In an earlier post I mentioned a secret project together with a restaurant in Malmö. Now I can share that it’s the tableware for restaurant Myran.
Myran works with tasting menus where many smaller dishes are served throughout the evening. The brief was to develop different forms for exactly these servings, with a focus on smaller plates and bowls. It’s about proportions, how the meal is presented and framed, how the glazes interact with the ingredients, and how each piece of tableware frames the dish.
When I took on the commission, I also wanted to develop a glaze specifically for Myran. I knew that the ingredients and preparation are carefully considered by the restaurateur and the chef. So I wanted the glaze to follow the same thinking, with carefully chosen minerals, sometimes from local sources. The exploration of the glazes continues and will result in several variations using raw materials from selected places.
This collection has grown out of close collaboration with Jörgen Lloyd at Myran and his feel for ingredients and service. Every ingredient has its role in the composition; the components are chosen to enhance one another in taste and texture. In the same way, I want the pieces of tableware to embrace the food. Every form carries traces of the hand’s work while the clay was still workable.
Part of the tableware is fired in an electric kiln powered by solar energy, other parts in a wood kiln where fire and ash leave their own marks. The source of the glazes is natural raw materials, sometimes gathered from Scanian soil. The work with the glazes continues alongside the remaining parts of the tableware.
Alongside the commission for Myran, part of my time this autumn has also gone into KeramikAkademin and my online courses. The work with glazes, raw materials and firings recurs in both contexts and shapes how I think about my own ceramics going forward.
When you’re eventually served food on Myran’s tableware, I hope you can sense both their care for the ingredients and my care for the clay, the glazes and the forms. Here you can read more about Myran’s private dining club.