Nifty, thrifty tips for living; modern and vintage.

Make Your Own Woodcutter Hat

By Chloé Bobbin

The winter is certainly setting in, but here’s a cunning way to turn an old flannel shirt and a cuddly toy into a cool woodcutter style hat! Featured in the Dec/Jan issue of Cooler magazine, you’ll find all the patterns and bonus illustrated instructions right here to help you along your way. Happy freezing cold Winter everyone!

              image

You will need:

Patterns

¼ m Fun fur (I used a recycled soft toy)

¼ m Main fabric (I used an old check shirt)

¼ m Lining fabric (I used some reclaimed from an old skirt)

¼ m Polyester wadding

Fabric scissors

Pins

A sewing machine

Cotton thread in co-ordinating shade

A4 cardboard

Spray adhesive

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Instructions:

              image

  1. Cut paper patterns, pin to fabrics and cut out all pieces. Tip: give fabrics an iron before cutting.

  2. Use a little spray adhesive between all pieces of fur and corresponding wadding, lining and wadding, and between the 4 quarters of the main hat bowl. Use newspaper and a well ventilated area to avoid making everything sticky! [Fig. 1]

  3. Sew the hat bowl first, placing two of the quarters together fabric sides facing, making sure the sides meet. Pin and machine sew a 1 cm seam along the curved sides [Fig. 2]. Use paper under the sewing machine foot if you have trouble sewing through the wadding. Repeat on the second two quarters. [Fig. 3]

  4. Invert one half of the bow into the other so that the fabric is facing, pin and sew 1cm along the edge to close. Trim all seams down to 0.5 cm. [Fig. 4]

    image

  5. Pin together the front flap pieces with fabric facing fur and machine sew a 1cm seam leaving the edge that will attach to the bowl free [Fig.5]. Trim the seams, invert and insert the cardboard. [Fig. 6] Sew closed [Fig. 7] and then pin to the front of the hat with fabric sides facing, the sew onto the hat. [Fig. 8]

    image

  6. [Fig. 9] Place ear flap fabric pieces right sides together, pin along the straight edge and sew a 1 cm seam with the sewing machine. Place this right side down onto the fur side of the fur and wadding ear flap pieces. [Fig.10]

  7. Pin carefully around all sides except the top line where it will join to the bowl of the hat [Fig. 11]. Pass through the sewing machine stitching 1 cm from the edge. Beware: this will be tricky. You may need to stop frequently and reposition as you go. [Fig. 11]

  8. Trim seams to reduce bulk, invert and pin along top edge. The fur should be visible as a slight border to the fabric. Sew 1 cm in from the edge to close.

  9. Pin the ear flaps piece to the bowl starting with the middle back [Fig. 12], then to each side of the front flap and then in between, folding over the inner bowl to stretch it as you pin. Machine sew all round.

    image

  10. [Fig. 13] Machine quilt the lining pieces by sewing over the template where indicated and remove after by simply scoring the stitch lines with a pin. [Fig. 14]

  11. Join the two shortest ends of the rectangle by pinning with right sides facing, and then check the fit by trying it on your head. Repin if necessary to achieve a firm but comfortable fit. Remove and pin the oval top in place with wadding side facing out [Fig. 15] before sewing in place. [Fig. 16]

  12. Fold over the raw edges so that there is 8 cm approx depth at the rear and pin to cover the hat seam and 9 cm approx at the front [Fig. 17]. Insert into hat bowl, pin in place and hand stitch together as invisibly as possible. [Fig. 18]

  13. Secure the front flap by hand stitching to the main hat an inch from the edge or attach a popper. Voila, enjoy!

Ask Aunty: Dan Gela writes…

Dear Bobbins,

Is there anyway you geniuses can give me some tips on how to change the colour of my leather boots into the same tone as similar boots but by a different brand?

I have read so many conflicting things but just don’t know what materials etc to buy/use. I’m not even sure if I’d need to fully colour change them as mine are a tan brown and the ones I’d like them to be like are a darker brown with a reddish (cognac) feel.

Really appreciate your help in advance and please keep up the wonderful work on your great site.

Warmest regards, Dan 

………………………………….

AUNT-SWER (Courtesy of Jo Poole AKA The Dress Doctor)

The boots look great, but I can see why you’d like an aged feel to them. My approach would be to create a patina to the leather by treating it in stages.

Firstly, I would dye them with a mid-brown leather dye. Brands such as Punch and Fiebling do good ones - you should find the consistency more like ink than paint and may need to apply a couple of layers to get the depth of colour you’re after.  

[TIP: Before you apply the dye you may want to strip back the existing finish by wiping the boots over with white spirit.]

Then, once dry you can use polishes to develop the colour. I would firstly use a dark red polish (burgundy, ox blood or similar), then once that is rubbed off, I’d apply a dark brown. Repeat over time and this way you bring up a rich tone in the leather. I like Kiwi polishes.

Can’t wait to see pictures! 

