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Favorite English Chinaware Maker?

post #1 of 7
7/5/08 at 10:17pm
Thread Starter 
Does anyone here have favorites? I've been looking to upgrade some of my chinaware from those I've been using: mostly Johnson brothers Historic America and Spode dinner odd plates, most of which came from my mum's collection that I brought with me to college and grad school. I Would like to learn more about English pottery but couldn't find anything on the net other than wikipedia. I would appreciate additional info or insights from those in the know. BTW, these would be used daily not for hanging on walls and such. My cooking sucks so I'd like some fancy plates to give my food the appearance of taste.
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post #2 of 7
7/6/08 at 5:56pm
Royal Doulton, preferably a set with hand-painted periwinkles.

JB
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post #3 of 7
7/7/08 at 12:50am
Royal Doulton and Wedgwood are both great. It just comes down to which patterns and shapes you prefer. I honestly lust over dinnerware and if I could afford several sets I would have them. Honestly though, just pure white fine bone china plates are a joy to eat off of. I started buying wedgwood but switched to RD fusion platinum. I just love the shape of the teacups and rimmed bowls.
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post #4 of 7
7/7/08 at 1:03am
I stopped using English bone china back in the 80's. I didn't like how fragile it was and the expense bothered me when something broke so I began looking for something else to use eveyday.

We currently use Apilco white bistro style tabletop and haven't broken a plate in spite of almost everyday usage in 5+ years. We rotate these with Vietri handmade from Italy for a more rustic look. I never miss my English china. I'm actually glad that I don't have any.
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post #5 of 7
7/7/08 at 7:44am
You'd have to be pretty uncareful to break it imo. It's not THAT fragile. My parents had a set for 30 years and it didn't seem to be a problem. I actually eat off my fine bone china every day. I'm just careful cleaning up. Typically I'll leave the riedel and the plates on the table until the rest of the kitchen is clean, because the only time things ever get broken is when I have no counter space.
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post #6 of 7
7/8/08 at 3:53am
Thread Starter 
Exactly. With all fine things, you'd have to exercise some caution to enjoy them. I've heard of RD and personally don't find them very attractive. I really love blue flows.

Quote:
Originally Posted by GQgeek View Post
You'd have to be pretty uncareful to break it imo. It's not THAT fragile. My parents had a set for 30 years and it didn't seem to be a problem. I actually eat off my fine bone china every day. I'm just careful cleaning up. Typically I'll leave the riedel and the plates on the table until the rest of the kitchen is clean, because the only time things ever get broken is when I have no counter space.
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post #7 of 7
7/8/08 at 7:28am
Quote:
Originally Posted by JetBlast View Post
Royal Doulton, preferably a set with hand-painted periwinkles. JB
The Bucket(pronounced Bouquet) limited edition. ---- Perhaps you should get some antique Meissen.
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