Belgravia in Bloom

London’s biggest floral festival goes virtual: Belgravia in Bloom blossoms on Instagram during lockdown

This year London’s biggest free floral festival Belgravia in Bloom is going virtual. In what would have been its fifth year, 18-25 May would have seen retailers across Belgravia adorn their shop fronts with hundreds of flowers, as is tradition of this much-loved floral festival which co-insides annually with the RHS Chelsea Flower Show.

Instead, this week will see a celebration of all things floral that you can easily do from home, including flower arranging tutorials and exclusive floral inspired dishes. Florists Judith Blacklock and Moyses Stevens will both be sharing insider knowledge for gorgeous blooms at home: Judith will be sharing a glimpse of the two-week Professional Business of Floristry Course at the Judith Blacklock Flower School, whilst Moyses Stevens will be hosting an IGTV tutorial on how to make a stunning bouquet with just flowers, scissors and string. Followers of @Belgravia_Ldn will also be able to nominate their NHS and key worker heroes to be gifted two 3 month subscriptions with Motcomb Street’s Neill Strain, receiving a different stunning arrangement of flowers each month.

The Instagram channel will also be home to some excellent green-fingered gardening tips for growing your favourite varieties at home from both Grosvenor London’s landscaping team, and Pimlico Road’s Daylesford.

Of course Belgravia’s beloved restaurants and bakeries are getting involved. Dominique Ansel is creating three floral desserts available to order from their website:

• Pistachio & Rose Bostock: a homemade brioche soaked in rose water syrup and baked with pistachio frangipane, finished with a dusting of powered sugar, roasted pistachios and a candied rose leaf on top


• "After the Rain” Mousse Cake: inspired by that lovely rainy London weather, the “After the Rain” Mousse Cake features fragrant jasmine mousse, pear and ginger gelee. At the base is a crisp praline feuilletine base that has a slight kick of salt


• Zahra Rose: Milk chocolate mousse with a raspberry and rose coulis centre and delicate date sponge set atop a puffed rice and pistachio base