The images below show a candelabra that I hand-sculpted out of waste beef fat.
Through using a by-product of the cattle industry, the work questioned the ethics
of the industry, whilst also exhibiting the material's new potential for heat, light,
and instinctual making.
This work was inspired by the 'Nose to Tail' ethos in cooking, a term that originated from
the chef, Fergus Henderson.
