ship, was it Reiko by any chance? It's possible I mentioned it as they always have good grey coloured denim in the collection.
I've forgotten the stock on MD isn't the same in the UK as the rest of Europe, I have lots of long length options available on my end so I'd just check in a couple of weeks again. It's a bit of a lengthier process but it's worth wading through YOOX as well, as mentioned above Italian and Spanish brands always do wider length trousers regardless of fashion so there's always a few to be picked up there.
Proper, if you're anywhere near an area with a large migrant population they're always worth checking out for tailoring. Mine is of Turkish descent, it's run by a formidable woman and there's a long heritage of tailoring in Turkey. For years it was a bit of a scruffy looking place but she does excellent work at good prices and was recommended to me by the baker's wife who used to be a couture seamstress.
I kind of like old man smell 
. However, I can't deal with signature fragrances lingering in items, though it may be Febreze, I'm not much of a perfume expert. Anyhow, anything that's heavily florally scented always makes me suspicious.
Ooh excited for your eBay purchases, Elle. I had a massive 'must master macarons' phase years ago. It's not that hard if you have the right equipment (Kitchenaid, digital thermometer, and a fan assisted oven, silicon mats are helpful too) but it is down to the prep and methodical persistence. I think PH suggests ageing a portion of the egg whites which does help but does require working ahead days in advance. The spoon in the oven door didn't really produce better results for me (or maybe that was just his choux recipe, that one I never got to work for me), processing the tant pour tant (the almonds and powdered sugar) together in a Magimix (or similar) was also helpful as professional use almond meal is much finer than the consumer stuff, also using icing sugar without cornstarch in it makes a difference too. Gel food colouring only and always use more than you think as the colour really mutes down after baking. I think the usual suggestion is to leave the shells to set for 30 mins before baking but you can leave it overnight but I'd test batch that first on your recipe just in case (you can keep them frozen as backups). If you're making a ganache type filling they're usually easy to make ahead, you can even freeze them but it takes a bit to defrost and also takes longer than you think to come up to room temp even from the fridge. It's probably a good idea to have some extra whipping cream on hand as an emergency filling, a bit of icing sugar and either some fresh vanilla seeds or cardamom it's whipped up in minutes, add some raspberries or other fruit. Nutella folded into whipped cream and a whole roasted hazelnut also works well in a pinch if you're making chocolate versions.
Fanny from www.likeastrawberrymilk.com/ has some great tips and did a lengthy stage at PH but the macarons may be on the previous blog, www.foodbeam.com/.
Funny that, in minus temperatures here too but thankfully very sunny and not so much wind. But coincidentally have been doing the chunkier boots with rolled up 501s too, I dug out my Chloe motor style ankle boots (a bit like the Jimmy Choo ones that reigned supreme for quite some time), they just weren't working with skinnies or opaques anymore, they used to balance me out better when I was bigger now it just looks off but I'm beyond delighted with how they look under the 501s, I actually really like it with no socks on display but that won't be happening anytime soon with temps as they are but I'm liking the potential for S/S.
WRT Piazza Siempone, they're nice enough but personally, I find them a bit overpriced for what it is. I do think it's probably a brand that suits Trinny's body shape and then that value for money argument usually flips. I think with trousers, especially, it's very much about both finding a silhouette that works best for you but also the brand that does that exceptionally well for you, usually those with a tailoring heritage excel at it, often Italian.