'Slow Seasons' Book Launch and an Autumn Wreath Workshop

Celebrating 'Slow Seasons' with Elliott's and Ochre Botanical Studios, plus a bonus blackberry recipe!

There’s a seasonal blackberry recipe at the end of this newsletter but first and foremost some very exciting news…! I want to invite you to my Autumn wreath workshop to celebrate the launch of my book, ‘Slow Seasons,' at Elliott's Studio. Tickets are here, as are more details - I do hope you can join me. Half the tickets have already sold, so if you’re considering coming then don’t delay!

In this two-and-a-half-hour evening workshop, you’ll get a signed copy of my debut book, Slow Seasons: A Creative Guide to Reconnecting with Nature the Celtic Way, a day early on 11th October and will celebrate all things Autumn as I bring the pages of the book to life for you.

I will take you step by step through some of my crafting and baking highlights from the Autumn chapters of the book. You'll learn how to make an Autumn wreath with beautiful foliage from Ochre Botanical Studios, before you get to make your own to take home. You will learn how to make your re-usable wreath base and decorate your wreath with Autumn leaves, berries and seedheads grown locally at Ochre’s gorgeous garden in North Edinburgh (an example of one of their beautiful bouquets is below).

I will also demonstrate how to make hand-poured soy wax candles from the book, as well as show you how to make a non-alcoholic seasonal shrub with local berries, which will be served during the evening. You’ll also get to sample some delicious Autumn cakes from Slow Seasons and enjoy the inspiring space that is Elliott’s Studio in Sciennes, Edinburgh (pictured below in cosy Autumn/Winter mode).

I’m an experienced teacher and am excited to help you learn how to create these projects in your own homes as well as share lots of tips and tricks about how to slow down and connect with nature and the seasons.

Tickets cost £65 and include a signed copy of Slow Seasons (a day early!), all the materials for your own Autumn wreath and refreshments on the evening.

Please note: due to the nature of the event, I can’t cater specifically to individual dietary requirements. The cakes will include dairy, nuts and gluten.

If you can’t make it or live further afield, keep your eyes peeled for details of my book tour and future workshops on my Instagram and you can pre-order Slow Seasons here. I’ve not forgotten international followers and am thinking about how we can celebrate the launch digitally too. Let me know if you have any ideas!

About the Venue:

Elliott’s Studio is owned by food writer and best-selling author of Lazy Baking, Tin Can Magic and Salad Feasts, Jess Elliott Dennison (@jess_elliott_dennison). The Studio is where Jess writes her recipes and hosts cookery demonstrations and food writers. Jess thoughtfully renovated the now apple green space in Sciennes to restore its beautiful period features including original floorboards, cornicing, fireplace and a large butler’s sink.

About the Materials:

Ochre Botanical Studios (@ochrebotanicalstudios) is kindly providing the foliage for the workshop. Ochre is a micro flower farm and floristry studio in Edinburgh. The collective of six florists provides floral and styling services and installations for events, weddings and more. They use flowers grown at their plot in Granton Castle Walled Garden and from their network of local growers. Ochre also host seasonal workshops at the garden and other venues in Edinburgh.

I can’t wait to bring the Autumn chapters from the book to life for you! Get your tickets here. Now for an Autumn recipe, as promised…

Chocolate and Blackberry Cakes

These chocolate and blackberry cakes have a rich chocolate sponge filled with a whole berry and topped with sharp blackberry icing. To make them, you will need:

150g self-raising flour
175g caster sugar
175g unsalted butter
3 large eggs
25g cocoa powder
1 tbsp milk
12 blackberries.
For the icing:
handful of blackberries, juiced, plus extra for topping
50g icing sugar

Preheat the oven to 160C Fan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time with a little flour, then fold in the rest of the flour and the cocoa powder. Loosen with a little milk.

Divide the mixture between 12 bun cases in a bun tin, and place a blackberry in each, pressing down lightly. Bake for 12 – 15 minutes until risen and a skewer comes out clean. Allow to cool before topping each with some blackberry icing made by juicing the berries and adding enough juice to make a loose glaze.

I hope you make them! Be sure to tag me in pictures if you do.