Collections · The Square Selection
The Square Selection
Blue Horizon
A deep indigo glaze, near-black at the rim, that lightens through steel blue toward the centre of every piece. A thin brown break traces the edge where the glaze thins over the clay.
The glaze
Indigo to steel
Pale steel · slate · indigo · deep navy · near-black
A single reactive glaze that separates as it fires, pooling pale and silvery where it runs thickest and deepening to indigo and near-black where it thins toward the rim. A fine brown line marks the true edge of every piece.
The finish is glossy and fully vitrified. The pale centre and the depth of blue at the rim shift from piece to piece, so no two plates in a set read quite the same — expected of the glaze, not a flaw in it.
A few pieces
For inspiration
Click a thumbnail to change the piece · click the large image for the view from above
{{ badgeLabel }}
{{ zoomHintText }}
A selection, not the full range. Over 300 shapes are made in this glaze, and bespoke shapes to order.
Your dish on Blue Horizon
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 Blue Horizon
What it flatters
Seafood, raw fish, pale sauces, citrus. The cool glaze reads as water and gives white and pink proteins somewhere to sit.
Contrast that works
Warm colour carries best against the blue: coral shellfish, golden crumb, citrus yellow, herb green. Blue on blue disappears.
Building a table
Reads coolest under daylight and white light. Pair with plain cream pieces rather than another reactive glaze, so the eye has one thing to follow.
In service
Two dishes on Blue Horizon
Short enough to hand to a section chef.
In the round bowl
Frutti di Mare Mediterranei
6 prawns, shell on · 12 mussels · 12 clams · 8 cherry tomatoes · 1 lemon · capers · yellow teardrop tomatoes · extra virgin olive oil · flat parsley · sea salt
- Scrub the mussels and clams and discard any that don't close when tapped.
- Sear the prawns in olive oil for a minute a side and set aside.
- Steam the mussels and clams in a covered pan with a splash of water until they open, three to four minutes, then discard any that stay shut.
- Halve the cherry tomatoes and teardrop tomatoes, and toss everything together with capers, parsley and a generous pour of olive oil.
- Arrange in the bowl with the shellfish upright at the centre, lemon on the side, and a last drizzle of oil just before serving.
The pale centre of the glaze does the work of a serving platter — it holds the colour and lets the shellfish sit slightly raised at the middle rather than lost in a pattern.
On the square plate
Yuzu Cheesecake, Spun Sugar & Orchid
400g cream cheese · 100g sugar · 2 eggs · 60ml yuzu juice · zest of 1 yuzu or lemon · 150g digestive biscuits · 60g butter, melted · sugar and water for spun sugar · edible orchids
- Crush the biscuits, bind with melted butter, and press into rings set on a lined tray.
- Beat the cream cheese and sugar until smooth, add the eggs one at a time, then the yuzu juice and zest.
- Pour over the bases and bake at 150°C for 25 minutes until just set at the centre. Cool, then chill for at least four hours.
- Melt sugar to a light amber and, working quickly with a fork or whisk, pull it into fine threads over a rolling pin, gathering them into a loose nest.
- Unmould the cheesecakes onto the plate, top each with a sugar nest and an orchid, and add a spoon of yuzu curd or purée beside it.
The blue plate reads cold and clean against the pale cheesecake, and gives the amber sugar and purple orchid the only colour in the frame.
Continue browsing
More from the Square Selection
For Restaurants
See it in your kitchen
Blue reads differently under every light. Tell us which shapes interest you and we'll send samples.