Meat jewellery re-introduces a forgotten piece of kitchenalia that can be used to accessorise both meat dishes and dresses. In the early nineteenth century, edible centrepieces were garnished with elaborate skewers called attelets. Chefs threaded whole truffles and blanched coxcombs onto grand dishes such as boars heads.
Bompas & Parr launched their range at Adam Entwisles SS11 catwalk show at London Fashion week. The solid silver skewers can be used to truss quail or to garnish pigs heads, but equally as elegant broaches or hair accessories.
Photographs: 1-3,11: Ann Charlott Ommedal,
6-8: Christopher Dadey, 9-10: Dan Price