To celebrate the launch of our first book we are so excited to be travelling to the USA in August 2026! Our first stop will be California, where we’ll be hosting two flower arranging workshops and lunches on 5 and 6 August 2026 under the espaliered fig trees of the BarnDiva garden.

Following an introduction and talk, guests will watch a naturalistic flower arranging demonstration and enjoy a delicious two course seated lunch. After an afternoon of flower arranging in the garden, we’ll be gifting signed copies of our book as well as a beautiful vase at the end of the workshop.

BarnDiva is a Healdsburg culinary destination blending fine dining, art, and community in the heart of Sonoma. As a renowned farm-to-table restaurant and event venue, seasonal flower arrangements are integral to the atmosphere of the rooms and gardens. We’ll be drawing on the family’s knowledge of the local area, meeting and sourcing directly from fantastic local growers. It will be a dream come true to experience the incredible produce Sonoma County has to offer and to share this experience with our flower friends across the pond!

“Seasonality is the lodestar of our ingredient and technique driven kitchens. For 19 years we have explored the extraordinary food-sheds of Sonoma and Mendocino Counties seeking out farmers and artisan producers who believe as we do that truly nourishing food experiences start in the soil, the vineyard, the field. Food and drink are a direct reflection of the passion of all who produce them.” BarnDiva

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After California we’ll be travelling to New York and heading north to the Hudson Valley, hosting two flower arranging workshops and lunches on 20 and 21 August 2026 at the historic Stissing House in Pine Plains. Built in 1782, Stissing House is one of the oldest taverns in America and has played host to feasts for generations. In 2022, Clare de Boer took over as chef/proprietor.

Starting with tea, coffee and a country breakfast we’ll be kicking off with an introduction and talk followed by a seasonal flower arranging demonstration using late summer materials gathered from the local area. After a delicious Stissing House lunch guests will make their own arrangements and we’ll be gifting signed copies of our book as well as a beautiful vase at the end of the workshop.

“Like many transplants to the region, the English-born de Boer is struck by the Hudson Valley’s seasons. ‘You feel the intensity here—everywhere else is seasonal-light, but here you get spring whiplash, summer intensity, all-consuming fall, and then, hibernation.’ The menu is a dynamic reflection of those natural cycles.” Chronogram

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