing a deceased relative’s home in Lewisham, preparing a property for sale in Hackney, or dealing with years of accumulated furniture and appliances in a flat with no lift access. In these situations, trying to do everything yourself is a false economy.
A professional rubbish removal in London service can take the heavy lifting, literally and figuratively, off your hands. Licensed waste carriers will sort, remove, and responsibly dispose of large volumes of items, and critically, they know how to navigate the particular challenges of London properties: tight staircases, CPZ parking restrictions, and the logistics of clearing a fourth-floor flat in a Victorian conversion with no service entrance.
For substantial clearout projects, particularly during major life transitions like downsizing or bereavement, the time saved and stress avoided make it a worthwhile investment.
Set A Timer & Stick To It
Decluttering isn’t fun. Let’s not pretend otherwise. But it’s considerably less painful when you know there’s an end point. Setting a timer for 30 or 45 minutes per session keeps you focused and prevents that listless drift where you end up sitting on the floor reading old birthday cards for an hour.
Work in short, sharp bursts with a clear objective for each session. One cupboard. One shelf. One corner. When the timer goes off, stop. Walk away. Make a cup of tea. Come back to it later or the next day.
This approach prevents decision fatigue, that creeping mental exhaustion that sets in after too many keep-or-bin choices, and means you’ll actually finish what you started rather than abandoning the whole enterprise halfway through. Research from Princeton’s Neuroscience Institute found that visual clutter competes for your attention and reduces your ability to focus, so even those small, timed bursts of clearing are doing your brain a favour.
Create A System That Prevents The Cycle Repeating
The real trick to a clutter-free home isn’t the clearout itself; it’s what happens afterwards. Without a system in place, you’ll find yourself back at square one within six months, surrounded by a fresh crop of impulse buys and just-in-case items. In London, where space is at its most expensive per square foot, every item you own is effectively paying rent: if it’s not earning its keep, it’s costing you.
The one-in-one-out rule is brilliantly effective in its simplicity: every time something new enters the house, something similar leaves. New coat? Donate the one you never wear. New kitchen gadget? Retire the one gathering dust. This principle forces you to be intentional about every purchase, and over time, you’ll find yourself buying less because the mental arithmetic of what you’d need to sacrifice becomes part of the decision.
Pair this with designated spots for everything you own, keys by the door, post in the tray, chargers in the drawer, and tidying becomes almost automatic rather than a negotiation with chaos.
The Bottom Line
A good clearout can be genuinely transformative for both your living space and your headspace, and that goes double in a city where square footage is precious. If you’re tackling a bigger upheaval, our tips for clearing out the clutter before you move house are well worth a read. Your future self, and your spare bedroom, will thank you.
Are you considering a change of pace or yearning for a fresh start? Do you think your passion for cooking could be translated into a career? How does the idea of permanent backache, leg pain, burns and blisters sound? You could have it all, by working as a professional chef.
Though the hours are notoriously long and the stress levels sometimes high, there is much satisfaction and fulfilment to be found in a professional kitchen. After all, what other job allows you to work with your hands, play with fire and sharp knives (don’t actually play), handle stunning ingredients each and every day, and taste plenty of great food in the process?
No one day is the same, but if you’re looking to succeed as a professional chef, there are a few tools of the trade that you should carry with you at all times, to help keep the chopping finer, the slicing thinner and the ‘can I borrow your….?’ to an absolute minimum.
It should be noted a restaurant will generally expect you to bring your own chef’s whites (short sleeved is fine unless otherwise stated), chef’s trousers (black is best), chef’s shoes and a set of knives and sharpener. The restaurant will provide you with an apron and any other specialist kitchen equipment required for your role that day.
Today, we’re taking a look inside a prof chef’s knife roll, whose contents will likely define your day’s cooking and your career; here are 7 essential knives and tools that every cook carries.
A Chef’s Knife
The first tool you’ll need, with question or compromise, is a chef’s knife. A chef’s knife is a versatile tool that can be used for a variety of tasks, such as chopping vegetables, slicing meat, and so much more. In short, it is the essential tool of the trade (clue’s in the title, huh?), and without one, you’ll be sent packing from a professional kitchen before the first starter has even left the pass.
A chef’s knife has a blade of around 20 centimetres (8 inches) in length and 4 centimetres (1.5 inches) in width, with a heavy, sturdy handle well suited for being held for long periods without causing too much discomfort.
It is important to choose a chef’s knife that feels comfortable in your hand, or you’ll be risking blisters or repetitive strain injury from something as simple as slicing onions. In addition, you should make sure that the blade is made of high-quality stainless steel. This will help ensure the quality and longevity of the knives you use.
While Japanese knives have their devoted fans, plenty of professional chefs swear by sturdy European workhorses instead. Wüsthof and Victorinox offer heavier, more forgiving blades that can take a battering during a busy service without chipping.
Japanese knives demand a lighter touch and more careful maintenance, which isn’t always practical when you’re smashing through 30 kilos of onions before noon. For newer chefs especially, a robust European blade is often the smarter investment: even the best Victorinox chef’s knives rarely top £40, while a Wüsthof Classic will set you back £120 or more.
A Paring Knife
Of course, there are some daily, dainty jobs in a professional kitchen which require a smaller knife to complete with precision. These include peeling, hulling and cleaning delicate fruits and vegetables, scoring pretty patterns onto pastry, and deveining shrimp, amongst many other tasks which require intricacy.
For these tasks, a paring knife (with a blade of around 3 cm in length) is ideal. With a chef’s knife and paring knife in your roll, you’ll be able to tackle the majority of everyday kitchen tasks, though there are a couple of other knives that may come in handy, too.
A Serrated Bread Knife
Speaking of other knives that may well come in handy, the majority of chefs also carry a serrated bread knife in their rolls. Not only for slicing crusty sourdough without crushing it, serrated bread knives can also be used for cutting into fruits and vegetables with particularly tough skins, such as squashes and melons, as well as being ideally suited for slicing cooked meat with crispy skin (pork belly, we’re looking at you).
Generally speaking, a serrated bread knife will be a little longer than your chef’s knife.
Task Specific Knives
Other useful additions to your block or roll would be a filleting knife for precision fish prep and a boning knife for making light work of butchery. A cleaver also comes in handy for chopping through bones with a direct, focused whack.
That said, it’s unlikely chefs who are just starting out (usually in a commis chef role) will be allowed near the meat and fish, so treat these knives as a luxury. Instead, it’s more sensible to invest more money in your chef’s knife than buying lots of blades you don’t really need.
Sitting comfortably between your chef’s knife and paring knife in terms of size, the utility knife is a brilliant all-rounder that proves invaluable during prep. With a blade typically measuring 12-15 centimetres (5-6 inches), it’s perfect for those middling tasks where a chef’s knife feels unwieldy, yet a paring knife seems too delicate. Whether you’re trimming mushrooms, portioning citrus segments, or slicing soft herbs, the utility knife offers exceptional control without sacrificing efficiency.
Many chefs find themselves reaching for their utility knife when faced with detailed garnish work or when preparing ingredients for canapés. Its manageable size makes it particularly suitable for extended periods of precise cutting, helping to reduce hand fatigue during those long mise en place sessions.
A Santoku Knife
Though traditionalists might raise an eyebrow, the Santoku knife has earned its place in many a professional chef’s roll. This Japanese-style blade, typically 16-18 centimetres (6-7 inches) in length, features a straighter edge and less pointed tip than a classic chef’s knife. The name ‘santoku’ translates to ‘three virtues’, referring to its excellence at slicing, dicing, and mincing.
What sets the Santoku apart is its shorter length and lighter weight, making it particularly suited to those with smaller hands or anyone seeking more precise control. The blade’s characteristic hollowed-out dimples (known as a Granton edge) help prevent food from sticking to the knife during repetitive cutting tasks. Whether you’re finely julienning vegetables or creating paper-thin slices of raw fish for sashimi, a Santoku offers exceptional versatility whilst reducing arm fatigue during long prep sessions.
Almost as essential is a proper implement for sharpening those knives of yours. At the end of each service, chefs tend to favour re-sharpening their knives with a wet stone, but during the cut and thrust of the day in a professional kitchen, there’s not really time to get yours out and start thrusting, stroking and gliding.
For occasions when time is tight, a honing steel is ideal, helping you sharpen up your knife for a busy service or a high-intensity slicing job in no time.
A few other tools that you should carry in your knife roll include:
A cranked spatula, for effortlessly lifting ingredients onto the plate without excessively fingering them. Not using a spatula risks changing an ingredient’s temperature, or damaging its pristine appearance.
Sure, chefs carrying tweezers in their front pocket elicit plenty of teasing, but for delicate items, such as edible flowers, tweezers can help you plate up in a graceful, nimble way.
A thermometer or cake skewer, ideal for testing the core temperature of cooked ingredients, precisely or rather more imprecisely.
A peeler, which is one of the professional kitchen’s most coveted (and misplaced) essential tools!
Professional kitchens rely on a detailed system of labelling and dating, and if you’re not carrying a sharpie at all times, you’re going to annoy your colleagues constantly by asking to borrow theirs.
The Bottom Line
With these items in your knife roll, Michelin stardom awaits! We can’t wait to see the plates you produce.
As couples search for a honeymoon destination that delivers on those impossible-looking Instagram photos – before settling into a lifetime of predictable Sunday roasts and arguments over the thermostat – the Maldives offers a destination of ultimate romantic indulgence that deserves serious consideration.
This scattered constellation of 1,190 coral islands, strewn across the Indian Ocean like pearls spilled from a jewellery box, offers couples an intoxicating cocktail of barefoot luxury, underwater wonder, and that peculiar brand of privacy that comes from having an entire island (or at least a villa on stilts) to yourselves. What could be more romantic than that?
With its year-round tropical climate, impossible shades of turquoise, and a resort scene that treats romance as a competitive sport, the Maldives promises a honeymoon that’s as unique as your love story. Or at least, we sincerely hope it is…
Why The Maldives For Your Honeymoon In 2026?
The Maldives isn’t just another beach destination; it’s an archipelago nation where each resort occupies its own private island, where overwater villas have become an art form, and where you can dine beneath the waves while sharks cruise past your lobster thermidor. Here’s what makes the Maldives worth your 2026 honeymoon.
Overwater Villas & Private Seclusion
Forget fighting for sun loungers – in the Maldives, your accommodation floats above a private lagoon, with glass floors revealing reef sharks gliding beneath your bedroom. These aren’t merely rooms with a view; they’re architectural marvels perched on stilts above waters so clear they barely seem to exist, complete with private infinity pools that appear to spill directly into the Indian Ocean.
The overwater villa has become the Maldives’ signature offering, and resorts compete fiercely to outdo one another. Expect features like retractable roofs for stargazing from your bed, in-villa spa treatment rooms, and nets suspended over the lagoon for sunset champagne sessions. Several properties have even introduced underwater bedrooms, where you can fall asleep watching parrotfish nibble at the coral.
Insider Tip: Request a sunset-facing villa on the western side of your resort. The Maldivian sunset is a daily masterpiece, and watching it from your private deck with a cocktail in hand is worth the premium.
Diving With Whale Sharks & Manta Rays
The nation’s 26 atolls are home to some of the world’s most spectacular coral reefs, and the marine life reads like a David Attenborough casting call: whale sharks, manta rays, reef sharks, sea turtles, and fish in colours that seem invented by a particularly imaginative child with a box of crayons.
The warm, clear waters mean visibility often exceeds 30 metres, and many resorts boast ‘house reefs’ just steps from your villa. For the more adventurous, diving with whale sharks in LUX*’s South Ari Atoll or witnessing the legendary manta ray gatherings at Hanifaru Bay will provide memories that outlast any wedding album.
Insider Tip:Hanifaru Bay, a UNESCO Biosphere Reserve, sees up to 200 manta rays feeding simultaneously between May and November. It’s strictly snorkelling only (no diving permitted), with visitor numbers limited. Book through a Baa Atoll resort for guaranteed access.
Underwater Restaurants
The Maldives has turned dining into theatre, with underwater restaurants offering the surreal experience of enjoying fine cuisine surrounded by marine life. Imagine savouring Hokkaido scallop tartare while a hawksbill turtle drifts past, or clinking champagne glasses as a reef shark investigates your table from the other side of the glass.
SEA at Anantara Kihavah Villas is perhaps the most celebrated, featuring the world’s first underwater wine cellar. The five-course tasting menu unfolds six metres below the surface, matched only by the ever-changing show of nocturnal predators drawn to the restaurant’s lights after dark. Hurawalhi’s 5.8 Undersea Restaurant offers the largest all-glass underwater dining space, while OBLU SELECT Lobigili’s Only Blu descends 6.8 metres for an intimate culinary journey.
Insider Tip: Book lunch rather than dinner – the clarity of light through the water is superior during daytime. Dinner has its own magic with illuminated waters attracting nocturnal species, so if budget allows, do both.
Known as the ‘Sea of Stars’, the Maldives offers one of nature’s most romantic light shows. On certain nights between June and October, bioluminescent phytoplankton illuminate the shoreline with an ethereal blue glow, making the waves appear to sparkle with captured starlight. Vaadhoo Island is particularly famous for this phenomenon, though several resorts offer excursions to witness it.
Above the waves, the Maldives’ position near the equator and absence of light pollution make it exceptional for stargazing. Anantara Kihavah operates SKY – the Maldives’ only overwater observatory – where couples can explore the cosmos through the Indian Ocean’s most powerful telescope, guided by a resident astronomer.
Insider Tip: Time your visit during a new moon for optimal stargazing, and ask about bioluminescence night kayak excursions.
Where To Stay
Accommodation ranges from intimate boutique hideaways with just 15 villas to larger resort islands offering multiple restaurants. What unites them is a commitment to romance that borders on obsessive: expect flower petal baths at sunset, candlelit dinners on private sandbanks, and butler service that anticipates your wishes before you’ve articulated them.
For ultimate privacy, Kudadoo Maldives Private Island offers just 15 overwater residences with an ‘Anything. Anytime. Anywhere’ all-inclusive concept. The Nautilus, with only 26 villas, eschews fixed meal times entirely. For more accessible luxury, Atmosphere Kanifushi delivers exceptional five-star all-inclusive value, while Amilla Maldives adds unique touches like bubble tent glamping under the stars.
Insider Tip: Honeymoon packages often include complimentary upgrades and spa credits, so always enquire when booking.
Year-Round Tropical Weather
With temperatures rarely dropping below 25°C or climbing above 31°C, you can honeymoon here any month. The dry season from November to April offers the most reliable sunshine and calmest seas. The wet season (May to October) brings occasional showers – typically brief afternoon bursts – but also significantly lower prices, fewer tourists, and the best conditions for witnessing manta ray and whale shark aggregations.
Insider Tip: December to February offers the driest conditions; June to November delivers dramatic skies and arguably the most spectacular marine life.
Sunset dolphin cruises see spinner dolphins performing acrobatics in your wake, while traditional Maldivian fishing expeditions offer a glimpse into local life. The world’s first underwater spa at Huvafen Fushi offers couple’s treatments in glass-walled rooms where marine life swims past during your massage. Coral planting programmes at several resorts allow couples to contribute to reef conservation, creating a living legacy of their honeymoon.
Insider Tip: Book a private sandbank picnic – your resort transports you to an uninhabited island, sets up a gourmet lunch, and leaves you completely alone. It’s Robinson Crusoe romance without the survival anxiety, and someone else does the washing up.
Getting To The Maldives From The UK
Flights from the UK to Velana International Airport take around 10-12 hours including a stopover, typically in Dubai, Abu Dhabi, Doha, or Colombo. Return flights range from approximately £600-1,500 depending on season and class.
Depending on your resort’s location, you’ll transfer by speedboat (20 minutes to 4 hours) or seaplane (20-60 minutes). Seaplane transfers cost around $500-700 per person return but offer extraordinary aerial views of the atolls. Most resorts include or discount transfers as part of honeymoon packages.
Sort connectivity before you fly: the best eSIM for the Maldives will run on either the Ooredoo or Dhiraagu networks, offering reliable coverage in an area that’s otherwise remote and often WiFi-dependent. Download and install before departure so you’re online the moment you land.
Insider Tip: Seaplanes operate only during daylight (6am-3:30pm), so late afternoon arrivals require an overnight in Malé. Many resorts arrange lounges with complimentary food for guests awaiting transfers.
The Bottom Line
The Maldives in 2026 offers the definitive honeymoon experience for couples who want their first adventure as newlyweds to involve more than choosing between the beach bar and the pool bar (though there will be plenty of that, too). Whether you’re toasting your future with champagne in an underwater restaurant, swimming alongside whale sharks, or watching the sunset from your private overwater deck, these islands ensure your honeymoon will be as extraordinary as your love. Well, one hopes.
Ideal for bringing a little Gallic ritual to your evening…
There’s a specific window in the French day, usually somewhere between 6pm and 8pm, when the whole country seems to collectively exhale. The working day is done. Dinner is still an hour or two away. And in that gap, there’s apéro.
Short for apéritif, apéro is one of those French concepts that doesn’t translate neatly into English. It’s not quite a happy hour (too boozy, too rushed). It’s not pre-dinner drinks (too functional). It’s closer to a ritual: a deliberate slowing down, a moment to gather with whoever’s around, and an opportunity to wake up the appetite before the meal to come. The word itself comes from the Latin ‘aperire’, meaning ‘to open’, and that’s the idea. You’re opening the palate, opening the evening, opening the conversation.
The British equivalent, such as it is, tends to involve standing in a kitchen drinking wine while someone cooks, occasionally breaking stride to chant along to Oasis on the Alexa. If you’re throwing a dinner party, there might be some olives out, but that’s as far as it goes.
The French version is more considered. There are conventions and a loosely understood etiquette. And while none of it is rigid, understanding the form makes it easier to recreate at home. As AFAR puts it, apéro hour is sacred in France: it’s simply unthinkable to jump from a busy workday straight into dinner without stopping for a little pause.
