School of Crock

With the lines between casual and fine dining blurring, there’s never been a more interesting – or confusing – time for deciding on tableware. So we’re here to help. Let the lesson commence…

Whether it’s porcelain fish-and-chip boxes at a top-end venue or cocktail jam jars in a fast-casual burger joint, times are changing across the dining sector and tableware must be adapted accordingly. Customers are no longer impressed by a starchy white tablecloth and identikit plates and glasses: they are instead looking for quirky, fun and interesting table accessories to enhance the hard-earned experience of eating out.

Casual-fine dining joints like Ollie Dabbous’ Barnyard in London dish up corn-on-the-cob and sausage rolls from enamel mugs and plates with condiments in miniature milk bottles, while top-end restaurants like Fera at Claridge’s serve caviar atop a wooden box of polished stones.

Read the full article in Restaurant magazine (November 2014)