I’m lured by luxury travel, luscious food and wine, and lazing around in the spa. So I was thrilled to discover all of the above – and more – when I went to explore Cognac.

What is the difference between cognac and brandy? Do you know? For those who don’t (and I didn’t before I went), all cognac is brandy, but not all brandy is cognac. Only brandy from the Cognac region is called cognac. And it has to follow a distinct set of distillation and ageing processes.

I was in Cognac to learn about cognac and visit the distilleries. Moving around the region, all the big names jump out at you from every winding road through the vineyards: Martell, Rémy Martin, Courvoisier, Hennessy… but there are loads of smaller independent producers too. The region supports both – those vineyards not big enough to make their own cognac sell their grapes to the big houses.

Cognac Vineyards, Petite Champagne, Charente-Maritime

Employment and the economy in the area is hugely driven by the industry – that and tourism. In 2024, there were over 4,400 winegrowers, 120 professional distillers and 270 merchants operating within the Cognac area. And many of the Cognac houses are still family-owned.

Many – probably most – offer some kind of tour and tasting experience. I was lucky enough to visit (in order) Chateau Montifaud, Hennessy, Delamain, and Rémy Martin. They’re all hugely different, with each visit offering a completely unique experience.

Visiting Cognac

The Cognac region is about halfway down France on the lefthand side. The closest airports are Bordeaux and La Rochelle, but you can reach the area by train and road. I’d recommend hiring a car as it’s a rural region.

Arriving into Bordeaux after a very quick hop and a skip from Gatwick (it’s less than two hours in the air), I was very pleased to see that we were immediately headed for lunch. If there’s one thing – of many things – the French do extremely well, it’s lunch. And I was not disappointed.

Lunch at Restaurant Cave La Quincaillerie

Weaving our way into one of those tiny little restaurants you might easily pass, on an ancient street flanked with shuttered houses, we headed upstairs at Restaurant Cave La Quincaillerie for their set lunch. This little cave of joy is in the Michelin Guide, and deservedly so. An hour or so later, I was happily stuffed with melty goat’s cheese on toast, slow cooked pork with pommes puree, and a greedy plate of cheese from the trolley, all washed down with a bottle of excellent Sancerre.

What a way to kick off the trip. Rubbing my fat tummy, I climbed back into the charabanc for our next stop, Chateau Montifaud.

Chateau Montifaud is a family-owned house that has been with the family Vallet for six generations, notching up more than 150 years of experience. We had a lovely tour, bumbling around the distillery learning about the processes. Nice touch with this tour was having a cocktail shaker handed to us at the start, and with each stage of the tour, a new ingredient added, relative to the information of the moment, resulting in a good shaking at the end of the tour, and a lovely cognac-based cocktail to quaff.

Chateau Montifaud

Where I stayed

After such a good lunch, and more than a little sampling of cognacs at Montifaud, I was pleased to arrive at our hotel, and even more pleased when I saw my absolutely stunning room.

Hotel Chais Monnet & Spa is a gorgeous five-star property right in the heart of Cognac. Sprawling across a wide area, the house used to be a distillery, and the hotel buildings are all comprised of the former cellars, cooperage, ageing halls (chais) etc. The conversion has been beautifully handled, and the property is rich with the tapestry of its history. It has a relaxing spa area complete with inside/outside pool, and several spaces in which to eat and drink in luxury. It’s also a perfect base from which to explore the Cognac region.

My fabulous room at Hotel Chais Monnet Hotel & Spa

After a bit of very welcome down time to digest and unpack, we were treated to an absolutely majestic tasting menu at the hotel’s Michelin starred restaurant, Les Foudres. Course after course came out, delivered with theatrical aplomb, interspersed with amuse-bouches and palette cleansers, and every course paired with a beautiful wine. It was a masterclass in quality and delivery, and it very nearly had me beaten.

Up the next morning and still feeling full…

I launched a rather pathetic attack at some coffee and a skirmish with an egg before we hit the road to visit Maison Hennessy. And what a wild trip this was. I had expected to view the cellars, try some cognacs, hear some history, and we did have all that. What I wasn’t expecting was a fantastic mind-bending virtual reality trip through the Hennessy journey with full AR headsets on, a boat ride over the river to the Hennessy cellars, and a chance to visit the cooperage and watch an apprentice cooper make a barrel from scratch.

An excellent morning at Hennessy

Hennessy is one of the few houses left that have a cooperage on site. And the mathematical and physical balance it takes to make a cask without glue, bind it all together with metal hoops, heat it and bend it to fit, and get the lid on with all its groovy grooves… my little mind was blown. Yours truly, being the sort that gets stuck in, even had a go on the ratchety machine thing that draws the slats together. This was a bit of a once-in-a-lifetime kind of morning – I will forever be able to say that there are glasses of H-dawg circulating that has been laid in a barrel I helped make.

After all this activity, we had a tasting – got to love quaffing Hennessy XO at 10am – and we finished up, sitting in the Hennessy café, eating cognac and raisin ice cream. And this brings me to an important point.

The French aren’t fussy about how you drink your cognac

The French take their food and drink pretty seriously, as we all know. So what I hadn’t expected was to find that absolutely no one is precious about how to drink cognac. They’re happy to adulterate it with water, mixers, ice… There was almost no balloon swirling or pontificating.

The most popular way for the locals to drink it – if they drink it at all, mostly it’s exported – is as a long drink with tonic water and ice. And this is nicer than it sounds. There are all sorts of cocktail variations using cognac. My favourite was a margarita with the tequila swapped out.

Back to the hotel for lunch in their La Distillerie restaurant, and conscious of making such a poor fist of breakfast, I went large on lunch. I felt it my duty to ensure that I tested out their skills. So, appetite sharpened by Hennessy intake, I had canapes, a melange of salmon things, and duck that was so fresh it nearly flew away off my plate.

Lunch at La Distillerie

After a necessary post-prandial forty winks, we were back at the hotel’s excellent bar, the 1838, for a cocktail masterclass. Remember when I said the French weren’t prissy about the cognac? Well, here was more proof, pun intended. Using the local fire water, we made cognac Sidecars, Negronis, and Margaritas. Then got a fantastic tour of the bar, including all the secret back bar areas.

Making (and drinking) cognac cocktails in 1838 Bar

Then into the hotel’s minibus for a short trip to Poulpette, a tiny gem of a restaurant tucked away in Cognac village. Another restaurant that you can find in the Michelin Guide, one of those absolute treasures that has a small but perfectly formed menu. I loved that they had no traditional wine list but all the wines you could order lined up on a shelf, with the price handwritten on the bottle. Like browsing a grapey library, you could have a good nose before choosing.

The restaurant is small enough to feel like you’re having a dinner party with friends. And once I’d shovelled in homemade tarama, a slab of foie gras with a giant oyster mushroom in a citron bouillon, line-caught cod with chorizo and veggies, and (ye gods) a selection of ices – chocolat, marron, saki, sesame – I could barely even breathe. What a way to go though. Have you seen La Grande Bouffe?!

Dinner at Poulpette

Day three

Today kicked off with a trip to the spa at around 11am for a massage and some relaxing time kicking around in the pool. What a cracking way to start the day, and a really good massage too. Having worked up an appetite, er, lazing around in the jacuzzi, we had another utterly dreamy lunch at the hotel’s La Distillerie restaurant, before walking the short distance from the hotel to Rémy Martin.

Rather than visiting a vineyard this time, we were in the Remy historic house and boutique in the centre of Cognac itself. And this was a very slick, almost clinical look at Remy, its history, its artwork, and ultimately a chance to taste its cognac. Paired with dark chocolate truffles, my favourite was the XO (obviously I have expensive tastes). This tour was again completely different to both Chateau Montifaud and Hennessy, and I appreciated that. If all the tours had been the same, it would have felt less special, and less interesting.

Learning history (and tasting cognac) at Rémy Martin

In the early evening we embarked on an extraordinary trip into the countryside, firstly via Maison Delamain, who had laid on a beautiful ‘candle’ lit tasting with oysters and heavenly meaty snacks. It’s a real privilege to see the old distilleries like this, and I urge anyone visiting the area to get to a few different houses. The rich history of Delamain is matched only by the quality of its cognac. Even I was beginning to develop something of a palette for it by this stage.

