Chefs and Hotels Share Their Craster Experience
Some of the worlds top chefs and hotels share their experiences of using the Craster collection to displays their wonderful food and wines to their guests.
Buffet Trends through the eyes of Paul Quinn
Executive Chef, Marriott Heathrow
We first came across Paul’s work though his website, http://www.paulquinnskitchen.com and his beautiful buffet setups (click through to this page on his site which shows them very well). Craster were very pleased to see how their products were displayed with such an eye for detail and aesthetic so they decided to let the world know. His website shows some of his distinctive setups.
Paul has worked most of his career for some of Britain’s finest hotels. He is a man on a mission.
The Peninsula Hotel in Beverly Hills
The Craster buffet table system is featured in this amazing location with some of Craster’s Oak Risers! Discover more of the Conference & Banqueting range on our site here.
Afternoon tea at Langham Place in New York
There is a new afternoon tea service at the Langham Place in New York …and it features the Craster FLOW trays with some gorgeous savories and sweets!
How delicious does this home made smoked salmon from the Grand Hyatt Hong Kong look? Craster love to see their products used in interaction with Chefs and local food!
Meanwhile over at the Grand Hyatt Atlanta Buckhead! They use the combination of the Grand Walnut range with water tones to make the conference buffet stand out.
Wynn Palace Hotel, Macau
The Wynn Palace Hotel, Macau display their exotic fruit on the Craster FLOW Stands in Oak, ideal for larger storage solutions.
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