One New Change Magazine Issue 1

Spring/Summer 2014

Magazine One New Change

The City’s Destination for Shopping, Dining, Art and Culture Issue One

Spring/Summer 2014

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onenewchange.com

Issue One

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MAgAzine: MAn ABOUt tOWn issUe: xx POsitiOn: DPs

tRiM size: H:240mm x W:190mm BleeD size: 3MM BleeD ADDeD tO All siDes

topMAN.coM

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06

DOUBLE TAKE

10

NEWS

16

ACCESSORIES & THE CIT Y

Contents 42

K AREN MILLEN

44

STRIP WA X

Sarah wears black and white dress by REISS and bracelet by PANDORA. Matt wears tuxedo suit, white shirt and tie all by HUGO BOSS and black watch by SWATCH

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FOODSTUFF

28

THE WORKING GIRL

32

ROOM FOR CHANGE

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46

THOMASINA MYERS

48

MATISSE: THE CUT-OUTS

50

TIMOTHY LONG

52

COPY BOY

60

BELLE OF THE MALL

66

DOWN TIME

Photograph by Ryan Barrett

70

THE ST YLE COUNCIL

74

CIT Y SLICKER

76

POLISHED UP

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Editorial dirECtor & PublishEr huw gwyther assistant to thE Editorial dirECtor Charlotte harrison Editor becky davies CrEativE dirECtor andrew davis art dirECtor alistair hanson

Fashion Editor sam Carder

advErtising dirECtor david nottingham david@wonderlandmagazine.com

Contributing Fashion Editors danielle Emerson & Crystal McClory ProduCtion Editor Carlotta de rysky dEsignEr allan McEvoy dEsign intErns Maria-ines Chevallier & nathan Matthews sub Editor Esra g端rmen

sPECial ProjECts ManagEr Ellie Wythe ellie@wonderlandmagazine.com

FinanCial dirECtor dan gwyther Colour ProduCtion Ph Media PrintEd by Wyndeham in the united Kingdom

sEnior aCCount ManagEr antonia Webb antonia@wonderlandmagazine.com advErtising ManagEr nick arnot nick@wonderlandmagazine.com E vEnts & PubliCit y dirECtor Charlotte harrison charlotte@wonderlandmagazine.com

sPECial thanKs south Place hotel & bread street Kitchen Reproduction of any part of this publication is strictly prohibited without prior permission from the publishers, including all logos, titles and graphic elements.

All rights reserved.

rEtail MarKEting ManagEr (land securities) Claire armstong

Contributors ryan barrett, neil bedford, lucy bridge, ryan bower-Moores, Will bunce, hannah Clarke, jason Crozier, liam Curran, Charlotte dobson, Paul donovan, tania grier, alistair guy, sam hearn, Felicity ingram, gina Kane, Crystal McClory, hiroshi Matsushita, itunu oke, athena Paginton, virginia Peck, Chris rhodes, gow tanaka, thom Walker, liam Warwick, terry Whitaker, sam Wilson

Masthead one new Change is published by visual talent ltd

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Spring has finally sprung in the City.

We decided an appropriate celebration of the sunshine gracing our beautiful capital was to bring you the very first One New Change magazine, curated exclusively

by Visual Talent, the publishers of Wonderland and Man About Town. The first issue brings together everything you need this spring, alongside authorities on style, food and the arts.

If you’re not familiar with One New Change, it’s the iconic building that sits in the shadows of St Paul’s Cathedral, a stone’s throw from some of London’s cultural hot spots, including Tate Modern and the Barbican. Designed by acclaimed modernist architect, Jean Nouvel, to complement its neoclassical surroundings, it has become part of the City’s fabric since opening in 2010.

Open seven days a week, with free parking in the City at weekends, One New Change combines fashion and beauty staples with around 60 stores, public art from celebrated artist, Gavin Turk, casual and contemporary dining and unrivalled panoramic views across London from the sixth floor public roof terrace.

To mark our first issue, and the relaunch of our website, we are giving one lucky reader the chance to win a £1,000 One New Change gift card. Simply visit onenewchange.com to find out more.

Sarah wears peach suit jacket and white shirt by HUGO BOSS Matt wears navy suit jacket, white shirt and navy tie all by HUGO BOSS

Photograph by Ryan Barrett

Enjoy and do let us know what you think @ One_New_Change or facebook.com/OneNewChange

Shops & Restaurants at One New Change – Accessorize – AllSaints – Banana Republic – Bang & Olufsen – Barbecoa – Bea’s of Bloomsbury – Boots – Bread Street Kitchen – Bridges – Burrito Mama

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– Byron – Caffé Concerto – Calvin Klein Underwear – Dermalogica – Dune – EAT – Ellis Brigham Mountain Sports – Fraser Hart – Gap Kids/Baby Gap – Guess

– H&M – Hershesons Blow Dry Bar – Hobbs – Hotel Chocolat – Hugo Boss – Karen Millen – Kurt Geiger – L.K.Bennett – Links of London – M&S Simply Food – Madison Restaurant

– Madison Tapas & Cocktail Bar – Malika – Mango – Mango Touch – Nando’s – Next – Office – Oliver Bonas – Pandora – Phase Eight – Reiss

– Rush Hair – Searcys Champagne Bar – Shirtstream Drycleaners – Strip Waxing Boutique – Superdry – Swarovski – Swatch – T.M.Lewin – The North Face

– Topman – Topshop – Wahaca – Wallis – Wasabi – Zizzi

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Photographer WILL BUNCE

Beoplay H6 headphones by BANG & OLUFSEN £329

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Brock leather brogues by BERTIE at DUNE £110 Black square framed sunglasses by MANGO £17.99

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Photographic assistants Tom Skinner and Gordon Stabbins

Waterfall pendant choker £29.99 Metallic applique sandal by MANGO £49.99, Pebbled tote bag by MANGO £59.99 The H-Box white selection by HOTEL CHOCOLAT £13

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Words By Hannah Clarke

#mycalvins

Since it rose to popularity in the early 90s, the notable flash of the Calvin Klein waistband has never really gone out of fashion. Now Calvin Klein’s latest campaign gives it an internet-age twist and calls on the wide reach of social media.

Dual Tone underwear is the brand’s latest offering, and its advertisement prominently features and encourages the use of #mycalvins, as does the 15-second video directed by Fabien Baron of Baron & Baron.

Highlighting the power of the selfie phenomenon, the Show Yours #mycalvins campaign encourages people to take a selfie while posing in their Calvin Klein underwear, using the mycalvins hashtag.

The digital hub of the campaign is: mycalvins.calvinklein.com, where consumers and influencers can collectively create a showcase of #mycalvins photos, and shop the Calvin Klein pieces that their fellow sharers are wearing.

The global campaign kicked off when model Miranda Kerr and musician Trey Songz posted #mycalvins selfies onto their official Facebook, Twitter and Instagram accounts. In less than two hours #mycalvins was trending across the globe and within 24 hours the photos had received over a million interactions among their fans, forming an audience of over 50 million.

The campaign also features personal and provocative social media posts from musicians and models, including Iggy Azalea, Kendall Jenner, Vanessa Axente and Matt Terry and other stars whose identities are yet to be revealed. Bloggers such as Rumi Neely (fashiontoast), Chiara Ferragni (The Blonde Salad) and Leandra Medine (The Man Repeller) have also jumped on board, inviting consumers to join the #mycalvins conversation.

