These peppermint candy cane spoons are a great treat for Christmas. Serve it with hot chocolate, the first cup of coffee in the morning or with the winter cocktails.The candy functions as a proper spoon. You can get the Candy Spoons in sets of six priced at $15.
A new modern portable, stainless fireplace for outside. It is made to withstand high temperatures and outdoor elements. The fireplace requires no electricity and produces no smoke. It can be fully personalized, so let guests cut their own spices for example or just use it as nice decoration.
Gastronomixs has set a world record by making 103 dishes with Chinese cabbage. Over 60 chef cooks came together on Monday 3 December to join this challenge. The initiative was to share knowledge, and show that a daily ingredient can be prepared in a lot of different ways. The cooks were very happy with the result and would like to join more of these events in the future. Gastronomixs will organize live sessions in 2013 to share even more knowledge.
‘t Schulten Hues in Zutphen is the first Michelin star restaurant with a digital cookbook. The iBook is called Portfolio-I, and introduced to celebrate the 10-years jubilee. The iBook contains new dishes by star cook Peter Gast, pictures of the 10 year jubilee, interviews, reports and lots more. The iBook is published in co-creation with Crystal Park New Media. The iBook is exclusively available at Apple’s iBookstore.
The new freezer store Min Twintig (Minus Twenty) opened at the Haarlemmerdijk in Amsterdam. They offer lots of different one person meals. The meals are directly frozen after preparation without the use of preservatives. They offer serveral soups, hotchpots, fish and meat dishes.
Belgian design brand Fusiontables and champagne house Veuve Clicquot created this special table together. A dining table that can be transformed into a billiard table. Only 99 have been created worldwide.
A new restaurant opened in Dubai, called Gramo. A pay-by-weight business model to promote moderation in the growing region is adopted. Guests can choose from the à la carte service as well, as a buffet where the pay-by-weight model is employed. The idea is that, Guests will be more careful with the amount of food they select, in order to avoid paying for what they don’t end up eating.
A new initiative of the Dutch bakery Vlaams Broodhuys: top chefs will cook in the pop-up restaurant. For this time, he composed a 10-cours diner for €50,- per person. A suitable wine arrangement can be ordered as well. And off course the bread won’t be forgotten, a special bread is created for this occasion. Michelin Starred chef Niven Kunz will be the first to cook in one of the Baker’s Cafés in Amsterdam, from the 6th until the 13th of January 2013.
Today the first Oodlz noodle bar opened in the Utrechtsestraat in Amsterdam. The crew puts tasty cups of noodles together with fresh ingredients, on demand and especially for you. The shop is open from 11.30 to 21.00 o’clock. Noodle shops are extremely popular in New York, London and San Francisco. After a few pop-up stores in Amsterdam, this one seems to be permanent. Oodlz is founded by the makers of Frozz (frozen yoghurt).
Last weekend the most original hospitality entrepreneurs in The Hague were portrayed through a very special technique. Vodka brand Stolichnaya found the entrepreneurs behind. During the two-day exposition not the portraits only were revealed, but also the process of ‘vertical penplotter’ technique. The portraits can be admire at the locations. ‘The most orginal bar , deserve the most original vodka.’
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
These peppermint candy cane spoons are a great treat for Christmas. Serve it with hot chocolate, the first cup of coffee in the morning or with the winter cocktails.The candy functions as a proper spoon. You can get the Candy Spoons in sets of six priced at $15.
A new modern portable, stainless fireplace for outside. It is made to withstand high temperatures and outdoor elements. The fireplace requires no electricity and produces no smoke. It can be fully personalized, so let guests cut their own spices for example or just use it as nice decoration.
Gastronomixs has set a world record by making 103 dishes with Chinese cabbage. Over 60 chef cooks came together on Monday 3 December to join this challenge. The initiative was to share knowledge, and show that a daily ingredient can be prepared in a lot of different ways. The cooks were very happy with the result and would like to join more of these events in the future. Gastronomixs will organize live sessions in 2013 to share even more knowledge.
‘t Schulten Hues in Zutphen is the first Michelin star restaurant with a digital cookbook. The iBook is called Portfolio-I, and introduced to celebrate the 10-years jubilee. The iBook contains new dishes by star cook Peter Gast, pictures of the 10 year jubilee, interviews, reports and lots more. The iBook is published in co-creation with Crystal Park New Media. The iBook is exclusively available at Apple’s iBookstore.
The new freezer store Min Twintig (Minus Twenty) opened at the Haarlemmerdijk in Amsterdam. They offer lots of different one person meals. The meals are directly frozen after preparation without the use of preservatives. They offer serveral soups, hotchpots, fish and meat dishes.
Belgian design brand Fusiontables and champagne house Veuve Clicquot created this special table together. A dining table that can be transformed into a billiard table. Only 99 have been created worldwide.
A new restaurant opened in Dubai, called Gramo. A pay-by-weight business model to promote moderation in the growing region is adopted. Guests can choose from the à la carte service as well, as a buffet where the pay-by-weight model is employed. The idea is that, Guests will be more careful with the amount of food they select, in order to avoid paying for what they don’t end up eating.
A new initiative of the Dutch bakery Vlaams Broodhuys: top chefs will cook in the pop-up restaurant. For this time, he composed a 10-cours diner for €50,- per person. A suitable wine arrangement can be ordered as well. And off course the bread won’t be forgotten, a special bread is created for this occasion. Michelin Starred chef Niven Kunz will be the first to cook in one of the Baker’s Cafés in Amsterdam, from the 6th until the 13th of January 2013.
Today the first Oodlz noodle bar opened in the Utrechtsestraat in Amsterdam. The crew puts tasty cups of noodles together with fresh ingredients, on demand and especially for you. The shop is open from 11.30 to 21.00 o’clock. Noodle shops are extremely popular in New York, London and San Francisco. After a few pop-up stores in Amsterdam, this one seems to be permanent. Oodlz is founded by the makers of Frozz (frozen yoghurt).
Last weekend the most original hospitality entrepreneurs in The Hague were portrayed through a very special technique. Vodka brand Stolichnaya found the entrepreneurs behind. During the two-day exposition not the portraits only were revealed, but also the process of ‘vertical penplotter’ technique. The portraits can be admire at the locations. ‘The most orginal bar , deserve the most original vodka.’
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