New color by Pantone | ‘English Sparkling’ wine source of inspiration
27-3-2018
The colour institute Pantone and Laithwaite’s Wine, the UK’s largest online wine merchant, have partnered up to introduce a new Pantone color ‘English Sparkling’. The color English Sparkling, an off-white cream, is created to celebrate the meteoric rise of the English Quality Sparkling Wine in recent years. No longer viewed as an outsider, English Sparkling has gained accolades and acclaim from all corners of the globe. Taking the battle of the fizzes outside of the drinks world for the first time, the new English Sparkling shade challenges ‘Champagne’ as the go-to colour term within design and interior circles.
IKEA SPACE10 Lab | The fast food of the future
20-3-2018
More and more people try to eat healthy, less meat, more veggies for health reasons and for the environment. IKEA SPACE10 Lab introduced Tomorrow’s Meatball – a visual rethinking of IKEA’s iconic meatball using alternative ingredients such as insects, algae, and lab-grown meat – three years ago. Since then they’ve been developing a wider selection of dishes that showcase the kind of food we could be eating in the not-too-distant future, the fast food of the future. There was one important principle in mind, the dishes shouldn’t just be healthy or sustainable. They had to be delicious, too. The dishes aren’t on IKEA’s menu…..
Trends we spotted | Week 11
16-3-2018
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, amongst others the marathon du Medoc with twenty wine stops is now open for entries, a new grocery store by The Salvation Army and Argan oil, the latest hard-to-find ingredient chefs are reaching for.
Click on the title if you would to read the full article. Enjoy reading!
Experimental Gastronomy | Vegan diner at Michelin star level
15-3-2018
Steinbeisser and the Lloyd Hotel invited the French chef Alexandre Gauthier from restaurant La Grenouillère (** Michelin) to Amsterdam for a new edition of Experimental Gastronomy. On 5 and 6 June, a full vegan tasting menu will be served on unconventional crockery and cutlery, which will be developed especially for this occasion in collaboration with ten artists. Experimental Gastronomy offers a unique experience, where they challenge all participants, guests included, to search for the boundaries of eating habits.
ValoJump by Valo Motion |Next level trampoline game platform
13-3-2018
Valo Motion, creator of ValoClimb – the original Augmented Climbing Wall, introduced a new addition to its product family this month: ValoJump – an interactive trampoline game platform. ValoJump brings an innovative twist to trampolining: the player literally jumps into the game. ValoJump combines advanced active play technology with a trampoline. Players participate in a real sport and get a real workout while having fun. Check out the video above, it must feel like you’re either Mario, King Kong or any other character touching whatever comes your way.
Trends we spotted | Week 10
9-3-2018
At Horecatrends 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, amongst others a hidden, whisky laced speakeasy pop-up in London, the world’s first billboard made of hamburgers and Coca Cola is launching an alcoholic drink.
Click on the title if you would to read the full article. Enjoy reading!
Starbucks Reserve SODO | First ‘Reserve store’ concept opened in Seattle
7-3-2018
Last week, Starbucks Reserve SODO opened its doors for the first time, inviting visitors to take a journey of discovery with small-lot Starbucks Reserve™ coffees and Princi food. This location is the first of the company’s new Reserve store concept, introducing a marketplace-style environment to showcase its premium Starbucks Reserve brand.
Chez Claire | New & improved éclairs. Move over, macaron
6-3-2018
Dries Henau and Yuri Vandenbogaerde, or ‘the guys’, behind the concept of the WASBAR, opened their luxurious ‘haute éclairs’ shop Chez Claire in Antwerp last Saturday. Next Friday, 9 March, their second location in Ghent will follow. At Chez Claire you can taste éclairs in 13 different flavours while enjoying a glass of Cuvée Claire or a great cup of coffee. Like we wrote in an article in December in which their plans where revealed, if you like éclairs, some new addresses if you’re visiting one of these cities!
Bacardi Back to the Bar | This is how to celebrate a party as supplier to the hospitality industry!
12-2-2018
Bacardi employees went massively ‘Back to the Bar’ last February 8th at 4.00 pm in honor of the 156th Founder’s Day – the anniversary of the brand’s founding. Not only in Amsterdam but from London to Shanghai, Miami to Dubai and in the rest of the world, Bacardi staff left their office to get closer to consumers and cocktail trends as a tribute to the company’s rich corporate culture. Great way to celebrate a party as a supplier to the hospitality industry!
Trends we spotted | Week 6
8-2-2018
At Horecatrends 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, amongst others about ‘female friendly Doritos’, the start-up Robomart and examples of how individuals and countries have responded to the fact that they’re called “Sh**hole countries” by Donald Trump.
Click on the title if you would to read the full article. Enjoy reading!
English Sparkling by Pantone
Wyfold Vineyard Brut inspiratiebron voor kleur English Sparkling
