Media Release: Rearo launches 100 per cent Scottish product into kitchen worktop market


REARO, a leading provider of laminated and solid surface materials to both commercial and domestic markets, has created a brand new solution for aspirational consumers, planning to revitalise their kitchen – but operating on a strict budget.

SURFSTONE™, which is manufactured from Rearo’s facility in Govan, is recognised as a last word in affordable luxury in kitchen worktops.

SURFSTONE™ has been developed by the Scottish company to address the kitchen worktop market.

Rearo believes that its sumptuous yet practical alternative will become a favourite with those who seek a luxurious look but perhaps do not have the necessary funds to pay top end prices.

Available off the shelf, SURFSTONE™ comes in eight colours including Earthstone, Latte Gold, Chalk, Marrakesh (rustic red), Wheat Elegance and Bronte Silver.

Kitchen worktops are available as 3000 x 650 x 45mm, while Breakfast bars, supplied with one radius edge, are 2000 x 900 x 45mm, with matching upstands and hob splash-backs available.

Surfstone™ also offers seamless joints, under mount sinks and integrated draining grooves, with prices starting from just £299 per section (the average-sized kitchen requires no more than three sections to complete the renovation).

As well as domestic use, feedback from the commercial sector suggests that Surfstone™ will have a number of applications in that arena, including in office reception areas and industrial kitchen serveries.

With that in mind, Rearo is making trade discounts available on Surfstone to local tradesmen, and is also currently offering free training sessions to educate the trade on the installation of the product, and how to repair it, should it be incorrectly fitted by a homeowner.

SURFSTONE™ is now available to view and purchase online at or from the company’s Scottish branches in Glasgow, Rosyth, Inverness and Lerwick.

MEDIA RELEASE posted by Emjay PR. You too can post media releases (aka press release) on For more information, email here.

Contact: Mary-Jo Devlin