After a few busy, creative months in the design studio, we’re looking forward to launching our first collection of kaftans, incorporating our beautiful prints in muted colours. Drawing influences from Japanese kimonos, the collection features wide sleeves and delicate stitching details.
They are guaranteed to be staple garments in your spring/summer wardrobe. Simply throw over a bikini, team with a vest top or t-shirt and style with a pair of jeans, wide leg trousers, or co-ordinate with a pair of our loose beach trousers.
Now that our new home is underway, my focus is on the interior fittings, fixtures and accessories. The style of our new home will have an industrial feel; think New York loft apartment with a European twist, filled with neutral colours and timeless accessories.
I recently spotted these matching wall lights and they may just be the first purchase for the living areas. I love the mix of aged bronze and solid brass. You can follow our journey and keep up-to-date with styling tips and ideas over on Instagram at @the _hudson_life_
Hotel Costes by Wolfgang Wee. Easy listening music with an uplifting feel. Perfect background music. Available on Spotify.
I was recently gifted this book by a friend and have since bought several copies as gifts for others. Every household should own a copy; it’s a story to treasure forever, an everyday reminder of the need for compassion, kindness, love and understanding.
It’s a beautiful story of four friends who share a deep bond, through a series of brief, but profound, conversations. I love to open it at any page and read the inspirational quotes.
A tasty, easy spring supper of Italian-style steak, sweet pepper and Parmigiano-Reggiano salad.
300g baby new potatoes
250g British beef rump steak
3 tbsp olive oil
1 lemon, zest
2 garlic cloves, peeled and bashed
3 large rosemary sprigs
2 tbsp balsamic vinegar
90g wild rocket
12-16 peppadew sweet piquante peppers
25g shaved Parmigiano-Reggiano
Boil the potatoes and season and fry the steak to your liking, before removing from the pan to rest.
Add oil, lemon zest, garlic cloves, rosemary and balsamic to the pan.
Divide the rocket and peppers between two plates, slice up the steak, portion out the potatoes and add both to the plates.
Discard the aromatics from the pan and drizzle the dressing over the salad. Serve with scattered Parmigiano-Reggiano shavings.