Latest news with #CecilBeaton
Times
04-07-2025
- Entertainment
- Times
The plant that will brighten any garden — and is edible too
Nasturtiums are one of those plants that we take for granted. We depend on them to brighten up a so-so corner, and they do. We want them to be forever cheerful and they are. They are the go-to choice for companion planting, such is their appeal to pests. Kids love them too. They do all these jobs without complaint, an everyman (and woman) plant, but one that is very rarely the star of the show. We can change that, though. They are certainly one of the stars of the exhibition Cecil Beaton's Garden Party at the Garden Museum in London. This is a celebration of Beaton's lifelong love of flowers and, right smack in the middle of it, is a painting by him of his garden in 1960. It is entitled Cutting Garden Flowers and is dominated by nasturtiums and morning glories. Neither are traditional cut flowers, but Beaton and his collaborator Constance Spry loved them for their colours and used them often in their spectacular arrangements. • Read more wildlife & nature stories The painting, purchased by the museum a few years ago, was one of the inspirations for the show itself, as well as its Cook with the Seasons programme which, this summer, features nasturtiums. Ceri Jones is a chef and the creator of the course. While I have often used nasturtium flowers in salads, her sample menu is far more impressive. There are nasturtiums with glazed beetroot and whipped ricotta and a salad with tomato and olive. There is also a nasturtium leaf pesto pasta salad. Finally, there is pressed flower shortbread. Nasturtiums don't seem quite so humdrum now, do they? 'You can eat all parts of the plant — leaves, flowers, pods,' Jones says. She compares the peppery taste to watercress. 'There is no bitterness. The flowers are almost sweet.' You can use the flowers and leaves, picked, in salads and as garnish. The small round seedpods can be transformed (when young and semi-ripe) into what is called a poor man's caper. You'd think that with all that going for it (as well as being high in vitamin C), nasturtiums would be grown as a crop, like rocket or cress. The reason they aren't, Jones thinks, is that they attract so many pests. Of course, veg gardeners love them for this very trait. Nasties, as I sometimes call them, though the name doesn't fit at all, attract all kinds of aphids (including blackfly, greenfly and whitefly), flea beetles and cabbage white butterflies. They can be planted as a 'trap crop' to lure them from others. As a bonus, 'good' insects such as ladybugs and hoverflies love them. • The natural plant dye found in Tutankhamun's tomb Jones also loves them because she can grow them on her small (3m x 1m) fifth-floor balcony, which is northeast facing. Forage on the balcony? Yes, please. In addition to being tasty, they also brighten up one of her balcony corners with their orange and red flowers and rounded leaves. Another plus is that these plants aren't too fussed about what soil they grow in and are well suited to containers. Nasturtiums, native to South America, are usually annuals and known for being enthusiastic self-seeders. The most popular types are climbers (Tropaeolum majus) and bush or dwarf (T. minus). Colours include creams, oranges, reds, variegated and burgundies. The RHS notes that there are also some fancier ones, including a few perennials, as well as unusual colours such as sky blue (T. azureum). But back to the kitchen, where Jones is whipping up some nasturtium pesto. 'They turn every dish into a work of art,' she says. Stardom, at last. Ingredients • 50g pine nuts• 1 large handful of nasturtium leaves, approx 50g• 1 plump garlic clove, finely chopped• 120-150ml extra virgin olive oil• Zest and juice of 1 lemon• Sea salt Method 1. Toast the nuts in a dry hot frying pan until lightly browned all over. Transfer to a food processor with the garlic and blitz briefly until roughly broken down. Add the washed nasturtium leaves and blitz again briefly, then with the motor still running pour in 120ml olive oil and blend till the leaves have all broken down. 2. Add the lemon zest, juice and a big pinch of salt and blitz again to combine. Taste and adjust seasoning, adding a touch more oil if necessary Serving suggestion On bread with a generous layer of ricotta, topped with a slice or two of tomato and the pesto drizzled over. Garnish with a washed nasturtium flower.
