Millie Mackintosh, Jessie Ware & Louise Thompson Pledge Allegiance To Cath Kidston

Cath Kidston has a new campaign this season all about women and their handbags – something which is very personal to every woman, and can be a real storyteller in terms of personality and personal life and we love it.

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With a particular focus on the universal truth of the two tribes women fall into on the subject of the size of their handbag – either being the kind of girl who carries everything but the kitchen sink or the kind that only carries the bare essentials, Cath Kidston will launch a photographic exhibition called ‘Do You Like Yours Big or Small?’ at their flagship store 180 Piccadilly, featuring high profile friends of the brand including Daisy Lowe, Jessie Ware, Nicola Roberts, Millie Mackintosh, Sophie Ellis-Bextor and Cath Kidston herself pledging their allegiance to being either a #totesbig or #totessmall kind of girl and revealing what they carry in their everyday bags.

Daisy Lowe, Jessie Ware, Nicola Roberts, Millie Mackintosh, Sophie Ellis-Bextor and Cath Kidston annafriel

The exhibition will run for two weeks in the 180 Piccadilly Store, London and will be open to the public, who can also get involved by submitting their own #totesbig and #totessmall images for a chance to be featured in the exhibition. In addition there will be an interactive Ames Room, which distorts the users perception creating a #totesbig or #totessmall effect depending where you’re stood.

 

The Cath Kidston Ames room will be touring the UK bringing modern vintage British fairground fun to the below spaces:

 

o    Southampton – 6th & 7th Sept

o    Meadowhall – 13th & 14th Sept

o    Bluewater – 20th & 21st Sept

o    Westfield – 4th & 5th Oct

 

 

 

Zoe Saldana: I Am ‘Expired’ at 36 Because of ‘Ageist’ Hollywood

Guardians of The Galaxy star Zoe Saldana has called Hollywood out on its ageism, saying that the same ageist standards are not applied to men.

Zoe said it is “f**king ridiculous” that she is considered “expired” at the age of 36. She told The Sunday Telegraph’s Stella Magazine that she was offered the role as a love interest of an actor who was 30-years older than her. “I said ‘Eurgh, no f**king way’, they said ‘But Zoe, he’s the hottest actor’. I don’t give a  f*** how hot he is, I’m not going to endorse that — not until the day I see more romantic movies with Diane Keaton, Sandra Bullock, Meryl Streep with young hot actors working as their sidekicks. Only then will I say yes.”

Go Zoe!

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If you want to be an actor, check out our editors book on How To Be a Successful Actor here.

 

 

Alexanda Burke Wears MyriamSOS Jewellery

Celebrity Songstress Alexanda Burke Chooses to Wear MyriamSOS Jewellery for her Performance at Charity Event “Heroes at Highclere”

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Former X Factor winner Alexandra Burke chose to wear jewellery by award-winning designer Myriam Soseilos for  her performance at the Charity Event, which recently took place at the grounds of the real Downton Abbey. The inspiring event commemorated the 100th anniversary of the First World War and raise money for various armed forces charities as well as humanitarian causes.

 

The songstress kept it stylish and edgy in a silver and black bodycon dress accessorised with MyriamSOS white and black earrings and paired with the Loop Ring in white gold and white diamonds and beautiful bracelets in white gold, all from the Naked Square Collection by designer Myriam Soseilos. The pieces chosen by Alexandra are in line with the current  season’s monochromatic craze and white gold trend, as jewellery in white gold is the hottest trend for this summer.

 

“Seeing Alexandra wear my jewellery pieces and have fun with them is a great pride for me. I am most inspired by strong women worldwide. My collections were “born” out of my desire to create contemporary pieces that would appeal to women with busy lifestyles and that could be both elegant and versatile. The thought of creating beautiful accessories for women with hectic lives is a continuous source of inspiration. It’s essential to me that women can have fun with my jewellery”, said Myriam.

 

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Myriam Soseilos is without doubt one to watch in the UK and has chosen to lead the industry to new heights with her two stunning, avant-garde collections.

