Mouth of the River

Mouth of the River reflects on water and seeks to bring us closer to its presence. The piece looks into the different ideas and narratives we hold of the River Clyde, which continues to shape the area of Inverclyde and sustain the life around it. Through different flavours, textures and visuals the audience was invited to consider water and the different shapes it takes. A six part experience started with Glass of Water and Raindrop, followed by Sea Breath and Riverbed, finishing with Shorelines and Seafloor.

The event found its home at Greenock Cut visitors' centre, with beautiful surroundings and even more history on water. Designed by Robert Thom, the Greenock Cut was built between 1825 and 1827 to power and supply fresh water to the increasing industries and population of Greenock. I didn't really think how perfectly this location fit my work until after the event. It further proves my point of how difficult it's to notice things which are right in front of us.

Image shows Glass of water, 1st out of six parts. The participants were offered a glass straw and a jar of water, and asked to use their finger to trap the water and then release it into their mouths.

Glass of water (1/6)

Raindrop (2/6)

Sea breath (3/6)

River bed (4/6)

Shorelines (5/6)

Sea floor (6/6)

Image Credit: @Steve Elliott

As part of Galoshans Festival 2023 - Feral Takeover

Greenock, Scotland
2023

1 Glass of water

water


2 Raindrop

water cake served with fig leaf syrup and roasted soy bean and apple flour


3 Sea breath

broth made with seaweed and dried mushrooms, served with smoked dried cod flakes and sea radish


4 River bed

sourdough bread with labneh, served with river Clyde salt, dulse, dock seed, quince and sea radish dried spice mix


5 Shore lines

sea buckthorn sorbet served with a slice of dried apple


6 Sea floor

cucumber ice cream served with sweet spoon

'Raindrop' was served by the little pond outside the Greenock cut visitors' centre. I was hoping for rain to complete this one and to my surprise for two days in a row it got lost on its way.

Raindrop is a Japanese inspired water cake served with fig leaf syrup and roasted soy bean and apple flour.

'Sea breath' comes as a seaweed and mushroom broth served with smoked dried cod flakes and sea radish. Also there was a nice and cosy fire to keep the broth warm in my incredibly heavy cast iron pot.

Sea buckthorn sorbet served in a shell under the dried apple hat. There was also a little pile of sand from roasted soy bean flour and a brush to play around. I felt like the part which is dedicated to the sea shore needs a bit of fun. Making something that's not gonna last longer than the next wave coming in or in this case the next course.

'River bed' appeared on placemats weaved from beach grass called marram. Freshly baked sourdough was served with home made yoghurt, strained over night in tiny individual linen bags and spice mix consisting of salt made from Clyde water, dried sea radish, apple, dock seeds and Japanese quince. One half of razor clam shell was used as a knife to apply yoghurt on a slice of bread.

I thought with this one I would trace water shapes by drying my ingredients and talk about water through its absence in the same way river bed reveals itself after all the water has dried up.

'Sea floor' was celebrated with an oyster shell filled with cucumber ice cream two ways (granita and custard ice cream) on pressed seaweed mat served with a sugar and toasted cucumber peel spoon.

Sweet spoons were sticky to handle, so there was also a clam shell on a side with a little bit of water for dipping fingers tips afterwards.