Ariana Grande and FAULT Issue 15 star Big Sean release new track, ‘Best Mistake’

So, FAULT Issue 15 Music cover star Big Sean is at it again! Check him out on this new track by 21 year old singing sensation Ariana Grande: ‘Best Mistake’.

 

 

Here’s the shot of the Detroit-born rapper with model Elle Evans in FAULT issue 15 that went viral as soon as it was published. Sean split from his girlfriend at the time, Naya Rivera, shortly afterwards…

 

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Big Sean was shot by Steven Gomillion & Dennis Leupold (GNL Studios) and styled by April Roomet exclusively for the Music section cover of FAULT Issue 15
To get your copy of this back issue click HERE

Ben Barnes for FAULT Issue 15 – something extra to celebrate Labor Day weekend!

This amazing mood piece with FAULT Issue 15 cover star Ben Barnes was produced by Sinisha Nisevic/Sin Factory Media.

Ben Barnes‘s potted history reads like a textbook guide on “how to make it in Hollywood”. After studying Drama and English Literature at London’s Kingston University, Ben was quickly snapped up by director – and fellow Englishman – Matthew Vaughn, to star in his first feature film as the young Dunstan, a key character in 2007 fantasy epic Stardust, alongside luminaries such as Sir Ian McKellan and Robert de Niro.

FAULT is pleased to feature this enormously talented young actor as our front cover star for our Summer 2013 issue. Relaxed, witty and charming, it was an absolute pleasure to spend the day with this down to earth star on-set for our exclusive LA photoshoot, where we discussed two of Ben’s upcoming projects in particular – a return to the fantasy genre in The Seventh Son and an exciting first foray into playing ‘the bad guy’ in God Only Knows. We also got the chance to find out Ben’s thoughts on fashion and the role of public perception in the film industry, in addition to speaking about his training and preparation for his latest roles.

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Ben Barnes was shot for the front cover of FAULT Issue 15 by Sinisha Nisevic and styled by Avo Yermagyan. Video production by Sin Factory Media. Interview by Leah Blewitt. Get your copy of this issue HERE

FAULT: Throughout your career you’ve played so many beloved fictional roles from iconic novels – as an actor, how do you prepare for a role like that? Do you feel the pressure from readers and fans who all have their own opinions and expecations of how the character should be played?

Ben: Absolutely I feel that pressure, not least because I have usually been a fan myself of the source material that these characters have featured in. I have learned that you certainly can’t please everyone as the beauty of a great novel is that everyone will picture their heroes or anti-heroes differently….I have definitely been guilty of accusing the director on set saying, ‘but that’s not how it is in the book!’ That rarely goes down well.

In God Only Knows, which is coming out later this year, you play Nick Tortano – a wannabe gangster. What sort of direct inspiration did you have for the development of Nick? Did you get a chance to improvise and have your own say when it came to developing the character?

This was maybe my favourite role I’ve played. I have rarely been afforded the opportunity to play the tough guy so it was very rewarding. I was very involved with the script and definitely got an opportunity to re-work scenes with the writer and director [James Mottern]… I had tattoos and a goatee (of sorts) and it was interesting to walk around Providence, Rhode Island and see the reaction i would get from people I met. People definitely look at you differently or more suspiciously based on image.

 

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Get the whole shoot in FAULT issue 15 NOW!

FAULT MAGAZINE ISSUE 15 (SUMMER ’13) – THE EDGE ISSUE – IS AVAILABLE TO ORDER NOW

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Tyra Banks- Exclusive fashion film from our Issue 15 shoot!

FAULT Icon: Tyra Banks

FAULTless and flawsome this Summer …

We’ve always celebrated people’s FAULTs. It’s what makes us who we are,
it’s what makes us interesting; and that moment just before our interviewees
answer our signature question – “What is your FAULT?” – is always so revelatory about their respective
personalities. Reactions have ranged from vacant incomprehension and
panicked glances around the room to relaxed and confident chuckles—
often accompanied by a cheeky glint in the eye.

Most importantly, most people give us sincere answers. Tyra—for all her
FAULTs—is a role model for us insofar as she encourages people to embrace
their imperfections and be confident about their own self-image.
Take away the “smize” and the “fierceness”, the millions earned and the
fame and notoriety banked (in equal measure) over many years at the top
of the entertainment industry, and Tyra is still a force for good in a celebrityobsessed
world that, all too often, believes its own hype.