 

Recently shortlisted for the ‘New Designer of the Year’ Retail Jeweller award, and winner of the ‘Treasure Designer of the Year 2013’, the Cypriot jewellery designer’s visionary brand MyriamSOSfeatures a range of avant-garde statement pieces. Sophisticated, simple and stunning, her exquisitely crafted artistry is an emblem of style and contemporary elegance.

 

You can recreate Alexandra’s style by choosing the beautifully minimalistic and avant-garde pieces in black and white gold and diamonds from her Naked Square Collection.

 

The Naked Square Collection, currently stocked at Wolf & Badger in Mayfair, is a celebration of diamond jewellery and is characterised by age-old, handcrafted techniques and unique designs. This collection is based upon geometry and the ‘grammar of shapes’. Myriam finds her inspiration in the ‘square’, in an effort to discover its inner, deeper meaning, across a voyage over the centuries. By creating dark toned pieces in silver and gold, the designer has given a fresh and modern twist to diamond jewellery making the pieces relevant for women today, while capturing the classic and timeless elegance of diamonds.

 

Myriam’s art is constantly evolving. Guided by her innate talent and her adventurous spirit, the designer has created stunning collections characterised by clean lines and high-quality materials which re-define the concepts of  versatility and individuality. From romantic designs to minimalistic statement pieces, her creations reflect her love for beautiful objects and colours.

 

 

Pickled Fork Pop Up Restaurant Review

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Salt Beef ‘Sandwhich’, Grilled Corn Bread, Home Smoked Streaky Bacon, TPF’s Grain Mustard, Kohirabi & Cucumber Slaw

We recently went to a pop up restaurant in the Barmouth Kitchen hosted by the Pickled Fork chef Alex Motture. If you haven’t been to a pop up restaurant you should try it, it’s great fun.

You bring your own alcohol and the focus is entirely on food. Alex grew up in Australia and he has cooked in kitchens all around the world.

The first course were these delicious meat balls you can see below, all washed down with a glass of ale from the local brewery. A great combination and it got our taste buds tingling for the next course.

Next was a Salt Beef ‘Sandwhich’ with grilled corn, smoked bacon, mustard and a kohirabi (turnip cabbage) & cucumber slaw. The beef was delicious and Alex’s combination of flavours and textures was exceptional. Passion and attention for detail were immediately apparent. He had clearly gone to great lengths to source the right ingredients.

Next up is a dish I will remember for a very long time. A beautiful piece of Hake, not a fish I eat regularly but this was something particularly special. The Hake was salty firm and incredibly succulent. Combined with the tomatoes, tomato liquor, Dill Granois and Dill Mayonnaise it was a beautifully balanced combination full of incredible flavour. A total triumph and a dish which really showed off the chef’s incredible skill.

The third course was pork belly with cherries, crushed courgette & watercress relish. Alex had cooked his pork belly perfectly a difficult feat many chefs often get it wrong. It was crispy on the outside and juicy in the middle. It went beautifully with the sweetness of the cherry.

For pudding we had Beetroot & Carob parfait, redcurrant smoothie and beetroot crunch. It was another unique experience and unlike anything I had ever tasted before. The beetroot parfait was earthy yet sweet and very tasty.

It was a wonderful experience of fantastic food. This was very high end cooking by a very talented young chef. We liked the food so much we hired Alex as the caterer for our wedding. If that’s not an endorsement I don’t know what is.

Alex’s food was exceptional but he’s incredibly easy going and friendly. He spent a lot of time out of the kitchen talking with all the guests. His passion for food was clear. I highly recommend you make a booking for his next event or even hire him out if you are having a party. He can cook just about anything at very reasonable prices. http://www.thepickledfork.com/

The pop up event we went to was held at the Barmouth Kitchen, a meeting place set up by local families. Below is what they say about themselves

2 Years ago, 10 local families opened Barmouth Kitchen to provide our community with a local coffee shop and meeting place. When we opened Barmouth Kitchen the aim was not to make a profit, but enough to keep us open…. And we’re still here! We DO need your continued support to ensure our little hub stays open for many a year yet.

