Spring Wreath Workshop

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

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

Throughout the workshop I will guide you, step by step, on how to create your own spring 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 Short Rib. Smoked Bone Marrow Sauce. Preserved Lemon Gremolata.
• Sauteed Spring Greens. Tenderstem. Parpadelle. Pea Veloute. 

Plus sides and a glass of wine.