TableWare www.tablewareinternational.com
INTERNATIONAL
HoReCa October 2026
(MBDJFT is a celebration of the duality between the chill of ice and the warmth of socializing, where each glass contributes to the cocktail’s narrative, awakening the senses and inviting the first sip.
Two Characters. One Table. Dove’s white and Raven’s anthracite bring contrast and balance to the table. Two complementary collections from Roots by ID Fine, offering the freedom to create distinctive settings for hospitality spaces.
Sustainable Harmony
RAVEN Discover Su Sustainable ustainable Harmony — ID Fine’s approach to creating crea ating collections that work tog together.
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Tableware Team EDITOR MAIREAD WILMOT mairead@lemapublishing.co.uk
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PUBLISHER PAUL YEOMANS pyeomans@lemapublishing.co.uk
MANAGING DIRECTOR MARK NAISH mark@lemapublishing.co.uk
CHAIRMAN MALCOLM NAISH malcolm@lemapublishing.co.uk
PRODUCTION DIRECTOR PAUL NAISH paul@lemapublishing.co.uk
Published by Lema Publishing Ltd.
Unit 1, Broomstick Industrial Estate, High Street, Edlesborough, Buckinghamshire LU6 2JA www.tablewareinternational.com Front cover supplied by Sambonet For more information see the website www.sambonet.com
TableWare www.tablewareinternational.com
INTERNATIONAL
HoReCa October 2026
Tableware International
elcome to the latest issue of HoReCa, Tableware International’s hospitality focused magazine. This issue sees Sambonet on our front cover with the marvellous San Marco collection, beautifully designed for the hospitality trade. San Marco has a great story, it was first introduced in the mid-20th century to some of Italy’s most prestigious homes and restaurants and became a benchmark for postwar Italian silverware. The latest iteration is based on a faithful reconstruction of the original design, with Sambonet using the original 1948 moulds. Interestingly, San Marco was originally Inspired by 18th century Venetian culture, so the collection is dripping with personality and style. Learn more about it on page 24. This issue also sees us speak with Ambiente’s director of dining Thomas Kastl who talks us through some of the exciting changes happening at the industry’s largest trade show. Halls 12 and 12.1 will now house the tableware sector, all under one roof, which will hopefully drive increased footfall and the right types of buyers. You can read what Thomas has to say on page 40. We also catch up with designer Maham Anjum on page 42, who tells us about her bespoke work with Japanese restaurant Mitsu, one of the latest additions to the London food scene. Maham works closely with Mitsu’s executive chef Aaj Fernando developing
tableware_international
pieces for the restaurant. I love hearing about the collaborative efforts between chef and designer, the cohesion between two forces working towards a unifying goal is of such interest. Similarly, we catch up with Cassandra Leduc, formerly of Revol, who has established a new business called Gathering Tables. Cassandra tells us about her latest venture and also touches upon how tabletop sets the tone in fine dining restaurants. It makes for a great read on page 48. Of course, we also have lots of product news (page 18), along with looking at some great options for five-star dining (page 28) and my personal favourite, afternoon tea (page 54). Finally, don’t forget we have opened entries for Tableware International’s Awards of Excellence 2027, find out more on page 16 and make sure to enter your designer of the year and outstanding contribution award nominees.
Mairead Wilmot
@tablewareintmag
tablewareintmag
CONTENTS
The Regulars
October 2026
14 News 18 Product News 24 Cover story: Sambonet 26 Editor’s Choice 32 Viewpoints 36 Column: Jesper Efferbach
78
Interviews
40 Interview: Thomas Kastl 42 Interview: Maham Anjum 48 Interview: Gathering Tables
Previews 52 EquipHotel
Categories 28 Five-star luxury 54 Afternoon Tea
Company focus 34 In focus: Rogaška 38 In focus: Costa Verde 46 In focus: Costa Nova
28 42
18
38
48
30 54
The views of the contributors expressed in this journal are not necessarily those of the publisher or Lema Publishing Ltd. Comments, letters and criticism are welcome.
Tableware International
tableware_international
@tablewareintmag
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News General
Costa Nova USA to distribute Vidivi Glassware in the US Costa Nova USA, has announced a distribution agreement with Cerve S.p.A. of Parma, Italy, for its Vidivi brand of glassware. From 1 October 2026, Costa Nova USA began distributing Vidivi glassware to U.S. hospitality customers including hotels, restaurants, catering companies and other foodservice operators. “Expanding our hospitality portfolio with Vidivi gives our sales team an additional resource to respond to the diverse needs of the U.S. hospitality market,” said Jonathan Yacoviello, director of hospitality sales at Costa Nova USA. “Our priority remains providing our customers with strong tabletop solutions, supported by reliable U.S. inventory, service and an experienced hospitality sales network.” Costa Nova USA will stock selected Vidivi products at its expanded warehouse in Brewster, New York, “Following VIDIVI’s success
thinKitchen brings LSA International to India
in Europe, we wanted a U.S. hospitality distributor with established relationships among leading distributors and properties and a strong understanding of the tabletop market,” said Guido Bormioli, president of Cerve USA. “Costa Nova USA’s distribution infrastructure, hospitality network and reputation for service make it an excellent platform through which to introduce Vidivi more broadly to the U.S. hospitality market.”
GlassCo Ltd brings Skyberg Bohemia Crystal to the UK In addition to representing Duralex Glassware in the UK and Ireland, GlassCo Ltd has also been appointed UK representative for Skyberg Bohemia Crystal, bringing the Czech crystal glassware brand to the UK trade with its Siena and Capri collections now landed and available for immediate purchase. For UK trade customers, the launch also offers a significant supply advantage. With Siena and Capri stock already held in the UK, GlassCo can provide prompt fulfilment without the extended lead times associated with overseas ordering. The partnership provides hospitality customers, the combination of durability and design with reliable UK supply ensuring Skyberg is a strong option for both everyday service and more premium settings.
thinKitchen is introducing LSA International to India, bringing the design brand's distinctive glassware and tabletop collections to the Indian market across premium retail, gifting and hospitality. “What attracted us to LSA is the combination of design, creativity and function. The portfolio ranges from more practical crystalline glassware suited to regular hospitality use through to mouth-blown, handfinished collections where the glass itself becomes part of the experience. Our India assortment will therefore be curated rather than simply importing the entire catalogue - selecting the products that make sense for how India drinks, entertains and approaches premium hospitality,” says thinKitchen’s CEO Anand Baldawa.
As official partner of Club des Chefs des Chefs – an exclusive association of chefs from royal families and heads of state around the world – sknife’s founder Michael Bach was recently pictured with members left to right: Christian Garcia, Prince Albert II. Monaco | Brahema Sanogo, Royal Family of Saudi Arabia | Xu Long, "Great Hall of the People" in Beijing, China | Tommy Kurpradit, White House.
Did you know?... Archaeologists recently uncovered a 2,100-year-old shipwreck packed with luxury tableware in the Mediterranean Sea, off the coast of Türkiye. The tableware, discovered close to Adrasan in the Antalya province, is believed to have survived intact because of how it was packaged – in wooden crates with clay between individual pieces. The haul included thousands of pieces (plates, bowls, trays and small bites dishes) in 122 different shapes, believed to have come from Rhosus, an ancient settlement near what is known today as Arsuz in southern Türkiye, famed for its ceramics at that time. Researchers believe it was a shipment of luxury tabletop because of how it was packaged, and because Rhosus was famed enough for its ceramics that it was mentioned in the writings of a Roman statesman named Cicero who, in a letter dating to 50 BC, mentioned ordering vessels from Rhosus for his friend Atticus. Türkiye, top of the tableware game for quite some time, it would seem! 14 TABLEWARE INTERNATIONAL: HoReCa
Photo credit: Akdeniz University
Where understated sophistication, meets cosmopolitan flair to create timeless products, which suit any table. Elia. Serving Professionals. Elia International Ltd. Unit 3, Elia Close High Wycombe HP12 4FX United Kingdom Tel +44 (0)20 8998 2100 Fax +44 (0)20 8997 5596 sales@elia.co.uk www.elia.co.uk
Meet us at the point 2027
of excellence
Entries for the 2027 Tableware International Awards of Excellence are now open! The ninth edition of the annual awards ceremony to be held during Ambiente 2027…
The categories open for entry are; Serveware serving pieces, platters, bowls Barware tools, drinkware, serveware: collection or specific pieces Flatware/Cutlery collections or individual items Casual Glassware everyday, machine-made The Tableware International team is delighted to announce entries are now open for our annual awards celebrating excellence in the tabletop industry. The 2027 Tableware International Awards of Excellence will celebrate the innovators and forward thinkers of our industry, the brands and manufacturers who continually move the industry forward with their design and manufacturing prowess. There is a very simple entry process via our special Awards of Excellence website (www. tablewareinternationalawards.com), and as always, we encourage ALL tableware manufacturers and suppliers to enter their
own products and collections into the mix for our 2027 programme. The 15 awards categories span the entire compass of our sector, giving credit to those who have made an Outstanding Contribution to the Industry, and a separate Designer of the Year category through to innovation, hospitality, glassware, flatware, sustainability and of course, dinnerware. Judged by a panel of industry specialists, the awards serve as a gateway into the fantastic work being done across the industry, both in retail and professional services. Entry deadline is no later than 26 November 2026.
