logo
Jess Cartner-Morley on fashion: High heels never really work in summer – it's the season to rock fabulous flats

Jess Cartner-Morley on fashion: High heels never really work in summer – it's the season to rock fabulous flats

The Guardian30-07-2025
Wearing high heels in summer never worked. We must have been mad! Pretty much everything that is lovely about summer is incompatible with wearing heels. Being outside in the garden or the park, where the grass is soft underfoot! Delightful, but hopeless if you have to balance on tiptoes to stop your heels from sinking into the ground. Walking instead of getting the bus, because it's so nice out! A seasonal treat, but only in comfy shoes. Summer weddings that start at 3pm and go on until the small hours! The absolute best, but murder with blisters. The beach! OK, we weren't ever sufficiently insane to wear heels on sand or pebbles. Still, you get my drift.
The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.
I haven't sworn off heels for good, by the way. I think there was a time when lockdown broke my habit, but in the end I missed them. So when autumn comes around, I will relish pulling on my heeled boots for the first time. Come party season, I will hold fast to my belief that a really good night out starts with a shoe that gives a rush of visual pleasure and makes no concessions to being remotely sensible. But for the next couple of months, I have a strict flats-only policy.
What's that? What about wedges, you ask? For some people, these represent the perfect compromise: they are steady on uneven ground, and comfortable to wear because your weight is fairly evenly distributed. But, look, can I be honest? They are just not very elegant. They make your feet enormous, which knocks your whole silhouette off balance, like wearing a comedy hat. They are also a bit of a weird shape, because that's what happens when you try to fit a square peg in a round hole.
No. There is a flat shoe for every summer occasion, and there is an art to matching the shoe to the look. Not all flats are created equal: some elevate, and some don't. Because we are so accustomed to seeing heels as the glamorous option and flats as the practical alternative, we tend to lump all flats in together, and fail to notice that there is a world of difference between styles and shapes – both in the vibe they bring to an outfit and how they affect your silhouette.
Bare and strappy looks casual, while enclosed is more formal – think of the contrast between a Birkenstock and a loafer. A minimal flat sandal can be fabulous for a summer party, but it needs to be elegant – good-quality leather with a nice pedicure reads very differently from plastic flip-flops and gnarly toes. If the toe is enclosed, the shape matters: a round toe is cute and girlish; an almond toe is more sophisticated. A flat shoe that has a sturdier construction and covers the top of your foot will read as masculine (a brogue, a loafer), while one that is flimsier and more cutaway gives femininity (a ballet pump).
I like to think of myself as open-minded, but we all have our red lines, and one of mine is an ankle strap on a flat shoe. This cuts across your leg at the wrong place (visually, I mean; otherwise you've got it done up too tight, which is another matter entirely). This is not about your legs looking fat or short or whatever – we're not having that conversation any more, remember – it is just about what looks pleasing to the eye. If there is a Mary Jane-style strap across the top of your foot, then this will look best if it's closer to the toe than to the heel.
Sign up to Inside Saturday
The only way to get a look behind the scenes of the Saturday magazine. Sign up to get the inside story from our top writers as well as all the must-read articles and columns, delivered to your inbox every weekend.
after newsletter promotion
Snazzy embellishments that might look gaudy on a high heel look brilliant on a flat, because a flat shoe needs to show some ambition. It can take detail or colour, shine or eyelets. An element of elevation, if you like. What it boils down to, really, is this: flat shoes don't have to be basic. Sometimes we make the mistake of thinking that the choice is between dressing up nice – in heels – and 'just' wearing flats. When, in fact, the only sensible way to do summer is no heel, but all glamour. This is the season to be flat-out fabulous.
Model: Amaka at Milk. Hair and makeup: Sophie Higginson using Ouai and Dr Sam's. Dress, £79, Nobody's Child. Necklace, £142, Ottoman Hands. Bag, £36, River Island. Pumps, £59.99, Zara
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

From chilli-spiked watermelon to a DIY Aperol spritz bar: what top chefs bring to a barbecue
From chilli-spiked watermelon to a DIY Aperol spritz bar: what top chefs bring to a barbecue

The Guardian

time25 minutes ago

  • The Guardian

From chilli-spiked watermelon to a DIY Aperol spritz bar: what top chefs bring to a barbecue

