Salon-beautiful hair competition

3:07pm Friday 27th June 2008

TOP salon Clipso is staging a huge give-away this week to celebrate the launch of its new partnership with funky product brand Fudge.

To help kick off the launch Clipso, in the Maltings, is offering one lucky Review reader a free cut and colour - worth more than £100 - with senior stylist Simon Cox.

The newly-styled winner will also get to take home a goody bag packed to the brim with around £200 worth of Fudge products to ensure their hair stays salon beautiful all year round.

As if that is not enough, to celebrate the good news the salon is getting in the summer spirit and throwing an Aussie Beach Party on Saturday July 5.

The first 50 readers to join in the party at the salon and quote the St Albans Review will receive a special Fudge free gift to take home.

Under the masterful guidance of owner Simon Cox, the salon houses a team of rising Clipso stars who have combined their talents in the salon with events outside including twice winning the prestigious British Hairdressing Artistic Team of the Year.

The team is delighted to now be offering Fudge, a quality brand with a hair-couture' street edge for those seeking individuality, performance, quality and style.

Simon said: "We are delighted to be taking the Fudge styling range into the salon, and thought that having an Australian themed beach party would be a really fun way to introduce people to these fantastic products.

"I am looking forward to meeting St Albans Review readers coming in to claim their free Fudge sample and also to working my magic on the lucky reader who wins a free cut and colour with me."

To enter call 09012210523 and leave your details when prompted.

You can enter by text: Send your text to 80360 starting with the word Clipso and leave a space and then your name and contact details.

You can also email your entry to revieweditor@london.newsquest.co.uk, again leaving your contact details and an address. For more information about Clipso visit website www.clipso.co.uk

Entries should reach us no later than Friday July 11 at noon.

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