What To Pour
Apéro drinks are meant to stimulate rather than sedate. You’re not trying to get drunk: you’re trying to prime the appetite for dinner. This means lighter serves, lower pours, and nothing too heavy or sweet.
Champagne has long been considered the quintessential apéro drink, and there’s a reason it works so well: the acidity cuts through, the bubbles lift the palate, and it pairs with almost anything you might put out.
The La Cuvée from Champagne Laurent-Perrier is a good example of the style: Chardonnay-dominant, fresh, with citrus and white flower notes that make it an ideal aperitif rather than something you’d save for a toast. The house itself describes it as perfect for this purpose, which tells you something about how the French think about champagne: not as celebration fuel, but as a drink for ordinary evenings done well.
Beyond champagne, the classics include Kir (crème de cassis topped with white wine, typically Aligoté), its sparkling cousin Kir Royale, and in the south, Pastis: that anise-flavoured spirit diluted with cold water until it turns cloudy. Lillet, served over ice with a slice of orange, has seen a revival. A crisp white wine or a dry rosé are always safe choices. The key is keeping things fresh and relatively restrained. Two drinks, maximum, before dinner.
One point of etiquette: when you clink glasses, look the other person in the eye. The French will tell you, with varying degrees of seriousness, that failing to do so brings seven years of bad luck. Or bad sex. The superstition varies by region.
What To Put Out
The food at an apéro is not dinner. This is important. You’re not trying to fill anyone up: you’re trying to tease the appetite. Everything should be small, simple, and easy to eat standing up or perched on a sofa. No cutlery required.
The bare minimum is a bowl of olives and some nuts. The next level up involves charcuterie: a few slices of saucisson, some jambon cru, maybe a terrine or rillettes with cornichons alongside. Cheese is traditional, though purists will tell you the French reserve cheese for after the main course, not before. A basket of sliced baguette is non-negotiable.
If you want to put in a bit more effort, the go-to moves are crudités with tapenade or hummus, radishes with good butter and salt, or small tartines: pieces of bread topped with whatever’s to hand. Goat’s cheese and honey. Anchovies and butter. Tomatoes and basil. The idea is assembly rather than cooking. In Burgundy, gougères (those airy little cheese puffs made from choux pastry and Comté) are the classic apéro snack, and they’re surprisingly easy to make at home.
For a more substantial affair, what the French call an apéro dînatoire, where the apéro effectively becomes dinner, you might add harder cheeses, terrines, salads, and perhaps oysters if you’re feeling flush. But this is the exception rather than the rule. Most apéros remain deliberately light.
Apéro happens in that liminal space between work and dinner. The French eat later than the British (8pm at the earliest, often 9pm) which means apéro can start as late as 7pm and still leave room. An hour is typical. Two hours isn’t unusual. There’s no strict end point; the apéro finishes when dinner is ready or when everyone moves on to a restaurant.
The key is that it shouldn’t feel rushed. This isn’t about efficiency. The whole point is to slow down, to mark the transition from one part of the day to another. Phones go away. Conversation takes over. If the apéro extends and dinner gets pushed back, so be it.
No special equipment required. A few nice glasses, some small plates or boards for serving, napkins, and somewhere comfortable to sit. The French do this in apartments, gardens, parks: anywhere works. If you want to add atmosphere, some candles and fresh flowers help — a red gingham tablecloth gives you instant bistro credentials — but don’t overthink it. Apéro is casual by design. The elaborate tablescape is for dinner.
One thing that does matter: having everything out and ready before guests arrive. The host shouldn’t be stuck in the kitchen. The point is to be present, to participate, to drink alongside everyone else. Anything that requires last-minute assembly or temperature control is probably too complicated.
The Unwritten Rules
Every French tradition comes with its own set of gentle expectations, and apéro is no exception. None of these are deal-breakers, but observing them helps capture the spirit of the thing.
First, pacing matters. This isn’t a race to the bottom of the bottle. Sip, don’t gulp. The French have a phrase for it: “L’apéritif, c’est la prière du soir des Français” (the aperitif is the evening prayer of the French). It’s meant to be savoured.
Second, the food should complement, not compete. You’re whetting appetites, not ruining them. If guests fill up on your elaborate canapés, you’ve overdone it. Keep portions small and resist the urge to keep bringing things out.
Third, conversation is the main event. The drinks and nibbles are there to lubricate, not dominate. A good apéro has a rhythm to it: people arrive, drinks are poured, small talk gives way to something more substantial, and by the time you move to the table (or say your goodbyes), something has shifted. You’ve decompressed. You’ve connected. The evening has officially begun.
And finally, there’s the question of how to end it. If you’ve been invited for apéro only (rather than apéro followed by dinner), the polite window is around an hour to ninety minutes. Overstaying is poor form. But if the host starts bringing out more food, or opens another bottle, take that as your cue: the apéro is evolving into something longer, and you’re welcome to stay.
Bringing It Home
The real appeal of apéro isn’t the specific drinks or the particular snacks: it’s the permission it gives you to carve out a moment of deliberate pleasure on an ordinary weekday. The British tendency is to collapse on the sofa after work or to power through to dinner. The French have decided there’s value in the in-between.
You don’t need to make it a production. A bottle of something cold, a few things to pick at, and an hour with whoever’s around. No agenda beyond enjoying the evening. It’s a small ritual, but rituals have a way of making ordinary life feel slightly more intentional. And after all, isn’t that the point?
The Bottom Line
Apéro is the French art of the pre-dinner drink, perfected over centuries and still going strong. It’s simple to recreate at home: champagne or wine, a few nibbles, good company. Consider it your new evening ritual.
Regarded for being the home of the New Nordic food movement and, of course, Noma, as well as a whole host of other highly inventive, critically-acclaimed restaurants, as well as an ever–evolving pop-up scene and superb traditional cuisine, there are fewer better places to be fed.
What the city is perhaps not as well known for is its pizza scene. But boy is that changing, with that trademark Copenhagen combination of meticulous craft and inquisitiveness now translating into pizzas operating at the lofty echelons usually only associated with Naples.
True to that mentality, today we’re considering only the very best of the best in the city. Here is our guide to the best pizza in Copenhagen.
Bæst
Found in the neighborhood of Nørrebro, the award-winning pizzeria BÆST is well known for using the highest quality ingredients and operating with sustainability at the core of everything it does.
Even though the pizzeria is, quite rightly, clearly inspired by Italian traditions and craft, BÆST harnesses the power of these techniques and ideals using local, organic ingredients. In fact, the restaurant very proudly states that they aren’t an ‘Italian’ restaurant per se, but, rather, a mix of Italian and Danish sensibilities as told by chef Christian Puglisi, who was born in Messina, Italy and moved to Denmark in 1990 with his parents.
All this build-up would be irrelevant if the product wasn’t good, and here, to be fair, it isn’t good; it’s exceptional. The restaurant’s signature ‘fior di latte’, made using biodynamic Danish cows’ milk, is as good as we’ve tasted anywhere in the world, and the salami, coppa and nduja from organic, free-range pigs from the famous Hindsholm-farm provide the perfect counterpoint when placed atop these superb pizzas.
We’ve all been there, gripped by the pizza paradox of choice so badly when perusing the menu that we end up ordering tiramisu as a main course.
Right, guys? Right?
Well, Pico Pizza has got your back. Here, instead of offering single pizzas that are hard to take down in a single sitting, the guys at Pico sling their pies in a much more manageable ‘mini’ size, arriving in batches of three and allowing guests to try a few in one sitting from the expansive 15-pizza menu.
But frozen Mini Chicago Town Pizza this ain’t. Pico’s pizzas are proper, nominally in the Neapolitan ‘style’ rather than adhering to strict AVPN legislation, with an airy sourdough base and properly blistered crust.
With six locations across Copenhagen in Nørrebro, Vesterbro, Valby, Nordvest, Amager and Brønshøj, the USP here is the ‘Pico Trio’ order, which allows you to choose three different sourdough pizzas from the menu. We’re particularly in thrall to the restaurant’s Sloppy Joe, which boasts Bolognese sauce alongside red Irish cheddar. The ‘Hawaii’, pineapple and all, is also excellent.
Yes, it’s that kind of place – there are tasty little pots of crust dippers, too – and it’s all the better for it, but if you do prefer the classics, both the Margherita and Capricciosa are superb.
And the best news? Pico’s pizzas are available in vegetarian, vegan and gluten free options, too. What’s not to love?
Perfectly positioned between Peblinge Sø lake and the Copenhagen harbour in the heart of the city, La Fiorita (‘the little flower bud’) has been something of a Copenhagen institution since 1991, offering a kind of homely authenticity in food scene that’s always at the cutting edge of contemporary. Originally opened in Nansensgade, the business quickly bloomed, adding a second location focused on Italian specialties in 1995 before consolidating both into their current basement space on Charlotte Ammundsens Plads.
In their current home, this bustling pizzeria and salumeria offers thin crust pizzas a world away from their canotto-cousins at Baest and Pico. The glass-fronted display cabinet is packed with fresh panzerotti, calzones stuffed with mozzarella and tomato sauce, and an array of ready-to-eat Italian specialties with prices neatly chalked on the glass. The menu extends to pasta dishes, while the deli counter offers an impressive selection of Italian wines, cheeses, charcuterie, bread, and olives.
Unlike the Neapolitan numbers that dominate Copenhagen’s scene, La Fiorita’s are characteristically thin and crispy, with a delightfully crunchy crust that maintains its structure from first bite to last. The dough is rolled rather than hand-stretched, resulting in a distinctive even crunch.
The atmosphere is that familial, boisterous Italian style that’s a welcome antidote to to the crisp and curt precision of Copenhagen’s fine dining scene, filled with singing and laughter as sports matches and Italian television shows play in the background. It’s exactly the kind of place where you might pop in for a quick slice but end up staying for hours, caught up in the convivial spirit and the occasional gratis amaro.
Address: Charlotte Ammundsens Pl. 2, kld, 1359 København, Denmark
MaMeMi
Before MaMeMi arrived in 2015, Roman-style pizza was essentially absent from Copenhagen. Two brothers and their cousin, all raised together in a small town outside Rome, changed that. After years working in restaurants across the world, Francesco, Danilo and Daniel reconnected in Copenhagen and decided to introduce their hometown style to Vesterbro.
The pizza tonda Romana here is thin, crispy and light, made from a closely guarded blend of five organic flours sourced from small Italian mills. There’s no margherita on the menu, no quattro formaggi, no capricciosa. This caused early controversy among purists who questioned whether it counted as real Italian pizza, though ten years of packed tables and a 23rd placing in the most recent 50 Top Pizza Europe rankings suggest the doubters have been silenced.
The menu divides into two sections: classic Roman pizzas based on the Rome’s iconic pasta dishes – carbonara, gricia, amatriciana, cacio e pepe – and a selection of original MaMeMi creations where the team experiments with new topping combinations, always chasing flavours that keep regulars coming back curious. No matter which section of the menu, the kitchen philosophy is simple: fewer toppings, better quality, perfect balance.
Wine is treated as seriously as the pizza. Danilo, a trained sommelier, travels directly to Italian vineyards to select bottles from small, independent producers. One pairing worth asking about: the pizza with guanciale, caramelised red onions, smoked scamorza and fresh apple slices, matched with a Frappato di Vittoria or Etna Rosso. The light acidity and gentle tannins work against the richness of the pork and smoke.
Have you even been to Copenhagen if you haven’t had a Gorm’s? There are eight in total across the capital, with more expected to open as the popularity of these simple, crisp pizzas which fuse Italian traditions with Nordic ingredients shows no signs of slowing.
The mothership is on Magstræde, one of the oldest streets in Copenhagen, where celebrity chef Gorm Wisweh (or, more likely, one of his many devoted pizzaiolo) prepares his pizzas with the sensibility of a Roman ‘tonda’; that’s an ultra-thin crust and base crisp enough to support a generous – though not showy – set of toppings.
Our go-to order here is the Miss Wishbone, which boasts thinly sliced potato, rosemary, basil pesto and 16-month matured parma ham. It’s a banger, and we dare you not to order a second!
Last but not least is Mother, located in Copenhagen’s hip Meatpacking District. Known for its trademark sourdough (the restaurant’s name refers to the dough’s starter culture), the humble restaurant opened its doors in 2010 and has grown in popularity with the foodies of Copenhagen ever since.
These days Mother is well known far beyond the Danish border for its approachable way of doing business, focusing on organic quality food imported directly from Italy or made in Copenhagen itself.
Back in the heady days of 2016, the innovative restaurant took its ‘good food for the people’ and ‘back to nature’ philosophy a step further by introducing a new way of making pizza dough, using purified seawater instead of traditional salt and water.
The results are tremendous, with refined, carefully sourced toppings taking precedence over the more indulgent offerings found on some of the other pizzas on our list, allowing the true star of the show, the dough, to shine through. True to that ethos, perhaps the most delicious pizza on the list is also the most simple; the mozzarella-less (ooft, that’s a clumsy word) Marinara is as good as a pizza gets, in our humble appetite.
Housed in the historic Lauras Hus in Carlsbergbyen, Surt (meaning ‘sour’ in Danish) is the passion project of Giuseppe ‘Peppe’ Oliva, whose impressive credentials include stints at both Tribeca NV and Bæst. The 50-seat restaurant creates an intimate atmosphere where diners can watch their pizzas being crafted in the custom-built stone oven – the literal and metaphorical heart of the establishment, which was constructed on-site.
The sourdough bases here undergoes a watchful 72-hour fermentation process, made without industrial yeast and using only ancient grain varieties. True to Copenhagen’s commitment to seasonality, the menu evolves with what’s available, though certain standouts remain constant. The Hindsholm pizza, featuring local pork sausage, buffalo mozzarella, and 30-month aged Parmigiano Reggiano, exemplifies their approach to combining premium ingredients with careful fermentation.
For those seeking something different, their Shrooms pizza with blue oyster mushrooms (yep, sadly it won’t get you high) and fresh herbs showcases their vegetarian prowess, whilst the Rianata with anchovies, red onion, and pecorino offers a beautiful balance of savouriness. Don’t leave without trying their cleverly named Tiramisurt, which features their house-made sourdough shokupan in place of the usual ladyfingers.
Address: Bag Elefanterne 2, 1799 København, Denmark
All full of dough and nowhere to go? If you’re looking for something a little lighter, check out these affordable seafood restaurants in Copenhagen for a taste of a more traditional side to Danish cuisine.
Running parallel to Regent Street and made up of 14 lanes and thoroughfares, Carnaby is a pedestrianised area in London that is famous for its high-end shopping.
Regarded as been the epicentre of culture in the West End of London for centuries, the street was the birthplace of Swinging London in the 1960s, and the Beatles, Rolling Stones and Jimi Hendrix all hung out here. You’ll still see the iconic Rolling Stones ‘tongue and lips’ logo rendered in bright lights above the street, in fact.
Back then, people were attracted to Carnaby for its cheap rents and independent boutiques selling colourful clothes and playing loud music from morning ‘till night; many punters of the time say it was like going to a groovy nightclub, but in the middle of the day!
Today, the area has tried to recapture some of that energetic soul. While the main drag boasts mainly international and British heritage labels, step off into the side streets and you’ll find quirky independent boutiques and one-off concept stores from major brands.
Just like the sixties, where individualism ran supreme, there’s plenty of choice here if you’re looking to shop. But that’s not all; the area also has its fair share of wonderful places to eat, meaning that you don’t have to venture too far to find somewhere for a quick bite or a lavish meal after all that shopping.
To help ensure that you’re always close to the action of Carnaby Street, here’s a selection of outstanding restaurants that are no more than a five-minute stroll from this iconic location.
Kolamba Soho, Kingly Street
Ideal for vital Sri Lankan flavours and sharing plates…
Already big fans of sister restaurant Kolamba East, a visit to the OG felt long overdue. On a balmy Friday night, Kolamba Soho delivered all the punchy, vital flavours that made us fall for the Shoreditch outpost, with a buzzy Soho energy that feels perfectly pitched for this neighbourhood.
The hot butter cuttlefish is an absolute must-order – batter-fried pieces of tender cuttlefish glazed with a chilli coating that’ll have you grasping at your Lion Lager between bites (in the best possible way, of course). The best bits? The caramalised slices of green onion; sweet, bitter, and saturated with spicy oil.
Aunty Mo’s ‘Chatti’ roast is another assertive and well-balanced plate. Here, dry-fried beef has been tossed with chilli and tomato, served atop delicate string hoppers, with a little accompanying jug of turmeric coconut gravy that soaks into the string hoppers and creates delicious, homogenous bites. Keeping the glorious onslaught coming, devilled king prawns arrive sticky and glistening, the sweet-hot marinade having caught and caramelised. It clings to plump prawns that have been tossed with chilli, tomato and onion – it’s messy, moreish eating at its finest.
Vegetarians are well served, too. The mango curry hits the spot – pleasingly leathery hunks of mango are cooked in coconut milk and aromatic spices until they’re just yielding, creating a delicately flavoured curry that’s comforting and nuanced. Order it alongside the vibrant tomato sambol, a salad of sliced heritage tomatoes, green chilli, lime and red onion which offers a fresh counterpoint to the richer dishes. For afters, a wobbly puck of watalappam seals the deal, the caramelised coconut custard a fitting end to a satisfying, interesting meal.
All in all, Kolamba Soho proves that lightning can strike twice, as good as the East outpost and arguably more accessible for many. The crowds giving up on the Dishoom queue opposite can confirm this, too; many leave that restless wait in favour of Kolamba, and don’t regret making the decision.
Ideal for modern Filipino flavours and sharing plates…
Filipino cuisine remains one of the most underrepresented in London, which makes Donia’s arrival all the more welcome. Occupying the same top-floor Kingly Court spot where both Imad’s Syrian Kitchen and Darjeeling Express first found their feet, this modern Filipino restaurant from the team behind Kentish Town’s cult Panadera Bakery is turning heads for all the right reasons.