L-C Chateau Delamain private tasting in the cellars, and R tasting pineau and watching the show at Cognaço Musica

On from Delamain to Distillerie Pinard Frères, in Jarnac, not for a tasting this time, per se, but for a singularly unique theatrical performance, Cognaço Musica. An immersive experience combining music, theatre and (yay) tastings of both pineau (the grape-must drink that’s kind of the stage before cognac), and cognac itself. Although I had very little idea what was going on, it was hugely entertaining. And it’s part of a wider cultural celebration that takes place each autumn, the Ban de la Distillation. It’s a two-day festival of the cultural heritage of the Cognac region, celebrating producers, makers and visitors through tastings, talks and experiences.

Our final port of call was for dinner this evening was Restaurant du Chateau a Jarnac – one of those quintessentially French restaurants that do literally everything properly. And I didn’t even have to think about the arduous task of ordering dinner – they’d laid on a special menu for us: a cognac/bubbles cocktail, fish soup, salmon fillet with creamy risotto, and cognac cake with pears and ice cream. Thank you, and good night.

Dinner at Restaurant du Chateau a Jarnac

Why go to Cognac?

Like much of France, this is a region that really shines when it comes to food and drink. But it’s a particular pilgrimage for those who really want to dig into cognac. The area is understandably saturated with it, literally and figuratively. I had an absolute whale of a time learning about the processes at the various houses we visited, as well as drinking a lot of cognac and eating a lot of stunning food.

It is always a real treat to eat at the little restaurants that you know are always tucked away in ancient French villages but not always easy to find. So if you head to the area, take my advice and try all of the eateries I went to. Also try the cognac and tonic – it works better than you’d expect, I promise.

Everything we ate and drank was faultless, although I did gain about half a stone in the space of about four days, but it was well worth it. And base yourself at the Hotel Chais Monnet and Spa for a real treat. Frankly, I never wanted to leave.

DETAILS

Explore Cognac www.explore-cognac.com
Hotel Chais Monnet Hotel & Spa
Restaurant Cave La Quincaillerie
Chateau Montifaud
Maison Hennessy
Poulpette
Rémy Martin
Chateau Delamain
Ban de la Distillation
Restaurant du Chateau a Jarnac

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Exploring Cognac. Hidden wonders and a feast for the senses appeared first on Silver Magazine.

Tinned fish is having quite the moment. Open Instagram or TikTok and you’ll see neatly stacked sardine tins, glossy anchovies laid out on toast, tuna dressed with olive oil and lemon rather than hidden in mayonnaise. What was once a quiet cupboard staple now feels insanely fashionable.

This is not just social media hype; UK sales figures tell the same story. Over the past couple of years, the value of tinned and ambient fish sales has risen, with shoppers buying more tins and, crucially, better ones. Sales of MSC-labelled tuna in the UK & Ireland jumped by 78% year-on-year in 2023, for example. This suggests rising consumer interest in higher-end, sustainable, and certified options. Tuna still dominates by volume, but sardines, mackerel and anchovies are growing fastest. Premium tins and certified options are leading the charge.

So why is tinned fish suddenly so popular?

There’s a few things at play here; social media, of course. Standout tinned fish stans like the fez-wearing Marcus Ansell and his dog, King Arthur, from Tinned Fish Reviews are hard to avoid, with millions of views across all platforms. You can even buy t-shirts sporting his catchphrase, “Let us decant the fish.” Power to this bloke actually for getting through some surströmming recently. He’s a braver man than I.

@tinnedfishreviews I tried Surströmming for the third time. It was not nice for me. #surströmming #tinnedfish #cannedfish #tinnedfishreview #fyp #fermentedfish #surstromming ♬ original sound – TinnedFishReviews

Apart from social media chatter, there are also dedicated shops popping up, such as The Tinned Fish Market, in Borough Market, or online stores like Fish Tins.

Part of this is economic perhaps. When food prices rise, people look for ingredients that stretch. But it also reflects how many of us eat now. We want food that lasts, is easy to use, and which feels like a conscious choice rather than a last resort. Tinned fish fits neatly into that space.

It also suits modern cooking habits. Fewer ingredients, faster meals and less waste – or at the very least, packaging that can actually be recycled. One tin can become lunch or supper without much thought. That practicality explains the growth, and the health benefits explain why people stick with it.

Personally, I also really love a lot of the packaging design. What is it about a tin of fish that can look so appealing if it’s wrapped in a beautifully designed paper outer? I know it’s not just me.

The health benefits of tinned fish

Tinned fish is an easy way to add high-quality protein to your diet. It contains all the essential amino acids your body needs for muscle repair and maintenance. That matters at every stage of life, but it becomes even more important as we age.

A standard tin of tuna contains around 25 grams of protein, which is comparable to a chicken breast. Sardines and mackerel offer similar benefits. Protein helps you feel full, stabilises energy levels and reduces the urge to snack. If you want meals that actually satisfy, this matters more than calorie counting ever will.

Then there are omega-3 fats, one of the biggest reasons nutritionists continue to recommend oily fish. Sardines, mackerel and anchovies are naturally rich in these fats, which support heart health, help reduce inflammation and play a role in brain function and mood.

UK dietary advice encourages eating oily fish at least once a week, yet many people struggle to do this with fresh fish alone. It spoils quickly, costs more, and potentially requires planning. It also, to some degree, requires cookery skills to prepare. Tinned fish removes those barriers. The canning process preserves omega-3 content remarkably well, meaning you lose very little nutritionally while gaining convenience.

Bone health is another area where tinned fish quietly shines

Sardines and salmon canned with their bones provide a meaningful source of calcium. During the canning process the bones soften, so you eat them without noticing, but your body still benefits from the minerals.

A single tin of sardines can supply over a third of your daily calcium needs, alongside vitamin D, which helps the body absorb calcium properly. This combination supports bone density and becomes increasingly relevant for women as they age, particularly post-menopause. For those who eat little dairy, this is a good way to fill a nutritional gap.

Vitamin B12 is another nutrient many people underestimate. It supports nerve health, red blood cell production and energy levels. Deficiency becomes more common with age and among those who eat less meat. Tinned fish provides a reliable source of B12 without any extra effort. Tuna, sardines and mackerel all contribute useful amounts, which can make a real difference if you often feel tired, despite eating what you think is a balanced diet.

You also get iron and selenium. Iron supports oxygen transport in the blood and helps prevent fatigue. Selenium supports immune function and thyroid health. These nutrients become particularly important if you have reduced red meat intake or are navigating periods of stress or hormonal change.

There is also the matter of shelf life

Tinned fish lasts for months (or years, if you look in my cupboard). On busy days, having a tin in the cupboard often makes the difference between eating real food and reaching for something ultra-processed. It’s also dead easy to use – even if you can’t get it together to make a proper meal, sardines on toast – for example – is delish, and super quick.

Sustainability plays a role too. Many tins now carry recognised certification, reassuring shoppers who care about sourcing. Smaller fish such as sardines and anchovies reproduce quickly and sit lower in the food chain, which often makes them a more sustainable choice. Choosing these fish supports marine balance while still meeting nutritional needs, something many people now consider part of everyday decision-making.

Sustainability plays a role too. Many tins now carry recognised certification

What makes this tinned fish revival feel different from past food trends is its staying power. It is not novelty-driven. It reflects a broader shift towards food that is affordable without feeling cheap, nourishing without being complicated, and practical without losing pleasure.

It also suits how we live now. And, of course, it photographs beautifully. Neat tins, glossy fish, golden olive oil, great packaging design. Social media amplifies the aesthetic, which feeds interest and keeps the category visible.

The biggest change, though, is perception. Tinned fish no longer feels like something you eat because you have to. It feels like something you eat because you want to. The rise in interest in more unusual tinned fish and seafood bears this out too.

How to buy the best tinned fish

When buying, look for simple ingredient lists and fish packed in olive oil or spring water. Rotate types to spread the nutritional benefits. Tuna for protein. Sardines for bones and calcium. Anchovies for intensity and omega-3s. Mix everyday tins with one or two better-quality options across the month.

And don’t forget the more exotic options. Caviar, squid, shellfish and even baby eels all fit into tins nicely – so get brave and branch out a bit.

