Para miembros
Spring 22
Elderflower Gooseberry
Eau de Parfum
£89
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Spring 22Archivo
A collaboration with Skye Gyngell
For Spring 22, we worked with the Michelin-starred chef Skye Gyngell (of Spring, Somerset House, London) to create our most culinary fragrance to date.
Notes for Spring 22 include gooseberry, elderflower, basil and pink peppercorn. The fragrance itself is fresh, green and lightly floral.
Spring 22Para miembros
Eau de Parfum£89
Elderflower, blackcurrant bud and pink peppercorn
Each season, we invite a new artist we admire to respond to our latest fragrance.
Lindsay Sekulowicz is an artist and researcher currently undertaking a PhD at The Royal Botanic Gardens, Kew. For Spring 22, we asked her to draw from specimens of the fragrance’s central notes, elderflower and gooseberry – for this, she visited Kew’s extensive Herbarium.
