Collections · The Square Selection
The Square Selection
Moonstone Aura
A soft grey-green glaze that pales toward the centre of each piece and thins to a warm bronze along every raised edge. Spiral throwing marks are left visible on the flat wares.
The glaze
Grey-green, bronze at the edge
Pale ash · moonstone · sage grey · olive stone · bronze
Branding available
Your own logo or icon can be fired into the glaze. Same shapes, same glaze.
One glaze, thinning where the clay rises. It sits pale and slightly mottled across the flat centre of a piece and breaks to bronze along every rim, foot and raised edge, so the shape of each form is drawn by the firing rather than by decoration.
The plates and shallow bowls keep the spiral of the wheel. It reads as a faint concentric line under the glaze, strongest at the centre and fading toward the rim, and no two pieces carry exactly the same one.
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 Moonstone Aura
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 Moonstone Aura
What it flatters
Roasted vegetables, grains, red meat, anything browned or caramelised. The grey-green reads as a neutral and the bronze rim picks up the same warmth as a good sear.
Contrast that works
Orange, amber and deep red carry furthest. Pale sauces and white cheeses sit close in value to the glaze, so they need height or a darker element beside them.
Building a table
Reads warm under low light and cooler under daylight. Sits well beside bare wood and unbleached linen, and against plain cream pieces from the same range.
In service
Two dishes on Moonstone Aura
Short enough to hand to a section chef.
On the round plate
Teppanyaki Garlic Ribeye
400g ribeye, 3cm thick · 6 garlic cloves, sliced thin · 2 spring onions · 60ml soy sauce · 30ml mirin · 15ml sake · 1 tsp sugar · toasted sesame seeds · neutral oil · butter
- Fry the garlic slices slowly in oil until pale gold, then lift them out onto paper. They crisp as they cool.
- Reduce the soy, mirin, sake and sugar to a light glaze and keep warm.
- Sear the steak hard on both sides in the garlic oil, basting with butter, then rest it for as long as it cooked.
- Char the spring onions whole in the same pan.
- Slice the steak thick, fan it across the plate, spoon the glaze under and around, and finish with the garlic chips, sesame and sliced green onion.
The spiral in the plate runs under the glaze and around the meat, so the sauce pools along the lines rather than spreading flat.
On the round plate
Roasted Pumpkin, Ricotta & Hazelnut
600g pumpkin, in wedges · 200g ricotta · 60g hazelnuts, toasted and crushed · honey · thyme · olive oil · flaked salt · micro herbs
- Toss the pumpkin wedges in olive oil, salt and thyme and roast at 200°C until the edges caramelise, about 30 minutes.
- Beat the ricotta smooth with a spoon of olive oil and a pinch of salt.
- Toast the hazelnuts and crush them coarsely, keeping some pieces large.
- Arrange the pumpkin around the plate in a loose ring with spoonfuls of ricotta between the wedges.
- Scatter the hazelnuts, drizzle honey and oil, and finish with thyme and flaked salt.
Orange against grey-green is the collection's strongest pairing, and the bronze rim closes the ring the wedges make.
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See it in your kitchen
Tell us which shapes interest you. If you want the piece branded with your own mark, send the artwork with it.