Tag: foodblog

Making the most of any adventure

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Travelling has quickly become one of the most popular pastimes over the last few decades. Considering that years ago people rarely left the same village or town, it’s quite incredible to think that it’s possible to spend so much of your life on the move; it’s a real privilege. Making the most of these opportunities can take some work (and forward planning!), and people don’t always know how to achieve this. I’ve found these tips have helped me when it comes to making the most out of life’s little adventures…

Research, and more research

Whenever I plan a trip to somewhere unfamiliar, the first thing I like to do is research the country I’m going to. Whether that’s the cultural traditions, the area I’m staying in or the food I’m likely to eat, I want to have a good idea of what to expect without taking away the element of surprise. Sometimes I’ll note down places I most definitely want to visit, and sometimes I’ll just go go with the flow. But one thing I always do is learn about the hidden gems and lesser-known places that make a country unique, like off-the-beaten-track beaches, shops or landmarks. You could easily go to a city like Rome and miss out on great attractions there simply because the most famous of them overshadow the rest. Research is your best friend when it comes to making the most out of your trip.

Money matters

While you’re away, having a daily budget is a good idea and using cash where possible. As well as the practicalities of getting you from place to place, having a budget in place will enable you to eat the food you want, and take part in the activities you’re excited about. Saving up for your trip beforehand can sometimes feel like a challenge, but with companies available like Buddy Loans to help help you fund your break you can make the most out of your holiday experience. 

Make it personal 

Many of us look forward to the luxuries of a plush hotel, but that can come with some drawbacks as well as being the more expensive option. You can become a little lazy to venture outside, only to realise you’ve run out time before seeing as much as you could have. Sometimes, I like to keep things simple with sites like Airbnb who make it possible to find local accommodation that gives you a more authentic experience. Essentially, it’s a home from and you can find some amazing gems in friendly neighbourhoods. Hosts often leave you welcome packs or area guides, and if you’re lucky enough to have a hosted experience, then you can strike up new conversations which is even more memorable!

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Turning Your Passion for Food into a Career

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Big dreams of turning your love for food into a career? Finding something you’re really passionate about is one thing, but how do you even get started with getting your ideas off the ground? The reality is that it’s entirely possible to make a living doing what you love. It might seem like a challenge, but here are just a few things that you can try in order to do just that…

Food blogging

If food is the thing you love to talk about more than anything else, then running a food blog might be an excellent career path for you that can open up new doors. Sharing ideas, recipes and restaurant recommendations with an audience all over the world is exciting. If you’re the kind of person who lives to talk passionately about food and you can do so in an engaging and dynamic way, then you may well have found your ideal career.

Opening a restaurant

Broms Karlaplan, Stockholm

If you’re in a position to make the kind of financial commitment involved in running a restaurant, this could be a great way to put your creative ideas and business mind to the test. Being able to choose everything from the menu to the decor can be incredibly gratifying. It’s worth remembering that there’s a lot more to it than just choosing great food! Everything from buying restaurant quality aprons to finding the right chef to choosing the perfect location are essential for a restaurant’s success. Never assume that you’ll be able to make it a success based on your passion for food alone.    

So, what’s next?

The most obvious thing to consider is that you need to make sure that you don’t overwork yourself to the point that you lose the passion that you once had. It’s easy to let this happen since it’s possible to dive head first into this kind of career without thinking about how to live a balanced life. Feeling inspired? Let me know some of the ways you would take your passion for food to the next level.  

Carrot Cake Oats | VEGANUARY

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Happy Thursday, guys! If you’re still going strong with January’s vegan challenge – well done! I’m with you. This weeks recipe was inspired by my all-time favourite cake and it’s utterly delicious!

Jazz up your usual porridge oats with a little cinnamon, grated carrot, golden syrup, walnuts and juicy raisins and you’ve got yourself dessert for breakfast. Winning. It’s satisfying, healthy and can be adapted depending on what’s in your store cupboard. Sub the walnuts for cashews, or golden syrup for maple and you’ve got an equally delicious bowl of goodness. Give it a go!

Serves 1 | Cooking: 10 mins

  • 1 cup dairy-free milk (soya, almond or coconut work well)
  • 1 cup rolled oats
  • Pinch of sea salt or Himalayan salt
  • 1/4 tsp cinnamon
  • 1/2 carrot
  • A handful of whole walnuts
  • A handful of soaked raisins
  • 1 tbsp golden syrup
  • Dusting of desiccated coconut

Step one: Gently simmer the milk in a medium saucepan on a low heat for 2 minutes.

