Professional Documents
Culture Documents
in her stride
From Strictly
Helen Skelton
to solo parenting,
22 OCTOBER 2022
REGULARS FEATURE S
M Y S AT U R D AY How Strictly’s Helen
Bach, black tea and Skelton is finding her
backing Leyton Orient feet after a difficult year
J U L I A N L L OY D W E B B E R B RYO N Y G O R D O N
P. 7 P. 8
T H E WAY W E
LIVE NOW Fuzzy logic: why fleece
A habit ‘so’ annoying… is taking over the
C H R I S T O P H E R H OW S E fashion world
& G U Y K E L LY MELISSA TWIGG
P. 8 2 P. 2 4
ST YLE FO OD
Introducing this Midweek meals that
autumn’s ‘It’ knits are hasty and tasty
MELISSA TWIGG E D P OW E R
P. 6 1 P. 4 3
H E A D O F M AGA Z I N E A DV E RT I S I N G, C L A I R E J U O N : claire. juon @mailme trome dia.co.u k. I N T E R N AT I O N A L AC C O U N T S A L E S M A N AG E R , J A S O N H A R R I S O N : jas on.harri s on @ mailme trome dia.co.u k
© T E L E G R A P H M A G A Z I N E 2 0 2 2 . P U B L I S H E D B Y T E L E G R A P H M E D I A G R O U P L I M I T E D, 1 1 1 B U C K I N G H A M P A L A C E R O A D, L O N D O N S W 1 W 0 D T ( 0 2 0 - 7 9 3 1 2 0 0 0 ) A N D P R I N T E D B Y WA L S T E A D.
C O L O U R R E P R O D U C T I O N : T E L E G R A P H P R O D U C T I O N. N O T T O B E S O L D S E P A R A T E L Y F R O M T H E D A I L Y T E L E G R A P H . W H I L E E V E R Y R E A S O N A B L E C A R E W I L L B E T A K E N, N E I T H E R T H E
D A I L Y T E L E G R A P H N O R I T S A G E N T S A C C E P T S L I A B I L I T Y F O R L O S S O R D A M A G E T O C O L O U R T R A N S P A R E N C I E S O R A N Y O T H E R M AT E R I A L S U B M I T T E D T O T H E M A G A Z I N E
HAIR AND MAKE-UP BY MELISSA BOURNE USING GHD, LIVING PROOF, MURAD SKINCARE AND NARS COSMETICS. GETTY IMAGES, COMIC RELIEF/GETTY IMAGES
took a day off because I didn’t want to. There would always be She tells me about tripping over her dress during rehearsals
something you didn’t want to miss.’ She had tea with Queen for the first live show. While all the other contestants were sent
Elizabeth on three separate occasions – such were the doors to clap on the sidelines, Skelton was rushed off to wardrobe,
where her costume was frantically
made shorter before her American
smooth. ‘There were four fabulous
women remaking my dress while we
were live on air. I’m nearly 40. I’ve got
three kids. I’m stood there in my
underwear as they stitched the dress
and pulled my boobs into it. Then I do
the dance, and the judges are like
“You need to own it!”’ She shakes her
head, rolls her eyes. ‘I was like, “Guys,
I am owning it for me. First of all, I’m
here, dancing on national television.
Secondly, 30 seconds ago I had four
women manhandling me into a dress
that was being stitched around me.”’
She smiles, begins to laugh. ‘This is
me owning it. I am owning it.’
Read Helen Skelton’s Strictly diary
each week in The Telegraph
that a Blue Peter badge would open. ‘Whoever invented that
badge is a genius. It was such a good idea because it made it a
club. Anyone can phone up a show and vote. But it takes a lot
of effort for a kid to draw a picture, go to the post office, post
it. And I think the badge is sort of testament to all of that.’
As a mother herself now, she feels nostalgic for what Blue
Peter represents. ‘It was everything that people tell kids to
strive for now. It’s about telling them to be independent, it’s
about recycling, it’s about making things, it’s about sustaina-
The prince
who was
left out
in the cold Three years on from that
Newsnight interview, Queen
Elizabeth II’s once-favourite
son is a virtual recluse. Besides
binge-watching box sets,
buying new Bentleys and
playing golf with his lawyer,
what does Prince Andrew do
with his days? And does he
really believe he can make the
mother of all comebacks?
