Rock Garden Ceramics

13/10/2026

Hand-thrown cup & saucer set.

Made from black stoneware Clay.

13/10/2026

Fresh from the kiln for Skosh York.

A collection of hand-thrown cups and saucers, created in collaboration with Skosh on Micklegate, York.

Made from black stoneware, with a mix of raw clay surfaces and transparent glaze.

Made by hand in our York studio.

09/10/2026

Last night we were invited to the soft launch of Calluna at Saltmoore , just outside Whitby.

It’s been such an exciting project to work on with Chef Adam Maddock, creating a collection of ceramics inspired by the Yorkshire coastline.

We even collected sand from Sandsend beach and incorporated it into the clay, making each piece a little part of the landscape surrounding the restaurant.

It was really special to finally see the ceramics in their new home, with such beautiful food being served on them.

A huge thank you to Adam Maddock | Calluna and the team for inviting us. We had a wonderful evening.

More to come on how we made the collection. ♡

23/09/2026

After the final kiln firing, every piece is sanded, washed and checked by hand.

Final preparations before delivering a new collection of tableware to

11/09/2026

28th May → 13 June ‘26

From the archive.

We’re not very good at sharing things as they happen. Usually we take a photograph, put the camera down and carry on making.

Studio Diaries has become a nice way for us to look back at what was happening in the studio and everything we’ve made along the way.♡

Red stoneware pasta bowls for Charlie Jeffreys ‘ new restaurant The King’s Cow .

We don’t record enough timelapses! It’s really cool to watch the shapes form so quickly. If only we could actually work this fast. But I guess that ruins the fun of it all.

With each bowl weighing over 2kg, I was exhausted but feeling good to be in a room filled with pots 😌

So satisfying!

Zak unloading a bisque fire. A mixture of chef commissions and a few fun vases.

Trimmed, polished and now ready to dry for the kiln.

Throwing k***s.

Oven cookpots for The King’s Cow

Cookpots and main plates drying.

😊

This part of the process is really important. Here trims each piece on the wheel, removing excess clay and giving it a foot.

Without this step the tableware would be heavy and rough. Trimming creates a lighter, more refined piece, which is especially important when making tableware for restaurants.

Zak sanding and washing bisqueware.

Every single pot made by us is also signed by hand.

More trimming.

Love seeing the spirals that form from trimming.

10th June. A look at what was on the shelves.

A mixture of pots drying for the bisque and freshly glazed bowls waiting to be loaded into the kiln for a glaze fire.

As you can imagine, the cleaning is endless

11/08/2026

Studio Diaries
14th → 27th May

A busy 13 days in our pottery studio.

Making, testing, refining and finishing restaurant commissions. By hand, by the two of us.

Freshly thrown salt and sugar saucers for a restaurant commission. Made with St Thomas clay from Potclays Ltd. .

A view of ’s throwing trolley after a big throwing session. 45 bowls for a restaurant, made in white stoneware clay.

New from the glaze firing. Grey stoneware cymbal dishes made for The King’s Cow .

Late-night kiln openings.

Sauce jugs! The brief for this collection of restaurant ceramics was to give every piece a ‘double foot’. A double foot on a larger ceramic piece, like a plate or platter, helps with the structure and strength of the piece. However, for something as small as a sauce jug, this is purely for aesthetics and decoration. We love the attention to detail in this commission.

After every glaze firing, we sand and wash every single piece, ensuring our ceramics are smooth and ready for service.

It’s a labourer’s job when you’re faced with 50+ pots, but the final outcome is so rewarding.

We love seeing the ceramics stacked like this. We like to call it a little pot army.

Meanwhile, on the wheel. Trimming commission bowls.

A shot of our experiments and archive work. Pieces we wouldn’t dare part with.

Greenware pots drying for their first kiln firing.

More kiln openings!

>>> new pots! These are commissioned restaurant pieces made in Keuper Red Clay from Potclays Ltd.. Soup bowls, sauce jugs, cymbal dishes and pasta bowls.

Teapot experiments!

Grey stoneware cymbal dishes. burnishes every piece after trimming on the wheel. This is how we achieve the soft, polished, pebble-like finish on the raw clay rims.

Mini!

New from the kiln. Coffee mugs, cymbal dishes and soup bowls designed for Charlie Jeffreys ’ new restaurant The King’s Cow

02/08/2026

Trimming pasta bowls for a restaurant commission.

Every piece is refined by hand before its first firing.

08/07/2026

23/04/2026

Studio diaries
~ in the camera roll

12 March – 6 April

A period of finishing experimental pieces for the ceramics fair, alongside ongoing restaurant commissions.

An exciting time of making and refining.
A continuous practice of planning, throwing, trimming, firing, sanding, glazing, firing, and repeat. Our favourite rhythm.