Latest news with #RitaHayworth
Daily Mail
6 days ago
- Business
- Daily Mail
Antiques Roadshow expert sends guest AWAY after spotting 'crucial' detail missing from diamond bracelet linked to Hollywood star
An Antiques Roadshow expert sent a guest away after spotting a 'crucial' detail missing from their diamond bracelet, which was linked to a Hollywood star. A resurfaced episode of the BBC show, which sees specialist appraisers value heirlooms and heritage items, went to the Baddesley Clinton manor in Warwickshire. Expert Geoffrey Munn was asked to assess a stunning diamond bracelet, said to have once belonged to iconic Hollywood actress Rita Hayworth. He admired the beautiful jewellery: 'Diamonds sparkling in the sunshine here. This is almost Hollywood sunshine, isn't it?' The owner replied, revealing the item's Tinseltown origins: 'It is indeed and that is exactly where this was bought.' From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new Showbiz newsletter to stay in the loop. She purchased the bracelet from an antique and jewellery store on Hollywood. The woman was introduced to the owner and they soon developed a close friendship, which lasted 24 years until the shopkeeper passed away. She added: 'It's always nice to have a jeweller as a friend. 'And I had inheritance so I thought I would put it into something tangible and also pretty and also probably a better investment than the bank.' With this origin story about diamonds and best friends, Geoffrey could not resist a couple of obvious jokes: 'Your best friend, a girl's best friend, all these cliches are tumbling out onto the table!' The owner said she bought the bracelet for $23,000, which is around £13,500 - but it was her mention of its previous owner that got Geoffrey really excited. 'But in fact it had belonged to Rita Hayworth', she said, to which the expert responded enthusiastically: 'Oh, how marvelous! That's very good to know.' The jewellery was a gift to the actress and pin-up girl, who was one of the top stars of the Golden Age of Hollywood, best known for her turn in 1946 noir film Gilda. It was given to her by her third husband of a total five - Aly Khan, whose father was the former President of the Assembly of the League of Nations. The current owner of the bracelet, which she described as '1940s, American, fabulous Hollywood glitz', was clearly a big fan of Rita: 'She was an amazing star and a real Hollywood A-lister. 'She acted with absolutely everybody in Hollywood at the time - Glenn Ford, Frank Sinatra, Orson Welles.' Geoffrey agreed, pointing to her many fans: 'She was much adored and much loved.' But the owner, despite her best efforts, had not been able to find a picture of Rita wearing the bracelet so far. The specialist recommended she go away and keep trying to find such an image: 'Well, I will send you home to look for those photographs and maybe even her will would be interesting too, wouldn't it? 'And you've got to go in for a bit of open cast archaeology here because the provenance of these pieces have to be crucial in every sense of the word.' 'Because they're heirlooms, they're talismans and when you can associate them with somebody famous, someone utterly glamorous in lifestyle and in looks, then this adds hugely to your investment in some regard.' His recommendation informed his eventual estimate of how much the jewellery would go under the hammer for. Geoffrey said: 'Maybe if you go home and do your Rita Hayworth thing, find a photograph of her wearing it under the most spectacular circumstances with somebody famous, well, then £80,000.' The owner was absolutely delighted by this estimate: 'That's good! That was really quite a buy!' But the expert was quick to add: 'But if we can't find that and never do, then it's not so much fun. It might only be a mere £45,000.' The woman was not at all put off by that: 'It's still good! It's still lovely! I'm delighted!' It comes after guests on another more recent episode of Antiques Roadshow were stunned into silence after learning the eye-watering value of a watch purchased for just £21. Sunday's instalment of the popular BBC show saw expert Ben Wright presented with a pair of Rolex watches. One of them, the watch that cost only £21 originally, belonged to the guest's great-great-grandfather and was identified as the Rolex Prince. Sunday's instalment of the popular BBC show saw expert Ben Wright (pictured) presented with a pair of Rolex watches The other, more recent one, meanwhile, was his father's, who had accompanied the guest to appear on the programme. Of the older watch, Ben said, also looking at the paperwork accompanying it: 'I notice there's a little bit of wear and tear on the dial and we've got a later winder on the case.' Ben then went on to comment on the Rolex Submariner, which belongs to the father. 'I was a merchant navy cadet in 1976 and I saved up my pittance to buy that in Singapore. It was £250 I think,' he revealed. The specialist then revealed his valuation: 'At auction the Rolex Prince is going to be between £3,000 and £4,000. 'The Submariner, it's in great condition, all in all, the full ensemble at auction easily £8,000 to £12,000.' The father and son duo smiled and nodded silently at the whopping values, utterly stunned, before thanking Ben.
