Arrive in London. Southbank walk: Tate Modern, Globe Theatre, Millennium Bridge, St Paul’s views. Evening: West End show. Overnight in London.
Westminster Abbey, Houses of Parliament, Buckingham Palace and Changing of the Guard. Afternoon: Tower of London and Crown Jewels. Tower Bridge. Overnight in London.
British Museum: Elgin Marbles, Rosetta Stone. Victoria and Albert Museum or Natural History Museum. Hyde Park and Kensington Palace. Overnight in London.
Train to Edinburgh (4.5 hours). Afternoon: Edinburgh Castle — Crown Jewels, Stone of Destiny, panoramic views. Evening: Royal Mile walk. Overnight in Edinburgh.
Holyrood Palace — the Scottish royal residence. Optional hike to Arthur’s Seat. Greyfriars Bobby. Scottish National Gallery. Overnight in Edinburgh.
Georgian New Town: Charlotte Square, Princes Street, Robert Adam architecture. Scottish Whisky Experience. National Museum of Scotland. Overnight in Edinburgh.
Train south to Cardiff via Glasgow or direct. Arrive Cardiff. Cardiff Castle — extraordinary Victorian Gothic interiors. Cardiff Bay. Overnight in Cardiff.
Castell Coch — the extraordinary Victorian Gothic fairy-tale castle. St Fagans National Museum of Welsh Life — 40 re-erected historic Welsh buildings. Overnight in Cardiff.
Caerphilly Castle — the largest castle in Wales. Senedd (Welsh Parliament) and Wales Millennium Centre at Cardiff Bay. Llandaff Cathedral. Overnight in Cardiff.
Transfer to Cardiff Wales Airport or Bristol Airport for onward travel.
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.
A traditional Scottish dish of yellow turnips or swedes, which are peeled, boiled, and coarsely mashed with butter, salt, and pepper (‘neeps’) and potatoes, which are peeled, boiled and smoothly mashed with butter and milk (‘tatties’), most famously served alongside haggis.
A dish of hot cheese sauce, often including ale, mustard and Worcestershire sauce, served on toasted bread; the bread is toasted on both sides, then the cheese is toasted on one side and laid on the toast – the other side is then browned and rubbed over with the ale, mustard and Worcestershire sauce.
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