JOIN TODAY

Join today for our weekly newsletter, glossy online magazine and much more!
* indicates required

Just Joined!

Violet and George

Just Joined - Violet & George
Find out more >>

EXSUS

Just Joined - Exsus
Find out more >>

Dido and Bendigo

Just Joined - Dido and Bendigo
Find out more >>
 
 
Sweetpea

Just Joined - Sweetpea
Find out more >>

Tuscany Now

Just Joined - Tuscany Now
Find out more >>

The Oxford Ski Company

Just Joined - The Oxford Ski Company
Find out more >>

The Merchant Fox

Just Joined - The Merchant Fox
Find out more >>

opumo

Just Joined - Opumo
Find out more >>

Denisonboston

Just Joined - Denisonboston
Find out more >>

Peony & Moore

Just Joined - Peony & Moore
Find out more >>

Gautier

Just Joined - Gautier
Find out more >>

Celtic Manor

Just Joined - Celtic Manor
Find out more >>

Helpful Holidays

Just Joined - Helpful Holidays
Find out more >>

Red Savannah

Just Joined - Red Savannah
Find out more >>

Simply Retreats

Just Joined - Simply Retreats
Find out more >>

Gleneagles

Just Joined - Gleneagles
Find out more >>

VOGUE MAY 2011This issue of Vogue is very special and perfect for the build up to the Royal Wedding!

ACCOMPANIED BY THE SUMMER STYLE GUIDE, IN ASSOCIATION WITH H&M
VOGUE gets romantic, with a special commemorative May issue of the magazine offering a choice of three covers featuring model brides Freja Beha Erichsen, Lara Stone, and Natalia Vodianova, and shot by Mario Testino. This is the first time British VOGUE has published a multi-cover edition.

Alexandra Shulman, Editor of British VOGUE, comments “We spent a great deal of time discussing what our tribute to the marriage of Catherine Middleton and Prince William should be, and we came up with a delicious confection of all things matrimonial, a portfolio of white fashion and a completely indulgent trio of bridal covers with Natalia Vodianova, Lara Stone and Freja as the figureheads for this commemorative issue.”

WEDDING BELLES
Mario Testino has gathered a mammoth cast to make up his bridal cortege - 17 officers from the Household Cavalry Mounted Regiment, 28 firefighters from the London Fire Brigade, 18 Sea Cadets, 28 British Airways pilots and cabin crew, 17 members of the Household Cavalry Regiment in Windsor, 12 pearly kings and queens, and of course the beautiful VOGUE brides.

ROYAL WEDDINGS IN VOGUE

VOGUE opens the archives to a century of royal weddings, going right back to 1922 and the first royal wedding to be covered by the magazine, that of Princess Mary to Viscount Lascelles. Also three very personal accounts of the big days from guests – Susan Pulbrook, the 104 year old founder of florist Pulbrook & Gould, recalls a day of propriety and passion with the marriage of Elizabeth Bowes-Lyons and Price Albert; Antonia Fraser, who was a 15 year old schoolgirl, recalls the euphoria surrounding the marriage of Princess Elizabeth and Lt Philip Mountbatten; and Emma Soames, who remembers her day at St Paul’s Cathedral for the marriage of Lady Diana Spencer and the Prince of Wales.

A PRINCESS FOR OUR TIME

Deputy Editor Emily Sheffield has spoken to many involved with the royal couple, to find out what it will take for Catherine to become the twenty-first-century princess that we all want her to be.
PLUS Always the Bridesmaid – a VOGUE fashion team member shares her quest for a bridesmaid dress she will be able to cherish.

The May issue of VOGUE is available now.

Spotlight on Homes & Gardens

Summerhill & BishopSummerilll & Bishop
Established in 1994, Summerill & Bishop is a kitchen shop that reflects the allure of a Provencal home filled with hand crafted earthenware, glassware and natural home products.
Read more...

Spotlight on Pure Luxury

Alain Ducasse at The DorchesterAlain Ducasse at The Dorchester

The restaurant Alain Ducasse at The Dorchester is famed for its fine French cuisine. Located within the famous Park Lane hotel, at the heart of Mayfair, the restaurant is one of London’s most elegant venues. It has recently been named Best New Restaurant by the 2009 Zagat guide and its head chef Jocelyn Herland, who trained under the multi award-winning French chef Alain Ducasse, has developed an exciting menu which consistently respects and champions current seasonal produce – many sourced from the British Isles.
Read more...