A fresh perspective on London — the kind you get when local friends guide you, host you, and help you see the city from a resident’s point of view: quiet backyards where you can enjoy a relaxed breakfast in an early April sun, lively food markets for the curious foodie, and the Thames framing the city with splashes of light.
London is the perfect place for an impromptu, self-taught photography session, with Sari showing how to work with light and Tiina sharing practical tips inspired by fresh Scandinavian cooking.
Once again, London leaves me speechless. And once again, the best way to tell its story is through pictures.
- Where: Greenwich Market – www.greenwichmarket.net
- When: Saturdays and Sundays, 10 am – 5:30 pm. The market is also open other days; check the schedule if you plan a weekday visit.
- What: food-to-go, artisanal crafts, and fresh produce from many traditions — Polish, Japanese, Caribbean, Spanish and more.
Noticed my focus in these photos? Guilty — I have a soft spot for paella!
- Where: Borough Market – www.boroughmarket.org.uk
- When: Thursdays 11 am – 5 pm; Fridays 12 pm – 6 pm; Saturdays 8 am – 5 pm
- What: everything food — from daily staples to specialty ingredients, with incredible variety and stories behind each stall.
We had only 50 hours in London, but still found time to cook. When a food blogger cooks, it’s a multi-step ritual: choose the best ingredients, prepare and talk about the process, style and photograph the dish — and finally enjoy the meal. The opening photo shows stewed rhubarb with red wine and vanilla — a recipe inspired by What Katie Ate. Below is the pesto we made to complement our meal.
Wild Garlic Leaves Pesto
Ingredients:
- a bunch of wild garlic leaves
- pine nuts
- Maldon salt
- extra virgin olive oil
Directions:
- Place the wild garlic leaves, pine nuts, and a pinch of Maldon salt in a mortar.
- Crush and grind the ingredients until they form a coarse paste.
- Add a generous stream of extra virgin olive oil and continue to emulsify until you reach a smooth, spreadable consistency.
- To dress pasta, gently fold in some fresh ricotta for a creamy finish.
Confession: I fell for rhubarb. Its bright, English red color and tart-sweet flavor won me over — the perfect fresh produce crush.
