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The Square Selection
Pebble Mist
A pale misty grey, close to white until you look at it in daylight. The glaze carries a fine iron speckle throughout and every rim is finished with a thin dark line, so each piece is drawn in outline against the table.
The glaze
Grey, speckled, lined in iron
Chalk · mist · pebble · stone grey · iron line
Branding available
Your own logo or icon can be fired into the glaze. Same shapes, same glaze.
A quiet glaze doing two things at once. The body is a pale grey that shifts warm or cool with the light, and through it runs a fine dark speckle from iron in the clay, close enough to read as texture rather than pattern.
The rim is the detail. Glaze is wiped back at the edge so the darker body shows as a thin line around every plate, bowl, lid and cup. It gives a soft glaze a hard outline, which is what lets the range sit beside plain white without disappearing into it.
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 Pebble Mist
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 Pebble Mist
What it flatters
Almost everything, which is the point of it. Pink meat, citrus, rice and green vegetables all hold their own colour against a pale grey rather than borrowing from it.
Contrast that works
Anything with saturation: blood orange, pomegranate, chilli, dark jus. The dark rim line closes the plate, so a dish can sit off-centre and still look framed.
Building a table
Reads as a cool neutral in daylight and softer under lamps. Works on slate, dark wood and grey linen, and mixes freely with plain white and the darker glazes.
In service
Two dishes on Pebble Mist
Short enough to hand to a section chef.
On the round plate
Duck Breast, Orange & Fennel
2 duck breasts · 2 oranges · 1 fennel bulb · 40g hazelnuts, toasted · pink peppercorns · dill · olive oil · white wine vinegar · flaked salt
- Score the duck fat in a diamond, salt it, and lay it in a cold dry pan. Bring the heat up slowly and render for eight to ten minutes.
- Turn it for two minutes on the flesh side, then rest it skin-up for as long as it cooked.
- Shave the fennel thin on a mandoline and dress it with oil, vinegar and salt so it softens slightly.
- Segment the oranges over a bowl and keep the juice for the dressing.
- Slice the duck, set it against the salad on one side of the plate, and finish with hazelnuts, pink peppercorns and dill.
Pink duck and orange against a pale grey plate lose nothing to the glaze, and the dark rim line holds an off-centre plating together.
In the lidded pot
Shiitake & Chicken Claypot Rice
300g short-grain rice, rinsed · 2 chicken thighs, diced · 8 shiitake, sliced · 1 carrot, fine dice · 400ml stock · 2 tbsp soy · 1 tbsp mirin · 1 tsp sesame oil · scallions · toasted sesame seeds
- Marinate the chicken in the soy, mirin and sesame oil for twenty minutes.
- Rinse the rice until the water runs clear and drain it well. This decides the texture.
- Put rice, stock, carrot and shiitake in the pot, lay the chicken on top, cover and bring to a simmer.
- Cook covered for twelve minutes, then take it off the heat and leave it sealed for ten more. Don't lift the lid.
- Fork it through, scatter scallions and sesame, and take it to the table with the lid set to one side.
The pot serves as it cooks, and the pale glaze keeps a brown rice dish looking clean rather than heavy.
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