tag:blogger.com,1999:blog-31711379227089324952024-03-19T01:16:18.954-07:00Sytch Farm StudioThe goings on in my little pottery shed in Shropshire. Follow me as develop my pottery business.Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-3171137922708932495.post-5624275996943875392017-08-02T09:54:00.000-07:002017-08-02T09:54:15.581-07:00<div class="separator" style="clear: both; text-align: center;">
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Busy times1 Thats the only excuse I have for not posting on here since New Year - apologises - as always we have has loads going on, seems to come in waves! But I wanted to check a few dates and the record here of the progress of my hobby to my business was the only way to check dates - looking back at old photos and styles of pottery really does clarify for me the journey we've been on.</div>
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So now - whats going on - Jon is building a shed in the garden and balancing the paper work trial/office side of the business along with making his products - above are some of his cheese and butter knives. When we had free time one of the projects Jon worked on was repairing a series 2 1959 landrover from a broken down wreck to a useable vehicle, this involved replacing the leaf springs and we ended up with a lot of scrap metal, add that to researching cheese knives to add to our range and an idea was born. </div>
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It's taken a lot of practise by Jon, advice from some excellent knife makers and now we have the finished products. </div>
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Jon has four different blade shapes he likes to make and handles can be finished in three different woods - oak, walnut or plane tree and therefore can be ordered bespoke. We will take a selection to the shows we have left this year - the next one being ludlow Food Festival, closely followed by Abergavenny which we were invited to show at. Exciting times! As for me? Still throwing some orders but holding off on others as I get stock ready for the shows, I'm also trying to get a better work/life balance by having the weekends off - that is the plan anyway, we will see how it goes.</div>
<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-34348554970706403022016-12-29T09:48:00.001-08:002016-12-29T09:48:56.277-08:00<div class="separator" style="clear: both; text-align: center;">
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Happy Christmas and New Year everyone!</div>
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I hope its been a good year for all of you - it's been really good fun, we've meet some great people and have been supported by loads more!</div>
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I especially want to thank our friends Pye and Trish - major background support, my mate Mel, both our families and my sister <a href="http://www.janelane.biz/">Jane Lane</a> who keeps our book keeping on track, Sarah aka @shropshirelamb for the coffee stops and lunch trips, <a href="https://www.bromptoncookeryschool.co.uk/">Marcus and Jenny Bean from Brompton</a> for so many reasons, and all our great bespoke customers who become part of the design process - and Lauren from <a href="http://www.indigoorangestudios.co.uk/contact">Indigo Orange Studios</a> who took all these beautiful images.</div>
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There's so many local and national businesses too which we feel really lucky to have meet, I'm not going to list them just in case I miss one out! </div>
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I'm sick right now, bad cold, but excited to get back to it in the New Year!</div>
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Hope its a good year for you all with lots of good health and happiness x </div>
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<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-29266073079028501222016-12-06T11:47:00.001-08:002016-12-06T11:47:27.569-08:00<div class="separator" style="clear: both; text-align: center;">
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Massive thank you to everyone who caught us to say 'Hello' at any of the shows we have been at, it's been a really busy time! Needless to say we both have an underlying level of tiredness but we're ploughing on. </div>
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We had four days in London at Taste, four days at the NEC with the BBC Good Food Show, and this weekend just gone, two days at Brompton Cookery School for Brompton Christmas Market, doesn't sound to bad but being away from home and standing up all day takes it's toll but we had a giggle too!</div>
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It's been fab fun to catch up with friends, clients and customers. With no more shows, today I've been up loading pieces to the <a href="http://sytchfarmstudios.co.uk/">on-line shop</a> including these ceramic decorations. Planning to have more condiment sets too, kiln firing right now which is great in this freezing weather, keeping my hands warm!</div>
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<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-54393537839648620292016-11-13T10:38:00.000-08:002016-11-13T10:38:04.721-08:00<div class="separator" style="clear: both; text-align: center;">
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Here we go! Final glaze kiln is going up right now for <a href="http://london.tastefestivals.com/#h17rxXJDXPyu3OOF.97">Taste of London</a> - these pieces came out today along with a few presents, I am always going to wish there was more finished but I hoping my stand will look good with new glazes for people to see along with old favourites!</div>
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So the hard throw down is done, turning tomorrow, then all I can do for Taste and BBC Good Food Show is glaze, which is a bit of a relief as my hands could really do with a rest! No more throwing now for a week, doesn't sound long but after throwing every day for over a month it really is!</div>
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And a new glaze, well, an old glaze that fires totally differently in my new kiln, quite complex, warming surface with lots of detail, more experiments needed but certainly different!</div>
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<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-53808906823131111402016-11-05T09:32:00.000-07:002016-11-05T09:32:56.092-07:00Fresh from todays kiln, lots of greens and browns which seems apt with the change in the weather. The pottery is warm and I am cramming the firings in as we get ready for the festive season.<br />
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If I haven't told you already, locally, I'm showing at Brompton Cookery School as part of the Brompton Christmas Market - 3rd and 4th of December - 12pm till 6pm.<br />
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There's no entry fee and no parking fee so it's the perfect spot to whizz in and grab a few bits or linger, get a bite to eat and drink off Marcus Bean and take your time looking around the stalls. This is going to be the best place to find me before Christmas, as after this show I'm hoping not to have a lot of stock left!<br />
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Book it in your diary!<br />
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This is an idea I've been playing with for a while, a plate that is more like a plinth, giving height to the presentation of the food. Could also but used as a cake stand, hence the mini one, for a little cup cake.</div>
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And Jon's knives, he's had the base blade made in Sheffield and is ready to start on the handles. He's hoping to have a few ready for Taste and getting the blades made elsewhere should hopefully make them more affordable. </div>
