LON­DON CALL­ING

REIN­VENT THE WHEEL. As­sem­ble a next-level cheese plate, rec­om­mends Cana­dian chef Jamie Kennedy:

Elle (Canada) - - Special -

Why this is the ul­ti­mate fall hand­bag up­date.

Be­cause it’s from Mul­berry, the It Brit her­itage brand, which has gifted the world with many a wait-list-wor­thy bag: the Bayswa­ter, the Wil­low and the Alexa, in­spired by Chung and car­ried by ev­ery­one from Princess Eu­ge­nie to Solange. Be­cause it’s de­signed by Cara Delev­ingne, model, rebel, oc­ca­sional wearer of hot-dog cos­tumes and con­stant maker of crazy faces. Be­cause the gold lion rivets are in­spired by the supe’s fa­mous fin­ger tat­too. Be­cause it can be worn as a back­pack or car­ried as a top-han­dle or shoul­der bag. Be­cause of that leather. Be­cause it’s cool, fun and awe­some and would make you feel cool, fun and awe­some ev­ery sin­gle time you carry it. Case closed. Limited-edi­tion “Cara Delev­ingne” bag in taupe silky clas­sic calfskin, Mul­berry ($2,700, mul­berry.com)

L.D.

“In­clude some goat’s-milk and sheep’s-milk cheeses along with your cow’s-milk va­ri­eties, and aim to in­clude a washed-rind cheese, a bloomy-rind cheese and a blue and a ched­dar. Don’t for­get the ac­cou­trements, like quince jelly, toasted wal­nuts and wild-rice

crack­ers. Your guests will be im­pressed.” S.L.

Kennedy’s quick Cana­dian plate: Les Fro­magiers de laTable Ronde’s Fleu­ron cow’s-milk cheese; Fro­magerie la De­tour’s Grey Owl goat’s-milk cheese; Up­perCanadaCheese’s Ni­a­gara Gold cow’s-milk cheese.

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