Daily Mail
03-06-2025
- Entertainment
- Daily Mail
How the hasty planning of Edward VIII and Wallis Simpson's calamitous wedding made it so miserable - marked by the 'sad' looks in the wedding photos
Throughout British history, royal weddings have been extravagant affairs full of pomp and grandeur, but there has been one major exception to this tradition. Hundreds of miles away from the Royal Family, King Edward VIII and Wallis Simpson were married in a low-key wedding ceremony 88 years ago today. It was highly unusual, taking place in the shadow of Edward's abdication crisis, less than a month after the coronation of King George VI. The wedding was hastily planned, taking place a month and a day after Wallis's divorce from Ernest Simpson was finalised. Straying further from tradition, Wallis opted for a long, finger-hugging white wedding dress in the style of the period while Edward wore a civilian suit instead of a military uniform. Despite the opulent setting of the wedding in the Chateau de Cande in France, the couple looked far from happy in their official pictures. Royal photographer Cecil Beaton, who was behind the camera for the event, remarked that Edward had an 'essentially sad' look in his eyes. Meanwhile, royal author Jane Marguerite Tippett, in The Lost Memoir Of Edward VIII, wrote that Wallis and Edward looked back on the wedding without much fondness. The Duke and Duchess are seen on their wedding day alongside Edward's best man, Edward 'Fruity' Metcalfe (right) and businessman Hermann Rogers, whom Wallis later had an affair with In the memoir it was revealed that Wallis said that preparations for the wedding 'were not very gay'. Which is unsurprising considering the royal wedding was in stark contrast to those before it, taking place in a small ceremony with no one from the Royal Family present. Among the guests were Edward's best man, Major Edward 'Fruity' Metcalfe, along with his chauffeur and equerry. Businessman Hermann Rogers, whom Wallis fell in love with and had hoped to marry, also attended. Reverend J.A. Jardine officiated in defiance of Church of England rules surrounding divorcees with living former spouses. He was later defrocked and would go on to open the tacky 'Windsor Cathedral' in Hollywood. Edward had also been left furious by King George's refusal to grant Wallis the status of Her Royal Highness. He bitterly joked that it was a 'nice wedding present'. When his mother, Queen Mary, did not send him an actual gift, he told her that he was 'bitterly hurt and disappointed that you virtually ignored the most important event in my life.' The royal wedding was in stark contrast to those before it, consisting of a small ceremony with no one from the Royal Family present A Faberge box that was sent as a gift by his younger brother Prince George, the Duke of Kent, was rejected by Edward, on the basis that his sibling had not shown any desire to deviate from the family's official stance towards him. Edward and Wallis's wedding venue was owned by millionaire Charles Bedaux, who was later frowned upon by the British and French intelligence services. The chateau boasted modern comforts that included a pipe organ costing $40,000 and a $15,000 telephone system. On the day itself, Wallis wore a blue wedding gown which she twinned with silk gloves made from the same material and a straw hat. She also wore an impressive diamond and sapphire brooch alongside a glittering sapphire wristband and earrings. Her second divorce - from shipbroker Ernest Aldrich Simpson - had been finalised only a month earlier. The Duke had originally wanted a royal chaplain to officiate at his wedding, but this desire was rapidly torpedoed by his brother, the King. His second choice had been the Reverend Martin Andrews, who presided over a parish in the Duchy of Cornwall. The couple looked less than jolly in the official photos that were taken to mark their wedding In the end he had little choice but to go with Reverend Jardine, who was described as 'turbulent' by Edward's biographer Philip Ziegler and later stripped of his duties. Archbishop of Canterbury Cosmo Lang - who had been instrumental in sealing Edward's abdication - described Jardine as a 'seeker of notoriety'. He questioned how Edward - who had been King of England just months before - could have 'lost his dignity' to the extent that he asked 'a man of this sort to celebrate his marriage'. Jardine officiated in defiance of the Church of England, which until 2002 would not perform weddings of rulers to divorcees who had living former spouses. While Edward believed that in Jardine he had chosen well, this idea was somewhat punctured by the priest's subsequent tour of the United States, where he revealed all about the ceremony. The altar was what Ziegler described as a 'bogus renaissance chest adorned with plum caryatids'. Beaton took official photographs of the couple after they tied the knot. In his diary he described Edward's expression when his photo was taken as 'essentially sad, tragic eyes belied by impertinent tilt of nose.' He added that the former King had 'common hands - like a mechanic - weather-beaten and rather scaly and one thumbnail is disfigured.' Beaton had talked to Wallis at length and decided that she was a 'strong force', and 'intelligent within her vast limitations'. 'She has obviously a tremendous admiration for the Duke and considers him one of the greatest brains… of our times. 'She admires his character, his vitality and is determined to love him, though I feel she is not in love with him.' As well as his best man, chauffeur and equerry, guests also included the Duke's hairdresser Charles Topper and Mrs Buchanan Merryman, Wallis's aunt. The service itself was composed of a French civil ceremony and then an Anglican counterpart conducted by Reverend Jardine was carried out ten minutes later. In both versions, Wallis promised to obey her husband. Incredibly, the Duke failed to kiss his bride in either the civil or religious ceremony, although there were tears in his eyes when he put Wallis's ring on her finger. Despite the controversy that surrounded the wedding at the time, the Duke and Duchess received more than 3,000 telegrams and 30,000 letters of good wishes after their wedding. In a statement, the Duke said: 'The Duchess and I would like to thank all those who have so kindly sent us presents and good wishes on the occasion of our wedding. 