The Firing Menu

Kiln House · The Potteries

Wood, weather and vessels made for what they carry.

A concept dish of wood-fired seasonal vegetables served on a handmade celadon platter

From the field to the kiln

The menu changes with the field, the firing and what reaches the pass.

First heat

Small plates from the kiln mouth

Coal-roasted beetroot

blackcurrant leaf · cultured cream · lovage

Served onRaw terracotta coupe

Warm barley bread

malted onion butter · kiln salt

Served onAsh-glazed bread bowl

Smoked trout

celeriac · pickled gooseberry · dill

Served onCeladon oval

From the hearth

Wood, iron and the day's harvest

Charred leek

hazelnut · fermented brassica · sorrel

Served onLong ash platter

Glazed hen of the woods

roasted yeast · parsley root · cider

Served onSmoke-black bowl

Ember-roasted lamb

turnip · mint stem · preserved damson

Served onIron-rich stoneware plate

On the wheel

The plate is considered with the dish

Brassica and ash

mustard seed · whey · spring onion

Served onCrackle-celadon basin

Hearth potato

smoked curd · onion skin · chive

Served onWarm-white footed bowl

To finish

Sweet things, slowly fired

Hay custard

pear · burnt honey · oat

Served onSalt-glazed cup

Apple from the coals

meadowsweet · walnut · cider caramel

Served onTerracotta dessert plate

Concept image of handmade ceramics glowing during a traditional kiln firing

One heat, two practices

Fired for the table.

The kitchen and clay room work to the same rhythm. A dish can change the curve of a bowl; a new glaze can change the way a vegetable is plated.

See the Clay Room

A fictional table

Clay, flame and the season.

Independent Concept · 2026. Kiln House is a fictional restaurant and location created as a Shokupage design study. No booking, transaction, client relationship or commercial result is claimed.