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The art of choosing sunglasses

Only Princess Diana could carry off Wimbledon white-rimmed aviators with such style. Pictured in the Royal Box at The Championships in 1986, The Princess of Wales brought an edge to her natural elegance in these striking shades. White sunglasses scream summer so are a great addition to a holiday wardrobe, pairing well with colourful fabrics.  If you find white too stark then opt for ivory as a softer alternative. Coloured shades You can’t go wrong with a classic Audrey Hepburn style black shade paired with monochrome outfits, but they can sometimes look too harsh with the softer colour palette and floaty frocks of summer. A tinted lens and tortoiseshell frame

Tanya Gold

Is there anything more beautiful than a Rolls-Royce?

I am in the south of France in the Maybourne Rivera: a mad, modernist hotel on a rock above Monaco filled with cashmere blankets, and beds. The cloud rolls in and Monaco disappears like an eye closing, and I am glad. Monaco is a land of defibrillators at bus stops and street signs that say ‘Prada’. It smells of petrol and tax avoidance. Far above, this is the sort of hotel that creates its own reality, in which nothing can harm you, which is the point of any great hotel. It’s hard to write well about luxury because it numbs you into a state of infancy. By the end of

The best coastal pubs for a pint by the sea

There are few pints as good as the one you drink after a day on the beach. The sea air, the promise of a good fish and chips on the way, and the phantom warmth of a sunburn settling in all make that beer or cider taste even sweeter. British beach pubs can sometimes let the views pick up what the service lets down but this doesn’t have to be the case. Here to make sure your post-paddle pints are spot on perfect are some of the best places in the country to drink by the seaside. Xylo Taproom – Margate, Kent This stylish microbrewery sits on the corner of

The Brompton bike has overcome its biggest drawback

Brompton is one of those brands that has Britishness baked into it; it’s the reason why the bike has become a status symbol amongst China’s metropolitan elites and why 75 per cent of Bromptons are exported. But it was always hard to tell whether riders loved the idea of the bike more than its reality. On paper, a folding bike is a no-brainer for city commuters short on space, but packing in so many mechanisms while keeping the bike light has proved more than a little challenging. If you’ve ridden a standard Brompton then – say it quietly – you’ll know that despite their massive success they do have a tiny bit of

Melanie McDonagh

Why I threw out my Ottolenghi cookbooks

Nothing beats a spot of decluttering – throwing things out of your wardrobe that you don’t use or need to see what you have and make space for things you do need. I am useless at it when it comes to clothes and other clutter, but cookbooks are another matter. I review cookbooks; I probably had about 150 of them, some of which have been used for just one recipe. When it came to the point when they were falling off the shelves – and they’re hefty, being mostly hardback – I had to let some go. So, which ones justified the shelf space? Most of my cookbooks don’t get

Damian Reilly

The glorious return of the England cricket team

Let civilisation fall apart if it must. I no longer care. The England men’s cricket team is suddenly playing with such swaggering magnificence that everything else – endless culture wars, inflation, even the threat of hypersonically delivered nuclear annihilation from Russia – pales into insignificance. I just want to watch my heroes – Ben Stokes, Joe Root and the rest – play the game I love like deities. If Putin is going to press the big red button then so be it. As the temperature rises to a million degrees celsius here in Putney, I will console myself that at least I witnessed Jonny Bairstow’s transcendentally perfect innings at Trent

Sam Ashworth-Hayes

The British villages that will soon be lost to the sea

On the Welsh coast, surrounded by Snowdonia, the village of Fairbourne sits on a low, flat stretch of land. With sea on one side and mountain on the other, it seems perfectly situated. It is also doomed. Defended by high banks, the village is already substantially beneath sea level during storm tides. As sea levels rise, the government has decided to abandon it to the waves. Funding for sea defences is set to end by 2054. Fairbourne is far from the only community to face this fate. Over the next 28 years, some 200,000 buildings in Britain are set to end up below sea level. In some places, sea walls

