Jodd Ceramics

Jodd Ceramics Small batch, hand thrown pottery from my home studio. Visit my shop www.jodd.co.uk

Here’s the very rushed Christmas mugs I made us all. They are a little tough around the edges but really nice to drink f...
25/12/2025

Here’s the very rushed Christmas mugs I made us all. They are a little tough around the edges but really nice to drink from. I’m about to pause the boozing for a cup of tea and then back on the sauce! Merry Christmas 🎄

24/12/2025

There were rumours it might snow tonight and it has started! It’s the lightest of snowstorms but it’s definitely snowing 🌨️ 🎄

Last market of the year. Come and say hello
20/12/2025

Last market of the year. Come and say hello

The tree is up so Christmas has officially started chez Cooney
07/12/2025

The tree is up so Christmas has officially started chez Cooney

Before and Afterthe difference a firing upto 1200 degrees can make! Avant et aprèsLa différence qu’une cuisson à 120...
16/11/2025

Before and After

the difference a firing upto 1200 degrees can make!



Avant et après

La différence qu’une cuisson à 1200 degrés peut faire !

I just can’t seem to find the time now I’m back working full time. This little lot took me ages to make but finally got ...
02/11/2025

I just can’t seem to find the time now I’m back working full time. This little lot took me ages to make but finally got enough to fill a bisque kiln firing. I’ll be putting this on tomorrow morning (cheaper electricity) and then I’ve got to make a glaze order once I’ve decided on the colours.

As a birthday treat I took my OH to after first seeing it years ago on Rick Steins Ling Weekend programme. It’s exactly...
26/10/2025

As a birthday treat I took my OH to after first seeing it years ago on Rick Steins Ling Weekend programme. It’s exactly what we want from a restaurant; authentic, charming, welcoming and warm. The staff were attentive and friendly and the food. OMG the food! We both had the chateaubriand with bordelaise sauce. The steaks were cooked to perfection, real melt in the mouth stuff and the sauce was like the best boozy gravy ever. My favourite thing was the chips. They are cooked in duck fat and you get loads of them. Best chips since my Nan died in 1980 (she fried hers in lard!) we also ordered the side of vegetables which were baby leeks, heritage carrots and mushrooms, delicious. For dessert we both had crème brûlée which was perfectly smooth, had lashings of vanilla and the crisp sugary top. The wine we chose was also incredible. Oh I forgot we got given a small plate of ham terrine, radishes and raw cauliflower at the start and a couple of caneles and fried sugared puffs at the end of the meal too. The atmosphere was great too. Lots of chatting with other tables and laughter. Go there and just soak up an unpretentious restaurant with incredibly delicious food

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