Decorative vases, bowls, candlesticks, photoframes, figurines Coffee/Teaware full set and/or individual coffee/ tea pieces Hospitality Dinnerware HoReCa specific collections Hospitality Glassware HoReCa specific collections Casual Dinnerware everyday, informal
Have your say… This year, we are really encouraging the industry to supply their nominations for our Designer of the Year and Outstanding Contribution Award winners. Please send your suggestions and entries to editor Mairead Wilmot – maireadwilmot@ lemapublishing.co.uk or, as always, enter via our awards website www. tablewareinternationalawards.com.
Fine Dinnerware bridal, formal, premium, luxury Sustainability Products, collections or projects created in a sustainably responsible way, purposefully designed to reduce environmental impact
Date for your diary
The awards ceremony will be held on Sunday 31 January at Ambiente with venue location to follow. For all details on how to enter visit our website www. tablewareinternationalawards.com and contact maireadwilmot@lemapublishing. co.uk and pyeomans@lemapublishing. co.uk with any additional queries. 16 TABLEWARE INTERNATIONAL: HoReCa
Fine Glassware premium, crystal, mouthblown
Innovation Award collections or individual pieces with stand-out, innovative elements either in design or make 2027 Designer of the Year a designer whose work is considered excellent Outstanding Achievement Award someone who has made an outstanding contribution to the industry
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News Product
David Mellor presents a contemporary take on modernist cutlery Historic British tableware firm David Mellor introduces Pavilion, a new cutlery range designed by Corin Mellor. Conceived as a twenty-first-century reinterpretation of two classic David Mellor designs from the 1970s, Pavilion combines the clarity of British modernism with the warmth, colour and tactility of contemporary tableware. Pavilion revisits the pioneering combination of stainless steel and resin, a technically and aesthetically innovative approach that helped define David Mellor’s 1970s designs. The range is available in three colours: white, black or green. Each handle is secured using an innovative ultrasonic-welding process and a single stainless steel rivet. The result is cutlery with a crisp modernist character and an easy confidence, equally suited to formal, design-led settings and relaxed, sociable dining spaces. “Pavilion is rooted in David Mellor’s design heritage, but it is not nostalgic. It has the purity and restraint of modernist cutlery, combined with materials, colour and weight that feel highly contemporary,” says creative director Corin Mellor. Available from November 2026.
www.davidmellordesign.com
Melody Rose
extends collab with Brasserie Astoria Melody Rose has extended its collaboration with the Frantzén Group. The English brand’s fine bone china tableware now graces the dining rooms at Brasserie Astoria in Stockholm, Singapore – and the group’s latest openings in Marbella and Beach Club Astoria Marbella. The Melody Rose x Frantzén collaboration began in 2021, when the restaurant group selected the elegantly eccentric fine bone china tableware for its newly launched, Brasserie Astoria, in Stockholm, Sweden. This successful union has since birthed a bespoke Melody Rose design for Frantzén, ‘The Bears’ – a charming series of motifs that pays tribute to the chef with a light-hearted take on his first name, Björn, which translates to Bear in English. The Bears tableware series now features at each of Brasserie Astoria’s world-class restaurants – and is exclusively available to purchase from Melody Rose and Frantzen’s online store, alongside an edited selection of plates from across the Melody Rose collections. This includes Cycling Bear, Skating Bear, Balancing Bear and other much-loved designs. Stefan Gissberg, communications & DNA director at Frantzén Group says: "Melody Rose's handcrafted pieces reflect the same appreciation for craftsmanship and attention to detail that we value in our own work. The designs strike the perfect balance between elegance and playfulness, perfectly reflecting the spirit of Brasserie Astoria and making them a natural fit for the brand. They've become a detail our guests notice and often ask about.”
18 TABLEWARE INTERNATIONAL: HoReCa
Stölzle Lausitz
launches universal glass in Q1 series Stölzle Lausitz has launched a new glass in its premium Q1series, the handcrafted universal wine glass, equally suited to both red and white wines. The universal glass boasts a well-balanced bowl shape which allows aromas to develop fully, highlighting the unique characteristics of a wide variety of grape varieties. A finely drawn stem and precise proportions give the glass an exceptionally delicate appearance, as does the thin-walled construction. This is a glass where refined aesthetics marry functional performance. Q1 comprises 13 glasses in total offering the ideal stage for fine wines.
stoelzle-lausitz.com
A family affair Part of Vista Alegre’s outstanding Chef’s Collection, Salina by Henrique Fogaça is a real family affair. Based on an idea from his sister, and designed and developed by his niece, Brazilian artist Luisa Fogaça Moraes Barros, chef Henrique created the Salina dish, making it the flagship of his own restaurant Sal Gastronomia. Salina is inspired by the curves and textures www.vistaalegre.com of salt mines with their shape sculpted by time and the elements, with sharp curves of unequal proportions expressed in organic and smooth forms. The high reliefs stand for the salt dunes and the low reliefs the undulating grooves generated by the action of the water, which penetrates the soil and the rock, creating a natural and spontaneous harmony.
costanovaprofessional.com
Next trade shows: EquipHotel | November 2-5 | Stand P7.2-M018 Dallas Total Home & Gift Market | January 6-12 | Goetz Showroom Atlanta Market Gift & Home | January 12-17 | B2 12-1208 Maison & Objet Paris | January 14-18 Sirha Lyon | January 21-25 | 7D14 Las Vegas Winter Market | January 24-28 | Floor 1, C123
Forest collection
News Product
WMF Professional reintroduces Juwel WMF Professional is reintroducing the Juwel cutlery collection back into its portfolio. Available as of the fourth quarter, Juwel was originally launched in 2013, and established itself as an in-demand choice for high-end hospitality settings recognised for its subtle yet striking design. A characteristic feature of Juwel is the elaborate faceting at the lower end of the handle, which is reminiscent of a finely cut gemstone, giving the collection its name. The collection comprises around 20 pieces of cutlery, covering all key applications in upmarket gastronomy, the hotel industry as well as banqueting and events. With its reintroduction, WMF Professional is expanding its portfolio in the premium
segment with a collection that has proven itself in the market over the years and is a reliable option for businesses that value consistent quality and a distinctive look. Two variants are available for table knives and starter knives: the Monobloc design or hollow handle with inserted blade steel edge. For the relaunch, the collection will be available in Cromargan as well as in the PVD pale gold variant. Additional PVD coatings and individual cross-finishes can be made to order on request for project business.
