
EXCLUSIVE The subtle trick posh people use to look effortless and classy - and it's all down to what colour they wear
Looking posh or expensive isn't about wearing designer logos, it's about creating a refined, elevated look and colour plays a huge part, according to a celebrity stylist.
Certain shades instantly suggest sophistication because they echo the tones used in luxury branding, interiors and even nature.
Monochromatic dressing - wearing different tones of the same colour - is another smart trick. It elongates the body and looks intentionally styled.
Award winning personal stylist Lisa Talbot gave Femail a list of the most sophisticated colours that you can incorporate into your wardrobe for an expensive look.
'Pairing classic colours with clean silhouettes and good fabric textures is the key to that effortless, quiet luxury look.'
Think rich, muted hues like deep navy, camel, soft ivory, taupe, charcoal, and burgundy.
These colours are timeless and elegant, often associated with high-end fabrics and heritage style.
And cool neutrals like stone, dove grey and biscuit create a chic, understated base, while rich tones like forest green or chocolate brown can add depth without shouting for attention.
Deep navy
Navy One Shoulder Midi Dress - nobody's child £79.00
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Daisy Navy Ruched Maxi Dress - Phase Eight £127.20
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These deep navy dresses are feminine and flattering. The rich tones lend themselves to an aura of sophistication that nonetheless pairs will with the summer weather.
Perfect for lounging in the park or even a rooftop cocktail party, the dresses need only be paired with some simple jewellery for a flattering look.
UK-based stylist Rochelle White told Femail: 'The good thing about this shade is that it is versatile, can be mixed together with others and suits many skin tones. '
Camel
Lola Cropped Trench Jacket - Phase Eight £79.20
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Roll Neck Knitted Jumper - nobody's child £27.60
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Soft camel tones ooze professionalism and stylishness. Often, overly bright colours are harsh on the eye and this shade of beige is both subtle and easy to accessorises.
Rochelle said: 'Depending on personal preference a good rule of thumb tends to be to stay away from bright colours or purely trend led pieces.
'I tend to associate neon colours with festivals and holidays and not so much everyday. However, some people can pull off neon and animals on a daily basis.
'I think that if it's stuff and works, then rock it. But, I would say if you're more muted, stay away from anything too flashy.'
Soft ivory
Pure Cotton Poplin A-line Skirt - M&S £32.50
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Emilia Cotton Crew Cardigan - Boden £66.00
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Soft ivory is a more gentle take on classic white. The yellow, buttery undertones are perfect for spring and summer weather without being loud or overtly floral.
'I think neutral tones give the impression of poshness, as well as black and white which I feel are a staple in any capsule collection,' said Rochelle.
'As well as white, an all black outfit can make an impact no matter the setting.
'It can elevate how people feel about themselves and in either a formal or casual setting. Depending on what you're going for it can convey a sense of elegance.'
Taupe
An example of neutrality elevated, taupe is effortlessly chic and suitable for all occasions.
Easily paired with many colours and fabrics, it's a versatile choice that can diversify your wardrobe with just one or two pieces.
'Depending on what you are going for, I feel that mixing colours and shades can add to an outfit,' said Rochelle.
'You could go all black with a pop of colour such a sleek white shirt and red accessories such a belt, bag and shoes.
'You double down and go all grey, all black, or all navy to bring an outfit together and be more cohesive.
'The standard monochrome look always looks good and mixing neutrals can add to a look.'
Charcoal
Woven Straight Leg Trousers with Stretch - M&S £25.00
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Eva Cashmere Roll Neck Jumper - Boden £120.00
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A deep charcoal is like a less harsh take on a bold black. It's versatile, it complements other colours and gives an elevated look.
The shade also goes with a range of skin tones and hair colours. And understanding your complexion is crucial for selecting the right tones.
'Having knowledge of what works on you, your body shape and skin tone is a good way to use colour to your advantage,' said Rochelle.
'Which shades compliment your complexion, or enhance features such as eye colour, and lips?
'I would also recommend opting for a good balance in colours that suit you and, if you're a fan of accessories, mix and match.
'Try colour, patterns, small, big, bold or simply stylish pieces. If colour is your thing, be controlled and balanced.'
Burgundy
The rich hue of a fine red wine, burgundy is both sensual and mysterious.
The colour has historically evoked a sense of class, elegance and boldness without being too flashy.
It has a timeless quality to it, bringing the energy of the roaring twenties into the 2020s.
And it's versatile. Burgundy can be worn to the office, to a dinner party or to a high-profile event and be equally suitable for each occasion.
