is synonymous with the art of plating, but also with the act of creation: each piece has been carefully designed and hand crafted with passion and care. The glass line was created with the same principle of freedom in manufacturing, where the hand-crafted component reigns supreme and each piece is subject to an alternative production process. Discover and poetically rethink the enjoyment of being at the table, in presentation and in tasting.
Sustainable Proces
P rocess
No Carbon Emission
Durable Quali ty
y
Hospitality Approved
Hospitalit ove ed elai p
Locally Sourced
Natural Porcelain
Craftsmanship
Made Accessible
Proudly Made in Europe
Accessibl ope
EDITOR
MAIREAD WILMOT mairead@lemapublishing.co.uk
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
Welcome to HoReCa, Tableware International’s hospitality specific magazine which we publish twice a year. This issue sees us focus on the upcoming NRA event in Chicago, widely accepted as one of the key hitters for the American market. Coverage starts on page 32 where we highlight just some of the tabletop brands who will be exhibiting at NRA. We also speak with exhibitors and visitors about why NRA is such an important trade event for them on page 36-38.
In this issue we also focus on new product launches such as Echo, Dibbern’s fabulous collaboration with George Yabu and Glenn Pushelberg, the creative minds behind the international design studio Yabu Pushelberg. Echo has been developed for HoReCa and was first launched at Ambiente. Personally, I love the way the collection evokes subtle natural movements, while Dibbern themselves describe Echo as showcasing softly blurred transitions and gentle gradients across fine bone china, creating patterns that feel both ethereal and grounded. They also add stacking is an important part of Echo’s story, explaining: “Each plate adds a new layer, allowing colour, tone, and form to interact in quiet variation. What emerges is not a static image, but a composition that evolves through use.”
This issue also sees us speak with Bonna who, remarkably, have been crowned export champion of Türkiye for the third year in a row, you can read about their success on page 18-19. Interestingly, Bonna will be opening a new logistics warehouse in Germany and we will have more details on that in the June issue of Tableware International.
We also speak with sknife’s founder and CEO Michael Bach on page 22 who tells us about the brand’s work with some of the world’s best chefs with a whopping 300+ Michelin stars under their belts, including more than thirty 3-star chefs. Those are some mind-boggling numbers!
If you turn to page 40 you can read about Steelite’s factory processes in Stoke-on-Trent, the heart of the British ceramics industry, and not forgetting our columnist Jesper Efferbach who, on page 46, writes about the rise of the Nordic food scene.
A creative partnership between tableware designer Nick Holland, chef Sören Herzig of Michelin starred Herzig Restaurant in Vienna and All4Chefs... All4Chefs Summer Menu Challenge enabled designed Nick Holland to partner Michelin starred chef Sören Herzig in Vienna and present Único, one of his award-winning designs for leading Portuguese manufacturer Mesa Ceramics. Sören selected the Único collection in Espuma Azul for his Michelin star restaurant in central Vienna.
The five-star Hôtel Balzac in Paris is the perfect home for Schönwald’s Create collection.
Tucked away at the corner of Rue Balzac and Rue Lord Byron, just steps from the Champs-Élysées, the 58-room hotel is one of Paris’s more discreet five-star addresses.
At Babette in Copenhagen, chefs plate up on beautiful Dibbern porcelain.
The interiors feature rich woods and a palette of cognac and camel tones that shift subtly throughout the day. This atmosphere continues onto the table, where the Create collection picks up on these cues through its clear forms and versatile surfaces. Its understated design allows chefs to plate freely, while still maintaining a strong connection to the surrounding space, an approach that makes it particularly suited to design-led hotel concepts.Beyond the rooms, the hotel unfolds through a series of di stinct spaces, a secluded bar, a glass-roofed lounge filled with daylight, and a Japanese-inspired spa. The dining experience is closely linked to the three-Michelin-star cuisine of Pierre Gagnaire next door, where precision and creativity define the culinary direction.
The Villeroy & Boch Group is reorganising its management team with Gabi Schupp, who has played a key role at Villeroy & Boch AG since 2019 as a member of the Executive Board and since 2024 as Chairwoman of the Executive Board, stepping down for personal reasons.
“On behalf of the Supervisory Board, the owner families and the entire workforce, I would like to express my sincere thanks to Gabi Schupp for her consistently trusting
and constructive partnership over the past seven years,” says Andreas Schmid, chairman of the Supervisory Board. “As chairwoman of the executive board, she has led the company with great personal commitment and played a key role in its further advancement. She leaves behind a company that is ideally positioned for the future.”
The Heinen Delfts Blauw brand will open the doors of its second Lekker Blauw store-café location, this time in the historic city of Delft. Following the success of its first venue in Putten, the concept continues its expansion with a clear focus on consistency, quality, and a seamless integration of hospitality and retail.
Lekker Blauw positions itself as a hybrid storecafé where food service and retail complement each other naturally. Guests can enjoy coffee, lunch, and light dishes in a relaxed setting, while also exploring a carefully curated selection of lifestyle and tableware products that reflect the brand’s aesthetic and philosophy.
With the opening in Delft, Lekker Blauw takes a next step in its expansion strategy. Rather than pursuing rapid scaling, the brand focuses on controlled growth, ensuring that
Meissen’s new spring/summer campaign is an ode to the famed brand’s exceptional craftsmanship.
Dubbed “Imaginative Awakening”, the campaign is a celebration of authenticity, boldness, and individuality, celebrating more than 315 years of Meissen heritage. Each Meissen piece carries within it an enchanting story, along with the creative freedom to be reimagined anew. The “Imaginative Awakening” campaign, honouring Europe’s first porcelain manufactory, is conceived as a poetic manifesto for those who have the courage to transform imagination into reality.
quality, atmosphere, and identity remain consistent across locations. Collaboration with like-minded suppliers who share values of craftsmanship, sustainability, and design integrity remains a key priority.
Portuguese chef, food designer, and culinary lecturer Rui Mota is known for bridging gastronomy, science, and emotion through immersive edible creations. His recent participation in an international Harry Potterinspired culinary challenge highlighted his work. Rui consistently prefers to use products from Mesa Ceramics, valuing their quality and design, which complement his creative concepts and enhance the presentation of his culinary art. Alongside his creative projects, Rui collaborates with brands, schools, and hospitality partners, developing concepts where technique, memory, and design meet at the table.
Petr Puš, sales director, Crystalex, explains the impact alcohol prices are having on the hospitality business…
“After a promising start to 2026—supported in part by strong meetings at Ambiente— demand has largely stagnated. This applies both to the distribution segment (again, due to declining consumer demand) and the HoReCa segment.
In HoReCa, we see two main trends: a decline in alcohol consumption, especially among younger consumers and rising beverage prices in restaurants.
“From our recent trip to the US, it is clear restaurant markups have reached levels that customers increasingly refuse to accept”
From our recent trip to the US, it is clear restaurant markups have reached levels that customers increasingly refuse to accept. A bottle of wine costing USD 10–15 at retail is typically priced around USD 80 in an average restaurant and well above USD 100 in higher end establishments. Restaurants clearly rely on alcohol margins, but the pricing has exceeded what many guests— including affluent ones—are willing to tolerate. At this point, it is no longer just about money; it has become a matter of principle.”
As part of its continued hospitality strategy, Costa Nova will open a new store in Madrid, estimated to launch at the start of June. The new space will include a dedicated professional showroom, designed to welcome chefs, restaurateurs and industry professionals in an immersive and inspiring environment.
