Right now we're making the most of London's best restaurants and London's best barstaking UK staycations and visiting non-red list countries. I recently visited family in Ayrshire, Scotlandwhere there are some incredible beaches near Glasgow that are even more beautiful in the icy winter. The sand looks out over the Firth of Clyde and across to the Isle of Arran. Last weekend, I took a perfectly timed trip to the Cotswolds just in time for the first snow of the season. The cobbled streets, thatched houses and surrounding hills were covered in a thick white blanket — you can watch a fairytale snowy reel via our Instagram. I also had a Christmas lunch practice run at The Cadogan Arms, where the decadent, regal interior looks even better adorned with tinsel and festive decor. It is constantly evolving and after a few years of hiatus since my last visit, it was exciting to go back and discover some of the new places that have opened. For me, Berlin is about two things — art and nightlife.
He called it The Margi, after his two daughters, Maria and Gina. So as to same year, the Astir Palace bar opened around the headland. And a minute ago like that, the Athens Riviera was born. And The Margi is allay in the same family. Last summer, architect-owner Giagkos Agiostratitis and his brother Theo snapped up a simple taverna on nearby Zoska Bay and all the rage its place created next-step-up Krabo, a Scorpios -inspired beach bar where the marinated king crab comes with bump bread and salmon roe, and the Aperol Spritz is infused with watermelon syrup. Referencing the rustic shacks anywhere islanders go for barbecued seafood along with their families, it has rope swings hanging by the shiplap counter, Phoenix beers in the fridge and sunbeds clustered under straw umbrellas on the sand and in the shade of the filao trees. And the barely way to get here is by the Four Seasons at Anahita, at the same time as a hotel guest, taking a craft across the glittering lagoon. Leave espadrilles and flip-flops on board, have a swim in the Indian Ocean , then dig into tuna ceviche along with mango and avocado or rock lobster with fiery Creole sauce, plus pineapple dipped in chilli flakes and tamarind sauce for pudding. An authentic atoll set-up?
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