In 2025, Donia became the first and only Filipino restaurant in the UK to be awarded a Michelin Bib Gourmand (though just last week, Belly was added to the red guide – we’ll wait until next month’s full announcement to find out their award), a recognition that feels both overdue and entirely deserved.
The space is cosy for such a weirdly corporate building, the vibe is relaxed, the servers friendly, and the whole thing feels a world away from the tiresome Carnaby Street below.
The menu is designed for sharing, blending Filipino flavours with British seasonal produce. Adobo mushroom croquetas make a fine start, the classic Filipino vinegar-soy seasoning lending depth to crisp, golden parcels. Chicken inasal has been marinated for 48 hours in lemongrass, coconut vinegar, calamansi and annatto oil before hitting the grill. Lechon, the celebratory whole roast pig of Filipino feasts, appears here with liver and peppercorn sauce.
Save room for the headlining lamb shoulder caldereta pie. A reimagining of the traditional Filipino stew, the lamb is slow-cooked and pulled, layered with potatoes and piquillo peppers, then wrapped in puff pastry. It needs to be pre-ordered, but it’s worth the planning. Finish with ube choux, that distinctly purple Filipino flavour given the French pastry treatment, a callback to the restaurant’s bakery origins.
For a smokey and southern-styled BBQ feast, Bodean’s is a fantastic option for those shopping on Carnaby Street who are suddenly struck with an appetite that only grilled meat can cure.
The brainchild of Andre Blais, a Kansas City native and lover of its beloved BBQ scene, the restaurant was started in 2002 and has now grown to include three smokehouses in London, including this outpost on Poland Street.
The interior, filled with jet-black leather booths and dimly lit lamplight, evokes the traditional BBQ ovens used to sear and cook their meat and creates a welcoming atmosphere ready to overwhelm you with big, hearty flavours.
Try their Signature BBQ Platter if you’re looking to share; it comes loaded with beef rib, baby back pork ribs, pork belly bites, hand-pulled pork shoulder, Texas hot link sausage and Pitboss BBQ beans, all smoked low and slow and served family style. At £65, it comfortably feeds two to three adults. If you’re looking to feed the whole family, get their 14-hour smoked beef brisket covered in a perfectly crisp bark and packed with smoky flavour.
Ideal for British seasonal ingredients and Thai-inspired dishes…
The second restaurant from chef and Thai food enthusiast Ben Chapman, Kiln is quite the spectacle, with bar seating overlooking flames, coals and clay pots (making it a great place to dine solo, by the way). The vibe transports you right out of central London and to somewhere altogether hotter and more rustic.
Here, dishes are loosely influenced by the region of Thailand that borders Burma, Laos and Yunnan, forgoing the familiar coconut cream based curries and liberal use of palm sugar for something altogether more earthy and herbal. In this setting, that’s no bad thing.
Accordingly, Kiln is unlike many other Thai restaurants in the capital, and offers something unique and distinctive.
The restaurant works proudly with a close clutch of suppliers, with fish sourced directly, daily, from fishing boats in Cornwall, and heritage vegetables earning equal billing on the menu to protein. During game season, that menu comes alive with jungle curries of wood pigeon or wild mallard and minced laab salads of raw venison (whose season begins in April through October, incidentally).
But even better, and on more consistently throughout the year, is cull yaw, a type of mutton from retired female ewes that has been fattened with high degrees of welfare in mind. The meat has an incredible depth of flavour, and has been making appearances on the menu of several acclaimed London restaurants in recent years. At Kiln, it’s often served as a collar chop accompanied by a spicy dipping sauce, or in grilled skewers with a little sprinkle of cumin. Just so damn delicious.
Ideal fo Spanish tapas dining and wood-fired specialties…
Founded by former Barrafina head chef Nieves Barragan and business partner Jose Etura, Sabor is a Michelin-starred tapas bar and grill serving Andalusian-inspired tapas around a horseshoe counter on the ground floor, and larger sharing dishes cooked in a traditional wood-fired oven from Castile in their first floor El Asador.
That latter location is a beautiful space to dine in, with a spiral staircase leading to a boisterous dining room that has you sitting in close proximity with your fellow diners, building a communal, convivial experience.
The menu includes some less familiar tapas such as confit rabbit shoulder and tortilla gallega, or you can go big and order Sabor’s signature Churrasco de Cordero; Iberian lamb ribs roasted in the famous wood ovens of the region.
The main event, though, is without doubt the whole roast suckling pig, which is one hell of a spectacle and one of the finest eating experiences in the capital. Bring a friend or two for this one!
A Spanish-Italian hybrid, Dehesa offers classy, well-executed small plates and a great wine list just off Carnaby Street. It’s the place to come for inventive and creative modern tapas in London, we think.
Like all good small plates affairs, the menu at Dehesa responds to the seasons; on our last winter visit, a roasted hake with caramelised celeriac and crispy kale was sublime. When it comes to mainstays on the menu, the signature deep-fried cheese-stuffed courgette flowers is a particular highlight.
The restaurant also does the classics well; the crisp and creamy jamon & manchego croquetas are not to be missed, nor are their gloriously garlicky pil pil tiger prawns.
For the quality of food on offer, Dehesa is a refreshingly informal dining spot, ideal for a light bite of cheese and charcuterie or a full blown tapas feast, equally. If you’re looking to sit outside, their heated corner terrace is the largest in Soho and is the perfect spot to take a load off while watching the colourful world of central London go by.
Ideal for casual Neapolitan pizza and lively atmosphere…
A little dough, a ladleful of sauce and a sprinkle of cheese… No dish in the world manages to coax pure ambrosia from so few ingredients as pizza. Even the word ‘pizza’ evokes an image that gets this writer salivating, Pavlov dog-style, and judging by the mess that you’ve made on your mobile, might we assume you’re the same?
If you’re pining for a pizza whilst wandering the streets of Carnaby, then make a move to Pizza Pilgrims in Kingly court. Come for the wood-fired Neapolitan, stay for the delicious Gin and Pocello (their own version of Limoncello – just delicious).
Pizza Pilgrim’s mantra is ‘In Crust We Trust’, and they stay true to this pledge with a base of lightness, chew, a hint of sourness and the requisite heat blisters that are the hallmark of a true pizza from Southern Italy. Their arancini balls make an excellent starter, too.
Ideal for generous Middle Eastern sharing plates and warm hospitality…
We end where we began; in Kingly Court. Here, up several flights of stairs and overlooking the main courtyard, is Imad’s Syrian Kitchen, not only one of the best restaurants close to Carnaby Street, 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.imimads
Imad Alarnab, at Imad’s Syrian Kitchen, photographed by Jamie Lau / Studio LauImad Alarnab, at Imad’s Syrian Kitchen, photographed by Jamie Lau / Studio Lau
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.
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.
And with those massive portions still lingering, we’re off for a lie down!
Address: 2.14 Top Floor, Kingly Court, Carnaby St, London W1B 5PW
Did you even dine in London if you didn’t go to Dishoom? Well, if you’re looking for great things to eat in the vicinity of Carnaby Street, then rest assured; the very first outpost of the now ubiquitous purveyors of Bombay-style comfort food was here.
For those not in the know, Dishoom is an enduringly popular and lovingly curated Indian restaurant serving classic Bombay dishes that, just like the 60s Bombay beat bands the location is inspired by, are sure to delight you with flavour and texture.
With a fun yet measured interior that boasts chequered-tile floors and bright leather seats, it mixes hippy-trail vibes with cues from the subcontinent’s familiar patterns and hues. Despite the restaurant chain growing to include 11 other Dishooms (and four Permit Room bars) in the UK, standards haven’t dropped – as so often is the case with expansion – and Dishoom Carnaby still maintains its authentic charm and showcases that in its delightful cooking.
The Chef’s special in Carnaby is the Salli Boti, a tender curried lamb dish that is braised in a rich gravy and finished with salli crisp chips. A Parsi classic, this one is sure to open your mind to the distinct flavours of the ethnoreligious group.
Still hungry? You could also go with a medley of small plates that include Gujarati-style lamb samosas, the house chaat, or the Keema Pau, a minced lamb dish you’ll often find in the Irani cafes of Bombay, served in homemade buns.
If you’re in town for breakfast, then you can’t do better than Dishoom’s legendary bacon naan roll which involves crispy bacon, chilli jam, cream cheese and herbs, all encased in a freshly baked naan that’s been brushed in melted butter. It’s just the fuel you need before taking on the Carnaby’s shops.
Dishoom’s expansion shows no signs of slowing; in 2025, the group secured a major investment from L Catterton, valuing the company at approximately £300 million. The deal will help fund growth across the UK and, excitingly, in the States, with their first US restaurant slated to open in 2026.
London has a swell of excellent Japanese restaurants, many offering serious and admirably faithful experiences. Inko Nito is not one of them. Instead, it offers an unconventional Japanese-Korean hybrid with an energetic casual dining experience. Before you shrug this off as just another ‘pan-Asian’ place that suffers from a lack of clear vision, it’s worth noting there’s some serious pedigree behind this restaurant – it’s part of the Azumi group, known for world-renowned establishments like Zuma and ROKA.
There’s an energetic vibe to the room from the off. The green, neon-illuminated signage creates an upbeat feeling from the moment you step through the doors. The space inside is huge and social, especially when compared to the dinky, sometimes deliberately dingy surrounding restaurants of Soho.
It’s tastefully designed with blonde wooden tables and beams as far as the eye can see. The mixed-level seating that zigzags across the room combined with the smells and sounds of the grill gives an open market feeling to the space. The atmosphere is accordingly convivial and, even at lunch time, a little loose. With 90+ covers, it’s one of the best spots in Soho to come if you’re looking for an impromptu meal with a few friends.
Cocktails here are a must. Classic formulas have been reimagined with an emphasis on Japanese ingredients – try the Nori Old Fashioned with toki whisky, kokuto and nori, or the Inko Star (their take on a pornstar martini), which all feels a pleasingly frivolous, and much better than the original – think passion fruit, vodka, makrut lime leaf, pisco and verjus, with a shot of bubbles to pour in. It’s also nitro-charged and poured into a martini glass straight from the restaurant’s cocktail tap.
Anyway; this stomach needs lining, and just in the nick of time, steamed prawn and leek dumplings arrive swimming in a complex, tangy ponzu sauce enlivened with ginger – they’re delicate and lovely. The braised beef cheek with DIY lettuce wraps is a standout, while their ‘nigaki’ – the restaurant’s playful interpretation of classic nigiri and maki rolls – showcases a creative spirit. The salmon fillet with grapefruit miso and sansho salt would have delivered more had we squeezed the citrus (don’t miss this step) earlier rather than in the final few bites – it lifts the dish considerably. The spicy tuna tempura is excellent – lightly battered, crisp and irresistible.
Our meal ends on the highest of highs: the Inko cheesecake is worth visiting the restaurant for alone. Or, you know, alone; you’ll want to keep this one to yourself. Not only is it one of the prettiest plates that calls out to be photographed, it’s also one of the most delicious cheesecakes we’ve had the pleasure of trying. Fresh strawberries, oat crumble, guava sauce and little pearls of popcorn-tasting balls all make for the ideal sweet send-off.
Just as we were ducking out, the 4pm happy hour was beginning. It sees beer, wines, and bubbles available for £4, cocktails for £6.50 and bar snacks for £7 – a steal in Soho and sounds like a lot of fun. Next time, next time…
Address: 55 Broadwick Street, Carnaby, London W1F 9QS
Iceland wasn’t built for cruise tourism, and that’s precisely what makes it so thrilling to visit by sea. This is a country where the landscape itself feels alive, where geysers erupt on schedule and glaciers calve into lagoons, where volcanoes simmer beneath ice caps and the earth steams and bubbles in ways that seem frankly improbable.
Arriving by ship means watching this otherworldly coastline reveal itself gradually, fjord by dramatic fjord, and stepping ashore into towns that feel genuinely remote rather than purpose-built for visitors.
With 4,970km of coastline punctuated by fishing villages, geothermal bays, and some of the most spectacular waterfalls on the planet, Iceland rewards the cruise passenger who wants their journey to feel like an expedition rather than a floating hotel transfer.
Iceland: The Number One Cruise Destination For 2026
Forward bookings for Northern Europe cruises are surging, with Holland America Line reporting that 2026 sales are up more than a third compared to this time last year, and Northern Europe voyages specifically seeing a nearly 50% year-on-year increase.
As the cruise industry embraces immersive, slow-travel experiences, demand for Arctic itineraries is rising faster than any other region, with travellers seeking cooler summers, dramatic scenery, and overnight stays that allow for proper exploration rather than rushed port calls.
Iceland sits at the heart of this demand, and with extended shore time becoming the norm in marquee ports, you can explore beyond the obvious and discover a country where fire meets ice at every turn. Here’s why we’re naming Iceland the IDEAL cruise destination for 2026.
Reykjavik
Reykjavik, the world’s northernmost capital is compact, creative, and surprisingly cosmopolitan, with cruise ships docking at the Old Harbour just a fifteen-minute walk from the city centre. The striking Hallgrímskirkja church dominates the skyline with its concrete columns designed to echo basalt lava formations, and from its tower you can survey the colourful corrugated iron houses below and the mountains beyond.
The city’s food scene has transformed in recent years, with Dill Restaurant now holding both a Michelin star and a Green Star for its commitment to local ingredients. For something more casual, head to the Old Harbour for Sægreifinn (The Sea Baron) and its famous lobster soup, or try Café Loki near the church for traditional plokkfiskur, a hearty fish stew accompanied by dark rye bread baked underground using geothermal heat.
Most visitors use Reykjavik as a gateway to the Golden Circle, Iceland’s most famous day trip. Thingvellir National Park is a UNESCO World Heritage Site where the Icelandic parliament was founded in 930 AD and where you can walk between two tectonic plates, while the Geysir geothermal area features Strokkur, which erupts every few minutes in a spectacular plume of boiling water. Nearby Gullfoss waterfall thunders into a dramatic canyon with such force you’ll feel the spray on your face from the viewing platform.
Many cruises from Southampton offer overnight stays in Reykjavik specifically so passengers can experience the Golden Circle properly, returning in time to catch the Blue Lagoon at sunset when the crowds have thinned and the milky blue waters take on an almost ethereal quality.
Known as the ‘Capital of the North’, Akureyri sits at the head of Eyjafjörður, Iceland’s longest fjord at 70 kilometres. Your ship crosses the Arctic Circle on approach, often accompanied by a ‘Polar Bear’ ceremony on deck, and the cruise terminal is a five-minute walk from the pedestrian centre, where heart-shaped traffic lights and independent boutiques line the main street.
The town’s modernist church, designed by the same architect responsible for Hallgrímskirkja, offers panoramic views from its tower, while the botanical garden, the northernmost in the world, showcases plants that thrive despite the latitude thanks to the surprisingly mild microclimate.
Goðafoss Waterfall, Iceland
Shore excursions from here showcase a different Iceland entirely. The journey to Goðafoss, the ‘Waterfall of the Gods’, takes you through moss-covered lava fields to falls that span thirty metres across a horseshoe-shaped cliff, their power matched by their historical significance as the site where a chieftain supposedly threw his pagan idols after Iceland’s conversion to Christianity in 1000 AD.
Lake Mývatn, an hour’s drive away, is a geothermal wonderland of volcanic craters and bubbling mud pools, with the Mývatn Nature Baths offering the same mineral-rich waters as the Blue Lagoon but without the crowds. The newly opened Forest Lagoon provides fjord views from its geothermal pools, a perfect afternoon stop before returning to your ship.
Ísafjörður
Iceland’s third busiest cruise port lies deep in the Westfjords, where mountains rise almost vertically from the water to create a dramatic natural harbour. The town feels genuinely remote, with the Westfjords Heritage Museum occupying one of the oldest buildings in Iceland and wooden houses dating back to the eighteenth century lining the narrow streets.
The Arctic Fox Centre in nearby Súðavík provides insight into Iceland’s only native land mammal, a creature that walked here across the frozen sea during the last Ice Age, while at Sætt & Salt chocolate shop you can make your own treats using local ingredients like sea salt harvested from the fjord.
The Dynjandi waterfall, accessible by shore excursion along roads that wind dramatically through the mountains, is among Iceland’s most spectacular natural features. Water cascades over 100 metres in seven tiers that widen as they descend, earning the falls their nickname ‘the bridal veil’, and the surrounding landscape feels untouched even in high season.
Whale watching yields sightings of minke and humpback whales in the nutrient-rich waters where the fjord meets the open ocean, while puffin colonies nest on nearby cliffs from May through August. Kayaking the glassy fjord waters offers a perspective on the landscape that stays with you long after you’ve returned to the ship.
Húsavík
Often called the whale-watching capital of Iceland, Húsavík sits on Skjálfandi Bay where nutrient-rich currents attract humpback whales, minke whales, and occasionally blue whales throughout summer. Success rates for sightings exceed ninety percent between June and August, with traditional oak boats departing from the harbour several times daily.
The town charms with its distinctive wooden church overlooking the harbour and the Exploration Museum celebrating the area’s connections to NASA’s moon landing training, when astronauts prepared for lunar conditions on the volcanic landscapes nearby.
The GeoSea geothermal sea baths, built into the cliffs north of town, offer infinity pools that seem to merge with the ocean, their waters heated by the same volcanic forces that power the dramatic landscape around Lake Mývatn. Shore excursions can reach Dettifoss, Europe’s most powerful waterfall by volume, where 500 cubic metres of glacial meltwater thunder into a canyon every second with a force that shakes the ground beneath your feet.
The Food
Iceland’s culinary scene has evolved dramatically, driven by chefs who have returned from training abroad determined to showcase their country’s unique ingredients. The volcanic soil, geothermal greenhouses that produce tomatoes year-round, and abundant seafood from some of the cleanest waters on Earth create a cuisine unlike anywhere else.
Traditional dishes like hangikjöt (smoked lamb hung over birchwood fires) and harðfiskur (wind-dried fish eaten with butter) reflect centuries of survival in harsh conditions, while modern restaurants like Grillmarkaðurinn serve these heritage ingredients alongside reindeer and Arctic char with contemporary techniques.
