Grounded Foods | Plant-based cheeses with no nuts, no soy, no dairy and no additives

26-2-2020

For many years the vegan cheese market merely consisted out of nut- and soy based products. Prices where high and the diversity was low as the market didn’t seem to progress, until now. Grounded Foods, founded by Veronica and Shaun Fil is offering a variety of cheeses, based on fermented cauliflower and hemp seeds. This way of making cheese keeps prices low and makes it possible for people with nut or soy allergies to also enjoy vegan cheese.

There is a choice between ‘Cauliflower and hemp camembert’, ‘Hemp seed feta’ and ‘Cauliflower Gruyere’ and the cheeses look delicious! We love to taste them.  

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Our list of new restaurants in London | February 2020

21-2-2020

Are you a foodie and planning a trip to London soon? If you love to eat out and experience the latest trendy additions to the restaurant scene in this vibrant city, we’ve listed 12 new restaurants for you to try. Whether you fancy a healthy breakfast, Burgundian dinner, or want to give a different cuisine a chance, or combine sightseeing with a tiny pub, there is something on the list for all tastes.

The list does include the recently opened and high on our personal list, Dominique Ansel Treehouse, although an Italian breakfast sounds delicious as well! We also understand the excitement about the soon to open restaurant Kol from Santiago Lastra, the former project manager for Noma Mexico.

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Dominique Ansel Treehouse |A new all-day café in London

18-2-2020

Chef Dominique Ansel, named World’s Best Pastry Chef by the World’s 50 Best Awards, has recently opened Dominique Ansel Treehouse, a new all-day café in London’s Covent Garden. Located on quaint Floral Street, the new concept offers a menu that celebrates and showcases the pastry foundations and artisanal techniques that pastry chefs do best, from flaky puff pastry to delicate handmade pasta, short crusts for pies and tarts, fresh-baked breads, and more.

We’ve been fans of chef Dominique Ansel from the moment he opened his first bakery in New York and got famous by creating his Cronut® and many more fêted pastries like my favourite his signature DKA (Dominique’s Kouign Amann). They don’t serve the Cronut® at the Treehouse for this croissant- doughnut hybrid you need to go to his bakery in London. But the menu of Dominique Ansel Treehouse sound delicious and London is relatively nearby for us Dutchies, although we still would love to have a Dominique Ansel bakery in Amsterdam!  ^Marjolein

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Collabs & Crossovers

3-12-2019

Enjoy the blog by our colleague Niek Timmermans from Van Spronsen & Partners hospitality consultants. He blogs about the trendy collabs & crossovers, how hip and popular are they in 2019?

Earlier this year, Leonie van Spronsen wrote a blog about crossovers, how she felt 2019 could have been the year of crossovers. She kicked it off with an example of the Emmy Cheeseburger Dumplings of Mimi Chengs in New York. Two hospitality entrepreneur comrades that created a dish out of their individual bestsellers. We also have an example of this in the Netherlands, the Taiko X FEBO authentic FEBO snack wall in Tunes bar with limited-edition langoustine frikandels and Wagyu burgers specially created by chef Schilo van Coevorden.

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SCRAEGG | From the fastest scrambled eggs to the smallest canteen in the world

3-12-2019

2018 was the starting point for SCRAEGG: Presented as ‘the fastest scrambled egg in the world’, the compact device with a steam nozzle quickly became centre of attention at trade fairs because using different flavors, a fluffy scrambled egg could be conjured up in seconds. Without a pan, without fat and without an unpleasant smell. Just one year on, SCRAEGG still supplies the world’s fastest scrambled eggs in a wide range of variations. But it also produces a tasty selection of other meals and snacks, such as quinoa cups, loose potato mash, soups, creamy porridges and even fine desserts and small cakes.

At the HOST international hospitality trade fair in Milan, Italy, SCRAEGG was recognized as the most groundbreaking innovation. The FCSI Start Me Up Innovation Award was awarded for the first time in 2019 by the Foodservice Consultants Society International and Electrolux Professional. The jury of experts honoured the SCRAEGG patented steam nozzle system, which prepares different meals in a matter of seconds.