(text from inside front cover of FAULT Issue 15: the EDGE Issue)

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FAULT: How would you describe your style in three words?
Tyra: “Fierce”, “flawsome, “beauty” amd “booty”. (OK, that was four words, but that sums it up!)

FAULT MAGAZINE ISSUE 15 (SUMMER ’13) – THE EDGE ISSUE – IS AVAILABLE TO ORDER NOW

 *FAULT MAGAZINE IS AVAILABLE FOR DELIVERY WORLDWIDE*

…Or get your copy digitally via Zinio! 1 year’s subscription = just £14.40

We Love London: Grosvenor House

GH Park Lane

Spotlight: Grosvenor House, a JW Marriott Hotel
Park Lane
londongrosvenorhouse.co.uk

 

As I step delicately from my cab onto the pavement in front of Grosvenor House’s main entrance, my eye is immediately drawn to the gold-plated crest emblazoned on the property’s wrought iron gates. A doorman greets my cabbie with a smile and proceeds to whisk my luggage into the massive lobby of the hotel. I can hear my heels tap tapping on the marble as I make my across the room to the check-in counter. Within minutes, I am on the lift en route to my suite (one of 74 in the hotel), which just so happens to overlook Hyde Park.

The étoile wallpaper and opulent furnishings—think rich, red cushions, Art Deco marble bathrooms and thick, cream-colored curtains—act as an homage to the hotel’s storied history. (In fact, the inspiration behind the majority of the décor can be found in the hotel archives.) Sprawled out on the enormous king-size bed, I can understand why celebrities and dignitaries have flocked to Grosvenor House for all these years: I feel quite like a princess.

Premium Park View Suite

 

Speaking of princesses, Queen Elizabeth II was a frequent visitor at Grosvenor House when she was a small child. In fact, she learnt to ice skate on the rink that used to be housed in what is now The Great Room. A painting that hangs in the lobby shows The Great Room as it was in the hotel’s youth: Hundreds of figures, all robed in the finest silks and jewels, skate and swirl around the rink—a dizzying blur of color that perfectly captures the spirit of decadence that is ever-present at Grosvenor House.

The word “decadence” can be used to describe more than the furnishings, though—the food at Grosvenor House is simply divine. Guests arriving in the afternoon would be wise to sit down for a cup of tea. From 17 June to 12 July, the hotel will host daily Wimbledon-themed afternoon teas in honor of the celebrated Wimbledon Tennis Championship. The menu for this special service includes an assortment of delicate pastries, finger sandwiches and scones made in true British style (Devonshire clotted cream included). Tea time is a regular treat at Grosvenor House, though. Even children can sit down for a cuppa (and leave with their very own Grover, a plush toy named after the hotel’s eponymous bulldog).

If tea time isn’t on the itinerary, though, follow my lead and sit down for dinner at JW Steakhouse. As an American in London, I am trying my best to eschew the types of food I would normally find at restaurants back home in favor of trying out true, British dishes. Apparently, though, American steak is kind of a big deal, even across the Pond.

 

JW Steakhouse Blackboard

 

The walls of the JW Steakhouse serve as a giant menu board. The items are written in chalk, which is a good thing, since the menu varies with the season and the types of beef available. Not feeling a T-bone? Don’t fret—the restaurant is famous for it’s signature steak: The Tomahawk. This impressive 32-ounce, on-the-bone rib-eye is the Mother of All Steaks. It’s massive—I swear, the thing might actually be the size of my head.

Seeing as how a steak of that size is much too much for someone like me, I opt for a sample of a smaller fillet. My meal is rounded out with a mistmatched menagerie of side dishes, which include onion rings, scalloped potatoes and roasted vegetables. Although I try to be healthy by ordering vegetables, all my good intentions are flung unceremoniously out the window as my waiter brings out one of the restaurant’s now-famous cheesecakes. (After all, if it’s good enough for Johnny Depp—a fan of both the restaurant and this cheesecake—then it’s definitely good enough for me.) And good it most certainly is.

As I stagger back to my room (on the verge of a food coma), I remember the soft, luxurious robes and state-of-the-art shower waiting for me back in my suite and let out a small, satisfied sigh. This is the life.

FAULT Dressing Room: Priory of Ten

pot_web_01Designer Spotlight: Priory of Ten
In Issue 15, we spoke with Mei Liu, the designer behind up-and-coming womenswear brand Priory of Ten.

