Tableware International HoReCa May/June 2021 edition

TableWare www.tablewareinternational.com

INTERNATIONAL

HoReCa May/June 2021

A small ste step ep for you, a bigger one o for Rhinos.

Black Rhi nos.

A journey of a thousand miles begins with a single step – to your table.

What Wh W at we take from the earth, we intend to give back. Every piece of Prints Collection* is genuinely inspired by the footprints and traces left on Pr Eart rth h by endangered species, to remind you everyday, it is not too late to Earth take a c ion for the fading ones. ct action bonna.com.tr bonna.com m.t .r for All products in the he Prints Collection are manufactured from 100% recycled material and help build a more sustainable future fo or our world.

creating and celebrating brighter, better days

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A new porcelain collection that leaves nothing to be desired.

And a lifestyle product line to create special highlights to set the table completely with WMF Professional. www.wmf-professional.com

EDITOR MAIREAD WILMOT mairead@lemapublishing.co.uk

EDITOR RACHEL KING rachel@lemapublishing.co.uk

ADVERTISEMENT MANAGER PAUL YEOMANS pyeomans@lemapublishing.co.uk

PUBLISHER MARK NAISH mark@lemapublishing.co.uk

MANAGING DIRECTOR MALCOLM NAISH malcolm@lemapublishing.co.uk

PRODUCTION DIRECTOR PAUL NAISH paul@lemapublishing.co.uk

Published by Lema Publishing Ltd. 1 Churchgates, The Wilderness Berkhamsted Herts HP4 2UB Tel: 00 44 (0) 1442 289930

Front cover supplied by Bonna For more information see the website www.bonna.com.tr

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INTERNATIONAL

t’s been a strange time for everyone involved in the HoReCa sector for the past year or so.

Regulations and restrictions have varied across the globe as governments implemented different strategies to combat coronavirus. In the UK at least, the hospitality sector has been hit hard, with trading disrupted, stopped and limited in one way or another since March 2020. A market report from CGA and AlixPartners suggests that almost 10 per cent fewer restaurants are open as of May 2021 compared to pre-pandemic levels. Restaurants and hotels have closed during lockdowns, limited operations have sometimes been allowed with takeaways and deliveries, some accommodation facilities were allowed to open for essential workers, there was an Eat Out to Help Out scheme, outdoor dining started and stopped and started, and there’s been endless changes to social distancing measures, capacity quotas, PPE requirements and no doubt many other things people have had to contend with.

To say it’s been a rollercoaster ride is an understatement.

These closures and limited operations have had a knock-on effect for suppliers and distributors as well as demand decreased, shopping habits changed and new ways of operating were developed.

But work didn’t stop, designers were coming up with new ideas, innovative technology was being used, and everyone got on with finding solutions to problems as they arose. Through all of the drama and chaos, optimism that things would return to normal at some point kept people going. And it seems after a tumultuous period, the hospitality sector has been rewarded with patrons flocking back to pubs, bars and restaurants in fantastic numbers. Yes, there are still challenges to overcome and sadly some businesses have ceased trading, but the general public are trying to make up for lost time and hoping for the best.

We look at some of the innovations that have come about in recent times in our hygiene feature on page 26. Antibacterial and antimicrobial coatings are being used on glassware, serving utensils and even paper to reduce the opportunity for viruses

to be spread. Serving systems have evolved and other safer ways to do business are on offer to keep staff and patrons happy.

Changing hygiene requirements are by no means the only trend hitting HoReCa this year, outdoor dining as seen a massive resurgence as people were encouraged to meet in the fresh air. We check out some of the products that suit alfresco dining on page 16. We also have some great new ideas in dinnerware (p20), glassware (p28) and metals (p45) too.

We gain some insight into other HoReCa trends and developments from a variety of manufacturers and distributors in Trade Talk on page 38. In her column, Valda Goodfellow from G&G believes we are on the cusp of a new roaring twenties (p36) and diners are desperate to enjoy a buzzy atmosphere and hear the hustle and bustle of professional kitchens once more.

We get to see some fabulous tableware in action on Top Tables (p22) as chefs show off their culinary and presentation skills using products from Vista Alegre, Melody Rose and more. Bonna share their latest HoReCa collection on page 18, plus we have collections from Dibbern (page 32), Nikko (p34) and others.

With trade shows and live events also returning, we talk to Kristi Forbes about HoReCa’s importance to 41 Madison as a venue for chefs and restaurateurs to find inspiration, ideas and products for their venues.

HoReCa may have been on an extended hiatus but with so much to see and discover, we hope you are inspired by the newness that is on offer and enjoy getting back out there and getting back to business.

“After a tumultuous period, the hospitality sector has been rewarded with patrons flocking back to pubs, bars and restaurants in fantastic numbers”

Rachel King Get social with

See our latest news: www.tablewareinternational.com ‘Like’ us: Facebook.com/tablewareintmag ‘Follow’ us on Twitter: @tablewareintmag ‘Love’ us on Instagram: tableware_international

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HoReCa May/June 2021

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News A round-up of HoReCa stories

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New Products All that is fresh

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Trend: Outdoor dining Products suitable for alfresco dining

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In Focus: Bonna

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Category: Dinnerware New ideas for hospitality dinnerware

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Top Tables Top brands being used in top restaurants

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Hygiene feature

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Category: Glassware Beautiful and durable glassware

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Product Spotlight: Utopia

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Product Spotlight: Dibbern

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In focus: Nikko

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Column G&G The roaring twenties

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Trade Talk Industry insights

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HoReCa at 41 Madison

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Category: Metals Metallic touches for the table and bar

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Product Spotlight: Stoelzle

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45 The views of the contributors expressed in this journal are not necessarily those of the publisher or Lema Publishing Ltd. Comments, letters and criticism are welcome.

Melody A lucky star for connoisseurs.

The three-piece tumbler series with its bottom star and modern glass design brings unique style to every bar. Melody tumblers also please guests and hosts in matters of taste: They are equally well suited for enjoying whiskeys, cocktails and long drinks as well as soft drinks.

zwiesel-glas.com

HoReCa News

New MD for Burgess & Leigh

New dining concepts at Hilton London Heathrow Airport Following a £3million refurbishment, Hilton London Heathrow Airport has launched three new dining outlets for guests and visitors. The three outlets, the OXBO experience at the OXBO Café, OXBO Kitchen and OXBO Bar will offer a wide range of food and drink options to guests throughout the day and night.

With an emphasis on locally sourced ingredients and inspired by nature and “agricultural heritage”, the dining spaces have been designed to celebrate the hotel’s location but also be multi-functional for travellers at any time of day.

The three outlets will each have their own distinctive

food offering, including a range of dishes suitable for vegans and vegetarians.

OXBO Café will offer both dine-in and take away options in an informal setting with menu items such as pastries, salads, tray bakes and breakfast goods.

OXBO Kitchen will feature a buffet breakfast, followed by an a la carte menu during the day which includes a “feasting” menu that is designed to be shared.

OXBO Bar will offer drinks and casual dining options with a range of unique signature drinks and cocktails.

As part of the nature ethos the new outlets are following, guests will be given a plantable seed card with their bill, which they can take home and grow.

Spotlight on Portman Marylebone As hospitality venues are reopening after lockdown, The Portman Estate is welcoming multiple British and international food and drink operators to Portman Marylebone over the coming months.

Roketsu, KOL, Chourangi, and Nobu Hotel London Portman Square add to the strong mix of pioneering independent brands and luxury boutique hotels that can be discovered across the 110 acre central London estate.

Adding to the impressive line-up of independent operators is Japanese restaurant, Roketsu, which is set to launch soon. As one of very few Kaiseki masters globally, and a protégée of seven-Michelin-starred chef Yoshihiro Murata, Chef and owner Daisuke Hayashi, will be the first to bring this form of dining to London in a permanent space, following his residency for the concept at Brown’s Hotel in Mayfair. Daisuke Hayashi, said, “When this site on New Quebec Street came to our attention we knew it was the perfect opportunity to bring our traditional Japanese Kaiseki concept to life. The space, designed expertly by the Nakamura family business, provides the ultimate authentic dining environment for patrons.”

Chourangi, is set to open this summer on the Estate’s newly redeveloped pedestrian focused space on Old Quebec Street by Marble Arch. The restaurant will serve traditional Bengali dishes and showcase the little-known delights of East-Indian cuisine.

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The Nobu Hotel London Portman Square is due to open this spring and features a signature Nobu Restaurant & Bar, a year-round outdoor terrace and other features alongside its 249 rooms.

Mexican chef Santiago Lastro opened the doors to his new restaurant, KOL, back in Autumn 2020. The restaurant boasts a ground floor restaurant, chefs table.

Philip Norris, Director – Commercial Asset Management at The Portman Estate, said, “We are continuing our commitment to support our growing community of independent retailers and restaurant operators across Portman Marylebone. Over the last decade we have actively encouraged growth across our streets – and we are pleased to welcome such exciting new additions to the area which will further enhance our neighbourhood’s exceptional culinary offering.”