'We shall never forget their friendly messages, which mean so much to us on this day.' Following their wedding the couple eventually settled in France in the so-called Villa Windsor on the outskirts of Paris. Here they led the life of the idle rich, attending parties in France and America and going on lavish holidays with close friends. Though she lacked the status of an actual queen, it was the kind of high life that American Duchess had always sought. But when the Duke died aged 77 in 1972, Wallis was left alone, bereft of the man who had worshipped her. The Queen, with whom she had had minimal contact in the decades since her husband's abdication, hosted her at Buckingham Palace when she arrived for his funeral. The two had previously met when Queen Elizabeth and her husband Prince Philip visited the Duke in Paris in his final days. Wallis was buried next to her husband at the Royal Burial Ground, Frogmore. The burial was attended by only the Queen, the Duke of Edinburgh, Prince Charles and Princess Diana and eight of Wallis's aides and friends It was a sign of the Queen's willingness to put differences to one side for the sake of the greater good. When Wallis died over a decade later, her funeral service at Windsor's St George's Chapel was attended by senior royals including the Queen, Prince Philip and the Queen Mother. Her name was not mentioned during the service. The service lasted for less than half an hour and, in scenes strikingly similar to her wedding, it was stripped of nearly all the pomp and ceremony that usually marks a royal death.
Time Out
27-05-2025
- Entertainment
- Time Out
Review: There's nothing in L.A. quite like the hardest reservation in Palm Springs
The first time I dined at Bar Cecil, my visit to Palm Springs had been planned less than 48 hours before. It was in the midst of the devastating January wildfires, and my sinuses were screaming in protest, even with two air purifiers running in my apartment. I was lucky enough to live outside of the evacuation zones, but I could not sleep well, I could not breathe well and after two days of inhaling toxic chemicals, I could barely think straight. Guiltily, my partner and I decided to flee to the desert. The suburban sprawl of the San Gabriel Valley was bathed in ominous, orange-tinted sunlight as we drove east. Eventually, we reached the Inland Empire, where the skies were once again a peaceful, comforting shade of blue. By the time we arrived at the Plaza Del Sol Shopping Center in Palm Springs, it was nearly 5pm and we were hungry, both literally and for a taste of normalcy. We parked the car and I sprinted to put my name down. Alas, I was too late: The 12 walk-in bar seats at Bar Cecil were already full. In the end, we opted to wait in the tiny, tranquil courtyard for over an hour. The chilled, expertly made martini that followed, as well as the green salad, duck liver pate, flat iron steak frites and chocolate chip cookies that accompanied it, turned out to be one of the most satisfying meals I've had in Southern California this year—and I've visited over a hundred restaurants since. Since opening in 2021, Bar Cecil has been one of the most popular reservations in Palm Springs, if not the most difficult one in the greater Coachella Valley. The intimate 75-seat restaurant's name and colorful, maximalist interior design are inspired by Sir Cecil Beaton, the late British photographer, designer and all-around queer icon, whose portrait hangs on the wall by the bar. The classically inclined drink program includes several variations on a martini, including a supersized $50 version listed under the cheekily labeled 'Why Not?' section of the menu. Tying everything together are the culinary offerings from chef partner Gabriel Woo, a Palm Springs native who skillfully incorporates produce from San Diego's Girl & Dug Farm and locally grown dates onto the seasonally inspired, French-leaning menu. If I'm being honest, there isn't anything being served at Bar Cecil you haven't already seen somewhere else in Los Angeles. There is a 'colossal' shrimp cocktail; buttery, traditionally prepared escargot anointed with parsley and lemon oil; a quintet of fluffy dinner rolls accompanied by sweet whipped butter; and of course, a burger, which can be made with an Impossible patty or supplemented with avocado or bacon. But for all the stylishly designed L.A. hangouts serving crowdpleasing bistro fare and cocktails, there isn't a single place in the city that comes close to Bar Cecil. Much of that can be chalked up to the chef's culinary mastery. Woo's concise menu might sound fairly safe on paper, but from start to finish, the execution of every dish is downright brilliant. It's no wonder the four-year-old restaurant remains popular among locals and tourists alike. Before my second—and full disclosure, hosted—visit in early May, I was wandering around the parking lot and happened across a woman closing up shop for the day. 