Collections · The Circle Selection
The Circle Selection
Serene Waters
Pale celadon and sea mist drifting over cloud white, edges softening to sand. The quietest finish in the Circle Selection, and the one that asks least of the food.
The glaze
Celadon over white
Cloud white · pale celadon · sea mist · soft aqua · sand
Celadon over cloud white. The glaze settles rather than tears — drifting in soft fields across the well, thinning to bare white where it pools and warming to sand at the rim and foot. Two plates from the same firing share a palette, never a drift.
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 Serene Waters
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On the plate
Plating Serene Waters
What it flatters
Shellfish, ceviche, greens, pale sauces. Anything cool or barely cooked sits comfortably on it.
Contrast that works
Orange and char carry hardest — prawn, tomato, grilled octopus. Pale greens tend to blend in.
Building a table
The quietest finish in the range, so it carries a full service on its own. The sand edge bridges to the warmer Circle collections.
In service
Two dishes on Serene Waters
Short enough to hand to a section chef.
On the round plate
Mediterranean Octopus, Chickpea & Herbs
1 octopus, about 1.2kg · 1 onion · 2 bay leaves · 400g cooked chickpeas · 1 cucumber · 12 cherry tomatoes · 1 small red onion · flat parsley and mint · lemon · olive oil · 150g Greek yoghurt · flaky salt
- Simmer the octopus with the onion and bay in unsalted water for 60 to 75 minutes, until a knife slides into the thickest part. Cool it in the liquid.
- Dress the chickpeas while still warm with olive oil, lemon, diced cucumber, quartered tomatoes, finely sliced red onion and chopped herbs. Season well.
- Fold chopped mint and a little lemon zest through the yoghurt.
- Cut the tentacles free, dry them thoroughly, and grill or sear hard until the edges char.
- Spoon the chickpea salad in a loose crescent, curl a tentacle through it, add a quenelle of herb yoghurt, and finish with oil and flaky salt.
The glaze drifts in rings, so a crescent plating follows the plate rather than fighting it. Char is the darkest thing this finish can carry.
On the teardrop bowl
Grilled Tiger Prawns, Courgette Ribbons & Bottarga
6 large shell-on tiger prawns · 1 courgette · 20g bottarga · 1 clove garlic · lemon · olive oil · lemon thyme · 50ml cream or a light beurre blanc
- Shave the courgette lengthways into ribbons, salt them lightly for ten minutes, then pat dry.
- Warm the garlic in olive oil and lift it out. Turn the ribbons through the oil for barely a minute.
- Butterfly the prawns, brush with oil and salt, and grill shell-side down over high heat for two minutes, then one minute flesh-side.
- Pool the sauce in the deep end of the bowl, lay the ribbons in a loose fold, and sit the prawns on top.
- Grate bottarga over generously, finish with lemon thyme and a squeeze of lemon.
The teardrop holds sauce at its deep end. The prawns are the only warm note the glaze needs, so keep everything else pale.
For Restaurants
See it in your kitchen
Photographs only go so far with a reactive glaze. Tell us which shapes interest you.