The Spring 2014 Calvin Klein Underwear campaign includes shoots from fashion photographer Steven Klein. Merging the latest fabric and colour technologies to create a uniquely modern combination, Calvin Klein

Dual Tone briefs from £20 can be purchased at CALVIN KLEIN UNDERWEAR One New Change, which can be found on Cheapside.

One New Change

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News BusKinG in the cit y Reaffirming its love of arts and culture, this coming May, One New Change will be launching a busking spot within the shopping centre, giving voice to aspiring musicians (literally). Any performers, buskers or fledgling musicians can apply via busking@onenewchange.com.

BriDGes

Anyone for tennis?

Located on the ground floor at One New Change, Bridges is the City’s favourite newsagent for the choicest magazines, national and international newspapers, tobacco, confectionery, sandwiches, soft drinks, ice cream, greeting cards and stamps. Open daily from 7 AM to 8 PM, Bridges also provides early morning newspaper deliveries and monthly account facilities.

As part of The Great British Summer, One New Change will be screening Wimbledon 2014 on its impressive roof terrace between June 23 and July 6. The open-air screenings are free for all — the perfect excuse to treat yourself to a glass of champagne, while you take in the amazing views of London’s skyline. greatbritishsummer14.com

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One New Change

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News BIG SCREEN UNDER THE STARS This summer The Luna Cinema is turning the One New Change rooftop into an outdoor cinema. The film screenings start on August 3 with the Coen Brothers masterpiece The Big Lebowski. Luna is also offering the public the chance to vote for a screening of their favourite 80s classic. The shortlist is made up of The Goonies, Cocktail, Labyrinth, The Breakfast Club and Big. Make sure you register your choice at thelunacinema.com by July 24. The closing screening will be Martin Scorsese’s The Wolf of Wall Street, and where better to watch it than on a rooftop right in the heart of London’s financial district. Book early to avoid disappointment, and bring a cushion and a blanket!

EAT ME! You can find this scrumptious Texan Chilli Hot Pot and a range of yummy sandwiches, salads and hot little snacks at Eat, One New Change, which is located on the first floor.

JAZZ WITH A VIEW As part of City of London Festival, One New Change is hosting Jazz With a View on July 8. Columbian master timbalero 1 and his band, Roberto Pla Latin Ensemble, will perform an open-air gig of Latin rhythms and vibrant Salsa beneath the dusking summer sky. colf.org/whats-on

One New Change

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News WASABI Wasabi, the UK’s favourite sushi and bento box purveyor, has 39 branches across the country, including the ultramodern restaurant and takeaway on the first floor at One New Change. But for those stuck at their desks, hankering after a healthy lunch, the newly-launched, user-friendly website offers a grab and go service. wasabi.uk.com

HAtS Off In the 1950s a businessman in the Square Mile wouldn’t be seen without a bowler hat. Paying tribute to this tradition, The City of London Festival is creating an inflatable pop-up venue in the shape of the original bowler, which was created in 1849 by the world’s oldest hat shop Lock & Co. The ten-metre high bowler hat will host over 100 events, including children’s theatre, cabaret, comedy and circus. colf.org/whats-on

MALIK A Founded by therapists Ritu Patel and Sejal Bhudia, London’s premier threading destination MALIKA, One New Change, offers manicures, pedicures, head massages, and of course, threading! malika.co.uk

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One New Change

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News MIle race Just in time for the 60th anniversary of the first ever subfour-minute mile run by Roger Bannister, the Amba Hotels City of London Mile launches a brand new middle-distance race, taking place in London’s Square Mile. Kicking off on Sunday, June 22, the event is open to the public with a number of different races. The organisers have also added three races dedicated to the British Milers Club (BMC), the leading middle-distance athletics club in the country. Founded in 1963, BMC’s elite members include athletes Lord Sebastian Coe, Dame Kelly Holmes and Paula Radcliffe.

Commenting on the exciting news, BMC chairman Tim Brennan said, “The Amba Hotels City of London Mile provides an exciting opportunity for BMC members to race in a wonderful setting in the heart of the City of London.” cityoflondonmile.co.uk

HersHesons The Big + Brushed, The Wavy Gravy, Half + Half and The Superstraight... These are just some of the exciting looks from Hersheson’s 30-minute Blow Dry Bar menu. Located on the ground floor at One New Change, Hersheson’s specialty blow dries cost £25. hershesons.com

WIn-WIn To mark the first issue of our magazine, we are offering one reader the chance to win a £1,000 gift card to spend in One New Change. Visit our new website to enter the competition. onenewchange.com

One New Change

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News Fancy a B-Rex? Byron’s head chef, Fred, believes nothing tastes as good as your first hamburger, so he decided to pay tribute to his. After a trip to the cinema to see Jurassic Park, a young Fred went for a bacon cheeseburger in his local high street, and though he doubts it was the best quality offering in the world, it hit the spot for him. To pay homage to this feast, Fred has reinvented his childhood dream, with a grown-up and Byron twist, in the form of a Byronosaurus Rex. Byron’s classic hamburger patty is topped with a giant onion ring, crispy smoked bacon and two slices of American cheese.

Jalapeños add a bit of a kick, while sliced pickles, finely chopped white onion, BBQ sauce and a little mayonnaise bring it all together.

nanDO’S Have you tried Nando’s addictive sauces? A blend of sun-ripened lemons, garlic, spices and African Bird’s Eye Chillies, they’re great for drizzling over the delicious wraps, pittas and chicken. Head to Nando’s, One New Change, which is (incidentally!) the most salubrious Nando’s we’ve come across.

DRy cLeaneRS Need a dry cleaner in the City?

Shirtstream at One New Change don’t just clean your shirts, but they do alterations and repairs too. Pop by their Bread Street premises, where they offer a convenient same-day service.

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One New Change

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News APPS AND MAPS Explore London’s famous Square Mile with The City of London’s new City Visitor Trail App. With a series of routes, all within easy walking distance from each other, you can discover 40 major landmarks, from Tower Bridge to the historic St Bride’s Church on Fleet Street and Guildhall Art Gallery. A separate Children’s Trail map is also available with stop-off and rest points, hidden histories to discover and collectable stickers to pick up at attractions en route. visitthecity.co.uk

BreAD Street KitcheN If you think London is running out of kid-friendly restaurants, think again. Gordon Ramsay’s Bread Street Kitchen offers free meals for children at weekends! For grown-ups, we suggest the Lazy Loaf Sunday brunch with live music and Bloody Marys.

ONe NeW chANGe rOOFtOP Fancy sipping a cheeky cocktail on your lunch break or after work? Then head to Madison Tapas & Cocktail Bar on the sixth floor at One New Change to enjoy a Citrus Mojito and take in the amazing skyline.

