The quintessential summer accessory, sunglasses are the perfect finishing touch for any outfit – whether you’re hanging out at home or jetting off on holiday. When it comes to eyewear, trends move fast, so what frames are in fashion this season? As we head towards hotter days, these are the five key sunglasses trends to know about… 1. Oversized frames The coolest way to rock oversized sunnies this season is with sleek square frames, as seen at designer brands such as Celine and Prada. Opt for black or white opaque frames for an understated-luxe look or choose jewel tones to bring a Seventies glam feel. Oliver Bonas Teal Crystal Square Sunglasses, £55 CHPO Anna Recycled Plastic Sunglasses, £30, National Trust Shop 2. Sporty Trendsetter Kim Kardashian now favours sporty sunglasses to top off her looks. Throw it back to the Nineties and Noughties with narrow, wraparound sunnies with retro denim or tailored outfits. Poppy Lissiman Caidyn Mint Green Sunglasses, £85 River Island Black Angled Sunglasses, £14 3. Narrow frames As seen recently on the likes of Hailey Bieber and Kendall Jenner, narrow rectangular sunglasses are a big hit with celebs and models at the moment. These eyebrow-revealing frames are a subtle way to nod to the Nineties and a stylish option if you don’t suit oversized square styles. Marks and Spencer Collection Bevelled Square Sunglasses in Black, £15 Thomas Sabo Kim Slim Rectangular Pale Orange Sunglasses, £179 4. White frames In contrast to classic black, this season’s white sunglasses are all about making a strong style statement. From narrow Nineties-inspired styles to big oval frames, go bold with your monochrome sunnies. Murielle Amalfi Sunglasses, £90 Arms of Eve Jagger White Sunglasses, £126, Wolf and Badger 5. Tortoiseshell Loving the spring/summer Seventies trend? Then you need a pair of tortoiseshell sunglasses to complete your look. Channel disco-glam with super-sized frames in natural tones, or add a pop of pink. FatFace Claire Pink Sunglasses, £22; Olivia Linen Shirt in White, £59; Ikat Leaves Palazzo Trousers, £59 Dune London Gracies Tortoiseshell Oversized Sunglasses, £40 Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 11 of the most eye-popping outfits in Eurovision history, from ABBA to Australia Can I go to work if my child has chickenpox? What is mitochondrial donation treatment and who can get it?

