Unlike solo paragliding, tandem flights pair you with a certified pilot who handles all technical aspects, making this exhilarating adventure accessible to nearly everyone. You’re securely attached to your pilot via a harness system connected to a specially designed paraglider wing. After a brief jog from a hillside launch site, the wing catches air and lifts you both skyward, where you settle into a comfortable seated position.
The sensation is surprisingly peaceful—more like floating than falling—as you glide over breathtaking scenery with the freedom to relax and absorb the spectacular views. No previous experience is necessary, making tandem paragliding the perfect introduction to the world of free flight.
From volcanic islands to Himalayan peaks, these seven destinations represent the pinnacle of tandem paragliding experiences worldwide, each offering unique perspectives and reliable flying conditions that have earned them legendary status among pilots and passengers alike.
Interlaken, Switzerland
Nestled between two alpine lakes and surrounded by snow-capped peaks, Interlaken earns its reputation as one of Europe’s premier paragliding locations. The classic flight from Beatenberg offers jaw-dropping views of the Eiger, Mönch and Jungfrau mountains, while the emerald waters of Lakes Thun and Brienz shimmer below.
The Swiss precision extends to paragliding operations, with highly regulated standards ensuring top-notch safety and service. Most flights include photography packages, allowing you to focus entirely on the experience rather than fumbling with your phone.
Best time of year: May to October Flight duration: 15-30 minutes Insider tip: Ask for the ‘James Bond special’ — a route that takes you past filming locations from On Her Majesty’s Secret Service.
Tenerife, Canary Islands, Spain
The largest of Spain’s Canary Islands isn’t just for beach holidays—it’s a paragliding paradise. Tandem paragliding in Tenerife draws strength from Mount Teide’s perfect thermal conditions and the dramatic coastline offering stunning views. It’s not surprise, then, that Tenerife has become a hub for paragliding enthusiasts from around the globe.
Most flights launch from the south of the island near Ifonche or Taucho, where you’ll climb to impressive heights before gliding over volcanic landscapes and along the coastline. The contrast between black volcanic soil, lush forests and the deep blue Atlantic creates a visual feast from above.
Best time of year: Year-round, though February to May and September to November offer the most reliable conditions Flight duration: 15-45 minutes Insider tip: Book a morning flight for the smoothest air, and ask your pilot to fly over Los Gigantes cliffs for the most dramatic views
For those seeking the ultimate paragliding experience, few places rival Pokhara. Flying from Sarangkot, you’ll soar alongside the Annapurna range with views that simply defy description. The reliable morning thermals here create perfect conditions, often allowing flights to extend well beyond an hour.
What makes Pokhara special is the magical combination of mountain and lake views, with the sacred Machhapuchhre (Fishtail Mountain) creating a distinctive backdrop. The large landing zone at Phewa Lake ensures a comfortable conclusion to your adventure.
Best time of year: October to April Flight duration: 30-60 minutes Insider tip: Book a ‘cross-country’ flight rather than the standard package—it costs more but offers double the airtime and takes you deeper into the Himalayan foothills
Part of the so-called (or perhaps IDEAL-coined) Turkish Riviera, the Blue Lagoon of Oludeniz creates one of the most photographed paragliding backdrops in the world. Launching from Babadağ Mountain at 1,960 metres, pilots and passengers are treated to a visual spectacle of turquoise waters meeting pine-forested mountains and white sand beaches.
The consistent afternoon sea breeze creates ideal flying conditions, and the large landing area on the promenade means you can touch down with an audience—perfect for those who enjoy a bit of showmanship with their adventure.
Best time of year: April to November Flight duration: 25-40 minutes Insider tip: Sunset flights cost a premium but offer incomparable photo opportunities as the sun bathes the lagoon in golden light
Rio de Janeiro, Brazil
Launching from Pedra Bonita within Tijuca National Park, paragliding in Rio offers the unique opportunity to fly over one of the world’s most vibrant cities. The contrast between urban landscape and natural wonders creates an unparalleled visual experience, with views of Sugarloaf Mountain, Christ the Redeemer, and the famous beaches of Copacabana and Ipanema.
The landing zone at São Conrado beach allows for a smooth touchdown on soft sand, often followed by a refreshing caipirinha at one of the beachside bars.
Best time of year: September to May Flight duration: 10-20 minutes Insider tip: Morning flights provide clearer views and better photographs of the city’s landmarks before the afternoon haze sets in
Queenstown, New Zealand
The adventure capital of the world naturally excels at paragliding. Launching from Coronet Peak or Bob’s Peak, flights over Queenstown, known as New Zealand’s ‘adventure capital’ offer breathtaking views of Lake Wakatipu and the remarkably aptly-named Remarkables mountain range. The reliable conditions make this an ideal location for first-timers.
New Zealand’s strict safety regulations ensure high-quality equipment and experienced pilots. Most companies offer extended “thermalling” packages where pilots seek out rising air to extend your flight time and altitude.
Best time of year: October to April Flight duration: 15-30 minutes Insider tip: Combine your flight with the Skyline Gondola ride for spectacular pre-flight views and to save the hike up to the launch site
Chamonix, France
For the ultimate Alpine paragliding experience, Chamonix delivers unmatched mountain scenery. Flying beneath the shadow of Mont Blanc, Europe’s highest peak, creates a humbling yet exhilarating experience. Launches typically occur from Planpraz or Plan de l’Aiguille, with flights offering views of massive glaciers, jagged peaks and the charming town below.
The valley’s microclimate creates excellent flying conditions, and the area’s long history of mountain sports means you’ll be in the hands of some of the world’s most experienced pilots.
Best time of year: June to September Flight duration: 20-30 minutes Insider tip: Book with a company that offers video packages—the stunning mountain scenery deserves professional documentation
The Boring Practicalities
We’re sorry to have to do this…
While tandem paragliding is accessible to almost anyone, there are a few things to keep in mind. Weight limits typically range from 15 to 120 kg, though this varies by operator. No experience is necessary, but a reasonable level of mobility helps with the takeoff run and landing.
Motion sickness can occasionally be an issue, particularly in thermic conditions, so consider taking appropriate medication if you’re prone to it. Most importantly, always book with reputable, licensed operators and never try to save money by choosing uncertified schools.
From the Blue Lagoon of Oludeniz to Queenstown’s remarkable mountain ranges, tandem paragliding offers an accessible adventure that will leave you with memories—and photographs—to last a lifetime.
We find ourselves once again confronted with the inescapable truth; that after an endless February, nothing defeats the boredom of waiting for spring to arrive quite like the profound embrace of a properly constructed pie. And right on cue, here’s March’s British Pie Week.
The most democratic of dishes, the pie has long served as both midweek sustenance and, when done properly, cause for rapturous celebration at the most worthy of banquets. British Pie Week, landing with a floury thud in the first full week of March, now sees gastropubs across the nation flexing their culinary muscles in an orgy of pastry-wrapped creativity. It’s from one such establishment – The Ox in Clapham, sister to the Rose & Crown – that this particular recipe is courtesy of.
The Ox’s Beef Bourguignon Pie recipe marries the rich, wine-infused flavours of the classic French beef bourguignon with the comforting embrace of a traditional British pie. The slow-braised beef chuck, smoky bacon, earthy mushrooms, and aromatic herbs create a depth of flavour that’s simply irresistible when encased in golden, flaky puff pastry. What’s not to love?
Whether you’re a seasoned baker or trying your hand at pie-making for the first time, attempting this recipe at home is relatively undemanding, requiring more patience than skill. And in these cold months where comfort is currency, we can think of few better investments than an afternoon spent creating something so delicious. So, roll up your sleeves, pour yourself a glass of the remaining red, and let’s celebrate one of Britain’s most beloved culinary traditions with this recipe from The Ox.
Ingredients
Makes 7/8 individual pies
5 Carrots
4 Onions
1 Celery stalk
20g Peeled Garlic
12 Large Flat Mushrooms
200g Bacon/ Pancetta
1 Kg Diced Meat Chuck
400g Tomato Paste
400g Red Wine
2 Litres Beef Stock
100ml Gravy
4g Able Salt
2g Coarse Black Pepper
5g Rosemary
5g Thyme
100g Plain Flour
100g Unsalted Butter
200ml Rapeseed Oil
1 Sheet Store Bought Puff Pastry
Method
Chop the carrots, onions, celery, and mushrooms to roughly the same size
Dice the bacon/ pancetta into 1cm cubes.
Prepare 2L of beef stock
Sear the diced chuck meat on the plancha/ grill to brown the outside. Ensure not to fully cook the diced meat as it will cook once in the liquid
In a pot, add all the chopped vegetables and sweat on low heat with some cooking oil.
Ensure to use both butter and cooking oil to avoid the vegetables from burning.
Once the vegetables have been sweated down, add the diced meat to the pot.
Add all the remaining ingredients and ensure the beef stock fully covers the mixture.
Ensure to reduce the pie mix half way to achieve a thick consistency but keeping some moisture to the mix.
Transfer the pie mix into a gastro with a lid to be braised in the oven for 4 hours on 150 degrees.
Once the pie mix is reduced and braised, ensure to pick out the rosemary and thyme stalks and allow it to cool.
Fill 250ml ramekins with the pie mix and allow it to set in the fridge for 4 hours.
Once the pie mix had set, flip over the ramekins onto 8cm puff pastry cut disks.
Ensure to cover the mixture with the puff pastry by folding it over to form a pie.
Brush the puff pastry with egg yolk and bake in the oven for 20 minutes on 190 degrees.
Optional Sides
Cabbage
Blanch the cabbage until tender
Season the blanched cabbage with unsalted butter and table salt.
Place the pie in the middle of the plate with the cabbage placed next to it.
Fill a small ramekin with gravy and place it next to the pie and cabbage.
As with many aspects of health and well-being, if you travel around the world then you’ll notice that methods and beliefs vary wildly, and sleep is no different. There are also lots of sleep remedies in the form of foods, oils, vitamins, etc, that have come from various countries around the world and are believed to help us get a better night’s sleep.
Lavender is probably one of the most popular sleep remedies as it’s known for its calming effect in aromatherapy. There are plenty of studies out there that suggest lavender can help you relax, and even induce drowsiness.
Lavender can be incorporated into your bedtime routine by placing dried lavender in a small sachet under your pillow or using lavender essential oil in a diffuser in your bedroom about 30 minutes before you plan to sleep. You might also enjoy adding a few drops of lavender oil to your evening bath or spraying a lavender linen spray on your bedsheets and pillowcases to create a calming atmosphere.
Valerian (Germany)
Valerian is a flowering plant native in many parts of the world including Europe, Asia and the Americas, and its root can be used as a form of sedative, making it a popular sleep remedy. It is the root of the plant that is of use, which is actually approved in Germany by their herb regulatory agency and is readily available in supplements. Incidentally, the dried root apparently smells like dirty socks!
Consider taking valerian root supplements 30-60 minutes before bedtime or brewing a cup of valerian root tea to drink an hour before sleep. If you prefer a gentler approach, valerian tinctures added to water or tea can also help ease you into slumber.
Wild Lettuce (England)
Wild lettuce can be found growing in the east and south east of England, but rarely anywhere else in the country (it also grows in Australia). Wild lettuce can help easejoint pain and anxiety, and may also help combat restless leg syndrome. However, it can also cause mild psychotropic effects that are apparently similar to opium.
Wild Lettuce may be worth exploring as an extract supplement if you struggle with joint pain or restless leg syndrome, though it’s important to consult with a healthcare provider before using it due to its mild psychotropic effects.
The jujube is a small tree that bears oval fruit, which, when dried, look like dates. It is in their dried form that they are most effective, although some believe that it is the seeds that can help promote better sleep. The sweet smell produced from the tree is said to make teenagers fall in love!
To incorporate dried jujube into your daily routine, try snacking on these date-like fruits in the evening or make a soothing jujube tea by simmering them in water. They also make a nice addition to other calming herbal teas like chamomile for a double dose of sleep-promoting benefits.
Voodoo (Haiti)
Those who follow voodoo create a cloth made from various special ingredients and wrap it around their head to sleep in. They believe this will ward off bad dreams and encourage good ones.
Chamomile (Eastern Europe)
Native to countries such as Croatia and Serbia, chamomile is another very popular sleep remedy, particularly when made into a tea. It acts as a sedative and has become common in many countries around the world. You can buy chamomile tea from supermarkets or make your own using the plant’s flowers. You can also add milk, honey and lemon to taste.
Chamomile can become part of your nightly ritual when you brew a cup 30-45 minutes before bedtime, perhaps adding honey, lemon, or milk to taste. For maximum effectiveness, cover the tea while it steeps to retain all of the essential oils that promote relaxation.
Warm Milk (Rwanda)
Having a glass of warm milk before bed is a routine that people across the world take part in, but it’s actually particularly popular in African countries such as Rwanda, where milk is a staple and other resources are limited. Milk contains tryptophan, which can cause drowsiness, but some believe that it’s more of a psychological effect that can help calm you before bed.
The Rwandan tradition of warm milk is simple to incorporate – drink a small glass about an hour before bed, perhaps enhanced with a little honey or a sprinkle of nutmeg. Making this a consistent part of your bedtime routine enhances both the physical and psychological benefits.
Poems (China)
If a child is struggling to sleep, according to this custom from China, their parents will write a poem, which is then tied to a lamppost. It is believed that every person who reads the poem transmits and prayer up to God to help the child sleep.
Drawing from the Chinese poem custom, try writing down your thoughts before bed as a way to release them from your mind. This practice, along with creating a consistent bedtime routine that incorporates one or more of these remedies, signals to your body that it’s time to wind down and prepare for rest.
Worry Dolls (Guatemala)
It is a custom in Guatemala for children to own a ‘worry doll’. They will tell the doll all their worries before they go to bed and place it under their pillow. By morning, the doll has taken away their worries. Obviously there’s no scientific background to this, but it may well have a psychological effect, helping children feel more relaxed before bed-time.
Keep a small doll or journal by your bedside and take a few minutes before bed to “tell” your worries to the doll or write them down, helping to clear your mind of anxious thoughts before you attempt to sleep.
Passion Flowers (North & South America)
Passion Flower leaves and roots have been used in medicine since the Native Americans, when it was a treatment for insomnia. It is said to release GABA, a neurotransmitter chemical found in the brain, which promotes relaxation.
