Creative grant supports Alice Watkins’ sustainable ceramics

Now, Alice’s creations under the brand Wild and Wasted are made from wild clay – meaning it is not industrially mined but found in nature – as well as waste from local construction sites.

Her glazes also incorporate kitchen waste such as eggshells, seashells and animal bones, which help to strengthen the pieces, as well as glass bottles and used charcoal.

Jan Ostle, co-owner of Wilsons, a farm-to-table restaurant that has a Michelin Green Star for its sustainability efforts, said it was "natural synergy" for them to work with Ms Watkins.

The ceramics Ms Watkins supplies to Wilsons are made with their leftover oyster shells, deer bones and the charcoal the chefs cook over.