Brush Mag Sustainability Issue

brush

SEPTEMBER

2020

|

ISSUE

NO.

SUSTAINABILITY C R E A T I V E L I F E

W A Y S

T O

02

|

FREE

ISSUE L I V E

S U S T A I N A B L Y

EDITOR

TEAM

CONTRIBUTORS

2

Harriet Smith Isabelle Smith Taya Riabkova Georgia Dimmick Melonie Gault Hattie Waring Sapphire Samiullah

_______________________ BRUSH MAG _______________________

CONTENTS

LIFESTYLE

FOOD

TRAVEL

4 First Look 25 Story 5 Editor's Letter 28 Nature CULTURE 32 Craft 7 Theatre 34 Equality 8 TV Shows 35 Fitness 9 Films FASHION 10 Art 38 Beauty 11 Music 39 Trends 12 Books 40 Streetstyle 13 Podcasts 43 Editorial 15 16 19 20

Eating In

58

Bellorama

Recipes

62

Pembrokeshire,

Drinks Chef Interview

Wales

63

Eat, Sleep, Do

3

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FIRST LOOK

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Inside this month's sustainability issue

__

20

Fashion ______

Modern Woman, English Rose Editorial with model Sophie Thomas. Shot on location in rural Hampshire.

41 __ Food ___

In conversation with Florent Ladeyn as we interview one of the leading Chefs in France

12 _______ Books

Lifestyle _______

28

The Brush Team goes coastal foraging with Black Rock Outdoor Company in South Wales. Read the full article to find out what we found along the Welsh coast.

4

Art

10 ____________

On the reading list this issue, we cover foraging guides, books about nature, science and sustainability.

We showcase several young artists and design a limited edition Coastal Foraging print with Artist & Illustrator Hannah Grace.

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LETTER

Â

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"Being mindful of the food we eat, the things we buy and the places we shop has a positive impact on the environment"

EDITOR S NOTE '

________________________________________________________________________________________ In a world where resources are dwindling, the earth's

Second, saying no to single use packaging and plastic

temperature is rising and natural disasters are

as much as possible. Third is being mindful of the

threatening the lives of people all over the world,

food we eat, the things we buy and the places we shop

sustainability is one of the most important ways to

as this will influence the supply and demand away

protect our planet and its population.

from

I have found that there are many ways in which we

manufacturing. We can steer clear of big food brands

can reduce our negative effect on the environment

who practice unsustainable methods of production

and live life more sustainably. Any action, no matter

and support the ones that do put the environment

how big or small will have an impact. We know that

first.

large corporations are causing the primary damage

In this issue, we suggest lots of low impact ways to

through un-environmentally friendly practices and

live, eat and travel so that we can enjoy life in the city

destroying habitats for commercial gains. They must

and protect the environment for future generations.

be held accountable and change the way in which they produce energy, manufacture goods and exploit people & the environment. At home, there are lots of choices we can make to reduce our own impact. First, with the energy we supply to our homes. Switching to a renewable energy supply and conserving the energy we use to heat is our home is a great first step.

unethical,

unsustainable

farming

and

I hope you love this issue and it inspires you to keep fighting the good fight!

Harriet Smith @harrietmjsmith @brush.mag

5

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CULTURE

Find out what's on this month

The world of

Film

Comedy or Drama?

Theatre HELP SAVE THEATRES FROM CLOSURE

ACTIVIST ART

FRESH TALENT

MU SIC

by

PLAYING ON REPEAT

A READER LIVES 6

A thousand lives

Â

A

rchie Proudfoot

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THEATRE

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THE FUTURE OF THEATRE IS ITS SURVIVAL

Once theatres reopen, the public must book shows to support theatres. Donations can also be made directly to theatres or via the Theatres Trust's fund #SaveOurTheatres

© Photo Theatres Fund

7 Deaths of Maria Callas Bayerische Staatsoper, the Bavarian State Opera in Munich, has launched Marina Abramović's debut opera online after cancellations of in-house performances due to lockdown. The story chronicles the life of Maria Callas, a virtuoso soprano who reached the pinnacle of her career through sheer determination and grit. The director of the New York Met spoke of her as the most difficult artist he ever worked with due to her intelligence, exacting standards and strength of direction. Marina Abramovich takes inspiration from 7 legendary operatic heroines played by Callas who sacrificed themselves for love.

Theatre News Although the government has permitted theatres to reopen since the 15th August, the majority of theatres are choosing to remain closed as reduced audiences make performances financially unviable.

There are talks of "a seat out help out" scheme being implemented in order to support the arts and reinstate performances however, this has not been confirmed.

The Theatres Trust welcomed the government's Arts Aid Package of £1.57bn however, they are pledging further support through a crowdfund #SaveOurTheatres due to the uncertainty around reopenings.

Stream until the 7th October (subtitles in 5 languages) www.staatsoper.de/en/staatsopertv

© Photo Bayerische Staatstoper

www.crowdfunder.co.uk/save-our-theatres

Are you a budding playwright?

Are you writing a play or have you been thinking about it? Playdead Press are an independent playscript publisher who can assist you to put your script on printed paper. www.playdeadpress.com

© Playdead Press

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TV

&

FILM

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TV SHOWS Foraging in the wild and living sustainably 1 REMARKABLE PLACES TO EAT .

...

First Dates host Fred Sirieix is taken on culinary adventure by famous chefs and introduced to the places they love to eat.

BBCiPlayer

2 FEAST TV

3 NEW LIVES IN THE WILD

This varied US series covers topics such as foraging and growing your own veg to gin distilling and beer brewing. These short informative episodes give you a taste of different approaches to food and drink that challenge consumer norms.

PBS.org

Ben Fogle travels around the world to the most remote locations to meet incredible families and individuals who are living extraordinary lives in the wild.

United with the desire to escape normality and the rat race, Ben Fogle becomes part of the family.

My5

.

.

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4

POIGNANT DRAMAS IN THE FALL

.

ANTHONY

The BBC portray the life that would have been of Anthony Walker after his tragic death in a racist attack in 2005.

Together with Anthony's mother, the writer pieces together a story of what his future that was stolen from him, could have looked like. BBCiPlayer

8

5

.

THREE GIRLS

Based on the Rochdale sexual abuse scandal, the story follows three girls who are groomed and sexually abused by a ring of predominantly muslim men.

Exposed by journalist Andrew Norfolk, the realities of the police and local government's inertia brings about a fight for justice led

by Detective Margaret Oliver.

Netflix

6

.

I HATE SUZIE

Billie Piper's character is embroiled in a nude photo leak scandal and is faced with the full force of the media. Suzie (Billie Piper) and her manager try to do everything in their power to stop her life from becoming a laughing stock.

Sky Atlantic

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TV

&

FILM

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FILMS ON OUR WATCHLIST SUMMER COMEDIES AND UNDERSTATED WORLD DRAMAS 1

.

2

THE PLAYERS

.Â

MILF

3

.

KINGS OF SUMMER

This Italian comedy puts infidelity under the microscope and exposes three couples and the deception committed by their husbands.

Funny and engaging, one can't help but think there is a social commentary here that questions the morals of Italian society.

Three leading ladies in their prime head off to the South of France to help clear out a home that is due to be sold. Single and ready to mingle, they catch the eye of a group of younger boys working the summer season at the sailing club. Prepare for naughtiness and girly mischief.

In search of independence, a group of teenage lads head off into the forest in a bid to survive in the wild for the summer. Joe, frustrated by his single father's attempts to manage his life, escapes to build his own house and becomes the master of his own destiny.

Netflix, IT 1h 28m

Netflix, FR 1h 41m

Amazon Prime, USA 1h 35m

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4

.

ROMA

ROMA follows the story of Cleo, a live in housekeeper of a middle class family in 1970s Mexico City. Daily life is beautifully portrayed as Cleo faces the realities and difficulties of life in this beautiful, touching drama. Winner of 3 Oscars in 2019.

Stream on Netflix, MX 2h 14m

5

.