From the Americas, passion flower can be enjoyed as a tea in the evening or taken as a supplement if recommended by your healthcare provider. Many commercial sleep-promoting herbal blends include passion flower combined with other calming herbs for synergistic effects.
The Bottom Line
Consider selecting one or two remedies that appeal to you most and incorporate them consistently into your routine, as many work best when they become part of a calming pre-sleep ritual that you practice regularly.
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 approaching 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 £70 for lunch and £120 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 £15 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 (£5) 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 £13, 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 (10am-10pm Wed-Sat, 10am-6pm 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 £9.90. With that digestibility already dispensed with, and that sub-tenner pricing, it’s the perfect excuse to order another!
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.
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. Tucked away from 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 £14, 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 a year or so, 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 £13.95 and £8.95, 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?
The kitchen, indisputably the heart of every home, is also one of the most energy-intensive rooms. But with strategic planning and a few changes to your daily habits, you can reduce your kitchen’s energy use significantly. Here are our top 12 energy-saving tips for your kitchen.
Use Energy-Efficient Versions Of Kitchen Appliances
Certain kitchen appliances are especially notorious for their substantial electricity usage, with refrigerators and freezers leading the pack. These types of appliances are operational around the clock, making them significant contributors to a household’s energy consumption.
Cooking appliances such as electric ovens and cooktops, particularly older models, are also infamously energy-hungry. Electric ovens use considerable power, especially during the heating process, and old-fashioned electric hobs are less energy-efficient compared to their gas or induction counterparts.
Smaller kitchen appliances, while seemingly innocuous, can also rack up energy usage. Dishwashers, in particular, though more water-efficient than hand washing, consume a lot of electricity, especially if used frequently or with the heat-dry setting. Microwaves, toasters, and toaster ovens, despite their size and convenience, also have a significant energy impact, especially when used frequently or for extended periods.
Electric kettles can also be surprisingly energy-demanding, particularly when boiling more water than necessary. By understanding these appliances’ energy consumption, homeowners can make conscious decisions to use them more efficiently or upgrade to more energy-efficient models.
When purchasing new appliances, look for those with a higher energy label (A represents the most energy efficient, G the least). These appliances may be more expensive upfront, but they will save you money on your energy bills in the long run.
Batch Cook & Plan Meals Strategically
Embracing the art of batch cooking not only saves precious time during busy weekdays but significantly reduces your kitchen’s energy consumption. By preparing multiple meals simultaneously, you’re maximising your oven’s efficiency whilst it’s already heated. Consider dedicating a weekend afternoon to cooking several dishes that can be portioned and frozen for later use. This approach means you’ll use your energy-intensive appliances less frequently throughout the week.
Additionally, strategic meal planning can further enhance energy efficiency. Plan meals that require similar cooking temperatures back-to-back, allowing you to make the most of a preheated oven. For instance, if you’re baking a lasagne, consider roasting vegetables or baking desserts straight afterwards. Similarly, when using the hob, try to prepare components for multiple meals at once.
This thoughtful approach to cooking not only reduces your energy bills but also minimises food waste, as ingredients are purchased and used with purpose. The savings might seem modest day-to-day, but over months and years, batch cooking and strategic meal planning can contribute substantially to a more energy-efficient kitchen.
Pay Particular Attention To Your Fridge and Freezer
Ensure your refrigerator and freezer temperatures are set correctly; the ideal temperature is between 3-5°C for the fridge and -15 to -18°C for the freezer. Not only will this mean your most pesky appliances are running as efficiently as possible, but you’ll be less likely to be ruining ingredients, helping you reduce your kitchen’s food waste.
Make sure, too, to defrost your freezer regularly to keep it running efficiently.
Induction hobs not only heat up twice as fast as gas stoves, but they also cool down quickly, reducing the risk of both burns and wasted energy. Some of the best (and most affordable) currently on the market include:
SIA IND01BL: A single zone induction hob that is handy and practical for small kitchens. It costs approximately £60-£70.
Cooks Professional Portable Induction Hob: A compact and portable option with 2000W power. It is priced around £40-£50.
Russel Hobbs RH60IH401B: A built-in black glass model with four heating zones. Price is estimated to be around £160-£180.
Bosch PUE611BF1B Induction Hob: Four cooking zones model with touch control. Bosch is an ever reliable domestic brand and this model can be found for approximately £300-£340.
AEG IKB64301FB: A sleek, user-friendly hob offering four zones and priced at around £350- £400.
Use The Right Size Pots & Pans
Using a pot or pan that isn’t the right size for your burner can waste a lot of heat. It’s also important to use pots and pans with flat bottoms for even heat distribution, and to use the correct size of pot for the burner. A pot that is too small for the burner can waste as much as 40% of the heat produced.
But that’s not all; it’s also wise to always cover pots and pans to avoid energy escaping and to reduce cooking times, and turn the heat off a few minutes before your food is fully cooked – your cookware will retain the heat and continue to cook the food without using any energy.
In the name of conserving energy in the kitchen, it’s also sensible to choose your cookware wisely; copper-bottomed pans heat up faster than regular pans.
Be Smart About Your Oven
If you have a convection oven, use it. The fan circulates the heat, allowing food to cook 25% more quickly than in a conventional oven. Also, resist the temptation to frequently open the oven door, as this can cause a significant amount of heat to escape.
Should you be a household that loves a low and slow braise on a regular basis, then consider using a pressure cooker instead of your oven, which drastically reduces the cooking time and, in turn, your energy usage.
More Conscientious Water Usage
Of course, it’s not only electricity and gas use in the kitchen that you should be keeping an eye on. Your water wastage matters, too. Here are several ways you can be more conscientious about your kitchen water use:
Catch That Tap Water: While waiting for your water to heat up, collect the running water and use it to water your plants or clean your vegetables.
Use a Bowl to Wash Fruits and Vegetables: Instead of running tap water, fill a bowl with water and rinse your fruits and vegetables in it.
Minimise Water Used in Cooking: Try to use the minimum amount of water required when boiling or cooking food. This can also help to preserve the nutrients in the food.
Keep Drinking Water in the Fridge: Rather than letting the tap run to cool water for drinking, fill a pitcher or bottle and keep it in the fridge.
Compost: Instead of using a garbage disposal, which requires water to operate, compost your organic waste.
Fix Leaks: Even a slow drip can waste a surprisingly large amount of water over time.
Rinse Dishes Efficiently: If you don’t have a dishwasher, use a washing basin to soak and wash dishes rather than letting the tap run.
Limit Rinse Water: If you need to rinse off soap from dishes, do so in batches to limit the amount of water running from the tap.
Instead of boiling water each time you need it, boil a larger quantity once and keep it in a thermos. This will save both energy and time.
Use A Microwave Or Toaster Oven For Small Meals
Microwaves and toaster ovens use less energy than a full-sized oven. They’re especially efficient for reheating leftovers and preparing small meals. Air fryers are always considered to be more economical in terms of their energy use.
Keep Up With Maintenance
Properly maintaining your kitchen appliances can lead to substantial savings on your energy bill. Clean refrigerator coils, replace outdated oven seals, and regularly de-lime your dishwasher. Check out our handy guide on kitchen maintenance for beginners for some top tips on keeping everything running smoothly in the so-called heart of the home.
Use The Dishwasher Efficiently
There are several ways to make your dishwasher’s use more energy efficient. First, run your dishwasher at full capacity, as this makes the most of the energy, water, and detergent consumed per wash cycle. Second, select the economy mode if available, which uses less water and operates at lower temperatures. Another tip is to air-dry dishes. After the wash cycle, instead of using the dishwasher’s heated drying, simply open the door slightly and let the dishes dry naturally.
Go further; scraping off food debris instead of pre-rinsing dishes in the sink can save a considerable amount of hot water. Regular maintenance and cleaning can also help prevent issues that may cause the dishwasher to run inefficiently. By using these strategies, not only is energy conserved, but the overall cost of operating your dishwasher is also reduced.
Greener Kitchen Heating
Heating your kitchen efficiently not only conserves energy but also makes the space more comfortable. Underfloor heating systems are the perfect solution; an energy-efficient heating method that heats from the floor upward, keeping your kitchen warm during the cold months.
According to the National Energy Foundation, underfloor heating can be 25% more efficient than radiators when paired with a modern condensing boiler and up to 40% more efficient when running on a heat pump.
Somewhat taking a theme and running with it, many homeowners are now turning to dual-system technologies that combine the best of both worlds for optimal performance throughout Britain’s changing seasons. Hybrid air source heat pumps offer another excellent option for eco-conscious homeowners, combining the efficiency of heat pump technology with the reliability of a traditional boiler for those particularly cold days.
Manage Phantom Power Usage
Unplug small kitchen appliances when not in use to prevent phantom or standby power, which can account for up to 10% of household energy use.
The Bottom Line
A few simple changes can make a big difference in your kitchen’s energy use. By implementing these 11 energy-saving tips, you can cut down on your energy bill and contribute to a more sustainable future.
Perhaps no city on the planet has more often been named the street food capital of the world than Bangkok. Indeed, it feels as if the Thai capital would exist in a kind of liminal space between meals, were it not for the incredible range of sticks, skewers and sweet treats aimed at distracting appetites until dinner.
This is a city that’s always eating, and though it boasts an ever growing roster of groundbreaking, gravity defying high end restaurants, the main focus of the culinary culture in Bangkok is of course found on the street.
One for the pedants before we begin; defining exactly what ‘street food’ is in Bangkok has become an increasingly difficult endeavour, particularly as some vendors have been moved off the streets and indoors, often to the basement or top floor level of enormous, glitzy shopping malls that are just about as far from the street as is physically possible.
Street food, in the case of this roundup, is about the dishes and the cooks, rather than whether or not there’s a roof over your head or you can see blue sky as you eat. Indeed, the distinction between street food and shophouse is sometimes blurred only by a shutter.
What connects them is harder to define. Often, but certainly not always, people are thinking of one bowl wonders when they talk about street food. Generally considered ‘cheap eats’, these are family recipes, dishes, a sense of hospitality and a system of serving (and often queuing!) that has been refined over generations.
Anyway, you’re here for Bangkok’s most iconic, legendary, downright delicious street food dishes rather than a discussion in semantics, right? With that here, here’s a selection of the best places to eat street food in Bangkok.
Khao Gaeng Jek Pui, Yaorowat (Chinatown)
Ideal for homestyle Thai curry and a game of musical chairs…
Sure, some of the best curries in Bangkok are found in the city’s fancier restaurants, all perfectly balanced flavour profiles, chunks of meat braised until tender and near surrender, and an adornment of makrut lime leaf julienne so fine it passes for green baby hair.
And then, there is Jek Pui. A traditional Bangkok-style raan khao gaeng (rice and curry) restaurant, the whole orchestra is conducted on the street, with several huge pots of enticing curries lined up out the front of a Chinatown shophouse, their surfaces dappled with separated coconut milk, all cooled down to Bangkok room temperature – the perfect ambience for curry in the capital.
Pull up a red plastic stool in the chaotic but calm street level dining space (nicknamed ‘music chairs curry’ for the procession of diners it receives and quick turnaround it delivers), and order a yellow curry of pork, the Jek Pui signature, with some deep fried slivers of Chinese sausage as an extra garnish. It’s sweet, it’s salty and it’s pure perfection.
When is Jek Pui Curry open? Jek Pui is open daily, from 2pm to 7:30pm.
How long should I expect to queue? You’ll be able to find a stool fairly quickly, even at peak times (it’s usually busiest straight after opening).
How much should I expect to pay? The yellow curry with a couple of sides and a bottle of water won’t be more than 100 THB (just over £2).
Closest BTS/MRT: Wat Mangkon MRT (a 5 minute walk from there)
Ideal for arguably the world’s most iconic street food destination…
We couldn’t really go much further into an article about the best streetfood in Bangkok without mentioning the universally acknowledged queen of the scene; Jay Fai.
What is there left to be said that hasn’t already been covered? Yes, you’ll have to wait for several hours to eat the begoggled septuagenarian’s wok work. Sure, you might have to share a table with other hungry food tourists. Nope, these aren’t ‘normal’ streetfood prices, with most dishes in the 1000 THB region (around £25), but you’re paying for some seriously premium ingredients here.
Get over those hurdles and the massive wait, and get ready for a crab omlette the size of a newborn baby, properly filled with huge chunks of white meat. Chase it down with an expertly seasoned tom yum soup, replete with huge river prawns, properly spicy and tangy af, and forget that you waited so long.
Simply put your name down and note your number – it’s your call if you hang around with a beer in the adjacent cafe or risk losing your place in the queue by heading off for a couple of hours. You’ll see the last number on a sign out front – if it’s beyond your number, you’ve missed your slot and these guys do not make exceptions and allow for retrospective queue jumping. Your loss.
Bangkok’s Chinatown and, more precisely, its defining thoroughfare Yaowarat Road, is full of eye-catching, attention-grabbing seafood spots, with tanks of live fish and shellfish in their skimpiest swimsuits bobbing about in fish tanks for all to see, and huge clusters of plastic stools at motorbike exhaust fume level competing for passing custom.
To our mind, the best of the bunch is T&K Seafood, where the catch is plump and the nahm jim seafood deliciously piquant and punchy. Here, some of the dishes beyond the basic boiled or grilled seafood really hit the spot, too. We’re big fans of clams stir fried in chilli jam, the bivalves here big, briny beauties and the drifts of fresh Thai basil a welcome note of complexity. Even better, is the squid in a viscous, rich salted duck egg yolk sauce, which is punctuated by Chinese celery to lighten everything up.
Order a couple of big sharing beers and a pitcher of ice, get chatting to a neighbouring table, and you’ve got yourself a wonderful night out.
When is T&K Seafood open? From 4pm to midnight, daily.
How long should I expect to queue? You can usually find a table pretty swiftly, though at peak times (around 7pm), you may have to wait ten minutes or so. Turnaround here is fast, though, so don’t worry.
How much should I expect to pay? A generous spread of fresh seafood and a couple of cold ones is going to cost around 1000 THB (£22) for two.
