Welcome to the May issue of HoReCa, Tableware International’s hospitality focused magazine packed with tabletop options for the professional sector. As always, we are thrilled to bring you this slice of the tableware pie. This issue shines a light on NRA – the National Restaurant Association show takes place this May and will feature several top tier brands such as a Steelite, RAK and many more. Speaking of top tier brands, we speak with Kütahya Porselen’s Dr Tanzer Polat Yılmaz on page 24 who tells HoReCa about the brand’s commitment to sustainability and general sector dominance. We also look at some
Contents 10 News
14 The Buffet
18 Bonna
20 NRA Preview
24 Interview: Kütahya Porselen 28 Viewpoints 32 Robert Welch
Trend: Blue 38 Stölzle Lausitz
40 Cocktail Glasses
44 Interview: Porland
50 Column: Vala Goodfellow
54 Column: Jesper Efferbach
HoReCa Team
really sophisticated cocktail glass options, including Nude’s new Bar/Giani Collection with renowned mixologist and International Bartender of the Year 2023 Giorgio Bargiani.
Our columnist Jesper Efferbach writes about changes in how the sector is now approaching sustainability – something it has perhaps neglected over the years, while we learn more about our cover star Bonna’s approach to sustainability too on page 18.
WAll this and more, with news, views and opinions scattered throughout the magazine.
Mairead Wilmot
16
32
elcome to the latest issue of HoReCa, brought to you from the Tableware International team. Now that we are o cially in Q4, it will be interesting to see how 2022 will end up comparing to 2021. Despite a cost- of-living crisis unveiling itself (in the UK at least), there remains a degree of optimism that – actually – people will seek to escape the overhanging fruits of doom and gloom. And if they have ex tra money to spend, it will be tainment. Good news . But let ’s e. Af , the sector is ow at it. e, has lots of new ends to sink your view with master e who is now wine Cordon eal insight into what makes wine sing, and yes, the glass really does have a t to pla One of the key things I wanted to kn , when it comes to the glass – does it r if its handmade or manufac Matthieu told me. . I rst look at the thick glass and the way the di er ed glasses look ve .” You can r
18
14
38
also hear some interesting sec our Vie wpoints pages on 30, while Wilmax give us some insight into their vast assor tments on page 18.
Don’t miss…Amefa at NRA
Bolsius Professional bring us up to speed on one of their must-have collections for the hospitality sector on page 24 while our friends at Ambiente give us an update on the HoReCa hall on page 28. All this and much more!
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From May 17-20, Amefa will attend the National Restaurant Association Show in Chicago, one of the most influential gatherings in the food service industry. Together with US distributor Frieling USA, they will be showcasing a selection of flatware, steak knives, and buffet assortment – designed for performance, durability, and timeless hospitality style. Connect with the team and explore how Amefa can elevate your table setting, from fine dining to fast casual. Visit us at Frieling’s booth #816 (South hall). See HoReCa's preview of NRA on page 20.
Mairead Wilmot
18
40
EDITOR
MAIREAD WILMOT mairead@lemapublishing.co.uk
PUBLISHER
PAUL YEOMANS pyeomans@lemapublishing.co.uk
EDITOR
MAIREAD WILMOT mairead@lemapublishing.co.uk
PUBLISHER
PAUL YEOMANS pyeomans@lemapublishing.co.uk
Steelite International's Alina collection wins Red Dot Award
Steelite International’s Alina series has won a Red Dot Award: Product Design 2025, one of the most internationally recognised seals of outstanding design quality.
"After winning this award back in 2017 for the Willow Collection, we are honoured to receive the Red Dot Award once more for our Alina Collection!" said Andrew Klimecki vice president of design at Steelite International. "This recognition reinforces our commitment to performance-driven innovation in tableware design."
The Alina range is a celebration of design harmony, combining two complementary aesthetics: the clean lines and refined minimalism of Japanese design with the casual, approachable elegance of Scandinavian style.
This Red Dot accolade underpins Steelite's continued leadership in the hospitality industry and its ongoing mission to deliver products that not only elevate the dining experience through beautiful design but also create pieces that are made for life.
Mikasa Hospitality announces partnership with Seltmann Weiden
Mikasa Hospitality has partnered with Seltmann Weiden. This strategic addition to the Mikasa Hospitality portfolio introduces yet another premium tabletop solution for the HoReCa industry, reinforcing Mikasa’s commitment to excellence and innovation.
Seltmann Weiden boasts a rich history dating back to its founding in 1910 by Christian Seltmann in Weiden, Bavaria.
This partnership aligns with Mikasa Hospitality’s mission to provide diverse, high-quality tabletop solutions that meet the varied tastes and requirements of clients.
Together, Mikasa says it and Seltmann Weiden are poised to set new standards in the tabletop industry, combining tradition and innovation to meet the evolving demands of the US market.
Vidivi elevates hospitality glassware
Vidivi has elevated its hospitality glassware offering, introducing several new offerings tailored for the professional sector. Alongside the award-winning Divina Eterea, the brand presents Synergia, a crystalline optical stemware collection that is achieving great success for its internal brilliance and exceptional optical effects, enhancing both the visual and tasting experience. Vidivi is also launching Lyra, a new tumbler featuring an internal optic inspired by the natural shapes of almonds and diamonds. The optical design creates a striking visual experience that enriches the presentation of cocktails and beverages, adding depth and elegance without affecting the smoothness of the glass’s exterior. With Divina Eterea, Anima, Synergia, and now Lyra, Vidivi says it is continuing to deliver innovative, high-quality products for the hospitality world.
Paderno sponsors
Miglior Oste 2025
Riccardo Bosco of Boivin Restaurant was announced winner of Miglior Oste 2025 in the Osteria d’Italia’s Guide by Slow Food. The award is sponsored by Paderno.
The cooking you can find at Boivin is the result of the perfect balance between tradition and flavours for an exclusive experience. One of the most requested recipes has been introduced by chef Michele Sciamanna, from the Marche region – his buckwheat strigoli pasta with broad beens, peas, and pecorino proving popular. To make the dish, Riccardo cuts dough in wide strips, finally shaping by hand.
Porcelana Ćmielów
extends Oktawa line
Polskie Fabryki Porcelany Ćmielów i Chodzież SA is preseting a new line of products – Oktawa Hotel line.