Stone
100% Linen Flounce Midi Skirt - Massimo Dutti £89.95
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Stone Short Sleeve Knitted Cardigan - George £18.00
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Stone, and its many variations, is gentle and calming, without bringing the harshness of a stark white.
Unlike brighter colours, this understated tone lends itself to an air of seriousness and subtlety.
Although not all stone shades are pairable with other colours owing to their buttery yellow undertones, it can be the choice backdrop for a richer colour.
And stone is associated with high-quality material and excellent craftmanship.
Dove grey
Flower Button Cable Knitted Cardigan - George £20.00
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Knit 100% cashmere V-neck sweater - Massimo Dutti £169.00
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Dove grey is a beautiful mix of warmth and stillness and has the unique ability to be paired with itself in different fabrics.
The ultimate evocation of comfort and relaxation, it is easy on the eye and conjures images of naturally occurring materials.
And dove grey pairs well with blue jeans, plain tops and can be dressed up with jewellery, so it doesn't require a wardrobe overhaul to stand out.
Biscuit
Funnel Neck Longline Knitted Jumper - nobody's child £20.00
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Senita Fine Knit V-Neck Jumper - Phase Eight £60.00
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Biscuit tones are frequently referred to as timeless and classic, and they don't often make their way into fleeting fashion trends.
This shade pairs well with basic block colours such as black, white or navy, making them stand out.
Like many of the neutral tones associated with wealth and elegance, it points to naturally occurring landscapes and objects, rather than synthetic ones.
Depending on the tone, it can appear both warm and slightly frostier - suitable for a variety of climes and temperatures.
Forest green
Minty Wrap Dress - Phase Eight £135.20
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Wren Double Cloth Dress - Boden £86.00
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Forest green shades are earthy and refreshing. Similarly to burgundy, they are rich and inviting without being loud or excessive.
They complement brunettes and contrast strikingly with blond hair.
As it's a darker tone, it usually carries associations of maturity, nature and luxury.
Chocolate brown
Double Pleated Bermuda Shorts - nobody's child £55.20
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Brown Ribbed Scoop Neck Vest - Tu £5.00
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'If you want to look polished without the price tag, avoid overly bright, synthetic colours and instead choose shades that look like they belong in a luxury boutique,' said Lisa Talbot.
Shades like bright primary colours - red, yellow and blue - and anything in a neon shade are good ones to steer clear of.
Purple, pink and lemon yellow should also be avoided if you aim to appear elegant and expensive.
However, Rochelle said that butter yellow is making its way into high fashion and celebrity scenes.
'I've seen a lot more buttery yellow. I have seen Sophie Turner, FKA Twigs and Ariana Grande among others rocking this colour.
'It's made its way onto red carpets and runways. It does have a more sophisticated and elegant feel with a modern twist.'
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The Guardian
21 minutes ago
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This looks impressive, but I've decided to stick with pieces only, not least because of the risk of overcooking the white meat; this way, it's easy to whip out the breasts and leave in the legs for a few minutes longer. Tandoori chicken is almost always skinless – only Ghai and those cooking whole birds (Bhogal and Roopa Gulati) don't mention removing it – because it gives the marinade better access to the meat. The yoghurty coating will play a similar protective role, insulating the flesh from direct heat, while a couple of deep slashes will bring the marinade, and its flavour, into the centre of the meat. The consensus breaks down when it comes to the marinade. Sharma, Bhogal and Sarah Woods's lovely book Desi Kitchen all use a single marinade, while Rick Stein's India, Inder Singh Kalra's Prashad, Ghai's Yatra, Keith Floyd's India, Jaffrey's Indian Cookery and Gulati's Curry Lovers employ a two-step process in which the meat is first rubbed with citrus juice or vinegar, salt and sometimes a few aromatics (ginger and garlic paste for Ghai; turmeric, chilli and pepper for Gulati) and left for half an hour or so before the yoghurt mix is added. And this extra step seems well worth it, because, the spices aside, lemon (you could use lime or Gulati's white-wine vinegar instead, if you prefer) and salt seem to me the top notes of every tandoori chicken I can remember eating. Salt is the only molecule that is small enough here realistically to penetrate into the interior, but the rest will season the outside well enough to flavour every bite regardless (most British chicken is young enough that tenderness ought not to be an issue). The dairy marinade, which contains fat that will dissolve the aromatics in the spices, so they coat the meat thoroughly, will