This gorgeous little book is a joyful exploration of the many ways in which flowers can be used in a range of delicious recipes. From Rose and Lavender Cocktail Syrup to Jasmine and Green Tea Ice Cream, the ideas and flavours are subtly, deliciously floral.
Learn how to elevate savoury dishes such as Calendula, Borage and Fennel Flower Poached Fish and Courgette Flowers stuffed with Nasturtium Capers and discover how to transform a variety of drinks with recipes including fermented elderflower fizz to soothing Poppy Milk.
Rebecca's creative ideas and thoughtful approach make the entire process a mindful experience, from picking the flowers through to the very last bite.
Join our family and be the first to hear about New Products, Ramblings from the Manor and Studio Open Times.