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BEAUTY TOTALLY TOPICAL Holding back the hands of time doesn’t have to mean resorting to plastic surgery, says Rebecca Howard-Dennis When a basic cleanse, tone and moisturise no longer cuts the mustard, but ‘fillers and freezers’ aren’t an option, it could be time to invest in cosmeceuticals. A relatively recent addition to the beauty business, cosmeceuticals are a new generation of anti-ageing products that combine cosmetics and pharmaceuticals. This hybrid approach harnesses biologically active ingredients that purport to have medical or drug-like benefits. “It is the perfect marriage, in product form, of cosmetic and medical science,” explains Rosalind Chapman, Transformulas MD and Company Founder. “Cosmeceuticals are a natural progression for women who are looking for that something extra from their skin care and want benefits that go beyond a traditional, hydrating moisturiser.” For Chapman, the creation of the Transformulas brand was born out of her personal need to find a bona fide alternative to invasive procedures. A confessed needle-phobic, she felt that there had to be a more gentle and, most importantly, effective topical solution to ageing. In the late 1990s, she started to investigate the alternatives, using her background as a distributor for a natural skin care company and a beauty buyer for House of Fraser department store to create topical skin care that occupied the niche between product and procedure. The resulting Transformulas brand was eventually founded in 2003. “Truthfully, I never set out to create a business,” she says. “It was a purely selfish project of mine, but it soon became clear that there was a real demand for beauty without surgery.” Chapman points out that her products do not, and cannot, provide like-for-like results when compared to dermatological and surgical procedures. “We don’t have a magic bullet to prevent or reverse ageing, but our products are formulated with the finest natural ingredients to alleviate natural and secondary ageing, resulting in instant results, semi-permanent effects and long-term benefits.” While the average Transformulas customer is 35-plus and looking to improve skin elasticity and the appearance of wrinkles, Chapman says the range has also attracted a younger following thanks in part to those ‘instant’ results. “All of the products work with an individual’s body, so a 20-year-old with very fast cell turnover will see different results from that of a 50-year-old, but everyone will see an improvement within 30 days.” Transformulas products take up to three years to develop and Chapman works with chemists from around the world to finesse her formulas, which utilise the very latest biological active ingredients. With a body care line in the pipeline and plans to branch out into foreign domestic markets starting with the Middle East later this year, it seems Transformulas’ message of skin care over surgery is finally poised to find a truly international following. So if the ‘less is more’ approach to looking COSMECEUTICALS ARE A NATURAL PROGRESSION FOR WOMEN WHO ARE LOOKING FOR THAT SOMETHING EXTRA FROM THEIR SKINCARE good appeals to you, take our advice: bin the Botox, forget the fillers and stock up today on beauty’s best-kept anti-ageing secret. 12 PHOTOGRAPHY: CLAIRE HARRISON �� BEAUTY COOL AS A CUCUMBER EYELIFTING GEL IMPROVES THE APPEARANCE OF SAGGING BROWS AND IS INSTANTLY COOLING AND SOOTHING FOR THE UNDER-EYE AREA APPLY USING WAND 1. Sweep under the eyes 2. Sweep over and just under the brow area �� and sweep outwards Best used under make-up but can be reapplied throughout the day over foundation. TIP �� CONTAINS Hydrating Kigelia Africana fruit extract Smoothing Fagus Sylvatica bud extract Moisturising Konjac root extract PLUMP UP THE VOLUME LIPVOLUME DELIVERS A FULLER, MORE YOUTHFUL-LOOKING POUT LIPSERVICE BOOSTS LIP HYDRATION BY UP TO 60% CONTAINS Reduces the appearance of furrows and feathery lines by up to Nourishing Macadamia Ternifolia Nut oil Moisturising Provitamin B5 Protective Vitamin E Emulsifying beeswax �� 30% 13
