The Chef’s Table at Blue Duck Station | Pop-up restaurant in a national park in New Zealand
29-1-2019
Sometimes you just want to be somewhere else when hearing stories or seeing pictures from others. For example, right now we would love to be in New Zealand to enjoy the summer and the nature but also to try the food at The Chef’s Table at Blue Duck Station. Our former colleague Nynke Bijstra currently works at the pop-up restaurant and has sent some pictures. Here you will experience pure and unique ‘fine dining’ under the stars of Blue Duck Station. The pop-up restaurant is located on the highest point of the station and offers an amazing view over the Tongariro and Whanganui National Parks. The pop-up restaurant already opened its doors on the 11th of January and closes on the 9th of March 2019. Coming winter (in New Zealand) a restaurant will be built on the exact same location which will open its doors summer 2020. If you are by any chance in New Zealand before the 9th of March or in the summer 2020, you could choose to enjoy a 10 course dinner by chef Jack Cashmore at this spot. He worked at different restaurants in Europe, like for example restaurant ‘In de Wulf’ in Belgium. It must be a unique experience, a 10 course dinner at The Chef’s Table at Blue Duck Station!
The upward-aesthetic light structure of SPINE Rooftop Lounge Beirut
29-1-2019
The unique design of SPINE Rooftop bar Beirut in Lebanon focuses on the sky. The design was conceived on the idea of avoiding the attributes of the roof design, usually aimed at walls or floors, and instead using an upward-aesthetic lighting structure. ”I wanted to animate the air and the structure merged with the landscape”, says the designer Gregory Gatserelia. The lounge, located at one of the highest buildings at Naccache Seaside Road, G1 Building, opened its doors in June 2018 and is now one of the hotspots in Beirut.
Amzterdamit™ 0.0 | Unique new 0.0 drinks
29-1-2019
An innovation of the Dutch Company Amzterdamit™ 0.0, they found an unique formula to Manufacture The Amzterdamit™ “ORIGINAL” 0.0 Whiskey, 0.0 Gin, 0.0 Vodka, 0.0 Brandy, 0.0 Tequila and 0.0 Rum. They also created the pre-mix can versions WSKI Ginger Ale, RHM Cola, TQLA Retboel and GHN Tonic, all with a similar taste, smell and experience as the real alcohol products but based on 0.0 Alcohol. Unique is that they extract the alcohol from the original product, and replaced the ‘smooth bite’ by a combination of natural flavors. Amzterdamit™ 0.0 has a patent pending on this process.
Horecatrends | Tips for Culinary videos worth watching – week 5
28-1-2019
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 use videos as a source of inspiration to write about sometimes. Our colleague Vera Rauwerda made this week selection of videos which are cool to watch. Amongst them a video about the reason why vanilla is so expensive, fake food in Japan and what’s the reason why we boil lobster alive?
Trends we spotted | Week 4
25-1-2019
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 the Japanese tama konnyaku ‘screaming’ balls and about the Instagrammable ‘The Knot Churros’ in London. In Paris, an Eataly will open in the coming spring and an interesting article on how our eating habits and times evolve. And in addition to that about reading books in the Happy Meal of McDonalds in the Netherlands and an interesting post by René Redzepi on Instagram in which he will show how they deal with diets and allergies at Noma. Starbucks will start delivering in America via Uber Eats and have you ever eaten a Japanese-Italian mash-up dish like Karaage Tortellini?
Happyhappy tea time | Asian high tea at Happyhappyjoyjoy
24-1-2019
It’s Happyhappy tea time! From the 14th of February you can book your Asian High tea at Happyhappyjoyjoy in Amsterdam, an colourful Asian streetfood hangout. During the high tea you’ll be able to enjoy a bamboo basket full of carefully selected Asian sweet and savory bites including a hot pot of Jasmin tea to share.
Trends we spotted | Week 2
10-1-2019
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, amongst others, a link to an article about a great marketing example from a new designhotel in Eindhoven, The Match. Here you’re advised to ‘check in and stay out’. Links to articles about the sustainable exotic Kudadoo Island Resort at the Maldives and about a Culinary Agenda for January. Inspiration from London, with a great collaboration of Indian restaurant Bombay Bustle and a yoga institute. And are you a pizza and game lover? Then you must play the Monopoly Pizza Game!
Horecatrends | Tips for Culinary videos worth watching – week 2
10-1-2019
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 videos which Vera Rauwerda thinks are cool to watch. Amongst them a video about Parmesan cheese, why is this cheese so pricey? Also a video about white-gold caviar, a rare and expensive product which is only made in Austria. We already wrote about McDonald’s Next in the past but Vera found a great video about this concept.
Starbucks Reserve Roastery New York | With the first Arriviamo™ Bar in the U.S.