2 Barmouth Road
Wandsworth
London
SW18 2DN

Tel: 020 8704 4413

info@barmouthkitchen.co.uk

The Pickled Fork – https://twitter.com/thepickledfork

http://www.thepickledfork.com/

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Heritage Tomato Cured Hake, Tomato Liquor, Young Tomato Leaves, Dill Granois & Dill Mayonnaise

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Cherry Roasted Pork Belly, Pickled Cherries, Crushed Courgette, Courgette Flowers, Runner Bean & Watercress Relish

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Beetroot & Carob Parfait, Beetroot Crunch, Redcurrant Smoothie, Fresh Redcurrant & Basil Salad

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Alex – The Chef

Summer Drinks Review

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We got sent some summer drinks to review from Sainsbury’s: two cordials, Spanish pink grapefruits and guava purée, Ginger & Lime and a sparkling cocktail: Elderflower, Mint & Lime Blended Sparkling Cocktail. Let’s break them down.

Taste The Difference Grapefruit & Pink Guava, made with Spanish pink grapefruits and guava purée.

Absolutely delicious, summery and refreshing. The pink grapefruit mixed with the guava tastes great and really works. This is a perfect summer drink.

Taste The Difference Mexican Lime  & Ginger Cordial.

This is also excellent. It tastes very fresh and the two ingredients really work together. Quite addictive too.

Elderflower, Mint & Lime Blended Sparkling Cocktail.

This yummy cocktail is only 4% volume so you can enjoy it without worrying about hangovers or those awful headaches some people get when they drink in the sun. This cocktail is white wine mixed with elderflower, mint and lime. It is zesty, fresh and refreshing: a perfect summer cocktail. Recommended.

To celebrate the launch of two brand new seasonal Taste the Difference cordials, Sainsbury’s has created three delicious punch recipes for sharing with friends and family while entertaining this summer. The new cordial flavours; Grapefruit & Pink Guava, made with Spanish pink grapefruits and guava purée; and Ginger & Lime, made with Mexican limes, add to the existing range featuring Taste the Difference Elderflower Cordial. These cocktails have been especially designed as long drinks for pitcher measures to be easy to make and refreshing on a hot (or overcast) British Summer’s day.

First up is a citrussy, sparkling, Vodka based cocktail, Sunrise Fizz, which will transport drinkers to the tropics; even if the British Summer is more likely to be torrential than tropical:

To make:
• Pour 180ml of Sainsbury’s Vodka into a jug
• Add 120ml Taste the Difference Spanish Pink Grapefruit & Guava Cordial
• Top up with fizzy water
• Finish with the juice of one grapefruit and garnish with slices of pink grapefruit

If you fancy the taste of an English country garden, then try Sainsbury’s English Garden Cup. This gin and elderflower based drink is the perfect refreshment for a lazy weekend afternoon:

To make:
• Pour 180ml Sainsbury’s Dry London Gin into a pitcher
• Add 120ml Taste the Difference Elderflower Cordial
• Top up with fizzy water
• Finish with the juice of two lemons and garnish with slices of lemon

And finally, Shoot the Breeze, a delicious Rum, ginger and lime punch. Aromatic and spicy, this cocktail will really help to get the party started:

To make:
• Pour 180ml Sainsbury’s Superior White Rum into a jug
• Add 120ml Taste the Difference Mexican Lime & Ginger Cordial
• Top up with ginger ale
• Finish with the juice of two limes and garnish with slices of lime

For an even easier way to enjoy these summer flavours, Sainsbury’s has also launched two new sparkling wine cocktails in the Winemakers’ Selection range; Elderflower, Lime & Mint Fizz Sparkling Cocktail; and Pink Grapefruit Sparkling Cocktail. These are low in alcohol and blended with fruit extracts and Spanish white wine for a refreshing ready-to-drink option.

