If you’ve ever had the pleasure of supping at Bahia in Lija, the new Taro at The Villa in Balluta Bay or The Harbour Club in Valletta, you may have noticed something other than the distinctive food on your plate: the dining ware itself. Ceramicist Sue Mifsud, like many of the chefs she works with, has established a name for herself through her innovative work. Here, we speak to the artist about her love of clay and her creative process, asking: how does she produce her incredible work?

1. How did you start out in ceramics and how did you get into creating tableware for restaurants?

In 1993, I wandered into the studio of Anna Ciavola in Zebbug to see her ceramic work and there was a poster up advertising evening classes. That's where my obsession started. I used to attend every Friday evening and, very early on, developed an addiction for the feel of the medium of clay and the endless possibilities it offers.  I was very drawn to functional ware and the excitement of being able to use and handle something I'd made on a daily basis. As a person who enjoys the tactile presence of an object, it suited my personality. In 2003, I set up my own well-equipped studio and juggled being employed in an office and producing ceramic work in my spare time.

Then, in 2005, I was accepted onto the BA (Hons) Degree course for Design, Ceramics at Glasgow School of Art in Scotland. It was part-time, lasted six years and, after learning an incredible amount, I graduated with a first in 2011. At this time, I'd been working as pottery manager for a heritage pottery for a year and continued in that position until finally becoming self-employed in my own studio in 2015. Andrew Borg, the chef patron of the then Black Pig restaurant in Valletta had already contacted me about working on dinnerware and I started to design and produce for him. As my introduction into working with restaurants, this was an amazing experience and I think we fed off each other's enthusiasm.   

2. What is the process of your work, from the moment you get the commission to the moment you deliver?

It's really important to me that I get to know the person that I will be working with, their likes and dislikes, the interior of the restaurant, the menu and the clientele because all of these things will be inspiration for the work that I produce. Sometimes they'll send me photos of ceramic work that they like but I always explain that I won't copy anything that already exists; plagiarism is the death of creativity! After agreeing on dimensions and offering a design idea, I then produce initial samples so that the work can be handled and seen with a glaze colour. Any alterations are then taken into consideration and I go into production on the final pieces, contacting the client regularly with updates. With large quantity orders, the clients are promised exclusivity of the design.   

3. What would you say are the highlights of creating tableware for restaurants?

Chefs are quite amazing individuals, and those at the top of their game are as passionate about what they do as I am about clay. I enjoy working with people that have that level of enthusiasm. I also like the challenge of creating a new form and, inevitably, problem-solving. I move in new directions aesthetically and I find that very exciting. Creating such work will always be pleasurable for me as well as being in direct contact with the clay - seeing mud being transformed into a usable, hygienic object never gets boring. And then there is the moment when the finished work comes out of the kiln. Even after 25 years of working with clay, I still feel like a little kid at Christmas handling the newly produced objects. What I do not enjoy about the process would have given you a shorter answer: cleaning. I have a very messy profession! 

4. What would be a dream restaurant to work with, both locally and internationally? 

I know that I'm meant to answer with the name of some fancy 3-star Michelin restaurant in NY, but I'm more interested in working with passionate, creative folk who appreciate what I do, whoever and wherever they are. I don't contact restaurants for potential business and I don't chase clients who have been for initial meetings. I work with those people I'm meant to work with. This system has worked well so far and I'm extremely happy to still be in touch with, and eat at, the restaurants I've supplied.

5. What are your forthcoming projects? 

Things are moving in strange new directions, with the last two enquiries coming from overseas. It will be interesting to see what comes of them. Locally, I'm at the design stage for another establishment that's new to me, samples soon to be revealed, and private commissions are on the increase. In general, folk are keeping me busy!