Jim Norman has been promoted to Managing Director of Burgess & Leigh, the makers of the iconic Burleigh ware and Poole Pottery.

Jim joined the business in 2015 as Marketing Manager & Business Team Leader from Parker Pens, where he worked on re-positioning the brand in UK. Jim was then promoted to Commercial Director at Burgess & Leigh where he grew Burleigh's customer base with both retail and HoReCa customers. Jim’s enthusiasm for sharing Burleigh's stories of design, provenance and authenticity goes hand-inhand with Burleigh's growing significance and desirability around the globe.

New hires join Mikasa hospitality team Mikasa Hospitality, part of the Lifetime Brands, Inc. family, announced the addition of Mary Agnes Palumbo, Jean Fritsche, and Michael Butler to its food service team.

All three new hires are reporting to David Mackrell, president Tabletop/ Food Service, Lifetime Brands, Inc. Mary Agnes Palumbo is vice president of national accounts for Mikasa Hospitality, while Jean Fritsche joins as vice president of sales, with responsibility for the West Coast and Michael Butler is the new vice president of sales for the East Coast.

Hard Rock Café opens in Newcastle

UK records hospitality staff shortages

The North East’s first ever Hard Rock Cafe® opened its doors at the Quayside’s historic Guildhall in Newcastle in May. Along with memorabilia from some of the music industry’s biggest names, it features a US-inspired menu, cocktails and even a culinary tribute to its new home city.

Sited across two floors of the Grade I listed building, the restaurant can take up to 180 covers – and a highlight of the menu are the steak burgers for which Hard Rock® is famous, plus a completely unique addition in the form of the black and white Whey Aye Burger, one of the Hard Rock® local legendary burgers which has been designed specifically for the first North East restaurant.

The burger comes with Northumberland cheese, Newcastle Brown Ale onion compote, horseradish cream with a spring onion, cheddar cheese and pease pudding beignet – served in a toasted charcoal and sesame seed bun.

"Opening Hard Rock Cafe Newcastle during 2021 has been a huge challenge for our partners, and we feel extremely proud to finally be able to announce the opening of this iconic cafe in the beautiful city of Newcastle," said Anibal Fernandez, Vice President of Franchise Operations, Hard Rock International.

Grosvenor growth Grosvenor Britain & Ireland has announced the arrival of 14 new hospitality, lifestyle, health and beauty and interiors occupiers to Mayfair and Belgravia. The new openings, which will happen over the summer, include the launch of new concepts from British restaurant group The Ivy and Deliciously Ella.

June 2021 will see the opening of boutique dessert shop Crème London, Bibi, a new 35-cover restaurant from Chef Chet Sharma on North Audley Street and Plants by Deliciously Ella, the concept café by Deliciously Ella on Weighhouse Street in Mayfair.

In the same month, Belgravia will welcome plant-based fast food restaurant Neat Burger and Southeast Asian fusion restaurant concept Shan Shui to Buckingham Palace Road.

Salad bar Atis will also be bringing its health-focused concept to Belgravia.

In August, The Ivy Asia, the latest concept from The Ivy Collection, will open its doors in Mayfair. With 9,418 sq.ft of space on North Audley Street, the iconic Asian version of the Ivy will build on the success of its St Paul’s location, serving tantalising dishes with a stunning interior design.

Also coming in August to Ebury Street in Belgravia will be The Ganymede the second London location from Lunar Pub Company which will offer modern-European cuisine from Oliver Marlowe.

The new occupiers will follow a series of new openings in Mayfair and Belgravia over the past six months.

200 Degrees Coffee openings Nottingham based coffee roaster 200 Degrees opened its latest coffee shop in June, at McArthurGlen Designer Outlet West Midlands in Cannock, Staffordshire. This will be the coffee roaster’s second shop with the McArthurGlen retail outlet group and follows up on the success of the first venue at East Midlands Designer Outlet.

The new shop will create 12 new full time and part time jobs and will

be housed in a central vintage style kiosk at the outlet, with 200 Degrees’ usual cosy interior seating for 36, plus exterior seating for another 60. It will also feature a dedicated takeaway hatch which will be open at peak times.

The company, which was set up in 2012, recently opened its 13th coffee shop in The Hyphen Building in Manchester and is due to open another in York in July.

The hospitality industry in the UK is struggling to fill thousands of vacancies according to research by UK Hospitality. The survey found there are thousands of vacancies across all levels in the sector and suggests there is about a 9 per cent vacancy rate, which equates to a shortage of around 188,000 workers.

To deal with the problem, UKHospitality and the Department for Work & Pensions (DWP) have joined forces to promote jobs in hospitality.

With hospitality re-opening following 15 months of pandemicrelated disruption, the trade association is keen to demonstrate the wide range of jobs and career options available in the sector to UK workers. To promote the diverse opportunities, UKHospitality will be running sessions in partnership with Jobcentre Plus work coaches in every region of England, as well as across Scotland and Wales this month.

Kate Nicholls, CEO of UKHospitality, said, “We’re delighted to be working with the Government to restore confidence in a sector which is a stable employer for millions of skilled and unskilled workers across a wide range of diverse roles, and which can play a constructive role in tackling unemployment. Staff at all levels play a crucial role delivering wonderful hospitality at the very heart of their local communities and employers large and small offer high-class training schemes, apprenticeships and career development pathways.

“Prior to Covid, the hospitality industry employed 3.2m people in the UK, making it the third largest private sector employer in the UK. The Government can help to restore confidence in the sector so once again it as seen as a dynamic sector of growth, and a provider of fulfilling careers that will help power the UK’s economic and social recovery.”

Utopia website updates Utopia has taken advantage of the lockdowns in the past year to make significant enhancements to its web platform creating a site that is faster and hassle-free to navigate.

It’s easy now to find particular items through the product specific search facility. Alternatively, if you’re looking for inspiration they have broken down the vast range into collections: Utopia protects, new products, barware, cutlery, eco products, food service, glassware, plastic, tableware, themes and Nude, making it straightforward to browse.

The website upgrade also features a special tool, called Utopia Prism, that allows dealers to create their own ‘custom collections’ including quotes, brochures and price lists, either as PDFs or as Excel spreadsheets. Orders and quotes are also much easier to generate as everything can be controlled through a dedicated online account. Dealers now have the tools to publish their own sales material especially geared to their own specific customers.

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Understated glamour

Alba flatware is a glamorously understated new flatware set handcrafted from stainless steel from Blue Pheasant. The range is available in three modern finishes – gold, rose gold, and silver. www.bluepheasant.com

New shapes

Round or oval – combining both geometries with skill can give rise to something totally unique.

With the new Stella Cosmo collection consisting of the finest, white Premium Bone Porcelain, Villeroy & Boch presents innovative professional crockery in fascinating new shapes. www.villeroy-boch.co.uk

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New Products

Open for business

As hospitality businesses reopen and return to normal operations, we look at some of the new products to help things go smoothly.

Bit of bling!

Gold is about as bling as you can get, bringing indulgence and glamour to the proceedings. Utopia offers a wide range of metals, from gold to pewter, black or copper with a choice of barware that allows the mixologist to make a statement. www.utopia-tableware.com

Stylish serving items

The Buffet series from Amefa offers a wide range of handy serving parts. The stylish serving items in this series have a copper or black PVD finish combined with a slightly curved handle. The matte finish means fingerprints are less visible on the handle, which gives a nicer appearance during use. This series is made of high-quality 18-10 stainless steel and is dishwasher safe.

Beyond the table

www.amefa.com

Developed in partnership with the Eden collection, LSA’s Canopy collection features an array of new planters - hanging, self-watering and pots - as well as tall vases and centrepieces which may be used for cut flowers and seasonal foliage. Handmade from sustainable materials, including 100% recycled glass and repurposed waste cork, the collection is inspired by the concept that together, we all live as one under the same canopy. www.lsa-international.com

Matching set

The new Pilastro-series designed by Francis Cayouette has a sophisticated aura. The range from Stelton with its Art Deco inspired style will highlight any indoor and outdoor serving on tables and buffets. The serving bowls come in two sizes and the series includes additional water glasses and a wine cooler that match, making a great set that doesn’t take up much space. www.stelton.com

Seeing stripes

Brooks is a charming 10” x 10” striped napkin crafted from cotton canvas that is available in a navy or red striped print from Blue Pheasant. The napkins are available in packs of 4 and are machine washable for easy maintenance. www.bluepheasant.com

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Villeroy & Boch

With the To Go and the To Go & To Stay collections, Villeroy & Boch offers two concepts for the hospitality industry to serve customers outdoors or on the go.

