Robert Gordon Forager Plate 238x195mm | Reactive Glaze Stoneware
Product Description
The Robert Gordon Forager plate is a vitrified stoneware piece from Steelite's Forager collection, designed to bring a handmade, organic quality to table presentation. Each plate carries a reactive glaze...
Specifications
- Box quantity
- 12
- Colour
- Beige
- Finish
- Unglazed
- Material
- Vitrified Stoneware
Downloads
Product Description
The Robert Gordon Forager plate is a vitrified stoneware piece from Steelite's Forager collection, designed to bring a handmade, organic quality to table presentation. Each plate carries a reactive glaze that flows differently across every individual piece during firing, meaning no two plates are identical. The base is left unglazed, exposing the raw stoneware beneath and reinforcing the natural, earthy character of the range.
In a restaurant environment, this kind of variation is a deliberate design feature rather than an inconsistency. The organic aesthetic works well on dishes where the plating itself forms part of the dining experience — sharing plates, small plates concepts, or contemporary tasting menus where the tableware is expected to contribute to the overall feel of the dish. The irregular glaze pooling and exposed clay base complement natural, foraged, or seasonally led food presentations particularly well.
As a vitrified stoneware product from Steelite, the plate is built to a commercial standard, offering the robustness expected of front-of-house tableware in a busy service environment. Vitrified stoneware is resistant to chipping and crazing under normal commercial use and handles repeated dishwasher cycles reliably.
- Reactive glaze produces a genuinely unique finish on every piece
- Unglazed base highlights the raw material quality of the stoneware
- Sold in boxes of 12, suitable for building consistent covers
- Well suited to contemporary, natural, or foraged food concepts
- Commercial vitrified construction for everyday service durability
If you are building a full table setting around the Forager collection or need guidance on cover quantities and complementary pieces, the team is happy to help you plan it through.
Key Features
- Reactive glaze free-flows during firing for a unique finish per piece
- Unglazed stoneware base exposes raw material texture and character
- Vitrified stoneware construction suited to commercial dishwasher cycles
- Oval plate profile at 238x195mm suitable for starter or main presentation
- Supplied in boxes of 12 for consistent front-of-house cover building
Operational Benefits
- Adds genuine artisan character to plated dishes without additional styling effort
- No two pieces identical, supporting a distinctive and memorable table aesthetic
- Vitrified body resists chipping and crazing under regular commercial service
- Organic finish complements natural, foraged, and seasonally driven menus
- Box quantity of 12 allows straightforward stock planning for restaurant covers
Specifications
- Box quantity
- 12
- Colour
- Beige
- Finish
- Unglazed
- Material
- Vitrified Stoneware
- Oven proof
- No
- Stackable
- Stackable
Downloads
Frequently Asked Questions
- The variation in the Forager range is intentional — each piece is unique by design, and most operators using this collection actively lean into that as part of their table identity. It works best in settings where an artisan or handmade aesthetic is part of the overall dining concept, rather than venues where strict uniformity across covers is a priority.
- The exposed stoneware base is a deliberate design feature and the plate is constructed to a commercial vitrified standard, so it is built to withstand regular commercial dishwasher cycles. It is worth ensuring your dishwasher racks are appropriate for the plate format to avoid unnecessary abrasion to the unglazed surface over time.
- As a general guide, most restaurants running a standard two-sitting service would hold two to three times their cover count in each plate size to allow for breakages, dishwasher cycles, and buffer stock. For 40 covers, two to three boxes of 12 is a reasonable starting point, though this depends on your service style and how frequently the plate is used across your menu.