Collections · The Circle Selection
The Circle Selection
Azure Typhoon
Earthen blues and mauve breaking over an ice-pale centre, held by a thin caramel rim. The glaze streaks outward in the kiln, so no two pieces storm the same way.
The glaze
Blue over pale
Ice celadon · slate blue · mauve · indigo · caramel
Blue over a pale base. In the second firing the blue tears outward from the centre in fine streaks, turning mauve where it thins and pulling caramel along the rim and any raised edge. Two plates from the same firing share a palette, never a pattern.
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 Azure Typhoon
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 Azure Typhoon
What it flatters
Raw and lightly cooked fish, shellfish, citrus, pale purées. Cool food reads clean against the ice-pale centre.
Contrast that works
Reds and oranges jump hardest — blood orange, tuna, beetroot, pistachio. Blues and greys sink into the glaze.
Building a table
The caramel rim bridges to the warmer Circle finishes. Runs well as the cool half of a table opposite Harvest Sun.
In service
Two dishes on Azure Typhoon
Short enough to hand to a section chef.
On the round plate
Seared Scallops, Cauliflower Purée & Brown Butter
12 large scallops · 1 small cauliflower · 200ml whole milk · 100g butter · 30g toasted hazelnuts, chopped · lemon · chervil · sea salt
- Break the cauliflower into florets, keeping eight small ones aside. Simmer the rest in the milk with a pinch of salt until completely soft, about 15 minutes.
- Blend smooth, loosening with the milk until the purée just holds a line on the plate. Season and keep warm.
- Brown 60g of the butter until it smells of hazelnuts, take it off the heat and add a squeeze of lemon.
- Colour the reserved florets in a little of that butter. Pat the scallops dry, salt them, and sear hard for 90 seconds a side until deeply caramelised.
- Draw the purée down the plate, sit the scallops along it, then add the florets, hazelnuts, chervil and a spoon of brown butter.
Pale scallops and white purée sit clean on the ice-blue centre. Keep the plating to one axis and let the streaks run past it.
On the fluted plate
Seared Ahi Tuna, Blood Orange & Pistachio
300g ahi tuna loin · 2 blood oranges · 40g pistachios, chopped · 1 tbsp soy · 1 tsp honey · olive oil · basil · flaky salt
- Segment one blood orange. Juice the other and reduce the juice with the soy and honey to a light syrup.
- Salt the tuna and sear 30 seconds a side in a very hot dry pan. Chill briefly, then slice 1cm thick.
- Spoon the dressing into the well and lay the orange segments under and around the tuna.
- Scatter the pistachios and basil, finish with olive oil and flaky salt.
The fluted rim frames a tight centre, so build upward rather than outward. Blood orange and pistachio are the two colours this glaze pushes hardest.
For Restaurants
See it in your kitchen
Photographs only go so far with a reactive glaze. Tell us which shapes interest you.