Olympia Kiln GP349 Saute PanCappuccino Saucer 160mm
Olympia have created this practical and good looking saucer to help create a relaxing and tranquil atmosphere in your restaurant.
By using soft colours and smooth edges, they have created a masterpiece that is a pleasure to look at.
The saucer provides plenty of space for a teaspoon, a biscuit and a couple of sugar cubes so your customers have everything they need to enjoy their hot drink.
Starters or desserts with fresh, vibrant colours are complimented and exaggerated with this rustic Bark plate from Olympias Kiln collection.
The unique speckled appearance is achieved by using a glaze that reacts with the naturally occurring minerals in the clay and the chance reactions that happen in the kiln.
Every plate is finished by hand and carries a lifetime edge chip warranty.
Warm, natural colours on your table help to create a relaxed and welcoming atmosphere in your restaurant.
These plates measure 335mm in width and is perfect for serving sharing dishes or foods that require a longer plate such as soup and a sandwich or deconstructed desserts.
The finish is decided by nature as the glaze reacts with the minerals in the clay used to create the plate and creates a finish that is unique to each 335mm plate.
Small in size, these dipping pots from Olympias kiln collection are perfect for dips and sauces that pack a punch.
Whether you want to serve a fresh garlic aioli with calamari or a salad dressing on the side so your customers can season to their taste, the soft, welcoming colour of this pot will complement any style of sauce.
Warm, natural colours on your table help to create a relaxed and welcoming atmosphere in your restaurant.
This plate measures just under 30cm in width and is perfect for serving sharing dishes or foods that require a longer plate such as soup and a sandwich or deconstructed desserts.
The finish is decided by nature as the glaze reacts with the minerals in the clay used to create the plate and creates a finish that is unique to each 295mm plate.
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