L’OUI created a limited edition for the winter | Barrel Aged Negroni

31-10-2023

Artisanal, spicy and a tantalizing bitterness. The cocktail L’OUI is introducing this autumn fits right in with today’s trend: back to basics, but with a twist. From November 1^st, the state-of-the-art bartender will pour a special Barrel Aged Negroni. To create the perfect flavour profile for this limited edition, L’OUI’s recipe developers travelled to Bordeaux. The result is a cocktail with a tough character, intense and distinctive due to its ageing in oak barrels. Romantic together in your favourite Grand Café with your friends at the bar or as a stylish aperitif – taste the Barrel Aged Negroni this autumn while stocks last.

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Trends we spotted | Week 43

30-10-2023

At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.

With this week’s links to articles including the presentation of the We’re Smart awards, there are 16 Dutch restaurants on this list of the best vegetable restaurants in the world. ‘De Nieuwe Winkel’ in Nijmegen is number 1 again.

Pink and yellow oyster mushrooms are included in the range of products of the exotic mushroom grower Oakfield as well as bundle-, white beech-, wig- and coral mushrooms.

The Casual Pint Craft Beerstro launched Tap4Good. A national fundraising initiative to support local communities. The local manager decides the charity!

In London, ‘The OWO Residences by Raffles’ recently opened and Starbucks opened its China Coffee Innovation Park (CIP), achieving its vertical integration ‘from bean to cup’ in one market – a first for the company globally.

Bakkit.nl creates ‘the Rotterdam Roll’ – a rolled croissant in various flavours. They also sell other pastries. Speaking of croissants, Dominique Ansel, the inventor of the cronut, presented a vegan cronut for the first time in September.

Pizza Hut in Germany recently introduced ‘Pizza-Sandwich’ Melts and a special McDonald’s restaurant in Terminal 1 of Sydney Airport!

A capital injection for Zence Object in Macau: for a project to convert used tea leaves and other local bio-waste streams into packaging and other industrial items.

And an interesting design article on Eater about the neon walls, palm-shaped chairs and giant pepper mills of Shuggie’s Trash Pie, they call it maxed-out restaurant design for 2023.

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Conscious Hotels opens their smallest hotel to date

27-10-2023

In collaboration with biologist, animal activist and vegan chef Dennis Vink, Conscious Hotels opens their smallest hotel to date: a bee hotel on the roof of Conscious Hotel Vondelpark in Amsterdam.

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Tiny houses, the Tiny Bar and winter fireplaces at eco-resort Basecamp IJmuiden

27-10-2023

You are able to enjoy a winter vacation at eco-resort Basecamp Ijmuiden in the spacious ‘Kennemerduinen’ surrounded by fresh sea air. Every season this resort is a wonderful place for a relaxed and sustainable stay in nature. You should expect crisping fireplaces, infrared sauna’s, winter drinks at the Tiny Bar and other activities that will make you leave the comfort of the tiny house.

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Trends we spotted | Week 42

24-10-2023

At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.

With this week links to articles about amongst other the self-flying air taxi by the Chinese firm EHang has just been cleared for commercial flights!

We’re Smart World and the European Best Vegetable chefs wrote a recipe book, their first ‘Radilicious’-cookbook.

New York Pizza introduces their ‘Thin & Crispy’ base and four action pizzas in the Netherlands. And  Mama’s Koelkast (mama’s fridge) opened in Amsterdam in May this year. A concept through which mums, who cook with love and passion, are given the chance to do so professionally.

As usual a couple of great inspirational Instagram posts:  for example the ‘Crompouce’, dry-aged fish by Quique Dacosta, great looking Taiyaki cones filled with pumpkin spice ice cream and Halloween inspiration from Shake Shack.

W-Hotels, part of Marriott Bonvoy’s global portfolio of over 30 brands, announced the highly anticipated opening of W-Sydney! And also located in Sydney: The Poetica Bar & Grill they serve Oysters Flambadou, topped with nduja and guindillas.

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Stumptown Coffee X Alaska Airlines | Bespoke coffee blend crafted specially for the skies

20-10-2023

Alaska Airlines, the premier West Coast airline, and Stumptown Coffee Roasters, a third-wave coffee pioneer and certified B Corporation, are proud to introduce a custom coffee blend that’s specially crafted to be enjoyed up in the air. Stumptown Coffee X Alaska Airlines, brewing soon on all Alaska flights.

