Meet the makers
We have an exciting line up of Makers this year at our next market - Winter Makers Market - 29th - 30th November - Market Hall, Devonport
Discover some of our incredible Makers below!
Rebecca Brattin
"My work preserves Cornish nature in clay through techniques such as pressing, painting, and free hand sgraffito - this allows the smaller, more delicate details of the Cornish landscape to be captured and appreciated. I offer something different in the world of ceramics and have learnt that my work appeals to a demographic who perhaps cannot get outside as much as they would like to for whatever reason, therefore being able to have the outdoors indoors. I love to be inclusive for all and have also experienced loved ones with poor eyesight who appreciate my work for its tactile nature through pressing, and other surface patterns using sgraffito where they can enjoy its organic wavy forms and flora & fauna surface texture. My pieces all use 24k gold lustre for its enhancing nature, and ability to work with the natural stoneware colours of the clay. Lustre has become a signature style of mine, too."
Blesys Sherp
Blesys Sherp are a small-batch fermented hot sauce producer based on the Rame Peninsula. Taking unusual and brilliant chilli varieties, they seek to celebrate the unique characteristics of different chillies (from their heats to flavours) by putting them in the spotlight in bottles of speciality hot sauce.
joy makes books
Joy Underhill enjoys reading books, walks on the moors and making cakes! Where she shines is making beautiful handmade notebooks and sketchbooks, in lovely patterns and amazing quality.
Purley nourishing
“My stall is a bright colourful, eclectic mix of products.. mostly handmade by me, a qualified nutritionist and gut health specialist. I love inspiring people to make and eat delicious healthy food, especially fermented food. I believe in teaching people to understand how living in harmony with our gut microbes can help to improve our physical and mental health. There is such power in learning our own skills of preserving and fermenting food.. for hundreds of years we have used this technique to reduce food waste and ensure we have access to healthy nutritious foods all year round. Just because we can buy expensive kimchi and sauerkraut in many shops now, doesn’t mean we need too.. let’s help to revive this incredible tradition, say no to overpriced shop bought ferments.. use up food that might otherwise go to waste. And fill your shelves with delicious, bubbling ferments to enjoy yourself and to give away.”