The collection avoids waste: the reusable mugs in two sizes are completely made from premium porcelain and can be used for several years. The lunch boxes of the To Go & To Stay collection offer a high quality alternative to traditional packaging.

www.villeroy-boch.com

Elia

Fun in the sun With the sun out and socialising outside still encouraged, hospitality venues need to rethink what products they use that can withstand the elements Utopia Utopia’s Lucent plastics range comprises premium, virtually unbreakable polycarbonates, perfect for outdoor hospitality. The Lucent vintage martini glass gives texture and shape to the serve while being ultraclear, safe and durable. The stacking tumblers are classic shapes taking polycarbonates to another level.

www.elia.co.uk

Blue Pheasant

www.utopia-tableware.com

LSA International

This season LSA launches 100% recycled glass serveware. The MIA collection now features bowls in a variety of shapes and sizes, from small dishes for tapas, olives and nuts to large salad bowls and platters for mixed leaves, toasted grains and roasted summer vegetables. Each item is mouth blown from 100% recycled glass, which produces a delicate green tint, adding subtle colour to the table for alfresco dining.

www.lsa-international.com

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Outdoor dining isn’t the same without a cool thirst quenching beverage in the sun or a warm evening drink. Elia offer a comprehensive range of wine coolers, beverage servers and airpots perfect for outdoor dining. Crafted in 18/10 Stainless Steel and providing excellent retention for hot and cold there is an expansive selection of options to choose from.

Hugo is a high-contrast swirled resin bowl that is made for chips and dip, or to display fresh fruit, and more. The durable bowl is available in beautiful hues of blue, brown, green or black swirl.

www.bluepheasant.com

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Prints by Bonna A genuine and eco-friendly reminder on threatened wildlife

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eveloping innovative, high-quality and accessible tabletop products for the gastronomy industry, Bonna now launches a sustainably created collection to help increase awareness of endangered species all over the world.

As a brand promise, Bonna has always focused on being a stakeholder of the gastronomy industry, and support their customers with innovative and original products developed with latest technology. Bringing highquality and durable products to the table, Bonna exports to over 85 countries all over the world and has taken a respectable place in globally known hotels and restaurants. Accompanying millions of people while enjoying a cup of coffee or a delicious meal every day, Bonna now would like to take the opportunity to remind them about an emerging problem about the world: threatened species of wildlife.

Prints by Bonna: A small step for you, a genuine and eco-friendly reminder for wildlife Dedicated to meet the needs of industry without jeopardizing

future generations, Bonna also sticks to its ethical standards on responsible production and natural resource saving. Featured in Ambiente’s Ethical Guide in 2020, the brand had been concentrating on eco-friendly products and sustainability topics extensively in the last two years. After improving the facility conditions and focusing on research activities to develop eco-friendly materials, Bonna is now ready to launch a new collection manufactured from 100% recycled materials and has adopted a sustainable approach. Using the leftover trimmed clay and up to 50% industrial waste, the Prints Collection is fully recycled and environmentallyconscious.

The collection also consists of unusual and distinctive designs to surprise and appeal to customers. By bringing the footprints and traces of threatened and endangered species into the product design, the brand also aims to pay tribute to wildlife.

Partnering with WWF-Turkey (Doğal Hayatı Koruma Vakfı), Bonna intends to remind customers that it is still not too late to take action for animals such as the Black Rhino, Anatolian Mountain Crane and Blue Whale that are confirmed to be critically endangered today globally.

In addition to this global product range and awareness project, with

each purchase of a Prints by Bonna product, customers will be supporting the WWF-Turkey organisation to help create a future for these species by protecting their natural habitat and fighting against poaching activities.

But it isn’t only the production processes or the products that are environmentally-friendly for this collection. Bonna is also paying attention to create eco-friendly packaging that uses less ink and

other materials in the printing, production and usage.

For the time being it is Black Rhino, Hippopotamus, Crane, Fallow Deer and Blue Whale prints and traces that are being used to decorate the range of products.

It is hoped that the collection will be expanded in cooperation with WWF-Turkey to raise awareness regarding other endangered animals around the world over time.

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Golden Orbit Pro Collection Porcel Defined by a soft precious halo, Golden Orbit, features gentle gold rims in every porcelain piece, just as if each line was added by hand with a brush.

Plates and platters have lines resembling space orbits, that give the name to the collection, and pieces such as bowls, cups and tea pots allow for vertical lines to be spread along the fine porcelain bodies. For HoReCa purposes Porcel developed a unique technique that creates dishwasher safe protection, making it ideal for event and hospitality markets.

www.porcel.com

Durability

& design Two key features must be considered when it comes to dinnerware in the hospitality industry – durability and design. We take a look at some ranges that tick the box for style, colour and design but will also withstand the demands of intense usage in a HoReCa setting.

Orientix Elia

Elia’s signature range, Orientix, is inspired by Oriental influences while remaining simple enough in design to enjoy in a vast array of dining settings. With the largest variety of items in its range, Orientix truly has something for everyone and with the exquisite shapes available. Featuring smooth lines and beautiful silhouettes, Orientix is composed from Premier Bone China that is both microwave and dishwasher safe. Fully vitrified for strength and durability, this collection is finished in a wonderful, creamy glaze.

www.elia.co.uk

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Mod Luzerne

When stone meets ceramic Mod enters the stage as one of Luzerne’s first collections in the brand’s new stoneware category. Available in the dusted colours of smoky basil, smoky plum and dusted white, the collection is inspired by a minimalist mood board where home gardening and organic food are part of everyday life. MOD is made with the generous weight of stone. Every piece falls comfortably in cupped hands while the applied glaze gives them a soft natural sheen.

www.luzerne.com

Eloise Blue Pheasant

Eloise is a new dinnerware collection from Blue Pheasant.

The range features a reactive emerald glaze that is speckled in white which gives the new handmade stoneware collection a galactic depth. Microwave, dishwasher and oven safe, Eloise is a practical as well as stylish addition to a professional environment.

www.bluepheasant.com

Viewpoints!

Josh Rammell Utopia Which of your collections are proving most popular?

Our more earthy tones and organic designs have continued to do well.

Collections such as Truffle and Goa, both of which are part of our Back to Nature theme, lead the way for innovative shapes and distinctive patterns.

Utopia’s Back to Nature theme features tableware designs that focus on natural, organic shapes and colours. Perhaps part of reason they are so popular is that the designs are comforting and cheerful.

Truffle combines warm, organic and brown hues with a natural texture. Made of vitrified porcelain, it’s practical too, as it’s strong, durable and long-lasting. In fact, it comes with a five-year edge chip guarantee. There are three plates and two bowls in the collection, the bowls’ extra height bringing another design element to the table top.

What’s trending on the HoReCa scene in dinnerware?

The colour pink is looking like a trend which is not only continuing but growing, too. Our 2021 pink collections, Coral and Dusky, contrast well with food and offer lots of routes to mix and match with other colourways.

Imperfect WhiteVista Alegre Informal yet eclectic, suitable for casual or more formal environments, the new Imperfect White collection embodies stoneware imperfections as its natural strength. With a neutral tone, achieved through a natural glazing process, this new addition to the Hotelware segment easily combines with contemporary and simple shapes.

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Brasserie Astoria, Stockholm, Sweden Melody Rose

Top Tables

Melody Rose fine bone china plates have been chosen for a prestigious dining experience at the fabulous Frantzén’s new ‘sister’ restaurant Brasserie Astoria which opened in March 2021. Frantzén was established by chef Björn Frantzén twelve years ago and was recently awarded its third Michelin star, the first restaurant in Sweden to achieve this accolade.

Brasserie Astoria is located in an old theatre in the centre of Stockholm and has a history of international glory as the ‘It’ spot in the 1920s and 1930s. In a time where war and depression created a need to escape the harsh reality, the former cinema became a place where entertainment and socializing was in focus. Astoria today is recreating the international and elegant experience with a focus on warm atmosphere and great service.

Melody Rose were delighted to have eight signature tableware designs including The Trapeze Girl, The Models, Skull in Red Crown, Kissing Couple, Birdcage and Bird and Man on the Run plates chosen for Brasserie Astoria.

From Manchester to Stockholm, Spain to Estonia, we highlight some of the dinnerware being used in hotels and restaurants worldwide.

180 degrees, Tallinn, Estonia Vista Alegre

Michelin starred chef Matthias Diether is utilising several different ranges from Vista Alegre at his fine dining restaurant in Estonia’s capital. The pure white tableware of the Coral Plate, Infinita Plate and Mineral Plate are used to perfectly highlight the different courses from the restaurant’s exclusive tasting menu. Featuring an open kitchen, 180 degrees is located in the historical Port Noblessner and the chef’s aim is to raise the bar for haute cuisine in Estonia and turn dining into a multi-sensory escapade.

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Ducie Street Warehouse, Manchester, UK Utopia

Ducie Street Warehouse is a new multifunction venue in Manchester. Housed in an historic cotton warehouse, it features a restaurant, coffee house, private dining rooms, outside terrace, giant bar, and other facilities all on one floor.

With décor based on a New York warehouse, the style is bang on-trend. The restaurant is all about sharing dishes, focusing on popular menu items done to the highest quality, both in taste and presentation.

