Stella McCartney x goop's
    English Garden Party

    Sometimes in life you get a girlfriend who becomes like a sister. Someone who really sees you. Who is as honest with you as they are loving. Who shares a similar world view, who has similar values. Who is a bit of a life raft when you live in a country that you lovingly adopt, but is not your own. Who also happens to be hilarious and a bit naughty and is constantly trying to get the balance of everything right, just like you are. Who is also one of your favorite designers ever, who has a ruthless eye and makes perfect, perfect things. Stella is that girl and so much more. I convinced her to do a collaboration, a very mini capsule collection of some beautiful, covetable things.

    Here it is: Stella x goop.



    This week’s goop collaboration

    Designing the Capsule Collection

    On a crazy cold March day, we met Stella and her team at her London studio where we got started designing the collection...

    Six months later...

    The Garden Party

    To celebrate our first capsule collection with Stella McCartney, we threw an English Garden Party in the Hamptons. With lawn games and British snacks and drinks to pass around, we spent the afternoon celebrating with family and friends. Here’s a peek:

    Party Pics

    Meet the parents.

    CD and me.

    Badminton champ.

    Refreshments for the pint-sized.

    With Bill Powers and Cynthia Rowley.

    Get the Stella McCartney x goop collection here...



    Rodger Berman, Rachel Zoe and Skyler.

    Stella and  Gwyneth  Guinness.

    English Roses

    Cameron and Stella.

    Stella McCartney Guest Pins

    Check out our Stella McCartney x goop pinterest board  for exclusive images and inspiration for the capsule collection.

    With Stella and Naomi.

    Stella McCartney x goop black blazer.

    Veuve Clicquot Rosé champagne, Stella, Guinness and Chilled Garden Teas on offer.

    Sarah Jessica and Stella.

    Stella McCartney x goop charcoal jumpsuit.

    With Gregg Lemkau.

    Michael Arenella...

    and his Dreamland Band.

    Jazz Age Playlist

    A few of the songs played at the party.

    "Night and Day"
    by Frank Sinatra

    "Blue Skies"
    by Ella Fitzgerald

    "Mack The Knife"
    by Louis Armstrong

    by Benny Goodman and his Orchestra

    "You do Something to Me"
    by Marlene Dietrich

    "Love Me or Leave Me"
    by Nina Simone

    Holy sh*t...

    The new Beckett bags...obsessed.

    Our CEO Seb with Alasdhair Willis.

    Champagne-fully awesome.

    This week’s goop collaboration

    Party Bites

    We worked with the team over at Mary Giuliani Catering to build an appropriately British menu for the event – from fish n’chips, to tea sandwiches, sticky toffee pudding and more, done in party-friendly mini versions. They’ve shared the recipes of a few of our favorites below.

    Fish n' Chips

    makes around 24 mini portions

    for the fish:

    • 2lbs cleaned codfish filet or Pollack, sliced into 2" thin strips

    for the beer batter:

    • 10 oz flour
    • 1/2 tsp baking powder
    • 1 egg separated
    • 8 fl oz beer


    1. Whisk together the flour and baking powder. Add the egg yolk and beer and whisk until combined into a smooth batter (about the thickness of pancake batter). Keep chilled until ready to prepare the fish.

    2. Preheat the fryer to 375°F. Prepare the batter: whip the reserved egg white to soft peaks. Fold the eggs whites into the batter and use immediately.

    3. Dip the fish fingers into a bowl of cornstarch and shake the excess powder off (this will help the batter stick better to the fish). Dip the fish into the batter and carefully hold over the oil for about three seconds before letting go to avoid it from sticking to the bottom. Cook for about 3 minutes or until golden brown. Drain and season with salt and pepper. Serve aside the hot chips.



    • 2lbs Idaho potatoes, peeled and cut into thin strips
    • salt + pepper to season


    1. 1st fry/blanch step: Allow the potatoes to sit in cold water before frying. Pre-heat canola oil to 325°F. When ready to fry, drain the potatoes into a colander. Place the potatoes into the fry basket and submerge into the oil for approximately 2-3 minutes until halfway cooked. Drain and spread out to cool on a paper lined baking sheet.

    2. The 2nd fry: Increase the oil to 375°F. Drop the potatoes into the hot oil and cook until golden brown. Drain into a metal bowl and season with salt and pepper.

