Ryland Peters And Small publishing company logo


Sign up to receive exciting news about our food and drink, craft, interiors, kids' and gift books


First name

or dismiss
Tag Archives: summer holidays
  • Posted on August 17, 2017

    Poké Tuna Bowl with Melon recipe

    Poké is a raw fish salad dish from Hawaii and you can see the influence of Japanese flavourings with seaweed and sesame seeds, a regular addition to the dish. It is often combined with melon and cucumber giving it a refreshingly different flavour. Here the quinoa base adds a truly international appeal.

    Poke bowls with melon

    Poké (tuna) bowls with melon and cucumber salad, red quinoa and crispy ginger


    100 g/1/2 cup red quinoa

    a 5-cm/2-inch piece of ginger

    1 tablespoon avocado oil

    1 tablespoon light soy sauce

    1 tablespoon white wine vinegar

    2 teaspoons caster/granulated sugar

    sunflower oil, for deep-frying

    1 tablespoon wakame seaweed

    1 avocado

    1/2 melon (about 350 g/3/4  lb.), peeled, seeded and diced

    1/2 cucumber, peeled, seeded and diced

    2 spring onions/scallions, trimmed and thinly sliced

    200 g/7 oz. fresh skinless tuna, diced

    1 tablespoon black sesame seeds

    Serves 2


    Cook the quinoa according to packet instructions. Transfer to a bowl.

    Peel the ginger and grate 1 teaspoon into a bowl. Whisk in the avocado oil, soy sauce, vinegar and sugar, stirring until the sugar is dissolved. Stir into the quinoa and leave to cool.

    Thinly slice and then shred the remaining ginger. Heat a little sunflower oil in a frying pan/skillet and deep-fry the ginger for about 1 minute until crisp and golden. Drain on paper towels.

    Soak the wakame seaweed in a little boiling water for 5 minutes until softened. Drain well and pat dry with paper towels.

    Peel, stone/pit and dice the avocado. Add to a bowl with the melon, cucumber and spring onions/scallions. Add in the diced tuna and gently mix together.

    Divide the quinoa between two bowls and arrange the other ingredients on top scattering the sesame seeds and crispy ginger over the top.


    If you liked this recipe, check out Bowl Food.

    bowl food





    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, summer holidays, recipe for the weekend, healthy, bowl food

  • Posted on August 3, 2017

    Kids in the Kitchen - Burger recipe

    Stuck for summer holiday activities? Why not teach them to cook? It’s practical, educational and most of all fun! (Plus you’ll have lunch sorted as well!)

    This burger recipe is from Amanda Grant’s book Kids in the Kitchen and is written specifically for children as young as 5 to follow and have a go at. They’ll love getting stuck in mixing and chopping and the finished product is just perfect for a summer lunchtime in the garden.

    Oven-Baked Herby Burgers


    a little olive or vegetable oil

    about 35 g Cheddar cheese

    small handful fresh herbs e.g. parsley, coriander or thyme

    2 spring onions

    1 free-range egg

    500 g good-quality beef mince (don’t buy extra-lean mince otherwise your burger will be too dry)

    8 bread rolls, some lettuce, sliced

    tomatoes and tomato ketchup


    pastry brush - baking tray - table knife - chopping board - scissors - mixing bowl - small bowl - spoon - fork - palette knife - oven gloves


    _ chopping with table knife

    _ using scissors

    _ cracking eggs

    _ counting

    _ dividing

    _ shaping

    _ using oven


    kids in the kitchen

    1. Turn the oven on to 190°C (375°F) Gas 5. Dip a pastry brush into a little olive or vegetable oil and brush it all over a baking tray. This will stop the burgers from sticking to the tray.

    kids in the kitchen

    2. Using a table knife, cut the cheese into small pieces on a chopping board.

    kids in the kitchen

    3. Using scissors, snip the herb into small pieces and put into a mixing bowl. Still using scissors, snip the ends off the spring onions and throw away, then snip the onions into tiny pieces and put in the bowl.

    kids in the kitchen

    4. Now you need to crack open the egg: hold it in one hand and carefully use a table knife to crack the egg in the middle. Put your thumbs into the crack and pull the egg shell apart. Let the egg fall into a small bowl. Fish out any egg shell with a spoon. Mix with a fork.