'You're going to Bar Cecil? Man, I end up there about once a week,' she told me. After checking in with the host, my party of two was led through the string-lit, tiled floor patio and seated in one of the four booths in the dining room. Essentially all tables at Bar Cecil are held for reservations, which are released online at midnight 14 days in advance. During the summer, when daily temperatures regularly crack triple digits, Bar Cecil fully encloses the patio and blasts a few portable air conditioners, converting what would have otherwise been an uncomfortably hot alfresco setup into an extension of the temperature-controlled dining room. To kick off the night, I ordered the $50 martini. Despite the eye-popping price point, it's one of the most popular cocktails on the menu. Made with Jean-Charles Boisset vodka, the supersized drink is adorned with a house-pickled pearl onion. The martini also comes with a caviar-topped deviled egg and a side of seasoned fried sunchoke chips that vaguely reminded me of dried cannabis in both taste and appearance. Regulars who order 10 of the pricey martinis over time can get their name and a catchphrase of choice put on a small golden plaque, joining a small, but growing hall of fame visible on your way to the bathroom. I sampled two other cocktails later in the evening to explore what Bar Cecil's other non-martini options were like, but I'll be honest: Even with a full meal in me and a little help from my plus-one, the $50 martini left me so utterly sloshed I barely remember what the other two drinks tasted like. It's that big. Next came the restaurant's famous bread rolls, which come served with whipped sage butter sweetened with local dates. Fluffy and warm, the rolls practically melt in your mouth, and it was difficult to stop myself from eating more than one before digging into the mild but tasty steak tartare. The highlight among the starters is undoubtedly the bowl of steamed Prince Edward Island mussels, served in an herbaceous, immaculately prepared red curry. The delicate bivalves themselves were so creamy and delicious, I was reminded of a meal I once had in Brussels, home to some of the best moules frites I've ever eaten. For mains, we ordered the steak frites with the filet mignon upgrade and the smoked pork chop. It was my second time ordering the steak frites. This time around, I was in Palm Springs under far less dire circumstances, but the steak, freshly cut fries and bearnaise sauce were just as excellent as when I first ordered them—confirming that my high regard for Bar Cecil wasn't solely due to the fact it was my first real meal after days of nonstop reporting on restaurant-related wildfire news and barely eating due to stress. The filet was flawlessly prepared medium rare as requested, but I would still recommend the more reasonably priced flat iron option; unless you're craving the tenderness of filet mignon, the standard cut will most definitely satisfy. I also loved the tender pork chop, perfectly paired with broccolini, potatoes au gratin and a seasonal fruit chutney. While the food and drink options are undeniably top-notch, the unique decor and one-of-a-kind ambience are what further sets Bar Cecil apart. From the minute you walk past the host stand, your eyes are already feasting on the twinkling string lights, charming patio furniture and the gargantuan silver tureen of oranges, lemons and limes that sits on a stone tabletop by the entrance. Inside the actual dining room, the walls and shelves behind the bar are full of modern art and books—the private collection of Bar Cecil's aesthetically inclined owners, Richard Crisman and Jeff Brock, who are partners in business and in life. The level of detail in the design and layout is truly impressive; the couple even commissioned a matching green mini-split AC unit to blend in with the accent wall of patterned green wallpaper. In the months between visits to Bar Cecil, I quietly mourned for my city and racked my brain trying to answer my own question: Where could I approximate the same experience in Los Angeles? While the real answer is nowhere, the two places that come closest—and though I say close, they both miss by miles—are Bar Etoile in East Hollywood and the Benjamin 'Hollywood,' which is actually on Melrose. Needless to say, neither place replicates the splendid surroundings of Bar Cecil. Recently recognized by the Michelin Guide, Bar Etoile is essentially an oversized wine bar. There's a reason for this—the stylish restaurant comes from the team behind Domaine LA, one of the best wine shops in the city. I'm partial to the cavernous baby blue booths and horseshoe-shaped bar, which also serves a decent martini, along with other reasonably priced cocktails. The menu also includes a terrific plate of steak frites, but chef Travis Hayden, who most recently worked at Voodoo Vin in Virgil Village, runs a subtler, market-driven menu dominated by small plates and cheffy renditions of typical wine bar fare. From an outsider's perspective, the Benjamin more closely resembles Bar Cecil, with dinner rolls, deviled eggs, shrimp cocktail, a burger, steak and chocolate chip cookies on the menu. The Art Deco-inspired interiors are luxurious in their own right, but unlike Bar Cecil, the straightforward food is overpriced and missing a certain je ne sais quoi, and the scene most nights is downright insufferable. On a night when table reservations were backed up, I once witnessed a group of men seemingly lifted straight out of Entourage whine to the host about missing their bottle service reservation at the club. The drinks, however, are excellent—and you can now get them upstairs at the newly opened Bar Benjamin without having to invest the time and money on a full meal. There are, of course, a few other left-field contenders. One is Coucou, a new-school bistro with locations in Venice and West Hollywood. The pre-batched cocktails are great, but the food menu is largely inconsistent, though I did enjoy the veggie French dip and soft-serve sundae with chocolate hard shell. Another is Bar Sinizki, which culinarily leans Eastern European but also offers a standout steak frites and a full bar. In truth, nothing scratches my itch like the Palm Springs original. Realistically, L.A. could never have a place like Bar Cecil, because it would be absolutely, utterly rammed, more than it already is. The next time you're planning a trip to Palm Springs, you know what to do—line up in the parking lot at 4:30pm to try your luck at the bar, or if you're smart, just make a reservation.