Opposite: the Duke of York at Windsor Castle on the day of the late Queen’s funeral
took over
the world
How fleece
2 2 O c T O b e r 2 02 2
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Created as thermal wear for hikers
and adventurers, the fleece has
been embraced over the years by
super-rich tech bros, fashion
brands and supermarket workers
alike. As we prepare for a winter
lowering our thermostats, the
polyester wonder is about to enjoy
its most influential moment so far
it, and there’s no denying a fleece works classless item of clothing that is a life-
wonders when you’re iced-to-the-bone jacket for those who will struggle to heat
cold. I hadn’t brought a towel (quite their homes this winter, not to mention
silly) but it didn’t matter because, like a standby for others who simply want to
wool, fleece traps pockets of air close to lower the thermostat a degree or two.
the body, reducing the rate of heat Last month, Martin Lewis’s Money
transfer. Unlike wool, fleece absorbs Saving Expert site launched a ‘Heat the
only tiny amounts of water and doesn’t human, not the home’ campaign and
hold it. By the time I’d clambered back fleece jackets were among its must-
across the rocks, I was almost dry. buys. Along with hot water bottles and
Magazine editors usually send fashion electric blankets, the campaign website
journalists like me to Paris or Milan – but offers links to £5 styles from Decathlon
my chilly trip to St Agnes tells you more and Sports Direct. Price-wise, they’re a
about what people want to wear right long way from Finisterre or Patagonia
numbers, which start at £130, or The
Pre-fleece, Kay tells me, his morn- North Face (from £70).
ings started very differently. Twenty Fleece knows no barriers now. John
years ago, he was a chartered surveyor Lewis has a £12 fleece throw, while Chel-
in London, and a man who pined for the sea mums are wearing ‘stealth fleece’
sea every time he took the Tube. A Marfa Stance jackets with panels of the
weekend surfer, he rarely shopped fabric on the inside and more expensive
from the array of mostly Australian surf material on the outside. Sainsbury’s
brands that had landed in the UK; they well-known plum-and-orange jackets
catered to the board shorts and sun- received a tribute recently when Puma
screen crowd. Kay was looking for ways launched a notably similar design. Every
to avoid hypothermia after an hour in Patagonia founder Yvon Chouinard climbing high-street brand from M&S (which
the English Channel. in the Taos Ski Valley, New Mexico, 1979 offers 13 fleeces this season compared to
recycled bottles.
to as the CLO (clothing insulation)
value, which measures the warmth
level of a fabric. ‘There are lots of con-
tributory factors but a short-haired
fashion, really’
CLO,’ says Jakobsdóttir. ‘Some super-
thermal fleeces, like a loft Arctic fleece
or a shearling long-hair fleece will keep
you very warm if you’re sitting still but
last year’s seven) to Uniqlo is betting on capable of being everything wool could
the fleece for winter. Amazon even has be, and more. It weighed far less, held
fleece fitted sheets. less than one per cent of its weight in
Part of the reason for its ubiquity is water, was machine washable and dried
that fleece is very cheap to make. The quickly, both on the line and in the field.’
fabric is created by heating petroleum Chouinard launched Patagonia
derivatives to form a thick syrup. This (named after the 1968 film Mountain of
is then hardened and spun to form Storms, about a group of friends who
threads and the resulting material surf, ski and climb their way from Cali-
is incredibly durable, no matter how fornia to South America) and within five
often it is washed or worn. years, his fleeces were everywhere.
Hardy adventurers like the famed US
T
he fleece jacket was born in 1973, mountaineer Rick Ridgeway wore his to
when rock-climber Chouinard trek across Tibet, teenagers zipped up
realised his favourite wool jumper theirs in ’80s neon brights, and the new
wasn’t serving his needs. While wool material became synonymous with
kept him warm, it got heavy when wet, California’s least outdoorsy bunch – the
was slow to dry and difficult to clean. computer geeks reshaping the world. If
This was California in the era of innova- you have a Patagonia fleece from that
tion (computers! microwaves!), and era that you rarely wear, maybe con- would be too hot to exercise in, no mat-
Chouinard decided outerwear needed sider selling it on eBay or Vestiaire Col- ter what the temperature outside.’
