ELLE.COM/UK April 2020 69A LOT ON YOUR PL ATE?
From pastel-tone ceramics by Peter Pilotto, to Mia Sarosi’s Pollock-style hand-painted
plates, it’s time to make your table your canvas.62 £
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OSSIatLIBERTYLODNNOPerfect serve
THE IMPERFECT SHAPES
AND PASTEL HUES OF
SERVEWARE CREATED
FOR RESTAURANT FOLIE
(LEFT) AND DESIGNED BY
OT TOLENGHI (RIGHT)Focal point
THANKS TO THE UNIQUE
POTTERY SEEN AT HOTSPOTS
SUCH AS FOLIE (LEFT), MANY
RESTAURANTS’ CROCKERY
IS BECOMING AS SOUGHT-
AFTER AS THEIR FOODOn the me nu...
THE HOT TEST NEW RESTAURANT TREND HAS NOTHING
TO DO WITH FOOD, BUT WHAT L IES BENEATHThe ‘plate lift’ marks the moment you’ve been waiting for the
entire meal: that minute when you’ve finished and can flip the
plate to find out which potter created it and, more importantly,
how you can get one for your own crockery cupboard. This
is because restaurants are commissioning ceramicists to
make tableware exclusively for them. And competition for the
best crockery is getting fierce. Tommy Banks, chef director
at Michelin-starred The Black Swan at Oldstead, works
with Jane The Potter from nearby York. ‘Jane’s philosophy
[mirrors the Japanese principle]wabi-sabi, which is all about
imperfection. Diners will ask us where the plates are from
and then visit Jane’s studio,’ says Banks. At Riviera-themed
Folie in London’s Soho, the ceramics are as authentic as the
food: sourced from Jars, a 15O -year-old pottery in the south
of France. And old favourite Ottolenghi has brought out a
tableware range. So if you’re looking to inspire a ‘plate lift’
at your next party, you can bank on one thing – if you delight
guests with pretty pottery, the food will taste even better.PRET-A-PORCEL AIN
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