Royal Crown Derby Crushed Velvet Grey Coupe Plate 164mm (Pack of 6)
Product Description
The Crushed Velvet Grey Coupe Plate is a bone china side and presentation plate from Royal Crown Derby's Crushed Velvet collection. The surface draws on the visual character of crushed...
Specifications
- Box quantity
- 6
- Colour
- Grey
Patterned - Diameter
- 165
- Dimensions
- 15(H) x 165(Ø)mm | ½(H)" x 6½(Ø)"
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Product Description
The Crushed Velvet Grey Coupe Plate is a bone china side and presentation plate from Royal Crown Derby's Crushed Velvet collection. The surface draws on the visual character of crushed velvet fabric, using a textured, patterned finish in a soft grey colourway to create a backdrop that brings plated food forward rather than competing with it. The rimless coupe profile keeps presentation clean and works across a range of plating styles, from cold starters through to warm courses.
Bone china at this level offers a balance between visual refinement and reasonable durability in professional environments. It performs well when handled and stacked with appropriate care, and the coupe format stacks efficiently, which is practical in tight plate-warming or pass areas. The grey colourway sits naturally alongside other pieces in the Crushed Velvet range, giving operators flexibility when building a coordinated table setting or varying presentation across courses.
In operational terms, this plate suits services where tableware is a considered part of the guest experience:
- Textured patterned decoration creates a distinctive backdrop for plated food
- Rimless coupe profile supports contemporary plating across multiple courses
- Compatible with cold and warm service within the rated temperature range
- Coordinates with other Crushed Velvet pieces for a cohesive table setting
- Pack of six supports consistent cover counts and practical par stock planning
This plate is most at home in fine dining restaurants, boutique hotel dining rooms, private members' clubs, and afternoon tea services where considered tableware forms part of the overall guest experience. It is not suited to high-turnover casual dining or environments where plates are subject to heavy mechanical handling. For operations running larger cover counts, par stock planning is worth thinking through carefully — bone china of this quality is best treated as a curated asset rather than a bulk commodity.
If you are putting together a full table setting or want to talk through which Crushed Velvet pieces work well together for your service style, our team is glad to help.
Key Features
- Bone china construction with textured crushed velvet surface pattern
- Rimless coupe profile for clean, contemporary food presentation
- Grey colourway coordinates across the full Crushed Velvet collection
- Rated for use from cold service through to warm plated courses
- Sold in packs of six for consistent cover count management
Operational Benefits
- Distinctive surface texture makes plated food the visual focal point
- Coupe format stacks efficiently, saving space in tight service areas
- Coordinated range allows flexible, varied table settings across courses
- Pack-of-six format simplifies par stock planning for set cover counts
- Refined presentation supports premium guest experience in formal dining
Specifications
- Box quantity
- 6
- Colour
- Grey
Patterned - Diameter
- 165
- Dimensions
- 15(H) x 165(Ø)mm | ½(H)" x 6½(Ø)"
- Dishwasher safe
- Yes
- Material
- Bone China
- Microwave safe
- Yes
- Oven proof
- Yes
- Stackable
- Stackable
- Temperature range
- 2°C to 100°C
- Weight
- 199g
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Frequently Asked Questions
- Bone china performs reliably in professional settings when handled and stacked with care, but it is not designed for environments with heavy mechanical handling or high plate-turnover rates. It is best suited to fine dining, boutique hotel dining rooms, and similar services where tableware is managed attentively and treated as part of the overall guest experience.
- Yes — the plate is rated for use across a temperature range that covers cold starters and warm plated dishes, making it practical across multiple courses within a set menu or tasting menu format.
- As a general guide, most operations plan for two to three times the cover count to allow for breakages, plate-warming, and concurrent courses. Because bone china of this quality is best managed as a curated asset rather than a commodity, it is worth thinking through your service style and course structure before committing to a quantity — our team can help you work through that if it would be useful.