Spacified: the marketplace for pop-up stores

1-4-2014

Online platform Spacified.com makes a match between temporary vacant spaces and designers, retailers and startups in Belgium and the Netherlands. The vacancy rate in retail spaces and offices increase and this brought founder Patrice Fleurquin the idea to develop a matchmaking service to bring both parties in contact. Spacified.com doesn’t only support starters, but also stimulates the creativity to set up an office, retail or event location. Recently Spacified.com and Voka ‘Chamber of Commerce Antwerp- Waasland, launched the POP-UP Guide. This guide gives visitors an overview of the newest, hottest pop-up stores in Belgium and the Netherlands. Currently, the guide only focuses on consumers, but can also provide cities and local authorities with information about the pop-up stores on longer-term. Spacified.com started a crowd funding project to extend the POP-UP Guide for five cities outside Belgium and the Netherlands.

Plans for 2015 from Rene Redzepi and Heston Blumenthal

1-4-2014

Last Sunday I read a tweet from René Redzepi of Noma in which he indicated to close for two months early 2015. During that period, the entire team from Noma goes to Japan where they will cook in the restaurant of the Japanese chef Murata (restaurant Kikunoi). The philosophy of the cuisine of René Redzepi will be applied to the Japanese products. Great news for the Japanese foodies!

And yesterday the announcement of Heston Blumenthal in which he told that he will close his restaurant The Fat Duck as from December 2014, to reopen February 2015 for six months in The Crown Melbourne Resort. And Heston Blumenthal is also going to Australia with his entire team. After 6 months, the team is going back but a ‘Dinner by Heston Blumenthal’ remains at The Crown Melbourne Resort. Meanwhile, The Fat Duck will be rebuilt. A special way to celebrate the 20th anniversary of his restaurant.^Marjolein

Edible water

31-3-2014

Three design students from London came up with the ‘Ooho’: an easy, biodegradable and edible water bubble. Inspired by the techniques of molecular cooking, they developed ‘edible’ water. The water tank of the ‘Ooho’ is made of algae and can be eaten. Perhaps the solution for all the waste that remains of plastic water bottles. The students won the Lexus Design Award 2014.

Floating hotels

31-3-2014

Thrillist.com gives an overview of seven floating hotels around the world. Like the Salt & Sill, a floating hotel in Sweden with a modern Swedish interior or the Yellow Submarine that is inspired by the movie ‘The hunt for red October’ with Sean Connery. The video above is from the River Kwai Jungle Rafts Resort in Thailand. This unique floating hotel is located in the jungle of Kanchanaburi and only accessible by boat. The hotel is built of wood and bamboo, the rooms are simple and have a veranda with hammocks. Take a look at the complete list here.

The rooster back on the plate

28-3-2014

  • haantje

Last weekend, I have been reading a Dutch Magazine ‘Bouillon‘ (spring 2014). Each time a delight to read all the independent and surprising stories with the food culture as theme. Since I recently read somewhere about fried rooster combs I found it very interesting to read (I’m sorry but in Dutch) the story about roosters. Late January Nel Schellekens of Dutch restaurant ‘De Gulle Waard‘ in Winterswijk has prepared a dinner in cooperation with barbecue champion Ralph de Kok, made with all kinds of goodies such as hay rooster, smoked rooster, butterflyd rooster, pâté  etc.  In this article is stated that about 40 million roosters be gassed annually on their first day of life, in the Netherlands only. On the website, the comeback of the rooster (Sorry Dutch only), you’ll find recipes and more background information. They started the website in the hope that less roosters will be killed. I guess I will put a rooster on the menu with Easter. Good to see that there are more and more initiatives to bring ‘forgotten animals’ on the plate. Last week we posted an article about the meat of young goats and the goose isn’t forgotten either. ^ Marjolein

David Munoz opens StreetXo restaurant in London

28-3-2014

  • StreetXo

Spanish chef David Muñoz of restaurant DiverXo*** in Madrid and the urban hotspot StreetXo has announced to open a new branch of StreetXo in London in June 2014. David Muñoz traveled around the world and after several years of training in various kitchens in London he returned back to Madrid. His special street food dishes originate from his journey from London to South East Asia and is influenced of course by Spain. StreetXo restaurant in London will be open and airy with an open kitchen and a bar with an inventive cocktail selection. The menu will feature 12 to 14 dishes that change continuously.