Shared dining is a growing trend in hospitality, and Juntos is designed to make every bite memorable. This cutlery collection from Amefa elevates the presentation of tapas, charcuterie, mezze and small plates. Featuring 10 unique pieces crafted for specific functions, Juntos combines style and practicality for restaurants, bars, and catering services. Made from durable 18/0 stainless steel with a contemporary satin finish, the range is available in stainless steel, gold PVD, and black PVD to complement any tabletop concept. Compact and elegant, these pieces fit perfectly in small bowls and dishes, making shared dining effortless and refined. Combining practicality with visual appeal, Juntos is more than cutlery it’s a statement piece for modern hospitality environments looking to impress guests and create memorable dining moments.
www.amefa.com
The Playground brand is delivering two striking aesthetic concepts for the table.
With Muse, the brand explores the aesthetic power of imperfection. The collection plays with a seemingly broken silhouette that immediately captures attention and challenges conventional tableware design. The distinctive form evokes the impression of a deliberate fracture, transforming each piece into an almost sculptural object. Crafted from dark Eco-Grès, plates can be used individually or arranged together to create a striking stage for dishes featuring two contrasting culinary elements. Bowls with a fractured rim are available in two sizes, adding further flexibility for creative plating.
Meanwhile, Aura is a stoneware collection featuring an expressive glaze creates a dynamic depth and subtle colour variations, making each piece unique and drawing immediate attention to the table.
Its generous coupe shapes offer ample space for plating, allowing chefs to present their dishes with both freedom and precision.
www.bhs-tabletop.com
Crystalex are delivering a tasteful assortment of options for the professional sector from Nick and Nora Vintage glasses to the Pâtisserie Secrète collection – each collection coming together to create a refined world of detail.
Nick and Nora Vintage glasses stand out with their sculpted vintage stem – a detail that transforms every cocktail into a ritual of style and sophistication. Crafted from crystal-clear glass, they combine practicality with delicate proportions.
The Pâtisserie Secrète collection meanwhile, is designed for fine dining restaurants, patisseries, and elegant home settings. The glass stands are ideal for mini cakes, amusebouche, and delicate canapés. Each piece elevates presentation into an art form.
Finally, Crystalex’s Appetizers collection brings a fresh perspective to modern catering and food presentation. Available in three different sizes, these small glass pieces allow chefs and hospitality professionals to select the ideal option for each dish and serving style. Although inspired by drinkware, the Appetizers glasses naturally extend into gastronomy. Designed for professional use, the collection combines durability with reliability, making it suitable for high volume catering as well as more intimate dining experiences.
www.crystalex.cz
Dibbern and Yabu Pushelberg present Echo, a new décor that explores rhythm, light and repetition.
Produced exclusively for the HoReCa sector, Echo showcases softly blurred transitions and gentle gradients across fine bone china, creating patterns that feel both ethereal and grounded. The décor responds subtly to light and perspective, shifting with every movement at the table.
Stacking becomes part of the design language. Each plate adds a new layer, allowing colour, tone and form to interact in quiet variation. What emerges is not a static image, but a composition that evolves through use.
www.dibbern.de
Water Pearl is Arthur Krupp’s first glass collection, designed to respond to a wide range of service, buffet and catering needs, while inspiring new culinary creations and presentation ideas through its refined play of transparency.
The range consists of 31 items, including standard plates, gourmet plates, bowls ideal for starters and finger food, as well as trays in various shapes and sizes. Entirely crafted in glass, the collection is available in two color variants – deep and clear. www.sambonet.com
Combining aesthetic sophistication with the practicality required for high-end service, including dishwasher-safe performance suited for professional use, Porcel's Flare is defined by a luminous, contemporary, and a harmonious aesthetic.
Flares arises from the desire to create a versatile and timeless porcelain line that unites tradition and modernity, expanding Porcel’s universe through a minimalist and sophisticated language.
Inspired by the harmony of spirals, Flare captures the subtle movement of light as it expands and dissolves, revealing compositions of delicate golden lines over soft beige tones. The metallic golden lines that flow across the surface are complemented by hand-painted gold rim detailing. The shape of each piece reinforces the collection’s classic and refined character, resulting in porcelain where shine and luxury are expressed through subtlety. www.porcel.com
Anand Baldawa CEO, thinKitchen, discusses the impact the US war in Iran is having on business.
“The impact has been indirect but meaningful. We are seeing continued pressure on freight costs and energy-linked inputs, particularly in categories like plastic, glassware and stainless steel. We have already started receiving communication from suppliers regarding immediate price increases, which realistically cannot be fully absorbed at any level of the value chain. As a result, a portion of these increases inevitably passes through to the end consumer. While supply chains today are more stable than in previous years, cost predictability remains a challenge. This environment places greater emphasis on working with suppliers who have scale, efficiency and pricing discipline.”
Bonna is the Tableware Export Champion of Türkiye.
The brand has been crowned export champion of Türkiye for the third year in a row. Bonna owned by Kar Porselen, has maintained steady growth in exports, once again securing its position at the top of its sector in Türkiye. By increasing its export volume, the brand retained its leadership in the porcelain tableware and kitchenware category in 2025, becoming Türkiye’s export champion for
the third time. In fact, Bonna is currently in the process of opening a new European logistics hub in Germany.
Operating in more than 100 countries across six continents, Bonna strengthened its global presence by raising its share of Türkiye’s porcelain exports to 28 per cent.
Since 2014, Bonna has stood out with solutions tailored specifically to the HoReCa industry, offering
At the Export Champions Awards organised by the Turkish Cement, Glass, Ceramics and Soil Products Exporters’ Association (ÇCSİB), Bonna was awarded first place as the “Company with the Highest Export Volume” in the porcelain, tableware and kitchenware category.
high-quality and aesthetically refined presentation products to gastronomy professionals.
Continuing its consistent rise in exports, the brand once again
first place as the “Company with the Highest Export Volume” in the porcelain, tableware and kitchenware category, becoming Türkiye’s export champion and
"By increasing Bonna’s share in Türkiye’s porcelain exports to 28 per cent, we have further strengthened our position in global markets"
Erbil
Aşkan, CEO, Bonna
reached the top of its sector in Türkiye. At the Export Champions Awards organised by the Turkish Cement, Glass, Ceramics and Soil Products Exporters’ Association (ÇCSİB), Bonna was awarded
reinforcing its leadership. By increasing its export rate compared to previous years, the brand continued its growth and strengthened its presence in global markets. As of 2025,
Bonna’s top export markets were Spain, Sweden, Germany, Italy, Egypt, the United Arab Emirates, the United States, Greece, and Mexico. This broad geographical distribution highlights the brand’s strong positioning across diverse markets and its sustainable growth strategy. Increasing its share in Türkiye’s porcelain exports to 28 per cent, Bonna takes pride in winning this award as Türkiye’s export champion for the third consecutive year in its category.
Commenting on the achievement, Bonna CEO Erbil
Aşkan stated: “We are extremely proud to once again be the leader of our industry in Türkiye by maintaining our consistent growth in exports. By increasing Bonna’s share in Türkiye’s porcelain exports to 28 per cent, we have further strengthened our position in global markets. Seeing our products used in creative presentations by chefs all around the world is our greatest source of motivation. In the
Spain
Sweden
Germany
Italy
Egypt
United Arab Emirates
United States
Greece
Mexico
"We will continue to add value to the industry and grow globally"
coming period, we will continue to focus on innovation, add value to the HoReCa sector, and grow on a global scale.”
Bonna has consistently sustained its export success in previous years with top rankings in the same category,
continuously advancing its strong position in international markets. With this new achievement in 2025, the brand further reinforces its position as Türkiye’s export champion and continues its global growth journey at full speed.
Visit www.bonna.global to learn more.
