60 Minutes With
The Worldâ€™s Most Renowned Chinese Chef
Editor-in-Chief Gabriella Enriocco
Editorâ€™s PA Sophia Moretti 07914962760 Fashion Editor
Beauty & Fitness Editor Caroline Topperman
George Watts Belinda Chorley Vicki Lord Kelly Millar Suzanne Bernie
Sophie Milner, Kirsti Reid, Jodie Edwards, Allie Smith Kimberleigh Spreadbury Laura Farrington, Maggie Reid
In House Artists
Alex Douglas Newton Caroline Jeffery
Photographer Liam Smith
International Presenter Ileana Madarnaz
International Videographer Lizbella Molina
HR Manager Samantha Roberts Sales Team Vicoria Hewitt Anna Wilson
Cover Look Regulars 10 Editorâ€™s Letter 56 Fashion Loves 68 Loves Menswear 144 Wedding Fairy SOS 126 British MODE Loves Bridal 154 Honeymoon Essentials
Fashion & Beauty 12 Op Art James Lakeland SS14 20 Nicole Farhi AW14 24 Bora Aksu AW14 30 David Koma AW14 36 This IS Swimwear 48 The Saucy Milliner 62 A Little French Fancy 64 Belinda Robertson Cashmere 76 Jane Iredale Starter Kit 78 The Perfect Brow 80 A Parisian Fairytale (Fragrances)
Photographer: Fiona Kelly Location: Dorchester Hotel Penthouse & Pavilion Model: Chef Ken Hom Make-Up Artist #1: Susan Yates Make-Up Artist #2: Frances Jackson Interviewer & Stylist: Sophie Milner
Food 110 Ken Hom’s 10 Min Salmon & Spring Onions 92 Ken Hom’s Mango Compot with Vanilla 11 112 Warm Mango Compote with Basil & Vanilla Icecream 114 Valrhona’s Chocolate Tart 116 Chef Ishizuka’s Clementine & Grand Marnier Millefeuille
Misc 82 Gifts for Mother’s Day 84 60 Minutes With Ken Hom (Interview) 102 Philanthropy - Prostate Cancer UK 148 Senior Editor, Imogen Cooper, on World Book Day
Bridal 120 Savin London Bridal Interview 128 Sabina Motasem & the Bespoke Bride 132 Aubade Lingerie 136 Séraphine, Glamorous Maternity Wear
EDITORS LETTER fabulous FOOD This month we honour the most notable Chinese chef the world over, Ken Hom, whose selfless work with Prostate Cancer UK is helping to change lives. In an hour long interview our journalist, Sophie Milner, spoke to Ken about everything from his marvellous Parisian lifestyle to fashion, music interests, his latest venture in Rio de Janeiro and so much more. Chef Hom, who resides between Thailand and Paris also owns a property in the South of France and thus has a great insight into the lives of Parisian people. In the Penthouse & Pavilion of the glorious 5* Dorchester Hotel, Mayfair, our team met with photographer Fiona Kelly, the same undeniably talented photographer who shot last month’s cover. Our make up artists and interviewer-come-stylist for the day, Sophie Milner, spent hours prepping for and working on the shoot, pre-interview, for which I as Editor-in-Chief am very proud of them all. Speaking with Chef Hom was like speaking with an old friend, someone familiar and warm. I was personally delighted to hear of Ken’s interest in fashion, design and style but to read that second and final part of the interview you will have to visit www.britishmodemagazine.co.uk/kenhom As always, enjoy this month’s issue and Happy Mother’s Day.
Gabriella Enriocco, Editor-in-Chief 11
Article by Moira Valenti
Lakeland takes his inspiration from the Optical Art Movement originating in the 1960’s. This influence gives rise to pieces which are visually powerful and mono chromatically masterful. Circle and line create the visual interest, black and white forming the powerful focus of his graphic Capsule Collection SS14. Fashionable, sophisticated and classic, the collection is sure to turn heads. The feel is youthful, fresh and aimed at the boutique market. James’ vision is to address the needs of discerning shoppers who are not typified by the current dichotomy; high end luxury labels like Gucci juxtaposed against the apparent ‘throw away’ end of the clothing market. Bold geometric prints echo 1960’s edginess and futuristic flair with the addition of sharp tailoring, a Lakeland hallmark. The sleeveless monochrome Lozenge dress with boat neck is covered
in racy eye-catching diagonals. Another great piece is James’ boxy geometric jacket patterned in black and white discs, finished with horizontal banding to the hem and vertical banding inside the button placket; a great jacket, free with movement. His Stripe Print dress is a classic, sleeveless with boat neckline. The full visual impact of the dress arises from the piano key references; the front of the dress dramatically divided into two vertical halves; large horizontal bands in opposition to medium horizontal bands. Lakeland offers a sleeved Monochrome Printed Tunic; the sleeves are in diamond print and the boat neckline is completed by key-hole detail; horizontal stripes create added interest by being set on the diagonal of the ‘skirt.’ For those who like frills, the sleeveless Stripe Frill Hem Dress offers a diamond geometric pattern frill to the hem for that added dimension. 15
Model wears Printed jersey dress ÂŁ69 Pied a Terre White tote bag ÂŁ139 Pied a Terre
Image credit: House of Fraser
Model wears Black drape dress £125 Pied a Terre Gun metal clutch £59 Pied a Terre
Image credit: House of Fraser
N i c o l e 20
AW14 Article by Sophie Milner
Returning under the reigns of new owner, Maxine H a r g r e av e s - A d ams, Nicole Farhi showcased a small but powerful collection at a smallscale presentation. With toned down pastels played up against leafy greens and buttery beiges, the palette held a slight essence of warmth and lightness, rather than a typically dark and heavy hued Autumn Winter collection. Loose and straight, slim line skirts skimmed off the hips, cutting just below the knee. Trousers were worn longer and bunched up at the hem to give a gathered effect around the ankle,
providing an unusual silhouette. Boxy shapes proved ever popular and appeared in the form of long and short jackets in checkerboard woven furs. The new Nicole Farhi collection did not stray far from its DNA: luxe textures, sophisticated colours and a sleek, grown up attitude prevailed. As Matalanâ€™s Heiress, Hargreaves-Adams is a talented and feisty designer looking to prove a point. Not only did she achieve this, she breathed a sense of new life into the brand without changing the face of the classic Nicole Farhi signatures.
Photography by Christopher Dadey
Article by Sophie Milner
Laced with sentiment and history, Bora jected an element of playful childishness. Aksu’s Autumn Winter 2014 collection Soft sugary pink played on the elements was inspired by photographs from his of femininity and girlishness, yet the silmother’s old lethouettes were that ters from boardfrom a fully grown ing school. Yet woman without despite a collimits through the our palette that form of jackets pulled mostly with biker collars, from the unifull skirted dresses, formal trinity of and slim line pennavy, black, and cil skirts. The modwhite, the colels walked with lection shed its attitude and swagschoolgirl skin ger that supersedby harnessing ed their innocent, realism through youthful braids. streamline silhouettes and Conformity was slick, edgy piecimagined through es. Contrasts structure, creating of conformity a visually stimuagainst free will, lating contrast of and youthful inthe limited and nocence against limitless. Highemerging adultnecked collars hood formed a and strict pencil striking founskirts were played dation for this against short sartorial story to hemlines or long play out upon. sweeping gowns. Using colour to Bora Aksu broke create dramatthrough the uniic juxtaposiformity and tions is a signaconformity of ture of Aksu’s. schooling, whilst E x p e r i m e nt a simultaneoustion with colour ly harnessing it’s boldly reflected most beautiful the spectrum and surprising elof the schoolements. The woming system. Deep inky navies played with an of Bora Aksu is no longer a schoolthe formal and structured elements of girl but a young woman finding her feet, uniform, whilst the mustard yellows in- in a world full of dreams and wonder. 27
Article by Sophie Milner ‘King’ Koma has evolved. Strict and structured silhouettes focused on the arms, neck and waist, pulling his classic tough-girl aesthetic up several notches. Remaining true to his slim line signatures, Koma twisted the collection by taking necklines to new, brace-like heights, whilst hemlines have been dropped and cast tighter around the physique. Renaissance paintings of women influenced his strict corsetry techniques on leather and pony skin. The old is fused with the new to conjure images from a futuristic realm. Elements of Mondrian, (without the signature colours), seem to figure in the tight focus on ‘criss-cross’ horizontal and vertical lines or ‘lacing,’ defining the corsetry. Corsets are about enmeshing and the detail of thread, the ‘weave and weft’ of construction, as it were, are here moved to the foreground, shifting the hidden from a ‘simple canvass’ to the status of ‘subject,’ both dimensional and textural. Amidst the visceral allure of this somewhat basketry-like and visually exterior construction of corsetry, there is a play on fetishism, suggesting elements of bondage; at the neck/halter, yolk, bodice, waist. Playful, ambiguously masculine and sexy. Whilst elements of David’s emblematic DNA underpinned the collection with his classic thigh-high, A-Line dresses swinging loosely from the waist, there was a darker, masculine mood which ran throughout the collection. Loose fitting, subtly flared trousers marked a slick new direction for Koma. Paired with matching bell-shaped sleeves, these looks were cen-
tred on the beauty of motion. Strong boxy outerwear has been transformed into a Koma staple; the long coats are structured and fit heavily around the shoulders yet fall loosely at the waist, whilst still obeying the designer’s rule of tight vertical lines. With the influence of the Renaissance in mind, it was fitting that the opening look was a striking coat in regal, jewel-toned purple. The mood intensified with the arrival of black pieces, which later softened with dove-grey and white elements. An injection of deep inky and cobalt blues brought dynamism and electricity back to the structured ensembles. Experimentation with textures and layers was the defining element of the collection. Basket woven corsets in piped leather and pony skin matched their sculpted A-Line and pencil skirts. Lacquered leather was laser-cut and overlaid onto sheer mesh to lend the collection a refreshing sense of fragility. These pieces floated over the models neck and hemlines with the tough delicacy of a biker-girls negligee. Koma played games of balance whilst obeying strict orders. High necklines equal a slashed torso; floating A-line skirts equal a tight fitting corset. The overall image was unapologetic and somewhat defiant, yet this design genius remained true to the signature style which we all know and love him for. 33
This IS Swimwear
I.D. Sarrieri Artile by Rebecca Martin
Borne from a lifelong love of lingerie and a desire to gift a deliciously decadent experience to lingerie shoppers, Dolci Follie is a silk and lace bedecked treasure trove of sensual delights. Loyal fans of Dolci Follie share in their secrets of seduction, and the burning subject of the moment is swimwear. With winter’s festivities long forgotten and all attentions focused on a yearning to feel the heat on sun kissed skin, two of Dolci Follie’s darling brands, Moeva and I.D.
