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The 'Alternative Plates' Debate: Where Do You Stand on the Concept Food Presentation Trend?

Posted by Lockhart Catering

on 5 May 2015

In a perhaps unlikely turn of events, in recent months the humble plate has made the headlines thanks to a growing divide in opinions over concept food presentation. While there are those who enthusiastically embrace the use of a petite picnic bench as a presentation stand for afternoon tea, there are equally individuals who would prefer a ‘proper plate’.

Like most current debates, the storm has spilled over into social media where the @wewantplates Twitter account now has over 35,000 followers from around the world, who share their most ‘interesting’ encounters with plate alternatives to be retweeted and reviled by the account’s owner.

Burger Chopping Board

What does concept food presentation look like?

Presenting food in new and unusual ways using kitsch, cute or just plain weird tableware is not a UK-only trend. Indeed, there are plenty of photographic submissions of unique food presentation ideas from across the globe.

Awkward cutting angle, that. "@imisschalk: A baby vegetable crate with the biggest chips in Christendom pic.twitter.com/Nms9NnUGEm”
— We Want Plates (@WeWantPlates) April 29, 2015

Items that have been spotted enhancing the everyday presentation of food stuffs from butter through to Bolognese, and beverages from beers to brews, include:

A flat cap
Wicker picnic baskets
Material bread bags
Mini picnic benches
Mini trolleys
Mugs of food
Jam jars
Mason jars
Frying pans
Shovels
Rocks and bricks
Slates and wooden serving planks
Mini chip fryer baskets
Tiny bins of sauce
Watering cans of sauces
Mini wheelbarrows
Rustic crates

You’ll actually find some of the prettier, and decidedly more practical (and easier to clean) items in this list on sale in our own concept crockery range online – unfortunately, you’ll have to source your own flat caps and shovels.

This actually happened... CC: @WeWantPlates pic.twitter.com/8jGQJzkKQF — Jay (@JayMeW) March 27, 2015

While you may not have personally witnessed some of the presentation items above in use, you are quite likely to have come across food or drinks served in jam jars and mason jars. With this in mind, you may find it interesting to note that we may have already surpassed ‘maximum mason jar’; an event that, according to this Google Trends graph, actually took place in July 2014.

The argument for alternative presentation

Personally, we believe that a bit of flair in food presentation can be very fun indeed and while it’s something that may be garnering a little more attention - and has perhaps become more extreme - thanks to foodies sharing snaps on Instagram and Twitter, food arrangement has always been an area where chefs and eateries have tried to out-do one another.

And there are certainly many advantages to serving your food in imaginative ways:

Presentation is part of the eating out experience and if you’re serving something that your customer could theoretically make at home, even if your version is of a seriously superior quality, a bit of effort with the dishes’ appearance can create a whole new and much more special experience for the customer.
Sometimes, when it comes to sides and bar snacks it’s hard to define portion size in a way that’s easily gleaned by those reading. You can help to solve your serving problems by introducing a ‘pint of sausage rolls’ or ‘mug of mac ‘n’ cheese’ to your diners, who will get a much better gauge of how much they are ordering.
Similarly, presenting sauces and condiments in a watering can, wheelbarrow or individual pot is far more generous than merely spooning a little on a plate, and it looks a lot more appealing than a handful of tomato ketchup sachets too.
Exploring alternatives to plates allows you to experiment with themes that match your menu or eatery. What could be more apt for lunch in a garden centre café than a picnic bench sandwich platter with an assortment of ‘potted’ side salads?
While the practicality of some of the wackier presentation items has been called into question, there are items that do add an extra layer of function. For example, mason jars are very handy when you’re making infused drinks, which is why they seem to be a top choice for serving up posh pots of noodles and cocktails.

Tips for carrying off watering can chic

We accept that somewhere between Ministry of Food and 15 Minute Meals, some people started to suspect that Jamie Oliver was secretly sponsored by the wooden serving platter industry (along with olive oil manufacturers, of course).

But platters and slates are more practical than many adventures in food styling if the @wewantplates Twitter account is to be believed and there are certainly some things that should be borne in mind when plating up in a seriously alternative fashion:

Hygiene should always remain paramount; think about how you will clean your presentation products after they have been used. Take a look at our recent chopping board cleaning guide for a few hints and tips in this area.
Your waitstaff need to be able to actually carry the items on which the food is placed. Will your concept food presentation make it all the way to the table in the state that it left the kitchen?
Have you considered and protected against risk of food rolling off, as well as oozing and seepage? You don’t want customers to feel they have to lick a slate clean to get their money’s worth.
A dinner experience should never boil down to style over substance – if you want to make your meals more interesting make sure the quality of your food speaks volumes too.

When all is said and done we think there’s room for all styles of food presentation in our diverse catering landscape, and for different levels of appreciation of it too. As chef Michael Wignall told the Mail Online: “Why do people want different clothing or cars? Why not all drive around in the same one! After all, they all do the same job don't they? Food is about the whole experience, we all like individuality and chefs are no different.”

Whatever your personal standpoint, it’s perhaps worth considering the example of one man who is known to be very particular about his plates: Mr Alan Partridge. It’s common knowledge that the TV presenter liked to frequent the breakfast buffet of the Travel Tavern he stayed at with his own personal plate in hand.

However, even Alan was open to enjoying a ‘cup o’beans’ when given the opportunity. So to conclude, we all have our personal preferences and in hospitality these must often come second to the likes and needs of customers, but as Mr Partridge proves, it’s good to break the mould with new dining experiences too – though perhaps a flat cap full of fries is one step too far.