Collections · The Circle Selection
The Circle Selection
Ivory Serenity
Soft ivory with a fine yellow speckle through it, glazed inside and over the rim and left bare oatmeal clay underneath. Throwing rings kept in the wells, corners lifted on the flat pieces. The plainest finish in the Circle Selection, and the one that argues with nothing.
The glaze
Ivory over bare clay
Ivory · oat · cool grey · sand · bare clay
A matte ivory glaze with a fine yellow speckle that only shows close up, cooling to grey where it thickens over a rim or in the fold of a corner. It stops short of the foot, so the underside stays bare oatmeal clay — the warm line you see round the base of every piece.
The wells keep the rings from the wheel, and the flat shapes have their corners drawn up into small lifted points. Nothing on this finish competes with food, which is the whole idea.
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 Ivory Serenity
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 Ivory Serenity
What it flatters
Everything, which is the point. It is the plate for colour: blood orange, tomato, beetroot, saffron, truffle, red meat, greens.
Contrast that works
Dark and bright both hold. White on white needs help — give burrata or a pale purée a green oil or a black garnish so it reads against the ivory.
Building a table
The one collection that carries an entire service without thinking about it, and the neutral that sits under any of the others as a base layer.
In service
Two dishes on Ivory Serenity
Short enough to hand to a section chef.
In the lidded bowl
Cauliflower Soup, Black Truffle
1 large cauliflower · 1 onion · 1 clove garlic · 40g butter · 600ml light chicken or vegetable stock · 200ml whole milk · 100ml double cream · 1 small black truffle · truffle oil · chives · white pepper · sea salt
- Sweat the onion and garlic in the butter without colour. Add the cauliflower, chopped small, and turn it through for two minutes.
- Add the stock and milk, simmer for 18 to 20 minutes until the cauliflower collapses, then blend very smooth and pass through a sieve.
- Finish with the cream, white pepper and enough salt to make it taste sweet. It should coat a spoon but still pour.
- Warm the bowls, ladle the soup in, and whip a little cream to a soft peak for the centre.
- Shave truffle over the top, add a thread of truffle oil and fine chives, and send it with the lid on.
A pale soup in an ivory bowl needs one dark thing, and truffle is it. The lid keeps the aroma in until it reaches the table, which is most of the dish.
On the petal plate
Burrata, Blood Orange & Pistachio
1 burrata, at room temperature · 2 blood oranges · 40g pistachios, toasted and chopped · basil leaves · 2 tbsp basil oil · good olive oil · flaky salt · black pepper
- Take the burrata out of the fridge half an hour before service. Cold burrata has no flavour.
- Peel the oranges to the flesh and cut them into segments, catching any juice.
- Lay the segments round the plate in a loose ring, following the petals, and spoon a little of the juice over them.
- Set the burrata in the centre and tear the top open so the cream runs.
- Scatter pistachio and basil, dot basil oil into the gaps, and finish with olive oil, flaky salt and pepper.
Blood orange against ivory is as clean a contrast as this collection gives you, and the petal rim does the composition for you — one segment per lobe.
For Restaurants
See it in your kitchen
The speckle and the bare clay foot are things you only see in the hand. Tell us which shapes interest you and we'll send them.