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This is the first time he has seen the tableware that Odd Standard has developed over the past year. Some things have been tested, others are new and have never been tried before. Tonight he will find a way to use all the objects during dinner service. What can he put in the heavy soap stone bowls? How can he serve advanced food on a plate of recycled brown cardboard. The produce has already beeen ordered and the dishes are planned. But now he has to find out how to plate the dishes in an entirely new way for 18 guests.

Article (in Norwegian).


A New Type of Imprint

They traveled around Scandinavia collecting thoughts and ideas from famous chefs for what would be the perfect tableware. Their goal was to find the recipe for how they could enhance the experience of eating even better. Be it a gourmet restaurant or a low key place, they gathered all the inspiration and information they could get, and discovered that chefs and designers aren't really that different. And thus began Odd Standard.  

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Mat fra Norge

"We wanted to create something in between industry and craft production. When we heard that restaurants had to wait for almost a year for 30 plates produced by ceramicists, we thought that there must be room for the in-between. Something that was not industry but also not craft."

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Stavanger Aftenblad

"We have a strong urge to test new things. It may very well be strange and experimental, but we always go out of our way to make it functional. Thing can easily become "too much", and we always keep that in mind. It's like watching a fashion show on a runway, where someone has gone too far and put too much into it. You must keep this in mind with all types of designs. Our starting point is that the design of a product is not finished until the chef has put it into use." 

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The design duo wanted to recreate the experience of picking berries or fruit from a tree at the restaurant table, but somewhat more abstract and with a more raw expression. "Processing something that is shaped by nature - here the juniper - and combining this with the man-made concrete, has been another way of working with design than what we usually do."

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With the brand Odd Standard they develop innovative products for chefs and restaurants. Wood, metal, stone, ceramics and porcelain, traditional materials with a new twist. 

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We have the same attitude that you often find among chefs: that you should use the whole animal. Why should we throw away the things that do not match the end result, just because it is a bit irregular or because they do not look like each other and can be sold as a series of identical products? It always has a value for some.

Article (in Norwegian). 


Ulterior Epicure

Haatuft also invited Constance Kristiansen and Tonje Sandberg, two designers who had left a large ceramic design firm to open their own, Odd Standard.  Haatuft had worked with these two before, and wanted to include them in this event.  Based in Stavanger, a city south of Bergen, Kristiansen and Sandberg were asked to create special service pieces just for this dinner. Their contribution turned out to be one of the most dynamic aspects of that weekend for me.




Our Juniper bush featured.

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The designers know what they are doing, but believe that the most interesting results arise when the designer and the chef work together. "The best thing about this method is that both parties can learn from each other. They can explain what they are looking for, and maybe we can challenge and inspire the customers. Then we have done a good job."

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Chefs are concerned about what is communicated when the food is served, but the tableware does not always support the story they want to tell. This is were two girls with a good sense of design and functionality play a part. They produce tableware in shapes and materials that are not exactly A4.

Scanned article (in Norwegian).