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The Diamond Selection
Carbon Mist
A matte charcoal glaze, single-fired straight onto raw stoneware. It sits flat and even across most of a piece, then softens to a paler, dust-like mist wherever the glaze runs thin — along a rim, over a ridge, at the foot. The effect is closer to weathered concrete than porcelain.
The glaze
Charcoal that mists at the edge
Mist · stone grey · slate · charcoal · carbon
Unlike the double-fired porcelain ranges, Carbon Mist is single-fired: glaze and clay body go into the kiln together in one pass, straight onto stoneware rather than porcelain. It is a faster, more direct process, and it shows in the surface — matte rather than glassy, with a slight tooth to the touch.
The charcoal glaze is sprayed heaviest at the centre of a piece and thins naturally toward the edges, so every rim carries a pale grey mist where the stoneware body starts to show through. It is the one part of the glaze left to the spray gun rather than controlled by hand, which is why the width of the mist varies slightly from piece to piece.
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 Carbon Mist
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 Carbon Mist
What it flatters
Raw fish, seared tuna, anything that benefits from a non-reflective backdrop. The matte surface absorbs light rather than bouncing it, so colour and texture in the food read at full strength.
Contrast that works
Pale sauces, citrus, pickled vegetables. The pale mist at the rim gives light garnishes a place to sit that isn't the dark centre.
Building a table
Reads industrial and calm rather than rustic. Suits pared-back tasting menus, concrete or raw wood surfaces, and courses plated with restraint.
In service
Two dishes on Carbon Mist
Short enough to hand to a section chef.
On the round plate
Toro Tartare
200g fatty tuna (toro), diced small · soy sauce · sesame oil · scallion, finely sliced · yuzu kosho · quail egg yolk · toasted sesame seeds · crisp wonton or nori for serving
- Dice the toro small and keep it very cold until the last moment.
- Dress lightly with soy, sesame oil and a touch of yuzu kosho, folding rather than stirring.
- Mound the tartare into a neat dome at the centre of the plate.
- Top with a raw quail egg yolk and scatter scallion and sesame seeds around.
- Serve at once, with something crisp on the side to scoop with.
Matte charcoal makes fatty tuna look almost luminous, and the pale mist at the rim keeps the plate from reading as one dark mass.
On the round plate
Sliced Roast Beef, Potatoes & Jus
500g beef sirloin or rib · 400g baby potatoes · 200ml beef stock · 1 shallot · thyme · butter · olive oil · flaked salt · black pepper
- Season the beef well and sear it hard on all sides, then roast to medium-rare and rest for fifteen minutes.
- Roast the potatoes in butter and thyme until deeply golden.
- Reduce the stock with the chopped shallot and a knob of butter to a glossy jus.
- Carve the beef into thick slices and fan them across the plate.
- Set the potatoes alongside and spoon the jus over the meat just before serving.
A classic roast reads modern against matte charcoal, and the jus is the one glossy note the plate allows.
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See it in your kitchen
The range runs from turquoise to near-black, and photographs flatten the difference. Tell us which shapes interest you and we'll send them.