Following the hugely popular floral Christmas decoration workshop last year, Amanda Randell and Phillip Corps return this year to teach us how to create an elegant Festive Wreath to decorate our front doors by using traditional methods of hand tying the wreath and not using oasis which keeps us in line with our pledge to make our events more sustainable! Following the wreath, we will also have a chance to make a ‘Christmas Corsage’ with a magnetic back to decorate your festive outfit or hat this Christmas! All materials will be supplied but if you would like to bring any of your favourite feathers or embellishments along to add to your corsage you are very welcome to.
All the equipment, materials and foliage you need will be provided.
Turkey, Pancetta, Pork & Cranberry Roulade
goose fat potatoes, pigs in blankets & all the trimmings
Mushroom & Cornish Blue Pithivier (v)
watercress puree & chestnuts
The Coryton Family Recipe Christmas Pudding
clotted cream, brandy butter
Mulled Wine Poached William Pear
vanilla panna cotta & shortbread
About the Florists: Amanda is one of the few British Master Florists in this country and is a tutor at the Academy of Floral Art in Exeter. She has also won Gold at Chelsea in 2016. Phillip, a florist, designer and stylist has become well known for his work on TV and film sets such as Poldark and Call the Midwife. Phillip also works on weddings, for hotels and restaurants, in the corporate sector and on press launches, Phillip is renowned for his incredible works for Chelsea in Bloom.
Timings: Arrive at 9.30am for tea and coffee – the workshop will start at 9.45am. Mulled wine and mince pies will be offered mid-morning for a well earned break, with lunch at 1pm. You are likely to be leaving by approximately 3pm.
Price: £59.00pp to include – the workshop, mid morning mince pies and mulled wine, a two course lunch, glass of wine, finishing with coffee.
To book: Please call the Pentillie Office on 01579 350044 or email email@example.com
Terms: Payment required on booking, with menu choices required in advance.
Please note that booking is essential and payment is required on booking, with menu choices required in advance (menu will be announced soon).