THE UNKNOWN GIRL

6 AQUARIUS .

If you liked Adele Haenel in A Portrait of a Lady on Fire, then here is another excellent film of hers. A young doctor finds herself trapped in guilt when a young woman is found dead near her practice after trying to ring her bell for help.

Clara faces eviction when a property development company threatens demolition. In a struggle to keep her home, as the last standing resident of her cherished block on the seafront of Recife, Clara fights to hold on to what is hers.

Stream online, FR 1h 53m

Stream on Netflix, BR 2h 26m

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ART

_______________________ INTERIORS

V&A Kimono: Kyoto to Catwalk

The V&A has invited Artist Darren Waterson to reimagine the 19th Century Peacock Room in an installation called Filthy Lucre.

The V&A Museum presents its new exhibition showcasing the evolution of the Kimono and the ways in which fashion has been inspired by it's iconic shape.

VISITING MUSEUMS ?

© Photo V&A Museum

© Photo V&A Museum

Book your entry online Support Young Artists

ILLUSTRATION

NICELY DONE CARDS

Hannah Grace is an Artist, Illustrator and Print Designer based in Bristol. She is drawn to the natural world and makes botanical prints of her plant-based subjects. She sells her prints on Etsy and takes private commissions too. Find her limited edition print on brushmag.co.uk. @hgraceoc on Insta / Etsy

This boutique company curates a selection of 4 beautiful cards designed by independent artists to be sent to your door each month. Following different themes, prepare to be surprised with different cards each time. There is one continuous theme however - every card is beautiful and delightfully unique. @nicelydonecards on Insta and visit nicely-done.co.uk

© Photo Hannah Grace

ARCHIE PROUDFOOT Archie is an artist and sign-maker who regularly releases series of original artworks. In light of the BLM protests, Archie produced a print with all proceeds going directly to the UK Black Lives Matter Fund. @archieproudfoot on Insta © Photo Archie Proudfood

© Photo Nicely Done Cards

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MUSIC

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W H AT TO L ISTEN TO TH IS M ON TH O TERNO This band from Sao Paulo, Brazil are a formidable trio. Initially the band started out covering bands such as The Beatles and The Kinks. They since developed their own Indie Rock style and have released four albums, the latest featuring singer Devendra Banhart. This band of young hip gentlemen will have you vibing in no time. @o_terno on Insta

LOYLE CARNER Born Benjamin Coyle-Larner in South London, he trained to be an actor at the Brit School before deciding to focus on his music. He launched his first EP in 2014 and has been dominating the Alt Hip Hop scene ever since. His latest album sees him collaborate with Jordan Rakei, Tom Misch and Jorja Smith. @loylecarner on Insta

OLIVIA DEAN 21 year old singer Olivia Dean from East London channels Motown soul and shares her experiences of romance through her lyrics. Her latest single The Hardest Part, speaks about growing out of a relationship. With a clean beat and soulful harmonies, Dean draws you into her story of strength, empowerment and living life on your own terms. @olivia_deano on Insta

ANGÈLE Angele took the charts by storm in her native Belgium and France in 2018 with her debut single Tout Oublier. Her style of music is a mixture of pop, rap and electro. Angèle has won the hearts of many for her relaxed summer beats and her social conscience alike. Poster girl for a young generation of feminists, Angèle uses her voice to speak out about violence against women and she supports organisations which fight against it. @angele_vl on Insta

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BOOKS

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Reading about Nature

READING IS A GREAT WAY TO LEARN ABOUT OUR ENVIRONMENT NATURE S ABUNDANCE OF WILD FOOD AND HOW TO TAKE CARE OF OUR PLANET ,

'

.

WHO CARES WINS

THE FORAGER'S CALENDAR

by Lily Cole

by John Wright

Model, Cambridge Grad. & Entrepreneur Lily Cole makes a persuasive call for action to the optimistic folk out there who think we can turn the planet's fate around.

John Wright, a renowned Naturalist and expert on funghi, shares his knowledge of foraging seasonally in the British countryside.

Another great guide is Food for Free by Richard Mabey.

THE URBAN FORAGER

DIET ISN'T WORKING? HERE IS WHY

by Wross Lawrence Guide and recipes for wild food you can find in the very city we live in. From hedgerow berries to flowers and fruits. Find seasonal recipes to challenge your taste buds!

according to Professor Tim Spector Prof. Tim Spector, a groundbreaking Epidemiologist based in London conducts scientific research to dispel diet myths and finds that the secret to good health is in the gut. The key to a healthy weight - Diversity.

THE HIDDEN LIFE OF TREES

by Peter Wohlleben

12

Forester and Conservationist, Peter Wohlleben uncovers the truth about trees and the way they communicate underground. Learn about healthy forests, and the way trees should be planted to thrive.

Also a documentary, Intelligent Trees.

WORDS

Harriet Smith

Happy reading! X

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PODCAST

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OUR TOP PICKS THIS MONTH

to stimulate your mind

WELLBEING WITH PLEASURE

BY AIMEE BATUSKI Life Coach Aimee Batuski has a soothing voice and she creates a vibe that feels like you're in conversation with a friend. She discusses love, sex and pleasure to help you discover your inner goddess. @aimeebatuski on Instagram

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ESTHER PEREL WHERE SHOULD WE BEGIN

DESERT ISLAND DISCSÂ FASHION EDITION

Esther, a professional therapist, lets us into her consultation room and dives deep into the marital issues her clients are facing. Intimate and exposing, the guests share their deepest vulnerabilities with the audience. @estherperelofficial on Insta

________________________ ENVIRONMENTAL

Britain's most loved podcast has hosted a number of iconic female fashion designers over the years and asked them the all important question: 'What luxury item would you take to a desert island?' Hear Vivienne Westwood, Zandra Rhodes and Anya Hindmarch discuss their careers and essential playlists.

BBC Radio 4

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THE COLOUR GREEN WITH LOLA YOUNG

____

Baroness Lola Young, advocate of the Arts & Professor of Cultural Studies, speaks to young artists and activists of colour who are working to bring about social, environmental and racial justice. @julies_bicycle on Insta

EARTHSHAKERS WITH LIZZIE CARR Lizzie Carr has addressed the problem of plastic pollution by setting up her initiative: Plastic Patrol. It allows you to log plastic pollution in our water systems and on land via an app as well as hosting communityminded clean-up with fun activities such as paddle boarding. Launched in August 2020, Lizzie is interviewing other Earthshakers who are taking action to clean-up the planet. @plastic_patrol on Insta

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FOOD

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Sustainable Food For this issue, we explored the world of foraging and dived deep into the ways in which we can strive to eat, cook and serve more sustainably. Florent Ladeyn, Chef Patron of several restaurants in Northern France, explains to us why sustainability in food is important and how this underpins the ethos of his cooking. Read his full interview on p. 20.

Foraging has become very popular amongst people eager to see what food sources nature has to offer. For many, this means time spent in the countryside, searching for edible mushrooms, berries & fruits. Then, accurately identifying them and cooking them in all sorts of weird and wonderful ways. See BOOKS for suggestions on foraging guides p.12 and read the Coastal Foraging feature with Black Rock Outdoor Company to find out more.

Š Photo Anne-Claire Heraud

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g n i t Ea In

FOOD

_______________________

IS THE NEW

Ou t

g n i t Ea t

Here are the foodies that aren't serving the usual takeaway

NONNA TONDA

DABBADROP

GILFYS

MANY MACARONS

James & Rebecca are the pair behind Nonna Tonda. In response to Covid and the temporary closure of their restaurant, they are making and delivering fresh pasta daily, from their home kitchen. In each kit, you will receive:

Dabbadrop is the awesome asian curry delivery service serving East & North Londoners since 2018.

Other Londoners are eagerly waiting for them to extend their bicycle delivery service and luckily, it's on the cards.

Justine Ward is a Baker from Sussex who worked in a bespoke cake shop in Brighton before setting up her own Cakery online. She has designed special postal goodies full of sweet decadent treats to send straight to your door!

