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Codis Maya jewelry is designed for men and women who want to invest in beautifully made, timeless pieces.

The collection is distinctly British, understated and elegant yet conveys a sense of style and fun with its use of vibrantly colored enamels.

In an age of mass-production, Codis Maya is proud to support the historic traditions of jewelry making by hand.

Each piece is individually crafted throughout workshops in England using techniques, often unique to British manufacturing, that involve specialist craftspeople from start to finish.

For over 25 years, Codis Maya has been creating jewelry for fine menswear shops around the world, as well as designing and developing exclusive collections for luxury fashion houses.



Roshini Aluwihare grew up in London. She completed a foundation at Chelsea College of Arts and later received BA Honors in Jewelry & Business Studies at Sir John Cass School of Art and Design.

A focus on ceramics during her time at the college led to an interest in working with enamel.


As a jewelry designer, Roshini observed a distinct lack of choice available in men’s accessories at the time. She founded Codis Maya in 1987, principally creating pieces for men using vitreous enamel.

A variety of other materials are also used such as precious stones, wood, horn, silver and gold.



Each Codis Maya design is illustrated by hand. These go on to be developed in British factories and workshops using highly skilled and artisanal processes that the company strives to preserve in an age of mass manufacturing.

The results are beautiful bespoke objects that have passed through the hands of up to ten different craftspeople and take around three months to create.



Since its first collection of pins and badges for Liberty in the 80s, Codis Maya has grown to become a recognized name, predominantly behind the scenes of the menswear business, creating exclusive collections of jewelry and accessories for some of the world’s luxury fashion houses.


Designers Roshini Aluwihare and Jet McQuiston illustrate each Codis Maya design by hand. These go on to be developed in British factories and workshops using highly skilled and artisanal processes that the company strives to preserve in an age of mass manufacturing.

The results are beautiful bespoke objects that have passed through the hands of up to ten different crafts people and take around three months to create.


Retrieved September 28, 2018, from Codis Maya:

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A New Suiting Staple: Caruso and Loro Piana’s Gobigold Collection

By Kareem Rashed

The two Italian heavyweights have teamed up to create an ultrafine new fabric that gives cashmere and vicuña a run for their money.

As far as fabrics go, you know the existing hierarchy: Cotton is good, wool is better, cashmere’s the best. That’s been the status quo—give or take some mohair and vicuña—for almost as long as looms have been spinning. But leave it to two storied Italian houses, tailoring brand Caruso and textile titan Loro Piana, to develop a new fabric contending for the title of world’s most exquisite textile. Their proprietary invention, called Gobigold, is crafted from the most exclusive pure camel hair.


Camel hair is by no means a new fabric. It’s been a choice material for topcoats since the early 20th century, prized for its softness and insulating properties. But there’s a reason why one doesn’t see camel suits. The fabric is particularly thick and heavy, which may be appealing in a coat but makes for a stiff, unbreathable suit. The master weavers at Loro Piana, however, have developed technology that allows them to craft a fabric from the finest camel-hair fibers sourced from camels in Mongolia’s Gobi Desert. To give you a sense of this refining process, only 30 percent of camel hair is suitable for clothing, and Gobigold is made from the thinnest fibers of that 30 percent. This makes for an exceptionally soft, flexible, and lightweight fabric with a feel and drape akin to the very best cashmere or vicuña.

The pure camel-hair Gobigold is ideal for fall and winter suits, as it is notably insulating. But even better, the fashion houses have blended it with Super 170’s merino wool for a more versatile option, and come spring, there’s even a unique mix of Gobigold and Irish linen. Available in a variety of suits, coats, and sportswear cut with Caruso’s signature style—dapper tailoring balanced with an easy elegance—the Gobigold collection has us thinking that camel may be the new cashmere.

A New Suiting Staple: Caruso and Loro Piana’s Gobigold Collection

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The Art Of Menswear Making By Caruso

Written by:  Gentlemen’s Diary November 29, 2015

Caruso is an Italian menswear manufacturer which emblematises the traditions and principles of quality, handmade tailoring. Originally established by Raffaele Caruso, upon his move from Naples to Soragna in 1958, the small, family run tailoring shop came to exist in several different incarnations across the decades, eventually growing to become one of Europe’s biggest and most advanced menswear producers by the early 2000s.