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I'm in love with the green plates above, these two are for sale and I will glaze more, and I'm definitely making a few for myself. Whilst I have a cupboard full of ceramics, I don't have matching sets and have never really wanted matching, but there's something about this glaze on plates that I can't resist! </div>
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<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-15834409670805479572016-10-27T10:03:00.000-07:002016-10-27T10:52:34.792-07:00<div class="separator" style="clear: both; text-align: center;">
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I met a lovely couple at Christmas whilst showing at the NEC BBC Good Food Show last Christmas and then again in the summer, when they booked to visit us here at Sytch Farm.</div>
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Together they had some really clear ideas on a dinner service set that they wanted to order.</div>
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They knew what sizes they wanted and the colours they wanted and were prepared to wait for me to make and glaze to fit their brief. </div>
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Different glazes fire at different temperatures and hence it can take some time to complete a mixed set as I make and store enough stock of one glaze colour before filling and setting the kiln off.</div>
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That combined with the issues with a new kiln brought means they have been patiently waiting since the start of July, even though the work was thrown within ten days of their first visit.</div>
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Well now I'm pretty much there and excited to show them!</div>
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They ordered dessert plates which are slightly smaller than main plates, which they also ordered, breakfast bowls and salad bowls and a few large serving pieces. </div>
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Thats the beauty of ordering your own set, you have control on some of the decisions. Having put this order through the kilns in the last two weeks I am a little in love with it myself, I adore how the orange and green work together, picked out with a few pieces of light blue.</div>
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And now? Kilns are firing with stock for<a href="http://london.tastefestivals.com/#tzggr2hrifgmSE4l.97"> Taste of London</a> and <a href="https://www.bbcgoodfoodshowwinter.com/">BBC Good Food Show Winter,</a> trying to get together sets of colours together, trying to second guess what colours everyone would like to see!</div>
<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-61678567984822946852016-10-22T09:36:00.001-07:002016-10-22T09:39:39.807-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVEHr-x3_X3SnVd3jkFVKJ6n5Cw_GQUmQv99qiuYhwshVyGUUeKzXS_bjFYf_zt41od-XrFlLciu8pAAwJbz4BLZbaGdF0pY8piMGp2nhwWuQqgEfVDR2TOqVGt500EiupWhmPOuWLfQ/s1600/jonswood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVEHr-x3_X3SnVd3jkFVKJ6n5Cw_GQUmQv99qiuYhwshVyGUUeKzXS_bjFYf_zt41od-XrFlLciu8pAAwJbz4BLZbaGdF0pY8piMGp2nhwWuQqgEfVDR2TOqVGt500EiupWhmPOuWLfQ/s320/jonswood.jpg" width="302" /></a></div>
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Jon has been making these boards for a great place called <a href="http://riversideaymestrey.co.uk/">The Riverside Inn</a> , worth the trip to for lunch or dinner. They are made from Pippy Oak so have these beautiful markings in the wood. These have been made to order and are intended to be the tray for small glasses of real ale, an ale tasting tray.</div>
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These ceramic pieces are a mixture of samples and ordered pieces. The flat pink plate came with us as we visited another restaurant this week, they want plates that are super flat, real low raise edges. I made several so will have a few to sell as the Christmas shows start. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJmq8X-KV8OCfB4J7CNscisjXa9R1eWem3O-_ma-HVDyMhwB_kKbX9byJ2bSb-uVk0nOLrAVNpFm8iRyOz8H2dNIpve01DXZF9B7MvFfoLafyd_UcCGaLGOPr-EU8reDfhCW6_BxXxvg/s1600/pink2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJmq8X-KV8OCfB4J7CNscisjXa9R1eWem3O-_ma-HVDyMhwB_kKbX9byJ2bSb-uVk0nOLrAVNpFm8iRyOz8H2dNIpve01DXZF9B7MvFfoLafyd_UcCGaLGOPr-EU8reDfhCW6_BxXxvg/s320/pink2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRBbS5OYzTxMg49pnfkhCXITPzMOgjyU-gfpe2u7YUmpuO2AwNcb07PrysiFvSMG_94YDCG1KAp8ikEeHfaxNZUPpuKjer4WX6aH2BkSvAYSRKOiCPStEUVBH33SCmWwbwB-I6KnHhKE/s1600/pink4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRBbS5OYzTxMg49pnfkhCXITPzMOgjyU-gfpe2u7YUmpuO2AwNcb07PrysiFvSMG_94YDCG1KAp8ikEeHfaxNZUPpuKjer4WX6aH2BkSvAYSRKOiCPStEUVBH33SCmWwbwB-I6KnHhKE/s320/pink4.jpg" width="320" /></a></div>
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And the black edged bowls are samples for another customer, I'm not sure if he will like them as he asked for the edges to be black and the sides bare. I tried that but the black rim left stains where I tried to clean it off. I do love the pink and green together though but I'm finding the green glaze difficult at the moment, the joys of ceramics! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUcv6YS8t3UQCKuu5mXrdoEJIZLGA5UT3f5h_sMO1nFMbsbsTxfFywjPR7JpNdygOxZza4ov858p50p9kSEMjs1_wFJHpHmjxuYzWl0lMwmniuNJ3UaWkg81-w84IKw27-_NOQtbi02I/s1600/pink9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUcv6YS8t3UQCKuu5mXrdoEJIZLGA5UT3f5h_sMO1nFMbsbsTxfFywjPR7JpNdygOxZza4ov858p50p9kSEMjs1_wFJHpHmjxuYzWl0lMwmniuNJ3UaWkg81-w84IKw27-_NOQtbi02I/s320/pink9.jpg" width="320" /></a></div>
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Autumn is coming - I'm still living in my shorts and flip flops even if my feet are freezing! Hanging on in there but the changing signs are everywhere. This tree - I have no idea of it's name - was given to us two years ago as a stick about a metre high, this summer it has really grown and I love to see how the leaf colours are changing, with this tree in particular the colour changes from bottom to top!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9K0QpGsQX8O18MsR695mqvnQhyphenhyphenNKdLmWLhMYWsTlONBp90biLEcsA8CyXtgd-ZYPMGhyphenhyphenB3nBejqkKeqp-Hr9q7LKGTHtXxHVfEmzyRmFw7dceF9ePsrDne_y-ByZGO0VtYryD4dIrVtk/s1600/pink11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9K0QpGsQX8O18MsR695mqvnQhyphenhyphenNKdLmWLhMYWsTlONBp90biLEcsA8CyXtgd-ZYPMGhyphenhyphenB3nBejqkKeqp-Hr9q7LKGTHtXxHVfEmzyRmFw7dceF9ePsrDne_y-ByZGO0VtYryD4dIrVtk/s320/pink11.jpg" width="239" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-88311016618968481422016-10-17T10:01:00.001-07:002016-10-17T10:01:28.345-07:00From today's glaze kiln!<br />
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I had a troubled summer with my new kiln, getting the temperatures right and getting the best out of the glazes cost a lot of pots! But today's kiln load was perfect, a full kiln of ordered pieces and stock for up and coming shows. I was so pleased with these two glazes in particular. I love the way the work together, both dark and intense with loads of character.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQAFTEO0aadzvMne7DBtYS56OuaISRezJTUVt7YtmQ7DXHlzWEExAQX_fhWSrpWJuRkdtl7E0AshvUSWSblHdOTpAFBWG4dsM0LCkLxM6sUuemHWyOyS8cvLFbKesh_FvpTkuSPM9Rq0/s1600/goldrainexample2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQAFTEO0aadzvMne7DBtYS56OuaISRezJTUVt7YtmQ7DXHlzWEExAQX_fhWSrpWJuRkdtl7E0AshvUSWSblHdOTpAFBWG4dsM0LCkLxM6sUuemHWyOyS8cvLFbKesh_FvpTkuSPM9Rq0/s320/goldrainexample2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIrlGfiPoWOGg2Nf9d_77YSnowGnOyCLIuGlcf8MSPM_WjLkS-qiK7bvAmGHwPN6Tlcq4DFDigpF851pEICQFMHITFHxHVkXiyWQq1gA7bzow7oRrC3meDfR3spElPIem1O790R0__as/s1600/goldrainexample4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIrlGfiPoWOGg2Nf9d_77YSnowGnOyCLIuGlcf8MSPM_WjLkS-qiK7bvAmGHwPN6Tlcq4DFDigpF851pEICQFMHITFHxHVkXiyWQq1gA7bzow7oRrC3meDfR3spElPIem1O790R0__as/s320/goldrainexample4.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lFXyeibg9mmZ1yxYXmFpOH0EUI0ca1Z02lw1dWwHKfImzkNV5iTBJuAq8Y9DsSMjtubPTn7rWm9d9ZIkGF7HeCZE-M2nEEyYj4YEeymVZ8db3IcBHQB1xzsayrerjLGnD05RlOBwF2Q/s1600/goldexample3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lFXyeibg9mmZ1yxYXmFpOH0EUI0ca1Z02lw1dWwHKfImzkNV5iTBJuAq8Y9DsSMjtubPTn7rWm9d9ZIkGF7HeCZE-M2nEEyYj4YEeymVZ8db3IcBHQB1xzsayrerjLGnD05RlOBwF2Q/s320/goldexample3.