    Mini Vegetable Pot Pies

    makes about 24 mini 1 1/2" pies

    for basic pie dough:

    • 1 1/2 cups all-purpose flour
    • 1/4 teaspoon fine salt
    • 1 teaspoon granulated sugar
    • 8 tablespoons cold unsalted butter (1 stick), cut into small pieces
    • 4 to 5 tablespoons ice water

    for pastry:

    • 2-frozen puff pastry sheets (cut out to 1 1/2" round circles and kept chilled until ready to assemble)
    • egg wash (whole egg and few drops of water whisked together)

    for vegetable filling:

    • 1 cup of each seasonal 1/4" diced vegetables for filling (zucchini, red onions, summer corn, English peas)
    • 1 teaspoon each fresh rosemary and thyme, chopped
    • canola oil for sautéing
    • 1 quart simple vegetable broth slightly thickened using roux (cooked flour and butter)


    1. For the dough: combine the flour, salt and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color (about 4 to 5 minutes). Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough). Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes. Roll out the dough to 1/8" thick and cut out 2 1/2" circles large enough to fit inside the mini aluminum pie tins. Press the sides to form to the wall of the tins. Fill the shells with uncooked beans such as chickpeas to prevent the dough from bubbling. Place in a 375°F oven and cook for about 20 minutes until the dough is half way cooked and lightly colored. Allow to cool.

    2. In the meantime, prepare the vegetable filling. Sauté seasonal vegetables over medium heat using a small amount of canola oil until soft. Season with salt and pepper and cool. Transfer to a large mixing bowl and add the herbs. Mix to combine.

    3. Fill the half-baked tartlet shells with the vegetable mix 3/4 full. Pour the thickened vegetable broth inside to the top.

    4. Pull out the puff pastry circles and brush with egg wash. Place the egg washed side down over the shells and crimp the edges to seal with a small fork.

    5. When ready to bake, brush the tops of the pot pies with egg wash, sprinkle with kosher salt and poke 3 small holes using a tooth pick in the center of the tops to allow the steam to escape from inside. Place on a baking sheet and bake at 375°F for about 20 minutes or until evenly golden brown in color.

    Sticky Toffee Pudding

    makes approximately 60 minis

    for pudding:

    • 1/4 cup unsalted butter
    • 1 1/2 cups sifted all-purpose flour
    • 1 1/2 cups chopped pitted dates
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon sea salt
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs

    for sauce:

    • 1 1/4 cups (packed) light brown sugar
    • 1/2 cup heavy cream
    • 1/4 cup unsalted butter
    • 1 teaspoon brandy
    • 1/2 teaspoon vanilla extract


    1. Preheat oven 350°F. Butter and flour silicone molds. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan. Remove from heat. Stir in baking soda (mixture will become foamy). Set aside and let cool.

    2. Whisk 1 1/2 cups flour, baking powder and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar and vanilla in a large bowl to blend. Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture and date mixture. Pour batter into mold.

    3. Bake until a tester inserted into center of cake comes out clean, about 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.

    4. To make the sauce, bring sugar, cream and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil for 3 minutes. Remove from heat. Stir in brandy and vanilla.

    5. Once the sauce has cooled, dip pudding into sauce and immediately turn over so sauce drips down the sides.

    Chilled Garden Tea

    makes 8

    • 7 cups water
    • 6 tea bags
    • 1 1/2 cups sugar
    • 1 cup fresh squeezed lemon juice
    • 1 1/2 cups peach nectar
    • 1 cup vodka


    1. Bring 4 cups of water to a boil then remove from heat and add tea bags. Let tea steep for about 5 minutes.

    2. Remove tea bags and add sugar to the hot water. Stir until dissolved. Add remaining 3 cups water and stir to combine.

    3. Pour tea mixture into large pitcher and stir in peach nectar, lemon juice and vodka. Chill thoroughly. Add fresh peach and lemon slices and serve over ice with peach garnish.

    Recipes courtesy of Mary Giuliani Catering & Events
    *These recipes have not been tested by the goop test kitchen.

    Photography by Kevin Mazur.
    Special thanks to AO Production.
    Thank you to Veuve Cliquot for providing us with champagne, Belvedere vodka and for assisting with our bar costs.

    This week’s goop collaboration
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    Also available on goop

    exclusive black blazer

    Stella McCartney for goop

    exclusive charcoal jumpsuit

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    black beckett shoulder bag

    Stella McCartney for goop

    exclusive black and navy jeans

    Stella McCartney for goop

    grey beckett clutch

    Stella McCartney for goop

    exclusive black trousers

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    The goop collection