“Historically, the chef and potter have always worked in tandem because the chef would say to the potter, ‘I can’t cook my beans properly, can you narrow the neck of the pot?’ We’re doing this in the 21st-century-style.”
Inspired by the roadside potters of her home in Pakistan, Maham’s wares focus on functionality and the ceramic process – plus, the unpredictability of working with clay that leads to ideas – and can be found in some of the capital’s best restaurants.
Read MoreIf you’ve demolished a pastry at Pophams bakery, you’ll be familiar with Jess’ wares. Hand-thrown at her studio on Stepney City Farm, her modern yet rustic tableware shows why what we eat from is just as important as the food itself.
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