Responding to the growing needs of the HoReCa sector, Porcelain Ćmielów has extended the traditional Oktawa line to include hotel products. The classic white porcelain in a modern relief form perfectly completes the company's offer. www.porcelanacmielow.pl
Modern minimalism for Dibbern’s Juno
Dibbern presents Juno, a considered combination of traditionalcraftsmanship with a modern, minimalist design approach. This tableware series, crafted from the finest fine bone china has been designed by Bodo Sperlein. "With Juno I wanted to create a collection that is both modern and timeless – a fusion of form and function that elevates the dining table in a special way," the designer explains.
Dibbern says the collection reinterprets tableware in an exceptionally light, almost floating manner. Its distinctive design language unites soft curves with a raised foot, giving each piece a unique presence. The collection is available in two variations: classic white or a delicate golden ombré decoration that elegantly accentuates its slender profiles. www.dibbern.com
The Chef’s Table…
Chef Ugo Alciati from Guidoristorante, in Fontanafredda is one of the faces of Paderno’s 100year anniversary campaign. Together with his brother Piero, chef Alciati carries on a family tradition that has earned him a Michelin star. Key factors in Guidoristorante’s success are the care for cooking, for tradition and the local area. Paderno has been supplying products to the Alciati family throughout the generations. The brand says the restaurant offers the perfect setting for Paderno’s new campaign which celebrates the passion for the kitchen and the care every chef has for their own recipes, as well as Paderno’s commitment to designing professional tools for every cooking enthusiast.
Vista Alegre presents Waves of Noblessner by chef Matthias Diether
As part of its Chefs’ Collection Vista Alegre brings us Waves of Noblessner by acclaimed chef Matthias Diether.
Located next to the Noblessner marina in Tallinn, the 180 Degrees restaurant offers a magnificent view of the Baltic Sea.
This unique environment inspired chef Matthias Diether to create the Waves of Noblessner plate, which is part of the Vista Alegre’s prestigious and innovative Chefs’ Collection. Its asymmetrical organic shape reproduces the gentle waves that can be seen through the restaurant windows, in a rhythmic and calming back-and-forth movement which accompanies the meals at 180 Degrees and the dishes prepared by Mathias Diether. In turn, the water is expressed in the generous, wavy rim surrounding the plating area, just like an enchanted island in a sea of inspiration. www.hotelware.vistaalegre.com
Did you know?
Like all Dibbern products, the Juno collection is produced in the brand’s
in Hohenberg.
Step into The Pantry
New from Zieher, The Pantry is more than just a buffet system - it is an elegant and functional solution for presenting bread, pastries, fruit and other delicacies. Thanks to its flexible application options and quick set-up and dismantling, the system is also suitable for conferences, coffee breaks, events or out-of-home catering.
The buffet shelf can be easily assembled, adapted and rearranged again and again without tools to meet specific requirements. All elements can be combined with each other and are simply hooked into place. This enables quick dismantling, easy handling during transport and space-saving storage - an invaluable advantage in the catering industry. The Pantry combines functional flexibility with modern design. It is made of solid ash wood sealed with high-quality oils, which becomes an eye-catcher in combination with powder-coated sheet steel. The finely textured surface of the white coating is not only robust, but also harmonises perfectly with the warm colour of the ash wood. The mix of materials and the clear, linear design lend the system a modern Scandinavian charm without sacrificing the necessary functionality. www.zieher.com
Exploring your options; buffet style
Buffets have been elevated to more than just an afterthought –in today’s professional environment, the buffet is a sophisticated and chic way to present meals. From Zieher’s Skyline to WMF Professional’s Quadro to Sambonet’s Radici – we look at some top tier, stylish options for the hospitality sector…
Sambonet elevates Radici
The Radici Buffet System by Sambonet and Arthur Krupp has elevated the brand offering. This modular buffet system has more than two thousand references to meet every need in terms of space, occasion or service. Beyond towers, trays, risers and cutting board –everything perfectly modular and matching each other – the collection includes heated showcase, beverage dispenser, cooled showcases, so many accessories, and a new trolley line.
Sambonet says the entire line continues to have success thanks to its modularity, the practicality of its references designed with lighter, easy to clean materials.
These pluses are also presented in the new capsule collection, represented by four different trolleys - each one with a specific use and available in two different colours - and by a buffet extension in rattan. A natural and sustainable fiber, naturally ethical, whose organic texture adds a new warmth. The collection consists trays, bowls, cloches, risers and containers for different type combines with other materials and bring to life different harmonious and welcoming atmospheres. www.sambonet.com
Skyline in action
Zieher’s Skyline allows maximum flexibility for the most exclusive buffet presentations. Different heights enable you to install big buffet platters on the one hand - on the other hand, they can be stabilised by insertion into the corresponding serration. The square columns are made of highly-polished stainless steel and due to the standardised serration heights, they can be combined with the Squareline and Curve series. The spectacular look that brings the silhouette of skyscrapers to mind, is available in a highlypolished version and for an intensified effect, also in white colouring with gold, black and copper on request.
Contemporary colourways
WMF Professional gives the Quadro buffet system a stylish, contemporary look with the macadamia colourway. Hoteliers and restaurateurs can now design their buffets with coloured frames, consoles and adapters of the modular buffet system. Wooden accessories and the Fusiontec Mineral cookware range, which is available in the same colour family, further enhance the elegant look with natural materials. In addition, the chafing dishes of the Hot & Fresh series, as well as beverage coolers and stands, cereal dispensers, juice dispensers and serving stands are also available in macadamia. Thanks to the modular design of WMF Quadro, hoteliers and restaurateurs do not have to invest in completely new equipment, because inserts and plates can still be used. In addition to porcelain inserts, the WMF Quadro range includes glass plates as well as wood-effect melamine plates and baskets made of plastic meshwork. If you want to set additional matching accents, you can use Style Lights from WMF Professional. www.wmf-professional.com
Bonna leads the way in sustainable innovation
Bonna, one of the world’s leading porcelain brands, continues to make a global impact with its sustainability-driven strategies and eco-conscious innovations. Headquartered in Türkiye, the company integrates environmental responsibility into every stage of its operations—from production to logistics, product development to community initiatives.
A Global Brand with Strong Foundations
Established in 2014 under the umbrella of Kar Porselen, Bonna was created to serve the HoReCa industry. Today, the brand exports to over 100 countries across six continents. With two consecutive wins as Türkiye’s porcelain export champion, Bonna has earned international recognition for its striking designs, highly durable product range, and broad portfolio tailored for professional gastronomy. With over 40 prestigious design awards, the company strengthens its reputation not only with aesthetics and quality but also with measurable sustainability practices.
