In a world of changing fashion, the manufacture of traditional fireclay sinks has remained unchanged for over 100 years. They are as practical today as they were in Victorian times - good design "lasts forever".

From the Middle Ages, the agricultural community of the English Midlands has taken full advantage of the plentiful sources of beautiful local red clay and made cookware, storage jars and other basic commodities from it. In the late 17th century, two potters of Amsterdam, the Elers brothers, came to Staffordshire and established in Burslem a factory which dramatically improved the quality of product and greatly increased production. They jealously guarded their knowledge and techniques, but two local men, John Astbury and Josiah Twyford assumed the guise of ill-educated yokels to gain employment at the Elers establishment. After a sufficient course of time and 'education" they left the company to set up a rival manufactory where they evolved new glaze and colouring techniques which effectively inspired the genius of contemporary potters such as Spode, Wedgewood and Copeland.

As the British Empire expanded so cities increased greatly in population bringing changes in urban planning and domestic architecture and creating a huge demand for sanitaryware, lavatory basins and sinks.

The Introduction of the Belfast Sink

Each major city had a sanitation officer autonomously responsible for the ordering of pipes, basins, sinks, and decreeing sizes, styles etc. Different patterns were evolved and gave rise to specific types: hence the Belfast sink was different from, say, the London sink. Belfast, with access to plentiful water housed sinks with overflows, but London, built on clay where deep wells had to be drilled to reach water, discouraged water wastage and no overflows were accommodated.

Fireclay Sinks are made by a method known as "slipcasting". Clay mixed with water to a treacly consistency is poured into a two-piece plaster mould, which being porous absorbs the water and becomes lined with a layer of set clay. After an interval for drying, the moulds are opened and the shaped piece is removed. To get rid of any surface "flash" the clay is sponged and fettled to a smooth finish. Still very wet and heavy, the sinks are taken to the "greenhouse", a room kept at a constant temperature to allow for gradual drying. The sinks are then taken for glazing where a thick layer of white vitreous china called "engobe" is brushed by hand onto each piece to provide a white base for the glaze. The clayware is sprayed with finely ground glass mixed with water and a cellulose binder. From this state the sinks are taken to be fired in tunnel kilns where they are moved slowly on trolleys through temperatures reaching 1300ºF.

This laborious, careful process cannot be rushed. Although modern technology has improved the conditions of manufacture, the same craftsmanship is applied to each and every fireclay sink today as it was 100 years ago.

The Development of French Farmhouse Sinks

Towards the end of the 19th century when fireclay sink production was under development in the Potteries, two French brothers, Emile and Andre Porcher were establishing their first ceramics factory at Revin in the north of France.

Their manufacturing process was similar to that used in the Potteries but the local material they worked with (and still use) was a much more refined, natural clay which enabled them to cast more elegant pieces. Their early designs are still in use today.

Now, with the production centre based at Le Coteau in the inspirational Loire region, Porcher are one of the oldest and most respected manufacturers of fireclay sinks.

Practical attractive, traditional and homely, Belfast and French Farmhouse Sinks are perfect for scrubbing vegetables, hand washing, cleaning oven trays, or defrosting hefty chunks of meat. With authentic fixtures and fittings in brass they make a glorious centrepiece to a traditional kitchen.