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Whether you enjoy the velvety skin on peaches or peel it off, you may wonder why they developed fuzz in the first place.

Every fake tan devotee has their Holy Grail formula – the one that glides on like a dream and leaves you with the perfect, streak-free, naturally bronzed glow. While it’s tempting to stick with a trusty favourite, with skincare innovations happening all the time you could be missing out on an even better bronze if you don’t deviate from your usual routine. Right now, there’s a host of hot new sunless tanning lotions, mists and foams that beauty buffs are loving – just in time for summer. Here are six self-tan launches that could become your next go-to… 1. Bondi Sands Technocolor Emerald 1 Hour Express Self Tanning Foam, £19.99 Introducing not one but four new formulas, Bondi Sands Technocolor range of one-hour foams is designed to suit different skin tones and avoid any orangey-ness. Sapphire creates a cool-toned tan for fair skin types; Emerald imparts an olive tan on medium skin tones; Magenta delivers a rich tan on olive to deep skin tones; and Caramel creates a warm glow on deeper skin tones. 2. Skinny Tan Limited Edition Birthday Cupcake Self-Tanning Whip, £21.99 Celebrating 10 years of terrific tans, Skinny Tan (named because of the slim ingredients list) has given its bestselling whipped mousse formula a birthday makeover. The overnight formula – which is enriched with cocoa butter and vitamin E, and develops in six to eight hours – now has a scrumptious vanilla frosting scent. 3. Utan x Jamie Genevieve CBD Tanning Water Facial Mist, £18 Utan has teamed up with make-up artist and beauty influencer Jamie Genevieve to create a complexion-enhancing tanning mist. The lightweight, antibacterial fluid delivers a subtle glow in four hours, doesn’t need rinsing off and has reportedly helped to get rid of acne breakouts. 4. St Moriz Luxe Body & Face Bronzing Mist Medium, £18.99, Boots Infused with organic rose water and soothing goji berry extract, this flora-scented spritz develops in eight hours. Use it as the last step in your skincare routine at night and you’ll wake up with a gorgeous glow. 5. Rose & Caramel Skinstant Instant Tanning Spritz, £19.99 Left it too late to do an overnight tan? This spray gives you glowing skin in minutes, drying quickly to leave a bronzed hue that washes off in the shower. Simply spritz on and blend with a tanning mitt or the Rose & Caramel Blending Brush (£12.99) to ensure a streak-free finish. 6. Xen-Glow Dark Lotion, £29.99, Beauty Flash Celeb-approved Xen-Glow (previously known as Xen-Tan) is back after a rebrand, with reformulated products. Tan-aholics will love the Dark Lotion, which comes with an olive guide colour and develops in three hours. Leave it on overnight for an even deeper bronze.

