A recent graduate of Central Saint Martins’ Material Futures master’s program, Breame calls the hyperlocal ceramics Off the Menu. The material is sourced from Angela’s restaurant and are also used to serve up fried seafood at the popular chippy.
“As a maker, I develop functional ceramic works that center around the dining table, acting as a representation of the local environment,” Breame tells dezeen. “The ambition and motivation is often how to reconsider the materials we use and work towards circular economy goals.”
Other materials include crushed wine bottles, glazes made from fruit peels and mint stalks, and coffee husks.
“A single ceramic plate can have ten ingredients, all providing something different,” Breame adds. “So essentially, I am looking to replace each ingredient with a waste source. For the fishbone china, I replaced the bone ash with fish bones due to the properties being the same. Whereas the glaze, I managed to replace all the ingredients for the Seafood and Wine, as some of the ingredients covered two or more properties.”