One New Change

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Photography by Sam Hearn Fashion by Sam Carder

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Leather bag by DUNE, white socks and black strap sandals by H&M

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Left – Rucksack by ALLSAintS Right – Watches by SupeRdRy

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One New Change

Hair: Liam Curran at Frank Agency using Kevin Murphy – Makeup: Athena Paginton using ILLAMASQUA – Photographer’s assistant: Tom Green – Fashion assistant: Charlotte Dobson – Models: Tommy-Lee and Lydia at Models 1 – Special thanks to Park Royal Studios

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Rings and bracelet by PandoRa

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Portrait Photography by Alistair Guy Words by Becky Davies

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Barbecoa Butchery The Barbecoa butchers are passionate about what they do, and everything they supply is a hundred percent British. Located downstairs from Barbecoa, a steakhouse also owned by Jamie Oliver, the glass-panelled shop allows passersby to take a peek at the unique space.

ONC: Name one thing that sets you apart from other butchers.

BB: I like that you can have a dry-aged steak upstairs at the restaurant and then come downstairs to buy the same steak. I’m not sure if there are any other places where you can do that. As you can see behind me, this is where all the magic happens, but we do have a bigger fridge downstairs where the majority of the meat is dry-aged — it’s just finished off up here. The meat is dry-aged for a minimum of four weeks, but it can normally average out at about six and a half.

ONC: Tell us about some of your specialties.

BB: Apart from our normal beef, which I shouldn’t call “normal”, as it’s very good quality, we do have our specialty beef. We do do a bit of Dexter, and stuff like that, but we also do Wagyu. A common question we get is, “How can you sell Wagyu when you only sell British beef?” Well, there’s a farm in Wales that flies the embryo over from Japan, and then it’s born and bred in Wales, where it’s fed beer, massaged and played classical music.

ONC: Can you tell us about the Welfare Scheme?

BB: Our meat is free-range and the animal is respected. They get the good life they deserve. It’s a simple theory: good life equals good meat equals happy customer. It’s not that complicated, and we think it works.

ONC: What type of trends have you been noticing?

BB: It’s becoming more popular to buy things that will last longer. Pork shoulder on the bone is very popular now. About four years ago, we would have just sold it rolled and boned, so customers would just roast it. Now people slow cook the whole shoulder, eat what they want for Sunday lunch,

and then use the rest in salads and sandwiches for the rest of the week. Not only is it cost-effective, but you also get more flavour when you cook bigger joints, especially on the bone. Recently one customer bought three kilos of ossobuco, which is veal shin, to cook all at once. It has the marrow running through it, some people cook it in milk, some people cook it in wine; you get a lovely flavour when you slow cook it. People are more educated now; they will buy the whole chicken, for example, and make stock out of it.

ONC: What about your homemade sausages?

BB: We put dried apricots, raisins and cranberries in our venison sausages. We also do twists on more traditional sausages: we add chilli flakes to our pork and leek sausages, which we call the Welsh Dragon, and they’re really popular. Our South African customers really like Boerewors, which is a South African sausage. We got the recipe from one of the customers and now we use it in the shop.

One New Change

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John Shepherd – Partridges was set up by Sir richard Shepherd in 1972 and holds the royal Warrant as Grocers to Her Majesty the Queen. in 2005 John Shepherd expanded the family business and set up the Partridges food market on the duke of York Square. One New Change food Markets are his latest project.

Partridges ONC: How did Partridges get involved with Land Securities and One New Change?

JS: After the success of The Duke of York Square Market I was asked to set up in different locations.

I’m a Royal Warrant holder, so I put it to Land Securities to have a Royal Warrant market at Cardinal Place. It went down so well that we started working with Land Securities in a number of different locations, so when they opened One New Change, we set up a food market, which was very popular.

Originally it was on the first Wednesday of every month, and now we run a market there on Fridays and Saturdays as well. It’s great because there was a traditional food market in Cheapside for hundreds of years, and Land Securities have brought back the idea of a weekend market in the city.

ONC: What do you like about One New Change?

JS: There are so many opportunities for people to enjoy themselves at the weekend. There are great bars. Our market complements the whole building because we bring things that you won’t be able to

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buy in any other supermarket or location. Lots of tourists go to St Paul’s and cross the Millennium Bridge, and we, at One New Change, are the third point on the triangle.

ONC: Can you explain what a “startisan” is?

JS: It’s very easy to have hot food markets, but obviously that would clash with a lot of the restaurants in One New Change, so we have tried to broaden the scope of the market by having cold foods and crafts, and to encourage people to get involved, we have invented a new word, “startisan”, which means start-up artisan.

Meet SOMe Of tHe StaLLHOLderS at ONe NeW CHaNGe fOOd Market. tHe MarketS take PLaCe eVerY fridaY aNd SaturdaY aNd tHe firSt WedNeSdaY Of eaCH MONtH.

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Avocado Cafe Louise Maddy – From Avocado Cafe avocadocafe.co.uk

ONC: What’s your background?

LM: I worked in finance as a research analyst in the City for about three years, but I realised it wasn’t the career path I wanted to follow. One day I was having a conversation about how great avocados are, and I thought, “Why don’t I open an avocado cafe?”

ONC: Did people think you were mad?

LM: My family were really supportive, but it wasn’t until I did a tasting session that I realised that the general public liked it. I did a market stall, which went really well. That was when I started thinking about leaving my job to do it full-time, and I did that in June 2013.

ONC: What other markets do you sell at?

LM: I trade with Shepherds Food Markets at Thomas

More Square on Tuesdays; One New Change’s monthly Wednesday market, as well as their weekly Friday and Saturday markets; and Maltby Street Market on Sundays and some Saturdays. Soon I will be at Partridges Duke of York Square Market one Saturday a month.

ONC: What do you sell?

LM: The dip is the main thing I do, and there are five different types – guacamole, avocado hummus, pickled beetroot, lime pickle and tzatziki – but I also add extras, like fishcakes and salad boxes.

ONC: Can you share one of your recipes?

LM: How about guacamole? You deseed some tomatoes and chop them up, along with an onion, about a third of a clove of garlic, a handful of coriander and three avocados, then add the juice of four limes and about a teaspoon and a half of salt and put it all in the food processor.

ONC: How many types of avocados are there?

LM: There are hundreds, even just within the Hass variety. My favourite is the Fuerte, which has thick skin and is very creamy.

One New Change

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Charli Giles – From Chazwinkle’s chazwinkles.co.uk ONC: What’s your background?

CG: Commercial property marketing, so this was a natural progression [Laughs].

ONC: How did you get in to what you do now?

CG: When I was working in London and getting home at 7.30 PM, the only place to get food was the local supermarket express store, where I found myself spending half an hour just trying to figure out

Chazwinkle’s where the produce came from. Everything had been refrigerated in a ship for the last three weeks and didn’t taste of anything, and if there was anything left over the next day it had wilted. All this gave me the idea that there should be somewhere to go where the hunting and gathering has been done for you. It saves you time, and you know it will taste amazing because it has been grown or reared down the road. Plus, you get the shelf life instead of the ship! I started thinking about preserving foods, so that city-dwellers could have a little jar of something that they could turn to as their rescue product when they can’t get their hands on fresh, local produce.

ONC: Can you tell us a bit about your products?

CG: I make seven fruit and vegetable products that are all based on capturing the British harvest. They all have a pretty good season, so that enables me to create as much as possible over a longer period of time. I preserve — as rough and ready as I can so they taste as close to the fresh thing as possible — in little pots. I have named them after the vegetable that has been preserved so that people grasp the concept and think of it like picking up their vegetables rather than thinking of it as a chutney. I have Cauliflower & Friends, Tomato Chilli, Plum, Apple & Mint, Rhubarb, Cucumber and Beetroot.