Pricing details:
Taste the Difference Mexican Lime & Ginger Cordial 500ml £1.85
Taste the Difference Spanish Pink Grapefruit and Guava Cordial 500ml £2
Sainsbury’s Winemakers’ Selection Elderflower Lime & Mint Fizz 75cl 4% ABV £3

 

 

Refreshing Cocktails from Tom’s Kitchen

Frost Magazine has teamed up with Tom’s Kitchen to give you some excellent, refreshing cocktail recipes. They are all delicious and we just can’t work out which one is our favourite. Enjoy!

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SUMMER BREEZE

SERVES1

INGREDIENTS

50ml Vodka

25ml Frais de Bois

Fresh Strawberries

Topped with Soda

 

METHOD – Put all the ingredients into a glass and top with soda

 

CLEMENTINE BUBBLES

SERVES1

INGREDIENTS

15ml Orange and Lemon mix (made from orange zest, lemon zest, sugar and juice)

Topped with Prosecco

 

METHOD – Put all the ingredients into a glass and top with Prosecco

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JAX COCO COCKTAILS

Inspired by the latest health trend, Tom’s Kitchen has partnered with Jax Coco, the 100% pure coconut water, to develop a selection of vibrant non-alcohol and alcoholic cocktails perfect for the warmer months.

 

The cocktail menu is the refreshing addition to brunch and includes:

 

·         Coco Fizz – a light mix of lemon juice, jasmine syrup, egg white and Jax Coco

·         Jax Diamond – a fruity combination of strawberries, lemongrass, agave syrup and Jax Coco

·         Jax Caipirinha – a playful twist on the Brazilian classic featuring high quality Cachaca, Jax Coco, caster sugar, lime and cherry bitters

Chef/Patron Tom Aikens adds: “I am a huge fan of coconut water and Jax Coco ticks all the boxes – aside from fantastic quality, all the coconut water comes from their own fully sustainable coconut plantation. Try the Coco Fizz and Jax Diamond for a quick pick-me-up or linger longer with the Jax Caipirinha.”

ABOUT TOM’S KITCHEN:

Tom’s Kitchen has 3 locations across London including, Canary Wharf, Chelsea and Somerset House which features a stunning terrace facing the Thames. A fourth location in St Katherine Docks will also be opening on 18th August.

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TURKISH INSPIRED COCKTAILS FROM KITCHENETTE

 

This Summer Kitchenette, a recently opened Mediterranean cafe, restaurant and bar in Putney, are bringing cocktails home with a selection of inspirational recipes perfect for quenching your thirst in the summer sun. Drawing inspiration from Kitchenette’s Turkish heritage the cocktails include an array of traditional ingredients such as Pomegranate seeds, Turkish delight vodka and the sweet essence of rose water.

 

POMEGRANATE LEMONADE

INGREDIENTS

100ml Absolute Citron

50ml Lemon Juice

50ml Gomme

175ml Pomegranate Juice

100ml Sparkling water

2 x Orange, Apple, Lemon and Lime Slices

 

METHOD

Add all ingredients into a 500ml Glass Jug and stir until well mixed

Decanter cocktail mix into 2 inverness glasses and garnish with pomegranate seeds

ottomandelightcocktailrecipe

OTTOMAN DELIGHT

INGREDIENTS

25ml Turkish Delight infused Vodka

25ml Vanilla Vodka

2 drops rose water

5ml honey

 

METHOD

Stir the honey & Vodka until the honey is completely dissolved.

Add all the remaining ingredients and shake well until ingredients are thoroughly mixed.

Divide into 2 chilled martini glasses and serve with a sprinkle of chocolate for an extra sweet version

 

 Which one will you make?

 

 

HKK Restaurant Review

“Intricate nests of deliciousness”

 

On the eve of Monday, coincidentally when the moon was at its biggest and brightest this year, we were welcomed into the Michelin-starred Chinese restaurant HKK to sample its two moon cakes as part of the 15 course tasting menu.