The Icelandic hot dog deserves its devoted following, made with a blend of lamb, pork, and beef and topped with raw and crispy fried onions, ketchup, sweet mustard, and remoulade. Bæjarins Beztu in Reykjavik has been serving them since 1937, and the queue is part of the experience.
Seafood dominates menus everywhere, from langoustine pulled from the waters off Höfn to cod prepared in every imaginable way, and at restaurants like Messinn, generous sharing pans of perfectly cooked fish with butter and capers arrive sizzling at your table.
The Northern Lights & Midnight Sun
Timing matters in Iceland more than almost any other cruise destination. Summer sailings between June and August offer the midnight sun, where daylight extends nearly around the clock, meaning longer exploration time, vibrant wildlife activity, and landscapes in full bloom after the long winter.
Winter sailings from late September through early April bring the chance to witness the Northern Lights, with several cruise lines now offering dedicated aurora-hunting itineraries that include overnight port calls north of the Arctic Circle specifically timed for optimal viewing conditions.
The 2026 solar eclipse in August has prompted cruise lines to position ships off Iceland’s west coast, directly in the path of totality where passengers can witness the moon block the sun far from the crowds that plague land-based viewing sites. These sailings sold out quickly, demonstrating both the growing appeal of celestial events and Iceland’s unique position as a destination where the extraordinary becomes almost routine.
The Bottom Line
Iceland’s allure as a cruise destination lies in its ability to surprise at every port, with each stop bringing a different landscape, a different atmosphere, and a different set of wonders. From the creative energy of Reykjavik and its thriving food scene to the geothermal marvels accessible from Akureyri, from the remote beauty of the Westfjords to the whale-rich waters off Húsavík, a circumnavigation of Iceland delivers variety that few other destinations can match.
In 2026, Iceland stands as a testament to the evolution of cruising, where the journey itself matters as much as the destinations and where shore time is designed for immersion rather than quick photo stops. The Land of Fire and Ice lives up to its name.
Clapham Common is, in a district of cliques and cliches, a breath of fresh air. Quite literally – the verdant oasis is surrounded by heavy traffic on all sides, its 220 acres bringing respite from the choking pollution of the four teeming thoroughfares that act as its border.
Taking a load off in the Common, you’ll find folk on various shades of health kick and in various stages of inebriation, the impossibly ripped, bare chested and short-shorted, park runners, parkourists, park tourists, and proud, tired new parents. You’ll see plenty of Camden Hells 330s being crushed, and plenty of lads tweeting their location to Round The Bend as day fades into evening.
All of these folk – some more than others, admittedly – will need a decent feed when they come up for air and venture out of the park, and we’ve got them covered when they decide to do so. Here are the best restaurants close to Clapham Common.
Trinity
Ideal for fine dining lovers…
Boasting a coveted Michelin Star (Clapham and Battersea’s only restaurant to be bestowed with that honour) Trinity is now entering its third decade in fine fettle.
Owned by the talented chef Adam Byatt, this neighborhood gem, on the corner of Clapham Old Town and overlooking the Common, has been remarkably consistent in its intricate, seasonal and downright delicious classical cooking since opening in 2006.
Here, it really is all about classical tekkers, courses rather than sharing plates, and attentive, pitch perfect hospitality, all to be enjoyed via Trinity’s four course menu, priced at £90 for lunch and £140 for dinner, plus the usual extras.
There’s plenty of choice here. As spring kicks into gear, that menu is alive with colour and the fresh, verdant flavours of the season, a dish of English asparagus, polonais sauce (a melted butter, chopped egg and breadcrumb number that’s so much more than the sum of its parts), and smoked eel from award winning local fishmonger Moxon’s exemplifies this approach.
Perhaps unsurprisingly for a restaurant that prices itself on perfectly executed classical technique, Trinity’s pastry section is sharp and precise as you like. Yep, they do puddings well here, and on a recent visit, an indulgent chocolate marquise was one of the best desserts of the year thus far.
Yep, these are proper plates to enjoy all to yourself, a rare treat in London’s modern day fine dining landscape, and a key reason why Trinity has endured – and got better and better – as the years have passed.
For something a little more laid back, the sister restaurant Upstairs at Trinity boasts a Bib Gourmand award and a hearty menu based around French country cooking. If you can manage both in a single evening, you’ve got an even more admirable appetite than us!
Ideal for ultra-comforting, beautifully spiced West Indian food…
From fine dining to no-frills deliciousness, another of the best places to eat near Clapham Common is Tawa Roti, a ten minute walk down Clapham High Street towards Clapham North Station.
Here, it’s all about Trinidadian food, with the freshly slapped roti both the star of the show and vehicle for Tawa’s delicately spiced channa, dhal puri and aloo curry. Though there are a couple of seats and a counter for perching inside Tawa Roti, the headlining dishes are perfect for taking away. Order a fresh coconut juice, a dhal puri wrap, an obligatory side of doubles – channa filled flatbreads that are deep fried and delicious – and head back up to the Common for a feast.
Ideal for modern European dining in an art-filled setting…
Tucked away on Nelsons Row, just a short amble from Clapham Common station, Crispin at Studio Voltaire might be the area’s most exciting recent opening. Part of the HAM Restaurants family (who’ve made quite the name for themselves with Bistro Freddie in Shoreditch and their original Crispin in Spitalfields), this 50-cover modern European restaurant and counter bar brings a much-needed dose of studied cool to a neighbourhood with a somewhat fair reputation for the naff.
The space itself is rather special – housed within Studio Voltaire, one of the UK’s leading non-profit arts organisations, the restaurant manages to be both industrial and intimate. Candlelight flickers across bistro tables, while hefty curtains in burnt caramel and the gallery’s signature blue create a cosy atmosphere despite the concrete floors and polished metal fixtures.
The kitchen, helmed by former-Manteca chef Michael Miles, delivers a menu that changes with the seasons but maintains a steadfast commitment to thoughtful, produce-driven cooking. Small plates, priced in the £10 to £20 region, dominate – think stracciatella with pickled squash and fermented chilli, or beetroot with black garlic, almonds and crème fraiche. The Montgomery cheddar croquettes with pickled walnut ketchup (£3.50) are already developing something of a cult following.
Larger plates showcase the kitchen’s deft hand with both meat and fish – the grilled half chicken with salsa verde and onion (£35) is perfect for sharing, while the hake with grilled leek and almond cream (£25) demonstrates their commitment to careful cooking and clever flavour combinations.
The wine programme deserves special mention, with a rotating selection that champions small-scale producers and artisanal winemakers. There’s a strong focus on sustainability, with several options available on tap; an increasingly ubiquitous feature of a certain type of restaurant/wine bar in London lately.
For those watching the pennies, half pints of house wine start at £4 (about the same as their half-pint of Guinness). The cocktail list offers creative takes on classics – the apricot margarita and blackberry negroni, both £14, are particularly noteworthy, strident affairs that will certainly put the hairs on your chest.
Opening hours are considerate to both gallery-goers and evening diners, running Wednesday to Sunday (11am-10pm Wed-Sat, 11am-3pm Sun). While dinner reservations are recommended, the counter is available throughout the day for coffee, house-made cakes and light bites.
Right on Clapham High Street’s main drag is the newly done up gastro-pub The Ox. Once a gay bar and then briefly The Saxon pub, the Ox is owned by the same people as the popular local the Rose and Crown down the road at the Polygon.
The Ox seems to have moved on from its initial focus on pan-Asian flavours, to be replaced by resolutely British cooking and farm-to-fork flavours. Beef and lamb is supplied solely from the family farm on the Scottish Borders and dry aged on site.
The busy front bar is a proper pub with the promise of multi-screen sport. There’s the option of eating there but a quieter bet is to go through and downstairs to the welcoming restaurant area. There’s a hum of conversation and background music at the right level not to be intrusive. It’s a convivial space.
Where the Ox stands out from your average gastro-pub is the imagination and quality of its starters. Making friends with our neighbouring table (it’s that kind of place) means that we could test not two but five starters.
Black pudding scotch eggs marry the peppery richness of the black pudding with just the right level of yolky runniness. Twice baked cheese soufflé sits up pertly, the rich cheese cut through by the addition of chives. Scallops in their shell gain texture from the beef dripping crumb The ox cheek toastie (a bit of a signature dish at the Ox) divides the crowd. Some love the meat juices soaking into the sour dough toast; others want their toastie to retain some crunch.
Diving back into the starter menu, we sample the braised lamb neck with apple and gentleman’s relish. The lamb was fall apart tender but we could do with more zing of anchovy from the gentleman’s relish – but we are hardcore anchovy lovers.
Still room for mains? Now, the Ox is justifiably proud of its boeuf bourguignon pie. And on our visit, it was actually National Pie Week. So it was a surprise to find it off the menu, to be replaced by shepherd’s pie. Shepherd’s pie can be a fine thing but didn’t quite meet those Pie Week expectations. Instead, flat iron steak and smashed beef burger deliver on their pastoral promise, the latter’s lacier edges boasting all the crusty, crunchy bits you’d want from the smashing process. Traditional British fare continues into the desserts with old school rhubarb crumble and custard, and a classic sticky toffee pudding.
While the mains were great, it was the starters that stole the show. What would really work at the Ox would be to load up on those. Add a side of the exceptional triple cooked chips. You’d eat very well. Fill your boots.
Ideal for crisp, elegant sourdough pizzas that have come to Clapham via Bologna…
First started by Matteo and Salvatore Aloe in Bologna in 2010, the Clapham version of Berberè stands on the former site of Radio Alice, a pizzeria that the Aloe brothers were involved in. Safe to say, Berberè is even better, with a sourdough base whose mother has been tended to for a decade and a half resulting in a gently tangy, crisp base that’s as digestible as it comes.
That crispness is ideally suited to dipping, and so Berberè has obliged with a choice of four dippers – spicy ‘nduja & honey, aioli, garlic butter or basil & walnut pesto. Of course you’ll order all four.
The pizza selection itself feels more traditional and, dare we say, demure, with the least adorned pizzas the most sparkling – uplifting, even – in their simplicity. Most pleasingly, these guys feature a good amount of sauce, a welcome departure from the trend for quite a dry pizza that seems to have been cropping up across the city recently. Follow this narrative to its natural conclusion and settle on the margherita, which is superb and priced keenly at £10.90. With that digestibility already dispensed with, and that sub-tenner pricing, it’s the perfect excuse to order another!
The Clapham restaurant was Berberè’s first UK outpost, sure, but the brand has since expanded to Kentish Town and, most recently, Tottenham Court Road as part of The Outernet development. The sourdough, it seems, travels well.
Ideal for some of the city’s best pasta and an enjoyably raucous vibe…
Prolific, hugely talented chef Robin Gill’s ode to the Amalfi Coast, Sorella, is one of the best Italian restaurants south of the river, and for those hungry when kicking back in Clapham Common, it’s also only a five minute walk from that vast green expanse.
Proud Irish man Gill has plenty of history in the area, having run much loved neighbourhood restaurant The Dairy before its closure in 2020. He was also the man behind The Manor, which operated on the same site that Sorella now sits. Up the road in Nine Elms, the chef oversees the superb Darby’s. Yep, this man lives and breathes South London.
Sorella (meaning ‘sister’ in Italian) is the sibling to his other successful ventures, with success coming here too in the form of a Michelin Plate award. The restaurant is warm and inviting, with rustic wooden tables and a bar that showcases an impressive selection of Italian wines and spirits, all very much in keeping with the residential street Sorella sits on, and those neighbourhood restaurant connotations. Yep, a gratis limoncello shot or two is pretty much obligatory if you exercise even the most common of courtesies with the attentive staff here.
On the plate, the menu is divided into the classic format of cicchetti, antipasti, primi and secondi. Make sure you kick off with some of the truffle arancini, which has been on the menu since 2018 and for good reason. They’re a highlight; creamy, rich and on the nose. As in, they’re pungent in all the right places.
Another highlight, in a shocking turn, is the hand rolled pasta here. Gill has always had a wicked way with agnolotti, those most plump of filled pastas, and so it is here. On the current menu, an early spring version of purple sprouting broccoli cooked down until collapsing before being mixed with ricotta, was truly superb. It’s dressed with a pancetta XO that brings serious umami, as well as that pleasing dappling that any chilli oil bestows on a dish.
The actual, genuine dish it’s served on is a thick slab of grey stone that’s barely bowed, and it’s an intriguing, scratchy thing to eat off. We’ll forgive them; its heft is reassuring and those agnolotti sitting within it are just too good to hold a grudge.
Gill’s portfolio continues to grow across South London, with Bottle + Rye bringing natural wines and snacks to Brixton.
Ideal for single slices of the good stuff and craft beers in the sunshine…
Sure, this part of Clapham might be more well known for its Aussie residents than its Americans, but you’ll find an excellent Californian (sourdough base, if you’re asking) by-the-slice joint at Joe Public, just a few seconds from Exit B of Clapham Common underground station.
You can also order full, 14 inch pies here (slices start at around a fiver, pies at £15ish), of which there are a selection of around ten at any given time. Though the Cheese Burger pizza sounds pretty out there, and your nonna will chastise you for even considering ordering it, you should do so anyway; it genuinely works! Topped with ground beef rather than actual, you know, patties, the burger vibes come from McDonalds style pickles and an elegant zig-zag of burger sauce. Enjoy this one from the small selection of stool seating in the restaurant, overlooking an actual McDonalds across the road, for a surreal kind of Heston-curated hyperreal simulacrum.
Joe also has some outdoor picnic tables out front and plenty of craft beer on tap, as well as slushy cocktails in the summer months, to bring you back down to earth. What’s not to love?
Speaking of pizza, Eco was a fixture on Clapham High Street for over 20 years, serving up nourishing Italian cuisine and packing out its buzzy, busy dining room nightly. Now in a shiny new location just round the corner on Venn Street, the restaurant is still known for its wood-fired, sourdough pizzas, which are considered some of the best in the neighbourhood. The dough is left to mature for at least 48 hours, resulting in a perfect crust that’s both crisp and chewy. With several pizzas clocking in at under a tenner, Eco is fantastic value too.
Beyond pizza, Eco’s menu also includes a range of pasta dishes, salads, and antipasti, made with high-quality ingredients, many of which have been sourced from organic farms.
Eco does a great breakfast on Saturdays and Sundays, too, their shakshuka-adjacent ‘wood oven eggs’ blessed with the smoke of the pizza oven, the marinara sauce in which they’re bathing luscious and rich with garlic. It’s a brekkie to dust off even the most violent of Infernos hangovers.
Ideal for a consistently excellent burger that sings of the flavours of proper beef…
Speaking of burgers, too, you really can’t go wrong with Honest, whose patties still taste deliciously beefy after all these years and all that expansion. Just off Clapham High Street on Venn Street (home to a great market every Saturday, by the way), and with plenty of stool seating, the Clapham branch of Honest Burgers is an agreeable place to settle into. The fact that it’s open from 11am to 11pm daily does not harm, receiving early morning gymgoers fresh from a sesh and mopping up the chillers and boozers at the restaurant’s disparate bookends.
There’s not much more to say about the burgers here, which we believe to be some of the finest in London, except that the Clapham outpost has its own dedicated burger, as is the Honest way across their various sites. This one boasts smoked bacon, Kappacasein Raclette cheese, truffle mayo, shoestring fries, rocket and pickles, and is even more of a mouthful than its ingredients list. Don’t be shy about requesting a knife, a fork and a stack of extra napkins, as the beef juices mix with that particularly runny cheese, oozing out all over the shop.
Ideal for more fresh pasta from an ever growing Italian mini chain…
Lina Stores Clapham, an offshoot of the iconic Italian delicatessen and pasta restaurant that first opened in Soho in 1944, brings a slice of Italian heritage to the Common. Practically touching the grass, you’ll see Lina’s distinctive mint-green and white striped awning from the park, its shelves lined with the finest Italian produce and bustling open kitchen beckoning you in.
You’re here for some of the city’s most talked about fresh pasta, we know that much, and the seasonally changing rundown of around six pasta dishes has enough to please the whole squad. Though it feels almost perverse to be twisting, writhing and slurping at such a celebration of the sea as you peer out across a big ol’ urban park, the spaghetti alle vongole here is superb; briny af, a little spicy and slippery, just as it should be.
Be warned; for £17, it’s not the biggest bowl – probably a third of the size of the kind you eat on your sofa in your comfy clothes with your knees up against your chest, but that only gives you an excuse to order some cannoli to finish. Here, you have a choice of ricotta, pistachio or chocolate. You’ll want all three, and we’ve already set you up with the perfect excuse to do just that.
Idealfor when you need a restaurant to satisfy a disparate set of desires…
images via @minnowclapham
Next, we saunter over to Minnow, just next door to Lina, where modern European cuisine meets the charm of Clapham Old Town to great though occasionally overwhelming effect.
We say ‘overwhelming’ because Minnow takes the meaning of an ‘all day’ restaurant and runs with it, opening from 8am to 11pm daily and with not only a brunch menu but also an ‘afternoon’ menu (alongside the more predictable lunch, dinner, Sunday roasts and the rest).
Perhaps most interestingly, there’s plenty of joy to be found on that afternoon part of the menu, the 3pm to 5:30pm time slot offering an enjoyable slot to get the drinking started a little earlier than might be socially acceptable, and a chance to tuck into a random croque monsieur in a kind of post-lunch stupor/’is this a dessert or an aperitif before dinner vibe?’
Just us? Well, it’s a tradition we’ve come to love on a Saturday, and we’re keeping it.
Come Sunday after 4pm, it’s all about the Minnow roast dinner. Dubbed a ‘Sunday Roast Club’ and ridiculously good value, you can bring your own bottle and enjoy a full on roast with dessert for just £30. Again, £30. Again, that’s ridiculously good value when you can’t find a bottle of wine in a restaurant much below that these days.
