Jake Hobson

Creating a hedge from scratch could be compared with the trick of distressing new furniture to give it character and make it look old, or intentionally ripping your jeans. It works, but never quite as satisfyingly as doing it the slow way, letting time add character. As with so much in the garden, time is the master.

So, where to begin? If you have less time than money, there there is a short cut. Thoughtful nurseries have started growing ready-made cloud hedges, planted in rows to be numbered, root balled and replanted in formation. This is the quickest solution, and its off-the-shelf appearance is not to be sniffed at, for the techniques used to get it this far are exactly the same as you would use when doing it yourself. Scale is an issue here though, as inevitably the size of the hedge is limited by what is available for sale. One nursery I visiting in Belgium, Solitair, had an enormous piece of box for sale, the size and shape of a resting elephant, but this was an exception, and more often the material available is much smaller. Tom Stuart-Smith used this approach in his 2010 Royal Horticultural Society (RHS) Chelsea garden, arranging established box balls into a shape to give the impression of a far older, more mature hedge, although interestingly he chose not to clip them for the show, preferring a softer look that was more in keeping with the rest of the planting. Once planted in situ, it would only take another year or two for the lines of the box to become more fluid, were some of the shapes allowed to flow into each other…


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by TOAST ( 12.06.12 )

Jake Hobson

Creating a billowing, cloud pruned hedge out of an existing hedge is one of the most exciting projects available to the creative pruner, as well as being relatively simple and surprisingly quick. Yew (usually Taxus baccata) is the standard for this sort of project, and occasionally box (usually Buxus sempervirens) is used on a smaller scale, but when following this method the beauty is that you get what you are given. Making the best of it is what defines and highlights the character of the hedge. Any hedge that is healthy is a potential target—even the dreaded Leyland cypress (✕Cupressocyparis leylandii), although that will keep you busy over the summer months, and of course can not be cut back too hard…


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by TOAST ( 11.06.12 )

Jessica Seaton, Founder and Managing Director of Toast, on what prompted her interest in organic topiary.

I first encountered cloud pruning during a trip to Japan with Jamie (my husband and co-founder of Toast) at the beginning of last year. I had come across topiary before of course, but the more traditional sort (of rigid chess-men shapes or bird and animal characters) had not caught my imagination as this did.

In Japan it felt different, minimal and calm in its presentation. Each pruned tree had been thought through not just in terms of its own shape, but with regard to how it worked within the surrounding landscape too. These shrubs and trees (Niwaki, as they call them) did not overwhelm the gardens they grew in, they did not fight for attention with each other or the planting around them, rather they quietly emphasised all that was good about the landscape as a whole…


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by TOAST ( 11.06.12 )

Situated on the very edge of the Lake District National Park, just south of Kendal, Levens Hall is surrounded not by towering craggy mountains, but by rounded hills that swell and roll away to the horizon. The Hall itself is old, built on the site of a medieval pele tower in the late 16th century. The gardens followed some 100 years later, flourishing under the care of the then owner Colonel James Grahme and his gardener Guillaume Beaumont.

Remarkably, the garden design you see at Levens Hall today remains just the same as it was 220 years ago. The topiary is some of the oldest in the world, with trees holding the same shapes as they were first trained to take by Beaumont himself.

It is this that we went to see. The day was one of bright, hot sunshine; we travelled on the early train from London, arriving into those glorious hills, happily taking in the view. At the Hall we were met by the current Head Gardener, Chris Crowder, and the rich, slightly bitter smell of box and yew. Our landscape contracted – from the wide skies and countryside of Cumbria to the formal design of the garden, and then, as we set to work taking these photographs, to the intricate topography of the trees themselves. They stretched high in triangular points, smoothed their edges in perfect circles, cast great shadows over us with their curves, caught the light with stark angles, and they mimicked the hills around us, undulating, rolling, swelling deep green toward the sky.