    kids in the kitchen

    5. Put the beef mince, chopped cheese and egg into the bowl with the herbs and onions and mix everything together really well with your hands.

    kids in the kitchen

    6. Break the beef mixture in half and then break each piece in half again to make 4 pieces (quarters). Now break each quarter in half again to make 8 pieces (eighths). Roll each piece into a ball with your hands, then put onto the oiled baking tray and flatten into a burger shape. Do the same with all the  pieces. Now, WASH YOUR HANDS – you must always wash your hands thoroughly after handling raw meat. Ask an adult to help you put the tray into the oven using oven gloves. Cook for 8 minutes. Ask an adult to help you take the tray out of the oven using oven gloves. Using a palette knife, turn the burgers over and put back in the oven for 8 more minutes or until cooked in the middle. Eat in bread rolls with lettuce, tomatoes and ketchup.

    Tip:  To make lamb burgers, swap the beef for lamb and add thyme leaves, plus snipped dried apricots instead of Cheddar cheese.


     To see more recipes from Kids in the Kitchen, check out our Youtube Videos...

    ...or check out the book Kids in the Kitchen by Amanda Grant.

    Kids in the Kitchen








    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with summer holidays, school holidays, kids, recipe for the weekend, burgers

  • Posted on July 31, 2016

    Instagram Round-Up

    Um, where did July go? It just seems to have whizzed by, and we can’t believe it’s August tomorrow! It’s been a beautiful month over on instagram, with beautiful food, gorgeous homes and fun crafts for grown-ups and kids alike. So we wanted to share some of your favourite shots here on the blog. Make sure you’re following us at @RylandPetersandSmall and @CICOBooks so you don’t miss a thing! (Aerosmith earworm? You are welcome.)

    Food and drink was definitely the order of the day on the RPS account and loads of you loved these shots in particular.

    On CICO Books, the cover reveal of Wendy Ward’s book A Beginner’s Guide to Making Skirts (pre-order now!) and our beautiful July books proved to be big hits.

    We were also delighted that so many of you loved our “girls on film” too! Can’t wait to share the videos we shot with Isabelle Palmer and Elspeth Jackson when they popped in last week.

    That’s all for now. Happy August!





    This post was posted in Featured, News, News, UK, What's new and was tagged with instagram, summer holidays, school holidays, photos, quick, 2016

  • Posted on July 21, 2016

    Summer Holiday Baking

    Now that the summer holidays are finally here, we’re sure you’re looking for fun things to keep your kids occupied and our book My First Cupcake Decorating Book is packed with loads of ideas. Flicking through, we reached this particular recipe and were immediately transported to school holiday baking of our youth and we knew we had to share it! If butterfly cakes don’t take your fancy, how about these super fun Ice Cream cupcakes or Cheeky Monkey cupcakes which we shared with our MAKE youtube channel earlier this year?

    Butterfly Cakes

    A butterfly surprise! A slice of cake forms the butterfly wings and they hide a layer of gorgeous buttercream frosting.

    You will need:

    Vanilla cupcakes

    ¾ cup (175 g) unsalted butter, softened

    1 cup (175 g) superfine (caster) sugar

    3 eggs

    1 teaspoon vanilla extract

    1¾ cup (175 g) all-purpose (plain) flour

    3 teaspoons baking powder

    3 tablespoons milk

    Buttercream frosting

    1 stick (125 g) butter, softened

    1 tablespoon milk

    3 cups (375 g) confectioner’s (icing) sugar

    1 tsp vanilla extract


    12-hole muffin pan, lined with paper cupcake cases

    Makes 12

    Ask an adult to turn the oven on to 350ºF (180ºC) Gas 4. Line the muffin pan with paper cupcake cases.

    Put the soft butter and sugar in a large mixing bowl and beat with a wooden spoon until the butter is soft, creamy, and pale (if an adult is helping, you could use an electric beater).

    Break the eggs into a small bowl. Beat the eggs with a fork until the yolks have broken up and the mixture is bit frothy.

