Serve pure table water made from tap water.. With the special ‘ecotap’ and bottles the entrepreneur can offer the guests tap water with the appearance of mineral water. The ‘ecotap’ provides an economically and ecologically alternative for mineral water. By special filtration the water is safe and tasty. It is also possible to obtain the ‘ecotap’ with a coolingsystem and as sparkling water.
40% of the food in the Netherlands disappears into the trash of consumers, supermarkets and producers. DAMn Food Waste wants to bring the food waste to the attention. On June 29 in the heart of Amsterdam they organize a free lunch for 5,000 people, made of food that would have ended up in the trash. However, they need 5,000 registrations on Facebook to organize this lunch. Previous actions against food waste were organized in London en Sweden.
Grippy’s are designed napkins to ensure that you don’t get dirty or greasy fingers when eating finger food. Because of the shape of the Grippy’s, the guest will always grab one napkin form the pile and can easily pick a small snack. Through the small size, the Grippy’s can be served on the serving dish. The napkins are hygienic and its small size reduces waste. The Grippy’s are developed by EF-FIS.
Cool green events will introduce the old hot dog, but with new tricks. The hot dog will be made of honest meat with a transparant background, multigrain bread, topped with beetroot and parsnips (depending on season) and artisanal sauces. The organic hot dog is made of biological ingredients and fits the current trends like healthy, pure and sustainable food. The organic hot dog will be served this summer by the ‘Cool green house’ (kind of a food truck without wheels) and be available on events and festivals. Maybe they can serve this organic hot dog at the new ‘healthy’ hot dog restaurant of Jamie Oliver?
Happy Drinks started an original competition together with The Greenery and ‘Voedingscentrum’. The most inspiring cocktails will win a royal weekend at Hotels van Oranje or a blender. Pierre Wind already created a culinairy ode to the future royals. The recipe is only in Dutch.
Spring has started, the sun begins to shine and to introduce the asparagus season Kwekkeboom launches the spring croquette in mid-April. The spring croquette is filled with ragout based on white asparagus. The asparagus croquettes will be produced in a limited quantity and is available in a number of cafes and restaurants, so they can distinguish aselves from supermarkets. We already look forward to the winter croquette filled with sauerkraut and sausage pieces
The company ‘Varkensroosteren’ (pig roasting) was founded by two Dutch entrepreneurs Roel van Vliet and Baaf Spark. ‘Varkensroosteren’ uses pigs that are sustainable bred by the retail/farm the Lindenhoff, the black ‘Baambrugse pigs’. They roasts their pigs from head to tail over a burning wood fire for hours. ‘Slow food’, at this authentic way the meat remains juicy. The company serves the meat in sandwiches with home made sauce. Nice to serve at festivals….
The first edition of ‘Sunday Jazz & Wine’ in the MC Theater Amsterdam takes place on Sunday April 7th. An event with a special wine arrangement, culinary tastings and live jazz music from jazz artist Aruan Oritz from Cuba. Sunday Jazz & Wine is initiated by the MC Theater, Aubergine Cuisine and ‘De Wijnengel’ a supplier of classic European wines. Chef cook Aldwin Veenstra (Aubergine Cuisine) prepares the appetizers and accompanied by performances of jazz artists. Each new season starts with a tasting of wine and appetizers.
A very useful gadget! With the ‘Stem’ juice spray, you can directly spray juice from a citrus fruit on your salad or dish. Use the serrated teeth to chomp a hole in the fruit and you can spray lightly and evenly.
At this place we want to congratulate Ron Blauw (former owner of Ron Blaauw (2 Michelinstars) in Amsterdam) with the opening of ‘Ron Gastropub’ today. In his new restaurant, he returns to affordable quality, 25 dishes at high gastronomic level for € 15, = per dish and a fixed margin on the wine. We will have to wait a couple of months to see if his new company is appreciated by Michelin. More and more we see that chefs are talking about a different reorientation. In November last year Flemisch Foodie Jason Blanckaert from Gent indicated he wanted to follow his own course and didn’t want to be mentioned in the culinary guides Gault & Millau and Michelin anymore. He opened his own bistro JEF in Gent last year.
Of course there are chefs who have started a gastropub alongside their existing business. In Stockbrigde Tom Kitchin and Dominic Jack (both good for a Michelin star) opened last week their pub ‘The Scran and Scallie’. The dishes are simplified and at this place it’s all about enjoying great food, drinks and fun at affordable levels.
Frantzen / Lindeberg opened in Stockholm in addition to their 2-star Michelin restaurant, a gastropub ‘The Flying Elk‘ where they serve the British ‘ fish and chips’. Their motto, “Haute cuisine meets the British Pubcultur”.
These are just some recent examples of star chefs who alter their direction or opened a gastropub next to their existing business. Makes you wonder who will follow?
