A pic of the vistor centre at Ynys Las again, a wonderful floor mosaic of pebbles and sea shells, mirrored in the tiles on the wall behind. I like the use of natural materials like that 

Sea shell path. This was photographed at Ynys Las visitor centre in Wales yesterday. The sea shells make a lovely top dressing for the path, practical and wonderful effect 

This is a willow dome design by Steve Pickup, who has to be one the leading willow sculpture designers in the country, adapted from the living fedge idea - i.e. half fence/ half hedge basic design he has created a whole range of intersting shapes and structures. See Willow Bank Steve is a good freind of ours and we hope to be introducing several of the partner schools to these kind of designs. Low maintenance fences and structures that add loads of new wildlife and people habitat opportunities, are a great source of materials for arts classes as well as making excellent screens and hedges. 

this slightly forgotten and trampled corner of whitley park infants is an ideal opportunity for a raised bed, with some interesting climbers up the railings and an understory of herbs and perennials. The idea being to use the available space as creatively as possible, whilst not taking anything away from the play space, and keeping access open 

Planning the Blagdon garden in the strong spring sunshine. The shcool seems busier than ever in the Easter break, as workman rip down old windows and replaced worn out doors and teachers scurry around trying to get a terms worth of planning done in a few days of 'quiet'. Its a hive of activity and lovely to be there planning the garden, the school is bursting with ideas, we will have to work to fit hem all in! 

Solomon's seal, Polyganatum Multiflora, growing on teh roof garden at RISC. One the plants i would like to use in the Blagdon school garden, I think it would love hte moist condition sin teh corner of their yard there. These young shoots are delicious, we tried them for lunch this week, you are supposed to steam them and serve them like asparagus, but this fresh, they were delicious raw and ones we picked never made it as far as the kitchen