Customer Service 0845 337 7001

Trade Enquiries 0845 3377732

Customer Service 0845 337 7001

Trade Enquiries 0845 3377732

A Selection of our Customers


  • We are delighted to announce the launch of the stylish Bistro napkins

    We are delighted to announce the launch of our stylish Bistro napkins to complement their already market leading table linen offering. Perfect for casual dining, the napkins are available in three attractive colour stripe options.


    Established in 1876, the company has long been providing bath, bed and table linens, along with soft furnishings, to the hospitality industry. Indeed its introduction of a cotton-soft polyester table linen range 20 years ago revolutionized the restaurant sector and quickly become the industry standard.


    Its latest creation bridges the gap between the fine dining aesthetic of pristine tablecloths and the casual setting of paper napkins, Continue reading

  • Set the perfect wedding reception table

    For many people their wedding is one of the most important days of their life, so it’s understandable that most people want everything to be as perfect as possible when they say I do. The wedding reception is just as important, and this is a brief guide on getting your table settings just right.

    Circular or rectangular tables

    Circular tables are arguably more social and democratic but they can be less space-efficient than rectangular tables. If you are using long, narrow table use tall centrepieces to add depth to the setting, Continue reading

  • Richard Haworth's guide to Easter featured in Essentially Catering

    With Mother's Day and Easter fast approaching, celebrate these occasions the right way with our guide to creating the perfect dining experience. The following article was featured in Essentially Catering."Even before customers have seen a menu, spoken to a waiter or ordered a drink, they see the tables. Raj Ruia, managing director at linen supplier Richard Haworth, advises on how to set the tone.Making customers feel special is a sure-fire way to ensure a first time diner turns into a repeat patron and a regular customer wants to return yet again. Tables that look inviting, luxe and clean, with crisp linens and neutral colour schemes, appeal to customers and immediately create an enjoyable atmosphere.For pubs or other dining venues that are unable to lay linen tablecloths, simply putting linen napkins in place settings adds a touch of class to an occasion and allows diners to feel special. Adding seasonal flowers, such as daffodils, to tables also enhances the feel and shows that you are going out of your way to make a special day even more special. Continue reading

  • Richard Haworth supplies the Tory Party Conference

    Bolton-based linen supplier – Richard Haworth – is set to benefit from the £27.4million boon created for Manchester by the Conservative Party Conference.

    The party leaders, who are staying at The Midland Hotel from 2 to 5 October, will enjoy the restaurant’s new Richard Haworth Signature Plus linen. The tablecloths and napkins, which are used by top celebrity chefs Marco Pierre White and Antony Worrall Thompson, are made from 100 per cent texturised polyester with a unique cotton-feel, making them easy to launder to maintain a pristine appearance for longer. Continue reading

  • New BBC2 show seeks talented hotel and restaurant service staff

    The challenging job of service staff is finally being recognised in a new BBC2 show. Michel Roux's Service, beginning Wednesday 12th January 2011, will see eight newcomers to the industry competing for two places at the prestigious Academy of Food and Wine, to train as a Maitre D' and sommelier. The eight 17 to 24-year olds have never worked in a hotel or restaurant before, and are all currently looking for a career. Continue reading

  • Most popular tourist activity in the UK is eating in restaurants

    Restaurant capital of the world

    Research by tourist board VisitBritain and the International Passenger Survey has revealed a list of the most popular holiday activities for tourists in the UK. Top of the list was eating in restaurants – with an average of 79 per cent of tourists enjoying this activity when they visit the UK. However, when the results were sorted by region, just 59 per cent of visitors to the south-east go to restaurants, while in Scotland 89 per cent do.

    UK restaurant owners will be pleased to find out the country's cuisine is no longer seen as boring, bad quality or fatty; in recent years, UK cities have soared to become luxury restaurant capitals of the world. Continue reading

  • Hotels and restaurants prepare for a sober Christmas

    Looking after the pennies

    Research group Mintel has predicted that this quarter's alcohol sales will be even lower than usual. Alcohol spending traditionally falls every year between October and December, coupled with an overall slump of 10 per cent in the past decade. As a result, in 2009 the quarter drew in £1 billion pounds less than the same period in 2000.

    Mintel predicted that Christmas 2010 will be one of the driest ever in terms of consumer sales, while 40 per cent of small businesses are planning to forego their Christmas party to save money. Continue reading

  • Restaurant industry could be damaged by new UK immigration cap

    Chefs not 'skilled' enough

    There is deep concern in the restaurant industry that the impending immigration cap could stunt the UK's catering and tourism sector. The British Hospitality Association (BHA) has written to the Home Office about the potential effects of the limitations on UK restaurants, calling the move "potentially disastrous".

    The BHA's main concerns lie in the new definition of a 'skilled worker'. Anyone from outside Europe applying for a work permit must fit in either Tier 1 – entrepreneurs, engineers, doctors, etc – or Tier 2, which now means those with a university degree. Continue reading

  • Restaurants must work harder at Christmas

    Christmas cheer?

    Research from the Mystery Dining Company has revealed that restaurants run the risk of disappointing guests over the Christmas period. Common complaints include overcrowding, noise, slow service and inadequate staffing; all of which appear to be linked. However, the biggest factor in Christmas dinner satisfaction was understandably the quality of the food, with three out of four respondents putting it top of the list of priorities. Continue reading

  • Ramsay's best restaurant provides a luxury experience

    Incredible journey

    After nine weeks of ferocious competition, TV series Ramsay's Best Restaurant saw Bristol eatery Casamia emerging as the victors. This Italian restaurant started life as a family pizzeria, before brothers Jonray and Peter Sanchez-Iglesias took over from their parents and turned Casamia into a luxurious dining experience. Their delicate, unusual dishes are inspired by the current trend for Heston Blumenthal-style experimental cooking.

    Aged just 24 and 26, they are the youngest chefs in the country to be awarded a Michelin star, and they also have three AA rosettes. Judge Gordon Ramsay was impressed by their experimental dishes, such as pine nut sorbet and beetroot and pistachio risotto. Continue reading

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