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Zero-waste restaurant SILO | Second location opened in London

14-11-2019

Yesterday, Wednesday 13th November SILO, the world’s first zero-waste restaurant SILO by award-winning chef Douglas McMaster, joined CRATE Brewery, in their Hackney Wick home, The White Building. A zero-waste pioneer, Douglas’ innovative approach is threaded throughout the whole restaurant and its supply chains: from trading directly with farmers to composting any leftover scraps into compost, the continuing aim is to ‘close the loop’ in the food production process.

Back in 2014 we wrote about restaurant SILO in Brighton, back then had just opened his restaurant after being funded with crowdfunding, so it’s great to notice that the sustainable initiatives of chef Douglas McMaster pay off.

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The Rooftop Winter Cinema at the Berkeley Hotel in London

4-11-2019

Overlooking the rooftops of Belgravia and Knightsbridge, and with sweeping views of Hyde Park and Winter Wonderland, The Berkeley’s rooftop garden will once again transform into a twinkling festive forest cinema. Guests will snuggle into wooden huts laden with blankets to watch Christmas classics on the big screen whilst warming up with a menu of alpine and winter favourites and flowing Laurent-Perrier champagne for a touch of extra sparkle.  Screenings of festive favourites like ‘Home Alone’ and ‘The Holiday’ at the Rooftop Winter Cinema will take place from 15th November ~ 31st December 2019. Reservations will open today, November 4.

Great idea for other hotels with rooftops in the holiday season! Even cinemas could work together with restaurants to surprise their guests with the combination of watching a great ‘holiday season’ movie while enjoying a great meal.  

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Trends we spotted | Week 42

21-10-2019

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 others a link to an article about Les Alchimistes in Paris, a great video by BBC about a food waste project.

The art of ‘tallado’ will be shown in London on Thursday 14^th November during the UK’s first Ibérico Ham Carving Championships organized by Brindisa.  And at two Michelin stars restaurant Zaranda in Mallorca they’ve a special way to present their bill!

And yet another product covered in 24-Karat gold! Check out which product and why!

The Dutch are also known for their snacks around cocktail time, in the southern city of Den Bosch, ‘We Are Food’ created the longest ‘vegetarian snack board’ with products from the surroundings!

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Bagels & Beans is changing its brand name on World Animal Day 2019 to Beagels & Beans

27-9-2019

As of the 4^th of October, the sanctuary for bagels, coffee and happiness will change its brand name. The name change will be celebrated with a free cup of coffee or tea of choice and a festive giveaway for everyone who is bringing their pet.

On Friday the 4^th of October the well-known Dutch hospitality formula will be renamed to Beagles & Beans. Pets have always been welcome at the coffee- and bagel bar, but on World Animal Day they want to put them in the spotlight even more. Only Beagles? Of course not: all pets are more than welcome to bring their owner. From hamsters to Shetland ponies, alpaca’s to goldfishes and from collar parakeet’s to stick insects. The owners will be treated with free coffee or tea of choice. And for the pets there will be a water dish with fresh water.

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Neat Burger | First location in London for this plant-based sustainable burger chain

10-9-2019

Five-time FIA Formula One World Champion, Lewis Hamilton is collaborating with hospitality organisation ‘The Cream Group’ and investors including UNICEF Ambassador and early backer of Beyond Meat, Tommaso Chiabra, to revolutionize fast food when they launched the new concept Neat Burger, a plant-based sustainable burger chain. They opened their first site on September 2^nd just off Regent Street in London.  Neat Burger promises to transform the way people see plant-based food by appealing to not only those who follow plant-based diets, but any individuals, meat-eaters included, who want to eat delicious meat-free dishes that are more sustainable, healthier and ethical. The team has ambitious plans to expand the concept globally with 14 franchises planned in the next 24 months.

We have been spotting a lot initiatives which include the burgers or other products by Beyond Meat. Burger King recently tested Beyond Fried Chicken™ which was sold out in no time and this September Subway will introduce the Beyond Meatball Marinara sub in 685 participating restaurants in Canada and the U.S. for a limited time only. As far as we know Neat Burger will be the first plant-based sustainable burger chain serving unique patties, specially created by their team of chefs in collaboration with Beyond Meat.      

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