If you love food, you (probably) love to cook, or you have foodie friends. Either way, why not buy some items that no kitchen should be without as Christmas presents?
Pouch is a malleable carafe that enables the consumer to fill up their glass by pulling and squeezing the teat, with beverages including water and wine. By Olivia Decaris, a French designer, it’s inspired by a cow's udder and Pouch is made from food-grade liquid silicone, which is tasteless, sustainable, and temperature resistant. Surprise your eco-friends with this gift!
The Drinking Fountain
The Drinking Fountain is a ceramic water cooler that is connected to the existing water supply. By Lizanne Dirkx, from the Netherlands, you can fill your glass with fresh water, just by placing it on one of the tap points. The glasses and carafe have a rubber plug on the bottom with a little slit, this opens when placed on the valve, to let the water flow into the glass, and closes automatically. Perfect for the season!
This beautiful teapot in ceramic and wood by Sebastian Rivett-Carnac, is both practical – keeps your hands safe from burning – and beautiful. It represents what perfect design should be, a combination of useful and cool. And what’s more useful than a fancy teapot during Christmas?
Minotake is a collection of modern cutlery designed by Japanese furniture designs Koizumi Makoto and Kohchosai Kosuga, traditional bamboo makers in Kyoto. The collection's design utilises the natural curvature, lightness and strength of bamboo to give beauty to the kitchen. You will not be able to live without it, especially if it comes down to you to prepare dinner over the Christmas holidays!
Designed by Jenni Ojala & Susanna Hoikkala, this is probably the most beautiful lemon/orange squeezer ever made. In black or white porcelain it’s the kind of object you proudly display on the table. Use it to prepare a delicious lemon sorbet to serve your guests at the end of Christmas dinner or give it as a gift to the healthy relative who can’t live without fresh orange juice.
By: Elisa della Barba