………………………………….

If you have a burning question you’d like aunt-swered, why not send it in?  Pick Aunty’s brain: themerrybobbins@gmail.com - Ref. ‘AUNTY’ in the subject line!

An Afternoon with the Craftivist Collective

By Chloé Bobbin

Craftivist Collective Puzzle Campaign

I always love going Craftivist Collective events, not least as organiser, Sarah Corbett always manages to draw along such interesting people to meet!

A mix of craft and activism, Craftivism is a term that was first coined by activist Betsy Greer as a way of being political through craft. Since 2009 Sarah has been steadily making a name for herself promoting this quieter style of awareness raising. It’s certainly made an impact on my thinking. What’s especially clever is how craftivism makes a virtue of the slow pace of making by hand, allowing for time to ponder the message you create. It’s also a wonderful place to make new friends.

Previous activities by the group have included jam making as well as stitching a giant Tracey Emin-esque love letter to the world, however today’s crafternoon was all about the a new campaign involving embroidering messages onto fabric puzzle pieces. Typically broad in reach, the idea aims to highlight the interconnectedness of people with the complexity of world issues and crucially asks us to recognise we can all be a part of the solution.

Read more about Sarah and the Craftivist Collective on their website and be sure to look out for this Bobbin in the instructional video that was also shot today coming soon to their Facebook page. And if you are on Twitter, follow the campaign #imapiece :)

Finger Owl - State of Craft bonus pattern

by Chloé Bobbin


The very last in the Wool and Whiskers series, I present to you: the baby owl finger puppet - featuring disc bead eyes and adorable weeny wings! He also looks sweet if you give him a tuft of ‘hair’ on top with a few strands of wool. :)

For his friends, click here to view my previous posts. For Finger Mouse and Finger Fox though, you’ll want to get hold of a copy of State of Craft, the awesome amazing book I was lucky enough to contribute to last Summer. 

Anyway back to Owly…

Body

  1. Cast on 21 stitches and move equally onto three double point needles.
  2. Knit in the round until you have a tube that should fits your index finger and measures 7cm in length.
  3. To shape the head K2tog at the start of each needle every round until you have 2 stitch remaining on each needle..
  4. Cut off a tail of approx. 20cm, pass through each of the stitches and tie off.

Eyes and beak

  1. Thread a yarn needle with the left over yarn at head end and pass through a bead for the beak. Pass the needle directly underneath into the inside and pass the point up where the eyes will be. Use flatter discus shaped beads.
  2. Stitch once either side of the eyes, nice and close together before binding off and losing the tail of yarn inside. 

Wings

  1. Using one of your double point needles pick up 3 stitches to one side of the body.
  2. Using the same yarn as the body begin knitting the wing by alternating K3 and P3  with the flat side on top. Continue until it is approx. 1cm in length. 
  3. K2 tog twice to cast off. Snip a length of tail and threading it through a yarn needle.
  4. Pass the needle along one side of the wing until it reaches the body then stitch the side, pulling slightly so that you give the wing a cute curved out look. Secure and cut, losing the end along the wing.
  5. Repeat on the other side.

Fancy Making A Snazzy Bow Tie?

Bow Tie Making Workshop

Brand new Bobbins collaborator, Amy Johnson (AKA Miss Millinery) and I will be road testing a snazzy new workshop idea next Tuesday 26th June. It’s also James Bond’s 50th anniversary so double woop!

Come join us at the bar on top of the Hackney Picture House, 270 Mare Street in London, for a spot of bow tie making as part of Stitched Not Stirred, the latest edition of Hackney’s new must-attend craft night, The Make Escape

As well as our dandy-ish bow ties, you can expect other cocktail themed crafting including a cocktail rings with The Make Escape organiser, Momtaz herself. See you there! :)

Make Your Own Lipstick Workshop!

Lipstick

We have an exciting lipstick making workshop happening on Wednesday 23rd May and there 10 places available! The perfect mix of art and science, why not join us after work 7-9pm for a rewarding evening learning how to Make Your Own Lipstick!

Make classic shades inspired by the golden era of lipsticks, from the twenties through to the fifties and learn how to apply them with vintage make up artist extraordinaire, Amanda Moorhouse of Lipstick and Curls. Which shade of red suits your complexion? How to achieve vintage lip shapes with a brush? Amanda is the one to tell you! 

Good eh? You leave with three pots of classic retro shades plus one wind up tube of lipstick. All materials provided, plus recipe and suppliers lists so you can make more. Wonderful!

7-9pm, Wednesday 23th May at Revival Boutique (Just off Carnaby Street, Oxford Circus) 

                                MYO Lipstick! 

Junket, plus the proof of the puddings!

By Chloé Bobbin

Junket

This is Junket. It doesn’t look terribly exciting does it? Some people go crazy for it, although I have to say I’ve never been a fan. In fact the only reason I do know about it is having to dodge being served it at large family gatherings at my grandparents’ home in Devon.

