citylikeyou — Bonnington Square — London by Caroline Gervay

London / Place

Heaven in the heart of ugly Vauxhall. This peaceful and enchanting spot used to be squatted and has a very bohemian feel to it. Don’t miss the secret garden with mosaics made of cups and plates. The food in the Italian deli is delish, a guy called Richard cooks it.

Website
bonningtonsquaregarden.org.uk

Address
Bonnington Square , 11C Bonnington Square, London, United Kingdom

Photographer

Current city: London

carolinegervay.com

Caroline Gervay is half-French, half-Vietnamese and based in London where she graduated from Westminster University with a BA (Hons) in Photographic Arts in 2010. Her work explores the boundaries of imagination generated by human struggles. She has lived in France and Spain and now works as a freelancer and specialises in analogue processes.

More Places in London 471

London / Place

One of the main sources of inspiration for my work are unusual objects, vintage toys and tools. A great place to find them is this genuine car boot sale, which is clear of 'bargain' toilet paper and questionable cosmetics. Another plus are the comparatively sociable opening hours. (it starts at noon… )

London / Transport

This is one of the only platforms on the London Underground that is not bombarded with billboard advertising. It's a reminder to myself of how an uncluttered environment can give you so much more room to think.

London / Park

I didn’t know it existed until I moved to Brixton. Brockwell Park has been a revelation to me, it’s beautiful with many secrets. Check out the outdoor theatre in the summer up by the old house - Midsummer Night’s Dream last year on a midsummer’s night was astoundingly good.

London / Shop

I’m not sure what I like best about this deli: the speck which was so good that I ‘accidentally’ ate the whole package of it before I got home, or the fact the staff are always so friendly even when I ask for my order in my terribly rusty Italian.

London / Restaurant

Apricity uses hyper-seasonal, sustainable produce from small-scale farmers and locally foraged ingredients, with a zero-waste approach to cooking.