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 BRUTTO tableware:

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.

Burnt orange dinnerware in a variety of shapes and sizes
BRUTTO Piccolo Coupes
Beetroot small flat bowl approx.15 cm diam.
Blueberry small flat bowl approx.15 cm diam.
UBE small flat bowl approx.15 cm diam.
Burnt orange small flat bowl approx.15 cm diam.

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.
£20.00 each

BRUTTO Mezze Plates
Burnt orange,avocado,mustard tapas plates approx. 14.5cm diam

BRUTTO mezze plates in Mustard, Burnt orange and Avocado with a black rim line.

Size:  approx. 14.5 cm diam x 2 cm ht.

£20.00 each

BRUTTO mezze plate in Burnt Orange with ruler
BRUTTO Mezze Plate in Mustard with biscuits
BRUTTO Side Plates
Burnt orange side plate. Approx 18.5cm diam
Brutto Side plate in mustard with ruler
Brutto side plate in Avocado with croissant

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.

£25.00 each 

BRUTTO Grande Lunch Plates

BRUTTO Grande Lunch Plates in Mustard, Burnt orange and Avocado 

Size:  approx. 23 cm diam x 2 cm ht.

£30.00 each

BRUTTO grande lunch plate in Burnt Orange with ruler. Approx.  23cm diam.
BRUTTO grande lunch plate in Mustard Approx.  23cm diam.

Recent Collaborations

 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.  

 Brutto menu at bacareto

the menu:

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. 

the menu

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.

Brutto:the event
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