“With Splash, we wanted to capture the subtle beauty of drinking - the way liquid moves, settles, and disappears. Working alongside Tom Dixon allowed us to combine his distinctive design perspective with Nude’s glassmaking expertise, resulting in a collection that feels both refined and deeply tactile. Beyond the pieces themselves, the collection was designed to create a more sensory and experiential way of drinking, elevating everyday moments through design.” Yılmaz Erceyes, chief marketing officer, Şişecam speaking about Nude’s latest launch, Splash, designed by Tom Dixon.
www.wmf-professional.de
Be iconic, with a coupe in hand A coupe glass is undoubtedly one of the chicest ways to consume champagne and Royal Scot Crystal have no shortage of incredibly elegant glasses to choose from. The brand boasts an enviable selection of on-trend coupes in a variety of hand cuttings, such as the popular Nouveau series, which was seen on Bridgerton, no less. Royal Scot Crystal currently supply prestigious restaurants and hotels with bespoke crystal tableware and barware as well as items from their own established collections. And of course, the brand is able to design and produce exclusive crystal glass stemware to suit clients’ requirements.
royalscotcrystal.com
20 TABLEWARE INTERNATIONAL: HoReCa
Looking at … Array from Orrefors Array, designed by Mattias Stenberg for Orrefors, is a series of three silver-coloured plate-and-bowl combinations designed for versatile table settings. Their varying heights and sizes allow the pieces to be combined in different ways, giving hospitality venues flexibility in both presentation and use. Inspired by a glass trivet from Stenberg’s childhood home, the series reinterprets a familiar form in blown glass. Its varying transparency gives each piece a distinct expression while retaining the simplicity of Scandinavian design.
www.orrefors.com
Let’s meet
Cristal by Mepra The concept behind Mepra’s Cristal – a transparent wine bucket – is simple; it was designed to celebrate the clarity and brilliance of pure light. Its immaculate, crystalline form reveals every contour and lets light flow freely, giving each bottle a stage of quiet elegance. The clean, fluid lines and subtle reflections strike a balance between modern minimalism and timeless charm, while every curve is shaped to be as practical as it is beautiful, embracing the bottle gracefully and ensuring effortless handling. Ideal for contemporary entertaining spaces that value understated sophistication, yet versatile enough to enrich a more classic setting.
www.theluxuryartmepra.com
ECOMADE MADE IN EUROPE
Sustainable Process No Carbon Emission Durable Quality Hospitality Approved Locally Sourced Natural Porcelain Craftsmanship Made Accessible Proudly Made in Europe
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News Product
Developed for hospitality, Decorium introduces Reflex Decorium has launched Reflex, a new collection developed to enrich contemporary hospitality environments through distinctive design and refined presentation. Designed for hotels, restaurants, bars and premium dining concepts, Reflex brings a strong visual character to presentations through its contemporary form and captivating interaction with light. The collection takes its name from the reflections created across the glass surface. As light moves through each piece, subtle visual effects highlight the colour, texture and presentation of the drink, adding depth and atmosphere to
Sambonet and Arthur Krupp take centre stage at Crola At Azienda Vitivinicola Crola, a beautiful family-owned Italian winery and eatery, every element contributes to creating a refined and welcoming atmosphere. From the setting to the table presentation, the guiding principle remains the same: transforming every occasion into an experience that combines elegance, conviviality and attention to detail. The establishment dresses its tables with Sambonet’s Flat collection and Arthur Krupp’s Neve, which have become an integral part of the story, accompanying wine tastings and moment of conviviality with a language defined by elegance, functionality and meticulous attention to detail.
www.sambonet.com
the overall serving experience. With its balanced proportions and modern design language, Reflex has been developed to complement a wide range of professional settings—from sophisticated restaurants and hotel lounges to contemporary bars and exclusive events. Its distinctive appearance enables hospitality professionals to create memorable presentations while maintaining a refined and cohesive table setting. With Reflex, Decorium continues to expand its professional portfolio, offering design-led solutions for hospitality professionals.
www.mydecorium.
LAV HoReCa launches
new collections
Lav HoReCa has introduced four new glassware collections. Ravenna, Bonn, Modena, and Salerno, have been developed under the brand’s "Make It Real" philosophy of turning ideas into experiences for hotels, restaurants, cafés, and bars. Ravenna combines a fine rim with three stacking capacities, finished with a mosaic-inspired texture drawn from the historic Italian city. Bonn pairs a fine rim with tempered options and a space-saving stackable design, its silhouette shaped by the calm character of its namesake German city. Meanwhile, Modena and Salerno are paired together as a coordinated stemmed-and-stemless system: Salerno defined by clean, conical lines, Modena by light-catching vertical striations, both built on a two-piece stem construction. In the United States, these collections are supported by a New Jersey warehouse for fast nationwide distribution and a showroom at 41 Madison Avenue in New York City, with production-to-shipment timelines as short as four weeks.
www.lavhoreca.com
Heinen Delfts Blauw creates specialist HoReCa lines for two of its collections Following the success of its design-led tableware collections Blauw Vouw by Romy Kühne and Blauw Bloesem by Debbie Wijskamp, Heinen Delfts Blauw is expanding both ranges with a dedicated HoReCa line. The two collections have proven popular with consumers, but demand from the hospitality sector highlighted a need for more specific capacities and practical features tailored to professional service. In response, Heinen Delfts Blauw has added a selection of espresso cups, coffee cups and cappuccino cups, each with a matching saucer. Unlike the existing handleless coffee cups in the collections, the new HoReCa cups feature handles. The different capacities have also been selected with professional coffee service in mind.
22 TABLEWARE INTERNATIONAL: HoReCa
MADE FOR MOMENTS TOGETHER. HAPPY HOLIDAYS.
COCOON SERIES
Cover Story Sambonet Sambonet’s elegant San Marco collection, once found in some of Italy’s most prestigious homes and restaurants, has been reinterpreted for a modern hospitality setting. We take a closer look at this beautiful collection which takes its inspiration from 18th century Venice…
As it marks 170 years Sambonet reimagines iconic San Marco for a new audience In an ode to its longstanding and rich heritage, Sambonet has reimagined one of its most iconic collections – San Marco. As the Italian tastemaker celebrates 170 years, it’s design team has delved into the archives to bring us a fresh update on an iconic assortment. First introduced in the mid-20th century to some of Italy’s most prestigious homes and restaurants, Sambonet explains that the San Marco collection quickly gained in popularity, becoming a benchmark for post-war Italian silverware. The new, modern-day iteration is based on a faithful reconstruction of the original design, with Sambonet using the original 1948 moulds. San Marco was originally Inspired by 18th century Venetian culture with its elegant and balanced design distinguished by unique details, including a wide handle, a three-tine fork and the elegant silhouette of the knife with its sabre-shaped blade. In its most recent update, San Marco is not only available both in classic silver-plated version and a contemporary stainless-steel edition but also in gold.
The Sambonet design team has worked tirelessly to uphold the iconic standards which San Marco originally set, reimagining it for a modern-day audience. The collection embodies Sambonet’s entire industrial and artisanal heritage, a legacy built on values, design research and innovation. This journey continues today thanks to the investments of the current ownership, which since 1977 has been promoting Italian craftmanship and manufacturing excellence on an international scale. In this 170th anniversary year, this legacy has been further recognised through the brand’s admission to the prestigious Altagamma association. As Sambonet marks 170 years producing some of the finest collections to come out of Italy – with San Marco embodying the essence of the brand – it is relevant to give a nod to the company’s foundation in excellence. The company began in 1856 and owes its silversmithing tradition to its founder, master goldsmith Giuseppe Sambonet, who registered the “GS” hallmark at the Turin Mint in 1856, a symbol still used today.
From that moment onward, the excellence of Sambonet’s production evolved alongside the technological and stylistic innovations of the early 20th century. What started as a prestigious manufacturer developed into a forward-looking industrial company, ready to expand beyond Italian borders. A commission for the Hilton Cairo in 1956 marked the beginning of the company’s hospitality heritage, a sector that today represents the brand’s core business and is a key driver of its international growth. Perhaps unsurprisingly, design has always played a major role in Sambonet’s trajectory. The defining characteristics of Sambonet’s design philosophy has always been “elegance and balance”, the result of a refined synthesis between creativity and functionality. In the 1960s, the brand began collaborating with some of the most influential figures in Italian design, foremost among them Roberto Sambonet. His contribution led to some of the brand’s most iconic creations, including the Pesciera collection, Center Line and the Linea 50 trays, which remain part of the permanent collection of the Museum of Modern Art in New York. Other remarkable collaborations include the likes of
Gio Ponti, creator of timeless design that are still celebrated today. This design-driven vision remains at the heart of the brand through the work of the inhouse Style Centre and through recent collaborations with Italian designers Serena Confalonieri and Gianni Cinti. Today Sambonet is part of Arcturus Group and is led by a second generation of the Coppo family. While preserving the values and integrity that have always distinguished the company, the current leadership continues to drive the brand towards and increasingly global strategy based on synergies among the Group’s various brands. Over the years, Arcturus has grown by enhancing the unique industrial and manufacturing expertise of each of its companies, creating a distinctive complementary within the world of the tableware and hospitality while international presence. So while we may look at collections such as San Marco and admire them from afar, to Sambonet it represents so much more; growth, history, art, design, imagination and the preservation of an Italian brand which has continued to evolve and respond to the world around it. Sambonet, here is to another 170 years!
www.sambonet.com
Did you know?