the 20th-century treatment. At a textile lective where they go for as much £350. More expensive fleece jackets are of
dealer’s store in Canada, he chanced ‘I fell in love with the technical side course better cut, with higher-quality
upon an synthetic fabric that smelled of outerwear at that time,’ says Icelan- finishes. But ultimately the fabric itself,
terrible but repelled water, while his dic native Guðbjörg Jakobsdóttir, the in its purest form, will always have the
wife Malinda found a similar polyester head of tech for the brand 66°North. same physical properties. Part of why
intended for making loo-seat cover. ‘There was this huge push of innova- you’ll pay 20 or 30 times more at the
Chouinard took both to the sewing room tion and the outerwear industry went prestigious brands is that synthetic
and a few days later the fleece was born. from using regular fashion textiles fleece has become something of an
‘It had a simple zipper front, no pock- to creating these very specifically environmental bogeyman. The result is
ets and an outer fabric that started to pill designed fabrics. We associate fleeces that any clothing company that prides
after its first wash,’ is how Patagonia tells with the ’80s but in the ’90s they took itself on its ethical credentials has had to
its origin story on its site. ‘But it seemed off; these were really colourful, opti- remake its products in a more sustaina-
mistic times and people started getting ble – and expensive – way.
hobbies like skiing and hiking. Health It is somewhat ironic that the pioneers
became fashionable and so did the of fleece are mostly people with a deep
clothes that went with it.’ love of nature, but while they solved the
Andrew Todd, head of design at Fin- problem of humans being outside in
isterre, agrees. ‘Back then, synthetics inhospitable weather, they also created
felt like the future. Microwaves and fro- a new, highly polluting fabric that was
COURTESY OF FINISTERRE
zen food were the future of cooking and damaging to the natural world.
synthetic materials were the future of The standard fleece has three envi-
fashion. This century, of course, we’ve ronmental red flags: it is made from
had to unlearn a lot of that.’ petroleum, it’s not biodegradable and it
Tom Kay, founder of upmarket brand Over the following decades, a variety sheds fibres in the washing machine.
Finisterre, started out selling only fleeces of fleeces have been developed: for inner The last is maybe the most problematic:
a 2016 study showed that, on average, a of fashion really, it was totally func-
fleece releases 1.7 grams of microfibres tional. But the ethical practices that
every time it is washed, with 40 per Yvon Chouinard put in place were very
cent of those microfibres finding their inspiring to others. He led the way.’
way to rivers, lakes and oceans to be
I
consumed by fish and other wildlife. n the last five years, fashionable
(Using a Guppy bag, when washing wool-based fleece brands that make
helps prevent this.) sustainability their main selling
All this served to besmirch fleece’s point, such as Pangaia, have popped up.
image – and a number of campaigns Finisterre has cultivated a flock of Bow-
have been launched to urge customers mont sheep bred to produce thick wool;
to choose wool instead. ‘Wool is the solu- the resulting jackets are warm and, to
tion to so many ecological challenges, my eye, very stylish. But they don’t feel
and now it is the answer to the cost- like fleece in the traditional sense.
of-energy challenge too,’ says Nicholas ‘You never get everything,’ says
Coleridge, who leads the Campaign for Jakobsdóttir, pragmatically. ‘The origi-
Wool, of which King Charles is a patron. nal fleece made from virgin raw mate-
For brands like Finisterre and Patago- rial fossil fuels had a great benefit to
nia, respecting this new environmental the user. You could wash and wash and
reality left them with two options: mak- wear and wear… but then we learned
ing their synthetic fleeces from recy- about the plastics and tried to fix it, but
SKIMS, GETTY IMAGES
cled products such as plastic bottles or the result will never be identical. When
fishing nets, which release far fewer we use wool, it feels different and when
microfibres, or turning back to wool. we use recycled plastics, the resulting
‘There’s always been this fascination fibre is simply less stable – it doesn’t last
with the romance and legacy of wool. It as long or feel as soft. Probably, the best
Photographs by
CHR IS FL OY D
2 2 O c T O b e r 2 02 2
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Never mind Jagger, Daltrey and Stewart – the seventy-
something singer who’s outsold them all is AC/DC’s
Still
raising
hell
2 2 O c t O b e r 2 02 2 the telegr aph M aga zine 33
S
was all it took. ‘Oh boy. The first [chord] want to look green in front of people. It’s
and I went’ – he makes the sound of a V8 all nonsense. F—k ’em.’
His father, Alan, was a military man, As a new line-up, they got to work
who served in the Durham Light Infantry on Back in Black, a part new-era, part
that to the nth degree, I just have to enjoy it.’ He takes a big drink. ‘Ah, it’s been a
At this point a striking and tanned f—king good life. But you know, we’ll see
woman shuffles up to the table. Johnson what happens. F—k it.’