Utopia supplied the majority of the tableware, including a number of items from the Zen collection. These superchic vitrified porcelain plates and bowls are light grey and feature clean-cut, Nordic lines. Dulcie Street Warehouse uses a variety of Zen pieces for dishes including lamb kofta, sweetcorn fritters and brunch.

Executive chef Andrew Green said, “The plates from Utopia certainly give a point of difference for our restaurant. The designs are very trendy and photograph well. There are plenty of different styles that give each dish their own unique identity. From shape to texture to glaze they are all different and they tick all the boxes.

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Gaytán, Madrid, Spain Vista Alegre

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Gaytán opened its doors in June 2016 and promptly received a Michelin star a few months later for its culinary and conceptual ambition. At just 29 years old, Chef Javier Aranda had garnered Michelin stars for both of his restaurants, having previously picked up his first for La Cabra in 2014.

Gaytán features a large open oval kitchen where clients can peruse the chefs in action as they interact with one another and use Vista Alegre’s Texture to display their culinary art. With a tasting menu and a la carte selection, Gaytán wants to surprise and make patrons feel good.

It’s all about the

texture

La Boscana, Lleida, Spain Vista Alegre

Dutch tableware specialist, Mieke Cuppen’s Texture plates from Vista Alegre have been a popular choice for restaurants and hotels and chef Joel Castanyé of La Boscana in Spain is another one of the users. The restaurant is set in the beautiful surroundings of Lleida, where the chefs meld haute cuisine with nature. With multiple awards to its name, including a Michelin star, La Boscana is a restaurant that respects the origin of food, the environment and the techniques and traditions of cooking.

Texture dinnerware allows the users to play with plating, thanks to a surface that influences how and where food is placed. With its soft glaze transitioning to an unglazed area, the chef can make use of the contrasts to draw patrons’ eyes to the food being presented.

JY’S, Colmar, France Vista Alegre

The formal white porcelain of Vista Alegre’s Texture is captured by photographer Lukas Muller for chef Jean Yves Schillinger of JY’S tempting creations. The two Michelin star restaurant is in its newly designed location in the heart of the Champ de mars park in Colmar. Jean Yves Schillinger offers a cosmopolitan menu combining local produce with flavours from across the globe, beautifully presented on the Texture dinnerware. The chef wants guests to share a unique gastronomic experience through his food.

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Feature Hygiene HoR

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Utopia

Bauscher

Hygiene standards

and innovation

If nothing else, the Covid-19 pandemic has brought hygiene standards and cleaning to the forefront of the hospitality sector as restaurants, bars and hotels have had to develop ways to meet government requirements, appeal to customers and ensure the safety of staff and patrons. We look at some of the innovations and products that have been developed to deal with this issue.

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ygiene has always been an issue in hospitality and it impacts every facet of the industry from food preparation and service to housekeeping and cleaning routines. Tableware, glassware, seating and tables and even menus have been reconsidered in the wake of the pandemic and the continually changing expectations of governments and the general public.

In the UK the goalposts have regularly been shifted for the hospitality industry as lockdowns were introduced and then changed with varying amendments to indoor or outdoor operations, social distancing and face coverings.

Who could open and when

was a hot topic of debate as restaurants and bars attempted to trade in some capacity under difficult circumstances.

Screens between tables or at order counters were installed, seating plans were changed and restricted menus became the norm. Now businesses are able to open again they are relishing that patrons are happy to be able to go out again, but changes are still apparent. As Josh Rammell from Utopia said, “People are excited and happy that hospitality is opening up but they want to feel safe. They want the same things they had before but, if possible, a safer version delivering the same, if not a better, hospitality experience.”

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The hospitality experience is being accommodated to cater to patrons increased desire for safety in some very noticeable ways as well as more subtle changes. On the obvious end of the spectrum, Buffet systems may be less popular but the trend for individual serving possibilities is on the rise, which is especially useful for room service and even outdoor dining options. Zieher have equipment that assists in these environments. “Our portable bed tray from the “Solid” series breakfast can easily be served in a guests’ room, even if there is no table present. Plus, all of our cloches ensure a stylish and hygienically serving of the food, whereas the “Bento Box” is more

on the practical side. With this stackable box you can carry a couple of meals simultaneously, keeping them warm and protected,” explained Nikolan Borger, Marketing Manager for Zieher.

Bauscher have also looked to Japan for inspiration for serving styles, developing their ‘hygienically divided’ BentoBox System. Available in small and large sizes with a choice of wood or concrete look lids. The boxes can be configured with the associated selection of porcelain articles to meet the needs of all manner of foods. The use of porcelain inserts are part of their hygiene strategy as hard porcelain is fired at 1400° C and is characterised by a very smooth,

homogenous and dense surface, which is easy to clean and does not give bacteria and viruses the possibility to settle.

Where buffets are still being used, Mepra are keen to encourage heightened levels of hygiene with sneeze guards, sanitizer stations and preportioned serves. But it is the serving utensils which require particular attention and Mepra want us to “imagine serving utensils where the surface not only inhibits the growth of bacteria, but destroys them” and that is where their Antibacterial Nanotechnology Treatments come in. The antibacterial coating can be applied to any Mepra product and it works by destroying the cell membrane of viruses by blocking its nutrition and interrupting the cell division cycle.

Antimicrobial technology has also been adopted by other manufacturers. Utopia has just launched the Pasabahce range of glasses, which are treated with the new V-Block antimicrobial technology from Şişecam Group. V-Block prevents the growth of micro-organisms on glass surfaces, contributing to a safer and more hygienic environment for consumers and businesses. V-Block Technology uses a special formula applied to the glass at high temperatures during the production process.

A strong chemical bond with the glass is formed creating a nanometre thick roughness so microorganisms cannot attach

Our portable bed tray from the “Solid” series breakfast can easily be served in a guests’ room, even if there is no table present. Plus, all of our cloches ensure a stylish and hygienically serving of the food, whereas the “Bento Box” is more on the practical side. With this stackable box you can carry a couple of meals simultaneously, keeping them warm and protected,” Nikolan Borger, Marketing Manager Zieher. to the glass surface. The V-Block coating stays active during the full life cycle of the glassware and is scratch resistant and dishwasher safe.

Coatings are even available for paper, with printers developing different technologies in that area to assist with menus and cocktail lists. There are also different laminates available to make cleaning shared items easier.

Stelton has looked beyond the restaurant floor to where it can provide hygiene-friendly products, and have developed the Pump-It dispenser that is both practical and attractive.

Good hand hygiene is here to stay, and hand sanitiser and soap will also need to be available going forward, both at home and at work, and in readily

Stelton

Zieher Mepra

accessible locations. Pump-It comes with a practical holder, so the bottle can be installed on the wall right where you need it.

The holder can be removed, so you can place the bottle on its own by a sink or move it around as needed. Pump-It can be used for sanitiser, soap or hand lotion, it was designed by the Canadian/Danish studio Unit 10 and provides a sleek look for any restroom. It will be available in store from September.

Utopia have also diversified their offerings to aid the hospitality industry, hoping to help get things up and running and moving forward in a safe and professional way. Utopia has developed a range of products under the Serve and Protect umbrella. Protect is focused on protection for people, both customers and employees, to make sure it is safe and secure to work and dine in the current environment. Serve is using creative and innovative solutions to present drinks and dishes in a

way that’s both safe and stylish.

The range includes PPE with face masks in black, blue and white and face shields. There are single use wipes for tabletop use while portable clear roller protective screens are available. These can be used to create specific areas both indoors and outdoors or to block out entry and exit routes.

“We’re in a very fluid and changing situation. We are constantly monitoring government guidelines and marrying them with what the industry wants. As we have seen over the last year or so the guidelines can change rapidly, so here at Utopia we are making sure we are part of the conversation, so that we are ready with products and guidance as necessary,” said Utopia’s Josh Rammell.

Whatever the changing needs of consumers and government guidelines, HoReCa suppliers are doing their best to stay ahead of demand and provide solutions to the hospitality sector.

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Zwiesel Glas

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LSA International

Happy hour…

Whether it’s wine, beer, a cocktail or another cold beverage, there’s nothing quite like a relaxing drink at the end of a busy week. We look at some of the stunning glassware options just ready and waiting for happy hour.

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o matter your drink preference, there is always a sense of enjoyment when served a drink at your favourite bar or restaurant. As the liquid pours over your lips, tantalizes your taste buds and you savour the refreshing feeling, it’s easy to forget the glass you are drinking from. Good glassware will always make the beverage the hero, but it can always be stylish while it achieves that goal.

When it comes to wine, shape has an impact on flavour, and it can’t be a matter of style over substance – the two should go hand-in-hand.

Verbelle from Zwiesel Glas is a nine-piece gourmet glass

series that makes the hearts of wine lovers and connoisseurs beat faster. With its thinwalled bowl, refined stem and wide bottom plate, the high-quality machine-made series appears virtually handmade.