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYjja3QQY3FCN0GVZW4KX7u6p-BF5SnKpsTHWhkMftABM-sWeb82N0iZBwLfdQa_K9cn2wAKyQZOnz0TdxT2GQICXsmpfXJCZsxn1baDZC8l8kgeVg3O3bSdSo-IDRq8RNxDRWuottes/s1600/goldrain+sample+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYjja3QQY3FCN0GVZW4KX7u6p-BF5SnKpsTHWhkMftABM-sWeb82N0iZBwLfdQa_K9cn2wAKyQZOnz0TdxT2GQICXsmpfXJCZsxn1baDZC8l8kgeVg3O3bSdSo-IDRq8RNxDRWuottes/s320/goldrain+sample+7.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzsJqrfKmEdYB2Qu9YBtHtwxBn0UkW-q3cPAvCfv7nF6tzeI8QtNLAO90-CMSlqhqUeg_qcmzavNgPzWavtAQIwam2ybpDPzYSp0GdEHtVkwTiEXvD9-1sZSfrOixyAldtNzvgnH5Q44/s1600/goldrain+example6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzsJqrfKmEdYB2Qu9YBtHtwxBn0UkW-q3cPAvCfv7nF6tzeI8QtNLAO90-CMSlqhqUeg_qcmzavNgPzWavtAQIwam2ybpDPzYSp0GdEHtVkwTiEXvD9-1sZSfrOixyAldtNzvgnH5Q44/s320/goldrain+example6.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q_ru3ZtrwoDfeOMN1ASSs-yvkbUS1Mhljrq9cAKDafsuUrrFCgs6x1vy5f6ldN0B7pMjK6z_aQ9JMV8l6m4pFDlwM9kQUb3ISEU3sXI3FGutYigjT3rXvrItW8VrScDfbzkpK3PWyII/s1600/gold+example1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q_ru3ZtrwoDfeOMN1ASSs-yvkbUS1Mhljrq9cAKDafsuUrrFCgs6x1vy5f6ldN0B7pMjK6z_aQ9JMV8l6m4pFDlwM9kQUb3ISEU3sXI3FGutYigjT3rXvrItW8VrScDfbzkpK3PWyII/s320/gold+example1.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-32401629798698780862016-10-16T11:38:00.001-07:002016-10-16T11:42:55.196-07:00<div class="separator" style="clear: both; text-align: center;">
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Earlier this year I completed a large order for a new restaurant in Baker Street, London.</div>
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Head Chef Hus Vedat describes the cuisine best:</div>
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"For Yosma, I will be exploring influences and flavours from my heritage. I want to showcase the depth, character and history of Anatolian food and drink (while having fun) and sharing the fascinating stories behind one of the world's most prominent foods" </div>
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Hus got in touch with us this time last year and brought himself and one of the restaurant owners to meet us at Taste of London where we chatted and he give me the measurements and ideas behind ceramic pieces he wanted. </div>
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After sorting samples and agreeing glazes, I threw the pieces through May. Given the large size of the order Jon drove it down to the premises about a fortnight before it opened. The image below is from their own website<a href="http://www.yosma.london/"> Yosma</a></div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwvmpDFlW6CJ-zpZzzq8hi2Ll6I8LZgPGL_6JJKgPJcxhyVFxKlutnPtY32JOnRK0PPvu7WdOpPWgeef5Tdz7pO-3MKuTm_bBdf1k4yAyvkESwGrklh8HYL7ijMioetiMaB7OM_DIRQ8/s640/IMG_4607.JPG" width="640" /></div>
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Hopefully this year we will get to visit - in the mean time I've added a set of similar serving dishes to the <a href="http://sytchfarmstudios.co.uk/">on-line shop</a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkNJmCuAdX-nuKvWlmh8VYLU1euyiTyieJpy7yj0XxACO92R9fcb8n-_K9b7p61CO1fsskCtZR6MACxFJwK8TXaSh3xNpV9P3xzJhyRtQPfkbdwEftYEIUp7yu6ZMHOD9pF9hAp8UtPM/s1600/largeramakin8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkNJmCuAdX-nuKvWlmh8VYLU1euyiTyieJpy7yj0XxACO92R9fcb8n-_K9b7p61CO1fsskCtZR6MACxFJwK8TXaSh3xNpV9P3xzJhyRtQPfkbdwEftYEIUp7yu6ZMHOD9pF9hAp8UtPM/s400/largeramakin8.jpg" width="400" /></a></div>
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This was a new shape for me to throw and took a bit of practise to learn. The pieces shown are 21cm diameter and I've since thrown it in a wide range of different sizes. Having used a few pieces here ourselves, I know it's a great shape for all sorts of dishes. I like tart and custard best!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpR6aLaJkVYZ-w0Iurlm_LFlpAmn0kRD571cRIGrcEev_p6LkNToq5zPV20ILDE_NO-Fga6_HBLLYtYkoTWh7fxctxB0FvOqCYZgylfiPjUHtI5yqS7nym8y-dtgKq8yDo6F4y2-YlnYs/s1600/largeramakin5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpR6aLaJkVYZ-w0Iurlm_LFlpAmn0kRD571cRIGrcEev_p6LkNToq5zPV20ILDE_NO-Fga6_HBLLYtYkoTWh7fxctxB0FvOqCYZgylfiPjUHtI5yqS7nym8y-dtgKq8yDo6F4y2-YlnYs/s400/largeramakin5.jpg" width="398" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBIYT_k1vWbJzAaqxDaiy40wUipOtrLBX9k7oYUjLQdnyfkkcJa-OdmDxp1TnJ4zcaDGuCgnKzubtt9nj0FkwKYMGbOZ1AJriO6Arrfx3ZN-lsCLNcaXZxlG2u5i9C4WWRaANX5nF3eo/s1600/largeramakin6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBIYT_k1vWbJzAaqxDaiy40wUipOtrLBX9k7oYUjLQdnyfkkcJa-OdmDxp1TnJ4zcaDGuCgnKzubtt9nj0FkwKYMGbOZ1AJriO6Arrfx3ZN-lsCLNcaXZxlG2u5i9C4WWRaANX5nF3eo/s400/largeramakin6.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgjEH_WtvE8hxPPWAWQQv4t9ViI7Bi7sHRWfXo_LkSJPZw7HxkmZ4bTZlF0JkLhOuUoFBsUGunZwxkJLcwFCd-sPQiOziftlevpwo5KuH7Ii-Lxfkr57R6mei1hpRSJmBikPmYDxAw-I/s1600/largeramakin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgjEH_WtvE8hxPPWAWQQv4t9ViI7Bi7sHRWfXo_LkSJPZw7HxkmZ4bTZlF0JkLhOuUoFBsUGunZwxkJLcwFCd-sPQiOziftlevpwo5KuH7Ii-Lxfkr57R6mei1hpRSJmBikPmYDxAw-I/s400/largeramakin2.jpg" width="398" /></a></div>
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As with everything I make they are dishwasher safe, glazed inside and out. </div>
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Sunday evening - I was supposed to have today off! Well, I guess it's a reflection of the time of year, 10 weeks till Christmas! I'll be throwing, glazing and turning this week with a trip out on Wednesday to a nice little place, kinda excited x </div>
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Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-28471841565702110012016-10-12T10:09:00.000-07:002016-10-12T10:18:24.285-07:00<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnEShZ84eFexSLqs32CFbz1ThIGZpRdvovR90WX5XDKuwlzVFfHeq3Ym1M-pxdD0uLvn-J2HMMGpFvi55ZDZoSmIa6qOXLyzu_P_b81s4mDJYAFt0asdvNLI3PdERxRsIzHD7Lm6677c/s1600/breakfast+set+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnEShZ84eFexSLqs32CFbz1ThIGZpRdvovR90WX5XDKuwlzVFfHeq3Ym1M-pxdD0uLvn-J2HMMGpFvi55ZDZoSmIa6qOXLyzu_P_b81s4mDJYAFt0asdvNLI3PdERxRsIzHD7Lm6677c/s320/breakfast+set+8.JPG" width="320" /></a></div>
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Orders finishing - these jugs are a lot larger than they look but without the ammonite stamps is difficult to get a sense of scale, they would take 2 litres roughly. Jugs have been developing in shape for the last year but after receiving an order for these large pieces I took a bit of time to really throw a shape I was happy with. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_KRh98VejweY-kStKUi5lMqZ-_3TCrnHpFvPpsL1Cj6mcA9WIMqu8Km3DVrQ9cRyi_Zlu0mfb6ecZ8YN9N8kwALFQI9KM_w4ED15um_2y6PMSOjUgSikN8nO5Di58ujgpZ_wuMLyvzc/s1600/breakfast+set5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_KRh98VejweY-kStKUi5lMqZ-_3TCrnHpFvPpsL1Cj6mcA9WIMqu8Km3DVrQ9cRyi_Zlu0mfb6ecZ8YN9N8kwALFQI9KM_w4ED15um_2y6PMSOjUgSikN8nO5Di58ujgpZ_wuMLyvzc/s320/breakfast+set5.JPG" width="320" /></a></div>
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Difficult to photograph properly to show the proportions but a wider base coming up to quite an elegant shape. The handle shape has changed too, with a bigger jug you need to make sure the handle can take the weight but that its comfortable too, easy to pour. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG8eTFFYGb21Wk5b1iOWJqH8Qoa1WVWu9OUHK4MbdjZLhjJSKFUHvIHelQAO4hlHmApZh6g_s-0FxQxFGGySIl_oebni3YxZj0xoXqBelVlRLTqymOTlrOxIPWl5eIEdebmi7wWki3mo/s1600/breakfast+set+10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG8eTFFYGb21Wk5b1iOWJqH8Qoa1WVWu9OUHK4MbdjZLhjJSKFUHvIHelQAO4hlHmApZh6g_s-0FxQxFGGySIl_oebni3YxZj0xoXqBelVlRLTqymOTlrOxIPWl5eIEdebmi7wWki3mo/s320/breakfast+set+10.JPG" width="320" /></a></div>
