Greenwich UNESCO World Heritage Site

With a scenic riverside setting, the Royal Borough is home to the awe-inspiring Maritime Greenwich UNESCO World Heritage Site, famous for the Meridian Line at the Royal Observatory, Cutty Sark, the National Maritime Museum, Queen’s House, the Old Royal Naval College including the magnificent Painted Hall and the University of Greenwich. The National Maritime Museum is the largest museum of its kind in the world. Founded in 1934, it tells the story of the Royal Navy, Britain as a seafaring power and the history of maritime exploration, navigation, astronomy and the measurement of time, including over 700 items related to Vice-Admiral Horatio Nelson. As well as the main museum, it includes the historic Queen's House, where its important collection of Maritime art is displayed, and the Royal Observatory. 

Standing high on Observatory Hill, with a spectacular panoramic view over the river and London in the distance, is Flamstead House, the earliest building of the Greenwich complex which encompasses the Royal Observatory. Built in1675 by Sir Christopher Wren, it was the first purpose-built scientific research facility in the country, and remains a site of extraordinary significance for the history of astronomy, timekeeping as Greenwich. In 1884 Greenwich was recognized as making the Prime Meridian, Longitude 0°, and the Greenwich Mean Time was internationally adopted.

The 17th-century Queen's House is a masterpiece by Inigo Jones and represents a turning point in English architecture. One of the few surviving examples of Jones' work, it has been carefully restored to his design. The highlights are the Tulip Staircase, the first example of a cantilevered staircase design, the Cube Hall, and the frescoed bedroom ceiling. It also showcases some of the Museum's finest artworks, including paintings by Gainsborough, Lely, Hogarth, Reynolds, Hodges and the van de Veldes.

One of the most popular attraction at Greenwich is the Cutty Sark, which was one of the most famous ships of its day. Built in 1869 to carry tea back from China, Cutty Sark visited nearly every major port in the world and gained fame for its record-breaking passages. Open for tours, guides explain the ambitious conservation project that go on inside and underneath an authentic piece of history, and has saved Cutty Sark for future generations.

The National Maritime Museum at Greenwich

The Royal Observatory in Flamstead House

View of the Royal Observatory from the gardens of Queen's House

17th-century Queens House designed by Inigo Jones

Inigo Jones' famous Tulip Staircase at Queen's House

Celebrated architect of the Queeen's House Inigo Jones

by William Dobson

The Royal Sovereign was one of the most heavily armed and highly decorated ships in the Royal Fleet,

an oil on canvas by Willem Van de Velde the Younger c. 1703

'Purser' by Thomas Rowlandson 1799 - it was the pursers job to ensure that the ship did not run put of supplies, so food was carefully accounted for

Horatio Nelson was promoted to Captain in 1779 at age 21

Rear-Admiral Sir Horatio Nelson is shown injured and blood stained after 

Battle of the Nile, having lost an arm during his battle victory

Vice-Admiral Nelson's full dress coat was worn on formal occasions, 

and shows the truncated sleeve where he lost an arm in Battle of the Nile

By the mid 17th-century, European knowledge of the world had expanded significantly, 

as shown in this Double Hemisphere Map of the World from 1654

The ‘Armada Portrait’ of Elizabeth I with one hand resting on a terrestrial globe

Sculpture of Olaudah Equiano, an African, slave, author, abolitionist by artist Christy Symingtowith background of paintings from Queen's House collection

Modern new exterior of the Greenwich Maritime Museum

The Caird Rotunda celebrated Sir James Baird who was key to the establishment 

of the National Maratime Museum 

Captain James Cook 1776

Marshall Islands Stick Chart was created for remembering areas of the ocean,

with the sticks showing the currents and the shells marking the islands

Cupola of Chapel of St Peter and St Paul at the Old Naval College in Greenwich

Built in 1742, this glorious Chapel was designed Sir Christopher Wren

and completed by Thomas Ripley 

Royal Naval College gates with ornate gates and insignia

From state-of-the-art Victorian tea clipper to one of the world's most famous ships, 

Cutty Sark has led a dramatic life

Aboard the Cutty Sark

Original brass bell

Worker climbing the rigging to paint the mast

The small dining room for officers that would have been sailing on the Cutty Sark

The Trafalgar Tavern opened in 1837, the year of Queen Victoria's accession to the throne,

 and was an elegant adornment to fashionable Greenwich in its heyday

Beautiful flower arrangement at entrance to the Tavern

The Tavern is renowned for its unique location, unrivalled atmosphere, charming staff, 

opulent interior and magnificent art collection

View from our table over the Thames with the 02 Arena and sailboat

making its way downstream

Beautiful sunflower on our table 

Cold pint of beer on a hot London afternoon

Mushrooms on Toast with Tarragon

Prosciutto and Melon with Arugula

Fish and Chips with Tartare Sauce and Mushy Peas

Bangers and mash with onion confit and fresh sage

www.trafalgartavern.co.uk

Mountain Restaurant in Soho: Basque-Style Cuisine

 

It’s all about delicious natural flavours at this lively culinary hotspot, which comes courtesy of Tomos Parry, the chef-owner of ‘Brat’ in Shoreditch that has taken London by storm. Located on Soho’s Beak Street, Anglesey-born chef Tomos Parry has drawn on his Welsh heritage as well as a love for cooking over open fire with a menu that showcases top class ingredients. The menu is inspired by Spanish cuisine and the concept of ‘mar y montaña’  — sea and mountains — with a lot of the ingredients sourced from Wales and the rest of the UK. A buzzy, delicious, dining destination in the middle of Soho, Mountain is split over two levels - the basement booths can offer intimacy but the ground floor has the buzz around the open kitchen and is definitely the place to be. The lengthy menu includes dishes which are ideal for sharing and vary in size, from snacks like sweet raw red prawns with house-made stracciatella to whole lobster caldereta, an ideal entrée for up to five people. 

