Oyster Glaze

Joe, designer at Yellowhammer is currently working on a glaze recipes using the left over oyster shells from the restaurant as a source of calcium carbonate. This will act as a flux and will lower the melting point of the other ingredients in the glaze, mainly a red clay dug from the ground in Stockport. The eventual aim is for this to be used on wares to be served in the restaurant, thus completing the cycle.