So when I spotted the ‘coagulated’ milk dessert in the book We’ll Eat Again, by Margeurite Pattern (the wartime Delia), I made a note to try it out. In fact after I’d spoken to my Aunty Ruth about my challenge and Junket, she was more than happy to send up a bottle of rennet. That’s the mysterious fluid enzyme used to turn milk to quivering junket. Like most things during the war, we don’t ask too much about it. (The label does mentions calves’ livers.)

So, I wonder if the taste will have improved since I last failed to convince grandma that I did NOT want to ‘just try a little bit.” Let’s find out!

Verdict: It’s actually not bad. It tastes like milk. In a solid form. I would say more nutmeg would liven it up. 

Method: Warm 1/2 pint milk in a pan until luke warm and then pour into a serving bowl. Stir in half a teaspoon of honey and 2 teaspoons of rennet and set to one side to do it’s thing for 15 minutes. Grate over nutmeg and serve cold.

Here are the verdicts on the other two puddings I made.

Apple and Blackberry Roly:

Roly - A Serving Suggestion

Yes. After all the fuss I made of it yesterday, this turned out to be a surprise hit. Served with cream and the ‘jus’, it makes a convincing end note to a meal. 

Method: Peel, core and dice 1 lb of apples. Together with 1/2 lb of blackberries, cook gently in a little water with the lid ON. When softened slightly drain, reserving the fluid which you can sweeten with a teaspoon of sugar for an accompanying ‘jus’. Roll out pastry on a sheet of grease proof paper and spoon on the warm fruit. Fold long sides over to envelop and tuck in the ends. Transfer to a foil covered baking tray, brush over with milk and bake in a moderate oven (180 degrees) for 30 minutes or until golden. 

Oat Pastry: Rub 2-3 oz of fat into 6 oz of plain flour (plus a pinch of salt). Gradually add drops of cold water and mix until it forms a dough.

Beetroot cake:

Beetroot Cake

This one divided opinions when sampled. I’ll leave it up to you, although I won’t personally be using any more rations on this one.

Method: Mix 6 oz of flour with 1/2 teaspoon baking powder. Rub in 1/2 oz fat before adding 1/2 oz sugar and 4 oz grated beetroot (raw). Wear a rubber glove for this. Add 3-4 tablespoons of milk and a couple of drops of flavouring essence (I used vanilla) before dropping the mixture into a greased tin. Bake immediately in a moderate to hot oven for 40m minutes. 

Gosh I’m tired. More on my fuel duel tomorrow. Time to buy some meat methinks. Adios.

[I’m trying to live for a week on WW2 Food rations. Go back to day one if you’d like to read from the beginning of the challenge.]

Puddings: Lessons in winning and losing on the Kitchen Front!

By Chloé Bobbin 

Black Berry and Apple Roly

Like everything in life, sometimes things don’t turn out how you’d hoped. Take my Blackberry and Apple Roly, Recipe of the Week in 1940 (hmm I wonder), featured in Marguerite Pattern’s, We’ll Eat Again. Perhaps I shouldn’t have strayed from the instruction to put in the fruit uncooked, or realised that the sheer bulk of it would put the thinly rolled oat pastry under undue strain! Poor thing looks about ready for the embalmer.

My beetroot pudding turned out much better though. Of course the proof is in the eating, which will take place later this afternoon when an old flatmate pops back to say hello. Essentially an eggless, practically sugarless cake, it puts the natural sweetness of the beet to work with a helping hand from good old baking powder to rise.

Beetroot Pudding

Fingers crossed for later. Don’t worry, I have some ideas up my vyella sleeve for the Roly.

Anyway it’s been a bit of a flat couple of days. As I write the heavens couldn’t be doing more to let me know it’s April in Britain. Just now there were audible cries from the street as a hail storm, then sheets (and blankets) of rain descended from above. Poor postman who just delivered my mail!

To boost morale, hungry and with grey skies, I’ve found myself taking extra care with my appearance. It reminds me of something Grandma once said to me about the make do and mend days, “You might well have been poor, but what you didn’t want was to look it.” 

Yesterday that meant putting on some lipstick I had sampled up for the upcoming workshop, before setting out to a meeting. And upon my return a friend complimented me on the shininess of my leather shoes.

The meeting was a success. And while I might have reached a stalemate on the Kitchen Front, at least I made up for it with steady advances on the Work Front. 

More tomorrow. Including Junket, a coagulated milk dessert which never fails in dividing opinion at family gatherings back home in Devon. Cheerio for now dear Bobbins!

[I’m trying to live for a week on WW2 Food rations. Go back to day one if you’d like to read from the beginning of the challenge.]

Potatoes make a hearty meal and great pastry!

By Chloé Bobbin

Potato Pete

Yesterday I became friends with Potato Pete. Here he is above in a wartime illustration from the Ministry of Food promoting his protective properties. Don’t ask me what those properties are (he looks like he’d be the one needing protection), but he is certainly one of the cornerstones of filling fare in a wartime diet.