A Global First: EPD-Certified Tableware Products
Bonna is the first tableware brand in the world to obtain an Environmental Product Declaration (EPD) under the Product Category Rules for kitchen and tableware. Certified by The International EPD System (IES), Bonna’s Cras and Ground collections, made from recycled porcelain waste, transparently measure and communicate the environmental impact of their products—demonstrating the brand’s commitment to responsible production.
Full-on service as NRA opens its doors
What: National Restaurant Association Show | When: 17-20 May, 2025 | Where: McCormick Place, Chicago
Tabletop providers will travel to Chicago to present their collections to a receptive audience of foodservice industry professionals this month
The National Restaurant Association show takes place this month in Chicago’s McCormick Place. Running from 17-20 May, NRA has become a must-attend show for those serious about supplying the professional market in the United States.
The entire foodservice industry is catered for over the course of the show with more than 2,200 exhibiting companies from around the world— and over 800 of them making their debut the 2025 show.
Spanning more than 700,000 square feet, the show floor is one of the most comprehensive showcases of foodservice products and solutions in the world, covering everything from kitchen equipment and front-of-house design to AI-powered platforms, international ingredients, and customizable food and beverage.
“This year’s show reflects both the resilience and reinvention of foodservice,” says Tom Cindric, president of exhibitions for Informa Connect Foodservice. “Maintaining this scale while adding hundreds of new exhibitors is a powerful indicator of where the industry is headed— and what operators need right now. Whether you’re adapting to global
Did you know?
supply chain shifts or expanding your menu, the Show delivers unmatched access to the suppliers, tools, and insights that move business forward.”
This year there will be more than 800 first-time exhibitors at the 2025 show. “This influx, representing 36 per cent of the exhibitor base, delivers a wave of fresh perspectives and category-defining ideas precisely when operators are seeking new approaches. These new participants are driving advancements in AI-powered automation, sustainable packaging, global flavour trends, and technologies for off-premise optimization,” NRA says on its website.
For a full list of exhibiting companies visit www.nationalrestaurantshow.com.
About The National Restaurant Association Show
Beginning in 1919, the National Restaurant Association Show brings together restaurant operators and foodservice professionals for four days of celebrity-led demos, exhibits, sampling, education, and networking. The show is owned and operated by Informa in partnership with the National Restaurant Association.
The show in numbers… 2,200+ total exhibitors
Visit www.nationalrestaurantshow. com for more information.
With more than 940 exporting companies and over 550 exhibitors representing 45+ countries, the show’s international reach provides operators direct access to global suppliers and diverse product options.
Booth 6612 www.steelite.com
Visit the Steelite stand at NRA to see Alina – a standout from the Steelite Distinction collection which has earned two prestigious awards in 2025. Most recently, Alina was honoured with the Red Dot Award: Product Design 2025, recognised globally for outstanding design quality. This follows its earlier win at the Tableware International Awards of Excellence 2025, presented during the Ambiente show in Frankfurt, Germany. You can see Alina in person this May at the National Restaurant Association Show.
RAK
Booth 7218
www.rakporcelain.com
While RAK is known for specialising in the manufacturing and supply of innovative dinnerware solutions, the brand says it is expanding its horizons to provide ground-breaking exclusive solutions that complement the total tabletop that will wow the industry.
At RAK Porcelain, owning its own factory gives the brand the unique ability to lead with trend-forward designs, unmatched durability, and industry-leading turnaround times. This year at NRA 2025 (Booth #7218), they are excited to debut over six new dinnerware collections—including the elegant Bone China Collection - Feelings by Gemma Bernal and the delicately bold Floret—crafted to inspire chefs and elevate every tabletop.
To complement the total tabletop, RAK announces the introduction of its new glassware collection, RAK Connoisseur™ , the ultimate comprehensive glassware solution for the most discerning palate. They’ve carefully crafted a collection of crystalline and glassware that will surpass your expectations to elevate the dining experience with functionality, brilliant clarity, and durability that will leave a lasting impression, one sip at a time.
What to expect…
Kütahya Porselen’s executive board member and general manager, Dr Tanzer Polat Yılmaz, tell us about the new innovations visitors to the NRA show can expect to see on their stand in South Hall, Booth 806
The National Restaurant Association (NRA) Show is one of the most significant events where leaders from the restaurant, café, gastronomy, and kitchen equipment sectors, along withmany international companies and brands, come together.
This event provides participants with opportunities to showcase their products, strengthen business relationships, and stay up-to date with the latest industry trends.
We aim to further increase our exports in the U.S. market. In this context, the event, taking place from May 17–20, 2025, at McCormick Place in Chicago, is of great importance to us. At the fair, we will present our new and award winning collections, characterized byfunctionality, durability, and timeless elegance, to visitors at South Hall, Booth 806.
Cookplay
Booth 7270
www.cookplay.eu
Cookplay, created by Ana Roquero and Thibault Paoulou in 2014 to redefine the modern table offering a more creative and refreshing tableware being nearest to the sensibility of the new food culture.
Oceanbook is a project in collaboration with Oceanografic Valencia Foundation that works towards the awareness for the conservation of the marine environment at the mediterranean sea, specifically protecting the high number of endangered species.
The project starts by answering a premise that was our starting point: is it possible to represent endangered marine species in a format that adapts to the needs of a tableware? Can they be part of a gastronomic experience? The result is this spectacular collection of defiant forms with undulant volumes.
Unlike the designs for Cookplay where every piece responds to a specific need and follows a very recognisable fluid line, in this collection each species has been designed following not only their morphology, but also their movement and visual expression, giving to the tableware set our distinguised modern organic style.
As Kütahya Porselen set themselves on a continued trajectory of growth, executive board member and general manager, Dr Tanzer Polat Yılmaz, tells HoReCa about the brand’s commitment to sustainability and sector dominance…
In pursuit of market dominance
How has trading been for Kütahya Porselen over the past number of years?
The porcelain sector holds a significant share in our country’s foreign trade, making it a critical and strategic field. To lead in this area, we have focused on expanding into new markets with innovative products and developing alternative sales channels. Thanks to our unique collections, innovative designs, and sustainability-focused investments, we have become a global brand, exporting to over 70 countries across six continents by 2025. With our automation investments, we increased our capacity by 75 per cent. By
introducing new kilns, we have made our production processes more efficient. We have gained strong momentum both in the domestic market and in exports.
“The
US
Porselen has been on to reach this stage.
