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The Square Selection
Sandstorm
A sand-coloured glaze poured over near-black clay. It runs and stops where it will, leaving drifts across the upper wall and a dark base beneath. Ribbing and spiral centres are left as the wheel made them.
The glaze
Sand over dark clay
Dune · sand · dry earth · umber · near-black
Two layers, fired twice. A dark body glaze goes on first and a pale sand glaze over it, and in the second firing the sand coat pulls back into drifts and runs. Where it thins it turns grainy and speckled; where it breaks it leaves the dark layer bare, usually low on the wall and around the foot.
The line where the two meet is never drawn twice the same way. On the bowls it falls in a ragged band about two thirds down; on the plates it gathers toward the rim and leaves the spiral centre dark. Pieces from one order match in tone but not in pattern.
A few pieces
For inspiration
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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 Sandstorm
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On the plate
Plating Sandstorm
What it flatters
Braised meat, pasta, grains, anything with a long-cooked brown to it. The glaze runs the same range of colours as a reduction, so food and plate agree without matching.
Contrast that works
Pale proteins read strongest — raw fish, scallop, ricotta, egg yolk. Green herbs hold up. Mid-brown food on the mid-brown drift needs a dark or pale element to separate it.
Building a table
Warm and low in contrast under candlelight, more graphic under daylight, when the dark base reads almost black. Good against oak, raw linen and aged steel cutlery.
In service
Two dishes on Sandstorm
Short enough to hand to a section chef.
On the round plate
Amberjack Crudo, Caviar & Yuzu
200g amberjack loin, trimmed · 20g caviar · 1 yuzu, or lemon and lime · 40ml light soy · 20ml grapeseed oil · 1 tsp yuzu kosho · candied lemon peel, diced small · shiso or nasturtium leaves · flaked salt
- Chill the loin hard, then slice against the grain into fourteen even pieces about 5mm thick, seven per plate.
- Whisk the soy, oil, yuzu juice and kosho into a loose dressing and season it with salt.
- Lay the slices in a ring, slightly overlapping, leaving the centre of the plate open.
- Spoon the dressing under the fish so it collects in the well rather than sitting on top.
- Top each slice with caviar and a cube of candied peel, then set a leaf between every second slice.
Pale fish on the dark centre is the highest contrast this glaze offers, and the dressing gathers in the well instead of running to the rim.
In the rimmed bowl
Pappardelle, Short Rib Ragù & Rosemary
1.2kg short rib on the bone · 1 onion, 1 carrot, 1 celery stick, all fine diced · 3 garlic cloves · 200ml red wine · 400g tinned tomatoes · 500ml beef stock · 2 rosemary sprigs · 400g pappardelle · Parmesan · olive oil
- Brown the ribs hard in oil on every side and set them aside. Do it in two batches if the pan is crowded.
- Sweat the diced vegetables and garlic in the same fat until soft and just colouring.
- Deglaze with the wine, reduce by half, then add the tomatoes, stock, rosemary and the ribs. Cover and cook at 150°C for three hours.
- Lift out the bones, shred the meat back into the sauce and reduce it until it holds together.
- Cook the pappardelle, finish it in the ragù with a little pasta water, then twist it into the bowl and grate Parmesan over.
The wide rim carries the drift pattern all the way round, so a plain twist of pasta in the well is enough — the plate does the framing.
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