“With the surface finishing options now available for our coffee and tea services, we invite restaurateurs and hoteliers to create their own arrangements using the different colours and surface finishes which best fit into their individual design concepts. Our suggestions are an impressive demonstration of the versatility of the collection. There are no limits to the creative options when it comes to combining individual items and surface finishes.”
Dominique Eitel, product manager, WMF Professional
WMF Professional has taken the simple act of presenting a cup of coffee and elevated it. The brand has introduced new surface finishes for coffee and tea sets with its CoffeeCulture collection. Known for the timeless combination of porcelain and Cromargan, it has now been completely reinvented with a range of exquisite surface finishes. Think cup base rings, handles and trays shimmer in pale gold, gold, copper and gun metal, transforming every place setting into a miniature stage for creative presentations and allowing restaurateurs and hoteliers to create a stylish, personalised impression. Together with the four crystal glasses from the True Flavour series and a selection of tabletop items, the new collection allows for elevated table arrangements that offer the perfect look and feel.
sknife take the fundamentals of a good knife, and turns them into something exceptional. Founder and CEO
Michael Bach talks to HoReCa about his brand’s partnerships with some of the world’s best chefs, with over 300 Michelin stars, including more than thirty 3-star chefs…
Michael, your brand has partnered with some of the world’s best chefs, with over 300 Michelin stars between them, including more than thirty 3-star chefs. Tell us about this. sknife is an exclusive Swiss knife manufacturer based in Biel, the heart of Swiss watchmaking, where famous brands such as Rolex and Omega produce their timepieces. We benefit from direct access to the finest corrosion-resistant steel quality. Combined with stabilised Swiss wood, our knives and cutlery unite precision, durability, and refined elegance. Designed to perform beautifully even in demanding seaside environments like the French Riviera, sknife products are made to impress — both in the hand and on the table. We collaborate with more than 30 three-star chefs worldwide, creating fully customised solutions tailored to each restaurant. Every establishment has its own unique design language and colour concept — and we translate
this identity into our knives. From selecting the perfect handle colour to harmonising with the interior, each detail is thoughtfully aligned.
How did your collaboration with Eden-Roc come about?
For the iconic Hôtel du Cap, Eden-Roc, we created a bespoke expression of coastal elegance. Initiated by general manager Philippe Perd, the project was driven by the pursuit of something truly distinctive — a creation defined by rarity, character, and understated exclusivity. Inspired by the spirit of the Mediterranean, the Eden-Roc Riviera Collection captures the essence of the sea in both colour and texture. The handles are crafted in the hotel’s signature deep sea blue, enhanced by a subtle mother-of-pearl character that reflects light with a gentle, fluid brilliance.
This interplay of colour and structure evokes the everchanging surface of the ocean — a tribute to the Riviera and its timeless allure. The result is
sknife customises each of its products to cater for the demands of each chef it works with, from design language through to colour concept.
a harmonious fusion of design and place, created exclusively for Eden-Roc, and made to elevate every moment at the table.
What about the St. Moritz Luxury Collection by Casamaura? It is fair to say this has been a huge success story! This is an exclusive steak knife, set in damask and inspired by Alpine nature. Born from the collaboration between sknife, Casamaura and St. Moritz Tourismus. Handmade in the sknife manufactory with the precision of
Swiss watchmaking, each blade is crafted in torsion damask with over 900 layers, ensuring lasting sharpness and durability. The handles, inspired in colour by the landscapes surrounding St. Moritz — (available in sky, rock, snow, lake, meadow, and forest) reinterpret natural beauty through modern design.
We’d also love to know more about your collaboration with Blue Bay in Monaco? This is a collection which is in perfect dialogue with the interior. At Blue Bay, every detail follows
How sknife works with its chefs…
Form, materials, and colours are individually adapted, ranging from classically elegant to boldly modern and futuristic. With a wide spectrum of colours and finishes, sknife offers bespoke creations that seamlessly integrate into any refined dining environment. From elegant wooden handles and driftwood designs to nature-inspired colour collections, the brand offers a wide range of customisation options – allowing chefs to create knives and cutlery that perfectly reflect their culinary identity.
“From selecting the perfect handle colour to harmonising with the interior, each detail is thoughtfully aligned”
a warm, wood-inspired aesthetic. Reflecting this refined atmosphere, two-star chef Marcel Ravin, who is the executive chef of the Blue Bay restaurant at the Monte-Carlo Bay Hotel & Resort, selected sknife knives in two carefully chosen tones — light ash and driftwood — creating a seamless harmony with the restaurant’s interior. The driftwood variation reveals a particularly unique natural story: crafted from beechwood shaped by time and the sea, its surface is defined by delicate organic patterns. Natural processes create this distinctive character — fine, darker lines
emerge through subtle fungal interactions, while lighter veins add contrast and depth. The result is a living texture, reminiscent of wood gently weathered by the ocean. Beyond the restaurant setting, this expressive driftwood aesthetic lends itself beautifully to other refined environments. The lively structure of the wood pairs effortlessly with elegant chalet interiors, where natural materials create warmth and understated sophistication. This versatility reflects sknife’s design approach — offering customised variations that adapt seamlessly to individual interior concepts.
The brand says…
“Edge represents a holistic approach where design and multifunctionality work as one”
The brand says…
“While designed for desserts, these cups go far beyond a single purpose”
Durability, functionality and timeless design define the Bauscher approach – and the Edge collection brings these values together in a concept shaped by multifunctionality. Its striking faceted design combines clarity and elegance with practical solutions tailored to professional requirements.
Edge is developed for versatile use across different service environments. The bowl concept is a key feature: bowls can be used for a variety of dishes and, when paired with matching plates (15 or 20 cm), can be covered for service, transport or hygienic protection. This dual functionality enables flexible use from buffet to table.
Further enhancing this flexibility, combinable saucers accommodate multiple cup sizes,mugs or bowls. This reduces the number of items required while increasing usability. At the same time, GN-compatible plates integrate seamlessly into existing buffet systems. The well-balanced plate depth allows pre-filled dishes to be stacked and stored in a cooled environment – ideal for structured mise en place and high-volume service. Stackability, generous stacking steps and ergonomic block handles further enhance handling and safety.
www.bhs-tabletop.com
Today’s fast-paced professional environment demands an element of adaptability and multifunctionality that can only be delivered by cleverly designed pieces. We take a look at just some of the brands offering multifunctional serving dishes…
In professional hospitality, versatility in tableware is increasingly essential. At Heinen Delfts Blauw, this principle is expressed through the Blauw Bloesem and Blauw Vouw collections, designed to move effortlessly between serving styles and culinary applications.
The Serve collection from Bon Bistro continues to be a favourite in hospitality, which inspired the introduction of stainless-steel ice cream cups. While designed for desserts, these cups go far beyond a single purpose. They work equally well for apéritif bites, sauces, dips, small starters, or even mini side dishes. Their stainlesssteel construction makes them unbreakable and highly durable—an ideal solution for busy restaurants, buffets, and outdoor service. Lightweight yet robust, they move effortlessly from casual moments to refined plating, offering maximum flexibility in a compact format. www.finediningandliving.eu
Chef Ron Blaauw demonstrates this versatility in his high-end Gastrobar, where the collections are integrated into both presentation and service.
A small floral vase from the Blauw Vouw range is repurposed as a refined vessel for sauces, Blauw Bloesem bowls are used as ice buckets for serving caviar, combining functionality with visual impact. Both Blauw Vouw and Blauw Bloesem serving dishes are employed as dessert plates, highlighting the adaptability of each piece beyond its original intention. In more experimental presentations, pasta plates from both collections are used to serve signature dishes enhanced with dry ice, creating a theatrical dining experience without compromising on practicality.
