WHAT BRITISH FASHIONISTAS GET FROM THE MAYAN WOMEN OF GUATEMALA

 

 

Joanna Way was on the lookout a new fashion product … and found it 5,500 miles away.

 

Now the North Wales businesswoman is placing UK orders with groups of Guatemalan craftworkers who are rebuilding their war-torn country.

 

And their range of casual hand-woven belts is becoming a favourite for the two-legged customers at Joanna’s Mold-based pet product website ‘Dogs & Co’.

 

“It’s one of the most exciting new additions in our history,” says Joanna, “not just because of the extraordinary way they look but because of the human story behind them.”

 

The 36-year Guatemalan Civil War, which finished in 1996, devastated the country and left behind a death toll of some 200,000, with several thousands more people missing.

 

But, in the last 14 years, groups of war widows in highland communities have got together to rebuild their lives - using traditional Mayan Indian patterns and weaving skills.

 

Among the products to capture western imaginations is their range of colourful belts, for adults and children, for which ‘Dogs & Co’ is now the exclusive UK distributor.

 

“The Mayan artisans in the Guatemala hills are producing something really unique,” says Joanna. “The look, feel, colours, patterns, design and texture of what they make are then finished off with solid brass, a leather tip and backed with military grade cotton webbing.

 

“The result is an eye-poppingly different item that reflects their relaxed artistry and never fails to attract attention. It’s a fun belt but it’s also quality craftsmanship that is durable, practical, colourfast, even machine washable, and will last a lifetime.

 

“Many of the Mayan people in Guatemala lost everything during the civil war and women were left on their own to raise their families in a damaged and depressed country. Their unique style of weaving, passed down for generations, is one of the few skills they have – and it’s now giving them the chance to earn money that will rebuild their villages and communities.”

 

Joanna has also added the Mayan range of hand-woven dog collars and leads to join the products she offers through her nine year-old ‘Dogs & Co’ family business which has become a leading supplier of handmade leather dog collars and leads, pet beds, dog clothing, toys and accessories.

 

Available from www.dogsandco.com

- a Mold-based website in North Wales

tel: 01352 740174 and selected retail outlets.

haute couturier Nicky Wallace LAUNCHES ‘new aristocrats’ in Alderley Edge

 

One of the fashion industry’s modern legends chose Alderley Edge to launch his new collection of menswear.

Irish haute couturier Nicky Wallace revealed his “New Aristocrat” collection to an invitation-only audience at the Alderley Edge Hotel (15 April).

It was a return to the north of England for the designer who has dressed music and sporting icons from George Michael and David Bowie to Manchester United defender Wes Brown - and produced wedding outfits for singer Andrea Corr’s showbusiness wedding last year.

“I got my kicks in this area – and it’s still the place,” says Dublin-based Nicky, who began his career after graduating from Leeds College of Fashion in 1975. “Cheshire is a very important part of the UK … why should I show in London?”

It’s nearly 30 years since Nicky’s first collection won orders from department stores such as Macys, and Chicago’s Carson Pirie Scott. He went on to establish international markets from London, Paris and Florence to Japan.

Now - two miles away from his Cheshire partner, menswear retailer Norton Barrie in Wilmslow - his latest collection was being modelled by a hand-picked team that included Manchester United and England footballing hero Andrew Cole, Stockport County player Luca Havern and TV’s Hollyoaks actors Ashley Taylor Dawson and Matt Milburn.

And the evening ended with a gourmet dinner in the hotel’s award-winning AA 3-rosette Alderley Restaurant.

One of the designers behind the ‘Miami Vice’ look of the eighties, Nicky’s latest approach is a ‘new romantic’ style with his often ‘dandy’ approach to country tweeds and sharp city suits using advanced Italian techniques that take high-end couture to new heights of exclusive quality.

“The whole Miami vice look that I became famous for has been both a mantle and a curse,” he adds. “For a long time, people just wanted to know about the George Michael and David Bowie period – but that was then.

“We can’t stay ‘new romantics’ forever. We all grow up, grow older … and move on.”

NOW ‘DISH’ CHEF TOM GORE TURNS TO

MANCHESTER CUISINE

 

An international chef who has worked at one of America’s top 50 restaurants, on a luxury Caribbean cruise ship, and for an event caterer overlooking Sydney Opera House … is now turning to Manchester for his latest inspiration.

And he’s promising a new ‘take’ on some of the area’s classic traditional dishes, from Rochdale’s rag pie to Manchester tart, wants to do something totally different with Bury’s black pudding, and even fancies poaching in Vimto.

“Regional dishes fascinate me and I can’t wait to incorporate the best of Manchester’s traditional food into the new menus that ‘Dish’ is introducing for corporate events, weddings and parties,” says Tom Gore.

