The small East London bakery that made Prince Harry and Meghan Markle’s wedding cake.
Website
violetcakes.com
Address
Violet, 47 Wilton Way, London, United Kingdom
Current city: London
I am an actress and musician raised & based in North west London. I have studied dance at City of Westminster college and performed at the Cockpit Theatre and acting at the Actor Centre, RADA and IDSA. My favourite Film Director is John casasavettes and my favourite character of all time is Micky Mouse. I love FOOD, dance, films, art, fashion and music, but most of all I love to learn new things everyday and to work and collaborate with exciting and talented people from all OVER THE WORLD.
 

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A beautifully curated mix of plants from mature palms to microscopic succulents. It is impossible to leave empty-handed.
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The Greenwich Observatory with its green laser beam can transfigure any night sky. If you decide to cross the Thames via the foot tunnel, make sure you look out for the green ray. You can be on one side of the meridian in a minute, and cross to the other side on the next, without even realising it.
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A treasure trove in the The City of London. The Archive of London. Strongrooms hold kilometres of shelving; boxes of matter that has somehow been catalogued and categorised in a traceable manner by the public, for academic, genealogical and other research. This beautiful book is from a box on Epping Forest. On the same visit, I looked through photographs of Blitz singsongs in Bethnal Green Underground station, 1980s anti-Thatcher / pro-GLC gig posters and paper concertina optical models of the Crystal Palace.
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Posted by Polly Brown
I love swimming and I love being outside. London is great if your into both these things. I swim at London Fields Lido which is heated all year round. Its best in the winter when the steam rises from the water and if your lucky its snowing a little on your head. If your brave you can also go for the unheated option of the Serpentine or Hampstead Ponds.
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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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