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The Diamond Selection
Golden Sands
A warm cream glaze, single-fired straight onto stoneware, finely speckled throughout and finished with a dark, hand-painted line that traces the natural wave of each rim. The contrast between the pale body and the dark edge gives every piece a drawn, organic outline.
The glaze
Cream, edged in a dark hand-painted line
Cream · sand · light oak · umber · dark walnut
A fine, warm cream speckle is fired straight through the body of the piece, and a dark iron pigment is then brush-painted along the rim by hand before the single firing, following the natural wave of the edge rather than a straight line.
The result reads like a sketched outline drawn around a sand-coloured field. No two pieces trace the same line, and the warmth of the cream keeps the dark edge from ever feeling heavy.
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 Sands
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 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 Sands
Short enough to hand to a section chef.
On the rectangular tray
Robata Beef Skewers & Wagyu Tataki, Truffle Soy
2 beef skewers · 150g wagyu, seared and sliced · truffle soy · sesame seeds · spring onion · lime
- Grill the beef skewers over robata coals, or a very hot pan, until charred and glazed.
- Sear the wagyu block hard on all sides, then rest and slice thinly for tataki.
- Lay the skewers along one end of the tray and fan the tataki slices at the other.
- Spoon truffle soy over the tataki and scatter both with sesame seeds and spring onion.
- Finish with a lime wedge on the side.
The long tray keeps two very different cuts of beef distinct on one plate, and the dark painted rim frames both without adding colour of its own.
On the oval tray
Braised Osso Buco with Gremolata and Risotto
2 veal shanks · risotto rice · carrot · celery · onion · white wine · stock · lemon zest · parsley · garlic
- Braise the veal shanks slowly with the mirepoix, wine and stock until falling tender.
- Cook the risotto separately, finishing it loose and creamy.
- Spoon the risotto across the tray and set the shanks over it, bone upright.
- Ladle over the braising liquid and vegetables.
- Finish with a scatter of gremolata — lemon zest, parsley and garlic.
The wide oval tray gives the shanks and risotto room to sit side by side, and the warm cream body echoes the dish's own colour rather than fighting it.
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See it in your kitchen
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