    Add a little egg to the creamed butter mixture and beat with the wooden spoon until the egg is all blended in.

    Then add a little more egg and beat again. Add a small sprinkle of flour if the mixture looks as though it is starting to separate (becoming bitty rather than smooth). Keep adding the egg until it is all used up and scrape any mixture down from the sides with a spatula.

    Add the vanilla extract and stir it into the mixture.

    Sift the flour and baking powder together into a separate bowl.

    Add the flour to the mixture in two halves. Fold the first half gently into the mixture with a big metal spoon. Don’t beat or over-stir it—gentle folding traps air into the mixture and will make the cakes lovely and light. When this is mixed in, add the second half and do the same.

    Carefully spoon the cake mixture into the paper cases in the muffin pan. Put the same amount into each one, so they are about two-thirds full.

    Ask an adult to help you put the cakes in the oven and bake them for 15–20 minutes until they are risen and golden and the cakes are springy to touch.

    Ask an adult to help you take the pan out of the oven and let it cool a little. Then lift out the cakes and put them on a wire rack to cool down. While the cakes are cooling, make your buttercream frosting.

    Put the butter in a mixing bowl. Add the milk.

    Measure the confectioner’s (icing) sugar into another bowl. Place a strainer (sieve) over the butter bowl and sift a little of the sugar into the bowl.

    Remove the sieve and beat the mixture together. Then sift in a little more sugar and beat again. Keep going until all the sugar has been mixed in and the frosting is light, fluffy, and smooth.

    Add the vanilla extract and stir it in evenly. If you would like to color your frosting, add a little food coloring paste or a couple of drops of liquid food coloring to the mix and stir it in well to get an even color.

    When the cakes are cool, slice a small disc off the top of each (just the top point—don’t cut right to the edge of the cake). Cut this disc in half and put the halves to one side.

    Cover the circle you have left on the cake with a blob of buttercream frosting.

    Push the two halves of cake into the frosting to form the wings of a butterfly. Decorate with sprinkles.


    My First Cupcake Decorating Book is available here. Don’t miss a video by subscribing to MAKE on Youtube here!


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, cupcakes, summer holidays, school holidays, kids, recipe for the weekend, my first series, sweet, cake, activities for kids, 2016

  • Posted on November 25, 2015

    It's beginning to look a lot like...

    We had our first mince pies of the season in the office last week, and ALL OF A SUDDEN we felt Christmassy. Just like that. And now it’s merely DAYS until December and we feel like it’s totally fine to start talking about Christmas. Hopefully you agree… You might remember last year we made a Pay-It-Forward Advent Calendar, which went down a treat in the office (except with the people whose envelope contained making a tea round for the whole sales floor!) You can watch our video tutorial for the project here, but we thought we’d share the instructions on the blog for you too. This is a lovely alternative to the commercial advent calendars and best of all, can be re-used year on year – we can’t wait to hang ours up again!

    Pay It Forward Advent Calendar

    We love a chocolate Advent calendar as much as the next person. But we were thinking, wouldn’t it be good to give something back in the days leading up to Christmas, instead of taking? You can make up your own list of actions. Think about simple gestures such as smiling or holding open a door for someone!


    Templates (download here)

    Pencil and pens

    Laminating sheets and laminator OR white card stock

    Glue stick


    Craft pegs or clothes pins

    Hot glue gun or strong glue

    Assorted scrapbook paper

    Assorted card stock

    Red ribbon, approx ¼ in (6mm) wide

    Single hole punch

    Baker’s twine

    1. Download the Advent Calendar Templates PDF and print it out.

    2. Photocopy the scallop shape template–you’ll need 25. Write the numbers 1–25 on each one and them laminate and cut out. If you are not going to laminate the numbers, you’ll need to glue them onto a thicker card stock and then cut them out.

    3. Ask an adult to help you use a hot glue gun to glue each number onto a craft peg or clothespin. Alternatively use strong glue.

    4. Cut out the envelope template. Use a glue stick to stick together pieces of scrapbook paper (we used Christmas themed paper) and colored card stock until you have enough sheets to cut out 25 envelope shapes.