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Cutter & Squidge Annabel Lui – From Cutter & Squidge cutterandsquidge.com

ONC: What’s your background?

AL: I worked in corporate finance, just around the corner from One New Change, for about six years. I’ve been doing Cutter & Squidge for about a year. My family has a strong food background. They used to run restaurants and when I was a kid I used to tell my dad that I wanted to be a chef, but he always said no, so I pursued a career in finance. But in the end I thought, “Actually I really like baking.” I came up with the Biskie, which is a hybrid of a biscuit, a cookie and a cake.

ONC: Tell us more about the Biskie.

AL: We have trademarked it and it has become a massive success. I did ten months of product development, so I’d come home from work, head for my 7x7 kitchen and make a complete mess, and the

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next day I’d take samples in to work for my colleagues to try. The response was always good.

I wanted to produce something natural, so there are no artificial flavourings. If it’s green it’s because I have put green tea leaves in it; if it tastes of pineapple it’s because I have put actual pineapple in it. It took ten months to get a set of flavours and a product that I was happy with. One of the favourites with customers is Marathon Runner, which is milk chocolate with peanut and salted caramel.

ONC: How did you come to set up your stall here at One New Change?

AL: I’d heard about John Shepherd and his markets, so I emailed him. We met up and he tasted my product and invited me to sell at One New Change.

ONC: Did everyone think you were mad when you left your job to set up Cutter & Squidge?

AL: Oh yes, totally. But the first time we sold at One New Change we sold out in two hours. And that happened again and again, so it really was a natural progression to explore this and see where it went.

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Photography by Terry Whitaker Fashion by Crystal McClory

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Left – Red dress by KAREN MILLEN, red and pink heels by DUNE, mint green bag and bangles by ACCESSORIZE Right – Coral blazer and shorts by NEXT, blue shirt by KAREN MILLEN, blue bag by KURT GEIGER and rings by FREEDOM at TOPSHOP

Pale blue suit and shirt by HOBBS, pink bag by ACCESSORIZE, flower studs by FREEDOM at TOPSHOP and white heels

by TOPSHOP

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One New Change

Hair and makeup: June Kelly-Bain at Makeup Junkies using No7 from Boots – Fashion assistant: Itunu Oke – Model: Arabella at Elite Model Management

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White top and yellow trousers by NEXT, snakeskin print bag by KURT GEIGER, white bangle by ACCESSORIZE and yellow heels by OFFICE

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Photography by Ryan Barrett Fashion by Andrew Davis

Sarah wears white double breasted jacket by REISS, salmon vest top by HUGO BOSS, grey trousers by REISS and all jewellery by PANDORA. Matt wears sand suit jacket, white shirt and grey trousers all by REISS

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Left – Sarah wears grey fisheye top and blue suit trousers all by REISS and necklace and bracelet

by PANDORA; Matt wears blue suit, blue and cream knitted tie and white shirt all by T.M.LEWIN Right – Grey suit jacket by REISS, white shirt by HUGO BOSS, grey suit trousers by REISS, green knitted tie by T.M.LEWIN, socks by H&M, black leather shoes by TOPMAN and black watch by SWATCH

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Sarah wears black and white dress by REISS and bracelet by PANDORA Matt wears tuxedo suit, white shirt and tie all by HUGO BOSS and black watch by SWATCH

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Left – Sarah wears white lace front dress by HUGO BOSS, earrings and bracelet by PANDORA, Matt wears grey suit, blue shirt and tie all by HUGO BOSS Right – Cream leather bag and camouflage document holder both by HUGO BOSS

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Left – Cream jumper by REISS, white shirt and black and white print skirt by HUGO BOSS and earrings and bracelet by PANDORA Right – Sarah wears black embellished dress and white bag by REISS and earrings and bracelet

by PANDORA Matt wears black suit, white shirt, black tie and black leather document holder all by HUGO BOSS

Hair: Jason Crozier at DW Management using Phyto for CrozNest – Makeup: Tania Grier using Charlotte Tilbury – Photographer’s assistant: Chris Rhodes – Fashion assistants: Sam Carder and Ryan Bower-Moores – Models: Matt at Models 1 and Sarah at Elite Model Management – Shot on location at South Place Hotel, 3 South Place, London, EC2M 2AF. southplacehotel.com

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Fashion by Crystal McClory All clothes by Karen Millen Spring/Summer 2014

Photography by Terry Whitaker

Photography by Alistair Guy

Karen Millen

Gemma Metheringham joined Karen Millen as design director in 1999.

The Hackney-based designer is passionate about her job and London, where she grew up. We meet her in Karen Millen’s impressive head office in Telephone House in Shoreditch on a bright sunny day.

ONC: How did your fashion career start?

GM: I always loved fashion. I was one of those children obsessed with making clothes for my dolls, and I was probably a real nightmare for my parents because there were things that I absolutely wouldn’t wear. Later in life, I went to art school and did a foundation course.

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ONC: What would you say is unique about Karen Millen?

GM: I always wanted to make clothes that lots of people can wear, and that is what I love about Karen Millen. When I was growing up, Next was emerging and they were the designer on the high street. They made beautiful clothes that felt very special yet attainable. So I always wanted to make something

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beautiful that many people could have, and Karen Millen absolutely delivers that.

ONC: What would you say your strength is as a designer?

GM: The ability to work with people… I work with an incredible team, and I think creativity is a lot about collaboration and the energy and ideas of the group.

ONC: There is a really nice atmosphere here.

GM: Everybody is really passionate. I feel very strongly about design. At times it can be challenging to get everybody to collaborate on creating a collection that has a signature. But it’s also great fun and very rewarding.

ONC: Can you tell us about the protégé programme you work with?

GM: We work with the Graduate Fashion Week Protégé Programme and we take four protégés every year to come in and spend a year with us. We’ve got four amazing protégés now who are working on lovely prints for us. We have Emma, who does the most amazing animal prints, and Sharm has done these wonderful paintings of London that we’re putting onto t-shirts and bags.

ONC: How big is your team?

GM: There are about 15 of us in the studio. We’re like a family.

ONC: Could you tell us about the atelier?

GM: I absolutely love that we cut patterns here.

The way it works is you draw a sketch and it’s passed through the atelier. Then a pattern cutter makes a toile of what you’ve drawn, and the two of you collaborate to make that drawing into a reality.

You’re talking to each other face to face, you’re pinning it and working with the fabric in 3D. ONC: What do you think has been the company’s biggest success so far?

GM: The international reach. Karen Millen is trading in over 50 countries with over 400 stores.

ONC: Do you get excited about what sells well in other countries?

GM: Absolutely, and we get excited when we see people wearing it.

ONC: Seeing people wearing your designs must be the biggest buzz.

GM: I especially love seeing it in the city because

Karen Millen’s target client is aspirational: she’s career-minded, educated and savvy.

ONC: Could you briefly explain the Karen Millen story?

GM: It has been through many phases of development. What Karen and Kevin [Stanford, cofounder] did when they set it up was very pioneering and entrepreneurial. It has always been a very designer-led, product-led business. The thing that defines us is that we don’t have any buyers here.

We design a collection that we put into shops.

ONC: What are your strongest pieces for Spring /Summer?