Sambonet's acclaimed in-house design team are central to the brand's ongoing success, developing new concepts while also reimagining classics such as San Marco 24 TABLEWARE INTERNATIONAL: HoReCa
Sambonet is official supplier to several noble families, including the Duchess of Genoa and the Count of Turin, the company owes its silversmithing tradition to its founder, master goldsmith Giuseppe Sambonet, who registered the “GS” hallmark at the Turin Mint in 1856, a symbol still used today.
Fact!
A 1956 commission for the Hilton Cairo marked the beginning of Sambonet’s hospitality journey.
The newly launched San Marco collection
TABLEWARE INTERNATIONAL: HoReCa 25
Product Focus
Editor’s
Choice A moment for
the cutlery I do love it when a brand does something a little different. Step forward Claude Dozorme. The updated 1902 Vichy collection has been elevated with four new colourways – café, olive, pink and blue. The gorgeously classic checkerboard pattern in frivolous colourways makes this collection a stand-out piece for the table. This IS the table’s personality. But listen to this part, beneath the surface, real Vichy fabric sits in cast resin – this is woven into the handle, not just printed on it. How clever! 1902 is a nod to the date Claude Dozorme cutlery was founded in Thiers, France, and while each piece carries the weight of well-made history behind it, the handle tells a new story – and I think it is great!
www.dozorme-claude.fr
26 TABLEWARE INTERNATIONAL: HoReCa
AXIS
Your Creation. Centre Stage.
Let every dish make its own statement. With its white palette, Axis by ID Fine sets the stage for the colours, textures and details of each creation.
Define Dining
Discover Axis at idfine.com.tr
Category Five-star focus
Time cast into form Eisch always delivers on quality and the newly launched TIMEFORM SENSISPLUS wine glass collection (available from mid-October) celebrates 80 years of glassmaking tradition while also making a statement about contemporary design that showcases wine in a distinctive way. Inspired by the aesthetics of cut glass, a striking step in the bowl defines the collection’s characteristic design language. While it refracts light in subtle layers and lends the glass visual depth, the extravagant design serves a precise function: to control the wine’s oxidation and preserve its balance. The finely tuned proportions guide the wine harmoniously across the tongue and palate. Combined with the SENSISPLUS feature, the aromas unfold with exceptional openness and complexity – ideal for professional wine pairing or tastings. The handcrafted collection provides the perfect setting for a variety of wines and comprises four coordinated sizes – an All-purpose / Red Wine glass, a Burgundy glass, a White Wine glass and a Champagne glass – and offers a clearly structured, practical range for discerning hosts. www.zwieselfortessa.com/hospitality
Beautiful tabletop for five-star settings With so many different brands to choose from, five-star establishments have their pick of the biggest and the best, we shine a light on just a few top-tier options for venues…
Colour accents in heritage form Designed for the demands of fine dining Orrefors in collaboration with three-Michelinstarred chef Björn Frantzén and his sommeliers, have designed a collection to meet the demands of fine dining. Frantzén is behind three restaurants awarded three Michelin stars: Frantzén in Stockholm, Zén in Singapore and FZN in Dubai. The collection combines a timeless Scandinavian silhouette with careful attention to how drinks are presented and enjoyed. It is available in two versions: a thin, light machine-made edition suited to everyday use in restaurants and at home, and a mouthblown Handmade Edition made with exceptionally thin glass. The machine-made range also includes an all-round HRC glass for the hospitality sector. Matching heights and carefully balanced stems give the collection a cohesive look on the table. www.orrefors.com 28 TABLEWARE INTERNATIONAL: HoReCa
For almost two centuries, “Grecque” has been one of the defining forms of Fürstenberg porcelain manufactory. Created during the Biedermeier period between 1840 and 1850, the collection combines classic elegance with a clear, faceted design language. With Rouge Bordeaux, the heritage collection now receives a new design that reinterprets the historic form in a rich burgundy hue. The deep burgundy of the new Rouge Bordeaux design accentuates the characteristic facets of “Grecque” and gives the historic form a fresh, distinctive presence. The warm colour creates an inviting look and offers versatile styling options – whether as an elegant statement piece or combined with the white and satin-finish versions. www.fuerstenberg-porzellan.com
ai179093641968_PUB_TABLEINTERNATIONAL_OUT26.pdf 1 02/10/2026 11:20:19
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Category Five-star focus
Question Corner Robert Welch
Jurgen Bresseel, global head of sales, Robert Welch on attention to detail and quality
When every detail matters In five-star hospitality, every detail is important. The right porcelain helps bring the chef ’s creation to life, reinforces the restaurant’s visual identity, and contributes to the lasting impression guests take with them. Particularly suited to sophisticated dining spaces, Auratus OB stands out for its innovative decoration, achieved through an exclusive technique developed by Porcel combining shiny and matte gold, which gives its a distinctive character. Also available in platinum, the collection is a perfect harmony between tradition and innovation. Working with top-tier establishments requires consistency, attention to detail, responsiveness and uncompromising quality standards. It is also an opportunity for Porcel to showcase not only its collections, but its expertise and capabilities as a manufacturer able to meet specific demands. This expertise extends to customisation, from collections to logos and backstamps, as well as the development of bespoke solutions tailored to each project. This flexibility allows porcelain to go beyond its functional role and become an integral part of a hotel’s identity and guest experience.
www.porcel.com
Mid-century, modern design Steelite Distinction’s Morella tableware collection is a refined fusion of historical inspiration and contemporary design, drawn from the medieval town of Morella in Valencia. The range features embossed patterns that evoke natural textures, with mid-rim plates enhanced by a striking spiral effect that adds depth and elegance to each piece. The collection also includes distinguished banqueting items and a tall, bold teapot thatcaptures the essence of mid-century design. Each piece reflects exceptional craftsmanship, seamlessly blending classic beauty with modern sophistication, making the Morella collection perfect for elevating any dining experience.
www.steelite-utopia.com 30 TABLEWARE INTERNATIONAL: HoReCa
Why have five-star venues chosen Robert Welch collection? Five-star venues chose Robert Welch because they are investing in every detail of the guest experience. Our stainless-steel collections combine timeless British design, exceptional functionality and outstanding durability. The balance between aesthetic elegance and operational performance is important to our hospitality partners where every touchpoint contributes to the overall perception of quality. They also value the heritage and design integrity of Robert Welch and want products that feel authentic, beautifully crafted and capable of elevating the dining table without overwhelming it. What makes Robert Welch collections work so well for a five-star venue? Luxury hospitality is all about “Our relationship attention to detail, and that is with five-star venues where Robert Welch excels. demonstrates the Our collections are designed trust that hospitality to be visually elegant yet highly professionals place practical, creating a seamless in our products and experience for guests and reinforces the quality, service teams. Our products are craftsmanship and engineered to look exceptional after years of professional performance that use despite the rigorous define the Robert demands of luxury hospitality Welch brand.” environments. The versatility of our designs is another key factor. Whether used in a Michelinstarred restaurant, a luxury resort, an exclusive private dining space or an airline’s premium cabin, the products complement a wide variety of high-end dining experiences. Do you feel added pressure as a supplier/manufacturer when supplying high-end establishments? There is a heightened level of expectation when working with luxury hospitality brands, but we see that as an opportunity rather than pressure. Five-star venues are uncompromising when it comes to quality, consistency and service. Their reputation depends on delivering excellence every day, and our responsibility is to support that objective. We have built our hospitality business around those expectations. From product design and manufacturing standards to customer service and fulfilment, we understand that our clients require reliability as well as beautiful products. Is it important to have your collections in noted venues? To be featured in renowned hotels, restaurants and hospitality destinations is an important endorsement of our brand and our design philosophy. Our relationship with five-star venues demonstrates the trust they place in our products and reinforces the quality, craftsmanship and performance that define our brand. Equally important, these venues allow guests from around the world to experience our products in exceptional settings, and reflects what Robert Welch stands for: thoughtful design, enduring quality and understated luxury. robertwelch.com
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Product Focus Costa Nova The heritage-inspired Almara Costa Nova’s newest arrival is Almara, a heritage-inspired collection with traditional influences and a contemporary sensibility. In two different and impactful colours – white and metal – the collection features elegant contours framed by a delicate beaded detailing. It is perfect for creating a foundation for both classic and contemporary table concepts.
