About Us
Duncan started sculpting ice in the mid ‘70s after a successful career as a chef at London’s stylish Mirabelle, Dorchester and Caprice restaurants. It was in this demanding environment that he feels he learnt the skills of artistry, and care of presentation under pressure, which are essential in handling this fast, strong and delicate material.
He worked briefly as a college lecturer before his growing fame as an ice-sculptor began to demand all of his attention. Since then the business has gone from strength to strength, gaining an international as well as national reputation. He cites his influences as Epstein, Moore, and Wynne for their simplicity of line and economy of form.
