Entertainment and dining are at the heart of any yacht charter, the cuisine and dining experience lasting long in the memories of guests.
“Tableware is one of the most personal and important elements of a design project, yet is sadly too often overlooked until the last moment. It’s a crucial element that sets the tone for the evening ahead, providing that special sense of excitement and anticipation,” explains Jamie Horton, founder of Harlequin London, specialists in luxury tableware and decorative accessories. His passion and creativity are evident as he tells SYOG about this year’s tableware trends. “Trends tend to evolve and come back around in different ways. We’re seeing geometric patterns take the place of monochrome, quirky foliage designs with a more surreal representation are back, and a marine theme is coming through. Colour can also add an important design element, drawing in from the interior décor of the dining room, with heavy blues, teals and greens popular this year.”
While expertly cut crystal chandeliers (with matching water glasses as a bespoke possibility) are timeless design elements, lighting in a dining room truly sets the scene as Horton explains, “Whether it’s dimmed lights around the edge of the room, coloured glass tea lights for a more subtle atmosphere or elaborate candelabra centrepieces, lighting really sets the tone.”
Tableware elements, from 570-thread count pure Egyptian cotton tablecloths and napkins by Heirlooms, to British Silverware’s hand-crafted cutlery collections, combine to create a cohesive and atmospheric scheme whether it’s indoor or alfresco dining. “We work with 120 brands,” Horton explains, “Yet our showroom isn’t branded, creating a melting pot of designs. It makes the experience more exciting and allows our customers to choose tableware that reflects their character - whether that’s flamboyant champagne flutes or exquisite floral centrepieces.”
Entertainment and dining are at the heart of any yacht charter, the cuisine and dining experience lasting long in the memories of guests. From provisioning to silver service, the food-flow process on board a superyacht should be a thing of meticulous efficiency, a perfectly scripted performance supported by state-of-the-art, rapidly evolving equipment, integrated systems and a talented chef and brigade. At the end of a long production, when the curtain is lifted and the meal is served, the theatre of imagination, creativity and sumptuous fine dining is the final show.