Step two: Add the oats and salt and stir often to avoid lumps forming. You’ll want to cook this for about 5 minutes until smooth and creamy.

Step three: Pour into a deep breakfast bowl. Grate the carrot in the centre, then add the broken walnut halves, raisins and cinnamon. Drizzle with golden syrup and sprinkle with coconut before serving. Enjoy!

 

Ackee, Callaloo and Pumpkin | VEGANUARY

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Can you believe it’s 2018?! It’s currently 6 pm on 6th Jan, and I’m wondering how we got here already. One good thing to come out of this month though, is Veganuary, and I’ve dedicated myself to it this time round. I’m not into resolutions these days, but I do love a good challenge. If you’re not familiar with Veganuary, it’s essentially an initiative to encourage people to eat and live more consciously for just 31 days – and with that comes a vegan diet. You can get support, recipe ideas, starter kits and regular news online, so that’s half the work done for you.

As you guys know, this blog usually documents vegetarian (and the occasional plant-based) recipes, so I’m excited to take full advantage of the opportunity to blog 100% vegan! I want to show you how easy it can be; not at all restrictive, expensive or time consuming. Also, I plan to share more savoury recipes because I actually bake less often than I cook! Taking only 15 minutes to rustle up, this ackee, callaloo and pumpkin dish reflects my Jamaican heritage with a little bit of a twist and is probably one of my favourite things to eat. Usually eaten with dumplings, rice or bread, I enjoy this best with seasoned bulgar wheat (a little bit healthier, amazing texture!). This is a great one for breakfast, lunch or dinner, plus ackee is high in fibre so your digestive system will thank you for it.

Serves 2-4 | Prep: 5 mins | Cooking: 15 minutes

Ingredients:

  • 540g tin of Jamaican ackee (in salted water)
  • 280g tin of Jamaican callaloo (in salted water)
  • 150g ripe pumpkin
  • 6 small plum tomatoes
  • 2 garlic cloves
  • 1 small red onion
  • 1 small white onion
  • 1 large spring onion
  • 1 small yellow sweet pepper
  • A few sprigs of thyme
  • 2 whole bay leaves
  • Half a veggie stock cube
  • 1 cup water
  • A thumb-sized piece of scotch bonnet pepper (or chilli flakes)
  • 1/4 tsp curry powder (hot or mild)
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp ground cumin
  • Sea salt and ground black pepper
  • Olive oil

Step one: Heat a large, deep saucepan with two tablespoon of olive oil. Chop the pumpkin into small chunks leaving the skin on. Sautée on a medium heat for five minutes until softed, adding the water little by little.

Step two: While the pumpkin cooks, prep your veggies. Finely chop the onions, tomatoes, peppers and garlic. Set aside.

Step three: Add the seasonings, crumbled stock cube, bay leaves and thyme to the pumpkin and mix well. There should be little water left by now. Add the raw veggies and simmer down for five minutes with a lid on. They will release natural juices and add a tone of flavour!

Step four: Taste test the sauce at this point for thickness, then add the ackee and callaloo. Combine gently as these are both very delicate, before simmering on a low heat for five minutes more. Turn off the heat. To serve, garnish with spring onions.

Roasted hazelnut and chocolate ganache tart, caramelised figs

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Happy Sunday! It’s been a slow weekend, and I’m not mad about it. It’s been a busy old week of work, events and a cinema trips, so some downtime in kitchen has been just what the doctor ordered. I’ve been thinking more and more about the kinds of recipes for entertaining friends and family at this time of year (see last week’s post), and with that came the idea for this hazelnut and chocolate tart.

I really enjoy working with chocolate; it’s such a versatile ingredient and has been inspiring me a lot lately. Pastry on the other hand is something I will 9/10 avoid making from scratch, but with some time on my hands, I gave this shortcrust method another go. It’s pretty fail-safe, and can be whipped up in 10 minutes so I’d encourage you to have a go too! With a decadently rich filling, nutty topping and sweet, ripe figs for a luxurious finish, these are flavours and textures that work in harmony.