Tom is executive chef at Manchester’s newest catering operation ‘Dish’ – which launches its first regional branch, outside London, at next week’s RSVP North show at Manchester Central on Wednesday, 21 April.

It will be the first time that Tom has cooked in Manchester – although the 27 year-old Essex-born chef has worked from Florida to Australia since qualifying at catering college, working at The Lanesborough in Hyde Park and for the famed Roux Brothers.

In Florida he worked at the California Grill, one of the top 50 restaurants in the US, at a five star Disney resort next to the Magic Kingdom in Orlando. In London he polished his experience of Japanese food at Knightsbridge’s  ‘Restaurant of the Year’ award-winning Zuma.

He went back to Disney for a spell on one of their luxury Caribbean cruise ships before settling into London event catering, at venues such as the British Museum and National Gallery, and heading to the Australian ‘Cuisine Group’ in Sydney’s harbour area.

Since joining ‘Dish’ in 2006, Tom has taken their menus to a different level and now wants to “make a real difference” to the catering options in Manchester

“Dish is all about merging traditional values with modern professionalism and an elegant but relaxed style of service,” he says.

 

“That’s why I want to absorb the historic food heritage of Greater Manchester and Lancashire and reflect it in what Dish offers. It’s going to be great fun.”

 

‘Dish’ is at Unit 3, Crown Industrial Estate Poland Street, M4 6BN

tel: 0161 277 9309,

e-mail: info@dishcatering.co.uk

website: www.dishmanchester.co.uk

A FASHIONABLE RETURN FOR RETRO FOOD

 

Foodie history has a soft spot for prawn cocktail and black forest gateaux … and it’s usually covered by 40 years of jokes and jibes.

 

But classic 70s retro dishes are on their way back - according to Manchester’s newest catering operation ‘Dish’.

 

Even fish finger sandwiches with ketchup, and a tall glass of knickerbocker glory for dessert, are climbing up the hit list for weddings and corporate entertaining – along with the new interest in classic ‘people food’ like cheeseburgers, toad-in-the-hole, bubble and squeak, barbecues and hog roasts.

 

“We have noticed this trend gathering pace throughout the country in the last six months,” says Nick James, director of the London-based caterers ‘Dish’ – who are launching their first regional branch from a northern quarter Manchester office.

 

“There might be a little nostalgia involved but I think it’s part of a trend away from fancy food with intense flavours, exotic sauces and different types of vegetables. People are looking for more basic food but given a different, modern twist and served elegantly well.”

 

‘Sharing food’ is also being requested more often. Not only selections of canapés, starters and desserts but fashionably miniature main courses too – “which encourage people to talk more instead of sitting down to a stuffy dinner with stilted conversation,” says Nick.

 

“People have got bored with having the same things to eat and, although we still do formal dinners, we believe in offering more informal choices.”

CONTEMPORARY

Since beginning in London, 11 years ago, ‘Dish’ has grown into one of the UK’s leading contemporary caterers – merging traditional values with modern professionalism and expertise from internationally experienced chefs and elegant but relaxed service.

 

“There are plenty of quality caterers around,” says Helen Littlewood, Dish’s Business Development Manager in Manchester, “but what’s making the difference, these days, is people.

 

“Customers don’t necessarily want their event catering run like a military operation. There may be occasions for this but ‘Dish’ has a reputation for being fast and efficient but adaptable and more laid back.”

 

That style has gone down well with clients like H&M, Harvey Nicholls, Red Bull, Moschino, Virgin, KPMG, Reuters, Goldman Sachs, EMI, Google, BskyB, Nokia, O2, Ralph Lauren, Kodak, Pret a Manger, Sony Ericsson, Panasonic, Samsung and Tesco.

 

And for events at top London venues like the Natural History Museum, Royal Courts of Justice, Madame Tussauds, Guildhall, London Aquarium, London Dungeons and the Saatchi Gallery.

 

Now the Manchester base will be serving their signature brand of fine dining and imaginative buffets to a new north west customer base – at venues that already includes Macclesfield’s Capesthorne Pavilion, Heaton House Farm and Manchester’s Cube centre.

 

That includes Dish’s innovative, fun ways to serve food – such as their eclectic gastro boxes – mini meals from the roasted epicure potatoes with star anise, poached quail eggs and slow roasted tomatoes through to suckling pig with soft white polenta, wild mushroom and balsamic.

 

And ‘Dish’ comes with an eco-policy of using as much locally-sourced British and seasonal produce as possible to support local communities, reduce food miles and lower the company’s carbon footprint.

‘Dish’ is at Unit 3, Crown Industrial Estate Poland Street, M4 6BN

tel: 0161 277 9309,

e-mail: info@dishcatering.co.uk

website: www.dishmanchester.co.uk