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Scandinavian style has long been associated with a chic, pared-back wardrobe. Think boxy oversized blazers, crisp shirting, and no-fuss straight-leg denim. Much like French-girl fashion, it’s a look that’s emulated by people all over the world – but not just sartorially. For our homes, it means a focus on function with clean lines, pale hues, soft lighting, and cosy materials like sheepskin rugs and mohair throws. Ever inspired by confronting frigid Nordic winters, the aesthetic embraces the concept of “hygge” (pronounced ‘hoo-ga’). This Danish and Norwegian term describes a mood of cosiness and “comfortable conviviality” characterised by feelings of wellness and contentment. With autumn creeping in and chilly, lengthy evenings around the corner, here’s how to incorporate Scandinavia’s enduring design principles into your home – just in time to stave off the winter blues. Luxury London-based interior designer Naomi Astley Clarke begins, “your home should promote guilt free and unconditionally relaxed living in a beautiful atmosphere. In this uncertain world and especially when it’s freezing outside, our homes continue to be our security blankets.” To make your sanctuary as hygge as possible, she advises: “first ask yourself – how do I need my space to make me feel? For example, in your bedroom, you’ll want to be calm, cosy, and well rested. Think about the colours, textures, and things that will help you achieve those feelings.” In keeping with the Scandinavian love of the natural world, consider layering your space with a range of organic materials such as blonde and charred woods, linen, waffled cotton, jute, sheepskin, and leather. Astley Clarke adds, “imagine a scheme with timber floors, a plush, deep pile rug, and billowy linen curtains, broken up by mid-century wood furniture. Tall indoor plants in oversized vintage urns bring lush height and depth to the space. And if you’re after a more luxe look, incorporate some mixed metal details and marble finishes." If you’re wondering where to begin in your own sanctuary, consider the lighting. A dazzling overhead light can be quite the mood killer. Instead, varied and layered lighting – a mix of floor and table lamps, wall lights, and pendants – will cast a pleasing glow around your space for the ultimate hygge factor in the darkest months of the year. Lighting design studio, lights&lamps, has just collaborated with lifestyle creator and co-author of Scandi Rustic Reena Simon, on a range of hygge-inspired fixtures in aged brass, natural walnut, and charred wood. The collection features warm-toned bulbs and layered linen shades, designed to soften a light’s brightness and create a tranquil feeling. Once your lighting is sorted, keep the chill away by indulging in some toasty accessories. Drape a couple of throw blankets over the back of your sofa or favourite leather armchair, and layer over fresh bed linen for a final textural touch. If you’re willing to splurge, go for the Tartan Blanket Co’s Neutral Check undyed alpaca to throw in shades of camel, cream, and fog or Forestry Wool’s dusky pink Stream blanket. For some affordable alternatives, look to Zara Home’s velvety chenille and jumper-esque knit throws, or H&M Home’s wool-blend and jacquard-weave blankets. Bo Hellberg, chief marketing officer at Scandinavian modular storage pioneer, String Furniture, shares, “when it comes to Scandi design, there’s often a big misconception: ‘minimalism.’ Although there are parallels, the region’s style is more than just understated, neat, and necessary. Equally essential as pure function is beauty that draws inspiration from Nordic nature” – which isn’t just pale birch trees and blankets of snow. Consider the wildflower garlands that adorn heads, maypoles, and tabletops during Midsommar, the Swedish celebration of the summer season and the longest night of the year. Don’t be afraid to draw on these joy-inducing shades and botanical motifs to accessorise your Scandi-inspired interior. For example, the String Pocket – a compact floating shelf, ideal for holding books, candles, and houseplants – now comes in hues ranging from neon orange and violet to blush, rust, and sage green. A pop of colourful shelving sits prettily against white walls, transforming a blank canvas into a functional focal point. Cushions are another simple way to inject vibrance and interest into an otherwise pared-back furniture scheme. I suggest fabric studio Molly Mahon’s hand block-printed throw cushions. Lately, I’m in love with their frill Strawberry Copper, Chequer Blues, and Piped Luna Pink designs. Coco and Wolf’s frill-trimmed cushions in rambling floral prints also never disappoint. Candles are a key finishing touch to any hygge-fied home, adding to the cosy ambience and engulfing your space in your favourite mood-lifting aromas. As a candle enthusiast, I often spend my lunch break wandering Liberty’s fragrance hall, so I’ve smelled a lot of smells – but lately, nothing has captured my attention quite like Malin and Goetz’s new Strawberry candle. It’s not at all juicy or juvenile. Instead, it highlights the fruit’s green leaves and stem, accompanied by notes of fresh bergamot, pink pepper and warm musk. Unexpectedly autumn-appropriate, it’s an androgynous scent that’s reminiscent of the neck of your favourite sweater after you’ve worn it all day – warm, comforting and familiar. Suddenly I’m addicted to breathing, and there’s nothing I can do about it except keep Strawberry lit and in my vicinity. 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As I sit in the dark of Screen 2 at Oxford’s Curzon cinema, a woman a few seats away from me does something I’ve not seen before: she orders pizza. Specifically, she orders £64.85 worth of pizzas and chips for her and her family. A few minutes later – after the film has started, in fact – the food is brought to her, as though she was sitting in any regular restaurant and not in a cinema. Eating at the pictures is becoming ever more sophisticated, with ushers bringing you food as fancy as sushi without you having to move a muscle. Is it getting a bit silly? It’s no secret that cinemas have endured a range of crises over the past few years, partly thanks to the rise of streaming and then the pandemic and even more streaming. Cinemas across the country have shut down and forecasters predict that screens won’t be as full as they were pre-Covid until 2025. Some of the cinemas that survived, like AMC, are saddled with billions of pounds worth of debt. Just showing people films may not cut it