m a d e i r a
Over a few days, we transformed the cliffs into a temporary world of food, conversation, music and art
Guests gathered between the mountains and the ocean for long-table dinners, live performance, shared stories and moments designed to slow time down, even briefly
Thank you to everyone who brought energy, trust and presence into the space
And thank you @angelapearlastrology & @merseii.experience for the invitation, vision and openness to create something special together
More from this chapter soon.
💫 🌲
It is both an honour and a joy to welcome an exceptional chef and artist, who will be creating unforgettable culinary experiences during Angela Pearl’s retreat on the magical island of Madeira.
⭐️ Chuck Achike is a multidisciplinary chef and artist creating immersive culinary experiences that blend food, culture, and storytelling. His work is rooted in intentional, produce-driven cooking, drawing inspiration from global flavours and personal heritage.
Through his dinners and installations, Chuck explores the connection between taste, memory, and emotion — creating moments that go beyond the plate and into experience.
b a r b o u r x o u t l a n d e r
Grateful to be part of a special campaign that brought a few of us from different walks of life together to share a moment.
A beautiful day spent fishing with Mat, somewhere in the British countryside. A reminder to slow down every now and then.
@barbour@outlandermagazine@olivegilson_
d é f i l é — a u t u m n / w i n t e r
@h.a@tomford
A sensational show championing the art of contrast within a white space.
a balance of seduction and chic
Thank you for a wonderful two days in Paris 🖤
CES ENFANTS @cesenfantsparfums interpreted in taste.
A private dining experience exploring scent, memory and texture through food
Drawing from the fragrance structure of CES ENFANTS, I translated its notes into a tasting menu designed to evoke the same emotion as the scent itself, layered, delicate, quietly bold.
Set within a surreal environment at @melondonhotel , the evening unfolded in atmosphere and intention, supported by @armanddebrignac
Menu
Pickled Oyster, Scotch Bonnet Oil
Raw Oyster, Champagne Mignonette (Armand de Brignac)
Scallops, Calamansi
Dexter Wingrib, Peppercorn
Rhubarb Pavlova
Thank you to CES ENFANTS for the trust and congratulations on the launch of a truly beautiful project!