Depending on your temperament, having a Michelin-starred chef drop by with something to throw on your back-garden barbecue might be a dream come true, or a bit of a nightmare. Will they judge us for buying ready-made coleslaw? Will they notice how excessively charred the drumsticks are? But chefs are people too – and they like being invited over for a burger and a beer just as much as the rest of us. It's just that their burgers might be made from dry-aged steak, minced by hand that morning, paired with a carefully chosen low-intervention wine. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. Chefs also like thinking beyond burgers, sausages and all the other traditional barbecue favourites, which is why, when we asked 18 of the UK's best chefs what they would take to a barbecue, they recommended everything from chilli-spiked watermelon salad and intensely flavoured Korean marinades to dry non-alcoholic aperitifs and beautiful tins of spiced salt. (And not a tub of coleslaw in sight.) I always bring a large head of cabbage – hispi if I can find it, but napa or white work well, too. I cut it into thick wedges (keeping the core intact so they don't fall apart), brush them with olive oil, season generously, and char directly over the flames until the outer leaves are blackened and blistered and the inside goes sweet and tender. Then I make a dressing: either whisk together tahini, a bit of yoghurt, lemon juice, garlic and water to make a creamy sauce, or simply use some creme fraiche with lemon juice and garlic stirred though. I spoon this over the cabbage and finish it off with whatever chilli oil or chilli sauce happens to be around, and a sprinkle of fresh herbs (only if I have them).Yotam Ottolenghi, chef, restaurateur and food writer Barbecued prawns with harissa mayo make a perfect barbecue starter: place 1kg of raw shell-on tiger prawns in a bowl with two teaspoons of crushed cumin seeds, two tablespoons each of rose harissa paste and olive oil and the zest of two limes. Leave for 30 minutes. Make a sauce with 150g mayonnaise, two teaspoons of rose harissa paste, the juice of a lime and one tablespoon of chopped dill. Barbecue the marinated prawns for 2-3 minutes each side over the hottest part of the grill, until cooked through and lightly charred. Serve with the mayo and lime Kerridge, chef, restaurateur and author of The BBQ Book. His newest pub is The Chalk in London In Italy, when we have a barbecue everyone brings something. My favourite at the moment is spring onions wrapped in streaky bacon. I wrap 20-30 individual spring onions in streaky bacon, chill and then transfer them straight on to the grill. The stems are perfectly salted due to the bacon and are delicious with a homemade spicy Locatelli, Michelin-starred chef, who has a new restaurant at London's National Gallery I would never arrive at a barbecue without ají (chilli) sauce: I always have a Kilner jar of it in the fridge. I make it with six large ripe vine tomatoes and 10 red chilies, blackened over the barbecue or in a hot dry pan, then mashed or blitzed with the juice of a lime and plenty of salt. I would also bring a spice mix from Field Blends: they do a delicious maple chilli salt, perfect for sprinkling over meats and salads and they come in handy little tins, so easy to pop in your Ortiz, chef/co-founder of Fire Made in Somerset I love taking an Aperol spritz station to a barbecue. A rigid coolbox – so the lid can double up as a table – filled with ice, sliced oranges, Aperol, San Pellegrino and sparkling wine. I have a stash of Bonne Maman jam jars to use as glasses. I get no enjoyment from drinking anything – even champagne – from a paper or plastic cup. Sturdy glasses all the Iyer, chef and author of The Green Barbecue A particular favourite is chicken or lamb kebabs, marinaded in yoghurt with spices overnight and then skewered with slices of lemon and red onion. With a salad of roast aubergine, cucumber, tomato, red onion and mint finished with a splash of red wine vinegar. And then sauces and flatbreads are king of the barbecue – tahini or chermoula work particularly well here. To drink, I love Small Beer or Jubel peach Roberts, chef, farmer and author of the Farm Diaries newsletter and the book The Farm Table My father carried watermelons as gifts to parties long before Baby in Dirty Dancing ever did. At this time of year when the weather is very hot, they are a perfect, big-bellied crowd-pleaser – so refreshing and rehydrating. They can be chopped up and turned into salads, too. I'm partial to a dressing made with smashed garlic, birdseye chilli, palm sugar, fish sauce or soy, tamarind and lime juice; then add roasted