Collections · The Circle Selection
The Circle Selection
Deep Ocean
A teal glaze poured thick over a near-black body and left to break as it fires, foaming white and pale blue at the edge of the pour the way surf foams over dark water. Every piece keeps a fine amber line where the glaze thins at the rim.
The glaze
Teal breaking into foam
Sea foam · pale teal · deep teal · near-black · amber rim
A dark body glaze is fired first, then a teal coat poured over it in a single motion and left to run. Where the pour is thick it stays a deep, even teal; where it thins and pulls apart it foams into pale blue and white, the way a wave breaks against something dark underneath. No two pieces foam the same way twice.
The rim is where the two glazes meet the raw clay. A thin band of amber shows through, warm against the cold blue-green, and it is the one line the running glaze never quite reaches.
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 Deep Ocean
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 Deep Ocean
What it flatters
Raw and cured seafood above all — the teal reads like the sea the fish came from. Pink, orange and white proteins all carry cleanly against it.
Contrast that works
Warm garnishes: pistachio, chilli, citrus zest, a red wine reduction. The amber rim gives them somewhere to land visually before the eye reaches the dark centre.
Building a table
Reads coastal without being literal about it. Good on pale linen and light wood, and strong under natural daylight where the foam pattern shows best.
In service
Two dishes on Deep Ocean
Short enough to hand to a section chef.
On the scalloped plate
Ricciola Crudo, Limone & Olive di Castelvetrano
200g amberjack (ricciola), trimmed · 1 lemon, zest and juice · 12 Castelvetrano olives, sliced · fresh basil · 30ml olive oil · flaked salt · black pepper
- Chill the loin hard, then slice it into eight even pieces against the grain.
- Arrange the slices in a ring around the carved centre of the plate, leaving the pattern visible between them.
- Whisk the oil, lemon juice and zest together and spoon it over each slice.
- Scatter the sliced olives and torn basil leaves across the fish.
- Finish with flaked salt and a turn of black pepper just before serving.
Pale fish laid in a ring follows the carved starburst exactly, so the plate does the composition and the crudo just has to sit still.
On the round plate
Grilled Octopus Tentacle, Potato Purée
2 octopus tentacles, pre-cooked · 400g potato, peeled · 100ml cream · 60g butter · smoked paprika oil · pickled shallot petals · pea shoots · olive oil · flaked salt
- Boil the potato until tender, then pass it and beat in warm cream and butter until glossy and smooth.
- Char the tentacles hard on a very hot grill until the edges blister, basting with oil.
- Spoon the purée into a disc at the centre of the plate.
- Coil the tentacle over the purée and drizzle paprika oil around the rim in a ring.
- Finish with pickled shallot petals and pea shoots.
The dark centre of the glaze reads as depth under the coiled tentacle, and the paprika ring picks up the same warmth as the amber rim.
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More from the Triangle Selection
For Restaurants
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.