Closest BTS/MRT: Wat Mangkon MRT (a 3 minute walk from there)
Ideal for peaceful, familial Chinatown shophouse style dining…
Still in Chinatown, though off the main artery and into the tangle of side streets, Tai Heng is essentially a couple of massive marble tables in the ground floor garage of a family home where they have pretty much perfected two dishes you don’t often see sharing a menu let alone a table; khao man gai (poached chicken over rice seasoned with chicken fat) and Thai suki hang.
The latter is a stir-fried noodle dish that, at its best, forms a kind of homogenous tangle of sticky, charred noodles, egg and seafood that sings with wok hei. Its distinctive, shocking pink (from red bean curd) dipping sauce – sharp, rich and energetic – seals the deal.
And so it is here, where both dishes have pretty much been perfected, the khao man gai’s chicken an off-pink tender that would be in danger of scaring off the tourists if only they could find the place, but is expertly poached and just so good. The sukiyaki stir fry (do order it ‘hang’, as in dry) is equally as exemplary.
Chase both down with an iced tea, breathe in the surprising serenity of Yaorowat’s backstreets, and get ready to launch yourself back into one of Bangkok’s busiest, buzziest areas.
Ideal for charred noodles and grilled seafood on the road…
For arguably Bangkok’s best version of sukiyaki, head next to Elvis Suki (the one on Soi Yotse, rather than the pretenders across the city piggybacking on the name), who have mastered the dish so comprehensively that the restaurant is now named after it. And, of course, named after Elvis Presley – the owner is a big fan and they are the self-proclaimed ‘king’ of the dish. It’s a damn good version, with a seriously smoky kiss from the coal stove over which it’s stir fried.
That said, it’s not the only thing you want to order here. The scallops – plump and fresh – grilled in their shell with a dressing of minced pork fried in sweet garlic butter are a revelation, blessed with that same charcoal smokiness as the sukiyaki, and bubbling and spitting on arrival to the table. In the best possible way of course…
Open until 9:30pm nightly, and popular with the after-work crowd, there’s both air conditioning seating across the road and sociable, street side seating infront of the woks. The beers flow here, naturally.
When is Elvis Suki open? From midday until 9:30pm, daily.
How long should I expect to queue? You should usually get a seat pretty swiftly after arriving.
How much should I expect to pay? Single dishes, including the famous sukiyaki, are priced at around 100 THB each (£2.20).
Closest BTS/MRT: Wat Mangkon MRT (a 15 minute walk – best to get a taxi).
Ideal for the city’s most historic mango sticky rice…
Time for a sweet treat, we think, and it has to be Thailand’s most iconic, beloved dessert; mango sticky rice. In a city where you’ll see Nam Dok Mai mangoes being peeled, sliced and served over rice on just about every street corner, it’s wise to seek out the best, to separate the coconut milk’s head from the tail, as it were.
Doing the good stuff for almost a century, Kor Panich is one of Bangkok’s most revered purveyors of mango sticky rice, their historic shophouse a mecca for lovers of this truly gorgeous dessert.
What more is there to say? The mangoes are only picked and peeled when at their most honey-sweet. The coconut cream is hand pressed daily – none of that UHT, soapy stuff here. It’s seasoned just right – salty, sweet but not overpowering, allowing the inherent coconut flavour to still sparkle. Even the toasted mung beans have been taken to just the right shade of dark brown and crispy.
Where once there was only a modest amount of seating within the shop, and most choose to takeaway from Kor Panich, owing to its success and Michelin recognition, there’s now ample seating in the cafe opposite. They do a refreshing mango smoothie for you to enjoy while you wait. The shophouse is open from 7am to 6pm daily, though be warned; they often sell out by mid afternoon.
When is Kor Panich open? Kor Panich is open daily, from 7am to 6pm.
How long should I expect to queue? Primarily a takeaway operation, you should be served swiftly here.
How much should I expect to pay? The classic dessert is on the more expensive side here, at around 130 THB (£3). You’re paying for some serious quality, though.
Closest BTS/MRT: Sam Yot MRT (a 15 minute walk – best to get a taxi).
Ideal for bowls and bowls of exemplary boat noodles…
The streets and canals surrounding Victory Monument BTS Station are famous for their boat noodles, a popular street food in Thailand that originated from the canals (or ‘khlongs’) of Central Thailand. The dish is named after the vendors who traditionally sold these noodles from boats that navigated the country’s vast network of waterways.
Boat noodles are a flavorful and aromatic noodle soup dish characterised by its rich, dark broth, which is commonly made from a mixture of pork and beef, as well as spices and herbs. The broth is often thickened with pig’s or cow’s blood, which gives it a distinctive taste and a deep colour. However, some places may serve it without blood for those who prefer it.
Though you could alight at Victory Monument and head straight for ‘boat noodle alley’, where a stretch of shophouses serve up the good stuff, you’ll find an even better bowl if you exit the station at the opposite side to that alley. Around a ten minute walk away, the guys at Doy Kuay Teow Reau are doing some truly ‘best in Bangkok’ bowls of boat noodles, rich and thick from blood and with a peppery back kick. We say bowls in the plural, as it’s expected you knock back several at any and all boat noodle shops. Well, it would be rude not to…
When is Doy Kuay Teow Reua open? Daily, from 8am to 6pm.
How long should I expect to queue? A sprawling, alfresco dining room, you’ll always find a table.
How much should I expect to pay? A bowl of boat noodles here is around 20 THB (50p), but expect to eat several, as is tradition.
Closest BTS/MRT: Victory Monument BTS (a ten minute walk from there).
Ideal for premium pork purveyors in Bangkok’s buzziest neighbourhood…
Just one BTS stop further along, in Ari, you’ll find one of Bangkok’s most cherished – legendary, even – pork purveyors. Thanee Khao Moo Daeng are famous for two things; their moo krob (crispy pork) and their moo daeng (stewed red pork), and both are superb, the latter in particular boasting a fluorescent, viscous gravy whose sheen needs to be seen to be believed. It tastes bloody wonderful.
The shop, as with so many on a lunchtime in bustling, residential Ari, is popular with office workers during their break. Ideally arrive a little before, at 11am or so, or after lunch, from 2pm onwards.
Another Bangkok institution that’s always packed with office workers during the lunchtime slot, is Som Tam Jay So, the so-called ‘Queen of Som Tam’.
She has well and truly earned her culinary crown, with intensely spicy, funky, fiery som tams made out front in a huge pestle and mortar by the cheeky, safety glasses-wearing host. Sure, she might chastise you for your less than perfect Thai when ordering, and tease you for the weight you’ve put on since your last visit, but it comes from a place of love.
And boy has love gone into the salads here, the ‘jungle’ version of papaya salad here (tam pa) an absolutely doozy of fermented fish sauce and heaps of both dried and fresh chillis. It will wake you up from even the darkest of hangovers. Hell, it could bring someone back from the dead, we think.
Pair it with some grilled pork neck – fatty as you like, its sugary marinade having caught on the grill to an inviting char – and some fresh sticky rice, and luxuriate in one of Bangkok’s finest street food experiences.
Oh, those safety glasses are for protection against errant chillies when pounding the salads, by the way…
When is Som Tam Jay So open? Closed on Sundays, Som Tam Jay So is open every other day from 11am to 5:30pm.
How long should I expect to queue? You will likely have to wait for a table (though there has recently been some spillover seating set up in the parking lot next door) unless you arrive after around 2pm.
How much should I expect to pay? Som tam salads here start at around 70 THB (£1.50), as does the grilled pork.
Closest BTS/MRT: Sala Daeng BTS (a 7 minute walk from there)
Ideal for steamed ‘claypot’ crab made by a legend…
Now in its third decade of steamed crab slinging, Somsak Pu Ob is one of Bangkok’s true streetfood institutions, a culinary tour-de-force that’s busy from the moment the woks are fired up at 5pm every night (except Mondays, when they’re closed) until Mr. Somsak downs tools for the evening just four hours later.
It’s no surprise that service hours are short and exclusive here; the owner – and only the owner – works the four stoves for the entirety of that service, exacting precision timings on some seriously high quality seafood.
The pu ob woonsen is the must order, no doubt, a dish of crab and glass noodles simultaneously fried and steamed in pork fat in a dedicated skillet, simply seasoned with plenty of black pepper, the sliced greens of spring onion, and both soy sauce and oyster sauce. Those noodles are sticky and giving, and have caught a little on the bottom of the pan, creating a caramelised crust that’s just beautiful. Roll up your sleeves and crack open the crab claws, here having taken on the sweet richness of the pork fat, and have yourself a merry old time. The small accompanying bowl of nahm jim seafood may feel superfluous (you can’t improve on perfection, and all that), but the bright, tart sauce lightens and lifts the whole thing.
There are now several branches of Somsak Pu Ob across the city, but if you want the main man to cook your dinner (you do), then it’s to the original, across the Chao Phraya and into Thonburi district, that you should head.
When is Somsak Pu Ob open? Open daily from 5pm to 9pm, except on Mondays, when it’s closed.
How long should I expect to queue? Arrive at opening time and you may get lucky and nab a table. Otherwise, expect a wait. Fortunately, there’s a ticketing system.
How much should I expect to pay? The signature dish is 310 THB (£.6.75).
Closest BTS/MRT: Wongwin Yai (a 7 minute walk from there)
Though the fortifying rice noodle broth of guay jub is the headlining dish in this famous Charoenkrung shophouse, pretty much everyone is here for one thing; Mr Joe’s famous crispy pork.
You won’t want to miss the guay jub, though, which boasts a pork broth spiked with inordinate amounts of pepper, that familiar rasping heat the perfect foil to all kinds of offal bobbing about in the bowl. It’s gorgeous, but really is a warm-up for what has to be some of the best (see: crispiest) pork in the city.Hitting the table already sliced into bite sized pieces, its fatty layers clearly distinguishable, its skin puffed and bubbled and gloriously golden, it’s impossible not to order a second round of the stuff. And a third. And a fourth…
So tender it only requires a little ketchup manis for dipping, Mr Joe is open from 7:30am to 4:30pm, though often closes earlier if they sell out.
When is Guay Jub Mr. Joe open? Open daily from 7:30am to 4:30pm.
How long should I expect to queue? A large, multiroom shophouse, you won’t have to wait for a table, even at peak times.
How much should I expect to pay? The noodle soup is 75 THB (£1.60), a plate of the crispy pork is also 75 THB.
Closest BTS/MRT: Saphan Taksin BTS (a 20 minute walk – taxi recommended!)
You can’t come to Bangkok and not eat the classic chicken and green papaya salad combo. Soi Polo Chicken is reputedly one of the city’s finest at this dream team, which, when paired with sticky rice, is known affectionately as ‘the holy trinity’.
Their birds are fried to a crispy skinned finish, seasoned generously and served with three dipping (another holy trinity) sauces to complement. The best of their papaya salads comes with salted, dried baby shrimps and crabs given a similar treatment. The meal-deal is completed with a much needed ice-cold lager. It’s a cracking option if you’re on budget, and a place we’ve been back to more times than we’re proud to mention.
When is Soi Polo Fried Chicken open? Open daily from 7am to 8:30pm.
How long should I expect to queue? You’ll likely endure a short wait for a table. Beers are served to those milling around, though.
How much should I expect to pay? The holy trinity for sharing plus a couple of beers will set you back a little over 500 THB (£11).
Closest BTS/MRT: Lumphini MRT (a pleasant 20 minute walk through Lumphini Park).
An absolute Bangkok institution beloved of chefs, strays, late night workers and early morning risers (and Dua Lipa), Issan alfresco operation Laab Ubon is open from until 4am nightly, and only really gets going post midnight.
Serving a decent som tam, properly juicy salt-crusted tilapia and a never ending supply of grilled chicken, strangely for the eponymous nature of things, the laab exactly isn’t our favourite version here. Not to worry; really, you’re at Laab Ubon for the cold, icey beer, the live footy being shown in the middle of the night (coinciding with British and European kickoff times perfectly) and the everpresent good natured vibes of the place.
When is Laab Ubon open? Laab Ubon is open daily from 5pm to 4am.
How long should I expect to queue? The dining space is expansive – you won’t have to wait.
How much should I expect to pay? This one really depends on how many beers you end up sinking, but prices are reasonable.
Closest BTS/MRT: SurasakBTS (a 2 minute walk, though do remember that the BTS shuts at midnight!).
Ideal for the most generous of crab fried rice dishes…
Here Hai simply wouldn’t survive a day in the UK, owing to the food costs involved in serving plates of crab fried rice with this much white crab meat. What, in this economy? Huge, mighty chunks of the stuff literally spill off the sides of your plate in this tightly packed dining room, the woks working overtime to service the never-ending stream of orders for the famous fried rice, only made more in demand by the restaurant’s recent floating on GrabFood.
It’s worth the massive wait, with the crab sourced directly from seafood-mecca Surat Thani daily. You’d be foolish to only order the crab fried rice. The fried mantis, showered in buttery sweet fried garlic, is superb, too, as are the giant river prawns, splayed open to reveal gooey, egg-yolk colour head juices. Perhaps best of all though is a riff on everyone’s favourite Thai go-to lunch; pad grapao. Here, it’s done with genuinely a dozen or more queen scallops, smoky but tender, and showered in rafts of holy basil. Yep, not content with their seafood generosity, these guys aren’t shy with the fresh herbs either!
When is Here Hai open? Closed on Mondays and Tuesdays, Here Hai is open from 10am to 5:30pm on Wednesdays to Sundays, closing for an hour between 3pm and 4pm.
How long should I expect to queue? Anytime of day, expect to queue for at least an hour, even prior to Here Hai opening. You can put your name down and risk going for a wander, though.
How much should I expect to pay? The signature crab fried rice comes in a variety of sizes with different price points, from 440 THB (£9.60) to 1550 THB (£33.75) for a portion that will feed 4 to 6.
Closest BTS/MRT: Ekkamai BTS (a 15 minute walk in a straight line)
Ideal for every Bangkokian’s favourite comfort food…
No list of Bangkok’s best street food would be complete without mentioning a dedicated pad grapao peddler, such is the popularity of this most comforting of Thai dishes in the city and beyond.
