Embroidery

Course Content

Each course is limited to four pupils to ensure that each may have every chance of making good progress. Courses are to be held in March, April, May, June, August, September, October and November.

You are invited to arrive on Sunday for afternoon tea at 3 o’clock to meet with Vicki and the other students. Dinner is served at 7.30pm. Should you wish to arrive on the Saturday afternoon/evening we offer a special Bed & Breakfast rate of £37.50. If you are coming by train, we will arrange to pick you up at Northallerton Station, which is on the main East Coast Line, or from Thirsk train/bus Station. Embroidery sessions begin on Sunday after tea.

Monday would be a full tutorial day, with students commencing their projects, breaking for lunch at 1pm and working onuntil tea time at 4.30pm, followed by free time ‘till dinner at 7pm.

Tuesday would be 10.00am – 1.00pm and 2.00 – 3.00pm – tea at 4.30pm, dinner at 7pm. The same routine would apply for Thursday and Friday. Wednesday, however, will be a free day for you to explore the area or if you would prefer, Mark and Vicki will accompany you on a small tour.

All material and threads are included for your project here. You will find that we have an extensive range of needlecraft books for you to enjoy. Should you wish to bring along any ideas of unfinished work that you might want some help with, please feel free to do so. Husbands/friends who may wish to accompany you can be accommodated also. There are walks, golf course nearly, a variety of places of interest and National Trust properties.

The Mill stands in its own grounds and is fully converted to a very high standard, all rooms having their own private facilities. There is a very comfortable drawing room with a large wood burner and our library for your use, having full access out to our gardens through French windows. This room also houses the workroom for the embroidery and you can retire here after dinner to do a little more sewing, or just relax.

Our food is prepared by Mark, who is a qualified Chef, using only whole food and farm fresh produce, which is sourced locally. Our meats come from well established butchers using only British meats. We are a small Country House Bed & Breakfast, catering for six guests only.