Each season we’ll be highlighting the best things to do and places to visit in London, with a recipe you can try at home from Michelin starred chef, Anthony Demetre.

Argonaut Cycles

Custom carbon bikes handmade in the U.S.. Not just custom geo but custom lay up to suit your needs, style and enviroment.


Hand made cycling apparel produced in England to exceptional standards and a devotion to style.


We’re the exclusive U.K. retailer for Standert Bicycles. Offerig a range of road, gravel and adventure bikes made from steel and aluminium.

Wednesday Regents Park Laps

Each and every Wednesday join us for a few laps of the park before we head back to VIA for coffee and baked goods. Everyone welcome, we meet at 06:55 opposite the entrance to London Zoo.

Lucien Freud at The National Gallery

This first major exhibition of Lucian Freud’s work in 10 years brings together paintings from more than seven decades. It spans a lifetime of work, showing how Freud’s painting changed during 70 years of practice from his early and intimate works to his well-known, large-scale canvasses and his monumental naked portraits.

Running from 1 October 2022 – 22 January 2023.

Christmas at Kew

Christmas returns to Kew Gardens as their magical winter trail lights up the evening skies for 2022. 

Enjoy Kew’s annual after-dark festivities with family and friends, and discover sparkling tunnels of light, dancing lakeside reflections, and trees drenched in jewel-like colour.

Alternatively, nestled amongst the natural flora and fauna of the world-famous Hampstead Heath, the sensational light trail in the iconic grounds of Kenwood will captivate visitors of all ages.

Cèpes with fried duck egg on toasted sourdough

Providing you have the right ingredients to hand, this simple little treat makes a great starter or impromptu supper.

Serves 4

  • 85g butter
  • 200g cèpes, preferably Scottish or Italian, wiped and sliced in half (No need to wash)
  • 3 shallots, finely chopped
  • 2 garlic cloves, sliced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped tarragon
  • 4 Duck eggs (Clarence Court)
  • 3 tablespoons double cream
  • Squeeze of lemon juice
  • 4 thick slices of sourdough bread, toasted
  • Salt and freshly ground black pepper

Melt 60g of the butter in a frying pan and sauté the cèpes until nicely golden. Add the shallots, garlic and herbs, and continue to cook for a further 2/3 minutes. Add the cream and lemon. Correct the seasoning, take out the pan and keep warm.

Add the remaining butter to the pan (don’t wash it out beforehand), drop in the eggs, season and continue to cook until the eggs are almost ready. Carefully take the eggs out and put them on the toasted sourdough. Now serve the cèpes alongside the eggs on toast and pour all the juices over. Serve immediately.


Frieze, taking place in October in Regent’s Park, is one of the world’s most influential contemporary art fairs, focusing only on contemporary art and living artists.

The fair’s exhibiting galleries represent some of the most exciting artists working today, and will showcase over 160 of the most significant galleries from around the world.

Running from 12–16 October.

Stuffed tomatoes ‘Provençal style’

These stuffed tomatoes are fabulous as a light lunch or supper but would sit alongside any light meat or grilled fish as an accompaniment. Choose the best, firm but ripe tomatoes you can find, the Vesuvio variety are ideal.

Serves 4

  • 4 decent portion sized tomatoes
  • Celery salt and freshly ground black pepper
  • Sprinkling of caster sugar
  • Splash of olive oil, plus more for drizzling
  • 1 onion, diced
  • 2 courgettes, diced
  • 4 garlic cloves, finely chopped
  • 1 tablespoon dried oregano
  • 100g basmati rice
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped flat-leaf parsley

Preheat the oven to 170°C. Carefully slice off the top of each tomato and set aside – you’ll be using them later as ‘lids’. Scoop out the flesh and all the seeds, taking care that the tomatoes retain their basic structure intact, and place in a bowl. Season the scooped-out tomatoes with celery salt, pepper and a sprinkling of sugar. Set aside.

Heat a splash of olive oil in a large heavy pan. Sweat the onion, courgette, garlic and oregano in this until thoroughly cooked. Add the rice, reserved tomato pulp and juice. Season, cover and cook until the rice is 95% cooked. Stir in the parsley and mint, and set aside for about 5 minutes to cool a little – the rice will finish cooking as it does so.

Stuff the tomatoes with the rice mixture, put the ‘lids’ back on, drizzle with olive oil and bake for about 20 minutes. Leave to cool slightly before serving.

Anthony Demetre

Chef proprietor – Wild Honey St.James & Vermuteria.

Notting Hill Carnival

Catch the legendary Notting Hill Carnival from 27th – 29th August. One of the world’s biggest celebrations, Notting Hill Carnival returns to the streets of West London for the first time since 2019.

Royal Academy’s Summer Exhibition

Running until 21st August. Summer at the RA is not just a time of year, it’s the world’s most joyful art experience, showcasing art in all forms, from prints, painting, film and photography, to architectural works and sculpture by invited artists, Royal Academicians and emerging talent.


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