It was never boring and actually connected each dish to the last. Each new plate or bowl created a new shape framed beautifully inside the larger one. This made the whole experience feel like it was thoughtful, inspiring and said something new. Can it work in the U.K? Absolutely!
Think Aiden Byrne at Manchester House, who is a big Hering Berlin fan. Anyone who watched the recent BBC programme Restaurant Wars would see how many Hering Berlin pieces Aiden uses and how great his food looks. Here’s a couple of examples of how inspiring Luke Tipping’s food looked on Hering Berlin (as part of our Portfolio No 1 brochure).
Luke is Executive Chef Director at Simpson’s Restaurant. We are often asked to come up with a collection of tableware which matches a chef’s menu. To us it makes complete sense to build the collection around a particular design set. We accessorise with textures and materials such as Marble, Pewter, Wood, Silver and Glass to compliment the look. We make it work because we put the effort into totally understanding the menu, along with the chef’s style of cooking and presentation. We then marry that with ceramics that have a distinct look and range of pieces to match individual needs across the menu.
Where Hering Berlin really works, is that each piece has been designed to layer with other pieces and finishes, so you can use a ‘Velvet’ finish bowl/cup with a ‘Pulse’ finish saucer, as seen below. By mixing and layering textures a different effect can be achieved to suit different dishes. Chefs such as Guy Savoy, Thomas Keller, Cesar Ramirez and Heston Blumenthal have all recognised the unique appeal of Hering Berlin. As you can see from the images, this approach does not have to be confined to one style of food.
If you want to know if the ‘Full Monty’ approach would work for you, come and talk to us. Don’t worry, you can leave your hat on!! Contact Details : G & G Ltd. (Goodfellows) Email: [email protected] Website: www.goodfshop.co.uk Call: 0844 334 5232
