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Lockhart Adds Stunning New Rousseau Range To Best-Selling Tableware Collection

Posted on Thursday 08 June 2017

Lockhart Catering Equipment, the UK’s leading distributor of catering equipment has announced the launch of the stunning new ‘Rousseau’ collection from the Crème range.

The recently named ‘Rousseau’ collection boasts simple and refined tableware with an unmistakable air of quality. The current Crème range combines a perfectly balanced ivory colouring, with an innovative shape to create the ideal quirky yet understated canvas where chefs can create their art, and Rousseau does not disappoint.

Embossed natural waves circle each piece in the exquisite Rousseau collection from Crème, ensures stunning food presentation without compromising on durability and affordability, whether you are serving casual or fine dining; in a pub or at a banquet. With the technical excellence and unbeatable value for money of Creme, Rousseau delivers outstanding style.

Marketing manager Simon Armer said “With strength, durability and affordability at the heart of the Crème design, ‘Rousseau’ sits perfectly with the range’s current collections; Cerne, Carre, Encharde and Futurist, all offering world-class standards of quality and product performance.”

Simon continues; “The collection of Crème tableware is designed and manufactured with simplicity in mind which is why so many chefs choose to present their culinary creations upon it.”

Michel Roux, OBE is a French-born chef and restauranteur, known for opening Le Gavroche and The Waterside Inn, both renowned for becoming 3 Michelin starred restaurants over the course of the last 25 years. His latest project is Le Miedzor in the resort of Crans-Montana in Switzerland, where he has used Crème tableware to showcase his new menu.

Similarly, following his win on Alex Polizzi’s BBC2 programme Chefs On Trial, Hrishikesh Desai was gained the position of Executive Head Chef at the Gilpin Hotel Restaurant, which has held 3 AA rosettes for its food since 1997. Roux Scholarship 2009 and National Chef of the Year winner 2010, Hrishikesh Desai has used Crème to help continue the fine food presentation.

Other collections include:







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