Arrive in London. Train to Oxford. Afternoon: Bodleian Library, Radcliffe Camera, Christ Church, Ashmolean Museum, punting. Overnight in Oxford.
Blenheim Palace. Walking tour of Oxford colleges: Trinity, Balliol, Magdalen, Merton. Evening: The Eagle and Child (Tolkien and CS Lewis's pub). Overnight in Oxford.
Train to York via London. York Minster. The Shambles. National Railway Museum. Overnight in York.
Train to Edinburgh. Edinburgh Castle and Crown Jewels. Royal Mile. Overnight in Edinburgh.
Holyrood Palace. Arthur's Seat. Georgian New Town. Scottish Whisky Experience. Overnight in Edinburgh.
Train south to Windermere via Carlisle. Afternoon: Lake Windermere cruise. Overnight in Windermere.
Dove Cottage (Wordsworth). Hill Top (Beatrix Potter). Coniston Water. Rydal Mount. Overnight in Windermere.
Train to Chester. Chester's extraordinary Roman walls – the most complete in Britain. Chester Cathedral. The Rows medieval shopping galleries. Overnight in Chester.
Train to Cardiff via Liverpool. Brief stop in Liverpool: Beatles heritage and Albert Dock. Arrive Cardiff. Cardiff Castle. Overnight in Cardiff.
Caerphilly Castle. Castell Coch. St Fagans National Museum of Welsh Life. Cardiff Bay. Overnight in Cardiff.
Train to Bath. Roman Baths. Thermae Bath Spa. Overnight in Bath.
Royal Crescent and Circus. Stonehenge. Lacock Abbey. Overnight in Bath.
Train to London Paddington. South Bank: Tate Modern, Globe Theatre. Tower of London. Overnight in London.
Westminster Abbey, Houses of Parliament, Buckingham Palace. British Museum. Victoria and Albert Museum. Evening: West End show. Overnight in London.
Transfer to departure airport or St Pancras for onward travel.
A thick Scottish soup, typically made of smoked haddock, potatoes, and onions; an authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock; ocean perch or salmon are also often used in the soup.
Also known as bakestones, griddle cakes or pics, this traditional sweet bread from Wales is a small, round, spiced cake that is cooked on a griddle or bakestone rather than baked in an oven, giving it a distinctive, different texture from a biscuit, scone, and pancake.
A classic hot meal of crispy, golden battered white fish and thick-cut fried potatoes; originating in 19th-century England, it remains a beloved staple of British culture, traditionally served with salt, malt vinegar and side dishes like mushy peas.
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