When did you first become interested in fashion?
I’ve had an interest in design since a very young age. I’ve always loved to draw and build things with my hands. My interest in fashion really evolved in high school as I began working in the retail industry and experimenting with my own style.

Before launching Priory of Ten in 2012, what other experience did you have in the fashion industry? (I believe you worked as a design assistant to Philip Lim at some point?)
I studied at Parsons AAS program and interned at a couple of contemporary womenswear labels. I was a Design Assistant for the womenswear department at 3.1 Phillip Lim for close to two years upon graduation.

Where did the name for your brand, “Priory of Ten”, originate?
The name ‘Priory of Ten’ was actually conceived when we were travelling around Asia. During our travels, we were constantly drawing inspiration from our surroundings and the different cultures that we were immersed in. We were staying in a boutique hotel in Bangkok called Tenface, and we were really driven by the idea of ten faces as a collective. It was not necessarily a literal translation of ten faces coming together, but instead the notion of having a collective of people come together and foster a community. This is how Priory of Ten came into fruition, with ‘Priory’ representing the house or community we wanted to build and ‘Ten’ acting as a tribute to the source of our inspiration.

pot_web_02What inspired your A/W 2013 collection?
I was initially really inspired by Americana and the traditional notions of classic American men’s workwear. I loved daydreaming about the colours and textures that came together in these rustic environments. The Fall collection takes on the exploration of the rustic, traditionally blue-collar, male-dominated industries like old denim factories, kitchens and Japanese fisheries. It explores the idea of juxtaposing traditionally masculine, rugged workwear with elegant silhouettes and fine fabrics with a touch of femininity. Large components of the collection play on the idea of creating a faux illusion of traditional uniforms in these environments that are translated in playful ways.

Is there one piece from the A/W 2013 collection that is your favourite?
I developed a double waistband denim series meant to capture the rugged casual vibe of classic workwear. However, the denim is not made from true indigo at all, and it does not bleed in the wash. It is meant to playfully emulate the feeling of old denim workwear through silhouette and look, but in a totally illusory manner. The  boyfriend cut jean in this series is my favorite—it carries a strong fashion element but in a very relaxed and casual way.

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What fabrics do you most enjoy working with? Are there any fabrics and/or techniques that you would like to explore in future collections?
I love working with tailoring fabric (like fine wools for suiting). I also love developing new techniques on leather. For the next collection, I’m getting heavy into dip-dyeing and laser cutting patterns, which should be really fun.

Who is the Priory of Ten woman?
The Priory of Ten Woman is a little bit of a bad-ass, but in the most subtle and elegant way. She plays with the idea of bending the rules, whether it relates to gender roles or societal roles. She is rebellious but always quietly so. She is an individual thinker. She is intelligent and cognisant of current cultural and world issues. She’s comfortable in her own skin, empowered and is not afraid to exude her sexuality. She dresses to represent her way of life and to be true to who she is, rather than to construct an identity.

What do you have in store for us next season?
I always experience this internal tension between soft and harsh, aggressive and feminine. Fall was our most androgynous, aggressive collection to date, and for Spring 2014, I’m feeling very floaty and romantic again. I would like to get heavy into draping with beautiful crêpes and playing with subtle fabric manipulations. I’m drawn to the idea of beautiful structures like jellyfish and air balloons that are totally inflated by the water and air that supports them but that can collapse into nothingness when that supporting element goes away.

HAIM for FAULT Issue 15

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HAIM shot by Bella Lieberberg exclusively for FAULT Issue 15

Hailing from the San Fernando Valley in California, HAIM — Este, Danielle and Alana— grew up playing rock music with their parents in a family band called Rockinhaim.
Bundled up in the sonic power of Kate Bush and Stevie Nicks, not to mention the distinct sounds of ’90s R&B, they eventually set out on their own.

HAIM has been shaking things up in Los Angeles for the past four years now, which has led to one of many crowning achievements: the title of BBC’s Sound of 2013, an honor rarely bestowed on an American band. They pride themselves on switching from instrument to instrument with complete confidence, all while singing in perfect three-part harmony. And to think, all of this glory without a full-length album, which will be released this fall. FAULT sat down with Este, HAIM’s eldest sister, for a closer look…

FAULT: What can you tell us about the sister dynamic in the band?

Este: We’ve been doing this together for 15 years now. We started out playing with our Mom and Dad even before we had our own band. I thought every family had a band with their parents. Over time, we just learned how to best work together so it’s more conducive to creativity. If there’s ever a tiff or an argument, we try to work it out during rehearsals. In the end, if it works, it works. If it doesn’t, it doesn’t.

