Serve pure table water made from tap water.. With the special ‘ecotap’ and bottles the entrepreneur can offer the guests tap water with the appearance of mineral water. The ‘ecotap’ provides an economically and ecologically alternative for mineral water. By special filtration the water is safe and tasty. It is also possible to obtain the ‘ecotap’ with a coolingsystem and as sparkling water.
40% of the food in the Netherlands disappears into the trash of consumers, supermarkets and producers. DAMn Food Waste wants to bring the food waste to the attention. On June 29 in the heart of Amsterdam they organize a free lunch for 5,000 people, made of food that would have ended up in the trash. However, they need 5,000 registrations on Facebook to organize this lunch. Previous actions against food waste were organized in London en Sweden.
Grippy’s are designed napkins to ensure that you don’t get dirty or greasy fingers when eating finger food. Because of the shape of the Grippy’s, the guest will always grab one napkin form the pile and can easily pick a small snack. Through the small size, the Grippy’s can be served on the serving dish. The napkins are hygienic and its small size reduces waste. The Grippy’s are developed by EF-FIS.
Cool green events will introduce the old hot dog, but with new tricks. The hot dog will be made of honest meat with a transparant background, multigrain bread, topped with beetroot and parsnips (depending on season) and artisanal sauces. The organic hot dog is made of biological ingredients and fits the current trends like healthy, pure and sustainable food. The organic hot dog will be served this summer by the ‘Cool green house’ (kind of a food truck without wheels) and be available on events and festivals. Maybe they can serve this organic hot dog at the new ‘healthy’ hot dog restaurant of Jamie Oliver?
Food store ‘Whole Foods Market’ and supplier ‘Gotham Greens’ are building a greenhouse farm of 20.000-square-foot on the roof of the forthcoming Whole Foods Market store in Brooklyn. Gotham Greens has been a valued local supplier of fresh produce and will grow in the greenhouse farm premium quality, pesticide-free produce. In this way Whole Foods Market can offer consumers the freshest leafy greens, herbs and tomatoes, year-round. Whole Foods also plans to offer educational opportunities for area students and local schools to learn about greenhouses and farming.
The company ‘Varkensroosteren’ (pig roasting) was founded by two Dutch entrepreneurs Roel van Vliet and Baaf Spark. ‘Varkensroosteren’ uses pigs that are sustainable bred by the retail/farm the Lindenhoff, the black ‘Baambrugse pigs’. They roasts their pigs from head to tail over a burning wood fire for hours. ‘Slow food’, at this authentic way the meat remains juicy. The company serves the meat in sandwiches with home made sauce. Nice to serve at festivals….
Barista Mike Breach turns a simple cup of coffee into a wonderful creation. The draws detailed images into his lattes and make real coffee art. Earlier we saw a cup of coffee elevated to true art with the 3d latte art. But we think that Mike Breach is the Rembrandt in latte art…… He should be able to show his art at our recently opened Rijksmuseum in Amsterdam ;-).
BlueSpoon is located in the recently opened Andaz Amsterdam Prinsengracht hotel, a lifestyle and boutique hotel in Amsterdam. The Bluespoon Bar is inspired by the American Prohibition and gives you the atmosphere of a traditional pub in an international and dynamic environment. The cocktail bar serves hand-crafted cocktails made with traditional ingredients and focuses on the three different periods of the American Prohibition: pre-Prohibition, Prohibition and post-Prohibition’. The freshly picked herbs, fresh juices and carefully distilled liquors are processed in cocktails with funny names like ‘One Minute Delft Blue’ or ‘Lucky Librarian’.
A very useful gadget! With the ‘Stem’ juice spray, you can directly spray juice from a citrus fruit on your salad or dish. Use the serrated teeth to chomp a hole in the fruit and you can spray lightly and evenly.
At this place we want to congratulate Ron Blauw (former owner of Ron Blaauw (2 Michelinstars) in Amsterdam) with the opening of ‘Ron Gastropub’ today. In his new restaurant, he returns to affordable quality, 25 dishes at high gastronomic level for € 15, = per dish and a fixed margin on the wine. We will have to wait a couple of months to see if his new company is appreciated by Michelin. More and more we see that chefs are talking about a different reorientation. In November last year Flemisch Foodie Jason Blanckaert from Gent indicated he wanted to follow his own course and didn’t want to be mentioned in the culinary guides Gault & Millau and Michelin anymore. He opened his own bistro JEF in Gent last year.
Of course there are chefs who have started a gastropub alongside their existing business. In Stockbrigde Tom Kitchin and Dominic Jack (both good for a Michelin star) opened last week their pub ‘The Scran and Scallie’. The dishes are simplified and at this place it’s all about enjoying great food, drinks and fun at affordable levels.
Frantzen / Lindeberg opened in Stockholm in addition to their 2-star Michelin restaurant, a gastropub ‘The Flying Elk‘ where they serve the British ‘ fish and chips’. Their motto, “Haute cuisine meets the British Pubcultur”.
These are just some recent examples of star chefs who alter their direction or opened a gastropub next to their existing business. Makes you wonder who will follow?
