Monday, 12 May 2014

Clarins overload part 2


As usual my resistance when it comes to Clarins is non-existent, especially when they have such amazing offers on. At the moment if you buy any two full sized products then you can take home four free products from a selection including moisturisers, exfoliators and refiners. 
Back in October I tried the body lotion for the first time and was so impressed, I decided to use two of my free products on it! It smells so clean and fresh and makes my skin really smooth and soft; so mostly what you want from a moisturiser but without the heavy, stickiness that can be left behind when using other heavily perfumed products. The body exfoliators and gentle facial refiner are both good bathroom staples so I grabbed those as well.

But the thing I really want to talk about is this:






Since starting my new job as cabin crew I had found that the air conditioning in both the training rooms and the aeroplanes was causing my skin to over compensate, making me look constantly like a shining beacon of light. I decided to get hold of really good quality face powder and although I wouldn't normally buy my make up from Clarins I decided to give this one a bash and I am uber glad I did.
I've had it on good authority that pressed powders should be avoided, as the oils used the keep the powder together can affect the foundation on your face, so I went for a loose powder and this stuff is like talc. Using a brush, I apply a little over my make up everyday and far from ageing my skin or making me look like a dried up old bag it feels silky smooth and I am genuinely happy with how long it lasts. I've had ten hour days up the air and not had to re-apply this gold dust once, and my skin remains resolutely shine free. 
Once again, well done Clarins.


Saturday, 3 May 2014

Before Christmas, I wrote about the launch of The House of Peroni, which opened in Portland Place for one month during November.

On Thursday 1st May, London's fashion and design community joined the ranks of Italy's most creative artists and designers for the re-launch of the House, which opened in it's new home on Lincoln's Inn Fields, Holborn. 
I was lucky enough to attend the opening night in order to present my findings prior to it going public just yesterday, and having seen it all first hand I would strongly recommend that is is well worth a visit while it is open throughout the month of May.




The House itself is set in an absolutely stunning three storey town house and all three floors have been beautifully transformed to reflect the immersive, fashion forward creative talents from Italy's pioneering chefs, mixologists and designers. 


This May, the House is inspired by 1963; a transformative year when Italian style became renowned across the world and the year that Carlo Peroni created Peroni Nastro Azzurro.



This 'Cut-Out' Wardrobe by Vivetta is a reflection of the female sentiment of the 1960's and deliberately mirrors the female shift in significance of that time. The interactive dressing up box is made up of Vivetta's SS14 collection and is directly inspired by the 1960's colour palate and iconic Italian Lenci Dolls.







The "Dress from 1,000 Angles" is a Wapping illusion inspired by fashion in 1963 and represents the changing dynamic of fashion in the 1960's. The dress is unwearable and is underpinned with a red ribbon; a deliberate choice by Barone as Peroni Nastro Azzuro's iconic ribbon is blue.
The walls of this room are adorned with the work of Barone's collaborator, Manuela Corti, who worked with resin and geometric elements to piece together a tapestry of mirrors across the walls.The mirrors emulate the shape of the windows from the 1963 Fiat 500 and encase Barone's dress throwing the viewer into a maze of distorted proportion and colour. Pretty nice.


Probably my favourite feature of the evening - each floor of the House of Peroni has it's own beautifully designed bar where mixologists created some of the most deliciously unusual cocktails I have ever tasted - and all included a dash of the infamous Peroni beer. 





On the top floor was a wonderful invention called the Ribbon Table, with a concept entitled "Dine with a Stranger". Designed by Andrea Morgante, the Italian dining experience is embraced with a continuous flowing table shaped like a ribbon. Andrea invites diners to eat side by side but not in the conventional linear fashion. The curvatures of the table mean guests can interact with more people than if they were simply sitting side by side. 


In the room next door to this was a tribute to the 60's style dining experience in all it's retro glory.


The pioneering Italian chef's created some fun and imaginative dishes reinvented by Italian Culinary Collective Bottega Wapping who now have a cult following in London's East End. From the pieces I sampled- I like. 


Optical illusions and loud music are always good when you've got a drink or two in your hand. "RGB Landscape No. 63" is an installation combining a fascination with technology and a love for aesthetics. The 3D wallpaper changed colours and represents three aspects of Peroni Nastro Azzurro; Red for Rome, Peroni Nastro Azzurro's birthplace, Green for the ingredients that help make the beer and Blue for the Atlantic on which the Rex won the famed transatlantic Nastro Azzurro trophy that went on to inspire Carlo Peroni to create Peroni Nastro Azzurro in 1963.


Peroni Nastro Azzuro is still to this day, made using the finest Italian barley and maize grown by farmers across several generations. Similarly, the materials used in 'The Collection" (pictured above) all derive from Italian origin. Materials such as glass, metals and polymers each reflect different aspects of Italian craftsmanship and design culture.



Apart from the amazing food and cocktails at the opening night, my favourite concept of the evening was the above pictured 'Beautiful Rubbish' by Francesca Pasquali. 'Sixties Spiderballs' is an installation that looks for a relationship between materials and the forms they create. Is what you see real or artificial? Does it mean something, or nothing at all?

If you do nothing else this month then for the love of God, get yourself here. Experience it, enjoy it, and most importantly, share it.