Developed with experienced sommeliers for maximum sensory refinement, the glasses perfectly bring out the bouquet of different grape varieties - for pure enjoyment unparalleled Elia and hospitality.

The perfectly balanced Motive range is contemporary and bold. With its dramatically angled bowl and narrow aperture it is ideal for robust wines as the beautifully tapered chimney helps to concentrate the aromas and reveal their harmonies.

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Bringing an understated sense of contemporary luxury to the table, the silhouette radiates style and modernity. Feather light but strong and crystal clear with a brilliant shine this balance of ultra-fine delicacy and durable stability is what sets the sommelier approved Elia Fine Crystal Collection apart.

The sky is the limit for cocktail creations and mixologists are always looking to create something new, and it helps when they have the right glassware to show off their handiwork. LSA International are utilising balloon shapes for some of their glassware options, including stylish gin balloon and rum balloon glasses. While the Quinn range of tumblers from Blue Pheasant is perfect for craft cocktails, with its effervescent finish and choice of colours including olive, pink, storm grey or clear.

In addition to cocktails, tumblers have always been

“Good glassware will always make the beverage the hero”

useful for mixed drinks or soft drinks and is often an area restaurants and bars can have a bit more fun with the glassware, introducing colours and textures or other effects. A tropical banana-leaf pattern dances across the hand-blown Peyton glassware from Blue Pheasant. The range is available in two neutral

Blue Pheasant finishes, pink or clear glass, and they may be mixed and matched to inspire a casually elegant table setting. While Zwiesel Glas have a three-piece tumbler series, Melody, that brings modern glass design and a unique style to every bar with its bottom star.

Stem Zero

BEAUTIFULLY STRONG 2x Stronger Stem* 35% Stronger Bowl Handmade Lead-Free Crystal Dishwasher Safe* Resilient up to 13°

(According to in-house method)

Scan to see the introduction of Stem Zero.

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*These flawlessly handmade glasses can be washed in dishwasher up to 2,000 cycles. They have been proven to be resilient against stem and bowl impact tests according to DIN 52295 / Testing of glass - Pendulum impact test compared to standard glasses with the same thickness.

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In Focus Utopia HoR

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Omega

Coral

New HoReCa Products from

Utopia

Omega Omega’s shallow bowls offer a contemporary alternative to conventional plates. Made of hard-wearing vitrified porcelain and available in 26cm and 18.5cm diameters, they combine a natural, mottled outer shell with a dramatic black inner, creating the perfect foil for food.

Omega also comes in a 16cm bowl. All the lines are packed in boxes of six.

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Utopia specialise in tableware and glassware for the hospitality industry with the company’s products available through distributors.

Alongside a dynamic and innovative range of tableware, cutlery, glassware, plastic drinkware, barware and foodservice equipment, Utopia also offers a specialist branded glassware service. We discover more about some of their new HoReCa products.

Apollo

Simple geometric shapes are enhanced with a burst of rich reactive colour, giving each item true individuality. With red and pink tones, this on trend item is perfect to make a statement or blend into the wider ambiance. Comes in three bowl shapes and coupe plates.

Apollo The raw metallic tones of Apollo bring out the vibrancy of food brilliantly, as the subtle contours catch the light in different ways, adding to the table setting’s atmosphere.

Apollo is part of Utopia’s ‘All That Glitters’ theme, which brings together the company’s collections of metallic styles. Made of vitrified porcelain, Apollo is available in two striking colourways, pewter and bronze. Each colourway features three plate sizes (21.5cm, 25.5cm and 28cm) and two bowls (12cm and 16cm). Stylish and practical – it comes with a five-year edge-chip guarantee.

Savage coupetini The Savage range is named after awardwinning mixologist Rémy Savage. “The simple, delicate design means there is as little as possible between the drink and the glass,” he says. “With the exquisitely thin rim, the liquid becomes the star.”

The new coupetini is a 17cl glass that’s ideal for modern and classic cocktails; made from the finest lead-free crystal it is specially shaped to enhance the flavours and aromas of spirits.

There are now six glasses in the Savage range, the coupetini joining the pony, coupe, water, lowball and hiball.

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Goa bowls These bowls’ earthy colours and patterns, such as sand, brick and stone, work together to bring a harmonious feel to the table. Due to the way they are made each piece is unique, adding to the natural look that makes Goa very much on trend. Strong and durable, the Goa bowls are made of vitrified porcelain and are the ideal complement to all sorts of dishes, from hearty broths to colourful salads. They are available in two sizes, 26cm and 22cm. The bowls are joined by three Goa plates, measuring 28cm, 25.5cm and 21cm.

The Goa range is part of Utopia’s ‘Back to Nature’ theme, which focuses on simple, rustic tones and is particularly popular with vegetarian and vegan restaurants.

Savage coupetini

Temple For restaurateurs looking to highlight the colour of their food, Temple provides the ideal setting. Made of superior stoneware, the plates and bowls feature light, textured, subtle tones that display foods beautifully. A star in Utopia’s ‘Beyond the Pale’ theme, which features white and off white tableware designs, there are three Temple bowls (11.5cm, 14cm and 19.5cm) and two dinner plates (21cm and 27cm).

Goa bowls

Raffles Decadence has never looked so refined with Raffles.

Available in four options, this fine cut crystal collection is rakishly stylish and evokes the fun, frivolity, and passion for life of the Roaring Twenties. In this collection is a coupe, martini, fine negroni/water tumbler, stemless champagne, gin glass and classic Nick and Nora.

Temple Raffles

Umbra large platters A collection of vitrified porcelain, Umbra showcases an elegant light finish with dappled brown rims (another highlight from the ‘Beyond the Pale’ theme) and now Utopia has added a large platter to the range.

Measuring 45cm by 20cm, the platter is the perfect canvas for food presentation, turning the table setting and the food into a statement piece. The Umbra range also features oblong, square and coupe plates, along with bowls, irregular bowls and dip dishes.

Umbra large platters

Impression

Impression With bright colours and clean lines, Impression tumblers do make an impression. These handmade glass pieces are simple yet super-chic and are available in a choice of smoke grey, purple, green and aqua. Each glass holds 35cl and is 98mm high. Their translucent colouring, elegance and comfortable grip make them the ideal glass for serving water, soft drinks or a variety of cocktails. A distinctly different yet classy tumbler that will set off the table or bar gracefully and memorably.

Contact

Hayworth The Hayworth collection is exceptionally glamourous and features optic lines which dazzle and bounce off the light. This stylish range includes three sizes of coupes, two martinis, a flute, a normal and smoke gin glass as well as a stemless gin glass which also comes with an extravagant rimmed version, perfect to add a touch of opulence to any bar.

Hayworth

For more information and details of local stockists visit www.utopia-tableware.com, email info@utopia-tableware.com or call +44 (0) 1246 858800.

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The colours of Capri FACT!

The island of Capri is famous for the Blue Grotto, a dark cavern where the sea glows electric blue when the sunlight hits the underwater cave.

Enjoy the sun with this cheery collection

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ibbern’s new colourful pattern Capri enriches the Coupe series with colour accents that seem to attract the sun’s rays – perfect for the brighter days of spring and summer. Two contrasting lines in different colours, complemented by a fine gold rim, create a feeling of freshness and vibrancy. Combined with the elegant, generous form and the translucent lightness of the material, Capri provides a foretaste of a summer by the sea.

The different colours of Capri are coordinated in such a way that all of the various shades can be combined with each other.

This creates a cheerful, carefree ensemble that creates a desire for enjoyment and inspiring togetherness. The timeless,

classic design of the Coupe series allows the delicate and radiant impression and the special fineness of the Dibbern Fine Bone China to be particularly well appreciated.

With their Fine Bone China, Dibbern have undertaken the most technical and sophisticated ceramic production. What distinguishes this exceptional material from conventional hard porcelain is the high proportion of bone ash, which contains calcium phosphate. This component provides the material with tremendous density, strength and resilience. The accompanying delicate, transparent shimmer makes Dibbern Fine Bone China one of the most fascinating porcelains.

As with all Dibbern products made of Fine Bone China, the Capri series in manufactured using traditional handcrafting methods in Dibbern’s factory in the Bavarian town of Hohenberg an der Eger. The manufacturing process is guided by sustainable principles with products designed so that they can be used for a long time and combined in a variety of ways thanks to their special quality.

A resource-saving manufacturing process and the use of exclusively environmentally friendly and pollutant-free ingredients are also a matter of course. Dibbern is holistic porcelain, made in Germany. www.dibbern.de

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In Focus Nikko HoR

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Discover the potential

For over a century, Nikko has been a market leader in the production of fine bone china, bringing products made with unique technology, precision and beautiful design to the tableware industry

has various possibilities for use and new style that is certain to stimulate the imagination.

With a uniquely characteristic, fresh appearance achieved through continual improvement

by Nikko’s skilled craftsmen, the team have realised a state-ofthe-art design without impairing usability.