    5. Type or write up a list of actions on white paper—stick to simple things that you will be able to achieve, such as “Give someone a hug” or “Bake someone some cookies”. Cut each one out and stick in the center of each envelope, on the card stock side. Fold each of the four flaps in.

    6. Use the hole punch to punch a hole on two of the facing round edges. Cut 25 pieces of ribbon, each 12in (30cm) long, thread through the two holes and tie into a bow.

    7. Take a long length of baker’s twine and use the number “clips” to attach the envelopes. Your Advent calendar is ready to hang up!

    This project is taken from Craft It Up Christmas Around the World by Libby Abadee and Cath Armstrong. Happy Craft-mas!

    This post was posted in Craft Projects, Featured, News, UK, Videos and was tagged with christmas, homemade, handmade, summer holidays, Libby Abadee, cico kidz, craft it up

  • Posted on August 3, 2015

    Summer Science in the Garden!

    This warm weather is the perfect excuse to get the kids out into the garden and today we’ve got a great project to help your little ones learn all about seeds, and have fun at the same time!

    Stop motion bean pot

    Ever wondered what happens to seeds after you’ve planted them in the ground? Now you can find out with these stop-motion bean pots. They will show you the stages of germination and you will be rewarded with a bean plant ready to put in the garden.

    You will need:

    A cardboard tube


    Sticky tape

    Potting mix (compost)

    A clear plastic pint-sized beaker

    Colored paper napkins

    Pole/Runner or green (climbing French) bean seeds. Instead of runner

    beans you could grow other types of beans— French beans, fava (broad)

    beans, or borlotti beans. Only climbing beans will need a cane for support

    A small pitcher (jug)

    A hand trowel

    Bamboo cane

    A watering can

    1. Place the cardboard tube end down on a double layer of newspaper. Now gather up the newspaper around the tube and secure it with sticky tape. It doesn’t have to be neat but one end of the tube must be sealed.

    2. Carefully fill the tube with some potting mix (compost), making sure that you firm it down inside the tube as you go (but don’t push it through the paper end!). Place the tube in the plastic beaker and stuff paper napkins in the space between the tube and the sides of the beaker.

    3. Use your finger to make a hole about 1½ inches (4 cm) deep in the potting mix (compost). Plant a bean seed in the hole, cover it over with more potting mix (compost), and then firm it down. Try not to spill any over the side of the tube.

    4. Push another bean seed about 1½ inches (4 cm) down the side of the beaker between the beaker and the napkin so that you can see it clearly from the outside.

    5. With a small pitcher (jug), slowly add water to the tube and beaker so that the potting mix (compost) and napkins are both damp.

    6. After two days, push another bean down the side of the beaker but a little farther along. Keep doing this every two days until you have 6–8 seeds around your pot. Keep the potting mix (compost) and napkins damp. Watch the beans begin to germinate one by one and then, as you turn the beaker around, you will be able to see the whole germination process unfold from start to finish.

    7. When the central bean has grown two large leaves and you are certain that there will be no more frosts, take the whole cardboard tube carefully out of the beaker. Find a warm sunny spot in your yard, dig a hole that is as deep as the tube, and place the tube into it. Fill the hole with soil around the tube and firm it down with your hands. The tube will rot away as the bean grows. Water it well.

    8. Push a garden cane into the soil beside the bean plant—the plant will twine itself around the cane as it grows, but you might want to help it to start climbing by tying it to the cane. Remember, beans are thirsty plants so keep it well watered.

    The Science Behind The Magic

    Seeds come in all different shapes and sizes but inside every seed is a tiny plant (called an embryo) and a store of food. The hard outside, called the seed case, protects the embryo and stops it drying out. The seed stays dormant (which means it doesn’t grow) until it has the right amount of water, air, and warmth. Then the seed case splits and the embryo uses the food store to begin growing. A root grows first, then a shoot, and then the first leaves appear. As soon as the plant has green leaves it can begin to make its own food by photosynthesis.

    This project is taken from My First Science Book by Susan Akass which is available here.

    This post was posted in Featured, News, UK, What's new and was tagged with summer holidays, school holidays, cico kidz, kids, my first series, nature, 2015

  • Posted on July 28, 2015

    Jazz up your Phone!

