PHOTOGRAPHY: REBECCA SCHEINBERG WRITER: LAUREL IVES
OUT OF OFFICE | GRACE WALES BONNERSo...you don’t drink cofee?
Unfortunately not! I’m very into tea.
Where does your creative
spark come from?
I’ve always been into photography.
I think it’s that emotional
connection to people, or to the way
people are represented, that grounds
what I do, and was something I was
aware of growing up.
How did you get into fashion?
It felt like a way to turn how I see
the world into something tangible.
It was always going to be something
academic or something to do with
art, and I suppose I’ve just tried to
marry both things together.
Have you considered designing
for women?
The way I design menswear requires
having distance, space to project an
image. Once you understand that
approach, you can apply it to women
as well. I have a small womenswear
collection and will be doing more.
How do you ind inspiration?
Usually it starts from literature. I’ll
have some books or poems in mind.
I’ll then build a visual world around
that and then a musical world until
I have this complete sensory world
that’s a hybrid of diferent things.
For each collection, we also do
a short ilm with Harley Weir. We do
a research trip where we revisit some
of the ideas within the collection in
context. The ilms are quite open –
they unfold on these trips. It’s an
important part of my process, having
these freeform moments that can
escalate and inspire other things.
If you weren’t a designer,
what would you be?
Maybe a curator? I like bringing
people together and not having
a speciic outcome.
What would be your perfect
day in London?
I like going to the Stuart Hall
Library in Shoreditch. It’s a niche
archive, which is interesting.
I’d probably also go to local food
markets and galleries; I just saw
the Michael Armitage show at the
South London Gallery in
Camberwell, which was amazing.BODIL BLAIN
SHARES COFFEE
AND
CREATIVE SMALL TALK
WITH...
the young fashion designer
taking menswear to the maxIncreasingly popping up in hip bars on
both sides of the Atlantic is pétillant
naturel (or pét-nat), a gently sparkling
wine. This new trend is actually the
revival of an ancient technique, méthode
ancestrale, where fermentation is halted
in winter and restarted in spring. The
result is uniltered full lavours and a iner
bubble. ‘I love pét-nats because they
break the monopoly of champagne and
prosecco,’ says Pierre Malouf, general
manager at Ottolenghi restaurants.
‘They are fresh, not too high in alcohol,
and have a serious backbone. To me,
they embody the winemaker’s
relationship with his or her land and
grapes.’ One such winemaker is Ben
Walgate of Tillingham Wines in East
Sussex. When he released a pét-nat last
year, it sold out in ive days. ‘Our farming
is organic, we don’t use sulites and we
foster biodiversity. This gives the wine a
unique taste and sense of place,’ he says.Now his wine is stocked at the likes of
natural wine champions The Laughing
Heart in Hackney and Terroirs in Covent
Garden, Marylebone restaurant Carousel,
and upscale wine club 67 Pall Mall, and
Walgate predicts it won’t be long before
big producers get in on the act.BUBBLE AND CHIC
A hip new natural alternative to champagne is causing a buzz01020304- TROUSSEAU PÉT-NAT 2016, £38, BY
STOLPMAN VINEYARDS, FROM STANNARY ST
WINE CO. ‘ELEMENTS’ WINE GLASS, €170, BY
SCHOLTEN & BAIJINGS, FOR J HILL’S STANDARD - PÉT-NAT ROSÉ 2016, £17, BY TILLINGHAM
WINES, FROM HANDFORD WINES. ‘ELEMENTS’
COCKTAIL GLASS, €170, BY SCHOLTEN & BAIJINGS,
FOR J HILL’S STANDARD - ALI BOIT BOIT PÉT-NAT, £18, BY AGNES
PAQUET, FROM STANNARY ST WINE CO.
‘CUTTINGS’ CHAMPAGNE FLUTE, €250 FOR TWO,
BY MARTINO GAMPER, FOR J HILL’S STANDARD - GRIBULLES PÉT-NAT 2016, £19, BY LES NOADES,
FROM BOROUGH WINES. PÉT-NAT 2017, £15, BY
MAISON 54, FROM BOROUGH WINES. ‘ELEMENTS’
CHAMPAGNE FLUTES, €323 FOR TWO, BY
SCHOLTEN & BAIJINGS, FOR J HILL’S STANDARD
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