From Clay to Collaboration: Rebecca Morris’s Ceramic Evolution

Hand-thrown in Manchester and made with care, Rebecca Morris’s ceramics have a grounded beauty and a story to match. After years working in television and raising her family, a quiet curiosity for the pottery wheel turned into a full-time creative practice. Today, her pieces are part of some of the city’s most memorable meals, including the dishes served at Pip, the restaurant by chef Mary-Ellen McTague at Treehouse Manchester.
 

We caught up with Rebecca to talk about rediscovering a long-held passion, the joy of collaboration, and how her work with the Manchester Ceramics Collective is helping shape a new wave of local makers.
 

In the Studio with Rebecca Morris

Your work has a beautifully grounded, tactile feel. What first drew you to ceramics, and how did that spark grow into a full-time practice?

I first tried ceramics during my A-levels, though only hand-building at the time. Johnny Vegas (before he became a household name) actually came in to teach us in the final months. He’s brilliant on the wheel, but it was too close to exams for me to properly dive in. Years later, when my youngest started nursery, I finally booked myself a throwing lesson. The second I tried it, I just knew this was something I wanted to do every day. So I got a wheel, set it up in the corner of my kitchen, and started watching YouTube videos and practicing every night after the kids were in bed.
 

As I got better, I realised this is what I wanted to do for a living. I slowly stopped doing TV work and started making more pottery. My first big order was for Mary-Ellen when she opened The Creameries, which was such a special moment. We’re still working together now, nearly eight years later.

The pieces you’ve made for Pip will be part of someone’s memory of a meal, a moment, a celebration.  What inspired the designs for these pieces?

It was a really collaborative process. I always work closely with chefs to make tableware that fits the dishes they’re creating. Since I’d worked with Mary-Ellen before, I already had a good idea of the kinds of shapes and colours she likes. The mussel bowl was the main new piece we developed. It needed to do two things,  act as a lidded bowl to serve the mussels, and then have a lid that could double up as a bowl for the empty shells. I love how they turned out, and it’s so nice seeing them in action now.

Collaboration can be magic when it clicks. What was it like working with Mary-Ellen, chef at Pip, and what did you enjoy most about the collaboration?

It was a really collaborative process. I always work closely with chefs to make tableware that fits the dishes they’re creating. Since I’d worked with Mary-Ellen before, I already had a good idea of the kinds of shapes and colours she likes.
 

The mussel bowl was the main new piece we developed. It needed to do two things — act as a lidded bowl to serve the mussels, and then have a lid that could double up as a bowl for the empty shells. I love how they turned out, and it’s so nice seeing them in action now.

You’re part of the Manchester Ceramics Collective, surrounded by makers. What’s it like being in that creative community, and how does it influence your work?

Setting up the collective is something I’m super proud of. We opened in 2018 to create a shared studio space for ceramicists who wanted to grow creatively or start a business. It’s fully equipped, affordable, and open 24/7, which makes a huge difference when you’re juggling other responsibilities.
 

There are 13 of us in the space now, all running our own businesses. Between us, we’ve made work for Michelin-starred restaurants, independent shops, big-name brands and we’ve even had pieces on TV and in cookbooks. It’s honestly grown into more than I ever expected. What I love most is how different everyone’s work is. Some people throw, some hand-build, some slipcast. We all use different techniques and styles, so there’s always something to learn and someone to talk through ideas with. It’s such a supportive space to be in.
 

The Local Edit: Becky’s Best-Loved Places

Favourite restaurants in Manchester: 
There are so many amazing places to eat, and since I love both food and ceramics, I get loads of ideas from how chefs plate their dishes.
 

Favourite spot to be in nature:
Definitely my allotment. I’ve had one for years and I love growing fruit and veg there. I always say I’m just popping over for an hour, and then I end up staying half the day.
 

Favourite place for a drink or coffee:
Half Dozen Other is my go-to on weekends. I’ll grab a coffee and a box of pastries for my kids who are always happy when I come home with those breakfast treats.