CHEF TESTIMONIALS
With over 220 year at the forefront of design and manufacturing innovation, Churchill lead the way in stylish tabletop solutions. Leading chefs have recently shared their thoughts and experiences of using Churchill products, you can read the full chef testimonials in our Passion for Food brochure.
THEFEATHERED NEST INN
ENGLAND
"I’ve been working for years with Churchill, I’ve got plates here which are over 10 years old and they’re still there. I’m still using them. It’s ideal to find a balance between design and plates that are going to last, so that you invest in something for years to come."
Kuba Winkowski spent almost 10 years as head chef of The Feathered Nest Inn in the Cotswolds and was named National Chef of the Year 2019 Winner by the Craft Guild of Chefs.
RESTAURANTE MATIZ
MALAGA
“A good crockery always enhances food presentation. In the case of
Churchill, that added bonus gives us a different perspective, since
the designs and colours give multiple possibilities of presentation,
something that you don’t find in other brands."
Restaurante Matiz is one of the top restaurants in Malaga, offering
innovative Mediterranean cuisine in stylish, contemporary settings.
BARBICAN KITCHEN & THE KENTISH HARE
ENGLAND
“First class service, elegant modern designs and durability
denote the ethos behind Churchill. A perfect recipe for our
business, a proven relationship for some 15 plus years now.
British craftsmanship at its best.”
The Barbican Kitchen, housed in the world famous Plymouth
Gin Distillery, serves internationally inspired brasserie
cuisine. While traditional pub The Kentish Hare serves
classic dishes made with the freshest local ingredients in
Royal Tunbridge Wells.
KRAFTWERK
OBERURSEL
"Standstill is regressive - the continuous new product development reminds us of chefs.... The product ranges by Churchill are so wide that they can cater for all concepts - from alpine, soul food to fine food"
Expert chef, restaurateur and sommelier, Bertl Seebacher is
one of the most innovative chefs in casual-fine dining. His
restaurant Kraftwerk is a collaboration between himself and
Daniela Finkes, the stylish space is housed in a converted
power station.
AIRE GASTRO BAR
MALAGA
In Aire, we have been working with Churchill for the past 6 years from the 8 years we have been opened as a business. We are very happy with our relationship with Churchill because the company ethos is very similar to ours. Of course, the quality of the plates are excellent, but its the aesthetics which are key for us, since we value innovation.
Aire Gastro Bar in Malaga serves creative and modern mediterranean cuisine cooked with the finest Andalusian cuisine.
PINK LOBSTER
WARSAW
“Innovative cuisine needs innovative plates and we get that from Churchill. Our food is made with the highest quality ingredients, and therefore deserves to be served on a high quality plate”
Jaroslaw Walczyk is one of the best culinary masters in
Poland. President of the Chefs Club Foundation and an expert
to the industry, as well as running his own restaurants
Jaroslaw provides consultancy for new restaurants and hotel openings.
WATERGATE BAY HOTEL
UNITED KINGDOM
“Zacry’s is the main restaurant at Watergate Bay Hotel, serving over 300 covers in peak season, so we use Ambience as it’s hard wearing, yet elegant. There are many different styles to complement the food, like the wide rim bowl as it gives an elegant frame for the dish. Ambience allows us an unrestricted black canvas to create any dish"
In its spectacular beach setting, Watergate Bay Hotel looks out across the Atlantic, surrounded by North Cornwall’s dramatic coastline. Executive Chef Neil Haydock’s passion for local and seasonal ingredients prepared honestly, has fuelled the hotel’s reputation as an outstanding food destination
