If we had to choose one word to sum up The Goring? Actually we’d choose two: just so. From the charming staff and faultless concierges to the beautifully manicured gardens and elegant suites, it’s all quite, quite lovely.
And while you’ll no doubt have heard tell of the luxury hotel’s legendary afternoon tea, you might not be au fait with The Goring’s restaurant. After all, hotel restaurants can be tricky things; it’s rare that one makes sense within the context of the other. You’ve had the Best Night’s Sleep Ever in a dream of a luxurious suite, only to find that the scanty excuse for continental breakfast doesn’t quite measure up. Or there’s a jarring misbrand: the slick, modern restaurant doesn’t really match the quaint charm of the hotel’s sleeping quarters. Of course, this is absolutely not the case at The Goring.
For the first time in 15 years, there’s a new chef in situ, making The Goring’s dining room as much of a draw as an overnight stay. And – ahem – a slightly more economical way of testing out the hotel’s hospitality too… Michelin-pedigree chef Shay Cooper joins The Goring from The Bingham, having cut his teeth at The Vineyard at Stockcross and worked as Head Chef at Olga Polizzi’s Endsleigh House. And Cooper won’t be allowing himself – or The Goring – to rest on their laurels: “I am here to make a mark, we want a kitchen that is ambitious, rather than content. We are cooking modern British food with personality – as befits The Goring – but food that is rooted in sensibility. It’s all about restraint.”
Cooper’s deft touch has resulted in an elegant, imaginative and refined menu – it’s the very best of British, with the sophistication you’d expect from The Goring. Signature dishes include the famous Eggs Drumkilbo (the Queen Mum’s favourite, if you please) and the classic lobster omelette, served with moreish chips triple-cooked in duck fat. As well as the restaurant’s classic roasts, hand-carved at your table, there are daily specials such as Salt Marsh lamb with rosemary jus, fish pie served with English peas and fennel, and the quintessentially British steak and kidney pudding. Classic dishes, yes, but prepared, cooked and served with finesse. Just so, if you like…
For more information and to book, see The Goring’s website or telephone +44 (0) 20 7396 9000.
Don’t get us wrong, we love Net-A-Porter as much as the next credit-card-flexing fashionista. But sometimes, shopping the etailer’s gigantic selection of stylish goodies can be a little bit overwhelming. There’s just SO MUCH amazing stuff on there. So we are really quite delighted with N-A-P’s new Finds section:
“A unique curation of ever changing pieces – discovered by our buyers on their travels across the globe. Gems that you won’t want to miss – bags to tote, dresses to dance in, jewelry that everyone will want and much more. These are buy now, treasure forever finds and we can’t promise they will be here for long.”
Exciting eh? We’ll be checking back regularly to explore the buying team’s latest finds… Right now we’re in lust with these fantastic printed shorts from All Things Fabulous.… And then there’s the vintage-inspired rock and roll tees from MadeWorn – perfect styled with a tailored blazers or worn as weekend wear with denim cut-offs…. Other new labels not to be missed: Muzungu Sisters‘ statement embellished totes, Italian brand Je M’En Fous‘ super sexy bikinis, Shore Projects‘ slick watches and Finnish designer Minna Parikka‘s adorable bunny ear sneakers.
Shop Net-A-Porter’s Finds selection online here.
Pretty packaging – check. Deeply hydrating ingredients – check. Summery scent – check. Since it launched ten years ago, Elemis’ Frangipani Monoi Oil has carried off awards too numerous to name and become a staple of beauty editors everywhere. In celebration of the anniversary, Elemis unveiled another exotic bodycare treat: Frangipani Monoi Body Cream.
Generally we find body moisturising about as interesting as trying to understand cricket or watching paint dry, but anointing oneself with Frangipani Monoi Body Cream is actually rather lovely. Made with Tahitian monoi oil, the delicate fragrance is what we imagine might be the scent of a tropical island at dusk, the sun setting over the ocean – and it lingers on the skin too. Easily absorbed, it’s enriched with nourishing macadamia and rich sesame oil, leaving skin supple, smooth and moisturised. Warning: this may cause you to smell yourself repeatedly – this is completely normal, and no cause for concern.
Elemis Frangipani Monoi Body Cream is available to buy online here.
We’ve long been fans of Finchittida Finch‘s exquisite jewellery, but with their latest collection the talented design duo are taking things one step further. Not content with creating their signature ornate statement pieces, Finchittida Finch have teamed up with MAG (Mines Advisory Group): a global humanitarian charity which clears live weapons, explosives and bombs left by conflict. Via the long-term partnership with MAG, every purchase helps bring safety to places affected by war. So far, so political.
However, look a little closer at the campaign images for Finchittida Finch’s A/W 2014 collection and you might just notice something about the model. Aside from the fact that she’s absolutely, show-stoppingly beautiful, she’s actually got what the fashion industry would consider a fairly substantial imperfection. But rather than covering up Li-Ann‘s scar, the designers chose to make this the moment to make another statement, really accepting and embracing her imperfection.
“Li-Ann had no qualms about her scar but asked if it would be a problem for us. Our automatic reaction was to say “don’t worry, we can airbrush it out.” Then it hit us how damaging those words were, no one should be made to feel ashamed over their ‘imperfections’. We decided to make a feature of Li-Ann’s scar, to show that there’s nothing wrong with ‘imperfections’. The whole team including Li-Ann felt it would be a great message.”
Pow! The world needs more brave, courageous designers like the Finchittida Finch twins.
For more information, see the Finchittida Finch website.