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So these have a home to go too, but I have a few more ready for Taste of London, and maybe for BBC Good Food Show. I'll keep throwing these as I do really like them and I love this colour way.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrrYK7TMYOD44L1ikegCBiEqv9fCarsqQfPlXb4J_HK8iPm3Rd1M0wxehzI5WZPHuL48Esyu-ongpO1sUuHqPv7mNL3HIOwYZIg1QC8HrQQNbJT3ZoeedI30Caag8FZu4_-iJl28NzBA/s1600/le+manoir1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrrYK7TMYOD44L1ikegCBiEqv9fCarsqQfPlXb4J_HK8iPm3Rd1M0wxehzI5WZPHuL48Esyu-ongpO1sUuHqPv7mNL3HIOwYZIg1QC8HrQQNbJT3ZoeedI30Caag8FZu4_-iJl28NzBA/s320/le+manoir1.JPG" width="320" /></a></div>
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Here's something a little different for me, no ammonite detail which is not always wanted and a much flatter plate. The gloss glaze makes the edge look like its standing up higher than it actually is. The colour is a very light grey with a hint of blue to it and very fine speckles. I'm learning how to adjust glazes slowly. The edge photo shows how fine the edge is but still very solid pieces.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aXRSS0G3xF_hOxIcGvxA8k2DjHzqcSN_M9IKVWmvNUYYtHT_oTW71cIjl_c2RJ25giN2saCyqUiBn3sbFNAq3q7pYd5Q-ycmqf-2fJfZaXlp87K9WequjiG37CY-TFbF8jSzh5aT9BI/s1600/le+manoir+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aXRSS0G3xF_hOxIcGvxA8k2DjHzqcSN_M9IKVWmvNUYYtHT_oTW71cIjl_c2RJ25giN2saCyqUiBn3sbFNAq3q7pYd5Q-ycmqf-2fJfZaXlp87K9WequjiG37CY-TFbF8jSzh5aT9BI/s320/le+manoir+5.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTYB6ElciB0i_DIDrVHpd8GnYZJr-XKMiJ-QDew4F6nZbOaTefUE7-iR9RePJSAdxcZ6Teq1pLs6iwkoIg0OjvfJFwzSeHB7TReyU11JO2Sc5zKsxWNX2cElmtP__YQJSYk-r7NzslaA/s1600/le+manoir+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTYB6ElciB0i_DIDrVHpd8GnYZJr-XKMiJ-QDew4F6nZbOaTefUE7-iR9RePJSAdxcZ6Teq1pLs6iwkoIg0OjvfJFwzSeHB7TReyU11JO2Sc5zKsxWNX2cElmtP__YQJSYk-r7NzslaA/s320/le+manoir+8.JPG" width="320" /></a></div>
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And a very fine foot ring. This piece has been glazed with colour on the front and transparent glaze on the back, just enough to see how its made whilst protecting the surface. </div>
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This is the challenge of working with chef's, throwing to their idea's of the perfect shape, colour, size, for their food and style of service. Certainly keep's me learning!</div>
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<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-23986276051104289242016-10-09T07:07:00.000-07:002016-10-09T07:07:56.072-07:00<div class="separator" style="clear: both; text-align: center;">
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Spent the morning packing boxes and this afternoon photographing stock, added several new pieces to the web site shop and have a few more to add - I'm trying to make sure the pieces I photograph and load up are the pieces that people will be buying - a little more labour intensive but with hand made products there are always slight differences so trying to keep it as honest as possible.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJ7qdsHId3wyPmYClf5rkxA53ec-13xaO33n7gQI1MfErxXTOUEwdx4-K1GRDl6oPbpZpyYK64TGMhZ3TvLu38KmkgI8O3xeyG-zKfVHvk3YYNtpnVAroY6DJDD3KcElns1HHEDhqo4s/s1600/3+mix+set1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJ7qdsHId3wyPmYClf5rkxA53ec-13xaO33n7gQI1MfErxXTOUEwdx4-K1GRDl6oPbpZpyYK64TGMhZ3TvLu38KmkgI8O3xeyG-zKfVHvk3YYNtpnVAroY6DJDD3KcElns1HHEDhqo4s/s320/3+mix+set1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuc5zAGDRohiVvmNlrZdjq4TutmkB7v3jyCAYjsWr-cp-C2yAkQ9K6qKQiJkzmPh4ZWUhyphenhyphenVl6_qad9FciJZCUzRdfq36HMlI9xAACw94nbMN1BS80aDqAGW78i9HUX-3-7kS7KyooucMQ/s1600/3+mix+set5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuc5zAGDRohiVvmNlrZdjq4TutmkB7v3jyCAYjsWr-cp-C2yAkQ9K6qKQiJkzmPh4ZWUhyphenhyphenVl6_qad9FciJZCUzRdfq36HMlI9xAACw94nbMN1BS80aDqAGW78i9HUX-3-7kS7KyooucMQ/s320/3+mix+set5.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDZh-4KbwhS5dd_hyVAnC5X6k5Iylxvp-biJkm1eLrWNFNBgpsmRyJEobO7CD6g2o5AKYJ8JDMB-ciOJd6iPiGeT2HBZ4no6wxNIrh20qfTwW6xuGvgFadPAElNNGE26-3UiqYG7bYCk/s1600/3+mix+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDZh-4KbwhS5dd_hyVAnC5X6k5Iylxvp-biJkm1eLrWNFNBgpsmRyJEobO7CD6g2o5AKYJ8JDMB-ciOJd6iPiGeT2HBZ4no6wxNIrh20qfTwW6xuGvgFadPAElNNGE26-3UiqYG7bYCk/s320/3+mix+side.jpg" width="320" /></a></div>
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Yet to add the plates above but I will be soon and they are as a set of three, same size and shape but in three different glazes, they work well together.</div>
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Below is a set of six tapas bowls, again matching in many ways but each with a little bit of character.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8khUIfCuZ6VJFIMQMbmPXcjU6ULhs6Ump2b5utElPKFD0E_P8blxjyW_W2g9q3N_rYWKtETlikBNROsOvpaPaKi4ANcp3uGKo92sRn-wN7ktI4loUVsVpxHt41y_X9qUJFk37PSyyy4/s1600/tapas+set+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8khUIfCuZ6VJFIMQMbmPXcjU6ULhs6Ump2b5utElPKFD0E_P8blxjyW_W2g9q3N_rYWKtETlikBNROsOvpaPaKi4ANcp3uGKo92sRn-wN7ktI4loUVsVpxHt41y_X9qUJFk37PSyyy4/s320/tapas+set+2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNPCjL2PbXchUeiiqHd2NTaTfWpoCOrS5WG6g_oBv2MaQqVt42rJRRy8YZ523gQ8wAlbAZ4RanaMJMK2l6k-ccifVBC44tZgYbwtiWC6N60cjgZxdKoWfuqI2W28dZEx0G-zz0dFNOnw/s1600/tapas+set+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNPCjL2PbXchUeiiqHd2NTaTfWpoCOrS5WG6g_oBv2MaQqVt42rJRRy8YZ523gQ8wAlbAZ4RanaMJMK2l6k-ccifVBC44tZgYbwtiWC6N60cjgZxdKoWfuqI2W28dZEx0G-zz0dFNOnw/s320/tapas+set+3.jpg" width="284" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3pcdXOiLgjqADrCGvsYIAtAq2BzZq2amFYN_Lgo8v-GRfuWfxg-aDHNasohxoW_HSlbN5icAcyqhPv1j53PMRu3DLkZsmAr0JdODIK9J5x_YYAhtJdnFY-n0FXsJJQK2x5Cfp7OcQ9k/s1600/tapas+set.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3pcdXOiLgjqADrCGvsYIAtAq2BzZq2amFYN_Lgo8v-GRfuWfxg-aDHNasohxoW_HSlbN5icAcyqhPv1j53PMRu3DLkZsmAr0JdODIK9J5x_YYAhtJdnFY-n0FXsJJQK2x5Cfp7OcQ9k/s320/tapas+set.jpg" width="299" /></a></div>
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And now I'm off to check the kilns, make lists and plan throwing and glazing days. </div>
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To give some idea of how intensive glazing can be in the image above 9 different glazes had to be mixed along with four oxides, each mix requires checking thickness and putting through a sieve, on top of that three different kiln temperature firings are needed, it all takes time but I love the mix of colours x</div>
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Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-79687147173056394332016-10-09T06:53:00.000-07:002016-10-09T12:20:13.179-07:00<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvl7sslMpKHKg14i3zz8E2juKqIr0vSdby_f-1hcwu_zi5fwA8IS8j3DM5WsRaM0tXgi32ZV_jIC3IwaDoIcXrgRoM6HZ6aJ8NTympC6kqjbqfuok9zJGElS1IwjY7uZcRnQ0GrsC3xTs/s1600/IMG_4299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvl7sslMpKHKg14i3zz8E2juKqIr0vSdby_f-1hcwu_zi5fwA8IS8j3DM5WsRaM0tXgi32ZV_jIC3IwaDoIcXrgRoM6HZ6aJ8NTympC6kqjbqfuok9zJGElS1IwjY7uZcRnQ0GrsC3xTs/s320/IMG_4299.JPG" width="320" /></a></div>
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Remember I was telling you about<a href="http://www.latriestina.co.uk/"> La-Triestina</a>? The family live close to us and have a range of fantastic products. We were lucky enough to be able to get them come to us and teach Jon how to make pasta using the traditional method, no pasta machine needed - a late Birthday pressie lesson.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoFWFasUXPWa9N_ijRMH0kphK-q_sGiJ-GYK_NNRoRCWEuk9yjFUb3-6bBw19ShznfPGXmrsmc4kSJSXvJy11D2PZDoHF8l_mASYkLGzll2FCwfGfIXjMt0V_cU1mgf8MC2AMYpts2Vk/s1600/IMG_4336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoFWFasUXPWa9N_ijRMH0kphK-q_sGiJ-GYK_NNRoRCWEuk9yjFUb3-6bBw19ShznfPGXmrsmc4kSJSXvJy11D2PZDoHF8l_mASYkLGzll2FCwfGfIXjMt0V_cU1mgf8MC2AMYpts2Vk/s320/IMG_4336.JPG" width="320" /></a></div>