Having come under the guidance of fashion world entrepreneur Umberto Angeloni, Caruso took the form it takes today, and has continued to go from strength to strength. It achieves this because of its unwavering commitment to fabrics and construction methods of the highest calibre: the principles which have garnered Caruso its fine reputation since the beginning.

Crucially, Caruso takes the utmost pride in the fact that all of its garments are handmade in Italy, a narrative which they claim is one part romantic, one part technical. The idea that a piece is made in Italy undoubtedly conjures evocative imagery, and perhaps even makes something all the more covetable. But the technical part of the narrative ensures that this extra desirability is not for any shallow reasons, but rather because Caruso always produces superior garments.

GDM team had the opportunity to visit Caruso headquarters in Soragna Italy and to see up-close the journey of making menswear for real gentlemen. It was a lifetime experience for us and we wanted to share it with you ladies & gentlemen. Take a look of the photos below and live the Caruso experience yourself.

For more information visit the official Caruso website here or follow them in their official social media accounts.

#CarusoMenswear #InMenswearDoAsTheItaliansDo








Photos: GDM team

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En Croute

Written by Greg Elwell

Stylish Eats reviews are brought to you by Steven Giles Clothing, the menswear store for those with discerning taste. Style extends well beyond the confines of clothing, so Steven Giles is teaming up with I Ate Oklahoma to bring you reviews of eateries with a refined palate across the state.

One of the first places I thought of when I started writing #StylishEats reviews was En Croûte, in part because I think the restaurant truly shares an ethos with Steven Giles. Both know that style is nothing without substance, but that substance is made better with style.

If you’ve never been to En Croûte (or, heaven forfend, you’ve never heard of it), let me set the stage for you. It’s not a particularly large restaurant, but it never fails to accommodate large parties. When you walk in, you are immediately confronted with the cheese case and I wouldn’t blame you if that’s where you stopped.

Le Loupe plate

Cheesemonger and managing partner Crosby Dyke knows her stuff. Oklahoma is no longer the cheese backwater of the world, thanks in large part to her former employers at Forward Foods, but she’s going above and beyond with daily cheese plates and paired charcuterie. And if you want to buy a slice of fancy fromage to take home with you, she can help you find just the right semi-soft washed rind Alsatian sheep’s cheese for your next wine-tasting/Dungeons & Dragons party.

If your group of half-elf thieves somehow makes it past the Lair of the Cheese Ogre, you’ll be faced with an epic decision: belly up to the bar or grab a table along the wall? I hope you brought your 20-sided die with you, because this is one choice I cannot make for you.

That said, if you’re more interested in keeping your quest to find The Great Meal of +5 Charisma secret, the privacy of a table is ideal. But if you’d like help from the tavern keeper in choosing the Flagon of Drunken Invisibility, the bar is a great choice to get advice on the best wines of the night.

That…that’s about all I know about role-playing games, so I’m just going to go back to the review now, if that’s cool with you.

The Food

It’s not that En Croûte is outrageously expensive that I tell you to save your pennies before making a reservation, it’s that the menu is a top-to-bottom nightmare of difficult choices. If you’d like to see your heroes fall from grace, take them to En Croûte and tell them they have five minutes to order. You will see the kind of breakdown I’ve come to expect from my daughter when I explain that braiding skills are far inferior to her mother’s.

Knowing this was coming, I did the only thing I know to do in impossible situations: Cheat. I brought a crew of seasoned foodies and we all ordered something different, knowing we’d be able to share and taste and pass plates around.

Wagyu beef tartare

Even then it was a struggle. You’ll see why in a minute.

First up, you should get some cheese. That’s just common sense. If you’ve got the coin, I highly recommend Le Loup Plate ($35), with cheeses and meats chosen by the cheesemonger and a variety of condiments to smear and dollop and scoop up with house-made olive oil crackers.

I don’t know much about magic, but I suspect sorcery was at play in selecting the meats and cheeses for the plate. How else can you explain how perfectly each flavor paired with another? Skill? Years of practice? An intense study of cheeses and meats? Psh, yeah, it was clearly the work of the dark arts.

If you think you’re done with the appetizers after a cheese and meat plate, think again. There’s a gauntlet to run before you even think about main courses.

The Wagyu beef tartare ($15) was lovely. Served in a little crock, you get a crazy tender pile of chopped and minced raw Wagyu beef, studded with pickled onions, a dollop of garlic aioli and toast rounds for dipping/scooping/shoveling the meat into your mouth.