Sylvan In contrast to the whiteness of Halo, comes the earth tones of Sylvan. A series that conjures up images of a deep forest surrounded by morning mist.

Sylvan uses a decorative technique called Yohen, where there is unexpected colour variations during firing.

Get a sense of nature with colours reminiscent of wet trees, moss and fallen leaves on a forest floor. The gradation of colours is achieved by the flame of the kiln

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ikko offers products that are made in Japan and manufactured completely at their own factory, from the initial processing of raw materials to the final finishing of the products. Nikko’s unique technologies and designs have created delicate, beautiful, safe, and durable tableware that is highly desired in the home as well as in restaurants and hotels.

The fine bone china created by Nikko is considered the whitest in the world. The technology they use for the fine ceramics ensures excellent translucency, thin and light strength due to the 50 per cent bone ash content.

When it comes to design, the tableware that is made with the whitest Nikko fine bone china looks beautiful and delights customers, allowing the food to shine.

Halo As part of their new collection, Nikko have released Halo which was won this year’s Tableware International Award of Excellence for Hospitality Dinnerware. Halo was developed for Chinese restaurants in five-star hotels and features a new shape that is cutting edge, modern and sharp.

The series expresses the brilliance of a halo, utilising the pure white radiance of Nikko’s bone china for added effect. The radial embossing conjures the image of a lotus leaf, which is a motif of good fortune in China.

The tableware features a straight line starting from the centre, that

gives it a flat look, yet expresses a gentle conical shape. The line embossing that start from the centre creates a three-dimensional effect utilizing a convex and concave curve combination that captures an illuminating glow emphasised with the name Halo.

The collection is unique and functional tableware that

and the substances contained within the glaze which combine to create a deep scenery that enriches the dishes.

The series features three earth tones that are easy to match with any tableware and are in a shape that has excellent functional beauty.

The Sylvan series is sure to enrich daily meal times.

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The roaring twenties

Is the hospitality industry going to see a return to the heady days of the roaring twenties from a century ago? Valda Goodfellows says there is plenty of optimism as the world starts to recover from covid.

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ell, the UK hasn’t quite banished covid but there is definitely an air of optimism in the world of Hospitality; which just goes to show how quickly the mood can turn from despair to an almost palpable sense of victory. All thanks to our incredibly successful vaccination programme.

Yes, there are still massive challenges ahead; some of which are quickly becoming urgent, such as the migration of staff away from Hospitality and into other less arduous and anti-social forms of work. But, businesses will overcome such challenges, as they have done

many times.

What is clear from the heady expectations of diners, is that they are desperate to feel the joy of just sitting in a buzzy atmosphere; the sound of clinking glasses, clattering cutlery and chattering people eating, drinking and creating better memories.

This spring feels like a re-birth of hospitality. Open the doors, bring the people in and let them taste freedom. That’s how it feels and the expectation is that this is the start of the new Roaring Twenties. The average spend of diners, even in the early days of outdoor dining in May, has sky-rocketed. All that pent-up

inability to spend on entertainment, finally spilled over onto our freezing cold terraces, beer gardens and outdoor dining pods. Shivering drinkers and diners muffled in heavy coats, woollen hats and fake-furlined boots, gladly parted with their cash as the icy rain pelted off the canvas awnings and patio-heaters spluttered against the howling wind.

Just think what it’ll be like when the sun shines!!

Just about every hotel, B & B and camp site in popular tourist resort from Lands End to John O’Groats has been inundated with bookings for the summer. Cruise liners are

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.

set to sail around the UK just to help create a holiday experience, swapping the Med for the Medway, New Zealand for Newcastle-uponTyne and Dubrovnik for Dublin; it doesn’t matter a jot to those who crave the excitement of finding their sea-legs, putting on their glad-rags and dancing the evening away after a sumptuous dinner. Hospitality is going to be bigger business this summer in UK than probably ever before. That’s if the travel restrictions continue to limit foreign travel and foreign countries continue to prevent us Brits from visiting (apologies to those who continue to bear the horrors of covid). You can’t

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really begrudge us feeling a little bit giddy, can you? After all, not only have we had to cope with covid, we have also been battling Brexit

surprise that even in the casual dining market, there is a realisation that concepts failed not solely due to covid but because they forgot to offer diners an experience that matched the price-tag they were charged, or their expectations. This included serving food without much love, care, imagination or taste. Who wants to eat their food with cutlery that feels like it is was bought for a glum city-centre school by some junior government clerk in a dimly lit office, who managed to save a penny on 5,000 knives and forks. You put it in your mouth for goodness sake! Glassware that you wouldn’t

Our chefs and restaurateurs just want to make people feel happy, appreciated, excited and joyful with their food, service and presentation flair (and many of us still are, in terms of wading through the mountains of extra administration and crossborder complications).

We thought there might be a tentative and slightly scared approach to opening up hospitality, even down to the choice of tableware. We expected a massive demand for covered trays and pots with lids, to prevent any form of potential contamination. Nope, that didn’t happen. Our chefs and restaurateurs just want to make people feel happy, appreciated, excited and joyful with their food, service and presentation flair.

There has been a swift return to belief in their food; in what their restaurant aims to say about their style of hospitality; and more interestingly, a willingness to trade up and improve the quality of their presentation. Yes, we always have to be competitive in offering great value-for-money but it is a welcome

use at home, doesn’t belong on a restaurant table either; and where do I start with plates? Some operators thought it was ok to use tableware for the sole attribute that it would bounce on concrete.

Gladly, this attitude has changed somewhat because no one can afford to take their customers for granted. While we totally respect the need for durability, especially in high volume restaurants, that doesn’t mean there needs to be a trade-off against style. With manufacturers like Bonna, who have continued to innovate even through covid; they prove you can have durability, innovation and amazing valuefor-money. Their designs are at the cutting edge of new trends, so much so, that it is hard to tell them apart from much more expensive brands.

We can effortlessly build concepts around their ranges, for any dining style.

We are seeing a greater demand for coordinating product selections (not necessarily matching) into defined concepts. Take the new ‘Japandi’ trend for a Scandi-inspired minimalist style with a Japanese twist. We are seeing our sales of Figgjo porcelain mixed with pale wooden sharing boards and feature items from expert Japanese ceramicists for cool impact.

A real surprise in terms of defying the covid-conscious gloom, is that sharing food is still very much on the menu. We wrongly deduced that no-one would want to share

a tantalising taste platter with the rest of the table; but that’s exactly what everyone wants to do. Not being able to share for so long has obviously made us all desperate to share and I for one, am so glad I was wrong about that. The sales of Costa Nova’s fabulous Notos range are in our top 10; mixed with their uber-cool Riviera Hydrangea Leaves, we can create pure Instagram gold and the look just makes you smile.

Pass the Padron Peppers this way please! While an up-and-coming scene-stealing brands F2D & Chic are quietly establishing themselves as favourites in the style stakes for their Nova & Claro ranges, mixing great colours with lustrous metallic finishes.

Chefs will always choose signature items for their most special dishes, so there is no let-up in demand for our two incredibly creative stoneware brands Studio Mattes and Montgolfier.

There is however, an increasing demand for brighter and lighter tones, as if even the plates have been called into action to help lift the mood and spread the joy.

Speaking of joy, I can’t forget about drinking. Yes, we have all been guilty of maybe over-indulging in our home bars through lockdown but it’s not the same is it? No, we want to be in swanky bars drinking decadent cocktails in cut crystal. We want to wear our best sunglasses on a hotel terrace with our friends and sip the blush of a crisp Rosé from a big glass. And I want my Champagne nestled in a silver icebucket at a 5* Hotel, and poured carefully into an exquisitely fine but sensuous glass. Generosity in style and size is definitely what is emerging in glassware, with rounded

shapes, large capacities and texture.

We feel, and very much hope, that this is just the start of a post-covid bounce-back; where consumers will spend, spend, spend; but with hospitality getting the message that the spend will only continue as long as expectation matches actual experience. Our chefs have proved they have the talent. Our operators are among the best there is (even if a few have had to be reminded to respect the consumer) and now they are really appreciating how much tableware is such an important part of the story.

So, banish the blues, kick off your shoes and get ready to party with us in the new Roaring Twenties.

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Talking tables

Tableware manufacturers and distributors talk trends, trading and the challenges of doing business through a pandemic.

LSA International

Claudia Caldarola, Senior sales manager LSA International is a London-based design studio specialising in contemporary handmade glass. With over 50 years’ expertise, they specialise in creating distinctive barware, tableware and decorative accessories - all defined by a signature combination of contemporary design, high-quality materials and traditional craftsmanship.

Bauscher

Gabriele Dettelbacher, Head of communications Bauscher was established in 1881, by brothers August and Conrad Bauscher, to manufacture porcelain for hotels and restaurants. Their professional porcelain was to be robust, functional, durable – and beautiful, a claim that has continuously been met by every single tableware item to this day.

How has business been in the wake of the pandemic?

As all companies in the hospitality industry, we had to face some tough times. However, we adapted and are looking forward to being there for our customers again when everything has settled down.

