For avid gardeners  who take pride in the appearance of their garden during winter, and want to ensure their special roses are looking pristine, it is time to get out the shears and start pruning.

How exactly is this done? Many gardeners know when to do the “snip”, however not all gardeners know how to correctly prune their roses. Incorrect pruning can lead to damage of the stems, preventing correct growth of your plants and sometimes may even kill the plant.

With Granny Mouse Country House & Spa having an inhouse gardener/landscpaer, delicate plants such as roses look good all year round – even in winter.

Here are some tips for the best way to keep roses in tip top shape during the winter months, because roses generally need protection from the harshness of winter’s cold temperatures and winds that can dry out stems.

1. Cover the base of the plant with soil – several spade fulls heaped on the base of the plant will help protect the plant.
2. Water the roses regularly especially if the winter is dry. In very cool areas – ensure you water to a depth of a few inches before the ground freezes over.
3. If the ground is frozen where the plant stands, cover the base of the plant with a heap of mulch, made up of hay, straw, leaves, or even compost. This will ensure the ground stays frozen and no thawing and freezing again takes place. The process or re-freezing and thawing damages the plant.
4. Ensure all dead leaves are pulled off the stem. These cause increased drying and even disease for the plant.
5. For windy areas, cover the plant with a polystyrene cone and fill with an insulation material, such as leaves, hay, thick layer of newspapers, etc.
6. Most importantly – for areas where there is frost/snow, ensure that when the ground begins thawing, you start removing all soil etc from the base of the plant.
7. New growth may have begun when spring starts – work carefully when touching the plant. This is also the correct time to prune.

When it comes to pruning here are some tips to do it correctly:

1. Sterilize the shears. Roses can be victim to disease if not treated correctly.
2. Cut off the blossomed roses to encourage re-growth. Cut at a 45-degree angle about 1/4 inch above outward-facing bud.
3. Remove dead/diseased wooded stems and suckers. Remove suckers by digging down to the actual root. Then break it off where it started. Don’t just cut these as they tend to grow back.

These tips have been supplied by Mark Robson, Gardener and Landscaper for Granny Mouse Country House & Spa.

For more tips, call Mark Robson at Granny Mouse Country House & Spa on 033 234 4071.

With a new culinary adventure taking place at Granny Mouse Country House & Spa, the Chef’s have been given a new title that of Culinary Artists, as every dish begins with a sketch and ends as a creation.

Wayland Green is one such Culinary Artist who joined the Granny Mouse team in July 2015.

32 year old Green, originally from Glenwood in Durban, received his training through the Hotel Training Academy from 2002 to 2004, where he completed studies in Food Preparation, French, Food Costing as well as Food Theory.

“I consider myself to be a very calm person who works well under pressure and strives to push beyond my best,” Green says.

With years of culinary knowledge under his belt, Green had humble beginnings. He worked at Badgers Coffee Shop in Glenwood from August 2006 until March 2007 as the Kitchen Manager before moving on to Woodridge Country Estate from April 2007 until April 2008 where he was positioned as Senior Chef De Partie.

Green then found himself at Figata Food Emporium in the same position, as Chef De Partie, from October 2008 until June 2009 and then completely changed direction and took up a position as an Accounts Administrator at Ensign Freight & Logistics from September 2009 until March 2011.

In April 2011 to June 2012, Green moved up the ranks to Transport Administrator at the same company, but decided to then start on his own and opened a private catering company; going back to his love for food (July 2012-October 2013).

After trying his hand at owning his own company, he took up a position as Functions Chef/Storeman & 2^nd to Manager at Eatfresh Health Bar (October 2015 to April 2015) and then as Head Chef at Fudart until June 2015 before being made aware of a great opportunity at Granny Mouse Country House & Spa.

Green then started at Granny Mouse in July 2015 as Senior Sous Chef where there was much to be learned, due to the variety of offering the Hotel boats. From February this year, Green was then promoted to Culinary Artist which came with more responsibility and a leadership role within the kitchen.