Sarrieri, are leading the way ingly sexy reinventions of with swimwear collections the swimsuit as we know to leave the rest in the shade. it. Robyn is a monochromatic masterpiece of flatSince being established as tering fishnet panelling recently as 2012, independ- and contouring cut-outs, ent London brand Moeva whilst Ariella is designed has made huge waves in the with a seriously chic case of swimwear industry. With colour blocking; curves of a current collection echo- white, black and taupe are ing inspirations from Art constructed perfectly, givDeco designs, combined ing the ultimate glamazon with an effortless palette silhouette to even the most of chic neutrals, the pool- slender of figures and comside sex appeal is soaring. plimenting a curvaceous female form impeccably. Moeva’s Robyn and Ariella Mesh panels subtly suggests designs present devastat- what lies beneath, showing
just a hint of veiled flesh. of Avant-garde high fashion lingerie that has long turned With swimsuits this sexy, the heads of fashion insiders the bikinis in Moevaâ€™s col- and celebrities alike. Famed lection were never going to for its ability to combine coube anything but amazing. ture techniques with timeless Continuing the Art Deco design, the brand is taking inspiration and neutral pal- explosive steps to conquerette, the Celia bikiniâ€™s asym- ing the swimwear market too. metric and monochromatic design is a lesson in timeless Use of the finest materials poolside glamour. Crossover and master craftsmanship straps interweave to create is intrinsic to the I.D. Sarbeautiful cut-out detailing rieri model, and this charm with a difference, with the and quality has transcended complex design mirrored beautifully into a strong dein the hipster briefs. With a but swimwear collection. As colour choice of soft taupe/ with their exquisite lingerie, ice white or jet black/ice I.D. Sarrieri Swim is a celewhite, the design of the Ce- bration of the female form. lia may be simple but the re- Block colours reign supreme sult is sensuality personified. throughout the collection, with interest added simply Another brand on the Dol- by incorporating breathtakci Follie hot-list is linge- ing cut-out detail and an asrie designer I.D. Sarrieri. sortment of flattering neckLaunched in 1992 by design- lines. Geometric designs er Iulia Dobrin, I.D. Sarrieri complement the figure, with creates a glorious selection perfectly placed lines run-
ning across the body in such a way that it highlights contours of the body, creating an irresistibly sultry silhouette. The collection combines retro charm with contemporary style. High waists stimulate evocations of silver screen sirens sipping cocktails poolside in a 1950â€™s Cannes. Similarly, cut-out panels hint at the flesh beneath, offering a whisper of glamour rather than a scream. Such a combination of modern detailing paired with waist cinching design elements ultimately creates a collection that is wearable yet undeniably sexy. Whether the shores of St Tropez beckon, or a luxe honeymoon calls for swimwear that leaves a lasting impression, I.D. Sarrieri and Moeva offer such stunning creations, you may just become seriously reluctant to leave the beach.
Visit dolcifollie.co.uk to find out more
Peter Hahn nude toned cardigan ÂŁ119 and Peter Hahn nude Jumper ÂŁ85
Model wears Peter Hahn Cashmere jumper ÂŁ185.00
Model wears Peter Hahn Round neck top and Peter Hahn cardigan ÂŁ165.00
Interview by Caroline Topperman
aucy milliner pieces of all sorts. Where did this interest in millinery begin? I don’t remember a time when I didn’t love hats. I spent hours playing dress-up with my Grandpa Dunlap’s dusty fedora’s. Then, my prized possession, an Indiana Jones style fedora, came with me whilst I travelled throughout Europe and England on a 7 year adventure. This trip cemented Kelly’s love of hats.
I have had a love affair with hats for as long as I can remember. My summer’s were frequently spent trying to track down some specific hat I had seen and knew I couldn’t live without. So it was with great pleasure that I had the chance to sit down with Kelly Dunlap of The Saucy Milliner to discuss her rather amazing life deep within the exclusive world of millinery. Clearly you love hats and head
How does one become a milliner? Did you trained with anyone famous? Finding millinery tuition is definitely not as easy as it would have been back in the heyday of hat wearing, when millinery was a very common trade. These days, if you really want to get proper training with someone who truly knows the craft, you have to be ready to invest lots of time and lots of money on traveling to seek out the true master milliners. I have trained with Many of your tools are vintage. Is millinery a dying art and are you trying to preserve it? Where do you see it 5, 10, 15 years from now? Many of my millinery hat blocks and my hatter’s flanges and open crowns are indeed antique, and the collection I have is highly curated 49
of the very best and will continue to do so for as long as I remain in the trade. Millinery is such a vast subject, I will always be seeking out new techniques and to improve my current skills. I am literally about to board a flight, right now, on my way to Tennessee to go workshop my hatting skills with an esteemed colleague, there! When I first started learning millinery, I went to the library in Vancouver and asked for all the books they had on hat making. The lady looked at me and said it would take a while as she had to go down to the basement where they kept them in storage because nobody ever signed those books out. A while later she came back with the trolley and it was full of dusty old books from the 40’s and 50’s! They were still relevant though, the trade is so low tech that most of the materials are still available and used in the same way that they were back then. Nowadays, there is also a lot of information available online. I continue to use reference materials from decades ago! Many of your tools are vintage. Is millinery a dying art and are you trying to preserve it? Where do you see it 10/15 years from now? Many of my millinery hat blocks and my
hatter’s flanges and open crowns are indeed antique, and the collection I have is highly curated to reflect my brand’s aesthetic. I am much more pragmatic when it comes to block purchases, now compared to when I started collecting. Lately, I have been having all of my blocks custom made by other skilled artisans, over in England and in the USA. I would say that whilst there certainly are not that many milliners as there may have been 50 years ago, it does seem to be enjoying a bit of a revival, as a trade, but there is a long way to go. I’m doing my best to educate my clients and those interested in exploring a handmade piece, as to the value in what it is they are supporting, when they choose to purchase a high quality, handcrafted hat, like my own. They are not just supporting myself, as an artist, they are contributing towards preserving the craft some of the very best and will continue to do so for as long as I remain in the trade. Millinery is such a vast subject, I will always be seeking out new techniques and to improve my current skills. I am literally about to board a flight, right now, on my way to Tennessee to go workshop my hating skills with an esteemed colleague, there! When I first started learning millinery, I went to the library in Vancouver and asked for all 51
to reflect my brand’s aesthetic. I am much more pragmatic when it comes to block purchases, now compared to when I started collecting. Lately, I have been having all of my blocks custom made by other skilled artisans, over in England and in the USA. I would say that whilst there certainly are not that many milliners as there may have been 50 years ago, it does seem to be enjoying a bit of a revival, as a trade, but there is a long way to go. I’m doing my best to educate my clients and those interested in exploring a handmade piece, as to the value in what it is they are supporting, when they choose to purchase a high quality, hand-crafted hat, like my own. They are not just supporting myself, as an artist, they are contributing towards preserving the craft and generating even more awareness that yes - handmade millinery is still an option when purchasing a hat. Who is a typical client and what is the most popular hat you create? It’s hard to describe my typical client, they range in age, interests and income. The common factor is not just a love of hats, because you can buy hats anywhere, but a love of the sort of heirloom quality and passion that goes into the creation of a Saucy Milliner hat, whether it’s a bespoke piece that I create through a collaboration with my client, or whether it is one of my Signature Saucy hats, like my popular ‘Clara Cloche’ or ‘Supersauce’ designs. My clients love the story behind the creation of each piece and they appreciate the work, the process and the high quality materials that go into every one of my hats.
beautiful accessories which adorn your hats? I collect a lot of the trim and adornments I use when I travel. I recently came back from a rather exciting visit to New York, where I plundered the old Garment District for precious and rare vintage baubles and ribbon. I purchased several beautiful handmade silk and leather flowers from a family-run company that have been making them there, in NYC, for the last 100 years. I tend to keep these sorts of trims for my bespoke work, when a client wants something extra special. I have a lovely stash of vintage French silk veiling and feathers just waiting for the right project. Some of the veiling I use is off of the original bolt, where it has been waiting for the right project for almost a century!
What is your creative process? I am always creating. I wake up in the morning absolutely excited and overjoyed to get to work on my millinery. Someone who knows me quite well once told me, “Kelly - this is your thought stream... ‘hatshatshatshatsboyshatshatshatsscifihatshatshatsfoodhatshatshats’..” They were pretty much on the nose. Creating isn’t so much a process as a way of living, for me. When buying a hat what would you recommend our readers look for? How does one tell if it’s a good quality hat?
Even if a hat is handmade, you need to be sure that you are getting something that is well constructed. Look closely at the brim edge finish and the interior head sizing ribbon - are the stitches by machine or hand? In both cases, make sure they Can you tell me a little bit more about the are even and strong. Has the hat been
Photography by Abbye Dahl
blocked strongly? Handmade does not guarantee quality. There are a lot of new milliners that don’t take the time to learn proper blocking techniques before they market their wares. Enquire! If you are having a hat custom made for you, ask the milliner about their work. Don’t be shy to ask to look at examples. Do they use glue? Do they use wool or fur felt? I would love to know more about the hats you’ve designed for Once Upon a Time. You’ve worked with wonderful actors and actresses, perhaps you could share a bit about this?
