Waitrose & Partners Weekend Issue 600

4 12 MAY 202 2 NEWS&VI EWS WEEK 18: USING SHAMPOO BARS Whether it’s homemade kitchen sprays or green laundry products, I’ve always been an enthusiastic adopter of ecofriendly cleaning goods. But when it comes to shaking up how I cleanmyself, in particular my hair, I’ve been less committed to change. The truth is, I have been wary of the potential compromise, which has mademe reluctant tomove away frommy trusted collection of (plastic) bottles. But it’s time to change. Every year in the UK, we throw away 520million bottles of shampoo. We’re particularly bad at recycling them– only 50%of our bathroompackaging, including shampoo and conditioner bottles, makes it to the recycling bin. Over the past few years, shampoo bars have come to the fore, with a growing number of options on o er that last far longer than a bottle, as well as leaving nothing behind but a paper or cardboard wrapper. I like EcoWarrior’s Shampoo Bar (available atWaitrose) and L’Occitane’s range of solid shampoos (fromJohn Lewis). My kids prefer Cosy Cottage’s Lavender Shampoo Bar, which comes with a conditioner bar made with cocoa butter and orange essential oil. My daughter says it’s like rubbing chocolate orange on your head. I love the way the children embrace our new approach – in fact, it’s easier for small fingers tomanage a bar than a fiddly bottle. It’s worth pointing out that you do need to adjust your expectations. Some bars don’t create the same frothy lather that conventional shampoo does, although Percy &Reed’s Cleansing Shampoo Bar does a good job with this. But my locks certainly feel clean, smell great and look exactly the same as usual. I’meven asked by one friend, post-wash, if I’ve just been to the hairdresser. Maybe she was picking up on that virtuous glow achieved by going plastic-free. My year of living sustainably ANNA SHEPARD Hooray! The Eclair-Powells have been on holiday, flying for the first time since 2019, travelling fromHeathrow to Stockholm. Lovely as it was to get away, it was a stark reminder of how vile plane travel is these days. All the glamour has gone out of flying, unless of course someone is paying for you to travel business or first class – inwhich case, hahahaha. Seriously, in 2017, lying down inmy little pod, with everything I could possibly need, I once laughed all the way toMelbourne and back. Not so long ago, flying used to be properly exciting, regardless of class. As a child, I remember my sister Sara and I looking in awe at theminiature salt and pepper pots, serviette and sick bagmy grandparents had kept as souvenirs froma 1973 flight to Palma. Because even in economy class, you used to get a little plastic tray with a tin foil lid, containing a hot meal that may have been chicken. Not anymore. Now, once on board, youmust join your airline’s wifi and order your snack online, not that there was much worth ordering on the 7am to Stockholm. I was grateful for the squashed eggmayo sarnie I’d taken the precaution of buying at the airport before take-o . Anyway, talking of breakfast, let me take you tomy Swedish holiday highlight – the hotel breakfast bu et. I have spent a great deal of my career staying in hotels and nothing depresses memore than a bog-standard breakfast bu et. Those terrible troughs of congealing fried bacon and greasy eggs, the tragic boxes of cereals and the dreary queue to toast your own bread. Occasionally, of course, you get something special and your whole day shifts – a little bit of charcuterie, amorsel of cheese! Having been born withNorth European taste buds, I was in breakfast heaven in Stockholm. This was mymeal of the day. It was also included in the hotel rates, so it would’ve been daft if I hadn’t filledmy boots (or pockets). Here was a basket of soft-boiled eggs, a selection of cheeses (hard and soft), a bowl of freshly churned butter, or cream cheese if you prefer (I do), slice after slice of smoked salmon, gleaming with health and omega 3. Or how about some smoked turkey, a little wafer-thin ham? For afters, there were tiny flaky croissants and pillowy buns, soft enough to lay your head on, plus all the usual jams and marmalades. Hold on, what’s this green stu in a cut glass dish? It turned out to be fresh guacamole, smashed up avo, with flecks of chilli pepper. It’s the kind of thing we’ve all been eating for years, but which has resolutely refused to appear onmany hotel breakfast tables in the UK (I realise there are exceptions). It was breakfast heaven – hot dishes were available, but why bother? I was inmy element sni ng around the bu et table – ooh, pumpernickel. Lovely. They also had little pots of grey semolina pudding, amake-your-own wa e station and massive round wheels of cracker biscuits, all smashed up on a wooden board, the crispiest of crackers. OK, so I lost a filling and had to spend the rest of the holiday chewing on the other side. But it was worth it. In fact, my mouth is watering as I write – there is actual dribble on the keyboard. I’m sorry, I have to stop writing, as not only is my keyboard soaking, but I’m suddenly very hungry and nothing but a smörgåsbord will do. Nothing compares to a breakfast spread that’s filled with heavenly joy Illustration: Bodil Jane/Folioart MY WEEK Jenny Eclair Illustration: Amelia Flower/Folioart

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