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Here's Melody hand rolling pasta so thin you could see your hand through it but at the same time it wasn't about to break up either, after chilling pasta that she made quickly using fresh eggs she rolled this up and had it ready to cook in under ten minutes, very impressive to watch!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbQbdk6lMiK6q1XeNlnAmQ6p63vBYBf99aU0hv2ylbTa71o-Np2H63GLSRM3mudhb0g_lhzxPt051lAfgj7R6Sd0ipI4jbPRpxxAh_9L6p7vw0kdt4A-uYslLXnqnbynlrEBRjQ2DcdI/s1600/IMG_4358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbQbdk6lMiK6q1XeNlnAmQ6p63vBYBf99aU0hv2ylbTa71o-Np2H63GLSRM3mudhb0g_lhzxPt051lAfgj7R6Sd0ipI4jbPRpxxAh_9L6p7vw0kdt4A-uYslLXnqnbynlrEBRjQ2DcdI/s320/IMG_4358.JPG" width="320" /></a></div>
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And what a meal they served, four courses and each course loaded with flavour.</div>
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And a Birthday present too, suitable for an induction hob! </div>
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Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-60036233470309512782016-10-01T09:24:00.000-07:002016-10-01T09:24:30.584-07:00<div class="separator" style="clear: both; text-align: center;">
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#happydays</div>
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Finally got a web site sorted!</div>
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Go have a look <a href="http://sytchfarmstudios.co.uk/">here</a></div>
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Full credit for this goes to Jon and Alan, the I.T whizz, all I've done towards it is take the photos and been really demanding about what I wanted and didn't want but now, I am one happy girl!</div>
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If you've followed my story from the start you'll know this has been one long journey and whist I haven't posted on here for ages I do promise to get back on the case. This place is almost like my makers diary.</div>
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Lots has changed in the last year, new kiln, new glazes and new shapes and we have got organised on a pricing structure. I stopped teaching totally last July so have now had a year full time potting and can honestly say I love it! The days are longer, the holidays are less but the rewards are fantastic and we have meet so many great people including a whole bunch of great local producers and obviously chefs. My cooking has improved, I think talking and watching so many chefs it has kinda slipped in.</div>
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This week coming is time to prepare for the shows. I have said all year that October was booked for making for the Christmas Shows, so long days of throwing and turning are on the horizon. Any book recommendations out there? My favourite all year has been a book called 'A man called Ove' by Fredrik Backman, made me laugh and cry on the same page! Well, whilst I was being read to by my Kindle anyway. </div>
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Now to those great suppliers, if your local to Shrewsbury you may know them but some I didn't and have lived here for nearly twenty years!</div>
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First off my friend Sarah Crow is breeding the most amazing favoured lamb, happens to be called Shropshire Lamb but that is the breed, not because they were born in this county, go find her on Instagram as @shropshirelamb - her lambs are born and reared less then half a mile from here. Just around the corner from her is the home of <a href="http://ww.latriestina.co.uk/">La Triestina</a> @la_triestina Family business importing amazing products from the dad's home region in Italy, for some of these products they are the sole importers. I am addicted to the chocolates, the balsamic and love the proseco, they'll be showing at the fab Brompton Cookery School for a Christmas Market they have already planned along with other great suppliers, more on that later! And this one really is for the locals - Bake to Bread, 5 Wellstone, Shrewsbury. Dom the baker with his new shop, he's been open just over six months and is baking beautiful bread, pastries and cakes in store, the aroma is incredible when you walk in - @ShrewsburyBread on Twitter and @bakehouse2.0 on Instagram.</div>
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Details of Christmas shows and links to follow.</div>
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<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-22367916794341701402016-02-13T09:39:00.001-08:002016-02-13T09:39:55.686-08:00<br />
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Above is a quick shot of my Instagram page, the arrival of Instagram and the 'friends' I have on there have helped me see what I'm doing, it's a great way to get feedback on daily decisions that I make. And it's great to share what going on around me. I'm sure a lot of people who have blogs work on their own, it's great to feel like I can connect with others when some days on I'm my tod all day.</div>
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Below is my chair, a Christmas present from Jon a few years back, and it's loaded up with hand made textiles, a cushion pad by me, just colour and shapes, a crochet blanket from my aunty, I wish I could learn how to do that, and a tapestry cushion by my mum of a Hoo Poo, it makes me giggle! </div>
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<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-75405027448517241442016-02-08T10:21:00.000-08:002016-02-08T10:21:57.476-08:00<br />
Happy Chinese New Year! It's been a very long time since I've posted on here, solely because I've been flat out. I had thought that January would be a quiet time of year but I didn't understand how the restaurants work, if anything this is a really busy time for them as they re-organise themselves and plan for the year ahead. Needless to say this involves planning new dishes and new ceramics to match. I've missed this though, it started as a visual diary for me.<br />
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Whilst I've been busy making lots of people have been busy photographing their food with our products, there's been some real stunners, I love the two above, the first by Stefan Johnson who visited us just before Christmas and the chocolate dish by Marcus Bean. It's great talking to the photographers and chefs and finding out what they are after, they work so hard to get the presentation of the food right.</div>
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And with all of that I've continued to explore new surfaces and new glazes. I looked on the gallery page here and quite a lot has changed, it's been gradual but with the gap of posts from me, it does look quite different. The light pink above and below is one of my latest glazes and I really love how subtle it is, food looks great on this glaze too. It's early days to get an order from a chef for this glaze but I'm sure as more see it, it will happen.</div>
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Above is the first dinner service set completed this year, a real mixture of glazes but all within the blue/green colour palette, it worked really well together.</div>
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Early February, awful weather, far too wet outside, no reason to take time off and chill so working through the orders as they come in. Throwing some new shapes, some really large shapes and enjoying working closely with the chefs and customers. The next thing we really need to sort is our website. Its proved pretty impossible to keep it 'stocked' with the range we do. We tried keeping it stocked with a limited range but when the orders come in people (rightly) assume we'll post out asap, rather than add to making list. We'll sort it, just need a bit of help! </div>