in this difficult new era. As they fight to survive, cinemas are having to up their game. They have to offer “experiences”. Christina Flourentzou, operations manager at Curzon, says they learned that customers wanted more food and drink with their film thanks to their feedback service, Feed It Back. This happened before Covid struck, she points out, but post-pandemic the company rolled their restaurants out on a bigger scale. “What we’re trying to do is elevate the guest experience,” she says. “For us it’s about giving the guest the best possible experience; so anything that they want, we can give them, essentially.” At my local Curzon this includes padron peppers, mushroom and truffle croquettes, and vegan hot dogs. What Curzon has discovered, according to Flourentzou, is that when at-seat food and drink service is offered, the spend per customer goes up – often by as much as £2 per person. There is a different mindset when ordering at your seat compared with ordering at the till: “You take your coat off, your hands are free, you look at a menu, suddenly someone comes to you and says, ‘What would you like?’ Your mentality changes.” On any new site Curzon will now endeavour to install tables at seats, in order to allow for this in-screen service. Eating entire meals in your cinema seat is becoming more and more popular but it isn’t a brand-new phenomenon. Studio Movie Grill, born in Texas but with sites in states including California, Florida and Georgia, has been offering at-seat food and drink since 2000. Tearlach Hutcheson, the company’s vice president for film, calls this kind of operation a “cinema eatery”. He agrees that it isn’t just the pandemic that has caused a shift in customer priorities; it’s been happening over the past 20 years as home entertainment systems have become increasingly more sophisticated and cinemas have had to compete. “I think that people are looking for a different experience when they go to the theatres,” he says. “We have to provide a more luxurious catering experience to the guest.” I think the immersion is only going to get more and more. I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now ... I don’t think it’s ever going to go back to popcorn and drinks Amy Fernando, creator of Taste Film At Studio Movie Grill, food revenue is more than twice that of ticket sales, and its CEO says that business is better for the company than before the pandemic. In cinemas, profit margins have always been higher on food than on tickets – though these margins are far smaller for cooked food than for popcorn and Coke. The kitchen staff at Studio Movie Grill are often dishing out six meals per minute. A recent innovation was a kitchen printer that printed orders faster than ever before. Servers are allowed to bring food and drink to guests at any point (unlike Curzon, where, Flourentzou says, it should strictly happen during the adverts and trailers) but the bulk of orders are placed within the first 30 minutes of arrival. Studio Movie Grill could represent the future of the cinema-going experience: it might soon be completely normal to bundle the film-and-a-meal experience into one. What Hutcheson is confident about is that cinemas will become more of a “destination spot” in order to entice people to leave the comfort of their homes. Flourentzou doesn’t think I’m right to call it “panic” but it does seem like cinemas are urgently fighting to stay alive. One person who knows all about using food and cinema to create an experience is Amy Fernando, creator of Taste Film, an enterprise that shows films to customers while serving them food featured in those films. Watching Goodfellas in 2016, Fernando was inspired by the infamous shaving garlic scene to marry the two things she cared most about. Seven years later, she has swapped teaching for running the business full-time. “I think the beauty of coming to the cinema, or doing an experience like this, is sharing it with like-minded people,” she says. “Post-Covid there is something special in getting dressed up, going out, and sharing the experience with other people.” When I go to watch Taste Film’s version of Mrs Doubtfire, I agree. I didn’t think of the film as one featuring all that much food but at appropriate moments we are served a savoury birthday muffin; chilli salt and pepper chicken wings; a meringue martini; tiger prawn skewers with chips and salad; a pina colada; and a chilli and chocolate mousse. As Fernando says, the frisson of fun is largely to do with two communal experiences: everyone not just watching the film at the same time but eating the same food at the same time. This won’t be replicable in regular cinemas (a Taste Film ticket is £75, for example) but the company is going from strength to strength, partnering with the big streamers, and its growth is indicative of people’s updated expectations around film. “Guests want more,” says Fernando, “and younger people want more.” Ultimately, of course, it will be the quality of films that govern whether or not cinemas stay afloat. This summer has seen an unusual boom in quality and business, with Barbie and Oppenheimer proving critical darlings as well as excellent earners. But where the cinemas can’t control how good the films are, they can control the various offerings they provide around them. “I think the immersion is only going to get more and more,” says Fernando. “I think that everyone is going to adapt because this is what people want. I don’t think the cinema is enough now.” Hutcheson and Flourentzou agree. Hand in hand with this development, Hutcheson says, will be a resurgence in “purer cinematic experiences” – people wanting to experience cinema with as sophisticated a picture and sound experience as possible. He believes that it won’t be long before cinema eateries – at the moment confined to more modest theatres – will also enter the IMAX space. Look at the signs and it certainly seems as though it will be difficult to put the genie back in the bottle – which means cinemagoers may need to brace themselves for an exciting new range of smells. Fernando is probably right when she says: “I don’t think it’s ever going to go back to popcorn and drinks.” Read More Too gay, too weird, too pregnant: The most controversial Barbie dolls in history Doing things alone isn’t ‘self-love’ – we don’t need to make everything empowering Sizzling kitchen drama The Bear is spicing up the dating game for chefs ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil 30-minute summer recipes for all the family to enjoy

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