After deciding to hold off buying my meat ration until I’d heard from grandpa and had time to go to a proper butcher to buy my 100g of bacon (2 rashers - modern packs are 300g), I got busy with my collection of huge baking potatoes for lunch. 

I say got busy. In fact it was only after I’d been working and glanced at the clock when I started to get hungry that I started to think about consulting Marguerite  and Pete. Mistake. I didn’t eat until 4.30pm.

The same thing happened for dinner, which was served at 10pm. By now I was tutting along with my wartime persona - my husband and family would be up in arms eating at this hour! Back to 2012 I watched my flatmates grating cheese from huge blocks as I tended my boiling veg and once again the old lady’s voice inside prattled on about never having had it so good. I joked about my time travelling thoughts, and privately wondered if I was opening some sort of Gary Sparrowesque Pandora’s Box.

Lesson learnt? Don’t wait until you are hungry before cracking on with meals. Not least as it gives you hectoring voices in your head! Also, making a pie is time well spent. The majority of the Woolton Pie I made yesterday sits reassuringly behind my laptop as I write from the Kitchen Front and means that the pressure’s off today. Perhaps I’ll tackle some desserts next. 

So. For day one I made Potato Jane for Lunch and a Woolton Pie with potato pastry for dinner, both from Marguerite Pattern’s book, We’ll Eat Again. I used mostly non rationed items, with about 1 oz of my 8 oz ration of cheese and half pint of my 3 pint ration going into lunch, and just a cup of rolled oats to thicken the veg stock for my Woolton supper. That’s the brilliance of the pie, named after Lord Woolton Head of The Ministry of Food, it uses all store cupboard items and the filling is varied with whatever you have in the larder. Potato Pete is always involved, and his friend Dr. Carrot. More on him later in the week!

Here’s the Potato Jane:

Potato Jane

This is great little dish to add to anyone’s repetoire. I can imagine myself using it as a side dish with meat, but as a meal in itself I found it more satisfying accompanied with a creamy (and salty) white sauce. This I made spontaneously using the milk I decided to pour off half way through baking in the oven. 

Method: Layer sliced potato with chopped leek, breadcrumbs, grated cheese and salt and pepper. Pour over full fat milk and put into a moderate oven (180) for 45 minutes. 

And the Woolton Pie:

Woolton Pie with Potato Pastry

I’ll make the potato pastry again, it was light and short with an interesting nutty flavour which works well for sweet and savoury dishes. The moisture released from finely grating the potato bound the pastry brilliantly, however it is less elastic than regular pastry (with a full quota of precious fat) so I had a struggle to cover my ambitious modern sized pie dish. Quite crumbly at the edges, I managed by rolling out on a piece of grease-proof paper for added stability and manouverability. 

Method: Boil potato (diced), carrots (chopped) and any other root veg you have to hand in salted water (just to cover with the lid ON). Once tender add to your pie dish and reserve the cooking water. Add a vegetable stock cube and a cup of rolled oats to this and simmer until thickened. Pour over the vegetables and top with chopped spring onions and cover with potato pastry (or mash).

Pastry: Rub 2-3 oz fat into 6 oz plain flour with a pinch of salt. Finely grate 2 oz of potato and mix into dough. Chill in the fridge until needed, then roll out on a floured surface with a rolling pin.

Thank you for reading, dear Bobbins. If you would like to help support us while learning useful skills from the past, please consider joining us for one of our pop up events or spreading the word. Otherwise let us know you are there with some cheer on our Facebook wall.

Until tomorrow!

[I’m trying to live for a week on WW2 Food rations. Go back to day one if you’d like to read from the beginning of the challenge.]

A week of wartime rationing: Food

By Chloé Bobbin

I have been thinking a lot about the 1940s the last few weeks while organising the vintage inspired workshops for next month. So much so I found myself bidding on (and winning) this incredible piece of equipment! 

It’s a home canning machine, and I got it for a thrifty £14.99. It needs collecting from Chester however, not so nifty but I am working on that while the Paypal e-cheque does its thing. 

Anyway. As a side project to being busy promoting these events (like a fiend), plus as an antidote to being pretty hard up, I thought I might throw myself into a lesson in thrift for a week. First stop, the library to pick up some books by Marguerite Pattern, the Ministry of Food’s version of Delia Smith. 

Before I left the house, I rang my grandparents to check a few things. Namely how much the meat ration was worth in today’s money. In the war the rationing of meat was done by price, 1s.2d, rather than weight as it was done for everything else. 

This turns out to be very tricky indeed. “It’s a job to equate exactly” my grandfather concludes after making comparisons with the cost of their two week honeymoon in Bournemouth (9 shillings) and the price of hot cross buns (1 pence). “You could do a lot with a pound”. Indeed. 

