DB CERAMIC TRUNK SHOW AT +COOP LA

We are thrilled to be popping up in LA next Tuesday with our friend and Marfa Muse Deborah Brett and her brand DB Ceramic at the curated interiors store and gallery +COOP LA, founded by Jenna Cooper. Join us from 10-5pm in-store, with a Meet the Founder cocktail from 5-7pm.

FERREN GIPSON'S NEW ART BOOK FOR CHILDREN

Marfa Muse Ferren Gipson has announced her new book The Art Book for Children coming out with Phaidon this May, and available for pre-order now. An updated, expanded, and combined version of the original two-book series published 20 years ago, thirty of the artists are from the original series and Ferren has writtwn about 28 new artists including Louise Bourgeios, Frida Kahlo Georgia O’Keeffe and Yayoi Kusama.

GEORGINA COHEN NAMED EUROPEAN CONTRIBUTOR AT CULTURED MAGAZINE

Marfa Muse Georgina Cohen has been named European Contributor of Cultured Magazine, with her first issue on the masthead being the latest Art and Film issue with cover star Lakeith Stanfield. Cultured serves the best in art, architecture, design, fashion, film, literature, music, and more.

TERESA TARMEY LAUNCHES CHELSEA WELLNESS EXPERIENCE

Skincare expert and Marfa Muse Teresa Tarmey has introduced the TT x Cadogan Hotel Experience to her offering in partnership with the London hotel. Enjoy two nights in their luxurious accommodation, breakfast, facial for two, a cess to the famous Cadogan Palace Gardens, a gift from TT and detoxifying welcome drinks.

MILLI PROUST NEW BOOK LAUNCH

Florist and grower Milli Proust is launching two new books on the 14th March. The first, Seeds is the ideal pocket size, potting shed companion, bringing together her knowledge of seed sowing and seedling tending. And the second, Floristry is a love letter to seasonal flowers, and includes everything she has learnt about creating beautiful, abundant, thoughtful designs with them.

DAN COX AWARDED MICHELIN STAR

Chef Dan Cox's Crocadon Farm has been awarded 1 Michelin star to go alongside their Michelin Green Star, both of which have been achieved within a year of opening their doors. Their green star is for the extensive work in pushing the idea of what sustainable gastronomy is and now a red star for the quality and creativity of their food.