I love caravans. I think it’s down to watching this cartoon as a lass…..

…..and spending the majority of my summer holidays caravaning around the Loire Valley and other parts of France with my family – which also ensured my lasting love of cheese, cornichons, water slides and (guilty pleasure) table tennis. Ok not exactly LOVE of table tennis. I just get a real kick from the thought that goes into a caravan’s design – the way sofas become beds, taps become showers, tables fold away into the tiniest space.

Here’s my tribute to the most gorgeous caravans around….far cooler than campervans, cuter than winnebagos and perfect for weekend escapes….

Lovelane Caravans 

Lovelane Caravans and campsite is situated in a far-away corner of the Cornish coast, by the Lizard Peninsular, and is a treasure trove of these beautifully restored vintage caravans, all with the most whimsical touches of decor…..

(all images courtesy of Lovelane Caravans)

Vintage Vacations

Meet Doris…normally resident of the Isle of Wight, she is currently the star of the Chelsea Flower Show thanks to garden designer Jo Thompson, who has enhanced her 1950′s British credentials by decorating her with memorabilia from the golden age of camping, and surrounding her in a garden of native birches, irises and roses….

(top 3 photos courtesy of Vintage Vacations, bottom 3 from the Nostalgia Exchange)

La Rosa Campsite

La Rosa campsite (and hotel) is at the beautifully ramshackle end of the ‘glamping’ spektrum, with a real mash up of romany gypsy wagons, airstreams, an Irish-Catholic themed wagon ‘The Santa Maria’, an Elvis van, and a large red big-top which acts as a fancy dress / bar area. The place is filled with the most bonkers of car boot treasures and lies just a short drive from seaside-tat heaven that is Whitby.

(Photos courtesy of Fill up your Eyes)

Huettenpalast Hotel, Berlin

If you like your caravans a little less ditsy, a little more edgy (which is quite a niche market to be fair), then next time you’re in Berlin forget the Michelberger and camp out in one of these super cool little indoor caravans and cabins at the Huettenpalast

(all pics courtesy of Huettenpalast)

One of the perks of working in events is the tastings…..even more so when the food is to be provided by the guys at Bistrotheque and the event is a star studded banquet in honour of the artist Grayson Perry (my Monday night coming….I’ll post more photos next week). I love selecting the linen, cutlery, glassware, wine, flowers, lighting and furniture to set the atmosphere. It’s like a mini-styling session each time (then comes the food on top!).

Just sharing a few snaps of the lovely wild flowers, starter (Norfolk asparagus) and main (good old Yorkshire roast fillet of beef). The cocktail menu also has a very English summer feel, including flavours like rosehip, nettle and elderflower.

xx

Massively late 5 reallynice things post this month but as it’s my blog, my rules (and I’ve had my head in some very exciting events at work). Here’s what has caught my beady recently…

No1: The PomPom Factory

There is something so appealing about pompoms, I dont know whether it’s because they look like peonies, or that clowns wear them (clowns are a style inspiration for me – thats a separate post though) or that I used to make them as a child, but they just make me happy. I have spied a few very well-dressed windows recently thanks to the work of Hong Kong-born Karen Hsu and her team at The PomPom factory, not to mention some stunning editorial pieces. They even sell kits to make your own paper creations – genius.

No2: We Are Handsome: The Romantic 2012 collection

(all pics from We Are Handsome)

No3: Kamm & Sons

(bottom pic from Isabelle OC) 

I have discovered a new booze! Like gin, with ginseng in, equally versatile but beefier, with slightly more depth and more hairs on its chest than straight up gin. Kamm & Sons is currently to be found (among other places) being hawked from a very cool bar-cycle at London foodie haunts like April’s The StockMKT by owner / brewer Alex Kammerling.

No4: Jelly Jubilee

(pics from Lydia Leith)

Much as I am a royalist and had one of the best London days ever at the wedding last year: ENOUGH WITH THE BEST OF BRITISH EVERYTHING!! (I am talking to you, Muller corner with your Jubilee-inspired bakewell tart and eton mess flavours!). However, my one nod to Jubilee madness comes in the form of these amazeballs Queenie jelly moulds by Lydia Leith

No5: Selina Lake’s Homespun Style

 (pics from Selina Lake)

I have just ordered my copy of this, the third book by talented interior stylist and object-of-job-and-house-envy Selina Lake, so expect some more pictures soon, and probably a separate post for her as her work is such an inspiration to me.

