Nitro coffee is a refreshing beverage that perfectly matches with high summer temperatures. This ice cold beverage can be seen as alternative for soda’s, nitro coffee is describes as a coffee and a soda in one. Kaldi, coffee and tea specialty chain, will be serving this nitro coffee the upcoming summer at the location at the Herengracht in Amsterdam. read more
Double Treatment Room
Club Spa Reception Area
Restaurant 
Dumbells 
Club Spa Restaurant
Lanesborough Club Spa Stream Room
Pedicure Chairs
Restaurant 
The Painting Room 
The Gym StudioThe Lanesborough Hotel in London recently opened The Lanesborough Club & Spa. The exclusive lifestyle members club for the modern Londoner, with world-renowned expert partners, will elevate fitness, spa and wellness to the next-level in a spectacularly designed 18,000sq ft space. read more
Hilton Five Feet To Fitness Fitness Kiosk - (c) 2017 Hilton Worldwide
Hilton Five Feet To Fitness Full Room - (c) 2017 Hilton Worldwide 
Hilton Five Feet To Fitness Watt Bike - (c) 2017 Hilton Worldwide
Hilton Five Feet To Fitness Yoga - (c) 2017 Hilton WorldwideHilton has unveiled Five Feet to Fitness, an in-room wellness concept that brings over eleven different fitness equipment and accessory options into the hotel room. The new room category makes it more convenient than ever for road warriors, exercise enthusiasts, and those who prefer to workout in private to maintain their routines while staying with Hilton. read more
Negin Pakravesh, the founder of SMUUS, created ‘Der Smoothie fürs Brot’, a fruit-based spread. The German SMUUS brands itself as a producer of ‘smoothies for bread’. The wide variety of spreads can be used on your burger instead of ketchup, to make salad dressings, as dip, to create cocktails, add to your yoghurt or as ice cream topping. We particularly would like to taste the special flavour combinations! read more
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 Titanic themed hotel in Belfast and a pop-up with a peculiar name: ‘The Restaurant of Order Mistakes’.
If you like to read the whole article, click the title. Enjoy reading! read more
Last summer we spotted the trendy Frosé in the USA. Now the Frozen Negroni gets a lot of attention on the internet. When are we going to spot them on the Dutch sidewalk terraces? read more
Do you love Liefmans beer and ice cream? Then you have to go to ice cream parlor Bon Appetit in Breda, a city in the south of the Netherlands. Since last week, this ice cream parlor sells Liefmans ice cream. Even better, at this moment, there is a promotion! Bon Appetit and city blog InBreda are going to give away 100 Liefmans ice creams. The Liefmans ice creams are served in a special Liefmans glasses that you can take home. read more
Saturday the 10th of June DeDAKKAS started a crowdfunding campaign in order to realize their project, a green hospitality concept on top of parking garage ‘de Kamp’ in the city centre of Haarlem. According to the initiators the concept, situated in urban area of Haarlem, will be unique and approachable. A place to relax, with a great view over the city centre while enjoying pure food and drinks. Besides the hospitality greenhouse there will also be a rooftop terrace and a city park to create a social, green and sustainable surrounding. read more
KUFcakes by Kia Utzon-Frank - Photo credits Owen Silverwood
KUFcakes by Kia Utzon-Frank - Photo credits Owen Silverwood
KUFcakes by Kia Utzon-Frank - Photo credits Dunja Opalko
KUFcakes by Kia Utzon-Frank - Photo credits Dunja Opalko
KUFcakes by Kia Utzon-Frank - Photo credits Fl Deboller
KUFcakes by Kia Utzon-Frank - Photo credits Fl DebollerFood sculptures or designer cakes, some show an artistic and architectural approach to food like the KUFcakes. These are bespoke luxury cakes designed in close conjunction with the client. KUF stands for Kia Utzon-Frank who designs and creates her cakes by using a marzipan printer that creates patterns and imagery onto marzipan and fondant and cover the cakes to make edible sculptures that fit their surroundings. The artist indicates that taste is as important as the look. She hopes that the KUFcakes will make people curious and that the cakes will trigger them to start a conversation. read more
A big party at the Hard Rock Café in Amsterdam today. In honour of their 46st birthday, guests can order a ‘Local Legendary Burger’ between 11am and 12am for 71 eurocents per burger. Because of the fact that the birthday falls together with Nationale Buitenspeeldag (a day for children to play outside), the café organizes fun outdoor activities for kids such as bite-the-cake with the famous Hard Rock brownies and putting on glitter tattoos. read more
