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The Circle Selection
Harvest Sun
A reactive amber glaze, wheat through burnt ochre, breaking to deep indigo at the foot. The glaze moves in the kiln, so every piece carries its own gradient.
The glaze
Amber over indigo
Wheat · amber · burnt ochre · slate indigo
Amber over a darker base. In the second firing the two move against each other — pooling pale and speckled in the well, deepening to rust at the rim, flooding blue-black around the foot. Two plates from the same firing share a palette, never a gradient.
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 Harvest Sun
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 Harvest Sun
What it flatters
Roasted and braised dishes, game, grilled fish, aubergine, squash. Warm-toned food holds together in the amber well.
Contrast that works
Green and white lift sharply — herb oils, labneh, blanched greens. Deep reds disappear into the rim.
Building a table
Pairs with the darker Circle finishes through the indigo foot. Most kitchens run it as the warm half of a two-finish table.
In service
Two dishes on Harvest Sun
Short enough to hand to a section chef.
On the coupe
Ricotta Gnocchi, Sage Butter & Hazelnut
250g drained ricotta · 1 egg yolk · 60g plain flour · 40g grated Parmesan · nutmeg · 80g butter · 12 sage leaves · 40g toasted hazelnuts, roughly chopped · sea salt
- Beat the ricotta with the yolk, Parmesan, a grating of nutmeg and a good pinch of salt. Fold in the flour until it just holds — the less you work it, the lighter it stays.
- Roll into a 2cm rope on a floured board, cut into pillows and rest on a tray for 20 minutes.
- Poach in barely simmering salted water for 90 seconds, until they rise. Lift out and drain well.
- Foam the butter with the sage until it smells nutty, then turn the gnocchi through it to colour. Plate in a loose ring, scatter the hazelnuts and crisp sage, finish with Parmesan and flaky salt.
Ring plating leaves the throwing rings at the centre visible.
On the long tray
Sliced Wagyu Striploin, Chimichurri & Charred Onions
400g wagyu striploin · 2 banana shallots, halved · 2 green chillies · flaky salt
Chimichurri: a large bunch of flat parsley · 1 clove garlic · 1 tsp red wine vinegar · ½ tsp dried oregano · 60ml olive oil · chilli flakes
- Salt the striploin and leave it at room temperature for 30 minutes.
- Chop the parsley and garlic fine, mix with the oregano, vinegar, chilli flakes and oil, and let it sit while you cook.
- Sear the shallots cut-side down in a dry, very hot pan until black at the edges. Add the chillies for the last minute.
- Sear the beef hard on all sides to rare, rest for eight minutes, then carve across the grain.
- Lay the slices down the length of the tray, draw the chimichurri alongside, add the onions and chillies, and finish with flaky salt.
Dark meat needs the amber underneath to read. The chimichurri does the lifting — a green line, not a pool.
For Restaurants
See it in your kitchen
Photographs only go so far with a reactive glaze. Tell us which shapes interest you.