The Museum of Ice Cream opens its doors to the West Coast this April claiming sunny Los Angeles as its highly anticipated second location. Stationed in down town Los Angeles burgeoning art district, the Museum of Ice Cream welcomes visitors to enjoy an experiential ice cream journey. lees verder
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others sleeping in a Van Gogh painting and a sweet pizza topped with cotton candy.
If you like to read the whole article, click the title. Enjoy reading! lees verder
Last week Remia introduced their new ‘Bikkelsauce’ and to celebrate this, they introduced a new phenomenon: the ‘Bikkeltable’. On this special, custom-made, foil-wrapped table guests can enjoy a big portion of fries with sauce. The first ever ‘bikkeltable’ was introduced last Friday at Lunchroom Kruimeltje in the Dutch city Krimpen a/d IJssel, the city where the recipe of the Bikkelsauce was born. lees verder
The Cheese Bar in Camden, London celebrates and promotes the best of British cheese by making irresistible grilled cheese sandwiches. After a successful crowdfunding campaign (reaching the funding target of £130,000 in 5 days), Mathew Carver has opened his first permanent restaurant located in the historic Camden Market on the 23rd of March. Mathew has been selling his sandwiches from The Cheese Truck (a converted 1970’s ice cream van) named ‘Alfie’ since 2014. From foodtruck to a real restaurant. lees verder
The Ter Marsch & Co pop-up burger bar in Amsterdam exists one year, time to celebrate! To do so, a special burger and fries sauce called ‘Wiedewietsaus’ has been developed. The biologic cannabis-infused mayonnaise is an ode to the Dutch and Amsterdam weed culture. The Wiedewietsaus is served in three hospitality businesses of the Ter Marsch family. This April Fools’ Day joke was so successful that they will be selling the Wiedewietsauce as from the end of this month. lees verder
No ice popsicles but cake bars or cake-on-a-stick, a new dessert at the Giovane Café at the Fairmont Pacific Rim in Vancouver. The executive pastry chef Jeffry Kahle and his team created a collection of delicious flavours for their new line of Cake Bars. Choose from Raspberry Krunch, Coconut Pineapple, Chocolate 99 or Banana MC. lees verder
In May 2017 a concept of (music) entertainment, food and drinks will open near The Hague Central Station. The MingleMush concept will feature fifteen food stands with different cultural foods, three bars, terraces, arcade games, a library with conversation pits and a stage. A combination of parties, live bands, events, spoken word, readings and singer-songwriters makes MingleMush a hospitality mishmash. lees verder
The Bletchley is a new cocktail bar concept inspired by the works of Alan Turing (mathematician) and the fictional spy Sherlock Holmes. Are you a real mathematician, have you ever fantasized being Sherlock Holmes or are you good in solving puzzles? Than you should go to The Bletchley in Chelsea, London. At The Bletchley you’ll only get your personalized cocktail once you’ve cracked some puzzles, so they invite you to show your detective skills. lees verder
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others Dunkin’ Donuts with a Dutch twist and a pop-up restaurant in the Wolvenplein prison in Utrecht.
If you like to read the whole article, click the title. Enjoy reading! lees verder
Although CuliAir can’t been seen as a trend anymore, it remains special to see that the concept is still named as a ‘trend’ on various websites. The concept was initiated by masterchef Angélique Schmeinck in 2003. CuliAir is a culinary enjoyment at the highest level, literally and figuratively. If you want to experience something special, from the beginning of April till September it’s possible to book a diner in this floating restaurant. The restaurant consists of 14 spots and is a once in a lifetime experience that’s expected to stay trendy in the upcoming years as well. lees verder
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, 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 Museum of Ice Cream opens its doors to the West Coast this April claiming sunny Los Angeles as its highly anticipated second location. Stationed in down town Los Angeles burgeoning art district, the Museum of Ice Cream welcomes visitors to enjoy an experiential ice cream journey.
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others sleeping in a Van Gogh painting and a sweet pizza topped with cotton candy.
If you like to read the whole article, click the title. Enjoy reading!
Last week Remia introduced their new ‘Bikkelsauce’ and to celebrate this, they introduced a new phenomenon: the ‘Bikkeltable’. On this special, custom-made, foil-wrapped table guests can enjoy a big portion of fries with sauce. The first ever ‘bikkeltable’ was introduced last Friday at Lunchroom Kruimeltje in the Dutch city Krimpen a/d IJssel, the city where the recipe of the Bikkelsauce was born.
The Cheese Bar in Camden, London celebrates and promotes the best of British cheese by making irresistible grilled cheese sandwiches. After a successful crowdfunding campaign (reaching the funding target of £130,000 in 5 days), Mathew Carver has opened his first permanent restaurant located in the historic Camden Market on the 23rd of March. Mathew has been selling his sandwiches from The Cheese Truck (a converted 1970’s ice cream van) named ‘Alfie’ since 2014. From foodtruck to a real restaurant.
The Ter Marsch & Co pop-up burger bar in Amsterdam exists one year, time to celebrate! To do so, a special burger and fries sauce called ‘Wiedewietsaus’ has been developed. The biologic cannabis-infused mayonnaise is an ode to the Dutch and Amsterdam weed culture. The Wiedewietsaus is served in three hospitality businesses of the Ter Marsch family. This April Fools’ Day joke was so successful that they will be selling the Wiedewietsauce as from the end of this month.
No ice popsicles but cake bars or cake-on-a-stick, a new dessert at the Giovane Café at the Fairmont Pacific Rim in Vancouver. The executive pastry chef Jeffry Kahle and his team created a collection of delicious flavours for their new line of Cake Bars. Choose from Raspberry Krunch, Coconut Pineapple, Chocolate 99 or Banana MC.
In May 2017 a concept of (music) entertainment, food and drinks will open near The Hague Central Station. The MingleMush concept will feature fifteen food stands with different cultural foods, three bars, terraces, arcade games, a library with conversation pits and a stage. A combination of parties, live bands, events, spoken word, readings and singer-songwriters makes MingleMush a hospitality mishmash.
The Bletchley is a new cocktail bar concept inspired by the works of Alan Turing (mathematician) and the fictional spy Sherlock Holmes. Are you a real mathematician, have you ever fantasized being Sherlock Holmes or are you good in solving puzzles? Than you should go to The Bletchley in Chelsea, London. At The Bletchley you’ll only get your personalized cocktail once you’ve cracked some puzzles, so they invite you to show your detective skills.
At Horecatrends we spot a lot of national and international trends on a daily basis. We pick the most interesting ones to write articles about, the smaller trends we use in our column ‘Trends we spotted this week’. This week amongst others Dunkin’ Donuts with a Dutch twist and a pop-up restaurant in the Wolvenplein prison in Utrecht.
If you like to read the whole article, click the title. Enjoy reading!
Although CuliAir can’t been seen as a trend anymore, it remains special to see that the concept is still named as a ‘trend’ on various websites. The concept was initiated by masterchef Angélique Schmeinck in 2003. CuliAir is a culinary enjoyment at the highest level, literally and figuratively. If you want to experience something special, from the beginning of April till September it’s possible to book a diner in this floating restaurant. The restaurant consists of 14 spots and is a once in a lifetime experience that’s expected to stay trendy in the upcoming years as well.
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