THREE GUIDING PRINCIPLES
HOW WE
WORK
Our goal is to leave less behind.
01 / FOUND
FOUND / OBSERVED / GATHERED
FOUND
Start with what's already there, first.
A fallen branch, over ripened bittermelon, a discombobulated piece of produce. We gravitate towards the forms, textures and materials that are often overlooked.
The starting point isn't always a shopping list. Sometimes, it's just paying attention.
02 / SOURCED
SOURCED / SEASONAL / CONSIDERED
SOURCED
Know where things come from.
We consider the origin, season and character of the materials we use. Produce, flowers and botanicals each bring their own qualities and constraints.
We work with what's available and make intentional decisions, allowing the materials to inform the result.
03 / DESIGNED FOR DISASSEMBLY
REUSED / COMPOSTED / EATEN
DESIGNED FOR
DISASSEMBLY
We arrange. We eat. We repeat.
An arrangement doesn't end when the event does. We consider how its materials can be separated after use.
Where possible, we plan for materials to be reused, cooked up or composted. Check our socials to see how bits of our arrangements make their way back to the table and onto our plates.FOLLOW THE ARRANGEMENT ↗
*
WE WANT YOUR
SCRAPS.
Have surplus produce, kitchen offcuts or materials that deserve another look? We welcome conversations with restaurants, growers and creative collaborators.
GET IN TOUCH ↗HAVE SOMETHING IN MIND?
LET'S SET
THE TABLE.
For events, collaborations and considered ideas,
we'd love to hear what you're planning.