The actors that I got to work with were all very professional and delightful. Sebastian Stan was such a wonderful Mad Hatter, I was sad they didn’t use him more than they did. Keegan Connor Tracy, who plays The Blue Fairy (and also of Bates Motel), and I became great friends, as a result of my involvement with the show. We bonded at the wrap party for Season One over a headpiece that I was wearing. She is one of the biggest Hat Revivalists I know and a huge ambassador for the Saucy Milliner brand. I’ve even started teaching her some millinery skills and she designed a charming cloche under my label, which I built a limited run of. She’s a real peach. We have a lot of laughs and I am always working on a hat or two for her.
was very lucky to have made over 20 of one of the key props for season’s One and Two of this fantastic show - the Mad Hatter’s magic Portal Hat. Each hat was a very heavy build involving traditional buckram and wire frame construction techniques. I also made a hat for Princess Abigail (and one for her stunt double) in Season One which went on to be part of a display at LA’s FIDM of costumes from shows that were nominated for an Emmy for costume design. The show’s designer, Eduardo Castro is one of my design icons, it was a real treat to get to work with him and his team.
Finally, is there anything you are working on and can you give us a hint about your next exciting project?
I’ve always got lots on the go! It’s a very busy and exciting time for my millinery! I am developing a great new e-commerce shop to support two new collections that I will be launching shortly as well I am further developing my bespoke hatting business. I just recently finished a large order of hats for the big Disney film starI made a rather wonderful, linen perch- ring George Clooney, that is just finishing er hat for Regina, for one of the Fairytale up filming in Vancouver, called TomorLand scenes in Season One that did not get rowland. Working with that show was used - they were filming outside and the a great experience. I would love to make weather changed and they switched up her a few hats for Downton Abbey! I’m a costume accessories in the last moment! big fan of the show and I love the asymI blocked a couple of percher bas- metrical cloche styles that Lady Mary faes for another piece that was used vours. I’d also love to make some hats for for the Evil Queen, and collaborated Hell on Wheels, a western that films in with the costumes department on the Calgary - every character on that show trim. It was a great little cocktail style has their own distinct hat and silhouette. hat, one that I would wear out, myself! The designers are doing a fabulous job. thesaucymilliner.com
Loves McQueen 'Heroine' mini tote £925.17
Astley Clarke Honeycomb bangle £245.00
Mulberry Bayswater bracelet £225.00
Valentino Garavani 'Rockstud' sandal £580.92 56
D&G printed scarf £339.95
Eddie Borgo Pavé long spike earrings £260.00
Alexander McQueen Patchwork Floral Pencil Dress £699.00
Michael Kors chunky heel sandal £339.38
Saint Laurent 'Classic Duffle' baby duffle bag £684.20
Terra New York transparent trench coat £365.77
Acne 'Tillie' buckle sandal £350.00
Alexander McQueen Double Buckle Waist Belt £725.00
Henrik Vibskov GT Knit Scarf Long £279.70
Calvin Klein Collection strappy sandal £701.41 58
Marc By Marc Jacobs Mini Amy Bracelet Watch £185.00
Brian Atwood 'Abell' shoes £903.66
Bao Bao Issey Miyake 'Prism' shoulder bag £534.45
Fendi studded heel shoe £572.31
Valentino Garavani rock stud bracelet £163.52
Maison Michel 'Virginie' hat £616.72
Vita Fede mini titan bracelet £280.44
Christopher Kane sheer panel dress £1,157.54
Givenchy Wraparound Leather Bracelet £360.00
Issey Miyake structured origami wrap skirt £848.58
Maison Michel wide brimmed hat £507.77
Maiyet double open arch bracelet £687.33
Saint Laurent skinny fit jeans £335.64
Antonio Marras contrast panel dress £834.81
Balmain lace skirt £1,510.40
Emilio Pucci 'Newton Balls' shoulder bag £1,136.88 61
French Fancy by columnist Suzanne Bernie
As always with Coathanger it was a delight to meet her and get a feel of just what she needed to make dressing enjoyable for every occasion. Being a perfect size 10, 5ft 6, with narrow hips and slim legs she is the ideal shape for the beautifully crafted garments of French designers. In fact one might say her body was born for French fashion! Off we went to our first store – the very cool and understated, ‘The Kooples’. Although a lot of their men’s suits are made in Saville Row, the women’s wear is very French. With their understated clean cuts, beautiful tailoring and clever mixture of fabrics, their pieces are ideal for springtime. This Lace Jacquard weave and studded detail was a winner when paired with skinny jeans. £345
Last week one of my lovely lady clients asked me if I would help her with her image. With a busy job and three lively small boys shopping for her life style was way down the list. How can she look fashionable for her newly re established social life? Of course Coathanger was at hand to help her with her dilemma and show her which shapes most suit and which colours compliment her skin tone and hair colour, as well as making the whole shopping day a fun and stress free experience. 62
Comptoir Des Cotonniers is a marvellous place to shop and don’t be put off by the mixture of garments. There are some truly great items hidden inside such as these boyfriend cut jeans and printed scarf. £110
For me the coolest area of Paris is Le Marais, with its medieval architecture, hidden gardens and independent designers. Unlike London you can walk into an unassuming flat fronted shop and find treasures galore! Damir Doma have such wonderful designs, effortlessly combining a unique mixture of fabrics and textures and not forgetting the earthy chic colour palettes which are trending for SS14. I adore this ‘Solda’ top featuring a delightful front tie, in a striking silver shade.
Zadig & Voltaire’s divine designs and lush cashmeres make this French brand luxe yet totally wearable. Best known for their skull designs, their garments are a dream to wear! The dress (below) was our last purchase for my client. She left me with a newly found skip in her step and for me yet again French designers came up trumps!
Zadig et Voltaire Raspail Print Coeur £210.00
If Paris is where you live, or indeed anywhere else in the world, take advantage of Coathanger’s new service for long distance styling. Enjoy finding your perfect image in the comfort of your own home, where Pintrest Pinboards will be sent to you filled with garments perfectly suited to you and your lifestyle according to your brief.
Visit coathanger.net to find out more Twitter: @coathangernet Email: email@example.com
â€˜The brand has become defined by modern styles which flatter and highlight the female form, with close attention to detail that makes the pieces both unique and exquisite.â€™
Article by Laura Farrington World renowned designer Belinda Dickinson OBE, graduated with a degree in education. Dickinson explored her career in teaching before moving into the telecommunications industry, wherein she noticed a niche in the market for modern cashmere design. Targeting the world’s fashion capitals such as Paris, Tokyo and New York, Belinda truly cemented her place in the fashion industry. Working with a Hawick-based manufacturer, Belinda designed her debut collection. The collection immediately sold to the world famous Burlington Arcade in London and after having continued success selling to a number of famous fashion houses, Belinda launched her own brand entitled ‘Belinda Robertson’ in 1992, focusing on pieces crafted from Scottish cashmere. Although the heart of the company still remains in Edinburgh, including the compa-
ny’s head offices, a retail store and design rooms, the brand is sold globally to various luxury buyers. The brand has become defined by modern styles which flatter and highlight the female form, with close attention to detail that makes the pieces both unique and exquisite.
embodies the brand’s ethos of luxury clothing that is delicately made from jersey. The collection is ideal for women on the go, those who are travelling either of business or for leisure. The jersey wear elegantly caresses the contours of the figure, yet provides the ultimate in comfort.
The Scottish cashmere industry is deeply rooted with tradition and history, and the Belinda Robertson brand is one that allows such a classic fabric to be worn and to be designed in such a versatile and visually striking manner; paying constant regarding to new styles and inspiration.
Whether you plan to layer these pieces up or wear them alone, they’re simply gorgeous. The collection features scoop necklines, classically cut cardigans, v neck jumpers, palazzo pants and sports trousers. Those who are looking for evening wear fear not as the collection also houses a luxe jersey drape neck dress and of course as it’s coming to summer, there’s a stunning jersey maxi dress to complete the line.
Belinda’s achievements over the years have been rewarded with a number of accolades aside from her OBE and has seen Dickinson become a Board member of the UK Fashion and Textiles Association, in 2011.
Retailing between £93.00-£130.00 we’d say the price is simply unbeatable and what better gift for Belinda’s current range any stylish mother for Belinda Robertson this Mother’s Day?! 67
Loves Bottega Veneta intrecciato wallet £344.25 Emporio Armani hexagonal knit sweater £215.16
D&G logo plaque bracelet £105.00
Giorgio Armani logo scarf £197.94 68
Bottega Veneta woven belt £344.25
Givenchy "Seventeen" watch £718.62 Fendi classic briefcase £817.59
Mc Queen skinny tie £174.71
Ermenegildo Zegna v-neck sweater £499.16 Moschino slim fit jeans £241.84
Paul Smith 'Knight' brogue £275.00
Jane Iredale Starter Kit Bridal Editor, Rebecca Martin, trialled this kit for over a month. Hereâ€™s what she had to say about the Jane Iredale Starter Kit.
ane Iredale knows much about the benefits of natural cosmetics, specifically mineral make up. As a leader in the aesthetics field, it comes as little surprise then that the Jane Iredale Starter Kit combines a selection of impressive products, each of them demonstrating the quality of the brand to full effect. First impressions of the Starter Kit are influenced greatly by its presentation. A chic silver cosmetic case houses not only the skin essentials, but also a handy large
mirror and a beautifully soft mini powder brush. With step by step instructions on how to get the most from each product printed on the sleek packaging, you are readily equipped with everything you need to beautify on the move. Available in five shades to cover most skin tones, each introductory sized product provides more than enough to really trial the product and get to know how it works with your skin. My kit in Medium Light suited my skin tone perfectly, and quickly became
janeiredale.com/uk / tel: 02084502020 ext 621
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The Perfect Brow We’ve been trialling a selection of KIKO brow products over the past month and here’s our review.
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Quintessential French perfumes, just like La Parisienne, embody beauty, sophistication and elegance. They capture the youth which sits deep within us and embrace our femininity and independence. Each scent is complex and mysterious yet light and understated. They keep you guessing about their wearer and always daring us to discover more. This is springtime in Paris.
