Arrive in Bath — the extraordinary Georgian city in Somerset, a UNESCO World Heritage Site built around the only natural hot springs in Britain. The Romans established Aquae Sulis in 43 AD, building the extraordinary bath complex around the sacred spring. Visit the Roman Baths — the extraordinary archaeological site with the original Roman bathing complex, the sacred spring and the temple of Sulis Minerva, with thousands of Roman coins and votive objects. Evening: Thermae Bath Spa — the modern spa built above the same natural hot springs, with an extraordinary open-air rooftop pool with views of Bath's Georgian spires. Overnight in Bath.
Morning: Royal Crescent — the extraordinary Georgian terrace of 30 townhouses curving in a perfect arc on the hill above Bath, designed by John Wood the Younger and considered the masterpiece of Georgian architecture. The Circus and the Assembly Rooms. Afternoon: day trip to Stonehenge — the extraordinary prehistoric monument of standing stones on Salisbury Plain, one of the world's most famous archaeological sites, built in stages from 3000 to 1500 BC. Evening: Jane Austen Centre — celebrating the extraordinary novelist who lived in Bath from 1801 to 1806. Overnight in Bath.
Morning at Lacock Abbey and Village — one of the most extraordinary surviving English medieval abbeys, with its extraordinary cloisters used in Harry Potter and Pride and Prejudice films, in a perfectly preserved medieval village. Transfer to Bath Spa station or Bristol Airport for onward travel.
A large bun or teacake, a type of batter bread, made with a yeast dough including cream and eggs, similar to the sweet brioche breads of France, it can be served with sweet or savoury toppings and sliced, with butter; it was first recorded in 1780 in Bath in southwest England.
A square, hand-made artisan cheese with a soft, white bloomy rind and a luxuriously creamy centre, this brie-style cheese is made to an original centuries-old recipe by local Bath farmers using the milk from their farm's own herds; each cheese is wrapped in parchment and sealed with red wax, a tradition that dates back to the 1700s.
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.
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