Sophie Habboo and husband Jamie Laing got celebrations underway in the capital this week, stepping out for the premiere of their new series Raising Chelsea.
The pair first crossed paths on E4’s Made In Chelsea back in 2017, tying the knot six years later in Spain before welcoming their son, Ziggy, in December.
They marked the launch alongside close friend Sam Thompson at The Cinema at the Power Station in London.
Family support was out in force too, with Sophie’s parents Sarah and Patrique, her sister Georgia and brother-in-law Tom Berry joining the festivities, alongside Jamie’s mother Penny and sister Emily.
Their upcoming three-part Disney+ series, streaming from April 2, offers a fly-on-the-wall glimpse into 18 months of their lives as they navigate the lead-up to becoming first-time parents.
Elsewhere in the capital, Mumford & Sons launched Apple’s 50th anniversary celebrations on Wednesday with a performance at Battersea Power Station.
The band, who released their sixth album Prizefighter in February, took to the stage against the backdrop of the River Thames.
Ahead of their set, DJ, producer and singer-songwriter Nia Archives delivered a special balcony performance at the landmark venue, bringing her trademark blend of Drum ‘n’ Bass, Jungle and House.
The evening concluded with a newly imagined Apple logo projected onto the power station itself, illuminating the London skyline.
Across town, Jul’s London — the much-lauded Mediterranean restaurant and bar — opened its first UK site in the West End.
Among those attending the St James’s launch were Ladies of London star Mark-Francis Vandelli, Tigerlily Taylor, socialite Allegra Handelsman and gallery owner JD Malat.
Guests began the evening underground at No.11, an experimental open-bar space beneath the restaurant, where bar directors Vasilis Sgouromallis and Dimitris Karapanos served cocktails such as Jul’s take on a Paloma.
In the kitchen, executive chef Christos Fotos curated a Greek-inspired Mediterranean menu shaped by seasonality, featuring dishes such as Bluefin tartare, grilled carabineros with orzo, chilli and kumquat, and baklava.
