This sunny June I’ve been working from the garden a lot and thinking about how I use flowers in my work. Almost every painting I’ve made so far centres around a pot of flowers. They sit as placeholders that can tell stories of moments in time. This month’s diary is a little journey through these pots and vases…
I draw a pot of flowers when it carries a sense of importance, then keep the drawing safe...
...until it’s ready to become part of a painting.
I am particularly obsessed by this pot of anemones and ranunculus that I drew years ago and use as a deliciously compressed composition of forms to base my Anemone Studies on.
So I’ve been painting this same pot of anemones and rancucculus over and over; each painting is made from the last. The interlocking shapes in the composition have become abstracted in their repetition.
I love making these studies as a way of exploring new colour palettes for larger paintings and when they are finished they become precious little objects in themselves.
These are some of the Anemone Studies made in the studio this Spring which are now available through Partnership Editions
CLICK HERE TO SHOP THE FULL COLLECTION
Would you rather? WITH ANNA GLOVE MY WONDERFUL COUSIN WHO IS A MASTER OF BOTANICAL PAINTING
What is your favourite way to eat potatoes? Potatoes are close to my heart. The last chat I had with our Grandma was about them, she knew everything about growing them and was giving me tips.
Hands down, the best potatoes I’ve ever had were at Die Krone in Hittisau, Austria. They were served alongside their Trout Blue, with a little jug of burnt butter. My mouth is watering as I write this—I still can’t believe boiled potatoes can be that delicious. Apparently, there’s also a potato truck that drives around the local mountain villages, selling different seasonal varieties. My idea of heaven!
What recipe do you cook for your loved ones? My favourite thing to make for my partner and son is Meera Sodha’s summer pilau rice with tomatoes, coconut, and cashews. We eat it with everything. We have a freezer full of it!
What do you cook when you’re sick? When I’m sick, it’s always soup. Probably something like watercress, leek and potato—with some kimchi cheese on toast. Preferably all made by someone else and brought to me on a tray in bed.
What is studio lunch? Right now, it’s the same as above—probably because, with a toddler in nursery, I’m constantly ill.
What is your favourite way to eat potatoes? Potatoes are close to my heart. The last chat I had with our Grandma was about them, she knew everything about growing them and was giving me tips.
Hands down, the best potatoes I’ve ever had were at Die Krone in Hittisau, Austria. They were served alongside their Trout Blue, with a little jug of burnt butter. My mouth is watering as I write this—I still can’t believe boiled potatoes can be that delicious. Apparently, there’s also a potato truck that drives around the local mountain villages, selling different seasonal varieties. My idea of heaven!
What recipe do you cook for your loved ones? My favourite thing to make for my partner and son is Meera Sodha’s summer pilau rice with tomatoes, coconut, and cashews. We eat it with everything. We have a freezer full of it!
What do you cook when you’re sick? When I’m sick, it’s always soup. Probably something like watercress, leek and potato—with some kimchi cheese on toast. Preferably all made by someone else and brought to me on a tray in bed.
What is studio lunch? Right now, it’s the same as above—probably because, with a toddler in nursery, I’m constantly ill.
BACK