Five months from now, I’ll be in England

Hopefully, my body clock will adjust quickly. I’ll fly 11-hours non-stop, to reach my destination which is five hours ahead by the clock. Hummmmmm? Is this what jet lag’s all about?

Arriving in London August 2nd, I’ll spend a couple days and evenings looking for rooftop locations to eat, play, and stay. I’ll also be checking out London’s most sumptuous ‘Cinderella Rooms,’ the ‘singles’ that are perfect for the solo traveler.

On the 4th, I’ll pick-up my rental car and head east to Oxford, home to the #1 ranked university in the world. I’ll spend the better part of a day there exploring.

I think I’ll have lunch at Turf Tavern. It is British TV, Inspector Morse’s, favorite pub. I might have a progressive lunch and head to King’s Arms, for dessert. It’s the oldest pub in Oxford, built in 1607. Practically on the grounds of the university, the pub is known for having the highest IQ per square foot of any pub in the world. I’ll certainly bring that average down. Can you imagine what trivia night is like there?

From Oxford, I’ll drive about 2-hours east through classic English countryside to Hereford in the county of Herefordshire. It’s bordered on the west by Wales, the NE by Worcestershire County (birthplace of the sauce), on the SE by Gloucestershire County, and to the north by Shropshire County.

“We’re a beautiful county – walkers call our Herefordshire countryside breathtaking. Foodies enthuse about the quality of our produce. Adrenalin seekers rave about our rock faces and River Wye rapids. We have festivals, celebrations, and events to excite every passion and awaken every sense.

Whether it’s our world-renowned beef, spring asparagus, summer cider and apple juice or winter root veg, you’ll find the origin of produce proudly displayed on menus at hotels, restaurants, pubs, and cafes across our county”. –From the Visit Herefordshire & Wye Valley website.

I’ll spend Sunday at the Herefordshire County Fair. Attending an English fair will be the spot-on way to get to know this agricultural region.

One of my lodging stops is Castle House. I can’t wait to step inside the luxurious Regency villa, built on the remains of a 12th-century castle, in the 18th-century. Castle House gardens overlook the former castle moat.

The hotel is privately-owned by local farmer David Watkins. Ballingham Hall Farm supplies their special breed of Hereford’s beef to the Castle House. The produce from his farm is also on the hotel menu.

This is all I can reveal this month, but lots on the horizon for chapter 3 in April.

Thanks for stopping by, MaryGo