As a farming family the matter is clouded as they didn’t have to rely on their meat ration. “We had rabbits and kept hens and as producers we were allowed to keep two pigs for our own consumption.” Seems like a nice life. I ask what they struggled for. “Sugar was a bit of a problem, but then people like Grandma’s father kept bees so you had honey as a sweetner. Milk was fine”. A veritable land of milk and honey, during the war, I joke! And the daily diet sounds brilliant, fried breakfasts and ham sandwiches when unable to ‘go in for lunch’ while working. I’m starting to feel quite jealous and I’ve only had one breakfast of toast and homemade marmalade so far! 

So with my Grandpa briefed - he’s 88 today! - and resolving to consult his diaries on the price of livestock back then, I head out to the shops via the library with my shopping list which includes:

via: http://timewitnesses.org/english/food/Rations.html

  • Bacon and ham: 4oz (100g)
  • Meat: To the value of 1s.2d (6p today). Sausages were not rationed but difficult to get; offal (liver, kidneys, tripe) was originally not rationed but sometimes formed part of the meat ration.
  • Cheese: 2oz (50g) sometimes it went up to 4oz (100g) and even up to 8oz (225g).
  • Margarine: 4oz (100g)
  • Butter: 2oz (50g)
  • Milk: 3 pints (1800ml) occasionally dropping to 2 pints (1200ml). Household milk (skimmed or dried) was available : 1 packet every four weeks.
  • Sugar: 8oz (225g)
  • Jam: 1lb (450g) every two months.
  • Tea: 2oz (50g)
  • Eggs: 1fresh egg a week if available but often only one every two weeks. Dried eggs 1 packet every four weeks.
  • Sweets: 12oz ( 0g) every four weeks.

I’ll try to post frequently about how I’m getting on. Do join The Merry Bobbins facebook for prompts if you are interested in the project. 

Anyway, off I pop!

DAY TWO / DAY THREE / DAY FOUR / DAY SIX 

Blue Suede Shoes: How to dye your own shoes!

          Before and After

Guest post by Jo Poole

These men’s suede shoes were looking rather tired, and unlike their leather counterparts, couldn’t be revived with spit, polish and elbow grease. As their soles and stitching are dark brown and unlikely to take colour, I decided to dye the suede uppers a dark navy which looks jolly smart with the new brown shoe laces I added to complete the look!

Here’s how you can try rejuvenating a pair for yourself:

You will need:

1. Wipe soles clean with a damp cloth. Allow to dry. (For leather, wipe entire shoe with a damp cloth. Allow to dry.) [Fig. 1]

2. Brush shoes with a wire suede brush, especially around seams, to remove loose dirt. Remove laces. (For leather, wipe shoe with white spirit to remove any finishes.) [Fig. 2]

 3. Stuff shoes with newspaper or shoe trees. Mask off the soles with tape, ensuring it is well pushed into the groove where they meet the upper. Mask inside shoe and under eyelets.

4. Wearing the latex gloves, paint the dye onto the shoes. Apply it liberally over seams and perforations in the leather first. [Fig. 3] Then paint the rest of the shoe. Repeat as necessary until a solid colour is obtained.

5.  Leave shoes to dry.

6.  Remove masking tape.

7.  Steam shoes with a kettle and brush the suede vigorously to restore the nap. [Fig. 4] (For leather simply polish shoes, possibly finishing with a leather care cream depending on colour.)

8.  Finished!

TIP: Any dye splashes on surfaces may come off with ordinary, household bleach, however hair bleach is your only hope to shift it from skin. Best to wear gloves and old clothes.

Jo Poole runs The Dress Doctor, an award-winning private wardrobe alterations service. She will also be leading a new Merry Bobbins workshop this 12th May in London. Booking is now open!

A Bobbin Chat with Jo Poole, The Dress Doctor

Jo Poole has been on our radar for a little while now. Impressing both of us independently - Kirstie used her alteration services as The Dress Doctor for her vintage wedding dress last year, while I recently went crazy for the Life Skills section of her website - this lady really knows her stuff. Needless to say we’re thrilled to introduce her as the latest expert collaborator with whom we’ll be running a very exciting workshop this May - more on that coming soon. In the meantime if you haven’t already, do sign up to the mailing list to hear first about all we have planned! ;)

                                           Jo Poole

Let’s start with The Dress Doctor. What caused you to set it up?

I set up the Dress Doctor because I had several issues with working within the theatrical industry, where I’d been for about eight or nine years, mostly to do with waste and how everything I was making was very temporary … I was looking to see how I could transfer my skills to working with people.

I realised … what I did not want to do was produce more garments because everyone has enough in their wardrobe and clothes are fairly cheap, in fact cheaper right now than they have ever been. What I wanted to do was to use those skills to bring back all those possessions and garments that people have but aren’t currently wearing.

[We have] all these theatrical techniques that transform all sorts of nonsense; badly-made, ill-fitting clothes, handbags that are eighty years old and have cracked … to make things look good and lovely on stage. [I wanted] actually just to do that for real people at home, and to bring their wardrobes back to life and into circulation, but also, bearing in mind what their work’s like, how they live, so that their wardrobes become fit for purpose, not an abstract entity.

