It’s all about the detail

17 January 2014

It’s seemingly obvious. Right there, under the smoked trout, pickled clams and wild onion. The humble plate: a ceramic canvas for chefs and an intimate part of the dining experience. But chef Dave Verheul of Carlton’s The Town Mouse has a trick up his sleeve: two mornings a week for the past six months he swapped stock pots for a potter’s wheel at a local community college to make his own crockery.