About Paul Mossman
Paul Mossman is a creative individual who works and has worked with some of the finest and most respected designers of their age.
Over the past 40 years he has created hand thrown bespoke pottery which is made to last, from designer tableware to large scale garden pots. He has worked at Hode Pottery in Canterbury and then supplied craft shops from the Ridgeway Craft Centre for 20 years, as well as designing ceramics for Michelin starred restaurants.
The beginning of Paul Mossman Pottery
Paul Mossman studied ceramics at Chesterfield College from 1981. To support himself, he then worked on the railway. At this time he ran a small pottery workshop in the evening and at weekends exhibiting at local craft fairs. Paul then spent six years at Hode Pottery from the late 80s, where he made pottery for Conran, Harrods and Marston and Langinger among other great clients. He also provided pots for the Sultana of Kuwait gallery while employed by Hode, and produced a dramatic black and gold pot for Quaglino’s in Mayfair. Paul produced his first large pot for Bibendum in 1987 – which can still be seen in the Bibendum restaurant and cookbook.
Working from the Ridgeway Craft Centre in Derbyshire, Paul’s pottery was used in displays at the RHS Garden at Harlow Carr, and at Hampton Court and Chelsea Flower Shows in the mid 90s. He also supplied pottery for the National Garden Scheme open days at Fanshawe Gate Hall in Holmesfield from the late 90s, and for several exhibitions with the Northern Pottery Society at the start of the millennium. Chatsworth Farm Shop has also featured Paul’s ceramics, helping them to secure the first of two Silver Forks for Farm Shop of the Year in 2006.
Paul Mossman has supplied tableware to Womersley Fine Foods – and garden pots to their family connections in Birr Castle, Ireland – as well as a domestic range to Westmorland Foods at the innovative Tebay Services in Cumbria for many years.
The move towards tableware
In 2012 Paul met Michelin chef Simon Rogan, leading to a greater emphasis on domestic pots and tableware. He has since supplied ceramics to Simon’s L’enclume restaurant in Cumbria, The French in the Midland Hotel, Manchester, and Fera at Claridges.
The Capra at Saas-Fee in Switzerland has also commissioned tableware having seen the pots at Fera.
Paul’s work led to a piece in the How to Spend It guide in the Financial Times’ October 2015 Superior Interiors supplement. The article focused on top chefs using individual potters’ work to complement their dining experience. More recently Paul’s golden apple pots were used to present Adam Reid’s dessert in the 2016 Great British Menu contest – which gained a score of 10 from all four judges.
Paul continues to work with trend setters to offer something genuinely different to customers. Paul needs to be innovative and takes pride in doing things others can’t, with a unique take on the mundane. He also has a pile of pots tucked away under the workbench because they’re not good enough – like every potter with a conscience!
