On Saturday 3 August 2024 we are delighted to be co-hosting a creative day of seasonal flowers and food in Edinburgh with food writer and stylist Jess Elliott Dennison of Elliott’s. Elliott’s celebrates simple cooking and life in the kitchen and we are great fans of Jess’ cookbooks (Salad Feasts, Tin Can Magic and Lazy Baking). Jess’ work is inspired by the produce, colours and rituals that each season brings. Together we share a similar philosophy - that provenance is key and it’s best to keep it simple and source the finest materials that season has to offer.

When and where?

This one day workshop will take place on Saturday 3 August 2024 at Elliott’s Studio in Edinburgh. The day will begin at 10am and finish around 4pm.

21 Sciennes Road, Edinburgh, EH9 1NX

Who can take tHE workshop?

Anyone who loves arranging flowers, cooking, eating seasonal food and setting a table! From beginners and those exploring a new artistic medium to seasoned arrangers, gardeners and flower or food growers looking to develop their craft, reignite the fire or practise fresh techniques in a sustainable way.

Join us for a delicious day of flowers and food, celebrating the abundance of August with exquisite garden-grown flowers and hand-made vessels by ceramic artist Cara Guthrie. Starting with coffee and delicious nibbles we will give a talk on seasonal flower arranging and a step-by-step demonstration using special stems grown by Pyrus in East Lothian. Everyone will then create their own naturalistic arrangement with friendly help and feedback. We’ll decorate the tables for lunch with flowers and enjoy a summery two-course menu prepared in situ by Jess Dennison who will share her tips on sourcing seasonally and how to serve food to impress your guests at home. The day will have an informal, relaxed atmosphere and there will be plenty of time to chat and ask questions throughout.

What is included?

Floral materials (all locally sourced and foraged). A rustic vase hand-made for the workshop by local ceramicist Cara Guthrie. Welcome snack and drink, seasonal main and pudding prepared by Jess Dennison with wine and soft drinks on the table.

HOW DO I BOOK?

Workshop tickets are £325 inclusive of VAT. There is a split-payment option constituting a 50% deposit to reserve your place with the remaining balance due 6 weeks prior to the workshop start date. Places are limited. Please read our Flower School Terms and Conditions in full before booking your place.