Daily Record
6 days ago
- Business
- Daily Record
BBC Antiques Roadshow expert warns about diamond bracelet once owned by Hollywood star
On Sunday's Antiques Roadshow, expert Geoffrey Munn was left open-mouthed when a guest revealed a dazzling diamond bracelet was once owned by Hollywood icon Rita Hayworth. Antiques Roadshow enthusiasts were recently delighted as an expert disclosed a "crucial" tidbit regarding a guest's diamond bracelet. Indicating its potential for a dramatic increase in value at the idyllic setting of Baddesley Clinton in Warwickshire. Jewellery expert Geoffrey Munn stumbled upon a stunning diamond bracelet that boasted a connection to the glitz of Hollywood. As he lauded the sparkling accessory, Munn joked: "Diamonds sparkling in the sunshine here, this is almost Hollywood sunshine, isn't it?". The owner's response alluded to its illustrious history: "It is indeed and that is exactly where this was bought." She divulged its cinematic heritage, stating: "It was bought in Hollywood Boulevard and the lady who had the antique and jewellery store would only open on Saturdays." To elaborate on the friendship as reported by the Mirror, she added: "We were introduced to her; I knew her until she died for about 24 years, and we actually used to stay with them in Miami. It's always handy to have a jeweller as a friend." The owner also mentioned her financial reasoning: "And I had inheritance so I thought I would put it into something tangible and also pretty and also probably a better investment than the bank." Munn amusingly retorted to the tale: "Your best friend, a girl's best friend, all these cliches are tumbling out onto the table!", enthused by the narrative. As they continued to discuss the bracelet's backstory, it was revealed that the item had been purchased for $23,000, which was around £13,500 at the time. However, it was the casual revelation of the bracelet's previous celebrity owner that truly stole the show: "But in fact it had belonged to Rita Hayworth", inspiring Munn to respond with delighted surprise: "Oh how marvellous! That's very good to know." The guest shared that the sumptuous bracelet was a present to Rita Hayworth, celebrated for her roles in 'Gilda' and 'The Lady From Shanghai', from her third spouse Aly Khan, who's father previously served as President of the Assembly of the League of Nations. In admiration, the guest spoke about the luminary: "She [Hayworth] was an amazing star and a real Hollywood A-lister. She acted alongside the crème de la crème of Hollywood at the time, such as Glenn Ford, Frank Sinatra, Orson Welles." The expert, Munn, recognised the ongoing adoration for the late actress, saying: "She was much adored and much loved." Reflecting upon the item, she commented: "But this is 1940s, American, fabulous Hollywood glitz." The current custodian, diligent in their research, has still not managed to find photographic evidence of Hayworth wearing the exquisite piece. Eagerly, Munn proposed: "Well I will send you home to look for those photographs and maybe even her will would be interesting too, wouldn't it? "And you must engage in a bit of open cast archaeology here, because establishing the provenance of these items is utterly pivotal. "Because they're heirlooms, their talismans, and when you can associate them with somebody famous, someone utterly glamorous in lifestyle and in looks, then this adds hugely to your investment in some regard but it's not only an investment because you love it, don't you?". While discussing the bracelet's value, the expert confessed he hadn't crunched the numbers for a precise valuation, but the guest hazarded a guess that it boasted roughly 54 carats worth of diamonds. Intrigue peaked during the appraisal as he said: "Well I'm not going to base my valuation on any of that sort of thing, because the idea of breaking this down -", which prompted her to whisper in horror: "It's sacrilege." Then came the moment of anticipation with his valuation: "But maybe if you go home and do your Rita Hayworth thing, find a photograph of her wearing it under the most spectacular circumstances with somebody famous, well then £80,000." The owner couldn't conceal her astonishment mixed with elation at such a remarkable estimate, bursting out: "That's good! That was really quite a buy!" Munn went on to hypothesise: "But if we can't find that and never do, then it's not so much fun. It might only be a mere £45,000." Even the prospect of the valuation dipping dramatically didn't dampen the owner's spirits, who jubilantly replied: "It's still good! It's still lovely! I'm delighted!".