What you get is a tiffin full of a variety of delicious curries, breads, dips and rice, following a weekly theme from Malaysian to Bangalore and Calcutta to Sri Lanka. And it's all vegetarian!

You can choose between brownies and cookies or if you have a special occasion, Justine will design you a bespoke cake according to your taste and vision.

Many Macarons was born out of Saskia West's love for cooking. Experimenting with flavour combinations is her speciality. In her selection boxes, she reinvents the macaron with flavours such as marmelade, raspberry and strawberry with whipped salted butter. All the flavours of toast.

Pasta Sauce Par mesan Gar nish The first two boxes are 50% off and the delivery days are set according to the area of London you live in. nonnatonda.co.uk

dabbadrop.co.uk

Boxes from ÂŁ14 gilfys.co.uk

So very British, it has even been shortlisted by The Great British Food Awards!

Boxes from ÂŁ12.95 manymacarons.co.uk

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RECIPES

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COOK IN G SEASON AL L Y Usi ng s eas onal ingr edi ent s in the ki tc hen is more sus ta ina ble. W hy?

B

eca use it r edu ces t he demand

for i mport ed pr oduce and su pport s loc al fa rmer s

F ruit & Ve ge tabl e s in Se pte mbe r - Octobe r Coming into September, summer fruits and veg such as tomatoes, cucumbers, courgettes, figs, plums, apples, berries and salad are ripe and fresh. Potatoes are giving their main crop and celery, fennel and aubergines are producing until the end of October.

F l atbre ad & Tzatzik i What more refreshing for a pre-dinner snack than flatbreads and tzatziki, a firm favourite in Greece? Luckily it turn out they are incredibly easy to make and it might just transport you to the Mediterranean! (don't worry if you don't have sourdough starter, it works without)

IN GR ED IEN TS Serves 4 Prepare 45 minutes Cook 15 minutes TZATZIKI 200g greek yoghurt Half a cucumber 2 garlic cloves, crushed Half a lemon Salt & Pepper 1 teaspoon sugar FLATBREAD 175g self-raising flour 175g greek yoghurt 70g sourdough starter (discard) 1/2 teaspoon baking powder 1 teaspoon of sugar Good pinch of salt Drizzle of olive oil

16

M ETH OD - Tz atz ik i Chop the cucumber into thin matchsticks or quarter slices.

Crush the garlic and and add it to the yoghurt along with the lemon, sugar, salt and pepper.

Add the cucumber, stir to combine. Try adding chopped chives and a drizzle of olive oil for nice presentation.

M ETH OD - F l atbre ad In a bowl, mix together the flour, sugar, salt and baking powder.

Then add the sourdough starter, yoghurt and oil + a little bit of water gradually just to help it bind. It should resemble a sticky soft dough.

If you have time, cover and leave to rise for an hour. You can realistically cook it straight away but it's good to let the sourdough do it's thing. If you've gone for option 1, start making your Tzatziki then return to the next step.

Divide the dough into 6 balls and hand stretch or roll. Circles or oval, whatever shape you fancy.

Put a frying pan on a high heat with a glug of light oil. Once hot, throw on your flatbread and cook for 2-3 minutes on each side. You should see it rise, puff up and colour on the underside. Then flip!

Keep warm in the oven or cover whilst you cook the next ones. They can also be toasted to heat up!

Serve with the rich creamy Tzatziki and pour yourself a cucumber cooler. You're on a roll!

Crab L i n g uin i British brown crab is a sustainable food source and is rated as a good fish to eat by the MSC - look out for a blue tick on the packaging. Crabs should be caught by potting and should be larger than 13cm.

This simple recipe makes crab the star of the show!

M ETH OD INGREDIENTS Serves 2-3 Prepare 20-30 minutes 100g UK crab meat 10 cherry tomatoes Asparagus tips Fresh Parsley Garlic Parmesan 200 g Tagliatelle Olive oil Salt & Pepper Chilli Flakes/Fresh, sliced 1 shallot lemon

Chop a shallot, garlic & parsley stalks into thin slices.

Boil some water for the linguini.

When the pasta is on the boil, heat a frying pan with olive oil and add chopped asparagus , onion, garlic & parsley stalks Fry until browned and add crab & tomatoes, each cut into 4 slices. Sprinkle with chilli, salt & pepper (easy on the salt as you will add parmesan after).

Once pasta is cooked (about 8 mins) drain and toss through the sauce in the frying pan to ensure all the pasta is coated with the juices.

Top with a good squeeze of lemon juice, freshly grated parmesan and chopped parsley.

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APPL E AN D BL ACKBERRY CRUMBLE

Fancy a forage in country lanes to pick some blackberries? They should be ripe from mid August through to October and are perfect in a crumble. Crumbles aren't only for winter, they can be eaten cool with ice cream!

INGREDIENTS 6-8 apples of any variety (cooking apples if you have) 500g blackberries OR 2 sticks of rhubarb instead of blackberries

Serves 4 Prepare 20 minutes

60g butter 60g flour 60g sugar (50/50 for crumble topping and fruit) 30g oats

M ETH OD Heat the oven at 180C fan.

Peel the apples and chop into cubes. Place in a pan with a bit of water, 30g sugar and cook for 10 minutes on a medium heat to break down the apples (also add chopped rhubarb if using).

Meanwhile, put oats, flour, butter and remaining sugar in a bowl and crumble in your hands. Place on a greaseproof tray or glass and cook for 15 minutes until slightly golden.

Fill a pie or roasting dish with the apples and fresh blackberries and top with crumble mix.

Cook for 20 minutes until golden. Leave to cool and serve with ice cream.

_______________________ Queer Eye

SPECIAL

RECIPES

SP AR E R IBS AD OBO This recipe is from the latest series of Queer Eye. It is a deliciously rich, heartwarming meal for those chillier autumn evenings. If you are vegetarian, you can replace the meat with potatoes or portobello mushrooms roasted separately.

If you are cooking for 2 people, follow the recipe for 4 people so you have lots of yummy leftovers!

IN GR ED IEN TS Serves 4 Prepare 30 minutes 2 onions, finely sliced 4 garlic cloves, minced 5 carrots, peeled and finely diced 4 sticks of celery, washed and finely diced 1kg beef short ribs ( 2 x 500g pack if ordering from the supermarket) 5 tablespoons tomato purĂŠe 1 cup cola, 1 cup red wine, 1 shot espresso quarter - half chilli (deseeded) half a beef stock cube 6-8 potatoes / 4 sweet potatoes

M ETH OD

Start by chopping the onions, carrots and celery finely.

Season your beef short ribs with some salt. Go easy on the salt as you'll be adding half a stock cube also.

Heat the oven to 160C fan.

Heat some olive oil in a Le Creuset, heavy pan or ovenproof pan, then brown the beef short ribs until they have a good colour on them. Remove and set aside. Keep the fat / oil.

Add the chopped onions to the oil and brown on a low-medium heat until they start to go translucent.

Add the vegetables and increase the heat to get a bit of browning. Once well browned and reduced, add the liquids, tomato, garlic, chopped chilli and half a beef stock cube.

Bring to the boil then reduce to a simmer, add your short ribs, place the lid on top and put in the oven for 22.30hrs.

1 hr before, add the sweet potatoes to the oven, cut in half (face down) and pricked with a fork.

30 minutes before the cooking time is up, get some rice cooking. It goes particularly well with brown rice. You could also serve a green vegetable on the side, such as spinach.

If you have leftover sauce the next day, serve it with pasta and parmesan. It's delicious! You can even follow the recipe without the beef and make a sauce to go with rice or pasta.