DoorDash is an on-demand restaurant food delivery services connecting customers with local businesses, now also by using robots. The company founded in 2013, is only to be found in the United States and Canada but their goal is to bring their services to every corner of the world. read more
Credits Facebook Moët & Chandon
Moët & Chandon
Credits Facebook Moët & Chandon
Moët & Chandon
Credits Facebook Moët & Chandon
A fancy sixpack to share with your friends, the Share Mini Moët. Moët & Chandon, the well-known champagne brand, is now selling this sixpack. read more
Nescafé Coffee Taproom
Nescafé Coffee Taproom
Nescafé Coffee TaproomNescafé has opened a pop-up coffee shop in Toronto, where everyone has to bring and make their own coffee. Indeed, you have to bring your own coffee otherwise you will not be able to enter the Coffee Taproom. The pop-up is a stunt by Nescafé and designed to promote the Nescafé Sweet & Creamy coffee sticks. The ad for pop-up Coffee Taproom trolls Starbucks! read more
Upscale Chinese restaurant, Philippe Chow, in New York City serves a spectacular dessert: a cotton candy baked Alaska. Baked Alaska, also known as ‘omelette Sibérienne’ or ‘omelette Norvégienne’, is a classic dessert made of cake, ice cream and beaten egg white. read more
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 the latest foodtrend on Instagram, coffee caviar. And the designer fruit: white strawberries.
If you like to read the whole article, click the title. Enjoy reading! read more
Especially for King’s Day 2024, GiG is launching their hard seltzer ‘GiG Orange Anthem’ with a refreshing orange flavour for the ultimate King’s Day experience. read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
“In the past we have seen that ‘popular diets’ like for example Montignac and Atkins, did wonders (sales wise) for restaurants offering meals prepared within the limits of those diets. Would this be possible with the Scandinavian diet as well?” Our guest writer, Julia Soldic explains….
The masses are embracing the Scandinavian diet, the eatable solution to prolonged life expectancy – Why?
The Gordon Street Garage in West Perth is located in a former garage. The restaurant is based on the idea of simple and local produce. The coffee is for example roasted and ground on location which allows the garage to daily serve different types of coffee. The dishes on the menu are yard-to-table inspired and mostly designed to share. The restaurant has an industrial-chic interior which shows the origin of the building. A lot of furniture and fittings are even made from the wood and steel of the original garage itself. The large space of the Gordon Street Garage is divided into different zones to create a wide range of dining experiences. A part of the space is arranged for a quick cup of coffee, the large bar and high tables are created for a cocktail and a bar snack and another part of the area is used for extensive lunches or dinners. Watch the video for an impression of the Gordon Street Garage.
A temporary potato store will open in Amsterdam on 26 September. The pop-up store ‘Pieperboetiek’ (pieper is a Dutch nickname for a potato) will be opened for two weeks and is dedicated to potatoes. Besides giving information, 30 kinds of potatoes are sold as well. All types of potatoes are organic and grown locally in the Netherlands. The goal of the store is to reduce the gap between the city and countryside. Visitors can ask questions to potato farmers, a fries-debate is held and a potato dinner is organized. The ‘Pieperboetiek’ is an initiative of Krispijn van den Dries, a biodynamic farmer and slightly a potato activist. Earlier Krispijn protested against the low prizes of potatoes by dumping 6.000 kilos of potatoes on the Dam in Amsterdam. Krispijn is, together with city farmer and journalist Felicia Alberding and the Youth Food Movement, committed to an honest food system and better relationships between the city and the countryside.
The Jane in Antwerp beautifully designed by Piet Boon and is highlighted at the website of ‘The Restaurant & Bar Design Awards’. We think it might be one of the title candidates for the award in 2015. The restaurant of Sergio Herman and Nick Bril was opened in March in a chapel of the former military hospital of Antwerp. The preparations of the opening took three years: not only the dishes, but everything around it had to include the vision and feeling of both chefs. A collaboration between artists, designers and deejays was established. With the motto ‘food is our religion’, the kitchen is situated at the place of the altar. Other eye-catchers are the specially printed windows, a neon skull and the 800 kilo chandelier.
