Chloé Bell

Translating Nature: Sosban & The Old Butchers, Kitchen Table.

My current collections are research-driven and have been formed in response to two Michelin star restaurants – The Kitchen Table, in Marylebone, and Sosban & The Old Butchers, on the Isle of Anglesey. Restaurants develop unique relationships with their food suppliers. These relationships are not only formed in order to source extraordinary food, but simultaneously form connections between chefs and their supplier’s landscapes. The restaurants I have chosen have a particular focus on exceptional British produce. Both have daily changing menus, which depend on the finest produce available. 

My objects have two dimensions:

Firstly, to elevate the relationships between supplier and restaurant through the inclusion of by-products – found in the supplier’s landscape – within my own production methods. The glaze formed for Kitchen Table is developed from the waste oyster shells at Porthilly Oyster Farm.

Secondly, to generate sensual objects that enhance the dining experience of each restaurant; to amplify the sensory experience of the food provoking reflection, upon taste and the pleasure of eating.

The collections forge physical and sensory connections between the restaurants, their suppliers and the natural landscape from which the ingredients are sourced.