There are few things more satisfying on a cold winter’s day than a heating soup served in a chunky bowl. And what is it about drinking tea from china that makes that little bit sits up. Every day we use tableware to serve breakfast, lunch and dinner, but we seldom look at the massive impact it could have on our enjoyment of the food or beverage we are going to consume. Modern lifestyles have had an influence on how we eat, and we are a lot more casual diners than our grandparents or even our parents were. The slow but steady demise of the dining area has also played a large role in how we serve our dishes, with friends and families more likely to gather round the table in an open-plan Japanese than make time for an official feast. ‘Social standards have relaxed’ says Australian chef bill granger. ‘It is ironic that in urban environments, we are dining more like French peasants did 300 years back.’
Trends in tableware are affected by foods and the manner in. Restaurants and their menus have a massive bearing on what people buy,’ says dike Delaney, head of design at royal Dolton. ‘Food fans are eager to see chefs use Japanese Tableware before recreating them and taking the ideas home’. Gone are the days when ‘proper’ dining intended dusting off granny china and serving up on a dinner set that is complete. Now we are more inclined to take our cue from a local gastro pub and revel in hearty British recipes from rustic earthenware, or an oriental pick richly blend feast from glossy lacquered bowls. Think about California rolls or Nigeria served on a round dish – somehow. Graphic foods such as these look lined up on plates in rows that were regimented. ‘They are still on which to serve sushi, the only shape,’ says chef bill granger.
Plain and simple
Tables of chic eateries everywhere have increased the prevalence of white serving ware in our Japanese’s think back – it actually was not so long ago that a matching set of patterned plates was everybody’s table staple at home. A favorite with nearly all restaurants and chefs, a plain white plate could offer a ‘framework’ for meals, transforming even the simplest beans into a culinary delight, while demonstrating the perfect foil for more adventurous dinner party dishes. Because of this, chefs are increasingly being asked to collaborate with tableware businesses when they are creating new products – take Jamie Oliver’s collection for royal Worcester and the new Gordon ramset vary by royal Dolton. For the latter, a design team visited the television celebrity’s restaurants to examine how both chefs and clients used their plates. The tableware is operational and glamorous.