Elevating Roda One of Costa Nova’s most established collections, Roda has been elevated with a new colourway. Cocoa is a beautiful reactive brown designed to make maximum impact on the table.
Seasonal sophistication Costa Nova’s latest hospitality launches speak to seasonal menu changes with rich, warm colourways, intricate detailing and lots of versatility for different service styles and concepts. Let’s take a closer look… Nótos collection welcome pitch blue
A botanical dream; the Forest collection
The established Nótos also welcomes a new colourway, pitch blue, adding a more intense and atmospheric note to the collection.
Another fresh out-of-the-kiln collection is Forest, which embraces the colours and shapes of autumn, with two maple leafshaped pieces that provide an expressive accent for seasonal menus.
32 TABLEWARE INTERNATIONAL: HoReCa
www.costanova.com
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In focus Rogaška We explore how Rogaška’s timeless, yet still commercially relevant, Crown Jewel collection works beautifully in hospitality settings
A jewel in
Rogaška’s crown In a market shaped by fastmoving trends, lasting collections have a particular value. They give retailers, distributors and hospitality partners the confidence to build a reliable assortment around products their customers recognise and appreciate. Crown Jewel is one of Rogaška’s most established collections – a comprehensive crystal range designed to remain relevant well beyond a single season. Its distinctive character comes from the traditional V-cut, which creates rich reflections and gives each piece the appearance of jewellery for the table. The design is decorative without being tied
to a passing fashion, allowing it to move naturally between traditional and contemporary interiors. This balance has made Crown Jewel a lasting part of the Rogaška portfolio and a dependable commercial choice for different markets. The breadth of the collection is one of its greatest strengths. Crown Jewel includes an extensive selection of drinkware and serving pieces for presenting wine, spirits, cocktails and desserts, complemented by bowls and vases in popular and versatile sizes. Retailers can therefore create anything from a focused gift assortment to a broader, coordinated collection, while customers can add new pieces over time. Selected items are also available with gold or platinum rims, as well as in vibrant colours. These finishes introduce a more contemporary expression without losing the identity of the original design. They also offer retailers
new opportunities for seasonal selections, visual merchandising and gifting concepts, extending the commercial life of an already proven collection. The same versatility creates interesting possibilities for the HoReCa sector. Crown Jewel can bring a distinctive signature to boutique hotels, fine-dining restaurants, cocktail bars and special-event settings. Individual pieces can be selected as statement elements or combined into a more complete table presentation, helping hospitality partners create memorable serving moments. Crown Jewel also reflects the broader capabilities of Rogaška as a B2B partner. Rooted in more than 350 years of glassmaking tradition, the brand combines specialist crystal craftsmanship with the ability to respond to contemporary
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commercial needs. Alongside its established collections, Rogaška works with partners on product adaptations, personalisation and branding, as well as the development of exclusive products and collections. For buyers, this creates the reassurance of working with a recognised crystal collection while retaining the opportunity to shape a proposition for a particular market, customer or hospitality concept.
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Column Jesper Efferbach
Think global, act local: how to navigate the crisis in tableware Driven by volatile oil and gas prices and ongoing geopolitical friction, the estimated 60 billion USD global tableware market is facing unprecedented strain. Rising costs have hit both production lines and private wallets, fundamentally changing how people travel, spend, and dine out worldwide. To survive, the industry must adapt to new realities across key segments:
The global tableware market is under immense pressure from geopolitical conflict, soaring energy costs, and shifting consumer habits. For manufacturers, wholesalers, and retailers, survival now requires extreme focus, logistical agility, and a deep understanding of the end-user. In short “focus and knowledge is power”, says our columnist Jesper Efferbach…
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Manufacturers: the battle against overhead Production and transportation costs have skyrocketed due to energy inflation and disrupted shipping routes. Compounding this, unpredictable local tariffs and taxes create an uneven playing field. While energy inflation is a global burden, the total impact is heavily dictated by geography. Some manufacturers have seen costs surge by more than 40 per cent, forcing many to pause or completely halt new brand and concept launches in high-cost, lowinterest regions. Don’t try to be something you aren’t. History has often shown us that, very often, it is extremely difficult for a manufacturer to add new concepts in. Maybe now is not the right time for a manufacturer to venture into projects with new materials, or try and launch itself, or its brands, in new business segments, unless the needed knowledge and expertise are in hand and place. Wholesalers and retailers: the shift to defer and downsize As manufacturers pass down costs, buyers face a double hit from higher product prices and inflated freight rates. To mitigate risk, wholesalers and retailers are aggressively changing tactics
such as: Nearshoring – shifting to suppliers closer to home to cut transit times. Just-in-time inventory: – buying smaller quantities more frequently to protect cash flow. Risk aversion – prioritising proven, high-volume products over unproven innovations. Consequently, store inventories are shrinking just as logistical demands peak. Manufacturers are trapped in a vice; they must deliver flawless logistics and continuous innovation, with virtually no way to recover the added costs. End-users: cost-cutting and pragmatism The entire supply chain crunch
lenses of your distinct buyers. For the sales and distribution channel we need to look at margins and overall profit. The design and visual appeal of a product, its durability, lifespan and quality and supply chain, do we have reliable lead times, availability, and a low CO2 footprint? Meanwhile, for consumers, things such as design, visual appeal and styling are important. As is sustainability, with ecofriendly materials and ethical manufacturing. Storytelling is another thing – we need clear brand values and authentic communication. And again, sustainability, so look at upcycling,
“This is not the first crisis our industry has faced, but overcoming it requires absolute strategic focus” lands squarely on the end-user. For retail consumers, squeezed budgets mean fewer purchases and a shift toward cheaper, unbranded alternatives—bad news for major brands. With hospitality professionals, foodservice operators are delaying full inventory replacements, sticking strictly to essential, small-quantity purchases to safeguard margins. Focus is key: what drives the buyer? This is not the first crisis our industry has faced, but overcoming it requires absolute strategic focus. Modern manufacturers must think global, act local. You need to understand exactly how your product adds value and arm your sales teams with market-specific strategies. Success depends on looking at the product through the strict
sustainability in production of materials used for the individual products as well as the source of production. When it comes to foodservice professionals, presentation is key, think about how the design elevates the culinary experience. Then look at cost-per-serving, the impact on dish margins but in relation to savings and maybe more importantly on how to optimise the actual presentation of the serving. We also need to consider operational value, commercial durability, consistent availability, and strong brand prestige. In the end, what we need to consider is that we have been in tough situations like this before, and we will most likely be in similar situations again. So, right now, what we need to do to get through this is stay focused, do what we do best, and combine that with innovation and flexibility.
