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The Diamond Selection
Frosted Wave
A pale, ice-blue glaze pooled at the centre of each piece and left to break outward into dark, feathered veins as it fires, the way frost spreads across glass. The rest of the piece stays a clean porcelain white, so the blue reads as weather moving across it rather than a fixed pattern.
The glaze
Ice blue, feathering into frost
Porcelain white · frost · ice blue · deep blue · vein black
A blue glaze rich in cobalt and iron is poured at the centre or rim of each piece, over a plain white glaze base. As it fires, the cobalt runs outward and separates into fine dark veins, feathering into the surrounding white the way frost spreads across a cold window.
No two pieces feather the same way twice, and the shape of the break follows the piece — spreading down from the mouth of a cup, radiating from the well of a bowl, running along one edge of a tray. The white porcelain body stays untouched everywhere the glaze doesn't reach, keeping the range legible even where the pattern is dense.
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 Frosted Wave
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 Frosted Wave
What it flatters
Cold and raw preparations — sashimi, tartare, ceviche. The blue reads as a temperature cue as much as a colour, so it suits anything served chilled.
Contrast that works
Warm pink and orange proteins, herb greens. The white ground never competes, so garnish colour carries the whole plate.
Building a table
Reads clean and cool. Strong on pale wood and white linen, and photographs best in daylight, where the blue reads truest.
In service
Two dishes on Frosted Wave
Short enough to hand to a section chef.
On the rectangular tray
Seared Tuna Tataki, Avocado & Radish
250g sashimi-grade tuna loin · 1 avocado, diced · radish, shaved · shiso leaves · toasted sesame seeds · yuzu ponzu · a few drops of pomegranate molasses
- Sear the tuna loin hard on all sides, keeping the centre raw, then chill briefly.
- Slice into even medallions and arrange them in a line along the tray.
- Scatter diced avocado and shaved radish between the slices.
- Drizzle yuzu ponzu over each piece.
- Finish with sesame seeds, shiso leaves and a few drops of pomegranate molasses for colour.
A line of tuna down the tray's length follows the ice-blue vein exactly, so the pink fish and the frosted glaze trace the same shape.
On the rectangular plate
Seared Scallop & Maguro Nigiri Duo
1 large scallop, seared · 40g maguro tuna, sliced · 2 portions sushi rice · a shiso or nori leaf · pickled ginger · wasabi · salmon roe, optional
- Shape the seasoned rice into two small ovals.
- Sear the scallop hard on one side only, keeping the centre translucent.
- Drape the tuna over one rice oval and the seared scallop over the other.
- Set both pieces on a single shiso or nori leaf on the plate.
- Finish with pickled ginger, a touch of wasabi, and roe if using.
Pink tuna and pale scallop sit quietly against the ice-blue vein, and the dark stripe running through the glaze frames the pair without a garnish needed.
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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.