Sink or
Words by
SOPHIE DICKINSON
When Oisin O’Leary first tried to been shipwrecked in this remote trips away from boardrooms and hotel, castaways are dropped off on
sleep under the island’s jungle place – he had paid thousands for busy commutes. Now, his company their island of choice. The first days
canopy, he had to learn to tune out the privilege of being deserted. takes groups of up to 10 travellers are spent with two instructors,
the noises. ‘A small crab moving O’Leary, 33, was a client of the to islands in the Philippines, Pan- learning to identify edible flora,
through dried leaves can sound travel company Desert Island ama or Tonga, provides basic train- catch fish and make fire, building
like a big animal at night,’ he says, Survival, run by former wealth ing, then leaves them there with shelters from palm leaves and
‘and you’ve got to switch off those manager Tom Williams. A self- not much more than a machete. shimmying up trees for fruit. After
thoughts.’ The investment-fund proclaimed ‘adventure guy’, Wil- The itinerary is daunting in its five days, the instructors sail away,
manager from London had not liams, 39, decided to create fantasy simplicity: after a night in a luxury and clients fend for themselves.
or swim
Photographs by
JA ME S A PPLE TON
Three days later, they are whisked there are really peaceful moments: Then, as the ‘survival phase’ aways before – mountain climbing
back to a hotel to recuperate. looking over the ocean at a sunset approaches, ‘You wonder if you’ve in Kyrgyzstan; trekking through
The training period is itself far with your new friends, and realis- really understood everything, the Amazon – but this trip, they say,
from Lord of the Flies – bearing ing there are no buildings, no and if there’s something you’ve was the ultimate test of endurance.
more of a resemblance to a ‘fun other people, no distractions, you missed. It’s hard not to think about The sense of danger is part of
camping trip’, according to Dustin feel so connected to nature. And what might happen if you get the appeal. The castaway has a
Illgner, a 30-year-old ecommerce even things like spear-fishing, something wrong.’ long literary history, from tales of
specialist from Kansas. ‘Of course, when you’re in a group, feel like an Both O’Leary and Illgner had missing sailors left to build tiny
it’s tough learning new skills, but exciting activity.’ taken part in adventurous get- empires after shipwrecks, to
luxury
them exclusively because they involves engaging with communi- land. It’s really rewarding.’
become oily, and upset your stom- ties could be fulfilling. ‘If the Almost every castaway I speak
ach. So we had to get the coconuts appeal of a “desert island” adven- to mentions profound psycholog-
luxury
get a rope around the branches, tures designed to contribute as usefulness of having time to ‘deal
then attempting to loop it over the much as possible to the places we with themselves’. Pristine beaches
coconuts and yank them down. visit,’ says Francis. ‘My biggest and and lush jungle might be a draw,
people want
‘After three and a half days of me insight into cultures very dif- most significant advantage.
slight dehydration, I felt so ferent from my own. For those considering the trip,
depleted. Even after being home ‘Swapping out a global resort open-mindedness is key. ‘If you’re
VICTORIA MOORE
TURNS
M A G N U M P. I .
P. 5 7
MARK HIX F L AV O U R S O F T H E W E E K
GOOD- Quick and easy midweek meals needn’t
LOOKING SLOW compromise on taste
COOKING
P. 5 1 B y E D S M I T H P h o t o g r a p h s b y H A A R A L A H A M I LT O N Fo o d s t y l i n g b y VA L E R I E B E R R Y
Taking it slow
When I worked at The Grill at the them properly. The old art of slow cooking
Dorchester Hotel, osso buco creates flavoursome, hearty dishes that don’t
would feature once a week, along break the bank, as they often use cheaper
with other slow-cooked dishes cuts and make the most of the whole animal.
like beef braised in Guinness, Irish stew or Slow-cooking can be applied to desserts, too
Lancashire hotpot. It taught me a lot about – poaching pears in their own alcohol makes
secondary cuts of meat and how to cook perfect sense, and I highly recommend it.
2 2 O C T O B E R 2 02 2 Photographs by M A T T A U S T I N THE TELEGR APH MAGA ZINE 51
PIGEON AND
APPLE SALAD
Serves 4
INGREDIENTS
– 2 oven-ready wood
pigeons, each about
250-300g
– 15g butter, softened,
or 1 tbsp rapeseed oil
– a few handfuls of small
salad leaves and soft
herbs
– 1 apple, thinly sliced
and shredded into
matchsticks
METHOD
Heat the oven to
230C/210C fan/gas mark
8. Season the pigeons
and rub the breasts with
butter or oil. Roast for
12-15 minutes, keeping
them nice and pink,
then leave to rest.
Meanwhile, make the
dressing by crushing
the blackberries in a
bowl with the back of
a fork, then whisking
in the vinegar, mustard
and oil. Season to taste.
