I spent the day learning to make a spoon and bowl with silversmiths Howard Fenn and Steve Wager – lots of tapping and hammering and annealing with a blowtorch, dipping in an acid bath.

To make the bowl of the spoon, we had to nest the flat form in a notch in a tree trunk, then delicately hammer in a spiral motion. The room resounded with the rhythm of different people’s tapping.

I then inaugurated the spoon with a creme brulee and the bowl with some wasabi peas – it only fits about three but they’re so hot it’s enough.