8-1-2019
Starbucks Reserve Roastery New York opened in Meatpacking District where the company’s rarest and freshest coffees are being roasted and served. For the first time in the U.S., Starbucks introduced the Arriviamo™ Bar, a cocktail bar in the Roastery featuring a curated menu of coffee and tea cocktails. Next to the cocktails you can enjoy a unique menu of Starbucks Reserve specialty coffee and Teavana tea as well as freshly baked artisanal food from boutique Milanese Princi™ bakery.
Lowlander Beer | Christmas tree to table
7-1-2019
Some Christmas trees in the Netherlands will end up in beer! From 2 January, the botanical brewer has collected unwanted Christmas trees from Dutch consumers, bars and restaurants to transform them into bottles of its 2019 Winter IPA. Chief Botanical Officer Frederik Kampman: “Every December, about 2.5 million real trees bring Christmas spirit into our homes. By New Year, most of these end up in the chipper, on bonfires or piled at the roadside. We have found another use for them: in beer.”
Trends we spotted | Week 1
4-1-2019
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, amongst others, a link to an article about a taco that is served in a coffin and is too hot to handle and a list of expected restaurant openings in London in the near future. Links to an article with the 11 biggest restaurant trends for 2019 according to chefs and will cocktail shooters become popular in 2019? And are you craving for ice cream as night snack? Then you must read this article about the start-up nightfood’s and their ‘sleep-friendly’ ice cream.
HEADS + TAILS | Flip a coin at this new cocktail bar in London
3-1-2019
Launched in October in West Hampstead (North West London), Heads + Tails is a new late-night cocktail bar from Will Partridge and Chris Dennis. As its name suggests, Heads + Tails is a bar of contrasts, both in its beautiful design and its creative output. Heads, a bright airy bar is cleverly juxtaposed with Tails, a dark, atmospheric basement bar. A top notch cocktail bar, with two floors and individual, distinctive menus, HEADS with a cocktail menu that mimics the styling of the bar featuring primarily light and refreshing vodka and gin based twists on classics and contemporary libations. TAILS will be serving short, bold-style offerings based mainly on bourbon, rum and Scotch. While both bars have their own individual and distinctive menus, all drinks will be available to order throughout the venue. Like the two sides of a coin, some drinks exist in unison.
Horecatrends | Tips for Culinary videos worth watching – week 1
3-1-2019
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 the latest selection of videos which Mike Adam thinks are cool to watch. Amongst them a video about a genetically manipulated Brazilian Angus calf’s to meet the changing demand for great steaks in Brazil, a video about the ‘test-tube steak’ and a video about the recently opened InterContinental Shanghai Wonderland hotel in an abandoned quarry underground.
Happy holidays | Christmas decorations 2018
20-12-2018
We are in the dark days before Christmas, with real Dutch weather. A little bit of once or twice and mostly wind and rain. Time to create a ‘Christmassy’ restaurant! In September we always give an overview of what we have spotted in the previous Christmas period for inspiration. Below our colleague Max van Oeveren has made a list of small examples up to the great Christmas tree at Claridge’s Hotel in London and special Christmas decorations, as inspiration for hotels, restaurants, bars and of course for at home.
This is the last article on Horecatrends for this year. We wish you a warm, cozy holiday season and lots of inspiration and happiness in 2019. For those who have to work in the hospitality industry, we wish you many nice guests!
Horecatrends | Tips for Culinary videos worth watching, week 51
17-12-2018
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 videos which Mike Adam thinks are cool to watch. Amongst them a video with a sneak-peak of the daily routine in the kitchen of the immense Brazilian steakhouse Fogo de Chão, an insight in de process of creating molecular whiskey and a video about why KFC has not yet been able to successfully enter the Israeli market.
Trends we spotted | Week 50
14-12-2018
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, a link to an article about Sandi, the enormous Christmas tree made of sand in West Palm Beach and one of the best restaurants in Athens, Funky Gourmet, will open a second location at the Hilton Athens. Hotel 3232 in New York created a sushi bar in one of the hotel rooms at the 10th floor. And links to articles about a real festive gin and great examples about cities that are decking the halls with high-tech Christmas decoration.
Click on the title if you would to read the full article. Enjoy reading!
Nohbo Drops | Sustainable amenities without waste
14-12-2018
NOHBO Drops are single use, water soluble Drops containing shampoo, conditioner, body wash or shaving cream. Each Drop, when mixed with shower water for 2-4 seconds, will produce an excellent personal care experience with no harsh chemicals, free of parabens and sulfates, and no damage to the environment. Thus eco-friendly and made right for the body. In the Netherlands, Bunzl foodservice will start selling them in 2019 and they’re nominated for the Dutch Horecava Innovation Award 2019.