GM: Absolutely the leather. [She picks up the jacket she wore for her portrait] I actually saw this jacket being made. There’s absolutely no mass production in this at all. Two men stand side by side and make a jacket. It takes two people the best part of a day to make one jacket.

ONC: How much would one of these jackets cost?

GM: About £450.

ONC: What’s your favourite walk in London?

GM: Walking through London is incredible because there are these amazing little alleyways that give you a sense of medieval London. I live in Hackney, so I walk down to St Paul’s and then across the wobbly bridge to the Tate.

ONC: What do you like about One New Change?

GM: When you go up in the glass lift, you’re presented with a great view of St Paul’s. It’s miraculous!

ONC: What’s your favourite market?

GM: I love Spitalfields. Broadway Market is also brilliant.

ONC: Have you been to the theatre lately?

GM: Last weekend we saw A Taste of Honey at the National Theatre, which was brilliant.

ONC: What are you reading at the moment?

GM: I am reading Blow by Blow: The Story of Isabella Blow.

ONC: What was the last film you saw?

GM: Captain Phillips. Tom Hanks was incredible.

ONC: Tell us something about yourself that might surprise us.

GM: I grow my own vegetables. We have a tiny garden. Gardening has become a real passion for me.

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Portrait Photography by Alistair Guy

Strip

The Featherstone sisters opened their first wax bar, Strip, in London’s Notting Hill in 2005. Maria Louise was a make-up artist and Danielle was a beautician, and together they sought to create the perfect waxing experience. After much research they discovered Lycon hot wax, which, due to its oil content, provides a protective barrier on the skin and leads to an almost pain-free experience. It also comes in surprising scents, like chocolate. Famed for their sumptuous salons and quirky bikini wax designs, the business-minded sisters have created a go-to destination for London’s most fashion-conscious bikini lines. Strip One New Change is their newest London salon.

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ONC: You have some pretty quirky designs on the menu. How do you come up with them?

STRIP: We try to have a laugh at the office. We’re very serious about what we do and we do it to a very high standard, but it can also be fun. We don’t want to be portrayed as this holistic spa, it’s a fast-paced, tonguein-cheek environment that is also professional. We like having that balance.

ONC: What are the different styles?

STRIP: The waxes representing our four London locations were inspired by Sex and the City: they’re like the four ladies, who each have their signature style.

The first one we came up with was the Soho Strip, which is a very thin strip with diamantés on either side of the hair, next came the City Martini [shaped like a Martini glass] because most people go out in the city for a Martini after work, then there’s Chelsea Diamond for all the lovely ladies around Chelsea with their big diamonds, and then the Boho, for Notting Hill, where they let it grow on top but have a tidy-up underneath and around the sides.

ONC: Do you find that these trends actually apply to people in those areas? Do you have postcode tribes?

STRIP: Yes, you do see different trends in different areas. In Notting Hill they veer towards having a slightly more natural wax now, whereas in Soho they’re much more minimalistic.

ONC: What percentage of your customers are male?

STRIP: I’d say about 20 percent. We get lots of wives bringing their husbands in.

ONC: What do they ask for?

STRIP: Well, male bikini waxing is on the rise.

A lot of men are pretty conscious of being overly hairy.

They don’t want to have no hair at all, but they want to look groomed. And of course the back and the chest wax are huge. We also had an increase in arm and leg waxing during the Olympics. Some of our male customers come in to buy lingerie for their girlfriends; we get so busy in the lead-up to Valentine’s Day. ONC: What’s the most surprising thing that has ever happened in the salon?

STRIP: There are some things I can’t really talk about!

There are some weird and wonderful things that go on in the world of waxing. We once found something very odd in the bin after a wax in the Chelsea store. Let’s just say the customer had just been reading Fifty Shades of Grey…

ONC: What’s the cardinal sin when it comes to waxing?

STRIP: Not exfoliating beforehand. There are a lot of things that people shouldn’t do depending on the area of the body. Obviously everybody should exfoliate before a wax and avoid the sun before and afterwards. Other than that it all depends on the individual’s skin type. When a new customer comes in, they have a thorough consultation with our therapists.

ONC: Have you ever had to correct a bad job?

STRIP: Oh yeah, all the time. There are some real horror stories — skin being pulled off or bruising. I’ve seen severe bruising from waxing. In some places they ping the wax off without supporting the skin, so it gets stretched and pulled back. It’s horrific! But the training here at Strip is vigorous. And a lot of it is about the aftercare.

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Portrait Photography by Alistair Guy

Thomasina Miers

British chef Thomasina Miers fell in love with Mexican food while travelling around South America. After winning Masterchef in 2005, she founded Wahaca, a chain of Mexican street food restaurants, which began in Covent Garden. Tommi, as she’s also known, has recently launched a new project, Burrito Mama, a kooky little burrito takeaway in One New Change. We meet up and talk about her path to food.

ONC: Were you a fussy eater growing up?

TM: I was when I was really young. My brother and I were skinny little runts with the appetites of birds.

We must have been a nightmare to feed. But from the age of six I was in the kitchen, cooking with my mother, so from then on I ate everything. I will literally eat anything.

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ONC: So your passion for cooking came from your mother?

TM: Yes, I really liked being close to her. She always cooked. We didn’t have much money, so we never really went out to eat. We cooked a lot, so for special treats it was fun — my father would go to the fishmonger and get prawns and my mother would

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make homemade mayonnaise and we would make baguettes with lashings of mayonnaise and prawns.

On Saturdays we had BLTs or waffles with bacon. We loved food.

ONC: How did you get into cooking yourself?

TM: I got bored with eating the same thing everyday.

We’d get mince, marrow and vegetables and I was always delving into cook books, trying to do something different with them. So rather than mince and peas I’d say, “Let’s do meatballs.”

ONC: You got into Mexican food while travelling. Are there any other cuisines that inspire you?

TM: I’ve just written a book about chillies, and that really got me into Asian food. I did an amazing foodie trip around Thailand last year. I love food from everywhere really.

ONC: I’ve been told that you always meet your staff when they start working for you.

TM: When my business partner and I set up Wahaca, we wanted it to be a fun place to work. So it’s really important that when new people come in they meet us and hear about how we started. The early days were chaos; we had almost no practical experience. Mark [Selby, co-founder] was running the front of house and I was running the back of house, and we were pretty much clueless. In the beginning we were getting it all wrong; we had this huge queue and we didn’t know what to do with all these people who were waiting for hours.

ONC: Did you keep them happy with tequila? You have an extensive collection in your restaurants.

TM: Tequila makes everyone happy. It’s so delicious. I love it. But Mescal is the mother of tequilas. Tequila is made from only one type of agave plant, mainly in Jalisco in Mexico, while Mescal is made from 16 or 17 different types of agave plant, and its production is much more natural. A lot of the tequila industry is mechanised now, but Mescal is still made the traditional way — you can still see donkeys pulling around the big stones that crush the plants to extract the juices.

ONC: What did you do before Masterchef?

TM: When I left university, I travelled around South

America. I hated the city and the corporate world. I tried advertising, marketing and a little bit of fashion and journalism, but none of it worked. Then I met the lovely Clarissa Dickson Wright. She put me on the path of food. She packed me off to Ballymaloe Cookery School in Ireland for three months. I went on to make cheese at a cheese farm, and then I got a job in a food shop in London. After that I went to Mexico City, opened up a cocktail bar, and lived there for a year. When I came back I saw an advert for Masterchef in a food magazine and applied.