Our favourite in the city (whilst we certainly haven’t eaten all of them, we’re making a pretty good go of it!) is found at Ung Jia Huad, just a five minute walk from the infamous red light district Soi Cowboy. Here, the minced pork arrives freshly stirfried, crisp but tender (the version with larger slices of pork is actually even better, we think). The fried egg boasts frilly edges and a richly coloured, runny yolk. The holy basil is scattered generously and wilted just right. The rice is freshly steamed and on point.
Opposite the restaurant, there’s one of those beer pubs which is blessing drinkers with a fresh, constant application of mist, if you’re up for a cold one after your lunch.
Really, what more could you ask for?
When is Ung Jia Huad open? From 10am to 4pm, Monday to Friday.
How long should I expect to queue? You can usually cruise straight on in.
How much should I expect to pay? A classic pad grapao of pork is around 60 THB (£1.30).
Closest BTS/MRT: Sukhumvit MRT or Asok BTS (a 10 minute walk).
Without wishing to repeat ourselves, no list of Bangkok’s best street food would be complete without mentioning a dedicated pad Thai seller, either, and the best we’ve tried in the city is at Pad Thai Narok Taek, nicknamed ‘Mad Man Pad Thai’ for the owner’s idiosyncratic, occasionally chaotic stir frying style.
It’s an amazing version of this sometimes maligned dish – charred and grungy, and a little tart rather than cloyingly sweet, all to be enjoyed on the street right next to Plurksawet’s cart. Get the fully loaded version with all of the sweet and crunchy gubbins for the ultimate hellfire experience. With no version of pad Thai here clocking in at more than 100 THB, it’s also an absolute bargain.
When is Pad Thai Narok Saek open? Open every day except Mondays, from 4pm to 10pm.
How long should I expect to queue? You may have to wait a few minutes for a seat, but turnaround is fast here.
How much should I expect to pay? No version of the dish exceeds 100 THB (£2.20).
Closest BTS/MRT: Wongwian Yai BTS or Khlong San BTS (a 15 minute walk from either)
Ideal for comforting, nourishing five-spice braised pork knuckle…
With a prime spot just off the intersection where Charoen Krung Road and Silom Road meet, the recipe for Charoen Saeng Silom’s delectable stewed pork leg has been in the family for several generations, and you can taste that deep sense of history in every bite.
Located down a nondescript alley away from the traffic, and with street level seating that catches the sun just right during lunchtime, Charoen Saeng Silom draws the crowds, make no mistake, and often sells out long before closing time. They’re all here for the same dish; that pork leg that’s been braised in warming, medicinal Chinese spices until its liquor is gelatinous and sweet. Served over rice and with a homemade spicy sauce that’s heavy on the raw garlic, it’s seriously good value at around 150 THB (£3) a portion.
And this is one huge portion. Fortunately, the grandma here will be more than happy to (or, perhaps judging you that you weren’t able to finish a portion) bag it up for you.
When is Charoen Saeng Silom open? Open from 7am to 1pm, daily.
How long should I expect to queue? From around 11am onwards, expect to wait for 10 minutes or so for a seat.
How much should I expect to pay? Expect to pay around 150 THB (£3.30) for a serving of whole pork leg, but this could easily feed two.
Closest BTS/MRT: Saphan Taksin BTS (a 10 minute walk from there).
Though tourists and guidebooks eulogise Jay Jia Yentafo as the city’s best version of yen ta fo noodle soup, we’re even more enamoured with a peaceful shophouse found just off Sukhumvit Road, somewhere between Asok and Phrom Phong BTS stops.
At Soong Chai Yentafo, the noodles are slippery and sticky, the fish balls just the right side of fragrant, and the broth refreshing. Like, really refreshing. We’d argue that no Bangkok bowl is as refreshing as this.
Yen ta fo is a popular Thai noodle soup known for its distinctive pink broth, which gets its colour from fermented soybean paste. The dish typically includes a variety of ingredients such as fish balls, squid, morning glory, and sometimes pork or seafood. It is often garnished with fried garlic and served with a side of chilli sauce and vinegar to enhance its flavour.
When is Soong Chai Yentafo open? Open daily from 6am to 6pm.
How long should I expect to queue? Due to its location away from the main tourist areas of Sukhumvit, you won’t have to wait for a table here.
How much should I expect to pay? Expect to pay around 50 THB (£1) a bowl, though you might want to order two.
Closest BTS/MRT: Phrom Phong BTS (a 10 minute walk from there).
Ideal for Bangkok’s most Instagrammable street food dish, and so much more besides…
Alongside Jay Fai, Jay Oh might be the Bangkok street food scene’s most recognisable aunty. At Jay Oh Chula, you’ll also find one of the city’s most iconic dishes, one with such a cult following that it’s been given homage in one of London’s most exciting recent restaurant openings.
Yep, we’re talking about the tom yum mama noodles, of course, an absurdly stacked bowl of instant ramen noodles, tom yam seasoned broth that’s been thickened with evaporated milk, and all manner of other treats, including crispy pork, curls of braised squid, shell-on prawns and so much more. It’s all finished with an egg yolk because, well, why not?
It’s an indulgent, delicious sharing dish, but it’s certainly not the only thing Jay Oh excels at. In fact, the more simply adorned tom yum here is one of our favourite versions in the city, its broth rust dappled from chilli jam and clinging to the sides of the bowl as it tends to in the best renditions. The squid stir-fried in chilli jam and Thai basil are wonderfully fragrant, too. You’ll also see an almost comical number of crisp pork bellies hanging to the right hand side of the dining room, a near constant procession of plates moving across the floor. Flag a waiter down and have yourself a plate of that crispy pork before it’s gone.
Though Jay Oh gets properly rowdy later in the evening (it closes around midnight), the only way to avoid the huge queues that accumulate out front here each and every night is to arrive bang on the restaurant opens, at 5:30pm. We’ve managed to swan in at this time without a wait. By the time we’d finished eating around an hour later, queues were already snaking around the block.
When is Jay Oh open? Jay Oh is open every day, from 5:30pm to midnight.
How long should I expect to queue? Expect to queue for ages.
How much should I expect to pay? The full tom yum mama with all the fixings is currently 300 THB (£6.50). It’s built for sharing.
Closest BTS/MRT: Hua Lamphong MRT or National Stadium BTS (a hot and sweaty 15 minute walk from either.)
Ideal for a seriously luxurious curry over rice experience…
Hiso Curry Rice isn’t your standard raan khao gaeng stall. Here, there’s an emphasis on serious luxury in their curry dishes, whether it’s in the fist-sized lumps of white crab meat used in their curry powder spiked stir fry, or the huge river prawns deployed in a sweet and sticky glaze. In fact, the whole restaurant, run by chef/owner Auntie Aew, prides itself on that sense of luxury – the phrase ‘hiso’ is Thai slang for ‘high society’.
Though there’s not really any streetside seating to speak of at Hiso Curry Rice, you’re only a minute’s walk from Rommaninat Park, making this the most luxurious takeaway/picnic you’ll ever have. Do be aware that not much English is spoken here, but the enticing curries are all laid out in a row on the street, making pointing, nodding and smiling just about acceptable. Or, you know, you could just learn how to order in Thai.
When is Hiso Curry Rice open? Hiso Curry Rice is closed on Sundays and Mondays, and open from 11:30am to 5:30pm for the remaining days of the week.
How long should I expect to queue? As Hiso Curry Rice is a takeaway joint, you won’t have to wait long to make your order.
How much should I expect to pay? For a substantial feast of curry and rice for two, expect to pay no more than 200 THB (£4.35).
Closest BTS/MRT: Sam Yot MRT (a 5 minute walk from there)
At Rung Rueang Pork Noodle, just seconds from Phrom Phong BTS, you’ll find a straightforwardly satisfying bowl of clear, tom yum flavoured soup with minced pork and your choice of noodle (go for the egg) for less than a couple of quid. Also in the bowl, thick slices of liver, fish balls and thinly sliced fish cake make this a generous affair. Order, too, a side of crispy fish skin.
It’s a relentless lunchtime operation here, with a fast-moving queue on the street expected during peak hours. Arrive a little after that rush, at around 3pm, and you’ll be seated quickly.
When is Rung Rueang Pork Noodle open? Rung Rueang Pork Noodle is open every day, from 8am to 5pm.
How long should I expect to queue? Expect to queue for at least 15 minutes during the lunch rush.
How much should I expect to pay? A small bowl is 60 THB (£1.30), a medium 70 THB (£1.50) and a large 80 THB (£1.75).
Closest BTS/MRT: Phrom Phong BTS (a 5 minute walk from there).
Ideal for satisfying your sweet tooth one last time…
We end once again satisfying our sweet tooth, at a temple to all things mango; Mae Varee Mango Sticky Rice. You’ll see the sunflower-yellow piles of perfectly ripe mangos lined up outside the shop, and you’ll notice the throngs of hungry dessert lovers curled around the corner and onto Sukhumvit Road proper, and you’ll know you’ve reached sweet-tooth nirvana.
Portions are only takeaway, and are enormous. There are other sweet treats and classic Thai confection sold here, too. Result!
When is Mae Varee Mango Sticky Rice open? 6am to 10pm.
How long should I expect to queue? A takeaway only operation, the wait for your dose will only be brief during mid-morning and mid-afternoon. During the lunch and post-work rushes, expect to wait significantly longer.
How much should I expect to pay? A premium price for a premium product, this one is 150 THB (£3.25), but portions are massive.
Closest BTS/MRT: Thonglor BTS (a 2 minute walk from there)
*A word of warning! Be aware that many of the restaurants on this list close intermittently for holidays, both personal and national. The majority also don’t start serving immediately after opening. Many also sell out well in advance of their listed closing time. Always have a back up (or two).*
We’re heading north next, to Chiang Mai, in search of the city’s best khao soi. Care to join us?
Do you often find yourself longing for a midday siesta? Have you ever wondered if this habitual capitulation to the Call of the Couch during daylight hours is a cause for concern? And most pertinently, is this daytime sleepiness a sign that something is amiss, or is it a perfectly natural response?
To get on top of those questions, let’s jump into bed with the crux of the matter, roll around a while, and make an attempt to demystify the phenomenon of daytime drowsiness.
Why Do I Always Need To Nap During The Day?
First and foremost, the desire for a daytime nap does not automatically equate to an underlying health issue. In some cases, there’s a very good reason to take one. Many of us may be working long hours, juggling multiple tasks, or simply not sleeping well at night, leading to tiredness during the day.
Our bodies are biologically programmed to often feel tired in the afternoon, primarily due to our natural sleep-wake cycle, commonly known as the circadian rhythm. A dip in energy levels post-lunch is a normal part of this cycle, and a quick nap can help to revitalise us.
Sleep disorders are another factor to consider. Conditions such as sleep apnoea, insomnia, and restless legs syndrome can disrupt our night-time slumber, instilling an overwhelming sense of fatigue during the day.
Why You Shouldn’t Feel Guilty About A Daily Nap
However, it is not all doom and gloom. There is a silver lining to this midday muddle. If regulated appropriately, daytime napping can even have health benefits. A study from the Endocrine Society found that a quick 30-minute nap could reverse the hormonal impact of a night of poor sleep.
Moreover, a nap can improve cognitive functioning, from enhancing memory to boosting alertness. The guys over at NASA are pro-nap, too, finding that a brief nap can increase productivity by as much as 34% and overall alertness by 54%. Clearly, napping is not a habit exclusive to cats and toddlers!
Depression, stress, and certain medications can also make you feel sleepy during the day. Conversely, if you work the night shift or have an irregular sleep schedule, your body’s circadian rhythm can be thrown off, causing you – perhaps unsurprisingly – to feel tired at unusual times.
The Evolutionary Case For Napping
Our propensity for midday rest may be deeply rooted in our evolutionary history. Anthropological evidence suggests that our ancestors likely practiced polyphasic sleep—sleeping in multiple sessions throughout a 24-hour period rather than in one consolidated block. This natural rhythm, still observed in many hunter-gatherer societies today, allowed for heightened alertness during dawn and dusk when predatory threats were most active.
The modern abandonment of this natural sleep pattern in favor of a rigid eight-hour nocturnal schedule is a relatively recent development, coinciding with industrialization and artificial lighting. Perhaps our bodies are simply requesting what they’ve been evolutionarily programmed to need when we feel that afternoon drowsiness. Rather than fighting against this natural rhythm, working with it could potentially lead to improved overall wellbeing.
What Is The Perfect Length Of Time, Position & Place For A Nap?
The perfect nap is a bit of an individual affair, but there are some general guidelines to follow.
Duration: The most beneficial length for a nap depends on what you need from it. A short nap, about 20-30 minutes, can improve mood, alertness, and performance, without leaving you feeling groggy or interfering with nighttime sleep.
However, if you’re looking for a deeper recharge, a 90-minute nap can help improve creativity and emotional and procedural memory, such as learning how to ride a bike. Waking up after REM sleep (90 minutes) usually means a minimal amount of sleep inertia.
Placement: As for the best place to nap, ideally it ought to be somewhere cool, quiet, comfortable, and dimly lit to help promote sleep. If you’re at home, your bedroom could, of course, be perfect, though don’t be lulled into sleeping for too long in there! If you’re at work, you might find a quiet room or even reclining your car seat can do the trick.
Timing: When to nap can be vital to reap the benefits of the downtime. The best time for most people to nap is midafternoon, around 2 or 3 p.m. This is when people naturally have a dip in energy levels due to their internal biological clock, or circadian rhythm. Napping later than that could interfere with nighttime sleep.
To Alarm Or Not To Alarm?: Setting an alarm can be a good idea when napping, especially if you’re aiming for a short 20-30 minute power nap to boost alertness and performance. This can prevent you from slipping into deeper stages of sleep and experiencing sleep inertia, that feeling of grogginess and disorientation that can come from waking up from a deep sleep.
Remember, though, the perfect nap can vary from person to person depending on their sleep needs and lifestyle.
When Your Regular Need For Napping Might Be A Cause For Concern
That said, continually feeling excessively tired throughout the day warrants medical attention. Hypersomnia, narcolepsy, or chronic fatigue syndrome could be some of the potential culprits. Persistent fatigue could also hint at underlying health problems such as anaemia, diabetes, hypothyroidism, or even heart disease.
Talking to your GP or even checking in with a private sleep clinic will help give you a more thorough, comprehensive picture of whether your tiredness is a cause for concern.