Serves 8-10 | Prep: 30 mins | Cooking: 55 minutes

For the shortcrust pastry:

  • Round 20cm non-stick pie tin (removable base)
  • 250g organic plain flour
  • 150g chilled salted butter, cubed
  • 2-3 tablespoons water

For the chocolate filling:

  • 150g 70% dark chocolate
  • 400ml double cream
  • 120g whole hazelnuts
  • 2 free-range eggs
  • Pinch of sea salt

For the caramel sauce:

  • 100ml double cream
  • 50g salted butter
  • 2 tbsp light soft brown sugar

To serve:

  • Dusting of icing sugar
  • 4-5 fresh figs, halved
  • Caramel sauce

Step one: On a clean work surface, sieve the flour from a height. Use your hands to make a well, and rub the cubes of butter into the flour until you end up with a fine, crumbly mixture. Add a little water at this point to bind and knead the dough together, but avoid overworking.

Step two: Flour the surface and place the dough on top. Press firmly with the palm of your hand, then wrap in clingfilm before letting it rest in fridge for at least 20 minutes.

Step three: In that time, prepare the chocolate ganache filling. In a saucepan, simmer the cream on a low heat for about 10 minutes until it begins to bubble at the sides. Turn off the heat and add the broken pieces of chocolate and a pinch of sea salt, stirring continuously until smooth and melted. Leave to cool. Whisk one whole egg and one yolk, and add to the ganache. Mix well and set aside.

Step four: Flour the surface and roll your pastry so it’s thin enough to cover your tin. Gently and evenly press the pastry into the tin and up the sides. Prick the base several times with a fork, and use a sharp knife to remove the excess pastry from the rim. Fill with a circle of greaseproof paper and baking beans (or dried pasta). Blind bake for 15 minutes at 150 degrees to cook the pastry.

Step five: Once cooked, remove the greaseproof paper and baking beans. Spread the base with 60g whole hazelnuts, then fill with the ganache. Return to the oven for approx. 30 minutes. The edges should be firm and the centre still a little soft. Remove from the oven as the residual heat will continue the cooking process.

Step six: Crush and roast the remaining 60g hazelnuts on a baking tray for five minutes. This will release their natural oils and give a wonderful, earthy flavor to the tart. Sprinkle on the tart and chill for at least two hours.

Step seven: To make the caramel sauce, melt the butter and sugar in a saucepan on a low heat for about five minutes. Once bubbling, pour in the cream and stir gently. It will thicken quickly, so remove from the heat when this happens and set aside. It should be glossy and cover the back of a spoon.

To serve: Dust the tart with icing sugar. Halve the figs and assemble in the centre, and drizzle over the cooled caramel sauce generously. Slice and serve with lightly whipped cream.

Baked white chocolate and ginger cheesecake, winter berries.

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This has to be my ultimate dessert. A rich, creamy cheesecake ticks all the boxes for me; indulgent, just sweet enough and satisfying. Now that autumn’s here, this is a seasonsal take on what can be quite a summertime dessert. I also champion this recipe because it looks a lot more challenging than it actually is (trust me!). With a hint of ginger in the base, and a vibrant forest fruit medley on top, it’s a winner all round for this time of year. It’s time to organise that dinner party you’ve been talking about!

Serves 8-10 | Prep: 20 mins | Cooking: 50 minutes

For the biscuit base: 

  • 250g pack of McVities ginger nuts (substitute if desired, but these are the best)
  • 50g butter or sunflower spread
  • 1 tsp raw cacao powder
  • 1/4 tsp ground ginger

For the cheesecake:

  • 280g  full fat cream cheese (I use Philadelphia original)
  • 200g marscarpone cheese (I use Galbani)
  • 100g good quality white chocolate (I use Green & Black’s 30% cocoa with vanilla)
  • 3 medium eggs
  • 1 tbsp honey
  • Zest of a whole lemon
  • A pinch of sea salt
  • 150g frozen berries (blackberries, cherries, currents, blueberries)

Step one: Pre-heat the oven to 150 degrees (fan assisted). Grease and line a 20cm round tin. Set aside.

Step two: Crush the biscuits with a rolling pin in a sandwhich bag or plastic bag. You want a semi-smooth texture with a few chunky bits.

Step three: Melt the butter on a low heat, add the crushed biscuits, ginger and cacao and stir until well coated and softened. Remove from the heat and press evenly into the lined cake tin. Refrigerate for 15 minutes.

Step four: In a heatproof bowl, gradually melt the broken white chocolate over a bain-marie (a pot of simmering water) until completely smooth. This should take around 8 minutes. Set aside.

