There was a very different approach to our October meeting. It was again ‘Members’ Night’, when the demonstrating is carried out by members of the club rather than a professional floral demonstrator.
Whenever possible we try to change the theme each year, and this time it was on the subject of food and flowers.
One long-time member worked professionally in catering for many years. She therefore suggested the idea of demonstrating the preparation of foods suitable for inclusion with three light meals served at various times of day. This was to be breakfast, lunch and a cream tea.
The floral element was for volunteer members to create an appropriate flower arrangement to accompany each of those meals.
Beginning with a breakfast tray, there was a cup of tea/coffee, along with a lightly baked waffle and butter. Another member made a beautiful hand tied posy of garden flowers and foliage, small enough to fit onto the tray. The colour theme was blue and pink, with carnations, lavender, sage, bay leaves, choisya, and fatsia.
For the light lunch, there was a spicy potato salad, plus sausage rolls, and shortbread.
In this instance, demonstrated by a further club member, the accompanying designs were a choice
between a traditional basket or contemporary vertical. In shades of deep yellow and orange, the vertical comprised three germini placed in front of variegated phormium, some upright, others looped, all based with bay leaves and purple heuchera. The shallow basket contained a mix of small chrysanthemum, roses, and variegated aucuba. A purchased butterfly made from green midelino sticks gave a finishing touch.
The third meal was a cream tea. The mixture for plain or cheese scones was demonstrated, with butter, jam and cream available.
The accompanying flower arrangement was a traditional triangle design set in a cream flared vase, see picture above left. In pink and white, the flowers included roses, spray carnation, gypsophila, plus hydrangea from the demonstrating member’s garden. Foliage was also from the garden, with narrow cotoneaster, conifer, variegated euonymus, and fatsia.
Printed copies of the recipes were provided to members.