Bone China Bottle for Brasserie Constance
When Chef Adam Bryatt envisioned Brasserie Constance—a neighbourhood restaurant at The Fulham Pier inspired by the legacy of Constance Spry and the historic Fulham Pottery—he sought to weave craftsmanship into its details. With artist Amy Gordon, they developed a concept that celebrated both tradition and modernity.
My role in this project was to design a ceramic bottle for premixed cocktails—a contemporary nod to Fulham Pottery’s earthenware hot water bottles. Researching the once-thriving Fulham Pottery was a delight, particularly discovering examples at the Victoria and Albert Museum. The bone china bottle is a contemporary take on the hot water bottle, further adding the neck and lip detail like a tokkuri, sake decanter.
The restaurant itself is a testament to thoughtful design—feminine, floral, and full of delicate touches. From wicker panels and fabric lined ceilings to leafy botanical-inspired chandeliers, it reflects Constance Spry’s artistry, further brought to life by Chef Adam’s wife, Vicky, with her floral arrangements.
Of course, the food and drinks remain the stars, each element evidently meticulously sourced and crafted. It was an honour to be part of such a considered project, alongside other talented ceramicists like Ama Adansi-Pipim, who created a stunning stoneware chicken clay pot, and Kirsty Adams, whose Spry-inspired vases added to the restaurant’s charm.
A special thanks to Chef Adam, a true patron of the crafts, as well as the Crafts Council for fostering such collaborations, and New Republic for their seamless coordination and support.
Final Bottle with its Spring Negroni
Behind the scenes, making of the bottle. Alongside ceramicists who worked for the Constance Brasserie Project