Over the course of the last decade, Favourbrook has helped pioneer a more flexible approach to black tie. Don't get us wrong - we absolutely continue to champion classic black tie, but we're also not so dogmatic that we can't see change happening before our very eyes. In the realm of eveningwear, a shift is most definitely afoot, with a discernible leaning towards velvet dinner jackets and embellished silk styles. While black is still the dominant choice when it comes to tuxedos, we've seen a much greater demand for colourful options, especially in velvet.
Let's tackle classic black tie first. It emerged in the 1860s in Victorian England as a relaxed alternative to the ultra-formal white tie (tails and all). It was dubbed the "dinner jacket" by us Brits, inspired by Prince Edward VII's preference for a tailless smoking jacket at informal dinners. Across the pond, it became the "tuxedo" after Griswold Lorillard wore one to a ball at the exclusive Tuxedo Park Club in New York in 1886, sparking a trend among America's elite. Precision is key to nailing it without looking like a waiter. The centrepiece is of course the dinner jacket: single- or double-breasted in black or midnight blue wool (barathea or mohair for warmer climes), with satin or grosgrain silk facings on peaked lapels or a shawl collar. No notch lapels - that's business suit territory. Pair it with matching trousers: high-waisted, flat-front, with a single silk braid down each outer seam. No belt loops; use braces instead. A crisp white dress shirt with a marcella (piqué) bib front, French cuffs, and a cutaway collar. As for the bow tie, pre-tied is a faux pas. so get practising in the mirror. A cummerbund is useful for covering the sometimes unsightly waistline (pleats up, for catching crumbs, legend says). Shoes should come in the form of patent leather Oxfords or opera pumps with grosgrain bows if you're fancy.