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1. Best thing about your membership with The Landscape Association?

One of the things I really enjoy about my membership with The Landscape Association is the chance to mix with like-minded business people. No matter what issue I’m dealing with, generally there is someone who has experienced it before and is willing to talk it through. The awards night is something that our company has always taken part in. It’s a great way to showcase the industries work and an opportunity to catch up with new and old friends.

2. I’m a Landscaper because… 

I love the variety each landscaping job provides and to see the creation of each design. I also think that landscaping allows us to think outside the box and create gardens to suit an individual environment rather than just building the same thing day in and day out.

3. Best advice i ave ever been given…

The best advice I have been given came from two places, firstly a Foreman I was working under at the age of 20. He had a good work ethic and loved his job. When I asked him the best way to succeed in landscaping he said to me

“A great apprentice becomes a great tradesman, a great Tradesman becomes a great Foreman and a great Foreman will be successful”.

The second was my Father, his advice growing up was “Don’t lie, don’t cheat and don’t steal”

I’ve tried to follow both bits of advice.

4. When i was younger i wanted to be a…

I’m not sure if this is still a job but a photographer with National Geographic. Travelling the world and taking photos seemed pretty good.

5. I get excited by…

Clients that allow us to push the boundaries of design and construction. Client’s who have a real appreciation for landscaping and the results that can be achieved through detailed planning.

One of the most enjoyable parts of my job is working with a great team of professionals. Each person brings a unique perspective to every situation that often results in an everlasting impression on a client’s way of life.

From a personal point of view I love a long, long lunch with mates. Eating quality aged meats and washing it down with some old reds.


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