Raku – Art and Alchemy – 1 and 2 October
A live pottery experience with Andy Mason
10.00 am to 4.00 pm
Come and enjoy the captivating art of Raku at Whistlewood
Originally associated with making treasured tea bowls, this ancient Japanese pottery tradition features dramatic ‘live’ kiln firings.
Over the whole weekend there will be at least 6 kiln firings. You’ll be guided through a variety of creative glazing methods, combining tradition with Andy’s individual techniques, and exploring some alternative methods to create interesting surface texture and colour.
At the end of the firing process your pots emerge from smouldering ashes revealing the special qualities of Raku – a combination of earthy tones, metallic effects and rich deep colours.
You’ll be able to choose from premade pots, and also be offered an opportunity to create your own before the workshop weekend
You’ll also be treated to a tasty stir fried veggie meal – Japanese inspired and full of flavour!
Potter, teacher and workshop leader Andy Mason brings many years of experience to the workshop process, plus an insight to the ancient rituals and contemporary practice of Raku.
No previous experience required, just an interest and willingness to participate, and soak up the energy, art and alchemy of Raku!
£120.00 per person
To book a place please contact Andy at email@example.com
About Andy Mason
A great advocate for living sustainably and providently, with a large slice of creativity, Andy has spent many years running his own pottery studio, teaching, facilitating workshops and developing his manual craft skills – transferable skills, as he likes to think, which brought an enthusiastic leap into another passion.
In winter 2015 after designing a new range of tableware and running his first Pop-Up restaurant ‘Suburban Peasant’ was born – a soubriquet for Andy’s double act as Potter and self-styled Chef.
He subsequently developed his favourite home recipes and this culinary and craft double act continues, promoting food with a focus on health & nutrition through FERMENT at Whistlewood, festival food stalls, private catering, and his chef d’oeuvre the Luna Society Supper Club.
When he’s back on Earth he can sometimes be found grubbing about in his small garden, gathering home grown produce. He cooks every day for himself and family, eats a huge portion of porridge oats each morning, and bakes bread at least once a week.