Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Join here to seek out us in your inbox every Wednesday. And you may at all times reach us at tlist@nytimes.com.
Visit This
A Sustainable Getaway within the Cotswolds
Last month, the English Cotswolds welcomed one other pub hotel, the Fox, which, fittingly, is the sister property of the Wild Rabbit, a conventional country inn in Kingham. Each are owned by the Bamford family, which also operates nearby Daylesford Organic Farm and the accompanying groceries and cafe outposts across London. The brand new six-room spot is about in a Nineteenth-century constructing nestled on the bend of the high street in Lower Oddington, a postcard-pretty parish three miles northwest of Kingham and a mile west of the farm. For its renovation, Carole Bamford adopted a “zero to landfill” policy, meaning she partnered with suppliers that recycle any waste produced by their work, and the hotel itself will run entirely on renewable energy. Local sheep, including her own Lleyn flock, provided wool used for insulation, and for the mattresses. She enlisted local craftspeople from Gloucestershire to create the four-poster beds and cozy armchairs, and rounded things out with antiques sourced from across England and Wales. Finally, there’s a rooftop garden that’s been planted with British wildflowers and annuals to create an abundant paradise for bees and butterflies — and with herbs for the chef Alan Gleeson’s pub menu, which incorporates wood-roasted violet artichokes with salsa verde and Aperol spritz jelly with raspberries. Guests on the Fox, like those on the Wild Rabbit, can book appointments on the famed Bamford Wellness Spa, which is housed in a white barn at Daylesford and offers treatments and wellness classes. And who wouldn’t need to finish a day spent ambling across the countryside with a massage? Rooms from around $275 (breakfast included), thefoxatoddington.com.
After the Seoul-based entrepreneur and dressmaker Jong Min Baek had her first child in 2019, she searched extensively for a detergent gentle enough for newborns. Whatever she found, nevertheless, left her doing separate loads, as there wasn’t anything that was mild enough for her daughter yet effective enough for her own clothes. So she began developing her own detergent, Laverée ($9-$45), which she launched this spring after over a 12 months of research. It’s freed from toxic dyes, endocrine disrupters and skin-irritating enzymes, and is packaged in recycled-plastic bottles. There’s an unscented version for those also trying to avoid fragrance. Otherwise, try the Forest formula, which was inspired by Seattle, where Laverée is made, and has notes of cypress. For an additional gentle but capable option, try the Laundress’s recent Summer Fridays offering ($25), which is dermatologist tested and freed from petroleum, phthalates and parabens — and smells of oak moss, sweet water, jasmine and warm ambergris. Finally, Dirty Labs, an E.W.G.-certified clean brand founded by the chemist Dr. Pete He and the entrepreneur David Watkins, produces an eco-friendly detergent ($14-$22) that uses Phytolase, the brand’s proprietary 5-in-1 enzyme-driven cleansing technology, and never toxic petroleum-based surfactants. Starting this month, it should be available at Whole Foods.
Eat This
A Popular Paris Restaurant Involves Hollywood
Next week, the favored Paris restaurant Mr. T, which is known as after its head chef, Tsuyoshi Miyazaki, who applies classic French techniques to dishes inspired by street food present in cities all around the world, will open a second location on Sycamore Avenue in Hollywood. To design the brand new space, which is larger than the unique but retains the intimate feel of a bistro, the restaurateur and owner Guillaume Guedj worked alongside the architect Richard Altuna, who died last 12 months before the project was complete. “We desired to utilize as many natural materials as possible,” Guedj says. Hence the raw stones like white quartz used on the bar and counters, and the furnishings, sourced from artisans outside Mexico City, made largely of tzalam wood. As in Paris, music — and more specifically a soundtrack consisting of ’90s hip-hop and R&B — will help set the tone. Cocktails include the Can’t Knock the Hustle (Japanese whiskey and amaro flecked with smoked cinnamon) and the Mr. T (vodka, blackberry and mint with St.-Germain foam), while the food menu features roast lamb kebab; Comté mac and cheese with mimolette flambé; and koshihikari rice and confit egg yolk with sea urchin crème. Go soon to enjoy summery specials, similar to a Caprese salad incorporating heirloom tomatoes and fresh peaches, made with produce sourced from a mix of local purveyors and the on-site herb garden. instagram.com/mrtlarestaurant.
Across the country, speed rails and residential bar carts are filling up with bottles from brands using unexpected ingredients to make classic spirits recent again. For a sustainable alternative to mezcal, which relies on slow-growing agave plants in high demand, the Greenport, N. Y.-based Matchbook Distilling offers Late Embers Sunchoke + Honey, a smoky spirit derived from locally grown after which fermented roasted sunchokes, that are so hearty they’re borderline invasive. Good Vodka was launched in 2015 by Tristan Willey and Mark Byrne, who met at Brooklyn’s Kings County Distillery. It’s made not from the sugar from potatoes or grapes, as is commonly typical, but from that of coffee cherry pulp, 15 million tons of that are discarded in the course of the roasting process annually worldwide. Using would-be discarded fruit reduces water waste and carbon emissions, while providing one other revenue stream for Colombian coffee farmers. “There’s a little bit of a peppery note that comes through on the back of the profile, which is harking back to the flavour of ripe coffee fruit, in case you were to bite into it,” says Byrne. One other recent vodka is on the horizon due to Voatka, a soon-to-launch brand and spirit from the founder Rebecca Robertson that’s produced from organic oats. “Vodka is so clean, and using oats gives it a layer of heat with a deeper base of creamy flavor,” says Robertson, who’s partnered with Matchbook Distilling for production. Consider it a sort of alt-alt-milk.
Janie Korn started off as a ceramist but traded clay for wax a half-decade ago in hopes of prompting more interaction between her work and the viewer. Now, she makes sculptural candles that always reference popular culture and, due to very nature of candles, are a approach to mark the passing of time. That’s very true of her latest collection, “Have a Nice Summer,” which launches today. It was commissioned by the Recent York-based, artist-led design studio Fort Makers and perfectly captures the carefree, languid spirit of August, together with the accompanying blues brought on by the knowledge that the season will soon come to an in depth. “You may feel it’s a temporal experience — we’ve X amount of summer left,” says Korn, who modeled the offering’s 10 pieces after a bottle of Water Babies sunscreen, a hot dog squiggled with mustard, a cassette-ready boom box, a “Jaws” (1975) movie poster and other nostalgic staples. A neon tennis ball balances on a racket, and a family of Bic lighters in various colours and sizes promise to burn as if by flames of their very own making. For her part, Korn, who lives in Manhattan, will spend the following few weeks not on the beach, but upstate in Hudson, N.Y., where she’s renting a spot and plans on rereading fairy tales, that are the main focus of a forthcoming collection. Perhaps, though, come nightfall, she’ll work by candlelight. From $125, fortmakers.com.
From T’s Instagram
A Painter’s Home That Celebrates Hawaii
