I never really thought about flowers beyond the last-minute variety you see for sale at New York bodegas and London grocery stores. But that all changed when old friend Kat Flower approached me with the idea of her crossing the Atlantic to collaborate on a flower workshop. She linked up with new friend Lotte & Bloom to give a floral design class to a group of serious flower lovers at our dining table. I spent the day in the kitchen with Jason preparing the food, so I didn’t get to experience the flower workshop too much. But during those brief moments when I’d poke my head into the organized chaos taking place in my living room, I was amazed to see a group of people (students came from as far away as Cornwall and Spain) work with what was essentially the same palette and come up with something totally different. Leaves, branches, flowers everywhere. Narnia in the house. It was beautiful. As far as Gourmandizing is concerned, we did what we do: created some seasonal, homemade eats for the afternoon. I originally intended to create a menu centered around edible flowers, but didn’t want to poison anybody. So I drummed up a tasting menu of five courses made up of small bites. Some highlights included cured Serrano ham with cava apple jelly; quail eggs on a bed of goat’s cheese, sundried tomatoes and oat cakes; and Jerusalem artichoke soup with a pork belly crouton. We also had amazing bread, an award winning loaf courtesy of my man Fergus Jackson at Brick House Bakery. Both the food and flowers were robust and aromatic.