What is the writing process like when there are three people involved?

It really depends on the song. We don’t really have a formula, and it’s not like each of us brings a specific thing to the table. We all sit together and, if one of us has an idea, we’ll think about it in terms of the lyrics and melodies. It’s a constant back-and-forth with feedback. We’re all in it together, and we’re all responsible for the whole thing.

haim inside 2

Words by Kee Chang

What can you reveal about your full-length debut album?

Be prepared to have some fun! We had a lot of fun making it, so I hope it sounds fun. There are a bunch of new songs as well as songs that we released before.

 

FAULT MAGAZINE ISSUE 15 (SUMMER ’13) – THE EDGE ISSUE – IS AVAILABLE TO ORDER NOW

 *FAULT MAGAZINE IS AVAILABLE FOR DELIVERY WORLDWIDE*

…Or get your copy digitally via Zinio! 1 year’s subscription = just £14.40

We Love London: Buddha-Bar

Photo credit: Paul Winch-FurnessSpotlight: Buddha-Bar London
145 Knightsbridge
buddhabarlondon.com

 

To say that Buddha-Bar London is a chain restaurant seems odd, but it’s true: The first Buddha-Bar was established in Paris in the fall of 1996 by the late Raymond Visan. The last 17 years have seen the Buddha-Bar empire expand from its original incarnation on Rue Boissy d’Anglas to outposts all around the world: Dubai, Cairo, Kiev, Mexico, and even Saint Petersburg all have their own Buddha-Bar restaurants. (At last count, there are 16 restaurants that dot the globe from East to West.)

After all these years, the first Buddha-Bar (situated cosily between Madeleine and Concorde) is still widely heralded for its signature Pacific Rim cuisine. The same East-meets-West vibe that made Buddha-Bar Paris so famous can also be found at its Knightsbridge location in London. Housed in what was once a Chicago Rib Shack, Buddha-Bar London is one giant feast for the senses.

As I walk through the front doors, I am greeted by the smells of Asian spices and the soft thump thump of the bass line of a house track being broadcast over the speakers that are discreetly placed throughout the dining area. I am led to a small table where an eager waiter recommends that I peruse the menu while sipping on a glass of champagne. I accept the glass, because … Well, what person ever actually turns down a glass of champagne?

The menu is filled with so many delicious options—pan-fried sea bass, foie gras gyoza and smoked duck come to mind—that it becomes quite obvious that I will need a little help choosing tonight’s meal. (Although I didn’t know it at the time, I would later find myself thanking my lucky stars that I brought a guest with me, because the sheer amount of food I was served could have easily fed a family of five!) Although Buddha-Bar is synonymous with Pan Asian dishes, it is interesting to note that all of the ingredients are sourced locally. This means that each Buddha-Bar location around the globe has a menu that reflects not only the Pacific Rim cuisine the chain is known for, but the flavours of the local region as well.

To begin, the exuberant Lucian brought out a dizzying mix of starters: miso soup, edamame, a line of volcano rolls and Buddha-Bar’s now-famous chicken salad. (After sampling it, I can honestly say that I fully understand why it’s become Buddha-Bar’s signature dish: It is—without a doubt—the best chicken salad I have ever eaten.) He places the food in the center of the table and tells me that, unlike most of the other restaurants I will visit in London, sharing is a central part of the Buddha-Bar experience: To share food is to share life itself.

Buddha-Bar's famous chicken salad.

Buddha-Bar’s famous chicken salad.

As I sit sipping my glass of white wine, Lucian returns bearing a plethora of suggestions for main course dishes. My guest decides to try the five spiced barbecued chicken, while I opt for the black cod with steamed vegetables. While I wait for my actual meal to arrive—although the starters I just consumed could have constituted a meal in and of themselves—I wander over to inspect the two enormous crystal dragons that flank the staircase leading to the downstairs dining area. One of the dragons curls sinuously upwards while the other slinks downwards, away from the viewer. The ruby-red crystals that make up the eyes seem to blaze in the low light, sensuous and all-knowing.

The downstairs dining area is more private and a great deal darker. The space is dominated by an impressive “floating” Buddha created by the artist David Begbie. Constructed of moulded chicken wire, the Buddha is suspended from paper-thin cables attached to the ceiling one floor above. Thanks to some clever lighting, the reflection of the Buddha looks as though its head is bowed in prayer.

