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The Diamond Selection
Golden Grove
A creamy white glaze, single-fired straight onto stoneware, marked with broad hand-brushed strokes of warm amber that streak across the surface like sunlight through a grove of trees. Each stroke is applied by hand, so its width and placement vary piece to piece.
The glaze
Cream, streaked with warm brushwork
Cream · pale gold · amber · toasted brown · dark umber
A soft cream glaze is laid down first, then broad strokes of an iron-rich amber pigment are brushed on by hand before the single firing. The stroke deepens from a light gold at the edge to a toasted brown at its heart, with the visible drag of the brush left in the surface.
Because each stroke is hand-applied, its width, angle and placement shift from piece to piece — no two plates are marked in quite the same way. The warmth of the brushwork sits well against rustic, roasted and grilled food.
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 Golden Grove
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On the plate
Plating Golden Grove
What it flatters
Delicate raw fish, pale sauces, anything where colour needs to read true. The neutral speckle never competes with the plate.
Contrast that works
Bright, saturated garnish — tobiko, herb oils, red tomato — pops hardest against the pale mineral surface.
Building a table
The most versatile finish in the range: reads equally at home on a white tablecloth or a raw wood counter, formal or casual service.
In service
Two dishes on Golden Grove
Short enough to hand to a section chef.
On the square plate
Grilled Octopus with Cannellini Beans and Tomatoes
2 octopus tentacles, pre-cooked · 400g cannellini beans · a handful of cherry tomatoes · parsley · olive oil · lemon · garlic · salt
- Warm the cannellini beans with olive oil, a crushed garlic clove and halved cherry tomatoes until the tomatoes just soften.
- Char the octopus tentacles hard on a very hot grill until the skin blisters, basting with olive oil.
- Spoon the bean and tomato mixture across one side of the plate.
- Lay the grilled tentacles over the beans, following the curve of the plate.
- Scatter parsley over the top and finish with a lemon wedge on the side.
The char on the octopus and the warm bean stew sit naturally against the brushed amber stroke, rather than needing the plate to add colour.
On the tray
Grilled Lamb Kofta with Tzatziki Sauce
400g minced lamb · red onion · flatbread · tzatziki · cherry tomatoes · a green chilli · parsley · sumac · lemon
- Mix the lamb with grated onion, parsley and a little sumac, then shape into short logs.
- Grill the kofta over high heat, turning until charred on every side.
- Lay a piece of warm flatbread along the tray and set the kofta over it in a row.
- Spoon tzatziki over each piece and scatter with red onion, halved cherry tomatoes and a whole grilled chilli.
- Finish with a squeeze of lemon and a scattering of parsley.
The rectangular tray lines up a full skewer's worth of kofta at once, and the warm glaze underlines the char without fighting the tzatziki's cool white.
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