The famous Catalan chef cook Ferran Adrià presented an online encyclopedia called ‘La Bullipedia’ at the University of Barcelona. The project is a new revolution in gastronomy and is primarily adressed to chefs and cooking schools. Ferran Adrià expects that ‘La Bullipedia’ will be operational around January 2016.
Together with the Finnish company PowerKiss, McDonald’s is developing special tables to recharge your phone automatically when you put him on the table. By using the QI technology and a wireless power transmission the tables can transfer power to phones and / or headsets. At this moment, McDonald’s is testing the tables in Europe.
Slow Food Italy conducted, together with a number of restaurants in Italy the campaign ‘Ne le Abbiamo tasche Ripiene!’ last week. This action (from March 6 until March the 17th) was launched to protest against the escalating incidence of food scandals. During this action chefs across the country prepared their traditional filled pasta dishes, revealed the recipe and the exact origin of the ingredients to their customers.
The famous red cups used in the United States are redesigned into a classy and fancy shape. The old red cups weren’t classy enough pouring wine into it so the Red Cup Living designed four new cups that debuted at the International Housewares Association show. The cups are also reusable.
Milan Gennissen and Frank van Nieuwhuizen, two young Dutch entrepreneurs, have developed an innovative version of the famous Italian lemon liqueur Limoncello: Limonchili. Limonchili is made from organic lemons from Sicily and combined with biological red peppers. The lemons are all hand peeled. The Limonchili contains 24% alcohol and has a soft taste that is enriched with the touch of red pepper which gives a slight tingling on the tongue. For the restaurants, Limonchili can be added as an extra course and be served between the dessert and coffee.
The pens of Casa Mariol are filled with a special ink based on the winery’s best Cabernet Sauvignon instead of ink. These pens are great as a business gift by wine sellers. And if there are Dutch wine sellers who are going to sell these pens inspired by our article.. We would love to have one!
The company Koppert Cress has developed a new edible flower, named Vananco Leaves. The purple flower with white accents has a neutral taste and is widely applicable. Because of the color the flower matches well with desserts, salads or both fish and meat. The Vananco Leaves are originated in the Asian rainforest and grows in moist places. Koppert Cress offers Vananco Leaves that are specially grown for consumption and can safely be used in dishes.
Singapore-based Wangz opened ‘The Forest by Wangz’ serviced apartments in December 2011. The apartments are designed to cater for single and couple travelers, be it for business or leisure. Each apartment has a kitchenette and communal dining area, allowing groups to cook or eat together. The building has also been designed with extra doors fitted in the corridors, so that several rooms can be privately sectioned off for slightly larger families.
Viral by DDB-Tribal in Vienna, we only post it for those who have problems waking up especially on a Monday morning! An easy breakfast like this at McDonald’s looks really tempting.
Easter is in the air! In the coming weeks we will occasionally publish remarkable recipes or action on horecatrends. For example, the trend of the last year Special Easteregg. Do you have a special recipe or does your restaurant or hotel plan a special activity, let us know by mail via tip@spronsen.com . Who knows your company might be on horecatrends.
Every year on April 1st the liberation of the Spanish occupation by ‘Sea Beggars’ is celebrated in Brielle, The Netherlands. During this day the people of Brielle wear historical clothing and they perform in the open air theater ‘the key to the city’. This year the activity coincides with Easter. Brasserie Hotel De Nymph serves the traditional ‘Sea Beggars’ meal consisting of marrowfats, bacon, fried onions, piccalilli, pickles, stewed meat and boiled potatoes. Because the festival coincides with Easter, Brasserie The Nymph combines Easter with the ‘Sea Beggars’ meal and serves the meal in egg shape.
Approachable inspiration, trends and highlights from 2025 that can be easily applied to your own business in 2026. A whitepaper to scroll through when you 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
The famous Catalan chef cook Ferran Adrià presented an online encyclopedia called ‘La Bullipedia’ at the University of Barcelona. The project is a new revolution in gastronomy and is primarily adressed to chefs and cooking schools. Ferran Adrià expects that ‘La Bullipedia’ will be operational around January 2016.
Together with the Finnish company PowerKiss, McDonald’s is developing special tables to recharge your phone automatically when you put him on the table. By using the QI technology and a wireless power transmission the tables can transfer power to phones and / or headsets. At this moment, McDonald’s is testing the tables in Europe.
Slow Food Italy conducted, together with a number of restaurants in Italy the campaign ‘Ne le Abbiamo tasche Ripiene!’ last week. This action (from March 6 until March the 17th) was launched to protest against the escalating incidence of food scandals. During this action chefs across the country prepared their traditional filled pasta dishes, revealed the recipe and the exact origin of the ingredients to their customers.
The famous red cups used in the United States are redesigned into a classy and fancy shape. The old red cups weren’t classy enough pouring wine into it so the Red Cup Living designed four new cups that debuted at the International Housewares Association show. The cups are also reusable.
Milan Gennissen and Frank van Nieuwhuizen, two young Dutch entrepreneurs, have developed an innovative version of the famous Italian lemon liqueur Limoncello: Limonchili. Limonchili is made from organic lemons from Sicily and combined with biological red peppers. The lemons are all hand peeled. The Limonchili contains 24% alcohol and has a soft taste that is enriched with the touch of red pepper which gives a slight tingling on the tongue. For the restaurants, Limonchili can be added as an extra course and be served between the dessert and coffee.
The pens of Casa Mariol are filled with a special ink based on the winery’s best Cabernet Sauvignon instead of ink. These pens are great as a business gift by wine sellers. And if there are Dutch wine sellers who are going to sell these pens inspired by our article.. We would love to have one!
The company Koppert Cress has developed a new edible flower, named Vananco Leaves. The purple flower with white accents has a neutral taste and is widely applicable. Because of the color the flower matches well with desserts, salads or both fish and meat. The Vananco Leaves are originated in the Asian rainforest and grows in moist places. Koppert Cress offers Vananco Leaves that are specially grown for consumption and can safely be used in dishes.
Singapore-based Wangz opened ‘The Forest by Wangz’ serviced apartments in December 2011. The apartments are designed to cater for single and couple travelers, be it for business or leisure. Each apartment has a kitchenette and communal dining area, allowing groups to cook or eat together. The building has also been designed with extra doors fitted in the corridors, so that several rooms can be privately sectioned off for slightly larger families.
Viral by DDB-Tribal in Vienna, we only post it for those who have problems waking up especially on a Monday morning! An easy breakfast like this at McDonald’s looks really tempting.
Easter is in the air! In the coming weeks we will occasionally publish remarkable recipes or action on horecatrends. For example, the trend of the last year Special Easteregg. Do you have a special recipe or does your restaurant or hotel plan a special activity, let us know by mail via tip@spronsen.com . Who knows your company might be on horecatrends.
Every year on April 1st the liberation of the Spanish occupation by ‘Sea Beggars’ is celebrated in Brielle, The Netherlands. During this day the people of Brielle wear historical clothing and they perform in the open air theater ‘the key to the city’. This year the activity coincides with Easter. Brasserie Hotel De Nymph serves the traditional ‘Sea Beggars’ meal consisting of marrowfats, bacon, fried onions, piccalilli, pickles, stewed meat and boiled potatoes. Because the festival coincides with Easter, Brasserie The Nymph combines Easter with the ‘Sea Beggars’ meal and serves the meal in egg shape.
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