I’m back with my musings on the past month — where I’ve been, what I’ve been up to, and of course, what I’ve been wearing… It’s been a pretty good month for me, as I finally returned to the island of Ischia, 20 years after my last visit. (I’ve listed all my favourite restaurants, things to do, and places to stay in my latest journal post, here).

Think easy, breezy Italian chic — the whole island is the epitome of my favourite Italian saying “Dolce far niente,” which translates to “the sweetness of doing nothing”. There’s no real English equivalent, and I only ever see the Italians cultivate it so beautifully in their everyday lives — something to be truly savoured.

I wore plenty of shells (think Ariel, in all sizes) and lots of turquoise from our new summer collection.

This holiday was also a first: my 14-year-old daughter started stealing my clothes and jewellery! That’s one of the things I love most about Soru — we really do appeal to women of all ages.

She and I also had a night out to see the Cruel Intentions musical (yes, I was the only one there with a child — #badmom). It was SO good! We’d watched the film together as part of our ongoing mission to make our way through all the 80s/90s classics, and I knew she’d love it — and she did. The outfits and soundtrack took me straight back, and we both left totally buzzing from the performance. They’re currently touring, so if it’s near you, it’s a great night out!

We also recently shared a “What’s in My Bag: Airport Edition” over on Instagram — and a few of you messaged asking which rose water I use. It’s a super pure, organic one I buy when I’m stocking up on seeds and nuts in bulk (yes, I’m that person!) from the Wholefoods website. You can find it here.

So hydrating, smells divine, and I never get on a plane without it.

I recently discovered the Founders podcast by David Senra and I’m obsessed — he does deep dives into some of the most influential entrepreneurs in history. It’s absolutely fascinating and inspiring. I was so taken with Brunello Cucinelli’s story that I’m now on the hunt for his autobiography Solomeo in English — if anyone knows where I can find a copy, please message me!

One piece of jewellery I haven’t taken off lately is the AnaCapri necklace. I originally thought I’d only wear it on holiday — imagine a silk maxi in a bold colour, statement necklace, Capri breeze — but it’s turned into an everyday staple. I’ve been layering it over a plain white tee and jeans, and it works just as beautifully.

I’d love for you to enjoy its versatility too — use code FOUNDERSFAVES for 20% off AnaCapri styles this month (this includes both the necklace and the earrings).

Let me know if there’s anything you’d love me to chat about next month or any questions you want to ask — you can connect with me directly on Instagram, and I’m always so happy to hear from you!

One last thing — I made elderflower cordial for the first time last week! The elderflowers grow down the lane near our home, and my lovely neighbour kindly shared a very old recipe with me (you can easily find others online too). She even showed me which ones to pick — they grow on the bush, not too low down (for obvious reasons!), and they should be fully in bloom and fragrant. It was surprisingly simple, and both my husband and daughter absolutely love it (it’s very sweet!). Since then, I’ve even made elderflower cakes and cocktails with it.

That’s what I adore about countryside living — there’s so much abundance around if you take a moment to slow down, notice, and create with it.

Elderflower Cordial Recipe:

• 20 elderflower heads (fully open, not picked too low)

• 3 pints of boiled and slightly cooled water

• 500g sugar

• 2 lemons, sliced and squeezed

• 1 tablespoon of cream of tartar (optional – helps thicken and preserve; many recipes skip it)

Method:
Mix everything in a large bowl, cover, and leave to brew for up to 24 hours. Strain first through a sieve, then through muslin cloth (don’t skip this — there are lots of tiny flower bits!). Pour into sterilised bottles and store. It keeps for up to 4 months — though ours is already nearly gone…