Travel in city Moore, county Henry

I think of it as the “adventure moment”: when the guide says goodbye; when the boat unexpectedly pulls up to the riverbank and the captain tells you to get off; when no one speaks any language you understand; when you have to call on your own resources. The adventure starts when there is no one to tell you what to do next.

The Netherlands packs so much within its compact borders – from its grand cities to green spaces, picturesque waterways and miles of coastline – that it’s easy to take in numerous unique and memorable experiences throughout the country, even on a short trip.

Wakefield is the UK’s unofficial city of sculpture. As the proud birthplace of the sculptors Henry Moore and Barbara Hepworth, it has two major art attractions in their honour. The whopping 500-acre Yorkshire Sculpture Park (YSP), and the Hepworth Wakefield. At the YSP, just outside the city and the biggest such park in Europe, sculptures by Moore and Hepworth are joined by ever-changing works by the likes of Ai Weiwei, Phyllida Barlow, Damian Hirst and many more.

For locals, it's a well-known fact that many of the UK capital’s best attributes are completely free to enjoy. In London you can walk through two millennia of history, delve into a cornucopia of treasures, go on a music and art odyssey, and soak in some of the most iconic views on Earth – all without spending a single penny. Here’s where to start.

These days, it seems that some restaurants will add a dollop of caviar to anything, from fried chicken to hamburgers, practically reducing the once-luxurious treat to a condiment. So it’s perhaps no surprise that chefs are turning their attention to something more rarefied than your everyday osetra: albino caviar, which ranges in color from alabaster to golden, and is the result of uncommon mutations. The most sought after is that of the beluga sturgeon but, says Hermes Gehnen, the founder of N25 Caviar, an international purveyor, “restaurants generally can’t afford it. It’s more for superyachts.” At Les Trois Chevaux in New York, the eggs of the Acipenser ruthenus, a small sturgeon known as the sterlet, are shaped into a quenelle tableside and plated with white asparagus, aerated béchamel and beurre de baratte-basted brioche. The monochromatic presentation allows diners to be “more cognizant of what [they’re] actually tasting,” says the restaurant’s owner, Angie Mar, 41, who describes albino caviar as “supple and velvety.” Rasmus Munk, 32, the chef and co-owner of Alchemist in Copenhagen, is drawn to albino caviar’s “beautiful aroma of butter and creamy texture.” He serves it atop a square of crisp, sourdough-flavored freeze-dried milk born of his collaboration with an M.I.T. researcher on food for space travel. And at the omakase restaurant the Araki in London, the chef Marty Lau slices white cuttlefish and squid into fine ribbons and tops them with a spoonful of golden roe. Although white caviar stock is limited, they aren’t the only pale orbs worth chasing. Snail eggs, which have a mushroomlike flavor, have the same visual appeal despite their earthy taste. Just don’t assume they’ll be a bargain. “Sometimes,” says Munk, “you’ll pay even more money for snail eggs than you do for caviar.” —

If you fancy indulging your inner artist on your next British break, try one of these excellent galleries and art spaces across Britain.