This sense of calm introspection seems to flood the space. The laughter and hubbub I witnessed upstairs seems strangely far away as I peek into a private booth set back in a little niche in a corner. If this room isn’t quiet enough, book the private dining area, which can seat up to 60 guests for lunch and dinner.

As I climb the stairs and head back to my seat, I see a waiter carrying a tray laden with food in the direction of my table. Sure enough, my dinner has arrived! Just like the appetizers, all of my food is delicious. The cod—which is marinated for three days in miso sauce—practically melts in my mouth and pairs wonderfully with my glass of wine.

Before all is said and done, I have experienced a wonderful three-course meal that puts to shame any Asian-inspired cuisine I have ever eaten. If I wasn’t already exhausted from my busy day of touring—Hyde Park, Buckingham Palace and Parliament were just some of the stops I made that day—then I would have happily traipsed over to the bar across the room and whiled the night away, cocktail in hand. Maybe next time … .

We Love London: Brasserie Chavot

bc_02v2Spotlight: Brasserie Chavot
41 Conduit Street, Mayfair
brasseriechavot.com

 

Before I came to visit London, a lot of my friends and colleagues warned me that the food across the Pond wasn’t exactly five-star worthy. In my head, I pictured an endless line of plates piled high with greasy fish ’n’ chips, cold lumps of mash and mushy peas. However, after dining at Brasserie Chavot on my first night in the city, I am happy to report that all those tales of terrible London food are a thing of the past: This city knows how to cook.

If Brasserie Chavot doesn’t sound familiar, it’s probably because it’s still quite new: The restaurant’s doors opened to the public in March 2013 (to rave reviews, I might add). A stuffy, pseudo-French restaurant this is not. Brasserie Chavot is the real deal.

Born in France, executive chef and owner Eric Chavot has spent the past few years in London trying to bring the creative vision he had of opening his own restaurant at the age of fourteen to life in the most fantastic of ways. Before that, though, Chavot spent time working with some of the greatest culinary artists in the world: He held esteemed and highly-coveted positions at restaurants such as London’s La Tante Clair and Le Manoir Aux Quat Saison. (Chavot also famously held two Michelin stars for a period of ten years after he joined the team at The Capital Restaurant in Knightsbridge as head chef.)

So what is the Brasserie Chavot experience like? Two words: Pure opulence. As I walk into the restaurant, I am immediately taken with the décor: Rich, red leather banquettes climb halfway up the walls to my left, while a series of small, elegant tables laid with fine china are placed throughout the remainder of the space. (The impressive leather banquettes are a nod to the space’s history: it used to house a leather shop.)

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Although the space is moderately large, I feel as though I am sitting down to eat in my own private restaurant. This feeling of very private, personalised service has at least a little something to do with the kind and very generous waiting staff who cater to my every need. When I confess that I am unsure of which white wine will best compliment the home-cured salmon I ordered as an appetizer, my waitress is more than happy to offer me her expert opinion.

The delicately arranged salmon (complete with gravlax dressing) is followed by a miniature rack of lamb with couscous and creamy mash. (Coming as I do from the Southern U.S., trust that it is a big deal when I say that these mashed potatoes are like something out of every foodie’s dream.) If my meal doesn’t seem wonderful enough, never fear—there are plenty of other delectable dishes on the menu, from snails bourguignon to choucroute garnie, all which feature locally-sourced ingredients from France and the British Isles.

And what meal wouldn’t be complete without dessert? I sample a lovely cheesecake—compliments of Monsieur Chavot—and some pistachio concoction that causes me to rethink my decision to cut desserts out of my diet.

Just as I am about to head off for a night cap, out traipses Eric Chavot himself. He is all smiles and jovial laughter as he embraces me and covers my cheeks in a flurry of kisses. Waving a friendly greeting to the staff out on the floor, he nestles himself down beside me on the banquette and begins to treat me to a tale that ends up encompassing not just the brief history of Brasserie Chavot, but his life’s history as well. When Chavot speaks about his namesake restaurant and the food that he has created here, his eyes light up—I swear, they’re literally sparkling. “Ever since I was a little boy, this”—he reaches out and sweeps his hand through the air—“is what I’ve always dreamed of.”

This restaurant, this food … the entire experience of dining at Brasserie Chavot is the result of Chavot’s love of cooking. And, as far as experiences go, this is one that I won’t soon forget.