Our bowls are made on an authentic pole lathe using traditional techniques, and can be turned from any native hardwood; indeed the Mary Rose bowls were commonly made from beech, alder, birch, elm and oak. Once felled, the timber needs to be stored between three and nine months before it has mellowed to the perfect condition for turning. The bowls are then left in a cool place to season and dry out thoroughly, before being cured with a food-safe oil such as cold-pressed linseed oil, tung oil or walnut oil. These oils react with oxygen and harden, therefore protecting the wood.
Our bowls are inspired by the massive collection of bowls recovered from the Mary Rose. Some have a characteristic chamfer around the lip to allow for easy eating and drinking from the same vessel.
Just like the Mary Rose bowls, ours have the same tool marks, axe marks and bark markings. These characteristics help to make each and every bowl unique and gorgeous.