Ultimately, the rise of tinned fish tells a wider story about how we eat now. You want food that supports your health without demanding time you do not have. You want value without compromise. And apparently you want to see a man in a fez feed his dog bits of tinned octopus and mackerel for your entertainment.

If you already eat tinned fish regularly, you are ahead of the curve. If you don’t, it’s time to get on board.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Why is tinned fish so popular all of a sudden? appeared first on Silver Magazine.

Firstly let’s be clear about what the new Orient Express actually is.

The Venice Simplon‑Orient‑Express (VSOE) has been running luxury rail journeys in Europe, using 1920s/30s carriages. But this will be the first time the ‘OG’ Orient Express has run for a very long time. I’m talking about the original Orient Express service (Paris to Istanbul, etc) in its historic form. But all that is about to change. And I am planning to sell at least half my belongings, some of my family, and quite possibly a kidney to ride this beautiful train, on this beautiful route. It’s absolutely the top of my bucket list.

The Orient Express is back – and with some considerable pizzazz. The new train uses 17 original 1920s and 30s carriages that have been tracked down, rescued, and restored to their former splendour.

Rather than a standard rail timetable, it will offer a luxury travel experience, designed for discerning travellers who want to relive the romance and elegance of the golden age of train travel.

Restored Art Deco carriages, exquisite craftsmanship, and that nostalgic and beautiful sense of luxury you’d expect from the Orient Express means this is going to be one of the most elegant travel experiences of our time.

A legend reborn

The Orient Express will return to the rails, rekindling the glamour and grace of early 20th-century travel. Unveiled at the 1925–2025: A Century of Art Deco exhibition at the Musée des Arts Décoratifs in Paris, the train design represents a bridge between past and present. A celebration of timeless history and contemporary luxury.

The new design

The revival has been led by architect Maxime d’Angeac, known for restoring icons such as Maison Guerlain in Paris. His vision captures the romance of the original carriages while re-imagining them for a new generation.

Each carriage pays tribute to Art Deco masters Ruhlmann, Dunand, and Lalique, blending their influences with 21st-century materials, lighting and technology.

D’Angeac is a man with a passion for literature, and a collector of old books, with his interests very much extending into travel novels. In his library, you can read stories by Paul Morand, Henry Miller and Ernest Hemingway. You’ll also find Wagon-Lit by Joseph Kessel, Prose on the Trans-Siberian Railway by the poet Blaise Cendrars, and (most importantly as far as I’m concerned), a collection of Agatha Christie novels. He is clearly the right man for the job.

Craftsmanship and detail

More than thirty specialist artisans have been involved. Glassmakers, cabinetmakers, embroiderers and upholsterers… all working together to create a new standard of elegance.

The interiors feature restored Morrison & Nelson marquetry, original Lalique glass panels, and rich fabrics woven in French ateliers. The result is unmistakably Orient Express: refined, indulgent, and beautifully made.

A remarkable rediscovery

The rebirth of the train began with a detective story. Historian Arthur Mettetal spent years tracing the whereabouts of the missing Orient Express carriages, thought to have disappeared decades ago. Using Google Maps and 3D satellite images, he located 17 original 1920s cars abandoned on the Poland–Belarus border.

They were transported back to France, where renowned workshops – including Rinck, Ateliers Jouffre, and the Tapestry Manufacture of Burgundy – undertook a meticulous restoration.

Back on track

From mid-2026, travellers will once again be able to board the Nostalgie-Istanbul-Orient-Express.

The relaunch forms part of a broader revival under Accor, which acquired the Orient Express brand in 2022. Alongside the new train, the group is developing an exclusive collection of hotels and experiences. La Dolce Vita Orient Express is already in service; a new luxury train experience in Italy, launched in 2025, offering one to three nights through Italy. Think Rome, Venice, Sicily, with deluxe cabins and suites, gourmet cuisine, and Italian design rooted in the 1960s and 70s.

Orient Express Venice opens in April 2026; and the Corinthian sailing yacht will debut later that summer.

The enduring appeal of the world’s most famous train

A century after it first captured the world’s imagination, the Orient Express remains a symbol of adventure, nostalgia, and sophistication. Its return offers something increasingly rare – the chance to slow down, settle into a beautifully crafted carriage, and watch the world unfold beyond the window in true style.

If I have to kill someone to bag a ride on this beautiful train, I will. And then of course it will be, ahem, murder…

More about the Nostalgie-Istanbul-Orient-Express

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post The new Orient Express: return to the golden age of travel appeared first on Silver Magazine.

I was a massive fan of Trigger Happy TV back in the day. It’s wild to remember having to wait a week to see each episode whereas now you can binge an entire series in one sitting. But I’d be ready and waiting – quite possibly stoned – to watch the show every time.

So sitting down to interview Joly all these years later was a bit of a thrill. The man himself is now in his fifties, like me, and the conversation kicked off with the inevitable talk of age (he’d said he thought the idea of Silver Magazine was “a bit sad”). I’d just come back from a festival where my brain had been having fun, but my knees told a different story. I said I’d decided my body might be too old for festivals.

“I always think I’m 21,” agreed Joly. “It’s pathetic, but there you go. Festivals are just full of people our age acting like 21-year-olds, whereas the 21-year-olds are just sitting there getting really embarrassed.”

He isn’t wrong about GenX, behaving like kids where many younger people behave more like adults than we do. But Trigger Happy transcends, apparently. I mention how my daughter, who’s in her twenties, and her friends are obsessed.

Her reaction when I told her I’d be interviewing him? “Oh my fucking God, we all love Trigger Happy TV,” she said, and promptly messaged all her mates.

I wondered if he knew he has an army of younger fans

Joly seems nonplussed. “I had no idea at all,” he said. “Even my own children don’t know who I am.” I assured him this new audience is real. For younger viewers, part of the appeal is the jump-scare quality, the surreal surprises, the ‘cringe’. But most of all, I suspect, it’s the authenticity.

Joly agrees the landscape has changed. “When I did Trigger Happy, the whole point was to make hidden camera cool. I grew up on Game for a Laugh and Beadle’s About, which were just naff. I think I did make it cool.

“But hidden camera has always been the lowest rung in comedy. If you’re smart in comedy, you’re supposed to go and write sitcoms. In America, improv goes on to make Curb Your Enthusiasm and Spinal Tap. Here, improv has a terrible name.”

Two and a half decades on from the show, you realise just how much the world has changed

When Joly filmed those original sketches, nobody else was standing on the street with a camera. Today, everyone is – and they’re all uploading to socials before he’s even finished the gag.

He found this out the hard way when he revived his old traffic warden sketch. “I put on the old outfit, parked a car in the West End with forty tickets and four clamps. Before I’d even done the sketch, there were a hundred people around me filming. I got angry! It felt like I was providing content for their Instagram.”

Some things still work though. “One of my favourites was going into a builder’s yard with a crazy list: bag of MC Hammers, a forty-foot bastard, soggy chimps. That yard’s still there by Paddington. We did it again, new list, and it was even funnier. That’s going out and I’m really excited.”

He hates how fake much of the genre has become. “Hidden camera is the biggest format in the world because it’s everywhere online. But it’s almost entirely faked, and that really irritates me. Real people tend not to react weirdly. In fake ones they always overreact. You can smell it a mile off.”

I asked how he copes with the awkwardness of putting strangers in surreal situations. “I thrive on awkwardness, actually. People have called it cringe, and I hate that. The Office is supposedly cringe comedy. I don’t cringe. I positively encourage awkward situations because I like weirdness. I’m most alive when that’s happening.”

This attitude spills into his online life too…

Joly is notorious for sparring with trolls on social media. “It’s a war I’m never going to win,” he admitted. “But it just makes me… I think people don’t realise how toxic online is. I love an argument. If you wouldn’t say something to my face, don’t say it on here.”

He knows he’s not converting anyone. “I’ll kill one online, and another hundred pop up. It’s like whack-a-mole with wasps. I call it whack-a-cunt.”

For him, the internet has destroyed nuance. “Most of us are in the middle, with nuance. And nuance doesn’t exist online. Basically, you don’t get clicks for saying, ‘Well, on one hand, but on the other…’ The internet is a fucking nightmare. If I didn’t have to use it – and I do, it’s part of my job – I’d go offline in a second.”

What irritates him most is the online commentary that comes with resurfacing old clips. “Every time I show an old clip, half the comments are: ‘London, back when it was British. You do that now, you’d be stabbed.’ Total bollocks. I’ve just been and done it, no difference at all.

