The perfect welcome starts with a beautiful table.

As featured in USA Wire CEO Times Gulf News Arabian Post

A Hosting Experience

A table beautifully set, with custom plates for how you actually eat.

Curated down to the last detail. Plates, styling, florals and lighting all considered. Packaged in one box. Allowing you to focus on the guestlist and hosting. 

A table pre-set, making your evening effortless.

A full tablescape with runner, rack, florals, and candlelight, composed as one finished table.

Our Tablescapes A limited drop of thirty pre-set tables only.

A custom plate shaped for the way you eat.

Made in vegan bone china, and free of bone ash. Sectioned to keep each part of your meal exactly where it belongs.

Our Tableware Ordered in 53 countries.

Discover Us

Feenie's Table was inspired by a daughter with ADHD who needed her food to sit apart.

For some, keeping food apart isn't a preference, it's a sensory need. Feenie's Table created a sectioned plate for a daughter who eats differently, and it resonated. That plate sold in 53 countries. 

Our Story
Feenie’s Table community

Discover The Collection

Most luxury tableware brands still use animal-bone ash in their plates. Feenie's Table does not.

Our plates are made from vegan bone china, free of animal bone ash and using a mineral-based alternative instead. Manufacturers told us this material could not be moulded into a sectioned plate. We proved them wrong.

Discover The Collection
The Bella Plate

The Bella Plate

Custom section · Gold detailing · Vegan bone china · Persian figurative artistry

Dhs. 320
The Lilly Plate

The Lilly Plate

Custom section · Gold detailing · Vegan bone china · South-Asian botanical artistry

Dhs. 320
The Amaya Plate

The Amaya Plate

Standard plate · Vegan bone china · South-Asian botanical artistry

Dhs. 250

Discover Their Stories

Loved by leading chefs and food voices.

Each chef represents global cultures, cuisines and different eating styles. Feenie's Table made room for that.

Their Stories

“Having separation allows your parathas or rice not to get soggy. It's a small thing that changes everything.”

Shiv Konglar

Head Chef of Jazz Cafe, London

“The table is where rituals are passed down, from generation to generation. It's how traditions are kept alive.”

Mira Manek

Food author and owner of Chai by Mira, London

“Oh wow. Beauty. Sauce area. I like the cut-off section for something else.”

Phil Juma

Head Chef of Juma Kitchen, London

“There's a separate section because her daughter has ADHD, like me, and doesn't like her food touching.”

JP Anglo

Chef and MasterChef judge, Dubai