I walk a lot; the best way to experience a city. So it's sometimes to do with the way places join up. This cast concrete letterform is a part of the Lycée's gateway. Each of the form's facets arrives at a different character, so six possible letters come from each cast object. I've never been inside the Lycée but always walked through this way up to the V&A, in order to examine again and again how each form works. The surfaces set the tone for the V&A and its incredible Ceramics floor, a perennial inspiration.

Being down on the underground can be quite stressful and draining, but if you have the chance to look up and into the details that has gone into the tiling of the platforms and stations you might start to see some beauty down there. A lot of stations has bespoke tiles and decorations, almost a century old. Bethnal Green station is one of a handful in London to have been given a very specific additional decoration to the classic cream tiles and name strip. Easy to miss, but dotted around the station are a series of tiles with raised motifs on them, representing aspects of London and places that the Underground visited. Or for typographers: check the type on Hampstead station or Holloway Road for some inspiration.

Not the most exciting place inside, but a lovely rooftop area which not all that many people seem to know about, 2 mins walk from Old St station. If it's packed then The Red Lion is just up the road.

A peaceful park in Kingston Upon Thames. You can see lovely houses and gardens across the river. It's a wonderful place where you can take a rest with your family or friends. I recommend you to take a walk after having lunch or dinner in riverside restaurants near to the park. It's not big, however, very enough to feel the beauty of nature. I've done some location drawings here which was quite exciting. Just seat on a bench and enjoy the comfortable atmosphere. 

Silo is UK's first zero-waste restaurant where everything has been designed with sustainability in mind.  Silo's approach is woven throughout the restaurant and its supply chain; from trading directly with farmers to composting any leftover scraps into compost.