In her work, Rose explores the natural world and our often fragile relationship with it. She works in a variety of media and most often in egg tempera using a technique which has remained unchanged since the Renaissance, giving her paintings a luminous quality combined with the investigative qualities of drawing.
Rose trained at Falmouth Art School, the University of Nottingham (BA History of Art) and City & Guilds of London Art School (MA Fine Art). She returned to painting full time in 2023 after teaching Art and History of Art at schools including Shrewsbury (Head of Art) and Wellington College (Head of History of Art). She is married to Desmond Shawe-Taylor, formerly Director of Dulwich Picture Gallery and Surveyor of The Queen’s Pictures. They have three children.
2023 Solo exhibition, 54thegallery, Shepherd Market, London
2007 Solo exhibition, 54thegallery, Shepherd Market, London
2006 The Society of Equestrian Artists, Mall Galleries, London
2006 Solo exhibition, Collins & Hastie, Old Church Street, London
2005 Group exhibition, Collins & Hastie, Old Church Street, London Prizes
2006 Society of Equestrian Artists 2006 Highly Commended
2004 Fishmongers’ Guild Annual Prize
Rose works from a studio in her garden in the heart of the English countryside. Using an historical approach to techniques, and drawing on the methods of artists bound to a craft tradition, she works in a variety of media, sometimes sourced by foraging in the countryside around her. Recent collections include the little-used technique of egg tempera on panel primed with gesso, which she prepares in the manner described by the Renaissance artist Cennino Cennini in his Il Libro d’Arte (The Craftsman’s Handbook) using local farm eggs, rain water, and natural pigments.
I am delighted to be working with this exciting new dining experience based in Salisbury and serving the South. Take a look at their website, which uses images from my recent Trees collection.
‘We prioritise seasonal British produce as it ensures the freshest ingredients while supporting local farmers and reducing our environmental footprint. We offer dishes that are not only sustainable but also celebrate the best of British produce throughout the year.’