    The problem with phones these days is they all look the same – 30 kids in a class probably means 30 near-identical smartphones. But Dress Your Tech by Lucy Hopping is on hand to help you customize and individualize. So whether your own phone needs a bit of jazzing up, or you need your child’s phone to stand out in a crowd, why not get the kids to put their phones down for a moment and have a go at this super easy washi tape phone case project?

    Washi Tape Phone Case Cover


    Clear plastic cellphone case cover for your model

    Thin white cardstock


    Assorted washi tapes



    Black fineliner pen

    Craft knife

    1. Draw around your phone case onto the cardstock, including any holes for the camera lens. Cut out the shape 1/16 in. (2 mm) inside the outer line so that it will fit inside the case. Cut out the camera lens hole exactly on the line.

    2. Turn the cardstock over and use a pencil to sketch out the hanging lines for the bunting flags, using the photograph as a guide for positioning.

    3. Mark triangular flags onto the washi tape that are approximately ½ in. (12 mm) wide. Allow four per color so you can mix and match them. Cut the flags out.

    4. Stick the flags along the bunting lines, arranging the different colors randomly. Outline each with a black fineliner pen so they stand out from the background. Draw the bunting lines in with the black pen.

    5. Insert the cardstock piece into the phone case, then pop in your cellphone.

    Et voila! One unique phone case! This project and loads more can be found in Dress Your Tech by Lucy Hopping, which is available to pre-order here.

    This post was posted in Craft Projects, Featured, Featured, UK, What's new and was tagged with homemade, summer holidays, crafts for kids, Lucy Hopping, kids, quick, keep kids busy, 2015, mixed media, washi tape

  • Posted on July 20, 2015

    Be the best player in the park this summer!

    It’s the first non-school day of the summer holidays and as we sat in our London office this morning, we couldn’t help but feel a teeny bit jealous of all the kids and teachers enjoying a day off! But don’t worry; ever cheery in this office, we quickly turned the green monster into a brainstorming session for kids’ activities, so this is the first of many exciting ideas we’ve got for you to enjoy over the next six weeks! Taken from the new book, My First Football Book, we’ve got a few tips to make sure you’ve got the skills to be the most awesome player in the park. So, if the sun’s shining tomorrow, then get your boots on and try your hand (or your foot!) at some of these ball controlling techniques...

    Girl playing soccer in field

    There’s no point learning how to kick the ball if you don't also know how to control it when it comes to you. Sometimes the ball will come right to your feet, other times it will bounce high or land a distance away. You must learn how to control it and trap it using your feet, your legs or your chest. Only then will you be able to pass it on safely to one of your team-mates.

    Controlling a football illustration

    Trap the ball on the ground

    One way to stop the ball is to trap it dead. You can do this either when it’s rolling along the ground towards you (quite easy) or when it bounces at your feet (much trickier). In both cases, bring your foot down firmly on top of the ball, just in front of you, wedging it between your sole and the ground. Don't lift your foot too high or the ball will pass straight under it.

    The only problem with trapping the ball like this is that you have to move your foot down and off the ball before you can pass it to a team-mate. This takes valuable time, especially if an opponent is coming in to tackle you.

    Controlling a football illustration

    Control with your feet

    As the ball comes towards you (either along the ground or in the air), use the side of your foot to take the pace (or speed) off of the ball. You do this by bringing your leg back slightly to cushion it to a stop (instead of stopping it dead). Use your arms to keep yourself balanced.

    If the ball is in the air and you control it properly, it will then drop to the ground where you can use your foot to stop it moving.

    Controlling a football illustration 

    Control with your thigh

    Often the ball will come to you at tummy height. Lift up your thigh and use it to take the pace (speed) off of the ball, bringing your thigh down and back slightly to cushion the ball (instead of stopping it dead). Keep your body and head above the ball, and use your arms to keep yourself balanced. The ball will then drop gently to your feet.

    Controlling a football illustration

    Control with your chest

    Sometimes the ball will come to you after bouncing really high. Often, the best way to control it is with your chest. Keep your elbows close to your sides and your forearms facing forwards so that you don’t accidentally touch the ball with your hands. Arch your back and lean back slightly. Use your chest to cushion the ball (instead of stopping it dead). If you then move your shoulders forwards the ball will drop gently to your feet. Be careful the ball doesn't bounce up into your face.