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60 Minutes With Ken Hom
Location: Dorchester Hotel, Penthouse & Pavilion Photographer: Fiona Kelly
Interviewer & Stylist: Sophie Milner Makeup Artist #1: Susie Yates Makeup Artist #2: Frances Jackson 84
Ken Hom OBE The Man Who Brought Chinese Cuisine to Britain Foreword & Questions by Moira Valenti Interview by Sophie Milner Ken Hom single-handedly transformed our relationship to Chinese Cuisine and in the process changed the culinary landscape of this country forever. Widely regarded as one of the world’s greatest authorities on oriental cooking, Ken was at the forefront of a wave of chefs who re-shaped the way in which we eat and appreciate food. Back in 1980’s, the young and charismatic Arizona born chef arrived on these shores all smiling eyes, thick wavy black hair and with an unwavering passion for the wonders of Chinese food. More than that, Ken was ready to do something utterly extraordinary, change the way in which we eat and our sense of what food could and should look and taste like.
in 1981, Ken went on to hit our TV screens with all the impact of a meteorite, launching his first BBC TV series entitled, “Ken Hom’s Chinese Cookery,” followed by a series of books. From that moment on the world of British food was unalterably changed, expanded and simply more alive. Our expectations and our palettes were transformed as were our ways of cooking food. A nation renowned for its roast meals and exceptional puddings took Ken to its heart and welcomed his zest for this age old, culinary complex and vitally rich cuisine.
Chef Hom not only introduced us to the wonders of the Wok, stir frying, chop sticks and how to make glorious Peking duck, he showed us that Publishing his first book food could be low fat,
quick, nutritious and tasty in ways we could never have imagined. Amongst many other things we learnt about the different types of Soy Sauce, rice wine vinegars used in Sweet and Sour dishes, the spices of East Asia such as Star Flower and Ginger, how to use a wok creatively as the one ‘must have’ cooking device, and how to make your own delicious egg fried rice. This was nothing less than food Nirvana, for which the award of OBE in 2009, for Services to the Culinary Arts, stands as true testament. Earlier in 2007, Oxford Brookes University paid homage to Ken’s impact in the world of food by awarding him an honorary doctorate in recognition of his ‘outstanding success within the international food world.’ Ken Hom is
nothing less than one of the greats in the world of food, and we adore him. Ken’s been a busy man. From launching a new chilled ready meal range in Tesco to opening a Pan-Asian restaurant in Rio de Janiro, Brasil; the American born Chinese chef has pushed the boundaries of his culinary skills to new and exciting levels.
Ken has a real love of the innovative food culture of France, where he resides in Paris. He remains an international jet-setter, the true globe-trotting food meister, however when he is here in London his ‘homefrom-home’ is none other than the grand and stylish Dorchester Hotel in Mayfair. Writer Sophie Milner had the great pleasure of interviewing
Ken in the Hotel’s rather sensational and palpably sumptuous Penthouse and Pavilion Suite for British MODE. He spoke about the challenges he faced in opening his new restaurant, teaching British chefs the art of Asian cooking for his new Tesco range, and how he hopes his involvement in various charities can help to save the lives of others.
On Himself Happy Chinese New year! In Chinese culture there are a lot of superstitions, as with any culture. Do you believe in or follow any of these traditions? 88
I am a bit suspicious, for example, I never stay on the fourth floor, because four is a very bad number in Chinese culture. It is synonymous
with the word death. When you began cooking it actually stemmed from you wanting to earn some money whilst studying in
University. Do you believe ed chefs the world over, that it’s fate in a sense that what path do you feel your you should discover your life may have taken? passion in this way?
’ve been cooking for 54 years and it was my Uncle that instilled this thing for cooking at age 11. What I didn’t want to do was work in a restaurant, but what I actually do is great: I travel a lot all over the world, I do consulting, I do restaurants. I get to play without the headaches. If you hadn’t become one of the most highly respect-
That’s an interesting question. I think that I would probably have been an Art History professor, maybe, because I studied that. I secretly wanted to be a singer! But I’m not good at singing. Once I did Karaoke and this guy said to me “Ken, don’t quit your day job.” I would have been a cool dancer. You’ve had 34 books published worldwide and have
filmed countless TV shows. Do you have a preferred medium through which to share your wisdom and
your recipes and if so, why? Well it’s funny, when you do television it’s as if you are teaching. In a way, a book is like that too. In all mediums, like radio for instance, you try to tell somebody how to do something very quickly so they don’t fall asleep. I love all mediums of communication, television, books, it’s all
communication. know a lot about food simply because I’m in it. And When cooking for yourself I think it’s very important or guests, do you prefer to not to have a lot of stress. cook traditional Chinese Stress puts on weight! And cuisines which are recognis- its important to have fun! able by location, or do you prefer to blend those vari- We’re aware that you have ous cuisines into a new and many hobbies so I’m going original fusion? ask you a few quick fire questions in I wrote the first book order to disabout fusion cooking in cover a few of the eighties, and it is some- your favourthing that I do naturally. ite things... I like to surprise people. If they think I’m going to What’s your do something tradition- f a v o u r ally Chinese, then I make ite cookery something Italian, they book? are like “I didn’t know you knew how to do that.” I do It’s probably all sorts of cooking. It de- one by Elizpends on what I want to eat. abeth David and its called You’re clearly very fit and F r e n c h healthy. What are your tips P rov i n c i a l for those who love food and C o o k i n g . want to be able to really It’s my faenjoy an array of cuisines vourite bewhilst remaining youthful? cause I discovered France through her books. When There’s no mystery: first I read those books I hadn’t you’ve got to exercise. even been to France and Then you have to prac- I just fell in love with tice eating in moderation. this mythical place called Even though you may France through its food. want to eat a lot, you have to watch yourself. And What’s your favourite also I think you have to book? know a lot about food. I
I tend to read a lot of non-fiction. I’m a big reader, I read a lot. I have thousands of books on all subjects, this is such a hard question. My favourite author is Jonathan Fenby and he writes about two of my favourite subjects which is about China and about France. I ’ v e learned so much from his books. I’d say my favourite book is the one I am reading now. It is by Jonathan Fenby called Chiang Kai-shek: the China that he lost because it was about China before the communist revolution. It was fascinating because as much as I knew about Chinese history I am learning so much from it and I cant put it down.
“I like to surprise people. If they think I’m going to do something traditionally Chinese, then I make something Italian”
is your favourjazz musician?
I’m ed an honorary OBE for her. services to culinary arts. What does that award What is your favourite mean to you because obviwhite wine? ously you have made such a historical impact on the It is probably a Sancerre. way the UK has adopted Chinese cuisine? And what is your favourite red wine? I think it means that this country loves me Probably a Château Latour. and that I love it back. Ella Fitzgerald. in love with
Have you a favourite TV Not only have you cooked programme? for Prime Ministers, Presidents and celebrities but I’m addicted to British you’ve also cooked for the programmes. I just love world’s royalty. What is Downton Abbey! I know, that experience like – does it’s so predictable! But a man of your stature ever I’m not ashamed to say it. feel even the slightest bit nervous? What are your top 3 favourite cookery ingredi- I’m not a nervous type of ents? person. I was star struck once when I cooked Well that’s easy: garlic, for Tina Turner. It was ginger and chilli. just because every time she said “Darling, that’s In 2009 you were award- good,” I got all wobbly.
I’m a big Tina turner fan; I’ve seen her since I was like a teenager. And she’s still got those legs! Who are the most recent public figures whom you’ve catered to and has anything out of the ordinary ever been requested? Most people seem to think that if I’m going to cook for them then it won’t be that bad! No, most people are very willing to try. I remember once that I cooked before a summit in this country, they had all these kind of restrictions and some heads of state didn’t eat this or that, and we made some vegetarian options, but at the end of the day they ate what everybody else ate. And they loved it. When they see what everyone is eating they are like “I want that!”
On Paris At aged 20 you studied Art History and French History in California. Did you always have a curiosity around France and French culture and how did this interest arise?
I would go to France and stay with family and you know how one thing leads to another, you begin to make friends and it’s a fascinating country. The reason why I like it is
because it has such a big food culture. They use delicious ingredients and the food is great. You’ve had an apartment in Paris since the early 80’s
where you spend much of your time. What do you like most about living in Paris and do you have any favourite memories of the city?
you recommend to our readers as must visit places in the city of romance? You should see Paris off the beaten path. What I mean by that is not all the things that people Well I love walking When you have free time know. I think you should around Paris. You dis- what do you most enjoy discover the flea marcover new things every doing in Paris? kets, the vintage clothes,
time. And because I live in central Paris I can walk everywhere because I don’t know how to drive. It is a compact city, which I like. It’s not too big, you can walk around everywhere. It’s very liveable. I live next
to a market which has the best butcher in town so I feel like I’m in paradise. It’s a place where all of your friends want to come and visit you.
love to cook for my charities. I offer a dinner, for example, in my home and they have to fork up something like five grand; it’s been a big fund raiser.
there are amazing vintage bags that you can find in Paris. Incredible stuff. Just walking around the markets are fun.
Over the years you have spent living in Paris, what Which locations would changes in the food cul-
ture within the city have France. What do you you noticed? love so much about the ‘green’ country lifestyle? The food culture has gotten better. What I mean I love what the farmers by that is that it is hard to bring at the market; lots find a bad baguette. The of farmers grow in their bread shops are getting better and better. You have a lot of young chefs who are doing innovative food that is light. Small places are opening up, and those places are wonderful. People should go to those places rather than the well-known restaurants. They are more experimental and young. They are chefs who have trav- back yard or in placelled around the world es that are quite exotic, and they bring new which you don’t usually ideas back with them. find in the city. People are much more relaxed than You also own a house in Paris. Paris people are in Catus South West of working and stressed.
Also what differences do you find between the food culture in Paris and South West France? In the South West of France it is more rural. What I mean by that is they live more seasonally, so when there is asparagus it is like asparagus galore! And then it disappears. We should go back to that. We s h o u l d n’t be eating s t r aw b e rries in December. It’s ridiculous. What is it about Paris that makes it feel like home for you personally? I think it’s friends and family that really make you feel at home. Your home is where your friends and family are.
On Exploring China, A Culinary Adventure You are clearly a man who is very proud of his heritage, and rightly so. What were your personal highlights when filming ‘Exploring China: A Culinary Adventure’?
Well it is like how food has evolved here. As people get richer, they want to live longer and they don’t want heavy food any more. Before, in China, to be fat meant that you were rich. And now people don’t want to be over weight. So Chinese cuisine is evolving into something lighter, intense flavour, but less fattening.
