Join us for a magical evening on Thursday the 27th of April as we host an evening with Anna Potter from Swallows & Damsons. Over the years - we’ve loved working with Anna at both The Chimney House and The Mowbray…Making this opportunity to celebrate her wonderful achievements and her second book - Flower Philosophy - in her hometown even more special.
Starting With Supper
The evening starts with a specially curated supper inspired by the seasons - mirroring as closely as possible the themes and feels of Flower Philosophy. A feast that celebrates Spring in full swing brought to life by the creativity and passion of The Mowbray Kitchen.
We’re also proud to present a series of bespoke cocktails inspired and named from chapter titles in the book - celebrating ingredients and time of year.
A menu inspired by the words, notions and arrangements of Anna's book
Served as a rolling feast of smaller & larger plates to share.
Quail’s eggs & asparagus, radishes with parsley salt & tarragon mayonnaise (v)
‘Bloom & Fade’
On this page Anna writes about the borders we try to draw between seasons. Likewise in the kitchen we're so eager for ingredients to come but truly seasonal ingredients are ready when they're ready. What could be more seasonal than British asparagus? Every year it welcomes in Summer, but can come and go in a matter of weeks. We’re sad to see it go, but eagerly await the next flurry of ingredients.
Friselle wreath & marinated tomatoes with wild garlic flowers & pickled buds (v)
Friselle is a ring shaped Puglian crispbread, traditionally left to crisp up in the oven as it cools. As the stems on a spring wreath drink from the damp moss beneath, the tomatoes release the most delicious juices and the friselle softens and as it soaks them up.
Chalk stream trout with pickled magnolia petals & rhubarb
We loved Anna’s words about the ancient magnolia so we’re really hoping to get hold of some petals. We’ll most likely pickle them, which will make a delicious accompaniment for delicately cured trout.
Our vegetarian guests will be served a beetroot carpaccio with pickled petals & rhubarb
Quail & damsons with Moorland Cloud salad
Small birds gently roasted on the bone, with last year's preserved damsons, slowly stewed til sweet & tart
"The hills became blushed with pale pink, the darkest tones a deep crimson"
I love the image & words of this arrangement. We’ll create a ‘Moorland Cloud’ of our own using frisee, sorrel, red mizuna & amaranth shoots. With puffed amaranth seeds & heather honey dressing
Our vegetarian guests will be served a pithivier of manchego, porcini & Spenwood cheese
Hogget chop, with spiced heritage carrots & herbs
Jersey Royals roasted over the fire with butter & chives (v)
‘This transitioning time from spring to summer sees blossoms fleetingly fall and new growth strengthen…This is the time to give thanks for all the wealth that is to come.’
Hogget is lamb, allowed to mature to the summer of its life, more developed in flavour than spring lamb.
Our vegetarian guests will be served potato gnocchi with heritage carrots & creme fraiche
Lavender cherry & yoghurt pavlova (v)
Honey & chamomile cheesecake (v)
“The summer solstice is a time for honouring our inner light…we use symbolic midsummer herbs to crown ourselves in nature, to honour and connect to the season and its warmth.”
(v) = vegetarian
In Conversation with Anna
A fantastic insight into the creative journey of Swallows & Damsons as modern day influencers in a new wave of floral art and design. From opening in 2008 as a little flower shop in the heart of the community, whilst contributing to international blogs and publications such as Design Sponge, Food 52 and Domino Magazine. They have also designed for clients including Gucci, Architectural Digest, Harpers Bazaar, The Telegraph and Town & Country Magazine.
Our conversation will explore the unexpected and uniquely wild feel to floristry that Anna is known for - moving beyond the confines of blooms in floral decoration, incorporating a wealth of natural products and curiosities. Anna will discuss celebrating imperfections and the subtlety in colour and form in her designs - and her inspiration pool from the rich darkness of Dutch still life paintings.
Q&A & Demonstration
Anna will also be demonstrating one of the arrangements from Flower Philosophy - which she’ll be gifting to one of our guests at the end of the evening. During the demonstration there will be the chance to ask Anna questions about her creations.
Books To Buy & Signing
The perfect chance to take home a copy of Flower Philosophy with a message from Anna.
From The Back Cover
A celebration of season, Flower Philosophy presents a selection of beautiful arrangements designed to free readers from the pressures of perfection and instead encourage creative freedom, intuition and original results. Flowers are not perfect, and flower arranging shouldn’t be either. Anna Potter, author of best-selling Flower Fix, teaches us how to listen and learn from nature to create something truly original with 25 combinations of stems and foliage. Free yourself from a prescriptive, one- size-fits-all approach and let each unique bloom inspire you with this refreshingly honest and liberating florist’s guide.
"Gorgeous writing about the solace of returning to the wild, the gifts that come with close observation and the wisdom of bending our lives further toward the seasons...The beauty of this book earned my attention."
BookPage Starred Review
How to Book
Secure your seats through our online shop via the link above.
As usual we'll ask you to provide all guests dietary requirements so we can look after you perfectly!
We can't wait to welcome you back to The Mowbray and look forward to meeting new faces too!