Kate Middleton's New Summer Staple Is a Fashion Editor Favorite
Making the case for double stripes, Kate teamed her beige and white shirt with her pinstriped blazer from Blazé Milano, which she has worn several times in the past, and a pair of brown trousers. In many ways, it's an archetypal look for the royal, who has been favoring sharp tailoring for official visits in recent years.
The Princess of Wales visited RHS's Wellbeing Garden at Colchester Hospital today.
The last time the Princess officially made an appearance was back in June for the Trooping the Colour, where she wore a jubilant aquamarine Catherine Walker coatdress and had a joyous matching mother-daughter moment with Princess Charlotte. More recently, she gave this year's Royal Ascot festivities a miss. Today's look was all the more pared back.
Of course, the striped shirt happens to also be a fashion editor favorite, with a number of Vogue staffers living in the staple in recent months—usually paired with jeans and ballet flats. 'It takes the stress out of having to pick what to wear,' British Vogue's audience growth manager Ellie Davies previously explained. 'It's the ultimate throw-on-and-go office attire,' commerce producer Mia Portet added.
Kate was likely thinking the same thing as our Vogue colleagues when she got dressed this morning. Kate Middleton, the Royals—they're just like us. In some ways, at least.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
an hour ago
- Yahoo
🎶 Pop predicts Premier League 25/26: Friction (Arsenal) 🔮
The new Premier League season is almost upon us and to celebrate, we have enlisted the help of some football-loving pop stars to preview and predict the coming campaign. Click here to read all of the interviews! Today we've got Arsenal fan Friction! Hi Friction. What are you hoping to see from Arsenal in the 2025/26 Premier League season? After what I think is a really strong transfer window (that may not be finished), I'd love to see us make that step up and win the league this season. Liverpool look even stronger and Chelsea look like they've improved too so obviously it's going to be tough but let's see what happens! What is your hottest take or boldest prediction for Arsenal's 2025/26 Premier League season? Christian Nørgaard will prove to be a really valuable addition to the squad. If you were going to bet your life savings on something definitely happening to Arsenal in the 2025/26 season, what would it be? That we will again fall victim to some absolutely shocking refereeing/VAR decisions! Other than your own, which team or player are you most excited to watch in the 2025/26 season? Really excited to see Florian Wirtz. He looks like such a good player. What do you predict will be the first managerial change of the 2025/26 season? I think things could be tough for Ruben Amorim if Man United don't get off to a strong start. Who will turn out to be Arsenal's signing of the summer? Martín Zubimendi. Who will finish as the Premier League's Player of the Season? I can't see why Mo Salah doesn't dominate again. Who will win the Golden Boot? Viktor Gyökeres. Which club will win the Premier League title? Arsenal. Finally, which three clubs will be relegated? Burnley, Leeds, Tottenham. Friction's new track, Real Life is out now. Follow him on Instagram here.
Forbes
an hour ago
- Forbes
Max Coen Wants Dorian To Feel Fun, Comfortable And Cozy
Modern British restaurant Dorian is arguably one of the hardest reservations to snag in London. Beloved by celebrities and locals alike, it's known for its cozy atmosphere and incredible menu that emphasizes local British produce. Created by Max Coen, the restaurant garned its first Michelin star in 2024 and has since retained its status as one of the best restaurants in London. 'Starting, Dorian felt like stepping into the world of the unknown,' says Coen in an interview with Forbes. 'It was my first restaurant and my first head chef position, so I didn't really know exactly what I was meant to do. As time went on, I realized I knew instinctively what the right thing to do was. Looking back, I feel like I made a lot of correct decisions, but mistakes are only natural and are the best way to learn. Those learning challenges are what make us stronger going forward.' Before opening Dorian, Coen previously worked in numerous fine dining kitchens with Michelin stars, including Frantzén and Ikoyi. This Notting Hill venture is Coen's first solo restaurant. 'The idea was always to create a restaurant with the greatest quality of cooking, led by the most talented individuals throughout the team, but never to compromise on the coziness and warmth, always avoiding being labelled as pretentious,' he says. 'We are set on positioning ourselves within the elevated bistronomy sector of hospitality, where we can connect the high-end dining experience to the beauty of the cooking and dishes." On that same notion, Coen also worked in some rigorous kitchens and knew he wanted to create an incredible working environment. He wanted to bring in people who would surround us with positivity and help him create the best restaurant that he possibly could. 'I think the main lesson that I wanted to bring to Dorian and to my own life is that it's very important to be able to empower people.'For Coen, cooking fills the hole of satisfaction that he had when he was searching for what to do with his future. 'It's an extreme passion as well as an obsession, and I always say to people asking me about whether they should get into cooking or not is to decide or realize if you are obsessed with it,' explains Coen. 'If not, then I think it is really difficult; it engulfs your life, with such inundated feelings, it must leave you feeling positive when you reflect; otherwise, it could be extremely draining.' Compared to other Michelin ventures, Dorian stands out for its relaxed atmosphere. 'Everything we do at Dorian is fun,' says Coen. 'The service, food and team are all built on the idea of enjoyment and creating a room full of playfulness and enjoyment.' According to Coen, the menu was created off of three main keywords: delicious, thoughtful and meaningful. 'Thoughtful in the way I approach writing the menu and creating dishes, each component is deeply considered, but it's always rooted in deliciousness in a relaxed, unpretentious manner,' he says. One of the main pillars of Dorian is emphasizing and using locally sourced produce. In order to do this, Coen strives to work with local producers who can provide the restaurant with the best version of an ingredient, regardless of whether it is a piece of fish or a broad bean. 'We're constantly on the search for the farm or fisherman who can guarantee us, firstly, the desired product, but most importantly, the best version of it,' he says. 'We may have 3 farms that have broad beans available, but we need to understand which has the best handling practices, growing methods, and, therefore, the beans' flavor and texture.' At the helm of the success of Dorian, Coen is now working on his next venture, a Japanese bistro that will open at the end of the year. The spot will focus on hot Japanese with a small amount of raw ingredients. It will be led by a chef who used to work at Dorian called Yuji Shimokawa.
Geek Tyrant
2 hours ago
- Geek Tyrant
Fun Action-Packed Trailer for Hitman Comedy LONDON CALLING Starring Josh Duhamel — GeekTyrant
An incredibly fun trailer has been released for the hitman action comedy London Calling , starring Josh Duhamel, Rick Hoffman, Aidan Gillen, Arnold Vosloo, Neil Sandilands, and Jeremy Ray Taylor. The film was directed by Allan Ungar ( Tapped Out , Gridlocked , Bandit ), from a screenplay co-written by Ungar, Omer Levin Menekse, and Quinn Wolfe. The short synopsis reads, 'After fleeing the UK from a job gone wrong, a down on his luck hitman (Josh Duhamel) is forced to babysit the son of his new crime boss and show him how to become a man.' This looks really funny and sweet, and packed with some great action sequences. Check out the trailer below, and watch London Calling in theaters on September 19th.