    Teenage boys playing soccer

    These tips are taken from the new book, My First Soccer/Football Book. Find out more or buy the book here.

    My First Soccer Book  My First Football Book


    This post was posted in Featured, UK, What's new and was tagged with summer holidays, cico kidz, kids, my first series, football, activities for kids, 2015

  • Posted on July 17, 2015

    Recipe for the Weekend

    Schools out! So as the summer holidays are inching closer and the sun’s getting brighter we thought a kid-friendly bake would be just the ticket for a summertime treat with a glass of ice-cold lemonade. From the brilliant new book, The Cookie Jar by Liz Franklin, these Malteser Cookies are just too tempting, even for the baking master!

    “I always promise myself that I won’t pick at them before they even get into the mixture, but I have yet to keep that particular promise!”

    We don’t blame you Liz, they look delicious!

    Maltesers Cookie from The Cookie Jar

    Malteser cookies

    80 g tablespoons butter, softened

    130 g soft brown sugar

    1 egg, beaten

    150 g plus

    2 tablespoons plain flour

    1 teaspoon baking powder

    130 g Maltesers

    2 baking sheets lined with baking parchment

    MAKES 18-20


    Preheat the oven to 180°C (350°F) Gas 4.

    Cream the butter and sugar together in a large mixing bowl until light and fluffy.

    Beat in the egg. Add the flour and baking powder, and bring the mixture together to form a soft dough.

    Eat two of the Maltesers and then add the rest to the cookie dough. Take another two Maltesers from the packet to make up for the two you have just eaten and eat those as well to keep the weight as it is. Try to be good and push any strays that fall out of the mixture back in.

    Drop spoonfuls of the cookie dough onto the prepared baking sheets, leaving a little space for spreading between each one.

    Bake in the preheated oven for about 10 minutes, until the cookies are golden and firm.

    Remove from the oven and leave to cool on the baking sheets for 10 minutes or so, before transferring to a wire rack to cool completely. Store in an airtight container or cookie jar and eat within 3 days.


    The Cookie Jar by Liz Franklin

    For more tasty treats to bake with the kids (or without!) then check out The Cookie Jar by Liz Franklin.

    This post was posted in Featured, Recipes, UK, What's new and was tagged with baking, chocolate, summer holidays, kids, recipe for the weekend, sweet, 2015

  • Posted on July 7, 2015

    Cycle Sporting London

    We don’t know about you, but for us, July seems to be packed with loads of really excellent sporting events! We’re loving Wimbledon (and not only because of this delicious Pimms Float – our new favourite drink). Over the weekend the Tour de France kicked off AND the US Women’s football team won the World Cup, beating Japan 5-2. Tomorrow England take on Australia in the first Ashes test! Phew! Just listing all these massive events makes us tired, but if you’re made of hardier stuff, why not take on Cycle London’s epic 40 mile tour of Sporting London!

    Sports Ride

    With so much open space needed, sports stadia tend to be built out in the suburbs, so expect to clock up the miles on this tour of London’s greatest sports venues. And, when you start to tire toward the end of your 65-km (40-mile) epic, spare a thought for the sportsmen who sweat it out every day of the week at the places you’re visiting. They do 64 kilometers in their sleep.

    DISTANCE: 64.4km (40 miles)

    START: Stratford

    FINISH: Wembley

    Queen Elizabeth Olympic Park

    LONDON E20 2ST

    It makes sense to start your London sports tour at the vast venue that hosted the 2012 Olympic Games. Queen Elizabeth Olympic Park, in Stratford, includes the Copper Box Arena, the Aquatics Centre, Lee Valley Hockey and Tennis Centre, and, most importantly for you, Lee Valley VeloPark with its 8km (5 miles) of mountain bike trails and 1.6km (1 mile) of road track. Here, you can follow in the tire tracks of some of the world’s greatest cyclists. (Unfortunately, the main Olympic Stadium isn’t open until 2016.)