What materials, brands or collections are doing well?

The collections that are doing well this year so far are Purity, Dialog, Options and Scope. Purity is one of our classics that is always doing well thanks to its timeless look and huge range. Scope on the other hand is our newest collection and impresses with its modern take on tableware.

What tableware trends are you noticing?

The sustainability trend is of course not new, however it is on-going as can be seen by the law and a heightened focus on the issue. Many restaurateurs are trying to be sustainable when it comes to food, however are still not being very consistent when buying porcelain.

Our company is the first global porcelain industry to be certified under DIN EN ISO 50001 standard and our company has also been certified under DIN EN ISO 14001, the international standard for environmental management systems. It is therefore the perfect choice for a sustainably conscious restaurant!

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How has business been in the wake of the pandemic?

Our new spring/summer 2021 collections reflect the different ways in which we might take pleasure in the small rituals of everyday life. There is a tangible sense of stillness and appreciation for things that may have previously gone unnoticed. Taking inspiration from the familiar, SS21 reminds us of the joy found in nature and human connection, in ordinary moments perhaps once taken for granted.

As socialising in the modern age has adapted we have explored ways to create a sense of occasion, from table centrepieces to statement decorative accessories to distinctive drinkware, forging moments of connection with others or calm reflection by oneself.

What materials, brands or collections are doing well?

Our mixed material collections such as Ivalo, Lotta, Utility and City continue to prove perennially popular, with the clarity of mouth-blown glass contrasting with the organic grain of natural oak, pale ash or dark walnut. We are incorporating more cork into our range - not only is it a natural, renewable, recyclable and biodegradable material, its practical properties and distinctive texture enhances many of our mouthblown glass designs.

Our Canopy collaboration with the Eden Project continues to win international design accolades the most recent being a 2021 Green Good Design Award, the special ecological and sustainable edition of the world’s oldest and most prestigious design awards programme.

Inspired by the social, local atmosphere of neighbourhood communities around the world, our Borough collection of environmentally friendly lead-free crystalline glass continues to be favoured in the hospitality sector. Comprising modern shapes for wine, cocktails and beer, Borough is made using technology which complements and simulates handmade processes stemware has fine, fire-polished rims, finely drawn stems and flat, level-planed feet. The quality of the glass guarantees a high level of flex and durability, brilliance and clarity.

What tableware trends are you noticing?

For HoReCa, designs must balance aesthetic appeal with the practical demands of a busy service environment. At LSA, our intention is to create useful, relevant products which endure in quality and style - a responsible approach to design which aims to create something of value.

Timeless pieces crafted from high quality materials will always be in favour. Simple shapes with clean lines made from natural, sustainable materials - contemporary pieces with an exceptional finish that allows the food or drink to speak for itself.

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Jackie Thomas, Sales administrator PT Sango is a family owned company based in Indonesia with its UK office Sango Hospitality based in Cheshire.

Offering stylish, quality tableware for hospitality establishments from 5-star hotels to high volume catering businesses for whom quality, durability, functionality and first class design are an essential factor in food presentation and tabletop service.

How has business been in the wake of the pandemic?

Business has clearly taken a hit, hospitality being one of the worst industries to be in, but we remain positive and we’re looking forward to more product development and further adding to our collections once the market starts to recover from the effects of the pandemic.

There’s a lot of new product queuing-up to be launched.

Obviously, our industry has been hit particularly hard so it will be great to see restaurants back open and starting to slowly get back to full capacity which will then allow their requirements to get back to what they once were.

What materials, brands or collections are doing well?

Our Kaden range is always very popular. We supply these in classic white and also the beautiful colours of our Java range. The stunning colours of Ora are also used across the range which we call Rustic Kaden. These presentation plates were designed with the chef in mind.

They’re perfect for professional food presentation and can be used alone for dramatic effect or as sharing plates to mix and match with our Ora, Classic or Java collections.

What tableware trends are you noticing?

We have seen a continued trend for reactive glaze which our artisans at the factory excel at.

What do hotels and restaurants want from tableware as they are reopening or returning to more normal trading?

We’ve seen some explore options for plate covers to move food from the pass to the table but in terms of normal trading, that’s exactly what we all want, a return to normality in the safest way possible!

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Anand Baldawa, CEO Seeba Group designs, manufactures, and distributes highquality metal-based kitchenware and homeware products for the international and the Indian domestic market. With a 35-year legacy, it is known for its expertise in quality kitchenware and homeware products.

How has business been in the wake of the pandemic?

We have been focusing on delivering premium quality, in a reliable and transparent manner – something that has always been our hallmark and has been our mantra through the pandemic situation. So, we have been able to fulfil all our commitments which has encouraged our existing clients to rely completely on us.

For new and prospective buyers, we have been able to showcase our 35-year-old legacy and provide all the expertise they require to make their choice of working with a premium manufacturing partner.

What materials, brands or collections are doing well?

For us, Denby, Amefa and Dartington (our partner brands for Dinnerware, Flatware and Glassware, respectively) have been leading the sales charts.

Additionally, our metal-based products, manufactured in our own facility are beginning to see interest as we have seen customers (wholesale and retail) looking to shift from “recyclable” to “reusable”. Stainless Steel flatware and hollowware is seeing a significant amount of interest again.

What tableware trends are you noticing?

There has been a focus on quality, timeless and elegant design as families gather around the table. Basic shapes, soft colours for an added touch of warmth in these bleak times. Mindful eating has also led the need for sustainable tableware that is gentle on the environment, there is also the shift from “recyclable” to “reusable”.

Creating the holiday vibe at home has resulted in asymmetrical patterns, prints and a touch of colour. Amefa captures some of these trends beautifully in their flatware ranges.

What do hotels and restaurants want from tableware as they are reopening or returning to more normal trading?

As the HoreCa segment seeks to serve customers to their full strength, a focus on functional yet elegant tableware to elevate the experience for patrons is a priority.

the show

11. – 15. 2. 2022

GLOBALLY UNITED Ambiente is the pioneering international trade fair for the hotel, restaurant and catering sectors. It offers expertise, a huge array of products, the latest design trends and a venue for knowledge exchange. It gives a global overview across all segments and opens a window onto the future.

Ambiente is the consumer goods market.

Information at ambiente.messefrankfurt.com/horeca Tel. +44 (0) 14 83 48 39 84 info@uk.messefrankfurt.com

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Villeroy & Boch

Burkhard Schmidt, Responsible International Sales Hospitality Founded in 1748, Villeroy & Boch has grown into an international lifestyle brand that produces innovative and stylish goods to enhance people’s lives.

How has the demand for HoReCa dinnerware changed over the past year?

The business for HoReCa dinnerware has been highly affected by the ongoing pandemic.

Especially in the first months of the pandemic and the uncertainty which came along with it, hotels and restaurants have naturally hesitated to invest in new dinnerware. Therefore, the year 2020 was a very difficult year for us. Since the beginning of this year, we recognized an increase in demand of HoReCa dinnerware and new equipment especially from Asia and the Middle East. For the upcoming months, we expect an accelerated recovery of the global economy thanks to more progress with vaccinations with positive effect on the HoReCa industry. Because people are just waiting to be allowed to visit hotels and restaurants again.

Which of your collections are proving most popular?

Since its introduction in 2018, the response to our The Rock series with its natural shale look has been really exceptional. As it is continuing to be our most popular collection, we expand the product range regularly to meet our clients’ expectations and needs.

What’s trending on the HoReCa scene?

In the Fine Dining segment, finest white Premium Bone Porcelain with surprising shapes is on trend. Our Stella Cosmo series is an extension of our Stella Hotel collection and offers flat oval and half-depth coupe plates designed as curving ellipses with contours and lifted edges on which any dish can be displayed in a whole new way. The casual dining scene relies on the pottery trend with intense colours and individual glaze effects.

Schönwald

Gabriele Dettelbacher, Head of communications Schönwald is leading the way as a trendsetter in the international catering scene. Prestigious designers work with the company’s creativity centre to translate international food trends into irresistible products made from high-quality hard porcelain and delicate Noble China.

How has business been in the wake of the pandemic?

As a B2B porcelain manufacturer business has not been easy but we are looking forward to transforming those hard times into new ideas and products.

What materials, brands or collections are doing well?

Form 98, Donna, Unlimited and Shiro are the Schönwald collections that are doing well. Especially Unlimited with its purist look, it’s an extremely versatile ensemble and very popular because of it. Thanks to the wide range of differently shaped items, all international culinary formats can be creatively showcased: the perfect conditions for presenting modern food trends. While Shiro makes an unambiguous statement in terms of its design: pared back, clear and intriguing. It is very popular – not only because it won a German Design Award 2020 in gold!

What tableware trends are you noticing?

Not a tableware trend per se but we believe that partitions and room dividers are here to stay. However not made from acrylic glass but more stylish and beautiful versions with plants: the new dining experience with the slogan “dining together alone”.