In his high-end Gastrobar, Michaelinstarred chef Ron Blaauw uses Heinen Delfts Blauw’s Blauw Bloesem and Blauw Vouw collections, embracing the adaptability of the collections.
Fine2Dine’s Obun baking dishes bring another level of multifunctionality. Made from high-quality porcelain with a bold matte black glaze, Obun pieces transition seamlessly from kitchen to table. Suitable for gas, oven, and even open flame, they allow chefs to cook, serve, and present in one dish. Each piece includes a matching lid, perfect for keeping food warm, transporting safely, or creating a dramatic reveal. From buffet setups to sharing concepts, Obun adapts to multiple service styles while its striking finish enhances food presentation. www.finediningandliving.eu
Suitable for gas, oven, and even open flame, Obun allow chefs to cook, serve, and present in one dish.
In contemporary professional settings, versatility is an essential attribute. Pieces in Porcel’s collections are designed to serve multiple purposes, offering greater freedom and creativity in table service. Whether used to present various side dishes complementing the main course at a buffet or to take centre stage in the presentation of the main dish itself, this duality enhances both functionality and visual coherence.
For instance, bowls, trays, or even pasta plates are no longer limited to their original function, making room for a freer and more intuitive approach. The meal should be an uncomplicated gastronomic experience, adaptable to different contexts, whether more formal or casual. Porcel collections embody this versatility, uniting functionality with a refined and timeless aesthetic.
www.porcel.com
In a professional setting, versatility is not a compromise, it is a sign of intelligent design. Mepra’s pieces are conceived to move freely between functions, adapting to the chef’s vision and the rhythm of service without ever losing their identity.
The Insulated Ice Cream Cup transitions effortlessly from gelato to caviar presentations, chilled seafood, elegant entrées and dramatic dryice desserts. A single object that performs across the entire menu.
The Finger Food Trays serve equally well as sleek buffet platters or refined individual serveware, bringing the same graphic precision to both passed bites and composed presentations.
The Pastry Stands, available in two and three-tier configurations, are as comfortable carrying petits fours and afternoon tea sweets as they are presenting savoury canapés, amuse-bouches, or shared appetizers at the table.
The Intermezzo Cup, with its timeless stemmed silhouette, holds a soft-boiled egg as naturally as it presents a finger food entrée, a tasting-menu interlude, or a small pour of digestif, four moments of service, one object.
This is the Mepra approach: to design pieces precise enough for a single purpose, yet open enough to serve many. In the hands of a professional, versatility is not an
Richard Brendon’s bone china is designed with versatility at its core. The bowls work beautifully within an individual place setting, while also doubling as elegant serving pieces which are ideal for buffet or sharing-style dining. The Coupe Bowls, with their shallow and wide form, are perfectly suited to generous sharing dishes for the table.
The smaller dip bowls are equally practical, ideal for presenting sauces, condiments, or nibbles. Lightweight yet durable, each piece combines everyday functionality with understated luxury, all handcrafted in the heritage industry of Stoke-on-Trent.
Favoured by hospitality clients, these shapes transition seamlessly into the home, bringing a professional yet modern and relaxed feel to any dining table.
Two new generous size pieces of ovenproof ceramic cookware and serveware designed by Nick Holland bring multi-functionality to complete the Mesas Urban range. Two new generous size pieces of ovenproof cookware/serveware, 36 and 40cm, create a full range of dinnerware, cookware and serveware pieces to meet all catering requirements. Launched first in the distinctive two-tone Urban Dots collection of five interior pastel candy glaze colours sprinkled with dots, combined with a beige satin finish reactive glaze on the outside. These new cookware pieces are also available with a classic semi matt charcoal glaze. www.mesa-ceramics.com
Blurring the line between serveware and tableware, the Uno platter from Mesa Ceramics embodies versatility. A canvas for beautifully composed dishes to share or a plate, it invites a more fluid way of dining. Its generous measurements encourage abundance and its design transmits elegance. Crafted to complement any table setting, it moves seamlessly from casual gatherings to more formal affairs. Whether the center piece of a convivial spread or holding a single plated meal, it adapts with ease. More than just a vessel for food, it becomes part of the ritual of sharing — a quiet but meaningful presence that elevates the everyday act of eating together into something worth savouring.
www.mesa-ceramics.com
The modern table is no longer defined by rigid rules of service. Today’s hospitality spaces demand versatility—where presentation evolves across menus and moments. The Bormioli Exclusiva Mini Tumbler 7.5oz (21.5cl) is designed with exactly this in mind.
Refined in proportion and balanced in hand, it offers more than a single function. For beverages, it provides an elevated alternative to traditional glassware—ideal for water, juices, aperitifs, or small serves. Another function for bar service could be a snack vessel, for olives, nuts and more.
Equally, its form lends itself seamlessly to desserts. From layered mousses to panna cottas, it becomes a canvas for chefs to showcase texture and precision. Its scale encourages creativity, while maintaining a clean, consistent presentation.
The Melamine Quarry range is designed with versatility at its core, reflecting the evolving needs of modern hospitality. Inspired by natural stone textures, each piece combines visual impact with practical durability, making it suitable across multiple service environments. At buffet service, the range excels. Generous capacities and bold, textured finishes create height and visual interest, while the durable melamine construction ensures it withstands the demands of high-volume use.
Beyond the buffet, the same bowls transition seamlessly into frontof-house roles. In a lobby or lounge, they become elevated display pieces—ideal for fresh fruit, grab-and-go items, or even cutlery stations. Their stone-like aesthetic adds a sense of natural authenticity, enhancing the overall environment without overpowering it.
www.steelite-utopia.com
Consisting of plateaus, bowls, and minimalist porcelain rings, Gravity is an exclusive tableware collection from the Zwiesel Glas and fortessa brands, designed by Carsten Gollnick.
The collection’s innovative modular system opens up new dimensions of fine dining for ambitious and creative chefs as floating levels, varying heights, and transparent areas create a three-dimensional landscape architecture on the dinner table.
The combination of fine materials in different colours (glass stands come in crysal, amber, bronze and grey for example) creates an exciting interplay of textures and light reflections and has been developed with thoughtful details specifically for everyday professional use in premium gastronomy.
Made from German hard porcelain, mouth-blown crystal glass from Zwiesel, and solid oak and walnut wood, Gravity combines high-quality materials with purist design and optimal functionality.
www.zwieselfortessa.com/hospitality
As Vista Alegre continues to position itself as a player on the hospitality front, HoReCa speaks with Denise Madeira, marketing manager, Vista Alegre Hotelware about how the luxury brand is carving a niche for itself in the sector…
How has the past year been for Vista Alegre’s hospitality branch?
The past year has been very positive for Vista Alegre’s hospitality branch, which we see as one of the key engines of the brand’s growth. The HoReCa channel is not simply a distribution channel for us — it is where the brand truly comes to life. Hotels and restaurants function as living showcases, allowing guests to experience our products in an emotional and authentic way.
We have continued to strengthen partnerships with chefs, hotels and international groups, while also investing in more integrated and bespoke hospitality concepts. This has reinforced our visibility and desirability globally, positioning HoReCa as a strategic pillar for our long-term ambition of becoming a global lifestyle brand.
How do you and your team identify new avenues of potential revenue stream for HoReCa?
Identifying new revenue streams starts with listening closely to our partners. We work in close collaboration with chefs, hoteliers and designers, understanding both their operational needs and their creative ambitions.
This dialogue often leads to co-creation opportunities — from bespoke tableware collections to fully integrated hospitality concepts. At the same time, our
complementary categories such as cutlery and table accessories. This diversification enables us to offer a more complete experience within the HoReCa space.
