London Fashion Week 2011: EMESHA

Emesha Nagy is one of Frost’s favorite designers, her clothes are beautiful and eco-friendly. She has worked with Vivienne Westwood and Jasper Conran, and now is on the fourth of her own collection.

EMESHA’s mission is to source new eco-friendly fabrics and to produce quality garments that are sustainable in both manufacture and design, without sacrificing style.

EMESHA is fully committed to environmental and social responsibilities. The label was created using only natural, therefore biodegradable and recycled fabrics, which are free of harmful AZO dyes. The fabrics used are mainly sourced in the UK or come from end-of-line “upcycled” industry waste and so some of garments are available in a limited edition.

The EMESHA label is concerned with paying fair wages to the skilled workers who work hard to create the garments. “Having Hungarian roots, I have been devastated to see the decline of the apparel industry in Hungary over the past few years. When new countries joined the EU in 2007, many of the prominent fashion houses moved their production lines further east where costs were lower. This had a devastating effect on the local economy leaving many skilled workers
unemployed forcing those who remained in the industry to work long hours and lower their salary expectations to keep their jobs. Appreciating the skill and talent of these workers, I chose my homeland for the production of my collections. I am building my company to follow sustainable and ethical principles I am committed to fair wage production to reverse the downward economic spiral, and to draw attention to a huge issue within the European Union. This does not only happen in the fashion industry, and is visible in many other European countries. However fashion is what I know and this is where I can make a change.”

A vegetarian since her early teens, Emesha doesn’t use leather or fur in her designs.

Stella McCartney Expands Online Empire Across Europe

Stella McCartney has announced the expansion of her ecommerce business to 28 additional European countries.

Already well established in the US and UK, the designer will now aim to attract computer-savvy customers in fashion-conscious France and Italy, along with Ireland, Germany, Austria, Belgium, Luxembourg, the Netherlands, Switzerland, Spain and Portugal. She also has Scandinavia firmly in her sights, targeting Denmark, Finland, Norway and Sweden, while Greece, Cyprus and Malta will allow the designer to show off her outfits for warmer climes. Meanwhile, moving east, Bulgaria, Estonia, Latvia, Lithuania, Poland, Czech Republic, Romania, Slovakia, Slovenia and Hungary will also welcome her.

The website on http://www.stellamccartney.com is now previewing the new Winter 2011 Stella McCartney ad campaign shot by Mert Alas and Marcus Piggott featuring Natalia Vodianova. Also available to download is the second issue of the Stella McCartney iPad App on iTunes.

The online shop, which recently re-launched in the US and the UK last Autumn, aims to enhance the digital retail experience with improved customer interaction and special retail functions such as “Reserve in store,” which enables the user to reserve an item online and pick up at a store location of their choice. All online orders are beautifully gift packaged for the shopper’s convenience, and free standard shipping and returns are offered to all customers. Additionally, the in-store “Private Wardrobing” service, a personalised concierge style in store service, is available to book online.

The new App features an edition of Stella’s World where customers can browse through news, photos and videos about the brand, along with a gallery of images from the recently launched “Linda McCartney, a life in Photographs” book by Taschen personally selected by Stella. The app also offers a behind the scenes documentary of British Olympiads from the latest Team GB ad campaign shot by Jacob Sutton, a first glimpse backstage at the Winter 2011 show in Paris, a sneak preview of the Spring 2012 collection presented in New York this summer, a making of video of this year’s MET Gala dresses and new playful interactive functions.

Shopping on http://www.stellamcartney.com is now available in 30 countries worldwide. The browsing experience of the website will be compatible on the iPad App and for the first time shoppable in September.

Stella McCartney launched her eponymous fashion label in 2001 in a joint venture with Gucci Group. A lifelong vegetarian, Stella McCartney does not use any leather or fur in her designs. The brand’s luxury women’s ready-to-wear, accessories, lingerie, beauty and performance range with adidas are available through 15 freestanding stores including London, NY, Los Angeles, Tokyo, Hong Kong, Paris, Milan and the soon to open location in Rome, as well around 600 wholesale accounts in key cities worldwide.

