The Birgitta chair
The brief was to create a chair that felt grounded and honest — something that could sit comfortably within the old building without feeling nostalgic or decorative. I drew loosely from vernacular milking stools: direct forms, clear joinery, and proportions shaped by use rather than ornament.
The chairs were made from oak grown less than thirty minutes from the restaurant itself. That decision felt aligned with the ethos of the kitchen — local sourcing, seasonal awareness, and material integrity. The timber carried its own irregularities, which became part of the character of each piece.
Each chair was made in small series, with careful attention to weight, stance and restraint. The backrest was shaped to sit naturally in the hand when moved between tables — a small detail, but important in a working environment.
The project was named Birgitta, after my mother. It marked a shift in my practice — the moment where conversation, proportion and making began to align more clearly.