Interview Melody Rose
Known for its unique style of dinnerware, Melody Rose has made a successful transition from selling to retail to supplying HoReCa, attracting the attention of Michelin starred chefs such as Bjorn Frantzen. With a new commission for the Mandarin Oriental in Zurich, it’s been a busy number of years for designer Melanie Roseveare. Tableware International’s Mairead Wilmot caught up with the talented creator to learn more about the move into HoReCa…
In tune with Melody Rose Melanie, the Melody Rose brand has enjoyed a bit of an upward trajectory in recent years, is that fair to say? It is fair to say, it really has been a good couple of years. We’ve had some great commissions from museums and restaurants and the retail side of the business has been strong with the launch of our newest collections and product extensions.
We’ve been able to successfully broaden our customer base without having to compromise on any of our company values – such as our commitment to supporting high quality British craftsmanship by partnering with a third-generation pottery in Stoke-on-Trent. While the brand started selling to retail customers, you’ve
really seen an explosion in interest in your products from the hospitality sector – tell us a little more about that. We were very excited when we began finding our feet in the hospitality sector. Our first hospitality commission, with the hotel M House in Mallorca, used a mix of both our upcycled and fine bone china ranges and gave us a chance to see the potential.
to work with independent brands like Melody Rose. Where in the past restaurant groups may have tended to ‘play safe’ with tableware, they are now being more adventurous, which can make their offer more distinctive – something they see becoming increasingly important. Just to give a flavour of your work you have collaborations
“We’ve had some great commissions from museums and restaurants and the retail side of the business has been strong with the launch of our newest collections and product extensions” The growth of commitment from restaurants has been especially encouraging. There seems to be a greater willingness 64 TABLEWARE INTERNATIONAL
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with Michelin star chef Bjorn Frantzen at Studio Frantzen London and Brasserie Astoria in Stockholm and Singapore,