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The Diamond Selection
Ocean Speckle
A deep indigo glaze, single-fired straight onto stoneware, broken into a dense white speckle that scatters across the surface like foam over dark water. The speckle is heaviest at the rim and thins toward the centre of each piece.
The glaze
Indigo, broken into white foam
Sea foam white · pale slate · steel blue · deep indigo · near-black
A near-black indigo glaze is applied thick, then a second white glaze is layered over it and allowed to crawl and break as it fires, scattering into a fine speckle that thins toward the centre of each piece. Single-fired straight onto stoneware, the reaction leaves every piece with its own density and drift of speckle.
The effect reads like sea foam breaking over dark water, and it holds up under bright kitchen light without ever looking cold. It is one of the most photographed finishes in the range.
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 Ocean Speckle
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 Golden Grove
What it flatters
Delicate raw fish, pale sauces, anything where colour needs to read true. The neutral speckle never competes with the plate.
Contrast that works
Bright, saturated garnish — tobiko, herb oils, red tomato — pops hardest against the pale mineral surface.
Building a table
The most versatile finish in the range: reads equally at home on a white tablecloth or a raw wood counter, formal or casual service.
In service
Two dishes on Ocean Speckle
Short enough to hand to a section chef.
On the round plate
Wagyu Steak Cubes, Truffle Soy & Crispy Garlic
300g wagyu steak, cubed · truffle soy sauce · crispy garlic chips · spring onion · sesame seeds · coriander
- Season the wagyu cubes and sear hard on all sides in a very hot pan, leaving the centre pink.
- Rest briefly, then stack the cubes at the centre of the plate.
- Spoon over the truffle soy and scatter with crispy garlic chips.
- Finish with sliced spring onion, sesame seeds and a few coriander leaves.
The dark indigo speckle reads as a natural backdrop for the seared wagyu, letting the truffle soy pool without looking heavy.
In the footed bowl
Chilled Lobster Soba Salad with Shaved Radish
200g soba noodles · 1 cooked lobster tail · cucumber · carrot · radish · micro herbs · lime · sesame dressing
- Cook the soba noodles, then rinse under cold water until fully chilled.
- Toss the noodles with a little sesame dressing and pile into the bowl.
- Ribbon the cucumber and carrot over the noodles, and shave the radish thinly on top.
- Slice the lobster tail and arrange over the salad.
- Finish with micro herbs, a lime wedge and a final drizzle of dressing.
The footed bowl lifts the salad off the table, and the speckled glaze keeps the pale noodles and lobster reading crisp and cold.
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