CNN
17-05-2025
- Entertainment
- CNN
Don't call these small plates ‘tapas.' They're pinxtos
The Basque people, among the oldest cultures in not just Spain but all of Europe, have their own way of doing things. Take the Basque Country tradition of pinxtos. A pinxto (meaning 'spike' in the Basque language) is a small snack, often served on a toothpick. It's meant to be eaten in a bite or two, standing up at a bar, before moving onto the next destination. You might be tempted to compare pinxtos to tapas, another Spanish tradition of small plates. But as Eva Longoria learned while filming in San Sebastián for 'Eva Longoria: Searching for Spain,' that would be a mistake. 'Don't you dare call a pinxto a tapa,' she tells CNN. 'You will get run out of Basque Country.' Bar hopping is a crucial component of the pinxto experience, and Longoria embarked on a pinxto tour in San Sebastián with the expert guidance of Marti Buckley, an American food writer who has lived in San Sebastián for 15 years. What distinguishes a pinxto from a tapa is its composition. While a tapa is often a single food like jamón or garlic shrimp, a pinxto is a more elaborate culinary creation. The Gilda, a classic pinxto named for the 1946 film starring Rita Hayworth, arranges a manzanilla olive, pickled guindilla peppers and a salty Cantabrian anchovy on a skewer in the shape of a woman's body. Another pinxto called La Delicia layers a salt-cured anchovy, hard-boiled egg, mayonnaise and an onion-parsley vinaigrette atop a piece of bread. Yet another is a deep-fried piquillo pepper stuffed with meat. 'So much artistry goes into these tiny bites. It has to be an explosion of flavors in one bite,' Longoria says. 'That's what a pinxto is: a gourmet bite.' The best pinxto bars are each known among locals for a signature offering. But in Basque Country, pinxtos are more than innovative bar snacks. They're a celebration of culture and identity — and a way of life. 'Pinxtos are not only a 'what,' they are where you eat them and what you are doing when you eat them — they are inextricable from their cultural context,' Buckley writes in her cookbook 'The Book of Pinxtos.' In other words, a pinxto is not a pinxto without the bar that's serving it or without good company to share it with. Here, Buckley shares a recipe for tosta de bogavante, served at the award-winning Bar Zeruko in San Sebastián. She describes it in her cookbook as 'a Connecticut-style lobster roll with a Mediterranean mayo dollop.' Enjoy it with a glass of chilled cava or champagne. This recipe is courtesy of writer Marti Buckley, from her 2024 cookbook 'The Book of Pinxtos.' Makes 6 servings. Ingredients 1 large egg, at room temperature 3/4 cup (180 ml) sunflower or other neutral oil Kosher salt 1 tablespoon cava, at room temperature 1 tablespoon fish or lobster stock (see Notes) A lemon wedge (optional) Extra-virgin olive oil 1/2 small round rustic loaf or ciabatta, sliced into 6 pieces 9 ounces (255 g) freshly cooked lobster meat (from arms and knuckles; see Notes), broken into bite-size pieces (about 2 cups) 1/4 cup (60 ml) parsley oil (see Notes) Flaky sea salt Special Equipment: A pastry bag fitted with a small plain tip or a ziplock bag Instructions Crack the egg into a tall cylindrical container. Add the sunflower oil and a pinch of kosher salt. Insert an immersion blender into the container so it touches the bottom and, without moving it, blend on the lowest setting. Once the mayonnaise is almost totally emulsified, move the blender slowly up and down to incorporate the remaining oil. (Alternatively, use a regular blender: Combine the egg and salt in the blender and, with the blender running, slowly stream in the oil through the hole in the lid.) Add the cava and stock and blend well. Taste for seasoning, adding more salt and/or lemon juice if necessary. Transfer the aioli to a pastry bag fitted with a small plain tip or a ziplock bag. If making ahead of time, refrigerate until ready to use; if using a ziplock bag, cut off the tip of one of the bottom corners before piping the aioli. Heat a bit of olive oil in a large sauté pan over high heat. Add the slices of bread and toast, allowing them to color slightly before turning them to toast the other side. Transfer to a plate. Add a bit more olive oil to the pan, then add the lobster, in batches if necessary to avoid crowding, and sprinkle lightly with kosher salt. Sear for about 45 seconds on each side. Remove from the heat and let cool slightly. Pipe a zigzag bed of aioli onto each piece of bread. Divide the seared lobster among the pieces of bread, drizzle with the parsley oil, and sprinkle with flaky sea salt. Serve. Notes You can buy already-cooked lobster or cook a 1½-pound (680 g) lobster yourself. Be careful not to overcook it. If cooking a whole lobster, instead of using fish stock for the aioli, after removing the meat from the shell, boil the lobster shells in a pot of water for about 5 minutes. Strain and use the resulting lobster 'stock' in the aioli. If using frozen precooked lobster, allow it to thaw completely before using it here. To make the parsley oil, combine the leaves from 1 bunch of parsley, 1 sliced garlic clove and ½ cup (120 ml) of olive oil in a food processor or using an immersion blender. Process until the parsley is in tiny pieces. Transfer to a squirt bottle or a jar with a lid. This makes about ½ cup (120 ml) of parsley oil and will keep in the refrigerator for up to a week.