stay largely on the surface of the chicken, as a kind of integral sauce. The thicker the yoghurt, the more easily it will stick, so a greek-style thick one is ideal. You could also add pureed red onion, as Sharma does, or Jaffrey's yellow onion. Green chillies are also popular, as is chilli powder (whether readymade or ground from dried Kashmiri chillies). Cumin is near ubiquitous; peppercorns, fenugreek and turmeric pop up a lot, as do sweeter spices such as green cardamom and cloves – I particularly enjoy Bhogal's luxurious cinnamon and saffron, for example. That said, I want to keep my recipe fairly simple, because my testers and I all enjoy Jaffrey's tandoori chicken, spiced with fresh green chilli, garam masala and paprika, so much, which proves you don't need a kaleidoscope of spices to make your own. 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Sharma suggests adding some beetroot, 'which does work very well without affecting the taste, though I will admit, I wish it were a deeper shade of red. However, too much beet could also end up sweetening the chicken, which is something I wanted to avoid'. Stein uses beetroot powder instead, which can be found at specialist spice retailers (I bought some from Spice Mountain at London's Borough Market, which also sells online), but I think you get just as good a result from Jaffrey's paprika rub. Alternatively, if it just doesn't feel like tandoori chicken if it doesn't glow in the dark, use an artificial colouring; if you don't worry about eating it in cakes and sweets, it feels illogical to avoid it here (Dan Toombs notes that, contrary to packet instructions, you should rub the colouring directly on to the meat). 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If that's not practical, a very hot oven is the next best thing, though I'd advise you to check on the breasts towards the end of the cooking time, and take them out early, if necessary. Bhogal's drizzle of ghee, while to some extent gilding the lily, helps to stop the chicken drying out while it rests (she also finishes the dish with a sprinkle of chaat masala). Honourable mention goes to Gulati's whole tandoori chicken. Smothered in marinade, stuffed with buttery rice and roasted whole, it's utterly delicious if you're looking for a less traditional take on the classic. It's one that I will certainly make again. Bhoghal gives recipes for coriander and mint chutney, kachumber salad and garlic naan, all of which work very well with tandoori chicken, as do basmati rice and, indeed, a masala gravy. Alternatively, you might prefer shredded iceberg, some lemon wedges and a pint of Kingfisher on the side: entirely up to you. (It would be remiss of me not to inform you that any leftovers make excellent sandwiches – or, like Sharma, you might prefer to freeze some of it after two hours of marinating.) Prep 15 min Marinate 4½-6½ hr Cook 25 min Serves 4 6 chicken pieces – 2 bone-in thighs, 2 drumsticks, 2 breasts, all skinless6 garlic cloves, peeled1 tbsp grated ginger 1-1½ tsp salt 6 tbsp lemon or lime juice, or white-wine vinegar1 tsp cumin seeds 2 green chillies 250g thick, greek-style plain yoghurt 4 tsp garam masala Black pepper 2 tbsp sweet paprika, or 1 tbsp mild chilli powder2 tbsp ghee or oil Take the skin off the chicken, if necessary, then cut the legs and breasts into two pieces each, then cut a couple of deep slashes in each piece. Peel the ginger and garlic, then mash both to a paste with the salt (adjust to your taste) in a mortar or mini chopper, then stir in the lemon juice. Rub this mix all over the chicken, cover and leave for 30 minutes. Meanwhile, toast the cumin seeds in a dry pan until aromatic, then crush to a powder. Finely chop the chilli and mash to a paste – I add it to the mortar with the cumin. Stir both into the yoghurt, then mix in the garam masala and a good grind of black pepper. Smear the paprika all over the chicken, followed by the yoghurt, making sure to get this as far into the cuts as possible, then cover and chill for four to six hours. Take the chicken out of the fridge half an hour before you want to start cooking it. Light the barbecue or heat the oven to 240C (230C fan)/475F/gas 9 (or as high as it will go). Once the barbecue or oven is ready (the barbecue coals should be glowing white hot, and no flames should be visible), grease the barbecue grill or a baking tray with ghee or oil, then lay on the chicken pieces, shaking off any excess marinade back into the bowl. Grill or roast for 15 minutes, then brush all over with the extra marinade and turn over the chicken pieces. Cook for 10-15 minutes longer, or until cooked through and beginning to char; check on the breasts after 10 minutes, just to be on the safe side. Take off the grill/out of the oven, brush all over with the remaining ghee, if using, and leave to rest for 10-15 minutes before serving. Tandoori chicken – is it indeed the king of kebabs (even if you don't use a skewer), and is there any point in making it without the eponymous clay oven? If not, where do you go for the real deal? Felicity Cloake's new book, Peach Street to Lobster Lane: Coast to Coast in Search of Real American Cuisine, is published by HarperCollins at £16.99. To order a copy for £15.29 go to


BBC News
22 minutes ago
- BBC News
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