Like a former airhostess I am really thrilled with this initiative! Although I stopped working as a airhostess some 30 years ago but I still taste and spot a lot of the ame old coffee I used to make in my days. I hope that everyone can soon drink their coffee the way they like it at all flights, like for example the espresso served in the business class of Air France and KLM. ^Marjolein  

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EdelBites | A modern twist on the traditional Austrian ‘Käsnudel’

3-10-2023

The first EdelBites pop-up takeaway location has opened its doors in Amsterdam, offering a range of fresh and nutritious filled dumplings with unusual flavours. From cheese-mint and tomato-mozzarella to spinach-cheese, prosciutto-parmesan and apple-cinnamon, there is a variety of sweet and savoury fillings available to enjoy. The dough base of each dumpling is the same, they are inspired by a traditional recipe using Hüttenkäse, filled with a fresh stuffing and coated with butter and chives. Served in portions of three or five, EdelBites are a nutritious alternative to a daily meal. Discover a world of flavours, a culinary twist with every bite!

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Trends we spotted | Week 39

2-10-2023

At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.

With this week links to articles about among others an elevated pickleball and eatertainment facility ‘At Fault’ in the USA and the ‘Kids Own Mondays’ at BurgerFi, with a free kids meal with an adult meal.

Why haven’t we seen products made with Ube in Europe yet? In the USA ube is available dried, as an extract or frozen, must be easy to import this purple coloured Filipino delicacy this way! In London a new hotel opened, Hotel The BoTree. The interior design has been done by Concrete, the Amsterdam based design firm.

Shell Café X chef Herman den Blijker – the chef created Flaguette steak tartare and brioche saumon fumé. October 6^th you can taste the sandwiches in his presence at one of the Shell Cafés.

Are you a fan of model trains? The “Meat & Beer On Rails” restaurant Výtopna has arrived in Vienna, Austria. Check out the embedded Instagram post in the article, it looks great!

Grow Up, Don’t Grow Old is a great viral campaign by GiG Hard Seltzer in which 2 old ladies speak Dutch street languages. Coca Cola has released Y3000, a soda co-created between humans and AI that is meant to taste just like in the year 3,000.

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Planet Ardbeg Tour | For lovers of smokey cocktails

28-9-2023

For cocktails you had to be in Amsterdam this month, cocktail month September started with the Amsterdam Cocktail Week and now ends with the special whisky experience the Planet Ardbeg Tour. From September 28 untill the 30^th , experience four special signature Ardbeg cocktails at the famous cocktail bars: Flying Dutchmen Cocktails, LuminAir, J.D. Williams whisky bar and Bar Feijoa. Each cocktail bar serves a cocktail based on one of the three editions of whisky brand Ardbeg, on which the ‘Planet Ardbeg’ comic book is also inspired.

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Trends we spotted | Week 38

25-9-2023

At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.

With links this week to articles including an initiative by DoubleTree by Hilton in Amsterdam that allows people to give away 100 litres of water per hotel stay. They have also used advanced Orbisk technology, powered by AI, to reduce thousands of kilos of food waste.

For the first time, there is now also a list of ‘The World’s 50 Best Hotels’ and Sheraton Amsterdam Airport Hotel is launching a ‘Gouden Brood’ beer, a sustainable beer concept made from leftover bread from their kitchens.

Bijou Patisserie in Dubai is serving ‘Le Goûter Vault’: high tea from a jewellery vault. And in Venlo, the Daily Trade Fair Venlo has opened, over 15,000 square metres of exhibition floor with showrooms and a culinary stage!

McDonald’s Japan has added ‘Shrimp Nuggets’ to its menu, we think that many people in the Netherlands would like this menu item as well! At the Horecava, you can check out the pop-up of BUNKR, the first AI-controlled restaurant in the Netherlands.

New owner for tea and spice shop ‘De Droom van Utrecht’. It’s the fourth business of Dineke and Marc van Bommel now. They operate two Betjeman & Barton shops selling tea (accessories), crockery and delicacies in The Hague and one in Amsterdam.

And on Instagram, we came across a cool way to serve burrata – a burrata bar!

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