Arriving for a late dinner, we waited in the bar with a glass of champagne until our table was ready, which was ideally located beside the restaurant's open kitchen. Mountain’s approach to service is as meticulous as its cuisine. The staff, attentive and knowledgeable, play a crucial role in navigating the extensive menu. Their guidance is invaluable, especially when it comes to selecting a balanced array of dishes that cater to the table’s preferences, from starters through to the mains and sides. This personalized touch, along with swift attention to any hiccups, like the forgotten starter and cocktail, underscores Mountain’s dedication to guest satisfaction.

We started with Seabass Crudo with Almond Soup, and divine Raw Scallops and Monkfish dressed in gorgeous olive oil, and luscious Raw Red Prawns with house-made Stracciatella. Our server Dominique suggested that we definitely try the Spider Crab Omelette, one of chef Parry's signature dishes, which was cooked to perfection with kelp seaweed butter and Welsh spider crab meat. There was a sous chef in the kitchen whose sole job was to whisk the eggs, which certainly added to the culinary theatre! We followed with the Jersey Beef Sirloin and Smoked Potatoes that were all cooked over the open flame, as well as enjoying lovely grilled spring vegetables and a tangy lettuce, chicory and anchovy salad. 

From its signature dishes to the luxurious dining atmosphere and impeccable service, Mountain is more than just a dining destination — it’s a culinary journey that reflects the best of Soho’s vibrant dining scene. Whether you’re a local food enthusiast or a tourist exploring London, Mountain is a must for anyone seeking an exceptional meal in the heart of the city.

Chef Tomos Parry serving Anglesey lobster caldereta, one of Mountain's signature dishes

Chef Parry's kitchen throw a bit of smoke and char on to everything thanks 

to the wood-fired ovens and grills

Mountain menu

Dinner menu

Walking into the busy interior of Mountain as we arrived for a late dinner

Bread and Butter

Red Bourgogne

Seabass Crudo with Almond Soup

Raw Scallop and Monkfish

Raw Red Prawns with house-made Stracciatella

Spider Crab Omelette is one of Mountain's signature dishes, speckled with seaweed

With a table next to the open kitchen, we were able to watch Head chef of Mountain

and the sous chefs work their culinary magic

Lettuce and Anchovy Salad

Laguiole steak knives for our entrée

Jersey Beef Sirloin for two was grilled on Mountains open fire grill,

imparting smoky flavours and intense textures that are otherwise hard to achieve

Parry’s famous fire-smoked potatoes

Grilled Spring Vegetables

The exterior of Mountain on Beak Street in Soho

mountainbeakstreet.com

Asparagus with wild garlic and fresh cheese

Serves 2

Recipe courtesy of Chef Tomas Parry

A bunch green asparagus, about eight or nine pieces

1 1/2 oz wild garlic

8 oz burrata

Sprigs of fresh mint and oregano

A lemon

Breadcrumbs

8 oz butter

 

Lie the wild garlic leaves flat, scattering with mint and oregano. Top with a bundle of pre-blanched asparagus stems and wrap tight in the leaves, binding with wild garlic brown butter. Cook in a very hot oven at 465°F for 7 minutes, or until the roll has blistered. To serve, coat in the remaining brown butter and a squeeze of lemon. Split open the burrata, season with salt, pepper and olive oil. Scatter with homemade breadcrumbs for texture.

Whole Roast Turbot with Clams, Fennel and Potatoes

Serves 4

Recipe courtesy Chef Tomas Parry

3 small fennel bulbs, thinly cut using a mandolin  

1 1/3 lb waxy potatoes, thinly cut using a mandolin 

1 onion, sliced

Pinch chilli flakes

Pinch fennel seeds

Olive oil to drizzle

1 cup dry white wine

1 lemon, cut into wedges

1 small bunch fresh tarragon, finely chopped

2.6 lb whole sustainable turbot 

2 1/4 lb sustainable live clams

1 bunch fresh flatleaf parsley, finely chopped

 

Heat the oven to 355°F. Bring a pan of salted water to the boil. Blanch the fennel and potato slices in the water for 3 minutes, then remove with a slotted spoon and transfer to a shallow roasting tin large enough to hold the fish comfortably. Add the onion, chilli flakes, fennel seeds and a generous drizzle of oil, then toss everything together to coat. Roast for 10 minutes, turning halfway, until lightly golden.

Remove the tray from the oven, pour over a cup of white wine, then add most of the lemon wedges and half the tarragon. Season well and toss together.

Rinse the turbot and pat dry with kitchen paper, then set on top of the vegetables and drizzle with some more olive oil. Season well with salt and pepper and roast for 20 minutes. Add the clams and the remaining white wine to the tin, then cook for a further 10 minutes until the flesh of the fish is just cooked through and starts to come away from the bone, and the clams are open and cooked — discard any that remain unopened. Scatter over the chopped parsley and remaining tarragon, then squeeze over the juice from the remaining lemon wedges to serve.