11/08/2026
Studio Diaries
14th → 27th May
A busy 13 days in our pottery studio.
Making, testing, refining and finishing restaurant commissions. By hand, by the two of us.
Freshly thrown salt and sugar saucers for a restaurant commission. Made with St Thomas clay from Potclays Ltd. .
A view of ’s throwing trolley after a big throwing session. 45 bowls for a restaurant, made in white stoneware clay.
New from the glaze firing. Grey stoneware cymbal dishes made for The King’s Cow .
Late-night kiln openings.
Sauce jugs! The brief for this collection of restaurant ceramics was to give every piece a ‘double foot’. A double foot on a larger ceramic piece, like a plate or platter, helps with the structure and strength of the piece. However, for something as small as a sauce jug, this is purely for aesthetics and decoration. We love the attention to detail in this commission.
After every glaze firing, we sand and wash every single piece, ensuring our ceramics are smooth and ready for service.
It’s a labourer’s job when you’re faced with 50+ pots, but the final outcome is so rewarding.
We love seeing the ceramics stacked like this. We like to call it a little pot army.
Meanwhile, on the wheel. Trimming commission bowls.
A shot of our experiments and archive work. Pieces we wouldn’t dare part with.
Greenware pots drying for their first kiln firing.
More kiln openings!
>>> new pots! These are commissioned restaurant pieces made in Keuper Red Clay from Potclays Ltd.. Soup bowls, sauce jugs, cymbal dishes and pasta bowls.
Teapot experiments!
Grey stoneware cymbal dishes. burnishes every piece after trimming on the wheel. This is how we achieve the soft, polished, pebble-like finish on the raw clay rims.
Mini!
New from the kiln. Coffee mugs, cymbal dishes and soup bowls designed for Charlie Jeffreys ’ new restaurant The King’s Cow
