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.
Trends we spotted | Week 48
30-11-2018
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 collaboration between the Dutch department store the Bijenkorf and the Pulitzer Hotel with as result a great Christmas tree. Although we have to admit the Churchill Arms in Kensington Christmas decoration beats everything! And we wished we were living London, we would love to try the ‘Bumper cars on ice’ at the Elephant & Castle rink! The Angad Arts Hotel has yellow, red, green and blue mood rooms and Dominique Ansel the Cronut® creator, will host online masterclasses. Wouldn’t you love to learn how to make some of his creations? And a couple more links to articles about the nomination for the Nobel Peace Prize for a chef and would you like to sit at a ‘Chatter & Natter’-table?
Click on the title if you would to read the full article. Enjoy reading!
Starbucks | Masters in local holiday beverages
29-11-2018
The holidays have arrived at Starbucks around the world, with flavors that have come to define the season. Some inspiration from Starbucks unique drinks for the 2018 holiday season from Japan, China, Latin America and many more countries. Do you know for example what’s on the Christmas menu of Starbucks in Europe? Well we spotted many, many drinks but it seems that these are the most popular: The Toffee Not Crunch Latte, The Gingerbread Latte, Eggnog Latte and The Salted Caramel Brownie Hot Chocolate!
Getting into the festive spirit with bubbledogs golden hotdogs
28-11-2018
This December, bubbledogs, the gourmet hotdog and Champagne bar in Fitzrovia, London, is getting into the festive spirit with a gold hotdog giveaway, where visitors have the chance to win a bottle of co-founder Sandia Chang’s favourite rosé Champagne on the house. Bubbledogs will be giving away golden hotdogs from the 4thDecember until the 31stDecember. Recipients of each golden hot dog will receive a 375ml bottle of Collin-Guillaume Rosé Champagne.