To serve, remove the
meat from the pigeons,
slicing the breasts and
shredding the leg meat.
Arrange the leaves,
apple and pigeon on
four serving plates, then
spoon over the dressing.
Victoria Moore
SI N
G
ASS
like a supersized bottle
‘ We just sell so many
magnums to our custom- WINES
ers,’ says Laura Taylor of OF
E W EEK
Private Cellar. ‘With our TH
most popular wines, we
always ask the producer if they can bot-
tle some into a magnum for us.’
Big bottles are a counterintuitive
trend at a time when so many are cutting EH Booth & Co
down on units and opting for ‘low and Douro 2019,
Portugal
no’. They’re gravity-defying from an
13.5%; Booths, £11
economical perspective too. Big bottles
do not usually offer any savings in terms Quinta de la Rosa
of price per millilitre. On the contrary, has made Booths’
because of the high cost of dry goods own-label port for
and the lower sales volumes, the cost of decades. This red
the wine itself is almost always propor- wine is new to the
tionally more when bought in a 1.5-litre range and excellent,
reassuring with a
magnum than it is in a 75cl bottle.
bit of wildness to it.
Though thinking of cost in this way
ignores the showmanship factor. What
you get with magnums is a hefty dose of
spectacle, useful when you’re hosting
a large group for lunch or dinner. Set
down two or three magnums on a long Hereford
dining table and they will exude an air Tempranillo 2020,
of celebration and generosity as well as Argentina
12.5%; Co-op, £5.50
a commitment to relaxation. Dare I say is an elegant chianti classico aged in (the classic 2016 vintage is £23.50 for a
down from £7.25
it, this might even convey more of a Slavonian oak (from forests in eastern magnum; the warm and generous 2018 until 8 November
sense of bonhomie than a more expen- Croatia; it gives a less intense flavour is £24.50). Yapp has Château La Brande
sive wine in the standard 75cl. than French oak). Sangiovese is great if 2016 Castillon, Côtes de Bordeaux, Sweetly ripe, all red
One of the best value magnums I’ve you’re serving steak or porchetta. Think France (yapp.co.uk, £39.50 for a mag- and black fruit, and
found is Sagesse Rouge Pays d’Oc 2020, of pork, slow-cooked, imbued with the num, £17.75 for 75cl). From Italy, I also very easy to drink.
France (Private Cellar, £22 for a mag- flavours of thyme, garlic and fennel, like the damson-and-cherry-scented One for meatballs
num, £10.75 for 75cl), a blend of merlot stuffed into ciabatta with rocket and olive Heba Fattoria di Magliano Morellino di and pasta.
and cabernet sauvignon with a dash of oil, and with it a sangiovese poured from Scansano 2016. It’s a soft, bright and
petit verdot for intensity and peppery a magnum, and you have a mini feast. juicy take on sangiovese (Lea & Sande-
depth. It is a wine designed to fit in – at a Looking around it seems Bordeaux man, £36.50 for a magnum).
lunch party or a wedding – rather than might be the wine that’s most popular Finally, I need to tell you about a
steal attention. I also recommend Podere in a magnum so it’s worth pointing out superb vintage champagne. Cham- The Best Crémant
414 Badilante 2020, Italy (Private Cellar, that red wines (and Champagne) are pagne Legras & Haas Grand Cru Blanc de Limoux Rosé
£27 for a magnum, £13.25 for 75cl). Made thought to age particularly well in this de Blancs 2012, France (Private Cellar, NV, France
from 100 per cent sangiovese grown in bottle size. Lea & Sandeman sells its £111 for a magnum, £55 for 75cl) com- 12%; Morrisons,
the Maremma in Tuscany, it tastes of excellent own-label claret in big bottles bines the warmth of brioche with a £12.50
sweet and sour cherries with a gentle creamy, lemony elegance. A great way
note of firewood. Still on the sangiovese, Two or three magnums set to open a celebratory dinner.
Pale-pink sparkling
wine made in the
there’s Villa Cafaggio Chianti Classico down on a long dining table Of course, it’s not every day that calls foothills of the
RUBY MARTIN
2018, Italy (waitrosecellar.com, £29.99 for a magnum opus. So my wines of the Pyrenees from
for a magnum; the 2019 is widely availa- exude an air of celebration, week are all 75cl bottles, for enjoyment chardonnay, chenin
ble in store as a 75cl bottle, £13.99). This generosity and relaxation any time. blanc and pinot noir.