What are the top things that people ask you to do to their wardrobes?

Well, there are various categories.

There are people for whom standard sizing doesn’t work; so maybe they’re 4 foot 10 or maybe they’re asymmetrical because they have had some surgery. That’s quite a straightforward alteration where you match the clothes to their figures. So maybe I’ll take 4 inches off every pair of trousers they own, or whatever it is.

Sometimes I’ll go along and it’s a question of design. They’ll think everything they have is dated, but actually it’s all clothes they like and they have a lot of emotional investment in, so that’s a question of bringing things up-to-date and modernising things and maybe working out how they can be worn in different way and assembled in outfits.

And it can be about people’s work lives, especially. It may be that someone has had a long career where they have had to look very smart in the office and now that they are retired, they have very good clothes that they’ve got a lot of financial investment in which are not being worn. So it’s a question of making those clothes more casual so they can be worn on holiday or for lunch with friends – to knock the “business” look out of them!

That can go the other way, where people can have a job and then move up and become consultants. The modern reality of being a consultant may actually be “jeans and t-shirt in front of the computer in the spare room” for 2 or 3 days a week, but when you go to that meeting you have to be the sharpest person in that room. So it’s taking those clothes with wear left in them and really sharpening them up so they make that good first impression.

You probably have a lot to do with tailoring then?

Yes. I mean it’s a lot to do with alterations. I’m not a tailor. I would never make a tailored anything from scratch ever because that is such a skill – I mean it’s a seven-year apprenticeship! But in terms of altering and making things work for people’s bodies, yes, I do quite a lot. Especially with jackets because jackets last. Any garment that lasts I see more often, because it’s worth investing the money and the time in.

Do you have more male clients than female, or the other way round?

Um, it’s probably more equal at the moment. They all start off with the women! So the women get me in and any men – husbands, older sons, whatever – they realise that actually having me coming to the kitchen table is a fast track to not having to buy new clothes, and not having to go shopping. So they see that as a really good thing.

That’s great, you’re like the anti shopping…

[Laughs] Yes exactly! Because many men, once they know what they are comfortable wearing, they stick with that throughout their whole lives. So this is a way to perpetuate it.

How did you learn your skills?

I was very lucky to have two grandmothers when I was very small, and one decided I was going to knit and the other decided I was going to sew! [laughs] The knitting, I don’t knit and probably won’t ever…

And at what age was this?

… this was at age 4.

Wow!

So yeah, I mean this was all big canvases with big holes and big plastic needles and big running stitches, this is not Couture work! [Laughs] But yeah, I started quite young. And then again, because of the school I happened to be at, we started making garments at about nine. I made a skirt at nine and shorts at ten and just kept it up really.

I’ve never really been one to take the world as it’s handed to me so I decided I could make do with bits of old things and make them good again, or make what I wanted. There have been a lot of disasters and a lot of experimentation but there have also been some triumphs.

When I did A levels I did A level Art, but all my work was using textiles and a lot of stitching as my medium so that brought in a more creative aspect. Then I went to study theatrical costume at university in Bournemouth and did a period at the French National Theatre School where we did more advanced tailoring.

Did you have to speak French over there?

Yes and the biggest disappointment of all of it, was… I used to do Youth Orchestra in France and then I’d studied 17th Century French Literature at A Level and I went to France feeling quite well prepared, and we did “Shakespeare in Translation” and I’ve never been so disappointed. [Laughs] It was awful, absolutely awful. It does not translate well.

You mentioned you do some teaching yourself now.

Yes I have done. I’ve taught costume supervision and that’s what I ended up doing a lot of the work in. So as Costume Supervisor you work between a theatre and a designer – the theatre employ you and give you a budget and your job is to realise the designer’s vision by the deadline (which is usually the dress rehearsal or the technical rehearsal). The designer says what they want, and you can say “we can’t afford that” or “if you have this, you can’t have those shoes” or whatever it is. Again, you’re working very closely with making things work. Every theatre has a store – it sounds great, a theatrical costume store – but the reality is it’s a load of stuff that was put away that wasn’t washed fifty years ago, covered in make up and missing half it’s sequins. You have that as your resource and [you have to] make that work and look good for opening night of the next show. So there’s an awful lot of specialist techniques and bits and pieces and manual labour basically that goes into turning those clothes into something wearable. Because actors can say, “that’s a health hazard, I’m not touching that!”

How does all that differ from doing real people’s wardrobes?

[With] real people’s clothes, one of the parallels is that there’s a very clear purpose. You are dealing with them as they are and their lives, which is very straightforward. They know who they are, and you can see by going into their house. I can see their sense of taste from their décor, whether they are naturally quite minimal and pared down in their approach or whether they are slightly more chaotic and creative, and it’s a straight transaction. Whereas with the theatres you are dealing with the theatre, its designer’s and the director’s vision and what the actor wants. It’s actually quite complicated in terms of personalities, and there are some big personalities that may clash. So dealing with individuals I find to be much more realistic about doing something that is going to do the distance and be a success, really.

