Clay Collective was approached by Michael Thompson, a chef who previously cooked at Fera (Claridges), to collaborate on a 9 course tasting menu for a 3 night event at Borough Wines on Essex Road. Michael's aim was to use locally grown and sourced food but also crockery designed and made in the area. Turning up one Friday evening with a backpack full of samples for us to try, which were incredible, we were hooked and a number of us chose specific courses to make plates of bowls for.
The course I made plates for was a starter snack of mackerel dressed in tosazu on a squid ink cracker and mustard frill. I decided to use Vulcan Black clay with a white glaze to emphasise the contrasting colours of the food.
The plates will be sold for £28 in my online shop soon. They measure 20.5cm.