“The outlook for Vista Alegre Hotelware is not just one of incremental growth, but of sustained strategic expansion”
internal design team remains deeply connected to global trends and artistic movements, allowing us to anticipate shifts in consumer behaviour. We also look beyond traditional ceramics, expanding into
Vista Alegre has such a strong market position in the luxury, boutique segment, how does the brand harness this and translate it into growth in HoReCa?
Our position in the luxury and boutique segment is a major asset. It gives us credibility and a strong identity, which are highly valued in hospitality. Hotels and restaurants are increasingly focused on storytelling and differentiation, and our heritage — combined with contemporary design — allows us to contribute meaningfully to that narrative. We harness this by translating our DNA into experiences. In HoReCa, our products are not just functional objects; they help define atmospheres and shape how guests feel in a space. By combining craftsmanship, innovation and emotional value, we create pieces
that elevate the overall experience — and that is where real growth comes from.
Is the goal to grow the scale of Vista Alegre’s HoReCa business to the extent that it rivals other large end-to-end providers, or do you feel the luxury/premium segment is more suited?
Our ambition is not necessarily to compete on scale with large end-to-end providers, but rather to grow in a way that remains true to our identity. Vista Alegre is fundamentally a brand rooted in heritage, design and quality — and that naturally positions us within the premium and luxury segment. That said, growth is absolutely a priority. We aim to expand our presence globally within HoReCa, but always with a focus on value rather than volume.
Our long-term vision is to evolve into a global lifestyle brand, extending beyond porcelain while maintaining the same standards of excellence.
One point of difference for Vista Alegre is the brand is so design-driven and this is really evident in your Chefs’ Collection. Talk to us about the importance of the Chefs’
Collection concept and how much it resonates with professionals in the business.
The Chefs’ Collection is a perfect expression of our philosophy that aesthetics and performance must coexist. It was developed in close collaboration with culinary professionals, ensuring that each piece responds to real kitchen conditions — from ergonomics and durability to versatility.
collection reflects a genuine understanding of their needs. It is not design for design’s sake — it is design that works effortlessly in a demanding environment. And ultimately,
“Our ambition is not necessarily to compete on scale with large end-to-end providers, but rather to grow in a way that remains true to our identity”
At the same time, design remains central. Porcelain is not just functional; it creates emotion and enhances presentation. In fine dining, plating is an essential part of storytelling, and the Chefs’ Collection provides chefs with the tools to express their creativity. The response from professionals has been extremely positive because the
that is what defines true luxury in hospitality.
Finally, do you see the hospitality sector growing further for Vista Alegre in the next five to10 years?
Yes — all indicators suggest that the hospitality sector will continue to be a strong growth driver for Vista Alegre over the next five to 10 years.
From a strategic perspective, Vista Alegre Hotelware is structurally well positioned to benefit from this growth. The brand has long treated
hospitality as an “organic extension” of its activity, investing in a differentiated offer that combines design, technical innovation and functionality tailored to professional use. Its presence in major international hotel and restaurant chains further reinforces its scalability and global reach. Looking ahead, growth will likely come from three main areas: international expansion, which remains a core strategic priority for the group. Positioning upgrade of hospitality experiences, where Vista Alegre’s positioning in high-end and fine dining is particularly relevant. And diversification into a broader lifestyle universe, allowing the brand to extend beyond tableware into more immersive hospitality concepts.
In this context, the outlook for Vista Alegre Hotelware is not just one of incremental growth, but of sustained strategic expansion. As hospitality continues to prioritise experience, storytelling and design, Vista Alegre is particularly well placed to grow within the premium segment — reinforcing its role not only as a supplier, but as a creative partner in shaping the guest experience.
For 2026 Vista Alegre has significantly expanded its hospitality offering, introducing a set of new collections that reflect a more holistic and experience-driven approach to the table.
One of the highlights is the Aura plate, developed in collaboration with Austrian chef Sebastian Frank from Horváth. This piece is part of the Chefs’ Collection and brings a strong narrative component to fine dining, drawing inspiration from the Hofburg Imperial Palace. It’s designed not just as tableware, but as a storytelling element within haute cuisine.
At the same time, Vista Alegre is addressing more contemporary and lifestyle-oriented hospitality concepts with collections like Maison d’Été, which captures the relaxed elegance of the Côte d’Azur through light, colourful, and graphic compositions— ideal for modern, design-led venues.
For more casual yet refined environments, the Minoan collection introduces a Mediterranean-inspired aesthetic, with expressive brushstrokes and warm tones that enhance a more informal but still sophisticated dining experience.
Finally, the brand is also expanding into the bar and mixology space with Glacies, a crystal collection developed in partnership with bartender Fernão Gonçalves. This line focuses on the technical and sensory aspects of cocktail service, showing a clear commitment to elevating the beverage experience alongside food. These launches demonstrate that Vista Alegre is not just introducing new products but building a comprehensive hospitality ecosystem for 2026—one that spans fine dining, casual luxury, and highend bar service.
Booth 6238 - North Building www.zwieselfortessa.us
ZWIESEL FORTESSA is a leading international company in the field of high-quality tableware, which was formed in 2022 from the acquisition of the US company Fortessa Tableware Solutions by Zwiesel Kristallglas AG. The company combines over 150 years of glass expertise and craftsmanship from Zwiesel with the innovative strength and tabletop expertise from more than 30 years of Fortessa history in the USA. The company provides the hotel and catering industry with quick and easy access to modern table concepts – with the aim of realizing the laid table as an overall concept. ZWIESEL FORTESSA offers a diverse range of crystal glassware and table accessories, including products from the ZWIESEL GLAS, SCHOTT ZWIESEL, and EISCH brands, alongside extensive quality ranges of the FORTESSA brand in the categories of dinnerware, cutlery, placemats and coasters.
The National Restaurant Association hosts its annual trade show this month with major players across the professional services descending on Chicago
Booth 6612
www.steelite.com
Steelite International returns to the 2026 National Restaurant Association Show with a strong lineup of new products across dinnerware, glassware, buffet and lighting. Visit booth 6612 to explore the latest, including Steelite’s new partnership with Luigi Bormioli, showcased alongside its longstanding collaboration with Bormioli Rocco, bringing an expanded range of premium glassware to the portfolio.
This year’s booth will feature new introductions across Steelite Performance and Steelite Distinction, the debut of the Rona Tribute collection, and offerings from newly welcomed brands like Zaba and Illumina. Attendees will also get a first look at SteeliteForme, a new buffet brand designed to bring a fresh perspective to food presentation. Across the booth, visitors can discover new pieces across every category, including dinnerware from William Edwards, buffet furniture from Mogogo, glassware from RCR, accessories from Genware, lighting solutions from Hollowick, and flatware and tabletop pieces from Robert Welch. With a focus on versatility, design, and performance, Steelite’s presence at this year’s show offers something for every operator looking to elevate the tabletop and buffet experience.
Libbey expands existing distribution relationship with BHS Brands strengthening premium tabletop portfolio
Libbey has announced it will become the exclusive U.S. distributor of the Bauscher brand effective June 1, 2026. As part of this streamlined U.S. distribution model, all BHS tabletop AG brands — including Bauscher, Schönwald, Playground, and Heart & Soul — will be distributed exclusively by Libbey, expanding on an already successful partnership spanning nearly a decade.
This exclusive distribution delivers a stronger, more customer focused go to market presence, allowing foodservice operators and distributors to access the Bauscher products they value through a single, trusted partner. The addition of Bauscher further expands Libbey’s portfolio of premium tabletop solutions, reinforcing the company’s leadership in delivering high quality products supported by dependable service and deep market expertise.