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Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-74581583349065875952015-10-16T01:50:00.001-07:002015-11-03T11:51:46.323-08:00<div><br></div>We had our first holiday for over two years this month. It took a lot longer than I thought it would to sit back and relax but by the end of the week I really wasn't thinking much further than where to go swimming and relax and which resturant for tea, I'd recommend Croatia, beautiful country! <div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbS5AZe6ImQLUH8uffLuEA3k0UbMR4GMSs6NyZ82Qwrb8OxxOxZa589QzKhdGLpMjaHDiRrNBFp_AxSD-H6vdvS8ufoIW5cPHxYL6DU0tW_6Uh5hdxe1zNwTJJeGxxxZzQ8gKx0KDix9A/s640/blogger-image--454088338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbS5AZe6ImQLUH8uffLuEA3k0UbMR4GMSs6NyZ82Qwrb8OxxOxZa589QzKhdGLpMjaHDiRrNBFp_AxSD-H6vdvS8ufoIW5cPHxYL6DU0tW_6Uh5hdxe1zNwTJJeGxxxZzQ8gKx0KDix9A/s640/blogger-image--454088338.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQUGlRxiroc63GVUSP0PlM5TJn0YWFEK-5Jokd4KJAY0vA6sivIrZqUvVCvXqBvMZszXBtJknXzidIj7ZUz850J0nfkTahPchNpz-VyU9aadIeqyngAeOiQaV09O56CmTTYNm_zWUdME/s640/blogger-image--1004272213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQUGlRxiroc63GVUSP0PlM5TJn0YWFEK-5Jokd4KJAY0vA6sivIrZqUvVCvXqBvMZszXBtJknXzidIj7ZUz850J0nfkTahPchNpz-VyU9aadIeqyngAeOiQaV09O56CmTTYNm_zWUdME/s640/blogger-image--1004272213.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">And home, back to work, fore filling orders and meeting a few more chefs. Holidays are great for putting ideas into perspective and it really helped me to see how the business is developing. It leads itself in a way, there's far more demand from chefs then I knew and their orders are playing a bigger role in what I do. I think what seems to be happening is some products are made purely as stock, what people expect to be able to buy then and there and other pieces are for order only. It's not an exact science yet and still needs evaluating but this will guide me in my throwing.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><br></div>Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-40223052784120557012015-09-22T02:08:00.000-07:002015-09-22T11:16:38.091-07:00<div class="separator" style="clear: both;">
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So that was summer! </div>
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Busy as ever and lots going on and lots of exciting links made. One of which was meeting Deborah and Jon Thompson, two lovely Canadians over here working. Deborah's a chef and worked at some of the top places and her other half is a photographer and they've started a fair collection of Sytch Farm products. We've already seen a few beautiful photo's from them, more to come too! It continues to surprise me with the inventive ways photographers use our wares.</div>
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And we meet Luis Troyano at Ludlow Food Festival, proper lovely guy and a great demo chef too. Ludlow Food Festival was great, great venue, great traders and clearly well supported by the town. We had a fab time and really enjoyed trying out the local produce. It was a food festival where you really could buy the bread, cheese and pickle and have a picnic, not all food festivals are like that and it can be expensive for families.</div>
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Last weekend was our final show for a while. We showed at Clumber Park Festival of Food and Drink.<br>
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By pure coincidence John Torode was one of the chefs there and the week before he'd been filming with our products in London. His demo's were fast and funny but really clear. Very kindly he used our products and gave us a mention and knew more about us then I thought, he brought his lovely girlfriend a pressie and she brought him a few too!<br>
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Above and below are his dishes, both looking beautiful!</div>
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So now mid September, getting chillier, and shows over for a while. It's going to be heads down working now on stock ready for Christmas whilst meeting orders we've gained over summer.<br>
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I've been working on a set of Autumn colours, testing some festive colours too! as always supported in company by these two!<br>
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Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-91244481663595022272015-08-21T08:18:00.002-07:002015-08-21T08:29:30.982-07:00More photo's here from the lovely Sandrine, I'm loving these, they give a real feel of how it is round here most of the time although it's rare I ever decorate a table quite so well!<br />
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I've slowly started adding some of them to the website and have settled to the fact that the website is always going to need work, as the work is always developing.</div>
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This week I've hard a few hours to play with my jugs! I've been exploring a shape which is more like a decanter and have a few samples I'm happy with, as always, I'll add photo's when finished.</div>
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Whilst she was here Sandrine also did a series of shots in the house which was kind of her. Really interesting to see my house through some else's eye's.</div>
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And Bill was around to oversee all proceedings, he's around mornings and evenings and has enjoyed raspberries whilst they have been in season.</div>
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And now? Well September is a busy month with orders and shows coming up. I'm pleased with how the work is progressing though and the contacts we're making. Lots of visitors to the studio and I'm getting sorted on what is 'stock' and what's commission only. That's going to help manage the space we have available to store work. </div>
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This morning I ran with my friend who helped me do photo's last summer, some of the first we tried to take and I honestly thought that was two years ago - I remember thinking at the time it would be good if I could get a photographer to photo the products here at Sytch Farm and a year later Sandrine arrived! I know there's more photo's to come and I can't wait.</div>
Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-27755381685724635192015-08-14T10:47:00.004-07:002015-08-14T10:56:08.553-07:00<br />
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I've been playing with glazes, again, and above are two little dishes I'm in love with at the moment, I let two glazes blend into to each other. I've tried this before but the difference this time was keeping both of them really thin and man! I'm keeping these two, they look like abstract paintings!</div>
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I finally got to meet the lovely <a href="http://www.littleberriesandco.com/">Sandrine</a> who visited us this week. We spent an afternoon and morning together setting up shoots and layouts, she worked fast and instinctively, reacting to light, props and opportunities as they arose, some beautiful images came out of it and I can't wait to see her final pictures. The picture above is one of her's., below are snaps I took whilst she was working.</div>
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And there's more images to come. Her photography will hopefully really lift the appearance of our website and give people an idea about how the products can be used and appear, it's like the last missing link really.</div>
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And I'm starting to understand how the website needs to work, we can't put every product on there in every glaze as it's simply to much. I think we're going to look at working with more of a limited range for the buy now shop and encourage people to order bespoke so they can have exactly what they want. </div>
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That why everything is available, just on a time scale which will depend on the time of year or orders waiting. </div>
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Writing this waiting for some dinner guests to arrive and looking forward to a relaxing evening, first test run of the pizza oven! Not pizza though, shoulder of lamb on a grill rack Jon welded together today, I'll add photo's later.</div>
