No.W is the first table collection to integrate environmental friendliness from the very beginning of its conception in order to preserve the planet’s resources. Produced entirely from recycled Revol pastes and enamels, the plate has an artisanal design where the potter’s hand adds subtlety and rhythm to all types of culinary preparations. The ceramic material, Recyclay, performs as well as Revol porcelain and also ensures durability, reliability and functionality for the professional kitchen. Three subtle colors enhance your creations: Unfinished Recyclay, Indigo Blue and Arctic White. No.W plates are 100% stackable.

No.W is the first table collection to integrate environmental friendliness from the very beginning of its conception in order to preserve the planet’s resources. Produced entirely from recycled Revol pastes and enamels, the plate has an artisanal design where the potter’s hand adds subtlety and rhythm to all types of culinary preparations. The ceramic material, Recyclay, performs as well as Revol porcelain and also ensures durability, reliability and functionality for the professional kitchen. Three subtle colors enhance your creations: Unfinished Recyclay, Indigo Blue and Arctic White. No.W plates are 100% stackable.
Simon Britten

Continental Chef Supplies

Premium Supplier 26th June 2024
Simon Britten

Continental Chef Supplies

Premium Supplier

No.W is the first table collection to integrate environmental friendliness from the very beginning of its conception in order to preserve the planet’s resources. Produced entirely from recycled Revol pastes and enamels, the plate has an artisanal design where the potter’s hand adds subtlety and rhythm to all types of culinary preparations. The ceramic material, Recyclay, performs as well as Revol porcelain and also ensures durability, reliability and functionality for the professional kitchen. Three subtle colors enhance your creations: Unfinished Recyclay, Indigo Blue and Arctic White. No.W plates are 100% stackable.

Built by Chefs. Powered by You.

For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.