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After three years of working closely within the restaurant industry, I felt a deep need for alternatives to conventional materials—ones that would reduce environmental impact without compromising function or beauty. This led me to develop ceramic products that replace unsustainable, mined virgin materials with waste byproducts that contain the same chemical compounds.
Through extensive experimentation, I’ve created a series of glazes made entirely from kitchen waste and developed three adaptable clay body blends. These blends can incorporate locally sourced clay—from restaurant gardens, smallholdings, or even construction site waste—ensuring each piece is rooted in its place of origin.
My studio in Bristol is powered by 100% renewable energy from wind and solar sources. Beyond just sustainability, I’ve embraced a regenerative design process that works toward a closed-loop system within the hospitality industry—turning waste into function, and fostering a circular relationship between ceramics and the kitchens they serve.
Please do get in touch in the meantime if you'd like to discuss any comissions.