Tuesday, 31 May 2016

My hair colour journey continues at Sanrizz, Brunswick Centre, London

Getting the right hair colour is one thing but keeping it can be another, I have discovered. Having eventually arrived at a colour I liked, I now needed to keep it on the straight and narrow.

Since leaving the salon that introduced me to Wella. I had been told by a couple of colourists that my hair had a build-up of colourant. It looks like the colourist had taken the colour through the ends a couple of times too often. I could see myself that it was starting to look heavy and solid. Luckily, Wella Illumina Color is so conditioning my hair was healthy.

On my first visit to Sanrizz, Knightsbridge, the talented Tina had just done the roots so that the ends had a chance to fade. Five weeks later I am in the hands of Sharon Cox, Sanrizz international education director, to discuss the options on where to take my hair next.

We both agreed that the shade is right but we needed to ensure that I don’t end up looking like I am going for an interview for the role of Morticia from the Addams Family.

I was surprised to learn that I still had the remnants of highlights in the ends of my hair even though I stopped having them done four years ago. Sharon examined my locks carefully to see the state they were in and how they had reacted to the colour on them.

“Hair does not have the same porosity all the way through,” she said. “This has to be taken into consideration when choosing a colourant. Therefore we create colour services to meet the needs of each client.”

The degree of porosity, that is the measure of the ability of the hair to absorb moisture, is determined by the condition of the cuticle layer. Healthy hair has a compact cuticle layer which makes it naturally resistant to penetration. In porous hair the cuticle layer is raised.

Why does this matter? If your hair is coarse or frizzy it tends to be more porous and will absorb the colour faster. Extremely porous hair releases moisture readily so it becomes dry.

If your hair is less porous it will not take in the colour so readily and may also take on a slightly warmer tone when coloured. You have to be extra careful when processing fine hair, whatever the condition, as it can be more prone to damage. 

In my case, Sharon decided to use the Illumina Color as a gloss which is a relatively new process. One of the things that really impressed me about this lady was that she was quick to point out the positives and negatives of all the options that you have so you know what you can expect not just when you leave the salon but in between visits. If you want a particular colour and she feels you need to embark on a hair journey to get there, she will not hesitate to tell you. Equally, if it will not suit you, she will come right out with it.

The benefits of using Illumina as a gloss is it allows me to keep the colour I have and it will not run as some coloured glosses can.

Another option would have been to emulsify the tint on the roots by mixing it with some water and massaging it through the rest of the hair to give the same tone as the colour on the roots. This would not have made it so shiny and I have also found it does not really make all that much difference to the overall appearance.

As my hair was being blow-dried I could see the different tones. It really was stunning. This colour definitely had the wow factor, a fact borne out by the comments I received from people afterwards. 

I have now washed my hair a few times and it is still looking good. Could I really have found the Holy Grail of hair colourists?

By Daralyn Danns

For more information about Sanrizz visit sanrizz.co.uk

Saturday, 28 May 2016

Summer wines

Whether you like delicious fresh whites, light and fruity reds or prefer sipping a rosé here are some corkers which I can highly recommend. Also included is a wonderful fizz that exudes panache.  

Sancerre Rosé, Les Epsailles, 2014, Domain David Suatereau, £16.95, Berry Bros. & Rudd (bbr.com)
Think strawberry and raspberry flavours pervading your mouth. This is a delightful pale pink Loire rosé that is refreshing and flavoursome. Described by Berry Bros. & Rudd as a “Child of a superlative vintage”, it oozes class and elegance and lingers long on the palate. 

MIP* Made in Provence Classic Rosé Domaine Sainte Lucie, Côte de Provence, £11.95, Lea & Sandeman leaandsandeman.co.uk
This gorgeous pale pink gem conjures up the dreamy, languorous charms of warm, summer nights in Provence. Not only does it look pretty, this strawberry-kissed marvel, with just the right amount of crispness, slips down ever so easily.

Waitrose Viña Taboexa Albariño Rías Baixas, £7.99
This feisty white, from Spain’s Galicia region, is bursting with flavours of green apples and pears. A wonderful example of an albariño, an extremely popular grape in Spain that is noted for delivering a punch with its bracing acidity. This wine makes the perfect partner for seafood.

Essenheim Riesling, 2014, Kalkstein, Weingut Braunewell, £15.50, Lea & Sandeman leaandsandeman.co.uk
You may associate Germany with sweet white wines but this zippy, dry German riesling may convince you to give them another look. Drenched with peaches and lime with a hint of orangey tanginess, this stunning beauty tantalises your taste buds. Delicious.

Berry Bros. & Rudd Nero d’Avola, 2013, by Valdibella, £12.45, Berry Bros. & Rudd (bbr.com)
While you may think of reaching in the fridge for a bottle of cold white or rosé on a summer evening, this delightful own-label red from the esteemed wine merchant, Berry Bros. & Rudd should have you hooked on chilled red wine. Made from the nero d’avola grape, renowned in Sicily, this is a beautifully scented cherry-red wine produced in stainless steel tanks. (They do not impart any marked flavours on the wine so it should stay more fresh and fruity.) This tannin-free silky creation is wickedly tempting. Works well with antipasti dishes.

Jean-Louis Denois Méthode Traditionelle Chardonnay-Pinot Noir Brut, £13.95 Lea & Sandeman leaandsandeman.co.uk
A wonderful alternative to champagne, this sparkler, made in the méthode traditionelle, has fine persistent bubbles. A combination of chardonnay and pinot noir which gives it that oomph, it is brimming with red berry aromas and hints of toast. An exceptional fizz at a keen price. It is so good that it would convince many connoisseurs of champagne that this is the real McCoy.  

By Daralyn Danns


Wednesday, 25 May 2016

Spotlight on Clarins Boosters

New from Clarins, three turbo-charged formulations that can be added to your favourite moisturiser or foundation to give your skin a boost of what it needs.

A few drops of the Booster Energy (£30) is great after a late night or a long plane journey or just when you feel that you look tired. 

This ginseng-rich formula helps to revitalise your complexion so that you look less fatigued and more radiant.

Booster Repair (£30) reduces redness and the discomfort that goes with it. Enriched with mimosa tenuiflora extract, a Mayan medicinal plant known for its repairing properties, this little gem is ideal to take with you on holiday.

When the night before is showing on your face, Booster Detox (£30) can be a useful friend. Enriched with green coffee extract, a plant from tropical Africa said to be high in caffeine and good for detoxifying, this booster will plump up the skin so you can feel good again. 

Take note, these formulations are not meant to be worn alone. You do need to add them to creams or lotions (including foundation) or even a mask.

By Daralyn Danns