The documentary ‘The Netherlands, land of Whisky’ will premiere at the film festival ‘Film By The Sea’ in Vlissingen on 20 September. The initiative of film maker Gwen Jansen shows the remarkable whisky culture in the Netherlands: Over 2,5 million people drink whisky, world’s largest whisky fair is in the Netherlands and a lot of whisky media and whisky writers are Dutch. The first whisky camping is even founded in the Netherlands. The documentary is produced by JansenJager, Beeldmakers and is mostly established by crowdfunding and without use of subsidies. It will appear on DVD and Blu-Ray at the end of this year in Dutch and English and can be ordered via the website ‘NederlandWhiskyland’.
Suite Novotel opens its doors in the Haagsche Passage in The Hague on 1 Oktober. The long stay concept of Suite Novotel Den Haag City Centre will exist out of 118 suites and will be located in the city center of The Hague nearby the Parliament, numerous embassies, government offices, museums and shops. The suites are suitable as bedroom, living room and as reception area and are equipped with numerous modern facilities.
It all started as a April fools’ prank last spring: chopsticks that are able to analyze the quality of food. This summer Chinese web giant Baidu launched a prototype of smart chopsticks that focuses on health and hygiene. The smart chopsticks will tell you whether the oil that has been used is fresh: sensors of the chopsticks discover the oil’s temperature and judges its fitness for consumption. Poor food safety is a big problem in China, one of the concerns is ‘gutter oil’. ‘Gutter oil’ is illegal cooking oil what is made by reprocessing waste oil or by dredging up leftovers from restaurants.
Champagne house Veuve Clicquot dropped hundreds of bottles of champagne in the Baltic sea on 18 June. The Baltic sea offers unique aging conditions for the bottles of champagne with its low level of salinity and a constant temperature of 4 degrees. This was discovered four years ago when divers found a cache of more than 165 bottles of champagne near the Äland island near Finland. The bottles were dating back to 1839, but were preserved perfectly. The bottles champagne of Veuve Clicquot currently lie 40 meters below the surface where they will be monitored by a ‘cellar master’. The bottles will be brought back to the surface in 2054.
Chef Grant Achatz of restaurant Alinea is only 30 years old and no. 9 on ‘The World’s 50 Best Restaurants’ by San Pellegrino. As all his European colleagues particularly create a feast on the plate, this chef creates a complete show with the whole experience but in an understated, un-American way. Marjolein van Spronsen experienced it and concludes in her blog; “This is in the restaurant world, “Think different, Act different’, a rollercoaster ride from three hours that gives you a ‘dazzling experience’ of tastes and experiences”.
Jonnie and Thérèse Boer of ‘De Librije’*** and ‘Librije’s zusje’** opened restaurant ‘t Klooster at Wijk bij Duurstede on 1 September. This restaurant is taken over by former employee Jeroen van Hensbergen and his wife Natasja van Hensbergen. Jeroen and Natasja transformed brasserie ‘t Klooster into a restaurant where high-quality, creative and affordable dishes are served. A special aspect is that the restaurant serves a menu especially for people who had a gastric bypass or gastric sleeve. Natasja herself had gastric bypass surgery and realized that it was very difficult to join others in dining for a full evening. “Jeroen cooks in ‘t Klooster a special menu where the portioning is adapted to the wishes of the guests and where the intolerances and the use of sugar are taking into account.”
The famous Delirium Café opens its doors in Amsterdam on 18 September. The Delirium Café is worldwide known to beer lovers. The café originated in Brussel and is known for its amount of different beers. In 2014 the café made it to the Guiness Book of Records with a variety of 3200 beers. The establishment in Amsterdam starts ‘modest’ with 500 different kinds of national and international beers. It will be located in a characteristic property at the Piet Heinkade. Guests can eat there as well, the kitchen serves simple but qualitative dishes. Soon a Delirium boat will float through the canals of Amsterdam. The boat transports guests from and to the Delirium café.
