Bone china is making a comeback in some of the best restaurants in the world, according to top tableware expert William Edwards.
Edwards, who manufacturers and supplies ranges to the likes of Claridge’s, The Connaught and The Corinthia and has 24 years’ experience in the sector, said that bone china was making a recent renaissance, alongside a demand for a more bespoke look, as operators and chefs hunt for something more exclusive.
He also said that plain white bone china collections should be considered by hoteliers and chefs who are looking for a simple canvas to best show off their dishes.
Williams Edwards, who has been supplying the Maybourne Group since 2009, has recently created a bespoke collection of tableware with two Michelin star chef at The Ledbury, Brett Graham.
The Snipe range has opened a ‘new area’ for the company within hotels, says Edwards, having previously concentrated on room service, banqueting and afternoon tea.
Part of the wider Signature Collection, which features seven ranges all manufactured at the William Edwards factory in Stoke-on-Trent, Snipe Frost features classic lines, striking innovation and a frosted trim, which adds texture and avoids finger marking.
The company will now focus on targeting hotels – from boutiques to country houses – with the option of designing something bespoke or choosing from a house range.
William Edwards, owner and managing director of William Edwards Professional, says: “My mission has always been to champion the craftsmanship and traditional skills found in Stoke-on-Trent and producing ranges where the shape of each piece is as important as the design. With my William Edwards collections, I am delighted to bring beautiful ranges of fine bone china, which draws upon my many years of experience working with the best hotels and restaurants to create five-star quality tableware for the hospitality industry and private homes.”