Wild Type salmon | Lab-grown fish
1-7-2019
Start-up Wild Type hosted a private taste event last month in Portland (Oregon) at which chefs made the world’s first sushi, created with cellular agriculture technology. They served the first pound of lab-grown fish thus, guests were treated to a variety of cell-based salmon dishes.
San Francisco start-up Wild Type began its research and development for the lab-grown fish in 2018 and this tasting event marks the first large-scale test of their innovative new salmon product. The mission of Wild Type is to make the most delicious and sustainable fish and meat on the planet, that means creating a product that not only tastes great, but one that we can all feel good about eating. They believe this is the most impactful way to address the pressing challenges of our generation; climate change, food security, and health. Salmon was a natural place to begin given the challenges the fish is facing in the wild.
Trends we spotted | Week 26
28-6-2019
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, among other links to articles about Life Kitchen, The first cooking school for cancer patients in the UK and the Seoul-based Hanwha Galleria shopping mall uses media art installed on its exterior to inform pedestrians of fine-dust levels.
August 3, you can celebrate Pulitzer Pride in Amsterdam! They create a pontoon, with a cocktail bar and delicious Dutch food! Hotel Pulitzer also won Netherlands’ Leading Hotel 2019 at the World Travel Awards.
Do you know which restaurants and chefs are on ‘The Best of The Best’ list of ‘The World’s 50 Best Restaurants’? And Starbucks opened its third delivery-focused ‘Star Kitchen’ in Beijing.
Horecatrends | Tips for Culinary videos worth watching – week 26
27-6-2019
YouTube has been a source of inspiration for spotting trends the past few years. Every day, thousands of movies are uploaded with new and interesting content. We too sometimes use videos as a source of inspiration to write about. With this week again a selection of 3 videos which our colleague Manuel Imanse thinks are worth watching.
This week videos about ‘La Bonnotte de Noirmoutier’, world’s most expensive potatoes and an video about why Pink Himalayan Salt is so expensive. Last but not least: a video about Sea Cucumbers.
Hash Kitchen | Build-your-own Bloody Mary bar
27-6-2019
A lunch or brunch with just a Bloody Mary? It is possible and it happens, in Scottsdale (near Phoenix) in the USA. All restaurants of Hash Kitchen, have a build-your-own Bloody Mary bar. Guests who order one of their legendary ‘Big Hash Bloody Mary’ of 1 liter in one of their four restaurants, can also use the BYOBM-Bar with more than 40 different toppings as desired.
Initiatives such as a Build-your-own Bloody Mary bar with more than 40 different toppings ensure extra attention for your business, both in the media as on social media.
FG Breakfast in Rotterdam | Breakfast at two Michelin stars chef François Geurds
21-6-2019
A boiled or poached egg at the 2-Michelin stars level, as from Tuesday 25 June you can have breakfast from 7.30 in the morning at FG Restaurant at De Hofbogen in Rotterdam. Master chef François Geurds is the first star chef to start serving a high-quality breakfast for passers-by.
In real life most of us often struggle to live by the Dutch expression “breakfast as an emperor, lunch as a king and dinner as a beggar” while this seems to be so much better for our health. But we can’t imagine not enjoying lunch or dinner at a Michelin rated restaurant. Now you can also have breakfast at FG Restaurant of 2-star chef François Geurds.
A perfect start of the day: enjoy culinary delights and meanwhile prepare the day with a colleague or discuss a project. ‘A good start is half the battle’ for both your health and business!
Barton G | Oops, I Dropped My Ice Cream Cone
21-6-2019
Those who are fans of exceptional hospitality concepts will certainly know the Barton G restaurants in Miami, Chicago and Los Angeles. This concept is known for their eccentric and theatrical dishes that are more than Instagrammable. In addition, they also taste above average. One of the latest creations of the restaurant is again one for the books. The “Oops, I Dropped My Ice Cream Cone” is about 10 kilos in weight and must be carried to the table by two people before it can be eaten.
