Bull Rush Trug

The Bull Rush Trug
 
First developed for chefs Florent Margaillan and Tom Meyer in France, the Small Bread Trug has become a ceremonial opening to the dining experience. Held in two hands, it holds more weight — both physically and symbolically. Often the first object a guest encounters in bread service, it speaks of nurturing, carrying, and the earth itself, connecting food back to nature and soil.
 
Handcrafted using traditional steam bending methods inspired by boat building techniques, the trug features an overlapping construction akin to the clinker hulls of Fenland boats. Its strong yet light structure incorporates copper nail and rove fixings as a further nod to boat building traditions, and whether set on a dining table or displayed as a sculptural piece, the trug will sway and rock, boat-like, as it catches the wind. Fashioned from carefully and sustainably sourced wood and finished in a natural wax oil.
 
Handcrafted with the same meditative focus that defines all my work, each trug carries spirit, soul, and presence — a vessel shaped by patience, intuition, and devotion to making.