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The Square Selection
Lotus Garden
A lotus drawn by hand in dark slip on speckled ivory, with a fine line following the rim and combed texture worked into the flat pieces. The drawing sits to one side and leaves the centre of every piece clear.
The glaze
Ink on speckled ivory
Ivory · oat · sand · slip grey · ink
Branding available
The lotus can be replaced with your own logo or icon, drawn in the same dark slip. Same shapes, same glaze.
A matte ivory glaze carrying a fine brown speckle, with the lotus and its stem painted in dark slip before the second firing. The line round the rim is drawn, not printed, so it thickens and thins the way a brush does and no two pieces close exactly the same.
The flat shapes are combed while the clay is soft, leaving a shallow ribbed texture under the glaze that catches light but not sauce. Corners are lifted, edges left slightly uneven, and the underside stays bare clay.
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 Lotus Garden
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 Lotus Garden
Work with the drawing
Plate to the empty side and let the lotus sit clear. The motif is the composition — food crowded over it loses both.
What it flatters
Raw fish, citrus, herbs, anything served in a small quantity. Colour reads hard against ivory and ink, so a little goes far.
Branded service
With the motif replaced by a mark, the same shapes become house pieces — worth deciding before an order rather than after.
In service
Two dishes on Lotus Garden
Short enough to hand to a section chef.
On the round plate
Herb-Crusted Sea Bass, Roasted Vegetables
2 sea bass fillets, scaled and pin-boned · 40g panko · 1 clove garlic · zest of 1 lemon · parsley, oregano, thyme · 300g new potatoes · 12 cherry tomatoes · 60g black olives · capers · oregano oil · olive oil · sea salt
- Blitz the panko with the garlic, lemon zest and herbs until green, and keep it loose rather than paste.
- Boil the potatoes until just tender, crush them lightly and roast at 200°C with olive oil, tomatoes and olives for 15 minutes.
- Sear the fillets skin down in a hot pan for three minutes until the skin crisps, then turn off the heat.
- Press the crust onto the flesh side and finish under the grill for two minutes, no longer.
- Spoon the vegetables into the centre, lay the fish across them, and finish with capers and oregano oil. Serve the sauces alongside.
A round plate with a drawn rim gives the vegetables a boundary to sit inside, and the fish reads as one clean line across it.
On the square plate
Salmon Crudo, Citrus, Avocado & Merkén
240g salmon fillet, sashimi grade · 1 orange · 1 pink grapefruit · 1 avocado · 1 green chilli · ½ shallot · coriander · lime · merkén · good olive oil · flaky salt
- Chill the salmon well, then slice it against the grain into thick ribbons and keep them cold.
- Segment the orange and grapefruit over a bowl, keeping the juice, and slice the shallot and chilli as thin as you can.
- Dress the citrus juice with lime, olive oil and a little salt. Do not add the merkén to the dressing.
- Lay the salmon loosely off-centre, tuck the segments and diced avocado between the folds.
- Spoon the dressing over, scatter shallot, chilli and coriander, and dust merkén across the fish just before it leaves the kitchen.
Merkén and blood-red citrus against ivory need no help. Plating off-centre leaves the lotus and the ink hill visible, which is the reason to use this plate rather than a plain one.
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More from the Square Selection
For Restaurants
See it in your kitchen
Tell us which shapes interest you and we'll send them. If you want the motif replaced with your own mark, send the artwork with it.