Sam Gordon’s ‘functional art’ is the canvas for the exquisite dishes in the restaurant Fysh at The Singapore EDITION. His original work crafted off the potters wheel, is designed to be used in a restaurant or at home, constructed to be admired aesthetically, while withstanding the rigours of usage. Each piece is made from stoneware and partially covered with fish bone ash white glaze, allowing the natural rawness of the clay to be admired. Fish bones which otherwise would have gone to landfill are sent from Josh Niland’s restaurant to Sam’s studio where they are fired to 1000C degrees amongst the tableware. After this they are calcified, crushed, and added to the glaze as calcium carbonate.
Ceramics has always been a part of Sam Gordon’s life. He was born into a family with generations of potters. Sam grew up in a production pottery and over multiple decades developed the technical knowledge and expertise in working with ceramics. His true love has always been working with the organic nature of clay as it feels alive. He and his family live on an off-grid property that borders on a national park in Victoria, Australia. This backdrop is where his studio stands and where Sam draws on his inspiration in making his creations.