Bammetjes Bier | The sister beer of Pieper beer
Bammetjes Bier, the new beer of restaurant chain Instock, not made of potatoes like their last years creation Pieper Beer, but out of bread leftovers. lees verder
Bammetjes Bier, the new beer of restaurant chain Instock, not made of potatoes like their last years creation Pieper Beer, but out of bread leftovers. lees verder
What happens in your hotel with the bathroom amenities? The best thing that could happen, is that your guest will take them home and when in their bathroom they get regularly reminded of their stay at your hotel. In most hotels, the soaps, shampoo, conditioner are replaced every day. But what do you do with the leftovers? Throwing them away isn’t sustainable at all. lees verder
Unfortunately, not all fish caught in the North Sea end up on our plates. Therefore, three entrepreneurs came up with the idea of opening a new fish restaurant in Amsterdam called ‘Bijvangst’ (Bycatch) Amsterdam. A restaurant where you’ll be surprised by fishes that you might have never heard of, alongside the more famous fish species. You can now invest in the concept at the website CrowdAboutNow. lees verder
From foraged ingredients and house ferments to a zero waste food offering, sustainable cocktail bar Scout is celebrating great British produce in London with inventive and unforgettable cocktails. The bar which will only use fresh produce from the British Isles, launched last month and has been developed by renowned bartender Matt Whiley, the man behind cocktail bar Peg + Patriot and Talented Mr Fox, London’s celebrated cocktail and bar branding and development consultancy. lees verder
The motto of the Jarheads catering company from Mechelen in Belgium: ‘slow food, swiftly delivered’. They deliver healthy, organic meals in glass jars with recyclable cutlery. They started as a catering company but last summer they also opened a take-away / restaurant at the Lambermontplaats in Antwerp, where you can take away your jar or eat it. 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 a Big Green Egg BBQ Contest organized by FG Food Labs Rotterdam and Kwalitaria launches a new concept.
If you like to read the whole article, click the title. Enjoy reading! 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 edible water and the first salad-flat in Europe opens in Dronten.
If you like to read the whole article, click the title. Enjoy reading! lees verder
London’s Square Mile Challenge aims to recycle half a million cups in April. Caffeine-fuelled workers in the City of London are being urged to use brand new recycling points established across the Square Mile as part of the UK’s biggest push to date to tackle the issue of disposable coffee cup recycling. According to us, an initiative worth following in major cities! 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
Sukade exterior
Sukade bar 
Sukade view
Sukade central part
Sukade second floor
Sukade restaurant
Sukade restaurant
Sukade coffeebar
Sukade interior by night In the monumental Dutch storehouse Smaeckpakhuys at the Stoombootkade in the Dutch town Meppel recently opened restaurant Sukade (candied peel). A contemporary and affordable restaurant with a striking interior where the chef performs at a high level. He uses a lot of vegetables and his meat and fish being processed from head to tail. Restaurant Sukade combines a (coffee) bar, bistro and restaurant where guests can visit from 10am. A restaurant with a unique and contemporary interior with an open kitchen, designed by the chef. But also eye-catchers like the wallpaper with the candied peel fruit and two bars with azure green tiles, from one of the bars they serve delicious cakes. Also striking are the mustard green couches and the dark green and blue seat covers. lees verder
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
Bammetjes Bier, the new beer of restaurant chain Instock, not made of potatoes like their last years creation Pieper Beer, but out of bread leftovers.
What happens in your hotel with the bathroom amenities? The best thing that could happen, is that your guest will take them home and when in their bathroom they get regularly reminded of their stay at your hotel. In most hotels, the soaps, shampoo, conditioner are replaced every day. But what do you do with the leftovers? Throwing them away isn’t sustainable at all.
Unfortunately, not all fish caught in the North Sea end up on our plates. Therefore, three entrepreneurs came up with the idea of opening a new fish restaurant in Amsterdam called ‘Bijvangst’ (Bycatch) Amsterdam. A restaurant where you’ll be surprised by fishes that you might have never heard of, alongside the more famous fish species. You can now invest in the concept at the website CrowdAboutNow.
From foraged ingredients and house ferments to a zero waste food offering, sustainable cocktail bar Scout is celebrating great British produce in London with inventive and unforgettable cocktails. The bar which will only use fresh produce from the British Isles, launched last month and has been developed by renowned bartender Matt Whiley, the man behind cocktail bar Peg + Patriot and Talented Mr Fox, London’s celebrated cocktail and bar branding and development consultancy.
The motto of the Jarheads catering company from Mechelen in Belgium: ‘slow food, swiftly delivered’. They deliver healthy, organic meals in glass jars with recyclable cutlery. They started as a catering company but last summer they also opened a take-away / restaurant at the Lambermontplaats in Antwerp, where you can take away your jar or eat it.
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 a Big Green Egg BBQ Contest organized by FG Food Labs Rotterdam and Kwalitaria launches a new concept.
If you like to read the whole article, click the title. Enjoy reading!
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 edible water and the first salad-flat in Europe opens in Dronten.
If you like to read the whole article, click the title. Enjoy reading!
London’s Square Mile Challenge aims to recycle half a million cups in April. Caffeine-fuelled workers in the City of London are being urged to use brand new recycling points established across the Square Mile as part of the UK’s biggest push to date to tackle the issue of disposable coffee cup recycling. According to us, an initiative worth following in major cities!
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!
In the monumental Dutch storehouse Smaeckpakhuys at the Stoombootkade in the Dutch town Meppel recently opened restaurant Sukade (candied peel). A contemporary and affordable restaurant with a striking interior where the chef performs at a high level. He uses a lot of vegetables and his meat and fish being processed from head to tail. Restaurant Sukade combines a (coffee) bar, bistro and restaurant where guests can visit from 10am. A restaurant with a unique and contemporary interior with an open kitchen, designed by the chef. But also eye-catchers like the wallpaper with the candied peel fruit and two bars with azure green tiles, from one of the bars they serve delicious cakes. Also striking are the mustard green couches and the dark green and blue seat covers.
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