A Victorian Rockingham part dessert service comprising 1 tazza (cracked and broken), 4 shallow dishes (2 a/f), 3 serving dishes and 3 larger serving dishes, together with 4 plates (1 cracked) decorated in New Chinoiserie design
A 19th Century Andre-Marie LeBoeuf French porcelain dessert service comprising 11 dinner plates (2 plates chipped, 4 are cracked), 2 square bowls (1 is stuck, 1 is chipped), 2 circular bowls (both are chipped, 1 is cracked), an oval dish and a tureen base (chipped and with no lid) all decorated with green flowers
A Poole Carter Stabler shallow bowl decorated with flowers 15cm, 2 biscuit barrels and covers decorated with flowers 16cm and a baluster vase decorated with leaves 17cm