The highs and lows of Brad Pitt

This December Brad Pitt will hit the grand old age of 59. Hard to believe, considering that he has retained much of his youthful appeal, despite a well-documented penchant for cigarettes, weed and booze, habits apparently now finally kicked to the kerb. As he approaches his seventh decade, Pitt has discussed his desire to transition from acting to a production-focused role, which has already long been a feature of his career. Pitt’s impressive production credits include many pictures where he didn’t appear onscreen, including Running with Scissors (2006), The Departed (2006), Kick-Ass (2010), Selma (2014), Moonlight (2016) and The King (2019). He has also branched out into television, executive producing

Olivia Potts

Lemon drizzle cake: how to bring out the zing

Call it nominative determinism, but a lemon drizzle cake is perfect for disappointing, drizzly weather. It’s cheering: brightly flavoured, and packed with zest, but still comforting, filling your home with a warm citrus scent as it bakes. It’s also a more enjoyable food-based activity than picnics or barbecues when winds are high. A lemon drizzle cake is really just a pound cake – equal quantities of butter, sugar, eggs and flour – that’s then spritzed up with zest and juice. But it’s a pretty glorious one, managing to be both zingy and sweet, light and sticky. The key to a superlative lemon drizzle is packing in as much citrus as

Tanya Gold

Pub food, Disney-style: the George reviewed

The George, Fitzrovia, was Saki’s local, and a pub for men talking about cars when Great Portland Street was called Motor Row. I imagine them sucking down gin and weeping for early Jaguars; a ghostly Max de Winter rising to leave for Manderley; Mr Rolls and Mr Royce squabbling over ale. Felix Mendelssohn and Dylan Thomas came here too. Nowadays they would be called local creatives by marketing literature, so I suspect they are pleased to be dead. Many pubs have failed, which is an incremental tragedy, though it’s pleasing for women seeking men who are not always drunk. It’s true that if you want to see a fantastical neo-Tudor

Freddy Gray

Why I fancy Emma Raducanu’s chances of winning Wimbledon

I just stuck £15 on Emma Raducanu to win Wimbledon at 22/1 — and I think you should too. I’m no tennis expert, far from it, but I’ve a reasonable sports betting record and like many others I’ve watched Emma with patriotic enthusiasm over the last two years. It’s quite easy to see when she’s hitting form. And, in her victory last night over Alison van Uytvanck, we saw that raw and ridiculous talent that propelled her towards the US Open title last year coming back. Raducanu is a hot streak player — and her hottest streak yet came in America last year, when she just started blasting her way

Lara Prendergast

The finest hotels in Marrakesh

British travellers have found solace in Marrakesh for many years. In early February, I visited the city and happened to be on the first flight out of the UK to Morocco after travel restrictions were lifted. The plane was full of all sorts of characters – old hippy types desperate to feel the thrill of the city once more, stylish couples dressed in matching head-to-toe black, younger families keen for some not-too-faraway winter sun. The city has many hotels and riads tucked away within its walls. Here are a few of my favourites. The Royal Mansour The Royal Mansour is the jewel in the crown of Marrakesh’s hotel scene, in

The homemade sauces that will transform your barbecue

Sauces are the unsung hero of any barbecue for me. We tend to focus on the big hitting items like the burgers, sausages, and steaks – and don’t get me wrong, these are an extremely important part of the barbecue experience – but what really brings a barbecue to the next level is what goes with it. The beauty of sauces is that they can be prepared in advance. With so much to think about during the preparation, anything that can be made ahead of time for a barbecue is a winner in my eyes. The key to impressing your guests is choosing sauces that are going to complement what