What about your radio spots on BBC Cambridge?

There are a couple of ones.

There’s something I do every 6 weeks which is a panel thing in the afternoon where a couple of local experts or personalities - myself included - comment on the day’s news from our point of view. So you always hope it’s going to be either clothing or fashion related or at least style related so you’ve got a bit of an angle on it!

And then on a Sunday there’s a slot with Mark Rumble. He does… it’s like an audio Sunday supplement – so it’s all sorts of fun things where people come in and talk about something interesting and topical that listeners would be interested in while they are doing their Sunday morning chores. My last one was about dress sizes, because at the beginning of the year it’s topical – so many people are conscious of weight and maybe are trying to diet and turn over a new leaf and be more healthy for the new year. [I was] looking at dress sizes and how they don’t actually work and how they actually make quite a lot of people feel bad about themselves.

Actually tomorrow I’m going off to do a feature at a local charity called Emmaus, which is a homeless shelter that takes in all sorts of broken and unwanted goods and fixes them. It serves as a massive charity shop and they’ve started doing clothes. The companions in the community, they fix the electrics, the furniture and they learn those skills. So I’ll go along with Sue Dougan (radio presenter for Radio Cambridge for the afternoon) and we are going to look at the clothes and figure out how we can upcycle and make some outfits out of the clothes. I’ll take the sewing machine to the cafe and have a little session and hopefully we’ll be able to leave the outfit on display there when we are finished.

Since you started the Dress Doctor - what 6 years ago? - what changes have you noticed in terms of the work that you do, the people you come across … and the world around you?

In terms of the work, every job is different, in terms of the world it’s massive!

I started when it was still officially boom time and the first financial crash in 2008 with Lehman Brothers and all that stuff, that seemed to have quite a big impact on a lot of the city community but actually not so much outside of it by and large.

I suddenly saw a lot of bankers’ wives and people involved with hedge funds and venture capital who were using my services because they were starting to think about living in a slightly more sustainable way and how they actually had a lot of very good garments and how it was worth looking after them and making them work better.

Since then the rest of us have been plunged into different thought processes and there is a general aura of austerity and people are very much considering about what they have and what they want and how they want to live.

And valuing skills, which is why I want to do more workshops. I mean it’s really like outreach, sort of showing people what’s possible and what can be done and help them help themselves because there is that appetite for that kind of home living. It started with food. That’s been going on for a while now, people have taken charge of their own kitchens and what they eat and now they are beginning to with clothes and commodities so it would be really great if I could hand on whatever I can to help people help themselves, even if I do the work it helps them realise what’s possible.

That’s great! We’re really looking forward to working on that too with you.

I think the basic thing is that the world is still changing. We’ve seen this shift where people are starting to think about what they own but they are still thinking about finished products. The way things are manufactured now is so complicated and not that sustainable on the scale we’re currently doing it. And what’s happening now is that the raw materials – the wool, the cotton, the oil that makes the polyester – it’s all shooting up in value.

We have had this amazing era for very cheap clothes that are made just about well enough to continue. But we are entering a completely different era, where those building blocks are becoming more expensive and, as we know, we are currently lacking water in this country – we are officially in drought because we’ve had low rainfall for a couple of years – and that’s really going to affect what’s available and how it’s produced. We need to start adapting accordingly, but we can’t adapt effectively unless you know what’s going on. There is a great book, Lucy Siegle’s ‘To Die For: Is Fashion Wearing Out the World?’, that explains what the fibres are, where they come from, where they are made, which tend to be worst in terms of intensive labour. It’s pretty horrific out there. I’m not saying don’t go buying anything or consume, but maybe buy as much as you need.

And buy quality which you can repair and will wear well.

Well you can repair most things, it’s good fabric that gives longevity to clothes. You can always repair stitching more easily than you can repair fabric. And you learn to feel fabric, learn to know what you like to wear – if you look at the label and get to know what feels nice and see what its components are and then do the same when you are out shopping. That way it’s quite simple, if you know linen works for you, buy linen!

Cotton is an ethical minefield – I mean I’ve basically stopped buying cotton myself -whereas polyester which is touted as being bad, isn’t so bad. The polyester in your drinking water bottle is actually higher quality that the polyester in your clothes is, and you throw that away. So it’s amazing.

When you say quality…

It’s using a more refined, better grade of polyester so they last longer. I just think people need to become better educated. We can’t afford either financially or environmentally to stick our heads in the sand on any of this anymore.

http://www.thedressdoctor.co.uk/

Last Minute Mother’s Day Make: Felted Pom Pom Brooch

By Chloé Bobbin

Felt pom pom brooch

In between preparations for the hen party we’re slipperising this afternoon in jolly Brighton, I managed to whip up these cheerful brooches, currently winging their way first class to my mum in time for Sunday!

