The Dutch company Huls introduces vegan dry sausages
25-10-2021
Disclaimer: more interesting for Dutchies. But it might still be inspiring to read…
A sausage is an appetizer that cannot be missed, anywhere. But especially not in the Netherlands. The Dutch company Huls, specialist in sausages, created two varieties of vegan dry sausage for the vegans, vegetarians and flexitarians.
Huls is located in the North of the Netherlands in the region Groningen and has been making dry meat sausages for over a 100 years. In this article you’ll read about the recently created vega(n) varieties.
Reading time: 2 minutes
Next Gen Foods introduces plant-based chicken ‘TiNDLE’ to the European market in Amsterdam
25-10-2021
The fast-growing Singaporean food-tech startup Next Gen Foods – founded in 2020 – will make its European debut this year, starting in Amsterdam. The company has a state-of-the-art production facility in the Netherlands, where its main product – plant-based chicken ‘TiNDLE’ – is made. TiNDLE has been successfully launched in Asia and the Middle East and people recently had a sneak preview at The New York City Wine & Food Festival, where the product received critical acclaim. TiNDLE is now available in about 150 restaurants.
Reading time: 2 minutes
The S.Pellegrino Young Chef Academy Brain Food Forum | Live stream on Saturday 30th October
22-10-2021
Saturday 30th October will see the launch of The S.Pellegrino Young Chef Academy Brain Food Forum, an exchange of knowledge and ideas between young chefs and nine of the greatest chefs in the world. An exceptional opportunity for both industry professionals and food lovers to join nine of the greatest chefs in the world as they take part in this forum.
The event will be held at the S.Pellegrino Young Chef 2019-2021 grand final and is curated by Fine Dining Lovers with editor-in-chief Ryan King offering insight and mediation in his role as host. The key themes of Taste & Creativity chosen to reiterate the core values of the S.Pellegrino Young Chef Academy: an online educational platform created to attract, connect and nurture diverse talent in the world of gastronomy. The Brain Food Forum will be available to view via a live stream on Fine Dining Lovers on Saturday 30th October from 9.30am-12.30pm (Central European Summer Time), the link requires sign-up. By continuing reading you will learn more about the chefs attending the event.
Reading time: 2 minutes
Ruby Hotels | This hotel chain continues to expand, now also to Italy
22-10-2021
The Munich-based Ruby Group continues its growth and brings their Lean Luxury philosophy to Italy. In a historic building in the heart of Florence, Ruby, together with GB Holding Group, is realizing a Ruby Hotel with 118 rooms and a Ruby Workspace with a total surface area of approximately 300 m². The images accompanying this article are from Ruby Hotel Louise in Frankfurt. The rooms are the same at all Ruby Hotels, only they can differ in details regarding decoration. Ruby does the design for all her hotels herself, every hotel has the Ruby ‘signature’ but the theme differs, often in line with the history of the building or the location.
Ruby Hotels currently has 12 hotels in Düsseldorf (3), Vienna (3), Frankfurt, Hamburg, Cologne, Munich, Zurich and London. Founder and CEO Michael Struck is breaking new ground in the hotel industry with his Lean Luxury philosophy. Through a lean organizational structure and with a concentration on the essentials, Ruby hotels know how to create a contemporary, affordable form of luxury for modern, cost- and style-conscious customers. The group was founded in 2013 and, in addition to the 12 hotels, has nineteen more hotels under construction and/or in the planning stages. With the Ruby Asia joint venture, founded in 2018, Ruby is expanding into Asia. In addition, Ruby offers Ruby Workspaces in Munich, Hamburg and Düsseldorf: perfectly equipped workplaces in a creative environment with access to an inspiring office community.
Reading time: 2 minutes
Thai’s Streetfood restaurant Pitaya opens in Antwerp
21-10-2021
Thai’s Streetfood restaurant Pitaya, the restaurant chain specialized in Thai cuisine, opened its first restaurant in Antwerp, next to Operaplein in the newly renovated Antwerp Tower. After three successful openings in Brussels and Wallonia, it is now Flanders’ turn. And they will open in the Netherlands as well in the coming years.