During summer, Minnow sprawls out onto the street somewhat, with plenty of terrace seating and enviable views of the Common. It’s a lovely spot to while away a few hours, especially if you’re being served by James, who is one charming fella.
Ideal for silky, hefty ramen that would satiate even the heartiest of appetites…
Tonkotsu Clapham, part of the increasingly cherished chain known for its soul-warming ramen, has only been open for two years, but has already made its mark just a short walk from the green expanse of Clapham Common.
Take a seat in one of the booths close to the entrance, under the intricate photo of a ramen noodle rolling machine, and luxuriate in the hum of conversation and reassuring sound of slurping. Misophoniacs beware; no amount of Prince playing over the speakers can drown it out.
The menu at Tonkotsu Clapham is a testament to the art of ramen, with each bowl boasting its own unique character. The signature Tonkotsu ramen features a broth that is rich and milky, the result of pork bones being simmered for up to 18 hours and releasing their fat and collagen, paired with noodles made fresh in-house daily and boasting the absolute correct amount of chew. The succulent slices of pork belly are buttery as you like – indeed, you’ll want to order some of the house cucumber pickles to cut through the richness, because it is a lot.
So much so, in fact, that should you not be able to finish a regular bowl (small sizes are available, the bowls priced at £15.95 and £11.95, respectively) and decide to take the remainder home, the broth sets in the fridge to a firm jelly. That’s some serious silky collagen, but just think about the good it’s doing your skin!
At the other end of the park towards Clapham South is Moxies Fish Bar, a place who pride themselves on their sustainable fish and chips, and also the place where we finish our exploration of where to eat near Clapham Common.
The adjacent fishmongers – Moxon’s Fresh Fish – incidentally supplies some of the best restaurants in the area, including the aforementioned Trinity, and this is testament to the quality of the fish used in the chippy. Alongside the usual choice of battered haddock, cod, hake or plaice, there’s also a selection of grilled fillets and charcoal grilled whole fish, served simply with a half of caramelised lemon. The mackerel given this treatment is particularly good, its oily nature catching over the charcoal until bubbling and blistered all over. Bliss.
Though Moxies does have some simple wooden benches inside, this one is crying out to be taken away and enjoyed in Clapham Common.
And if you’re still hungry after that, then just down the road you might want to check out the best restaurants in Balham, too.
Clapham Common’s restaurants are a microcosm of London’s diverse dining scene, offering everything from Michelin-starred tasting menus to take away Trini doubles, each one perfectly suited to whichever way the mood has taken you. Now, the mood has taken us for a lie down in the park. Wake us up in a couple of hours, if you don’t mind?
Remember the last time you lost track of time doing something you loved? Not scrolling mindlessly, but truly absorbed in creating or learning something new. That state of complete engagement—where your hands are busy and your mind is focused—has become surprisingly rare in our lives. Here are 8 hobbies that can help you rediscover that sense of flow, each one offering a perfect balance of mental and physical engagement.
Bread Making
Forget those precise measurements and rigid rules you’ve read about. Real bread making is about getting a feel for it. You’ll know you’re onto something when you start recognising how the dough should feel under your hands, when it needs a bit more flour, or when it’s ready to prove. That first warm, crusty loaf you pull from the oven? Pure magic. And yes, your kitchen will be a mess – embrace it (and clean it later).
The beauty of bread making lies in its endless variations. Once you’ve mastered the science of a basic loaf, you can experiment with different flours, add seeds or nuts, try your hand at sourdough, or venture into enriched doughs like brioche. There’s also something wonderfully communal about bread making – people have been baking bread for thousands of years, and sharing a freshly baked loaf with friends or family connects you to that ancient tradition.
Getting Started with Bread Making:
Begin with a simple white loaf recipe – no fancy equipment needed
Invest in good quality bread flour and fresh yeast
Join online communities for tips and troubleshooting
Consider taking a day course at a local bakery
Estimated starter cost: £10-15 for basic ingredients
Knife Making
Few sounds are as primal as hammer striking anvil. There’s something deeply satisfying about taking a cold bar of steel, heating it until it glows orange, and shaping it into a blade with nothing but fire, hammer, and patience. According to Soulful Iron, who run a knife making course in the Cotswolds, if you can swing a hammer, you can forge a blade. No superhuman strength required, no mystical metalworking knowledge – just learning how steel behaves when it’s hot and having someone guide you through the techniques.
What makes knife making particularly compelling is its rhythm. The repetitive cycle of heating, hammering, and checking your work creates an almost meditative state. You’re forced to work at the metal’s pace, not your own. Rush it and you’ll end up with cracks or uneven edges. The forge demands your full attention – there’s no room for distracted thinking when you’re working with glowing steel.
And unlike many hobbies, there’s something wonderfully practical about the results. That chef’s knife you forged? You’ll use it every day. Each piece carries the marks of your hammer strikes, evidence of the hours spent learning to read the colour of heated metal and feel when it’s ready to be worked. It’s an ancient craft that produces something genuinely useful – and once you’ve made your first blade, you’ll never look at a kitchen knife the same way again.
Getting Started with Knife Making:
Book a day course at a local forge (no experience needed)
Start with a Viking-style blade – simpler geometry, very forgiving
Watch YouTube channels dedicated to beginner bladesmithing
Join online knife making communities for tips and inspiration
Estimated starter cost: £150-225 for a day course
Lino Printing
There’s something magical about lino printing. You start with a humble piece of linoleum and a few carving tools, and before you know it, hours have slipped by as you carefully carve away at your design. The first time you roll ink over your finished block and press it onto paper feels like unwrapping a present – you never quite know how it’ll turn out, but that’s half the fun. Start small with a simple bookmark or dive right in with a bold wall print. Either way, you’ll be hooked.
Low-tech and hands-on, what makes lino printing particularly satisfying is its forgiving nature – mistakes often add character to your prints, creating unique textures and happy accidents. Plus, once you’ve carved your block, you can print dozens of versions in different colours and on various materials, from paper to fabric. There’s something deeply satisfying about creating multiple prints and seeing how each one turns out slightly different from the last.
Getting Started with Lino Printing:
Buy a beginner’s lino printing kit from your local art shop or online (look for something with a small piece of soft-cut lino, basic tools, and ink)
Start with simple designs – geometric patterns or silhouettes work brilliantly
Watch some YouTube tutorials on safe carving techniques (your thumbs will thank you)
Join a local printmaking workshop to learn the basics in person
Estimated starter cost: £20-30 for basic materials
Traditional Bookbinding
Imagine creating a journal that’s completely yours, from the first stitch to the final cover. Bookbinding might sound intimidating, but it starts with simple things you already have: paper, thread, and patience. There’s something deeply satisfying about folding crisp pages into neat sections and watching them come together, one careful stitch at a time. Warning: you might never want to buy a mass-produced notebook again.
The real joy of bookbinding comes from its versatility – you can create anything from simple pamphlet-stitched notebooks to complex hardbound volumes. Each book becomes a personal project, where you choose everything from the paper weight to the cover material. It’s also a fantastic way to give new life to old books by rebinding them, or to create custom photo albums and sketchbooks that perfectly suit your needs.
Getting Started with Bookbinding:
Start with a simple pamphlet stitch notebook
Look for online tutorials focusing on basic techniques
Gather basic tools: bone folder, awl, needle, and thread
Join a bookbinding workshop to learn proper techniques
Estimated starter cost: £30-40 for basic tools and materials
Chess
Before you scroll past thinking “too difficult” – hear me out. Chess isn’t about memorising moves or being a genius. It’s about getting lost in possibilities, like a good puzzle. Whether you’re playing with a friend in a noisy café or contemplating your next move in peaceful solitude, time seems to melt away. Plus, every game tells a different story – no two are ever quite the same.
What makes chess particularly engaging is how it rewards both intuition and analysis. As you play more, you’ll develop a sense for good moves, but there’s always more to learn. The game has a beautiful balance of tactical shots (immediate opportunities) and strategic planning (long-term advantages). It’s like learning a new language – at first, you’ll just know the basic moves, but gradually you’ll start to see patterns and possibilities everywhere.
Getting Started with Chess:
Download a chess app (lichess.org is free and excellent)
Watch beginner-friendly YouTube channels
Join a local chess club or find a mentor
Start with puzzle solving to build pattern recognition
Estimated starter cost: Free (online) or £15-20 for a basic set
Bonsai Cultivation
If you’ve ever killed a houseplant, don’t let that put you off. Bonsai isn’t just about keeping tiny trees alive – it’s about slowing down enough to notice how they grow and change. Each small adjustment you make shapes its future growth. It’s like having a tiny, living sculpture that teaches you patience whether you like it or not. Trust me, you’ll never look at trees the same way again.
The real magic of bonsai lies in its seasonal changes. Each time of year brings different tasks and challenges – spring growth, summer maintenance, autumn colour, and winter protection. It’s a hobby that connects you deeply with natural cycles and teaches you to think in years rather than days. Plus, there’s something incredibly peaceful about spending time with your trees, examining new growth, and making tiny adjustments that will influence their development for years to come.
Getting Started with Bonsai:
Begin with a hardy species like Chinese Elm or Jade Plant
Get basic tools: pruning shears, wire, and good soil
Join a local bonsai society for guidance
Read up on basic care for your chosen species
Estimated starter cost: £40-50 for a starter tree and basic tools
Pottery
Getting your hands dirty with clay is probably the closest adults can get to guilt-free playtime. Yes, there’s skill involved, but there’s also something wonderfully primal about shaping earth into something useful or beautiful. The wheel takes practice, but hand-building is surprisingly forgiving. And unlike many hobbies, pottery gives you something useful at the end – even if your first mugs look a bit wonky.
There’s something meditative about the whole process – from wedging the clay to prepare it, through to glazing your finished pieces. Each stage requires presence and attention, but in a way that feels natural rather than forced. The best part? Pottery has a way of teaching you to embrace imperfection. Those slight irregularities in handmade pieces aren’t flaws – they’re what make each piece unique and give it character.
Getting Started with Pottery:
Take a beginner’s class at a local studio
Start with hand-building techniques before trying the wheel
Join a community studio for access to tools and kilns
Watch YouTube tutorials for basic techniques
Estimated starter cost: £50-100 for classes and basic tools
Traditional Watercolour Painting
Forget about creating masterpieces. Watercolour is all about letting go of control – sometimes the most beautiful effects happen when paint and water do their own thing. It’s like conducting a tiny chemistry experiment on paper. The forced patience (waiting for layers to dry) might frustrate you at first, but soon becomes a welcome brake on our usual rush to get things done.
The real joy of watercolour comes from its unpredictability. Even experienced artists can’t completely control how pigments will blend and flow, which means every painting has an element of surprise. It’s also incredibly portable – a small paintbox, brush, and sketchbook are all you need to capture the world around you. Plus, there’s something deeply satisfying about building up layers of transparent colour to create luminous effects that no other medium can achieve.
Getting Started with Watercolour:
Invest in student-grade paints and proper watercolour paper
Start with simple exercises exploring colour mixing
Take a local class or follow online tutorials
Join urban sketching groups for practice and community
Estimated starter cost: £30-40 for basic materials
Why These Hobbies Matter
These aren’t just ways to fill time – they’re invitations to step out of the hamster wheel for a bit. None of them can be rushed. None of them can be perfected through YouTube tutorials alone. They all require showing up, making mistakes, and learning through doing.
The best bit? They all offer what psychologists call ‘flow states’ – those precious moments when you’re so absorbed in what you’re doing that you forget to check your phone. And in today’s world, that’s worth its weight in gold.
Pick one that calls to you. Start small. Make mistakes. Create something imperfect. And most importantly, enjoy the process. After all, that’s what slow living is really about.
Altitude has always mattered in skiing, but it has never mattered quite as much as it does now. A recent Guardian investigation found that 186 French ski resorts have permanently closed since the 1970s as rising temperatures push the reliable snowline ever higher up the mountains. For anyone planning a 2026 high season trip, this is no longer abstract climate science but a practical consideration when choosing where to book.
The good news is that France still has an abundance of resorts built to withstand uncertain winters. The best of them sit predominantly above 1,800m, with north-facing terrain, modern lift infrastructure and serious investment in snow management. These are the destinations that will still be delivering consistent powder days in a decade, two decades, and beyond. Here are five that stand out.
Méribel
Méribel occupies the central valley of Les 3 Vallées, and that geographical quirk shapes everything about the resort. From here, you can ski directly to Courchevel, Val Thorens, Les Menuires or any of the seven linked resorts without ever doubling back on yourself. That adds up to 600km of pistes accessible with a single lift pass, 85% of which sits above 1,800m. In practical terms, this translates to consistently good snow from early December through to late April.
The resort itself spreads across several altitudes, which means you can choose your atmosphere. Les Allues at 1,100m has the traditional Savoyard charm of old barns and communal bread ovens, a village that feels like it belongs to the mountains rather than having been built for tourists.
Méribel Centre at 1,450m offers the liveliest après-ski and easiest access to the main lifts. Mottaret at 1,750m puts you higher still, with the Mont Vallon gondola rising to nearly 3,000m where north-facing slopes hold powder for days after a storm.
What makes Méribel work so well is the balance it strikes between snow security and genuine village character. The chalet architecture, all wood, stone and slate, was mandated from the resort’s founding in the 1930s and gives the place a coherence that purpose-built resorts struggle to match. The Saulire cable car connects directly to Courchevel, while the 3 Vallées Express takes you across to Val Thorens in under 20 minutes.
More than 160 lifts serve the wider area, so queuing is rarely a problem even during February half-term. The Meribel Official Ski Pass covers both the local Méribel valley and the full 3 Vallées network, with family passes available.
The dining scene here punches well above what you might expect from a ski resort. L’Ekrin holds a Michelin star, while mountain restaurants like La Folie Douce and Le Clos Bernard offer everything from raucous afternoon dancing to quiet lunches with Mont Blanc filling the window.
Val Thorens
If Méribel is about balance, Val Thorens is about one thing above all else: altitude. At 2,300m, it is the highest ski resort in Europe, and the village itself sits higher than many other resorts’ upper slopes. The skiing extends to 3,230m at Cime de Caron, where the panorama takes in over 1,000 Alpine peaks across France, Switzerland and Italy.
The physics are simple and unforgiving in your favour. Air temperature drops roughly 0.65°C for every 100m of altitude gain, which means Val Thorens stays consistently cold when lower resorts are battling slush and ice. The season runs from late November to early May, longer than almost anywhere else in the Alps, and snow quality tends towards cold, dry powder rather than the wetter, heavier stuff you find lower down. Having skied there in late April, I can confirm it feels more like February than spring.
The trade-off is obvious the moment you arrive. This is a purpose-built resort from the early 1970s, and the architecture reflects the era’s enthusiasm for concrete and efficiency over charm. Brutalist apartment blocks cluster around pedestrianised streets, functional rather than beautiful. But if your priority is guaranteed snow and easy ski-in, ski-out access, few places deliver so reliably. The local terrain covers 150km with direct links to the full 3 Vallées network, and the lift system includes funitels, gondolas and high-speed chairs that keep everything moving with impressive efficiency.
The après-ski scene is surprisingly lively for somewhere this high and this purpose-built. La Folie Douce kicks off mid-afternoon with live music and dancing on the terrace, while the village has enough bars and restaurants to keep evenings interesting without requiring you to venture far from your accommodation.
Tignes
Tignes and neighbouring Val d’Isère form L’Espace Killy, an area with perhaps the strongest claim to the best snow record in the Alps. The numbers back it up: 93% of the pistes sit above 2,000m, the resort reaches 3,456m at the Grande Motte glacier, and average annual snowfall hovers around 669cm. These are measurements taken over decades, not marketing approximations, and they explain why serious skiers keep coming back.
The glacier access sets Tignes apart from almost every other resort in Europe. The Perce-Neige funicular burrows through the mountain and delivers you to the Grande Motte in seven minutes, where skiing continues not just through winter but into summer. The Double M piste, a 1,400m vertical descent from glacier to village, ranks among the great continuous runs in the Alps and never seems to get old no matter how many times you ski it.
Tignes comprises several villages at different altitudes, each with its own character. Val Claret and Le Lac, both around 2,100m, offer the most convenient ski-in, ski-out access and the liveliest evenings. Le Lavachet sits slightly lower. Les Brévières, at 1,550m, is the traditional village with more character but less immediate slope access. The resort is largely treeless, which means stunning high-alpine scenery on clear days but limited shelter when weather turns aggressive. If conditions deteriorate badly, the woods above La Daille in Val d’Isère offer the nearest refuge and some surprisingly enjoyable tree skiing.
For experts, the off-piste potential is exceptional, with routes like the Tour de Pramecou starting just below the glacier offering everything from accessible powder fields to serious steep terrain that requires both skill and respect.
Chamonix
Chamonix occupies a different corner of the skiing world entirely. It is not a resort in the modern sense but a proper mountain town, home to the first Winter Olympics in 1924 and still the spiritual centre of alpinism in Europe. The skiing reflects this heritage: challenging, varied and spread across several separate areas rather than one interconnected network.
The headline terrain is Les Grands Montets, reaching 3,275m with steep, north-facing slopes that hold snow exceptionally well into spring. The legendary Vallée Blanche, a 20km off-piste descent from the Aiguille du Midi with over 2,200m of vertical drop, remains one of skiing’s great adventures, though it requires a guide and is emphatically not for intermediates. Even the name commands respect among people who have never skied it.
Snow reliability varies by sector, which requires some planning. Lower slopes at Les Houches can suffer during warm spells, but the altitude and aspect of Les Grands Montets keep conditions dependable well into April. Le Tour, at the valley’s northern end, has a microclimate that makes it the snowiest village in France.
The trade-off is logistics: you will need buses or short drives between areas, and the lack of interconnected lifts means more planning than at purpose-built mega-resorts. But for many skiers, that slight inconvenience is a price worth paying.
