Award winning milliner Rachel Trevor-Morgan on the inspirations of couture hat-making and millinery in modern society.
Rachel Trevor-Morgan, apprentice alumni of respected milliner Graham Smith and appointed official Milliner to H.M. The Queen in 2006, is most certainly the go-to talent for advice and expertise on hats and headpieces to suit each individual for the season. With the residual excitement surrounding the Royal Wedding of Prince William and Catherine Middleton in 2011, and the oncoming racing season bringing the promise of windy Ascot days and lavish garden-parties, hats have firmly returned to the fashion-conscious populous' wish-list, with Rachel Trevor-Morgan's intricate pieces of craftsmanship taking centre stage. Centurion speaks to Rachel Trevor-Morgan, who muses on millinery and its relationship with modern society. See more on the CENTURION webpage: centurion-magazine.com/nc/sections/post/the-centurion-interview-11.html
Artistic visionary Giulio Cappellini on what design means to him, and timeless influences.
Listening to Giulio Cappellini is to listen to a man on a mission. As Artistic Director of Italian design brand Cappellini, he enjoys a notable reputation as the man who helped discover and nurture talents like Marcel Wanders, Tom Dixon and Jasper Morrison and today remains one of the tastemakers in the world of design. However, his focus is very much on the future, discussing upcoming design projects and new production breakthroughs with great relish. He displays the same passion in discussing subjects as diverse as the particular shade of blue of the evening sky in Marrakech through to the perfect simplicity of penne al pomodoro. Watch the interview to hear more of Cappellini's design and living musings. See more on the CENTURION webpage: centurion-magazine.com/nc/sections/post/the-centurion-interview-10.html
Michelin star restaurateur Angela Hartnett on the hazards of restaurant openings, and culinary influence of her Italian heritage
As one of the token women in Britain's haute cuisine scene, Chef Angela Hartnett hasn't had it easy – not that most of the world's top cooking virtuosos have. Born in England and raised mostly by her Italian grandmother, Hartnett didn't feel the culinary call until her mid-20s, when she took a position in a Cambridge hotel learning on the job. Read more on the CENTURION webpages at centurion-magazine.com/nc/sections/post/the-centurion-interview-9.html
Golfing pros Darren Clarke and Ian Poulter on their triumph at this year's Ryder Cup, and what golf means to them.
In an age of hype and hyperbole where every sporting activity is documented in wildly melodramatic terms and described as akin to life and death, golf remains different and unashamedly so. Golf is still that most sedate of games, the gentleman’s game. Its most notable critic, the author Mark Twain, famously derided it as “a good walk spoiled.” Such a placid put-down from the great man of American letters is in itself revealing. Golf is evidently a sport that engenders love, but not necessarily passion – not even from its critics like Twain. Read more on the CENTURION website at centurion-magazine.com/nc/sections/post/the-centurion-interview-8.html
Master of Wine Serena Sutcliffe on stocking your cellar, and the champagnes, wines and regions to look out for in 2013
It's 9 am at Sotheby's on London's stylish New Bond Street. We're here to meet Serena Sutcliffe, a widely recognised writer, taster and expert on wine, as well as Head of Sotheby's International Wine Department. She sweeps in looking fresh and sounding chipper, despite the fact that she'd had a big evening the night before at a banquet; her husband, David Peppercorn, celebrated 50 years as a Master of Wine, a not too common accomplishment. Read more on the CENTURION website at centurion-magazine.com/sections/post/the-centurion-interview-7.html
Water ganache pioneer Damian Allsop on altering common perceptions of chocolate.
When you're the only person in the world who can make chocolate using little more than water and cocoa, you may discover there are not enough hours in the day to meet all the demands from Michelin-credited chefs and five-star hotels. That's the state in which we find Damian Allsop, chocolatier and inventor of the world's only water-based chocolates. Read more on the CENTURION website at centurion-magazine.com/sections/post/the-centurion-interview-6.html