Archive :   November   2015
POSTED November 27, 2015 3:25 pm IN:

So far, 2015 has been all about making a statement, so what better way to see you through the end of the year than a statement Christmas display.

Dress to impress – wow your guests with a stunning and eye catching display to make a feature of your fireplace.

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Deck the halls- Bring the smell of Christmas into your home with a beautifully fragrant and festive garland to brighten up your hallway.

If you’re looking for a statement piece for your home or business this Christmas, contact our styling team now on 0207 229 1174 (Option 3) to book your Christmas consultation.

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POSTED November 26, 2015 12:41 pm IN:

Christmas has officially started here at Wild at Heart – and we have been busy making wreaths and decorating trees all week! As well as Christmas, we’ve also been working on some rather exciting events and press launches.

Decorating the Marylebone Hotel with wreaths, garlands and Christmas trees…

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Creating gorgeous table centres for the British Fashion Awards with Inca Productions…

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Preparing for thanksgiving events…

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And making some fantastic arrangements for press launches…

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POSTED November 26, 2015 11:15 am IN:

On Sunday 6 December, join us for the unveiling of our very special Christmas window at our flagship store on Pimlico Road. To raise awareness and support for Nikki’s charity The Wild at Heart Foundation*, the window will be featuring a distinctly doggy theme by artist Christopher Brown as well as our fabulous Wild at Heart flowers and Christmas decorations.

Come along for a mulled wine and take a look at our new Christmas range of decorations and gifts. On the day we will also be selling our special Wild at Heart Foundation Christmas Wreath complete with mini gold dogs and bones to help raise funds and awareness for their ‘adopt don’t shop’ campaign.

The well-known Belgravia Christmas market, just around the corner, is also on the same day with Santa due to make an appearance – so bring the whole family for a fun day out, pets included!

When:
6 December 2015
12-3pm

Where:
Wild at Heart Pimlico
30a Pimlico Road
SW1 W 8LJ

We look forward to seeing you!

*The Wild at Heart foundation funds and supports animal welfare projects all over the world, in particular aiming to reduce the world’s 600 million stray dog population.

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POSTED November 24, 2015 5:03 pm IN:

This week we’re celebrating everything classic about Christmas. From holly and gingerbread to nutcrackers and candy canes, deck your halls in this warm, rich colour palette of red, gold and green for a magical Christmas look that will transport you back to your childhood. Explore our Traditional Christmas mood board here…

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POSTED November 18, 2015 4:18 pm IN:

Ceramicist Clare Potter has taken over Ely House for her first solo exhibition in London ‘Botanical Ceramics’ presented by Mallett Antiques. Inspired by the beauty and imperfection of nature through a lifetime of observation, the collection consists of thirty-four delicately handcrafted pieces, each of which captures a different aspect of the botanical world. The collection will be on display until Friday 27th November.

And if you thought there were already too many flowers, we were also asked to provide some floral displays to complement this stunning range. We kept our arrangements green and wild to contrast the colourful floral sculptures with seasonal preserved eucalyptus, mimosa, olive branches, ruscus and trailing ivy.

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POSTED November 18, 2015 1:51 pm IN:

Thinking of going natural this Christmas?  Have your home smelling of Christmas long after the festive season with this rustic outdoors inspired look that’s both simple and elegant. From pine cones and dried oranges to bundles of cinnamon and fir branches, this theme is about bringing all the joys of a winter forest inside with the addition of some beautiful festive fragrances.

Get this look with our Scented Orange & Cinnamon Wreath

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POSTED November 17, 2015 5:20 pm IN:

Nikki’s Charity, the Wild at Heart Foundation, have teamed up with luxury re-sale website editsecondhand and fashion bloggers Peony Lim, Emily Johnston (Fashion Foie Gras), Julia Lundin,  Mariko Kuo (Silk and Suits) and Kelly Eastwood (The London Chatter) on their latest project. Kicking off the festive season, editsecondhand will be hosting a two week sale on its website, offering pieces straight from London’s most stylish wardrobes. The exclusive clothing items will be on sale to the public from 19th to 29th November, with all sales proceeds donated to the Wild at Heart Foundation.

Founder Rebekah Walker, commenting on the collaboration, said: “I have admired the fantastic work undertaken by the Wild at Heart Foundation, and have wanted to help contribute to their cause for some time now. With Christmas around the corner, it seemed like the perfect time for us to do something meaningful, and the idea for a collaborative project with this amazing charity was born.”