<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-2602360534206181042015-07-26T10:10:00.001-07:002015-07-26T10:23:48.286-07:00My mum will be pleased to know I've had a night off as we booked ourselves into <a href="http://www.hamptonmanor.com/">Hampton Mano</a>r as a treat whilst delivering the last of their order.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKYYbp_LNdeGFfDEjtojHoGsOMhSkppVAmSE5tnFAaZAmo1SYJGdbzHd-INccoUmjSHJox6IJL5KJY0bYnera7ZZW1yXOvmrPI347oizpAJmqaen2DSugFy2U7AM4uq3uCqz32DVkeyw/s640/blogger-image--659697601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKYYbp_LNdeGFfDEjtojHoGsOMhSkppVAmSE5tnFAaZAmo1SYJGdbzHd-INccoUmjSHJox6IJL5KJY0bYnera7ZZW1yXOvmrPI347oizpAJmqaen2DSugFy2U7AM4uq3uCqz32DVkeyw/s640/blogger-image--659697601.jpg" /></a></div>
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Above was our room, it was huge and so well thought out, massive bed, beautiful bathroom and lots of thoughtful additions. I would really recommend staying here.</div>
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Even a cute map of the 46 acres that belong to the hotel which your free to roam round on your visit, beautifully designing by Fjona, the wife of MD James, a lovely lady. We really enjoyed meeting Fjona and discussing the future plans for the hotel.<br />
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And dinner, we had a treat for dinner and made our way through the Taster Menu, delicious, inventive and in a room which was so beautifully decorated and relaxing. We were in heaven!</div>
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Above bread, warm, fresh and so tasty, so here's the dishes, I can't remember the names for all of them but each one was fab.<br />
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Starting with a muse bouche, you can tell me if I've spelt that wrong, in my bowl,<br />
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followed by Heirloom Tomato, Burrata and Basil, a truly tasty dish, my cut and altered dish,<br />
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Organic Salmon, cucumber, horseradish with lemon and dill,<br />
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Then, Foie Gras with Sweet and Sour onion and bacon,<br />
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followed by Wild Turbot, cauliflower, orange and Iberia ham,<br />
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And on to the duck dish where they even supplied the Laguiole knives, we visited the little town in France where these are made a few years ago.</div>
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Muscovy Duck, Lavender, carrot and golden raisins, I was struggling by now even though the portions were taster menu size, the flavours were incredible!</div>
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so onto desserts, Passion Fruit, white chocolate 'aero' and liquorice,</div>
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Hazelnuts and chocolate on my plate,</div>
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And finally, on another one of my plates, Strawberries with tarragon and buttermilk and yes by now I was stuffed!</div>
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Needless to say we had very little for breakfast. It was such a beautiful place, the foods incredible, all the decor is inspiring, all the staff were superb. I'm booking to go again. It was such a buzz too to be served on our products and in speaking to the staff to know how much they love them. </div>
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I throughly enjoyed the day James brought the team over to meet us at Sytch Farm and design the pieces they wanted, a brilliant experience to see the finished dish.</div>
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And after a great night away we're back to work. This week I'm finishing another order for The Hand of Flowers, owned by Tom Kerridge and a restaurant in Harrogate, The Wild Plum. Also getting ready for Carfest next weekend, and hopefully getting a little more on top of stock supplies.</div>
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I'm also excited as Gill from River Cottage has received a selection of pieces for photography for a new River Cottage book, can't wait to see how they use them. </div>
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Still pinch myself, how did all this happen! </div>
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Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-59536082019935259572015-07-17T09:08:00.001-07:002015-07-17T09:08:47.012-07:00<div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWmTvMALqa6jDUG77OYc1KvsoML9m7yghKAeYNwbG1C9NCOXIQxVdGkcacz8CbvcTRGqkDMNwAPn84QX0y_iamtzRO_CMOp_RSkE3VpThPt8DSRn7dqfUfBTcORBP9iBagKVVEm7Q2fY/s640/blogger-image-989405983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWmTvMALqa6jDUG77OYc1KvsoML9m7yghKAeYNwbG1C9NCOXIQxVdGkcacz8CbvcTRGqkDMNwAPn84QX0y_iamtzRO_CMOp_RSkE3VpThPt8DSRn7dqfUfBTcORBP9iBagKVVEm7Q2fY/s640/blogger-image-989405983.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">That's it! Schools out for summer and hopefully forever for me, got my card, flowers and nice words today. From here it's 100% pottery work. How mad is that! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">To start the ball rolling I've been testing new glazes. Lots of people asking for pinks and purples so trying one out, also a glossy blue which breaks into a light mauve colour. A few more tests before we'll make decisions. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LYravHW9UmKlTftqeTo4iYyhTx7o4j39fWPLnNy_ewjIOcHcn0XExzG11gqgrqgYDWPEn74l1aZ8ePxTr0pPQO8rw9-zL9nFYCDcQD6VcSKEDfpQJ2LRO-EoV7alM3G2dNsWzOAgUIU/s640/blogger-image--1792891953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LYravHW9UmKlTftqeTo4iYyhTx7o4j39fWPLnNy_ewjIOcHcn0XExzG11gqgrqgYDWPEn74l1aZ8ePxTr0pPQO8rw9-zL9nFYCDcQD6VcSKEDfpQJ2LRO-EoV7alM3G2dNsWzOAgUIU/s640/blogger-image--1792891953.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEims-PKsYXh8pHOTsoVLJOoNrcC50HPg3eu9W_bY2nhVJScYaGPEc7O8VpvH1oqLiPvY8LloYQs6XOYIsXq7Rl-tn7ZxR8DzGAApDIiGhNIVSxepzRM_j5ud1LBxzeAGfeLWdxKwrzQLzM/s640/blogger-image-51400675.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEims-PKsYXh8pHOTsoVLJOoNrcC50HPg3eu9W_bY2nhVJScYaGPEc7O8VpvH1oqLiPvY8LloYQs6XOYIsXq7Rl-tn7ZxR8DzGAApDIiGhNIVSxepzRM_j5ud1LBxzeAGfeLWdxKwrzQLzM/s640/blogger-image-51400675.jpg"></a></div><br></div> It's great to be able to work outside right now, to be able to enjoy the days weather. I find myself starting a little later in the day after a bit of gardening, and finishing later too as the warmth of the day hangs around. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Finishing off a few big orders right now, waiting on the 'go' on another one and over excited to be asked for products for a photo shoot for the next River Cottage cook book. :) #happydays</div>Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-49561821993861199352015-07-13T05:00:00.001-07:002015-07-13T05:00:49.224-07:00<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIhnVc0hmBvWKVKudtnwC6WJCOvFxvjBXBSP5CyvbSjbmIB9VbCucbpjAj1bwo-6E9ziOnQRXFe31E9yW1L9tKAO0MQXrjUuoVkxZ3Icg_r7ZlC5T3Iw38RzOILzdWXR7klrw-j8aAJo/s1600/DSCF6925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIhnVc0hmBvWKVKudtnwC6WJCOvFxvjBXBSP5CyvbSjbmIB9VbCucbpjAj1bwo-6E9ziOnQRXFe31E9yW1L9tKAO0MQXrjUuoVkxZ3Icg_r7ZlC5T3Iw38RzOILzdWXR7klrw-j8aAJo/s320/DSCF6925.jpg" width="240" /></a></div>
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The lovely James from Kiln Care is with me this morning looking at both kilns, one is firing too high and the other needs a few new elements fitting, he's cracking on with all of that forcing me to do something else on a Monday morning!</div>
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So I've been picking fruit and flowers instead, a nice way to spend a few hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUKCuoR0Mu2oTNGGFxVaY7xIhdSsFgh_xfMRBcMpHa_hW4fBg9XpIDNY3mR5iWODPwMNpcjt8_5TUpBFMyxFMdilL1jBx6yM1wRx_8k6UczYdW8E7fU4vbjtWgs4qCAsZ44poBwuMucA/s1600/DSCF6913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUKCuoR0Mu2oTNGGFxVaY7xIhdSsFgh_xfMRBcMpHa_hW4fBg9XpIDNY3mR5iWODPwMNpcjt8_5TUpBFMyxFMdilL1jBx6yM1wRx_8k6UczYdW8E7fU4vbjtWgs4qCAsZ44poBwuMucA/s320/DSCF6913.jpg" width="241" /></a></div>
