Omelet and a waffle at once
The ideal breakfast, an omelet with a waffle. It can now at the same time with the new ‘Warning Breakfast Express’.
The ideal breakfast, an omelet with a waffle. It can now at the same time with the new ‘Warning Breakfast Express’.
Once upon a Milkshake is an ice cream salon with different characters for every flavour. Inspired by various writers who tell stories about their travels and experiences, they created a character for each product with a short story. The characters include: Agent Red Velvet (cacao with cream cheese), Honey Nougat (premium nougat and honey) and Spooky Mocha (aromatic coffee beans and chocolate).
Restaurant Day is a day where anyone can set up a restaurant, café or bar. It can be anywhere, like at your home, at the office or on a street corner! The next Restaurant Day is planned on the 19th of May.
Martin Creed was given a completely open brief to design the Sketch restaurant in London. The only note was that it could function as a restaurant. He used 96 different types of marble and all objects in the restaurant, from cuttlery, tables, chairs to glassware are different. The Master Chef Pierre Gagnaire makes the experience complete by cooking visually dishes, therefore art and food go hand in hand at Sketch.
The Kirin brewery has lauched Ichiban Shibori’ with frozen beerfoam. The foam is edible like a sorbet and doesn’t make the beer watery.
Magnum continues it’s Pleasure Hunt succes with a sequel. Brands like Bing and KLM are visible in the interactive game as well as the Fasano Hotel in Rio de Janeiro receives an extra (sixth) star by the main character. Play the Pleasure Hunt here here.
The Cavendish Hotel in London devised a competition, where the winner and his or her beloved can spend Easter Eve in their special designed chocolate room. Topchocolatiers have done their best to make as many objects as edible such as flowers, slippers and even the toothbrush! In total, more than 100 kilograms of chocolate is used.
The Hello Kitty Interactive Cookbook is a fun way to get kids into the kitchen. The digital book has a child friendly interface, interactive features such as read-aloud instructions and voice commands. To make things easy, the Hello Kitty Interactive Cookbook is equipped with a measurement converter and step-by-step videos.
David Pines (12) wrote a guide classified by the type of dish. Pines picks in the establishments where his favorite lunch, dinner and breakfast is served. He also describes international and special dishes, fish, drinks, desserts and sweets from the oven. Together with his father, mother, grandmother, grandfather or other relatives he went on ‘food hunt’ in New York.
Babylonstoren is a Cape Dutch farm and manor house in South Africa with vineyards, orchards and a large garden. Guests are invited to join in and harvest their own products, which can be used in the restaurant or can be cooked in a self-catering kitchen.
This summer, World of Hyatt is teaming up with Reese’s Book Club and Under Canvas to launch Camp Unwritten – a unique, storybook-inspired glamping adventure read more
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends 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 ideal breakfast, an omelet with a waffle. It can now at the same time with the new ‘Warning Breakfast Express’.
Once upon a Milkshake is an ice cream salon with different characters for every flavour. Inspired by various writers who tell stories about their travels and experiences, they created a character for each product with a short story. The characters include: Agent Red Velvet (cacao with cream cheese), Honey Nougat (premium nougat and honey) and Spooky Mocha (aromatic coffee beans and chocolate).
Restaurant Day is a day where anyone can set up a restaurant, café or bar. It can be anywhere, like at your home, at the office or on a street corner! The next Restaurant Day is planned on the 19th of May.
Martin Creed was given a completely open brief to design the Sketch restaurant in London. The only note was that it could function as a restaurant. He used 96 different types of marble and all objects in the restaurant, from cuttlery, tables, chairs to glassware are different. The Master Chef Pierre Gagnaire makes the experience complete by cooking visually dishes, therefore art and food go hand in hand at Sketch.
The Kirin brewery has lauched Ichiban Shibori’ with frozen beerfoam. The foam is edible like a sorbet and doesn’t make the beer watery.
Magnum continues it’s Pleasure Hunt succes with a sequel. Brands like Bing and KLM are visible in the interactive game as well as the Fasano Hotel in Rio de Janeiro receives an extra (sixth) star by the main character. Play the Pleasure Hunt here here.
The Cavendish Hotel in London devised a competition, where the winner and his or her beloved can spend Easter Eve in their special designed chocolate room. Topchocolatiers have done their best to make as many objects as edible such as flowers, slippers and even the toothbrush! In total, more than 100 kilograms of chocolate is used.
The Hello Kitty Interactive Cookbook is a fun way to get kids into the kitchen. The digital book has a child friendly interface, interactive features such as read-aloud instructions and voice commands. To make things easy, the Hello Kitty Interactive Cookbook is equipped with a measurement converter and step-by-step videos.
David Pines (12) wrote a guide classified by the type of dish. Pines picks in the establishments where his favorite lunch, dinner and breakfast is served. He also describes international and special dishes, fish, drinks, desserts and sweets from the oven. Together with his father, mother, grandmother, grandfather or other relatives he went on ‘food hunt’ in New York.
Babylonstoren is a Cape Dutch farm and manor house in South Africa with vineyards, orchards and a large garden. Guests are invited to join in and harvest their own products, which can be used in the restaurant or can be cooked in a self-catering kitchen.
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