Last night Dazed, The North Face and Cecilie Bahnsen celebrated the release of the new The North Face x Cecilie Bahnsen Fall 25 collection with a dinner taking over Sessions Arts Club. The event was hosted by designer Cecilie Bahnsen and Dazed editor-in-chief Ted Stansfield, with the evening bringing together an eclectic mix of designers, artists, photographers, musicians, models and editors.

THE EVENT BROUGHT TOGETHER A COTERIE OF CULTURAL TRAILBLAZERS 

Guests included a number of the Dazed team, including our fashion and image director Imruh Asha, art director Ester Mejibovski and editorial director Dominique Sisley.

Also in attendance were photographers and directors Thurstan Redding, Benedict Brink, Felicity Ingram, Rhea Dillon, Mollie Mills, Stephen Isaac Wilson and Tallulah Harlech; models and dancers Kai-Isaiah Jamal, Patricia Zhou, Bibi Abdulkadir, Nassia Matsa and Florence Huntington Whiteley; designers Supriya Lele, A Sai Ta, Feben and Hannah HRH; casting directors and nail artists Emma Matell and Lauren Michelle Pires; artists Alfred Bramsen, Gray Wielebinski, Joy Yamusangie and Polina Osipova; musicians John Glacier, Grace Stephenson (Confidence Man), Gabby Martin and Yaz Caramanli; editors Isabella Burley, Susie Lau, Simon B Morch, Gemma Janes, Tora Northman, Claire Marie Healy, Ally Head, Shannon Mahanty and Issey Brunner; and founder of Sessions Arts Club, Jonny Gent. 

IT WAS A FEAST FOR THE SENSES

Guests were welcomed into the space with a beautiful performance from harpist and Dazed cover star Xiaoqiao, whose elegant string music set the tone for the evening ahead.

That wasn’t all: London-based florist Christie Leigh curated a stunning floral tablescape for the evening, taking inspiration from the new Cecilie Bahnsen collection to create a display that beautifully reflected the brand’s vision. Guests were also able to take home bunches of flowers – including anemones,  scabiosas, ammis, and more – arranged by Flùr and wrapped in the campaign imagery.

THE MENU WAS A SHOWSTOPPER

Guests enjoyed welcome drinks which featured martinis, margaritas and champagne. Then came the main event: a specially curated menu featuring a starter of langoustine, lemon and rosemary, a main of lamb, piattoni and watercress, rounded off with a pudding of chocolate torte, raspberry and cognac.