    Now head up to Victoria Park, follow the cycle route west across the park, and join the Regent’s Canal as far as Hoxton. Take New North Road, which eventually reaches the home of Arsenal Football Club.

    Arsenal Football Club


    Step into the Emirates Stadium, as part of your Arsenal Museum and Stadium Tour, and it’s difficult not to be awestruck by the huge sweep of shiny red seating and the beautifully curved sides of the bowl structure. Tours include the home changing room (you won’t believe the size of the team bath), the players’ tunnel, the directors’ box, the press lounge, and dugout beside the pitch. On the Legends Tour, you’ll be guided by former Arsenal greats such as Charlie George, Kenny Sansom, or Lee Dixon.

    Now head southwest along Camden Road, through Camden Town, and skirt along the top of Regent’s Park, before briefly joining the Regent’s Canal.

    Lord’s Cricket Ground


    It was all the way back in 1788 that the Marylebone Cricket Club (now based at Lord’s Cricket Ground) first devised the endlessly unfathomable rules of cricket, that quirkiest of English sports. Now a major international cricket venue, Lord’s is also home to the Marylebone Cricket Club Museum. An official Lord’s Tour will include the tiny Ashes urn (surely sport’s most bizarre trophy), the Long Room (with lots of cricket-themed art), and even the sparrow that was done for with a particularly vicious ball from Indian bowler Jahangir Khan in 1936. Said sparrow is now stuffed and preserved all eternity.

    Drop down the Edgware Road, cross Hyde Park, exiting at Queen’s Gate, and head south as far as the Fulham Road. Stamford Bridge, the home of Chelsea Football Club, is down this street, a mile on the right.

    Chelsea Football Club


    Much like Arsenal, Chelsea’s stadium tour includes dressing rooms, players’ tunnel, pitchside dugouts, and the press room. Marvel as you imagine the likes of Frank Lampard and John Terry soaking in a post-match bath. Where the tour really scores is with the museum’s interactive exhibits and audiovisual gadgetry.

    Cross the Thames via Wandsworth Bridge and wiggle through Wandsworth Town until you reach the top of King George’s Park. Follow the cycle route to the southern tip of this park and cut across to Wimbledon Park, exiting on Wimbledon Park Road, close to the gates to the All England Lawn Tennis Club.



    Officially known as the All England Lawn Tennis Club, this is the venue for Wimbledon, tennis’s most famous tournament. Highlights of the museum and tour include clothing and shoes worn by former champions, the chance to view the famous Centre Court close-up, and a holographic ghost of tennis bad boy John McEnroe “in the very changing room he once used.”

    Now head west, crossing Wimbledon Common, Richmond Park, and the Thames (at Teddington Lock), before turning north to Twickenham.

    Twickenham Stadium


    Home to English rugby union (for the uninitiated, that’s the more famous 15-a-side version with scrums), Twickers, as it’s commonly known, has both a museum and a stadium tour. Nose around the England dressing room, the medical room (where those gruesome rugby injuries are treated), the players’ tunnel, the 10,000 objects on display in the museum, and a great view of the stadium from the top of the stand. You’ll be flabbergasted by the size of the place—with a capacity of 82,000, it’s the biggest rugby venue in the world.

    Now cross back over the Thames at Twickenham Bridge and follow the Thames Path as far as Kew Bridge, before heading due north as far as Wembley Stadium.

    Wembley Stadium


    Thanks to its mammoth arch (over 427ft/130m high), you’ll spot this sporting landmark—the home of English football—from miles away. The stadium tour allows you all the usual changing room, dugout, and player tunnel stuff, but an extra highlight is the chance to climb the 107 trophy winners’ steps and brandish the FA Cup, like some of England’s finest footballers before you. (Sorry, it’s only a replica.)

    Phew! Think you've earned a pint! Enjoy the sport this summer, and happy cycling!

    Cycle London by Dominic Bliss is available here.

    This post was posted in Featured, News, UK and was tagged with bike, summer holidays, 2014, bicycle, biking, football, Wimbledon, cycling, cycle, Dominic Bliss, healthy, sport, London

Items 1 to 10 of 29 total

  1. 1
  2. 2
  3. 3