Featured In..
Featured In…
IMAGE Interiors spring/summer 2024
“Perhaps you’ll be inspired by Stephen and Alexis of Fermoyle Pottery, who have made their home in a truly idyllic spot, while also making work that reflects it.
THE GUARDIAN: 50 Things We Love in the World of Food Right Now
Stephen O’Connell and Alexis Bowman of Fermoyle Pottery in Co Kerry create stunning tableware for some of the best restaurants in Ireland and beyond. Their first commission was for 900 pieces – plates, bowls, cups, vases, jugs – for Aimsir, which went on to win two Michelin stars in its first five months.
Irish Examiner: The best Irish Christmas hampers for foodies
Monitor Stephen O’Connell and Alexis Bowman’s regular online sales to stand a chance of purchasing these utterly covetable and truly exquisite and elemental serving plates, bowls and dishes, handmade in their Ballinskelligs home studio….
Irish Independent: Harry Weir Food Styling for Paul Flynn
Image: 2019 Design Awards
MILK by John McKenna: Mike O’Toole & Anne Marie Tobin Photography & Food Styling
Ryanair Magazine: Zita Fox Food Styling
The Irish Times: 50 Heroines of the Irish Food And Drink Scene
ALEXIS BOWMAN, FERMOYLE POTTERY
In some restaurants, the plate or dish it is served on has become almost as much of a focal point as the food. Interest in unusual and unique ceramics is at an all-time high in gastronomic circles, and the name on everyone’s lips is Fermoyle Pottery, in Ballinskelligs, Co Kerry.
Business Post Food & Wine: Stepping Up To The Plate.
The ceramics made by Alexis Bowman and Stephen O’Connell of Fermoyle Pottery in Kerry have found favour with some of the country’s best chefs…
Susan Jane White Recipes for The Independent
CARROT, GINGER & ROOIBOS BRACK
Makes 1 loaf
You will need:
320ml cooled rooibos tea
350g raisins
1 egg
100g plain flour
100g wholemeal flour
55g coarsely grated carrot
140g light muscovado or coconut sugar
1½ teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground allspice
Irish Independent: Home Edit: The Latest Food Trend?
In case you hadn’t noticed, those big white platters that fancy restaurants have used for the last decade have begun to disappear. It’s not enough now to source your ingredients from an organic plot, grow your own pigs, or forage your herbs and berries. The latest wave of chefs is commissioning signature plates to match their unique dishes. This food revolution has given birth to a renaissance in ceramics….