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The Circle Selection
Emerald Essence
Sage green pooling in the well, breaking to teal and deep blue where the glaze runs thick, and drawn round the edge in a thin line of russet. Organic contours throughout, so no two pieces sit the same way on the table.
The glaze
Sage, teal and a russet edge
Pale sage · moss · teal · deep petrol · russet
Two glazes moving against each other. Sage settles in the flat of the well, mottled and speckled where it sits thin; teal and deep petrol gather in the curves and along the walls, running almost black at the foot. Where the glaze pulls away from an edge the iron underneath comes through as russet, so every rim carries a fine warm line.
The pieces are thrown to organic outlines — leaf, pebble, triangle — which means the pooling never repeats. Two plates from the same firing share the palette, never the 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 Emerald Essence
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On the plate
Plating Emerald Essence
What it flatters
Pink and red proteins above all — duck, lamb, tuna, beef. Yoghurt, labneh and pomegranate also read cleanly against the sage.
Contrast that works
White sauces and cream sit brightest. Green herbs blend into the well, so use them as texture rather than colour, and let the russet rim frame the plate.
Building a table
The organic outlines make it a course plate rather than a full set. Best as the middle of a menu, between the pale finishes and Midnight Elegance.
In service
Two dishes on Emerald Essence
Short enough to hand to a section chef.
On the leaf plate
Duck Breast, Black Garlic & Red Wine Glaze
2 duck breasts · 6 cloves black garlic · 50ml double cream · 1 tsp black sesame paste · 250ml red wine · 100ml veal stock · 1 tsp honey · 10g cold butter · micro cress · chives · sea salt
- Score the duck skin, salt it, and start it skin-side down in a cold dry pan. Render over medium heat for 8 to 10 minutes, pouring the fat off as it comes, then turn for two minutes and rest for as long as it cooked.
- Blend the black garlic with the cream and sesame paste to a thick, glossy purée. Season and keep warm.
- Reduce the wine by three quarters, add the stock and honey, and reduce again to a syrup that coats a spoon. Whisk in the cold butter off the heat.
- Spread the purée in a straight band down the length of the plate and slice the duck thinly.
- Shingle the slices along the band, draw the glaze round them in a single line, and finish with cress and chopped chives.
The leaf shape reads as a line, so a linear plating follows it. Pink duck against sage is the strongest contrast this glaze offers, and the glossy glaze picks up the russet in the rim.
On the triangular plate
Lamb Kofta, Yoghurt & Mint
400g minced lamb shoulder · 1 small onion, grated and squeezed dry · 2 cloves garlic · 1 tsp ground cumin · 1 tsp sweet paprika · ½ tsp cinnamon · flat parsley and mint · 200g thick Greek yoghurt · 1 lemon · seeds of ½ pomegranate · pickled red onion · olive oil · sea salt
- Work the lamb with the onion, garlic, spices, chopped herbs and a good pinch of salt until it turns slightly sticky. Chill for 20 minutes.
- Shape into two long ovals, press them firmly, and grill over high heat for three minutes a side until well marked and just pink inside.
- Loosen the yoghurt with lemon juice, salt and a spoon of water, then spread it in a wide sweep across the plate.
- Sit the kofta into the yoghurt at an angle so the char shows against it.
- Scatter pomegranate, pickled onion, mint leaves and chopped parsley, and finish with a generous thread of olive oil.
White yoghurt is the brightest thing you can put on this glaze, and pomegranate picks up the russet rim. The triangle gives you a wide sweep on one side and a point to aim the garnish at.
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A reactive glaze on an organic shape only really reads in the hand. Tell us which shapes interest you and we'll send them.