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DRINKS

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Healthy, refreshing mocktails Alcohol free? Try these healthy recipes loaded with fruit, herbs and fizz

El d e rbe rry F i z z

L e m on & M i n t Sod a

Strawbe rry D ai qui ri

Serves 2

Serves 2

Serves 2

Ingredients

Ingredients

Ingredients

1 cup of foraged elderberries 1 teaspoon of ginger (fresh or powdered) Squeeze of lemon 1/4 cup of honey 1 cup water Sparkling water or Soda water

Juice of 1 lemon Apple juice 4 sprigs of mint 2 tbsp of sugar Ice Soda water half a lemon, sliced 1 glass bottle to serve

1 pack of strawberries frozen (250g) 1 handful of fresh strawberries 1/2 lemon or more depending on taste 1 tsp of sugar

1. Pick the elderberries off the florets and wash.

1. Add the lemon juice, mint and sugar. Mix and muddle.

1. Let the frozen strawberries thaw slightly.

2. Put the elderberries, ginger & clove in a pan, add the water and simmer for 45 mins.Â

2. Add the soda water & apple juice and allow it to steep in the fridge for a few hours.

2. Put the fresh strawberries in the blender with the lemon and sugar, and blend until smooth.

3. Take off the heat, press through a sieve or muslin cloth and add the honey. Let cool.

3. Remove from the fridge, and pass through a sieve back into the bottle.

3. Add the frozen strawberries and blend again until smooth and there are no bits remaining.

4. Pour the syrup into a glass, add sparkling water, ice & enjoy or try it with sparkling wine or drink as a shot to keep colds at bay! Store in the fridge, in an airtight container.

4. Chill and serve in tall glasses with ice.

4. Serve in tall glasses and garnish with sliced strawberries and lemon.

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_______________________ CHEF PROFILE F L OR EN T L AD EYN Reaching the final of Top Chef 2013 in France saw Florent Ladeyn return to his childhood home in the Flandres countryside to open his first restaurant L’auberge du Vermont. His mission – to only serve sustainable, locally grown food in a rustic, fine dining way. Now Chef Patron of three restaurants and a beerhouse in and around Lille, Florent continues to make his own rules in the hospitality industry. He tells us why…

My parents' inn was my first love, it is where I grew up and where my roots are. I took on the running of the kitchen during my last year of secondary homeschooling. As a family, when my parents could get away from the restaurant, we went to the forest or the countryside. From childhood, I have felt connected to nature. I have a deep respect for our planet, an awareness for wildlife & plants and a regard for others.

© Anne-Claire Heraud

Q. H o w d i d y o u be co m e a c h e f an d h ow h as y our upbri n g i n g i n f l ue n c e d y our j ourn e y i n f o o d ?

Q. H o w d i d y o u co m e f ro m be i n g a f i n al i s t o f To p Ch e f 2 01 3 i n F ran ce to own i n g 3 re s tauran ts ?

Th at's an in cre di bl e ach ie v e me n t!

It is simply the result of a lot of hard work on the part of a fantastic team. It also shows that our 100% local produce commitment is viable on economic, ecological and social grounds.

Q. A re th e re an y ch e f s wh o h av e i n s pi re d y o u i n y o ur care e r?

I have not worked with chefs and I've never had a head chef. However I have eaten regularly at Kobe desramaults at In de Wulf. At Vert Mont we have opted for a hybrid concept between the atmosphere of a Flandres tavern accessible to all and fine dining, where guests can discover unusual combinations of produce and enjoy rustic techniques like our cooking with wood in the fireplace in front of our customers.

Q. W h at i s y o ur approac h to s us tai n abi l i ty i n y our k i tch e n s & wh at can th e i n d us try d o to i m pro v e ?

We only use local produce. To me that says it all. Many chefs say: "we source locally". I say: "we only source our food locally." It is not a fad or a marketing ploy. It is what we do everyday and have done for a very long time. We only bring in produce that we can see growing in the soil outside our windows.

Q. W h at can we d o to c o ok m ore s us tai n abl y at h o m e ?

There are no unwanted steps as long as they go in the right direction. My only ambition is to show that it is possible. I'm not trying to teach anybody, I have enough to do in my restaurant. However, if each one of us thought to use only seasonal produce, farmed and grown nearby, it would bring about real change. To eat is like voting three times a day. To buy from the farm near you or get a local food box delivery slows down a trend which is destroying our planet and exploiting human beings to make money. © Alice Tippy

Q. W h at are y o ur f av o uri te i n g re d i e n ts to co o k wi th i n th e A utum n ?

On average I have to wait a couple of months for produce (available to other chefs) before it gets to our kitchens, which makes me all the more keen to use them. In the autumn, I would choose quince as my favourite ingredient.

Q. Are th e re an y UK d i s h e s th at y o u l ov e wh i c h us e i n g re d i e n ts abun d an t i n th i s c oun try ?

I only cook dishes from this area but I envy your seafood, your lamb, your pork, your edible plants and some of your craft beers.

Q. R un n i n g a bus i n e s s an d h av i n g a f am i l y , i s i t a h ard ac t to bal an ce ?

No, but I do my best to strike a balance. I have chosen a lifestyle based on my work which doesn't privilege family life. I would love to spend more time with my children but we have a great relationship and I enjoy every moment.

Photos from top to bottom: L'Auberge du Vert Mont, Boeschepe, Ducks outside L'Auberge du Vermont's dining room

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Q. W h e re d o e s y our cre ati v i ty c o m e f ro m wh e n y ou are m e n u d e v e l o pi n g an d h o w d o y o u k e e p s urpri s i n g y o ur g ue s ts af te r s o m an y y e ars ?

For me, narrowing the choice of produce to local ones has given me an outlet for creativity, it has become a foundation rather than a limitation. I don't like to be too comfortable. Maybe later I'll be more so but not just yet. I don't get a kick out of endless lists of produce where I can choose anything I like.

Q. As i d e f ro m y our re s tauran ts , an y top re co m m e n d ati o n s of th i n g s to d o o n a tri p to L i l l e ?

Do visit La Villa Cavrois or take a few steps in the Old Lille followed by a stroll in the park Marguerite Yourcenar. You should also go along the Dunkerque canal or walk amongst the dunes between Zuydchoote and Leffrinckoucke and hike in the hills of Flanders. Take time to have a chat with local residents.

That's what we do here, not like in Paris.

See our travel section for more recommendations in Lille.

Q. I re ad y our am az i n g re s po n s e to th e l os s o f y o ur M i ch e l i n s tar th i s Jan uary . H o w d o y o u f e e l abo ut i t n o w th at a f e w m o n th s h av e pas s e d ?

It's all good! I haven't heard of a reason but rest assured that there is no bitterness or worry on my part as my customers keep coming back and quite a few didn't even know we had a star as I hadn't displayed it or talked about it.

Read Florent's response to the news here: tinyurl.com/y294lecz

Q. H ow d o y o u s e e th e f uture o f f oo d an d e ati n g o ut i n re l ati o n to th e re ce n t o utbre ak o f Co v i d - 1 9?

Never forget you're working for your customers, not for yourself. Provide more than just a meal without being elitist.

A restaurant isn't just theatre but rather a living space which needs to balance financial, social and human parts. In my view, the best restaurant is always full, pays its bills and its team and shows respect for its environment.

Not the one rewarded with the top accolade!

Th an k y o u to Ch e f F l ore n t f o r th i s i n te rv i e w!

P l e as e s e e re s tauran t d e tai l s o v e rl e af @florentladeyn

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Photos from top to bottom: Post lunch chicorée at L'Auberge du Vert Mont, Chicken as part of the 3-course lunch menu at L'Auberge, Natural Wine at Bloëmpot

Photos Sebastian Holstein

RESTAURANTS & 1318 Rue Mont Noir Boeschepe 59299 Flandres w w w .vert mo nt. fr

22 rue des Bouchers 59800 Lille w w w .blo emp o t. fr

19 rue Royale 59800 Lille

ww w . bi erbui k. fr

Photos Sebastian Holstein

GETTING THERE I f y ou woul d l i k e to vi s i t Fl ore n t's res taura n ts , y ou can

© Anne-Claire Heraud

d ri ve t o L i l l e from t he U K by Fe rry or E urotun n e l or ta k e the E uros t a r t o L i l l e from L on d on , A s hford , P a ri s or Brus s e l s .