William Sitwell
EL
L
S
IT U
civilisation haas hope’
P
The Bear Inn, Shropshire
LOCATION The Bear Inn is like Dart crashing
Drayton Road into Dimorphos. You’ll recall the $300
Hodnet million Nasa probe that, back in Sep-
TF9 3NH tember, deliberately crashed into an
01630-685214 asteroid with the aim of deflecting it on
thebearinnhodnet.
its course by a mere millimetre or two; a
com
trajectory that could have future impli-
cations for our civilisation as we hope to
STAR RATING avoid such objects hitting us.
Thus, after a squillion-pound refit,
The Bear Inn, at Hodnet in Shropshire,
makes impact with a glorious gastro-
LUNCH FOR TWO nomic tremor. Word of its greatness
£50 excluding spreads like ripples. The food and drink
drinks and service is magnificent; civilisation has hope.
If there was a Bear in
every town in Britain our
position in the culinary fir-
mament would be unassaila-
ble. Unfortunately there still
isn’t. The investment is too
risky, the climate too chal-
lenging, you can’t get the
staff, many customers can’t
afford it. We still don’t care quite enough who spent months obsessively trawl- and with a mushy pea blend that would
THE MEN U to demand it. Instead we must embrace ing auction sites. convert the greatest sceptic (me). They
The Bear as a thing as rare as Dart. The menu is British-Mediterranean called it a pea salsa and that’s what I’ll
STARTER
It’s been in the village of Hodnet for and, seemingly to me, tethered – just – demand from now on (except in fish
Crab ravioli, lemon,
fennel, curry donkey’s years, at least since the 16th to a rock of good sense. We shared a and chip shops, unless I feel it’s time to
velouté century when it was a coaching inn, and single crab raviolo, cooked just right get my head kicked in).
recently had a courageous revamp. with a slight bite to the pasta, and with For pud we shared a pistachio souf-
Brave because spending vast sums on a delicious filling and the subtlest hit flé. It arrived beautifully perched, the
MAIN COURSE fancy wallpaper, commissioned furni- of spice in its broth – a curry velouté. risen puff holding its head nobly above
Cod in a spiced ture, leather banquettes and wood pan- Emily then ate cod with fregola and the little pot. I slashed a hole and duly
batter, chips, pea elling isn’t met with instant payback tomato, expertly cooked with a tanta- spooned in the quenelle of soft ice
salsa, tartare sauce when food and drink margins are tight, lising hint of the Med that came in the cream. It was glorious. As was a glass of
•
energy costs are rising and good staff caponata, a lovely blend of aubergine, French vermentino: crisp, light, fruity,
Cod, fregola,
caponata, tomato
are hard to cling on to. olives and capers. balanced and mineral and poured from
Which makes the pleasure of The I, meanwhile, luxuriated in a plate of a bottle that cost just £20. How the hell
Bear all the more sweet. The refit also fish and chips. Presented with the clas- do they do that?
DESSERT seems to have managed that delicate sic elegance and flourish of the likes With utterly charming staff and the
Pistachio soufflé, job of keeping the locals on side. The of Scott’s in London, the fish should be air of slick hospitality and care you get
ice cream bar, framed with wooden joists and held high as a banner of perfection. The at the establishments such as The
beams, bustled with customers while crunchiest batter, the softest of flesh Waterside Inn, The Bear is impeccable.
we set to the lunch menu. Except one thing: those fire surrounds.
The mood of the slick decor – reddish If there was a Bear in every Bumpy granite, clashing with the ele-
wood panels, mushroom-coloured town in Britain our position gant decor, they reminded me of that
walls and deep burgundy leather – is Flinstones-like Stonehenge replica that
lightened by a collection of comic por- in the culinary firmament landed on stage in Spinal Tap. Nasa,
traits, sought, apparently, by the owner would be unassailable send in the exploding probe!
Baum und
Pferdgarten
£150, Gant
£109, Arket
& Other
Stories
Lisa Armstrong
LE
S
YL
E
everywhere
(1)
1. Wool Fair Isle tank,
£129, Brora (2) (3)
(broraonline.com)
2. Satin Lip Colour in
Eloquent Soft Plum,
£22, Rose Inc
(libertylondon.com)
3. Cotton crochet tank,
£90, Kitri
(kitristudio.com)
4. Geometric tank, £80,
Boden (boden.co.uk)
5. Burgundy Times Nine
eyeshadow palette,
£28, Mac
(maccosmetics.co.uk)
6. Merino and cotton
Fair Isle tank, £175,
Toast (toa.st)
(6)
Lisa wears: alpaca-
blend tank, £89, Nrby
(nrbyclothing.com).