Sustainability is at the core of Kütahya Porselen’s production and design processes. Over the
is the world’s largest importer of tableware. We aim to strengthen our position there and become more effective in the US market”
Your stand at Ambiente was notable in that it really highlighted your commitment to sustainability. Tell us more about the journey Kütahya
Did you know?
past four years, we have focused on reducing our environmental impact by reusing 364,876 tons of water, recycling 916 tons of paper, and 219 tons of
Kütahya Porselen opened a warehouse and showroom in Florida, the aim being to provide faster and more efficient service to consumers in the region.
plastic. Through kiln upgrades andenergy-saving projects, we have achieved an energy saving of 6,925 MWh.
We fully recycle all porcelain waste generated during production, repurposing it as raw material, ensuring a 100 per cent recycling rate. With the establishment of our solar power plant, we aim to prevent three million kg of carbon emissions annually, equivalent to the absorption of 150,000 trees. As a result of our ongoing efforts, we prevent a total of six million kg of carbon emissions each year, contributing significantly to environmental preservation.
In addition, we have pioneered innovative projects by incorporating waste materials into our collections. As part of our sustainability vision, we have created the Green Route category. In short, from eco-
strategic market for Kütahya Porselen; our collaborations in this field strengthen our brand power and contribute to our sustainable growth.
Is hospitality the saviour of the tableware industry? Or is it in danger of utter saturation as more and more brands turn their attention towards it? The hospitality sector offers significant opportunities for brands with the right product and service approach. However, standing out in this field requires differentiation and originality, which are of critical importance. At this point, strategic, innovative, and customer-focused approaches must be adopted. Supported by sustainable production, innovative designs, technological investments, and strong marketing strategies, this
mindset is the key to making an impact in the industry.
What can the industry do to appeal to retail consumers more? How can we change how we sell to them, in your opinion? Consumers are no longer just buying products; they
increases loyalty, while accurately analysing changing consumer and lifestyle habits and offering products that meet those needs makes a difference. For example, with the shrinking size of families and living spaces, offering not only multi-piece sets but also
“In the next five years, we aim to be in a stronger position in the global market”
are purchasing experiences. Therefore, offering designs that tell a story, are functional, and aesthetically pleasing is of great importance. With digitalisation, a transparent and informative approach also stands out for brands. Establishing an emotional connection with consumers
smaller sets or products that can be purchased in fewer quantities has become more important. As Kütahya Porselen, we focus on addressing all these needs.
Finally, what changes will be have seen Kütahya Porselen implement in five years’ time?
As Kütahya Porselen, we aim to strengthen our leadership in the industry over the next five years, enhance our sustainable production processes, and take significant steps in digitalisation through the development of various strategies.
In line with our sustainable growth strategy, we continue to develop innovative products that meet the needs of the industry. Additionally, we plan to invest in digital technologies and automation systems to increase efficiency and respond to customer demands more quickly and flexibly. In the next five years, we aim to be in a stronger position in the global market. Furthermore, with the technology and innovation we use in design and production, we will continue to enhance our brand’s prestige and international competitiveness.
“The market is crowded, but not every concept is thoughtfully executed”
HoReCa speaks with leading industry figures to learn their views as the sector continues to face, and overcome, challenges while also looking to innovate and bring new product to the table…
What, in your opinion, is the biggest challenge facing the hospitality sector in 2025 and beyond?
“In future, the real issue will be to succeed in combining innovation, sustainability, and brand identity in an ever more demanding and competitive sector. Guests today don’t look for a good-looking product or
Maurizio Montanari, sales director, Arcturus Group
“The most obvious challenge is an insecurity regarding the development of politics and the economy on a global scale. That makes thoughtful and effective investments rather difficult, but even more necessary. Additionally, consumers may be more reluctant to travel if their
“The most obvious challenge is an insecurity regarding the development of politics and the economy on a global scale”
Nikolan Borger , marketing manager, Zieher
a flawless collection: the guest wants consistency, quality, and responsiveness. For tableware companies it means focus on the product innovation without denaturing its own DNA, working on design, materials and factory process that speak the language of the future.”
personal financial situation isn’t as secure as it used to be.
Another more subtle challenge might result of the fast development of AI and the applications it supports. People might be able to compare far more hospitality offers regarding price, quality and reviews in a short time, raising
Meet the panellists
Maurizio Montanari sales director, Arcturus Group
Nikolan Borger marketing manager, Zieher
Sven Bodry chief operations officer, RAK Porcelain Europe
pricing transparency to an even higher level. Therefore, it might be more important than ever to stand out from the crowd by exclusive experiences, an extraordinary food presentation being among them.”
Nikolan Borger, marketing manager, Zieher
we’ve addressed this by building a supply chain that’s agile and resilient, with redundancies across sourcing and logistics. But just as importantly, we’ve adapted to what clients now expect—and that’s customization at scale. More and more,
“Whoever proposes standard solutions and is not able to differentiate itself, struggles to stand out”
Maurizio Montanari , sales director, Arcturus Group
“The key challenge is delivering consistency in an environment that’s anything but consistent. Hospitality professionals are under pressure—from supply chain disruptions to evolving guest expectations around personalization, sustainability, and design. At RAK Porcelain,
hospitality managers want tableware that reflects their concept and brand identity. We’ve restructured planning and lead times to accommodate that need without compromising delivery or quality.”
Sven Bodry, chief operations officer, RAK Porcelain Europe
RAK
In focus Robert Welch
As this Cotswold-based company launches four new cutlery ranges, discover how it is staying agile within the hospitality industry
New cutlery designs mark 70th anniversary year for Robert Welch
As Robert Welch celebrates its 70th anniversary this year, the family-owned business has launched four new cutlery ranges for the hospitality industry.
The Cotswold-based company, synonymous with working in stainless steel, now has more than 40 cutlery patterns in its portfolio including Radford – the largest stainless- steel range in the world.
The four new cutlery ranges that will be elevating tables from Hong Kong to New York are Fairford Bright, Kemble Texture, Kemble Bright and Armscote Bead Bright. All four make up part of the Cutlery Collection 5.0 which is a heavier gauge.
Inspiring designs
The design ethos at Robert Welch is to create functional, timeless products in stainless steel that will last a lifetime. The small design team is still based in the same 18th-century Silk Mill - first used by Robert Welch back in 1955.
Kit deBretton Gordon, Head of Design at Robert Welch, shares her inspiration behind the latest cutlery ranges.