NEXTDELI is a new player in the field of food concepts and introduced new products: The Bacon Bullets and The Bacon Balls. The products are inspired on the Dutch well-known ‘Kroket’ and ‘Bitterbal’ and have a bacon flavour. The Bacon Balls and Bullets distinguish themselves from the ‘Kroket’ and ‘Bitterbal’ in three ways: ‘The Crunch’, ‘The Bacon’ and ‘The Taste’. The products have a special crunch because of the use of American breadcrumb. The Bacon can be tasted in the creamy filling and the Taste refers to the spicy aftertaste. The products are made of organic bacon and no additives and preservatives are added. A special sauce is developed to replace the mustard that is usually used with ‘kroketten’ and ‘bitterballen’. The Gunshot sauce looks a lot like a mustard-sauce, but has a sweet touch from honey and a touch of BBQ.
Dance festival Tomorrowland was held on the 19th, 20th, 26nd and 27th of July. The festival isn’t just well known for its music, but for the culinary experience as well. For the third time in history a small amount of people could experience the cooking skills of Sergio Herman in the secret restaurant, hidden in the main stage. For the amount of € 15.000,- Sergio Herman, Quique Dacosta (three Michelin stars) from restaurant Quique Dacosta and Kobe Desramaults (one Michelin star) from restaurant In De Wulf prepared several dishes while the music was playing loud.
The rest of the publication is only available in Dutch
This summer we’ve eaten the Italian dish Arancini in the bar of restaurant Filini at the Radisson Blu Aqua Hotel in Chicago. We ate this dish several times in Italian restaurants in America and Australia, but the few times I was in Italy, I haven’t seen it on the menu. Although the dish is probably served there as well. I have not seen this dish in the Netherlands before, although it is a simple dish to make. The dish consist out of deep fried balls of risotto with mozzarella cheese and smoked ham in the middle. A simple and delicious starter and because of the Dutch association with the ‘bitterballen’ it could become very popular in the Netherlands as well ^Marjolein van Spronsen
In the Netherlands we have a lot of beautiful local products, but if we see the crabs and lobsters that are served at The Crab Shack in Wellington we are a bit jealous. The Crab Shack is a casual restaurant with a coastal/Cape Cod theme. With their location at the waterfront the restaurant serves mostly seafood and especially crabs as ‘Nelson Paddle crab’, ‘Jonah crab’ and the red ‘King crab’. They also serve meat dishes as ‘the Shack Steak’ and the ‘Kiwi pepper lamb rump’. Besides that the dishes on the menu are very affordable, the restaurant has daily specials too such as ‘Mussel Madness Monday’, ‘Winging into the Weekend’ and ‘Sangria Saturdays’.
We already wrote about it before, but finally we’ve tasted them ourselves: the Chicago-style Pizza, Deep Dish Pizza. We tried this ‘stuffed pizza pie’ at restaurant Giordano’s and at a Wednesday evening we still had to wait half an hour for a table! Looking at the amount of tables where people were sharing this pizza, we can only conclude that the dish is very popular here. We respectfully watched other families eating a large size pizza without problems and with pleasure but we had difficulties finishing a middle sized pizza! A slice of pizza feels like a complete pizza, which is definitely due to on the amount of cheese. ^Marjolein van Spronsen
Three creative minds, Albert Adrià, Rudi Van Beylen and Dirk Peeters, joined forces in their search for new culinary products. R&D Food Revolution was created with the basic thought ‘revolutionary innovation for the culinary world’. Their main purpose is to become a supplier of creativity by offering innovative top products.
Topchef Albert Adrià, known from the world-famous Catalan restaurant elBulli, launched a new line of products with typical Adrià-delicacies. Examples are Spanish octopus- and algae delicatessen, heavenly meringue, sophisticated and fluffy mousses and sauces from the siphon and fragrant breads especially designed for a specific types of cheese. Albert Adrià: ‘all products contain ingredients that we use in my kitchens as well. In this way I bring elBulli, Tickets, 41°, Pakta and Bodega 1900 literally to every caterer or restaurant owner”.
R&D Food Revolution will launch their new product, Crispy Foam, at ‘Rotterdam Gastvrij’ at the end of September.