Brasserie van Baerle has its own Brasserieweek

28-3-2014

  • Brasserie van Baerle

Brasserie Baerle does not participate in the Restaurant Week . Neither in Dining with the stars, Dining with the rising stars, the Restaurant Festival and all other weeks. Opposite, they do organize their own ‘Brasserieweek’. No discounts but perks. During the ‘Brasserieweek’ (12 -26th of March) guests received an aperitif of the house. More interesting was that they served four of the best wines from their cellar for only 7 euros per glass. This Brasserieweek; the Brut Champagne Bollinger , Chablis Vieilles Vignes 2011 Lavantureux , Nuits -Saints -Georges 2011 Confuron and Chateau Olivier 2000 Grand Cru Classe , Pessac – Leogan. We do hear more restaurant owners complain that the participation of these weeks is so expensive and that the guest still expect you to cook at the same high standards. Brasserie van Baerle doesn’t complain but does address this matter in their own way. You can organize your own week if you have a pretty solid group of guests, like the Brasserie has, which you can achieve through a newsletter and social media. In 2014 the newsletter from the Brasserie is devoted to their wine alphabet. The announcement of the Brasserie Week fell under the E from Extras. ^Marjolein

Small gestures in hospitality 3

28-3-2014

  • Kleine gastvrije gebaren

March was a great start of spring, for us as guests and for your turnover as hospitality entrepreneur! In this edition you will find examples of extra services for your guests that you can offer without making large investments, because some gestures are so small that the guest barely registers it. With examples of the Hampshire hotel, Hotel Mitland, the Carlton Oasis and some inspiring, special sweets to be served with your cup of coffee or tea. Download the edition here.

The Big Street food Competition

27-3-2014

  • De Grote Streetfood Prijs

The Food Line-up and Streetfood Netherlands organize the ‘Big Street food Competition’ in the end of September. The Netherlands counts more than 200 mobile kitchens (food trucks), but the available street food is currently limited by law. During the ‘Big Street food Competition’ street food entrepreneurs battle in various categories like the best concept or the best piece of meat. An independent jury will choose the winners. Perhaps this contest can influence the (political) opinion about Street food in the Netherlands.

Surprising flavor combination with the Aromafork

27-3-2014

  • aromavork

The Aromafork of Molecule-R gives a new dimension to a dish. A large part of what you taste is based on smell, the Aromafork adds an extra flavor to a dish through smell. The fork has a thin paper where you can drip one of the 21 different aromas on and will gradually gives a scent while you eat. Vanilla, lychee, mint, truffle, ginger and coriander are available. You can make surprising flavor combinations with the Aromafork and guests will sure be surprised!

Sauvignon Blanc in a portable pouch

27-3-2014

  • Sauvignon Blanc

A fresh South-African Sauvignon Blanc; not in a bottle but in a convenient portable bag. After earlier success in South-Africa, Atlantique Wines introduces the Sauvignon Blanc 6|7 bottled in a wine pouch of 1.5 liters in the Netherlands. The wine pouch is easy to cool and perfect for festivals or for the beach.

The luxury resorts from Virgin

27-3-2014

#Throwback Thursday. We started in August 2007 with horecatrends.com / hospitalitytrends.eu, in April 2009 we posted an item about Richard Branson who had decided to open a number of boutique hotels for the richest guests in the world. He already had an island that he rented regularly. Meanwhile, there are some wonderful locations! We saw the above shown video from 2011 and find it unfortunate that we are not yet so rich ;-). The video is a bit long but show some beautiful locations and it might inspire other hotel  entrepreneurs.  Also, check out the V’LOG (Virgin Limited Edition’s blogs) page on the website.

Cupcake ATM in NYC

26-3-2014

Leonie van Spronsen spotted the first cupcake ATM in New York by Sprinkles. The company already had cupcake ATM’s in Beverly Hills, Chicago, Atlanta, Las Vegas and Dallas and grew to a respectable chain of shops since 2012.

Restyling eatery de Magneet Poortugaal

26-3-2014

  • Poortugaal Interieur1
  • Poortugaal Interieur2
  • Poortugaal Interieur3

Eatery Magneet in Poortugaal in The Netherlands has been restyled. The goal was to create a fresh and stylish interior and maintain the warm and cozy atmosphere. The menu was determined along with residents of Poortugaal and its surroundings. They could taste dishes and influence the menu with their judgment. The walls are decorated with black and white photos of ships, bridges and several international celebrities that can initiate an ice breaking conversation.

Radler at a relaxing moment

26-3-2014

Bavaria introduces the Radler beer as a drink for relaxing moments. The latest commercial of the brewer shows Marilyn Monroe, Elvis, Kurt Cobain, John Lennon, Bruce Lee and Tupac Shakur that have escaped the hectic pace of life and relax on a tropical island. Watch the commercial here.

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