ONC: What was it like being on Masterchef?

TM: It was a rocky ride. For one thing we had to produce food that looked worthy of being in a Michelin-starred restaurant and I’d never eaten in a Michelin-starred restaurant. I remember looking at the food and thinking, “I have no idea what I’m doing.” But it was amazing. For the first time in my life something was going right for me.

ONC: What else have you got coming up?

TM: My new book is coming out, and I’m doing a chilli festival in Dalston in May. It’s the opening weekend of Street Feast, so there will be lots of chefs: Allegra McEvedy, Anna Hansen... Also we’re opening more restaurants, and I might go filming in Mexico for a new series.

ONC: You also have Burrito Mama in One New Change. How is that going?

TM: Burrito Mama is a little experiment; it’s going well. We just did a tasting, and now we’re going to review all the recipes.

ONC: What’s your favourite tourist attraction in London?

TM: I went to St Paul’s Girls’ School, and I was confirmed at St Paul’s. I think it’s the most beautiful building. I love going to Tate Modern and walking back at night across the bridge to St Paul’s. The view is extraordinary.

ONC: What was the last book you read?

TM: Joseph Anton by Salman Rushdie.

ONC: What was the last song you listened to?

TM: Kate Bush! I was listening to Hounds of Love last night.

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The Horse, the Rider and the Clown 1943-4 Maquette for plate V of the illustrated book Jazz 1947 – Digital image: © Centre Pompidou, MNAM-CCI, Dist. RMN-Grand Palais / Jean-Claude – Planchet Artwork: © Succession Henri Matisse/DACS 2014

Matisse: The Cut-Outs

Henri Matisse: The Cut-Outs will run at Tate Modern from April 17 to September 7. The exhibition is devoted to the artist’s colourful and innovative final works, and is the first time that the 120 pieces will be seen together. We speak to Flavia Frigeri, assistant curator at Tate Modern, to find out more.

ONC: Flavia, how would you describe Matisse to the layman?

FF: Matisse is best known for his use of colour, which is very bold and was quite radical at the time — it was 1909 when he painted The Dance, the work for which most people know him. Another thing he’s known for is his representation of figures, most famously the many paintings of women in armchairs.

So if I had to pick two words that come to mind when

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I think of Matisse, I’d say “figurative” and “colour”.

ONC: What’s your background?

FF: I did a BA and an MA in Art History, and now I’m doing a PhD. I’ve been assistant curator at The Tate for two and a half years. I mostly work on exhibitions.

The last one was a Klimt exhibition. Now I’m working on Matisse, as well as other projects.

ONC: Can you talk a little more about the Matisse exhibition?

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FF: The exhibition is less about Matisse himself and more about his cut-outs, which are an aspect of his work that people will have seen in retrospectives, so they will know a couple of his works, like The Snail, which is very iconic, but what they may not know is that they’re part of a larger body of work, one that went through several stages. This is because the cut-outs are quite fragile artworks; there have only been two attempts before to do an exhibition dedicated to them.

ONC: You say the works are fragile. Does that mean the exhibition won’t be travelling?

FF: It will be travelling, but only to New York, where it will be on show at MoMA in October.

ONC: How many countries were involved in collecting the artwork?

FF: Quite a few. The United States and France have the most holdings of Matisse’s work, but there are also works coming from Sweden, Germany and Switzerland, so there’s quite a range.

ONC: How was everything gathered together?

FF: That’s the fun part for us. It’s a lot of research.

Some works are in the public collections, so it’s just a matter of acquiring those loans, but many of the works are in private collections, so it was a bit of a hunting job to find them. When you’ve been looking for a work for a long time, it’s really exciting the day you find out where it is.

ONC: Are most people happy to lend?

FF: People have been very generous because they can see that this is a unique project. I think they really understand our effort in trying to bring all these works together again. They haven’t been seen all together since they left Matisse’s studio 50 years ago.

ONC: How long has it taken to put the exhibition together?

FF: Five years.

ONC: Do you have a favourite piece from the exhibition?

FF: I shouldn’t pick favourites. They’re like my children, but I do have a favourite cluster of work in room five — they’re small works with really elegant seaweed.

Matisse arranged seaweed on the wall of his studio in a very beautiful way, and we were able to bring many of these back again.

ONC: Are there any pieces you wanted for the exhibition that you couldn’t find?

FF: Not really. We got pretty much everything we wanted.

ONC: Is there an unsung hero in the collection, something that is really great but never made it onto posters and postcards?

FF: That does often happen, but in Matisse’s case the really big ones have all been out there. Many of his works, the most important ones, are in public collections, so they have had quite a lot of recognition.

ONC: What do you think is so special about Tate Modern?

FF: It’s one of those places that you can walk into for free. The collection is free and it keeps changing. We keep changing artworks and adding new ones. If you decide you want to come and spend the whole afternoon here, you can; if you want to come and look at your favourite work, you can. It’s truly open.

ONC: And what do you think of the area?

FF: I really like the area. It still has a rough edge to it, in the sense that the buildings and the architecture are very industrial-looking. It’s constantly changing.

ONC: What’s your favourite restaurant?

FF: Bread Street Kitchen. I’ve had dinner there a few times with friends. It’s a good one.

ONC: What’s your favourite tourist attraction?

FF: St Paul’s. It’s a classic.

ONC: And what’s your favourite market?

FF: Borough Market.

ONC: What was the last book you read?

FF: Sweet Tooth by Ian McEwan.

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Pictures courtesy of the Museum of London

Timothy Long

“No, you cannot touch it! It’s very tempting. It’s very soft leather. We have different types of leather represented in the collection — doeskin, children of different animals and whatnot. Unfortunately baby animals produce the softest leather.”

Timothy Long, curator at the Museum of London, is talking about a coat that dates back to around 1870. The coat, along with an extensive collection of historical garments, mostly originated in London, is stored in The Sackler Hall at the Museum of London as part of a new exhibition, The Anatomy of a Suit, which is on show until June 1.

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ONC: What’s your fashion background?

TL: I was trained as a fashion designer in Chicago, though I didn’t have any aspirations to be a designer.

I wanted to get into the history of fashion, but there are no undergraduate programmes in fashion history, textile conservation or anything that focuses on the history of dress. I went for interviews at a few schools for fashion design and found that many of them teach an element of fashion history.

ONC: And then did you go straight to the Chicago History Museum?

TL: I was offered a job at the Chicago History Museum, where I was doing my internship. It was a full-time position as collection manager in the second largest collection of historical dress in the world. Over 15 years, I moved up to assistant curator and then eventually to curator. Chicago was not a fashion capital, so I was always yearning to be in this kind of environment. I decided to take a leave of absence from the museum for two years; I came to London, went back to school and got my MA. ONC: Where did you do your MA? TL: The London College of Fashion, where everyone else was about half my age. Then I fell in love and got married, and then this job came about, so all the pieces fell into place in some crazy way. It was one big, crazy move, but it all worked out beautifully.

ONC: How does it feel to work on collections like these at the Museum of London?

