Autumn Wreath Workshop

Join me at Nasturtium Bistro for a creative evening of seasonal wreath making. 

We will be creating a 12-inch autumnal wreath on a traditional moss base, with luscious foliage and seasonal finishing touches, including dried flowers, wheat and grasses plus your choice of ribbon. 

Throughout the workshop I will guide you, step by step, on how to create your own autumn wreath and offer 1-1 support and guidance. The workshop is perfect whether you are a complete beginner or seasoned wreath maker, with all materials and equipment being provided.

The evening includes a delicious meal prepared by chef, Jack Phillips, options include:

• Beef Blade, Chestnuts, Celeriac Puree, Caramelised Pear, Beef Sauce, Buttered Kale.
• Roast Cod Loin, Leeks, Cucumber, Verjus Sauce, Dill Oil.
• Chestnut Gnocchi, Pickled Shimeji, Chestnuts, Roast Wild Mushrooms, Mushroom Parsley, Parley Oil. 

Plus, sides of Cabbage Choucroute and Honey Roasted Parnsips and a glass of wine.