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The Diamond Selection
Blackstone Grid
A matte charcoal-black glaze, single-fired straight onto stoneware, broken through with a fine grey speckle that catches the light like flecked stone. The surface stays dark and quiet from every angle, built for kitchens that want the plate to disappear behind the food.
The glaze
Charcoal black, broken with fine grey
Ash grey · slate · graphite · charcoal · deep black
A dense matte black glaze is loaded with fine mineral particles before firing, so the surface breaks into a soft grey speckle rather than settling flat — closer to hewn stone than a ceramic finish. Single-fired straight onto stoneware, it stays consistent across a piece.
The matte black reads as pure shadow under low light and picks up a quiet grey shimmer under direct light. It is the most dramatic, versatile ground in the range for plating food with real colour of its own.
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 Blackstone Grid
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 Blackstone Grid
What it flatters
Delicate raw fish, pale sauces, anything where colour needs to read true. The neutral speckle never competes with the plate.
Contrast that works
Bright, saturated garnish — tobiko, herb oils, red tomato — pops hardest against the pale mineral surface.
Building a table
The most versatile finish in the range: reads equally at home on a white tablecloth or a raw wood counter, formal or casual service.
In service
Two dishes on Blackstone Grid
Short enough to hand to a section chef.
On the round plate
Robata Lamb Chop, Gochujang Miso & Whipped Tofu Cream
1 lamb cutlet · gochujang miso glaze · whipped silken tofu · a herb oil · toasted sesame · micro herbs
- Whip silken tofu with a little oil and salt until smooth and light, then chill.
- Brush the lamb cutlet with the gochujang miso glaze and grill over robata coals, basting as it chars.
- Rest briefly, then set the cutlet at the centre of the plate.
- Spoon the whipped tofu alongside and trail a line of herb oil around it.
- Finish with toasted sesame and a few micro herbs.
The matte black gives the lacquered glaze and pale tofu real contrast, without competing with either.
On the tray
Grilled Octopus and Sea Bass with Mediterranean Garnish
1 octopus tentacle, pre-cooked · 1 sea bass fillet · king prawns · cherry tomatoes · olives · edible flowers · olive oil · lemon
- Sear the sea bass fillet skin-side down until the skin is crisp, then finish the other side.
- Char the octopus tentacle and prawns hard on a very hot grill.
- Arrange the sea bass at the centre of the tray with the octopus curved over the top.
- Scatter cherry tomatoes, olives and prawns around the fish.
- Finish with edible flowers, a drizzle of olive oil and a lemon wedge.
Three different textures of seafood read clearly against the dark ground, each keeping its own colour and char.
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See it in your kitchen
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