Tabletop honey dispenser in honeycomb-embossed glass with a matching stand. The trigger head dispenses just the right amount for tea, toast or puddings and stops dripping when you release it, with no mess on the table. Works with liquid honey —warm it in a bain-marie if it crystallises— and with syrups such as maple.
Serving honey straight from the jar almost always ends the same way: a thread that won't stop, a sticky jar and a drop on the tablecloth. This tabletop dispenser sorts it out — a honeycomb-embossed glass body, a trigger head and its own matching stand.
The head dispenses with control: a touch to sweeten your tea, a little more for toast or puddings. Release the trigger and the valve closes — no drips between uses, no more sticky jar or marks on the table. When you set it down, the glass stand catches the last thread.
To flow properly, the honey needs to be liquid. Crystallising over time is perfectly normal and depends on the origin: sunflower or rape set quickly, while acacia, chestnut or honeydew stay liquid far longer. If yours has gone hard, gently warm it in a bain-marie before refilling, without overdoing the temperature. It works just as well for maple syrup, agave and other syrups.
The hexagonal honeycomb relief and clear glass look good on any table and let you see how much honey is left. The glass holds no odours or flavours and cleans easily; the head comes off the body for a thorough rinse.
| Type | Tabletop honey dispenser |
|---|---|
| Material | Glass (body and stand) + chrome-finish lever head |
| Mechanism | Trigger dispenser with no-drip valve |
| Capacity | 250 ml (0.25 l) |
| Dimensions | Ø 8.3 cm · 15.5 cm high · 11 cm wide (with handle) |
| Includes | Matching glass stand |
| Suitable for | Liquid honey and syrups (maple, agave…) |
Tabletop honey dispenser in honeycomb-embossed glass with a matching stand. The trigger head dispenses just the right amount for tea, toast or puddings and stops dripping when you release it, with no mess on the table. Works with liquid honey —warm it in a bain-marie if it crystallises— and with syrups such as maple.
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