The Wild at Heart Foundation funds and supports animal welfare projects all over the world, in particular aiming to reduce the world’s 600 million stray dog population through organising and sponsoring rescue projects, neutering programmes, awareness campaigns and education initiatives. Find out more about the Wild at Heart Foundation here. In the meantime, here are some photos from their promo shoot last weekend.

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POSTED November 17, 2015 1:49 pm IN:

The real focal point at Christmas is of course the Christmas tree! Whether you’re struggling to decide on a colour scheme or just looking for some new decorating ideas, see some of our secrets to decorating your Christmas tree here:

- Always start with the lights, working your way upwards from the bottom of the tree as you weave them up and down each branch, ensuring the cables are well hidden. Don’t forget to check that your lights are working before putting them on the tree!

- Your tree will be the focal point of the room for the festive period, so be sure to select a theme and colour scheme that compliments your existing decor.

- Embellish your tree with larger ornaments first, ensuring an even coverage, followed by smaller decorations. Use variations in texture to create depth and interest.

- For something a little different, try wiring baubles into clusters of three and sitting them on the top of alternate branches, rather than having them hanging. Secure them in place using more wire.

- Bows are great for injecting colour into your tree, tie them with ribbon and simply attached them onto the branches with wire.

Alternatively, if you don’t have time to decorate your own tree or need a little helping hand in transforming your home for the festive season, call our Head Office today on 0207 229 1174 (Option 3) to book your Christmas consultation.

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POSTED November 16, 2015 11:31 am IN:

William Curley is an award-winning Chocolatier and Patisserie located just near our flagship Pimlico store. We have teamed up together to bring you this fun and festive  wreath workshop that is guaranteed to get you in the Christmas spirit. Find out more about our wreath workshops here.

In the meantime, start your warm up for Christmas early with this delicious recipe courtesy of our friends at William Curley. Combining rich chocolate with crunchy hazelnuts and dried figs for a beautiful texture, this recipe is definitely one to keep hold of!

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The combination of figs and chocolate is surprisingly under-used as they work together so well. These cakes are rich and deep in flavour and the figs add a beautiful element of texture.

Makes about 20 cakes

For the figs
200ml (7fl oz/generous ¾ cup) red wine
40g (1½oz) caster (superfine) sugar
A pinch of grated nutmeg
1 cinnamon stick
½ vanilla pod (bean), split lengthways
200g (7oz) semi-dried figs, stalks removed and cut into 1cm (½ inch) dice

For the cake
155g (5.oz) fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped
65g (2oz/scant ½ cup) plain (all-purpose) flour
80g (3oz/¾ cup) cocoa powder
3g (½ tsp) baking powder
150g (5½oz/1½ sticks) unsalted butter, softened, plus a little melted for greasing the moulds
215g (7½oz/scant 1 cup) caster (superfine) sugar
310g (10½oz) eggs (about 6 eggs)
30g (1oz) honey
120ml (4fl oz/½ cup) whipping (pouring) cream

To decorate
100g (3½oz) semi-dried figs, stalks removed, cut into 1cm (½ inch) dice
25g (scant 1oz) hazelnuts, chopped

Method

1 To make the figs, put the red wine, sugar, nutmeg and cinnamon in a saucepan. Scrape the seeds from the split vanilla pod (bean) in to the pan and drop in the empty pod too. Bring to the boil. Add the figs and cook over a low heat for 4–5 minutes and then leave to cool. Cover and leave to marinate in the fridge overnight.

2 Grease a 25-cell silicone mould with melted butter. Preheat the oven to 180°C (350°F/Gas
4). Drain the excess liquid (and cinnamon stick and vanilla pod) from the figs and set aside. The left-over liquid can be used to poach any other fruits, just remove the cinnamon stick and vanilla pod. Melt the chocolate over a bain-marie (water bath) until it reaches 45˚C (113°F). Sift the flour, cocoa powder and baking powder into a bowl. Put the butter and sugar in the bowl of an electric mixer and cream together until light and fluffy. Gradually add the eggs and honey and then add in the melted chocolate and mix until smooth. Alternatively, mix by hand in a large mixing bowl.

3 Warm the cream to around 45˚C (113°F) and add to the cake mix, then fold in the soaked figs and the dry ingredients. Spoon into the prepared mould until three-quarters full and decorate with the chopped figs and hazelnuts.

4 Bake in the preheated oven for 18–20 minutes until risen and the cakes spring back when pressed. Leave to cool before removing from the mould.

Note: You will need a silicone mould with 25 cells each measuring 8 × 3 × 3cm (3½ × 1 × 1 inch).

This recipe, along with many others is available in the William Curley Couture Chocolate book, which is available to buy at the Belgravia Boutique.

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