Gardens Illustrated is delighted to announce our online masterclass with head gardener at Gravetye Manor Tom Coward titled, The Flower Garden at Gravetye.
This event has now finished. Watch this space for future online masterclasses.
In a flower garden, constant change is key. Join Gardens Illustrated and Tom Coward, head gardener at Gravetye Manor, for an expert guide to creating a beautiful and dynamic space.
Tom Coward will deliver the Gardens Illustrated Masterclass on creating and sustaining a healthy flower garden.
Length: 1 hour
Date: Wednesday September 2nd at 6pm
What will be covered
- How to make a flower garden
- The best and most beautiful shrubs, perennials, annuals and bulbs from early spring to late winter
- Planting ideas, inspiration and plant combinations
- Planning across seasons
- Making a garden that works with nature garden in the footsteps of the visionary gardener, William Robinson
How it works
Once you sign up, you will receive an email with the details of the event which you can save into your calendar, and a link to join the masterclass. When the masterclass begins, click the link and you’ll be put straight through to the event.
You will be reminded an hour before the masterclass starts, so you don’t forget.
You can submit questions for Tom during the event, which will be posed to him by Lucy Bellamy, editor of Gardens Illustrated.
Please try to make sure your WiFi is not being used for lots of streaming or other usage. Try to make sure your connection is as strong as possible to avoid any technical hitches.
More about Tom Coward
One of the most respected head gardeners working in Britain today, Tom Coward cut his teeth as Fergus Garrett’s deputy at Great Dixter in Sussex. For the past nine years he has headed the garden team at Gravetye Manor, once the home (now a hotel) of Victorian ‘wild garden’ exponent William Robinson. The garden is open only to paying guests, and Tom busies himself with creating pleasingly boisterous borders and developing a highly productive kitchen garden that is harvested daily for the head chef.