So many of the things that really excite me in design at the moment have at their heart a mixture of old and new; designers reaching back in time for inspiration but presenting them in a twisted, tongue-in-cheek way. Whimsy with an edge – I think that is my taste exactly – florals and neon, twee and punky etc.

With this in mind I have gathered together some of my favourite modern takes on the classic French Toile de Jouy design – traditionally depicting pastoral scenes – rather showing muggings in London, aliens invading and Parisian carousels…

(I also just have to point out that the first image is by my absolute favourite print designers Timorous Beasties whos shop in Clerkenwell has me in paroxysms of delight whenever I go in to POWER BROWSE. I dream of puling all the incredible fabrics off and rolling round in them like a kitten)

xx

Americana by Town Toiles

Promenade by Barnaby Gates at Rockett St George

1940s suburbia by Nina Campbell

Un Dimanche a Paris by FollyHome

Hand-embroidered textiles by Historically Inaccurate Decorative Arts

Chinatown Toile by Dan Funderburg (I love that surname as it sounds like wunderbar which is a great word!)

It’s recipe time!!!

I have made quite a few batches of this marmalade over the years, and it has always turned out well. Marmalade seems to be easier to get right than jam, so it’s a good place to start if you’re new to preserving. This recipe is a twist on a classic grapefruit marmalade, but using pink grapefruit which are slightly (but crucially) sweeter, and swirling in a measure of mother’s ruin to give it a kick.

Makes approx 8 small (200g) jars

Ingredients

1kg pink grapefruit – halved (unwaxed preferably)
1 unwaxed lemon – juiced (keep the peel and pips)
3 ltr cold water
1.5kg sugar with added pectin *or use granulated white sugar with added pectin – follow the instructions for how much to add per kg sugar*
100ml gin
Large heavy-bottomed pan with lid
8 small (200g) jars or a mixture of sizes
Jam thermometer
Muslin cloth and string
Saucer

Method

Firstly, juice all the grapefruit and the lemon (combining juice together). This is faaaaar easier using an electric juicer – especially if you are doubling up on quantities (unless you want Madonna arms). When juicing the grapefruit, remove the central transparent bits and discard, keeping the white pith on the peel. Using a pair of scissors, cut the peel into strips 0.5cm thin

Put the pips and peel from the lemon into a muslin bag and tie with string. Toss this along with the juice, peel, and water into the pan. Bring to boil and allow this to simmer right down for about 2 1/2 to 3 hours.

In the meantime, wash out the jars, clean off the labels if you are re-using old jars (this is easiest using a metal scourer and fairy liquid), rinse with cold water and allow to air-dry. At this stage also place a saucer into the freezer to chill.

Take the pan off the heat, add the sugar and allow to sit for 5 mins. Stir gently until the sugar has dissolved fully. At this stage, put the dry jars upside down into the oven cold, and turn the oven to 120 degrees. Then place the lids into a pan of cold water, and allow to boil – these two actions will sterilize the jars ready for use.

Put the pan back on the heat and allow to gently boil for as long as it takes to reach setting point – this can take an hour. At this stage you must watch continuously and keep stiring with a wooden spoon to avoid the mixture burning. You will know when the mixture has reached the setting point by either using the thermometer to find 160 degrees, or else dropping a small amout of the liquid onto the chilled saucer, replacing in the freezer for 2 minutes, and then pushing the liquid to see if a film has formed on top. If it does, the mixture is set, and you should remove it from the heat and leave for about 15 minutes to stand.

Remove the jars from the oven (carefully!) and turn right-side up. Add the gin and stir, then spoon the mixture into the jars and quickly screw on the sterilized lids. Turn the jars upside down to create a vacuum and leave to cool. Add labels, fabric, tags and any other frippery you desire, and serve with the best bread and butter you can lay your hands on xx

PS – I will post the other recipes in this pic another day: lemon curd and apple, ginger and date chutney xx