Deliveroo | Your favorite dishes also to order for a picnic
15-5-2017
Throughout the year, Deliveroo delivers the dishes of your favorite local restaurant to everyone’s kitchen table, couch, bed or office. This spring, the delivery service will launch its improved GPS delivery. To date, the delivery service was only limited to the delivery of food at several parcs. From this year onwards, via GDP-coordinates, Deliveroo will also deliver meals in different areas such as picnic areas, to a boat or to a seat by the water.
Trends we spotted | Week 19
12-5-2017
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others G&T popsicles in the supermarket and world’s largest inflatable obstacle course got installed in the Netherlands.
If you like to read the whole article, click the title. Enjoy reading!
‘Mangal mash up’ | At 4 Monday’s at Berber & Q grill house
11-5-2017
We’ve have been writing about collaborations between chefs quite often. Many chefs invite their friends or famous chefs to join them in their kitchens for special events. Owners of Berber & Q Grill House have invited some of London’s hottest chefs for a ‘mangal mash up’ at the four Mondays of June.
Dutch National RestaurantPITCH | From dream to kickstart at the Horecava
10-5-2017
In the upcoming weeks, the Horecava, Lightspeed and Sligro are looking for hospitality talents to join the Dutch National RestaurantPITCH contest. This new and unique contest gives candidates the opportunity to achieve their dreams of having their own restaurant. The person with the winning restaurant concept will receive a fully-featured pop-up restaurant during the Horecava, which takes place from Monday the 8th until Thursday the 11th of January 2018 in RAI Amsterdam. Signing up can be done until the 21st of June.
Russian Cuisine | At Teremok in New York
10-5-2017
Last month I visited Tribeca, not in New York but in a small town in the Netherlands, Heeze. At restaurant Tribeca (two Michelin stars) we ate a delicious, chefs version of Borsch, the famous Russian beetroot soup. It tasted so great that I went looking for a recipe and while searching at Google I found an article at The New Yorker about the opening of the first Teremok restaurants outside of Russia in New York City at Union Square and Chelsea. Is the Russian cuisine growing in popularity?
Tante Kee | Ready for the future
9-5-2017
Tante Kee (Aunt Kee) has been open for a month now and yesterday we had the pleasure to experience the dishes of the newly appointed chef Bobby Rust. The restaurant has been given a complete makeover and with Bobby they want to upgrade the culinary standards of the restaurant. The restaurant is located at the picturesque Kaag island between Amsterdam and Rotterdam, you even have to take a short boat trip to reach the restaurant!
Slow Food Pizza | The DoughDici™ Experience
8-5-2017
The DoughDici™ Experience by Sofia Pizza Shoppe in NYC is a limited-edition pan pizza (for 2 people) designed to offer a unique experience to passionate pizza connoisseurs. While maintaining the simplicity of a classic pie, the DoughDici™ dough is tended for a full 12 hours before topping it with the finest, freshest ingredients. A slow food pizza! A spot worth visiting for the die-hard pizza fans going to New York City!
Beer for breakfast | Instock makes granola out of ‘bierbostel’
5-5-2017
Together with bakery Lanskroon, Instock created their own granola. The main ingredient of the granola is the ‘bierbostel’ from the Troost Brewery. Bierbostel is the nutritious malt residue of the beer brewing process. Beer for breakfast is a nutritious and alcohol-free breakfast product that prevents food waste. Nice idea as hangover breakfast!
Trends we spotted | Week 18
5-5-2017
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others HEMA’s new hospitality concept and a Ferrari-branded racetrack on top of a luxury cruise ship.
If you like to read the whole article, click the title. Enjoy reading!
Kellogg’s | Fine dining experience with cereals
3-5-2017
Kellogg’s® created a fine dining experience with cereals. At Kellogg’s NYC café and just for one night, select guests experienced an exclusive six-course tasting menu of recipes recreated with cereal from Kellogg’s. Chefs Mathew Peters, Travis Swikard and Harrison Turone recreated signature dishes of Thomas Keller and Daniel Boulud with the use of Kellogg’s cereals. They were teammates at Team USA at the Bocuse d’or (which they won) and they all support Ment’or, a non-profit that inspires excellence in young culinary professionals. A great example of raising money for a good cause whilst in the meantime inspire all to reimagine the endless possibilities of cereal.