“We love the early concept stage - sketching ideas and exploring how the smallest detail can elevate a design. Kemble Texture features a sparkling handle inspired by
jewellery and watch bezels. Fairford brings refined Art Deco elegance with chamfered edges and crisp lines - our modern take on a Parish Pattern. Armscote Bead Bright reimagines classic Old English style with a soft, rounded profile, delicate beading, and a hidden flourish on the reverse of each fork and spoon.”
Trusted worldwide partners
While remaining true to its roots, this British design company is extending its global reach as it moves into its eighth decade. Not only does Robert Welch supply five-star hotels and Michelin-star restaurants but is also the trusted partner of Emirates airline and luxury cruise liners.
“Our brand offers high-quality, durable cutlery specifically designed to meet the demanding standards of the hospitality sector,” said Jurgen
Bresseel, International Sales Manager.
“Combining long-lasting performance with sleek, timeless design, our products are perfect for restaurants, hotels, travel, and catering services that value both form and function.
“We also make procurement easier with a simplified pricing structure by having three collections where all the designs within a collection are the same price - ensuring you get exceptional value without the hassle of complex quotes.”
Explaining the export capabilities for the global market, he said: “We proudly supply to over 100 countries worldwide, either directly or through our trusted network of high-quality distributors. This global reach allows us to support hospitality businesses of all sizes,
from independent establishments to large-scale international groups, with the same level of care, consistency, and efficiency.
“As a business, we fully understand the fast-paced nature of the hospitality industry and the critical importance of stock availability, flexibility, and the ability to respond to last-minute requirements. That’s why we’ve made significant investments in our stockholding infrastructure, maintaining large volumes of inventory in both our UK and Asian warehouses.
“This strategic approach enables us to pick, pack, and prepare orders for shipping within just 10 working days - helping our clients stay agile, meet demand, and operate smoothly without interruption, no matter where they are in the world.”
“As a business, we fully understand the fast-paced nature of the hospitality industry… That’s why we’ve made significant investments in our stockholding infrastructure, maintaining large volumes of inventory in both our UK and Asian warehouses. This strategic approach enables us to pick, pack, and prepare orders for shipping within just 10 working days… no matter where they are in the world”
Jurgen Bresseel, International sales manager
New ranges...
BESTSELLERS
RADFORD:
Taking the middle name of Robert Welch, this timeless range has 98 pieces and counting...
STANTON:
Contemporary styling with broad knife that ensures an even weight distribution.
KINGHAM:
With smooth, rounded contours, it is part of the Collection 3.5 offering a lighter feel in the hand.
MALVERN:
Versatile design favourite with gentle profile that flares to a softly squared handle. robertwelch.com
ARMSCOTE BEAD BRIGHT
This range brings new life to the classic Old English Parish Pattern. It features a lavishly rounded profile with finely ingrained bead accents and an unexpected flourish motif on the underside of each fork and spoon. The exquisite ‘string’ of beads is precisely ingrained into the bevelled edge of each handle. The knife’s strong heel and elongated blade, accented by a gracefully generous handle, offer both functionality and elegance.
KEMBLE BRIGHT
Kemble Bright is a sophisticated and slender design crafted to perfection with a beautifully tapered profile and finely sculpted bevel. Kemble Bright combines elegance with a bright finish that will illuminate the table. Each piece tapers gracefully to a refined point, with a subtle indent that adds both style and comfort. The knife features a soft heel while the fork showcases a classic head.
KEMBLE TEXTURE
Kemble Texture combines slim elegance with a bright finish, accented by a sandstone texture nestled within a sculpted bevel. Each piece tapers to a refined point, with a subtle indent that adds both style and comfort. A shimmering, textured bevel captures and reflects light. Each piece is thoughtfully designed to radiate a soft sheen in both natural and ambient light.
FAIRFORD BRIGHT
Fairford Bright marries the Art Deco glamour with timeless elegance. Its angular, minimalist lines are a modern take on a design classic. Fairford’s slim, geometric proportions hark back to Harley, a Grecianinspired old English Parish Pattern, with a nod to the angular Cotswold stonework. The shorter handle and longer blade of the knives are classically proportioned, while bevelled, chamfered edges and crisp, linear detailing are a light and contemporary touch.
FAIRFORD BRIGHT
KEMBLE BRIGHT
KEMBLE TEXTURE ARMSCOTE BEAD BRIGHT
STANTON
KINGHAM MALVERN RADFORD
Trends Blue
RAK
RAK offers blue-themed inspiration in the form of the Spot collection. A breath of turquoise, Spot brings a playful lightness to the table. Its soft blue glaze and gentle texture add a relaxed, summery tone perfect for smoothie bowls, fresh salads, or vibrant brunch settings. Next is Ease, with its deep, royal blue glaze, Ease offers a refined yet contemporary backdrop. The rich tone enhances the colour of every dish, making it ideal for bold, ingredient-led presentations. It’s a confident, statement piece that fits beautifully in both laid-back and elevated summer service.
Utopia
www.steelite-utopia.com
And finally, fitting into the theme of blue tabletop, Mirage captures the spirit of coastal craftsmanship with intricate, hand-drawn patterns in soft marine tones. The layered, radial designs evoke movement and tradition, giving the table a sense of texture and story. Perfect for sharing or fish dishes, it brings a tactile, artisanal charm to seasonal dining.
www.rakporcelain.com
Utopia’s new Forma Harbour collection brings a Skandi aesthetic to the blue tableware trend. This is a modern design with a very contemporary feel – the crisp white edging creating a distinctive contrast with the blue speckled low sheen glaze. As well as being striking, it’s brilliantly functional and practical, being made of porcelain and backed by a five-year edge chip warranty, ideal for busy HoReCa sites. Harbour features four plates, four bowls, two shallow and wide and two deep, and a dip pot. The complete Forma range comes in six colourways.
