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The Square Selection
Autumn Harvest
An amber glaze poured over dark brown and left to run. It breaks into a pale crystalline edge where the two meet, thins to honey in the wells and pools almost black at the foot. Every piece takes it differently.
The glaze
Amber over brown
Wheat · amber · russet · chestnut · near-black
Two glazes fired together. The amber sits over a dark brown ground and moves in the kiln, so the boundary between them lands somewhere different on every piece and breaks into a pale drip line where it stops.
The finish is glossy and fully vitrified, dark at the rim, honey in the centre where the glaze pools thin over the throwing rings. Colour and drip pattern vary piece to piece — the reason to see it in the hand before ordering a service.
A few pieces
For inspiration
Click a thumbnail to change the piece · click the large image for the view from above
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A selection, not the full range. Over 300 shapes are made in this glaze, and bespoke shapes to order.
Your dish on Autumn Harvest
Send us a recipe, we'll plate it
Tell us the dish you have in mind and the shape you're after, and we'll send you a simulation of it on the piece.
On the plate
Plating Autumn Harvest
What it flatters
Roasted and braised food, game, mushrooms, root vegetables, dark chocolate. Anything with caramelisation on it belongs here.
Contrast that works
Pale food reads best: corn, celeriac, crab, cream, vanilla. Green herbs cut through the amber; brown on brown disappears.
Building a table
Warm, low light suits it — the gloss picks up candle and lamp. Pair with plain cream or matte black pieces rather than another reactive glaze.
In service
Two dishes on Autumn Harvest
Short enough to hand to a section chef.
In the shallow bowl
Patagonian King Crab, Corn & Chilli Oil
200g king crab leg meat, picked · 3 corn cobs · 40g butter · 100ml cream · 1 shallot · 1 green chilli · 60ml grapeseed oil · 1 tsp gochugaru or ají · coriander · lime · sea salt
- Warm the chilli flakes in the oil at a low heat for ten minutes, then leave to settle and pour off the clear red oil.
- Strip two cobs and sweat the kernels with the shallot in butter, add the cream, simmer five minutes and blend to a smooth purée. Pass it.
- Char the remaining kernels dry in a hot pan until blackened in spots and keep them aside.
- Dress the crab lightly with lime and salt only. It needs nothing else.
- Pool the warm purée in the centre, pile the crab on it, and finish with charred corn, sliced chilli, coriander and dots of chilli oil.
Yellow corn on amber glaze would flatten, so the white crab does the work. The dark rim frames the pool of purée and keeps the whole dish reading as one round.
In the wave dish
Molten Chocolate Cake, Vanilla Glace
120g dark chocolate, 70% · 120g butter · 3 eggs · 3 egg yolks · 80g caster sugar · 40g plain flour · cocoa for the moulds · vanilla bean ice cream · raspberries · praline crumb
- Butter and cocoa four moulds. Melt the chocolate and butter together and let it cool to warm.
- Whisk the eggs, yolks and sugar to a pale ribbon, fold in the chocolate, then the sifted flour.
- Fill the moulds three-quarters and rest them in the fridge for at least two hours. Better overnight.
- Bake at 200°C for nine minutes from cold — set at the edge, still liquid at the centre. Turn out immediately.
- Set the cake to one side of the dish, the ice cream on a bed of praline crumb so it holds, and cut the cake open at the table.
A dark glaze under a dark dessert only works with something pale beside it. The wave shape gives the ice cream its own hollow, away from the heat of the cake.
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See it in your kitchen
No two pieces carry the glaze the same way. Tell us which shapes interest you and we'll send them.