Serene Earth
Serene Earth
Olive and moss run down from the rim and settle into black at the base, so every piece darkens toward its foot the way still water darkens toward its bed. Shapes are pulled by hand off round, and no two glaze lines fall the same way.
The glaze
Olive to black at the foot
Sand · sage · moss · deep olive · black
A pale olive glaze is laid at the rim and left to run as it fires, gathering into darker moss and then black by the time it reaches the foot. The line where it turns black is never straight — it wanders around each piece the way a tide line wanders up a beach.
The clay body underneath is thrown loosely off round, so rims sit unevenly and walls carry gentle waves rather than a hard, machined edge. It is the darkest and quietest glaze in the range, closer to weathered stone than to porcelain.
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 Serene Earth
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 Serene Earth
What it flatters
Mushroom, game, root vegetables and anything long-cooked. The glaze already reads like a forest floor, so earthy food sits inside it rather than on top of it.
Contrast that works
Pale proteins and bright white sauces carry hardest against the dark foot. Truffle, roe and citrus zest read as small bright accents against the moss.
Building a table
The quietest glaze in the range — reads as a neutral in almost any light. Sits well against raw wood, dark linen and matte ceramics.
In service
Two dishes on Serene Earth
Short enough to hand to a section chef.
On the oval plate
Wild Mushroom Pappardelle, Truffle
200g pappardelle · 300g mixed wild mushrooms · 2 garlic cloves, sliced · 100ml chicken or vegetable stock · 40g butter · grated parmesan · fresh black truffle, shaved · thyme leaves · olive oil
- Clean the mushrooms and tear the larger ones by hand. Keep small ones whole.
- Fry them hard and dry in a wide pan until they colour, then add garlic and butter and cook a minute more.
- Pour in the stock, reduce briefly, and check the seasoning.
- Cook the pappardelle one minute short, then finish it in the mushroom pan with a splash of pasta water and parmesan until glossy.
- Twist the pasta into loose nests on the plate, scatter the mushrooms around, and finish with truffle shavings and thyme.
Dark pasta and mushroom sit inside the olive-to-black gradient rather than against it, so the truffle is the only thing left to catch the eye.
On the round plate
Wagyu Tataki, Garlic & Truffle Ponzu
300g wagyu striploin · 3 garlic cloves, sliced thin · 40ml ponzu · 1 tsp truffle oil · chives, finely sliced · flaked sea salt · black pepper · neutral oil
- Fry the garlic slices slowly in oil until pale gold, then lift them onto paper.
- Season the wagyu with pepper only and sear it hard on all sides in the garlic oil, twenty seconds a face.
- Rest it as long as it cooked, then slice it thick against the grain.
- Stir the truffle oil into the ponzu just before serving so it doesn't split.
- Fan the slices across the plate, spoon the ponzu over, and finish with garlic chips, chives and flaked salt.
Seared beef reads warmest right where the glaze is palest, near the rim, so the plate frames the meat the way a low light would.
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See it in your kitchen
The weight of the porcelain and the way the glaze runs are things you judge in the hand. Tell us which shapes interest you and we'll send them.