“The problems aren’t that people don’t have humour. The problems are things being stolen, or people assuming you couldn’t do it because it’s all ‘woke.’ What was un-woke about Trigger Happy? It’s ridiculous.”

We circle back to Trigger Happy TV

The show ended in 2002, but its legacy is everywhere. “Every day I get people going, ‘All you’ve got is one joke, shouting into a phone.’ And I’m like, wow, there were forty jokes in each show. I’m proud of it. Then suddenly I thought – fuck, it’s 25 years old!”

The prompt to create a new show came from a reuniting with his co-creator Sam Cadman, who had returned from years working in LA. Over a drink, the pair decided it was time to mark the anniversary. “It’s like my wedding,” Joly reflected. “I’m still married to Stacey and incredibly happy, but I didn’t enjoy my wedding. It just happened. I didn’t realise how big [Trigger Happy] was. I loved making it, but I never really celebrated it at the time.”

The result is Trigger Happy Live, a stage show designed not as a reboot but as a celebration.

“Essentially, I get asked the same questions every day about Trigger Happy. So this is all the questions you’ve ever wanted to ask but were too afraid to. Showing clips, what happened behind the scenes, some old characters on stage, stuff happening to members of the audience. If you love Trigger Happy, come along.”

“People say, ‘Is that all you’ve got, 25 years on?’ And I go, I bet you’ve got Oasis tickets. What do you think Oasis are doing? They’re just playing their first two albums.”

He’s tested the idea by screening two episodes in a cinema. “Watching it in a communal setting is incredible,” he said. “Everyone laughed. Watching as a group really holds up, it’s still funny. It’s nostalgic.”

Critics who accuse him of laziness miss the point

“People say, ‘Is that all you’ve got, 25 years on?’ And I go, I bet you’ve got Oasis tickets. What do you think Oasis are doing? They’re just playing their first two albums. For me, it’s just fun. I’m proud of Trigger Happy, I’ve got all these stories, why not?”

I obviously asked about the giant phone. The official story has been that it was stolen but I said I suspected it was because he was sick of it. “I couldn’t possibly comment,” he says, looking mock shifty. Turns out I was right, as the phone made an appearance on Saturday morning TV a week after our conversation. I strongly suspect it will make an appearance in the shows – how could it not?!

The Trigger Happy Live tour begins in October, with four shows planned. Southampton was meant as a dress rehearsal, but Joly pulled it in favour of playing it properly. “If those go well, maybe I’ll do some [more] next year,” he said. “I don’t know if I want to. It is a retro show, and I’m not massively interested in doing retro. But if it works, if it’s funny, maybe.”

There’s a lot more to Joly than Trigger Happy, though…

The truth is Joly has never wants to sit still. “Yeah, I’ve always called myself a crap polymath,” he told me. “I think I have two skills. One comes from nowhere: the ability to be funny in improv. I don’t use a script, I don’t know where it comes from, but I’m good at it. But I do need Sam. He’s like the bass player in Coldplay – Chris Martin’s the face, but something about us working together makes it work.

“And [the other thing is] travel writing. I grew up obsessed with it, and Trigger Happy opened doors. I started with The Sunday Times, I’m now on my tenth book. If I could just live on travel writing, I’d do that. I’ve been to 108 countries. I love writing, love that no one can fuck with it. It’s yours, you hand it over.”

It frustrates him that people can’t reconcile the man in the squirrel suit with the man writing serious travel books. “People don’t like you jumping lanes. Trigger Happy was such a big hit, I’m pigeonholed. That’s fine, but I think some don’t take me seriously as a writer. I’ve done six serious travel books, a million words in print. What more can I do?”

Still, he loves the variety. “I like not being bored. It’s not a bad life. I’ve been lucky, but you have to keep working, keep reinventing, or you fade. Hunger is a creative drive.”

His new book takes him down yet another path

After immersing himself in conspiracy theories for his last project, he needed an antidote. “My new book is called The Soul Tourist: In Desperate Pursuit of Happiness. The idea being: as a late middle-aged, grumpy ex-goth, can I find happiness? Really, it’s me taking the piss out of wellness and happiness, but with the tiny hope I might stumble on something that works.”

His travels took him everywhere from India to Denmark. “I went to Rishikesh, where the Beatles went in ’68. I went to an Ayurvedic place in Bangalore. Drove around Denmark, supposedly the happiest country. Checked into a Benedictine monastery – didn’t last long. I went fly fishing, because my neighbour swore by it. It wasn’t for me. So yeah, I’ve been looking for happiness.”

…as a late middle-aged, grumpy ex-goth, can I find happiness? Really, it’s me taking the piss out of wellness and happiness…

I asked about comedy heroes. “Weirdly, I didn’t really grow up into comedy. I don’t watch much comedy, don’t go to see it. I was more into music. But Dennis Pennis was massive. I love Seinfeld. I’m obsessed with Larry David, and Spinal Tap.

“But the person that really influenced me, you’ll maybe never have heard of – Noël Godin. A Belgian anarchist. His philosophy was: there’s no better way of determining a person’s character than how they react when they’re custard-pied. He pied one newsreader twelve times because the guy kept overreacting. [And they never recorded it or screened it.] Totally pointless, gloriously weird. That’s what I love.”

It feels like a fitting influence. Before we wrap up, I asked what advice he’d give younger comedians today.

“When people say, ‘You couldn’t do this today,’ I don’t think that’s true. Whether something is funny or not is simple: if you’re punching down, it’s not funny. Punching up, it is. Absurd is just life. Don’t be frightened of stuff. It’s about intent.

“I say things that would probably get me ‘cancelled,’ but not because I mean harm. Some people think you can’t do things, but if it’s funny, it’s funny. If you don’t like it, scroll on. There’s no joke everyone finds funny – it’s subjective.

“So what I’d tell young comedians is: just start. Do it.”

Trigger Happy TV Live shows are in October
There are some Work in Progress shows too
Find out all the details at www.domjoly.tv/dom-joly-tour/

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Talking Trigger Happy, trolls, and travel with Dom Joly appeared first on Silver Magazine.

Martin Webb is not the sort of entrepreneur who fits neatly into a single box. Over the past three decades he has built and sold multimillion-pound businesses, volunteered thousands of hours as a police officer, mentored young people, and thrown himself into a range of charitable causes. Now he is turning his attention to politics, putting himself forward to be the first independent Mayor of Sussex in 2026.

Born and raised in Brighton, Webb left the city as a teenager to attend grammar school in Lancashire on a military scholarship before returning south to study business at the University of Brighton. By the ‘90s he had already co-founded what has been called “the largest hospitality company in the South.” Venue mix: pubs, bars, restaurants, nightclubs, even a fitness centre. At its peak it had turnover of over £24 million, and more than 300 employees.

Selling that business might have been the end of the story for many entrepreneurs, but Webb has always been restless. He went on to open what he describes as the UK’s first social-enterprise pub in Brighton (the Robin Hood), where part of the profits were channelled directly into good causes.

He also set up a rural economy venture in France, hosted a business-based TV show, wrote a weekly business column for The Telegraph, and published his own crime novel, The Most Dangerous Man in Brighton. The ventures may have varied in scale and style, but they all share a focus on enterprise, creativity and community.

Working with the police…

Running in parallel with his business career has been a long commitment to volunteering. Webb signed up as a Special Constable with Sussex Police and went on to serve for many years as a Special Sergeant. He has saved lives on duty, earned medals and commendations from the Chief Constable, and was recognised for his contribution during the Covid pandemic.

He has also raised money for Greenpeace, supported the Off the Fence homeless charity, and mentored young entrepreneurs through the Prince’s Trust.

It is perhaps no surprise that this combination of commercial know-how and public service has led Webb to seek political office. He believes Sussex needs fresh leadership rooted in independence from party politics, and he is campaigning on issues that touch daily life: safer streets, better public transport, affordable housing, and more visible local policing. He talks often about his own family life in West Sussex with his partner, an NHS nurse, and their four children, linking his priorities back to the needs of ordinary households across the county.

In person, Webb is direct and energetic, the kind of man who clearly thrives on projects and ideas. His story so far is proof of a willingness to take risks. With the mayoral election on the horizon, he is stepping into a new arena – one where his mix of entrepreneurial drive and civic duty will face its biggest test yet.

