Dessert & Starter Plates
Dessert and starter plates are smaller-diameter plates, typically 15-23cm, used for canapés, starters, side dishes and desserts across restaurants, pubs, hotels and care homes. The key buying consideration is diameter appropriate to the course — narrower for canapés and desserts, slightly wider for starters — with a vitrified porcelain finish for chip resistance under frequent handling. “Starter plates” and “dessert plates” are the plain buyer terms.
Key specifications
Dessert and starter plates typically run 15-23cm in diameter, sized for canapés, starters, sides and plated desserts. Vitrified porcelain is the standard for its chip resistance and dishwasher durability under repeated service, with bone china at the premium hotel end and coloured stoneware where a rustic, characterful look is wanted. A wide rim gives chefs presentation space for garnish and sauce, while coupe (rimless) shapes suit modern plating. Stackable profiles matter for storage, and buying within a matching range keeps starters, mains and sides visually consistent across restaurants, pubs, hotels and care-home dining.
Dessert & Starter Plates — FAQs
What size plate is right for a starter course?
Starter plates typically run 20-23cm, large enough for a generous appetiser portion without competing visually with the main course plate that follows.
What size plate suits desserts specifically?
Dessert plates are usually slightly smaller at 15-19cm, keeping portion sizes controlled and letting a small dessert look well-presented rather than sparse on an oversized plate.