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One of the after effects of the long hot summer can be unwanted warmth in the colour of your hair. Now I’m not talking down gingers, as I proudly lean that way with my natural warm Nordic-blonde tones! But UV-faded brunettes can easily throw up too much red, while sophisticated ash blondes become barmaid brassy.
It’s even more marked this year as the trend for cooler hair tones gathers pace. We are working on rich cool browns, soft shades of wheat and sable, and icier blonde tones. For those more daring, our palettes extend to silvery pewters and an array of blues.
Each of our technicians is a great artist and they’ll use a broad range of tones and techniques to tailor a unique colour for you. There are other skilled colourists out there but I’ve found none that also have the respect for hair health and longevity.
Lots of colourists can achieve a result today but most do this at the expense of unnecessarily declining hair health and a shortening window of the colour actually looking how it should. Unnecessarily over-colouring hair sets you up to recolour it quicker and quicker. Hair colour changes tone and fades quicker from poor quality colour application. Whilst that may put more money in the till, it’s not how we roll at Michael Van Clarke.
A well chosen strategy of colour application, with hair health in mind, may mean more subtle colour placement that gives depth and dimension. A cool, rich, luminous and reflective result that looks better and lasts longer.
Many clients were surprised how well their colour and haircuts lasted through lockdown. Some going five months through unfortunate timing. Whilst they wouldn’t have chosen this, it was testament to the skill applied in our hair services, in maximising the longevity of our work.
Hair health plays a big part too, and the best product for maintaining colour vibrancy is LifeSaver Prewash Treatment used regularly. Pair up with Cashmere Protein UV Protective Shampoo & Conditioner and you have the best colour-protection available.
Michael Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