I thought I’d put him through a few questions, find out what his plans are…

You’ve gone from the Brighton nightclub scene of the ’90s to standing for mayor of Sussex. How do you think your past has shaped the person you are today?

A lot has happened to me since the ’90s. I’ve set up loads of other businesses, been a TV presenter and writer, and spent nine years volunteering as a frontline police officer. I’ve also raised my family in Sussex. So yes, all those things combined have absolutely shaped who I am today – hopefully someone who’s grounded, sensible with lots of common sense and empathy.

Some people still remember you for that hedonistic nightlife era. Do you see that as a liability or an asset now you’re in politics?

One of the reasons I did well in the ’90s is that I wasn’t into the hedonistic party lifestyle myself. I was pretty sensible back then – busy building the business, employing lots of people and trying to deal with all the drama that being an entrepreneur throws your way. I’d like to think that building a big business in Brighton ought to be an asset in my campaign – it shows I’ve got a track record. And staying power.

You’ve built and sold several businesses. Which lessons from entrepreneurship are most relevant to running a county?

This is a really good question, as I’m always amazed that the ministers actually running the show have so little business experience.

One thing you learn in business is that if things are going badly, you need to do something positive to turn things around. That’s the opposite of what the government’s doing now.

As an example, the increase in NI contributions for employers is a tax on jobs. And as a result, businesses aren’t employing new people. It’s a crazy policy as it stops growth and will reduce tax income. It’s the opposite of what an entrepreneur would do, and shows a real lack of insight from those in charge.

On (TV show) Risking it All you mentored struggling entrepreneurs. What would you say to critics who think your success isn’t relatable to ordinary people?

I’d say my experience is totally relatable. I started with nothing – I didn’t have rich parents to help or any other form of outside help. I just worked my socks off doing something I loved doing. Can’t get more relatable than that, as I think that would be many people’s dreams.

You’ve written both business books and fiction. Do you think your creative side gives you a different perspective on leadership?

I’ve always tried to harness my creative side. My role as an entrepreneur has included being a designer, architect, advertising director, and so on. I love being creative and thinking of new, better ways to solve problems.

I think people are fed up with leaders banging away, using failed solutions, hoping things will turn out OK, when they clearly won’t. And I don’t want to do that. I aim to utilise originality and imagination to find solutions that work.

You spent years volunteering as a community police officer. What did that experience teach you about the realities of crime and policing in Sussex?

It taught me that there is too much crime and too few officers. It taught me that the police do their very best but get held back by lack of resources. Crime in real life is very unlike the angle you see in TV dramas. In reality, there’s so much crime linked to mental health issues and addiction.

You’ve spoken about being let down by the force during a crisis. What happened, and how has it influenced your views on how policing should be managed?

I had a collision with a drunk driver while I was on duty that resulted in me suffering from really bad PTSD. I was having panic attacks, insomnia for months afterwards, which led me to seek help for my mental health. It was awful; I literally thought I was going to die.

Sussex Police offered no support whatsoever. They acted as if they couldn’t care less, despite me volunteering two shifts a week and giving up most of my spare time to keep my community safe for years. It took them four months to even pick up the phone to see how I was.

I was shocked to learn the hard way that Sussex Police is a pretty poor employer. If I get elected, I’ll fight to change the culture at the top of Sussex Police. They need to do better for the brave and committed people who work there.

Do you think Sussex Police is currently fit for purpose? Where are they failing residents?

The latest Home Office report into Sussex Police rates them as ‘average’. I think the people of Sussex deserve better than average, and I’ll make sure we get the police service we need and demand.

The rank-and-file officers of Sussex Police are fantastic, but it’s higher up in the command team where things are less impressive. And change needs to happen quickly.

How would you balance the need for tougher policing with concerns about civil liberties?

I don’t think we have the balance wrong right now. I’m all for face recognition technology and other innovative ways to apprehend offenders.

Why Sussex? Why now? What made you decide to stand for mayor?

I’m a Sussex person, my family go back generations in the county, and it’s the place I love and call home. I’m also 60 years old, with a lifetime of relevant experience and skills.

Above all, I think I could really do the job well. I know I can make a real, positive difference to people’s lives by using two simple things: common sense and hard work. I’ve got the energy, vision and passion to make a real go of this.

What do you think is the single biggest issue facing Sussex today?

Crime is out of control in our towns and cities. This is the first thing I would address. People need to feel safer. We need to tackle the shoplifters. We need to crack down on anti-social behaviour. It’s simple.

How would your leadership style differ from career politicians?

I’ll be straight talking. I’ll listen. I won’t patronise people or speak in sound bites. I’ll be honest with people. I’ll be visible and not stuck behind a desk. I’m also not in it for the money like some.

You’ve created jobs through your businesses. What’s your plan for tackling unemployment and boosting local enterprise?

We need LOTS more investment that will lead to quality, well-paid jobs. I want to create an entrepreneurial culture in Sussex.

I’d like to see more investment and expansion in the areas we’re already excelling in; top-level manufacturing, media, and the tech sector

I also want to launch a mayor’s show to showcase Sussex products and services. We make, grow and produce some amazing wine, cheese, and other amazing items. We now need to shout from the rooftops about how great we are, across the UK, Europe, and even the USA – and get selling to the world.

Housing is a critical issue across the South East. What’s your approach to development versus protecting Sussex’s natural environment?

This is a massively complex problem, but in a nutshell, I’d favour brown-field over green-field development, and I’d want to ensure that large developments have conditions attached to provide infrastructure, such as doctors’ surgeries.

We need to build, but not at the cost of our amazing green spaces. Once fields disappear, they’re gone forever.

Do you see yourself as a populist candidate, or do you want to appeal to the centre ground?

I see myself as the local home-grown candidate who’s in touch with regular working people. I think I ‘get’ what concerns people most, and I think I can come up with practical, workable solutions to get our problems fixed.

Politically, I’m pretty much in the centre ground. But what’s more important is that I’ll always put Sussex first – I think that’s what people really want.

If you win, what’s the first tangible change Sussex residents will notice in your first year as mayor?

The first thing I’ll do is make our county safer and crack down on crime. In the first year, I’ll focus on shoplifting, antisocial behaviour, and rural fly-tipping.

People will notice more hi-viz foot patrols in our towns and cities. I’ll try to make people feel safer – if I can achieve that, it will be a good start.

As you can imagine, the first year will be incredibly busy for me if I am elected, and my other priority will be to do everything possible to boost business across the county.

www.martinwebb.com

(Martin Webb has neither paid for nor received any payment for this article)

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Martin Webb – the man who would be mayor appeared first on Silver Magazine.

Forty years after This Is Spinal Tap redefined the mockumentary, Nigel Tufnel, David St Hubbins and Derek Smalls are back. Spinal Tap II: The End Continues hits cinemas tonight, promising one last encore for the world’s ‘loudest band’. But does the sequel live up to the legend, or should the amps have stayed unplugged? Is the new Spinal Tap film any good? Critics in the UK and US are divided.

Sigh. I loved the first Spinal Tap film. Launched in the ‘80s when I was young and had the brain space to remember endless lines of script, I watched and re-watched it, joyously engaging in shouting dialogue in the pub with my friends. It was a work of genius.

So I’ve been anxious about this sequel. Even more so when I saw the trailers and promo shots. I was also worried that it might not be as good as the first one. Things rarely are (with a very few notable exceptions – Godfather II, Dark Knight, Terminator 2…). So maybe it was a subconscious block when I was invited to preview screenings and found I couldn’t get there. I think I was just too wary of heartbreak.

But braver souls than me got there, and so in a cowardly fashion, here is a little roundup of the best and the worst of the reviews. You will go and watch it, I’m sure, and make up your own mind. I expect I will too, now. See what you think anyway…

A warmish welcome – with caveats

Christopher Guest, Harry Shearer, and Michael McKean in Bleecker Street’s SPINAL TAP II. Credit: Bleecker Street / Kyle Kaplan

The (fairly threadbare) storyline here is that the Tap are essentially forced to reunite when Hope Faith (Kerry Godliman), daughter of their late manager Ian Faith (originally played by Tony Hendra, who died in 2021), uncovers a clause in their contract demanding one final performance. Spinal Tap are forced to play one final gig to honour the terms of the contract, and so in the immortal words of Jake Blues, ‘We’re getting the band back together.’

