Chloé Rosetta Bell is a multidisciplinary designer approaching her practice from the viewpoint of an artist, craftsperson and researcher. Her practice examines the dialogues that are formed between people and the landscapes from which they work and live. In particular, Bell has an interest in the relationships that are developed in the food industry.


2019: MA Royal College of Art 

Distinction Dissertation Translating Nature: An Investigation into the methodologies in Craft and ‘Nature-Study’.

2017: BA Plymouth College of Art 

Selected Exhibitions 

2019: Home of Preston Fitzgerald, London

2018: Plate Up, Devon Guild of Craftsmen, Bovey Tracey

Royal College of Art Work in Progress Show, London

2017: London Design Fair, Old Truman Brewery

Breaking Through, Plymouth College of Art

Best of the Summer Show, The Gallery Plymouth College of Art

Pastures New, The Byre Gallery, Millbrook

Plymouth in Practice, Leach Pottery, St Ives

2016: Contemporary Craft Festival, Bovey Tracey

2014: Berwick Watchtower, Berwick Upon Tweed

The Late Shows, Newcastle Upon Tyne

Weston Park Graduate Show, Weston Under Lizard

2012: Piran Strange, London


2019: Assistant, Studio Marlene Huissoud, Paris

Tableware, Restaurant, The Kitchen Table, Marylebone

Tableware, Restaurant, Sosban & The Old Butchens, N Wales

Social Media Manager, Royal College of Art Ceramics & Glass

2017-18: The Future Kept, Online Store

Midgley Green, Store, Clevedon

2017: Makers For Refugees, Auction

2016: Website Designer, Tregear Pottery, Isle of Wight

2014-16: Shop & Studio Assistant, Tregear Pottery, Isle of Wight


2017-19 The Griffin Scholarship - Royal College of Art MA

2017 Potclays Award 


2018 Time, Gill Meller

2017 Brand Brilliance, Fiona Humberstone

Featured in Craft&Design 

Featured on Katie Treggiden 

2016 Emerging Maker, Ceramic Review

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.

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