Baileys Chocolat Luxe cocktails

19-11-2013

The dark days before Chrismas deserve special winter cocktails. Baileys Chocolat Luxe inspired us with three different cocktails. The Rococo serve is created by Bompas & Parr from the U.K. and served in a high glass with ice and raspberry. Liqueur expert Missy Flynn from London came up with the Chocolate Black Forrest (with cherry liqueur) and Chocolate mint (with mint frozen into ice cubes).

lees verder

Streetsmart project in Amsterdam

19-11-2013

  • Streetsmart

Sandra Chedi (Amstel Botel) and Bert van der Leden (Supperclub) are entrepreneurs in Amsterdam’s hospitality industry that took the initiative to launch Streetsmart Amsterdam. The initiative asks restaurant visitors to pay one euro on top of the bill to prevent people to get homeless. If the project is successful in Amsterdam it will be deployed nationwide. Check streetsmart.nl for a list of all participating restaurants. For the occasion a book with recipes of chefs from Amsterdam is published as well.

Truth Coffee Shop

18-11-2013

  • Truth Coffee HQ interior design by Haldane Martin, Photo Micky Hoyle.

A beautiful authentic coffee bar with the smallest details, located in Cape Town, South Africa. The Truth Coffee Shop is designed by Heldane Martin, who incorporated each detail in the interior. Steel railings, copper tubes, vintage typewriters, old chandeliers and mirrors give the coffee shop an authentic look. Truth Coffee Shop stands for honestly and serves the best coffees with simple machines. The store shows the transparency as regards a cup of coffee, something different than the modern coffee shops of today. Click here for more pictures. Truth Coffee HQ interior design by Haldane Martin, Photo Micky Hoyle.

New Year’s Eve dinner at the Waldorf Astoria

15-11-2013

  • Waldorf Astoria

Since 1931 the Waldorf Astoria NY has been a legendary destination for elegant New Year’s Eve celebrations. They now want to see how many Waldorf Astoria NY New Year’s Eve photos they can collect! They ask their fans at Facebook and their Twitter followers to find and post photos, everybody can vote and the person who did make or found the winning photo will receive a dinner for 2 at the Waldorf on New Year’s Eve! A great promotional campaign, simple to execute and who knows they might even run into some great photo’s from private albums.

Fish Tales by Bart van Olphen

14-11-2013

  • fish tales

With Instagram videos of 15 seconds, the Dutch fish expert Bart van Olphen shows dishes, tips and tricks about cooking with fish. With this, he wants to demonstrate that it is easier to cook with fish than most people think and in the meantime raise awareness of responsible fishing. Chef Bart van Olphen committed to consuming sustainably caught fish and is author of a couple of Dutch fish cookbooks ‘The Fishes Cookbook’, ‘The Dutch viskookboek’ and ‘Working with fish’. And it’s the first Instagram cooking show!

Lidl pop-up restaurant at Michelin-star level

14-11-2013

Restaurant Dill opened on September 13 in Stockholm. London-based chef Michael Wignall** made the menu and organized the kitchen. A 9-course menu was prized at an astonishing € 55,-, and the restaurant was fully booked from day one on. Too good to be true? Yes it was! It appeared to be a marketing stunt for Lidl. Only four ingredients (including liquid nitrogen) that were used for the preparation of the courses weren’t part of the supermarkets assortment.

Culinary artworks

13-11-2013

  • culinaire kunstwerken

Samantha Lee, mother of two children, makes beautiful artworks of dishes. Samantha Lee started creating these artworks to ensure that her children never skip their lunch. It is a great way to let your children eat vegetables and fruit. The creations range from animals and Hello Kitty to cartoon characters.

Gluten-free festival

13-11-2013

Increasingly we’re noticing more attention to gluten-free products. McDonald’s has recently joined the trend with a gluten-free bun. But we spotted a gluten-free pizza at Domino’s pizza in London in 2012. The gluten-free products provide a good example of transparency. Both companies ensure that the bun and pizza crust are gluten-free, but they also indicate that they are prepared in a kitchen where gluten are processed, which mean that traces of gluten can be found in the meal. The only way to avoid this is to fully dedicate your restaurant to gluten-free meals. Read more… 

Inspiration from NOMA

12-11-2013

By Julia Soldic.

Last Thursday, November the 7th, we were at a lecture of René Redzepi (Noma. Copenhagen) about his new book ‘A Work in Progress’. Organized by Babooka, a bookstore in Leiden and LeidsLekkers to herald the Restaurant Week in Leiden. During this lecture René rapidly exchanged reading passages from his diary with images and videos of his restaurant and chefs. Julia Soldic, a Norwegian who recently graduated from the Hotelschool The Hague, has had an internship of a few weeks at Noma in 2012. She was at the lecture with us and writes in her column below of her experience and leaves between the lines a number of ‘learnings’, such as encouraging creativity and the importance of team building and contact with your guests.

lees verder

Dutch’ Game

12-11-2013

There are barely any products available from wild goose. Approximately 10% of all shot goose are left in the nature, a much larger percentage is partly used. ‘Hollands Wild’ finds that inacceptable food waste and wants to use the goose meat sustainably. Earlier we wrote about small producers that process goose meat into products like Gans Lekker and Schiphol goose croquettes. ‘Hollands Wild’ will focus on bringing the individual initiatives together in producing a sustainable goose meat connection from hunter to producer, including the collection, chilled transport, storage and distribution of goose meat. With this connection they are able to provide the growing demand for natural, sustainable meat.

Bezoek horecatrends op