Rosenthal
With True Blue, Rosenthal is launching a line that picks up on the history of blue and white tableware and at the same time interprets it in a modern way. The plates, bowls, teapots and cups embody a charming vintage character and evoke a folkloristic style that will enliven not only the urban coffee table. The line is a tribute to the best of traditional shapes, sometimes simple, sometimes opulent. The line shines with a mix of Rosenthal’s evergreens forms. The white and blue décor features a floral pattern that fades at the edges, with a modern twist.
www.rosenthal.de
Sambonet
Steelite
Steelite’s Messina collection (above) consists of four coupe plates and two coupe bowls. It’s named after the Sicilian city and draws inspiration from traditional Mediterranean patterns. Each piece features a stunning design of balanced but asymmetrical sinuous leafy vines picked out in a rich, blue glaze set against a pure white background. Made in England to Steelite’s exacting standards, Messina is freezer, dishwasher and microwave proof and has a lifetime edge chip warranty. It’s ideal for a range of dining styles.
www.steelite.com
A sophisticated collection of bowls and riser tray that evokes the atmosphere of a 19th century living room: the Madame collection by Sambonet makes any space elegant. Each element captivates with its masterful combination of geometric patterns and colors. In its steel Mirror version, the cups and trays stand out and gleam, from a top the Lapislazuli stem, with its deep blue color. A play of light and reflections that creates a relaxed and laid-back atmosphere, making it the perfect choice not only as a centerpiece or presentation for your most sophisticated events, but also as a decorative element for your living room. The stemmed cup is available with a height of 9,5 cm; and there are two risers available: one with a height of 5 cm and the other with a height of 9,5 cm.
www.sambonet.com
@bonbistro.eu
Retro Blue & Ivory.
Products include:
Whisky Neat (315ml / 10 1/2 oz)
Whisky O.F. (435ml / 14 1/2 oz)
Whisky D.O.F. (525ml / 17 3/4 oz)
Water (400ml / 13 1/2 oz)
Juice (435ml / 14 1/2 oz)
Longdrink (465ml / 15 1/2 oz)
Nick & Nora (190ml / 16 1/2 oz)
Cocktail Glass (320ml / 10 3/4 oz)
Meet Kyoto
Mixology is an artful and innovative approach to crafting cocktails that goes beyond traditional bartending. Mixologists, akin to culinary artists, carefully balance flavours, textures, and presentation to elevate the cocktaildrinking experience. Made in Germany, the machine-made Kyoto Barware embodies the principles of this craft seamlessly. Inspired by Japanese design sensibilities, known for their precision, minimalism, and aesthetic sophistication, the Kyoto Barware aligns with the creative and meticulous nature of mixology. The use of ultra-thin crystal glass in the Kyoto Barware not only contributes to its distinctive appearance but also provides a canvas for mixologists to showcase their crafted concoctions. This allows the vibrant colours and intricate details of the drinks to shine through. The lightweight and elegant design of the Kyoto Barware adds an extra layer of sophistication to the mixologist’s toolkit, enhancing the overall presentation and drinking experience for both the creator and the consumer.
NUDE Glass
Prometheus, the prince of cocktail glasses?
The Prometheus gin and cocktail tumblers from Sieger by Fürstenberg offer an exceptional way to present everything from classics like gin and tonic to trendy new mixes. The porcelain tumblers are all individually handcrafted and feature a prominent relief of a man’s face that transforms each piece into a tiny sculpture. But don’t let the striking masculine look deceive you: the tumblers are velvety soft to the touch, with a matt satin finish on the outside. The Sieger-designed pieces are made in the Porzellanmanufaktur Fürstenberg studios, which bring together unique artisanry and cuttingedge technology. The Prometheus gin and cocktail tumbler is available in different variants and perfectly complements its “big brother” – the ice bucket of the same name.
www.sieger-germany.com
The stylish cocktail glasses defining drinks menus
The right glass makes all the difference, and that is as true for the restaurant scene as it is for home entertaining. We bring you a flavour of some of the most interesting cocktail glasses from some of the world’s best providers…
Introducing the inspiring Bar/Giani Collection world, combining artistry with functionality in a cocktail collection. The timeless collection was designed by the renowned mixologist Giorgio Bargiani – also named International Bartender of the Year 2023 at Tales of the Cocktail – bringing elegance and charming design together.
Nude, the design brand of global glassware leader Şişecam, recently announced the collection in collaboration with award-winning mixologist launching it in April 2025.
The Bar/Giani collection comprises four cocktail glasses and one mixing glass and blends sophisticated design with sleek functionality in a celebration of the art of mixology, conceived for bars and at-home cocktail lovers alike.
www.eu.nudeglass.com
Utopia
Distributed by Utopia, the Praline collection from Crystalex was designed to meet the demand for glasses designed for mini cocktails. It includes a port/sherry glass, a prosecco glass, an espresso cocktail glass, a coupetini and a coupe glass. Their manageable size makes them ideal for party or event service.
For a more whimsical and stylish serve, check out Paşabahçe’s Leafy range (pictured). It showcases a range of distinctive inverted conical designs for whisky and long drink tumblers, also featuring a smooth embossed diamond cut optic.
For situations where it isn’t possible to use glassware you can still offer high quality cocktails with Utopia’s Paradise range. Made from hard-wearing and glasswasher safe polycarbonate, Paradise includes a coupe, a wineglass and champagne flute as well as a hiball, a Double Old Fashioned whisky glass and a stylish water jug. www.steelite-utopia.com
Zieher
First introduced in 2021, Zieher’s Bar Collection is an exciting, and altogether different, approach to barware. Made of particularly break-proof and temperature-resistant borosilicate glass, the characterful glasses not only offer an extravagant outer shell, but with a capacity of up to 500 ml, also provide plenty of space for extraordinary experiments and countless recipes. First up, the Pill allows for many associations: The risks and side effects of the drinks served in these glasses range from the feeling of well-being after consuming various healthy drinks to the intoxicating effects of high-proof cocktail creations.
Next, the Vikings are vaguely reminiscent of the headgear of ancient Vi- kings. They offer a large, clear chalice on satined feet, in which strong cocktails can be staged transparently. The variant with two feet surpri- ses with its tilted position, while the three-foot variant appears stable and yet almost floating. The Knobbed plays with its content, because the attached knobs imitate the bubbles of carbonic acid in an amusing way. Interesting contradictions to the actual content can be taken to extremes here. And finally, the dash bottle “Eddy - dash!” for dosing bitter or sour ingredients is, alongside the glasses, an important part of collection. www.zieher.com
Perfection from Paderno
The elegance of crystal glasses, but the durability of Paderno quality. The Italian company Paderno expands its line dedicated to Mixology and bar, introducing a tumbler collection with a sophisticated and precious appearance, but made with a strong material that – unlike crystal – is resistant to scratches and much over versatile in maintenance. A selection of 15 different models, to enhance your signature drinks with the most suitable glass, all made of polycarbonate. Their durability makes them particularly suitable for outdoor setting or standing services; their elegance maintains the refined and classic
our ongoing collaborations exemplify our dedication to serving environments that demand both superior aesthetics and impeccable functionality.
