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Rhubarb Crumble and Custard Garden at Chelsea Flower Show
Submitted by admin on Fri, 16/07/2010 - 14:38
Angela Seager of Exclusivity and Yorkshire’s Michelin Star chefs joined Welcome to Yorkshire in their Rhubarb Crumble and Custard Garden at the Chelsea Flower Show to launch the UK’s first ever Michelin restaurant tours for culinary connoisseurs.
Designed by Simon Hall, Kate Dundas, John MacCleary and Tom Walker, the garden was awarded a Silver Flora medal by the RHS.
“A garden to celebrate Yorkshire is the theme," explains Simon. “It features a mouth watering bowl of rhubarb centre stage, with a traditional dry stone wall ‘crumble topping’. All washed down with a good serving of ‘custard’- yellow sedum flowing through the garden. A showcase for traditional produce, craftsmanship and local materials, this is a comfortable, ‘lived in’ garden to ‘grow your own’ and potter.”
The York stone patio with custard ring features a handcrafted oak chair (modelled on a spoon), which invites you to relax and experience a taste of Yorkshire. A serpentine path winds through the garden edged by soft swathes and sculptural mounds of Yorkshire-inspired planting punctuated with rhubarb forcing jars for architectural interest.
A crab apple tree brings a vertical element to the space and a timber perch is incorporated into the drystone wall to create a place to sit and enjoy the garden.
Welcome to Yorkshire promotes Michelin tours
Submitted by admin on Thu, 15/07/2010 - 14:21Welcome to Yorkshire is actively promoting Exclusivity's range of Michelin tours as part of its Tourism agency, offering the opportunity for people to get a taste of the top class culinary skills available in the region.
Gary Verity, Chief Executive of Welcome to Yorkshire says:
“We are incredibly proud of our Michelin collection of restaurants in Yorkshire and our talented chefs, which include two of the UK’s eleven female star holders. The Michelin Star Experience will put Yorkshire’s finest on a plate for those wanting to experience the very best in Yorkshire taste.”