Bruno graduated from Manchester School of Art having gained a Design Breakthrough Award as well as his degree. His practice-based research project – Ground – has been an ongoing collaboration with Keepers Cottage organics to source bones from outdoor reared, organic animals as well as wild, foraged clay from the land they graze on.
Using these local materials and by-products, Bruno has reconceptualised the 18th century recipe for ‘bone china’ to make a series of narrative-led, ceramic objects that characterise the landscape of the bone and clay’s origin whilst responding to the ethos of nose-to-tail cooking. Exhibited, is a selection of Bruno’s ‘bone china’ objects that were used for a communal meal on the Keeper’s Cottage farmland.