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In focus Costa Verde
Contemporary vision meets expert execution
Costa Verde’s group CEO and executive board member Nelson Mauricio talks to us about the Portuguese brand’s understanding of delivering quality products to an ever-savvy audience with each detail contributing to the overall guest experience…
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“In quality hospitality, every detail contributes to the guest experience, and tableware is no exception. For Costa Verde, professional porcelain is more than a functional element of the table; it is part of the identity of a restaurant, hotel, or culinary concept. With decades of experience supplying the professional hospitality market, Costa Verde has developed a deep understanding of the demands of HoReCa environments. Working with chefs, designers, hospitality groups, and professional distributors across international markets has given us valuable insight into the realities of everyday service, from presentation and functionality to durability, consistency, and ease of use. Our collections combine contemporary design, functionality and the technical performance required in the most demanding professional environments. This balance allows Costa Verde to work closely with chefs, designers, and hospitality groups to develop tableware that complements their vision while meeting the practical demands of everyday
service. From established Our experience in HoReCa has collections to bespoke projects, also shown us that successful our experience enables us to tableware is not created in translate creative concepts isolation. It is part of a wider dining into porcelain designed for experience, where the shape, professional use. weight, proportions, colour and Premium hospitality venues finish of each piece contribute choose Costa Verde because to how food is presented and they are looking for more than perceived. This is why collaboration an attractive plate. They need with culinary and hospitality consistency, durability, and professionals is such an important flexibility to create distinctive and memorable tablescapes “Costa Verde has developed through sophisticated a deep understanding of shapes, colours, reactive the demands of HoReCa glazes or bespoke decoration. They also environments” need a manufacturing partner capable of understanding the operational part of our approach. realities behind a successful Seeing our porcelain selected hospitality concept. by renowned restaurants and Supplying the hospitality sector hospitality projects around the also brings an additional level of world is particularly meaningful to responsibility. Every piece must us. It demonstrates that Portuguese perform under the demands of manufacturing can successfully intensive service while maintaining combine craftsmanship, innovation, its aesthetic quality throughout its and professional performance at working life. Consistent production, the highest level, while responding technical expertise, and close to the increasingly diverse collaboration with customers is and demanding needs of the therefore essential. This is where international hospitality market.” design and manufacturing expertise come together. costa-verde.com
Interview Thomas Kastl
in Halls 8 and 9, making the full hospitality offer across Ambiente easy to discover. Why did the Messe Frankfurt team feel the need to change the hall layouts – what were you responding to? As a trade fair organiser, we are in a continuous dialogue with exhibitors from all over the world. The market is clearly in transition. Companies are reviewing how and where they invest: some
Being the largest and most international sourcing platform outside China, Ambiente offers something very special: international reach combined with an exceptional breadth of professional buyers. Moreover, Ambiente opens the international trade show year in January, well ahead of other major hospitality fairs later in the year. That gives buyers a head start on the season to discover and source new products, assess the market and build relationships with
“The new structure opens up valuable synergies” As HoReCa moves to Hall 12.1 alongside Table Select, Ambiente’s director of dining, Thomas Kastl, talks about some of the changes we can expect to find at the industry’s premier trade event… Thomas, thank you for speaking with us. You’ve made some key changes to the way the dining halls will be presented for 2027 – in layman’s terms, how will these changes look for exhibitors? For 2027, we are making Dining even easier to navigate and creating stronger connections between complementary product areas. Hall 12 becomes the central destination for tabletop. In Hall 12.1, Table Select and HoReCa will be presented side by side, bringing premium retail brands and professional hospitality suppliers into closer proximity. For exhibitors, that means excellent visibility, access to relevant buyer groups and even more opportunities for new business contacts.
Tell us about the hospitality sector, typically in Hall 11 for the past number of years, what will that look like now? HoReCa will move to Hall 12.1 alongside Table Select. This creates a very attractive environment for hospitality buyers, who can discover premium tabletop and professional solutions in one place. Many brands already serve both retail and hospitality customers, so the new structure opens up valuable synergies. At the same time, Global Sourcing Dining will be located across both levels of Hall 11, creating another clearly structured destination for international sourcing. And our Special Interest label HoReCa will continue to guide visitors to further relevant exhibitors
Brands at Ambiente...
are concentrating their trade fair presence, while we are also seeing new companies come in. Professional buyers are changing the way they source, too. Our new structure reflects exactly that. By bringing related offers closer together, we create clear destinations, make it easier for buyers to discover relevant suppliers and complementary products, and give exhibitors strong visibility and access to relevant buyer groups. Tell us about some of the key tabletop hospitality exhibitors for 2027 – who can we look forward to visiting? Hall 12.1 will offer a very strong mix of premium tabletop and professional hospitality brands. In Table Select, confirmed names include Rosenthal, Vista Alegre and Zwiesel Fortessa. On the HoReCa side, visitors can look forward to BHS tabletop, Bonna, RAK Porcelain, Villeroy & Boch and Bayerische Glaswerke with Nachtmann and Spiegelau. Together, they create a highly relevant destination for international tabletop and hospitality buyers. From a HoReCa perspective – why is Ambiente worth exhibiting at?
international partners. And through Ambiente Projects, we connect HoReCa with Hospitality Interiors and Contract Business. It is our umbrella for planning, furnishing and equipping hospitality and other commercial projects. The Special Interests guide visitors directly to relevant suppliers across the fair. This creates additional opportunities to reach decisionmakers involved in complete hospitality projects. You’ve been in the industry a long time, what trajectory do you see it going in? I see many opportunities ahead. Hospitality is becoming more design-oriented, more individual and more connected across different product categories. Functionality and durability remain essential, while quality, versatility and a distinctive, recognisable character are playing an increasingly important role. At the same time, retail, hospitality and project business are moving closer together. For suppliers, this creates new possibilities to reach different customer groups and develop business across multiple channels. And because Ambiente opens the international trade show year, it is one of the first places where these developments become visible.
Rosenthal • Vista Alegre •Zwiesel Fortessa • BHS tabletop • Bonna • RAK Porcelain • Villeroy & Boch • Nachtmann • Spiegelau 40 TABLEWARE INTERNATIONAL: HoReCa
INSPIRING IDEAS FOR T H E P E R F E C T LY L A I D TA B L E
Elegance meets clear Design. WMF BALANCE porcelain I NORDIC cutlery I ROYAL glass I WMF STYLE LIGHTS
WMF Professional | wmf-professional.com
Discover the Expert of Table Culture
Interview Maham Anjum When designer Maham Anjum’s old friend reached out to tell her about his new Japanese restaurant in the bustling heart of London’s Shoreditch, a creative collaboration was born. What Maham and Aaj Fernando, executive chef at Mitsu, now present is a perfect demonstration of how collaborative design can truly capture the spirit of a venue…
Mitsu x Maham Maham, how did you first start working with the team at Mitsu London? I met Aaj (Fernando, executive chef at Mitsu) many years ago when he was a young chef working at E&O in Notting Hill. Aaj is originally from Sri Lanka, and that became an immediate connection for us. I had been working in Sri Lanka on my craft revival work, the Terracotta Design Project, focusing on wheel-thrown, high-fired tableware for Western
markets. We stayed in touch over the years, and when Mitsu was being planned, Aaj got in touch. What was your original brief? It really began with Aaj’s food. He talked me through the dishes he had in mind, I presented some initial pieces, and then Aaj and the team came to my studio and workshop where we explored different options and how best to present the Japanese-inspired
dishes. The concept was East Tokyo meets East London. Aaj had been travelling in Japan and came back with ideas and references. Having previously worked with Narumi, I brought an understanding of Japanese
glaze effects I had already been developing in my own work. Some of the pieces you have created for Mitsu are particularly unique talk us through what those are
“I love those small details where the food, the chef and the object all tell the same story” tableware and presentation to the project, alongside a deep respect for Japanese craft and methods of production. We took inspiration from the menu, Japanese craft techniques, and some of the
About Mitsu…
and the process involved in designing them? One is the Temaki stand. It is a flowing wave of clay, raised on small feet so it has the illusion of floating above the table. Aaj’s
Japanese restaurant Mitsu recently opened in Shoreditch, London. Robata, the Japanese art of charcoal grilling, inspires a menu led by executive chef Aaj Fernando. 42 TABLEWARE INTERNATIONAL: HoReCa
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Interview Maham Anjum
handmade temaki are presented on it in twos or fours. It is a sculptural piece, but ultimately it is there to frame the food. The Moriawase plate is a small nod to traditional English serveware. I incorporated soft scallops, but rather than a wide rim, the plate is flat with the two ends gently raised. Finished in a deep tenmoku glaze with the Mitsu relief, it becomes a dark canvas for the sushi and sashimi. The rectangular yakitori plates were inspired by Aaj’s travels in Japan. We added small rests for the yakitori skewers and gave the inside a soft radius, so there are no harsh angles. It makes the form feel softer and more considered, while keeping the focus on the food. The dumpling bowl is a conical form, similar in spirit to my Carnaby collection This was also a lovely moment of collaboration, I let Aaj take over and he added scallops to the rim. The waves reference the sea at Negombo, where he grew up, connecting back to the prawn flavours in the dumplings.