Book on l i n e vi a www.ve rtmon t. fr or by e ma i l . A d va n c e book i n gs a re re c omme n d e d a l though t he re s ta ura n t s ma y k e e p a fe w t a bl e s for wa l k -i n s who a rri ve p ri or t o s e rvi c e . Che c k op e n i n g ti me s be fore vi s i ti n g.

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STORY

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Articles. Articles. Articles.

We are entering the Articles section of the Magazine. In this section, we publish personal stories, opinion pieces and articles about nature, homes, hearts & more.

In this issue, Melonie Gault, Gallery Manager at Pangolin London in King's Cross, tells us why she doesn't believe in labelling one's sexuality. The Brush Team goes on a foraging mission along the coast of South Wales and we look at sustainable interiors and what we can do to furnish our homes in an environmentally friendly way.

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It's about hearts, not parts MELONIE GAULT

" We gr ow . We e v ol v e. W e ch ange .

And s o can ou r s exu al pr e fe r en ce s.

S ettl i ng fo r a ‘ bo x’ c an actu al l y be a l im i tati on to ou r fu tur e s e l ve s . " a society of labels. Everyone will try to label you, including yourself.

And it really does start from day one.

WE LIVE IN

Imagine you’re back in primary school, just for a second, and your eyes scan the classroom.

Can you even remember a time when you hadn’t got everyone figured out? Intelligent, unintelligent, good reader, bad reader, athletic, lazy, friendly, annoying, shy, outgoing…

After putting yourself and others in boxes for so long, you start feeling as though to be whole, to be someone in this world, you need to ‘fit in’ somewhere. And eventually your entire persona and sense of reality is sculpted by these labels. The same goes for sexual orientation.

As someone who speaks openly about sex and relationships, I feel the need to talk about the choice I have made not to label my sexuality, and why I believe this is a better way of living. I have in the past both questioned and been questioned about my sexual orientation, but I have never felt the need or the desire to label it. I connect with someone based on who they are, not what they are; I love who I love, regardless of gender or sexual orientation. It’s about hearts, not parts. Luckily, the majority of people around me have been accepting and understanding and don’t question it.

Let me start by saying that labelling sexual orientation is a social construct, and it is often more for others than for yourself. The world seems desperate for us all to: 1.

Pick a ‘side’ 2. Tell everyone which 'side' we are on

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_______________________

David Shrigley, I Love..., 2019

SEXUALITY _______________________

Ajamu, Black Bodyscapes, Malcolm and Chris; 1992

"As h um an be i ngs w e ar e e xce e di n gly co mpl e x, so ho w can w e put pe o pl e ma de up of m an y di ff e re nt i de n titi e s i nto on e s i ngl e bo x?"

Often, if you’re not choosing a side, others will gladly choose it for you (how kind). But imposing labels on people can be incredibly oppressive, confining and can also limit gender expression. When people deny others the possibility to make decisions for themselves and move in a certain direction, they’re being denied a sense of what makes them human. What right does anyone have to tell someone else who they are or who they should be, anyway?

I am not saying I refuse to label my age or my height, or something that can be measured objectively. I am not denying a biological reality; I am simply declining to participate in a cultural convention.

Nowadays, we have more labels for sexuality than ever before: gay, straight, lesbian, queer, bisexual, asexual, pansexual, sapiosexual, fluid, to name but a few. Many people try to find the right category for themselves and often end up feeling frustrated and confused.

Despite the fact that sexuality and identity are inextricably linked, sexuality does not and should not entirely define anyone. I don’t know about you, but I don’t make decisions everyday based on my sexual orientation; I make decisions based on sound judgement (I hope!) and how I’m feeling from one day to the next. As human beings we are exceedingly complex, so how can we put people made up of many different identities into one single box? Also, rather than bring us together, does it not create separation and unconscious prejudice?

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Jamie McCartney, The Spice of Life, 2006

What’s more, the human journey is not so straightforward or pre-determined.

We grow. We evolve. We change. And so can our sexual preferences. Settling for a ‘box’ can actually be a limitation to our future selves. I’ll explain. Imagine for a minute that for years you think women are the most attractive creatures on the planet (I mean this goes without saying really), and you identify as being a lesbian. You’ve always dated women and that’s that, no questions asked. Until one day, you find yourself unexpectedly taking a shine to that gorgeous man you met at your friend’s party last weekend. Suddenly these allconsuming dreams of being close to him are all you can think about. You start developing feelings that aren’t in line with the sexual orientation you identify with. You are overwhelmed with feelings of confusion and fear. What does this mean? Who am I? What should I do? What do I tell other people?

What an unnecessary mess.

In my opinion, labels only serve to limit us - there’s a possibility they may force us to behave in ways that might not have anything to do with who we really are, or who we could be without them. Labels can end up conveying something absolute, and then it’s hard to navigate away from them (if you ever do). To me, it’s far easier to embrace the fluidity of sexuality and to just go with the flow. If you don’t label yourself, then you are never restricted. Now doesn’t that sound liberating? Hello sexual freedom!

Having said this, I do completely understand that some people value their sexual identity like they value their name or where they come from. I don’t in any way want to undermine this. Don’t hide your pride!

All in all, we are entitled to have our say when it comes to the ways in which we view our own sexuality. What matters more than anything is how connected we feel to ourselves and our own sense of identity. And there's no word, label, or category that can change that.

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Coastal Foraging WITH BLACK

ROCK

OUTDOOR

CO.

In July, the Brush team headed to South Wales to participate in a Coastal Foraging course with Dan Moar from Black Rock Outdoor Company.

But what is foraging? Foraging is searching for wild food resources and our countryside is full of them!

From plants and flowers in our hedgerows, to crustaceans and molluscs along our coastlines, we learnt all about these edibles on our half-day course.

We met Dan on the Pembrokeshire coast in the early evening, 15 minutes on foot from the beach.

He said we would pick some plants for a salad first so we started foraging in the hedgerows straight away. He showed us all the edible plants that lined the country lanes such as wild carrot, ribwort plantain, primrose and silverweed. All of which we picked and put in our basket! Once we got onto the beach at low tide, we started to forage for molluscs in the sand, by the water line.

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Photos left to right, Georgia with a Mya Clam, Sea Anemone on the rocks, Wild Carrot along a country lane

_______________________ First, we dug into the sand and found cockles, a small mollusc in a ridged shell - its meat resembles a small mussel. Then Dan showed us how to spot Mya clams, a hard one to find as the only sign it leaves is a small depression on the surface of the sand. Dan got a sign and started digging at least a foot until he proudly pulled out a black shell the size of my hand! At about 7pm, Mussel time was upon us. Our guide explained that we would need to scramble over rocks in order to pick the best mussels which would only be exposed at low tide. Meanwhile, he directed us to a rockpool where we could fish for prawns with our nets.

Photos left to right: Off foraging, scrambling to the rock pools, Georgia picking cockles, our foraged salad

We exchanged stories and Dan explained he had been foraging since he was 14 years old. Around that time, on a day out at the beach, he got split up from his friends and injured himself on the rocks. A search and rescue operation ensued and once home safely he decided he would educate himself on bushcraft and foraging techniques to keep himself safe in the wild.

Now with years of experience and the required qualifications, Dan shares his passion for foraging and his knowledge of the outdoors through his company Black Rock Outdoor Co. Photos left to right: Rockpooling, Dan with a spider crab, our dinner of cockles, mussels, clams & prawns, wood fire at sunset

We finished the experience on the beach at sunset around a wood fire for the all important 'Cook Off'. Dan prepared us a delicious meal with the foraged seafood. The quality of the produce and it's cookery was so good it felt like we were eating at the wildest restaurant! To book a course with Dan, visit: @blackrockoutdoorcompany www.blackrockoutdoorcompany.co.uk

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NATURE

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What we foraged IN

PEMBROKESHIRE

Hannah Grace, artist and illustrator has drawn some of the beautiful flora & fauna we picked on the foraging course. All of the below species are edible and readily available in the area. It must be noted that only small amounts should be picked at any one time and one should avoid picking during the reproductive phase of the plants eg. when the plants are seeding & sowing, in order to allow them to propagate and repopulate. For identification of plants, a recommended foraging guidebook should be used alongside photo recognition apps such as Picture This. Online foraging groups are also helpful, however the best way is to hire a knowledgeable guide for the day. They will teach you the bases you need to forage safely and fruitfully.