What you get in return is authenticity. The town itself buzzes with climbers, guides, ski bums and tourists, its narrow streets lined with gear shops, bakeries and bars that have been serving mountaineers for over a century. The restaurants range from Michelin-starred to fondue-focused, and the views of Mont Blanc, which dominates the valley in a way that never becomes ordinary no matter how long you spend there (or, indeed, how much it shrinks), justify the journey on their own.
La Plagne
La Plagne takes yet another approach to snow security: sheer scale across eleven villages spread between 1,250m and 3,250m, with most of the skiing sitting above 2,000m on north-facing slopes. Combined with neighbouring Les Arcs via the Vanoise Express cable car, the Paradiski area offers 425km of terrain, second only to Les 3 Vallées in terms of interconnected skiing in France.
The glacier above Belle Plagne provides genuine high-altitude options for those seeking guaranteed snow, while the varied terrain below ranges from gentle beginner zones to the steep bumps of La Rochette. The purpose-built villages lack architectural charm (though Belle Plagne is prettier than most of its neighbours), but infrastructure is excellent and lift queues remain manageable even during peak weeks when French and British school holidays collide.
For families, La Plagne ranks among the best resorts in the Alps, and this is not accidental but the result of deliberate design. Wide pistes, numerous skiing beginner areas and ‘Cool Ski’ zones, which integrate small jumps and themed obstacles into gentle slopes, make learning feel like an adventure rather than an ordeal. Each village has its own childminding centre and snow play area. The Olympic bobsleigh track from 1992 offers non-skiers a different kind of thrill entirely, and it is genuinely terrifying in the best possible way.
The spread of villages means you can choose your atmosphere according to what matters to you. Plagne Centre and Belle Plagne offer the best ski-in, ski-out convenience and the most shops and restaurants. Montchavin and Montalbert have more traditional village character at lower prices. Champagny provides a quieter, more upmarket feel for those who prefer their evenings peaceful. Free shuttle buses connect everything.
The Bottom Line
Snow reliability in 2026 comes down to altitude, aspect and infrastructure, and all five of these resorts deliver on each count in their own ways. Méribel’s central position in Les 3 Vallées offers the best combination of snow-sure terrain, varied skiing and genuine resort character, making it particularly suited to groups with mixed abilities and tastes. Val Thorens and Tignes reward their focus on altitude with the longest, most reliable seasons in the Alps.
Chamonix delivers challenging terrain and authentic mountain culture for those willing to work a little harder for their skiing. La Plagne balances family-friendly accessibility with serious vertical for those travelling with children or mixed-ability groups.What all five share is the resilience to deliver consistent conditions regardless of what any given winter brings. In an era of closing resorts and uncertain snowfall, that matters more than it ever has before.
There’s nothing quite like the existential dread of a winter alarm. It’s pitch black, your bed is the warmest place in the known universe, and every cell in your body is screaming at you to stay horizontal. You’re not lazy. You’re not weak-willed. You’re simply a human whose biology evolved over millennia to wake with the sun, now being forced to rise in conditions that would have your ancestors convinced the world was ending.
In the depths of a British winter, the sun doesn’t breach the horizon until nearly 8am. If you need to be at your desk by 9, you’re essentially asking your body to spring into action during what it perceives as the middle of the night. The good news? With a few strategic interventions, dark mornings needn’t feel quite so apocalyptic.
Why Dark Mornings Feel So Grim
To understand why waking in darkness feels so profoundly wrong, we need to talk about your circadian rhythm. This internal body clock runs on a roughly 24-hour cycle, governed largely by light and darkness. When light hits your eyes in the morning, it signals to your brain to suppress melatonin (the sleep hormone) and ramp up cortisol (the alertness hormone). Without that light signal, your brain remains convinced it’s still time for sleep.
Then there’s sleep inertia: that groggy, disoriented feeling you experience immediately after waking. According to the Sleep Foundation, this transitional state typically lasts 15 to 60 minutes, though it can persist for up to a few hours. During this window, your reaction time, memory, and cognitive function are all impaired. In winter, when you’re waking without the natural cue of daylight, sleep inertia can feel particularly brutal.
The Case For A Sunrise Alarm
If you’re serious about making dark mornings more bearable, a sunrise alarm clock (also called a wake-up light or dawn simulator) is worth considering. These devices work by gradually increasing light intensity over 20 to 30 minutes before your set alarm time, simulating a natural dawn.
The science is promising. Research published in the Journal of Sleep Research found that snoozing with gradual light exposure helped prevent awakenings from the deepest stages of sleep, potentially easing the transition to wakefulness. Studies at the National Public Health Institute in Helsinki also found that simulated dawn improved subjective sleep quality, particularly during the darker winter months at northern latitudes.
The key is that light begins penetrating your eyelids before you’re fully conscious, triggering your body’s natural wake-up processes so that by the time you need to be vertical, you’re already partway there. For anyone who’s ever been jolted awake by a screaming alarm in total darkness, the difference can be significant.
Make Leaving The Bed Less Painful
One reason dark mornings feel so impossible is the sheer comfort disparity between your bed and the cold world beyond it. When your duvet is a cocoon of warmth and the air outside feels Arctic, the rational choice seems obvious: stay put.
British bedding brand Lost Loom recommends investing in temperature-regulating bedding that keeps you comfortable without overheating. The logic is simple: if you’re not excessively warm under the covers, the contrast when you emerge is less jarring. Breathable, natural fibres like linen or quality cotton help regulate your body temperature throughout the night, meaning you wake feeling refreshed rather than clammy and reluctant to face the chill. It’s a small adjustment, but when you’re battling the 6:45am darkness, every marginal gain counts.
Let There Be (Actual) Light
A sunrise alarm is helpful, but nothing beats the real thing. Sleep experts recommend getting outside within the first 30 to 60 minutes of waking. Morning light exposure doesn’t just suppress melatonin; it helps anchor your entire circadian rhythm, making you feel more alert during the day and sleepier at the appropriate hour come evening.
In winter, this might mean a brisk walk around the block, having your morning coffee by a window, or simply standing outside for a few minutes before you leave for work. Even on overcast days, outdoor light is significantly brighter than indoor lighting. If getting outside simply isn’t feasible, consider positioning yourself near the brightest window in your home, or investing in a light therapy lamp, which can deliver the high-intensity light your body craves.
Rethink The Snooze Button
The snooze button feels like a kindness, but the science is conflicted. While recent research suggests brief snoozing may not be as harmful as previously thought, repeatedly drifting in and out of sleep can fragment what’s known as REM sleep, leaving you groggier than if you’d simply got up with the first alarm.
If you’re a habitual snoozer, try moving your phone or alarm clock to the other side of the room. The act of physically getting out of bed to silence it can be enough to break the spell. Alternatively, if you know you need buffer time, set your alarm for when you actually intend to rise, rather than building in snooze sessions that only fragment your rest.
Create A Morning Ritual Worth Waking For
Part of what makes dark mornings so punishing is the absence of anything to look forward to. If your first conscious thought is about spreadsheets or the commute, of course you’re going to want to retreat under the duvet.
Instead, try front-loading your morning with something genuinely pleasant. This might be a glass of water before your coffee, ten minutes of stretching, a podcast you save specifically for the early hours, or breakfast that feels like a treat rather than a chore. The goal is to create a small pocket of enjoyment before the demands of the day take over.
Watch Your Evening Habits
How you sleep directly impacts how you wake. In the hours before bed, avoid bright screens where possible, or at least enable night mode settings to reduce blue light exposure. Keep your bedroom cool, dark, and quiet, and try to maintain consistent sleep and wake times even on weekends. The more regular your rhythm, the easier waking becomes, even when the world outside is still shrouded in darkness.
Caffeine timing matters too. While a morning cup of coffee can help shake off grogginess, consuming caffeine too early can interfere with your body’s natural cortisol production. Many experts suggest waiting at least an hour after waking before reaching for your first cup. In the evening, meanwhile, cut off caffeine by early afternoon to avoid it interfering with your ability to fall asleep.
Don’t Neglect Vitamin D
From October through to early March, the UK’s sunlight isn’t strong enough for your skin to produce vitamin D. Given that this nutrient plays a role in energy levels, mood, and overall wellbeing, deficiency can compound the fatigue you already feel during darker months. Symptoms of low vitamin D include persistent tiredness, muscle weakness, and low mood, all of which make early mornings harder still.
The NHS recommends considering a daily 10 microgram supplement of vitamin D during autumn and winter. If you’re experiencing significant fatigue despite adequate sleep, it may be worth speaking to your GP about getting your levels checked.
The Bottom Line
Waking up in the dark will never feel entirely natural, because for your biology, it isn’t. But with the right strategies, light exposure, consistent sleep habits, a sunrise alarm, and perhaps a vitamin D supplement, you can blunt the worst of it. Think of these interventions not as hacks, but as negotiations with your circadian rhythm. Give your body the cues it needs, and it will meet you halfway. The mornings will still be dark, but they needn’t be dreadful.
Mykonos, Aegean Sea one of the Aegean sea’s most sparkling jewels, has long attracted the great and the good with its blend of history, culture, and vibrant nightlife. Whether you’re a sun-seeker, a history buff, or a party enthusiast, our curated list of 9 must-see experiences will take you all across Mykonos, ideal not only for ticking off items from your bucketlist but also for, you know, actually enjoying your time on the island, too.
Visit The Windmills
One of the very first views that you’ll clock when coming into Mykonos port is a row of seven white windmills, built by the Venetians around the 16th century.
These windmills have become the island’s signature feature and something of an emblem of the place. As such, they represent an absolute must see if you find yourself in Mykonos. Not only is it a pleasant fifteen minute stroll from Mykonos Old Town to the windmills, but along the way you’ll pass several places to enjoy a snack and a souvenir, should you wish to take your time.
The only windmill open for the public is Mylos tou Bonni, a part of the Agricultural Museum of Mykonos where visitors can see all the machinery and tools that were used in milling in days of old. That said, the remaining six can be admired from the outside, and rest assured; they are a fantastic sight to behold (the vantage point on which they sit isn’t bad either!).
Take A Boat Trip To Delos
If you fancy a bit of a history and mythology on your trip and don’t mind spending some time on a boat, then visiting Delos might just be what you’re after. This island is located just 20 minutes away by taxi-boat from Mykonos Town and happens to be home to some of the most incredible excavations in Europe. Accordingly, in 1990, Delos was declared a World Heritage Site, with UNESCO praising the site for being ‘’exceptionally extensive and rich’’ and conveying ‘’the image of a great cosmopolitan Mediterranean port’’.
Delos may be of particular interest to those who are well versed in Greek Mythology; it is the birthplace of the Greek Gods Apollo and Artemis, who were twins. This island has been considered a holy sanctuary for thousands of years and is well worth the visit.
It’s fun just to lose yourself in Mykonos Old Town’s (locally known as Chóra) labyrinth of white-washed lanes, where every turn is a picture perfect Instagram shot, and discover your own favourite places as you go. But if you’re looking for “the main drag”, it has to be Matoyianni Street.
Matoyianni runs from the north to the south of Mykonos Old Town and is full of little alleyways and side streets exploding with culture and the most beautiful little stores. Here you can find your pick of boutiques, souvenir stores, jewellery shops, and cafes and tavernas if you get hungry.
In the high season, which tends to run from late May to early September, it gets chockablock in the Old Town, with the tight, pedestrianised lanes easily becoming congested with tourists. Matoyianni Street is no exception, so it’s best to visit outside of its busiest hours, which are between 10am and 5pm.
Spend The Evening At Alefkandra
Also known as Little Venice, Alefkandra wraps around Mykonos’ old harbour and is arguably the most charming area of the entire island.
Travel Awaits reports that this little corner of Greece was actually inspired by Venice itself; Mykonos was once an important part of the Venetian’s trade routes and wealthy Venetain merchants built Venice-inspired buildings right on the Aegeans sea’s edge with “sweeping arches and colourful facades’’ to pay tribute to the Italian city.
Today, Little Venice remains one of the most striking spots on the island. Moreover, it’s one of the best places to pull up a chair at one of the many bars on the waterfront, enjoy a drink and appreciate the sunset.
The best place to do so with views of the bay and sunset is undoubtedly Kastro’s, which has a spectacular location right next to the water. If you can get a table in their narrow, alley-like dining space, do so. It’s just magic and one of Mykonos’ most iconic spots. Here, you can enjoy a few appetizers with your ouzo, including classics like taramasalata, calamari, Mykonian cheese rolls and steamed mussels, or you can have a more fully-fledged sit down meal.
Take Photos At The Church Of Panagia Paraportiani
Take a little trip north of Alefkandra, and located in the Kastro neighbourhood, you’ll find one of the most beautiful churches, Panagia Paraportiani. This church, which is made up of five separate buildings, was built between the 15th and 17th century. It is said that the highest of all the buildings was dedicated to the Virgin Mary, also known as Panagia.
Its striking all white facade set against the azure sea behind make it one of the world’s most Instagrammed travel sites. Care to add to the collection?
Relax At The Beach
You’re on holiday in Greece! It would be rude not to relax on at least one beach. Being an island, Mykonos has so many beaches to choose from, but the beauty of the island’s bounty is that they boast such diversity of appeal.
Many are aimed at partygoers, like Paraga Beach, which is home to two of the best beach clubs on the island; Scoropous and SantAnna. There are direct buses that go to both from Mykonos town, making a night on the tiles here simple and safe.
Psarou beach is another party beach where you’ll find rows upon rows of sun loungers populated by beautiful people sipping cocktails. We’re also big fans of Platis Gialos and its excellent clutch of restaurants.
That said, the Mykonos beach scene isn’t all throbbing beats and thrusting. If you’re looking to get away from the chaos, then head to the south of the island to find a few more secluded spots, some of which are connected to the most exclusive of holiday villas to rent. It’s worth making the trip to Fokos beach, specifically to eat at the taverna there which offers up some of the best Greek food on the island, particularly its grilled fish.
Be warned that, other than the taverna, there aren’t any other facilities here, so be sure to bring supplies with you – just on the off chance that it’s closed when you visit.
Party Until Dawn
Mykonos is fast building itself a reputation as the ‘Ibiza of Greece’ and if you have the stamina to stay out until dawn, you won’t be disappointed here. Paradise Beach is the main party beach and after sunset, the place goes wild! Open air Cavo Paradiso is regularly ranked in the top ten nightclubs in the world and its legendary status is well deserved.
Alternatively, in the Old Town, Skandinavian Bar and Club adopts a more sophisticated stance, but still gets pretty lively later on in the evening. For something more laid back, we’re fans of 180 Sunset Bar which offers a chilled vibe and gorgeous views.
For a different perspective on Mykonos, away from the crowds and clamour of Chora, make the trip to Armenistis Lighthouse on the island’s northwestern tip. Built in 1891, this 19-metre tall beacon still guides ships through the treacherous strait between Mykonos and Tinos, and the surrounding landscape feels a world away from the manicured beach clubs and boutique-lined lanes elsewhere on the island.
The drive takes around 20 minutes from Mykonos Town, though the final stretch along an unpaved road requires a bit of care. Once there, you’re rewarded with panoramic views across the Aegean, with Tinos visible on clear days and nothing but wind-whipped scrubland and crashing waves for company. It’s a particularly spectacular spot at sunset, offering a quieter alternative to the packed waterfront bars of Little Venice.
There’s no entry fee and no facilities to speak of, so bring water and sturdy shoes if you plan to explore the rocky coastline. The lighthouse itself isn’t open to visitors, but the setting more than compensates.
See What The Rarity Gallery Has To Offer
In recent years, Mykonos has become well known for its fine art scene and this is mainly down to the Rarity Gallery. This small gallery is a place where budding local artists would come to present their sculptures, paintings and photography. Now, you will find some internationally renowned names in the artworld here.
In Mykonos Town you’ll find a superb selection of museums and galleries, too. The Aegean Maritime Museum, the Archaeological Museum of Mykonos and the Folklore Museum will all give you an idea of how island life was in the past. Fascinating stuff.
The Bottom Line
As Lawrence Durrell once wrote, ”However many tourists come with their chatter and their litter, little Mykonos will not let the stranger down.”
Indeed, even in the tourist chaos of the island in peak season, when the cobblestoned streets of Chora, the main town, are six-deep with daytrippers, Mykonos still has enough variety on offer to charm even the weariest of traveller, whether it’s the height of summer or the relative calm to the winter season. We’ll see you by the windmill?
Whether you’re in pursuit of a tranquil retreat for your family holidays or a savvy investment opportunity, purchasing a holiday home can be both an exciting and daunting endeavour. Of course, it goes without saying that the location of your holiday home plays a (perhaps the most) crucial role in determining its profitability.
As a savvy investor – apologies for making assumptions – it’s important to consider not only the price of the property but also its potential rental yields, tourist appeal, and long-term capital gains. With that in mind, here are some of the most potentially lucrative locations for Brits to own a holiday home.
Cornwall, England
Cornwall is arguably the UK’s quintessential holiday home hotspot and one of the South West’s most beloved staycation destinations. With its stunning coastline, charming villages, and mild climate, it is one of the UK’s most popular tourist destinations. Its strong holiday letting market is underpinned by a high demand for short-term rentals, particularly during the summer. It provides an attractive income stream, making Cornwall a profitable choice for holiday home investors.
The Lake District, England
Proudly named as a UNESCO World Heritage site, the Lake District’s breathtaking landscapes and range of outdoor activities – both active and languid – make it a year-round attraction. This ensures the possibility of continuous rental yields, uninterrupted by the wants and whims of peak and off season. Buying a holiday home here could be a smart investment move, especially around Windermere and Ambleside, where property prices are high but so are rental rates.
Edinburgh, Scotland
If you’re considering an urban location, Edinburgh’s thriving tourism industry makes it an incredibly profitable choice. The city sees a consistent stream of tourists year-round due to its historical and cultural appeal, further boosted by events like the Edinburgh Festival. A holiday home in Edinburgh is not only a solid investment but it also offers the owner a cultural hub to explore.