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
Serve pure table water made from tap water.. With the special ‘ecotap’ and bottles the entrepreneur can offer the guests tap water with the appearance of mineral water. The ‘ecotap’ provides an economically and ecologically alternative for mineral water. By special filtration the water is safe and tasty. It is also possible to obtain the ‘ecotap’ with a coolingsystem and as sparkling water.
40% of the food in the Netherlands disappears into the trash of consumers, supermarkets and producers. DAMn Food Waste wants to bring the food waste to the attention. On June 29 in the heart of Amsterdam they organize a free lunch for 5,000 people, made of food that would have ended up in the trash. However, they need 5,000 registrations on Facebook to organize this lunch. Previous actions against food waste were organized in London en Sweden.
Grippy’s are designed napkins to ensure that you don’t get dirty or greasy fingers when eating finger food. Because of the shape of the Grippy’s, the guest will always grab one napkin form the pile and can easily pick a small snack. Through the small size, the Grippy’s can be served on the serving dish. The napkins are hygienic and its small size reduces waste. The Grippy’s are developed by EF-FIS.
Cool green events will introduce the old hot dog, but with new tricks. The hot dog will be made of honest meat with a transparant background, multigrain bread, topped with beetroot and parsnips (depending on season) and artisanal sauces. The organic hot dog is made of biological ingredients and fits the current trends like healthy, pure and sustainable food. The organic hot dog will be served this summer by the ‘Cool green house’ (kind of a food truck without wheels) and be available on events and festivals. Maybe they can serve this organic hot dog at the new ‘healthy’ hot dog restaurant of Jamie Oliver?
Food store ‘Whole Foods Market’ and supplier ‘Gotham Greens’ are building a greenhouse farm of 20.000-square-foot on the roof of the forthcoming Whole Foods Market store in Brooklyn. Gotham Greens has been a valued local supplier of fresh produce and will grow in the greenhouse farm premium quality, pesticide-free produce. In this way Whole Foods Market can offer consumers the freshest leafy greens, herbs and tomatoes, year-round. Whole Foods also plans to offer educational opportunities for area students and local schools to learn about greenhouses and farming.
The company ‘Varkensroosteren’ (pig roasting) was founded by two Dutch entrepreneurs Roel van Vliet and Baaf Spark. ‘Varkensroosteren’ uses pigs that are sustainable bred by the retail/farm the Lindenhoff, the black ‘Baambrugse pigs’. They roasts their pigs from head to tail over a burning wood fire for hours. ‘Slow food’, at this authentic way the meat remains juicy. The company serves the meat in sandwiches with home made sauce. Nice to serve at festivals….
Barista Mike Breach turns a simple cup of coffee into a wonderful creation. The draws detailed images into his lattes and make real coffee art. Earlier we saw a cup of coffee elevated to true art with the 3d latte art. But we think that Mike Breach is the Rembrandt in latte art…… He should be able to show his art at our recently opened Rijksmuseum in Amsterdam ;-).
BlueSpoon is located in the recently opened Andaz Amsterdam Prinsengracht hotel, a lifestyle and boutique hotel in Amsterdam. The Bluespoon Bar is inspired by the American Prohibition and gives you the atmosphere of a traditional pub in an international and dynamic environment. The cocktail bar serves hand-crafted cocktails made with traditional ingredients and focuses on the three different periods of the American Prohibition: pre-Prohibition, Prohibition and post-Prohibition’. The freshly picked herbs, fresh juices and carefully distilled liquors are processed in cocktails with funny names like ‘One Minute Delft Blue’ or ‘Lucky Librarian’.
A very useful gadget! With the ‘Stem’ juice spray, you can directly spray juice from a citrus fruit on your salad or dish. Use the serrated teeth to chomp a hole in the fruit and you can spray lightly and evenly.
At this place we want to congratulate Ron Blauw (former owner of Ron Blaauw (2 Michelinstars) in Amsterdam) with the opening of ‘Ron Gastropub’ today. In his new restaurant, he returns to affordable quality, 25 dishes at high gastronomic level for € 15, = per dish and a fixed margin on the wine. We will have to wait a couple of months to see if his new company is appreciated by Michelin. More and more we see that chefs are talking about a different reorientation. In November last year Flemisch Foodie Jason Blanckaert from Gent indicated he wanted to follow his own course and didn’t want to be mentioned in the culinary guides Gault & Millau and Michelin anymore. He opened his own bistro JEF in Gent last year.
Of course there are chefs who have started a gastropub alongside their existing business. In Stockbrigde Tom Kitchin and Dominic Jack (both good for a Michelin star) opened last week their pub ‘The Scran and Scallie’. The dishes are simplified and at this place it’s all about enjoying great food, drinks and fun at affordable levels.
Frantzen / Lindeberg opened in Stockholm in addition to their 2-star Michelin restaurant, a gastropub ‘The Flying Elk‘ where they serve the British ‘ fish and chips’. Their motto, “Haute cuisine meets the British Pubcultur”.
These are just some recent examples of star chefs who alter their direction or opened a gastropub next to their existing business. Makes you wonder who will follow?
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