Earlier this year we wrote an article about the Foodhallen located in the former tram depot ‘De Hallen’ in Amsterdam. The initiaters Chong Chu, Tsibo Lin, Zing-Kyn Cheung and Rakish Gangapersad now opened their brasserie ‘Halte 3’. The brasserie is located in a open but cozy space and is ideal for a big lunch or dinner. On the menu are classic and innovative dishes such as a salad with nougat of goat cheese, fresh linguine vongole and a do-it-yourself tiramisu. The sunny terrace is also a great place for a cappuccino with a piece of pie or a drink with some fingerfood.
The building of restaurant Oxwell & Co in China-Town, Singapore, has a rich and divers history which can be seen in the different rooms of the restaurant. The ground floor has a pub vibe which is perfect for a cup of coffee or a house distilled gin & tonic. The first floor has a more homely feeling and is more suited for a dinner. Their chef Mark Sargeant prepares his classics such as crisp tomato salads with goat cheese or slabs of aged Porterhouse steak and beer-battered onion rings.
Although both the ground and first floor look really nice, the absolute highlight of Oxwell & Co is the second floor. The Lord Oxwell private study, which serves as private dining room and smoking area, really impressed us. The room is not only filled with dark mahogany accents but is covered with taxidermied squirrels and paintings of animals in Victorian dresses. Take a look at the pictures, and you will see what makes this room so special.
At the end of September a new alcohol-free nightclub will open for a few months in Stockholm. The new club has the matching name ‘Sober’ and will be just as any other club including dj’s, music, drinks and a nice atmosphere. The only thing missing will be the drunk people at the dance floor and at the bar.
The initiator of the nightclub is the Swedish TV presenter Mårten Andersson. He stopped drinking alcohol 7 months ago and discovered that going out without drinking alcohol is much more fun. The new nightclub will be completely alcohol-free, what means that people who already drunk are not allowed to come in. The security at the door will check the alcohol level of the visitors with help of a breathalyzer. So far, the initiative is very popular. With 5 weeks to go, already 600 out of 750 tickets for the opening night were sold.
Bagels & Beans launches the Dutch Weed Bagel at a Bagels, Beats & Weeds Party on 29 August. The bagel is 100% vegetable, vegetarian, vegan and halal and is developed during a cooperation between Bagels & Beans and The Dutch Weed Burger. The bagel is only available at the new concept store of Bagels & Beans at the IJdock in Amsterdam. The concept store will have the traditional Bagels & Beans kitchen, but is also the place where innovation, inspiration and investigation come together for future developments.
Food Truck Festival TREK stand for food, drinks, music and theatre! After a successful first edition in Utrecht, the second edition of the Festival TREK moves to The Hague. From Friday 12 September until Sunday 14 September the ‘Westbroekpark’ will be transformed into a large outdoor festival with dozens of food trucks and several artists. A big variety of food can be tasted this day: from oysters to organic fries and from sausages to vegetarian food. Besides eating and drinking, the visitors can enjoy theatre, live music and cabaret as well. The TREK Food Truck Festival is free of charge.
Last week we’ve visited the rewarded Michelin star chef François Geurds** because of the launch of the FG Out of the Box Experience and the recently opened FG Shop. The store is part of the former Hofplein station at the end of the new ‘Luchtsingel’, a pedestrian bridge that connects several creative parts of Rotterdam.
The Copenhagen restaurant group Cofoco has teamed up with some of the city’s most creative forces for the launch of its newest restaurant, Llama. In cooperation with Jonas Hartz (Hz), Jakob Lange (BIG) and Lars Larsen (Kilo Design) the group has developed a restaurant inspired by the Latin American and South American kitchen. The restaurant is covered with colorful tiles from Mexico and has dark painted wooden furniture. It also has a cocktail bar focused mainly on Latin and South American spirits such as rum, tequila, pisco and mescal. Where the appearance of the restaurant is clearly Latin American, the menu still had its Danish touch because Llama restaurant works mainly with seasonal and regional products.
Samsung launches a new smart TV screen by the name ‘Smart Signage TV’. The screen can be divided into different boxes, what makes it possible to show different images at the same time. This makes the display ideal for hospitality businesses, because guests can be informed about promotions, menu’s and other content at the same time. Samsung offers the Smart Signage TV in a complete package with a professional screen, TV tuner, Wi-Fi, software, a standard and wall brackets for € 749,-.
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