Step five: In a large mixing bowl, combine the cream cheese and marscarpone until smooth. Add the salt, grated lemon zest and eggs one at a time, mixing throughout.

Step six: Once cooled, stir the white chocolate into the mixture along with the honey. At this point the mixture will be silky smooth and cover the back of a spoon completely.

Step seven: Remove the base from the fridge. Pour in the wet mixture and smooth with the back of a spoon for an even finish. Bake for approx 50 minutes. The edges should be light brown and coming away from the tin slightly but firm to touch (don’t worry about minor cracks). The centre should still have a little give.

Step eight: On a low heat, thaw the frozen berries until softened and oozing natural juices. Set aside and cool before topping the cheesecake for serving.

Vegan banana bread & cashew cream frosting

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Another Sunday, another recipe! Lately, I’ve really been enjoying plant-based eating more so than my usual vegetarian diet, and so I’ve filtered this into this week’s bake. I absolutely adore banana bread, so I figured a vegan-friendly version would be a quick and easy go-to for anyone wanting to experiment with baking with substitues.

A note on the ingredients – I’ve left out the eggs and butter, instead opting for the classic ‘flaxseed egg’ and dairy-free butter which both work a treat. The cake itself is quite close textured and dense because of the wholemeal flour, and the addition of soft, chewy dates gives a subtle caramel sweetness. The finishing touch is the fluffy cashew cream frosting which is super simple to make and the perfect substitue for mascarpone, traditional butter icing or cream cheese.

Serves 8-10 | Prep: 15 mins | Cooking: 1 hour

For the cake batter: 

  • 100g (organic) self-raising flour
  • 100g (organic) wholemeal flour
  • 100g soft brown sugar
  • 200g dairy-free butter (Pure, Flora or Vital are good brands)
  • 2 over ripe bananas, mashed
  • 10 soft pitted dates, chopped
  • 2 grated carrots
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp vegetable or rapeseed oil
  • 2 tbsp ground flaxseeds
  • 1/4 cup water

For the frosting:

  • 50g dairy-free butter
  • 100g icing sugar
  • 100g soaked cashew nuts
  • 1/4 cup non-dairy milk (soy, almond or oat)
  • Zest of 1 lemon

Step one: Pre-heat the oven to 180 degrees. Grease and line a 20cm loaf tin. Set aside.

Step two: In a large mixing bowl, add the flours, baking powder, salt and spices and mix well. In a smaller bowl, add flaxseeds and water and leave for 5 minutes to thicken.

Step three: In a seperate bowl, cream the butter and sugar until creamy or use an electric mixer. Add the ‘flaxseed egg’, oil, grated carrot and chopped dates, then mix well.

Step four: Blend the bananas for 1 minute or mash well by hand. Add to the wet ingredient mixture.

Step five: Add the dry ingredients to the wet bit by bit, ensuring you continue to mix well for an even finish. You should have a thick consistency that coats the back of a spoon. Pour into your lined tine and bake for approx 1 hour. You can adjust the temperature if the cake browns too much on top. The knife test will check the centre is cooked through.

Step six: Blend the softened cashews and milk until a thick yet smooth texture is achieved. Set aside.

Step seven: In a bowl, cream the butter and icing sugar until whipped and smooth. Add the cashew mixture and set aside in the fridge to keep cool.

Step eight: Once the cake has cooled, finish with the frosting and grated lemon zest to serve. Et voila!

Vegan banana oat pancakes & spiced maple

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Over-ripe bananas mean one of two things for me: banana bread or pancakes. The latter is one of my absolute favourite breakfast or brunch items, especially when made fluffy and thick with just enough chewiness. One of my go-to places for American pancakes is The Breakfast Club (faultless 99.9% of the time!) but they’re not the healthiest, admittedly. So in those moments when I fancy something similar, these homemade vegan-friendly pancakes are a winner and the perfect way to use up those extra sweet fruit.

For this recipe, the main flavours are bananas and oats, with a few spices and nuts thrown in making them more nutritious. Big win! While I can’t imagine anyone subbing maple syrup from this recipe, warm runny honey or agave syrup will work just as well drizzled at the end. Likewise, fresh blueberries and peaches, or a spoonful of coconut yoghurt elevate these even more. The most important meal of the day is about get tastier!

