Barbican, a residential estate in central London, is known for its brutalist architecture, almost a social experiment on how to live in an estate. I love walking around this area looking at the geometric shapes, the contrasting public spaces and the use of materials. The term brutalist originates from the fresh word for ‘raw’, and concrete is typically used as one of the main materials.The Barbican centre located in the centre is an arts centre and the largest of its kind in Europe, and was opened in 1982. The centre is used for classic and contemporary concerts, teatre, film screenings and art exhibitions, and houses a library, restaurants, cafes and bars. The areas’ architecture really invites you to go on a photo safari as there are great angles and light everywhere.

In 1936 Oswald Mosley's British Union of Fascists attempted to march through East London in what was an attempt at an intimidating show of strength. Like today, this area was home to a large number of ethnic and religious minorities, particularly Jews. 300,000 people came out to oppose the march and blocked the route. The battle that followed was actually between the protesters and the police who tried to clear the route so that the march could take place. Seeing that they faced a losing battle and possibly a riot Mosley called off the march. The artist Dave Binnington began this mural in 1976 to commemorate that day, and it was eventually finished in 1982. The mural and the battle of Cable Street are both perfect examples of Britain at its very best.

Morito is a few doors down from it's well know sister restaurant Moro. This not long open tapas restaurant feels like it could be in a little back street in Barcelona. The food is great, and it has a buzzy but relaxed atmosphere. You might need to wait a little while for the table, but I promise it's worth it.

Even if you have seen it hundreds of times it will still stop you in your tracks. A great piece of architecture and apparently the largest brick structure in Europe.

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