Emma Weymouth stuns in a strapless silver dress and dazzling jewels as she steps out at Cannes Film Festival for The Phoenician Scheme premiere
Emma Weymouth stunned in a unique silver dress as she stepped out on the Cannes red carpet on Sunday.
The Marchioness of Bath, 39, was all smiles for the cameras as she posed in the unique dress, which was decorated with intricate pastel flowers.
These subtle colours appeared to blend into a silver that turned see-through at the star's ankles, revealing her choice of a beige high heel.
The look was brought together by a pair of large, floral diamanté earrings and a necklace.
Emma accentuated these accessories by wearing her hair back with a deep red lip that complimented her glowing skin.
She was snapped as she headed to the premiere of The Phoenician Scheme, Wes Anderson's latest comedy drama.
With a big-name cast featuring the likes of Scarlett Johansson and Tom Hanks, it is one of the most hotly-anticipated premieres at the festival this year.
The Phoenician Scheme centres around a wealthy father-daughter who are targeted by tycoons, foreign terrorists, and determined assassins when she is appointed heir to his estate.
Emma stunned in a similarly glamorous but more figure-hugging dress when she arrived at Cannes on Wednesday.
The red pencil dress was also complimented by a selection of silver jewellery, which she once again emphasised with a pinned-back hairstyle.
A touch of Old Hollywood glamour was then added to the look by a long, silk scarf.
Emma quite literally dazzled in the dress, which was made of red sequin that glittered for the cameras.
This too was in-keeping with the new modesty rules that have dramatically changed the looks showcased at Cannes in 2025.
Devised for 'the sake of decency,' the austere move is an attempt to stifle the celebrity trend for 'naked dresses' - namely provocative outfits that reveal considerably more than they conceal - on the red carpet.
'For decency reasons, nudity is prohibited on the red carpet, as well as any other area of the festival,' states a Cannes festival document.
'The festival welcoming teams will be obligated to prohibit red carpet access to anyone not respecting these rules.'
The surprise new policy features in a recent festival-goers charter - released with a series of outlines regarding expected public behaviour.
The iconic venue now adopts a more conservative dress code for guests and attendees alike, with suits, dinner jackets and floor-length evening gowns generally favoured over headline-grabbing ensembles.
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Heat a little vegetable oil in a large, heavy-based frying pan or casserole, then sear the lamb shoulder until well coloured all over. Make eight deep cuts all over the seared lamb and push the halved new-season garlic cloves into the slits. Put the lamb back in the same dish, add all the ingredients for the marinade, toss to coat, then cover again, return to the fridge and leave to marinate for 12 hours. Put the lamb and all its marinade in a large, cast-iron pot for which you have a lid, then pour in enough lamb stock to come halfway up the sides of the meat. Cover the pot and roast in a very low oven – 140C (120C fan)/300F/gas 1 – for five to six hours, until the lamb is very tender and all but falling off the bone. Take out of the oven and turn up the heat to 180C (160C fan)/350F/gas 4. 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At the restaurant, we make our babas in large traditional kugelhopf moulds, but at home you could also make individual ones in a six- or eight-hole muffin tin. Prep 10 minProve 1 hr Cook 2 hr 15 minServes 10 For the quick marmalade2 large oranges 200g caster sugar30g lemon juice For the rum syrup750g caster sugar 375ml dark rum For the chantilly100ml double cream 100ml whipping cream 1 vanilla pod, split lengthways and seeds scraped out and reserved 40g caster sugar For the baba7g fast-action yeast, or 15g fresh yeast160g beaten egg (from about 3-4 eggs) 250g strong white bread flour 7g salt 20g sugar 50g unsalted butter, melted, plus extra softened butter for greasing For the orange and rum glaze200g orange marmalade (see above and method) 30ml dark rum First make the quick marmalade. Using a small, sharp knife or peeler, peel the oranges, taking care not to take off too much of the white pith, then cut the skin into fine julienne strips. Pare off and discard the pith from the oranges, then segment the orange flesh. Put the peel in a small saucepan of water, bring to a boil, then fine-strain. Return the peel to the pan, cover with fresh water and repeat the process twice more. After the third strain, put the orange peel back in the pan, add the orange segments, sugar and 420ml cold water, and bring to a boil. Turn down to a simmer, and leave to cook for about 45 minutes, until thick, sticky and jammy. Take off the heat, stir in the lemon juice and leave to cool. Now for the glaze. Once the marmalade is cool, measure 200g of the cooled marmalade into a small pan, add the rum and bring to a simmer. Strain to remove the solids, then set aside. Put all the ingredients for the chantilly cream in a clean bowl, whisk to soft peaks, then cover and refrigerate until needed. Now for the baba itself. Heat 90ml water to 28C (just above room temperature), then stir in the yeast. In a mixer fitted with a whisk attachment or with a hand whisk, beat the egg with the flour, salt and sugar, then beat in the yeast mixuntil well combined. Swap the whisk for the dough hook (or a wooden spoon) and mix on medium speed for five minutes, or until the dough comes together and starts to get stretchy. Slowly incorporate the melted butter, and mix until the dough is smooth. Grease a 24cm kugelhopf tin (or a six- or eight-hole muffin tin) with softened butter, scrape in the baba mix, cover with a damp cloth or clingfilm, and leave to prove at room temperature for an hour, or until it's risen to 2cm from the top of mould. Heat the oven to 190C (170C fan)/375F/gas 5, then bake for about 40 minutes (or for eight to 10 minutes if making baby babas), until nicely browned and a toothpick inserted into the centre comes out clean. Remove from the oven, unmould at once on to a rack, then leave to cool for 10 minutes. While the baba is baking, make the syrup. Put the sugar and rum in a medium saucepan with 750ml water, bring to a simmer, then leave to cool to lukewarm (40C). Slowly pour syrup all over the baba, letting it soak in first before adding any more, until it's fully soaked all the way through, then put on a rack to cool. Once the baba is completely cool, brush it all over with the orange and rum glaze, then slice and serve with the chantilly cream. Claude Bosi is chef/patron of Joséphine, Brooklands at the Peninsula and Bibendum, all in London.
