{"id":78,"date":"2012-03-20T12:15:30","date_gmt":"2012-03-20T12:15:30","guid":{"rendered":"http:\/\/jeremysteward.co.uk\/w\/?page_id=78"},"modified":"2015-10-06T12:37:53","modified_gmt":"2015-10-06T12:37:53","slug":"eating","status":"publish","type":"page","link":"https:\/\/jeremysteward.co.uk\/w\/works\/eating\/","title":{"rendered":"Serving"},"content":{"rendered":"
\n

Flat open shapes provide an inviting canvas for slip and glaze, colour and surface experimentation. Making and decorating plates is splendid occupation. Mine come in several shapes and sizes, from side plates and dinner plates up to large servers. Much of this group of work is set at a tilt in the wood-kiln, to promote gentle, gravitational movement of glaze and pooling in and around applied motifs.<\/p>\n

 <\/p>\n

Pasta plates usually feature side handles and are made deeper and narrower than a conventional plate. They finish at about 22cm (9″) and are ideal for pasta and similar dishes that are assertive on sauce or gravy.<\/p>\n

 <\/p>\n

Unlike my baking pots, upright serving dishes often feature raised feet, which elevates a more celebratory attitude to the pot. The largest flat bottomed dishes are ideal for parties or large family meals, for fruit or a big salad.<\/p>\n<\/div>\n

\t\n\t\t\n\t
\n\t\n\t\t\t\n\t\t\t\n\t\t\t