Let’s bounce from the UK now, in search of pastures new and exciting on the continent. Financially viable and geographically desirable, the ancient capital of Cyprus, Paphos offers a robust holiday rental market with a continuous demand from European tourists. The city also offers favourable tax conditions for foreign property owners. An additional benefit is the potential for long-term capital gains, given Cyprus’ growing economy and rising property prices.
The city’s international airport provides excellent connections to major UK cities, and the year-round Mediterranean climate ensures a steady stream of visitors well beyond the peak summer months. Property prices in Paphos remain relatively competitive compared to other Mediterranean destinations, particularly in up-and-coming areas like Universal and Kato Paphos.
Costa del Sol, Spain
Spain’s ‘Sun Coast’ continues to be a magnet for British property investors, particularly around upmarket areas like Marbella and Estepona. Before diving in, you’ll need to obtain a NIF number (Spanish tax identification number) – a crucial first step for any property purchase in Spain. The Costa del Sol’s year-round sunny climate and excellent infrastructure make it particularly attractive for both personal enjoyment and rental potential.
The region’s proximity to Málaga Airport, with its extensive connections to UK cities, adds to its appeal. While property prices here can be higher than in some other Spanish coastal areas, the strong rental demand – especially during the extended summer season from April to October – can provide impressive returns on investment.
Algarve, Portugal
Portugal’s Algarve region is popular among Brits for its sun-drenched coastlines and golf courses. It boasts a thriving holiday rental market, which results in rewarding rental yields. Furthermore, Portugal’s Non-Habitual Resident (NHR) tax regime can offer tax benefits for British expats, enhancing the profitability of owning a holiday home in the Algarve.
The region’s excellent infrastructure, centred around Faro International Airport, makes it easily accessible for tourists throughout the year. Areas like Vilamoura and Lagos are particularly sought after, combining traditional Portuguese charm with modern amenities and strong rental potential.
Mallorca’s popularity as a holiday destination combined with its strong rental market makes it an appealing choice for investors. The island’s strong local laws protecting the landscape mean that new development is limited, increasing the value of existing properties.
The island’s exceptional transport links through Palma Airport ensure steady visitor numbers throughout the year, while its sophisticated infrastructure and high-end tourism sector attract a discerning clientele. Areas like Port d’Andratx and Pollença are particularly popular with international buyers, offering a blend of luxury living and strong rental prospects.
Or, also part of the Balearic Island archipelago and with an excellent culinary tradition and restaurant scene, more laid back atmosphere and slightly more affordable house prices, Menorca offers an interesting alternative.
Dalmatian Coast, Croatia
Croatia’s Dalmatian Coast has emerged as one of Europe’s most compelling holiday home markets. EU membership since 2013 has simplified the buying process for British investors, while the country’s adoption of the euro in 2023 has removed currency exchange headaches that once complicated rental income.
Split and Dubrovnik remain the headline destinations, but savvier investors are looking to islands like Hvar and Brač, or the increasingly popular Makarska Riviera, where property prices remain more accessible. The Croatian government has invested heavily in tourism infrastructure over the past decade, and Split Airport now offers direct connections to multiple UK cities throughout the extended summer season.
What sets Croatia apart is the length of its rental season – the Adriatic’s warm waters and reliable sunshine mean strong bookings from May through October, outperforming many Atlantic-facing alternatives. Property ownership laws are straightforward for EU and UK citizens, though engaging a local lawyer familiar with the market is advisable. With tourism numbers continuing to climb and coastal development tightly regulated, existing properties in prime locations stand to benefit from both rental yields and long-term capital appreciation.
Florida, USA
For those willing to invest further afield, Florida’s strong tourist appeal – with attractions like DisneyWorld and Universal Studios – ensures a steady rental demand. Florida also has favourable property laws for foreign investors and the potential for substantial long-term returns.
Top Tips For Creating The Perfect Holiday Rental
Of course, it’s not only about location. Your holiday rental also needs to look and feel the part if it’s going to be profitable.
Doing Your Due Diligence
Above all, and regardless of where you choose to make a purchase, you need to treat your holiday rental like a business if it’s to succeed as an investment. Handling all of your important details will help your tenants or guests enjoy their vacation, and will let you increase your revenue while maintaining your peace of mind.
Create separate business checking accounts for any property that you’re using as a holiday rental. Consider your financing resources and what price points will help you continuously get the best ROI.
Investing in another country is a much larger undertaking, and requires more of your time, money, and effort. The reward potential is also greater, so don’t shy away from doing your due diligence.
Make sure that you also get to know the banking system in the country. Understand interest rates, financing opportunities, and what is required to put these sorts of deals together.
Make It Somewhere You’d Want To Stay
Business aspects aside, make sure that you go all out to make the holiday rental somewhere that you’d want to spend a trip. This means fully furnishing it and making sure that you add art and decorative elements. Hire cleaning professionals to turn the rental over for you each time someone books. This way, they’ll have a clean and luxurious experience. Add little touches like providing people water and champagne on the first day that they check in. These little details make all the difference in the world and will help you get repeat visitors.
Blend Travel With Investing
The world is your oyster when you’re looking for travel-based investment opportunities. If you love to travel, have an interest in other cultures and attractions, or simply fancy the travel industry, these strategies can help you create the perfect holiday rental. Start with these words of advice as you grow your portfolio and travel opportunities at the same time.
The Bottom Line
When considering these locations, it’s crucial to remember that profitable holiday home ownership isn’t only about the potential rental income. Consideration should also be given to the potential capital appreciation of the property, the local regulations regarding property ownership and rental, the tax implications, and the desirability of the location for personal use.
Nevertheless, owning a holiday home can be a reliable and profitable investment when the location is carefully chosen, the local market is well-understood, and the property is well-managed. With these key considerations in mind, whether nestled in the idyllic landscapes of the Lake District or basking in the sun-kissed shores of the Algarve, your dream holiday home can become a tangible asset in your investment portfolio.
If the Vietnamese capital is said to run on coffee thick and sweet with condensed milk, then we think it’s fair to say that Hanoians bleed pho, with no two establishments serving the same bowl and the best versions closely guarded secrets handed down through the generations. Accordingly, finding purveyors of this national Vietnamese dish is the easiest thing you’ll ever do in the city. Finding the very best versions is another story, though…
Though beef pho is, to so many visitors, the headlining Hanoi dish, it’s actually chicken pho (the ol’ pho ga) that’s more popular in the city. It’s the city’s go-to, its day one, its every day. It’s the one that Hanoians crave when the weather changes, a source of replenishment and rehydration, a soul-soother and heartwarmer.
Where To Eat The Best Pho Ga (Chicken Noodle Soup) In Hanoi
Here’s where you’ll find the best bowls of chicken pho (pho ga) in Hanoi.
Pho Ga Nguyet, Hoan Kiem (Old Quarter)
Ideal for a dry version of the famous soup…
Light, herbaceous, restorative chicken pho in Hanoi is its own thing, a world away from the beef version’s assertive savouriness and rich mouthfeel. In fact, as a rule, if a shophouse or stall serves both chicken and beef pho, it’s reasonable to assume that neither is the greatest rendition, the two disciplines not interchangeable by any means.
Just outside of the Old Quarter proper, on Phu Doan, a stretch of road defined by garages and motorbike repairs, you’ll find one of Hanoi’s best versions of chicken pho at Pho Ga Nguyet.
Two key moves with your order here; one, and though the white breast meat is automatically allocated to non-Viets, you should request the dark chicken meat (the shophouse now offers a breakdown of the bird in diagram form, with the butt meat being the most prized and expensive cut), which is so much more flavourful.
Two, order the dish ‘tron’ – or dry. That’s where Pho Ga Nguyet really excels, the standard noodle soup turned into a gorgeous noodle salad, with a chicken fat and soy sauce spiked dressing that coats every damn noodle strand.
Images via @phoganguyet
The main man here, wielding the cleaver all evening in the shophouse’s entrance, speaks a little English, and is a charming presence. Owing to the shophouse’s daytime operations fixing motorbikes and revving engines, Pho Ga Nguyet is an evening only affair, though they have recently expanded into adjacent buildings to cope with increased demand after Michelin bestowed them with a Bib Gourmand award.
During the dinner rush (between 6pm and around 7:30pm), you might have to wait five minutes to get a seat. It’s worth it. Though we’re damn prone to hyperbole, the dry chicken pho here (pho ga tron) is our favourite bowl of pho in Hanoi, period. It is fucking immense.
A rare thing for Hanoian pho shophouses, this one stays open late, too, closing at around midnight.
Address:5b P. Phủ Doãn, Hàng Trống, Hoàn Kiếm, Hà Nội 100000, Vietnam
Pho Ga Mai Anh, Hai Ba Trung District
Ideal for a cleansing bowl of chicken noodle soup that could dust off any hangover…
The Hanoi episode of Parts Unknown where Anthony Bourdain takes then-president Obama for bun cha will be familiar to anyone who cringes when they declare themselves a foodie, right? Well, following its broadcast and change of branding – to ‘Obama Bun Cha’, no less – the word on the street is that standards have slipped.
Not to worry. Give the tour coaches unloading onto Le Van Huu a wide berth and instead head next door for one of the best chicken noodle soups in the city, at Pho Ga Mai Anh.
This is one clean broth, boasting a crystalline flavour not far removed from a good chicken consomme. Aside from tender poached chicken meat, a couple of bouncy chicken balls and yielding rice noodles, only a few slices of the green of spring onions adulterate the bowl. Seemingly, a judgement has been made that any other herbs would only muddy the broth. We think it’s a good shout, as Mai Anh’s chicken pho really is a celebration of that replenishing broth.
A tall glass of iced jasmine tea is all you need now.
Address: 32 P. Lê Văn Hưu, Phan Chu Trinh, Hai Bà Trưng, Hà Nội, Vietnam
Pho Ga Tron, Hoan Kiem (Old Quarter)
Ideal for a local favourite…
Popular on a summer’s day, another dry (well, not dry, rather; ‘soupless’) pho to try is the banger at Pho Ga Tron on Lan Ong street. This is a legendary spot beloved of locals for the restaurant’s use of ga ta – chicken raised in the country that’s had a good run around and frolic, its flesh benefiting in flavour from its freedom. Or, as Hanoians more succinctly put it, “gym chicken”.
Any establishment serving industrial chicken is frowned upon and largely ignored by Hanoian patronage. Much like our free-range chicken, ga ta has a richer taste and the meat is firmer in texture. And so it is at Pho Ga Tron, where the chicken pho is present in tron format, what your Ottolenghi or your Oliver might call a ‘noodle salad’. There is actually a small bowl of soup served on the side when ordering pho tron – some might choose to spoon a little over the noodles to make them all silky and slippery. We certainly do.
Anyway, this one is really herbal, with bright, zippy notes and an enjoyable low thrum of sweetness from deep fried shallots and peanuts. The dressing is gorgeous; rich but light, and soy sauce defined. What a treat it is.
On special occasions (we’ve enjoyed this one during September’s Moon Festival), you’ll find black chicken served at Pho Ga Tron, a deliciously aniseed affair with delicate translucent noodles and promises of getting healed from a medicinal, bracing, but utterly gorgeous broth.
A little further down the road, you’ll find Pho Hanh which we hear also does a good version of Pho Tron, although we’re yet to try it. On their Facebook page, a recent post with Mark Wiens fills us with confidence that this place is the real deal.
Address: 65B P. Lãn Ông, Hàng Bồ, Hoàn Kiếm, Hà Nội, Vietnam
Pho Lam Nam Ngu, Hoan Kiem (Old Quarter)
Ideal for a chicken pho that celebrates the whole bird…
You’ll find Pho Lam tucked away down a pretty little lane that’s defined by unkempt but totally beautiful hanging greenery, the kind that clotheslines you off your motorbike and you don’t even resent it. Pick yourself up and dust yourself down, as there’s pho here to soothe your soul…
We say “you’ll find” but it’s easy to miss the red sign here, the bold caps of PHO LAM NAM NGU set back from the road and obscured by the Hanoi’s ubiquitous corrugated iron awning. You might be better off looking for the popular French restaurant La Badiane, which sits opposite Pho Lam, and then turning right.
The chicken broth at Pho Lam operates on a rolling boil over coals which sit at the front of the shop, big pots of forever ticking over, a reminder of life’s cyclical nature, but also, as the aunty sweeps another bowl directly through this bubbling cauldron, of things being finite.
Here you’ll find reliably flavourful dark chicken, no stinginess as it’s packed high on its plinth of tightly wound noodles. Though the menu is prosaically delivered – a single white sign that declares ‘Pho Ga 50K’ – there’s actually a fair bit of customising to be done here if you’ve got your Vietnamese (or confident pointing) down.
On the counter that Pho Nam’s cooks diligently draw from, a big bowl of dark and white flesh and slices of yellow skin are all mixed together in equal quantities – and then you can add more of your preference, be that dark or white meat. It looks like a lot of skin going into your bowl, but when the fat from the skin melts into the bowl, you’re in for a truly delicious, unctuous broth. There are big bowls of msg, too, which you can ask to be omitted if you don’t value flavour.
Boiled organs are also all spread out on a tray – blood cake, eggs, chicken feet – which are available on request. However you play it, this is a hugely herbal bowl, with whole spring onions, garlic chives, delicate baby coriander and dill all piled high.
Though it feels – in our mind – better suited to beef pho, the quay at Nam Ngu is excellent, with plastic bags full of the stuff hanging from random coat hooks across the joint. The homemade hot sauce is some of the best you’ll find too, thick and deep rust in colour. A vinegar pot brimming with freshly sliced chillies and a few quarters of lime seal the deal.
Yes indeed, this is one of the best bowls of pho in Hanoi, beef, chicken or otherwise.
Address:7 P. Nam Ngư, Cửa Nam, Hoàn Kiếm, Hà Nội, Vietnam
Image @ a 1 u c a r d
Pho Ga Tien, Ba Dinh District
Ideal for a breakfast institution with Michelin-approved broth…
Near picturesque Truc Bach Lake on Nguyen Truong To, Pho Ga Tien is a family-run operation that’s been perfecting the same chicken broth for nearly 40 years. For all the street food soup searchers, those four decades of familial heritage should be music to your ears – such a tagline usually leads to a pretty good bowl. This should appeal, too; the 65-year-old matriarch still makes the broth in the back kitchen, simmering free-range chicken bones with grilled shallots, ginger and shiitake mushrooms to create an exceptionally clean, golden soup that’s naturally sweet without cloying.
The current space – all large glass windows and warm yellow walls – opened in 2023, though the family had been selling from a sidewalk stall across the road for years before. From 6am to 1pm, all 60-plus seats are reliably filled, with motorbikes piled up outside. Another good sign, we think…
What marks this one out is a minor but impactful touch: the finely sliced makrut lime leaves scattered across each bowl, lending a distinct citrusy fragrance that’s unmistakable. You can choose your cut of chicken at the counter – dark or white, thigh or breast – and add hard-boiled eggs, offal or gizzards if you fancy. Regulars go for the dark thigh meat and a couple of slices of offal, which punctuate the broth with a hint of suave bitterness. For those gripped by the paradox of choice, we have more bad news; you’ll need to choose your noodle, too, from pho, bun or mien. Pho is the default (obvs.) and does the job perfectly, for us.
Owner Duc Khanh recognises regulars even during the breakfast chaos and is a charming presence. Prices start at 50,000 VND and haven’t changed in a decade, which has us romanticising that these guys aren’t in it for the money. A foolish notion, but when the steam is kicking up from our bowl and misting up our glasses, we do start feeling a little whimsical.
Interestingly, Michelin have selected the place twice now, in 2023 and 2025 (what the hell happened in 2024?!). Let’s see what happens later this year in their 2026 announcement.
Address: 103 P. Nguyễn Trường Tộ, Quán Thánh, Ba Đình, Hà Nội, Vietnam
Pho Ga Cham, Ba Dinh District
Ideal for a golden, consomme-like pho broth…
Wow, this is one clean bowl of the good stuff, over at Pho Ga Cham, just off picturesque, cinematic Truc Bach Lake.
Pleasingly, here the bouncy yellow skin is left on the slices of breast, rather than being served separately or, heaven forbid, removed entirely and discarded, lending a gorgeous mouthfeel to every bite.
The option to add an egg yolk to the broth is one that many locals avail themselves of. Do the same, though don’t mix that yolk into the soup; that’s not the done thing and muddies the broth. Instead, allow it to set gently before eating the whole yolk in one.
Go further, and order the house special, which sees a clean, consomme-like golden pho broth with absolutely no herbs added, just a few bobbing slices of chicken breast and four or five egg yolks. One for the ‘gains’ crowd perhaps, but bloody delicious, too. The gratis iced tea here is excellent – bitter and refreshing.
Address:64-68 P. Yên Ninh, Quán Thánh, Ba Đình, Hà Nội, Vietnam
By Muk photo via Canva
Pho Ga Dac Biet, Hoan Kiem (Old Quarter)
Ideal for a rich, offal-spiked broth in the OQ…
Dac Biet means ‘the house special’ in Vietnamese, and at Pho Ga Dac Biet the chicken pho house special is very much the signature. It’s a bowl that’s absolutely heaving with dark thigh meat, organs, intestines, chicken feet, beaks…you name it. Please, don’t be put off; it is bloody fantastic, those offaly cuts lending a supreme richness and depth to the broth that is totally unique when compared to many of the other lighter chicken soups on our list.
Interestingly, you can order the scarcely seen pho tai ga here, which is a bowl of rare beef steak (cooked in the broth) and chicken, all bobbing about in a broth that combines the two stock bases. It works… kind of.
Address: 1 Hàng Điếu, Phố cổ Hà Nội, Hoàn Kiếm, Hà Nội, Vietnam
By minddream via Canva
*Pho is traditionally a breakfast dish and pretty much all of the shops on this list open from early until sold out. Many won’t stay open much past lunch, which ends at around 2pm. A couple of the spots on our list of the best pho in Hanoi do stay open late into the night, though it’s always a little unpredictable in Hanoi. Always check Google’s opening hours, but do not put 100% faith in that information.