From the get-go, many reviews acknowledge the nostalgic pleasure of seeing ‘the Tap’ together again – albeit with reservations. Christopher Guest, Michael McKean, and Harry Shearer are here, still bickering and blundering with deadpan delivery. The Guardian called the film “affectionately melancholy,” noting that “there’s a sadness underpinning the comedy, as these once-wild rock gods face down mortality with the same lack of self-awareness that once made them funny.”

The Financial Times was more upbeat, praising the film’s commitment to giving fans what they want. “There are moments of comic gold,” its review declared, “and the band’s chemistry is still a joy to watch. It may not break new ground, but it plays the hits well.”

Cameos also provided a boost. Paul McCartney’s brief turn has been widely mentioned, as have appearances from Elton John and Garth Brooks. “McCartney almost walks away with the film,” said the FT, “his deadpan contribution reminding you why these films work best when reality and parody collide.”

Paul McCartney, Christopher Guest, Harry Shearer, and Michael McKean in Bleecker Street’s SPINAL TAP II. Credit: Bleecker Street / Kyle Kaplan

But the problems pile up

Yet for every chuckle, several reviewers found themselves cringing. The Independent was scathing: “Spinal Tap II is startlingly unfunny… a film that confuses affection with inspiration. The jokes are fewer, the timing worse, and the nostalgia feels like a hollow excuse.”

Empire was just as damning. Its verdict? “As unfunny as the original was funny.” The magazine lamented a lack of sharpness, describing the film as “a limp setlist of reheated gags and sketch-like scenes that never quite build into a song.”

The Associated Press echoes the frustration, criticising the film’s pacing. “Scenes drag on long past the punchline,” its reviewer wrote. “What was once quickfire wit now feels sluggish, as though everyone is waiting for the laugh track that never comes.”

Older men, even older jokes

One of the biggest sticking points is the reliance on callbacks. The Stonehenge gag reappears, as do nods to exploding drummers, and amps that go up to eleven. Some critics found this reassuring. Others rolled their eyes.

“The film leans so hard on nostalgia it topples over,” wrote the Independent. “It’s less a sequel than a scrapbook, recycling lines and situations with the weary air of a band forced to play their biggest hit night after night.”

Yet for some, that’s the point. The Guardian suggested the repetition had an unexpected poignancy: “They are trapped in their past, still defined by the same ridiculousness. That makes the comedy bittersweet – a reminder that the world moved on, even if Tap didn’t.”

Ageing rockers, ageing jokes

Perhaps inevitably, much of the humour now centres on the band’s advancing years. Smalls runs a glue museum, St Hubbins writes jingles for a true-crime podcast, and Tufnel runs a cheese shop – which surely has to be a nod/dig at Alex James from Blur?! These sketches earned chuckles from some reviewers, groans from others.

Christopher Guest as Nigel Tufnel / Bleecker Street

The FT argued they “land with just enough wit to keep the film alive,” while AP felt they “play like Saturday Night Live leftovers.”

Still, the film’s reflection on ageing struck a chord in places. The Guardian noted: “The moments where the band face their mortality head-on, however absurdly, are the most affecting. The film may not be consistently funny, but it has a heart.”

Critical consensus? A middling encore

So where does that leave the verdict? On Rotten Tomatoes the film sits at around 73%, suggesting audiences and critics alike are lukewarm but not hostile. For die-hard fans, it’s a chance to spend more time with beloved characters. For others, it’s a reminder that lightning rarely strikes twice.

The Guardian summed it up best: “It’s not as funny, not as sharp, and nowhere near as groundbreaking – but it still manages to strum a chord of nostalgia and pathos.” Empire, by contrast, dismissed it outright: “Spinal Tap II is a sequel that turns down the comedy, leaving only the feedback.”

In the end, Spinal Tap II may be judged less as a film and more as a reunion tour. For those who once memorised every line of the original, like me, the sight of Guest, McKean and Shearer back in costume may be enough. For everyone else, this might be one comeback gig best caught when it hits the small screen.

TLDR; Critics on Spinal Tap II – the best and the worst

The Guardian

“Affectionately melancholy… there’s a sadness underpinning the comedy, as these once-wild rock gods face down mortality with the same lack of self-awareness that once made them funny.”

The Independent

“Startlingly unfunny… the nostalgia feels like a hollow excuse.”

Empire

“As unfunny as the original was funny… a limp setlist of reheated gags.”

Financial Times

“There are moments of comic gold… the band’s chemistry is still a joy to watch.”

Associated Press

“Scenes drag on long past the punchline… what was once quickfire wit now feels sluggish.”

Rotten Tomatoes (critics’ score ~73%)

“Not as funny, not as sharp, and nowhere near as groundbreaking – but it still strums a chord of nostalgia and pathos.”

Watch the trailers etc

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post The new Spinal Tap film. Is it any good? appeared first on Silver Magazine.

Directed by Chris Columbus (Harry Potter, Mrs Doubtfire), the story follows four retirees at Coopers Chase retirement village: Elizabeth (Helen Mirren), Ron (Pierce Brosnan), Ibrahim (Ben Kingsley) and Joyce (Celia Imrie). All of whom pass at least some of their time investigating cold cases, as the Thursday Murder Club, until a real murder actually lands on their doorstep.

Sir Ben Kingsley, Helen Mirren, Pierce Brosnan. Giles Keyte/© 2025 Netflix, Inc.

Between them they have a bunch of skills well suited to the job – particularly Elizabeth, who has a shady past as a spy, or something equally secretive in MI6. Also Joyce, who was a nurse and is excellent at knowing things like how long it takes a stab victim to bleed out, and so forth. Joyce’s other skill is making cakes.

If you’ve read the book – and with over 15 million copies of the debut novel sold already, many have – you’ll be familiar with the story. If you haven’t, there are no spoilers in this article. Not that you need worry about it. The book managed to keep me guessing whodunit for quite a while, but somehow on screen it seems less of a challenge to work it all out. I’ll admit that might be down to the fact that I do actually know who dun it. But anyway.

The casting

When you read a book, you picture the characters in your mind. It’s one of the best things about reading as opposed to watching, and I was curious to see how the TMC would translate. Generally, I think this is well cast, although I had Elizabeth down as less emotional and warm. I pictured Eileen Atkins, but got the softer Helen Mirren. Ben Kingsley as Ibrahim was a shoo-in, and Celia Imrie is a cracking Joyce.

But Pierce Brosnan as Red Ron is wildly miscast. Not the lairy, bumptious gobby socialist of the book, Brosnan is way too charming, with a very reserved energy, and don’t get me started on the wildly fluctuating accents. For Ron, I imagined Ray Winstone, not Remington Steele. But not only that, I’m afraid Brosnan is missing the comedy bone. The man is not funny, and Ron’s character in the book is heavy on the comedy.

Pierce Brosnan, Tom Ellis. Giles Keyte/© 2025 Netflix, Inc.

I loved Jonathan Pryce as the delightful Stephen, slowly disappearing into dementia – an excellent bittersweet performance. And there’s a pretty stellar British cast lined up for the other characters, including Naomi Ackie as Donna, Tom Ellis as Jason Ritchie – Ron’s son, David Tennant as Ian Ventham, and Richard E. Grant as gangster Bobby Tanner. Does Grant make a good villain? I’ll let you have a guess at that. I love Grant, but this is not his metier. He’s about as menacing as one of Joyce’s cakes. Daniel Mays makes a great DCI Chris Hudson, with the right touch of comedy and brash faux Sweeney vibes.

Naomi Ackie and Daniel Mays. Giles Keyte/© 2025 Netflix, Inc.

There is some eye candy in the shape of Henry Lloyd-Hughes, who plays a very sexy Bogdan. Perhaps one of the major upgrades in terms of characterisation. And I always love to see David Tennant, although his Ian Ventham is far too much like his recent Tony Baddingham in Jilly Cooper’s Rivals on Disney+. Is this what he does now, play English baddies? I don’t care really, he’s always watchable, but it’s not exactly a stretch for this fine actor.

David Tennant, Henry Lloyd Hughes. Giles Keyte/© 2025 Netflix, Inc.