Very quick to make, I used the scraps left over from the slipper making classes cut into strips. These pom pom makers are the business, although we could always struggle on with the card kind.

Simply sew on a brooch pin on the back and voila. Look!

brooch pin

Also we hear top of many mums’ wish list is a trip to a National Trust property and a new pair of slippers. Funny that, as we’re at Sutton House all March. Check out the events page for more on that! ;)

Happy Mother’s Day!

Turtle Pin Cushion and Needle Caddie!

By Chloé Bobbin


Well we’ve had a busy couple of weeks of it. With a one-off marmalade making workshop a couple of Sundays ago (and other events in the pipeline), plus a crafty bash last week making our personal stashes using all the new equipment we bought, we’re still recovering from it all - in between marvellous breakf(e)asting that is! :)

In anticipation of no longer needing all those lovely circles of fabric we used to decorate our jars (reclaimed of course), we have this little tutorial on how to make yourself a handy pin cushion and needle caddie. If you have attended one of our slipper making workshops you may remember meeting one of these little fellas. ;)

Turtle pin cushion

They don’t take long, 20 minutes tops. Talk about something from nothing! Nifty and thrifty, and blooming cute.

Here’s how to make one. You can also download this tutorial as a project sheet and patterns to use out and about. More to come in our exciting new copyright free downloads section!

You will need:

Pretty scrap of fabric

Craft felt (scrap of felted jumper will also do)

Thin card (cereal box will do)

Polyester stuffing (or scrap yarn will do)

Needle and thread

Turtle-Figs.1-4

1. Download our pattern here - or do your own thing - and cut out your pieces.

2. Thread the needle and knot the end. Sew running stitch around the edge of you circle of fabric.

3. Pull the thread to draw into a pouch and stuff and sew closed. Tie off thread and cut.

4. Place disc of card on top of the bunched opening and then place the felt turtle shape on top. 

5. Thread needle again, knot and begin sewing the felt turtle shape to the base of the pouf with the card in between. Sew over the edges using a simple whip stitch missing out the legs, head and tail. Tie off thread and cut, losing the tail of thread somewhere inside.

6. Stick pins in the top and needles in the underside with points buried in the felt. Tadar! Your new little sewing box friend is complete.

Sweets for my sweet – the last minute Valentine

By Kirstie Bobbin


I’ve made a number of things for my Mr Bobbin over the years. We met the day after Valentine’s Day (or the day before, no-one knows any more), so we’ve always felt we have an obligation to take part in the over-priced-restaurant dining/panic present buying that goes on in mid-Feb. For a long period, I thought, “I don’t need to buy things – I can make a heart-warming present.” Despite some early mistakes, I felt sure that one year I would crack it and make just the thing that would tug on his heart strings. I’ve tried all sorts of things – hats, slippers, foodstuffs and one particularly ill-advised year, a flick book. 

I can now say that after years of trial and error (and believe me, it was pretty much all error), the way to my young man’s heart is through his stomach. Well, actually it’s through Scandinavian design classics, but in terms of things I can make, it’s through his stomach.

Being mainly motivated by deadlines, the night of 13 Feb for me is normally a frantic rush to finish something which I should have started two weeks ahead of time. But this year I will not be caught out: I have a new sugar thermometer and I am not afraid to use it. I am making toffees, and no one can stop me.

Making a box of sweets is easy, enjoyable, takes an evening and is unlikely to result in something that ends up on the pile of “things with sentimental value (and thus unfortunately no other intrinsic value)”. Join me. You’ve still got time if you start now.

I used Diana Henry’s Salt Butter Caramel recipe.  But be warned – this makes so much toffee. More than 1lb. That is half a kilo of cooked-up butter, cream, sugar and golden syrup. That’s right, sugar and golden syrup. Halve, or even quarter this recipe unless you are sure you can take responsibility for what might happen to anyone who ate a pound of this.

She suggests setting it in a loaf tin – I did mine in an earthenware gratin dish – it’s basically anything that will keep the shape. If I made them again, I might add a little more salt, but I like things mouth-burningly salty. I think you could play it by ear (or indeed, tongue) with sprinkling or pressing more or less on once they are cut and you’ve had the chance to taste. 

Speaking of cutting, it’s also super hard to cut: you need a BIG, SHARP knife, heated up. It’s hard to imagine anything more dangerous than trying to cut something sticky and intractable with a massive, hot knife. Though red is the traditional colour of Valentines, spurting it out of your severed finger all over your present, I think, will take the shine off it.

Finally, I wrapped each chunk in greaseproof paper (it is really too sticky for anything else) and then twisted them up in rectangles of tissue paper to make it pretty.  It worked best with a good quality printed tissue paper – the sort you get for wrapping paper. Normal tissue paper tended to rip on the corners of the toffee before you could get the twist in. Wrapping them up nicely also means that you’re less likely to eat them all before you manage to give them to anyone.