Young entrepreneurs & new concepts | Samy’s Gourmet Sandwiches, restaurant Aan de Zweth and restaurant Notable
Every day, we spot fun, new concepts. This week, three new concepts from Voorschoten, Schipluiden and Echt. Samy’s Gourmet Sandwiches in Voorschoten has a menu of freshly prepared sandwiches with a surprising twist! The business is owner Jessamy’s dream and her absolute favourite sandwich on the menu is the Satay sandwich with chicken thigh, peanut sauce, coleslaw, sambal and crispy onions on farmer’s bread. In Schipluiden, restaurant Aan de Zweth has been taken over by young entrepreneurs: chef Justin Koopman and hostess Indy Chiron Akkermans. We like their special menu to celebrate the former chef Joris Peters and the new chef, this month. And in the South of the Netherlands in Echt, in an old roof tile factory, restaurant Notable has opened. At their chef’s table you will experience the hospitality, craft and creativity of chef Vital Awick and sommelier Adriaan Visser.
We wish these entrepreneurs and their teams a lot of fun and success with their concepts. More information below!
2 minutes read
Samy’s Gourmet Sandwiches in Voorschoten
Samy’s Gourmet Sandwiches at Dobbeweg 28 in Voorschoten (near The Hague) is Jessamy’s business. For her, it’s all about flavour, quality and passion for food. As a child, she was already fascinated by cooking and baking. So chef’s training after secondary school was a logical step. She gained experience in various catering businesses, including Michelin-starred restaurants, where she really learned her skills.
Samy’s Gourmet Sandwiches has a menu of freshly prepared sandwiches with a surprising twist. She always uses fresh, locally sourced sourdough bread and original housemade fillings, made with top-quality ingredients. The meat is brined and marinated in-house for the perfect flavour. Besides the classics, they offer a special every month. Everything is prepared with care so that every bite is a true taste experience. Jessamy points out that her absolute favourite, and also that of customers, is the satay and chicken sandwich. Although to us, the ‘Roast Pork with provolone’, the ‘Eggplant with peppers, fontina and saffron mayonnaise’ and the ‘Pulled Salmon with remoulade’ on focaccia also sound very tasty. They also have a few sweet options on the menu, such as a cinnamon roll and a pistachio chocolate chip cookie.
The corporate market can also order from Samy’s Gourmet Sandwiches. Whether it is a business lunch, a party or any other event, she ensures guests enjoy the most flavoursome and unique sandwiches. She also offers catering for larger groups and is happy to provide customised options depending on requirements.
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Restaurant Aan de Zweth (*) | Taken over by Justin Koopman and Indy Chiron Akkermans
After more than a decade, Joris Peters has handed over the operation of restaurant Aan de Zweth on the Rotterdamseweg 480 in Schipluiden to chef Justin Koopman and hostess Indy Chiron Akkermans. The couple has extensive experience in top restaurants in the region of Rotterdam and will continue the current level of the establishment located between Rotterdam and the city Delft. The 33-year-old Justin Koopman started his career at Zeezout, followed by (sous)chef positions at restaurants such as FG, Parkheuvel, HMB, Bar Berta and ‘t Ganzenest in Rijswijk. Indy Chiron Akkermans (27) used to be hostess and maître at HMB, Amarone, Fred, Bar Berta and FG, among others, before transferring to Aan de Zweth in late 2024.
Justin Koopman: “Aan de Zweth and before that De Zwethheul has been a gastronomic institution where top chefs have always worked and stars have shone for over 35 years. We are proud to start our own business here with a young and driven team. Like Joris, my cooking is based on the French cuisine and I work with top-quality fresh products. I like to give my dishes a Mediterranean touch by using herbs and spices and I am bursting with ideas to surprise our guests. For example, I would like to bring back the classic grand dessert, but in a more contemporary and subtle way, in the form of a ‘petit grand dessert’.”
Indy Chiron Akkermans: “We are very happy with the extras that the location offers, such as the lounge, the private dining room, the chef’s table and the beautiful terrace on the water of the Schie. Of course, we will put our own spin on things, but otherwise little will change for regular guests. We do aim to eventually reopen five days a week, with Wednesday as an extra day. For this, we are still looking to expand the team, which will then keep a four-day working week, by the way.” (the text continues below the reel).
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Old owner and chef Joris Peters will stay on as a mentor until the end of 2025, assisting Justin in the kitchen, working behind the scenes and coaching the couple on entrepreneurial matters. From March 6 to 30, guests at Aan de Zweth will be able to enjoy a Joris&Justin menu consisting of six courses, with each chef handling three courses with his own signature! The menu consists of: crab (with curry, ginger and caviar); scallop (with chervil root and Wagyu); red mullet (with mussels and saffron); lobster (with carrot and tarragon); lamb (with artichoke and mint) and Sours (with strawberry, olive oil and pistachio). Their Instagram account, linked in the first part of text, looks top notch!
Restaurant Notable in Echt | A chef’s table in an old roof tile factory
Chef Vital Awick and sommelier Adriaan Visser met at restaurant Tribeca in Heeze from where they moved together to Harry’s in Maastricht. In February, their restaurant Notable opened at Plein de Valk 13 in Echt, Limburg (the very south part of the Netherlands). It’s a large chef’s table on the first floor in an old roof tile factory. Here, it’s all about their creativity, craft and love for hospitality. Their guests can follow the process of their dishes at the chef’s table.
The dishes are based on French cuisine with global influences, however, local products are used. The following dishes sound very tasty to us, such as ‘Skrei (chicory, blood orange, capers)’; ‘Egg with Bacon (brioche, chanterelle, truffle)’; ‘Hereford Entrecôte (celeriac, green pepper, chervil)’ and ’Jerusalem artichoke (cocoa, hazelnut, coffee)’.
Chef Vital comments: “For me, food is about being together, with your favourite people. Sharing beautiful moments, enjoying refined flavours, all in good company. Together with family, friends and, of course, our guests.”
Sommelier Adriaan: “Thanks to years of dedication and study, I was able to receive the title ‘Best Sommelier of the Netherlands’ in 2022. This prestigious title opened the door to an international adventure through the world of wine, from competitions to exams. All these valuable discoveries I would like to share with our guests.”
Watch an impression of Food Reporter in the reel below.
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Find last weeks young entrepreneurs here.
