From the desk of Creative Director, Mark Warren
I worked on the three shapes for our Oval Platters at the same time. I knew I wanted them to nest within each other, and the goal was that there would be a perfect interval between each size, so they'd all be useful for different recipes.
First I made a MUCH larger platter that was the biggest, flattest thing we ever made, but too hard for us to keep making sustainably. I made the model of what we sell today by pouring plaster onto a table and shaping it with a spatula while it was still wet. I like how asymmetrical they are, but they don’t feel wildly strange.
For the 15" Oval Platter, maybe you've got a whole fish to share, and really want it to shine as the centerpiece. Then add in one or two 13" platters for your sides, maybe each in a different glaze color.
You can fit a lot on the 18" Oval Platter. Not only a whole chicken, but lots of fixings: a bed of herbs and potatoes is one of my favorite ways to do it. This is when plating starts to feel akin to arranging florals.