Herringbone
trousers, £175,
Me+Em (meandem.
com). Leather shoes,
£65, Autograph
(marksandspencer.
com). Leather phone
holder, £34, AllSaints (5)
(allsaints.com).
Jewellery, Lisa’s own.
Above right: tweed
and leather shoes, (4)
£179, LK Bennett
(lkbennett.com)
PHOTOGRAPHY: SARAH BRICK. HAIR AND MAKE-UP: TATA HARPER AND LIVING PROOF
I wasn’t sure about the new pat- sleeved Ts. I wear my two (plain) frumpy on older women, I’ve that way you’re maxing out on leg-
terned tank tops to be honest. ones year-round and they’ve been doing stripes. Just as you lengthening tricks. I can see this
They’re too redolent of the ones I extended the number of months can use a plain tank to turn down tank becoming a go-to and also
wore as a child of the ’70s. And the when I can wear a cotton shirt. I the volume on a busy blouse or looking quite sophisticated with all
problem with being a child of the have an oatmeal round-neck tank dress, a patterned tank’s a man- the tan and taupe shades out there.
’70s is the photos. They’re invari- from Me+Em, and a navy lamb- ageable way to inject some colour A Parisian make-up artist
ably awful (it’s mainly the terrible swool one with a slightly indented and print into a plain outfit. A recently suggested wearing
feather-cut hair, but still). V-neck from &Daughter, and I crisp white, navy or pink shirt aubergine powder on my eyelids
Alas, patterned tanks are every- wear them on rotation – over cot- underneath will be just the ticket as it can be softer and more uplift-
where – stripes, Fair Isles – and it’s ton ribbed vests on those balmy on cooler days – smart, and much ing with blue eyes than brown.
my duty to try these things… days October can dazzle us with, more comfortable than trying to Off I trotted to the Mac counter,
In principle I now love knitted and with contrasting cardigans layer a shirt under a jumper. for one of its handbag-sized pal-
vests, as retailers have rebranded when it’s colder. They’re also eas- The barrel-leg trousers are ettes of taupe, brown and auber-
them. They’re made for the Brit- ier to wear under a blazer than a another autumn talking point. Not gine. She was right – first outing,
ish climate. A layering item blouse – no collar or sleeves to get the best name, but the way they lots of compliments – and for day,
par excellence, they work over in the way. accentuate waists and skim over I choose a berry lipstick with a
dresses (you can use one to slim But pattern is a whole new ball- thighs makes them worth a try. biscuity eyeshadow and plum
down the volume of a loose game. I’ve gone in easy. Rather They’re especially good with a liner. Nineteen-seventies meets
summer dress), shirts and long- than Fair Isle, which can look small heel and a tucked-in top as 1990s. It’s not all gloom.
Jan Masters
PR
BE
AU T Y
– a steal at £12
Dear Marieke
I defy anyone to finish reading your
letter without coming to the same
conclusion I did. One thing is
glaringly obvious, above all else. You
are not remotely ready to settle down.
(And neither, I suspect, is your
boyfriend.) Let’s face facts. When
you’re not together, your thoughts
turn to other men, and the enticing
possibilities of having sex with them.
Almost at once you experience
something close to panic, even
resentment, at the notion of being
forbidden from enjoying dalliances
with men you haven’t even met.
And that’s just what’s going on
inside your head. If you both embark
on this ‘hall pass’ arrangement, and
actually put these fantasies into
practice, there’s every chance one or
both of you may meet someone you
are prepared to commit to fully.
Dear Richard th
hinkking thhese thhings, yet not You feel Marieke, there’s absolutely nothing
I’m 29 and at a crossroads. I’ve wanting to regret that I didn’t resentment wrong with not being ready to settle
moved away from York after 10 just go for it and explore what’s down. Either you are, or you aren’t.
years, and have plans to move in out there.
at the notion You aren’t. My strong advice is to put
with my partner of two years. My partner is the calmest, most of being this relationship firmly on ice while
you pursue happiness elsewhere.
