It is true that all work and no play can make one feel quite lethargic so I do try to schedule a special outing once in a while to invigorate and inspire me. Yesterday was one such outing, how spoiled I was to join House & Garden in the beautiful home of Deborah Fiddy, co-founder of super chic silk bedding brand, Gingerlily.

And so to bed – the most luxurious bedding collection from Gingerlily

The event was a Masterclass with bespoke kitchen maker, Martin Moore, where I, alongside other guests enjoyed a series of wonderful talks and Q&A session.

First off we met the co-founder of Fromental Design, Tim Butcher and Tim Gosling of Gosling Interiors who enchanted us with stories of their work and design experiences. I am a huge fan of Fromental’s exquisite hand painted and hand embroidered wall coverings and I admit they do feature on my dream interior wish list (right alongside Gingerlily bedding). It was interesting to learn how modern technology is transforming this craft and there are a lot of new exciting developments in this area so watch this space.

Simply exquisite, a beautiful Fromental wall covering in Deborah Fiddy’s home

Do also follow Tim Gosling’s latest project, The Restoration Chateau to chart the progress of his restoration of an amazing 57 room chateau in France! I mean… wow! Sophie Paterson of Sophie Paterson Interiors was also on hand for a fun Q&A and she discussed how when using muted colours in an interior design project tone is so important.

Then, we enjoyed a cookery demonstration in Deborah’s stunning kitchen (cover image), with the owner of two-Michelin starred restaurant, Pied a Terre, alongside his wonderful and extremely talented head chef, Asimakis Chaniotis. Here they showed us how to make some simple no cook delicious dishes which will wow your guests at a dinner party. I most enjoyed the Beef Carpaccio and wanted to share the recipe they so kindly gave us for the most fabulous dressing which I think is perfect for summer salads.

Parmesan and Garlic Mayonnaise


3 egg yolks, 20g Dijon Mustard, 50ml cold water, 70g grated parmesan, 1/2 teaspoon of garlic puree and 600ml vegetable oil


Blend all the ingredients, except the oil. Start adding the oil slowly until you have a thick mayonnaise.  Refrigerate, and enjoy!

Lunch was served and we were all handed the most generous gift bag filled with delights… I mean, the day could not have been better!

What a gift bag… the most thoughtful and beautiful treats!

If you can do go along to a House & Garden Masterclass, the tickets were so reasonably priced and everyone was so lovely and welcoming.

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