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The Square Selection
Verdant Spiral
A soft green celadon, thick enough to pool pale in the centre of a piece and thin enough at the rim to run to sand. The spiral of the wheel is left where the potter made it, so the glaze gathers along the ridges and lightens over them.
The glaze
Green in the well, sand at the rim
Pale mint · celadon · sage · dry sand · straw
Branding available
Your own logo or icon can be fired into the glaze. Same shapes, same glaze.
One glaze, read three ways by thickness. Pooled in a well it goes pale and almost milky; on an open face it settles into a soft mid-green; drawn thin over a rim or a raised ridge it turns sand, sometimes straw. Nothing is applied by hand — the colour comes from where the glaze can rest.
The wheel is left on the surface. On the round wares the spiral runs from the centre out and the glaze thins over every ridge, so the pattern shows as a set of pale rings. On the square and leaf forms the same thing happens along the folds. It varies piece to piece, which is the point.
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 Verdant Spiral
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On the plate
Plating Verdant Spiral
What it flatters
Shellfish, white fish, pasta, spring vegetables. The glaze is light and cool enough to keep pale food looking fresh rather than washed out, and the sand rim keeps it from going clinical.
Contrast that works
Shell, citrus and pale gold sit beautifully. Tomato, chilli and cured yolk carry hardest. Green herbs read as a repeat of the glaze, so use them sparingly or let them be the whole garnish.
Building a table
Cool and calm in daylight, warmer under candlelight as the rim comes forward. Works with pale oak, glass and linen, and beside plain white or the darker glazes in the same selection.
In service
Two dishes on Verdant Spiral
Short enough to hand to a section chef.
In the wide-rim plate
Linguine alle Vongole
500g clams, purged in salted water · 200g linguine · 4 garlic cloves, sliced · 1 red chilli, sliced · 100ml dry white wine · flat parsley, chopped · good olive oil · black pepper
- Purge the clams in cold salted water for an hour and discard any that stay open.
- Warm the garlic and chilli in olive oil without colouring them, add the clams and the wine, and cover until they open. Lift them out as they go.
- Reduce the liquor a little and check it for salt. It should taste of the sea, not of wine.
- Cook the linguine one minute short, then finish it in the pan with the liquor and a splash of pasta water until it emulsifies.
- Twist the pasta into the well, ring the clams around it, and finish with parsley, pepper and a thread of raw oil.
The narrow well holds the twist upright and keeps the liquor off the rim, so the shells sit clean on the pale green ring.
On the round plate
Oysters, Crushed Ice & Mignonette
8 oysters · 2 shallots, very fine dice · 60ml red wine vinegar · 1 tsp caster sugar · cracked black pepper · 1 lemon · crushed ice
- Make the mignonette first so the shallot softens: vinegar, sugar, a good amount of pepper, and a pinch of salt. Leave it thirty minutes.
- Crush the ice fine and bank it across the plate, keeping it inside the spiral so the rim stays dry.
- Shuck the oysters over a bowl, keep the liquor, and check each one for shell.
- Set the oysters in a ring, pressing each shell into the ice so it sits level.
- Put the mignonette in the centre with a spoon, add lemon wedges between the shells, and send it immediately.
Ice and shell against pale green is the cleanest thing this glaze does, and the sand rim keeps the whole plate from reading cold.
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