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The Diamond Selection
Sapphire Mist
A single loose brushstroke of sapphire blue, swept across plain white porcelain with the texture of the brush still visible in the glaze. Nothing else is added — no rim line, no second colour — so the stroke itself is the entire design, placed differently on every shape.
The glaze
One brushstroke, sapphire on white
Porcelain white · pale sapphire · sapphire · deep sapphire · ink blue
Each piece is glazed white first, then a single stroke of sapphire cobalt is swept across it by hand with a wide brush, left in place, and fired once. The bristle marks stay visible in the fired glaze, so the stroke reads as a gesture rather than a printed band.
Because it is applied freehand, the stroke sits differently on every piece — off to one side on a bowl, curved along the rim of a plate, cutting straight across a boat dish. No masking or repeat pattern is used, so pieces from the same batch vary in exactly where the blue falls.
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 Sapphire 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 Sapphire Mist
What it flatters
Almost anything — the plate is mostly white, so this is the range's most versatile plating surface. Broth, salad, pasta all sit cleanly on it.
Contrast that works
The stroke itself is the accent, so keep the food simple and let it fall beside or across the blue rather than competing with it.
Building a table
Reads casual and contemporary. Suits everyday service as easily as a considered plate — one of the few pieces in the range built for volume.
In service
Two dishes on Sapphire Mist
Short enough to hand to a section chef.
In the bowl
Tonkotsu Ramen, Chashu Pork & Ajitsuke Tamago
1.5L tonkotsu broth · 300g ramen noodles · 8 slices chashu pork · 2 ajitsuke tamago, halved · corn · bok choy · nori · pickled radish · scallion, sliced
- Bring the tonkotsu broth to a strong simmer.
- Cook the noodles to just under al dente and drain well.
- Divide the noodles between the bowls and ladle the broth over.
- Arrange chashu, tamago, corn, bok choy and pickled radish around the top.
- Finish with nori and scallion just before serving.
The wide brushstroke gives a full ramen bowl a graphic frame the toppings can sit against without competing with a pattern.
On the plate
Linguine alle Vongole, Garlic & Parsley
500g clams, purged · 200g linguine · 4 garlic cloves, sliced · chilli flakes · 100ml white wine · flat parsley, chopped · olive oil · black pepper
- Open the clams in oil, garlic, chilli and wine, then set them aside and keep the liquor.
- Cook the linguine one minute short of done.
- Finish the pasta in the clam liquor until glossy.
- Fold the clams back through and twist the pasta onto the plate.
- Finish with parsley, black pepper and a drizzle of olive oil.
A simple twist of pasta set beside the brushstroke, rather than on top of it, keeps the plate reading as one gesture rather than two competing elements.
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More from the Diamond Selection
For Restaurants
See it in your kitchen
The range runs from turquoise to near-black, and photographs flatten the difference. Tell us which shapes interest you and we'll send them.