How to wear: brown | Jess Cartner-Morley

I’ve given up eating it for Lent, so am sating my cravings with the non-edible kind

I’ve had chocolate on my mind recently. I’ve been thinking a lot about Burberry’s chocolate leather pencil skirt, worn with a cream lace-edged slip peeking out. Also Prada’s stiff deep-brown satin cocktail-hour Bermuda shorts (so much better than they sound, trust me) and Max Mara’s one-shoulder cotton sundress-alternative jumpsuit. And Rejina Pyo’s cream-on-brown polka dots, and Zimmermann’s low-rise trousers the shade of a bar of 90% cocoa chocolate.

I mean, I have to acknowledge that the degree to which I have had chocolate on the brain over the last, ooh, six-and-a-bit weeks might not be entirely down to fashion. It is just possible that it has something to do with me having given up chocolate for Lent. Six weeks turns out to be a long time to go without so much as a tile of Green & Blacks. I have missed chocolate; I’ve been sating my cravings with the non-edible kind.

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