WallCandy Smart



These days, it seems you cannot start too early in your Childs education. The pressure is on and the competition



Luckily, WallCandy Smarts has come up with a way to get your child started as soon as they are born.


Created in response to research conducted on infant reactions to certain shapes and colours, WallCandy Smarts

non-toxic stickers enhance newborn and infants’ gross motor skill and eye sight development.


To top it off, the stickers are incredibly pleasing ecstatically, so they also count as a great home decor item

without the scientific background.


Looks and Smarts? Who would have thought you could find both in a piece of wall art!


You can find WallCandy Smart online at http://www.wallcandyarts.com/category/smarts/c169

Le Cercle



These days, finding anything for free is rare. And finding free food for your children at such classy joints like Le

Cercle seems like something too good to be true, but it is.


The ‘Petits Gourmets’ dégustation menu includes six courses and all six courses change each week ensuring your

little one will get a chance to culture their little pallets.


Say bye-bye to the frozen veggies and soggy chicken nuggets normally found on children’s menus, Le Cercle offers

real cuisine with dishes ranging from pumpkin cream emulsion, to chocolat fondant.


The menu is available Tuesday to Saturday, for children aged from four to 11. Of course, there is a small stipulation,

the children must come with an adult who will also be eating, and paying.


Le Cercle is located at 1 Wilbraham Place, Belgravia, SW1X 9AE, 020 7901 9999

Sweet Stocking Stuffers

Stuffing stockings is always a fun job for father chirstmas, but if you feel like giving the busy man some help

this Christmas, consider some of these sweet items selected for us by the clever little elves at



Caramel Baby & Child: Dark Green Nell Bobble Hat, £54.00 



little Paul & Joe: Fringed Grey Cashmere Scarf, £44.003447-0


Scotch & Soda: White and Printed Boxer Set, £20.003192-0


Anne-Claire Petit: Organic Crochet Check Duck, £17.503366-0


Caramel Baby & Child: Redmund Stripy Gloves, £38.503407-0


Diesel: Leather And Elasticated Diesel Belt, £25.003356-0


D&G Junior: Navy Lace-Up Work Boots, £56.503158-0


Cacharel: Blue and Purple Striped Tights, £30.002927-0


Roberto Cavalli: Grey And White Stripe Socks, £24.002979-0


Juicy Couture: Days Of The Week Multicoloured Knicker Set, £70.503323-0


Simple Kids: Woven Daisy Broach, £11.002984-0

In The News: A Very Dior Christmas



If you have not yet decorated your Christmas tree and are looking for a little ‘unique’ inspiration, perhaps from a top

line designer, five star London hotel Claridge’s is displaying a Christmas Tree which has been designed by Dior creative

director, John Galliano.


Always the innovator, the Galliano tree is not the traditional pine, instead, it is a tropical tree that features sparkling

leaves, christmas-ized orchids in silver, white and blue, crystals….and of course, a sleeping leopard perched on

a branch…


The tree has been displayed in Claridge’s hotel foyer since December 1 and will remain there until the new year.

You Can’t Catch Me I’m the GingerBread Man!
















Decorating your own gingerbread men is all good fun, but if you have the time, why not take your creativity one step

further this year and make the dough from scratch! Easy, fun, additive-free and… ehm, yes, tastier… just make sure it

doesn’t find itself in hungry mouths before it reaches the oven tray.



200g butter

220g granulated sugar

100ml golden syrup

2tsp ground cinnamon

1tsp ground cloves

2rsp ground ginger

2tsp bicarbonate of soda

50ml water

1 egg

400-500g flour


What you need:

Rolling pin

Cookie cutters

Baking sheets and trays

Icing sugar to decorate – optional


What to Do:

Day 1:

1. In a saucepan, put together butter, sugar, syrup and spices and let it slowly melt together, stirring until the

butter has completely dissolved.

2. Let it cool down. Dissolve the bicarbonate of soda in the water and add to the saucepan mix. Stir in the egg and

add the flour little by little until you have a thick mix.

3. Cover with aluminium foil and place in the fridge over night.

Day 2:

1. Heat the oven to 175°C.

2. Using a rolling pin, roll out the dough (not all at once) on a flour-dusted surface until it’s a few millimetres thin.

If the dough is too sticky, add more flour.

3. Use cookie cutters to cut out whichever shapes you want and place on oven baking trays (some will be eaten

before reaching the tray though!)

Tips: try to stick to similar sized shapes on the same baking tray, otherwise the smaller tend to get burnt.

5. Bake in the oven for 6-8 minutes whilst you continue the next batch, and so on, until you have used all of the dough

(if the kids can stay patient that long…)

6. When cookies are out of the oven let them cool on the tray. Decorating with icing sugar is optional but prettier.

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