Serves 2-4. Makes 6-8 pancakes | Prep: 5 mins  Cooking: 12-16 mins

For the pancakes: 

  • 2 medium ripe bananas
  • 1 cup non-dairy milk: soya, almond or oat work well
  • 1 tsp vanilla extract or fresh vanilla bean paste
  • 100g plain flour
  • 2 tbsp rolled oats
  • 1 tbsp Linwoods flaxseed, almond, brazil nut and walnut mix (ground almonds will also work)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • A pinch of sea salt
  • Vegetable or sunflower oil

To serve:

  • Good quality maple syrup
  • 1/2 tsp mixed spice

Step one: In a blender, nutribullet or by hand, mix the chopped bananas, milk and vanilla until completely smooth in texture.

Step two: In a large dry bowl, combine the dry ingredients: flour, oats, nut mix, baking powder, cinnamon and salt. Add the liquid banana puree and mix well. Set aside in the fridge for 10 minutes to activate the raising agent.

Step three: Heat up a non-stick pan with a little vegetable or sunflower oil. 3 tablespoons of mixture should be enough for each pancake. Cook for a minute on each side or until well coloured, adding more oil when needed.

Step four: Heat up the maple syrup in small saucepan (as much as desired) with the mixed spice until warm. Drizzle over the pancakes and serve.

Coconut, almond & honey granola

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Autumnal Sundays… bliss! Like most people, the weekends are my excuse for a bit of a treat come breakfast time, and this nifty recipe gets things started on a high. Anyone who knows me knows how much I love a good granola. Whilst trying to stay mindful and start the day off on a positive note, I always reach for granola, yogurt, and fruit/seeds. It’s a satisfying combo and if you’re on the go, you can always take it with you. I’ll have those lazy days where a Pret granola or bircher pot is a damn good substitute, though, but there’s nothing better than making your own. I feel like granola has joined the health craze just like green smoothies, matcha tea and almond milk, but before this breakfast item became all the rave, I’d always experiment with ways make my own. There’s only pot involved and one oven tray, meaning minimal fuss and washing up. On an evening or weekend, you can whip a batch up in under 30 minutes and store the remainder in an airtight kilner jar for the next few days. Winner for those who like to meal prep!

You’d be surprised how many variations of this recipe you can make, from adding dried fruits and raw nuts, to things like nutmeg, flax seeds and even dark chocolate! I’ve gone for a classic combo here with dried coconut, flaked almonds and runny honey. I like a good chunky texture, which is the only main difference between this and a shop bought version as I find those way too crumbly, plus there’s a hint of vanilla extract which makes the whole thing smell incredible. Why not switch up your weekend routine and try this super quick granola? I best enjoy mine with chopped apple, cinnamon, and my favourite greek yogurt, but a natural or soya yogurt will work just as well.

Makes 1 large kilner jar | Method: 10 mins | Cooking: 20 mins

For the granola mix:

  • 100g softened unsalted butter
  • 250g rolled oats
  • 60g flaked almonds
  • 75g unsweetened desiccated coconut
  • 25g raisins or sultanas
  • 25g demerara sugar
  • 3 tbsp runny honey
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract or essence
  • Pinch of salt

To serve:

  • 1 small apple (preferred variety)
  • 1 small pot or three tbsp thick Greek yogurt (preferred variety)

Step one: Line a baking tray with greaseproof paper and pre-heat your oven to 220 degrees for 10 minutes while you prepare the granola mix.

Step two: Add the butter, sugar, vanilla and cinnamon to a large pot. Melt on a medium heat until evenly mixed.

Step three: Add the almonds, coconut and saltanas then slowly add the oats and finish with the salt. Mix until everything is well coated with the butter mixture.

Step four: You’ll want to turn off the heat at this stage and add the honey. Adding it at the end will stop it from melting too much and will allow the mixture to become sticky and pliable.

Step five: Whilst the mixture is still warm, take handfuls and begin to mould with your fingers. The idea is to take small chunks and scatter onto the baking tray. The bigger the chunks, the more texture you’ll have once baked.

Step six: Bake for 20 minutes in the centre of the oven. Once baked, cool for 10 minutes before eating and decanting into a jar. This will keep for 3 days.

