I set up The School of Sustainable Floristry in 2021 because I think that floristry - and floristry training - needs to be reimagined.

Traditional floristry, with its reliance on international supply chains has allowed for large scale commercially grown flowers to be imported 12 months of the year. As a result, floristry - and floristry training - has become characterised by standardised designs and ‘recipes’, with ramrod straight flowers leading to stiff arrangements and a reliance on materials like floral foam to artificially engineer any sort of movement.

The School teaches Cissy’s more artful, organic, relaxed form of floristry which is more suited to a future of floristry that will see a return to its local roots, deeply connected to sustainability and the seasons and with different business models to reflect this.