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But not for long, James is done, on his way and I need to load the kilns, prep the clay and start throwing, a small break, but a break no less!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cNOnSky7-DLCIpGbVlKcrpOoSm6rTpuiTCqibKefEJOTtT4cCTkAllt3VGUUspOs2wPCYMP5gZ7sIuVGYYWyoy59CSJtrdm78iNmPdyyH7JMYd2HJI-P3yEHOEGSCkeVc_Z8N0UOnJs/s1600/DSCF6923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cNOnSky7-DLCIpGbVlKcrpOoSm6rTpuiTCqibKefEJOTtT4cCTkAllt3VGUUspOs2wPCYMP5gZ7sIuVGYYWyoy59CSJtrdm78iNmPdyyH7JMYd2HJI-P3yEHOEGSCkeVc_Z8N0UOnJs/s320/DSCF6923.JPG" width="240" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-48065987639914829672015-06-25T04:58:00.000-07:002015-06-25T05:01:52.345-07:00<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVA7_Y-d8ybmGSwlTr24Hal71DYgO6GH_gNQJGtk9o-v6BCNlbMVWmddR8CclUDo-b-V_yj4OXAuF5Y4aOg1AZtRzwtEdNBwaiGKdxgssnogxGo22RzLvYEnpbR3OpHD2HaZSgSXuXpg/s640/blogger-image-1853973649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVA7_Y-d8ybmGSwlTr24Hal71DYgO6GH_gNQJGtk9o-v6BCNlbMVWmddR8CclUDo-b-V_yj4OXAuF5Y4aOg1AZtRzwtEdNBwaiGKdxgssnogxGo22RzLvYEnpbR3OpHD2HaZSgSXuXpg/s640/blogger-image-1853973649.jpg"></a></div>
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After months of playing myself with photography we finally got the professionals on board. These are some of the first images by Sandrine, look at her work at <a href="http://www.sandrinephotography.com/">www.sandrinephotography.com</a> and also her blog littleberriesandco.com </div>
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She's going to build up a portfolio of images we can use on our shop site to show the products off better. She's also going to visit and do a series of shoots at Sytch Farm. I'm really pleased about this, it's like the missing link really. </div>
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On the shop site we are limiting the amount of products that can be brought purely because of space, and time. If anyone wants to order specific pieces, plates, large bowls, cups etc then they'll go in the order book.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsE7cG6q9tt6lrf8nHTYZ-GsU2BCSjw6GvtbhBtuCykz-TfvuTTnaWeyar414Wy5rApzqlP6LV8TgvzBYkabc7qgL0s7xZNJTkngMADhQOwxhjxy_zv-DDDnO486G6gkmdWU-u0IE4k0I/s640/blogger-image--231797245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsE7cG6q9tt6lrf8nHTYZ-GsU2BCSjw6GvtbhBtuCykz-TfvuTTnaWeyar414Wy5rApzqlP6LV8TgvzBYkabc7qgL0s7xZNJTkngMADhQOwxhjxy_zv-DDDnO486G6gkmdWU-u0IE4k0I/s640/blogger-image--231797245.jpg"></a></div>
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Jon's had an operation on his wrist but all's well. He'll be working hard once it's better to get his pizza oven finished ready for Sandrine's arrival.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEA_e5t8WYcvqTLrjXhhyphenhyphenNIiBHF2f_6Bb923BdWplf-8RUtOQFH-V0NmpoyjM4VD-H-wPJTYi6P4vUfVRhbdrKbcMiLvbVAFvlw0Am8BJkVWKenA-GB_5CnoG1sOfB-t2bhZLqRp-hRM/s640/blogger-image--1029034468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEA_e5t8WYcvqTLrjXhhyphenhyphenNIiBHF2f_6Bb923BdWplf-8RUtOQFH-V0NmpoyjM4VD-H-wPJTYi6P4vUfVRhbdrKbcMiLvbVAFvlw0Am8BJkVWKenA-GB_5CnoG1sOfB-t2bhZLqRp-hRM/s640/blogger-image--1029034468.jpg"></a></div>
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We're still a little shocked at the response from the BBC Good Food Show and orders continue to arrive. This weekend is The Shrewsbury Food Festival and again we are showing there. It's been a fast year since we showed there for the first time last year.</div>
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And I'm completing my last days of teaching, after a few hours today I only have a day and a half left, then I'll be a full time potter. I'm really pleased and excited, it's been hard work and a massive learning curve. If you've never been back to the start of this blog before do so and you'll see I started it right as I was building up an idea of running a pottery business. Never imagined it would end up like this though!</div>
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Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-23010446657263802392015-06-15T11:24:00.002-07:002015-06-15T12:25:07.823-07:00<br>
<br>We're back from the BBC Good Food Show and we had a fab time.<br>
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The response to our products was tremendous and it felt like all the hard work was worth it.<br>
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The comments we received from the organisers, the chefs and the customers was brilliant, it really helped keep us going on days that were far too long.<br>
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I have a waiting list of orders and people wanting products and couldn't be more chuffed!<br>
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Right now though I'm shattered, think I'm losing my voice but happy, definitely happy.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpivPZ45dWrAztdXhBXU8KNEThryCBxCotn7Mmu5noAKHOXEp1ZgVTGVFxGME9Hz5iemripjVTLTni-UUfaAN158FaHbxCKeqiXFVO04U99meJIousbO3SJJ3vpFdmXs40dsZIm47uxp4/s640/blogger-image--540688098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpivPZ45dWrAztdXhBXU8KNEThryCBxCotn7Mmu5noAKHOXEp1ZgVTGVFxGME9Hz5iemripjVTLTni-UUfaAN158FaHbxCKeqiXFVO04U99meJIousbO3SJJ3vpFdmXs40dsZIm47uxp4/s640/blogger-image--540688098.jpg"></a></div><br>
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To think this was my hobby, it's all down to the encouragement of lovely friends and family, especially Mel Price inviting my show for the first time two and a half years ago in her lovely Christmas Fayre and my brilliant, supportive Jon.<br>
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<br></div>Anonymoushttp://www.blogger.com/profile/16098843100913935016noreply@blogger.comtag:blogger.com,1999:blog-3171137922708932495.post-34831341710391788102015-05-26T10:25:00.003-07:002015-05-26T10:29:59.068-07:00As always, I've been busy! The pottery world is going good and I'm working on a big order for a hotel I can't wait to visit. The change in the season has really increased the amount of work I'm getting through as I'm using the warmer weather to dry off pots, throwing in the morning and turning in the afternoon. If I'm lucky glazing in the evening.<br />
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Around lunchtime though I do take half an hour to potter in the garden and it's paying off. Anyone who's been to our place over the last year will know the garden was a tip as we moved all the beds, laid out paths and finished off building works. It's great to see it coming together so I'm adding a load of garden photo's, my mum likes to see these! and lots of plants have come my way from her lovely garden in Cornwall.<br />
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As you can see the Garden Kitchen is finished, with electricity and running water, the fireplace works great and kicks out the heat. It's now a case of finishing the pizza oven.</div>
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My allotment, just starting to get going!<br />
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And then there's these, finished ready, thrown, altered, three sided plate/bowl. I really love these sculptural shapes.<br />
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And finally, tomorrow this old fella is coming down. He's dying slowly and if you know your tree's you'll know it's dangerous when these start to age as branches easily fall off. I was gutted when I found out but now, being practical, I'm okay about it. </div>
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Just to make it even easier Jon has got materials together to build me a shepherds hut there instead to have as my potting shed! Happy Days!</div>
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