The food! And actually Ching-He Huang and I got a bit drunk a few times drinking some of the Chinese alcohol. We had a good time. She is just wonderful. I am in love You’ve previously menwith her. The highlight tioned there being a fuwas working with her. sion between Western and Eastern cuisine, what are How do you see Chinese your thoughts on this? cuisine developing and evolving with the current I think it’s a natural evosocio-economic changes in lution simply because China? as the world shrinks we
are beginning to know things instantly from the other side of the world. Since China has more or less rejoined the family of nations, the world has become more or less one now. What does it mean to someone as successful as yourself to have won an award at this point in your career for both the documentary and accompanying book? It has been a lifelong dream to make this programme on China and I’m just thrilled that people loved it. I felt proud of it.
On travelling the world Not only do you spend a lot of time in Paris, but also in Thailand. These are both locations with very distinctive characteristics. How do these environments inspire you as a world-class chef and has this translated into your
latest product range and Every time I eat somerestaurant menus? thing different I learn something different. I think that every time, Those cities are so difin each of these different ferent from each other. I cities, I am learning all love the contrast because of the time. I guess that’s that’s how you learn. sort of the buzz of being in the food business. Between 2008 and 2013
you fronted ‘Maison Chin’ restaurant in the Bandara Hotel, Bangkok. How challenging is it to build a new restaurant to the point where one of the world’s most renowned publications recognises it as one of Thailand’s best restaurants and to the point where it is known for having ‘the best new modern Asian cuisine’?
lenging because with tech- Of all of your culinary exnology we can work from periences from around the long distances, which globe, which have been the is great. The real chalmost memorable? lenge is to find someone who’s almost a “mini-me.” Certainly I’d say the French, Thai and JapYou have travelled the anese have been the world extensively and ex- most memorable. perienced such a plethora of cuisines. Aside from Where do you plan to travChinese cuisine, which oth- el next, and do you have a er foods do you enjoy and favourite place or part of which other foods do you the world in which to holWell it’s challenging be- occasionally cook at home? iday? cause I’m not always there. What is important, is that I certainly love Italian. Well I like to be in warm I have a chef that I have I cook a lot of Italian. countries! I would one most confidence with who And French. I don’t do day love to go to India behas worked with me before so much Japanese but I cause I love Indian food. I in London. He is Thai, and love to eat Japanese food. don’t know enough about he is really great. It’s chal- I like it very, very much. it and I want to see it there.
On new and current projects You have a very large range of products in Tesco. How did you decide to partner with Tesco for this range? I think about five years ago they said that their ready meals had not been doing very well and asked me to come and look at them. They were lacking in authentic flavour and asked if I could help
them work with the chefs and relaunch the range. I said fantastic. And that’s something I always do. I don’t stamp my name on it but rather I cook with the chefs, train them to see why things should taste a certain way, and to understand what each dish should be about. And actually, that’s what I’ve always done before as a teacher. It was a fan-
tastic opportunity for me to work with chefs who were British so they could understand what I was trying to achieve. And then we worked together so they can translate that into ready meals so that the taste is still there. What are the newest products in the range and how do you decide which recipes to feature?
I have ideas and I talk with the chefs and they have told me that sometimes my ideas are not commercial. But later this spring we have chicken wings coming out, which I love. And I know the British public will love them as well. I convinced them to do it in a way that no cook has ever done before. We are constantly tweaking the best selling dishes to make them even better. Customers feedback is invaluable and I taste the food all of the time to check. You’re renowned for the Ken Hom wok and also your large range of very popular cookware. Do you plan on expanding your cookware within the near future, and if so, could you perhaps share a little bit about that? The thing is I don’t want to just do cookware for the sake of expanding the range. I think it has to be useful. It always more or less revolves around the wok, so I’ve kept to a very well defined range of things. The whole world is flooded with too much
kitchen stuff so I’m hap- so it’s a little bit of natpy with my wok! ural sweetness. Things like that. They are mixed with different fruits so In February you’re open- that it is aromatic. We ing a new restaurant have a whole array of within the exclusive Co- flavours so the diner can pacabana Hotel in Rio de choose what they want Janiro, Brasil in prepa- and we will put it togethration for the Olympic er and make it for them. games. What would you It’s custom made tea. like people to associate with the new restaurant, Opening a restaurant aside from the exception- in any location is such a ally high quality of the huge undertaking and incuisine? dicates a level of fondness for the said place. Clearly he new restau- you’ve travelled to Brarant is called sil, but how much of the Mee and they country did you explore will discover and what is your take on that it’s not just Chinese Brasilian culture? cuisine, it is pan-Asian. There are dishes from Ja- I think the Brazilians are pan, there is sushi, there really fantastic. They reare dishes from Korea, mind me a lot of people Malaysia, Hong Kong. in Thailand because they It’s the greatest hits of are warm and wonderful Asia! You can choose dif- and they live in a tropical ferent tastes and flavours. climate. They are always smiling and drinking You will also have an ex- Caipirinas! I’ve been to clusive tailored tea service other places in Brasil beoffering exotic infusions. cause I’m also very interPerhaps you could share ested in some of their exwhat one of those exotic otic ingredients from the infusions might be? Amazon. I will hopefully incorporate this into the For instance, it would be restaurant in the future. a green tea with sun dried cherries, for example,
Visit britishmodemagazine.co.uk for Part 2 101
Over 23 million pounds invested in Cancer research since 1996 ence that early detection saves lives. Ken was diagnosed with aggressive prostate cancer in 2010, caught early the disease was treated successfully with the revolutionary proton therapy. Background on the condition
Article by Moira Valenti
Following our Cover shoot and interview with world renowned chef, the delightful and charming Ken Hom, British MODE was thrilled to showcase Prostate Cancer UK as our charity of the month. Ken is an ambassador for the Charity and is determined to do all he can to raise awareness of the disease; knowing as he does from first-hand experi-
*Prostate cancer is the most common cancer in men but it is set to become the most common cancer overall by 2030 *Recent research shows 1 in 4 black men in the UK will be diagnosed with prostate cancer at some point in their lifetime. *Over 40,000 men are diagnosed with prostate cancer every year in the UK. *There are currently 250,000 men living with or after the disease. Prostate cancer is the most common cancer affecting men in the UK, accounting for a quarter of all new cancers in this group. 41,700 men were diagnosed with the condition in the UK in 2011, equivalent to 110 men every day. Looking at trends in this cancer, rates have tripled over the past 35 years. Statistically, men under the age of 50
prostatecanceruk.org / menunited.prostatecanceruk.org
philanthropy are at the lowest risk, whilst men over 75 Getting Involved are at highest risk. Genes have been implicated and any man with a first degree There are many ways to get involved and relative: father, brother or son with a di- you can put forward new ideas too! Here agnosis, especially at an early age, are at are just a few of many great ideas: increased risk of developing this disease. Movember What Prostate Cancer UK Does
A brilliant way to raise awareness and funds for prostate and testicular cancer by growing a moustache. Women have supported their men in this cause too. In 2013, 970,000 Mo Bros and Mo Sistas have raised more than 66 million pounds globally; more than 15 million of that comes from the UK.
Prostate Cancer UK is one of the country’s leading prostate cancer charities founded by Professor Jonathan Waxman and launched in 1996 (formerly known as The Prostate Cancer Charity). Its mission is to increase spending on research into the condition and its treatment, raise awareness of the disMen United & Prostate Cancer ease and improve care whilst supporting men and providing information to them. Britain’s foremost male health charity, Prostate cancer UK’s latest call to men is Through its website, this vital Charity that they join in the movement against offers Specialist nurses to provide sup- the disease. The campaign is punchy and port and information, free printed and unashamedly masculine, aimed particudownloadable information and the back- larly at the over 45’s, using the language of ing of its online community to support sport to engage the nation’s men; it goes men, their families and significant others. without saying that women will be vital supporters and activists within the camThe charity has worked tirelessly to raise paign too. The objective is to get the mesfunds for ongoing research into its causes sage out that prostate cancer is the bigand treatment. This year the Charity will gest killer of men. The desired outcome provide 7 million pounds for research, its is to support men affected by the disease largest spend ever. The charity became and intensify the search for more relithe first men’s health organization to gain able tests and treatments for the future. membership of the National Cancer Research Institute. Research funds have sup- Winter Ball Buster (November 2014) ported three new projects looking at ways Conquer Ben Nevis to improve diagnosis and treatment, ten Take part in a running event projects are looking at new treatments and ways to improve current treatments and Visit prostatecanceruk.org to help with pioneering work into helping men cope fundraising, volunteering, campaigning or with the side effects of hormone therapy. make a donation. Prostate Cancer UK is a registered charity in England and Wales (1005541) and in Scotland (SC039332). Registered company 2653887
the Dorchester Hotel
Article by Moira Valenti
ur writer Sophie Milner recently had the great pleasure of interviewing world renowned Chinese chef, Ken Hom, at the iconic Dorchester Hotel, ‘the’ place to be in London. Ken was taking part in an exclusive Cover shoot and interview for British MODE magazine. Photographer Fiona Kelly showcased Ken in the exclusive, sumptuous and sensa-
tional Penthouse and Pavilion Suite. A superlative venue in accord with Mr Hom, having history, style and inestimable gravitas on its side. Designed by none other than Oliver Messel, the Dorchester P&P is a rather magnificent private dining room on the 8th floor: overlooking Mayfair, with a beautifully landscaped terrace and captivatingly lovely fountains. The adjoining pa-
vilion has its own kitchens, special menus and wine list. This space is very special and offered the perfect backdrop for an interview with Ken in his residence of choice whenever he is in London. The Penthouse and Pavilion is an unparalleled private space, its perfectly palatial and all within easy reach of London’s exclusive shopping streets: New Bond and Old
The Dorchester Park Lane, Mayfair London, W1K1QA
Bond Street, Knightsbridge, in 2009, it has retained its viOxford Street and Piccadilly. tal 1930’s Art Deco elements and an undeniably elegant Ken was gracious through- ambiance. Perfectly accordout, convivially providing us ing with one of our themes the opportunity of finding out this month, World Book Day, about his life in Paris, perfect- the hotel has, since its inceply attuned to our March theme tion in the 1930’s been assowhich is all about France. We ciated with writers such as spoke with him about his lat- Somerset Maughan and Cecest plans in terms of his res- il Day-Lewis. The ultimate taurant, food programmes, association with this highly his up-coming book and esteemed hotel is that of Her his work for charities. Majesty, Queen Elisabeth II who was in attendance Opening in 1931, The at the hotel the day before Dorchester is one of the her engagement to Prince world’s most prestigious ho- Phillip was announced. The tels; although it has been hotel has retained its long modernised and fully refur- association with Heads bished, re-opening as it did of State, artists, film stars, 108
Miss Milner was given a tour of some of the unique aspects of this great hotel, noting that for small weddings there was The Grill, with its wonderful mirrored piano. This was followed by the ballroom with its beautiful marble floors, capable of taking 500 guests, just perfect for larger weddings or even fashion shows. There is a hair salon and excellent spa using the best of British treatments with Aromatherapy Associates doing a signature Dorchester Collection and of course there are those Tea Rooms perfect for that special occasion when only the
The Dorchester Park Lane, Mayfair London, W1K1QA
best British cuppa, crustless sandwiches and light Victoria sponge will do. The bridal suites are second to none, with a wedding at the Dorchester remaining etched in the bride and groom’s hearts forever. This is 5-Star luxury as you would want to experience it, there is so much to simply admire and enjoy. Of course, it’s highly likely you will need to return, again and again, just like the star of this month’s cover and interview, Ken Hom. This is Ken’s London home-from-home with the China Tang bar in the ho-
tel being one of his three top place to dine in London; simply put, the Dorchester is his favourite spot and it’s easy to see why. This magnificent and historic hotel is that perfect blend of old world charm and
spa, restaurant, convention and wedding venue you cannot truly afford to miss. Life is about unforgettable experiences and this prime spot is all of that and more. With Mother’s Day close on the horizon, what better way to say “I love you,” than Afternoon Tea at the Dorchester, winner of The Tea Guild’s Award of Excellence, 2013.