Mushrooms with truffle on toast

I know not everybody is down with eating raw beef, but I certainly am. There’s something so decadent about gently stirring the chilled meat with the rich aioli and sharp, crunchy slivers of onion. It feels transgressive, in some way, as if you snuck in the kitchen and couldn’t wait for the meal to be cooked before you tucked in.

Texturally, it’s a knockout. The chilled meat is creamy and soft because there’s no heat to coil up and stiffen the proteins, which gives the onions and micro greens on top the platform for their delicate crunch.

If it’s your first time at En Croûte, you really need to try the mushrooms with truffle on toast ($16). Why? So you can keep getting it every single time you come back. (I apologize for the pictures. I’ll retake them and replace them, I promise.)

The toast is soaking in a bath of tender mushrooms and melting cheese, which form an intoxicatingly rich gravy. On top, a perfectly fried egg, waiting to spill its yolk all over the dish. I could eat this for breakfast, lunch, dinner, an afternoon snack, brunch, fourth meal, you name it. It’s so good, I can’t see it ever leaving the menu.

Lobster-stuffed fresno peppers

The lobster-stuffed fresno peppers ($14) are beguiling. The lobster and lemon herb aioli draw you in, sweet and mild, before the slow build of the fresno pepper takes hold. Fresno peppers are very similar to jalapenos in size and heat (though they can be a little spicier), but their delicate walls hide a sweet, smoky flavor. Eat them, but carefully.

Will you still be hungry after all those appetizers? It really depends on the size of your party, but my guess is still “yes,” because the entrees are even harder to sort through.

No one will blame you for just getting the En Croûte cheeseburger ($15), except yourself, because as good as that cheeseburger is, you passed up some truly exceptional dishes you won’t find elsewhere.

The prosciutto-wrapped chicken breast ($18), for instance, is the rare chicken breast I’ll order in a restaurant. Tender and juicy, each bite is snugly ensconced in a crispy piece of prosciutto, which adds a salty, fatty richness to the meat. The plate is covered with fried artichokes, mushrooms and olives in a sherry pan sauce, which makes sure none of the flavor of the seared meats is wasted.

Prosciutto-wrapped chicken breast

I wanted to love the braised short rib en croute ($20), but it just didn’t come together for me. The beef was ultra tender and flavorful, but the puff pastry wrapping didn’t add much in the way of texture. It needed a bit more moisture, which I’d had in an earlier iteration of the dish. That said, the pomme puree, roasted carrots and peppers were all lovely. It would have been nice to have some au jus to tie it all together.

The cioppino with garlic bread ($26) was a surprise. Rather than going with a tomato-based broth, the liquid with this seafood stew was more golden and fragrant. I savored each bite of bay scallops and greedily pulled clams and mussels from their shells, dipping each in a spoonful of broth for maximum flavor. The bread is the last defense, so don’t eat it too early. You’ll want to soak up every last drop of that broth.

Cioppino with garlic bread

It feels like cheating to recommend steak frites (4 oz for $22 or 8 oz for $34), but we’ve already established that I cheat.

En Croûte shares a kitchen and a staff with St. Mark’s Chop Room (another #StylishEats spotlight restaurants), so of course they know how to treat a steak. The tenderloin came out a gorgeously dark mahogany color, but cut through the center and you’ll find it just as pink and/or red as you ordered. It comes topped with maitre d’ butter (compound butter with lemon, parsley, salt and pepper), which melts generously over the meaty tower and soaks into the nearby french fries.

Stuffed as we were at this point, nobody could stay away when a slice of pistachio and honey cheesecake ($9) made its way to the table.

Steak frites

Goat cheese + cream cheese + chopped pistachios + honey + balsamic berry compote + a pistachio crust = one of the most decadent and unforgettable desserts I’ve had. The form factor is so familiar that you’re a little shocked when the twang of goat cheese hits just a little harder than the usual sour note of cream cheese. It’s glorious and kind of an ideal end to a meal that started with fine cheeses.

Stylish Eats are sponsored by Steven Giles Clothing, a high-end men’s fashion store in Classen Curve providing expertly tailored suits, timeless casual wear and everything in between. Visit them online at to schedule a fitting or stop in at 5850 N. Classen Blvd. to browse their selection in person.

Read more of Greg’s reviews at