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The Diamond Selection
White Granite
A mineral-flecked white glaze, single-fired straight onto stoneware, with fine dark speckles suspended through it like flecks in quarried stone. The surface stays pale and neutral from every angle, so the speckle reads as texture rather than pattern.
The glaze
White, flecked through like stone
Chalk white · pale stone · warm grey · umber · dark mineral
A dense white glaze is loaded with mineral particles before firing, so instead of settling as a single flat colour, it breaks into thousands of small dark flecks suspended through the white — closer to a slab of granite than a ceramic glaze. Single-fired straight onto stoneware, the effect is consistent across a piece rather than concentrated at any one edge.
The speckle is genuinely random, so no two pieces flake in quite the same density or pattern. It is the most neutral glaze in the Diamond range, at home under almost any style of food.
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 White Granite
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 White Granite
What it flatters
Delicate raw fish, pale sauces, anything where colour needs to read true. The neutral speckle never competes with the plate.
Contrast that works
Bright, saturated garnish — tobiko, herb oils, red tomato — pops hardest against the pale mineral surface.
Building a table
The most versatile finish in the range: reads equally at home on a white tablecloth or a raw wood counter, formal or casual service.
In service
Two dishes on White Granite
Short enough to hand to a section chef.
On the long tray
Chef's Premium Nigiri Sushi Selection
200g sushi rice, seasoned · assorted sashimi-grade fish (tuna, yellowtail, salmon, shrimp, eel) · nori · pickled ginger · wasabi · soy sauce
- Shape the seasoned rice into small ovals, wetting hands between each.
- Slice each fish for nigiri and drape over an oval, pressing gently to seat it.
- Wrap the eel piece with a strip of nori if using.
- Line the nigiri up along the tray in a single row, working light to dark.
- Finish with a knot of pickled ginger and a dab of wasabi at one end, soy on the side.
The long pointed tray holds a full selection without crowding, and the pale speckle keeps every colour of fish reading true.
In the footed bowl
Pan-Seared Scallop on Vibrant Green Pea Puree
4 large scallops · 200g peas · 1 shallot · a splash of cream · butter · lemon · flaked salt · microgreens to finish
- Blanch the peas, then blend with the sautéed shallot, a little cream and butter until vivid green and smooth.
- Pat the scallops very dry and sear hard in a hot pan for around ninety seconds a side, until deeply golden.
- Spoon the pea purée into the bowl in a wide swoosh.
- Set the scallop at the centre and finish with a squeeze of lemon and a few microgreens.
- Serve immediately, while the scallop is still warm through.
The green purée is the one saturated colour on the plate, and the pale speckled bowl makes sure it stays the focus.
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See it in your kitchen
Photographs only go so far with a reactive glaze. Tell us which shapes interest you.