LS: How would you describe your floristry style?
FM: My style is clean, simple and told with a contemporary narrative. The shapes are soft and embody the naturally occurring, organic movements and patterns seen in the world and oceans. It’s essential my designs have a softness while also appearing stylised, contemporary and sculptural.
LS: Do you only work with real flowers?
FM: No, I work with fresh, silk and dried flowers. Depending on the brief and the client, I will mix and match a combination of these three types. I recently created a tabletop arrangement for Christie’s using 100% natural flowers. However, I also did a trailing cascade installation for The Rosewood Hotel in July using both silk and real flowers and the entrance to Gordon Ramsay’s new restaurant, The Lucky Cat, using purely silk flowers, so it varies a lot.
LS: How do you optimise your arrangements for longevity?
FM: It depends on the brief and the client. If the arrangement is only for one day, I’ll use fresh flowers for maximum impact and not worry that it will wilt or lose shape. If a client requests an arrangement for a three-day stand, I’ll incorporate silks. I’ll include silk and dried if the design needs to last longer. The combination of dried and silk provides an abundance of texture and looks beautiful in a very luxurious way. The two work very well together. Silk flowers give the brightness of real flowers, and you get a softer feel with the dried varieties. The other great thing about silk flowers is that they are reusable and, therefore, sustainable, especially compared to fresh flowers, which are single-use.