A minimalist bone china collection has been brought to life by ceramicist Gregg Moore. Consisting of bowls, plates, and cups, the pieces are made for the Blue Hill at Stone Barns restaurant, right outside of New York City.
The bone china collection takes cues from a special "18th-century recipe" that boasts a "type of porcelain made using animal bones." Gregg Moore took cues from this process and utilized the food waste from Blue Hill's kitchen to create the crockery range.
This project draws on the restaurant's dedication to being ethical by sourcing local, grass-fed and free-range cows, and also not contributing to food waste through the adoption of a "nose-to-tail philosophy" which pushes them to use up the entire animal.
Image Credit: Dezeen