Collections · The Diamond Selection
The Diamond Selection
Lemon Moss
A fine-ribbed surface glazed in olive and cream, where the glaze pools thicker in each groove and reads a darker moss green, while the ridges between stay a pale citrus-cream. The result is a striped, corduroy-like texture that carries colour and shape together.
The glaze
Ribbed olive, pooling to moss
Citrus cream · pale olive · moss · deep moss · groove black
Each piece is thrown or pressed with fine parallel ribbing, then glazed in a single olive-cream wash. Glaze naturally pools deeper in the grooves and thins on the ridges, so the firing itself does the shading — no second colour is applied.
Rims are finished in a darker iron line that reads almost black, framing the ribbed field like a border. The effect reads differently depending on the angle of light: flat and pale from above, more richly striped from the side, which is part of why the collection favours long, low serving shapes.
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 Lemon Moss
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 Lemon Moss
What it flatters
Grilled and charred food, dark greens, herb crusts. The moss tone in the grooves echoes cooked herbs and char without any garnish trying to match it.
Contrast that works
Pink and red proteins, citrus. The ribbing gives even a simple row of ingredients a sense of structure.
Building a table
Reads warm and textural. Suits dark wood tables and low restaurant lighting, where the ribs catch shadow.
In service
Two dishes on Lemon Moss
Short enough to hand to a section chef.
On the ribbed tray
Beef Betel Leaf Wraps, Peanut Garnish
300g ground beef · 12 betel leaves · 2 tbsp crushed peanuts · pickled carrot and daikon · coriander and mint · hoisin sauce · fish sauce · garlic and shallot, minced
- Mix the beef with minced garlic, shallot and fish sauce, then wrap small portions tightly in betel leaves.
- Grill the wraps over high heat, turning until the leaves char slightly and the beef is cooked through.
- Line the wraps in a row along the ribbed tray.
- Scatter pickled carrot and daikon between them.
- Finish with crushed peanuts, herbs, and small dots of hoisin sauce.
Dark green wraps set directly on the ribbing nearly vanish into the glaze's own grooves, so the peanuts and herbs are what draws the eye.
On the ribbed tray
Hamachi Jalapeño Crudo, Yuzu Kosho & Sesame
200g hamachi, sliced thin · 1 jalapeño, sliced into rounds · 1 tsp yuzu kosho · toasted sesame seeds · olive oil · flaked salt
- Slice the hamachi into thin, even pieces and lay them in a row along the tray.
- Whisk the yuzu kosho with a little olive oil to loosen it into a dressing.
- Spoon the dressing lightly over each slice.
- Top each piece with a jalapeño round.
- Finish with sesame seeds and flaked salt just before serving.
Pale hamachi across the ribbed glaze reads as a single clean line, and the green jalapeño rounds pick up the moss tone pooling in the grooves.
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More from the Diamond Selection
For Restaurants
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.