Over 200 individual not so perfect pieces were made for the "Brutto' Herbivore collaboration and a more recent collaboration with chef Grady Atkins for 'Chef's Night Out', are now available to purchase from my studio. All the work is hand thrown on the potter's wheel and glazed in a variety of satin matt glazes that I have developed in my studio in Cardiff. All are food and dishwasher safe. Please get in touch or Check out my Shop Page if you are interested in purchasing any.
BRUTTO Piccolo Coupes
Small and not so perfect flat Bowls/Coupe in beetroot, blueberry, ube, and burnt orange, each with a black rim line. Can be used for risotto, small salads, dips and snacks.
Size: approx. 15- 15.5 cm d. x 3- 3.5cm ht.
BRUTTO Mezze Plates
BRUTTO mezze plates in Mustard, Burnt orange and Avocado with a black rim line.
Size: approx. 14.5 cm diam x 2 cm ht.
BRUTTO Side Plates
These not so perfect are actually perfect side plates. Available in Burnt Orange, Mustard and Avocado
Size: approx; 18.5 cm d. x 2cm ht.
BRUTTO Grande Lunch Plates
BRUTTO Grande Lunch Plates in Mustard, Burnt orange and Avocado
Size: approx. 23 cm diam x 2 cm ht.
BRUTTO: The Event
it was a joy to once again collaborate with the Herbivore. For this event, individual pieces were created for to compliment The Herbivores six course vegan Brutto (ugly) menu.
The event took place over three nights, held in the upstairs dining area of 'Bacareto', a local Italian restaurant in the heart of Cardiff's city centre.
1: bonfire potatoes
2: miso minestrone
3: beet and apple agrodolce
4: pumpkin seed risotto
5: jerusalem artichoke
6: arancini al cioccolato
Chef's Night Out
This was a brilliant collaboration between myself and Chef Grady Atkins for Chefs Night Out, in support of the Childrens Charity Ty hafan. where we used part of The BRUTTO Tableware Collection for the fish course and main dish alongside some new pieces for the starter and dessert. What a pleasure to have been a small part of this amazing event where over £250.000 was raised.
Starter: Wild Rabbit - Rhubarb, tamale ands Broth
Fish: Takaki of Brill with fresh Wasabi and Hemp Oil
Main: Wood Grilled Hoggett, Wild Garlic, Kohlrabi and Pumpkin Seeds
Dessert: Firetree Chocolate Crémuex, Sesame and Dried Plum.