What do hotels and restaurants want from tableware as they are reopening or returning to more normal trading?

After a long time without having the opportunity to go out to a restaurant and eat the customers have developed higher expectations. They want new dishes, new recipes and surprising foods trends.

Porcel Ana Roque, President

Porcel is a manufacturer of fine porcelain founded in 1987. Located in Portugal, Porcel combines handmade tradition and technological innovation into the making of each piece, resulting in high quality, creative and elegant porcelain products. Porcel offers a wide range of products and invests in research and development to create new models, new collections and custom made solutions.

How has business been in the wake of the pandemic?

Special requests for HoReCa projects kept going as planned, clients maintained their plans and orders and we even had contacts of potential future projects. We noticed that the market is confident of a strong comeback for hospitality in the near future.

Which of your collections are proving most popular?

With the recent presentation of Matcha, a new trend colour of selected pieces - joining Apricot and Passion - that are quite HoReCa friendly, the feedback and orders were very satisfying. As for the new three piece collection Maris d’Or, presented in April, it is still in the early to predict but we had samples sent to curated clients that instantly placed orders, so I have to say it is starting to look like a promising success.

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We ask…

How important is HoReCa to 41 Madison?

New York’s 41 Madison is all about tableware in its many forms. We speak to Kristi Forbes, director senior vice president about HoReCa’s place at 41 Madison. the show. The good news for our hospitality and HoReCa companies is that 41 Madison is open all year-round, so they can make appointments and visit the building any time.

41 Madison is an icon within the tableware industry, how important are HoReCa brands to you?

Hospitality/HoReCa has become extremely important to 41 Madison and a vital part of our business. With New York being the epicenter for foodies and tourism, it just makes sense to have a destination for these groups to buy.

Have HoReCa brands always been part of the offerings at 41 Madison?

Yes, we have always had HoReCa brands, but we’ve also seen tremendous growth over the last five years, with new brands and buyers.

When there isn’t a global pandemic, how many visitors come to 41 Madison annually looking for goods to use within the hospitality industry?

Before the pandemic we had chefs, hotels and restaurant groups coming in the building daily. Of course, the pandemic shut down this industry for a while, but we are seeing groups come back, especially with New York re-opening and the fact that outdoor dining has become somewhat of a mainstay, there are a lot of needs from HoReCa companies. We have thousands of visitors annually. Our Tabletop Markets bring in over 1,200 visitors twice a year for the week of

The latest New York Tabletop Show was recently held, how widely were HoReCa items represented? Were they received well by visitors?

We were very pleased with our April 2021 Tabletop Market. All of our hospitality brands were represented on our virtual show. While we did not have as many in-person visitors as we typically have, the visitors that did shop the market were serious and placing large orders with our brands. HoReCa groups do shop our markets, but they focus more year-round due to their restaurant and hotel needs but yes, we did have several restaurant groups visit 41 Madison during the April show.

There are over 240 brands at 41 Madison, do you have a favorite?

If so, why does it top your list?

Tabletop runs through my blood, I have been a fan since I was a child visiting my grandmother at the local jewelry store where she worked which had of course jewelry, but an extensive tabletop collection for registries as well. I LOVE all the brands at 41 Madison. However, I will say my vice is glassware (particularly wine and barware) and vases!!

“With New York being the epicenter for foodies and tourism, it just makes sense to have a destination for these groups to buy”

How did the New York Tabletop Show go?

We updated and did a complete overhaul on our website a couple years ago, this allowed us to quickly switch from on-site programming to virtual programming during the pandemic. This April show was a hybrid of mostly virtual programming, but also in-person as well. We produced our first ever 41 Madison Live! event the first two days of our show. This was highly successful and created an opportunity for customers retail or hospitality to view the market and new product as if they were attending in person. We had over 700 attendees from over 47 states and 52 countries to the virtual show and clocked nearly 3,000 page views.

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Over 1,200 people visit The New York Tabletop Show twice a year for the week of the show

What is trending in HoReCa dinnerware, glassware and hotelware in your opinion?

Sustainable, multifunctional and individual serveware instead of shared for the table. We’re also seeing much more outdoor options.

The pandemic has impacted restaurants and hotels all across the globe in various ways, are you finding visitor numbers are starting to pick up again now places are reopening? Or were you lucky enough to maintain numbers?

41 Madison did see a tremendous downsize in HoReCa visitors during the pandemic, more so than designers and retail, but yes, the

great news is that they are coming back and I think will come back stronger than ever. Hospitality has great opportunities right now.

International travel is still being impacted by Covid-19, looking forward, how will 41 Madison look to have international visitors return when it is safe to do so?

How can they keep on top of things in the meantime?

We fully expect international visitors for our Fall Tabletop Market which is set for October 5 to 8. The building is safer than ever with many safety protocols in place that current visitors have enjoyed. We always stay in contact with the state and government officials to make sure we are on top of all the safety guidelines. International visitors are very important to 41 Madison since our brands are very global. In the meantime, we have an extensive website where visitors can view showroom catalogs, 3D tours, showroom videos and tours as well as new product offerings.

Is there anything else you would like to add?

During the pandemic we have stayed in touch with our brands as well as retailers and hospitality customers, they are all ready to come back to a physical show. We are all craving the inspiration, innovation, collaboration and human connections that tradeshows provide. 41 Madison is ready to welcome all - virtually if needed and especially in-person as travel opportunities allow!!

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Orrefors

Peak invites for beautiful drinks and festive occasions.

Designed by Martti Rytkönen, the golden tones of the coasters give a warm lining to the series. The straws are a durable addition that come with their own cleaning tool.

Both made in stainless steel with titanium treated surface.

Elegant metal items that enhance the experience of the glass as well as provide sustainable alternative.

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Elia

Beautifully crafted from 18/10 Stainless Steel and polished to a mirror finish, the elegant and timeless design of this cooler from Elia adds to their already diverse barware range. With double wall insulation ensuring both excellent thermal retention and a condensation free experience on the outside surface, this single bottle cooler will accommodate most standard wine and champagne bottles.

Striking and practical this cooler is suitable for all occasions and will make a stunning addition to any tabletop or bar.

www.orrefors.co.uk

www.elia.co.uk

Metallic magic

Metals can be used in more than just cocktail shakers and increasingly companies are finding new ways to add the impact of metal to tables and barware with some innovative colours and creations.

Paderno

Utopia Finding ways to incorporate metalware in side pieces adds an alternative to the glass and ceramics. Copper and stainless steel serving pans and even mini milk churns offer a different way to look at serving sauces and dips. Utopia offers a range of metalware in different tones including Matte Pewter barware which can be used to create a point of difference.

www.utopia-tableware.com

Paderno has introduced a collection of 150 new bar items, all designed to combine professional efficiency and convenience with design and style.

From the Moscow mule mug to the martini glasses and champagne flutes, from the spectacular pumpkin and pineapple-shaped goblets to a line of original, exciting straws and stirrers Paderno offers a wide range of hygienic, reusable and eco-friendly stainless steel - the perfect alternative to plastic and an extra dash of colour for glass items.

The range focuses on adding value to all types of cocktails, through perfectly coordinated accessories in elegant Gold, Copper and Black hues. The bar tools that, now more than ever, set the scene for the art of mixology. They become an integral part of the style and decor of trendsetting bars.

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Modern classics Stölzle Lausitz

Cool vibes abound with this glassware from Stölzle

Swing and Twist

Manhattan and Club

Two new designs cuts – • Award-winning collection Manhattan • Inspired by the New York skyline and Club – have been • Vertical and diagonal cuts added to www.stoelzle-lausitz.com Stölzle Lausitz’s cosmopolitan-inspired New York Bar Collection which won the Barware category in this year’s Tableware International Awards of Excellence.

The decorative Manhattan cut picks up on the vertical straight lines of the district of the same name, while Club, a diagonal cut, gives the glasses a stimulating dynamic. As with the design itself, the brand’s execution of the matt finish has been carefully performed and the lines of the straight Manhattan cut and the diagonal Club cut take the lead in the eye of those drinking from the glasses, while the clear crystal glass casually corresponds with the opaque cut.

The design language of the collection focuses on elegant understatement in combination with high-quality crystal glasses to create a sophisticated bar atmosphere.

Key points…

Key points…

German glass manufacturer Stölzle Lausitz have • For sparkling wine, cocktails or created a modern interpretation of the classic desserts champagne saucer with their latest novelties: • Inspired by 1920s champagne Swing and Twist. saucers Inspired by the exuberance of the 1920s, the • Two sizes large Swing and the smaller Twist captivate with www.stoelzle-lausitz.com their delicacy and elegance, which stands in charming contrast to the voluminous opulence of the bowls.

Made of lead free crystal glass, the cubic shape of the goblet gently merges with the high, filigree pulled stem, while the champagne saucers also impress with a thin rim.

Suitable for not only sparkling wine or champagne, but cocktails or even refreshing desserts can also be shown off to their best advantage in Swing and Twist.

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