Gordon Ramsay Maze Grill

Mixed Pattern White Dipping Bowls (Set of 3)

The mixed set of 3 glazed stoneware dipping bowls in soft white features three of the distinctive textures; each inspired by the décor in Gordon Ramsay’s Maze Grill restaurants. With a hand-crafted rustic feel, the three different sized dipping bowls, each with a curved spout for pouring, form eye-catching elements in this contemporary, laid back collection. For hot or cold dips and sauces they are designed for sharing everyday relaxed dining moments with family and friends.

  • Mixed set of 3 designs
  • Crafted of high quality stoneware
  • Dishwasher safe
  • Microwave safe
  • Oven safe to 100°C
  • Boxed
Product Article Number
40034493
International Article Number
701587401845
Width
13.5 cm
Length
13 cm
Height
7.2 cm
Gordon Ramsay Maze Grill
£3.95 – Orders Under £75. Standard UPS Delivery: 2-3 working days, UK Mainland only. 

Free – Orders Over £75. Standard UPS Delivery: 2-3 working days, UK Mainland only.  
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Our story begins in 1815 when John Doulton invested his life savings, £100, in a small London pottery operation. Ours is a story of many firsts, from innovating new materials and glazing techniques, to collaborating from the beginning with artists and designers. For over 200 years, our focus on bringing premium quality and exceptional design to everybody’s table has been a resounding success. We’ve designed award-winning collections like Olio by Barber Osgerby and Signature 1815, collaborated with talented designers, artists and craftsmen; launched the 1815 collection of best-selling ranges from Pacific Blue to 1815 Pure, celebrated our 200 year anniversary, and even celebrated our 10th Anniversary of the successful 1815 collection.

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Gordon Ramsay in kitchen with assortment of dinnerware.

Royal Doulton Exclusively for Gordon Ramsay

Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in soccer, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world's leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joel Robuchon in France.