Arrive in Bath. Roman Baths and Thermae Bath Spa (open-air rooftop pool). Royal Crescent and Circus. Jane Austen Centre. Overnight in Bath.
Train from Bath Spa to Oxford. Afternoon: Bodleian Library, Radcliffe Camera, Magdalen College and the Ashmolean Museum. Evening: punting on the Cherwell. Overnight in Oxford.
Morning: Blenheim Palace (UNESCO World Heritage). Afternoon: walking tour of Oxford's extraordinary colleges: Christ Church (Harry Potter filming location), Merton College, All Souls College. Evening: the extraordinary Oxford pubs (The Eagle and Child – Tolkien and CS Lewis's meeting place). Overnight in Oxford.
Train from Oxford to York via London. Afternoon: York Minster – the extraordinary Gothic cathedral. The Shambles – the medieval street. National Railway Museum. Overnight in York.
Train from York to Windermere via Carnforth. Afternoon: Lake Windermere cruise. Ambleside village. Overnight in Windermere.
Beatrix Potter's Hill Top. Wordsworth's Dove Cottage (Grasmere). Coniston Water boat trip and John Ruskin's Brantwood. Overnight in Windermere.
Train from Windermere to London Euston. Afternoon: South Bank – Tate Modern, Globe Theatre, Borough Market. Evening: West End show. Overnight in London.
Transfer to Heathrow or Gatwick for onward travel.
A hard, dry biscuit or cracker made from flour, butter, yeast and milk; the plainness of the biscuit lends itself to be combined with a range of sweet and savoury toppings; it was invented by physician William Oliver of Bath around 1750, thereby giving the biscuit its name.
This British working-class dish, which originated in the docks of London and is considered a "Cockney classic", typically consists of a minced beef pie served with mashed potato and a parsley sauce known as liquor, with malt vinegar as a condiment; Pie and mash shops have been in London since the 19th century and are still common in East and South London.
An English dessert consisting of a moist sponge cake covered in a toffee sauce, often served with a vanilla custard or vanilla ice cream; it is widely served across the UK, but particularly in the Lake District in North West England, where it is a culinary symbol.
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