Best French Bakery in Three Rivers

"What: Sky Garden may be known for its lush greenery (the perfect backdrop for an impromptu photoshoot), but its sprawling views of the capital are also worth a mention. The Sky Pod bar, which isn’t separated from the rest of the space, allows guests to stand around admiring the views or pull up a chair to rest their legs. All the usual drinks can be found here (including a selection of signature cocktails), while the food menu features sharing platters of charcuterie, seafood or dessert."

"A magnificent three-floor space, Sky Garden hosts two of the most exclusive rooftop restaurants in London: Fenchurch Restaurant and Darwin Brasserie, and two exciting rooftop bars: Sky Pod Bar and City Garden. Sky Pod Rooftop Bar is open all day from early morning coffees, through to lunchtime bites and afternoon drinks, while at night it comes alive with music, lights and cocktails.skygarden.london"

"The view from Rafael Viñoly’s Sky Garden, also known as the Walkie-Talkie building, is unlike any other in the city. From here you can survey London’s ever-growing sprawl with the city stretching up to the north, Tower Bridge and the Shard to the south, and Canary Wharf to the east. It’s free to explore the tower’s three stories of landscaped public gardens, but make sure to book in advance."

"Chin Chin pioneered the use of liquid nitrogen to make ice cream in a retail setting when it opened its first ice cream ‘lab’ in Camden Lock in 2010. Its founders were convinced that hand churning with liquid nitrogen was better than any other method, and they had stumbled on the future of ice cream. Nowadays, the company has grown to three locations and over 300 innovative flavours, from sweetcorn to wild blueberry to coffee and olive oil."

"Address: 49-50 Camden Lock, Camden Town, London NW1 8AF and 54 Greek Street, London W1D 3DS. Whether you're a science buff or not, you have to head here just for the experience - you get to watch as your dessert is frozen to order using liquid nitrogen. Toppings and sauces are kept in beakers to complete the science lab vibe, and flavours are outlandish - think pandan leaf and black sesame cake."

"Don’t go to Chin Chin Labs for your average cake and cookie because ‘simple’ really isn’t in their vocabulary. They are most famous for their ice-cream made with liquid nitrogen but what a lot of people don’t know is they make and bake a whole load of cakes, cookies and pies downstairs in their in-house bakery. Find things like their naughty titty cakes, party cakes and hot cherry pies."

"A biscuit isn’t quite a dessert – unless it’s in the hands of Cutter & Squidge, that is. Enter the Biskie, the Soho bakery’s signature dessert which sees two discs of a cake-cookie hybrid sandwich an array of flavoured creamy fillings. The chocolate s’more version is filled with buttercream and a handmade marshmallow, while the blueberry cheesecake version layers jam, cheesecake cream and a wedge of digestive biscuit."

"It’s pretty, it’s pink and the cakes and treats are equally as gorgeous to eat as well as look at. Their famous for their ‘biskie’ creations which are a cross between a cake and a cookie sandwiched with cream or chocolate. If you prefer you can go for one of their perfectly presented cakes by the slice."

"Cutter & Squidge are bringing the latest in hybrid desserts to London. Here, they have invented the Biskie. This is a biscuit-cookie-cake creation filled with buttercream, jam or caramel."

"This South Ealing bakery makes amazing Japanese breads, cakes and pastries - if you want to make sure something is going to be in stock, like their sweet azuki bean buns, then order ahead. They also do French baguettes which are the stuff of legend in these parts. More about Tetote Factory"

"One of the city’s best (Japanese) bakeries remains partially open, for pre-booked customers who must call 0208 579 8391 a day ahead."

"The cookie shop creates hand-iced, personalised, giant cookies for birthday gifts and special occasions plus it also offers treat boxes, ice cream, muffins, cupcakes and giant cookie cakes too."

"Found along an unassuming side street in Clapton, Uchi is an authentic Japanese culinary experience like no other. Think minimalist furnishings, low lighting and a hand-written specials board and you can begin to imagine what your evening at Uchi will have in store. Select from a varied list of real-deal sake and make sure to try the unusual but sensational seared beef sushi."

"Restaurants Japanese Clapton"

"A gallery for those who are more inclined to contemporary art, Hales Gallery is best known for exhibitions which present the artworks in dynamic ways. “John Jones did the framing for the amazing Sebastian Bremmer show open this month,” says Matthew. “Our long relationship with Hales gallery is what started our whole interest in building our own collection of contemporary art, with the artists they represent such as Danny Rolph, who was the first work we bought."

"The Old Town Hall acted as a municipal and civic building for Richmond from 1893 to 1965. It is now used to house Richmond’s culture and history through the Information and Reference Library, Museum of Richmond and the Riverside Gallery. The library hosts many reference books, encyclopedias and maps of interest whilst the museum covers the history of Richmond."

"David Hockney, Eric Clapton and Michael Caine are among many others who frequent this charming Chelsea Cross art shop. Established in 1934, the Baldwin grit flourishes 90 years on, as Green and Stone thrives through floods and deterioration. Its interior is unperturbed by any damage, physical or otherwise."

"In the same month as they announced they were closing their King's Cross venue for good, MEATliquor revealed the site of their next new restaurant - Bloomsbury. They're opening in the Brunswick Centre, taking over the old Las Iguanas site."

"Murger Han is a X’ian Chinese restaurant with branches in Euston, Mayfair and the City that seriously delivers the goods, and is super cheap too. The speciality here is Biang Biang noodles. They are made fresh in house every day and hand pulled by the chef into one giant 12 foot sheet and then cut into wide, thick strands before cooking."

"This is the third Murger Han and as in its other incarnations, they'll have a menu of Xi’an dishes made to family recipes with the Biang Biang noodles and the murgers themselves (slow-cooked meat in flatbread) being the biggest draw."