Typically, how often would you restock a hotel’s tableware service? Or is that dependant on each venue? The restocking schedule for a hotel’s tableware service is customised to meet the specific operational dynamics and service standards of each venue. Typically, our approach involves a detailed assessment of factors such as guest volume, usage patterns, and seasonal fluctuations. This tailored strategy ensures that our partners benefit from a seamless supply that consistently supports a highquality dining experience.
Do you always have stock available for clients?
At Porland Porselen, we uphold a robust inventory management system that prioritises the consistent availability of our key products. Our supply chain
Our product offerings include several collections that have gained exceptional popularity within the hotel industry. These collections are carefully
“We are proud to collaborate with some of the most renowned names in the hospitality sector”
is designed to provide rapid replenishment, enabling us to meet the high demands of our clients without delay. In instances where bespoke or limited-edition collections are requested, our team works closely with clients to coordinate special orders and ensure these unique pieces are delivered in a timely fashion.
Tell us about some of the collections which are popular in hotel chains?
curated to merge timeless elegance with modern design, ensuring they complement contemporary hospitality settings. Some of our standout lines are celebrated for their exquisite detailing and durable craftsmanship. For more comprehensive information on individual collections and their specific market performance, our dedicated account management team is available to provide tailored insights.
Porland
as a key partner
Porland board member İmge Pamukçu on why the brand is a key partner for hotel chains
“Porland Porselen stands out as a key partner due to our unwavering commitment to quality, innovation, and service excellence. Our approach is built on: Customisation – offering tailored solutions that integrate seamlessly with the brand identity and operational needs of each hotel.
Reliability – ensuring consistent product availability and timely delivery through a sophisticated supply chain.
Design excellence –continuously evolving our designs to reflect current trends while remaining rooted in timeless aesthetics. Collaborative partnership – working hand-in-hand with our clients to provide proactive support and strategic insight that enhances the overall guest experience. These foundational pillars allow us to contribute significantly to the ambiance and operational success of our hospitality partners, establishing Porland as a trusted and indispensable brand.”
Budget friendly and break resistant
Göreme chairman Hüseyin Cengiz gives insight into the benefits of melamine for the hospitality sector…
How many clients does Göreme supply to?
We serve 57 countries worldwide. We have distributors and agents all over the world.
Why is melamine such a popular product for the hospitality market?
The reason for this is our products are break-resistant, dishwasher safe and longlasting.
Middle East, Russia – we are actively working with all these regions.
Tell us a little about why your products are so suitable for both professional and healthcare use?
We have not compromised our systems and quality since 1972. We supply products to health and public institutions and armies around the world. Our products are suitable
“We have not compromised our systems and quality since 1972”
Tell us about some of the different types of products you provide for the industry?
Presentation plates, open buffet hotel equipment, bowls, table plates, bowls and snack bowls.
Are your products suitable for all venues?
Yes, all hotel restaurants and cafes can use our products, and we also have customers who use them at home too.
Tell us about some of your export markets?
South America, Europe,
for contact with food at temperatures between -20 °C and +70 °C, they are dishwasher safe at +100 °C. They are also hygienic, odour and taste neutral, and easy to clean.
What benefits are there to using melamine products, particularly for the hospitality industry?
The reason for this is that our products are break-resistant, dishwasher safe and longlasting. Our plates prevent bacteria formation and they are budget friendly.
V isit gorememelamin.com.tr to learn more.
Narumi
Reflecting on building the business
About G & G
Founded by Paul and Valda Goodfellow, G & G Goodfellows is a highly creative design & Distribution Company with an amazing showroom in Little Portland Street. Offering a truly hands-on service, Goodfellows passion is to bring new and exciting, bespoke food presentation concepts to the UK’s culinary scene. As well as offering a wide variety of the world’s best branded tableware, kitchen equipment, clothing and machines, Goodfellows also collaborates closely with UK craft producers for totally unique products. It works with all sizes of restaurant and catering projects, happy to supply anything from an individual plate to a full restaurant concept.
As Paul and Valda Goodfellow hand over the day-to-day running of their business to a new general manager, Valda reflects on building the brand from the ground up…
I love old movies. I think it’s because they show us how much times have changed; mostly for the better, but I do become nostalgic for the past, regardless of how many appliances I can turn on with one click of my smartphone.
Casablanca was a favourite movie of mine, not for its depiction of 1940s intrigue and live piano playing in seedy bars, but because I wanted to be as enigmatic and beautiful as the incomparable Ingrid Bergman. She also happened to be the originator of a great quote about ageing; “Getting old is like climbing a mountain; you get a little out of breath, but the view is much better!”.
To me, that quote perfectly sums up the principle that with age, hopefully comes the hardearned wisdom to look with clear perspective on often precarious paths taken in the past.
When I think of how crazy
my husband Paul and I must have been in 2012 to open G&G Goodfellows – a high-growth start-up business in the middle of a recession – and in a saturated market. How scary that looks in retrospect from the top of my
“When
competitors even called us ‘the asylum on the hill’ but we proved to be a lot less crazy than they, or we, thought we were at the time. Yes, there have been quite a few boulders in our path, but we are hugely proud of what we
we started G & G, brands like Narumi (our very first brand), Hering Berlin and Costa Nova all took a chance on our promise that we could make them successful in the UK. Others soon followed, like Figgjo, Montgolfier, Mauviel and Bonna and became part of our extraordinary journey. Each in their own way have been
a key player in our success”
mountain; and how happy I am we were not too old to give in to the fear we had back then. It has been one hell of a ride. Our
built and wouldn’t have missed one minute of the experiences along the way, nor the joy of working with so many different
and amazing people.
In a world where it seems we run an ever-faster race to find the next new thing, it can be enlightening to just glance back and see what we did before.
I know how exciting it is to discover these innovations, but we have also been mindful not to leave our old loves languishing in the dark. Perhaps this is why our unusual approach has always worked for us.
Looking back over the past 13 years, I am immensely grateful to still have the brands that took a chance on our crazy start-up. They have never been left behind in our search for innovation, mainly because they, like us, keep changing with the times while keeping winning classics close to hand.
These brands have seen us through all the challenges in the hospitality sector that the last 13 years have brought. They are more than producers. They have also become friends and valued collaborators. I never understood how some big companies badly treated their suppliers. We always tried to build our relationships on mutual need, trust and respect.
It can be harder to negotiate with friends, but we work at understanding their challenges
as well as our own.
