
Cawl
A traditional Welsh soup or broth widely recognized as a national dish of Wales; it is a hearty winter staple typically made by slowly simmering bone-in lamb or beef with seasonal root vegetables like potatoes, swedes, carrots, and leeks.

Depart London. Visit Stonehenge – the extraordinary Neolithic monument. Bath: Roman Baths, Royal Crescent, Georgian architecture. Continue to Cardiff. Overnight in Cardiff.
Drive north via the Lake District – Windermere, the extraordinary poetry landscape of Wordsworth and Beatrix Potter. Continue to Liverpool. Evening Beatles heritage trail: Cavern Club, Mathew Street, Casbah Coffee Club. Overnight in Liverpool.
Train north to Edinburgh (3.5 hours). Afternoon: Edinburgh Castle. Evening: Royal Mile. Overnight in Edinburgh.
Holyrood Palace. Arthur's Seat hike. Georgian New Town. Scottish National Gallery. Overnight in Edinburgh.
Train south. Visit Stratford-upon-Avon – the extraordinary birthplace of Shakespeare: Shakespeare's Birthplace, Anne Hathaway's Cottage, Holy Trinity Church. Continue to York. Overnight in York.
York Minster – the largest Gothic Minster in northern Europe. The Shambles – the extraordinary medieval street. Return to London or transfer to departure airport.










A traditional Welsh soup or broth widely recognized as a national dish of Wales; it is a hearty winter staple typically made by slowly simmering bone-in lamb or beef with seasonal root vegetables like potatoes, swedes, carrots, and leeks.

Traditional British boiled sweets featuring iconic black-and-white stripes, a crisp peppermint shell, and a rich, chewy toffee centre; originating in the Everton area of Liverpool during the 18th century, they inspired the famous “Toffees” nickname for the Everton Football Club.

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.

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