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Travelling in Europe

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Travelling is one of those things most of us aspire to do, but in reality we don’t do enough. For anyone like me, you’ll have a revolving wish list that grows month after month. One minute you’re soul searching for Yoga retreats in Bali and the next you’re certain a girls trip to Miami will be the best experience of your life. The world is a colossal place after all, and in 2016 finding travel inspiration is almost too easy.  I usually flick through Stylist’s ‘Escape Routes’ on a Wednesday and find myself lured into the charm of coastline views and thermal spas across the Far East. This is swiftly followed by the realisation that £2,000 is probably a little extreme for some sunshine. So, feet firmly back on the ground I look at more realistic ways to travel and find that I’m never disappointed with what’s just on my doorstep.

Luckily, I’ve been able to visit a substantial amount of destinations (24 and counting) and that has shaped my outlook on what it means to really enjoy holidays, big or small. When it comes to planning, packing, spending and those exciting bits in between, I’ve managed to adopt a list of essential tips to guide me through, especially on a budget! This year, if a five star holiday to desolate sandy shores isn’t feasible but a three-day city break is, there’s no reason not to make the best memories!

Where to start?

– Write down what kind of holiday you want. What are your interests? Are you a huge foodie or culture enthusiast? Do you want to relax or explore? Let this be the basis of your search in terms of location
– Assess your budget and mentally stick to it; it’ll help you avoid browsing holidays that you simply can’t afford
– Who are you travelling with? Solo or a group? If it’s a group, who is the lead organiser? You’d be surprised how essential this is to save time and confusion
– Do your research! Get online, read magazines and blogs, speak to travel agents, friends and family. They are all helpful in planning a holiday
berlin branderburg gate

 Six travel hacks: 

– Price compare: Flights can drastically increase or decrease just days apart so it’s worth checking out a few different sites and being flexible with departure dates. Flying off-peak can save you £! Shop around for currency conversion rates too. Post Office Currency is a good start but avoid currency bureaus in busy stations and airports that will charge a premium.

 – airbnb : A firm favourite. Take your pick of local people’s homes in near 200 destinations based on style, size, location and price. Let them host you or rent the entire property for your stay. It’s a revelation.

 – easyJet Euro currency card: A simple and secure way to take money abroad. It’s free and uses chip and pin security. Oh, and there’s no transaction fees.

 – Cash over card: I’d always advise taking cash (converted) and keeping a credit card as back up. You can monitor what you spend much easier avoid unnecessary charges.

 – Avoid the excess: Pack with interchangeable outfits and accessories in mind rather than too many single items. Like a mini capsule wardrobe. You’ll save suitcase space, potential airport fees and time stressing in the mornings!

 – Going solo: More and more of us are travelling alone and it’s a liberating experience. If a hotel isn’t on the cards, airbnb is perfect if you want a little home comfort. I’d always recommend learning just the basics of the language so you can talk to locals. Be sure to try new food, find new ways to relax and take in everything you see around you. It’s a completely different experience to having company 24/7 and you can plan your time (and expenditures) freely.

– Citymapper app: A great journey planner that is available for a wide range of destinations. It has live departrure times for all available transport, plus tube, train and metro line maps.

European city escapes:
If you are on a shoestring budget and a tight timescale, here’s my top four recommendations that can be reached within a few hours.

 

– Copenhagen and Stockholm ooze Nordic charm and are aesthetically pleasing, within easy reach of major UK cities like London, and are a perfect mix of great food and culture. You’ll find cheap last minute flights on easyJet and Sky Scanner, two of my recommended travel websites, and once there you can travel mostly by foot or bike. Explore lush green spaces, island hop by boat, explore attractive shopping districts, eat your way through local delicacies and capture the candy coloured buildings through your lens. The streets are extremely clean, the people are friendly and the pace is uber laid-back.
– Berlin is another incredible city full of vibrancy and adventure year-round! Whether you hit the stylish streets to people watch during Fashion Week, mingle with the locals at karneval der kulturen, or explore the energetic nightlife and music scene, there’s something to keep you occupied from dusk till dawn. Make the most of free galleries, markets, coffe shops, lakes and parks. At its cheapest, you can get to Berlin for around £20 each way – a bargain if there ever was one! Most people speak fluent English there, so getting around is a breeze on public transport.
– Prague in the Czech Republic is a mere two-hour flight away from London, and it’s beautifully well preserved. Again, flights are a snip with airlines like easyJet and Ryan Air. Explore the Old and New Towns, National Galleries and the historic Prague Castle, or enjoy live music through the cobbled streets before a dreamy sunset over Charles Bridge. Amongst bespoke jewellers, bakeries, bars and cultural hotspots, Prague will have you lusting over its picture perfect postcard streets.