“Bringing the Bauscher brand exclusively into Libbey’s U.S. portfolio aligns perfectly with our commitment to simplify the customer experience while strengthening our tabletop offerings,” said Joe Huhn, Chief Commercial Officer at Libbey. “This partnership allows us to combine Bauscher’s renowned porcelain craftsmanship with Libbey’s scale, service capabilities, and customer-first approach — ultimately delivering greater value to the foodservice industry.”
Libbey will begin accepting customer orders for Bauscher products on May 1, 2026. Shipments are expected to begin once inventory is received, with substantial stock levels planned for early to mid-June. To ensure continuity of supply and customer support during the transition, BauscherHepp will continue to fulfil Bauscher orders through its closure on May 31, 2026.
Libbey invites customers and partners to experience its full tabletop portfolio in person at the National Restaurant Association Show in Chicago, where the complete lineup — including Bauscher — will be featured at the Libbey booth in the South Building #3001.
For those who bring their best to the table.
Booth 6612
robertwelchhospitality.com
Robert Welch Designs will be featuring its new contemporary Mills collection at this year’s NRA Show in Chicago. The designs include the fluted Palm Mills and refined Signature Mills which come in three sizes to suit hospitality settings from intimate dining rooms to high-volume service. Crafted from premium stainless steel, both collections are offered in bright mirrorpolished and satin finishes, with the Signature Mills also available in striking black and white options. Each mill features a ceramic CrushGrind mechanism making it easy to adjust from fine to coarse and a design that allows quick refilling. Subtle colour indicators for salt and pepper ensure efficiency during service and a handy tray keeps surfaces clean. “Wherever exceptional hospitality is delivered – all-day dining, banqueting, in-room dining, or fine-dining service our products enhance every service moment with enduring quality, timeless craftsmanship, and a commitment to excellence,” says global head of sales, Jurgen Bresseel. “As a business, we understand the fast-paced nature of hospitality operations and supply hospitality customers to over 100 countries. We are proud to have our products distributed in the USA, Latin America and Canada by Steelite International.”
For over two decades, Mepra has proudly showcased its innovative Italian design and craftsmanship at the National Restaurant Show, making it a cornerstone of our connection with the hospitality industry.
Each year, the Mepra booth becomes a destination for chefs, restaurateurs, and industry professionals eager to experience premium flatware, cookware, and hollowware, renowned for their elegance, durability, and cutting-edge finishes like signature PVD coating. This long-standing presence reflects not only Mepra’s commitment to quality and innovation but also our dedication to building lasting relationships within the culinary community. The show continues to be an inspiring platform where we share our heritage, unveil new collections, and celebrate the art of dining.
Amefa exhibit at NRA, located in South Hall, Booth 816, where they’ll be showcasing their latest innovations for the professional hospitality market. NRA is a key event for Amefa, as it brings together the full spectrum of foodservice professionals, from independent restaurateurs to largescale operators. At this year’s show, the brand will launch Juntos and Manhattan, two distinct collections designed with the modern hospitality environment in mind. Juntos brings an elegant and modern aesthetic that celebrates the shared dining and charcuterie trend, while Manhattan offers a sleek, architectural look inspired by urban dining and contemporary interiors. Both ranges reflect Amefa’s commitment to design, durability, and functionality for high-traffic foodservice settings.
Costa Nova will showcase their new collections at the upcoming NRA show, taking place from May 16–19, 2026, at McCormick Place. The brand will be reinforcing its commitment to the global hospitality industry by showcasing a versatile range of tableware solutions designed to elevate buffet, casual and fine dining experiences.
Among the highlights is Vila, a new collection inspired by traditional Portuguese ceramics. Defined by delicate floral motifs, high-resistance and available in five contemporary colors, along with a classic white design accented by blue filet detailing, Vila brings a fresh yet heritage-driven aesthetic to contemporary table settings.
Costa Nova will also spotlight two of its hospitality favourites, Nótos and Scotia, now expanded with new items and updated colour options, as well as glassware, flatware and linen lines. These collections continue to offer flexible solutions for a wide range of dining concepts, from relaxed environments to more refined settings.
Booth 7445 North Building www.costanova.com
Eduardo Artidiello, president North America/ chairman of the board, Mepra USA
How does NRA compare to other hospitality tradeshows? Why does it benefit your brand to attend?
The National Restaurant Show (NRA) is one of the largest and most influential hospitality tradeshows in the world, attracting a diverse audience that spans restaurants, hotels, catering, and foodservice operations. Compared to other hospitality events, NRA offers an unparalleled scale and variety, bringing together decision-makers, trendsetters, and innovators from across the globe in one dynamic space. For Mepra, this means direct access to a concentrated network of highlevel buyers and industry leaders who value quality, design, and performance.
Attending NRA benefits our brand by providing a powerful platform to showcase our latest collections, demonstrate the durability and beauty of our products, and reinforce our reputation as a leader in premium Italian tableware. It also allows us to gather valuable market insights, strengthen relationships with existing partners, and create new opportunities in both domestic and international markets, all in an environment where innovation and excellence are celebrated.
We speak with exhibitors at the upcoming National Restaurant Association show in Chicago, learning why it is such a key event in the hospitality sector, particularly for international tabletop suppliers who turn up en mass…
Francisco Braga, CEO
Why is the NRA show such a key date in the tradeshow diary for the HoReCa sector?
The NRA Show in Chicago is one of our key events and one of the best platforms for promoting the MESA brand worldwide. About two years ago, we partnered with major brands in our sector to join the GTC (Global Tableware Collective). Through the combined strength of these brands, we have become one of the fastest-growing companies in the HoReCa sector in the USA.
The NRA Show is important for us because it helps us expand our presence in the US market, but it also plays a significant role in attracting clients from Canada and Latin America. Our partnership with the GTC has proven to be a successful strategy, and our business has
been growing steadily, appreciated by customers for the perceived quality of our ID7 products. These products were developed with the demanding needs of the professional sector in mind, emphasising durability and excellence.
“Just as Host Milano is very important for us in Europe, attending NRA provides us with valuable exposure and networking opportunities in the US and beyond”
Will you be launching anything new at NRA?
Yes, this year we will be launching an even broader range of ID7 products, featuring high-quality vitrified stoneware products that offers exceptional durability and resistance. We are focusing on bold, trend-forward colours for
2026/27, and at the same time, we will be introducing a new model. We are confident in this collection because it is highly versatile, comprehensive, and well-aligned with the market and its evolving needs.
How does NRA compare to other hospitality tradeshows? Why does it benefit your brand to attend?
For us, the NRA is the largest hospitality event outside of Europe. It makes perfect sense for us to be present given its strategic positioning and the opportunity to connect with key clients, suppliers, and competitors it attracts. Just as Host Milano is very important for us in Europe, attending NRA provides us with valuable exposure and networking opportunities in the US and beyond.
“The audience is both highly targeted and incredibly diverse, which allows us to engage across segments, from independent operators to large, multi-unit brands”
Tiffany Grygo, executive vice president, professional Zwiesel Fortessa Americas and Isha Aggarwal, senior vice president, product & marketing Zwiesel Fortessa Americas
Why is the NRA show such a key date in the tradeshow diary for the HoReCa sector in the US market?
“The NRA Show remains an important event for the HoReCa sector in the U.S. because it’s where the industry comes together to set direction for the year ahead, and transact on those important projects for the year. For us, it’s a key moment to connect face-to-face with our most important customers, understand what’s driving their decisions, and align our solutions with emerging trends. It is strategically important to gain insight, visibility, and customer access in such a concentrated timeframe.” Tiffany Grygo, executive vice president, professional Zwiesel Fortessa Americas
Will you be launching anything new at NRA?
