DESIGNER PROFILE
London-based ceramicist Richard Brendon is known for his refined tableware designs. His latest collection, Dip, pays tribute to the heritage of British pottery and offers a modern spin on 18th-century earthenware
Ceramicist Richard Brendon puts a modern spin on 18th-century pottery
Is your background in design?
Yes, I studied design at Kingston.
I was working in a pub during my final year, and became fascinated by antiques. I would go via Portobello Road as part of my commute and was curious as to why I would find saucers without their teacups (teacups have a tendency of breaking more frequently than saucers). I wanted to bring these orphaned saucers back to life, and so my passion for ceramics was sparked.
What inspired the Dip collection? A trip to the V&A when I saw the archives of ‘creamware’ – a lightcoloured earthenware developed by famed potter Thomas Wieldon in mid-18th-century Staffordshire. The pieces were simple, and the designs naive yet charming. I wondered how we might be able to bring back the production style of these pieces with a modern design twist.
How does your work keep traditional skills alive?
The more I looked into the world of ceramics – particularly that of bone china – the more I realised that the pottery industry is declining. I’m passionate about regenerating it and the traditional techniques used by skilled craftspeople all over the world.
Talk us through your process. We start by making the ‘wares’, using a light-coloured clay. They’re then fired before being handdipped in one of our three glaze colours. Then they are handsprayed with a clear glaze, dried, and placed in the kiln for firing overnight. It is time-consuming, but honours traditional techniques.
What about colour choices?
I wanted to use cobalt blue, as it’s the most prevalent colour in the history of British ceramics, and after playing around with various hues, we settled on a smoky grey tone to add drama, with a subtle white base.
What’s been your career highlight? That’s a tricky one! It would have to be collaborating with wine expert
Jancis Robinson. It was an incredibly humbling experience to be chosen to work with someone so knowledgeable in their field.
Sum up your style in three words. Considered, crafted and timeless.
Richard Brendon, 020 8962 8924, richardbrendon.com