We’ve had a long-distance understanding person, and he forbidden Go out and grab life by the horns.
relationship until now, and happily listens and takes my dalliances Find out what it is you really want.
although I spent two months thoughts on board. I’ve with men
living in his city with him in broached the possibility of you haven’t Dear Richard
spring, we had another spell of obtaining a ‘hall pass’ before and I am an 85-year-old widow in
being apart in the summer. he said that it’s fine if it will help
even met
poor health. I have two married
I find when we are apart, I feel me grow as a person, but it sons, one without children who
much more ‘out of sight, out of means he will be given the same lives near me, the other with two
mind’ rather than ‘absence permission to sleep around too. small children who lives overseas.
makes the heart grow fonder’. I didn’t want that when we I have no other relatives.
I frequently find myself thinking discussed it so I ended the After my husband died, my
that I never got ‘my time’: time to conversation, but now I’m sons encouraged me to move
flirt with strangers, experience thinking maybe I wouldn’t mind. closer to one or other of them;
a one-night stand, and so on. It might ruin everything if I do I bought a house in the village
When we are apart for long this, but I don’t know if these where I now live and have been
periods, these thoughts grow thoughts will ever stop being
RON NUMBER
70
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The way we live now
When I was letters no hard edges. If I had not So, I want to be saying it at 8.10am), but we have Sil-
editor it would defanged them, they might easily very clear with icon Valley to blame for its ubiquity.
often be difficult break a valve or two on the this column, The early tech bros loved an
to open the front receiving apparatus. because I think it’s introductory ‘So’; it both served as
door of The Daily There are plenty of infuriating really important a conversational filler and gave
Telegraph’s offices verbal fillers: sort of, I mean, you that you hear my the slightly patronising air of
first thing in the morning, because know, um… There are empty position on this. At some point over ‘allow me to explain this in a way
the postman had left such a heap phrases used only by ministers; ‘at the last few years, it has seemingly you’ll understand’. By the mid-
of readers’ missives complaining pace’ is the current champion in become physically impossible for a noughties, much of that jargon
about people on the wireless mocking the listener. But to start politician to start a sentence with- drifted across the Atlantic and
beginning their remarks: ‘So…’ off with the verbal equivalent of out using one of a handful of utterly into UK media-training rooms.
The question is: why? Why is it treading on the dog and making it redundant stock phrases. Tony Blair’s advisors absorbed
annoying, and why do they do it? bark is deranged. What I will say is that I think the it. David Cameron, the absolute
It must be annoying partly Perhaps the speakers want a key thing to remember is that what so-and-so, made it his lingua
because ‘So’ implies that some- fanfare. They could bring a bugle they want to really get across to you franca, and then went one further,
thing has come before. So is a con- into the studio or inflate a paper is that they are being completely stealing Barack Obama’s ‘I want to
junction. To start an appearance bag and burst it. Better would be if clear. ‘So’ came first. Everyone from be clear’ catchphrase and muddy-
by saying ‘So’ is like beginning: Martha or Mishal borrowed Nick Shakespeare to F Scott Fitzgerald ing it until it was utterly opaque.
‘And another thing…’ Robinson’s souvenir Manchester started sentences with it (the A decade and three increasingly
I think it was for that reason United Acme Thunderer 660 famous final line in The Great Gatsby inarticulate prime ministers later,
that the great 18th-century actor- whistle and sent the offender for a reads a little less dreamily when you we have reached a lowest ebb. Tune
manager Samuel Foote, when he very early bath. imagine a testy Kwasi Kwarteng into a morning interview on Today
challenged the actor Charles to get an earful. There, on The Great
Macklin to prove his claim to be British So-ing Bee, you not only
able to memorise lines at a single have to hunt for a crouton of sub-
hearing, made it more difficult for stance in the oceans of clarity, but
him by beginning the bit of non- weigh that against Nick Robinson
sense he set: ‘So she went into the pleading when he interrupts.
garden to cut a cabbage-leaf to ‘Forgive me,’ Robinson will say,
make an apple-pie; and at the ‘but you haven’t exactly been clear.’
same time a great she-bear, com- A hapless cabinet minister will pro-
ing up the street, pops its head test. ‘So, Nick, I think the PM has
into the shop. “What! No soap?”’ set out her position on this and it’s
There’s also a psychological really important that your listeners
reason for the annoyance-power understand we’re being clear.’
of ‘So’ – its indication of defiance: ‘Forgive me,’ Robinson will
‘So, you’re the one making all the repeat, as if what he’s trying to
noise,’ ‘So, you think you know explain, if they’ll just let him, is that
how to milk a cow.’ he’s run over their cat. The minis-
Why, then, do people invited ter will press ahead. ‘So, Nick, what
on to Today do it? Why provoke I will say is that it’s vital the elector-
me before my first cup of coffee? ate knows where we’re coming
ANN MACLEOD