What Wimbledon gets wrong about tennis fans

Brace yourself for the unmistakable sound of a tennis ball thwacking away in the background of your living room for two weeks – Wimbledon is finally upon us. As skilled as the players on the court are, it’s the delightful spectacle of my family’s amateur commentary that I enjoy the most. ‘Who on earth is that?’ my grandmother used to ask, unfailingly, when anyone unseeded dared to play against her beloved Steffi Graff. ‘The Spaniard is touching his bum again’ is the refrain in our house when Nadal prepares to serve. For the casual spectator, it’s our lack of true tennis expertise that makes the tournament such a delight to

Why it pays to be picky about olive oil

There’s a story that foodie types like to wheel out about what a culinary backwater the British Isles used to be. ‘In the 1970s,’ they’ll begin. ‘The only way you could buy olive oil in Britain was as medicine for your blocked ears!’ While we might argue that Italian delis were importing olive oil to our cities since at least the 19thcentury, it’s certainly true that olive oil is better known here than it used to be. Indeed, the oil shelves at our markets are coming to look like those at a wine shop, with bottles arranged by style and origin. We’ve even seen the arrival of trendy olive oils

The surprising appeal of Sweden’s second largest city

Sweden is often overlooked as a holiday destination by Brits due to lazy misconceptions about the Scandinavian weather and prices. Yet Swedish summers are arguably more predictable than our own, with average temperatures in the low 20s throughout June, July and August and the food, whether dining at a seaside café or grand hotel, is almost invariably of excellent quality, using local produce, and at prices similar to those back home. Sweden’s second largest city Gothenburg has typically sat in the shadow of Stockholm as far as international tourists are concerned, but it has much to reward those who are prepared to venture off the beaten track. As my flight

Should Wimbledon ditch its all-white dress code?

As this year’s Wimbledon Championships will demonstrate, tennis has moved on a bit in the past half-century: rackets are no longer wooden, ‘Hawkeye’ settles the ‘You cannot be serious’ moments and the winner of the ‘gentlemen’s singles’ competition will trouser £1.7m (compared with the measly £5,000 Stan Smith took home in 1972). But what happened to those great outfits from the days of Smith, Bjorn Borg, John McEnroe and Jimmy Connors? The striped shirts, the short shorts, the groovy track tops. Where did all the style go? The answer dates back to the late 1990s when the organising committee tightened-up the dress code, side-lining the previous protocol requiring clothing worn on

Where to invest on Italy’s islands

A world away from TV dating reality shows, raucous party boats and the VIP areas of nightclubs in the Balearics, the Italian islands are hard to beat when it comes to understated chic. Harder to reach too, and generally more arduous places to purchase a home in, the islands can offer property hunters something special. TV and film producers know this well: picture the Baroque palazzos of Inspector Montelbano’s Sicily, the private beach of Ischia or the winding cobbled streets of neighbouring Procida used in The Talented Mr Ripley. For wild empty beaches, secret coves and quaint fishermen’s houses lining ancient quaysides, the islands in the Gulf of Naples are

The renaissance of Indian cuisine

For anyone with any interest in the story of Mumbai, or the modern history of Indian food in the UK, Britannia & Co. is a worthy lunch destination when on the subcontinent. An institution in the city, it is one of a clutch of surviving Irani cafes that once filled Bombay. Their fame has peaked in recent years, in no small part because they were the inspiration behind one of London’s biggest restaurant successes of the last decade –Dishoom. These Irani cafes were places where sweaty taxiwallahs mingled with suited and booted business execs, while eating eggs akuri or lamb keema, under wooden fans whirling overhead. The proprietor of Britannia

Olivia Potts

The trick to making good focaccia

Focaccia is one of my favourite breads: glossy and golden on top thanks to the olive oil, but firm and crisp, with a chewy, aerated, oil-soaked crumb with a real spring. You should be able to squish a good focaccia with your hand and watch it slowly rise back up to its former glory. Focaccia’s a brilliant bread to make if you’re a little nervous of yeast and dough: the ‘shaping’ of focaccia is far easier than that of a traditional loaf, or even a ciabatta or baguette. To make focaccia, you spread your dough out in a tin – an imprecise art – and then paddle it with your