While this year has been seemingly relentless in the challenges it has presented, I am filled with an immense feeling of gratitude to our customers for helping us weather this storm, one stem at a time. For Thanksgiving, a day when we give thanks to those who make our lives better, I would like to give thanks to all of you for your support. And in honour of one of my favourite holidays, I thought it was a good time to share my tricks on setting the perfect table for a thoughtful Thanksgiving.DISCOVER NOW
from FLOWERBX Founder and CEO,
Whitney Bromberg Hawkings
Choose flowers from our extensive autumnal collection of Honey Bunny chyrysanthemums, Wild Spirit roses, Apricot lisianthus, or Honey snapdragons among others for a decidedly festive feel. To add texture and depth, I love adding autumnal leaves (collected from your nearest park!) and some small pumkins and gordes which can be eaten afterwards to avoid waste!
BAILEY BUD VASE SETSHOP NOW
The Bailey Bud vase collection makes any dining table feel special and considered. Just add 10 stems (2 in each vase at varying height) of almost any autumnal flower to bring the table to life.
EUCALYPTUS CANDLESHOP NOW
Discover our new Eucalyptus candle with heady scents of eucalyptus, pine, and juniper berries that will help segue effortlessly from Thanksgiving into the holiday period and make your time indoors feel cosy and warm.
PUMPKIN SOUP RECIPE
SHOP THE RIVER CAFE
- 1kg fresh chestnuts, boiled, peeled and roughly chopped
- 1kg pumpkin flesh, roasted and roughly chopped
- 150g farro, soaked in cold water for
- 100ml olive oil
- 1 red onion, peeled and finely chopped
- 1 head celery, roughly chopped
- 150g pancetta affumicata, finely diced
- 5 garlic cloves, peeled and chopped
- 50g fresh rosemary, chopped
- 2 dried chillies, crumbled
- 1 litre chicken stock
- Maldon salt and freshly ground black pepper
- Extra virgin olive oil
Drain the farro, then put in a pan, cover with cold water, and bring to the boil. Cook until the faro expands and is al dente, about 20 minutes.
Meanwhile, in a heavy saucepan large enough to hold the soup, heat 3 tablespoons of the olive oil.
Add the onion and celery, fry gently to soften, then add the pancetta, garlic, chopped rosemary and chilli. Allow this to cook on a low heat until the pancetta and garlic begin to colour, then add the chestnuts. Let them absorb the pancetta flavours, about 5 minutes, then add the pumpkin.
Cook this for a further 5 minutes, then add the warmed Chicken Stock. Finally add the cooked farro. Heat through, check for seasoning, then serve, drizzled with extra virgin olive oil.
Make it a Thanksgiving to remember even if the house isn't so full this holiday. FLOWERBX has everything you need for the occasion with our Thanksgiving Collection, featuring heart-warming flowers to send as a token of your gratitude, as well as decorative wreaths and centrepieces to set the scene in your home. We're going the distance for you if you can't this year, because now is the time to be thankful, love and appreciate, whatever life throws our waySHOP NOW
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