 

Centred within the crux of bustling Shoreditch, Liverpool Street and Old Street, HKK presents itself modestly on Worship Street, but its contemporary décor invites business types and couples.

 

One thing to emphasise before I get on to the culinary journey – this isn’t just a dining experience, it’s an experience in itself.

 

You’ll be immersed in Chinese culture as you sip on room-temperature Sake and partake in a tea ceremony, yet the beautifully presented intricate nests of deliciousness are perfectly aligned with modern day cuisine.

 

You’ll need to leave all allergies and intolerances at the door as the 15 course menu tempts your taste buds with fresh vegetables (and flowers), sea food, fish, chicken, duck, lamb, beef and even flakes of gold.

 

Each plate presented a prefect mouthful and each was introduced by our server, Marco, with a flair of expertise and personal experience.

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If you can’t remember the name of each dish (you will remember the flavour), don’t worry as towards the end of the meal, you’ll be handed a personal menu, including drinks, by the Manager, Mehmet, and Head Chef, Tong Chee Hwee.

 

The whelk salad and Shaoxing wine jelly started off our evening. The soft sweet jelly against the crunch of the cucumber and bitter flower infused effortlessly on the palette.

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The roasted Poulet de Bresse, foie gras and mandarin confit presented an assortment of textures and tastes. The sharp citrus crunch of the mandarin flakes contrasted against the gamey foie gras. The tender chicken slithered on the tongue.

 

The Cherry wood roasted Peking duck was a far cry from the imitations in other restaurants. For this course, we were asked to come to the serving table in the middle of the restaurant where the chef cut the plump skin and moist cuts of duck from the bone. The skin was unlike anything I’d seen before. It reflected hues of red, orange and bronze under the lights. This was a real highlight as the meat was juicy, the hoi sin sauce delicate and the brown sugar added a creative twist to the traditional dish.

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The Dim sum trilogy will leave your mouth dancing with flavours. The squidgy dumpling with fishy freshness and speckles of caviar contrasted with the spice of the chicken dumpling, soothed with a dash of soy sauce.

 

The Sugar snaps, lotus root and water chestnut cleansed the palette and acted as a reprieve from the previous fish and meat dishes. It was immaculately presented and the crunch of the sugar snaps contrasted with the milky texture of the smoky chestnut.

 

At this point, our Sommelier – Almudena – selected a 2013 bottle of Rosa dei Frati, Ca dei Frati, from Veneto, Italy and its fruity smell and taste accompanied the dish perfectly.

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The moon cake itself – a watermelon cake and green tea sesame ball served with Da Hong Pau tea was sweet and succulent while the full bodied and smoky flavour of the tea soothed the richness of the cakes.

 

One of the highlights was the Seared Wagyu beef with Enoki mushrooms. Perfectly rare but oozing with meaty flavours, it was served on a crispy and salty pancake- like bowl. It was simply divine.

 

With three desserts coming up, I was excited. The raspberry and dark chocolate delice with cocoa nibs was thick, gooey and rich and the popping candy and flakes of gold were a unique taste experience.

 

We had a wonderful evening, the quality of the food and the presentation far exceeded our expectations, though we were not surprised to learn the Michelin star was awarded within the first year of the restaurant opening.

 

You’ll leave satiated, relaxed and cultured from the HKK experience.

 

See the website for more information: http://hkklondon.com/

 

 

How To Be a Successful Actor: Becoming an Actorpreneur Only £1.99 For One More Day

acting, acting advice, how to be an actor, how to be a successful actor, hollywood, castings, auditions, casting directors.How To Be a Successful Actor: Becoming an Actorpreneur has been included in Amazon’s Kindle Countdown Deals and for one more day is only £1.99. How To Be a Successful Actor: Becoming an Actorpreneur, written by Frost Magazine’s editor Catherine Balavage, has received a number of good reviews including three five-star reviews on Amazon UK and another brilliant four-star review on Amazon US, even though it has only been out for two months. The below review is from acclaimed author Margaret Graham:

A triumph for Balavage, and a necessary tool for anyone considering an acting career. By Margaret Graham

Balavage has written a well balanced exploration of how to succeed as an actor. I am an author, not an actor, but having read How to be a Successful Actor, I feel the two precessions are closely allied. Balavage clarifies the positives and negatives of the profession, and then proceeds to walk us through the ups and downs, giving anyone interested in becoming an actor the tools to maximise their chances.