The Risks Of Self-Medicating
Resorting to self-medicating to combat sleepiness is a growing trend. However, misuse of sleep aids and stimulants can lead to serious health issues.
While sleep aids can help with sleep disorders, prolonged use can result in dependency and side effects like memory and digestive problems. Moreover, the ‘sleep’ from medication is typically less restful than natural sleep, leaving users feeling more tired.
Striking The Right Balance
So, how can you strike a balance? If you’re nodding off regularly during the day, it may be time to assess your lifestyle. Adopt a regular sleep schedule that ensures you’re getting the recommended 7-9 hours of sleep each night.
Incorporate physical exercise into your routine, and consider your diet, as some foods can make you feel more tired than others. Limit caffeine later in the day and create a tranquil environment conducive to good sleep at night.
The Cultural Context Of Napping
The attitude toward napping varies dramatically across different cultures, offering fascinating insights into how societies value rest and productivity. In many Mediterranean and Latin American countries, the siesta tradition has been woven into the cultural fabric for centuries. In Spain, though the formal nationwide siesta has declined in urban centres, many businesses still close during the hottest hours of the day (typically 2-4 PM), allowing workers time to rest or enjoy a leisurely meal.
In Japan, the practice of ‘inemuri’ (睡眠中) — literally ‘present while sleeping’ — represents a unique cultural approach to napping. Rather than being viewed as laziness, falling asleep at work or in public can be interpreted as a sign of diligence; you’ve worked yourself to exhaustion. This socially acceptable form of napping even has its own etiquette, with practitioners remaining in an upright position to demonstrate they’re merely taking a brief respite.
China has embraced workplace napping to such an extent that many companies include a designated rest period after lunch, with employees often keeping small pillows in their desk drawers. While not explicitly mandated by law, this midday rest period (often called ‘wujiao’ or noon break) is a deeply ingrained cultural practice in many Chinese workplaces. In some Chinese offices, the lights automatically dim after lunch, and some modern companies even provide dedicated nap rooms or convertible furniture designed to facilitate comfortable resting.
These diverse cultural approaches remind us that our attitudes toward napping are not universal truths but social constructs. Perhaps by borrowing some wisdom from these nap-positive cultures, we can develop healthier relationships with rest in our increasingly sleep-deprived society.
The Bottom Line
A daytime nap is not inherently bad. However, excessive sleepiness that affects your ability to function normally should be taken seriously. So, do not shy away from that appealing nap if you truly need one. But remember, moderation is key, and good sleep hygiene is golden.
Sweet dreams (or should that be daydreams?)!
*This blogpost is for informational purposes only and not a substitute for professional medical advice. Any lifestyle, diet, or sleep routine changes should be consulted with a qualified health professional specific to individual needs.*
As a home owner with impeccable taste who’s also a pet lover, we’re sure you’ll understand the importance of creating a living space that is not only aesthetically pleasing but also comfortable and safe for our furry friends. Today, we’re sharing our ultimate guide to decorating your house with your pets in mind, ensuring that both you and your animal companions can enjoy your home to the fullest. Let’s dive in…
Choose Pet-Friendly Materials & Fabrics
When selecting furniture and textiles for your home, opt for materials that are durable, easy to clean, and resistant to scratches and stains. Leather, microfiber, and outdoor fabrics are excellent choices for sofas and chairs, as they can withstand wear and tear from pets while still looking stylish. Avoid light-coloured carpets and rugs, as they can easily show dirt and pet hair. Instead, choose darker colours or patterns that can camouflage any messes.
Consider Pet-Friendly Flooring Options
When renovating or choosing flooring for your home, opt for materials that can withstand pet traffic while remaining comfortable for your furry friends. Luxury vinyl plank, tile, and laminate flooring offer excellent durability against scratches and accidents while being easier to clean than carpet. If you prefer warmth underfoot, consider engineered hardwood with a scratch-resistant finish rather than traditional hardwood. Whatever flooring you choose, ensure it provides adequate traction for pets to prevent slipping, especially for older animals with mobility issues.
Create Vertical Space for Cats
For cat owners specifically, incorporating vertical space into your design plan can dramatically improve your feline’s quality of life while preserving your floor space. Wall-mounted shelves, cat walkways, and decorative climbing structures that complement your home’s aesthetic allow cats to observe their territory from above while satisfying their natural climbing instincts.
These vertical elements can be designed to blend seamlessly with your decor—think sleek floating shelves in matching wood tones or modern cat trees that double as sculptural elements. This approach reduces stress for your cat and can minimise destructive behaviours like climbing on furniture or curtains.
Rugs For Pets
Since your pet spends so much time on the floor, it’s essential you consider pet-friendly rugs carefully. Investing in a durable, easy-to-clean, and slip-resistant rug can significantly reduce the likelihood of accidents for the pawed companions and provide them with a cosy surface to lounge on.
Furthermore, by choosing a large rug with a design that can conceal pet hair and dirt, one effortlessly maintains a polished and inviting atmosphere in their living space. Exploring options like low-pile materials and tightly woven fabrics that can withstand pets’ playful antics and are resistant to wear and tear is highly recommended.
Create Designated Pet Zones
Designate specific areas in your home for your pets to eat, sleep, and play. This not only helps to keep your home organised but also provides your pets with their own personal spaces where they can feel comfortable and secure. Consider adding a cosy pet bed, a scratching post for cats, or a toy basket for dogs in these designated zones.
Multipurpose Furniture
When looking to create the perfect living space for both you and your furry friends, dual-purpose furniture is a fantastic option that combines style and functionality. This type of furniture offers clever designs that cater to your pets’ needs while still looking great in your home. Say goodbye to those standalone pet accessories that don’t quite fit in with your decor—now you can have the best of both worlds!
For instance, sofas with built-in pet beds are a game-changer. Just slide out a drawer from underneath, and voilà! Your pet has a cosy spot to sleep, and it doesn’t take up any extra space.
Opt For Washable & Removable Covers
Accidents happen, and it’s essential to be prepared for them. Choose furniture with washable and removable covers, making it easier to clean up any spills or messes and meaning you don’t have to get the hoover out every single time there’s a mishap. This will help maintain the longevity of your furniture and keep your home looking fresh and clean, and is kinder on those with pet allergies, too.
Plan For Any Pet Sitting Needs
As the team at Georges Pet Pals in Wakefield so sagely intone, when designing your pet-friendly home you should consider how your space will function when you’re away and need to use pet sitting services. Create an organised station with clearly labeled pet supplies, medications, feeding instructions, and emergency contact information. A dedicated drawer or cabinet for these essentials helps pet sitters easily care for your animals in your absence.
Consider installing pet cameras in main living areas that allow you to check in while away, and ensure your home’s entry system (whether keys, smart locks, or garage codes) is convenient for pet sitters to access. Making your home pet sitter friendly ensures your pets maintain their routine and comfort even when you’re not there to care for them personally.
Incorporate Pet-Friendly Decor
Incorporate pet-themed artwork, throw pillows, or decorative accents into your home’s design to celebrate your love for your pets. These elements can add personality and charm to your space while also making your pets feel like they are truly part of the family.
Ensure Safety & Accessibility
Keep your pets’ safety and comfort in mind when arranging furniture and decor. Avoid placing breakable items on low shelves or tables where they can be easily knocked over by wagging tails or curious paws. Additionally, ensure that your pets have easy access to their designated zones, food and water dishes, and any pet doors.
Pets, especially cats, can be notorious for knocking things over or getting tangled in cords. Keep your home organised and clutter-free to minimise potential hazards for your pets. Secure loose cords with cable organisers or hide them behind furniture to prevent accidents.
Incorporate Plants With Caution
Many common houseplants can be toxic to pets if ingested. Before adding any plants to your home, research their toxicity levels and choose pet-friendly options such as spider plants, Boston ferns, or succulents. Place plants out of reach of your pets to avoid any potential mishaps.
Keep It Fresh & Clean
Regularly vacuum and clean your home to minimise pet hair, dander, and odours, and, in turn, keeping your house smelling good. Invest in a high-quality vacuum cleaner specifically designed for pet owners, and consider using air purifiers to help maintain a clean and healthy environment for both you and your pets.
The Bottom Line
Decorating your home with your pets in mind doesn’t mean sacrificing style or comfort. By choosing pet-friendly materials, creating designated pet zones, and ensuring the safety and cleanliness of your space, you can create a beautiful and functional home that both you and your pets will love.
From safety-pinned punks to polished socialites, the King’s Road has witnessed quite the transformation. This historic Chelsea thoroughfare, originally carved out as Charles II’s private route to Kew, has seen London’s cultural tides ebb and flow – from the swinging sixties and Vivienne Westwood’s anarchic spirit to today’s more polished incarnation, where aestheticians have replaced the aesthetes and, erm… Can’t think of any more snappy lines. That’s a shame.
Anyway, today’s King’s Road is a different beast from that of yesteryear, but it’s still an undeniably great place to hang out, and to eat. Between the gleaming shopfronts and beneath the striped awnings, you’ll find restaurants that may not break culinary boundaries, admittedly, but deliver exactly what their well-heeled clientele desires. And quite often, what us folk less of heel are craving, too…
Whether you’re in a contemporary Mexican mezcal joint or traditional Lyonnaise bouchons, the people-watching remains Olympic-grade, though these days you’re more likely to spot a clean-eating influencer than a punk icon. There were no good old days, and all that.
Anyway, we’re here to keep our eyes firmly on the plate, and all while strictly swerving any mention of that TV show; here’s our pick of the best restaurants on and around the King’s Road.
The Cadogan Arms
Ideal for when you want pub classics given a little extra sheen…
The Cadogan Arms embodies the ideal of a modern Chelsea pub – all gleaming wood panels, lovingly restored stained glass windows and plush velvet seating that make you fear for the bill when you’re only one pint in. But don’t let the polished appearance fool you; at its heart, this is still very much a genuine boozer, just one that happens to serve exceptional food.
When acclaimed, ubiquitous restaurant group JKS took over, they brought much-needed clarity and class to both the food program and the room here. The pub’s extensive 2021 renovation revealed original architectural treasures like the elaborate corniced ceiling and backlit stained-glass bar, while chef James Knappett (of two-Michelin-starred Kitchen Table) was enlisted to oversee the menu, the kitchen here delivering consistently outstanding pub classics without any efforts to ‘elevate’ or ‘refine’ them.
The Sunday roast is a big draw here – the sharing board for three (which could easily feed six) comes with a rich bone marrow sauce that could transform even a leathery old slab of roast beef into something truly memorable. And leathery old slab this roast beef ain’t. Equally impressive is their gold-standard beef Wellington, accompanied by a clotted cream mash so indulgent it’s worth having a heart attack for. Fortunately, Chelsea and Westminster Hospital is just round the corner.
Ideal for pretending you’ve escaped Chelsea to a backstreet in Lyon…
One of increasingly prolific chef Claude Bosi’s more casual ventures, Joséphine feels like it’s been lifted straight from a charming backstreet in Lyon, self-identifying as a ‘bouchon’ – the name given to traditional Lyonnaise restaurants serving hearty, ingredient-focused cuisine. Burgundy leather banquettes, flickering taper candles and crisp white tablecloths create an atmosphere that’s a little pastiche, perhaps, but also transportive and refreshingly unpretentious.
There are no hushed, reverent tones here, that’s for sure – more guttural sighs of satisfaction at dishes rendered in all manner brown shades – but that’s not to say that the menu doesn’t deliver Lyon’s culinary heritage with remarkable finesse. A deeply savoury onion soup, silken calf’s sweetbreads with seasonal morels, and an intensely boozy rum baba that comes soaked enough to genuinely get you pissed, all hit the high notes. A big log of andouillette, served with mustard sauce, keeps things funky.
The house wine here follows the traditional ‘by the metre’ approach – you only pay for what you drink from the bottle, which feels refreshingly honest in this postcode. Or, predictably dangerous, depending on what kind of drinker you are.
The weekday lunch and early evening set menu (two/three courses for £24.50/£29.50) is notably good value.
Ideal for tasting the Sussex countryside without leaving SW3…
The Gladwin brothers bring their farm-to-fork philosophy to life at this rustic-chic spot, sourcing produce directly from their family’s Nutbourne vineyard and farm in Sussex, where youngest brother Gregory still works as a farmer.
The eclectic menu at Rabbit changes constantly to reflect what’s hyper (rather than quarterly) seasonal, with the small plates and keen pricing encouraging exploration – try the mushroom marmite eclairs and the beef heart skewers with port glaze. Both are excellent.
Rabbit’s ‘Farm To Fork’ set lunch (two courses for £22, three for £25) offers laughably good value in this part of town. It runs from Tuesday through Friday.
In a discreet corner just off the King’s Road, chef Anna Haugh’s elegant cooking has found a home here, bringing a taste of contemporary Ireland to Chelsea. The intimate dining room — with its gorgeous quilted armchairs, green-and-cream walls and statement mirrors — provides a splendid backdrop for sophisticated dishes that showcase the best of Irish produce while incorporating classical European techniques.
Menu highlights include Clonakilty black pudding wrapped in crispy potato, butter-poached turbot with Irish dulse seaweed, and sirloin of Irish beef with a beef stuffed boxty, something of a Haugh signature. Yep, that feels like a lot of beef, but when the product is this good, it’s worth celebrating, don’t you think?
Speaking of celebrating, Head Sommelier at Myrtle Katarzyna Kostrzewska has curated an impressive global winelist that perfectly complements Anna Haugh’s Irish-influenced cuisine. Beyond the expected French heavyweights, you’ll find gems from Greece, Hungary, and even Peru. Particularly noteworthy is Anna’s own signature wine range, created in partnership with Vino Hero from the South of France – each bottle featuring a QR code linking to recipes she’s designed specifically to pair with that wine.
Ideal for Indian seafood in tranquil townhouse surroundings…
Chef Rohit Ghai’s first solo venture occupies a beautiful townhouse just off the King’s Road, where mint-green walls and floral accents create an atmosphere that feels quite grand, even round these parts.
