The Tate Modern broke the mould in many ways when it opened in 2000. Here, at the beginning of the new millennium, was a new landmark for London - a stunning piece of architecture converted from a disused power station on the banks of the Thames at Bankside - and the first British national gallery devoted entirely to modern art. Originally the Tate collection’s contemporary component was shown alongside British art from 1500 onwards in a much smaller gallery at Millbank (this has since become a national gallery of British art). After the Bankside site was secured, an international architectural competition was called and a project from the then little-known Swiss practice Herzog and de Meuron won, largely for proposing to alter the exterior of the edifice very little and retaining its 90-metre high chimney. A new bridge was built across the river adjacent to the building, giving the Tate Modern direct dialogue with another of London’s most famous landmarks, St. Paul’s cathedral. (Wren’s masterpiece can also be viewed from the glass-enclosed top floor, which was added by the architects). One of the Tate’s most stunning features is the Turbine Hall, a mammoth entrance-gallery that over the past ten ...

There’s little doubt that the United Kingdom now one of the richest, most diverse dining scenes in the world, with Indian, Spanish, Japanese and Italian dishes now more as common place than fish n’ chips. But that’s not to say that classic British creations have been tossed out with the dishwater. In fact restaurants like St. John in Spitalfields have played a major part in reviving them. (St John bar and restaurant). Whilst here, why not try this very simple recipe for a classic British fish pie. Try not to succumb to buying frozen fish from the supermarket, rather the fresh variety that, if staying in the West End, you could pick up from the Berwick Street market. British Fish Pie (Serves 4) 400 grams salmon fillets 400 grams white fish fillets 200 grams cooked prawns 1 chopped brown onion 1 bay leaf 3 cups milk 100 grams butter ¼ cup plain flour ½ cup thin cream 1 tbs chopped dill 1 tbs chopped chives 4 medium potatoes, peeled, boiled and chopped Preheat oven to 180 °C, then simmer the fish in a large frying pan for 5 minutes with the bay leaf, onion and two cups of milk. Once cool break fish into large chunks and set aside. Keep the milk mixture. Strain this ...