Mirren, long tipped by fans for the role of Elizabeth, called the book “utterly charming” and said she relished playing the sharp, enigmatic leader of the group. Brosnan described Ron as “a stout fellow of good character… humorous, theatrical, with wonderful set pieces.” Kingsley compared his psychiatrist Ibrahim’s empathy and analysis to his own craft as an actor, while Imrie said she “fell in love” with Joyce’s warmth and innocence.

Helen Mirren, Celia Imrie. Giles Keyte/© 2025 Netflix, Inc.

Great location

Shot at Shepperton Studios and on location in Berkshire, Buckinghamshire and Hertfordshire, the film brings Coopers Chase vividly to life. Columbus calls it “the Hogwarts version of a retirement community.”

Since its release in 2020, Osman’s debut novel has become the UK’s best-selling book of the decade. He says he was inspired by his mother’s retirement village. “I thought, what if there was a murder here? I bet you these people could solve it.”

This is not challenging or groundbreaking in any sense of the word. Except perhaps for the premise that the main protagonists are in a care home. But it’s great viewing for a Sunday afternoon, and will absolutely appeal to the billions of Agatha Christie et al fans that crowd the world. Myself included. I enjoyed the book, and I enjoyed the film – although the latter perhaps rather less so.

The Thursday Murder Club lands on Netflix globally on Thursday 28 August 2025

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post The Thursday Murder Club – more hit than miss, just about appeared first on Silver Magazine.

The simmering resentments, the unspoken rivalries, the caustic one-liners that only two people who once adored each other could ever inflict. The Roses, opening in cinemas this weekend, captures all of that – only louder, sharper, and with a lot more collateral damage.

Directed by Jay Roach (Bombshell, Meet the Parents), the film pairs Benedict Cumberbatch and Olivia Colman on screen for the first time, playing Theo and Ivy Rose. At first glance, theirs is a charmed life: two successful careers, a seemingly solid marriage, children, and a dream home.

But then Theo’s architectural career implodes. He’s on the verge of fame with a high-profile nautical museum in San Francisco, but on the day of its unveiling, a storm hits. The building collapses due to a structural flaw, instantly ruining his reputation.

To make it worse, the same storm reroutes traffic to Ivy’s seafood restaurant, where a prominent critic happens to dine. Her career takes off overnight, just as his falls apart.

As Ivy’s culinary success and ambitions soar, that picture-perfect façade fractures. What begins as witty sparring escalates into full-blown emotional combat.

It’s a modern reimagining of Warren Adler’s novel and the 1989 black comedy The War of the Roses. But this version, scripted by Tony McNamara (The Favourite, Poor Things), digs into contemporary pressures: ambition, perfectionism, social media success, and the capitalist grind pulling couples apart.

“Real life, only turned up”

Director Jay Roach is clear about what drew him to the project. “The tone is unique, it’s basically real life,” he explains. “I often use humour to navigate tough moments, and I think people in relationships who can joke and tease their way through awkward situations show signs of a healthy bond. But this film explores how that love language can turn from teasing to outright attack – and sometimes, it’s hard to tell the difference.”

That grey area – when affection mutates into cruelty – is something McNamara’s script skewers with savage wit. Cumberbatch loved it from the outset. “This is a laugh-out-loud script, filled with bad behaviour,” he says. “It’s so much fun, so inventive and so witty.”

Colman agrees. “Tony is so good at doing proper hilarity that you forget there’s also this intense emotion in there. He sprinkles it in, and it breaks your heart.”

Olivia Colman and Benedict Cumberbatch in The Roses. Photo by Jaap Buitendijk, Courtesy of Searchlight Pictures. © 2025 Searchlight Pictures All Rights Reserved.

Theo and Ivy: recognisable, messy, real

Cumberbatch sees Theo and Ivy as characters audiences will immediately recognise. “As a couple, they are very identifiable,” he says. “This film will have something recognisable in it for everybody, whatever stage their relationship is at. Hopefully not too much, though. This is a cautionary tale at the end of the day.”

For Colman, Ivy was a joy to play. “Ivy Rose is ace; she’s quite a free spirit. She’s a chef, she’s funny, passionate, loving, a good mum. When Ivy and Theo meet, it’s explosive. Then they have children, and it all goes a bit wrong. Both Ivy and Theo are brilliant at what they do, but it’s hard for them to find a balance between their careers and family life.”

Theo, meanwhile, is as magnetic as he is flawed. “I love his directness,” Cumberbatch says. “He knows what he wants and goes for it. Some of those decisions are devastating, some heartbreaking, some funny. At times he’s his own worst enemy. He gets lost in retribution and in his emotional state and can’t see the other people involved. He’s just not that self-aware.”

In short, they’re the sort of couple you might admire across the dinner table – until you realise their witty banter is really a declaration of war.

Olivia Colman and Benedict Cumberbatch in THE ROSES. Photo by Jaap Buitendijk, Courtesy of Searchlight Pictures. © 2025 Searchlight Pictures All Rights Reserved.

Fun hating each other

What makes The Roses irresistible is not just the script but the pairing of its two stars. Although Cumberbatch and Colman have been friends for years, this is their first project together. And both threw themselves into the escalating venom with relish.

“I think really it’s because in this film she gets to be the very worst version of Olivia Colman there could ever be,” Cumberbatch says. “And I’ve relished watching her do it.”

Colman agrees. “Yes, it has been lots of fun, hating each other. There’s something rather therapeutic about getting to be utterly horrible to someone, and then having a good laugh about it later.”

Their chemistry on set was instant. Writer Tony McNamara recalls the first day of shooting: “In their first scene, we were like, ‘Oh my God, they feel like they’ve been married for so long.’ They had such a connection and rhythm. It felt incredible.”

Even the crew found themselves divided in their loyalties. Producer Michelle Graham recalls: “It was fascinating to see who related to Theo or Ivy at various stages of the story.”

A Gen X cautionary tale

For those of us who came of age in the late 80s and 90s – who maybe watched the original War of the Roses with both horror and fascination – this new version feels more relatable. McNamara points out that the pressures on modern couples are different. “Today’s world is different… ambition, desire for perfection, individualism, and the capitalist system pull people apart. It’s not great for a happy marriage.”

That’s the sting in the comedy: the very real challenge of holding a relationship together while careers, kids, and self-image all compete for space. As Colman puts it, “Both Ivy and Theo are brilliant at what they do. But it’s hard for them to find a balance between their careers and family life.”

And as McNamara notes, the story works because it doesn’t let either character off the hook. “I want people to root for Theo and Ivy to be together but recognise how difficult that is. I don’t think as an audience you want them to suddenly be nice to each other.”

Why it matters now

By the end, audiences may laugh, wince, and perhaps eyeball their partners a little too knowingly. Roach hopes the film prompts reflection. “I hope this film causes every person watching it to turn to their partner and say, ‘Wow, we need to talk honestly and drop the surface stuff, because if we don’t, we might misunderstand each other.’”

For Cumberbatch, the takeaway is simpler: “This is a cautionary tale.”

For Colman: “It’s about human mess in all its glory.”

And for married couples watching, perhaps the most sobering recognition is that the line between playful banter and destructive warfare is a lot thinner than we’d like to admit.

The Roses
In cinemas from 29 August 2025

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post The Roses: when love turns into warfare appeared first on Silver Magazine.

If there’s anything better than having a bunch of mates over for dinner, and also having a fistful of English wines to taste as part of the process, I’d like to know what you suggest.

I mean, there’s having dinner with Jeff Goldblum, perhaps. But as far as joy-filled summer evenings go, this is hard to beat. And yes, it’s a tough job etc. But you’re here, so I’m assuming you’d like to know more about English wines. In which case it’s a good job we’ve selflessly tested a few out.

Wine and food are always the best bedfellows, so I fired up the barbie, cleaned the glasses at the back of the cupboard that never get used, and welcomed a small but motley crew to mine for a bit of expert assessment.

Meet your tasters

Would you buy a second-hand car off this lot? L-R this is Zoe Cunliffe, one half of the legendary Mixology Group, arguably the most functional half, as she deals with the outside world and chases down the business like a puma going full pelt. She also loves wine. Next comes yours truly, who knows a lot about everything, natch, including wine. Then you’ve got Myles Cunliffe, the second half of the Mixology Group, and definitely the one with the real viticultural knowledge. And finally Adrienne Palmer, who not only has a sterling background in dedicated wine drinking, she’s also an experienced licensee who now also works at the glorious Bolney vineyard.

