To be slightly more academic, this week let me tell you that velvet comes from the Latin vellus, which means fleecy. Although we regard velvet as rather luxurious, in the last century it was far more common, but then so was wearing knickerbockers. Velvet now comes in many guises, panne, when the pile has been flattened (and be warned, this can look quite cheap), stretch or, loveliest of all, devore which means eaten away. This is when the velvet has been treated with acid which 'eats' the pile down to transparency to make nice patterns and give a bit of a saucy, peek- a-boo quality. Never wash velvet, and if you have to iron it, get a special velvet ironing board - called a needle board. This has what look like hundreds of blunt needles on it and stops the velvet getting crushed. Press the velvet pile down into the needle board and iron the reverse (flat) side of the velvet according to your label instructions.
photographs by Richard Burns styled by David Hayes
hair and make-up by Sally Kvalheim for Jo Hansford
model: Angelique, Talents, Munich
shot on location at the Tantris restaurant in Munich (tel: 089 36 20 61)