This is Ken’s London home-fromhome with the China Tang bar in the hotel being one of his three top place to dine in London sophistication set within the most up-to-date standards of dining, relaxation, ‘get-away’ and celebration. Steeped in 1930’s Art Deco glamour the Dorchester is the luxury stay,
To find out more visit: dorchestercollection.com/en/ london/the-dorchester Or Tel: +44 (0) 020 7317 6530
The Dorchester Park Lane, Mayfair London, W1K1QA
10Min Salmon & Spring Onions Serves 4 We Chinese prefer no more than a few hours to elapse between the catching and cooking of fish. Indeed, in many markets in southern China and Hong Kong, fish are sold live. You can select the fish of your choice while it swims around in special glass tanks and then take it home or to a restaurant to be cooked. Serve this truly quick and elegant dish as part of a main course, accompanied by an easy vegetable dish and rice, or as a starter. Sea bass or plaice fillets can be substituted.
Ingredients: *450g (1lb) fresh salmon fillets *2 tsp salt *½ tsp freshly ground white or black pepper *6 tbsp coarsely chopped spring onions *1 tbsp finely chopped fresh root ginger (see tip) *1½ tbsp groundnut oil *2 tsp sesame oil
Method 1) Rub the salmon fillets with half the salt and the pepper. 2) Bring 600ml (1 pint) of water to a simmer in a frying pan. Add the salmon, simmer for 2–3 minutes, cover tightly and turn off the heat and let stand for 8 minutes. 3) To make the sauce, combine the spring onions, ginger and remaining salt in a small bowl. 4) In a small pan, combine the oils and heat to smoking point. 5) Remove the salmon from the water and place on a plate. 6) Scatter over the spring onion mixture, then pour over the hot oils and serve.
Tip: Peeled fresh root ginger can be stored in a glass jar, covered in rice wine or sherry, and sealed. It will keep for several months, and has the added benefit of producing a flavoured wine that can be used in cooking. 111
Warm Mango Compote
with basil & vanilla icecream
Serves 4 This is a simple dessert that I have often made for my food promotions at The Oriental in Bangkok. Mangoes are popular and abundant in Thailand. Their rich, fleshly and satin-like texture transforms this recipe into an exquisite finale. Vanilla ice cream found in supermarkets are of high quality and is of great convenience. The combination of the cold and warm fruit is unbeatable.
Ingredients: *1 vanilla bean, split in half *110 g (4 oz) sugar *150 ml (5 fl oz) water *750 g (1Â˝ lb) - 2 medium mangoes *A tiny pinch of salt *2 tablespoons unsalted butter *6 basil leaves, coarsely chopped *Supermarket vanilla ice cream
Method 1) Scape the inside seeds of the vanilla bean into the sugar and mix well. 2) Using a non-stick wok or pan, bring the sugar and water to a boil, add the vanilla bean and simmer for 10 minutes. 3) Remove the vanilla bean, dry it thoroughly and save for future use by storing it in sugar. 4) Peel the mangoes and cut the fruit into Âź in thick slices. 5) Add the mangoes and salt and simmer for 2 minutes, just enough to warm and not to cook through. 6) Remove from the heat, stir in the butter and the basil, stir gently and serve at once with scoops of vanilla ice cream.
Valrhona is a luxury French chocolatier based in Tain-l’Hermitage, Hermitage. With a global reputation for excellence, Valrhona have 60 local distributors across the globe and are one of the leading producers of gastronomic chocolate the world over. Founded in 1922 by French pastry chef, Albéric Guironnet, Valrhona now maintains the École du Grand Chocolat, a school for professional chefs with a focus on chocolate-based dishes and pastries. This month Valrhona share Their Chocolate Tart recipe with our readers. A recipe which is taken from their book, ‘Cooking with chocolate’. Which can be purchased via:
Chocolate Tart Ingredients / Serves 6-8 / Prep: 1hr / Resting: 30mins / Baking: 20mins Almond Shortbread Pastry
Dark Chocolate Ganache
120g butter 90g icing sugar 15g ground almonds 1 whole egg 240g (divided into 60g & 80g) plain flour 2g salt
350g dark chocolate (ideally 70% cocoa) 250g (250ml) double cream 1tbsp honey 50g butter
For the pastry soften the butter in a mixing bowl, add in the salt, icing sugar, ground almond, egg and 60g flour. When the mixture is smooth, add 180g of flour kneading as little as possible. Roll out to 3mm thick between two sheets of greaseproof paper and set aside in the freezer for 30 mins. Once cold and hardened, cut out a circle to line a 23cm tart tin with. Allow to rest for 30min in the fridge before lining with baking beads and baking at 160 degrees C until the case is a nice golden brown.
Chop and melt the chocolate slowly over a bain marie or in a microwave oven set at medium power. In a saucepan, bring the cream and honey to the boil. Pour 1/3 of the hot cream on the chocolate and stir in the centre with a rubber spatula in order to create a smooth, glossy and elastic core of emulsion. Pour in the second 1/3 of cream and repeat the same process and finish with the last 1/3, making sure to keep the same texture all along. When the temperature reaches 35/40C, add the butter diced into cubes. Mix with a hand blender and pour immediately in the baked tart base. Allow to set in the refrigerator for 2 hours and serve at room temperature.
Grand Marnier Millefeuille
Chef Walter Ishizuka of Brasserie Joel took the helm in 2011, following three years at Lyon’s infamous three Michelin starred Paul Bocuse Restaurant and three and a half at Paris Ritz’s two Michelin starred Restaurant; L’Espadon. Brasserie Joel is a buzzing, modern French restaurant on London’s South Bank. Visit www.brasseriejoel.co.uk to find out more or tel: +44 (0)20 7620 7272
Brasserie Joël, Park Plaza Westminster Bridge, London, SE1 7UT
Serves 2 This light yet satisfying recipe is ideal for dinner parties, weddings, birthdays or any other semi-formal event. By following the recipe exactly you can recreate this mouth watering dessert in no time. So whether you’re travelling to France or simply an admirer of the cuisine, good luck.
Ingredients: * 2 Clementines * 200gr puff pastry * 100ml whipped cream * 10ml Grand Marnier * 2tsp runny honey * 10gr butter * Icing sugar to decorate
Dessert Recipe - Chef Walter Ishizuka Clementine and Grand Marnier Millefeuille Serves 2
You will need: 2 clementines 200 gr puff pastry 100 ml whipped cream 10 ml Grand Marnier 2 tsp runny honey 10 gr butter Icing sugar to decorate
How to make: Roll out the puff pastry to a one-inch thickness and bake it in the oven at 180° for 12 minutes. Allow to cool then cut into rectangles of about 8 x 5 cm. Peel the clementines and seperate the segments, the pan fry the slices very gently in a warm pan with the honey to caramelise. Reserve the orange slices to one side. Whip the cream and Grand Marnier in a bowl or electric mixer until light and fluffy. Place the mixture into a piping bag. To assemble the millefeuille, place one of the puff pastry rectangles on a plate, top with slices of clementine, then pipe the cream on in small rosettes to cover the pear slices. Repeat this layering process again and finish with a slice of the puff pastry. Dust with icing sugar and serve. Optional: decorate with a marzipan miniature clementine.
Brasserie Joël, Park Plaza Westminster Bridge, London, SE1 7UT
Model wears Phase Eight Sally Tulle crop ÂŁ250.00
Model wears Phase Eight Isadora wedding dress ÂŁ350.00
Photography by Elisabeth Hoff
Our journalist, Kimberleigh Spreadbury spoke with the undeniably talented Andre Savin, founder of Savin London Bridal, to discuss his work and inspirations. In such a competitive and demanding el and at the end we are making unique industry, how have you maintained your pieces. I would say that a luxury brand own style and signature?Â has to produce locally in order to maintain the high quality of its garments, I think every designer is different and it re- whether it is made in France, Italy or anally depends on your process. I really like ywhere else. Talent and craftsmanship trying new things, playing with fabrics, can be found in different countries and pushing the conventions and exploring it is important to maintain the skills in different possibilities. There is obviously each country. I am personally based in some conservatism and conformism that London â€“ the city that inspires my decan influence some of the designers, but signs through its culture and traditions. I think as long as you understand and I cannot image producing anywhere else. respect traditions, you can express your creativity and retain your signature style. What type of client inspires you? Although you lived and worked in Paris for some time, each garment is crafted in-house in London. Is it important to you to remain British made?