Part of the chamomile family, this is wild camomille. Harvest the puds and eat in salads or brew in tea

These large clams dig deep under the sand. A bivalve mollusc, it has a large muscle and a meaty texture

Much rarer than Marsh Samphire, it belongs to the carrot family grows on rocks along shorelines. It can be eaten raw or cooked alongside a fresh catch

Silverweed is a fascinating plant with feathery silver leaves.

The roots, once harvested during potato famines, make a rough flour - amongst other uses

No fresher than wild prawns, these little crustaceans can be found in rockpools and are best caught using a small net

Cockles are delicious and go very well with muscles or in pasta dishes like spaguetti alla vongole (instead of clams)

This limited edition print by Artist Hannah Grace is available to buy via brushmag.co.uk

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Photo Sebastian Holstein

UPHOLSTERED HEADBOARD DIY It's quite easy to transform your headboard using a beautiful fabric. We re-covered an existing padded headboard using natural linen from the Scottish Linen Company and transformed this bedroom into a modern, cosy and minimal boudoir.

MATERIALS 1 padded headboard

Use an existing one or purchase one online new or second hand. We recommend charity shops, second hand furniture shops or sites such as Gumtree to source one.

2m of fabric

We recommend a weighted cotton, linen, wool or velvet Carpet underlay or blanket

For padding the headboard and to smooth out the old fabric, especially if it is buttoned A fabric staple gun & fabric staples Fabric Scissors Sewing Pins mounting brackets or timber for a french cleat

Use heavy duty picture frame or mirror mounts if wall mounting or french cleat if you are float mounting. You will find tutorials for these online.

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Screwdriver, screws & rawl plugs

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CRAFT

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METHOD Place the padding down on a clean, large surface and put the headboard on top leaving an equal margin of fabric around it. As you fold the sides over the headboard, you will see how much margin of fabric you need to leave to securely staple it. You will trim any excess fabric later.

Using sewing pins, gently pull the fabric to ensure it is evenly taught and pin the top length of the fabric into the headboard at a 5cm distance from the edge. Repeat on the bottom length and sides, ensuring that the fabric is gently taught each time to prevent any puckering or gaping.

Now to staple the corners. Fold the point of fabric diagonally over each corner of the headboard and pin. Fold the other 2 flaps of fabric over the first one, ensuring you have a nice clean corner, and pin. Repeat on all 4 corners. Check you are happy with your pinning by lifting the headboard and checking the folds are neat. Once you are ready, staple the first fold, followed by the other two folds and repeat on all 4 corners. Trim the excess fabric using fabric scissors, leaving at least 3 cm of margin from the staples.

Once you are satisfied with this, repeat this process with your chosen fabric ensuring you place the side of the fabric you want to see, face down. Make sure the fabric is taught and regularly check to see how it looks, as you're pinning.

Following the same method used for the padding, fold, pin, staple and repeat. When you are pinning, make sure to leave a bigger margin in order to cover the padding's raw edges. It's also important to staple lower down and not on top of the padding's staples.

Trim the excess fabric leaving at least 3 cm of margin from the staples.

Hang your headboard using mounting brackets or a french cleat. If you're lucky enough to have a built-in headboard, it should simply slot directly back in to your bed!

We would love to see your finished projects! Please share your headboard DIY's with Brush Magazine via email or social media.

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EQUALITY

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THE HOLY THIRD GENDER - KINNAR SADHUS Photographer & cinematographer Guillaume Ziccarelli travelled to India to document the sacred Hindu Kumbh Mela festival in 2019 for a very specific reason: to follow the official inauguration of third gender Sadhus, holy ascetics who have chosen a path of spiritual discipline. Ziccarelli spent several months collecting stories and images of these beautiful trans women to mark this important moment in the Hindi religious calendar. View the exhibition: www.leaflet.perrotin.com/view/18/the-holy-third-gender-kinnar-sadhu

© Gravity Water

GRAVITY WATER

Gravity Water is a non-profit organisation which has developed a system to harvest rain water & convert it into clean drinking water without using any power. With projects in Latin America & Southeast Asia, Gravity Water is harnessing a natural resource to provide clean drinking water to communities that need it. www.gravitywater.org

© Guillaume Ziccarelli, Perrotin Gallery

ACTI VISM What issues are important to you?

Find a cause that you are passionate about Read about the current issues this cause is facing. What activism can you engage with?

Speak about it with your friends, family and colleagues © Namatovu

Choose how to actively participate

NAMATOVU FACEMASKS

Namatovu facemasks is an initiative linked to Ecobrixs, a social enterprise based in Uganda. Ecobrixs implement recycling centres and employ local communities in and around Masaka to deliver plastic in exchange for payment.

Gee Elliot founded Namatovu during lockdown after her return from Ecobrixs HQ in Uganda last year. She is making facemasks from Ugandan fabric and with every set of facemasks, a visor made by Ecobrixs from recycled plastic is donated to a frontline worker in Uganda. This initiative is helping thousands of frontline workers and patients stay safe during the Covid-19 crisis.

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www.namatovu.com

Advocacy Volunteering for charities or social enterprises Community service Donation & Fundraising Signing petitions & writing letters Protesting Raising Awareness & Campaigning

Focusing on a specific cause that means something to you can make a huge difference.

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FITNESS

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th i w g n i n i a r T TAYA @tayacarolineherself

WHAT Â TYPE OF EXERCISE SUITS YOU ?

The fitness & wellness industry is booming and with so many types of exercise on offer, there is something for everyone. We've come up with a plan and divided our favourite types of exercise into categories to help you get into shape.

1 2 3

THREE FACTORS TO CONSIDER DIFFICULTY

What level of difficulty is right for you?

Do you need to challenge yourself or start from scratch?

EFFORT

How much energy do you have?

Choose exercise that takes effort and makes you feel good

RESULTS

What motivates you to exercise?

Think about how you want to look and feel post workout

Dynamic H I I T

HIIT workouts are a great way to encourage movement, build strength and boost cardio.

Starting with short classes at beginner level makes it easier to learn the ropes, position the body correctly and train the mind.

R U N

Running is a great way to start or end the day. It helps clear the mind, reoxygenate the body and release tension. Make it fun and go out with a buddy to motivate each other and set new goals.

S P I N

Spinning is like cycling on steroids. Classes are now running again so you can feel the buzz of being back in the saddle. Spinning works the upper body and legs without putting too much pressure on the joints. It's an energising test of endurance that burns fat too.

Conditioning Pilates is a body conditioning method which is designed to develop core strength, muscle balance, flexibility and posture.

It also improves agility, coordination and physically tones the body.

Barre, a practice inspired by Ballet, combines low impact movements with high-intensity repetition. It strengthens the core, improves posture and supports joints.

It is helpful to have experience in Ballet, Yoga or Pilates when doing Barre.

Dance is a great way to exercise in a fun environment and helps build confidence, muscle & bone strength. There are many types of dance to suit all tastes - hip hop, contemporary, latin, ballet... Whatever your preference, the release of endorphins will be sure to give you a 'dancer's high'!

P I L A T E S B A R R E D A N C E

Grounding Y O G A

Yoga is a gentle practice that is suitable for all levels of flexibility. In practice, teachers will offer variations and adjustments to make poses more comfortable. To recharge, try Restorative yoga. To restore & reconnect, try Yin yoga.

W A L K

Walking is good for the soul. Simply breathing in fresh air and being in green open space does wonders to our mental health. To improve fitness, try brisk walking & when the body starts to feel hot, that's a sign it's in cardio mode!

T A I C H I

Martial Arts are still relatively underrated but they are fantastic, disciplined forms of exercise. Tai Chi is a gentle practice which is great for the body and mind. It improves mobility through movement, trains the brain to remember 'forms' and focuses on making precise movements look like an art form.