The basic ingredients, it seems to me, are to utilise common sense and good manners. After all, you will be meeting the the same people on the way up, and then, when times are hard, to be nice out there..

But more than that, we are led by the hand through the nitty gritty of whether to train, or not to train, the virtues of hard work in the face of lack of progress, the need to be glad of any chance to gain experience, and exposure. She explains the need to acquire the necessary skills through classes, and the value of networking.

As I also advise my writing students, Balavage advises actors to watch and analyse their craft, on stage, radio and screen. She emphasises the need for actors to BE their characters, to acquire accents, to keep fit. She moves on to marketing, to the virtues of mobile phones and the internet for spreading the word about YOU,

There is humour: remember to avoid the stunt co-ordinator’s elbows, there are detailed tips: what to do if your mouth dries up (read the book and find out) , there are a forest of useful addresses.

No wonder it took Balavage 4 years to write this book, because she includes a plethora of interviews with experts in the field. What comes across is that Catherine Balavage considers an acting career to be a project, one that needs to have: a firm foundation, on-going development, marketing skills, research, realistic self-belief, and a hell of a lot of luck. This book needed to be written. It was Catherine Balavage with her clear sighted view of the profession who needed to write it. Bravo!

This one is from actor and casting associate Clea Myers:

Fantastic & Essential Guide By Ms. C. Myers

This really is an excellent guide book into the terribly difficult, but potentially rewarding life of an actor. Balavage tackles the often ignored questions that surround the inexperienced and/or young person who wonders what the best road to take is? She starts with the basics that encompass questions about whether to train at drama school (and thereby find the money to do so), or go another route by getting involved with fringe theatre and/or film school films. Throughout she weighs up the pros and cons in a highly informative and intelligent manner that are also highly credible as she is writing from first-hand experience. Her own entrepreneurship into film-making is included and offers fantastic tips and empowerment, to what is often a dis-empowering profession. She also demystifies the perceived ‘glamour’ of working as an actor and says it how it is. A good wake-up call for those out there that crave instant fame!

Her approach is wholly professional and fundamentally knowledgeable: she interviews working actors, alongside well-known casting directors who give an insider-view into what is required to get ‘ a foot in the door’. I would highly recommend this book to anyone interested in becoming an actor.

Crime writer Penny Deacon called it the ‘Best advice available’ in her review and American actor Tom Shafer gave it a wonderful review and said it was a great companion piece to Bonnie Gillespie’s acting bible, Self Management For Actors in his review below.

An excellent guide for the entertainment professional By Thomas Shafer

I found this book to be an excellent companion to Bonnie Gillespie’s ‘Self-Management for Actors’, which I am also currently reading. The first half of Catherine’s book does a excellent job of distilling a seminar’s-worth of material into a manageable bit. The second half, the interviews, felt more conversational. What was clear, the recommendations made in the first half came, in part, from these interviews. This is an excellent technique, since it reinforces the validity of the recommendations as having come from entertainment professionals who have achieved a perceived level of success. (I like that the definition of “success” was open for discussion, since it can mean different things to different people.)

As an American reading this book, I did find some UK-centric resources and references. But, in this era of global Internet access, I found just as many that were valid for US readers. I was able to take this in stride and see this as a valuable tool in my self-management as a working actor.

Thanks, Catherine, for writing this excellent guide.

What are you waiting for? We are not biased, it is an excellent guide and an essential for any actor.

How To Be a Successful Actor: Becoming an Actorpreneur is available here.