The kitchen displays remarkable prowess with its contemporary Indian seafood cooking, especially — a pleasingly light sea bass curry comes generously adorned with plump mussels, its sauce luxurious and sweet via freshly-pressed coconut cream. Or, stone bass is crowned with crispy squid, sitting atop well-seasoned squid ink rice. Yep, they love using seafood as a garnish here. We’re certainly not complaining…
That’s not to say that the vision is myopic here. Comprehensive dietary options include separate vegan, halal, gluten-free, nut-free and dairy-free menus. The wine list features several interesting by-the-glass options that are designed to pair beautifully with spiced dishes.
For first-timers, the ‘Expedition’ tasting menus offer the most complete experience, though the set lunch menu provides a more accessible introduction to Ghai’s cooking.
Ideal for buoyant Mexican flavours and a boisterous dining room energy…
This recent arrival brings fresh energy to the King’s Road, named for the Mayan moon goddess and making an immediate impression with striking interiors, including a dramatic mural by Mexican artist Rafael Uriegas.
Here, chef Ximena Gayosso Gonzalez crafts dishes of genuine finesse here, from yellowfin tuna tostadas brought to life with whisper-thin Granny Smith apple (there are some sharp knives in this kitchen) to robata-grilled plates that showcase an admirable command of elemental cooking methods.
The bar, overseen by ex-Cavita bartender Manuel Lema, houses one of Europe’s most extensive collections of agave spirits, featuring rare mezcals and tequilas seldom seen in London. Monday night live music sessions have swiftly become a neighbourhood favourite, drawing a fashionable crowd that keeps the place buzzing well into the evening.
Ideal for garden dining whatever the British weather throws at you…
You could easily miss this place, tucked away as it is just behind Chelsea Green (no, the celebrated wrestler isn’t a permanent fixture here – we mean the park). But to pass over Stanley’s would be to miss its unique brand of countryside enchantment, with its covered, heated courtyard that somehow manages to feel magical regardless of London’s meteorological mood swings. Proper ‘secret garden’ territory, this one…
On the plate, head chef Tomas Kolkus eschews culinary gymnastics in favour of a concise, seasonally shifting menu that lets quality British produce speak for itself. We’re all about the beef tartare crumpet with oyster emulsion and horseradish, which sounds like it could go awry in the wrong hands, but here, it’s wonderfully indulgent and perfectly balanced. Doubts assuaged, order the onglet steak with Jerusalem artichoke next, another dish that needs careful cooking to realise its potential. Rest assured; chef Kolkus knows what he’s doing.
Wine lovers will appreciate the unexpectedly reasonable glass pours (several at £6.50 – practically happy hour prices for this postcode), while their spicy margaritas pack a proper punch. The locals have caught on – the restaurant has developed a fiercely loyal Chelsea following who return as much for the boozing as for the food.
Ideal for experiencing a Michelin star without the stuffiness…
Often referred to as ‘the chef’s chef’, Phil Howard has achieved something surprisingly rare (and that’s not just the quail, served pink) at Elystan Street – creating a restaurant that feels both special occasion-worthy and comfortably unpretentious. The dining room, with its considered lighting and deep Chesterfield booths, is a peaceful place to settle into, while the front-of-house team navigates that elusive sweet spot between warmth and professionalism impeccably.
Howard’s cooking demonstrates an almost musical understanding of flavour and a poet’s knack for menu writing – calf’s sweetbreads arrive beneath a shower of toasted almonds and poppy seeds, pig’s head terrine is bolstered by a pitch-perfect sauce gribiche, while his seasonal game dishes reveal why he’s considered one of Britain’s most accomplished chefs. The kitchen doesn’t chase trends or Instagram moments; it simply delivers technically flawless food. And sometimes (all the time), that’s exactly what you want from your dinner.
Or your lunch, as there’s a set lunch (and early evening) menu here that’s pitched generously at three courses for £45; this is fine value for food of this calibre and relaxed precision. That the restaurant earned its Michelin star within a year of opening surprises precisely no one who’s eaten here, and the fact that the brigade is referred to as the ‘E Street Band’ on the socials keeps us coming back, we can’t lie.
Ideal for seafood obsessives who appreciate proper technique…
Half retail fishmonger, half dining destination, this Pavilion Road gem brings something genuinely distinctive to Chelsea’s restaurant landscape. Tucked down a charming mews off Sloane Square, the space undergoes a nightly metamorphosis – premium fish counter by day transforms into an intimate 12-seat chef’s table experience as dusk falls.
Executive chef Leandro Carreira approaches seafood with the reverence of a true believer. Some fish arrive at table fresh from the morning’s catch, while others undergo a dutiful dry-aging process that concentrates flavor – particularly fascinating with fatty specimens like sea bass or tuna. The daily-changing menu responds to whatever the tides have delivered, though the focus primarily falls on raw preparations – salmon is served as sashimi, dry-aged sea bream simply sliced and garnished with blood orange, a tiger prawn gently unfolds over vinegared rice, nigiri-style.
Images via @The-Sea-The-Sea
Timing matters here – early evening visits coincide with the venue’s transition, allowing you to witness its evolution while taking advantage of rather excellent oyster happy hour prices. The cocktail list leans appropriately toward the maritime, with several options featuring seaweed-infused spirits.
Ideal for suave food at the ‘unfashionable’ end of King’s Road…
There’s something deeply satisfying about Medlar’s location at the far reaches of the King’s Road – as if to say that true quality need not cluster in the fashionable heart of things. This independent restaurant delivers sophisticated cooking without unnecessary theatrics in a dining room where white tablecloths and large windows (thrown open during summer) create an atmosphere of calm refinement.
The partnership between chef Joe Mercer Nairne and front-of-house David O’Connor produces that rare restaurant alchemy – flawless food matched with intuitive service. Their signature crab raviolo with brown shrimps and leek fondue has resisted removal from the menu for good reason, inspiring near-revolt when they once attempted to retire it. The kitchen has a wicked way with offal, too; on a recent visit, a dish of chargrilled calf’s liver with sherry vinegar caramel was exceptional. Ditto a beautiful roast grouse served in that heady, hazy late summer period, accompanied by a parfait of its liver and game chips. Phwoar.
The cheeseboard is one of London’s most notable. From the winelist, look beyond the obvious bottles to discover genuine bargains lurking among lesser-known regions.
Last year, the team opened Cornus in Belgravia to rave reviews. It’s already won a Michelin star.
Ideal for a culinary journey through Portuguese-influenced cuisines…
This intimate venue offers something genuinely distinctive in terms of London’s restaurant scene – an exploration of the diverse flavours found across Portuguese-speaking regions worldwide. Husband-wife team Simon Mullins (Salt Yard founder) and Isabel Almeida Da Silva draw inspiration from multiple continents, so Goan curry might appear alongside Mozambican piri piri chicken or Brazilian moqueca with Macanese specialities.
Image via voltadomar.co.uk/David Robson
Since relocating from Covent Garden to Draycott Avenue, they’ve added a private dining room and heated terrace. Their exclusively Portuguese wine list emphasises small producers and low-intervention approaches – a refreshing departure from typical London offerings.
First-time visitors should consider the weekday set menus, while regulars return for signature dishes like grilled prawns ‘Laurentina’ and Iberico pork bafassa with turmeric potatoes – perfect expressions of the diverse culinary connections across Portuguese-speaking regions.
Ideal for authentic New York slices with The Sopranos on the wall…
Following the runaway success of their Marylebone original, this King’s Road outpost continues Alley Cats’ unapologetic embrace of NYC pizza culture. Checkered tablecloths and Sopranos episodes projected onto exposed brick create the perfect backdrop for what might be London’s most convincing New York-style pizza.
Head chef Francesco Macri approaches dough with the correct devotion, and his 14-inch pies emerge with textbook char, crispness and distinctive chew. The deceptively simple marinara proves that restraint often trumps complexity, while the halal pepperoni has rapidly developed its own Chelsea following.
Securing one of the wooden booths requires strategic timing – weekday evenings offer better odds. The bar programme focuses on quality essentials – craft beer, natural wines, and precise spicy margaritas. Don’t overlook their house chilli sauce, which elevates even basic slices to memorable heights.
Ideal for thin-crust Roman pizza worth staying up late for…
While London’s pizza scene worships at either the Neapolitan or New York altar, Marta celebrates Rome’s distinct pizza tradition. From L’Artigiano’s former Fulham Road premises, the kitchen follows strict Roman methodology – each pizza hand-rolled with a traditional Mattarello pin, creating characteristically thin, crispy bases that emerge perfectly blistered from their Valoriani oven.
The standout Focaccio di Marta sandwiches Stracchino cheese and truffle honey between whisper-thin crispy layers, while the Crostino Cotto achieves perfect harmony between tomato, mozzarella, prosciutto cotto and basil. Don’t be shy to ask for any extras on your pizza to make it ‘just right’ for you; the chefs here will happily oblige.
images via @marta.chelsea
Night owls take note: their late weekend hours (open until midnight Friday and Saturday) make Marta a rare post-theatre option in a neighbourhood not known for burning the midnight, chilli-infused oil.
After what felt like the coldest of winters, spring is finally on the horizon, with dry and sunny weather predicted for the latter part of February and the start of meteorological spring. Without wishing to pee on anyone’s parade (save that for your lawn, perhaps?), the danger is that in the early season push to get our gardens looking green, our environmental impact risks being anything but that colour.
There are ways, however, to use water more mindfully out there. With that in mind, here are 7 water saving tips for your garden this spring.
Take Your Hands Off The Hosepipe
Every summer without fail Britain’s rags get heavy breathed and hot under the collar about the prospect of hosepipe bans. Usually next to photos of people eating ice cream on a pebbled beach and a dog shaking water out of their wet mane. Stirring stuff indeed. If only they’d give climate change and its devastating effects similar attention throughout the year.
But enacting a self-imposed, year round hosepipe ban is one of the best things you can do to save water. Water with precision focus and performance by going old school and using a can. Be part of the prevention, not the cure, and do this permanently.
Collect Rain To Water Plants…
Not only is collecting rainwater for your plants good for the environment, it’s also better for those plants than tap water. This is because rainwater tends to be considerably more pure than tap water, containing less salts, minerals and treatment chemicals.
Rain barrels, butts and tanks are the most popular and effective way to collect water, but even something DIY like a kid’s paddling pool in a heavy shower will do the job. Or, simply leave you watering can(s) upright in the garden in anticipation of rain. Result.
…& Water Them In The Early Morning Or Evening
It’s best to water your garden at cooler times of day, such as the morning or early evening, as this allows the water to penetrate soil and reach roots before a warm temperature (yep, even in England) causes evaporation. It’s important to note that you should avoid doing the watering at night, as this can be harmful to plants.
Not all plants were created equal. Some precious things require daily attention, maintenance and hydration, while others are more hardy and need much less water to get by. Of course, in environmentally friendly terms, the latter is more appropriate for your garden. It’s prudent to group those which need lots of water (the annuals) away from those which need less (the perennials and shrubs) so you can carry out your garden duties with efficiency.
An aspect of the garden which requires a surprising amount of water to look its best is the lawn, turning dry, pale and eventually, to dirt, if not given enough of the good stuff.
Alternatively,artificial grass (sometimes referred to as synthetic turf) is low maintenance and a sensible substitute for those wishing to reduce their domestic water use. In the debate of turf vs. grass, it’s clear that opting for synthetic grass not only saves water but also ensures a lush, green landscape all year round.
The grass isn’t always greener, indeed.
Use Drip Irrigation Systems
When you absolutely need a more automated watering system than a watering can, consider installing a drip irrigation system rather than sprinklers or soaker hoses. Drip systems deliver water directly to plant roots with minimal waste, using up to 50% less water than conventional sprinkler systems. These can be set up with timers and even smart controllers that adjust based on weather conditions, ensuring your garden gets precisely what it needs and nothing more.
For container gardens and raised beds, you can create simple DIY drip systems using recycled plastic bottles with tiny holes poked in them – budget-friendly and eco-conscious all at once.
Weed & Mulch
Nope this isn’t some new TikTok dance taking the internet by storm. Rather, it’s a dirty job, but someone’s gotta do it. By weeding your garden regularly and effectively, and mulching flowerbeds and the bases of shrubs and hanging baskets, you’ll be optimising their water retention and preventing unwanted evaporation.
This process is great for plants not only for improving their ability to trap moisture, but also in the fact that mulch offers natural pest control. Use a fairly coarse mulch to avoid clumping for best results; grass clippings, bark or woodchipdoes a much better job than compost, we think.
Create Water-Wise Garden Zones
Take a cue from professional landscapers and arrange your garden into hydrozones – grouping plants together based on their water requirements. This smart planning approach means you’ll never overwater drought-tolerant plants just because they happen to be next to thirstier varieties.
Place water-loving plants in naturally damper, shadier areas of your garden, while reserving sunny, exposed spots for drought-resistant Mediterranean herbs and native wildflowers. Not only will this strategic placement reduce your water usage, but your plants will also thrive in their ideal conditions, creating a more resilient garden ecosystem that can better withstand dry spells without constant intervention.
Spring heralds the arrival of vibrant rhubarb stalks in gardens and markets everywhere. This perennial vegetable (though often treated as a fruit) brings a distinctive tartness and stunning colour that’s perfect for cocktail creations. This Rhubarb Blush cocktail combines the botanical complexity of organic French gin with homemade rhubarb syrup for a sophisticated drink that’s both refreshing and elegant. The beautiful pink hue and striking rhubarb garnish make this cocktail as visually appealing as it is delicious.
Ingredients
For The Rhubarb Syrup
2 cups fresh rhubarb stalks, chopped into 1-inch pieces
1 cup granulated sugar
1 cup water
1 tablespoon fresh lemon juice
1 vanilla bean, split (optional)
For Each Cocktail
2 oz (60ml) organic French gin (such as Anaë Gin de France Bio)
1 oz (30ml) fresh rhubarb syrup
¾ oz (22ml) fresh lemon juice
½ oz (15ml) elderflower liqueur
1 egg white or 2 tablespoons aquafaba (optional, for foam)
Ice cubes
Thin strips of rhubarb for garnish
Instructions
Rhubarb Syrup:
In a medium saucepan, combine the chopped rhubarb, sugar, water, lemon juice, and vanilla bean (if using).
Bring to a gentle boil over medium heat, then reduce to a simmer for about 15 minutes, until the rhubarb breaks down and the mixture thickens slightly.