Supermarket Iceland | Shopping on ice
11-12-2018
Supermarket Iceland launched world’s first instore ice rink, Albert Heijn, Jumbo, Lidl or any other Dutch supermarket, we want to do our shopping on ice as well in the Netherlands! Although not really practical, it’s great fun and we all promise to do the groceries for all our (grand)parents. Great idea and one we publish to start our Holiday Season!
Horecatrends | Tips for Culinary videos worth watching – week 50
10-12-2018
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 videos that Mike Adam thinks are cool to watch. Amongst them a video about the top female chef Ana Ros who introduced fine-dining in the rural countryside of Slovenia, a video about how veganism could change the world and one which gives some insights in the most luxurious hotels of Paris.
Coal Drops Yard | London’s newest shopping arcade
10-12-2018
Coal Drops Yard (CDY) is an industrial chic shopping quarter just behind King’s Cross. It opened last October, so if you’re visiting London this holiday season, stop by this interesting area where you can enjoy art, commerce, culture and architecture. Much of the Victorian industrial architecture in this area has survived. Today, reimagined, all shops and eateries offer an experience, no mass supply and lots of interaction through workshops, blurring and concept stores. It’s located right behind King’s Cross where you arrive if you travel by train from the mainland of Europe. We visited the area in the beginning of November, on a typical London day, with grey clouds and some rain but we can highly recommend the area! Just walk or bike around the wall, which resembles the Highline trail in New York a bit, enjoy the space, check out the boutiques. We visited it just before boarding the train and had a great lunch at one of the eateries, Barrafina. We can highly recommend their delicious Presa Ibérica 5J, Ajo Blanco.
Spaghetti Incident | Spaghetti in a cone
7-12-2018
A cozy 35-seat authentic Italian hub called Spaghetti Incident opened its doors in the Lower East Side on May 26, 2015. Their name, borrowed from the Guns N’ Roses 1993 album, reflects their curious concept: to only serve long pasta that can be enjoyed not only in a dish, but also in a cone, to-go. They got the idea to serve spaghetti in a cone from the past back in the 1950’s it was served in a cone as kind of streetfood avant la lettre! We’re wondering whether it would work, walking around and eating spaghetti from a cone. Although we can imagine that the cone makes it easier to twirl the spaghetti around your fork and if you bring the cone to your mouth, it might even work!
Trends we spotted | Week 49
7-12-2018
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, a link to an article about the second barbecue restaurant for Black Smoke, now in Antwerp and Rotterdam. Check out the video over the Harry Potter make-over at Changi Airport which we spotted at Facebook and in Shanghai the new M&M’s World will open! A development in the world of guides: Michelin has bought Tablet a hotel booking platform from New York to lead their digital transformation. Also great images of the new CitizenM in Copenhagen at the website of concrete Amsterdam. By the way, have you ever tasted Dutch wine? Well this year it’s better than ever!
Creator | The ultimate robot kitchen for gourmet hamburgers
6-12-2018
Creator, a burger experience! With a Start-to-finish fully automated preparation process to create their gourmet burgers. They soft launched June 2018 in San Francisco, offering customers their first taste of what may just be the future of fast food. At Creator’s heart is a robot kitchen which automatically creates gourmet burgers using haute cuisine techniques of alums from Michelin-starred restaurants including Chez Panisse and Momofuku who worked closely with roboticists from Disney Imagineering, NASA, and Tesla to create it. The result is a burger so precise and gourmet, it can’t practically be made by hand. In fact, they call their burger the freshest burger on the market! For example the beef in the patty doesn’t get ground until after the order is placed. Even the tomatoes, pickles, and onions are sliced crisp to order, buns are sliced in half after the order is placed and the cheese is grated directly onto the bun before it’s melted. Sauce is dispensed down to the milliliter and seasoning is dispensed down to the gram. Creator is located in the San Francisco SOMA district at 680 Folsom Street.
Horecatrends | Tips for Culinary videos worth watching – week 49
5-12-2018
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 videos that Mike Adam thinks they are cool to see. Amongst them a video with the menu of the future, a video with a couple of Christmas dessert to impress and about a high tea of jewelry at the Waldorf Astoria in Amsterdam.
Beer52 teamed up with a couple of restaurants | To launch beer & food collaboration
5-12-2018
Craft beer delivery aficionados Beer52 have teamed up with a host of London’s very best restaurants to launch an exclusive range of collaborative brews. Arriving on members’ doorsteps this November, the subscription box showcases London’s diverse food scene and will mark the debut of ‘Table’, a new brewing project exploring the relationship between beer and food.
Beyond Fried Chicken introduced by Liza Koshy
The Bedford by Martha Stewart in Las Vegas
