Local food lunch beautifully presented at talk by Charles Dowding - Blooming Green - Seasonal British Wedding Flowers

Local food lunch beautifully presented at talk by Charles Dowding

As you’ve probably noticed, we’re very excited about having Charles Dowding come and talk at our flower plot. But, not only that, we are thrilled to have Nicci Gurr providing lunch on the day… We have known Nicci for as long as we have been running Blooming Green and have worked with her on various projects and at various weddings over the years. She provided the most wonderful canapes for one of our early Blooming Green ‘launch parties’ which included miniature flower pots with crumbly chocolate ‘soil’ and violas on top. Only a few months ago she provided the food for Jen’s own wedding – that’s how much we love her and her food…

Nicci Gurr - ChefFor those of you are not familiar with Nicci and her company, Home Gurr’own, you really should get familiar! Based on a 6-acre smallholding just outside Cranbrook in Kent, Nicci and her husband Julian grow their own veg and flowers as well as having a few animals who peck, snuffle and graze roundabout. Nicci has worked as a chef for more than 20 years, starting work with Albert Roux of Roux Fine Dining in London, before working in various London restaurants and on private yachts. Fortunately for us, she is now based just down the road.

For our buffet lunch on Sunday may 14th we are going to celebrate seasonal vegetables, in honour of our vegetable-growing guest speaker. Dishes are likely to include: Beetroot and Horseradish Quail Scotch Eggs; Asparagus, Mozzarella and Thyme Tart with a Red Pepper Pesto as well as Wild Garlic, Mushroom and Red Onion Focaccia… plus lots of other goodies. Dessert is looking like Rhubarb Cheesecake and a Gin Jelly.

It seems Nicci is equally excited: “I simply love Kent at this time of year, it is the most beautiful place on earth as far as I have seen,” says Nicci. “My husband and I wait all year for it, so we can start to see the fruition of our winter labour. I am so excited about what we have grown and look forward to the challenge of what we will be cooking, from seedlings to edible flowers and blooms. I can’t wait to get stuck in and kick start the season with another amazing event with Blooming Green.”

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