When is a Waldorf salad not a Waldorf salad? When it’s almost a pudding – and there’s not a lettuce leaf in sight. This simple side salad of celery, walnuts and apples was invented in 1893 at the Waldorf Astoria Hotel in New York. While it’s been subject to many reinterpretations over the years, the Forest Side’s head chef Paul Leonard garnered a Michelin star for his take on this classic dish. Arriving in a delicate and crisp stewed-apple tart case that takes no less than 72 hours to create, it’s filled with a creme fraiche cake, walnut brittle, dehydrated grapes and confit celery. Walnut, celery and apple gels are also added, along with a Granny Smith apple skin sorbet, all topped with a walnut tuile. The different flavours and texture compliment each other perfectly, creating an unforgettable sweet and sour flavour bomb that continues to linger long in the memory. This petite morsel of food forms part of Leonard’s eight-course Michelin-starred menu at the Cumbrian hotel and restaurant, which was named the Best Country House Hotel of the Year in the 2023 Good Hotel Awards. In addition to the star, it’s also been awarded four rosettes, ranked number nine on Square Meal’s annual list of the UK’s 100 best restaurants and reached the top 30 of Harden’s Top 100 of the Best UK Restaurants. Which is a long way of saying that there’s plenty of justifiable interest in this superb family-run operation and that it’s been a good 2023 for the team. And it’s far from Leonard’s first culinary rodeo. Having cooked under Marcus Wareing and Andrew Fairlie, the Hull-native retained a Michelin star at The Isle of Eriska on the west coast of Scotland, before heading up the luxury Devonshire Arms in Bolton Abbey, Yorkshire, where he won four rosettes for his cookery. In 2019, he joined the team at the Forest Side. Here, the emphasis is very much on making the most of this sensational landscape, in both aesthetics and taste, with Leonard aiming to source 90 per cent of produce from within a 10-mile radius of the establishment. Handily, an extensive and original red brick Victorian walled garden is home to many of the ingredients rustled up by the team, including saffron, courgettes, tomatoes and an “unofficial” apple orchard that boasts 300 different types of apple. And what a successful collaboration it is. Guests arrive in the light and airy dining room, which looks out to the red-squirrel-occupied garden and dramatic fells. Reclaimed timber and steel tables sit aside a central sommelier’s table crafted from a windblown tree in the grounds. But instead of the buttoned-up atmosphere that often permeates restaurants of this calibre, the familiar sound of classic anthems – think Fleetwood Mac, The Kinks and Pulp – floods through the space, extinguishing any sense of forced propriety. It’s an intentional move initiated by Leonard and a welcome one more restaurants could learn from: a relaxed room of toe-tapping patrons is significantly happier than one with a reverential silence. Snippy waiters with clipped accents have no place here. At the Forest Side, staff seem genuinely delighted to be there, arriving with smiles and warm inflections. Under Leonard’s leadership, junior chefs present each course and it’s a genuine pleasure to see their passion for and pride in the food they’ve created. Proceedings kick off with a trio of “snacks”: a rhubarb and whipped chicken liver tart, a Hafod cheddar gougère, and a croustade of brown buttered shrimp. The gougère is scrumptious – buttery and nutty and blanketed with a slice of bresaola – while the whipped chicken liver is smooth and rich. Kohlrabi with cured and lightly smoked trout is served with a salsa verde made from garden herbs and cured trout roe, while a unctuous broth is made from pork fat, seaweed and mushrooms. “Beetroots cooked in their own juice all day” might not seem like the kind of dish to set hearts aflutter, but this isn’t any old root veg. The humble vegetable is cooked all day in its own juice before being dehydrated to create a fudgy texture, and served with a chamomile-infused yoghurt. It’s delicious. We gobble down a supple scallop, followed shortly by the most tender and rich hogget, splashed with a sauce made from confit lamb tongue, pickled mustard seeds and wild garlic buds. And the bread! Baked before each service, this milk loaf is glazed in Marmite and simply served with a butter made at the nearby Winter Tarn Dairy. This early course is luxury comfort food at its best and we’re forced to restrain ourselves for fear of spoiling our appetite. We finish off with “first rhubarb of the year”, ginger and custard, which is as delicious as it sounds: a perfect balance of sweet vanilla, sorbet and herbs. Satiated, we make the easy trip upstairs to our room, one of 20 at the hotel, all of which have garden views and make the perfect end to our decadent dining experience. Is there still a place for fine dining restaurants during a cost-of-living crisis? As employers and buyers, producers and supporters of local food, they’re invaluable to the economy, while for gastronomes who wish to splash some cash treating themselves or someone else, they’re a luxury much like a pair of tickets to see Beyoncé or a championship football match. Overheard snippets of conversation among fellow guests reveal birthday treats or anniversaries, of a weekend away from the grind to relax in this glorious gothic mansion house amidst the fells. Whatever the reason, a trip to the Forest Side is quite simply sublime. A four-course dinner menu costs £85pp, while an eight-course dinner menu costs £130pp. A four-course lunch menu costs £55pp, while an eight-course lunch menu costs £85. Wine pairings come in flights of four, six or eight and start from £75 per person. B&B and dining packages are also available - visit theforestside.com for more information. Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness

Max Verstappen finished fastest as Carlos Sainz crashed out of a rain-hit final practice for the Canadian Grand Prix. Verstappen has won five of the first seven races of the season and even a wet track in Montreal could not slow the Dutchman down. The world champion, already 53 points clear of Red Bull team-mate Sergio Perez in the championship standings, finished 0.291 seconds clear of Ferrari’s Charles Leclerc. The Monegasque was the only driver within one second of Verstappen. Fernando Alonso took third for Aston Martin, 1.3 sec off the pace. Lewis Hamilton, fastest in Friday’s dry running at Circuit Gilles Villeneuve, finished 10th in the rain, 1.98 sec slower than Verstappen, with George Russell 15th in the other Mercedes. In the greasy conditions, Sainz spun after he stepped on to the white line under braking for the opening left-right chicane. Sainz was sent out of control and into the wall, sustaining significant damage to the front of his scarlet car. The Ferrari man escaped unharmed from the high-speed shunt which saw the one-hour session suspended for eight minutes. But his mechanics will now face a race against time to repair his machine for qualifying which is due to start at 16:00 local time (21:00 BST). Sainz was also summoned to the stewards for blocking Williams’ Alex Albon at the final chicane. Albon was forced to take evasive action to avoid slamming into the back of the Spaniard. Hamilton headlined the order here on Friday, but the seven-time world champion was not at ease with his black-liveried car on a sodden surface. “Grip is very poor,” said Hamilton after he ran off the road at the first corner and failed to trouble the top of the time sheets. Elsewhere, Kevin Magnussen finished an impressive fourth for Haas, one spot ahead of Sainz, who set his speediest lap moments before his accident. British driver Lando Norris was 13th, one spot behind his rookie McLaren team-mate Oscar Piastri, while Perez finished a lowly 17th, 2.7 sec behind Verstappen. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton fastest as practice for Canadian Grand Prix finally gets started Max Verstappen closes in on ‘amazing achievement’ of matching Ayrton Senna Lewis Hamilton plays down talk of imminent new Mercedes deal

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