I find that every woman can be inspiring in very different ways. When I work with our bespoke customers, we create garments according to their personality, the message that they are trying to convey and the various traditions that they would like to be reflected in the design. Each encounter with my customers is an opportunity for me to develop designs, try different things and to create.
Well, I am originally from Russia and have been living in Paris for over nine years, working for a number of luxury French houses, such as Lanvin for example. Those experiences showed me the importance of in-house production. For certain pieces, in my opinion, it is impos- Who inspired you to pursue a career in sible to out-source. The designer needs to design, and in particular bridal? control the development process as well as the production of each garment. So I would not necessary say that someone many decisions are needed at each lev- in particular has inspired me to go into
Why bridal? There is something about the wedding industry that I find intriguing, the complexity of each garment and the emphasis on the dress during the ceremony makes the designing process that much more exciting. Some of the bridal gowns in my collection are made of three-four different layers. And I imagine that the bride would wear the first dress whilst preparing with her friends and gradually put on different layers until the final look - for me, there is a certain sense of ceremony and preparation, creating special memories. Many of your gowns question convention and push the boundaries of traditional bridal wear through your use of sumptuous colours and bold shapes. How do you identify and pursue the delicate balance between habitual design and the desire of modernity and change? It is a very difficult balance to find, but I enjoy trying new shapes, fabrics and colours. I do not think that women are afraid of modernity or of change. The womenâ€™s ready-to-wear market is full of creative designers that experiment with shapes and forms; on the other hand the bridal market is quite conservative. Each garment or concept I design tries to push the boundaries even further, whilst still respecting tradition and values.
the design, but it seemed like a natural choice. I have been working in different parts of fashion such as sales, marketing and branding, communications, wholesale, product development and sourcing. Creating my own brand allowed me to control all aspects of the company, to design and realise different ideas that I have and to ex- Your designs echo your love for beautiful press myself. I am passionate about differ- architecture, where in the world do you ent fabrics, about design and architecture find most inspiring, and in what way does and how it is reflected in the brand. it inspire you? 122
London and the United Kingdom in general are extremely inspiring. The architecture is extremely diverse; from Victorian and Georgian buildings you can also find the ultra modern and still experimental buildings. The climate, people and various cultures blend together seamlessly. Working in an industry focused on women, it may seem quite daunting to some. How have you had to adapt your approach, and have you found the elusive answer to what women want? Designers have been looking for that answer for centuries without any success. I just hope I know what some women want. What process do you go through in creating your unique and beautiful pieces?
I would draw it. It might be something that I will never use or something that I would develop further down the line, but I think it is important to put it on paper. Inspiration is very elusive. Once the design has been finalised on paper, we make the first pattern and toile. We play around with shapes, lines and proportion. After a fitting, we would then proceed to finalise the pattern and create the first sample in the actual fabrics. We would then have another fitting of the sample to see whether any changes need to be made or not. This process can take from three days to up to two weeks. Finally, what upcoming projects are you working on?
Well, we have recently launched our online store allowWell I think everything ing any future bride starts by simply to order our colleclooking around. I tion directly from us. am constantly movAll the garments are ing around, looking, made to order and searching, sourcing, produced within our and exploring different things. Everything atelier in London. As for myself, I have can be used as an inspiration. I also like been working on an exclusive collecto draw. Anywhere I am, if I have an idea tion that will be unveiled in early 2014.
savinlondonbridal.com / firstname.lastname@example.org
Classic Alice + Olivia Fila Lace Dress £525.00
Astley Clarke Green Amethyst Drop Necklace £3,300.00
Jenny Packham Embellished Paisley Gown £2,799.00
Carat 2ct Emerald Cut Studs £153.00
Sisley Sun Glow Pressed Powder Duo Honey Cinnamon £75.00 126
Alberta Ferretti strappy sandals £395.89
D&G lace dress £1,247.90
Lavin python effect minaudière £1,075.78
Gianvito Rossi ankle strap sandal £912.26 Desa 1972 structured clutch £170.40 Erika Cavallini Semi Couture flower pin broach £74.01
S a b i n a 128
M o t a s e m 129
& the Bespoke Bride Article by Kimberleigh Spreadbury Built upon a foundation of simple and elegant design concepts Sabina Motasem has grown from founder Sabina Aliâ€™s strong understanding of how to combine luxury with understatement. Utilising a background in graphic design, Sabina was able to identify the way that different shapes and cuts affected style and worked with the female form, allowing her to create silhouettes with a superior cut and flattering detail; each embracing a combination of old-Hollywood glamour and stylish modernity. Following a successful launch in 2006, the innovative brand now boasts a popular London showroom, and is also retailed at several boutiques across the UK and Ireland. A seamless relationship of uncomplicated cuts and geometric lines flows throughout the Sabina Motasem bridal collection. With styles consciously designed to flatter and compliment the silhouette, rather than disguise it, the brand clearly recognises that each bride is different. Sentiments of a bygone era, when personally tailored and bespoke gowns whispered an air of exclusivity, inspired Sabina Motasem to offer a plethora of option130
al details, collaborating with each bride to create a gown that exceeds all expectation and embraces each unique personality. The journey of customisation may take such route as a subtle change of colour, or involve imaginative creations including bead work and embellishments to a waist or neckline. Sabinaâ€™s knowledgeable and endlessly creative team utilise their talents to work on a 1-1 basis with every bride, creating a gown that is as breathtaking as it is exclusive. Once a design has been decided and the bespoke detailing discussed, each gown s crafted within the UK, allowing not only the use of superior and luxurious fabrics and tailoring, but also an effortless turnaround time of just two months from design to wear. The collection seamlessly merges Hollywood glamour of old and new, each gown commanding an air of opulence and nostalgia through the use of shimmering silks and intricate corded lace. Each dress develops its own unique identity and character, with subtle details such as a glittering back chain on the Gabrielle dress. Tailored to all figures, from full skirts begging to be filled with
stunning curves, to silk spaghetti-strapped designs and sumptuous puddle trains that flatter tall, willowy physiques effortlessly. Elements of the Great Gatsby are celebrated with a modern twist using subtle fronds of silver flora and waistlines highlighted with dazzling Swarovski bead-work. In an awareness of current trends many of the gowns are available in a sumptuous soft blush, a hue that is quickly becoming the colour of choice for modern, discerning brides seeking an alternative to traditional cream or ivory. In addition to their established bridal collection, Sabina Motasem also carries limited edition gowns (which can take up to six months deliver). These, as with other gowns, are offered with bespoke design elements and unique customisation, delivering the exclusivity and excitement that only a custom made piece can truly offer. Through a romanticised vision, understanding of luxury materials and an eye for detail and design, Sabina Motasem has created a timeless collection encapsulating beauty, luxury and femininity alongside bespoke elements and a modern charm.
A u b a d e 132
L i n g e r i e 133
Article by Jodie Edwards
Planning a wedding can soon resemble a military mission. With catering to organise, flowers to arrange and of course, the all important dress to track down, there’s a lot to plan to ensure the best day of your life runs smoothly. Wedding night lingerie often can get over looked. Brides often get caught up in the madness of planning their big day that they forget the all important garments underneath. Premium lingerie label Aubade has the most undeniably sensual and classy lingerie for bridesto-be, so beautiful in fact that we’d recommend all their pieces to each of our readers whether you’re engaged or not. The French brand has been producing beautiful lingerie since 1958 and their winter collection is just as delicious as their first. Audbade has always been a go – to brand for special occasions as they create stunning designs that flatter the female form seductively – leaving women feeling sexy and sultry. Their cup sizes range from a slender A cup to a voluminous F
cup creating a beautiful opulent detailing. Supbust for every size chest. ple, lavish pom – poms feature on each item in Audbade’s FW13 linge- the collection. They are rie collection features two invisible under clothing pieces that ooze sensuali- and left undetectable to ty and an array of delicate the naked eye – meannegligee’s to sinfully show ing you can keep your off your seductive curves. inner minx under wraps. Whether you prefer a more modest yet feminine Aubade’s Conte Russe undergarment or you want range features vibrant, up unleash your inner vix- yet dazzling lace and paten and lace your body in terned fabrics which pay sumptuous silks that will attention to traditionturn your groom wild, al Russian illustrations there’s a piece you. Their – creating an individual designs are utterly dec- look for you and you and adent. Fine fabrics, silks your husband to enjoy. and laces are heavily featured which hug the fem- For the edgier bride, there inine physic perfectly. The is the Rose Rebelles range gorgeous lingerie keeps to which is delicatly ema deep, sultry colour pallet broided with designs inand each piece pays beau- spired by the majesty of tiful attention to detail. the old Russian Empire. The collection features everything a women needs to feel sensual, confident and beautiful on her wedding night. Every piece of Audbade’s collection flatters the body and adds a flirtatious under layer to your bridal gown. The Russian Cancan two piece features graceful, embroidered lace with
For those who love Old Hollywood glamour, consider theSouffle d’Hiver range. It features beautiful satin and lace pieces encrusted in Swarovski tear drop gems. Regardless of what you select, each sparkling piece is fit for a Tsarina empress and designed to embrace every brides inner royal.
Glamorous Maternity Wear
Pre-Raphaelite curves in a celebration of femininity and beauty. Evening gowns fall to the floor in folds of fabric, creating flattering lines on the pregnant figure, whilst French lace cocktail dresses combine modern lengths and jewel tones with the structure and comfort required. Pure silk ribbons accompany empire lines, embracing your bump whilst gifting you the opportunity to remain your stylish self.
Article by Kimberleigh Spreadbury
Through not only identifying and satisfying a requirement for luxury within a sparse maternity wear market, but by also capturing the needs and desires of pregnant women and understanding their shape, Séraphine’s maternity and occasion wear places them at the forefront of maternity fashion. Through the inclusion of a Luxe Collection, brimming with fashion forward dresses, tailoring, outerwear and even accessories, Séraphinehave truly cemented their role as a go-to brand for those with a finger firmly on the fashion pulse, determined to remain stylish throughout their pregnancy.
