Incredible building centred in the heart of London. Great for exhibitions, David Hockney is currently showing here.
Address
Royal Academy Of Arts, Piccadilly, London, United Kingdom
Current city: London
Adam graduated from Leeds College of Art with a 1st class degree in Visual Communications. He has assisted on shoots for Vogue, Tatler, Elle, Marie Claire and many more and has built an impressive portfolio of work. Adam’s photography is beautifully coloured and lit. He has an exceptional eye for mood. Creating works with maturity and emotion.
 

More Places in London 471

Looking for books on Sound Art, Photography, Art or Cultural Theory? Then Conor Donlon's bookshop is the place to go. Supplying printed matter for a variety of tastes this delightful shop has a lot to offer. Ranging from fanzines and fashion magazines to books on underground culture, artists writings and sheer bizarre booklets on uncommon sexual practices, this engaging shop has something for everyone. Conor also deals in rare and out of print books and John Waters is a frequent customer. If you come soon you might just be in time to pick up one of John Waters signed copies of: 'Role Models'.
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A small but specialist record shop built around proprietor Jean Claude’s extensive knowledge of 20th and 21st century recorded music. Connoisseurs in vinyl, you can expect to find an eclectic range of new and pre-owned rarities. Based on the 3rd floor of an office block in Noho, it feels like a secret hideout for super vinyl freaks.
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A walled secret garden, the Physic Garden is like a time capsule, founded in 1673 to allow apprentices of the Worshipful Society of Apothecaries of London to study the healing properties of plants, it is now a living museum. Tours are offered by volunteers with immense knowledge of botany and the cultural history of the garden or visitors can wander the grounds alone and spot odd and fascinating plants such as the mystical Mandrake.
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Camden Passage is a picturesque street filled with antique, vintage and contemporary shops.
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Apricity uses hyper-seasonal, sustainable produce from small-scale farmers and locally foraged ingredients, with a zero-waste approach to cooking.
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