Inspired by his personal collection of vintage cutlery, Simon Rawlings, creative director of David Collins Studio, devised this spoon set, appropriate for cheese, oysters, eggs, caviar, sorbet and soup. Using Cutipol’s Goa range as a starting point, the handles feature the studio’s signature blue shade. #wallpaperhandmade
Blue potato canape' with caviar. 4 small blue potatoes, 1 oz tin of fresh Calvisius caviar, one tablespoon of sour creme, few leaves of terragon for decoration, salt. Wash the potatoes and steam cook them for about 20 minutes. Let them cool off and peal them. Cut a quarter inch slices, slightly salt them and arrange them in a plate. Top them with a touch of sour cream, a spoonful of caviar and few terragon leaves.