Combining elegant cuts, rich textures and sumptuous fabrics, Séraphine seek to enhance and support your blossoming curves with understated class and style. Within their Luxe Collection, French lace and flowing silks create the foundation for stunning and breathtaking designs, tailored not only to flatter your new figure, but to embed themselves within your wardrobe as a classic piece to cherish well beyond your pregnancy. Working to the ideology that maternity wear needn’t cloak you in swathes of dull, muted hues, Séraphine’s Luxe Collection insists upon a sumptuous colour palette and vibrant floral prints. Whilst some pieces work with clean lines and contemporary cuts (such as the Luxe Gold Sequin Jersey Maternity Cocktail Dress), others embrace your developing
Model wears Seraphine Navy Silk and Lace Maternity Evening ‘Yvonne’ Gown £295.00
Model wears Seraphine Champagne Silk Polka Dot Maternity Cocktail ‘Eldora’ Dress £139.00
Model wears Seraphine Multi-Way Blue Silk Maternity Evening ‘Angelica’ Gown £225.00
Model wears Seraphine Fluid Multiway Maxi Dress in Petrol ÂŁ175
y r i S a O S F g n i d d e W
Our voice of the wedding world reveals all the latest goings-on from the aisle of I do! 144
George Watts On World Book Day Interview by Moira Valenti Our columnist, published author George Watts, offers up his view of what this special day means to him. On Thursday the 6th we focus on the importance of books, how reading can transform the quality and richness of people’s lives and of course we ask what it’s like to create books people love.
Roald Dahl really lit up my imagination as a child and sparked such creativity in me. I can vividly remember the excitement his books stirred up even now! His writing had such a powerful impact on my life and on reflection, reminds us how truly incredible the written word can be. Without doubt, his genius woke up the Drama Queen in me George Watts is a larger than life per- and for that I will always be thankful! sonality and someone whom British MODE considers a gem. It is widely How did you come to write your first known that George ‘wears many difbook? ferent hats:’ He’s an exceptionally talented TV personality (The Wedding Well I was asked to write a comprehenFairy), Patron to The Wedding Wishing sive guide to planning a wedding, a sort Well Foundation, a published author of A-Z big day bible and before we knew with several titles available and one of it, ‘Big Day Breakdown’ was born! I had London’s most highly regarded wed- already written 5 ebooks beforehand ding planners amongst other things! and for a wide mix of websites and publications, so in a way it was a bit of a natAs recognition of both World Book ural progression to go into paperback. Day and the incredibly talented, dashingly handsom George Watts, Moira Which book means the most to you Valenti sat down with George to find and why? out a little about what reading and especially the art of writing means to him. Big Day breakdown without a doubt! Holding your first paperback is probaGeorge, aside from being a prolific bly the closest I will ever get to giving writer yourself, are there any books birth – it’s a very emotional experiwhich you consider life affirming or ence… especially when my first batch life changing and if so, why? was derailed to Asda’s by mistake!
Is there a book that’s influenced you most in your professional life and if so why? Can I cheat on this one - I am bonkers about wedding magazines. I truly believe this is one of the most exciting sectors in the magazine industry, because you get a little bit of everything – fashion, food and flowers, the list goes on!
time and why? To be honest I am more of an autobiography kinda guy right now! I love Alan Carr’s story – I am sure we are twins separated at birth, because my Dad was a professional footballer as well! Right now, I am reading ‘I am Malala’ by Malala Yousafzai – the young girl shot by the Taliban - and it’s such an inspiring read.
Which of your own books do you How do you keep your finger on the like the best....tell us a little about this wedding ‘pulse,’ that is establish what please... it is that readers really want and need? My ebook on best man speeches was probably my favourite to write in terms I am constantly keeping my eye out for of the journey – to coin a bit of a cliché! the next big thing, whether that be a I lived that experience and although trend from the catwalk, or a quirky new it’s a daunting one, when done well, the business that arrives on the wedding best man’s speech can prove to be the scene – I am always on the hunt. And most memorable moment of any wedI always want to be ahead of the game ding. Check out youtube for proof! in bringing a wonderful service or idea to the public arena – I am obsessed! How do you establish what it is that readers really want to know? Who is your favourite author and why? I always think about what I would need I have always loved Sue Townsend to know if I didn’t already know it – does – I was a big fan of Adrian Mole that make sense?! In other words, I put in my teenage years and always myself in the shoes of someone who has wanted him to succeed. I think no knowledge of the given subject matwe all have a bit of Adrian in us. ter. This is what I always look for in an expert of things I want to learn about. What’s your favourite book of all
Follow George on twitter @Weddingfairyuk & Facebook via Weddingfairyuk Read the Wedding Fairy Whispers on our website 146
Imogen Cooper Senior Editor, Chicken House Publishing “What World Book Day Means To Me...” By writer & author, Maggie Reid
Karen Taylor (writer), Imogen Cooper (Director), Vashti Hardy (writer), Jennifer Burkinshaw (writer), Karen Taylor (writer)
In recognition of the importance of World Book Day we focus on the importance of books, how reading can transform the quality and richness of people’s lives and of course we ask what it’s like to create books people love. We interview Imogen Cooper, Senior Ed148
itor of Chicken House Publishing UK. She launched the Golden Egg Academy to discover and develop literary talent in Children’s writing. Imogen works with Barry Cunningham, renowned for bringing Harry Potter to a worldwide audience.
Most children’s book editors and writers are inspired by the books they read in their own Childhood. Can you tell me about what inspired you? I was so fortunate to be surrounded by so many books as a child. I loved “Narnia,” and Leon Garfield who wrote “Black Jack.” Why did you decide to launch the Golden Egg Academy, and what are your objectives?
published. It gave me the idea that I could allow writers with a great idea for a story to work with us at Golden Egg Academy where we provide top quality Editors. I am very aware that when writers submit a story to us, it is part of them, often from their soul, therefore it can be intimidating to attend a workshop; we develop trust with our writers and that is so important. Here at Golden Egg there is a real sense of community, a support network for
McLachlan, (literary film & TV agent), Barry Cunningham OBE, (publisher & discoverer of J. K. Rowling), Rachel Ward, (best-selling author- NUMBERS series & THE DROWNING)
writers and a sense of nurturing; BarAs an Editor at Chicken House I would of- ry Cunningham then has the chance ten see manuscripts that had a great “idea” to look at a polished manuscript . or characters, but needed more work. It can be so frustrating to turn down man- How do you know when you have found uscripts, that with development could be something special in a story? 149
I can think of a time where I read a man- ability. Neil Gaiman is an example of a great uscript in a Hotel room in New York and writer who is also a gifted public speaker. suddenly felt cold and shivery. The story really moved me. You know then that you What do you think are the qualities of a
Writers Karen Taylor and Shirley Den
have found something special. What is “Voice” in a Book? Voice is so important. It is like a camera that sits on the main protagonists shoulder. You have a sense of the main protagonist leading you. It is the “anchor” of the story. Children’s writing is a competitive industry.
‘timeless’ novel? I am thinking for example of E. Nesbit, “Phoenix and the Carpet” which transcends time. I think the timeless element is about quality in the writing. Book trends often work in cycles, but a timeless novel has enduring characters, emotional connection, and a powerful, memorable story. Are moral choices important when writing Young Adult fiction?
Do you think the way a writer presents themselves in terms of the Public Relations and Marketing package is important? Yes they are. I am thinking of Melvin Burgess, “Junk.” Moral issues can be Yes I do, a children’s writer will often have to challenging for a writer, and often you speak at conferences, read at libraries and be have to think how you felt as a teeninterviewed; Publishers do look at market- ager, your thoughts and fears and ex150
Photography by Nick Tucker, Peter Mulryan and d The Lighthouse
Dr Vanessa Harbour, Senior Lecturer, Writing for Children, Winchester University
plore that, also how actions have conse- and see the process to the manuscripts bequences, the plot leads the moral choice. ing acquired by the Publishers. I also wish to develop a course for Editors. I am so What are your future ambitions for Golden fortunate to have a wonderful team and to Egg Academy? see writers develop confidence in their writing skills, self - esteem and develop great I have a superb team working with me at stories. It is such a privilege. We have the Golden Egg: Barry Cunningham, Vanes- Golden Egg Academy website where writers sa Harbour, Bella Pearson, Beverley Birch can find more information about submitand I wish to continue to support writers ting stories and attending our workshops.
Chicken House Publishing is a highly individual childrenâ€™s book publishing Company whose list has produced groundbreaking books in childrenâ€™s Literature. Visit doublecluck.com to find out more.
Honeymoon Astley Clarke Sea Shell Honeycomb Ring £110.00
Crème De La Mer Ultimate 10th Anniversary Collection £440.00
Links Of London Entwine Ring With Topaz £180.00
Stella McCartney embellished sandal £265.00 154
La Prairie Cellular Swiss Ice Crystal Dry Oil £210.00
Roman Paul charms necklace £2,463.91 McQueen 'Heroine' mini tote £925.17
Michael Kors chunky heel sandal £339.38
Sophie Hulme metal tab handbag £480.00
Carat Fancy Yellow Pear Drop Earrings £155.00
Chloé bi-colour sandal £339.95
Lenny Niemeyer button swimsuit £179.01
Clinique A Different Nail Enamel For Sensitive Skins £12.00
Dior 5 Couleurs Trianon Edition £41.00
Dior Vernis Trianon £18.00
Missoni patterned string bikini £211.71
Parah string bikini £179.00
Fausto Puglisi palm tree print body £266.79
Estée Lauder Youth Dew Bath Oil (30ml) £24.00
Sensai Silky Bronze Cellular Protective Cream For Face SPF50 £80.00
Parah strappy suspender thong £92.00
Model wears Marisota Classic Swimsuit ÂŁ45.00
Model wears AVA by Mark Heyes Ciker Boucle Jacket £79, AVA tribal jacquard trousers £39 all available from Marisota
Model wears AVA by Mark Heyes Tribal Maxi Dress ÂŁ55 and Monochrome Clutch ÂŁ30 all available at Marisota
Model wears AVA by Mark Heyes Floral Print Jacket £69, AVA Illusion Trousers £35, all available at Marisota