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white crockery

As colourful tableware becomes more popular amongst chefs, it is no secret that white crockery is still a classic when it comes to stunning food presentation. White crockery allows the food to be the 'centre of attention' and does not divert attention away from what has gone into the dish.

When consumers think of fine dine tableware, the first thought is usually still a clean and classical design which is what white crockery offers.

We have put together a showcase of recipes from chefs that we think will look pristine on white crockery.

Wild Garlic, Courgette and Pine Nuts with Whole Wheat Fusilli by Rosana McPhee


- 400g of fusilli pasta, whole wheat
- 20ml of extra virgin olive oil
- 1 medium onion, finely diced
- 1 red pepper, very finely diced
- 2 courgettes, grated
- wild garlic, chopped, to taste, plus a few leaves for garnish
- salt
- black pepper

To Serve:

- Parmesan, grated

- 40g of pine nuts, lightly toasted


1. Bring a large pan of salted water to boil. Place the pasta in the water and return to the boil. Give the fusilli a stir to ensure it does not stick and cook it for 8 minutes.

2. Meanwhile, cook the vegetables. Place the olive oil in a large frying pan over a medium heat, add the onions and red pepper and fry until translucent. Check the pasta.

3. Add the grated courgette, cook the vegetable for a further 5 minutes then remove from the heat and stir in the chopped wild garlic. Drain the pasta and place in the pan with the vegetables.

4. To serve, divide the pasta between bowls and garnish with the pine nuts, grated Parmesan and ribbons of wild garlic. Serve immediately.

Continental Chef Supplies Says

Using white crockery with this dish will allow the colour of the courgette and red pepper to be highlighted, rather than being muted by more colourful pieces. If you are wanting to serve this delicious dish, we recommend using Ariane's Style Rimmed Bowl for full effect.

{ Source: Great British Chefs}


{Image Source: https://www.greatbritishchefs.com/recipes/fusilli-with-wild-garlic-recipe}

Roast Chicken Breast, Potato Purée and Pine Nuts by Chris Horridge



- 4 chicken breasts

- 10g of butter

- 1 sprig of fresh thyme
- 2 tbsp of pine nuts, toasted
- salt
- black pepper
- 1 tbsp of olive oil

Potato Puree

- 500g of Ratte potatoes, peeled and cut into approx 2cm dice
- 110g of unsalted butter, cubed
- 6g of salt
- 80ml of milk

Potato Lattice

- 1 large potato, peeled
- salt
- 4 tbsp of olive oil


- 400g of spinach
- 10g of butter


1. For the potato purée, steam the potatoes for about 35 minutes or until tender.

2. Place the potatoes in a blender, add the milk and butter and blend on full power for 30 seconds. Scrape down the sides. Taste for seasoning and add more as needed.

3. Re-blend for a further minute. Keep warm.

4. For the potato lattice heat the oven to 180°C/gas mark 4

5. Using a mandolin, slice the potato into 1mm thick slices. Then slice into fine strips and season with salt.

6. Place an ovenproof frying pan on the heat and pour in enough oil to just cover the base. Once the oil is hot, place the potato strips into the pan in a lattice shape.

7. Place the pan in the oven and cook for 5-10 minutes or until golden, then remove from the pan and drain on an absorbent cloth.

8. For the chicken remove the chicken from the fridge 1/2 hour before cooking.

9. Place a pan over a high heat and add 1 tablespoon of oil. Once hot, cook the chicken breasts on a until coloured evenly all over. Turn down the heat, add a knob of butter and continue to cook until nicely caramelised, approximately 5-7 minutes. Season and place in the oven for 6-7 minutes.

10. Strip the thyme leaves from the stem and sprinkle over the chicken. Remove the chicken from the pan and rest on a plate with all the cooking juices.

11. For the spinach, sweat the spinach in the butter and drain well - pressing it between 2 cloths to soak up the excess water.

12. To plate, spoon some of the potato purée onto the plate. Place a small mound of the spinach in the centre of each plate.

13. Slice the chicken breasts into diamond shapes and roll in their juices before placing on top of the spinach. Add some potato lattice and sprinkle around some pine nuts and herbs.

Continental Chef Supplies Says

"This dish is full of colour and detail, the range of colours will be enhanced on some fine dine white crockery. We recommend using Ariane's Style Coupe Plate for a perfect foodie presentation."

{ Source: Great British Chefs}

Chicken Breast

{Image Source: https://www.greatbritishchefs.com/recipes/roast-chicken-recipe-potato-puree}

Brioche Bread and Butter Pudding by Geoffrey Smeddle


- 1 brioche loaf, sliced
- 500ml of milk
- 50g of white chocolate, broken into pieces
- 1 orange. zested
- 1 dash of vanilla extract, or essence
- 50g of caster sugar
- 2 eggs
- 150g of raisins
- 30g of butter, for greasing


1. Preheat the oven to 180°C/gas mark 4

2. To begin, grease a large baking dish with the butter.

3. Pour the milk into a large pan and heat until almost simmering - keep stirring to ensure the milk does not burn. Add the white chocolate, orange zest and vanilla. Continue to gently heat and stir.

4. Meanwhile, whisk together the caster sugar and eggs in a large bowl until combined. Once the milk has started to simmer, pour 1/3 of the milk into the sugar and eggs and mix well.

5. Pour the milk, egg and sugar mixture into the pan with the hot milk. Continue to cook on a low heat, stirring continuously until a thin custard forms. Remove from the heat and continue to stir for 2 minutes.

6. Arrange a layer of sliced brioche along the bottom of the greased baking dish, scatter over a handful of raisins. Repeat the process to make more layers and use up the remaining brioche and raisins.

7. Carefully pour the custard onto the brioche so it soaks through and covers the bread. Leave to soak for 15 minutes.

8. Place the brioche and butter pudding in the oven and cook for 40 minutes until the surface is golden brown and the custard is just cooked and has started to set.

9. Remove the dish from the oven and divide into bowls.

Continental Chef Supplies says

"A simple and golden dessert that will warm you up this winter. The golden top and dark raisins will pair up nicely with white crockery, giving a high-quality finish to a simple dish. We recommend using Ariane's Speciality Square Sided Bowl."

{ Source: Great British Chefs}

Brioche Bread and Butter Pudding

{Image Source: https://www.greatbritishchefs.com/recipes/brioche-and-butter-pudding}

Which recipe are you most drawn to? Let us know via our social media @chefsdotnet on Instagram and Twitter


Lockhart Catering on 21 January 2021 12:00 AM

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