I have always thought that it is possible to have a great love for both food and fashion but constant stereotyping has made it difficult for me to reconcile the two as concepts that can peacefully co-exist.
It seems unfair that a person who is truly passionate about food is sometimes imagined to be ungainly, large and on an uncontrollable quest to consume but it is also equally unjust that a person who adores clothing and the fashion industry is stereotyped as someone who is afraid of the consumption of anything vaguely calorific. Obviously stereotypes exist for a reason and I am not suggesting that the aforementioned types of people do not exist but if we ignore these two extremes this leaves the vast majority of fashion conscious foodies in the middle.
I will take this opportunity now to disclose to you that my ultimate fantasy in life would be to have a Ladurée concession built into my house. My love for the delectable treats they have to offer knows no bounds and sometimes when I am particularly craving an indulgent snack or two, I know that I would happily offer half my soul in exchange for a box of freshly crafted macarons. Essentially I am the Faust equivalent when it comes to desserts. At the same time, I have absolutely no qualms about fighting flailing bodies in order to get into a sample sale, or violently grabbing Zac Posen dresses from screaming women.
Unfortunately stereotyping and media distortion says I should probably either confine myself to the ‘fatty’ box, or the other compartment for the trendy fashionable people. This is complete and utter silliness. If we press the ‘pause’ button on the never ending tabloid rage over the ‘Size 0’ debate and look at the bigger picture, the worlds of food and fashion have in fact been mixing quite well.
The team of pastry gods at The Berkeley, led by Mr. Khiat are regular guests at LFW and draw inspiration from the runways, ensuring that the Prêt-à-Portea offerings are inspired by the fashion of each season. This summer, his particular focus was on the return of the statement hat and this was duly reflected in a gorgeous creamy mousse topped with Paul Smith’s signature bright pink bowler. Other delights included a Jason Wu inspired poppyseed biscuit with blueberry icing and my favourite – an almond and white chocolate Christopher Kane chequered macaroon. Sonia Rykiel, Erdem and Anya Hindmarch all make a fabulously delectable appearance too, which guarantees that this afternoon tea set is not only delicious but undoubtedly the most on trend patisserie in London. However, if you feel that Prêt-à-Portea is a little too prim and wholesome for you, then fear not as there are other darker but still deliciously trendy delights just lurking around the corner.
Step in Patrick Cox, the award winning designer who has teamed up with Eric Lanyard, a master pâtissier and owner of ‘Cake Boy’ in Battersea to open a cake and cookie shop in the heart of Soho. The partnership draws from both the individuals’ areas of expertise, with Cox wanting to make the cupcakes look ‘cooler than they ever have.’
Unfortunately stereotyping and media distortion says I should probably either confine myself to the ‘fatty’ box, or the other compartment for the trendy fashionable people. This is complete and utter silliness. If we press the ‘pause’ button on the never ending tabloid rage over the ‘Size 0’ debate and look at the bigger picture, the worlds of food and fashion have in fact been mixing quite well.
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| Paul Smith china...Excitement! |
The Prêt-à-Portea Afternoon Tea at The Berkeley has been a hit with the food and fashion conscious of London and epitomises everything that is great about both worlds. According to Mourad Khiat, The Berkeley’s head pastry chef, the combination of colours and textures this season ‘translates wonderfully into cakes and pastries’ and before you question what a professional pastry chef might know about the vastly different world of fashion, read on.
The team of pastry gods at The Berkeley, led by Mr. Khiat are regular guests at LFW and draw inspiration from the runways, ensuring that the Prêt-à-Portea offerings are inspired by the fashion of each season. This summer, his particular focus was on the return of the statement hat and this was duly reflected in a gorgeous creamy mousse topped with Paul Smith’s signature bright pink bowler. Other delights included a Jason Wu inspired poppyseed biscuit with blueberry icing and my favourite – an almond and white chocolate Christopher Kane chequered macaroon. Sonia Rykiel, Erdem and Anya Hindmarch all make a fabulously delectable appearance too, which guarantees that this afternoon tea set is not only delicious but undoubtedly the most on trend patisserie in London. However, if you feel that Prêt-à-Portea is a little too prim and wholesome for you, then fear not as there are other darker but still deliciously trendy delights just lurking around the corner.
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| Cupcakes from Cox, Cookies & Cake Photography by Yukino Mayazawa |
Step in Patrick Cox, the award winning designer who has teamed up with Eric Lanyard, a master pâtissier and owner of ‘Cake Boy’ in Battersea to open a cake and cookie shop in the heart of Soho. The partnership draws from both the individuals’ areas of expertise, with Cox wanting to make the cupcakes look ‘cooler than they ever have.’
Cheekily named Cox, Cookies & Cake, the concept is a refreshing change from the nausea inducing twee of the Hummingbird Bakery with its creative proprietors opting for edgy Warhol and Dali inspired cake decorations. The approach to the designs of the cakes will be sexy, subversive and appropriately, driven and inspired by the fashion of Soho. With Cox saying in an interview that he wanted his venture to be a cross between a disco, a sex shop and a cake shop, it is obvious that his penchant for avant-garde flavoured clothing designs has neatly translated into his latest forays into the world of food. This ultimately means that thematically, we can expect to see some possible similarities between his clothing and cake designs.
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| More cupcakes from CC&C Photography by Purple Cloud |
Interestingly, food and fashion are extremely similar to one another in various ways. The quality of the resources available and careful sourcing of materials is essential in both industries – a better quality beef will give you a better textured and more flavoursome steak in the same way that low grade silk looks and feels inferior to Long Mulberry Silk. Furthermore, at their best and often most expensive, food and fashion can be the ultimate expression of extravagance, luxury and decadence.
The relationship between food and fashion will always be on shaky and controversial ground at times but I genuinely believe that we are starting to see the two intertwined in concepts which bring out the best of both worlds. On that merry and optimistic note; I will leave you with this. In an interview with Vogue, Mourat Khiat stated that fashion and cakes have always been the perfect match for him. I firmly believe that Mr. Khiat, with all his forward thinking, fashion conscious creativity and culinary skills, is the perfect match for me!
Published in London Student 27/09/10