“The NRA Show is where the industry’s direction comes into sharp focus, and for us it is the ideal stage to introduce collections like “Iceland Terra Rosa” alongside new flatware like “Arezzo Hammered”. “Iceland Terra Rosa” is rooted in artisan sensibility, bringing warmth, restraint, and a natural materiality that feels especially relevant for chef-driven restaurants where the plate is part of the story. “Arezzo Hammered” adds depth and handcrafted character, enhancing plated dishes and complementing the layered materials operators are using to create more memorable dining experiences. Showcasing our collections in person, and engaging directly with our customers around how they support both presentation and performance, makes NRA such a critical moment for our brands and the broader commercial hospitality community.” Isha Aggarwal, senior vice president, product & marketing Zwiesel Fortessa Americas
How does NRA compare to other hospitality tradeshows in the US?
“The NRA Show is the benchmark because it compresses months of customer engagement into just a few days. We can have meaningful, strategic conversations with a large number of our key customers, many of whom are senior decision-makers, all in one place. The audience is both highly targeted and incredibly diverse, which allows us to engage across segments.” Tiffany Grygo, executive vice president, professional Zwiesel Fortessa Americas
Robert Welch Designs Jurgen Bresseel, global head of sales
“It provides direct access to key buyers in a strategically important growth market”
Why is the NRA show such a key date in the tradeshow diary for the HoReCa sector?
NRA is a key date in the HoReCa calendar because it brings together a global audience of decision makers, making it a hub for ideas, trends, and business. For brands such as Robert Welch Designs, it offers unmatched visibility, direct access to decision-makers, and a powerful platform to build relationships and drive business growth.
Will you be launching anything new at NRA?
At this year’s show, we’ll be showcasing our new Dorset barware collection, alongside a range of salt and pepper mills and new cutlery designs, highlighting our continued focus on design, quality, and innovation.
How does NRA compare to other hospitality tradeshows? Why does it benefit your brand to attend?
From my perspective, the NRA Show differs from HOST Milano and Ambiente Frankfurt primarily in its sharper focus on the North American foodservice and restaurant operator market. While HOST Milano is more globally design and equipment-led, and Ambiente Frankfurt spans a much broader consumer goods landscape, the NRA Show is more directly commercial, with a higher concentration of end-users, operators, and decision-makers actively specifying products for use in hospitality environments. For our brand, this makes the NRA Show particularly valuable: it provides direct access to key buyers in a strategically important growth market, while allowing us to showcase our latest innovations.
“Compared to other hospitality trade shows, NRA stands out for its scale, energy, and international reach. It is not only a place to present new products, but also a vital source of insight into emerging trends, customer needs, and the future direction of the global hospitality industry.”
Suzanne Muller, marketing &
sales USA/export, Amefa
From its home in Stoke-on-Trent, Steelite has carefully built an enviable business model which –at its heart – embraces the spirit of British ceramics. A powerful combination of skilled craftspeople working in collaboration with technical expertise has helped steer the brand to becoming one of the strongest names in the industry. HoReCa learns more about the processes involved in making Steelite’s products some of the most in-demand in hospitality…
A world-leading manufacturer and supplier of award-winning tabletop, lighting and buffet solutions, Steelite International dominates the hospitality sphere. While the brand services more than 140 countries, it is in the heart of Stoke-on-Trent— globally recognised as the home of British ceramics— where Steelite International continues a legacy that has shaped the standards of tableware for over a century. This is a place where heritage is not preserved behind glass but lived and refined every day. Where craftsmanship, innovation, and an uncompromising commitment to quality come together to create tableware trusted by the world’s leading hospitality brands.
Inside the Steelite factory, every piece begins its journey with purpose. From the careful selection of raw materials to the precision of forming, firing, and finishing, each stage is guided
by both expertise and intention. Skilled craftspeople—many with decades of experience—work alongside advanced technologies to ensure every plate, bowl, and cup meets exacting standards. It is this balance of human touch and technical excellence that defines Steelite: consistency at scale, without ever losing the integrity of true craftsmanship.
This philosophy is captured in a simple but powerful promise: Made in England. Made for Life. Designed to Inspire. In the demanding environments of professional hospitality, tableware must do more than look exceptional—it
must perform, service after service, day after day. Steelite products are engineered to meet this challenge, offering outstanding strength, durability, and reliability without compromising on design. From high-pressure kitchens to refined dining spaces, each piece delivers lasting performance while also upholding exceptional visual appeal. Proudly Made in England, every item carries the heritage of Stokeon-Trent—a region synonymous with ceramic excellence. This provenance is more than a mark of origin; it is a mark of trust. It reflects generations of knowledge, a deep understanding
Steelite Manufactured products are built on an impactful design philosophy; Made in England. Made for Life. Designed to Inspire.
of materials, and a relentless pursuit of improvement.
That confidence is reinforced through Steelite’s Lifetime Edge Chip Warranty—a bold assurance that voices the durability of every piece. It is not simply a guarantee, but a reflection of the brand’s belief in what it creates. When tableware is built to last, operators can focus on delivering exceptional experiences, knowing performance is never in question. Add to this Steelite’s recent success at the German Design Awards 2026 when it was honoured twice in the Excellent Product Design – Tabletop category. The awards for Steelite Distinction Morella and Steelie Distinction Alina recognise the exceptional craftsmanship, innovation, and aesthetic excellence that define Steelite’s Distinction collections. This is why Steelite is recognised as The Strongest Name in Tableware. Not just for the resilience of its products, but for the strength of its values: craftsmanship, innovation, and an unwavering dedication to hospitality.
Visit www.steelite.com to learn more about the brand.
“Great cuisine has the power to delight, entertain and inspire. Great design has the power to enable, uplift and amplify it to a higher level”
Andrew Klimecki, VP Design Steelite International
David Sanderson and Rebecca Hogg, the duo behind design studio
Sanderson Hogg, speak to HoReCa about their collaborative approach to working with hospitality partners…
As a design duo with great technical know-how, how does Sanderson Hogg refine its design approach for the hospitality trade?
We’ve worked on several projects which involve the close, intuitive collaboration with restaurant owners and chefs. Acknowledging and understanding a client’s brand and its DNA is critical to the success of the project.
Bespoke collections are a particular focus for Sanderson Hogg, tell us about some of the projects you have worked on which are relevant to HoReCa?
It’s some years ago now, but for us, a landmark project, was the collaboration with Dudson Hotelware and Simon Rogan, the award-winning British chef and restaurateur, known as one of the pioneers of the ‘farm-to-fork’ movement in the UK and now across the globe. We were invited to work on new product ideas for the re-branded restaurant
The French in the Midland Hotel, Manchester. Dudson, a Stokeon-Trent based manufacturer, were the suppliers. We embraced Simon’s working principles and his intense commitment to provenance and sustainable gastronomy, at his original restaurant in Cartmel, Cumbria –L’Enclume. The use of wood ash and clay glazes in pottery is of great fascination, and obvious to us, the right narrative and ceramic aesthetic for this project. This practice widely used historically in traditional Chinese, Korean and Japanese pottery. Its revival in studio pottery in the West in the early 20th century pioneered by Bernard Leach, born in Hong Kong and settling in St Ives,
Cornwall in 1920. The Leach Pottery remains in operation today.
We developed a collection that embodied this philosophy. The original glaze research using wood ash from the South Lakes and clays from the River Eea (which L’Enclume restaurant sits alongside). Produced at the Dudson Evolution factory, the collection seamlessly connected place, process, and plate.