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by TOAST ( 06.06.12 )

Jake Hobson, Cloud Pruner/Organic Topiarist, explains…

Just what is Cloud Pruning? The term is thrown around fairly indiscriminately these days, but there are basically two camps. The genuine, hardcore Japanese stuff – individually pruned trees, trained and shaped to represent stylised caricatures of themselves, sitting within the landscape of the Japanese garden. And the western version – the big blobby hedges that I refer to as Organic Topiary. Once proud, formal things, they’ve been allowed to slip, deliberately or otherwise, and now occupy a fascinating place somewhere between man and nature…


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by TOAST ( 06.06.12 )

Thomas Marks re-orientates his London bearings at the prompting of a not-so-discreet new skyscraper. 

A shard is a piece that’s been broken off something else and, as such, it tends to take on an accidental and often dangerous shape. So there’s an inevitable irony in pointing out that Renzo Piano’s vast London Bridge skyscraper, known as The Shard, has now been completed. The building is an extraordinary structural achievement that’s been made to resemble a colossal fragment. Piano has gone for stylised breakage: vast staggered planes of glass, a scalene tilt, a splintered steel spire…


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by TOAST ( 29.05.12 )

It’s hard to believe that the Hay Festival is 25 years old; it feels as though the (very welcome) explosion of literary festivals is a far more recent phenomenon. But then Hay was the first major festival of its type – setting a precedent for the more-than-140 others that will take place in the UK this year – and is now one of the largest in the world. But its founder Peter Florence is not happy to settle at that – this year’s programme includes music, film, theatre and art, as well as the usual roster of the most prestigious writers, thinkers and poets alive today. And Hay is expanding outwards too – to Spain, Hungary, Lebanon, to India, Colombia and Bangladesh, to Mexico, to Kenya… Peter has seemingly limitless ambition and energy. Here he takes a quiet moment to answer our questions…

TT: Hay was the first in the modern breed of literary festivals and since it launched, hundreds of others have sprung up around you. What keeps people coming?
PF: However digitally connected we all are there’s always a keen human need to sit down together and talk. In a complex secular world we still need our feast days. Hay is far enough away from everywhere else to create its own orbit. It’s the only place you’ll find a B&B selling itself on ‘no wifi, no tv. BOOKS and CONVERSATION.’…


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by TOAST ( 28.05.12 )

Dr Sally Bayley.

Tea shops encourage the telling of intimate things. A tea shop rendezvous automatically creates intimacy and sympathy; over tea and teacakes you are ushered into a feminine world of secrets and confidences. Tea is as much about looking concerned and interested as it is about quenching thirst or having a sit down. Children’s author, Shirley Hughes understood this when she wrote the classic children’s story, Sally’s Secret, in which small girls practise passing the sugar and milk over tea. Tea outside, in the case of Hughes’s charming story, tea at the bottom of the garden, is the beginning of a vital relationship of trust and intimacy between Sally and her next door friend, Rose. Sally and Rose know they like each other because they can make tea together, nicely…


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by TOAST ( 16.05.12 )

On Monday the sun shone so I cycled home slowly on quiet roads, tipping my face to the sky. The evening air was dry, a constant warmth broken only by the breeze. As I reached home, clouds gathered low and dark and the breeze strengthened to a wind – the sunshine was to be short lived. But the brevity of that half hour made it all the sweeter; its rarity investing it with more value, forcing me to pay closer attention, to remember it as clearly as possible.

When short is done well it is all-absorbing, its impact staying with you far longer than its own length might suggest. Short can be punchy and poetic, and the best should be celebrated – a shot of concentrated knowledge, atmosphere, feeling, understanding…


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by TOAST ( 04.05.12 )

Jon Day finds a taste for wild country food.

There is a cottage in the South Downs with a small valley of a garden, sunk below the brows of the surrounding hills. It is right on the wood-pigeon flight path – at dawn and dusk hundreds of birds cruise along the tree line, finding or leaving their roosts in the dense copse behind the orchard at the bottom of the garden; taking off with an explosive rattle of leaves and branches, landing with a series of exhausted coos. In the undergrowth, lords-and-ladies stand proud like fluorescent orange hand grenades jutting through the leaf-litter, startling and incongruous. Behind the copse is a field, and in the field a dynasty of rabbits dig the ground to pieces. The farmer who owns this land is always happy for someone to take a few for the pot…


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by TOAST ( 25.04.12 )
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