Sosban & The Old Butchers is the one Michelin Star dining experience of Stephen & Bethan Stevens on the Isle of Anglesey. The restaurant creates a series of dishes using the best locally sourced produce available to them on the day, providing a unique culinary journey not found anywhere else. This collection is focused on the unexpected, atmospheric and intimate dining experience at Sosban. The bowls are designed to reveal a surprise in each dish whilst keeping to soft and warm forms. In January I visited Halen Mon, sea salt makers on Anglesey, who supply Sosban. From their landscape I collected the mussel shells which purify their salt and seaweed from their local bay. With these materials I developed glazes for the collection. The lidded dish has a mussel shell glaze and has been created to contain smoking reindeer moss. The lid has the scars of the mussel shells from the firing. The metal bowl set has a seaweed ash glaze and is for a dish of reindeer moss and mushroom puree, the metal bowl is lifted to reveal its contents. I have been working with artist Emmie Hubbard who specialises in prehistoric bronze casting to develop the metal elements of this collection.

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