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At the recent Northern Ireland Hotel Federation Hospitality Exchange, Chef Daniel Clifford chose Artisan's Pebble plates to present his starter and dessert, to stunning effect.
Chef Daniel Clifford plys his trade at the Flitch of Bacon, you can visit their website here. At the Hospitality Exchange he created a starter of Lough Neagh smoked eel, salt baked celeriac and burnt mayonnaise. The dessert consisted of Baked pineapple, Cheesecake ice cream, with both dishes using the Grey Coupe Pebble Plate. The below pictures show the chefs producing a high-cover service that combines the shape, texture, colour and beauty that Artisan is renowned for.

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