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FASHION

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Sophie is wearing sustainable t-shirt with slogan Powered by plants. Femme Forte

_ Personalised Beauty _

SS20 Summer Trends

_ Autumn Streetstyle _

Modern Rose Editorial

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BEAUTY

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SIMPLE SKIN ROUTINES

Ensuring that you use natural products, with active ingredients and have a consistent routine is the best way to care for your skin. We take you through our 3-step technique and favourite products for glowing skin !

Cleanse

Find a good cleanser that works for you and use it twice a day - morning and evening.

If you don't have time to wash your face, use a natural micellar water & cotton pad.

If you have time, cleanse with an oil first, such as coconut oil, to remove deep impurities & products from the skin.

We recommend the charcoal foaming cleanser from Sukin.

© Sukin

Treat

If you use serums, it is important to apply them to a damp face, after cleansing and before applying oils or moisturisers.

This is to allow the active ingredients to penetrate the skin and hydrate it instead of drawing out moisture.

A small amount goes a long way and when you find the right product, you should start to see glowing results after 6-8 weeks.

Hyaluronic acid is a fantastic serum for dry, tight skin.

Niacinamide works wonders on acne & imperfections together with a hydrating serum.

We recommend The Ordinary as their serums give great results at a very affordable price.

© The Ordinary

Moisturise

To finish off your skincare routine, it's time to moisturise. For daily use, a natural, cream moisturiser works wonders.

At night, you can use a rich moisturiser to inject some extra hydration and repair your skin while you sleep.

Using oils once a week is a good way to rejuvenate and nourish your skin, especially if you are feeling tired or stressed.

Sukin's normal moisturiser is great and so is their men's range. We also love Face Theory's Jojoba oil. For weekly masks, try Upcircle's olive stone face mask to boost your skin with antioxidants.

© Face Theory

© Upcircle

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A

FASHION

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UTUMN / WINTER 2020 TRENDS

Big Collars Those mom jeans, a simple white T and gold statement jewellery. Finish off the look with a retro bag.

_

@ganni

@itsagirlthing.net_

@arnelhasanovic

Knitted Vests Knitted vests are in and look super chic with a shirt and loose fitted jeans, like on influencer Chloe Hayward.

Look for cottons knits for autumn & woollen ones for winter.

_

@chloehayward_

@sofitee

@anniespratt

Utilitarian Think chunky leather boots, cargo pants and thick turtle neck knits. Colours like beige, khaki, cream, navy and black make this military look feel modern & edgy.

_

@toaheftiba

Dresses & Drawstrings Big ruched sleeves and drawstrings are on all the dresses we love this season! @orseundiris

@chloehayward_

@sofitee

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STREETSTYLE

_______________________

Hattie Waring FASHION BUYER

AT

BLOGGER

&

ASSISTANT

ANTHROPOLOGIE

Hattie's style is all about colour and comfort. She knows how to style an outfit to look chic during the day and stand out at night. She takes us round her development at Royal Arsenal to run a few errands.

Saturday, AM First stop - Eat, Meat, Cheese, Repeat and Chealsons Coffee Cab. Hattie is wearing: vintage blouse, vintage Calvin Klein relaxed dungarees both from Here After on Brick Lane. Leather slip on trainers from Italian designer Philippe Model

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Hattie loves jumpsuits. Easy to wear, she likes to add pops of colour and bright accessories to make a utilitarian jumpsuit feel feminine (right). One of her other loves are big collars. White ones, printed ones, detachable ones... The blue vintage dress (left) was a thrift find she picked out for a lunch date with her friends.

Hattie is wearing: (right) Jumpsuit, Fedora and Earrings, all from Anthropologie. (left) Blue Vintage White Collar Dress, thrifted, Pink Lucite Earrings & Hairband, both Accessorize.

Saturday, PMÂ The sunset over Canary Wharf from the upper floors is stunning. Hattie's balcony is like an outdoor living room, perfect for Saturday night drinks at home. You can see as far as Vauxhall, on a clear day - that's about 12 miles!

Hattie wears a floaty long-sleeve dress and open toe boot. The dress's autumnal print & dark colour palette feel smart yet effortless and would work just as well under a chunky knit cardigan when it gets a little cooler.

To follow Hattie's style tips, you can visit her blog It's a Girl Thing where she publishes weekly posts sharing www.itsagirlthing.net her favourite trends, outfits and accessories. @itsasgirlthing.net_

Hattie is wearing: (right) Long-Sleeved Dress, thrifted, and Lilac Macrame Bag from Beyond Retro.

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EDITORIAL

_

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English Rose, Modern Woman

_

Autumn dresses & knits

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Dewy skin, bold lips

_

Second-hand fashion

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Linen-blend Playsuit, Next, £35; Embroidered Poplin Shirt, Zara, £29.99; Fringed Paper Straw Hat, H&M, £9.99, Leather Harley Davidson Jacket & Boots, model's own

Zara Loose-fitting Shirt & Shorts in Raspberry, 100 % Lyocell, ÂŁ25.99 & ÂŁ19.99; Second-hand Boots, Clarks, Wandsworth Oasis Charity Shop, Jumper & Earrings, Accessorize, model's own

Florentina Blue Trapeze Dress, Monki , 100% organic cotton, ÂŁ50; Slippers, Toast; Earrings, V&A Museum; Bandana, model's own

Black Pleated Shirt Dress, Selected Femme, 100% organic cotton, £85; Fly Knit Sock Trainers, Next, £34; Leather Satchel, Velour Bomber, Secondhand White Stuff & Zara, Wandsworth Oasis Charity Shop; Stud Earrings, Marc Jacobs; Bracelet Watch, Vintage Gucci

Yellow Knit Blouse, Next ,£16; Sand Shorts, Next, £26; Knit Gilet with Faux-fur Collar, Vintage Ralph Lauren; Hunter Wellies, model's own

Neutral Linen Blazer, Next, £38; H&M Linen-blend Blouse, H&M, £17.99; Link Earrings, Accessorize; Jeans & Stud Belt model's own

MOD EL Sophie

Thomas

L OCATI ON Private

Home

@sofitee

Hampshire

PH OTOGR AP HY

PHOTO GRAPHY

&

ED ITIN G

Harriet

Smith

@harrietmjsmith

CONS UL TANCY

Guillermo

Vilcherrez

@guillermovilcherrez photo

Sebastian

Holstein

@sebvonholstein

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WORK FROM

Home

HOMES

______________

We asked our readers to share their work from home spaces. These homely spaces have allowed professionals to continue to work during the Covid crisis.

Seb Bustamante, PHD student at Bristol University, living in Abergavenny, Wales

Melonie Gault, Gallery Manager & Max Stiegler, Marketing Manager, Somerset

A

S SOME PEOPLE MAY BE

RETURNING TO THE WORKPLACE THIS MONTH we hope that working from home will continue to be supported by organisations due to the positive benefits it has had on professionals Ella Cade, Owner of La Pierre Verte @lapierreverte

Elbe Koe, Artist & Anthropologie Student at SOAS, London

ST A Y S A FE , ST A Y POSITIVE & Good Luck with your return to work!

Sebastian Holstein, Founder of Mountain People, SamoĂŤns

Emily Hertzell, Placements Officer at Royal Holloway University

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TRAVEL

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Rustique Camping in Wiltshire Bellorama is a beautiful campsite in the Wiltshire countryside, near the village of East Knoyle. With two beautiful bell tents and an authentic shepherd's hut, the site is made for glorious nights around the campfire and dining al fresco, surrounded by stunning views of fields and farmland. The Brush Team packed up their bags one Saturday in August and drove to Bellorama for the weekend.

Bellorama is 2 hours by car or train from London (London Waterloo to Tisbury).

The Bell tents The Woodland Tent Sleeps 1-4 guests 1 king double or 4 singles This 4m diameter belltent sits on a raised platform and is set at the top of the hill to make the most of the sweeping views. It is close to the outdoor dining area and the heated shower & bathroom facilities and is surrounded by woodland, well sheltered from the elements.