cashews and fistfuls of Thai basil. To drink, I don't think you can do better than rosé.Ravinder Bhogal, chef-patron of Jikoni and author of Comfort and Joy I would bring a whole turbot: it's one of the best things you can cook on a barbecue as its high collagen content keeps the fish moist, creating rich, gelatinous juices under the skin. Pat the fish dry and brush it with olive oil, season with salt, then place in a fish grill. Barbecue for about eight minutes a Ekstedt, Michelin-starred chef and founder of fire-based restaurant Ekstedt at the Yard in London To make a barbecue go down a storm I arrive with a pot of Cornish smoked sea salt, which has a big smack of smoky flavour, and some Chimac sriracha caramel sauce, which you can glaze vegetables with or dip straight into. Condimaniac does brilliant rubs and sauces, but their best is an onion gravy ketchup. For drinks, Knightor vermouth is delicious – serve with an orange slice, olive and ice. Otherwise Yew's rhubarb-flavoured sparkling water is great if you're not Chef (AKA Martyn Odell), chef and TikToker Sign up to Inside Saturday The only way to get a look behind the scenes of the Saturday magazine. Sign up to get the inside story from our top writers as well as all the must-read articles and columns, delivered to your inbox every weekend. after newsletter promotion Cortas pomegranate molasses is a perfect one-bottle marinade. It works its magic on chicken (wings in particular), lamb (we're thinking chops), pork or beef, or as a post-grill drizzle on your meat or vegetables for an instant sweet and sour Srulovich and Sarit Packer, chefs at Honey & Co and authors of Chasing Smoke: Cooking Over Fire Around the Levant I love a good old potato salad at a barbecue. New potatoes boiled whole, thinly sliced fennel and red onion, lots of fresh dill and a dressing with unrefined sunflower oil, mustard, lemon and honey. Carrot and red pepper tapenade is also ideal with anything grilled. It's very simple: thinly sliced onions, red pepper and grated carrots are cooked down to a jammy consistency, seasoned with salt, sugar and smoked paprika, doused in olive oil and some red wine vinegar, then rested in the fridge Timoshkina, chef, food historian and author of Kapusta Botivo is an alcohol-free drink for grownups, made from cider vinegar with botanicals. It's low in calories so it's quite healthy, but it can also be mixed with tequila. Also Slap ya Mama is a seasoning rub that I like to use liberally Turner, chef, director at Bodean's and co-founder of the Meatopia barbecue food festival Trenel's red beaujolais, made from the Gamay grape, is perfect for grilled meat, fish and vegetables. I think it's wonderful chilled, so it's perfect for outdoor summer Roux Jr, Michelin-starred chef at Chez Roux and TV presenter In season, I take peas in their pods. You can grill them whole on the barbecue and then toss with sea salt, plenty of soft aromatic herbs, such as mint and dill, and serve to be eaten a little like Parry, Michelin-starred chef of Brat and Mountain restaurants I would take a big beany salad, one you can make at home and then take with you. It uses ingredients that will sit happily wallowing in their juices for at least a couple of hours and taste better as the flavours develop. Chopped fresh tomatoes, different colours and sizes, plus lots of fresh herbs, a good dressing, some jarred peppers or artichokes, and not forgetting my favourite – some big creamy butter beans. It only takes minutes to mix it all together, but you look like a hero when you place it on the Thomson, chef and author of One Pan Beans In Sicily, they bake whole unpeeled onions wrapped in foil, like potatoes, nestled in the embers, and let them get so soft they are almost a relish. I also often take peperonata, a multipurpose marinade, side or relish which is a cooked mix of tomatoes, onions and Roddy, Rome-based chef and author of An A-Z of Pasta Whenever I'm going to a barbecue, the first thing I put in the cool box is Ssamjang Korean soybean paste. Made from a mix of gochujang and doenjang (fermented pastes), sesame oil and garlic, it makes a great marinade and is the ultimate dip for grilled meats, fish or vegetables. It's even better if you wrap it all up with raw chilli and garlic in a fresh salad Jeon, chef-owner of Korean restaurants Bokman and Dongnae I always take a homemade dip. My favourite is a crispy spring onion one. I crisp a chopped bunch of spring onions in olive oil, add a half a teaspoon of turmeric, the same of dried chilli and a pinch of salt and sugar, then take off the heat. Once cool, ripple it over about 300g of salted thick Greek Jones, chef and author of Easy Wins