Best-selling cookery writer Anjum Anand certainly knows her stuff when it comes to Indian food; her breakthrough book (Indian Food Made Easy) actually knocked Harry Potter off the top spot! From her latest title - Anjum’s Quick and Easy Indian – this recipe for Indian stir-fried spring veg vermicelli with peanuts is a made-in-minutes supper staple. And it’s super healthy to boot!
Vermicelli and rice noodles feature on Indian menus, the former in desserts in North India as well as in quick stir-fries in many regions, the latter mostly in the South. This recipe is inspired by those northern vegetable stir-fries. If you make the recipe with fine vermicelli (available in Indian stores), you will produce a softer, more unctuous dish. Rice noodles, used here, are more textured but also more widely available. Both work well. Add edamame beans for a little protein, but you can use broad beans or peas for a burst of sweetness if you prefer.
- 2–3 tbsp vegetable oil
- 2 dried red chillies
- 1 tsp brown mustard seeds
- 2 tsp chana dal
- 14 fresh curry leaves
- 1 red onion, finely sliced
- 15g root ginger, peeled weight, finely shredded
- salt and freshly ground black pepper
- 1⁄4 tsp turmeric
- 1 large carrot, cut into 7.5cm matchsticks
- 12 asparagus spears, tips cut whole on the diagonal, stalks finely sliced
- 2 spring onions, finely sliced on the diagonal
- 2 handfuls of edamame beans
- 300g packet fine rice noodles
- 2–3 tbsp lemon juice, to taste
- small handful of finely chopped mint or coriander leaves
- small handful of roasted salted peanuts, lightly crushed
Heat the oil in a large non-stick sauté pan. Add the chillies and mustard seeds and, once the popping dies down, the chana dal and curry leaves. Once the lentils start to colour, add the red onion, ginger and seasoning and sauté for three to four minutes before adding the turmeric. Fry for 20 seconds, stirring to mix well, then add the rest of the vegetables.
Stir-fry for two minutes, then add the rice noodles and lemon juice and continue to cook for another two minutes, or until the noodles are soft but the vegetables are still crunchy. Stir in the herbs and peanuts and serve hot or warm.
It can’t have escaped your notice that this year marks 100 years since the outbreak of World War One; a conflict which truly shaped society, politics and the world we live in today. Commemorating the anniversary, the Wall Street Journal has launched an inspired and absolutely fascinating resource: the 100 Years, 100 Legacies microsite.
“Wall Street Journal editors from around the world have selected 100 legacies that still shape our lives today. History is always open to interpretation, but as the war to end all wars retreats from living history, it feels more important than ever to remember its impact. It is everywhere you look.”
From drinking hours to Dada, passports to Pilates and wristwatches to the women’s vote, 100 Years, 100 Legacies is an interactive site that will keep you occupied for hours….
Banish black and get rid of grey! Summer is the season to embrace bright colours, which are scientifically proven to make you 87.5% happier too. From award-winning four-free nail colour brand Nailberry, the Summer Collection features a range of six bold, bright colours perfect for fingers and toes.
Our favourites? The punchy Rio (canary yellow) and De Janeiro (mint green) colours look fantastic on fingertips, while A Smart Cookie (deep raspberry pink) is chic pedicure choice. While we’re aware that nail colour won’t change your life, it is rather nice isn’t it?
Nailberry’s Summer Collection is available to buy online here.
Pastries, heavy sauces and beaucoup of fromage – you could be forgiven for thinking that French food is anything but healthy. Inspired by the best of Gallic cuisine, Delphine de Montalier’s Raw Food French Style is nothing short of a revelation. Eating raw food doesn’t have to mean the same-old salads either – this is a cookbook full of inspiring recipes, packed with intriguing flavours. Focusing on seasonal, fresh ingredients, and packed with beautiful images to accompany the recipes, the book is a joy to read. And particularly for reinvented classics such as this delicious – and saintly – Raw Lemon Tart.
- 170g blanched whole almonds
- 50g pine nuts
- 13 pitted dates
- 3 tbsp honey
- Zest of 2 organic lemons
- 1-2 tbsp water
- 150 g cashew nuts
- 1 tsp pure vanilla powder
- Juice of 2 lemons
- 4 tbsp coconut oil
To make the pastry case for the tart, first remove the zest from both lemons using a fine zester tool to scrape away tiny pith-free shreds. Reserve the zested lemons for the lemon juice for the filling. Follow the instructions for mixture before blending and reserving the remaining zest for a final garnish.
Soak the almonds in a small amount of warm water for at least an hour. Drain them and blend with the pine nuts, dates, honey and enough water to obtain a reasonably smooth mixture. The dough should be very well mixed and should not stick to your fingers.
Use the palms of your hands to spread out the dough in a tart tin with a removable base. With the flat, damp base of a glass, continue to press the dough into the tin. Remove any excess dough from around the edges.
For the filling, drain the cashew nuts and blend them in a food processor or blender with the vanilla powder, lemon juice and coconut oil, to obtain a smooth mixture. Pour the mixture into the pastry case, and refrigerate the tart for at least 2 hours. Garnish with lemon zest before serving.
Our latest jewellery obsession? In LOVE with these amazing pieces from Bill Skinner. Unique, fantastical and beautifully made. We can’t quite pick a favourite…
Bill Skinner jewellery available to buy online here. You can also find the brand on Facebook or follow on Twitter @billskinneruk.
A shampoo ad that’s all about feminism and empowering women? You’ve got to be kidding us, right? Just watch Pantene’s clip and you’ll see what we mean. Since the video launched, Pantene’s #ShineStrong campaign has gone viral, provoking discussion and encouraging debate in countries across the globe.
Isn’t it time you stopped apologising? Be strong and shine! #ShineStrong