I’d like to say that my daughter Lili and her boyfriend Dylan also joined in but they weren’t there from the start, so we couldn’t count their take. Which is just as well because by the time they steamed in, I was five wines deep with no clue what was going on.

Let’s get started.

Nyetimber Classic Cuvee Multi-Vintage 75cl, £42

They say:
The signature wine of Nyetimber is a classic blend of Chardonnay, Pinot Noir, and Pinot Meunier and is a perfect balance of elegance and intensity. The blend includes wines from all our vineyards and also from several vintages.
Find it here

We say:
Zoe: Citrus notes. Short, sharp, easy to drink.
Sam: Very fresh and lemony, very quaffable – could drink this all summer long.
Myles: Crisp, clean, gorgeous mouthfeel. Citrus fore and back. Great bubble structure. Bright and light – smashable.
Adrienne: Lemon sherbet and elderflower fizz.

Rathfinny Classic Cuvee Brut 2019 75cl, £38

They say:
Rathfinny 2019 Classic Cuvée is our ‘house-style’ English Sparkling Wine, made in the Traditional Method from Pinot Noir, Pinot Meunier and Chardonnay grapes grown and hand-harvested on the Rathfinny Wine Estate.
Find it here

We say:
Zoe: Nicer in a flute (we tried bubbles in both coupes and flutes). Very bubbly, a little bicarbonate. Not one to chug, not a lot going on.
Sam: Very bubbly, more mousse than expected. Good wine but would’ve liked a bit more warmth or depth.
Myles: Huge biscuits, shortbread, buttery finish. Chewy texture. Buttered apple but short finish.
Adrienne: Classic, with not a lot going on. Preferred in a coupe glass.

Plumpton Estate Bacchus Reserve Lot 324 75cl, £25.95

They say:
The Plumpton Wine Estate is located in a beautiful countryside area of Sussex located on rolling hills that capture the sunny afternoon weather. This Bacchus is created with hand-picked grapes grown on small plots over sandstone soils. This has notes of dried apricots, honeysuckle and melon, followed with a more herbal touch of lime and fennel. Bracing acidity and a creamy palette.
Find it here (Not currently available on their website but can be bought through other retailers)

We say:
Zoe: Smooth and elegant. Greengages, elderflower, lemon. Smells better than it tastes. Not memorable or a standout for the grape.
Sam: Light and easily drinkable. Expected more tropical notes, but leaned citrussy. A refined wine, but surprising.
Myles: Elderflower, citrus, greengages. High acidity. Noticeable sulphur.
Adrienne: Lime notes. Neutral. More like Pinot Grigio.

Chapel Down Flint Dry 2023 £16 bottle

They say:
Chapel Down Flint Dry 2023 is a crisp and fresh white wine with notes of apple, pear, and citrus. This refreshing wine pairs perfectly with chicken, seafood, and salads.
Find it here (hard to find this year now, think it might have sold out everywhere)

We say:
Zoe: Gooseberry. Light in colour.
Sam: Bone dry, super elegant. Crisp with lemon ‘Space Dust’ vibes. A standout wine.
Myles: Gooseberry, greengage, greenhouse. High acidity, well-integrated alcohol, green apples.
Adrienne: Tomato leaf note stood out.

Bolney Estate Rosé Lychgate 2023 75cl, price £16

They say:
Our Lychgate Rosé 2023 is bursting with fresh stone-fruit and raspberry flavours and is perfect for sipping at home in the sun or enjoying at our Estate whilst admiring the spring vines.
Find it here

We say:
Zoe: Raspberries and cotton candy. Smells sweeter than it tastes.
Sam: Light and easily drinkable, bit sweet for me. Perfect for quaffing in the sun and having with seafood though.
Myles: Crisp raspberries and berries. Light.
Adrienne: Off-dry. A good food wine.

Balfour Pinot Noir 1503 Red 2023 75cl £20

They say:
Balfour have a reputation for producing some of England’s very best red wines. The 1503 Pinot Noir is made from a Burgundy grape in one of the estate’s warmest vineyards allowing for optimal ripeness and expression of flavour. Aged for a short time in new oak the elegant, fruity notes classic of Pinot shine through. (Exclusive to Majestic)
Find it here

We say:
Zoe: Light in colour. Soft and mouth-filling. Notes of pepper and cassis.
Sam: Amazing wine. Light in colour, soft and velvety. Could be served chilled or room temp. Star wine of the night.
Myles: Delicious. Well-structured fruit with delicate tannins.
Adrienne: Smooth, round, light. Strong blackberry note.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post We tried some English wines: this is what we thought appeared first on Silver Magazine.

It’s been perfect conditions for courgettes – for all summer squashes in fact. Lots of sun and lots of rain, and generally pretty warm weather. Most gardeners are in seventh heaven – but what are you going to do with all your courgettes?!

Here are five simple recipes to help you start wading through that heap of gorgeous courgettes. If you’ve got any other suggestions, we’d love to hear in the comments below.

That viral courgette pasta dish

You know the one; Stanley Tucci has been losing his mind over it. It’s formally called Spaghetti alla Nerano and it’s deceptively simple in concept. But what a fantastic dish. Stanley has it right.

Start with frying thinly sliced courgettes in olive oil until golden, then setting them aside to cool – or even chill overnight in the fridge if you can. Cook spaghetti in salted boiling water until just shy of al dente. Meanwhile, return the courgettes to a pan with a ladleful of pasta water, letting them soften further into a creamy base. Drain the pasta and toss it straight into the pan with the courgettes, stirring vigorously with more pasta water to help it all emulsify. Off the heat, add heaps of grated pecorino and parmesan, seasoning, and stir quickly to melt it into the sauce. Finish with torn basil leaves and a drizzle of good olive oil, then serve immediately while it’s still glossy and hot.

Simple griddled courgettes

Lovely and easy – slice thinly lengthways and either griddle or barbecue the courgettes – but quickly. You want flavour without them going too soggy. Cool them, lay them flat on a plate or toss them in a bowl, and add freshly squeezed lemon, really good extra virgin olive oil, fresh garlic, salt and pepper – even some fresh herbs if you’re feeling fancy. This is a brilliant side dish, or a salad dish on its own. It’s also vegan and uses up a ton of your green fruits really fast.

Power up that buddha bowl

You don’t have to cook courgettes. They’re absolutely delicious raw, and a softer taste and hit than their cucumber cousins. Grate them, slice them, chop them, or make them into courgetti (like here). Dress them up – they love lemon and oil, or any fresh summery dressing. Remember they contain a lot of water though – eat them quickly before your buddha is swimming.

Chilled courgette soup

This sort of thing is a great way to use up all sorts of green things, really. But let’s focus on courgettes for now. Start by gently cooking chopped courgettes and a little onion or shallot in olive oil until soft but not browned. Add a clove of garlic and gently cook for another minute, then pour in enough vegetable stock to just cover the vegetables and simmer.

Once everything is tender, blend the soup with a handful of fresh summer herbs like basil or mint, and a spoonful of crème fraîche or Greek yoghurt for creaminess. Chill it in the fridge for a few hours until cold. Before serving, drizzle with olive oil and garnish with extra herbs. You could even add cute edible flowers if you like, Meghan-style (!) Serve cold, ideally on a hot day.

Courgette ribbon salad with feta and pine nuts

Again with the lovely crunch of raw courgette, but there’s a bit more substance to this salad. Use a mandolin or really sharp knife to get thin slices and simply build this salad in the bowl. Croutons, crumbled feta, herbs, pine nuts, pesto dressing. Lots of summery, Mediterranean flavours in a light but punchy salad that’s easy to throw together. You could probably add some black olives to this too, a squeeze of lemon, some oil. Go nuts, enjoy yourself.

Fried courgette crisps

To be honest, you have to eat these straight from the pan for them to be actually crispy, but it doesn’t matter. These are so lovely to eat – and perfect to go with your aperitif or glass of chilled wine on a summer evening. Slice, dust in SR flour, and fry. The only thing these need is a sprinkle of good salt. Simples.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Wondering what to do with your courgette glut? 5 great recipes appeared first on Silver Magazine.