Chloé Rosetta Bell is a multidisciplinary designer approaching her practice from the viewpoint of an artist, craftsperson and researcher. Her material focused practice examines the dialogues that are formed between people and the landscapes from which they work and live in.


2019: MA Royal College of Art 

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

2017: BA Plymouth College of Art First

Selected Exhibitions 

2019: British Ceramics Biennial FRESH

Royal College of Art Degree Show

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

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

2012: Piran Strange, London


2019: Assistant, Studio Marlene Huissoud, Paris

Restaurant, The Kitchen Table, Marylebone Food Supplier, Porthilly Oyster Farm

Restaurant, Sosban & The Old Butchers, Anglesey Food Supplier, Halen Mon

Social Media Manager, Royal College of Art Ceramics & Glass

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


2019 Top Ten Graduates to Watch - Crafts Council

Crafts Magazine - Crafts Council

2018 Time, Gill Meller

2017 Brand Brilliance, Fiona Humberstone


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. These collections have two aims

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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