MADE by true artisans
Crafted in small, family-run factories in Portugal, online retailer Made’s dinnerware is as covetable as its furniture
The dusky palette of Made’s ‘Noah’ range of earthenware comes straight from the furniture collections we’re seeing for 2019. Sage, teal and calming calamine continue to be big colour trends – warm, welcoming and hinting gently at refinement. Designed for relaxed dining, the plates, bowls and mugs in this new line are all made by skilled craftspeople. In fact, what’s surprising about these pieces is the human element that’s involved in the production. Each one starts with a hand-carved mould, to ensure consistency in size. For a plate, a layer of solid clay is pressed either side once it has left the mould to form the correct curve, while for a mug or vase, liquid clay is poured in and left to set. The result is an imperfect, organic look, with each design hand-finished for one-of-a-kind charm.
Since its launch in 2010, Made has championed the skills of artisanal producers, and its ceramic accessories are made in two small, family-run factories in the Alcobaça region of Portugal, an area abundant in high-quality clay and synonymous with ceramic manufacture since ancient times. The idea with this collection is to mix and match, overlaying colours and playing with the fact that all three shades are pleasingly similar – each containing tonal hints of grey. Stacked on open shelves, their subtle asymmetrical shapes, reminiscent of Poole Pottery designs from the 1970s, look both comfortingly familiar and cool. £79 for a 12-piece dinnerware set; mugs, £25 for four (made.com).
Horlicks bao at Bao, London
A soft, deepfried bun sandwiching gloriously malty ice cream. The most chic, modern and cleverest of indulgences.
Double nougat at Paesano Pizza, Glasgow
The taste of my Italian café youth: milk ice cream between two marshmallow-stuffed double chocolate wafers.
Chocolate with burnt-cream ice cream at Folium, Birmingham
One of the new breed, as complex as it is exquisite. Smooth chocolate ganache, caramelised rice paper, burnt-cream ice cream and chewy cobnut crumbs: blissful.
Paris-brest at Clipstone, London
Crisp, sugar-dusted choux rings stuffed to capacity with a praline cream. An old-fashioned classic (named after a famous French bicycle race) given a delicious new lease of life.
White chocolate and bone marrow caramel at Native, London
Served in little wooden boxes on top of sawn-off sections of the actual bones, these curious little bonbons have a backnote of buttery meat that makes eyes pop with pleasure.