Every bowl on our list clocks in at between 50’000 and 100’000 VND (between £1.50 and £3), with the exception of the duck versions, which are a little more. Regardless, all are absurdly good value for the skill, effort and heritage involved in making them.*
Steaming bowls of pho are everywhere in Hanoi. That’s no exaggeration; you will genuinely see the steam rising off a bowl as you move with the traffic on your Honda Wave, vapours competing with exhaust fumes, the two intermingling for a smell that’s unmistakably Hanoian.
All walks of life hunch over a bowl here. On stools, at the side of the road, in shophouses, or simply lent against their bike or a tree, enjoying noodles – your businessman, school kid, xe om driver, teacher and health worker all just one wrong slurp away from a splattered shirt. There’s something democratising, levelling, about pulling a slippery tangle of noodles up to your lips, make no mistake…
The pho in Hanoi, where it all started, differs from its Southern sister somewhat. The Saigon style sees the bowls heaped with herbs, including Thai basil and sprouts, its bolder broth punctuated with a pronounced sweetness that’s enhanced further by sliced red onion. The northern version, on the other hand, is low on embellishment and frippery, proudly austere and distinctly savoury – not sweet – and all the more delicious for it, we think. Even coriander sprigs or bean sprouts will be viewed with suspicion, a Hanoi pho usually adorned only with slices of the green part of a spring onion.
Diners customise their pho to taste. A measured dose of lime enlivens the broth. The pickled garlic vinegar brings sweetness and piquancy. Fresh slices of red chill give fruitiness and a sharp, pleasing heat, though don’t add too much; you’ll often see folk here dexterously poking out the seeds of the chilli into a tissue so they don’t overpower the broth with capsicum heat. You’d do well to follow suit.
A dash of homemade hot sauce is optional – many don’t, we do, often halfway through the bowl, to refresh and replenish, to make things feel brand new again.
However you enjoy your pho, enjoy it with quay – the only necessary accompaniment to pho – which is, in taste akin to a savoury doughnut, and, in appearance, a golden brown dog bone. It takes on the flavour of the soup perfectly, retaining its crunch whilst soaking up the broth. For some reason, the thought of this crispy quay, bathed in pho broth, is the first time we’ve genuinely started salivating whilst writing this. Maybe it’s some kind of Pavlov/dog bone thing…
…Anyway, since pho contains a fairly strict, concise set of ingredients — a deeply layered broth, a protein, be it quickly boiled beef or poached chicken, rice noodles and a handful of herbs and green onions, the dish’s success lies in the details; in the tenderness of the protein, the verve, depth and lightness of the broth, and the chef’s deft but delicate layering of the bowl.
We’ve only included the bowls where those details shine through with utter clarity. So, without further ado, wipe down your chopsticks, shine your spoon and dig into our roundup of where to find the best pho in Hanoi.
Where To Eat The Best Pho Bo (Beef Noodle Soup) In Hanoi
Hanoi-style beef pho – phở bò – is the gorgeous, nourishing Vietnamese noodle soup of sliced beef and bone broth, the latter flavoured with star anise and cloves for a subtle, ever so slight hint of spice. Here’s where to find the best beef pho in Hanoi…
Pho Ly Quoc Su, Hoan Kiem (Old Quarter)
Ideal for perhaps Hanoi’s best bowl of pho bo…
If you’re looking for the best pho in the Old Quarter, Hanoi, Vietnam…the world, then you’ve quite possibly found it. The wild popularity of Pho Ly Quoc Su (the one on actual Ly Quoc Su street – more of that in a minute) means that you’ll likely have to wait a while or – heaven forbid – share your table with other tourists for tucking in, but the exemplary bowl of pho bo on offer here is well worth the wait and/or the awkwardness of accidentally splashing your broth over your table companions. Those northern noodles are slippery things, no doubt about it.
Here the service is brusque and efficient, the beef always fresh and tender. The chefs (visible through a glass partition constantly ladling bowls of the good stuff) work quickly, meaning you won’t have to wait long for your soup once you’ve taken a seat.
Once you’ve settled in, ordering by numbers is easy, with menus boasting English translations placed under the glass surface of every table, visible to all. For a newcomer, the different types of beef pho can be a little bewildering, but really, there is one order that stands out above all others…
…Yep, we’re massive devotees of the tai gau version, which sees fatty, long-braised brisket and slices of raw beef sharing the bowl. Here, the brisket is thinly sliced and tender, with its mellow, yellow fat gently melting into the broth, causing those all-important globules to dapple the soup’s service.
That broth itself is on the lighter side, just a little cloudy (as it should be), and refreshing, savoury and obscenely moreish. The rice noodles are slippery and have the right bite, as in, not much bite at all. Add a little of Pho LQS’s homemade chilli sauce and a dash of the liquid from their pickled garlic, and luxuriate in an absolutely gold standard version of the national dish.
*Do be aware that there are many, many imitators across the city, operating under the same name and with the same standout orange facade. The only true Pho Ly Quoc Su in terms of sky high standards is found on – perhaps unsurprisingly – Ly Quoc Su street.*
Ideal for the widely acknowledged number one beef pho on the planet…
You know all that stuff we just said about Pho Ly Quoc Su being the finest bowl of pho bo in the world? Park that, as Pho Gia Truyen on Bat Dan Street (just around the corner, in fact!) is perhaps even better.
The obvious move here is to try both versions, with the two streets only a five minute stroll apart. You won’t miss Pho Bat Dan (as most people call it), as the snaking queue of hungry locals stands testament to the quality of the bowls within this little family run shop. Service is cursory on a good day, and you’ll need to juggle a boiling hot bowl of soup while you jostle for a stool, but genuinely, honestly and with truth, it is worth it.
By IndreJeg via Canva
You’ll see the beef briskets hanging in the doorframe (there is no window here – the shophouse opens fully out onto the street), their hulking frames swaying enticingly on their hooks, their fat shimmering enticingly. There are only three options; tai, tai nam, or chin, which is rare beef, rare beef and braised flank, and braised brisket, respectively.
Our heart lies in the latter camp with the pho bo chin, all to get a taste of those swinging briskets. It’s a deeper, richer broth than Pho LQS, perhaps better suited to Hanoi’s surprisingly chilly winters, whilst the one at Ly Quoc Su is more of a summery affair. Anyway, enough of the now tired comparisons – both bowls are the finest versions of beef pho you’ll find anywhere in Hanoi. And, by rights then, the world. Get here early; they’re often sold out and shop shut up by midday.
Ideal Tip: If you want some dessert, head to Xoi Che Ba Thin (1 Bat Dan street) two minutes down the road and have some chè. Gorgeously sweet and syrupy, it’s refreshing, replenishing stuff.
Ideal for Michelin-recognised northern pho with a focus on rare beef cuts…
The name translates as ‘Baldy Khoi’s Pho’ – a shiny nod to owner Khoi’s hairstyle, or lack thereof – but there’s nothing tongue-in-cheek about what this 30-year-old operation has achieved. A Bib Gourmand holder on a street with some of the stiffest pho bo competition in the world, it’s a place that counts former Vietnamese national football team coach Park Hang-seo and several players as regulars. In a city where pho allegiances run as deep as football loyalties, that feels like a serious seal of approval.
There are elements here that genuinely set Pho Khoi Hoi apart. First, there’s the loi rua (beef heel muscle) – a cut that’s mildly sweet and slightly chewy in a pleasant, al dente way, yet breaks apart with just a touch more pressure for a lovely mouthfeel. The other signature is gau gion (crispy brisket), which gets simmered for three hours before being machine-sliced to ensure even thinness. The golden, crispy fat paired with the yielding meat is quite simply a joy to eat.
Crucially, the beef here is sliced to order rather than pre-cut, using the kind of meat slicer you’d see a teenager manning dangerously at your local Waitrose, which keeps things fresh and preserves the natural sweetness.
The broth itself is clean, clear and gently sweet with a subtle aroma, markedly different from the more robust Nam Dinh style. This is northern pho done properly: restrained, balanced, allowing the quality of individual components to register. Those individual elements include whole spring onions curled invitingly in ‘come hither’ formation in your bowl. Having softened in the broth, they slip down real easily.
Pho Khoi Hoi has moved several times over its three decades – from Hang Bong to Phung Hung to Lan Ong, finally settling on Hang Vai in 2004. The space isn’t grand, but it’s tidy and functional. It opens at 6am and runs until 9pm, serving over 1,000 bowls daily during peak periods. Seating is limited, and queues form early, particularly for the loi, which often sells out by mid-morning.
The location on Hang Vai is significant – this stretch of around 100 metres is home to two Michelin Bib Gourmand pho spots, with neighbour Pho Lam receiving the same recognition in 2025 (Pho Bat Dan is just 250 metres around the corner, too!). Each has its loyalists, but Khoi Hoi’s is the better bowl, for us.
Pho Hang Trong, or ‘back alley pho’ as we like to call it, is the kind of place that feels like a well-kept secret, even though it’s anything but. You’ll find this pho shop tucked away in the Old Quarter between a cafe and a souvenir shop, just where it belongs.
On our first visit, we were so confused as to where it was, an elderly gent approached us and simply asked “pho?” before ushering us down the dark alleyway between those two shops. Once you’re shrouded in darkness, head for the narrow flight of stairs which opens up into a family living room of Ms. Minh, and you’ll find Pho Hang Trong. It’s a belter.
This unassuming, tiny shrine to pho seats roughly 12 people. The walls are adorned with faded pictures of relatives. Take your shoes off and grab a seat. It’s only open for a select few hours a day and closes at around 8pm or when they’ve sold out, which is often much earlier. There’s only one thing on the menu, and all you’ve got to do as you enter is state the number of bowls you want. Simple.
It’s the kind of pho joint where locals and savvy travellers come together, all slurping in careful, quiet reverence. The broth is a masterclass in balance, simmered for hours to achieve a depth of flavour that can only come from years of perfecting the recipe. It’s rich and aromatic, with just the right amount of spice to keep things interesting. The noodles are perfectly cooked, with a satisfying chew that pairs beautifully with the tender slices of beef.
The decor is minimalistic, with low slung blue plastic tables and even closer-to-the-ground plastic stools. That’s okay; you can really get your face into the bowls, and your lovely white shirt is protected from the inevitable backsplash.
This isn’t a place you linger in after you’re done; luxuriate in that pho, sure, but then move on and let someone else have a go.
Ideal for a happy-go-lucky pho that stays open late…
Vui’ means joy or cheerful in Vietnamese, and this happy-go-lucky pho certainly does put a smile on our faces and a spring in our steps. The atmosphere at Pho Vui is lively, with the sounds of clinking bowls and animated conversation filling the air – the kind of place where you can lose yourself in the moment, savouring each spoonful of pho as the world goes by.
The merit of a good pho lives or dies on the quality of its broth, and the broth at Pho Vui is excellent, a real peppery little number that’s got plenty of unctuous mouthfeel from beef bones that have been cooked low and slow until they release their marrow.
Just around the corner from Hanoi’s rowdy Bia Hoi Corner and Ta Hien street, its main strip of backpacker bars, Pho Vui stays open until 1am, ready for revellers looking to soak up the beer and perhaps even wring out one more from their evening.
Mr. Nguyen Trong Thin – the so-called ‘pho artisan’ – made this restaurant famous through a special pho technique that he perfected in the late 1970s, one which is now known as ‘pho tai lan’ all across Vietnam.
At Pho Thin on Lo Duc Street, that method sees beef quickly stir-fried with ginger, onions and garlic, before the contents of the wok are poured into a bowl of soup and noodles. As a result, the broth is slightly thicker and more cloudy than elsewhere, and humming with umami and wok hei in the process. Honselty, it looks (and tastes) quite close to an onion gravy. There’s a shit load of chives to freshen things up.
Like many of the best phos in Hanoi, you’ll see copycat shophouses all over the city; a quick search on Google reveals dozens of places with the name ‘Pho Thin’, many of which pale in comparison to the inaugural restaurant.
Bu HoaiPT via Canva
Interestingly, some are actually affiliated with the original Pho Thin. At these joints, the chef-in-place has been trained by Mr Thin, and the man himself will regularly, unexpectedly come to check that they are doing things right, franchise-style. One has even opened in Melbourne, and another in Indonesia. However, we’d definitely stick with the original Lo Duc outpost here; often imitated, never duplicated, and all that.
Do be warned; Pho Thin Lo Duc gets rammed; it’s not a spacious dining room, even during quieter times, and due to its popularity, there aren’t, well, quieter times. That said, if you’re looking to enjoy a pho thin in comfortable surroundings, a collaboration between the main man and luxury resort Vinpearl’s head chefs has led to Pho Thin Vinpearl – or ‘skyscraper Pho’ – at Vinpearl Luxury Landmark 81. While we can’t vouch for the pho here, having never tried it, it’s certainly an interesting proposition.
Wander down Trung Yen, which is considered one of Hanoi’s most famous culinary alleys, and you’ll find Pho Suong. At the helm is Ms. Nguyen Tuyet Lan, a third generation cook continuing the family business of serving up properly satisfying, nourishing beef pho.
Pho is usually a family business in Vietnam, and the best of the best pho joints have – on the most part – been around for decades. In the case of Ms. Nguyen Tuyet Lan’s family, her father originally roamed the Old Quarter selling pho back in the 1930s. His operation was nicknamed ‘blue shirt Chinese pho’ because of the colour shirt he wore, helping Mr. Nguyen (or, Mr Blue Shirt) become well known throughout Hanoi.
Laurence Taylor from Getty Images
In 1986, his children opened up Pho Suong using the recipe her father passed down, cementing his legacy in the process. Today, Pho Suong is still, undeniably, one of the best pho purveyors in Hanoi, famous for its light and gently sweet broth.
The family recipe sees beef bones simmered for 15 hours, with ginger and fish sauce intensifying the flavour. Interestingly, the cooks here – just as Mr. Blue Shirt did a century ago – forgo the usual cinnamon and star anise, resulting in a lighter broth that’s so refreshing on a particularly humid Hanoi day.
After you’ve finished your meal, stroll down Dinh Liet street (home to one of our favourite banh mi in Hanoi, incidentally) past the souvenir and art stores and walk your meal off with a loop around picture-perfect Hoan Kiem lake. Do as we do and get an ice cream for dessert from one of the many stalls lining the lake!
Ideal for one of the most attractive pho shops in the city…
The Pho Suong dynasty have since spread their wings further. Following on from the patriarch’s success, the Nguyen family have opened another pho shop in Mai Hac De, up in Hanoi’s Hai Ba Trung district. Indeed, about the success and subsequent ubiquity, the owner says – almost laments, to be honest – on Pho Suong Co Muoi’s Facebook page, that “the image of the blue-shirted Chinese street vendor carrying noodle soup probably became a part of the memories of every child of the capital”.
Nguyen Thi Muoi, who was one of the original siblings to open the first Pho Suong restaurant in Hanoi’s Old Quarter, runs operations here. She says that “pho is said to be the ‘business card’ of Vietnamese people, and Pho Suong Co Muoi has preserved the soul and symbol of the country’s cuisine to the fullest.” We couldn’t agree more.
We love this second branch of Pho Suong for its light and airy space and delicious quay. With wooden panelling and tables, a gorgeous tiled floor and light yellow walls, it’s one of the most attractive pho shops in the city. The pho bo sot vang (a riff on pho using a wine-spiked broth) is something of a speciality.
It’s a truism for so many street food recommendations across the planet – that the ‘best’ pad Thai in Bangkok, the ‘best’ pizza in Naples, or the ‘best’ tacos el pastor in CDMX is just, well, the closest one to your house.
The one that, whilst perhaps not knowing your name, certainly knows your usual order, your favourite seat, and whether you’ve put on weight or not since your last visit.
Spicy Pho Bay, in Hanoi’s increasingly swanky West Lake, was our local pho shop for years, and it’s a darn good bowl if you’re up in this next of the woods, taking in the scenery.
Ignore the signage, which clearly depicts a stereotypical Italian chef (possibly off the Simpsons), chef’s kiss fingers and all. Instead, be drawn in by the huge vats of bubbling broth that seem to obstruct the doorway, pulling off the admirable feet of both enticing you in and blocking your entrance. Slalom through, settle in, savouring the aromas of star anise and charred ginger when you do, and gear up for a nourishing bowl of the good stuff.
Alongside the usual rundown of slowcooked, ultra fatty brisket, slices of rare steak, braised flank, and even our old friend ‘thin’, Spicy Pho Bay also do an excellent pho xao; that is, stirfried pho noodles – crisp and charred and singing of wok hei – with plenty of dark green leaves, slices of beef and a pleasingly gloopy gravy. Anoint it with the signature house chilli sauce and enjoy.
This modest establishment just off the western edge of Hoan Kiem Lake has caught our attention for a particularly heartwarming reason. Here, you’ll find more than just steaming bowls of pho – you’ll discover a beautiful tradition of community care through their ‘phở treo’ (suspended pho) system.
Images via @tuean.14bk
Similar to Naples’ centuries-old ‘caffè sospeso’ tradition, customers can pre-purchase bowls of pho for those who might not be able to afford a meal. A simple sign keeps track of these acts of anonymous kindness, counting the number of suspended bowls available to anyone in need. It’s a reminder that sometimes the best flavour in a bowl of pho isn’t the broth or the tender meat – it’s the warmth of human connection.
If you’re in the area and feeling generous, consider paying a bowl forward. After all, sharing food has always been at the heart of Vietnamese culture.
*Pho is traditionally a breakfast dish and pretty much all of the shops on this list open from early until sold out. Many won’t stay open much past lunch, which ends at around 2pm. A couple of the spots on our list of the best pho in Hanoi do stay open late into the night, though it’s always a little unpredictable in Hanoi. Always check Google’s opening hours, but do not put 100% faith in that information.
Every bowl on our list clocks in at between 50’000 and 100’000 VND (between £1.50 and £3). Regardless, all are absurdly good value for the skill, effort and heritage involved in making them.*
