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Meandering

The Leadon, which gives its name to Ledbury.

It was a clear, bright September morning, perfect weather for a long walk, but the thought of trudging up Bradlow Hill for a view of Ledbury overcame any remaining willpower and my feet took the easier option, leading me in the opposite direction, across the bypass and along the (flat) Leadon River walk to the east of the town.

Leadon – Celtic word for ‘broad stream.’

Maybe I would spot a kingfisher, or see fish jumping, or some riverbank fauna. Perhaps it was the lack of recent rainfall, and it could simply be seasonal, but the Leadon was a trickle of its usual self, and looked muddy and, frankly, dead. There was no life in it, no fish, no birdlife, and I wondered if it had suffered another watercourse pollution incident like the one in 2016 which killed more than 15,200 fish after 100 tonnes of digestate had been pumped onto a field and had flowed into the Preston Brook, which in turn flows into the river Leadon.

A tributary to the Severn river

There have been efforts in recent years to help the Leadon thrive as a salmon river. In 2009, thousands of salmon were released, and two small weirs were installed near Ledbury, which were designed with salmon in mind to overcome barriers to migration. Also, roach, chub, and dace were added to the mix. Most fish recently re-stocked into the Leadon have been non-migratory species, commonly called ‘coarse fish’

fish vase – if only the Leadon were like this

So, I wonder if there is a problem, or whether my observations are not accurate, but I would have been very happy to spot any fish, even a ‘coarse’ one. I will return later to see if this is just a seasonal issue.

Three legged ‘Coarse’ fish bowl at the Bevere Gallery, nr Worcester

A tiny bridge leads onto a footpath which meanders away from the river and town, towards Little Marcle, with a distant view of the viaduct to the north. Five million bricks were used to build the thirty round-headed arches on their piers in 1859. It was built for the Worcester and Hereford Railway Co, the bricks made on site from the clay dug out for the foundations by a local company owned by Robert Ballard. Seeing the builders hanging by ropes as the structure went up, locals referred to the camp where the men lived (near what is now Beggar’s Ash) as Monkey Island.

5 million bricks = 30 houses

A Mrs Richards, who was meant to perform the opening ceremony in 1860, was left behind by the special train that was meant to bring her to the event. She did get there eventually and laid the final brick using a silver trowel – I wonder if she was allowed to keep it?

the foaming top of the Heineken fermenter

The footpath leads through Haygrove Farm where land has been turned over to vineyards, as well as to the traditionally grown local fruit, and then onto the Little Marcle Road which you can take back into Ledbury, passing on your right the huge Heineken plant which gives off a heady scent of old cider. In fact, I noticed that one of the giant containers was spewing froth from its open top, no doubt all part of the process, but looking like a colossal tankard of foaming beer. The robust fencing prevented me from tasting the foam on your behalf.

large warped vase

As you may remember from previous blogs, not everything that comes out of the kiln is perfect, and mentioning beer and cider brings to mind one recent large piece in particular that emerged meandering and twisted like the Leadon, looking as if it had spent too long in the pub and looking for a fight. If you saw the vase in the image above side on, you would see what I mean. On the other hand, the next one came out of the kiln looking good:

Green vase

These pieces are not necessarily practical but fun and visually interesting – eye-catching in the way the conventional shape of the vessels has been altered before they reach the kiln. Here are some early examples:

Ruby my dear

People might look at these objects and consider whether they could use them or not, or whether they just go for them because they are sculptures that fill a space in an interesting way.

Striped splash pot

People take them home, sometimes placing them in a particular place in a room, say a mantelpiece or a shelf, or putting flowers in them and changing their position every now again. The work swings between functionality and abstraction – this is what gives it its allure. It’s playful.

Jumble vase

A man walks into a seafood shack cradling a salmon and asks, “Do you make fish cakes?”
“Yes, of course,” the server replies.
“Great,” says the man, “It’s his birthday!”

apple harvest on a table

“Slack ma girdle, Foxwhelp.”

ceramic fruit bowl
Season of mists and mellow fruitfulness!
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run...” (John Keats)

image of grapes on a vine

belatrova bunch

At belatrova we started turning our thoughts to Autumn, what with the leaves beginning to turn and that scent of damp and smoke that permeates the countryside near the workshop. We also discovered a taste for perry – surprising given that we seem (from the blog) to be serious cocktail sippers rather than quaffers of fermented fruit juices. We told you how to make the perfect Dry Martini some time ago. Perry is very much an Autumnal drink, and we visited a local small holding to see how it is made.

image of bottle of local perry pear

perry made from blakeney red

Has this anything to do with ceramics or table making? Probably not. The Blakeney Red is a greenish yellow perry pear with a red flush on the sunny side, an old favourite which was even considered a desert pear in the 1600s. which could also be stewed and used to dye soldiers’ khaki uniforms. This popular pear is renowned for perry making and is considered one of the best single perry varieties. The perry we tried was made from this pear.

How does this link in to ceramics, I hear you ask? Well, perry pears had their heyday in the late 17th and early 18th centuries and it is thought that there are at least 120 Perry pear varieties, many so local that they were only ever propagated on 1 or 2 adjacent farms. The heritage of these pears leaves us with some fantastic variety names, including Dead Boy, Mumblehead and Merrylegs. Some cider apple names? Brown Snout, Foxwhelp, Tremlett, Slack-ma-Girdle.

apple harvest on a table

worcester apples

So far we have found no obvious links to ceramics and pottery, however, Stinking Bishop perry pear is local and used by Charles Martel, cheese maker supreme and reviver of Single Gloucester, whose washed-rind cheeses are immersed in the perry for 4 weeks while it matures. It is made from milk of Gloucester cattle, and became famous when it starred in “Wallace & Gromit: the Curse of the Were-Rabbit“. Here is a picture of late Autumn lillies to wave away the scent of cheese:

late autumnal lilly in sunlight

some kind of lilly

Throughout Herefordshire there is a strong tradition of farm cider-making. Farmers produced cider to be drunk by the farm labour force during the following year, especially the busy times of hay-making and harvest. Farmers used to sell cider to local pubs and cider merchants for re-sale in towns. By the way, perry pear trees take much longer to mature than cider apple trees, thus:

Who sets an apple tree may live to see it end,
Who sets a pear tree may set it for a friend
.”

a three legged ceramic fruit bowl with apples

fruit bowl

Like the pear tree, belatrova has also paced its maturity to get to the stage we are now at. So if there is a seasonal change in the air, belatrova too reflects this. We have added two new categories to our website which we would love you to visit – just click on either: Fruit bowls and serving dishes and Ceramic art. Enjoy the visual sipping, get merry on home decor ideas, refresh your taste buds.

three legged spotted bowl

ceramic art? More Fresian than Hereford

cartoon of bishop

an old stinker