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Individuality on a plate
These days, when people visit hotels and restaurants, they expect a great deal more than starched tablecloths and great-tasting food. Indeed, an increasingly important aspect is how, and in what form, the cuisine is served. Before actually enjoying it, people like to admire the dishes themselves, and the aesthetic art of presentation is increasingly becoming as important as the food itself.
Catering in Scotland discovers what it takes to make the most of the food you place in front your customers…
The Seafood Restaurant in St Andrews, Glenskirlie House &Castle in Stirlingshire and Edinburgh's Voujon restaurant are three establishments in various locations offering some of the finest food available in Scotland. Although very different in set-up and offerings, however, these respected establishments have all garnered reputations for excellence in recent years. All three enjoy a healthy mix of repeat visitors and tourism-based business, and much of that is down to the quality of the fare and service. However, if the three differ subtly in setting and ambience, they share a consistent component that adds to the visitor experience without many people even realising it. The presentation, while largely dependent on the chef's ability to 'dish up' attractively, to ensure the food looks as good as it tastes, is also heavily reliant on the tools used to achieve this. The plates, bowls, dishes, cutlery and glassware say as much about an establishment's reputation as the food and service, and this is particularly prevalent at these three class-leading restaurants.
The CIS Excellence award-winning Seafood Restaurant in St Andrews boasts a full range of Villeroy &Boch cutlery and crockery for up to 60 covers, with a further 45 in its sister establishment in nearby St Monans.
From their first big Villeroy & Boch order in 2003, Executive Chef Craig Millar and his business partner Tim Butler have enjoyed the support and reputation that comes as part of the package with all V&B products.
'The quality of the porcelain used by Villeroy & Boch is very high and this is especially important in fine dining establishments,' says Craig. 'If you put all your efforts into creating a quality eating experience, with good food, drink and atmosphere, and then skimp on items such as cutlery and crockery, you'll be doing a disservice to yourself, your staff and your business. If, however, you invest in tableware that will do your food justice, you'll be adding to the quality of the visitor's experience.
'Fine china and cutlery hints subtly at the level of detail that has gone into everything else. The guests will walk through the restaurant, looking around, but knives, forks, spoons, plates and glasses are pretty much the only things they will come into contact with, so they should all look and feel good to the touch. 'We use the Marchesi and Sedona ranges. The newest ones have an embossed pattern on them which really enhances the presentation of the food. They look fantastic on the tables and they really add something to the overall eating experience.'
'Our customers are a discerning group who know what they like, and they can recognise a higher level outfit even before the food has been served. In order to complement the work we put into the menus here we have to use the best products on which to serve the food, and Villeroy &Boch provides a balance between price and quality. In addition to this, much of the china you can buy elsewhere can begin to look worn and tired after many years of use, but this crockery ages very well.'
Meanwhile, as one of the more adventurous developments in Scotland in recent times, the CIS Excellence Awards finalist Glenskirlie House &Castle in Stirlingshire has become one of the most respected hotels and sought-after wedding venues in the country. A fairytale castle with thick oak doors, stained glass windows and spiral staircases, Glenskirlie offers guests and diners the ultimate in hospitality and fine dining
Proprietor Colin Macaloney prioritises the menus and continually changes dishes throughout the year. 'The presentation is an equally important ingredient to what we offer guests,' he says, 'and we utilise a large range of Villoy &Boch crockery, including Hot Wave, Palm, Pi Carre, and at least three or four other ranges. 'The look of the dish as you set it down is the guest's first impression and in order to do the food justice the crockery has to be up to scratch.
'Nowadays, guests are more aware of the quality and design of porcelain and cutlery. It can reflect the quality of the dining experience and stimulate chefs to be more creative. As new plate shapes appear we can offer our customers new and exciting dishes that make full use of the high quality finish.'
As diners become more demanding and discerning in terms of what they like about a restaurant or eatery, their focus is, subliminally or otherwise, increasingly geared towards the environment around them as a whole. And, while a restaurant's ambience adds to the experience, and the food effectively is the experience, there is also no substitute for quality equipment.
So, the next time you're treated to a meal in a well-respected establishment, have a look at the tableware you're using: if it's of superior quality and makes the best of the food in front of you, the chances are you're in good hands. If not, then just be careful how you handle it…
www.villeroy-boch.com
www.onetreackltd.co.uk
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine August/September 2008.
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