Royal Worcester (England) cruets & condiments

Among the most popular of the English porcelain factories among collectors is Royal Worcester. The Worcester porcelain company was founded in 1751.

The First Period of Worcester (1751-76) is sometimes called the Dr. Wall period after John Wall, one of the founders and major shareholders. During this period, Worcester was using the formula for soft paste porcelain which was obtained when they took over Lund's Bristol Porcelain works in 1752.

Worcester also introduced the use of transfer printing on porcelain in 1757, which reduced the need for hand painting which was time consuming and expensive.

In 1783 Thomas more... Flight purchased the factory for his sons Joseph & John. This period led to a change in the porcelain paste used, achieving a much better, whiter body. The style of decoration during this period became much more neoclassical in style.

In 1793 Martin Barr became a partner in the firm. As the partnership changed so did the names, Barr, Flight, Barr (1807-13), Flight Barr, Barr (1813-40).

In 1840 Worcester amalgamated with the Chamberlains' factory, also located at Worcester, but still producing from both works. Worcester eventually moved its entire operations into the more up to date Chamberlain's factory in 1847, becoming known as Chamberlain's Worcester. In 1852 W.H. Kerr joined the firm, which was renamed Kerr & Binns.

In 1862, it was renamed the Royal Worcester Porcelain Company, and more everyday works were produced.

In 1976 the company merged with Spode and the company reduced its staff from 2003 to 2005, with the company going into administration in 2008 and then ceasing trading in 2009. The trading name and brands (including Spode), but not the factories in Stoke-on-Trent, were acquired by Portmeiron Pottery Group. less...

A cruet also known as a caster, is a small container to hold condiments such as oil, vinegar, mustard, pepper. Its shape and adornments will depend on the specific condiment for which it is designed. For example a cruet for liquids may have a jug-like shape, while a cruet for a spice may be cylindrical with a lid and perhaps a small spoon for serving.

Cruets were made in silver, silver plate, ceramic and glass, and sometimes a combination of two materials, usually as a glass body with a silver or silver plated top.

The earliest cruets, from the more... beginning of the 18th century were known as "Warwick cruets" after a cruet set made by Anthony Nelme in 1715 for the Duke of Warwick, and include three elaborately decorated and shaped matching silver casters, usually with one unpierced, which held powdered mustard, and the other two for oil and vinegar, combined in a stand with a handle enabling it to be passed between dinner guests.

In the Victorian era with more elaborate dining settings, the number of condiments used during a meal increased, as did the number of containers in the cruet set, and some cruet sets contained up to six or eight containers, either arranged tw-by-two, or in a circular container. Glass bottles replaced the silver containers of the earlier era and the holders became simpler, sometimes being a metal frame attached to the base.

Completeness and originality is important when purchasing a cruet set, and missing containers, replaced containers and missing or chipped stoppers will depreciate the value of a cruet set.

Another type of cruet set is an egg cruet, typically consisting of four to eight egg cups in a stand, often with a spoon for each egg cup. These were mainly made in silver or silver plate, and occasionally ceramic. The egg cups may fit in rings, or over a stud on the base of the stand. Sometimes the interiors of the egg cups are gilded to prevent corrosion. The stands are either solid, or a framework with a handle. less...