Travel Reference
In-Depth Information
THE BEST OF
ENGLAND &
WALES
1
by Nick Dalton & Deborah Stone
Below is the best of the best: the things we love and
that we think you will, too. From the teeming streets
of modern, cosmopolitan London to the far-flung,
unspoiled green and pleasant land that hasn't changed for
centuries, England and Wales, is greater than the sum of its parts. A
respect for the past, rubs along with a vibrant and innovative outlook,
evident in experiences such as Hadrian's Wall, Stonehenge, the Eden
project and Tate Modern. In cities such as Manchester, Cardiff and
Brighton you will find tremendous diversity and a dynamic cultural life.
CITIES & TOWNS
Start with
London,
treasure of treasures—its beau-
tiful buildings going back hundreds of years, its classic sights (the Tower of
London, St. Paul's Cathedral), plus its
British Museum
(free, like most
museums and galleries), its expansive parks, and its even more expansive
shopping. Then move on to places such as
Manchester,
the cradle of
industry;
Liverpool,
with its docks and Beatles history; and small, more
esoteric cities such as classical
Bath,
quaint
Chichester,
and tiny
St.
Davids
in the west of Wales. Each will inspire you in a different way.
THE COUNTRYSIDE
England and Wales have it all, from the moun-
tains of the
Peak District
and
Snowdonia
to the flat fenlands of the
East Coast,
from the rolling hills of the
South Downs
to the fantastic
scenery of the
Lake District.
And amid all that are 13 National Parks,
taking in the undulating openness of the
North York Moors
and the
ancient woodlands of the
New Forest.
And the backdrop changes
quickly; a day's journey can take you across several different landscapes.
EATING & DRINKING
The cuisine here has really come on. There
are now more than 120 restaurants with the esteemed
Michelin star.
Even more important, Britons have started respecting their food again.
Whether it's a top
London
restaurant or somewhere modest in the
coun-
tryside
you'll find that the accent is on local, often organic, seasonal
produce; fresh seafood or estate-reared game; just-picked vegetables; even
salt dried from buckets of seawater (for example, at the
Sportsman
at
