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The Circle Selection
Indigo Symphony
Deep indigo running almost black at the foot, lifting to turquoise where the glaze breaks over a curve, and finished with a copper line at the rim. The range runs from near-black bowls to bright turquoise plates, so it reads as a set of variations rather than one colour.
The glaze
Indigo, turquoise and a copper rim
Turquoise · sea blue · indigo · near-black · copper
One glaze, read at two depths. Where it sits thick — the walls of a bowl, the foot of a plate — it goes indigo and finally near-black. Where a throwing ridge or a curve pulls it thin it breaks to turquoise, crystalline and speckled, and it is that break that carries the throwing rings on the flat pieces.
The rim is where the iron comes through: a fine copper line drawn round every edge, warm against the blue. Flat plates come out brightest, deep bowls darkest, and the same glaze covers both.
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 Indigo Symphony
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 Indigo Symphony
What it flatters
Blue is the rarest colour on a plate, so almost anything warm reads strongly on it: beef, prawn, tomato, saffron, crisp shallot, golden crust.
Contrast that works
Orange and copper tones pick up the rim. Dark reductions vanish on the indigo pieces, so put them on the turquoise plates or keep them glossy.
Building a table
Use the depth as a sequence: turquoise plates for the bright courses, indigo bowls for broths and braises. The copper rim ties both ends together.
In service
Three dishes on Indigo Symphony
Short enough to hand to a section chef.
On the turquoise square plate
Mediterranean Herb Shrimp, Cherry Tomatoes & Olives
12 large prawns, peeled with tails on · 250g mixed cherry tomatoes · 60g Kalamata olives · 2 cloves garlic · 1 small chilli · flat parsley and oregano · 1 lemon · 60ml good olive oil · capers · sea salt
- Halve the tomatoes, pit the olives, and chop the parsley and oregano coarsely with the garlic and chilli.
- Warm half the oil, add the garlic and chilli for thirty seconds, then the tomatoes, and cook two minutes until they just slump.
- Add the prawns and turn them for two to three minutes, until pink and firm. Off the heat, fold in the olives, capers, herbs, lemon juice and the rest of the oil.
- Pile the whole thing loosely in the centre of the plate so the pan juices run out and puddle.
- Finish with more chopped herbs and a little flaky salt.
Prawn against turquoise is the single strongest contrast in the range, and the throwing rings on this plate show through a thin pool of herb oil.
On the lens tray
Sliced Beef Rib, Bone Marrow & Crisp Shallot
600g beef rib or sirloin on the bone · 2 split marrow bones · 3 banana shallots · 50g plain flour · neutral oil for frying · 200ml beef stock · 1 tbsp soy · 1 tsp aged balsamic · thyme · micro cress · flaky salt
- Roast the marrow bones cut side up at 220°C for 15 minutes, until the marrow is soft and glossy. Season them well.
- Slice the shallots into fine rings, toss in flour, and fry at 170°C until pale gold. Drain on a rack and salt at once.
- Sear the beef hard on all sides, then finish to rare in a 200°C oven. Rest for ten minutes and carve into thick slices.
- Reduce the stock with the soy, balsamic and thyme to a glaze that just coats.
- Lay the marrow bones at each end of the tray, run the beef down the centre, spoon the glaze along it, and crown the marrow with the shallots and cress.
The lens shape gives you a natural line with two ends to anchor. Fried shallot and copper rim are the same colour, which pulls the plate together.
On the rectangular tray
Filet Mignon, Red Wine Jus & Purple Potato
2 filet mignon, 180g each · 400g purple potatoes · 60ml cream · 40g butter · 300ml red wine · 200ml veal stock · 1 shallot · 1 sprig rosemary · 1 banana shallot for frying · horseradish cream · sea salt
- Boil the purple potatoes until tender, then pass them and beat in the warm cream and half the butter. Keep the purée stiff enough to hold a spoon shape.
- Reduce the wine with the chopped shallot and rosemary to a quarter, add the stock, and reduce again to a glossy jus. Whisk in the rest of the butter off the heat.
- Season the filets heavily and sear two minutes a side in a very hot pan, basting with butter. Rest for six minutes.
- Spoon a pool of jus at one end of the tray and set the filet into it, rosemary laid across the top.
- Add a quenelle of purée alongside, top it with fried shallot, and send the horseradish cream in a small dish.
Purple potato and indigo are close enough to look deliberate rather than accidental, and the jus gives the one glossy surface the matte glaze needs.
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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.