Hi there! I promise that this section will be updated on a monthly basis, so do look back from time to time.

First of all, we are finally a full member of the 21st century internet movement! We are now fully shopping carted! Yippee! Sorry, but for me this is terribly exciting and something I’ve wanted to do for a long time. So do shop with us online—safe, secure and a very quick pipeline to us. And the quicker your order gets to us, the quicker it gets to you!

And the only way to get hold of our lovely little pots of pleasure is from us. Having had 3 very wonderful years at Harvey Nichols I decided that they and we were evolving and it was important to re-affirm our commitment to you, our customers and friends. Customer service is of the utmost importance to us as you will know and I love going to sleep at night knowing that you will have received the exactly correct product for you. So back to cutting edge direct contact, which is our first love.

Colour charts of the eyeshadows will be forthcoming soon as well so do drop in from time to time to check this out as we’re in the process of addressing your primary concern as I write this.

Finally—our recipe of the month:

Frances’ Yummy Chocolate Cake

Cream 4 oz margarine with 9 oz of brown sugar. Add 2 medium eggs. Mix one half a pint of hot water with 2 oz cocoa powder and add to the mixture. Fold in 5 oz self raising flour, 1 tsp bicarbonate of soda, a pinch of salt and 1 tsp vanilla essence. Pour into a greased, floured tin and bake at 350f for about 45 minutes.

I don’t make this myself as Frances makes it so darned well there just doesn’t seem to be any point in my trying to equal her standard. She just needs to make it MUCH more frequently!!! It is, however, very very easy to make, she assures me.