The Inept Girl's Guide To Cooking: Stuffed Peppers

I thought stuffed peppers would be hard, thankfully, I was wrong.

Take 4 peppers, any colour you want, chop the top off and scoop out the insides and clean. Place in a baking try, take some olive oil and drizzle lightly over the peppers. Cook for 20 minutes or until roasted.

While the peppers are cooking take some couscous and put it in a bowl. Add boiling water (the pack will tell you how much, generally 115ml or water per 75ml of couscous) leave for two minutes and it will be cooked! I know, I love couscous, it is so easy and quick.

Now, this is where the fun starts; you can stuff the peppers with whatever you want, I added Tomato, mushroom, onion and mozzarella. Quite simple but it tastes amazing.

 

While the couscous is cooking peel and chop up some mushrooms, onions and tomatoes. Put in a frying pan with a little oil and start to cook. Add the couscous when it is done. Keep checking on the peppers.

Add the mozzarella to the pan, take the peppers out of the oven and stuff the mixture into them. Put the tops on and then put back not the oven for a further 20 minutes. Cooking times may vary so feel free to adjust.

Take the peppers out of the oven and they are ready to serve. They taste great with the melted mozzarella, I also added some honey roast parsnips, which will be coming up soon in my column. I also added cooked apples on top as an experiment and it went down quite well.

The best things about stuffed peppers is the variety, you can have rice instead of couscous and any vegetable or even meat, so have fun.

Enjoy!

The Inept Girl's Guide To Cooking: Scotch Broth Soup

Some cliche’s last because they are true, and the only Scottish cliches that I have found true (We’re not cheap!) are that we eat Scotch broth and porridge. I practically grew up on the stuff. If you get a big pot and make this soup, not only is it economical, it also lasts for days, even for a big family. It is also incredibly healthy. It is also so easy that I can do without trouble or injury. This is my family recipe….

You will need:
butterbeans (packet)
peas (packet)
Lentils (packet)
Broth Mix (packet)
Ham stock cubes (hard to find in West London, where I live, can also choose a vegetarian one)
Carrots 3 large at least
Leek

Steep the butterbean, peas and broth mix overnight, rinse in the morning, and then add stock cube once the water is hot.

Grate carrots and dice leek and then add lentils. Stir occasionally and keep an eye on it. Ideally I think it tastes better after being cooked for about 9 hours, get it ready about 9 in the morning and it usually ready about 6. It tastes even better the next day. you will need a good size pot.

And there you go! A healthy, filling meal for all the family that will last for a few days.

GREG RUSEDSKI’S DISHES FOR FAMILIES: Portabella Burgers

Fancy a satisfyingly juicy, filling alternative to beef burgers? Chunky portabella mushrooms are full of flavour and meaty enough to take a good grilling. For a barbecue, top with cheese, pickles or salad, then just veg out in the sunshine.
Instructions

1. Wipe the mushrooms clean and place in a freezer bag with the olive oil, chilli, garlic, lemon juice and seasoning.
2. Secure the bag, then turn the bag several times to coat the mushrooms evenly, then leave to one side for 30 minutes.
3. Cook over a hot barbecue, or under a hot grill, turning until piping hot and cooked through. Pile into burger buns along with your favourite accompaniments.

Ingredients

* 250g Portabellini Mushrooms
* 2 tbsp Olive Oil
* 1 Red Chilli, deseeded and chopped
* 1 clove Garlic, crushed
* 1 tbsp Lemon Juice
* 4 Burger Buns
* 4 Tomatoes
* 4 handfuls Salad

Serves 4
Total time required 18 mins

* Preparation time: 10 mins
* Cooking time: 8 mins
* Other time: 30 (marinating)