From Loewe slippers to volcanic dishes: the Wallpaper* editorial team chooses the week

Fashion and creative director Jason Hughes

CARRY: “This week I’m wearing these loafers from Loewe: with their curved flipper shape, they reflect creative director Jonathan Anderson’s playful, idiosyncratic approach (there are also boat shoes, biker boots and sneakers in the same striking silhouette). Perhaps I was inspired by the brand Juergen Teller-shot S/S 2025 pre-collection campaign, which features Ayo Edebiri, Drew Starkey and Leo Woodall alongside armored knights, rowers and leather fathers. As expected, it has taken over my social media feed.’

Tianna Williams, editorial director

READ: ‘This week I browsed through Mangal IIthe debut cookbook from the east London Turkish restaurant of the same name. As I flipped through the pages, I was fascinated by the intimate stories of food and creativity of the Dirik brothers, who followed in the footsteps of their father Ali Dirik, who opened the first restaurant, Mangal I, in 1994. I’ve already bookmarked I’ve read the pages and am looking forward to making the tahini tart and baklava this weekend.

Lauren Ho, tour guide

REMAIN: “Earlier this week I was in Bangkok and stayed at the Mandarin Oriental, one of my favorite hotels in the world. Located on the banks of the Chao Phraya River, it is the best place for jet-lagged nights where you can sit by your bedroom window and easily spend hours taking in the mesmerizing sight of tugboats, ferries and longtails crisscrossing the water . Back in Hong Kong, I attended a red carpet event at the Four Seasons Hotel as a thank you to friends for our support throughout the year.

Sofia De La Cruz, travel editor

FOOD: “I recently visited Rovi – Ottolenghi’s Fitzrovia restaurant – to meet its new head chef Andy Frantzeskos and sample his refreshing seasonal menu. Before sitting down to a fresh, plant-based lunch, I had the opportunity to tour the restaurant’s urban garden on Wolves Lane, north London, where a team of local growers grow seasonal produce and engage in regenerative farming practices. I highly recommend enjoying the new menu’s grilled hispi cabbage, served with smoky porcini mushroom and chestnut butter, and topping it all off with the rich beetroot ancho chili fondant dessert – a treat for the senses.”

Jack Moss, fashion features editor

GO: “One of the highlights of a recent trip to Lanzarote was Timanfayo National Park and El Diablo, a 1970s restaurant designed by utopian Canarian artist César Manrique on the top of an active volcano.” As surreal as this description suggests, it’s like a restaurant floating on the edge of the world: curved floor-to-ceiling windows in the circular dining room look out on Mars-like landscapes, the food is grilled with the heat of the volcano, and the numerous empty tables (and their checkered ones tablecloths) appear appealingly strange.