Provocative? Polarising? Or just plain weird? Welcome to ugly shoe summer
Provocative? Polarising? Or just plain weird? Welcome to ugly shoe summer

The Guardian

time25 minutes ago

  • The Guardian

Provocative? Polarising? Or just plain weird? Welcome to ugly shoe summer

When it comes to summer style muses, Jane Birkin in a pair of woven sandals or plimsoll sneakers strolling around Provence was once the perennial reference. But change is afoot. This summer's biggest footwear muses include kayakers and barefoot running enthusiasts. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. The most surprising yet desired shoes in fashion right now include rubber flip-flops, neoprene slip-on water shoes and Vibram's FiveFingers, a glove-like fitness shoe that punctuates each individual toe. Last week, Lyst released a list of the most popular items being searched for and bought online in the second quarter of 2025. Six out of the 10 top items were shoes, including The Row's £670 flip-flops (as worn by the Jurassic World actor Jonathan Bailey on the red carpet), faded suede boat shoes from Miu Miu, mesh-style jelly slippers and those aforementioned toe-pocketed shoes from Vibram, whose fans include the rapper Doechii and Blackpink's Jennie. Welcome to ugly shoe summer. Dal Chodha, a lecturer at London's Central Saint Martins fashion school who as a teenager wore Nike Air Rift trainers featuring a split toe, describes the trend as 'polarising'. 'There is so much numbness to how we consume each other's style today,' he says. 'I relish the jolt of somebody going 'what's that?' or seeing someone balk.' Now, he favours Vivobarefoot's Achilles sandals that splinter and frame the big toe from the foot's other digits. 'I like when a shoe makes me question if something is good or gets me out of my own taste bubble. Ugly shoes are provocative.' During Copenhagen fashion week, which wrapped up on Friday, weird shoes dominated the streets and catwalks. At OperaSport, models wore plastic flip-flops that had a rounded toe cap, the result of a new collaboration between the Brazilian brand Havaianas and the 3D printing company Zellerfeld. Rave Review added tufts of deadstock fabrics and ribbons to pairs of track-and-field running trainers from Puma, while Nicklas Skovgaard styled bouncy tulle dresses with black patent heeled clogs from the orthopaedic footwear brand Scholl. Sign up to Fashion Statement Style, with substance: what's really trending this week, a roundup of the best fashion journalism and your wardrobe dilemmas solved after newsletter promotion Outside the shows, there was everything from battered and buckled knee-high biker boots to trekking trainers from Merrell and Keen Uneeks – a fusion of a braided sandal and canvas trainer topped with a bungee cord toggle. Rubber wellingtons from Chanel, kitten heels with visible spongy insoles, embellished Crocs, ghillies-style dancing shoes and various cross-pollinated ballet flats including 'sneakerinas' and 'jellyrinas' were also in abundance. But it was the toe-spreading styles from Vibram, which start from £105, that were most favoured. Fia Hamelijnck, a Dutch-based creative director, originally bought hers for a hiking holiday. Now she wears them to the supermarket, gym and fashion shows. 'I can see people's eyes widening as they spot them,' she says. 'They are ugly. But I like that. It is unexpected.' The catalyst of the divisive trend can be traced back to Maison Margiela's split-toe tabi shoes, inspired by 15th-century Japanese thong footwear and first launched in 1988. After a viral TikTok in 2023 about a woman's Tinder date stealing hers, the style entered mainstream conversation. Now it is as ubiquitous as a pair of Converse trainers. 'Part of the original charm of a tabi-style shoe was to freak people out,' Choda says. 'Today they don't really repulse any more. So people are looking to push that needle even further.' Twenty years after the Italian company Vibram first launched its barefoot styles, searches for secondhand pairs on Depop are up 296% since April. Balenciaga's Zero shoe consists of a 3D-moulded sole with a logoed big toe enclosure. Khaite's backless mules include a peep hole that exposes the wearer's big toe, while Tory Burch sells sliders with an inbuilt metal big toe ring. On Thursday, the Japanese artist Takashi Murakami launched a range of colourful cutout sliders bearing his signature grinning flower motif at Selfridges. Ruby Redstone, a fashion historian and owner of the fashion store Mess in New York City, says 'weird' shoes have always been in fashion, pointing to medieval flats with exaggerated pointed toes and elaborate French Rococo-style embellished heels as examples. Of course, like beauty, ugliness is subjective but Redstone says there has been a noticeable change in how people classify 'what a flattering or functional shoe is' with 'a craving for something even weirder and in the know'. 'Ugly is such a contentious word,' adds Choda. 'These type of shoes are usually used by those who don't want to conform to trends or even gender norms. The irony is, they have now become a trend in themselves.'

Lioness Ella Toone gets engaged to boyfriend Jo Bunney in romantic Ibiza proposal after England's Euros win
Lioness Ella Toone gets engaged to boyfriend Jo Bunney in romantic Ibiza proposal after England's Euros win

Daily Mail​

timean hour ago

  • Daily Mail​

Lioness Ella Toone gets engaged to boyfriend Jo Bunney in romantic Ibiza proposal after England's Euros win

Ella Toone has got engaged to her boyfriend Jo Bunney after three years of dating. The Lioness took to her Instagram page on Saturday to reveal her jovial news with her 831,000 followers. She shared an array of gorgeous snaps from the moment Joe popped the question during a romantic holiday in Ibiza, Spain. Joe popped the big question in front of an extravagant archway of red roses with a sign in the middle reading: 'Will you marry me?' They were sweetly joined by their son Arlo, two, who held a red rose and the engagement ring in the heartwarming moment. For the proposal, Ella cut a stylish figure in a cream crochet dress and she packed on the PDA with her new fiancé after she said the all-important 'yes'. The Manchester United midfielder flashed her diamond sparkler to the camera as she beamed from ear-to-ear. Alongside the gallery of photographs, she penned: 'Forever… 04/08/25.' Her celebrity friends were quick to flock to the comments section to share their well wishes with the happy couple. Dame Kelly Holmes wrote: 'Congratulats,' (sic) while fellow Lioness Chloe Kelly commented: 'Wow so perfect girl, wishing you both all the happiness in the world.' Carly Telford said: 'congrats guys xxx,' and reality TV star Tanya Bardsley added: 'O my goddd, congratulations.'

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store