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INDUSTRY INSIGHT
The Quarterly Magazine by Continental Chef Supplies / ISSUE SIX
Tableware that comes out on top
Table Art has been a staple feature at CCS for a whole decade! To mark this amazing
feat, we look back at past Table Art issues at tableware trends and venture as to what
will be popular in the future. Written by Steve Roncon, Sales Director, CCS
Table Art is now 10 years old and over the years we’ve had the chance
to work with some of Britain’s finest chefs such as John Williams,
Terry Laybourne, Alan Murchison, Andrew Turner, Jeff Galvin, Jason
Atherton, Mark Poynton and Shaun Rankin to name but a few. Each
chef brought their own individuality, creativeness and style to our
camera lens as they harmonised their dish by choosing an eclectic
mix of tableware that was available from CCS at the time.
Table Art enabled us to produce stunning food photography which
showcased the craftsmanship of some of the world’s best tableware
producers. As well as displaying products made from porcelain,
wood, pewter and glass in a collective table-setting solution, we also
helped to inspire and influence chefs and the way they present their
dishes. Looking back over the hundreds of pages of images we’ve
created, there have been subtle changes in the collections of tableware
that have been used and it’s very interesting to track these trends over
the past 10 years.
When Table Art was first imagined in 2004 there was a clear desire
to choose tableware that produced clean lines - with square plates,
.... food trends are moving from
fine dining to fun dining – high
quality is important”.
platters and shallow bowls with a distinct preference for stark
whiteware and angular glassware. More accessories were then used
to accompany dishes; whether it was small Kilner jars or mini
saucepans, chefs seemed to let the tableware take a chunk of the
spotlight and were much more aware of more novel ways to present
food.
A more casual approach to dining then took over. Whilst chefs
still maintained an extremely high standard of food, there was
a noticeable absence of glass plates that had been very popular.
Replacing these were textured plates such as the Plume range from
Jars, coupled with olive wood, copper and slate. We can speculate that
this shift to a casual approach may have been the result of economic
climate at the time, changing the tableware to fit comfortably with the
discerning and food conscious clientele whilst still retaining a look
that was conventional.
Texture has been a recurring theme in recent years, with high
demand for striking glazes and colours mixed with more organic
shapes. From experimental chefs who are quite happy to let the
tableware jostle and play for position with the food being served to
more traditional chefs using classic colours and shapes, both will
agree that the days of a matching ensemble of whiteware on every
table is now only seen in the banqueting suite.
The tableware market is fast evolving - It’s astonishing to think that
RAK Porcelain began production in 2005 and has grown now to
the largest producer of porcelain tableware in the world. Not only
are the larger manufacturers constantly pushing the boundaries in
terms of design and durability, but the emergence of smaller artisan
producers of handcrafted products is also on the rise. Jack Moore, a
representative from Jars, explains “There is definitely a trend towards
more original, organic, individual tableware as restaurants seek to
strengthen their brand identity and point of difference”. As well as
more organic wares that are appearing on tables, there has been a rise
in demand for retro styled tableware, including patterns on plates and
bowls that hark back to decades forgotten and traditional enamelware
such as jugs and dishes. Anne Linn Olsen is Marketing Coordinator
at Figgjo. She has definitely noted a resurfacing and re-launching of
old classics, “it testifies guests’ nostalgia and the need to surround
themselves with the familiar. We see that food trends are moving
from fine dining to fun dining – high quality is important”.
“There is definitely a trend towards
more original, organic, individual
tableware as restaurants seek to
strengthen their brand identity and
point of difference”.
So, what will the trends be in 10 years’ time? We don’t know for sure,
but we can take an educated guess. CCS is working with some of the
finest tableware manufacturers in the world on projects that will be
launched in 12 or even 24 months into the future. Based on constant
analysis of the market, customer feedback and the information we
get from suppliers it is obvious that individuality will become very
important. We are working with some of the most renowned bespoke
producers of tableware in an array of different materials such as
porcelain, stoneware, glass and wood. These bespoke items can be
produced to exact specifications and budget requirements, making
uniqueness and individuality a staple in establishments. Whichever
route is taken with food presentation, customers are certainly more
critical of the overall dining experience and of course, how the food
reacts with the tableware adds greatly to that experience.
Many of the tableware manufacturers that are exclusive to CCS such
as Jars, RAK, Jacques Pergay, Figgjo and Merlini offer bespoke items.
For information on the bespoke items from CCS
contact us on 0808 1001 777 or scan the code opposite.