How collaborative are you when it comes to working with new clients? What is your approach?
Establishing clear and effective methods of communication for us are essential within any project. We provide, as necessary, visual references which all can understand, to create successful outcomes, that often exceed expectations.
What are the key points of difference between working on a retail collection and working on a collection for
and tone – elements driven by sustainability or natural organics. Collections incorporating artisanal, crafted, hand made/ finished aesthetics.
We think of ourselves as studio based, entrepreneurial artisans, but underpinned by a lifetime’s reference to our industrial heritage
hospitality, in your opinion?
In our experience, generally projects for retail require a greater emphasis on surface design, pattern and colour. They are often more immediate, reactionary, objectives driven by interior trends. Our work for hospitality, conversely, has required us to consider surface, less as pattern and more as glaze, texture
In terms of timescale, how quickly can Sanderson Hogg respond to client requests? We would always initially acknowledge commercial interest in us, immediately.
Our preferred working practices are centred around bespoke limited edition or small volume/ batch produced products. We’re often working on several projects concurrently, our methodologies are such that we are totally adaptable to prioritise necessity.
There are many big name players operating in hospitality tabletop, what makes Sanderson Hogg stand out from the crowd?
Our visual and aesthetic language is driven by a rigorous knowledge and understanding of our craft. We think of ourselves as studio based, entrepreneurial artisans, but underpinned by a lifetime’s reference to our industrial heritage.
How to contact Sanderson Hogg
Reach out to the team by emailing: info@sandersonhogg.co.uk
Developed for hospitality, Porland’s monochromatic Astro marries aesthetics with functionality in an impactful way. We learn more from board member İmge Pamukçu…
New collection developed for professional services. Laboratory tested against high temperatures. Non-fade guarantee protects décor.
Durability with reinforced body and glaze structure.
Astro, a new collection from Porland developed for the HoReCa sector, expertly marries aesthetics with functionality. Blending durability with contemporary lines, Astro is designed with Porland’s advanced production technology, promising beautiful plating options for professional.
“Offering a different universe in every dish, the refined and distinguished structure of the collection gives each piece a unique character, transforming presentations into an unparalleled experience,” explains board member İmge Pamukçu.
Porland’s Astro collection has been developed with a lifetime non-fade guarantee, meaning its impactful décor will stay fresh.
Developed with a mastery of technical details including heat retention capacity, practicality in kitchen operations, and durability in industrial dishwashers—Astro gives full control over light, shadow, and volume through its deep form.
“The collection offers a black-andwhite contrast that puts the chef’s creative expression at the focal point,” İmge tells us.
Produced with a lifetime nonfading pattern guarantee, Astro’s reinforced body and glaze structure provide superior resistance to scratches, offering high performance by maintaining its form for many years, even under intense use in professional kitchens.
Interestingly, Astro has been tested under laboratory conditions against high temperatures, sudden thermal changes, and physical impacts, while also withstanding the heavy pace of industrial dishwashers, which Porland says, minimises operating costs making the collection a strategic investment tool for businesses.
Columnist
Jesper Efferbach discusses the importance plating food plays in the overall Nordic food culture experience where tableware and food
merge in synchronicity…
As a trained Danish chef going through my apprenticeship in the ‘90s, I was part of what some people called the ‘Nordic gastro revolution’. We went from a spotlight on the French kitchen and nouvelle cuisine (introduced during the late ‘70s early ‘80s), where the focus was on quite a lot of smaller French-inspired presentations and dishes, of course, based on French ingredients to, what we chefs called, “nose to tail cooking”. We took a step back and moved the focus to local ingredients and produce, as well as (and maybe most importantly) using
The New Nordic Food Manifesto was signed by a group of leading, and up and coming, chefs including Claus Meyer and René Redzepi in November 2004, creating the foundation of new Nordic cuisine, and launching the movement behind world famous restaurants such as Noma.
protein and vegetables as much as possible while always using products in season.
This inspired the signing of the New Nordic Food Manifesto in November 2004, where a group of (what was to be very prominent) Nordic chefs created the foundation of “new Nordic cuisine” with a deep focus on the combination of
and freshness, combined with innovative, creative platings and presentations. Today this has turned into a multimillion industry, and the foundation of new Nordic gastro tourism, as well as securing Nordic chefs and restaurants a place as front runners of global gastronomy.
There are no less than six three Michelin starred chefs, 15 two
“Maybe we Nordic chefs, like our distant ancestors the Vikings, have in our own way, left a clear (but different) mark on the world of today”
traditional resource efficient cooking methods necessitated by our harsh northern climate. There was smoking, pickling and drying, as well as a 100 per cent focus on local, seasonal foraged and sustainable ingredients, emphasising purity
Michelin stars and 75 one Michelin stars, as well as 39 Michelin Green star restaurants in 2025. Not forgetting three gold, four silver and four bronze medals at the Global Bocuse D’or competitions. Very often when people
talk about the Nordic cuisine, the actual presentation is forgotten, but this is a huge part of the movement.
Nordic chefs are fully aware of the fact that up 25 per cent of the actual dining experience is based on first impressions, making the plating a huge part of the total dining experience. But how and on what material the actual plating is created divides the waters.
Some chefs are 100 per cent focused on using completely white or light coloured plates, or white or light-coloured plates with small decoration, because their food always has to be the centre of attention and nothing can disturb the aesthetic.
Others, meanwhile, are more focused on creating an innovative and creative presentation by using a lot of different materials,
Nordic cuisine can lay claim to six three Michelin starred chefs, 15 two Michelin stars and 75 one Michelin stars, as well as 39 Michelin Green star restaurants in 2025. Not forgetting three gold, four silver and four bronze medals at the Global Bocuse D’or competitions.
very often 100 per cent natural materials like wood or stones. You can say they are following the creative freedom line for the food into the actual plating.
As a Nordic trained chef, I believe our plates are our canvas, and as the great artists/painters of the past and present are, or have been, using different materials as their canvas to express their art, so too can we chefs. Over the past 10 years we have seen the same trend moving into the world of mixology and coffee where we now see a much wider collection of products and materials used on the presentation of cocktails, mocktails and coffee drinks.
Looking at the tableware industry, these trends have allowed for the design and production of new, creative and innovative product designs. Different materials are now
being added to the assortment from tableware brands and manufactures. I am sure this trend will continue for years to come as the final consumers and guests in today restaurants, bars and cafés are becoming more and more demanding.
Because of this, the need for products are adding value to the global foodservice industry will continue to grow putting more pressure on tableware manufactures to continue the development of creative, innovative products and offerings that can help and support the chefs, mixologists and baristas in their work and drive for perfection.
So, maybe we Nordic chefs, like our distant ancestors the Vikings, have in our own way, left a clear (but different) mark on the world of today.
Majordhomme’s exceptional service sphere can now be found at the three Michelin star restaurant Quince in San Francisco, at the behest of acclaimed chef, Michael Tusk.
Majordhomme has elevated its offering, becoming totally adaptable to service needs, with the addition of interchangeable reservoirs.
The reservoirs mean the sphere can now be used for everything from wine and champagne service, by the glass service and gastronomy such as caviar, seafood, tastings, food and wine pairings.
Founded in Paris in 2013 by Sebastien Woirin, the Majordhomme brand is the result of extensive research into gestures, materials, and the ritual of tasting.
Developed in close collaboration with artisans and chefs, each sphere is designed as a functional sculpture, combining technical precision, elegance, and efficiency in service.
Manufactured in France (Paris) and Italy (Tuscany), Majordhomme caters to the most demanding gastronomic worlds.
