Page 1. Page 2. Inspired by Food. Back in 2004 CCS created the first in a long and successful chefs publication approria
Inspired by Food Back in 2004 CCS created the first in a long and successful chefs publication approriately titled 'Table Art', listening to its customers, who are passionate about the food they create, Table Art brought together some of the most inspirational products we can find, presenting them, not in ranges, but in ways we think you might want to use them. Ten years on, we celebrate the success of Table Art which has evolved from a stand alone publication into a pull-out supplement inside our Quarterly magazine, since its redesign Table Art has carried on its tradition of involving michelin starred chefs such as Alyn Williams, Shaun Rankin, Aggi Sverrisson and Mark Poynton. CCS, as the supplier of choice for professional tableware to the industry, having searched throughout Europe to find unique and innovative suppliers such as Figgjo, RAK and Jars porcelain, Table Art brings these inspirational products together to create unique dishes by some of the countrys finest chefs. Be inspired, create Table Art.
The Art of Presentation Chefs are constantly striving for innovation in food and increasingly we use creative presentation ideas to add that immediate visual 'wow' factor. The art of presentation is in achieving a perfect balance between food and the medium on which it is served; so together they create an entity, which appeals to all our senses. We are stimulated by what we see before we ever taste a morsel. I want my style of presentation to be as individual as my food. Paul Gayler
Chef:
John Williams
Chef:
Terry Laybourne
Chef:
Alan Muchison
Chef:
Julie Sharp
Chef:
Matt Weedon
The Art of Presentation Chefs are constantly striving for innovation in food and increasingly we use creative presentation ideas to add that immediate visual 'wow' factor. The art of presentation is in achieving a perfect balance between food and the medium on which it is served; so together they create an entity, which appeals to all our senses. We are stimulated by what we see before we ever taste a morsel. I want my style of presentation to be as individual as my food. Paul Gayler
Chef:
Andrew Turner
Chef:
Anthony Finn
Chef:
Simon Gueller
The Art of Presentation Each chef's presentation style should be as individual as his or her signature. it will be defined by their experience, training and personality. Food trends may come and go and we allevolve as we keep what we like and discard what we don't. When it comes to presentation, we are privilieged to have such incredible choice, which allows us to be as creative, flamboyant, classical or simplistic as our own style demands. Chris Galvin
Chef:
Andre Garrett
Chef:
Paul Ainsworth
Chef:
John Connell
Chef:
Jeff Galvin
Chef:
Jason Atherton
The Art of Presentation I started using Jars plates four years ago and I think they are fanastic. The colours and in particulat the glazes are just so different to anything else out there. When I see new jars products I sometimes design the food around the plate yet sometimes I select the plate around the dish, it just depends on what I see in my head. Aggi Sverrisson
Chef:
Andrew Pern
Chef:
Roy Brett
Chef:
Ian Matfin
Chef:
Andy Aston
Chef:
Alyn Williams
The Art of Presentation I love the different feelings that you get through the various mediums. From the warmth of wood, the rustic feel of some of the textured ceramics through to the finesse and simplicity that you get from plain white fine china and glass. Alyn Williams
Chef:
Shaun Rankin
Chef:
Aggi Sverrisson
Chef:
Mark Poynton
Chef:
Hayden Groves
The Art of Presentation When presenting food, it's essential that the tableware complements the food on display. It's always great to see distinctive product design, such as the bowls, plates and trays used in the shoot, that make pairing food and tableware so easy to accomplish. Being part of Table Art has been a wonderful experince; 'I'm glad I got involved and have had the chance to display my food on some of the most innovative products on the market otday'. Mark Poynton
Chef:
Aktar Islam
