Good for chefs: the tableware blog from Goodfellows

This is part of a series of bi-monthly blogs from tableware experts Goodfellows showcasing some of their most innovative designs matched with some great recipes by top chefs.

THE BONE COLLECTOR

Do you remember the days when Bone China was for Grand Hotels that wanted to show off their Grand Designs on all their plates that matched every course, regardless of the food – Well think again. Bone China is starting to rock the restaurant world. Why???

Well, for one, it’s luminosity is incredible. Hold it up to the light and if you can see through it, if it’s the real thing. It feels and sounds like no other material. Have you ever pinged a Bone China Tea cup? It rings like a bell. Not only that, tea tastes like it should out of a Bone China Tea Cup. It’s a bit like the food-equivalent of wearing a cashmere sweater. Once you’ve had one, would you really choose Lambswool if you could afford Cashmere? So is it really expensive? Absolutely not! For not much more than a decidedly poor porcelain equivalent, you can have the real deal. It takes a lot to breakdown the misconception that if the grand hotels bought it, it must cost a fortune.

When we tried to find a great Bone China brand, we asked chefs

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what they thought and one brand stood out, Narumi Bone China. What a find. They do amazing all-white designs that were made for modern chefs. Not a vine leaf motif in sight!! Great matt and shiny contrasts that add a 3D dimension to presentation. And then there are the sublime rimless Cool Coupe designs that pre-empted the current demand for large surface area without a rim. So don’t think that Bone China is just for classical food. It looks amazing with all modern cuisines.

Have a look at these; Who’d have thought that Prosciutto, Figs and Melon would sit so beautifully on Bone China. But you really have to feel the difference. We aim to change pre-conceptions. Quality isn’t always expensive but will probably outlast those cheaper alternatives that you thought were a great deal at the time! It’s class that counts in the end and that’s where the Grand Hotels had it sussed all those years ago. Just ditch the idea that It’s not for modern chefs and become a Bone Collector. You won’t regret it!