Our Story

Slow flowers, honestly grown.

Petal & Bloom began in a single greenhouse in 2014, with nothing but a pair of pruning shears and a stubborn belief that flowers should be grown, not flown.

The Founder

Meet Margot

Margot Greer left a publishing career in London to return to her grandmother's walled garden in the Cotswolds. What started as a few jam jars of sweet peas for the village fete grew, slowly, into a working flower farm.

A decade later, Petal & Bloom is still small by design. We grow over eighty varieties of cut flowers on three acres, harvest by hand at dawn, and arrange without foam — using only water, twine, and patience.

"A flower is not a thing. It's a season, a morning, a small piece of weather you can hold."

Our Philosophy

Three principles, kept simply.

Seasonal, always

We never source blooms that aren't in season locally. Tulips in March, dahlias in August, bare branches in January — the calendar is the menu.

No floral foam

We use only compostable mechanics — chicken wire, twine, water tubes — because flowers don't need plastic to stand up on their own.

Grown, not flown

Every stem comes from our farm or within fifty miles of it. We don't import. The carbon cost of a bouquet should fit in your hand.

The Studio

Six hands, one garden.

Margot Greer

Founder & Lead Designer

Elin Vestergaard

Field Manager

Theo Almeida

Wedding Designer

A Note on Sourcing

We don't sell what's out of season.

In winter, we send dried stems and forced bulbs. In early spring, narcissi and hellebores. In summer, garden roses and scented phlox. We work with the climate, not against it — which means our menu changes every fortnight.

Browse this week's blooms →