Edwardian Silver Epergne, Mark of James Dixon & Sons

Sheffield (1901), featuring a central quatrefoil basket with openwork foliate and rocaille decoration over a flared hand-chased stand with four arms supporting four uniform baskets, over a raised base with scrolled shell form feet, not monogrammed.

11 3/4 x 12 1/2 x 12 in.

51.2 troy oz.

Silver epergnes were among the most opulent and visually striking centerpieces in 18th- and 19th-century dining, symbolizing wealth, sophistication, and the artistry of silversmithing. Typically composed of a central bowl or dish supported by an elaborate framework with branching arms, epergnes held smaller dishes, baskets, or glass bowls intended for fruit, sweets, nuts, or flowers. Originating in the Georgian period and reaching their decorative height in the Victorian era, these objects often featured rococo or neoclassical ornamentation—scrolls, acanthus leaves, and repoussé floral designs were common. Crafted from sterling silver or silver plate, epergnes were not merely functional; they were theatrical, transforming the dining table into a stage for display and abundance. Their intricate design and versatility made them enduring symbols of ceremonial dining and refined taste.

Very good presentation with no visible flaws.