The Boundaries of Ceramics

REFLECTIONS ON MATERIALS, PROCESS AND SPACE It begins with changing the menu I suppose, well maybe not, it’s a process . . . I’ve got a little black book where I write all my ideas down and that idea might not take shape straight away. There are dishes that I’ve come up with five years ago that I still haven’t made . . . they’re ideas. I like taking dishes that are classics and making them a little bit quirky like the ham, eggs, chips and peas. So when you order it you’re not going to know what you’re getting. It’s about doing something that surprises people a little bit. The walnut idea … the whole thing is edible. It looks like a walnut, and tastes like a walnut and is filled with something else. It’s about trying to change textures of things for me. We’ve got a carrot dish on the menu, its different textures of carrot, so we’ve got jelly, we’ve got smoked, we’ve got pickled, we’ve got sorbet, we’ve got a carrot breadcrumb. We try and put a twist on the textures rather than flavors. I like hot and cold together; I like the textures I like the mouth-feel of it, and that’s what we try and create. The sperification of mango with white chocolate brulee wrapped around it . . . we use quite technical equipment sometimes, calcium chloride and sodium alginate. We make a water bath out of a little bit of salt, calcium chloride and distilled water. We suck the air out of it and then we make a mango puree. We put sodium alginate in that and again we suck the air out of that, then using a melon baller sort of thing – canela they are called – we tip it into the calcium chloride and it forms an outer skin around it. It forms a ball, when you bite into that ball the flavor of the mango pours out. We gently – because its very fragile – gently put the mango sphere into the egg shell and then top it up with the crème brulee and let it set, and that’s the desert so when you stick your spoon into the egg it’ll break the yoke that’s in the middle just like an egg . . . if all goes to plan. The other chefs here have exactly the same knife for every day kind of jobs; it seems a bit silly but I can’t actually use Sam’s knife I feel like I’m going to cut my finger. His knife feels slightly different to mine in my hand. When I come into the kitchen in the morning first thing I make is a cup of coffee, I get into a routine with things. So on a Tuesday for instance we generally in the morning will crack on with the sauces … the first thing I do will be to start the sauces. Some things have to be done earlier than others …

REFLECTIONS ON MATERIALS, PROCESS AND SPACE Sounding Elaine Sheldon's 'Atelier' Bethan Frieze is one of the acoustic group ‘The Amigos’ and teaches in a multidisciplinary team with children from challenging backgrounds. Bethan's ability to respond intuitively to situations using the violin has enabled her to uncover the life beneath or within objects, extending their potential narrative and communication from considering its materiality, function and perceived sounds of production, as well as forging connections to memories of her encounters with similar values.

REFLECTIONS ON MATERIALS, PROCESS AND SPACE Learning requires more than seeing, hearing, moving or touching. We integrate what we sense and think with what we feel and how we behave. Autism is a lifelong developmental disability that affects how a person communicates with, and relates to other people. It also affects how they make sense of the world around them. Autistic Spectrum Disorder (ASD) means that while some people on the spectrum share similar difficulties, they may also be affected in different ways individually. READ MORE: https://thesensorialobject.wordpress.com/sensory-perception-and-autism-with-becky-lydon/