Ten thousand Twitter followers
15-8-2013
To celebrate the mile stone of 10.000 Twitter followers we’ve visited one of our connections, Kitch& in Leiden, the Netherlands. We entered the restaurant with a bottle of Limonchili and were welcomed by co-owner Edwin van den Akker. He got acquinted with Horecatrends during one of our regular trend presentations. Kitch& uses Twitter to start an easy accessible dialogue with guests. Next to Twitter the restaurant uses DineRate to promote feedback on dishes and service, feedback through this service is rewarded with culinairy rewards on next visits. Edwin van den Akker uses Horecatrends.com to keep himself up-to-date with the latest trends in hospitality. “I don’t check the website every week, but if I do, I browse a few weeks back. The trends are for approximately 10% inspiring for my business, so definately worth to look at.” We would like to thank everyone for archieving the 10.000 followers, please keep sending tips via @horecatrends and tip@spronsen.com.
Healthy cocktails of Pierre Wind
14-8-2013
Yesterday the famous Dutch television chef Pierre Wind presented two healthy cocktails. The two non-alcoholic cocktails ‘Happy Vink’ and ‘Way of Life’ contain less than 30 calories and are meant to make people more conscious of their choice of beverage. The cocktail ‘Way of Life’ is based on water, corn and a mix of cucumber, the ‘Happy Vink’ is based on vanilla water with a date mixture.
A drink upside down
12-8-2013
After the laying wine glass rEvolution of Martin Jakobsen, the designer developed a special glass for lemonade together with VINICE. The lemonade glass Halm literally puts every drink upside down. Fill the glass with lemonade, a cocktail or an other drink and put the white stopper on the glass. Then turn the glass upside down, shake and put a straw in the glass so you can enjoy your drink. Stylish, innovative and wasps don’t have a chance! Watch the video about the Halm glass to see how it works.
Artificial living food
7-8-2013
Waving tentacles, a dish that breathes or wriggles around? Sounds unreal, but it is possible! With the project ‘Living Food’ Minsu Kim brings food to life. Through synthetic biotech artificial life can be created in dishes. The synthetic biology pearsin haute cuisine and molecular gastronomy, but Minsu Kim brings this to another level with the project ‘Living Food’.
Healthy Food Camp at festivals
1-8-2013
The demand for healthier food during festivals is increasing, the offer of healthy food needs to grown wider and bigger. Caterer ‘Adams Appels’ responds to this need by providing a Healthy Food Camp during the Mysteryland festival in the Netherlands. The Healthy Food Camp will consist of a healthy dining area with honest juices, slow Mediterranean food and an extensive healthy menu. There will be a natural nutritionist who can advise you on your food choice. Besides the Mysteryland festival, the caterer will also provide the Healthy Food Camp at other festivals.
Tattooed meat
29-7-2013
Restaurant Grand Cabaret in Belgium serves tattooed meat with ink based on Belgian top beers, a culinary world first. Chef Vincent Florizoone experimented with his American chef Nicholas Harmon and they succeeded to develop an edible tattoo liquid based on squid ink and Belgian beer. The technique they have used impregnates the taste of the beer in a subtle way in the meat or fish. The chefs have learned how to make a tattoo during a master class of tattoo artist Tattoo Louis from Kortrijk in Belgium.
Portfolio-i
25-7-2013
Restaurant ‘t Schulten Hues (1 Michelin star) in Zutphen (The Netherlands) and Crystal Park New Media (also from Zutphen) presented the first Dutch interactive cook book for the iPad. With Portfolio-i you will meet the dynamic world around ‘t Schulten Hues in pictures and sound. De App is made under supervision of Chef Peter Gast, producer Gerbrand Pot (owner of Crystal Park New Media) and Paul Scholte (culinary redaction). On the app you will find interactive presentations of new dishes and recipes by Peter Gast; special wine-food combinations by host Jacqueline van liere; favorite recipes from 10 years ‘t Schulten Hues. With videos of local suppliers. Pictures by Peter Casell en Boy van Dulmen. Great to watch on your iPad during your holiday.
Foodtruck festival Haarlem
25-7-2013
The first edition of ‘Proefpark Haarlem’ will take place on 23, 24 and 25 August in Haarlem, the Netherlands. This festival is focused on food trucks, moving restaurants, chef cooks as artists, local produce and children festivities. Several moving restaurants will offer tastings and visitors are inspired to cook and eat more conscious and adventurous. The program includes cooking battles, cooking demonstrations of famous chef cooks from Haarlem and mini cooking workshops for children.
Cola-flavored wine
18-7-2013
The French winemaker Hausmann Famille has introduced a special wine on the French market: the Rouge Sucette, a cola-flavored wine. The wine is composed of 75% wine and 25% of a mix of sugar, water and coke. The wine contains 9% alcohol and should be served cold. Hausmann Famille wants to interest younger generations in France with this cola-wine. However, you wouldn’t expect a wine like this of the most leading wine country, sounds to me like ‘If you can’t beat them, join them’. ^Laura
Sailing boat as experience location in Amsterdam
12-7-2013
The ‘Titaan’ (Dutch for ‘Titan’) is a pure experience-location for meetings and private dining. Leon Verraes and het girlfriend Inge Vermeulen are the owners of the ship since March 2010. The ship is newly built in 2001 by Talsma in Franeker and finetuned in 2002 by SRF in Harlingen. It’s built by ING Real Estate as luxe meeting location for real estate developers and business relations. The ship has a capacity of 70-80 people while boarded, on the water it’s possible to sail with 55 guests.