When we started G & G, brands like Narumi (our very first brand), Hering Berlin and Costa Nova all took a chance on our promise that we could make them successful in the UK. Others soon followed, like Figgjo, Montgolfier, Mauviel and Bonna and became part of our extraordinary journey. Each in their own way have been a key player in our success.
Narumi’s amazing bone china was almost unknown in the UK
Stefanie Hering is one of the world’s most respected designers and we are privileged to have been able to work with her over the last 13 years. When we introduced her Cielo plate, it was so exciting to explain how each hole was punched by hand. The craftsmanship of this and all her products still astonishes me after all these years.
Many products like the Cielo plate have brought their own stories over the years; and they are not all from the more
“When we pleaded with Carlos Ruao to let us sell Costa Nova, which was then a retail brand; he thought we were mad”
in 2012 but we loved the brand and its staff from the start; and we still do. We have worked hard to ensure their products are rightfully recognised as the finest hotel-grade bone china, for its price. Their Esprit range was our first commercial success, deservedly so for its stylish appeal to chefs.
Hering Berlin is very special to us. It is a brand that is the embodiment of a great designer’s passion for her art.
exclusive end of our collections.
When we pleaded with Carlos Ruao (who has just retired) to let us sell Costa Nova, which was then a retail brand; he also thought we were mad but thankfully, gave in and let us launch what became (and still is) one of our biggest sellers, the Friso range.
What is so telling about these stories, is that the products are still hugely popular, while many more novel products have come
and gone faster than US tariff changes.
Looking down the meandering paths of the past from the peak of my very own mountain, my perspective is clear, quality will last a lot longer than novelty, relationships will last a lot longer than opportunism and design classics will continue to appeal when everything around them continues to change.
So, you may wonder why this article is one of reflection. Well after 13 years, Paul and I have handed over the dayto-day running of Goodfellow & Goodfellow to a younger, energetic person who will be taking the company forward. We hope that Jean-Michel Dixte will enjoy his role as much as we have enjoyed ours.
This will allow us more time to look with ever-greater clarity of perspective on what our business and this industry needs to sustain its future in a time of increasing challenges.
We are not going anywhere, as we will remain with the business, and I hope I can continue to provide my sideways view of our sector. I am not sure I will be climbing many mountains though, however good the view. I think it’s just better to stick with this one.
Hering Berlin
Montgolfier
Costa Nova
Column Jesper Efferbach
Welcome the winds of change
Jesper Efferback discusses how environmental responsibility can become a commercial benefit…
Those of us supplying tableware to the hospitality sector should know we are supplying a global industry with a large focus on sustainability and upcycling. And perhaps we should ask ourselves if we have the same focus on those issues?
Ever since I stepped in to a kitchen north of Copenhagen, Denmark –where I did my chef apprenticeship – I was told to reduce waste, use and up-cycle as much of the produce and raw materials as possible, while at the same time using as much local produce as possible. These have been ground rules in many kitchens around the world for decades. All these points can be (and luckily are) transferred and adopted by many
Some have also installed solar power to help operate their production. We also see cutlery manufactures use locally sourced recycled steel in their production. I am also happy to see many of today’s manufactures (both large and small) in constant search of more ways to reduce both their carbon emission and their carbon footprint. I have focused a lot of my consultancy work around sustainability and environmental friendliness for many years and I have also been advocating the point that it makes financial sense to implement a sustainable approach. Not just in production but also in the approach to commercial and staffing.
The next wave we are facing is the
much effort to implement sustainable measures, ideas and operational features in both their production and commercial approach. Not to forget companies like Dalper cutlery working in maybe the most troublesome part of the tableware industry making a huge stand and implementing a system where 90 per cent of all the steel they use in their production comes from local European recycled steel.
At the same time as we see more and more of the manufacturers of wooden products using recycled or local wood in their production minimising their impact on the environment tremendously.
To me one of the last major hurdles
“Companies like Paşabahçe, Vicrila and Libbey Glass, as well as Bonna, Kütahya and Revol (just to mention a few) make so much effort to implement sustainable measures”
manufacturing industries, as well as private households.
But honestly, what have we in the table and kitchenware industry done? Unfortunately, we must admit that we, for many years, did way too little, using production ways, margins, logistics issues and customer demands as an excuse not to initiate the needed measures in our production, supply chain, as well as commercial approach.
The good news is that for the past number of years we have been experiencing fairly large changes in the approach to sustainable production, supply chain and logistics. Some might say this is politically driven, but I have faith in our industry, so I believe it’s a combination political focus paired with strong demand from the end-users, as well as an honest desire from manufactures and brands to make a difference.
We see glass and porcelain manufactures reduce waste and usage of water, chemicals, electricity, as well as putting a large focus in the re-use of waste raw materials.
“buy less, more frequent and local” as many retailers, as well as hospitality distributors, downscale their own warehouses and logistics. This part is handed over to the suppliers, meaning a lot of manufactures are facing a demand from their customers for smaller but more frequent deliveries and thus, more flexibility. The only way these requests can be met is if the manufactures have a lean, flexible operation and are operating locally in both their own internal logistic and supply chain, as well as order handling and shipping. These facts are underlined by the ongoing talks about the implementation of local commercial carbon footprint taxes and limitations.
Bottom line is those of us who have been talking, and advocating, for the implementation of a more sustainable, environmentally friendly production and commercial approach and mindset, have got to be proud when we see companies like Paşabahçe, Vicrila and Libbey Glass, as well as Bonna, Kütahya and Revol (just to mention a few) make so
we face is the massive use of virgin fossil plastic and melamine-based product. Unfortunately most of these products are manufactured in a part of the world that demands transportation over a long distance.
I know there are quite a lot of projects finding workable and more sustainable alternatives to this based locally around the world. I, for one, initiated a project in Denmark roughly five years ago, and together with a larger global manufacturer we are now close to launching the first volume products manufactured in our raw material based on upcycled plant fibres and a 100 per cent natural upcycled plant-based waste plastic material, making it 100 per cent reusable and biodegradable.
To sum up, I am looking very positively towards the future in relation to the implementation of environmentally friendly and sustainability measures in our industry. Are we there yet? No, we are not! But we have taken large steps forward and have come a long way in the last number of years.
Kütahya
Dalper
INFINITE POSSIBILITIES
RAK PORCELAIN
designed DiGi as a collection dedicated to creative experimentation, unlocking culinary imagination through unexpected textures and artistic finishes.
