Galway's best dressed on Ladies' Day, 2013

While racing continues at Galway Racecourse in Ireland, the Anthony Ryan Best Dressed awards have been judged and the results are in.Congratulations to make-up artist Rachelle Guiry from Limerick, who was named the Best Dressed Lady in her very feminine ensemble comprising a baby blue lace embellished dress with a 50s-style veiled pillbox by Carol Kennelly Millinery.The Best Hat winning design also followed the ladylike theme - though in a much more obvious way. Alex Butler, from Middleton, wore an all-encompassing Ina McCarthy floral bonnet, covered in 100 white silk roses with a single black rose on the top.The winner of the inaugural Wear Irish award, which celebrates Irish design, was milliner Aisling Maher from Castleroy, who wore a baroque-inspired crystal-encrusted neckpiece and a sweeping sinamay hat, with both pieces being created by herself.Congratulations, ladies!Photo credits: Carol Kennelly Facebook page and The Galway Advertiser.By Lisa Tan

How to last in high heels

Sometimes in order to get the fashion look you want, you have to suffer a little. One look at my mangled feet pretty much says it all... and it ain't pretty! Day to day I generally wear flats (although that certainly wasn't the case for a few years) but getting dressed up for the races or an occasion means I've gotta strap some heels on my feet.I've started gathering bits and pieces to wear for spring carnival and my latest acquisition is an eye watering 17cm tall pair of high heels. Admittedly there is a platform at the front, but they still put my feet at a rather uncomfortable angle. As much as I know I'll want to cut my feet off after a spending a day at the races in them, it simply must be done.High heels simply make everything look better. Outfits look complete with the extra height and balance out my hats. Unlike other 'how to dress for the races' articles which suggest wearing a sensible heel, perhaps even wedges or *gasp* a kitten heel, I'm going to tell you how to last a little longer in those beautiful high heel horrors that you simply must have.1. Try new shoes on around the house. Pay special attention to any spot that rubs or pinches. Make sure you can walk in your shoes. If not, now is the time to learn.2. Pre-event foot preparation. This is a bit gross but don't get rid of every last callous on your feet. They will save you later. Keep your nails short and tidy. Nail polish is a must if your toes will be seen and if you're not sure what colour to paint them, you can't go wrong with a neutral shade.3. Shoe preparation. On the places your shoes felt like they would rub cut off small pieces moleskin padding (you can buy this at a chemist) and stick them inside your shoes. Alternatively there are small gel spots that do the same job. If your shoes have the room inside use party feet or thin insoles to alleviate pain on the balls of your feet. Finally if your shoes rub on the heel or slip a little for closed back shoes use leather heel grips- they are much more comfortable than the gel versions.4. On the day foot prep. Do not moisturise your feet. Any moisture on your feet will help cause blisters. If you're wearing sandals swipe moisturiser just on the parts of your feet that stick out of your shoe- you still want your feet to look nice. Any place that your shoes rub your toes wrap them in medical tape where it can't be seen ( I use Elastoplast in the red roll package ). If you aren't wearing hosiery I highly recommend Bama silky feet spray. This reduces friction and give the feeling of wearing fine stockings on your feet. If you're wearing shoes that allow it, wear padded footlets. There are half foot versions and ones for wearing with a peep toe.Now that's pretty much everything you can reasonably do to prepare. If you know it's going to be really painful still, on the day take a coordinating pair of lower heels and pop them in the cloak room as a back up. Also put some painkillers and band aids in your purse.If all else fails, you're struggling to make it through to the last race and extra champagne isn't helping anymore I will confess to having kicked off my shoes. This is a last resort and must be saved for the most extreme circumstances. If you go down this shameful path you must be sure there are no cameras around you and that the people around you have had too much to drink to notice. If you're going to back to back race days I have learnt to ice my feet in-between, and that the feeling will return to my toes after a few weeks.By Angela

Pitt Cue Co., London, UK

A warning: if you are vegetarian, do not read on for you will find no peace in this post. It's strictly for carnivores only.Starting our life selling food from a van, Pitt Cue Co.'s popularity was such that friends Tom Adams and Jamie Berger decided their authentic American BBQ fare deserved a more permanent location. So early last year, much to their frequent diners' delight, they moved into a site around the corner from bustling Carnaby Street.Pitt Cue, the restaurant, is little larger than a hole-in-the-wall, with a super discrete exterior and no obvious signage. Despite the lack of decoration, it's surprisingly easy to find - just look for the constant line of hungry wannabe-patrons queued out the front.It's a scenario that's bound to happen when your restaurant only seats 30 covers - just over 20 in the cramped downstairs dining room, and 7 upstairs in the bar area - and you serve mouth-wateringly delicious and affordable comfort food. Gladly, the staff ensure an efficient waiting policy and filter hungry diners through the bar area only a few at a time to avoid claustrophobia.The bar menu is extensive - but only if you like bourbon. There's a lengthy list of the spirit, separated into "bourbon" and "rye" categories, while the cocktail list promises bourbon as the base for every concoction. Fear not, non-bourbonites, for they do sell beer (their own "Whatever" draught and a selection in bottles), one cider (a traditional still one), and American Root Beer and Cream Soda.On the reverse, Pitt Cue's food menu is very succinct and changes regularly. You've got "MEAT" which contains three to four kinds of the stuff vegetarians fear most, followed by a couple of daily specials, a choice of five sides, a couple of bun-inclusive options and some "extras" (generally, more meat in smaller portions).On my latest visit, we hungrily ordered smoked chipotle wings (£5.50), the beef rib (£12), pulled pork (£11.50), and bone marrow mash and grilled broccoli with almonds (one side is included with each meat order). The wings arrived first, coated in a sticky and tangy sauce that was milder and sweeter than I expected. To the relief of the ever-expanding line outside, the mains followed quickly, presented in canteen-style tin trays with homemade pickles, onion and a chunk of chargrilled sourdough bread on the side.The star of the show was undoubtedly the pulled pork, which I can't quite seem to go past every time I've eaten here. It's perfectly moist, shredded into strands as light as fairy floss, with a delectably sweet, smoky marinade as the finishing touch. In a word: amazing.I would usually eat it with the green chilli slaw (a refreshing, zingy coleslaw with just the right amount of sauce and spice), but opted to try something different with the grilled broccoli and almonds. The broccoli was tasty and not overgrilled, but I regret not ordering the slaw - it's the right choice with the pork.Although the beef ribs were a little fatty, the meat just fell off the bone as they were ungraciously torn apart. The marrow mash was silky smooth and super tasty, providing a rich accompaniment to hunks of sticky beef.After wolfing down our meal in record time our server offered us the dessert menu, which we declined - partly due to the waiting hordes, but mostly due to our expanded bellies. Using the former as an excuse, she nicely replied, "No rush, you guys can stay all night if you want," which is unique and quietly comforting at a joint like this. I don't think the lengthy queue would see it that way.Pitt Cue Co., 1 Newburgh St, London W1F 7RB. Open Monday - Saturday 12-3pm and 5:30-11pm; Sunday 12-3pm and 6-10:30pm. No reservations. A meal for two people costs between £30-£50.By Lisa Tan