New website

Hey we are working on the new website at the mo amongst other work. 

Making pots and new glazes coming soon too. 

If there is anything you think we've not made so far and you need some let us know and we can help. 

Right back to the website 

PS Sally says woof

International Pottery Festival Berjeijkse Netherlands.

Well we are just travelling back from the Netherlands from a new International Ceramics Fair.  As you can see via the tunnel. 

The weather was kind, beer was good, people friendly and kind. 

Great to see other potters work too and bring back a couple of wine cups too. 

We were a bit of a surprise for the locals as they didnt quite understand why we travelled so far for the market.  It was a rather good adventure and an eye opener to new opportunities and an insight into trading in Europe. 

We covered our costs on the end, I don't think we expected that as it was a bit of a break for us from the workshop. 

Great to make acquiantance with some canny potters from Netherlands, France, Germany, Romania... Etc

This fair we have heard will be every two years and we may think of doing some activities there next time (maybe some Raku). 

Who know we may see you at the next one;) 

Let us know of any festivals you know of and we may well apply to attend them too!

Kimchi jar progress

We have been asked to be a part of the autumn/ winter exhibition at Durham Oreintal museum. 

To be inspired by the collection. That was the brief. And who wouldn't be? They have great collection going all the way back to early Egyptian pitfired pots (3200bc!). We got to handle a few of they beauties too!  

Here's a sneak preview of some of the Kimchi jars. 

If you've never heard or tried Kimchi?! Local Asian food stores should have one or two in stock to buy, or look online for a recipe to try making your own, you can even buy kimchi sauce which makes it a whole lot easier for the busy among us. 

What is Kimchi? Well it tastes better than the explanation. Fermented vegetables normally in the form of Napa cabbage or mooli (white radish, the huge ones). Seasoned and fermented with spices and seafood (oysters or shrimp I think). 

Stoneware cone 6 electric fired, oxidised high iron glaze with Jun over glaze.