The Guardian
22-05-2025
- Entertainment
- The Guardian
UK's largest Lee Miller retrospective to be held at Tate Britain
The UK's largest retrospective of the American photographer and photojournalist Lee Miller, who produced some of the most renowned images of the modern era, will take place at Tate Britain this autumn. The exhibition will showcase the entirety of Miller's career, from her participation in French surrealism to her fashion and war photography. It will also explore her artistic collaborations and lesser-known sides of her practice, such as her images of the Egyptian landscape in the 1930s. The retrospective will feature about 250 vintage and modern prints, including those never previously displayed, revealing 'Miller's poetic vision and fearless spirit', according to the Tate. Born in 1907 in Poughkeepsie, New York state, Miller was first exposed to a camera by working as a model in the late 1920s, when she was photographed by celebrated figures such as Cecil Beaton and Edward Steichen. This inspired her to pursue photography and she quickly became a leading figure of the avant garde. It was after moving to Paris in 1929 that Miller began working with the visual artist Man Ray, becoming his student, muse and lover. Together they discovered solarisation, a photographic technique in which reversed halo-like effects are created through exposure to light during processing. In the early 1930s, Miller turned her lens to the streets of Paris, creating a series of photographs capturing the surreal in the everyday. Through crops, disorienting angles and reflections, she reimagined familiar Parisian sights ranging from Notre Dame Cathedral to a Guerlain perfume shop window. When she moved to London in 1939 at the outbreak of the second world war, Miller embarked on a new career in photojournalism, becoming the official war photographer for British Vogue and one of the few accredited female war correspondents. The exhibition will showcase her depictions of blitz-torn London, including You will not lunch in Charlotte Street today (1940) and Fire Masks (1941), which capture the pathos and absurdity of the city in wartime. Also on display will be her photographs of women's contributions on the home front, harrowing scenes from the frontline, the liberation of Paris, and the devastation and deprivation of the Buchenwald and Dachau concentration camps. These works will be presented in dialogue with extracts from Miller's first-person essays, which were published in British and American Vogue. The show will include the portraits of Miller and David E Scherman in Hitler's private bath in April 1945, which were staged directly after the pair returned from photographing Dachau, and are considered to be some of the most extraordinary images of the 20th century. Miller posed for the photos with the dried mud of that morning's visit to the camp on her boots deliberately dirtying Hitler's bathroom. Miller's work and life have been depicted numerous times, including in the 2005 musical Six Pictures of Lee Miller and the 2023 film Lee, in which Kate Winslet played Miller. She was also referenced as role model for the war photographer depicted by Kirsten Dunst in the 2024 film Civil War. The exhibition will run from 2 October 2025 to 15 February 2026.
Times
19-05-2025
- Entertainment
- Times
The best artists' gardens to visit, from Cecil Beaton to Claude Monet
Cecil Beaton wore many outlandish hats in his time. He was a photographer of high society, including royalty, as well as war. He designed sets and costumes for theatre, ballet and film. He was a writer, illustrator, painter and interior designer. He was decadent, boho, astute, difficult and brilliant. But can you really see him weeding? Well, welcome to my rose-laden arbour, as he might have said. A new exhibition at the Garden Museum in London is the first to give us Beaton the gardener — in a still stylish straw gardening hat (on display). He's out in the midday sun, if not weeding and planting, then dreaming up extravagant beds of flowers of all sizes and colours, although his favourites were white. Cecil Beaton's