TL: It really is remarkable. I just love the job and being in the community of London, where you have pattern cutters and the whole industry is working here. I think that’s partly why I’m so intrigued by the menswear project. And I’m sure you’ve read that menswear is growing incredibly in this city. They expect menswear sales to trump womenswear sales by 2016, so there is great interest in keeping the spotlight on menswear in London.

ONC: What’s your relationship with the City of London like?

TL: I live in Islington, so fairly close. It’s funny because coming from America I didn’t really know that there were two cities within one, that the City of London was something separate. The thing I love the most

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is, of course, the history of the City of London. From my office window I can see the London Wall and the Barbican… and suits, good and bad, everyday, all day long! Working down here, it’s interesting to see the trends and the way certain things are worn.

ONC: And what do you think of the street fashion in London?

TL: I like seeing the liveries of all the different guilds and such. And often you see those men walking around in powdered wigs and 18th century style dress. Sometimes I’m like, “Where am I?” It’s that little kid in the candy shop thing with this city and with this job. I still find it remarkable.

The Sherlock Holmes exhibition opens at the Museum of London on October 17.

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Photography by Neil Bedford Fashion by Andrew Davis

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Grey check suit by NEXT, blue shirt and blue tie by T.M.LEWIN and black glasses by HUGO BOSS

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Teal suit by TOPMAN, blue shirt with white collar by T.M.LEWIN, blue spotted tie by REISS, curved rectangular cufflinks by T.M.LEWIN and watch by ROLEX from FRASER HART

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Left – Black suit by NEXT, floral shirt and socks by H&M and burgundy shoes by TOPMAN Right – Blue three-piece suit, pale blue shirt, spotted tie and blue checkered socks by TOPMAN and brown shoes by DUNE

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Berry suit by TOPMAN, white shirt by H&M, blue spotted tie by T.M. LEWIN, socks by NEXT and brown monk strap shoes by TOPMAN

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Black jumper and white shirt by H&M, grey checkered suit trousers by TOPMAN, black and grey stripe tie by T.M.LEWIN, black socks by H&M and black shoes by TOPMAN

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Left – Black pinstripe waistcoat, black trousers, yellow and white stripe shirt and tie all by T.M.LEWIN, cufflinks by TOPMAN and black shoes by HUGO BOSS Right – Charcoal blue suit by TOPMAN, orange stripe shirt and blue and white stripe tie by T.M.LEWIN, socks by H&M and black leather shoes by HUGO BOSS

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One New Change

Hair: Paul Donovan at CLM Hair and Makeup using Redken – Makeup: Lucy Bridge at Jed Root using Kiehl’s Set design: Thomas Bird – Digital Operator: Chris Rhodes – Production: Thomas Howard at We Are Up – Photographer’s assistants: Sam Wilson and Nick Matthews – Fashion assistants: Itunu Oke and Virginia Peck – Model: Matthew at Next Model Management

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Men’s Tailoring

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Left – Navy and pastel blue polka dot Sarah dress by HOBBS, acetate pink Helena coat by PHASE EIGHT, vanilla crystal earrings by SWAROVSKI, pale blue friendship bracelet by LINKS OF LONDON and pastel pink bag by ACCESSORIZE Right – Ecru viscose shell top by NEXT, silver metallic Vienna skirt by L.K.BENNETT

Belle of the Mall

Photography by Liam Warwick Fashion by Danielle Emerson

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Navy and ivory cotton Elise coat by HOBBS and vanilla crystal earrings by SWAROVSKI

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Pastel blue silk Sarah jacket and trousers, and white viscose jumper all by HOBBS

White leather jacket by WalliS, navy and white stripe cotton polo dress and black and white piped detail sandals by neXT, vanilla crystal earrings by SWaroVSKi and pale blue friendship bracelet by linKS of london

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Hair: Hiroshi Matsushita using BuMBle & BuMBle – Makeup: Thom Walker using CHanel PerfeCTion luMiere VelVeT and S 2014 – nail Technician: ama Quashie at ClM Hair and Makeup using CHanel S 2014 and CHanel Body excellence Hand Cream – Photographer’s assistant: rogelio ramirez – fashion assistant: Georgina Thomas

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Taupe silk camisole by KAREN MILLEN, beige textured acrylic pullover by BANANA REPUBLIC, cream chiffon pleated mini skirt by GUESS BY MARCIANO, vanilla crystal earrings and silver pearl bracelet by SWAROVSKI

Lee wears red jacket by QUICKSILVER from ELLIS BRIgham moUntaIn SPoRtS and floral shirt by aLLSaIntS

Photography by Sam Hearn Fashion by Sam Carder

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White jumper by HOBBS

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Left – Blue denim jacket by SUPERDRY, tartan t-shirt by TOPMAN, navy chinos by ALLSAINTS, socks and black plimsoles by H&M Right – Black leather jacket by ALLSAINTS, white t-shirt by MANGO and blue and white striped jeans by TOPSHOP

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Hair: Liam Curran at Frank Agency using Kevin Murphy – Makeup: Athena Paginton using ILLAMASQUA – Photographer’s assistant: Tom Green – Fashion assistant: Charlotte Dobson – Models: Tommy-Lee and Lydia at Models 1 – Special thanks to Park Royal Studios

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The Style Council We cHat WitH Four one neW cHange amBassadors From tHe World oF FasHion and liFestyle.

Tess Wright

stylist and costume designer tesswright.co.uk – onc: How did you get involved with one new change?

TW: A very good friend of mine works for One New Change, and I help style and source clothes for them when they have promotions, like the recent Mother’s Day competition. The prize was a shopping trip and complete makeover at One New Change for a mother and daughter, after which we did a photo shoot on the rooftop. It was really beautiful. onc: What do you like about one new change?

TW: I love that it is out of the West End, but not quite in the East End either. There’s a huge buzz because there was nothing like this here before. It was a big hole where nobody had anywhere to shop or eat. One New Change is a one-stop shop that isn’t too overwhelming. onc: and what about the surrounding area?

TW: I love that you’re near iconic buildings like St Paul’s, and you have the river. This is one of the oldest places in London. onc: What’s your favourite restaurant in one new change?

TW: My favourite restaurant is definitely Byron. I’m addicted to the milkshakes, they’re the best thing I’ve ever tasted. onc: is there a walk you enjoy around the city?

TW: It would have to be from the City to the East End, especially at the weekend.

tess’s one neW cHange Picks Byron: Malted Vanilla Milkshake Wallis: Palm tree print tie waist shirt dress Fraser Hart: Breitling watch (Left) allsaints: City Monument Coat kurt geiger: Britton stilettos

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Photography by Alistair Guy Words by Becky Davies

Poppy Dinsey

fashion writer and owner of What I Wore today, the outfit sharing site wiwt.com – onC: how did you get involved with one new Change?

PD: It’s funny actually! I used to live nearby and I saw it being built, but I moved just as it was revealed.

Then I was invited to be on The Style Council, which I’m really happy about. I think One New Change ticks all the boxes for shopping, beauty and dining. onC: Could you describe a day in your life?

PD: I’m very lucky that no two days are the same.

Today, for example, I have a meeting with some press officers about a trip to Iceland for a new movie, and then I’ll be going over to ASOS. Some days are really boring and involve the type of things that people in the fashion world never talk about, like spreadsheet hell or working from home [Laughs]. But generally it’s a lot of travelling and meeting different brands and PRs. onC: what do you like about this area?