PIMM’S CLOCK O SPIRITS There’s no better match for the Great <strong>British</strong> Summer, says GQ drinks editor Jonathan Ray An ice-cold glass of Pimm’s is as English as strawberries and cream, village cricket, Royal Ascot, Henley, Wimbledon, and Glastonbury. Its very name is synonymous with summer and whether we have a scorcher or a washout this year, I reckon the only way to pass the time in any semblance of comfort is with a brimming jug of Pimm’s ‘No.1 Cup’. I’ve drunk buckets of the stuff over the years, from pint tankards in draughty, rain-sodden wedding marquees; from cut-glass Champagne flutes on the lawn at Glyndebourne; from chipped supermarket glasses on Brighton beach and even neat from filthy sherry glasses in a fly-blown, Fawlty Towers-like country hotel (it was the barman’s first day and — as I later discovered — his last). Everyone has their own favourite way of mixing and serving Pimm’s, with measurements, quantities and additions guarded as tightly as we do those for our own particular Bloody Mary. The recipe for what’s in the bottle itself is as secret now as when it was created in 1840 by James Pimm, a shellfish-monger and oyster barowner in London. In those days, vile-tasting, rough-as-canbe gin was the Londoner’s drink of choice, but Pimm felt his customers deserved something better. He thus came up with a gin-based ‘No.1 Cup’, blending it to his own recipe and selling it in pint tankards. Pimm’s potion soon became as celebrated as his oyster bars, which had become a small chain in the city. By the 1860s, Pimm’s ‘No.1 Cup’ was being sold throughout London for three shillings a bottle, and by the 1890s, it was exported as far afield as India and Ceylon and even sent to slake the thirst of the troops at Omdurman and Khartoum. Since then, 14 THE RECIPE IS AS SECRET NOW AS WHEN IT WAS CREATED IN 1840 BY JAMES PIMM the brand has passed through many hands and is now owned by drinks giant Diageo. Pimm’s is still made in the same way and to the same secret recipe, known only to six people. So precious is this formula that the six aren’t even allowed to journey together in case something happens and it is lost forever. All that Diageo will admit to is that Pimm’s ‘No.1 Cup’ is a blend of herbs and spices with a base of Gordon’s Gin (which Diageo also owns). In the 1930s, Pimm’s created a number of other fruit cups — a Scotch whisky-based one (‘No.2 Cup’); a brandy one (‘No.3 Cup’); a rum one (‘No.4 Cup’); a rye whisky one (‘No.5 Cup’) and a vodka one (‘No.6 Cup’). Apart from the main ‘No.1 Cup’ (of which more than 300,000 cases are sold a year), only the vodka-based ‘No.6 Cup’ remains (because the then-chairman’s wife liked it) along with ‘No.3 Cup’ which, having been discontinued, was resurrected a few years back as ‘Pimm’s Winter’. The classic serve is one part Pimm’s to three parts lemonade with plenty of ice and sliced strawberries, cucumber, orange, lemon, apple and mint. I have to say that I don’t care for all this vegetation, which invariably leads to me spilling it all down my shirt as I try to take a gulp without choking on a strawberry or getting mint stuck between my teeth. In my view, it’s better served with plenty of ice and a couple of slices of lemon. Neat Pimm’s is 25 per cent alcohol by volume (ABV), but the classic serve comes in at about 5.4 per cent ABV, which is more or less the same as a premium lager. You can also use Prosecco instead of lemonade and, if you like it drier, use ginger ale. But whichever way it comes, enjoy! Summer just ain’t summer without it. Pimm’s No.1, £12, page 113 WHAT TO MAKE PIMM’S CLASSIC SERVE SPIRITS In a highball or half-pint glass: 1 PART PIMM’S NO.1 3 PARTS LEMONADE ICE GARNISH WITH ORANGE, STRAWBERRY, MINT AND CUCUMBER PIMM’S DEUCE In a highball or half-pint glass: 1 PART PIMM’S NO.1 1.5 PARTS ORANGE JUICE 1.5 PARTS CRANBERRY JUICE ICE GARNISH WITH ORANGE AND STRAWBERRY PIMM’S ROYALE In a Champagne flute: 25ML PIMM’S NO.1 TOP UP WITH SPARKLING WINE OR CHAMPAGNE GARNISH WITH A STRAWBERRY 15 PHOTOGRAPHY: LUKE KIRWAN, SET BUILD: ROB BROWN
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