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
Serve pure table water made from tap water.. With the special ‘ecotap’ and bottles the entrepreneur can offer the guests tap water with the appearance of mineral water. The ‘ecotap’ provides an economically and ecologically alternative for mineral water. By special filtration the water is safe and tasty. It is also possible to obtain the ‘ecotap’ with a coolingsystem and as sparkling water.
40% of the food in the Netherlands disappears into the trash of consumers, supermarkets and producers. DAMn Food Waste wants to bring the food waste to the attention. On June 29 in the heart of Amsterdam they organize a free lunch for 5,000 people, made of food that would have ended up in the trash. However, they need 5,000 registrations on Facebook to organize this lunch. Previous actions against food waste were organized in London en Sweden.
Grippy’s are designed napkins to ensure that you don’t get dirty or greasy fingers when eating finger food. Because of the shape of the Grippy’s, the guest will always grab one napkin form the pile and can easily pick a small snack. Through the small size, the Grippy’s can be served on the serving dish. The napkins are hygienic and its small size reduces waste. The Grippy’s are developed by EF-FIS.
Cool green events will introduce the old hot dog, but with new tricks. The hot dog will be made of honest meat with a transparant background, multigrain bread, topped with beetroot and parsnips (depending on season) and artisanal sauces. The organic hot dog is made of biological ingredients and fits the current trends like healthy, pure and sustainable food. The organic hot dog will be served this summer by the ‘Cool green house’ (kind of a food truck without wheels) and be available on events and festivals. Maybe they can serve this organic hot dog at the new ‘healthy’ hot dog restaurant of Jamie Oliver?
Happy Drinks started an original competition together with The Greenery and ‘Voedingscentrum’. The most inspiring cocktails will win a royal weekend at Hotels van Oranje or a blender. Pierre Wind already created a culinairy ode to the future royals. The recipe is only in Dutch.
Spring has started, the sun begins to shine and to introduce the asparagus season Kwekkeboom launches the spring croquette in mid-April. The spring croquette is filled with ragout based on white asparagus. The asparagus croquettes will be produced in a limited quantity and is available in a number of cafes and restaurants, so they can distinguish aselves from supermarkets. We already look forward to the winter croquette filled with sauerkraut and sausage pieces
The company ‘Varkensroosteren’ (pig roasting) was founded by two Dutch entrepreneurs Roel van Vliet and Baaf Spark. ‘Varkensroosteren’ uses pigs that are sustainable bred by the retail/farm the Lindenhoff, the black ‘Baambrugse pigs’. They roasts their pigs from head to tail over a burning wood fire for hours. ‘Slow food’, at this authentic way the meat remains juicy. The company serves the meat in sandwiches with home made sauce. Nice to serve at festivals….
The first edition of ‘Sunday Jazz & Wine’ in the MC Theater Amsterdam takes place on Sunday April 7th. An event with a special wine arrangement, culinary tastings and live jazz music from jazz artist Aruan Oritz from Cuba. Sunday Jazz & Wine is initiated by the MC Theater, Aubergine Cuisine and ‘De Wijnengel’ a supplier of classic European wines. Chef cook Aldwin Veenstra (Aubergine Cuisine) prepares the appetizers and accompanied by performances of jazz artists. Each new season starts with a tasting of wine and appetizers.
A very useful gadget! With the ‘Stem’ juice spray, you can directly spray juice from a citrus fruit on your salad or dish. Use the serrated teeth to chomp a hole in the fruit and you can spray lightly and evenly.
At this place we want to congratulate Ron Blauw (former owner of Ron Blaauw (2 Michelinstars) in Amsterdam) with the opening of ‘Ron Gastropub’ today. In his new restaurant, he returns to affordable quality, 25 dishes at high gastronomic level for € 15, = per dish and a fixed margin on the wine. We will have to wait a couple of months to see if his new company is appreciated by Michelin. More and more we see that chefs are talking about a different reorientation. In November last year Flemisch Foodie Jason Blanckaert from Gent indicated he wanted to follow his own course and didn’t want to be mentioned in the culinary guides Gault & Millau and Michelin anymore. He opened his own bistro JEF in Gent last year.
Of course there are chefs who have started a gastropub alongside their existing business. In Stockbrigde Tom Kitchin and Dominic Jack (both good for a Michelin star) opened last week their pub ‘The Scran and Scallie’. The dishes are simplified and at this place it’s all about enjoying great food, drinks and fun at affordable levels.
Frantzen / Lindeberg opened in Stockholm in addition to their 2-star Michelin restaurant, a gastropub ‘The Flying Elk‘ where they serve the British ‘ fish and chips’. Their motto, “Haute cuisine meets the British Pubcultur”.
These are just some recent examples of star chefs who alter their direction or opened a gastropub next to their existing business. Makes you wonder who will follow?
Bezoek horecatrends op
