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  • Two window cleaners safely attached to an outside cradle, wash the large panes of glass at a building at Broadgate in the City of London. While stretching with his long sponge into the corner of this window, one worker on the left is wiping soapy liquid onto the grimy glass before cleaning it off with a squeegee. His colleague on the right is communicating with the cradle operator in the building's roof, way above these men, in order to raise the cradle and allowing the men to achieve the correct operating height. Far below them is the capital's Square Mile, London's financial and oldest area. The famous dome of St Paul's Cathedral can be seen most prominently although it is a grey day across this modern metropolis skyline.
    window_cleaners07-16-1993_1_1.jpg
  • Road name on decorated sponge cake at a neighbourhood street party in Dulwich, south London celebrating the Diamond Jubilee of Queen Elizabeth. A few months before the Olympics come to London, a multi-cultural UK is gearing up for a weekend and summer of pomp and patriotic fervour as their monarch celebrates 60 years on the throne and across Britain, flags and Union Jack bunting adorn towns and villages.
    jubilee_party19-02-06-2012_1.jpg
  • Sliced Union Jack cake at a neighbourhood street party in Dulwich, south London celebrating the Diamond Jubilee of Queen Elizabeth. A few months before the Olympics come to London, a multi-cultural UK is gearing up for a weekend and summer of pomp and patriotic fervour as their monarch celebrates 60 years on the throne and across Britain, flags and Union Jack bunting adorn towns and villages.
    jubilee_party37-02-06-2012_1.jpg
  • As the Coronavirus lockdown continues over the May Bank Holiday, the nation commemorates the 75th anniversary of VE Day Victory in Europe Day, the day that Germany officially surrendered in 1945 and in Dulwich, neighbours and residents emerge from their homes to party while still observing social distancing rules. A local lady resident shares home-made cake with neighbours, on 8th May 2020, in London, England.
    coronavirus_VE_Day-36-08-05-2020.jpg
  • As the Coronavirus lockdown continues over the May Bank Holiday, the nation commemorates the 75th anniversary of VE Day Victory in Europe Day, the day that Germany officially surrendered in 1945 and in Dulwich, neighbours and residents emerge from their homes to party while still observing social distancing rules. A local resident clears away home-made cake back into his house after taking tea with distanced friends in his front garden, on 8th May 2020, in London, England.
    coronavirus_VE_Day-41-08-05-2020.jpg
  • As the Coronavirus lockdown continues over the May Bank Holiday, the nation commemorates the 75th anniversary of VE Day Victory in Europe Day, the day that Germany officially surrendered in 1945 and in Dulwich, neighbours and residents emerge from their homes to party while still observing social distancing rules. A local lady resident shares home-made cake with neighbours, on 8th May 2020, in London, England.
    coronavirus_VE_Day-33-08-05-2020.jpg
  • As the Coronavirus lockdown continues over the May Bank Holiday, the nation commemorates the 75th anniversary of VE Day Victory in Europe Day, the day that Germany officially surrendered in 1945 and in Dulwich, neighbours and residents emerge from their homes to party while still observing social distancing rules. A local resident clears away home-made cake back into his house after taking tea with distanced friends in his front garden, on 8th May 2020, in London, England.
    coronavirus_VE_Day-43-08-05-2020.jpg
  • As the Coronavirus lockdown continues over the May Bank Holiday, the nation commemorates the 75th anniversary of VE Day Victory in Europe Day, the day that Germany officially surrendered in 1945 and in Dulwich, neighbours and residents emerge from their homes to party while still observing social distancing rules. A local lady resident shares home-made cake with neighbours, on 8th May 2020, in London, England.
    coronavirus_VE_Day-35-08-05-2020.jpg
  • As the Coronavirus lockdown continues over the May Bank Holiday, the nation commemorates the 75th anniversary of VE Day Victory in Europe Day, the day that Germany officially surrendered in 1945 and in Dulwich, neighbours and residents emerge from their homes to party while still observing social distancing rules. A local lady resident shares home-made cake with neighbours, on 8th May 2020, in London, England.
    coronavirus_VE_Day-32-08-05-2020.jpg
  • As the Coronavirus lockdown continues over the May Bank Holiday, the nation commemorates the 75th anniversary of VE Day Victory in Europe Day, the day that Germany officially surrendered in 1945 and in Dulwich, neighbours and residents emerge from their homes to party while still observing social distancing rules. A local lady resident shares home-made cake with neighbours, on 8th May 2020, in London, England.
    coronavirus_VE_Day-37-08-05-2020.jpg
  • Two window cleaners safely attached to an outside cradle, wash the large panes of glass at a building at Broafgate in the City of London. While stretching with his long sponge into the corner of this window, one worker on the left is wiping soapy liquid onto the grimy glass before cleaning it off with a squeegee. His colleague on the right is communicating with the cradle operator in the building's roof, way above these men, in order to raise the cradle and allowing the men to achive the correct operating height. Far below them is the capital's Square Mile, London's financial and oldest area. The famous dome of St Paul's Cathedral can be seen most prominently although it is a grey day across this modern metropoliss skyline.
    london_wall05-13-2000.jpg
  • Freshly baked cheese and spinach scones at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6230cc_1.jpg
  • Cheese and spinach scones ready to go into the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6225cc_1.jpg
  • Freshly baked bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6186_1.jpg
  • Round Heritage loaves coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6101cc_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6075cc_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6041cc_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6020cc_1.jpg
  • French bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6018cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6001cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5906cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5889cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5883cc_1.jpg
  • Baker shaping sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5823cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5780cc_1.jpg
  • Baker Philip Clayton kneading sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5670cc_1.jpg
  • Baker Philip Clayton kneading sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5636cc_1.jpg
  • A baker kneading sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5546cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5523cc_1.jpg
  • Baker Philip Clayton making sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5520cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5481cc_1.jpg
  • Freshly baked Pain de Levain sourdough loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035847cc_1.jpg
  • Freshly baked Yorkshire Mill sourdough loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035848cc_1.jpg
  • Freshly baked Heritage sourdough loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035845cc_1.jpg
  • Freshly baked Haxby cob at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035839cc_1.jpg
  • Baker Philip Clayton holding a Heritage loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035822cc rt_1.jpg
  • Freshly baked bread for sale at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6173cc_1.jpg
  • Freshly baked focaccia at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6135_1.jpg
  • Freshly baked focaccia at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6139_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6050cc_1.jpg
  • Bakers shaping sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5913cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5895cc_1.jpg
  • Baker making sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5537cc_1.jpg
  • Baker Philip Clayton shaping sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5514cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5506cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5492cc_1.jpg
  • It is tea 4 o'clock and time for cream tea at the Westbury hotel in central London. Served by a waiter who pours from a silver pot into china cups, three ladies enjoy the afternoon after a day's shopping in nearby shopping streets. The decor is classically dark English wood and the tablecloth is crisply white with a scones with jam and sponges.
    tea_time-01-05-1989_1_1.jpg
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