Stephen Jones Serves Up a Feast for the Senses for Fall 2025

SENSE AND SENSIBILITY: There was pain and pleasure in Stephen Jones’ latest collection, from the pointy Perspex spikes on a mohawk style – ouch! – to the edible chocolate top hat made by the Paris-based pastry chef Jana Lai.

“I wanted to look at how hats connect to the body and to the senses,” said Jones from his shop and showroom in Covent Garden. “There are some uncomfortable hats here, bad taste and good taste ones, too.”

He invited guests to touch everything on show, from the black felt hat with the squashy band, to the floppy, raggedy-edged styles inspired by Yohji Yamamoto, and the gold headphone tiara with feather insulation.

The chocolate hat came as a surprise to Jones.

Lai had seen his exhibition “Stephen Jones, Chapeaux d’artiste” at the Palais Galliera and was inspired to make an edible version. The hat, which is made from tempered chocolate, has since captured the imagination of Jones’ clients. He said one of them ordered one a birthday cake version with her name on it.

Other styles carry the scent of Wonderwood by Comme des Garçons or Tweed by Lenthéric.

There is also a hat inspired by the late Italian fashion writer Anna Piaggi. The triangular hat is made from a series of floating mirror panels that resemble the rings around a planet. It encircles the entire head and even covers part of the face.

“Anna always said she wore hats to keep her thoughts from escaping, and that’s what this hat is meant to do,” he said.

The designer added that the Palais Galliera show has been a success so far with more than 75,000 visitors, and a guest book with some very personal messages. Jones said in one, a child drew a hat and placed an order. “Can you make me this one for Christmas?” read the message.