HoReCa
The art of choosing “I was looking for crockery when opening up my first business and after a mad hunt I found Sango Hospitality. If you are looking for unique style, this is the place to go. Other products didn’t feel natural, but Sango had that personal feel to them. Going forward Sango is my first port of call.” Chef Jamie Savage on why he has opted for Sango Hospitality’s ranges. Jamie runs Savages Mussels at The Picturedrome in Macclesfield. The art deco building was originally a cinema, which was overhauled and reimagined.
Picture perfect effort You’d be forgiven for thinking this plate of food was served up by a Michelin starred chef, but you’d be wrong. Step forward Monno’s creative designer Billy Lloyd who whipped up this, frankly, delicious looking pasta dish with fresh truffle. While on lockdown, Billy took part in an online cookery masterclass with one of London’s leading caterers Rocket Food, and served his dish on Monno’s Euclid bone china bowl, which was designed by Queensberry Hunt. Well, if you spend your days designing tableware, it helps to know what to put in it!
The Chef’s Table From the most exotic restaurants to the most glamorous bars – tableware plays a central role in creating memorable atmospheres. We showcase a few examples of HoReCa products in action on The Chef’s Table...
Food poetry in motion Chef Asimakis Chaniotis is photographed at restaurant Pied à Terre serving up on the Isumi presentation plate. The presentation plate from Utopia’s Isumi range combines natural forms and textures with high-end finishes and precise, considered design to create a stunning signature piece to showcase the finest meals. “Asimakis’ menu is defined by the freshest and best produce, presented in dramatic and striking ways,” says Josh Rammell, marketing manager at Utopia. “The Isumi presentation plate was the ideal choice to complement such impressive meals.”
Work it! We all know Chilewich as a purveyor of luxury placemats but an entire restaurant worktop? Why, yes, actually. At Eleven Madison Park that is exactly what Chilewich has created – using the well-respected fine dining restaurant as its test kitchen. Explaining the concept, Chilewich says the worktop is a turn-key solution for the daily task of preparing the pass. This process
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Chef Daniel Humm with Sandy Chilewich
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typically involves using masking tape to affix a linen covering (usually a tablecloth) to each pass, creating a clean, stable surface for plating and pick-up. Chef Daniel Humm and his team stepped up to the plate (pardon the pun) for Chilewich by testing prototypes and providing invaluable feedback, helping them to refine the design. The worktop concept
is wipe clean and amongst its many benefits, Chilewich points out that it helps to minimise breakage of tableware and decrease ambient noise. “With the Chilewich Worktops setup and breakdown of the kitchen is immediately easier,” says Humm. “The products are beautiful, durable, and easy to clean. They improve our kitchen, and that’s a special quality.”