Inspired by the Thai capital, the first Pitaya restaurant opened in 2010 in Bordeaux, France. The Antwerp restaurant is number 122 on their list! Most of the restaurants are located in France. Alpha Seed, the investment company that manages Pitaya’s license for the Benelux, is planning further openings in Liège and Charleroi this year. Pitaya now manages 5 restaurants in Belgium. The goal is to reach 70 in the Benelux in 7 years: 30 restaurants in Belgium, 35 in the Netherlands and 5 in Luxembourg.
Reading time: 2 minutes
How spooky do you want it to be? | 13 bits of Halloween inspiration
19-10-2021
On American inspiration websites you can’t miss Halloween. Halloween is major in the US and slowly but surely more and more people in the Netherlands are celebrating it too! In our Dutch village it will be celebrated as well. The organization normally responsible for our King’s Day celebration will this year also organize a Halloween spooky tour along ‘haunted houses’ where the children get hot chocolate and can pick up ‘creepy’ candy. Such a fun night! How can you celebrate Halloween as a hospitality provider? Would you profit from a celebration and would your Dutch or European guests enjoy it? The last point is of course clear; it is fun and it always makes sense to positively surprise your guests, even if it is with a freshly baked ‘ghost’ cookie or a mini pumpkin of marzipan. To get in this spooky atmosphere before the actual holiday (31st of October), we have listed 13 bits of Halloween inspiration for you! ^Marjolein
Reading time: 3 minutes
Trends we spotted | Week 42
18-10-2021
At horecatrends.com or hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends we use in our weekly column ‘Trends we spotted this week’.
With this week links to articles about NANKA that makes patties from Jack Fruit in combination with mushrooms, chicken and beef to help meat-eaters to reduces their meat intake in Malaysia. And in Germany Essity and McDonald’s are recycling the paper cups into toilet paper.
The Brooklyn Dumpling Shop from New York is growing fast through franchising, they’re opening 5 new locations in Florida. And the Singapore-born, Instagram-famous Paradise Group debuted in California last September with their Rainbow Soup Dumplings!
The Dutch cider producers and importers of CiderCider will open ‘the Ciderbar’ in Rotterdam Hofbogen by the end of December. And in Groningen the first RavioliBar in the Netherlands opened. They make fresh ravioli daily!
The Cheesecake Factory has been sharing a slew of their incredible recipes for readers to make in their own kitchens since the COVID-19 crisis. Inspirational! And the Dutch Vegan Junk Food Bar will open in Germany this fall.
New innovation by Domino’s Pizza Belgium | Domino’s Cal’z sandwich
18-10-2021
In addition to a wide range of pizzas, Domino’s Pizza offers more and more dishes suitable for lunch or as a snack. With this, the chain focuses on the popularity of the lunch moment and the growing demand for lunch delivery. After the introduction of the warmly welcomed Crunchy Chicken, the Domino’s Cal’z sandwich is now also available at all Domino’s Pizza locations in Belgium.
In this article we have written about another calzone variation from the US: ”The Crazy Calzone” from Little Caesars.
Reading time: 2 minutes
Voerman Vieux | Ingmar Voerman brings the Dutch liquor ‘Vieux’ back to life
15-10-2021
Yesterday, Thursday 14th of October, Ingmar Voerman and Jos Zonneveld launched their new brand Voerman Vieux in Amsterdam. We had the pleasure of tasting their new product, on the rocks for connoisseurs and delicious in cocktails! In this article we share two recipes. Check out our highlight on Instagram of the real Dutch launch in Amsterdam.
Beverage journalist Ingmar Voerman and co-owner Jos Zonneveld are revitalising the ancient Dutch Vieux with their Voerman Vieux and are introducing this beverage to a whole new generation. They have created an artisanal vieux with a full, round taste.
Reading time: 2 minuten
Goût de France ’21 & the gastronomy of tomorrow
15-10-2021
The Goût de(/Good) France culinary event is back, for its 6th edition! From October 14 to 22, 2021, chefs from around the world will be serving dinners “à la française” as an ode to French cuisine. In previous editions, Nouvelle-Aquitaine and Provence took center stage, but this time the cultural and culinary heritage of the Centre-Val de Loire region is on the menu, with a sustainable sauce.
Goût de France is an initiative of the well-known French chef Alain Ducasse and the French Ministry of Foreign Affairs. It is initiated by Explore France and the 2 Michelin star chef Christophe Hay from the Vendôme is their ambassador this year. Interesting to read about his initiatives to put freshwater fish from the Loire back on the menu and his permaculture vegetable garden.
Huls, vega(n) worst
