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Texture thrives in the fall, and no material—from velvet to shearling—is off-limits this season. Look to Khaite and Proenza Schouler for luxe leather; Prada and Massimo Dutti for sumptuous suede; and Toteme and Loulou Studio for cozy coats—separate pieces meant to complete our mental picture of transitional dressing. Why save your best pieces for special occasions? From Stella McCartney to Undercover, designers and brands are encouraging us to incorporate playfulness and whimsy into our everyday lives. The unspoken style memo? Have fun! You can achieve that with Cos’s beaded denim for the grocery store; pair a J.Crew sequin skirt with a white tee and a shrunken crewneck, or complete a weekend look with a sequined sweatshirt. For holiday wear, expect to see more fringe, feathers, and sequins—on dresses, knits, and outerwear—that can be restyled after the new year.
When British Vogue interviewed Gwyneth Paltrow for its May 2010 issue, the Oscar winner requested to be interviewed at Mark's Club for two reasons: one, the food ("it's amazing"), and two, because she found the place's "classic" appeal irresistible. Fortunately for both longtime members and wellness moguls, both of those qualities have only been enhanced by this year's revamp—a detail overseen by Richard Caring himself. "The idea was to bring Mark's Club into the present: keep the style, keep the image, keep the heart," he told Vogue. "When things get old, you have to breathe new life into them," although in this case, preserving the Mayfair institution's "quintessentially British identity" was also paramount.
By British identity, Caring adds, he means primarily the Birley identity. If Mark Birley founded Annabel's in the 1960s as the ace of London nightclubs, Mark's Club was conceived as an alternative to the likes of Boodle's and White's when it opened in 1972, with Caring steadfastly guarding its identity since acquiring the Birley portfolio in the mid-2000s. The Mark's Club's ethos from the start: be completely discreet (still easy to walk through via the discreet Charles Street entrance); have the atmosphere of a refined English house (think Limoges china, mahogany antiques and Dedar velvet); and serve some of the most exciting food in London (fine dining, yes, but also cosy children's food in the style of Porkinson sausages and mashed potatoes). As one American member told The New York Times in the 1980s: "We don't eat at Mark's; we have dinner."
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