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I love those small details where the food, the chef and the object all tell the same story. Do you find you consider the ambiance and ‘feeling’ in a restaurant when designing product for it, or do you respond more to the vibes you get from the chefs?
it, and ultimately for the customer. You create bespoke pieces for many different restaurants, along with your ranges for Steelite. What are the key things you have learned over the course of your career when designing for hospitality?
“For me, it mostly comes back to the food. I think about the story of the dish and how the plate can become part of that experience” Both. We discuss the interior, the colours, the textures of the tables and the different kinds of light in the restaurant. But for me, it mostly comes back to the food. I think about the story of the dish and how the plate can become part of that experience, first for me and the chef while we are developing
For me, it is about storytelling, but also knowing when to let the food speak. Tableware should create a canvas for the food rather than compete with it. Over the years, I have learnt that a successful piece has to bring together form, material and function. Material is also very important to me its
colour, texture and character are always part of the design. I am deeply inspired by the rich history of ceramics and the traditions of the craft, but I am always thinking about how those references can be made relevant today. But hospitality is demanding, so however beautiful an object is, it also has to work: it has to feel right for the chef, present the food well and perform in a busy restaurant. Can we get some insight into some of the other projects you are currently working on? I am working on a few new concepts at the moment, including projects that draw on Italian and Indian references, looking at familiar forms and cultural memory through a contemporary lens. I am interested in how you can take something with history and make it relevant to how we eat today. Alongside that, I am developing new tableware and working on a few exciting bespoke collaborations including one with Black Ink Projects.
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Opinion
Viewpoints
From price competition to diversifying into other sectors, we ask Royal Tableware and Mepra their viewpoints on relevant industry topics…
Mepra
Luca Prandelli, managing partner How large a role does price competition and procurement pressure play in how you are approaching business today, compared to say, five years ago?
Royal Tableware
Maarten Lohuis, international sales director How large a role does price competition and procurement pressure play in how you are approaching business today, compared to say, five years ago? Price is, and remains, one of the most important factors in negotiations. However, we have noticed that speed, sustainability and local production are becoming – and have become – more important than they were five years “Speed, ago. We are increasingly successful in sustainability convincing our customers of this. and local In addition, we are collaborating more often rather than simply supplying goods. production are Do you find the need for standarised ranges to reduce SKU complexity for stockholding hampers the creative process at all?
becoming – and have become – more important than they were five years ago”
We have many basic designs that are true evergreens. Because we have the basic design and shape, we can respond quite quickly by adapting the colour to reflect current trends. We see particular potential in combining this with local production and our ability to adapt quickly for our customers. In addition, we provide our own logo and branding specifically for the HoReCa sector. Do you supply venues which are not strictly “hospitality” such as care homes, universities, hospitals? What benefits are there to diversifying into these sectors?
Yes, we supply directly and via our partners in Europe to a variety of customers. For example, we also supply our Royal Boch retail collections to care homes and catering establishments. These range from high-end catering establishments in the UK to small-scale local care homes in the Netherlands. Our products are versatile and not limited to the hospitality sector or retail alone. We sell the essence of a brand that is suitable for a wide range of purposes. Furthermore, our hospitality brand Walkure, with its unique design, is also perfectly suited to retail sales for domestic use. 46 TABLEWARE INTERNATIONAL: HoReCa
For us it’s the opposite of what you might expect. Our clients are not especially price sensitive. What matters to them is standing out, and that comes through personalisation and through professional, distinctive tools that let them present food at its very best. Price pressure exists across the “Price pressure exists market, of course, but it isn’t the conversation we tend to have across the market, our customers. They come of course, but it isn’t with to us looking for quality, character the conversation we and a way to differentiate their tend to have with our table, not for the lowest quote. If anything, that has become customers” clearer over the past five years: the operators we work with increasingly see cutlery and serving pieces as an investment in the experience they offer, rather than a cost to be squeezed. Do you find the need for standarised ranges to reduce SKU complexity for stockholding hampers the creative process at all? Not really, because for us the two goals aren’t in conflict. A well-designed range can be coherent and easy to stock while still leaving plenty of room for character and choice. Our approach is built around versatility and personalisation: pieces that work together across many settings, with finishes, colours and engraving that let each client make a range their own. That means an operator can keep their stockholding rational while still ending up with something distinctive. So rather than limiting creativity, thinking in terms of coherent ranges actually channels it, it pushes us to design pieces that are both practical to manage and genuinely expressive. Do you supply venues which are not strictly “hospitality” such as care homes, universities, hospitals? What benefits are there to diversifying into these sectors? Yes, and it’s a meaningful part of the picture. In these venues too, food and the way it’s presented are becoming an ever more important part of the guest’s experience and satisfaction. A meal in a care home, a university or a hospital is no longer seen as purely functional; it’s part of how people feel looked after, and presentation plays a real role in that. For us, diversifying into these sectors makes sense because our strengths; durability, quality and thoughtful design, are exactly what they need – pieces that stand up to intensive daily use while still bringing dignity and care to the table. It also broadens our base beyond traditional hospitality, which makes the business more resilient.
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Interview Gathering Tables
©Jodi Hinds
Cassandra Leduc spent years building French brand Revol’s UK and Ireland subsidiary, now she has embarked on pastures new, harnessing her years in the tableware and hospitality industry to create a fresh concept. We learn more about Gathering Tables…
©Jodi Hinds
At the head
of the table
Cassandra, many will be familiar with you from your years with Revol. Tell us about Gathering Tables, your latest venture. Thank you for having me. Gathering Tables is a curated private dining club that brings strangers together around one table, in some of the best restaurants in the world.
Guests come from very different nationalities and professions: on the same evening you might sit between a pilot, a biologist and an ambassador. In just over a year we have hosted 24 dinners across London, Paris, New York, Dublin, Stockholm and Marseille, welcomed around 400 guests, and grown entirely by word of mouth. It is very much a
continuation of my Revol years. When I opened the UK and Ireland subsidiary, I arrived with zero network. I built it one chef at a time, one hotel general manager at a time, one F&B director at a time, and I spent four years at every industry evening I could, from the Royal Academy of Culinary Arts gala dinners to the Disciples d’Escoffier
from where I am now, but what carried me forward was the network itself and the way I chose to build it: through genuine relationships rather than transactions. How did you come up with the concept and how does it work in reality? The idea came from my own
“The tableware in the restaurants we work with is always exceptional: Bernardaud, J.L Coquet, Revol, Montgolfier, Christofle, Perceval. Very often it is French, which, I have to admit, makes me quite proud”
©Jodi Hinds
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events and the Cateys. Many of the chefs and directors I work with today are people I first met through Revol. That experience is inseparable
experience of building a life and a network in a new city. I realised that the most meaningful connections I had made happened around a
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Interview Gathering Tables
©Jodi Hinds
table, and that there was no easy way for curious, open-minded people to meet each other in a setting that felt special. In practice, every guest applies through a form and has a short conversation with me before being invited. I build each table plan carefully so that people meet those they would never have crossed otherwise. The dinner follows a three-act format with a seat swap, so by the end of the evening every guest has had real conversations with several new people. I handle everything personally, from selecting guests to negotiating with restaurants and hosting on the night. Because these are social events in restaurants, what role does general ambiance and, as an extension of that, tableware, play in the overall Gathering Tables experience? A very important one, and my years at Revol made me particularly sensitive to it. We need to keep in mind that guests often arrive for the first time to this type of concept, sitting down with people they have never met. The
setting has to put them at ease immediately while still feeling like an occasion. Tableware is part of that first impression: the weight of a plate, the way a dish is presented, the texture of the table all signal care. When the table is beautiful, people relax, take their time and open up. That is exactly what we want. Then the show begins with the tasting menu. The tableware in the restaurants we work with is always exceptional: Bernardaud,
I only work with Michelin-starred chefs or top-tier institutions, and always with restaurants I know personally and have approved myself. What I prioritise is the combination of great gastronomy, excellent service and exceptional places where people genuinely feel at ease. The relationships are built over time, and some have become regular partners: we have held four editions with Yannick Alléno at Pavyllon London, three dinners at The Savoy and two at
“Our guests are exactly the audience tableware brands want to reach: people who care about the experience of dining, not just the food” J.L Coquet, Revol, Montgolfier, Christofle, Perceval. Very often it is French, which, I have to admit, makes me quite proud. How do you work with your chefs and restaurants? Do you have a regular roster?