Remove from heat and let cool for 30 minutes.
Strain through a fine-mesh sieve, pressing on the solids to extract as much syrup as possible.
Transfer to a clean bottle or jar and refrigerate for up to 2 weeks.
The Cocktail:
Add gin, rhubarb syrup, lemon juice, elderflower liqueur, and egg white (if using) to a cocktail shaker.
Dry shake (without ice) vigorously for 15 seconds to emulsify the egg white.
Add ice and shake again for 30 seconds until well-chilled.
Strain into a chilled rocks glass filled with fresh ice.
Garnish with a candied rhubarb ribbon (see instructions below) by gently placing the twisted ribbon on top of the drink.
Ideal Tips
For a more intense rhubarb flavour, let the syrup steep with the rhubarb solids overnight before straining.
The cocktail can be served up in a coupe glass without ice for a more elegant presentation.
If rhubarb is particularly tart, adjust the syrup by adding an extra sugar to taste
For a non-alcoholic version, substitute the gin with cucumber-infused water and the elderflower liqueur with elderflower cordial.
For Candied Rhubarb Ribbons
Preheat oven to 200°F (93°C).
Using a vegetable peeler, create long, thin strips from fresh rhubarb stalks.
In a small saucepan, combine 1 cup water and 1 cup sugar, and bring to a simmer until sugar dissolves.
Submerge the rhubarb ribbons in the simple syrup for 1 minute.
Carefully remove the ribbons and place them on a parchment-lined baking sheet.
Bake for 30-40 minutes until the ribbons are dry but still flexible.
While still warm, gently twist the ribbons into decorative shapes and let cool completely.
Store in an airtight container for up to a week.
Variations
Rhubarb Fizz: Top with prosecco or soda water for a bubbly version.
Strawberry Rhubarb: Add 3-4 muddled strawberries to the shaker for a classic flavour combination.
Spiced Rhubarb: Add a cinnamon stick and star anise to the syrup while cooking for a warming spice note.
Enjoy this seasonal cocktail while rhubarb is at its peak freshness and flavour!
With forced rhubarb season in full swing, we wanted to share this delicious recipe that truly celebrates this vibrant British ingredient. The ruby stalks of rhubarb bring a welcome splash of colour to our kitchens after winter’s muted palette, and this pairing of rhubarb with a rich but wonderfully light basque cheesecake makes the most of its tart, distinctive flavour.
Developed by Ben Champkin, Chef Patron at Catch at The Old Fish Market, this recipe showcases the perfect balance of tart and sweet, highlighting rhubarb’s versatility and seasonal appeal.
The burnished top of the traditional Basque cheesecake pairs beautifully with the bright, zingy rhubarb compote, creating a dessert that’s both rustic and elegant. What makes this dessert particularly special is the contrasting textures – the creamy, wobbly centre of the cheesecake against the tender bite of the rhubarb, gently roasted until just al dente and infused with orange and vanilla. The result is a sophisticated yet comforting dessert that’s sure to impress your guests or simply brighten a weekend afternoon.
So, whether you’ve foraged your rhubarb from your garden or picked up some vibrant forced stalks from your local market, this is the ideal way to celebrate one of Britain’s most cherished seasonal ingredients.
Serves 4-6 people
Ingredients – Cheesecake
500g cream cheese
175g sugar
3.5 eggs (use 3 whole eggs + 1 yolk)
1 vanilla pod (or 1 tsp vanilla extract)
375g cream
4g salt (just under a teaspoon)
25g flour (about 2.5 tbsp)
Ingredients – Rhubarb
500g forced rhubarb
75g caster sugar
1/2 used vanilla pod after beans have been extracted
1x Orange juiced
Method – Cheesecake
Preheat your oven to 220C
Line a circular cake mold with greaseproof paper
Cream together cream cheese and sugar
Sift in flour and salt and stir until there are no lumps
Blend eggs and sugar together and add to the cheesecake mix – continue to stir, add in stages rather than all at once
Now add your cream to the mix, again stir in and add in stages rather than all at once. The aim is for the mix to look smooth and glossy.
Add your mixture to the cake mold and cook in the oven for 30 – 35mins. The top should be well browned and the middle wobbly when it comes out.
Method – Rhubarb
Firstly, wash the rhubarb and then cut into equal 3cm battens
Cover the rhubarb with the sugar and orange juice in a mixing bowl
Leave at room temperature for one hour so the rhubarb begins to bleed the juice and lightly cure from the sugar
Roast at 190 degrees for 8-12 minutes in an uncovered tray until just starts to break down al dente
Allow to cool naturally before plating
Ideal Tip
Double the rhubarb recipe and have it on your cereal for the rest of the week!
A classic chicken pie is the ultimate comfort food – golden, flaky pastry encasing a creamy, generously seasoned filling of tender chicken and vegetables. This timeless dish bridges the gap between everyday cooking and special occasions, bringing warmth to chilly evenings and delighting guests at weekend gatherings.
This particular recipe comes from the kitchens at Cornish Sea Salt, where they understand that seasoning isn’t merely a final flourish but the invisible architecture supporting every other flavour. Their recipe strikes the perfect balance between simplicity and big, bold flavour, allowing you to create a perfect pie with minimal fuss but maximum taste.
Ingredients
2tbsp sunflower oil
1kg skinless chicken thigh fillets, cut into bitesize chunks
150g smoked streaky bacon, roughly chopped
2 medium leeks, sliced
300g mushrooms, sliced
3tbsp plain flour, plus extra to dust
400ml chicken stock
200ml milk
1tsp Cornish Sea Salt Crystals, plus extra to sprinkle
Small bunch of thyme, leaves picked
500g puff pastry
1 egg, beaten
Instructions
In a large pan, heat the oil over a medium heat and fry the chicken pieces until golden (you may need to do this in batches). Remove the chicken with a slotted spoon and reserve on a plate.
Add bacon and leeks to the oil in the pan, fry until the bacon is cooked and the leeks are soft. Add the mushrooms and continue cooking for 5 minutes until lightlgolden. Stir in the flour and cook for 1 minute.
Gradually add the stock followed by the milk. Add chicken back to the pan, with the salt and thyme. Cover and simmer for 25-30min, until the sauce has thickened and the chicken is cooked. Allow to cool a little. Preheat oven to 200°C (180°C fan).
When ready to assemble, transfer the pie filling to a large pie dish. Dust a work surface with flour and roll out the pastry so that it is large enough to cover the pie dish. Egg wash the rim of the pie dish and drape the pastry over dish. Press the pastry onto the edge of the dish to secure. Brush the pastry with the egg wash and sprinkle over some salt.
With a sharp knife, cut two steam holes in the middle of the pie. Cook the pie for about 30-35 minutes, until the pastry is golden brown and cooked.
Tips For Mastering The Ideal Chicken Pie
Temperature matters profoundly for pastry success. Your ingredients should remain refrigerator-cold, your hands should stay cool, and your patience should be plentiful. The magic of flaky pastry happens precisely because cold butter creates steam pockets during baking, an effect entirely lost when warmth causes premature melting.
Assembly requires strategic patience. Hot filling under raw pastry creates steam that sabotages crispness, so allow your filling to cool fully before construction. Consider this cooling period not as delay but as an essential structural step—the difference between a soggy base and one that maintains integrity from first bite to last.
Egg wash serves as architectural glue between pastry layers—apply it thoroughly at every seam. This protein-rich liquid creates both adhesion and that coveted golden finish, transforming pale dough into amber magnificence. Be generous where edges meet, creating sealed pockets that contain the filling without leakage.
Your pie needs proper ventilation. Cut generous steam vents that won’t seal themselves during baking, allowing pressure to escape rather than forcing eruptions through weakened pastry. These openings aren’t merely functional—they’re your artistic signature and prevent the dreaded soggy top crust.
After baking comes another critical moment of restraint. Respect the 10-15 minute resting period. This patience rewards you with slices that hold their shape rather than collapse into formless puddles on the plate.
Fresh herbs aren’t optional garnishes but essential flavor foundations that elevate a good pie to greatness. Thyme, tarragon, or sage each brings distinctive character, infusing the filling with aromatic depth that dried versions simply cannot match. Their bright notes cut through richness, creating necessary contrast.
Overnight refrigeration allows flavors to develop complexity impossible to achieve in a rush. The proteins and aromatics mingle and mature, creating a filling that tastes somehow more complete, more intentional than one served immediately after preparation.
Here at IDEAL, we’re getting excited about British Pie Week (3rd – 9th March), and while savoury pies often steal the spotlight, we think it’s high time to give sweet pastry its moment in the sun. After all, what’s better than a perfectly crisp, buttery case filled with seasonal fruits or silky custard? Indeed, our copy of ‘Pastry: Sweet and Savoury’ by the one and only Michel Roux Jnr is well worn and butter-stained, just as it should be.
The great thing about sweet pastry is that is can be made in advance and then kept tightly wrapped in the fridge for several days. Moreover, sweet pastry freezes very well. When making a tart, you can even bake the tart shell in advance, wrap it in cling film and store it in sealed, airtight container for a day or two, ready to fill as and when your heart desires. You can even freeze sweet pastry after shaping it into a tin. So, before you say you don’t have time to make sweet pastry and reach for that ready-made stuff, let’s walk through the steps to creating the perfect sweet pastry…
8 Ideal Steps To Sweet Pastry Success
Cool Hands, Cool Head
The golden rule of pastry making is to keep everything cool – especially your hands. If you’re blessed with naturally warm hands, take heart; a few minutes holding a cold glass of water before you start can work wonders. The reasoning is simple: warm hands mean melting butter, and melting butter means tough pastry because you start to lose some of the butters water content. Nobody wants that.
Quality Counts
When it comes to sweet pastry, your ingredients list isn’t long, so make each component count. Premium butter with a high fat content will give you that melt-in-the-mouth texture that we’re all after. As Ravneet Gill explains in her book The Pastry Chef’s Guide, “all butter contains a percentage of water: the higher the the percentage of fat, the drier the butter and the lower the percentage of fat, the higher the water content.” She recommends using bitter with at least 82% fat.
As for flour, opt for plain rather than self-raising – we’re aiming for crisp and short, not fluffy and risen. A pinch of fine salt might seem counterintuitive in sweet pastry, but trust us, it enhances all those lovely flavours.
Perfect Proportions
While baking is a science, sweet pastry is forgiving enough to follow a simple ratio rule: think 2:1:1. That’s two parts flour to one part butter to one part sugar. Godfather of baking Paul Hollywood advises using unsalted butter and chopping it into small cubes before adding it to the dry ingredients. An egg yolk for richness and just enough ice-cold water to bring it together, and you’re set. Precision matters here – too much water and you’ll end up with tough pastry, too little and it won’t come together at all.
The Light Touch
Channel your inner feather when handling pastry dough. Overworking leads to tough results, as you’ll develop the gluten in the flour – great for bread, terrible for pastry. Bring your ingredients together swiftly and gently, wrap in cling film, and give it a rest in the fridge.
Patience is a Virtue
Resting your pastry isn’t just chef’s folklore – it’s essential chemistry. Thirty minutes minimum in the fridge allows the gluten to relax and the butter to firm up again. Better still, make your pastry the day before. The longer rest will make it easier to handle and give you better results.
Rolling Rights
A chilled dough on a lightly floured surface is your starting point. Roll from the centre outwards, rotating the dough between rolls to maintain an even thickness. Keep checking it’s not sticking, but don’t go overboard with the flour – too much will make your pastry tough. Think of it like ballroom dancing – smooth, controlled movements get the best results.
Blind Faith
Blind baking isn’t just a fancy term to impress your friends – it’s crucial for a crisp base. Line your chilled pastry case with parchment and fill with baking beans (or rice if you’re in a pinch). A hot oven – around 180°C (fan) – is your friend here. Those first 15 minutes with the beans in are crucial, followed by another 5-10 minutes uncovered to get that golden finish on the base.
The Final Flourish
Before filling your pastry case, brush the inside with lightly beaten egg white and pop it back in the oven for a couple of minutes. This creates a waterproof seal between your pastry and filling, ensuring you avoid the dreaded soggy bottom. Just remember to let it cool completely before adding any wet fillings.
1. On a smooth work surface (ideally marble), form the flour into a mound and make a well in the centre. Place in the butter, icing sugar and salt, mixing everything together with your fingertips. Slowly work the flour into the centre, incorporating it gradually, and mix with your fingertips until the dough takes on a slightly grainy texture.
2. Make a well once again in the flour mixture, then place in the eggs. Use your fingertips to work the eggs into the flour, kneading until the dough begins to come together.
3. Knead the dough with the palm of your hand until smooth, then form into a ball and cover with plastic wrap. Chill the dough in the refrigerator for at least 1 hour before using.
An Alternative Method
While we love Michel’s method, here’s an alternative method which calls for rubbing the cold butter into the dry ingredients so you get the consistency of breadcrumbs. As Ravneet Gill explains in her pastry book “what you’re aiming to do here is break it down into tiny pieces so it disperses through the dough”. She suggests that you can grate frozen butter. bonus here is that the water content creates steam in the oven which gives you a flakey texture.
Ingredients
250g plain flour, plus extra for dusting
125g cold unsalted butter, cubed
125g icing sugar, sifted
1/4 teaspoon fine sea salt
1 large egg yolk
2-3 tablespoons ice-cold water
1 egg white (for sealing)
Method
Step 1: Creating the Base Mix
Sift the flour into a large bowl with the salt.
Add the cold butter cubes and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Keep your movements light and swift – remember what we said about warm hands!
Stir in the sifted icing sugar.
Step 2: Bringing It Together
Make a well in the center of your mixture.
Add the egg yolk and 2 tablespoons of ice-cold water.
Using a table knife, start to bring the mixture together, cutting through it rather than stirring.
If it seems too dry, add the remaining water a teaspoon at a time. You want the dough to just come together – it shouldn’t be sticky.
Step 3: Final Touches
Very gently knead the dough on a lightly floured surface – just 2-3 times to bring it together into a smooth ball.
Pat into a disc shape (this makes it easier to roll later).
Wrap in cling film or reusable wrap.
Chill for at least 30 minutes, or ideally overnight.
Step 4: Rolling and Lining
Remove from fridge 10 minutes before rolling.