Outdoor Dining

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The dining area is situated next to the shepherds hut at the top of the field. It consists of a dining table under canopy, a gas stove, a large coolbox and an open fire pit with seating.

The Dog-Rose Tent Sleeps 1-4 guests 1-2 kingsize doubles or 4 singles High above the trees, in it's own pocket of Woodland's Field, sits the beautiful Dog-Rose bell tent. At 5m diameter, it is a very spacious tent with a private viewing platform, outdoor seating & a gas stove for making tea in the morning.

At night, the field lights up with solar lights. Kerasine lamps are available for guests to guide their way back to their beds and light up their tent. The nature of being off-grid means there is no heating in the tents so guests are provided with hot water bottles and blankets to stay warm & cosy.

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TRAVEL

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The Sheperd's Hut

Sleeps 1-2 guests 1 double or 1 single

The shepherd's hut was built authentically by Jim, the farmer and joint owner of Bellorama. It is spacious, comfortable and heated by a woodburning stove. The kitchenette is well equipped with a farmhouse sink, gas stove, kettle, kitchen utensils and crockery for up to 8 people. The hut also serves as an indoor living space during the day for guests who have privately hired the site.

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TRAVEL

Stay at Bellorama Bellorama is running a special promotion for Brush readers which includes exclusive hire, a bottle of wine and breakfast. Simply contact Bellorama and follow @bellorama_wiltshire and @brush.mag on Instagram to redeem.

Special Offer Group of 2 People

Romantic Stay in Bell Tent or Shepherd ' s Hut

including exclusive use of the campsite, breakfast and a bottle of wine *

£ 100 / night

£ 120

Stays before 25 / 10 / 2020 only, subject to availability

Group of 4 People

Stay in Bell Tent

&

Shepherd ' s Hut including

exclusive use of the campsite, breakfast hamper and a bottle of wine

£ 160 / night

£ 200

Stays anytime 2020 / 2021, book before 31st October 2020, subject to availability

Group of 6 People

Stay in 2 Bell Tents

&

Shepherd ' s Hut including

exclusive use of the campsite, breakfast hamper and a bottle of wine

£ 240 / night

£ 300

Stays anytime 2020 / 2021, book before 31st October 2020, subject to availability

* Breakfast

hamper includes sourdough bread, local butter, coffee, milk and eggs

HOW TO BOOK Email

Olivia

Bolesworth,

WHAT TO KNOW Manager

of

Bellorama, getwild @ bellorama.com Visit

www.bellorama.com

for

more

there

is

no

electricity

worry, there is hot

&

but

don ' t

cold running

water, a shower and a loo

info

WHAT TO BRING Wellies for

Bellorama is off - grid. This means

&

cool

supplies

The site is beautifully lit with solar lights

waterproofs, warm clothes evenings, and

a

food

laptop

to

&

drink charge

kerasine lanterns at night

There is an open fire pit and a gas stove for cooking

&

a large cool

box to store food and drinks. The sheperd ' s hut has a wood burning

phones Towels, linen

&

&

stove, blankets are provided

the

bell

tents

are

not

heated but hot water bottles are

Charcoal for the fire pit

provided

Ice for the cool box

The campsite is dog - friendly

_________

GETAWAY

_________

Welcome to

PEMBROKESHIRE WALES

On a good day, Wales is one of the most beautiful areas in the UK. Sweeping sandy beaches, pretty seaside villages & friendly local culture is all part of the Welsh charm WALES IS A FAVOURITE DESTINATION

during the quieter months. From the west point of

for surfers, nature lovers and even festivals goers.

St.Davids to Preseli Mountains & the Golden Road

Its laid back, family friendly vibe draws people in

to the southern shores of Pembrokeshire, South

over the summer months but it's just as beautiful

Wales has something for everyone.

Saundersfoot

The Mumbles No trip is complete without a stop to experience the Mumbles. Just west of Swansea, long expanses of trees line the coastal road on the approach to the Mumbles. This little seaside village has turned into a hot stop for weekenders and tourists alike. It has all the real welsh seaside fare - fish & chip shops, local cafes and water sport attractions. It is a far cry from the picturesque beaches further west but is a fun place to experience the start of the Gower Peninsula.

St Davids St. Davids, the Patron Saint of Wales, makes this little city famous for its cathedral. St Davids is also known for it's stunning beaches. A must visit!

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This beautiful beach stretches out for 7km and is all sand, sand & sand.

Its beautiful calm waters set the perfect conditions for a relaxing swim and it is also abundant with sea life. Nearby Tenby makes for a charming visit and the views of the surrounding bay are the perfect backdrop for a lunch in the sun.

Accommodation

Preseli Hills With activity dating back to 3000 BC, this is the site from which the stones of Stonehenge were quarried.

Walk the 8km neolithic superhighway, the Golden Road.

We love Airbnb and this lovely 2 bedroom annexe is a great pick for discovering south Wales. Nestled in the valleys of Carmarthenshire, it is within driving distance of Pembrokeshire and the Gower Peninsula. If you are after a coastal location, then Coastal Wood Cottages ticks all the boxes. www.airbnb.co.uk/rooms/24587418 www.coastalwoodholidays.co.uk

DREAM DESTINATION

Lille, France A stones throw from London by Eurostar, Lille is the capital of Northern France. Standing on the edge of the Belgian border, its wealth of Flandres culture make for an excellent city break SL E EP

LE STUDIO DE L'IMPRIMEUR , (sleeps 2) is in the old town and just a stone's throw from the many restaurants and nightlife Lille has to offer. The studio is away from the hustle and bustle and has a stylish and modern interior - perfect for a couple's city break. Fancy a hotel instead? Mama Shelter has got you covered with their fun, colourful and affordable rooms and views of the Corbusier Hotel from the hotel veranda. If you are coming as a group (sleeps 6), this airbnb is the best, most affordable apartment in central Lille and has a lovely zen, asian-inspired theme.

Look out for the quirky front door!

E AT For lunch or dinner, visit Florent's restaurants Bloëmpot or Bloemeke. His lunch menus are great value for money, the prices haven't changed since opening in 2013. L'Arc is also a reputable restaurant on the same street as Bloëmpot. For a casual lunch, we recommend Canard Street.

If you came for the frites, then you won't be disappointed.

Pick the duck magret burger and don't share it! Not only famous for its gauffres but also the architecture of the building, Patisserie Méert is a firm favourite amongst locals and tourists alike. Aux Merveilleux also serves a local delicacy soft meringues covered in cream and grated chocolate or chopped nuts. L'Ogre de Carrouselberg is situated in a beautifully old, colourful street and serves a gorgeous selection of patisseries and local delicacy 'ptits pouchins'. If you want to sample the local beer, then look no further than Bierbuik. It's a beer house and canteen so you can knock back those pints with a side of fries.

Les Chineurs on Rue des Bouchers is a great predrinks venue before dinner at Bloëmpot or & L'Arc, Rue des Bouchers.

DO

Visit the Cathedral, Parc de la Citadelle, do a guided tour on Saturdays 11am (book on lilletourism.com), visit the Villa Cavroix and La Piscine de Roubaix, Le Marché de Wazemmes (indoor & outdoor). For more ideas, see chef Florent's interview in the food section, on p.20-23.

Studio de L'Imprimeur; Portes cochères; L'auberge du Vert Mont, Boeschepe; Rue des Vieux Murs; Cour de la Vielle Bourse; Bier Buik; Canard Street, Bloëmpot; L'Ogre de Casselberg.

6 ppl apartment abnb.me/zwP3CnKRt9 2 ppl apartment booking.com/hotel/fr/studiode-l-39-imprimeur

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Thank you for reading!

Love, BRUSH TEAM

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Dear readers, Thank you for supporting Brush Magazine. Please let us know if you enjoyed this issue via social media. If you are a fan, please show us some love by telling your family and friends about us!

For any questions, enquiries or content contributions, please email harriet@brushmag.co.uk @brushmag Love, Harriet Smith, Editor

CHRISTMAS ISSUE OUT DECEMBER