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Archive for March, 2017

Radipole & Southill narcissi

As we gear up for this evening’s award-winning Flower Show Forum at Castle Gardens, we have had some great news from Radipole and Southill Horticultural Society, which has seen a 40% rise in Flower Show entries since we all met last year. As well as sharing this wonderful news, the organisers sent in pictures of these beautiful ‘Pink Pride’ narcissi, which we donated for the members to grow for their spring show.

 

We really hope to hear more positive stories from gardening clubs and horticultural societies this summer.

 

Mike

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There’s still time for teachers, parents and guardians to register for the next Flower Show Forum on Thursday 30 March at Castle Gardens. Come along and join your local gardening clubs and horticultural societies and find out about the free pot scheme for schools.

One of the central aims of the Flower Show Forum is to help gardening clubs and schools connect and work together. We really hope that the pot scheme will get new conversations started, which will then lead to new relationships being built and budding gardeners being inspired to get involved. By engaging with the next generation, we want to ensure that the traditional flower show remains a firm fixture of the summer calendar in villages and towns for many years to come.

Flower Show Forum, Thursday 30 March, 6:30pm.  Register by emailing thegoldclub@thegardensgroup.co.uk.

Mike

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Here’s a gallery from our wonderful fornight of celebrations at Brimsmore Gardens. Thank you to everyone who came and helped us celebrate over the two weeks.

Mike

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While Brimsmore Gardens has been celebrating its 25th anniversary this week, there has been even more good news for all three of our restaurants. The Walled Garden, The Apple Tree and The Engine Room have each received confirmation that they’ve passed the Food Standards Agency Food Hygiene Rating with flying colours, receiving a rating of 5 out of 5 across the board. With only 60% of food businesses achieving the highest score, something we aim for a minimum benchmark, we thought this was worth celebrating!

From the chefs to front of house, the entire team work really hard to give our customers the best possible experience, so we are delighted that this dedication is reflected in our scores.

Mike

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