Are you going on holidays to Miami, Chicago or Los Angeles? Then we definitely recommend to eat at Barton G’s. A truly American experience! In this article a video about how they make and serve “Oops, I Dropped My Ice Cream Cone” and more information about the “over the top” dishes we have eaten in Miami and Los Angeles and of course have seen eaten
Trends we spotted | Week 24
14-6-2019
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, among other links to articles about Sky High Dining at the Greenwich cable car and Novotel opens its 500th hotel worldwide in Seoul.
In Belgium a ‘Chocolate University’ opens in the city of Brugge and the world’s first guitar shaped hotel by the Hard Rock Group of Hotels will be built in Los Angeles.
Another ‘trend’ we spotted in London: the world’s first infinity pool with a 360-degree view, we’re still wondering how to access this pool! And at the London Zoo this summer: Zoo Nights!
Click on the title if you like to read the full article. Enjoy reading!
Intercontinental Lyon – Grand Hôtel Dieu | From hospital to luxurious hotel
11-6-2019
The recent opening of InterContinental® Lyon – Grand Hôtel Dieu comes after an extensive four-year restoration of one of the city’s most iconic buildings, the former hospital (‘Hôtel Dieu’). The renovation of the Grand Hôtel Dieu complex is the largest private transformation of a historic monument carried out in France to date. The interior designer, Jean-Philippe Nuel focused on maintaining the original beauty and architecture of the building whilst offering a contemporary, understated luxury design which is rooted in the history of Lyon and the building itself. They have a great promotion; of course there are quite a few inhabitants of Lyon who were born in this hospital, they get a glass of champagne if they make a reservation at restaurant Epona in the week of their birthday or two cocktails in bar ‘Le Dôme’, this under the name of ‘ Born at the Grand Hôtel Dieu ‘.
Special hotel for an overnight stay during the drive to the south of France or Spain. Lyon is a beautiful city and you can eat delicious local dishes in this culinary city!
Trends we spotted | Week 23
7-6-2019
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, among other links to articles about Chocolate Clouds, Little Big Hotelier-programme (no not at Netflix series) but at the Holiday Inn Resorts in Southeast Asia.
California has its first edition of the Michelin Guide! For those foodies who will visit California this summer, a must check.
In Thailand we spotted a burnout retreat and in London one can enjoy a BBQ on a boat now! We spotted this before at a couple of places but this looks very professional!
Every first Thursday of the month, you can enjoy a ‘Close the loop’, ‘conscious craft’ cocktail! Based on one ingredient from the kitchen at the Bluespoon Restaurant & Bar in Amsterdam that would otherwise have ended up in the trash as ‘waste’.
Sofitel invites guests to ‘Live The French Way’
7-6-2019
New global brand campaign celebrates Sofitel’s French roots, offering a modern spin on design, gastronomy, arts & culture, well-being and more. As the first international luxury hotel brand to originate from France, Sofitel Hotels & Resorts is a renowned global ambassador of French style and art de vivre. In celebration of the brand’s birthplace and heritage, Sofitel is launching a new global brand campaign that reaches deeper into its French roots. Live The French Way, the campaign’s brand promise, pays homage to Sofitel’s French origin, demonstrates the eternal allure of French style, and reinforces the brand’s time-honored position as an ambassador of French art de vivre around the world.
Wild Type tasting menu - Sliced salmon on a chip
Chefs of the Wild Type salmon tasting - credits Hattie Watson
Spicy Salmon sushi rolls & menu - Credit Hattie Watson
Wild Type tasting menu - photo by Rachelle Hacmac, Rile Communications
Bisque - credit Rachelle Hacmac - Rile Co.
Tartare - credit Rachelle Hacmac - Rile Co.
Wild Type tasting menu - photo by Rachelle Hacmac, Rile Communications 
Ceviche - credit Rachelle Hacmac, Rile Co.
