I am what the British would refer to as a “Commoner.”
I have no Royal or Aristocratic ties. I don’t get invited to special events where someone will introduce themselves as a “Duke” or “Lord” of something while wearing a top hat and waistcoat. Commoners just don’t get to be in close proximity of these type of High Society people, they are like the Jewish community, they tend to stick and procreate together. In fact, the closest I have gotten to being mistaken for a potentially important somebody was when one of the Editors of Tatler Magazine emailed me to ask me if I’d like to submit my opinion on the renovation and possible relocation of London’s most prestigious Private Members Club, Annabel’s after he’d come across my review on TripAdvisor. I had to kindly decline the opportunity, I was not a member and only the guest of one. A commoner with a quote in Tatler? How controversial.
An invitation popped up last minute to attend Royal Ascot in the Queen Anne Enclosure, Carriages Restaurant, not quite the Royal Enclosure but close enough. This also meant last minute running around London working out my outfit as the Dress Code for Royal Ascot is strict, in particular for the Enclosures. I had to stick by the following; A hat, headpiece or fascinator should be worn at all times, strapless or sheer strap dresses and tops are not permitted, trousers must be full length and worn with a top that adheres to the guidelines above, midriffs must be covered, shorts are not permitted. There was one designer that sprung into my mind instantly, Maysson. I met Maysson Al Otaiba last year as she was showing her SS15 collection and instantly fell in love with her designs. She epitomised the art of power dressing and incorporated one of my favourite fabrics, silk dupion in such an effortless and striking way.
What I Wore
What I Ate
Following a Champagne reception, the starter at the Carriages Restaurant in the Queen Anne Enclosure was an eye catching delight, Bollinger Champagne cured Severn & Wye smoked salmon and had to be the winning plate of the day. The main was roasted fillet of Scottish beef, kale, poached summer vegetables with bordelaise reduction. We were also spoilt with a selection of desserts and afternoon tea. This so happens to be the day I tried my first Pimms drinks to balance out all the champagne that went down so well.
You don’t see that at Australia’s Melbourne Cup Day!
**Please excuse the quality of these photos as they were taken on my iPhone and not my work camera.