Rustic Sunburst
Rustic Sunburst
A warm sand glaze pulled back from the rim toward the centre in uneven rays, leaving a russet porcelain body exposed underneath. Every piece is thrown slightly off round, and no two suns break the same way.
The glaze
Sand pulled back to russet
Bone · sand · amber · russet · dark clay
A pale sand glaze goes on thick and is pulled back from the centre as it fires, drawing itself into rays and leaving the russet porcelain body bare in the middle of every piece. The result reads differently depending on how thick the coat sat and how the kiln ran that day — a tight, even sunburst in one piece, a loose, ragged one in the next.
The rims are never quite round. Each piece is finished by hand off the wheel, so the outline wanders slightly and the glaze thins unevenly at the edge, catching a darker line where it runs out.
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 Rustic Sunburst
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 Rustic Sunburst
What it flatters
Anything seared or roasted, and raw fish laid flat in the sand-coloured well. The bare russet centre reads like a plate within the plate.
Contrast that works
Deep red, black and bright green carry hardest against the sand. Pale sauces need a dark garnish or they sink into the glaze.
Building a table
An informal, hand-thrown warmth that suits sharing plates and casual service. Mixes easily with raw wood, linen and matte ceramics.
In service
Two dishes on Rustic Sunburst
Short enough to hand to a section chef.
On the round plate
Seared Scallops, Asparagus Purée
6 large scallops, roe removed · 200g asparagus, trimmed · 1 shallot, sliced · 100ml chicken or vegetable stock · 30g cold butter, cubed · fresh breadcrumbs, toasted · pea shoots · edible flowers · olive oil · flaked salt
- Blanch the asparagus tips briefly and set aside for garnish. Chop the stalks.
- Sweat the shallot and asparagus stalks in oil until soft, add the stock, and simmer five minutes.
- Blend until smooth, then work in the cold butter a cube at a time until glossy. Season and pass through a sieve.
- Pat the scallops dry and sear them hard in a very hot pan, thirty seconds a side, until deeply caramelised.
- Spoon the purée into the bare centre of the plate, following its own uneven edge. Set the scallops on top and finish with toasted breadcrumb, asparagus tips, pea shoots and flowers.
The purée fills the plate's bare russet centre almost exactly, so the sunburst rays frame the dish rather than compete with it.
On the round plate
Robata Wagyu, Shiitake
300g wagyu striploin · 150g shiitake, sliced thick · 3 garlic cloves, sliced · fried garlic chips · micro herbs · light soy · mirin · sesame oil · black pepper
- Bring the wagyu to room temperature and season it heavily with pepper only. Salt goes on after it rests.
- Fry the garlic slices slowly until pale gold, lift them out, then cook the shiitake hard in the same oil until charred at the edges.
- Sear the wagyu over very high heat, thirty seconds a side for medium-rare, then rest it as long as it cooked.
- Reduce a spoon of soy and mirin in the pan juices until glossy.
- Slice the wagyu against the grain, fan it over the shiitake in the plate's centre, and finish with the reduction, garlic chips and micro herbs.
Dark seared meat sits squarely inside the bare russet well, and the sand-coloured rays around it read like scorch marks from the grill itself.
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See it in your kitchen
The weight of the porcelain and the way the glaze breaks are things you judge in the hand. Tell us which shapes interest you and we'll send them.