Hide. Each collaboration starts with a conversation about what the chef wants to express, and the menu and format are shaped together. For restaurants, it is a way to welcome a curious, international audience who often become regulars.
Learn more… 50 TABLEWARE INTERNATIONAL: HoReCa
Is there an opportunity to work with tableware brands too, perhaps with some of the more experiential meals, testing new products etc.? Is that an idea you would potentially explore? Absolutely, and it feels like a natural fit given my background. Our guests are exactly the audience tableware brands want to reach: people who care about the experience of dining, not just the food. For a prestige brand, it is a way to come to life in the real world, with direct access to discerning food lovers in an intimate setting, far from a showroom or a trade fair. A dinner designed around a new collection, or a chef working with a brand on a specific dish and plate, creates a genuine bridge between the brand and our guests, who experience the product in context rather than simply seeing it. I am selective about partnerships because authenticity matters to our community, but a collaboration with the right tableware house is something I would be very happy to explore. How do you see Gathering Tables progressing? What are your long-term goals for the concept? The priority is to grow without losing what makes it special. We are introducing an annual membership to build a stronger community around the dinners, and we will keep expanding to new cities, often alongside the ones we already know well. I would also like to deepen our partnerships with chefs and a small number of brands that share our values. The long-term goal is simple: to become the reference for meaningful encounters around exceptional tables, wherever our members travel.
To learn more about Gathering Tables, visit their Instagram: www.instagram.com/gathering.tables
Preview EquipHotel
Getting equipped
in Paris
What? EquipHotel | Where? Paris Expo Porte de Versailles | When? 2-5 November 2026 The biennial EquipHotel is taking place this November in Paris, bringing together tabletop brands such as Vista Alegre, the Arcturus Group, Pioli from Porland and Fine Dining and Living to name a few… This November in Paris, EquipHotel shines a spotlight on key players across the hospitality sector’s broad spectrum of suppliers. With brands such as Churchill, Amefa, Fine Dining and Living, Pioli, Vista Alegre and the Arcturus Group with their suite of brands including Sambonet and Rosenthal, the show certainly has its fair share of suppliers. In fact, more than 1,200 exhibitors and 80,000 professionals from 133 countries will gather at Paris Expo Porte de Versailles for the event which runs from 2 to 5 November this year. EquipHotel is aimed at key players across design, foodservice, wellbeing, and technology, as well
as professionals from multifaceted hotel concepts, catering, interior architecture, and service industries. This year’s theme is “Hospitality in Motion” and will focus on three core areas. Hospitality in all its forms As traveller, holidaymaker and remote worker behaviours continue to evolve, “Hospitality in Motion” embraces a broad spectrum of experiences, from campsites to luxury hotels, serviced apartments to hostels, and treehouses to exclusive suites - across urban and rural settings, coastal and mountain destinations alike.
Which models deliver the best results? And how can a property truly stand out without simply mirroring its competitors? Experiential hospitality Today, “experience” is about offering guests memorable, varied and distinctive moments, each one unique, perhaps even unprecedented - far removed from what they can enjoy at home, whatever the property’s category. How can we craft lasting memories and evoke emotion, from the bedroom to the spa, the lobby to the restaurant, the pool to excursions, and the bar to coworking spaces? How can internal teams be aligned to build genuine guest loyalty? Responsible hospitality Finally, “Hospitality in Motion” acknowledges the new economic and environmental realities shaping 52 TABLEWARE INTERNATIONAL: HoReCa
the sector. Even luxury hotels are embracing a more sustainable, measured approach, with AI playing a key role in streamlining and optimising operations. How can businesses effectively prepare for and navigate this transition? EquipHotel has gathered a diverse panel of experts to provide insight and guidance on these challenges. Béatrice Gravier, director of EquipHotel says: “By embracing the theme of Hospitality in Motion, EquipHotel 2026 offers a fresh and comprehensive perspective on a sector undergoing profound transformation. This edition not only inspires innovation across diverse hospitality models but also delivers practical solutions to help industry leaders navigate the evolving economic, environmental, and experiential challenges of tomorrow.”
www.equiphotel.com
Spotlight on… Afternoon Tea Kosta Boda
Question Corner Annette O’Shea, senior copywriter, Heinen Delfts Blauw on the continued relevance of afternoon tea…
Kosta Boda’s Viva is a versatile collection of glasses and serving accessories for everyday gatherings. Think afternoon tea, but with a vibe. Its soft forms and simple lines draw on Kosta Boda’s design heritage, with cork details that add warmth and function. The series includes glasses for both hot and cold drinks, a carafe topped with a small glass that doubles as its lid, and a teapot with a cork lid and tea strainer. Trays, trivets and other accessories make it easy to bring the pieces together across the table, from morning coffee to dinner with friends. www.kostaboda.com
“Afternoon tea remains a relevant moment, particularly because it offers something beyond simply having a drink. It is a natural pause between lunch and dinner, when people often feel ready for something a little more substantial. In the Netherlands, taking a moment for a cup of coffee or tea with something sweet or savoury is deeply rooted in our culture. At the same time, we see that the traditional afternoon tea is evolving. For hospitality venues, it is an opportunity to create a memorable experience around the table, whether that means a classic afternoon tea, a more contemporary interpretation or a selection of small bites and pastries. The ritual of taking time to sit down, share something delicious and enjoy the presentation remains appealing, perhaps even more so in a time when people are increasingly looking for moments to slow down and connect.”
Porcel When it comes to afternoon tea, versatility is key. Pieces in Porcel’s collections are designed to serve multiple purposes, offering greater freedom and creativity in table service. Cups and saucers can be complemented by dessert plates, bowls, trays and serving pieces. No other collection captures the essence of afternoon tea quite like Florence. Ideal for those craving an elegant and beautiful set that is also versatile and adaptable to different occasions. www.porcel.com
Afternoon tea,
Mepra
Afternoon tea is theatre as much as it is a meal, and every element on the table plays its part. At the heart of it sit Mepra’s teapots, designed to pour as beautifully as they look, surrounded by a collection built to turn tea into an occasion. Presentation is where afternoon tea comes alive, and Mepra’s Micro and Macro presentoirs and petit four stands lift sweets and savouries to different heights, while tiered plate stands and finger food trays make the whole table a display. The smaller details complete the ritual, from a dedicated mini butter dish and jam holders to an elegant honey spoon, each one a small pleasure in its own right.
but make it chic As a concept, afternoon tea’s popularity continues to thrive, we highlight some favourite collections which bring a tablescape to life…
William Edwards Echoing the tailored precision of classic 18th century furniture, Chesterfield introduces a finely quilted embossment that brings together sculptural clarity and a quiet sense of opulence. Staged upon a pristine bright-white canvas, each of the eighteen meticulously crafted pieces reflects the essence of British heritage design—refined in character, luxurious in detail, and unmistakably sophisticated. Thoughtfully created for distinguished hotels, restaurants, and hospitality environments, Chesterfield lends an atmosphere of understated grandeur to every dining occasion, offering a statement of enduring elegance and elevated craftsmanship. www.steelite-utopia.com 54 TABLEWARE INTERNATIONAL: HoReCa
www.theluxuryartmepra.com
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29. 1. – 2. 2. 2027
Your host for planning, furnishing and equipping From innovative solutions for hospitality and catering to in-demand restaurant concepts: discover the latest products and trends with Ambiente Projects. The exhibitors here include both newcomers and global players. Special presentations and expert talks will be available on questions such as guest experience and sustainability. The global networking event for HoReCa. ambiente.messefrankfurt.com/ambienteprojects
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