When is a Waldorf salad not a Waldorf salad? When it’s almost a pudding – and there’s not a lettuce leaf in sight. This simple side salad of celery, walnuts and apples was invented in 1893 at the Waldorf Astoria Hotel in New York. While it’s been subject to many reinterpretations over the years, the Forest Side’s head chef Paul Leonard garnered a Michelin star for his take on this classic dish. Arriving in a delicate and crisp stewed-apple tart case that takes no less than 72 hours to create, it’s filled with a creme fraiche cake, walnut brittle, dehydrated grapes and confit celery. Walnut, celery and apple gels are also added, along with a Granny Smith apple skin sorbet, all topped with a walnut tuile. The different flavours and texture compliment each other perfectly, creating an unforgettable sweet and sour flavour bomb that continues to linger long in the memory. This petite morsel of food forms part of Leonard’s eight-course Michelin-starred menu at the Cumbrian hotel and restaurant, which was named the Best Country House Hotel of the Year in the 2023 Good Hotel Awards. In addition to the star, it’s also been awarded four rosettes, ranked number nine on Square Meal’s annual list of the UK’s 100 best restaurants and reached the top 30 of Harden’s Top 100 of the Best UK Restaurants. Which is a long way of saying that there’s plenty of justifiable interest in this superb family-run operation and that it’s been a good 2023 for the team. And it’s far from Leonard’s first culinary rodeo. Having cooked under Marcus Wareing and Andrew Fairlie, the Hull-native retained a Michelin star at The Isle of Eriska on the west coast of Scotland, before heading up the luxury Devonshire Arms in Bolton Abbey, Yorkshire, where he won four rosettes for his cookery. In 2019, he joined the team at the Forest Side. Here, the emphasis is very much on making the most of this sensational landscape, in both aesthetics and taste, with Leonard aiming to source 90 per cent of produce from within a 10-mile radius of the establishment. Handily, an extensive and original red brick Victorian walled garden is home to many of the ingredients rustled up by the team, including saffron, courgettes, tomatoes and an “unofficial” apple orchard that boasts 300 different types of apple. And what a successful collaboration it is. Guests arrive in the light and airy dining room, which looks out to the red-squirrel-occupied garden and dramatic fells. Reclaimed timber and steel tables sit aside a central sommelier’s table crafted from a windblown tree in the grounds. But instead of the buttoned-up atmosphere that often permeates restaurants of this calibre, the familiar sound of classic anthems – think Fleetwood Mac, The Kinks and Pulp – floods through the space, extinguishing any sense of forced propriety. It’s an intentional move initiated by Leonard and a welcome one more restaurants could learn from: a relaxed room of toe-tapping patrons is significantly happier than one with a reverential silence. Snippy waiters with clipped accents have no place here. At the Forest Side, staff seem genuinely delighted to be there, arriving with smiles and warm inflections. Under Leonard’s leadership, junior chefs present each course and it’s a genuine pleasure to see their passion for and pride in the food they’ve created. Proceedings kick off with a trio of “snacks”: a rhubarb and whipped chicken liver tart, a Hafod cheddar gougère, and a croustade of brown buttered shrimp. The gougère is scrumptious – buttery and nutty and blanketed with a slice of bresaola – while the whipped chicken liver is smooth and rich. Kohlrabi with cured and lightly smoked trout is served with a salsa verde made from garden herbs and cured trout roe, while a unctuous broth is made from pork fat, seaweed and mushrooms. “Beetroots cooked in their own juice all day” might not seem like the kind of dish to set hearts aflutter, but this isn’t any old root veg. The humble vegetable is cooked all day in its own juice before being dehydrated to create a fudgy texture, and served with a chamomile-infused yoghurt. It’s delicious. We gobble down a supple scallop, followed shortly by the most tender and rich hogget, splashed with a sauce made from confit lamb tongue, pickled mustard seeds and wild garlic buds. And the bread! Baked before each service, this milk loaf is glazed in Marmite and simply served with a butter made at the nearby Winter Tarn Dairy. This early course is luxury comfort food at its best and we’re forced to restrain ourselves for fear of spoiling our appetite. We finish off with “first rhubarb of the year”, ginger and custard, which is as delicious as it sounds: a perfect balance of sweet vanilla, sorbet and herbs. Satiated, we make the easy trip upstairs to our room, one of 20 at the hotel, all of which have garden views and make the perfect end to our decadent dining experience. Is there still a place for fine dining restaurants during a cost-of-living crisis? As employers and buyers, producers and supporters of local food, they’re invaluable to the economy, while for gastronomes who wish to splash some cash treating themselves or someone else, they’re a luxury much like a pair of tickets to see Beyoncé or a championship football match. Overheard snippets of conversation among fellow guests reveal birthday treats or anniversaries, of a weekend away from the grind to relax in this glorious gothic mansion house amidst the fells. Whatever the reason, a trip to the Forest Side is quite simply sublime. A four-course dinner menu costs £85pp, while an eight-course dinner menu costs £130pp. A four-course lunch menu costs £55pp, while an eight-course lunch menu costs £85. Wine pairings come in flights of four, six or eight and start from £75 per person. B&B and dining packages are also available - visit theforestside.com for more information. Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness

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British colonial rule may have divided up India, Pakistan and Bangladesh, but we are all united in our love of falooda – a rose-tinted milkshake textured with bubbly basil seeds and noodles,” says Ravinder Bhogal. Faloodas come in many flavours, but her favourite is “the original and the best – rooh afza, make a thick concentrated floral syrup that turns milk Barbie pink”. The syrup can be easily found in Indian and Pakistani supermarkets. “Here, inspired by my friend Ravneet Gill’s excellent Rasmalai Cake, I have used rooh afza-flavoured milk to make a sort of tres leches cake. If you can’t find basil seeds, use chia seeds, which have a similar tapioca-like texture when hydrated.” Strawberry falooda milk cake Ingredients: 225g plain flour 1 tsp baking powder ½ tsp salt 5 eggs 175g caster sugar 1 tsp rosewater 115g unsalted butter, melted, plus extra for greasing For the falooda milk: 50ml rooh afza 200g condensed milk 250ml whole milk 300ml double cream For the topping: 300g strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml double cream Dried rose petals, for sprinkling Crushed pistachios, for sprinkling Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4 and lightly grease a three-litre (33 × 23cm) baking dish with butter. 2. In a jug or bowl, whisk together all the ingredients for the falooda milk and leave in the fridge to chill till required. 3. Sift the flour, baking powder and salt into a bowl. Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about seven minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Fold in the flour mixture and rosewater, then fold in the melted butter. Spoon into the baking dish, smooth the top and bake for 30-35 minutes until golden brown, and a skewer inserted into the cake comes out clean. 4. When you remove the cake from the oven, prick it all over with a skewer and keep warm. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. 5. To serve, mix together the strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft, rumpled bedsheet texture. Spread the cream over the surface of the cake and then spoon the strawberries over the cake. Top with rose petals and crushed pistachios. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness

Welcome to Social Buzz, a daily column looking at what’s trending on social media platforms. I’m Caitlin Fichtel,