Petals & Plates

An evening celebrating the season through flowers, food, and thoughtful making.

Join June in March and Khao Suppers for a special collaboration that brings together floral artistry and a flower-inspired dining experience, taking place at the June in March Art Studio in West London.

Floral Art Workshop

Join us for a relaxed 45-minute seasonal flower arranging workshop before dinner. Guided by June in March, you’ll create a beautiful arrangement using fresh seasonal blooms and fragrant herbs such as rosemary, mint, thyme, and lavender.

Learn simple floral design techniques while exploring the colors, scents, and textures of the season. Suitable for all skill levels, this hands-on experience is a wonderful opportunity to unwind, connect with others, and create a naturally fragrant centerpiece to take home or enjoy during the evening.

All materials and tools are provided.

Dinner

A floral workshop then becomes our immersive backdrop as we invite you to the table, where Khao Suppers invites you to share a five-course tasting menu.

MENU

On Arrival

Camomile, Lemon & Lychee. soft & floral, we welcome you with a cool lychee drink on arrival.

Sharing

Lavender & Garlic Butter with Olive Sourdough.  lavender & garlic butter is served with olive sourdough bread for guests to nibble on before the Floral workshop.

Seated Dinner

To Start

Purple Sprouting Broccoli Bhajia. british purple broccoli is lightly dipped in tempura batter, with a sprinkling of chaat masala & a side of coriander, mint & chilli chutney.

Second

Paneer & Mango Summer Rolls. paneer, rice noodles, carrot & green mango with edible flowers filled into rice-paper wraps. served with peanut & chilli oil dipping sauce.

Third

Masala Zucchini Flower. zucchini flower filled with goats cheese seasoned with Tandoori Masalo, lightly grilled and finished with a honey drizzle. 

Fourth

Watermelon & Kokum with Ginger Rice. ginger & black sesame rice served topped with tender marinated watermelon and a kokum-watermelon dashi. 

Dessert

Gulkand & Berry Ice cream. sweet rose & mixed berry ice cream with chocolate & freeze-dried berry shards.

About June In March

Emily Baylis has been quietly transforming London’s floral landscape for the past decade. As founder of June in March, one of the most in-demand floral art studios in the world, she blends artistry, architecture, and storytelling to create installations that feel alive, intentional, and fully integrated into the spaces they inhabit. Her work, which has been showcased at the Venice Biennale and the RHS Chelsea Flower Show, spans both fresh and preserved flowers, combining sustainability, longevity, and design excellence in a way that few others in the industry achieve.

With a background in hospitality across Hong Kong, Bali, and Paris, Emily brought a deep understanding of service, atmosphere, and spatial experience to her floral practice. Early on, she spotted an opportunity to move beyond traditional fresh arrangements and artificial displays, pioneering the use of preserved flowers in luxury hospitality and events. Today, she continues to innovate, designing installations that are as emotionally engaging as they are visually stunning.

About Khao Suppers

Khao Suppers weaves together dishes and stories from founder and head chef Punam Vaja’s childhood. Through a series of supper clubs, pop-ups and residencies, each menu is a celebration of the rich background that forms her identity; a first generation born British Indian with roots in Gujarat, Mumbai and East Africa. The food evokes nostalgia and familial warmth that harmonises tradition and innovation.

Founded in 2018 with a humble supper club run from her home, she has taken her brand Khao from East London to the East coast of America, Portugal, and most recently Bombay. Creating experiences that share Punam’s love of food intertwined with stories from her childhood, each experience invites you to come along to expect the unexpected and maybe even recognise your own story through the food. Khao Suppers has been highly rated as one of London's top supper clubs to watch by CN Traveller, Squaremeal & Roadbook magazine, Punam has also been included in the Maldon Salt 50 list of winners for 2026 for sharing her dishes worldwide.

Please Note:

• All materials and items required for the Floral Art Workshop are included in the ticket price. You can take home your creation.

• The meal is fully vegetarian, with the heavy use of allergens like peanuts, gluten and sesame. It is highly recommended you should not attend if you suffer an allergy to any of these.