Roll on a lightly floured surface to about 3mm thickness.
Line your chosen tin, leaving a slight overhang.
Prick base with a fork.
Return to fridge for 20 minutes while your oven preheats to 180°C (fan)/200°C/Gas 6.
Step 5: Blind Baking
Line chilled pastry with parchment paper.
Fill with baking beans or rice.
Bake for 15 minutes.
Remove beans and paper.
Bake for another 5-10 minutes until golden.
Brush with beaten egg white and return to oven for 2 minutes.
Cool completely before filling.
Troubleshooting Your Sweet Pastry
Cracks & Tears
Even the most experienced bakers occasionally face a cracked crust – it’s not the end of the world. If you spot cracks while rolling, simply pinch them together with cold fingers. For tears during lining, use excess pastry to patch them up. Think of it like fixing a wall – you want to press the new piece firmly against the edges of the tear, then smooth it out. And remember, most fillings will hide minor imperfections anyway.
Double seal your base – first with egg white as mentioned earlier, then with a layer of melted white chocolate for extra insurance when using wet fillings
For fruit fillings, try sprinkling some ground almonds or amaretti crumbs on the base before adding your fruit – they’ll absorb excess moisture
Always let your filling cool completely before adding it to the case
Shrinking Pastry
If your pastry’s doing the disappearing act during baking, here’s what might be going wrong…
The pastry was stretched rather than rolled during lining – always lift and drop rather than stretch
It wasn’t properly chilled before baking – aim for at least 20 minutes in the fridge
The oven wasn’t hot enough – start with a proper pre-heat
Now, Let’s Talk Fillings…
Creamy Fillings
For silky custards, crème pâtissière, or chocolate ganache…
Always cook custard-based fillings until they’re thick enough to hold their shape
Let them cool completely before filling your case
For chocolate ganache, a 2:1 ratio of chocolate to cream gives the perfect texture
Consider adding a thin layer of jam before your cream filling – it adds flavor and helps prevent sogginess
Fruit Fillings, Fresh & Cooked
Fruit can be tricky due to its high water content…
For fresh berries, arrange them in your case then glaze with warmed, sieved apricot jam
For cooked fruit fillings, cook them down until jammy before adding to your case
Apples and pears benefit from pre-cooking – raw fruit rarely cooks properly in the time it takes to bake the filling
Consider using a frangipane base under your fruit – it adds flavor and helps absorb juices
Chocolate & Caramel
These can be particularly challenging…
For salted caramel, always let it cool until thick but still pourable
With chocolate tarts, temper your chocolate or add cream to make a ganache – plain melted chocolate will be too hard when set
A thin layer of chocolate spread on the base can act as a moisture barrier and add extra indulgence
A Pro Tips To Finish With
Always fill your pastry case on the serving plate or board – moving a filled tart is asking for trouble
Leave a small gap at the top of your filling to allow for settling
For neat slices, freeze your tart for 20 minutes before cutting
Use a hot knife (dipped in hot water and dried) for clean cuts through creamy fillings
A dusting of icing sugar hides a multitude of sins
Fresh fruit should be added at the last possible moment to prevent wilting
Edible flowers make stunning decorations but add them just before serving
A drizzle of contrasting sauce on the plate can elevate a simple tart to restaurant quality
And remember, if all else fails, whipped cream covers many mistakes!
Sardinia’s capital sprawls across seven limestone hills, each telling its own tale of conquest and culture. Cagliari, often dismissed as merely a gateway to the island’s famed beaches, reveals itself as an intoxicating blend of influences: Phoenician ruins neighbour Art Nouveau cafés, while Spanish baroque churches share narrow lanes with North African-inspired markets. This is a city where tradition runs deep but contemporary life flourishes naturally alongside it – from the bustling marina district’s waterfront bars to the sleek boutiques of Via Roma and the vibrant music scene that fills both medieval courtyards and modern venues.
Unlike its more tourist-worn Italian counterparts, Cagliari maintains an authenticity that’s increasingly rare in Mediterranean capitals. Here, elderly signoras still hang washing between medieval towers, while students crowd into hole-in-the-wall bars serving up local Ichnusa beer alongside some particularly noodly jazz. The city’s relationship with time feels delightfully fluid – ancient nuraghi watch over modernist museums, and Renaissance palazzi house cutting-edge galleries.
While you could spend weeks exploring every hidden vicolo and sampling each neighbourhood osteria, 48 hours gives you enough time to scratch beneath the surface of this fascinating city. The key is knowing where to look and, more importantly, when to go – timing is everything in this city.
Day 1: Ancient Streets & Local Flavours
Morning: Castello Awakening
Begin your concise, considered weekend in Cagliari in the ancient Castello quarter, but time it right – arrive before 9am to watch the city wake up from Caffè Librarium Nostrum, a literary café tucked into the medieval walls along Via Santa Croce. Their cornetti filled with ricotta and honey pair perfectly with a cappuccino, and the terrace offers unobstructed views across the Gulf of Angels. The café’s collection of vintage photographs provides fascinating glimpses into Cagliari’s past.
A five-minute walk brings you to the Torre dell’Elefante, one of two remaining Pisan towers. Time your visit for opening at 10am to beat both crowds and heat. The tower’s 131 steps are worth climbing not just for the panoramic views but also for the insights into medieval military architecture. Look for the small elephant sculpture that gives the tower its name – local legend says it brings luck to students who touch it before exams.
Midday: Markets & Local Life
The walk down from Castello to the Marina quarter takes about 15 minutes via picturesque stepped alleyways. Aim to reach the San Benedetto Market by 11am – late enough for all stalls to be open but before the local lunch crowd arrives. This two-storey temple to Sardinian gastronomy isn’t just one of Europe’s largest covered markets; it’s a fascinating insight into island culture. The ground floor’s seafood section dazzles with displays of red prawns from the Gulf, fresh octopus, and, if you’re lucky, ricci (sea urchins) in season from November to April.
For lunch, skip the obvious tourist spots and stroll twenty minutes south to Sa Piola, a gem in the heart of the Stampace quarter near the Santa Chiara steps – which, locals will tell you, mark where St Francis of Assisi once walked in Sardinia.
Since 2008, Giuseppe Vinci has been crafting faithfully-rendered Sardinian cuisine here with remarkable passion. The restaurant’s name comes from the nearby steps, and it maintains the spirit of the traditional piola – once a gathering place where friends would meet for good food and wine. Their fregola con arselle (tiny pasta balls with clams) is a masterclass in briny, satisfying simplicity, while the cassola (fish soup) represents the best of Cagliari’s maritime heritage.
A gentle 10-minute stroll brings you to the Museo Archeologico Nazionale, strategically timed for when most tourists are at lunch or the beach. The museum’s collection of bronze figurines from the Nuragic period is unmatched, but the real treasures are the Phoenician jewellery pieces and the Monte Prama Giants – mysterious warrior statues that predate Rome.
By late afternoon, when the sun softens, walk five minutes to Caffè Svizzero on Via Roma. This Art Nouveau gem has been serving sebadas since 1925. Watch the traditionally-clad staff prepare this crispy pastry filled with young pecorino and drizzled with bitter corbezzolo honey – a gorgeous little snack that perfectly encapsulates Sardinian cuisine’s love affair with the balance of sweet and savoury.
Evening: Sunset & Supper
Time your ascent to Bastione di Saint Remy for about an hour before sunset. The limestone viewing terrace, reached via a grand staircase that would look at home in a Visconti film, offers the city’s most dramatic views. Local musicians often perform here as the sun dips behind Capo Sant’Elia, casting the Gulf in shades of amber and rose.
For your first evening’s dinner, descend from the Bastione into Cagliari’s old town to Da Marino al St Remy, just a stone’s throw away on Via San Salvatore da Horta. The charismatic owner Marino is likely to greet you himself – ask him about the history of the restaurant and the surrounding streets, as he loves sharing stories about the area’s transformation. In the kitchen, his wife Silvana crafts Mediterranean dishes with distinctly Sardinian touches. The seafood dishes are the standouts here, and Marino will happily guide you through the menu to find the perfect choice. The restaurant’s position on the edge of the pedestrianised zone makes it an ideal spot to unwind after your time at the Bastione.
End your evening in somewhat cyclical fashion, back where we started at Libarium Nostrum, just three minutes’ walk away and open until 1am. Their rooftop terrace serves craft cocktails incorporating local ingredients like mirto (myrtle liqueur) and Sardinian herbs. Try their Castello Sunset, a blend of local gin, Campari, and orange blossom water.
Day 2: Coastal Pleasures & Hidden Treasures
Morning: Beach Bound
Start your day at Antico Caffè by day, opening at 7am in the Marina district. This historic café has been a Cagliari institution since 1855 and serves excellent coffee alongside traditional Sardinian breakfast pastries. Whether you opt for a simple cornetto or one of the local specialties like pardulas (sweet ricotta-filled pastries), it’s a wonderfully traditional way to begin your morning. Grab a coffee and pastry before catching the PF (Poetto-Flamengo) bus to Poetto Beach – a 15-minute ride that locals have dubbed ‘the most scenic commute in Italy’.
Poetto’s 8-kilometre stretch of white sand is best enjoyed early. By 9am, you’ll spot local swimmers completing their morning laps between the distinctive old bathing stations, while pink flamingos feed in the adjacent Molentargius salt pans.
While many Sardinia tours might overlook this area en route to more famous beaches, those in the know head to the less crowded southern end near the Sella del Diavolo promontory. From here, you can take in views of the dramatic limestone cliffs and turquoise waters that most visitors never discover. During summer months, the beach comes alive with stabilimenti balneari (beach clubs) offering sunbeds and umbrellas, while the nearby cafes and kiosks serve everything from fresh fruit to local beer.
Midday: Local Flavours
Take the PF bus back to the centre (they run every 15 minutes) for lunch at one of the trattorias around Piazza Yenne. This bustling square and its surrounding streets form one of Cagliari’s most popular lunch spots, where you’ll find locals enjoying unfussy but delicious Sardinian cooking.
Look for places offering the menu del giorno (daily menu) – you’ll get a taste of authentic local cooking without breaking the bank. The area is particularly good for pasta dishes like the local malloreddus alla campidanese (Sardinian gnocchi with sausage and tomato sauce) or simple but perfectly well-prepared seafood.
Afternoon: Hidden Quarters
The afternoon sees you exploring Villanova, the most straightforwardly Cagliaritan of the old quarters, just a 10-minute walk from Marina. This maze of narrow streets houses artisan workshops where you can watch craftsmen creating filigree jewellery using techniques passed down through generations. The Basilica di San Saturnino, one of the oldest churches in Sardinia, offers a cool retreat from the afternoon sun.
The nearby Orto Botanico, open until 6pm, provides another peaceful retreat. Beyond its collection of Mediterranean flora, the garden holds a secret – ancient Roman cisterns that once supplied water to the entire city. Time your visit for late afternoon when the light filters through the ancient stone arches, creating atmospheric shadows.
Evening: Farewell Feast
For your final evening in Cagliari, Luigi Pomata Restaurant offers a refined take on Sardinian cuisine. Chef Pomata’s tuna dishes are particularly celebrated – he’s known as the ‘King of Tuna’ across the island – and his creative approach to local ingredients makes this an ideal spot for a memorable farewell dinner. The restaurant’s elegant setting near the marina provides a fitting backdrop for your last night in the city.
End your night at Florio, a 5-minute walk away in a restored liberty-style palazzo. Their wine list features over 100 Sardinian labels, and the knowledgeable staff delight in introducing visitors to lesser-known local varieties.
Neighbourhood Know-How: Where To Stay In Cagliari
Choosing the right area in Cagliari can make or break your 48-hour experience. Each quarter offers a distinct flavour of city life, and your choice should align with your preferred pace and priorities.
Castello, the medieval heart of the city, offers the most atmospheric accommodation options. The Hotel Regina Margherita, despite its slightly misleading name, sits at the edge of this quarter in a perfectly renovated 19th-century palazzo. While the rooms offer modern comforts, it’s the rooftop terrace that steals the show – breakfast here, watching the morning light play across the Gulf of Angels, sets a magnificent tone for the day. Request a room on the upper floors facing the sea for the best views.
For those seeking a more contemporary vibe, the Marina district provides the perfect blend of convenience and local life. T Hotel, with its striking modern architecture and world-class spa, stands as a testament to Cagliari’s forward-looking spirit. The hotel’s bar has become a favourite among locals for aperitivo, offering visitors an authentic slice of Cagliaritan social life. The spacious deluxe rooms in the curved wing offer panoramic views over the city and sea.
Villa Fanny (teehee), situated in the quieter Stampace district, provides an elegant retreat in a restored historic mansion. The garden, filled with ancient olive trees and Mediterranean herbs, offers a tranquil escape from city exploration. Each of the twelve rooms features unique décor, but room 7, with its original frescoed ceiling and private terrace, is particularly special.
For those preferring to live like a local, the Villanova quarter offers charming B&Bs and guesthouses in traditional houses. This historic district, with its narrow streets and local atmosphere, provides an enjoyable look into daily Cagliari life. Look for the renovated town houses that have been converted into small hotels and B&Bs, many featuring traditional details like exposed limestone walls and internal courtyards that provide perfect spots for morning coffee.
Budget-conscious travellers should consider the excellent options in Stampace, where family-run guesthouses offer traditional, humble experiences at reasonable prices. Residenza Kastrum, despite its modest exterior, surprises with spacious rooms and warm hospitality. The shared roof terrace provides stunning views over the historic centre.
The Bottom Line
Forty-eight hours in Cagliari offers just enough time to scratch the surface of this fascinating city, where ancient history meets modern Sardinian life. From its medieval heights to its sun-drenched shores, Cagliari proves itself as much more than just a gateway to Sardinia’s famous beaches. This is a city that rewards those who take the time to discover its many layers, leaving visitors with a lasting impression of Sardinian hospitality and culture.
For those looking to explore more of the island, consider pairing your city break with a journey to the nuraghi of Barumini, just an hour’s drive away. The prehistoric towers offer a fascinating glimpse into Sardinia’s mysterious past and make for an excellent day trip from Cagliari.
Consider, too, Sardinia’s famous coast-to-coast walk, one of our favourite walkings in Italy. Better pack those walking boots, hey?
