The culinary ‘pepernoot’ | created by chef Rik Jansma from restaurant Basiliek
14-11-2016
Rik Jansma, chef and owner of restaurant Basiliek in Harderwijk has designed a special limited edition of the famous Dutch ‘pepernoot’. A special gingerbread biscuit served traditionally at the celebration of the anniversary of Sinterklaas ( Saint Nicholas). The chef, awarded with a Michelin star has created this culinary ‘pepernoot’ in collaboration with Van Delft Biscuits. The ‘pepernoten’ will be available in a limited edition in stores all over the Netherlands.
The Repour smart stopper | fresh wine, time after time
14-11-2016
The repour stoppers provide a simple, effective way to keep your favourite wine fresh once opened.
Pop the “smart stopper” into the bottle and the unique oxygen absorbing technology within the stopper gets to work removing the oxygen within the bottle that causes your wine to deteriorate.
Trends we spotted this week – week 45
11-11-2016
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 among others, Spirit restaurant expanding to Amsterdam and WineStein, the digital sommelier.
If you like to read the whole article, click the title. Enjoy reading!
Beer Bit | warm beer in pub belongs to the past
7-11-2016
From now on you can enjoy your beer as the brewmaster intended! Beer Bit chills your craft beer to bring out its optimal taste.
Trends we spotted this week – week 44
4-11-2016
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 among others, the unique collaboration between Spa Zuiver and Rituals, and the ‘rookworstkroket’ by FEBO & HEMA.
If you like to read the whole article, click the title. Enjoy reading!
Trends we spotted this week – week 43
28-10-2016
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 among others, how the world of online reservations is evolving in the Netherlands, a 3D printer that creates full colour candy and the Hangover Bar from Amsterdam went viral worldwide.
If you like to read the whole article, click the title. Enjoy reading!
Sustainability | What to do with potato waste?
26-10-2016
The Netherlands is a real potato country. Because of the excellent climate potatoes have been growing there for centuries. They are cheap and every Dutchie has his ‘own’ potato dish. A product to be proud of! However, knowing that the potato is one of the most wasted vegetable in the country is less inspiring. It’s actually a bit of a shame, as there are plenty of products which can be made out of the remains. To inspire we gathered some examples of drinks made from almost ‘wasted’ potatoes.
Dirt Candy and Cookies Cream | Veg-only food in a modern context
21-10-2016
Dirt Candy was one of the first restaurants in New York that focused on the vegetarian cuisine, one of the initiators of today’s vegetarian trend, ‘veg-only food in a modern context’. The restaurant menu is completely vegetarian of high quality and a great way to present the food on the plates. Of course we do have some great examples of vegetarian only restaurants in Europe as well, we visited for example Cookies Cream in Berlin. Both restaurants are a great example for those restaurants only serving a ‘standard’ alternative, like salads with goat cheese or cheese croquettes, to their vegetarian guests. They have tasted those alternatives to often…. If you don’t want to serve to fancy dishes check out the products of for example The Vegetarian Butcher.
Storytelling | Villa De Bear
20-10-2016
Villa De Bear can be found in an old teddy bear factory, situated in the west of Bangkok. If we are talking about special concepts and storytelling around your brand, this restaurant should be named. Although the production of teddy bears in this factory stopped a long time ago, the history of the property is still clearly visible. A perfect example of a concept which is conducted in detail.
iDessert by Jean-Philippe | Create your own dessert
19-10-2016
We’re kind of jealous of those living in San Diego, they have the iDessert by Jean-Phillipe shop in their vicinity where they can create their own dessert. Guests can choose from hundreds of different flavour combinations. The signature dessert is made from a handmade meringue crust filled with whipped cream and homemade ice cream or sorbet. The dessert is enriched with a sauce made from fruit and topped with cake, nuts or cookie crumbs. You create and order your combination using a tablet in the store.
