Meet the Makers: Tattie Isles

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Tattie Isles, founder of Tattie Rose Flowers is a bespoke event florist operating in the UK. She travels throughout the country with her hand-picked team of highly skilled makers providing thoughtful, beautiful and exciting flowers and botanical sets for parties, events, weddings and other interesting projects and commissions. 

Tattie is renowned in the flower industry for her ability to tell magical stories through her designs. Her enviable eye for detail, colour, light, sculpture, structure, negative space and scale comes from over 15 years of studying, experimenting and playing with flowers and natural ingredients to make her one of the UK’s most highly sought after florists.

We sat down with Tattie Isle to ask her a few questions about her business and how she got into the trade. 

   

What inspired you to become a florist?
I have always loved being outside and found when I was at school that the four walls of a classroom were very restricting and longed to be in the woods and running through fields instead. I always had a fascination with plants and flowers and as a child, I used to spend hours creating miniature gardens on plates with my friend Catherine. As soon as I left school I got a job working for an amazing event florist as a bucket carrier. When I started flowers there were very few young people doing it and I remember people thinking it was a funny career choice but it couldn’t have been more perfect for me, creative and physical and outside. 

What is your favourite type of flower and why?
My favourite flower changes week to week and season to season so I couldn’t name a favourite, but there is a pattern to my revered blooms. I love bell shapes, like foxgloves, fritillary and lily of the valley and snowdrops. And I would always choose a flat-faced flower over a ruffled one, for example, Dahlia ‘Lou Farman’ and Rose ‘Open arms’.

How would you best describe your design style?
I think my style is rooted in the wild and romantic side of life but it is constantly evolving. I don’t use silk flowers in my arrangements and installations which has become normal in many of the big designs out there. My flowers are real and spontaneous and bursting with life and character. I shy away from anything twee and I believe scale to be hugely important in the design process. 

What is the best time of year to go foraging for wildflowers? Any top foraging tips and ideal forage spots you can share?
I think any time of year is good for foraging as there is always something beautiful to be found, it may just need a little more searching for and imagination in how it is displayed. Find beauty in the ordinary and the unexpected.

What is the dream end goal for Tattie Rose Flowers?
My dream end goal is to design and make sets for high-end fashion shows and productions.

Where do you pull inspiration for your pieces from?
I find inspiration everywhere, from all parts of life and corners of the world. Whenever I feel a bit flat I dive into a book about fabric or gardens. When working in a space I try very much to root it to the place and look at the colours and textures in the room and outside.

What is your go-to recipe – whether to impress friends or simply share with the family on a weeknight? (we would like to feature it)
Oh golly, well we have hens so we cook a lot with eggs and this recipe for an oven-baked Shakshuka is a family favourite, sometimes I add pancetta or chorizo to it which is delicious and I make flatbreads cooked on the fire to go with it. It is from the cookbook The Green Roasting Tin, Rukmini Iyer.

 

Oven-baked Shakshuka

You will need: (serves 4)

1 red onion – roughly chopped
2 red peppers – roughly chopped
2 yellow peppers – roughly chopped
300g vine tomatoes – quartered
2 red chillies – deseeded and roughly chopped
2 cloves of garlic – crushed
1 tablespoon of good olive oil
1 teaspoon of seas salt
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 ½ teaspoon of smoked paprika
1 x 400g tin of chopped tomatoes
4 free-range eggs
1 tablespoon of za’atar (optional)
Freshly chopped coriander

Method:

  1. Preheat the oven to 180 degrees 
  2. Mix the onion, peppers, tomatoes, chillies and garlic with the oil, salt and spices in a large roasting pan, then transfer to the oven and roast for 30 minutes
  3. Lower the temperature to 160 degrees. Squash the cooked tomatoes down well with a wooden spoon, then add the tinned tomatoes and mix everything together. Make four indentations in the tomato mixture, crack an egg into each and return to the oven for a further 10 minutes, or until the eggs are just cooked to your liking.
  4. Scatter with the za’atar, if using, and the freshly chopped coriander. Serve with lots of hot buttered flatbread or toast.

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