Gifts Today magazine

Be a part of Kitchenware International

Bakeware, knives, preparation tools, retro-style products... send your latest product releases and news to be included in our second supplement of Kitchenware International out in September

Here at Tableware International Towers, we are pleased to announce that the debut edition of Kitchenware International was such a success that we are putting together a second edition, which will be delivered alongside the September issue of Tableware International.

Kitchenware International is a new publication, which like its big sister publication Tableware International, is global and is delivered to all the major department stores, multi-brand tableware, cookware and homeware stores, as well as independent cooking and dining stores.

And like its big sister publication too, Kitchenware International delivers all the latest news, views and reviews, but with a focus on kitchenware - on everything from cookware and storage products, to utensils and food prep tools. We also feature retail interviews, industry expert advice and product and category-specific features.

For the second Kitchenware International issue - out towards the end of September - send the latest information and images you have on your products and ranges in the following areas:

Trend RETRO-INSPIRED KITCHENWARE From storage to SDAs, kitchenware that comes in retro or vintage-inspired shapes, shades or styles

Category Feature BAKEWARE From mixing bowls and cookie cutters to food cake tins and rolling pins

Category Feature PREPARATION TOOLS With cooking at home from scratch continuing its growth, we highlight the products - from spice grinders to juice squeezers that make cooking easier but are also good to look at

Category Feature KNIVES From paring to chopping, the best knives on the market

Sector Feature LICENSING We look at the latest licensed ktichenware

Finally, any news - exhibition, licensing, retail or other - or product launches are welcome.

Send your entries for any of the above to editor, Kate Birch:

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