CNN
17-05-2025
- Entertainment
- CNN
Don't call these small plates ‘tapas.' They're pinxtos
The Basque people, among the oldest cultures in not just Spain but all of Europe, have their own way of doing things. Take the Basque Country tradition of pinxtos. A pinxto (meaning 'spike' in the Basque language) is a small snack, often served on a toothpick. It's meant to be eaten in a bite or two, standing up at a bar, before moving onto the next destination. You might be tempted to compare pinxtos to tapas, another Spanish tradition of small plates. But as Eva Longoria learned while filming in San Sebastián for 'Eva Longoria: Searching for Spain,' that would be a mistake. 'Don't you dare call a pinxto a tapa,' she tells CNN. 'You will get run out of Basque Country.' Bar hopping is a crucial component of the pinxto experience, and Longoria embarked on a pinxto tour in San Sebastián with the expert guidance of Marti Buckley, an American food writer who has lived in San Sebastián for 15 years. What distinguishes a pinxto from a tapa is its composition. While a tapa is often a single food like jamón or garlic shrimp, a pinxto is a more elaborate culinary creation. The Gilda, a classic pinxto named for the 1946 film starring Rita Hayworth, arranges a manzanilla olive, pickled guindilla peppers and a salty Cantabrian anchovy on a skewer in the shape of a woman's body. Another pinxto called La Delicia layers a salt-cured anchovy, hard-boiled egg, mayonnaise and an onion-parsley vinaigrette atop a piece of bread. Yet another is a deep-fried piquillo pepper stuffed with meat. 'So much artistry goes into these tiny bites. It has to be an explosion of flavors in one bite,' Longoria says. 'That's what a pinxto is: a gourmet bite.' The best pinxto bars are each known among locals for a signature offering. But in Basque Country, pinxtos are more than innovative bar snacks. They're a celebration of culture and identity — and a way of life. 'Pinxtos are not only a 'what,' they are where you eat them and what you are doing when you eat them — they are inextricable from their cultural context,' Buckley writes in her cookbook 'The Book of Pinxtos.' In other words, a pinxto is not a pinxto without the bar that's serving it or without good company to share it with. Here, Buckley shares a recipe for tosta de bogavante, served at the award-winning Bar Zeruko in San Sebastián. She describes it in her cookbook as 'a Connecticut-style lobster roll with a Mediterranean mayo dollop.' Enjoy it with a glass of chilled cava or champagne. This recipe is courtesy of writer Marti Buckley, from her 2024 cookbook 'The Book of Pinxtos.' Makes 6 servings. Ingredients 1 large egg, at room temperature 3/4 cup (180 ml) sunflower or other neutral oil Kosher salt 1 tablespoon cava, at room temperature 1 tablespoon fish or lobster stock (see Notes) A lemon wedge (optional) Extra-virgin olive oil 1/2 small round rustic loaf or ciabatta, sliced into 6 pieces 9 ounces (255 g) freshly cooked lobster meat (from arms and knuckles; see Notes), broken into bite-size pieces (about 2 cups) 1/4 cup (60 ml) parsley oil (see Notes) Flaky sea salt Special Equipment: A pastry bag fitted with a small plain tip or a ziplock bag Instructions Crack the egg into a tall cylindrical container. Add the sunflower oil and a pinch of kosher salt. Insert an immersion blender into the container so it touches the bottom and, without moving it, blend on the lowest setting. Once the mayonnaise is almost totally emulsified, move the blender slowly up and down to incorporate the remaining oil. (Alternatively, use a regular blender: Combine the egg and salt in the blender and, with the blender running, slowly stream in the oil through the hole in the lid.) Add the cava and stock and blend well. Taste for seasoning, adding more salt and/or lemon juice if necessary. Transfer the aioli to a pastry bag fitted with a small plain tip or a ziplock bag. If making ahead of time, refrigerate until ready to use; if using a ziplock bag, cut off the tip of one of the bottom corners before piping the aioli. Heat a bit of olive oil in a large sauté pan over high heat. Add the slices of bread and toast, allowing them to color slightly before turning them to toast the other side. Transfer to a plate. Add a bit more olive oil to the pan, then add the lobster, in batches if necessary to avoid crowding, and sprinkle lightly with kosher salt. Sear for about 45 seconds on each side. Remove from the heat and let cool slightly. Pipe a zigzag bed of aioli onto each piece of bread. Divide the seared lobster among the pieces of bread, drizzle with the parsley oil, and sprinkle with flaky sea salt. Serve. Notes You can buy already-cooked lobster or cook a 1½-pound (680 g) lobster yourself. Be careful not to overcook it. If cooking a whole lobster, instead of using fish stock for the aioli, after removing the meat from the shell, boil the lobster shells in a pot of water for about 5 minutes. Strain and use the resulting lobster 'stock' in the aioli. If using frozen precooked lobster, allow it to thaw completely before using it here. To make the parsley oil, combine the leaves from 1 bunch of parsley, 1 sliced garlic clove and ½ cup (120 ml) of olive oil in a food processor or using an immersion blender. Process until the parsley is in tiny pieces. Transfer to a squirt bottle or a jar with a lid. This makes about ½ cup (120 ml) of parsley oil and will keep in the refrigerator for up to a week.