PD: I love the City. There’s so much history. You have St Paul’s, of course, but there’s also The Old Bailey and other really beautiful old buildings. And we know how important the City is to the UK economy, so it feels like you’re in a significant place. onC: and what do you like about one new Change?

PD: I find One New Change a really central place to meet people for drinks after work. I live quite far west and lots of my friends live quite far east, so it’s an easy place to meet. It also has all the shops I need.

PoPPy’s one new Change PiCks Bea’s of Bloomsbury: Passionfruit Cupcakes (Left) strip: Waxing dermalogica: Renewal Lip Complex oliver Bonas: Boxed Reed Diffuser in Exotic Fig Banana republic: Dahlia Burst Necklace

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The Style Council

Antony Waller

fashion PR and oWnER of anT WaLLER, fashion shoW PRoducTion comPany antwaller.com – onc: how did you get involved with one new change?

AW: We were putting on a special project for Oxfam and I hooked them up with the king of vintage, William Vintage. They wanted to do a pop-up shop that showcased the hidden gems that you can get if you really scour the Oxfam shops. So William put together an amazing array of dresses that he’d found when he travelled up and down the country. We thought One New Change would be the ideal venue to showcase these gems. onc: could you describe a day in your life?

AW: It depends on the time of year. In the lead-up to fashion week we’re pretty crazy all day and night, doing ticket requests and model castings, looking through production lists, arranging lighting... We also do general PR for designers, so we deal with sample requests and music and magazine shoots. onc: What do you like about one new change and the city area?

AW: I love One New Change. It’s still a bit of a hidden gem in London. It has got everything you need and it’s not as busy as the West End. onc: do you have a favourite restaurant here?

AW: It’s probably Zizzi’s. Our days are pretty hectic, and at the end of the day what I want is a lovely big bowl of pasta to keep me going. onc: do you have a favourite walk in the area?

AW: I love walking around Bank and heading to Shoreditch. I love the mixture of old and new buildings in the City. It’s unlike anywhere else in London.

anTony’s onE nEW changE Picks dermalogica: Multivitamin Power Firm Eye Cream office: Converse All Stars White (Above) Bang & olufsen: H6 headphones Reiss: Court Lightweight Pink Jumper guess: Alden Denim Vest

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The Style Council

music, entertainment and current affairs reporter lisavickery.com – onc: How did you get involved with one new change?

LV: I’m a Prince’s Trust ambassador, and Land Securities and One New Change do a lot of work with The Prince’s Trust, so I was asked to come and report on some of the events supporting the charity up here on the roof at One New Change. onc: can you tell us about some of the events that have taken place on the roof?

LV: What most people don’t realise when they come to One New Change is that the roof has one of the best views of London. One New Change makes the most of its incredible roof space, holding events in the summer.

I’ve been lucky enough to work on Music on the Roof, where we had a series of live musical performances.

There was also a City Sleepover in aid of The Prince’s Trust; people slept in tents, fell asleep under the stars and woke up in the middle of the City with a view of St Paul’s. onc: talk me through a typical day in your life.

LV: Every day is different. Today I’ve started here at One New Change, then I will be going back into the office — I mainly work at The BBC’s Broadcasting House.

Other times I go out and research stories around London, do red carpet events, or work with my charities. onc: What do you like about one new change and the city area?

LV: You can’t find another place like this, with the same high-end retailers and restaurants, anywhere else in the city. I love coming over here for the culture, you’ve got St Paul’s right next door, and I love walking around Cheapside. You’ve got the contrast of historical London and One New Change, which is buzzing, new and fresh.

Lisa Vickery

Lisa’s one neW cHange picks allsaints: Black Livie Dress mango: Black Leather Biker Jacket office: On Top Mint Patent Heels searcys champagne Bar: Passion Fruit Bellini (Left) Hershesons Blow dry Bar: The Big and Brushed Blow Dry

One New Change

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Photography by Neil Bedford Fashion by Andrew Davis

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Left – Ultra Calming Mist by Dermalogica Right – No7 Beautiful Skin Hydration Mask Hair: Paul Donovan at CLM Hair and Makeup using Redken – Makeup: Lucy Bridge at Jed Root – Set design: Thomas Bird – Digital Operator: Chris Rhodes – Production: Thomas Howard at We Are Up – Photographer’s assistants: Sam Wilson and Nick Matthews – Fashion assistants: Itunu Oke and Virginia Peck – Models: Roger at Storm Model Management and Matthew at Next Model Management

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Photography by Felicity Ingram Beauty Editor Gina Kane

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Left – Skin: Maybelline Dream Satin Liquid Foundation Ivory, Soap & Glory Hocus Focus Instant Visual Flaw-Softening Illuminator, Bourjois Little Round Pot Blusher Rose d’or – Eyes: Max Factor False Lash Effect Mascara, L’Oréal Paris Infallible Eye Liner Night Day Black, Rimmel Professional Eye Brow Pencil Hazel and Rimmel London Union Jack Eyeshadow.

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Right – Skin: Maybelline Dream Fresh BB Cream Light 1, Soap & Glory Hocus Focus Instant Visual Flaw-Softening Illuminator, Bourjois Healthy Balance Compact Powder Beige Clair and Rimmel Natural Bronzer – Eyes: Maybelline Eye Studio Color Plush Eyeshadow Quads, SEVENTEEN Solo Eye Shadow Statuesque and Rimmel Brow Pencil – Lips: L’Oréal Infallible Lip Liner.

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Left – Skin: Soap & Glory Hocus Focus Instant Visual Flaw-Softening Illuminator – Eyes: Max Factor False Lash Effect Mascara, No7 Lash & Brow Perfector – Lips: Revlon Super Lustrous™ Lipstick Rich Raisin Frost and No7 Sheer Temptation Lipstick.

Right – Skin: Maybelline Dream Satin Liquid Foundation Ivory, No7 Instant Radiance Concealer Shade 1 – Eyes: No7 Lash & Brow Perfector, L’Oréal Paris Brow Artiste Eyebrow Pencil Brunette, Bourjois Paris Color Edition 24h Eyeshadow Prune Nocturne, L’Oréal Paris Miss Manga Mascara Violet, Maybelline Master Smoky Eyeliner, Bourjois Little Round Pot Eyeshadow Tabac Blond, L’Oréal Infallible Eyeshadow Magnetic Coral and Max Factor Wild Shadow Pot Fierce Pink.

Hair: Gow Tanaka at Workgroup using L’Oréal – Photo assistance: Sam Wilson and Jess Ralph – Make up assistance: Rebecca Rojas – Thanks The Russian Club All makeup is stocked at Boots

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One New Change Magazine is created by

Please contact David Nottingham on 020 7243 9977 / david@wonderlandmagazine.com for any enquires relating to contract publishing, branding and creative direction. www.visual-talent.com

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11/04/2014 10:40

AFTERNOON TEA afternoon tea for one

£18

afternoon tea for two

£32

avail able every sunday 12noon - 4.30pm Searcys Champagne Bar One New Change First Floor London EC4M 9AF 020 7871 1213

Offer cannot to be used in conjunction with any other offers.

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PANDORA One New Change 23 Cheapside Passage, EC2V 9AF 0207 248 2615 Be inspired at pandora.net

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