Grounded Foods | Plant-based cheeses with no nuts, no soy, no dairy and no additives

26-2-2020

For many years the vegan cheese market merely consisted out of nut- and soy based products. Prices where high and the diversity was low as the market didn’t seem to progress, until now. Grounded Foods, founded by Veronica and Shaun Fil is offering a variety of cheeses, based on fermented cauliflower and hemp seeds. This way of making cheese keeps prices low and makes it possible for people with nut or soy allergies to also enjoy vegan cheese.

There is a choice between ‘Cauliflower and hemp camembert’, ‘Hemp seed feta’ and ‘Cauliflower Gruyere’ and the cheeses look delicious! We love to taste them.  

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Hotella Nutella | The sweetest hotel pop-up of all will open in Napa Valley in 2020

22-11-2019

A dream comes true for Nutella fans over the whole world, a pop-up Nutella hotel will open in January 2020 in Napa Valley, California. Inspired by Nutella®, The Original Hazelnut Spread®, the exclusive one weekend only pop-up will treat three Nutella super-fans and their guests to an unforgettable breakfast experience that showcases new and exciting ways to enjoy the hazelnut spread. Consumers interested in vying for a reservation for the weekend of January 10-12, 2020 can apply for the chance to win a visit to the property by going to the website of Hotella Nutella, and creating a video that demonstrates how Nutella makes their mornings special. Nutella fans can also find full contest rules here.

Earlier this year we wrote about the pop-up Taco Bell Hotel and the Airbnb Barbie home. It looks like marketing departments of famous brands found their way into the hotel world! We wonder when their will be pop-up in a Dutch hotel?

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The Drinkworks® Home Bar by Keurig® | Cocktails, brews, wines and more

18-11-2019

The Drinkworks® Home Bar by Keurig® is a first-of-its-kind appliance that combines innovation and user-centric design, making it easy for consumers to prepare bar-quality cocktails at home with the touch of a button.  The Drinkworks Drinkmaker calculates the precise amount of water and carbonation needed for each proprietary Drinkworks pod, to deliver an exceptional cocktail experience, every time. The Drinkworks pod portfolio features over twenty different recipes crafted with in-house mixologists and beverage scientists including classics like the Moscow Mule and the Old-Fashioned, complemented by newer offerings such as Lemon Bubbly and Whiskey Sour.

The Drinkworks® Home Bar by Keurig® is at this moment only available in California, Florida and Missouri. We wonder when we will see the first ones in hotel lobbies or rooms and of course in Europe!   

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The Borough Market Kitchen in London | New communal dining space

5-11-2019

The Borough Market Kitchen will open Monday 18^th November at the same day the Borough Market celebrates 21 years as a central pillar of London’s food community. The Borough Market Kitchen will be their new communal dining space, in which they will welcome over 20 food traders dedicated to cooking with the best of the market’s seasonal produce, with familiar favourites such as ‘Arabica’ and ‘Horn OK Please’ sitting alongside newcomers including ‘JUMA Kitchen’ and the all new ‘Batera pintxos bar’ from ‘Mimo London’.

So if you’re going to London in the Christmas season, you’ll have another hip place to have lunch!

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Neapolitan pizza conquers (Hilton) Amsterdam

17-10-2019

Hilton Amsterdam introduces exclusive Neapolitan pizza in combination with champagne. The classic among pizzas is put on the menu of their Half Moon Lounge. The contemporary combination with bubbles gives the original simple street food from Naples a gastronomic touch. Special pizza & champagne variations are served until 14^th of November 2019 for 20 euros per person, including a glass of prosecco.

Nice and tasty, eating original Neapolitan pizza with bubbles at the Hilton Amsterdam! What kind of originals do you serve for a reasonable price?

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International Coffee Day | How do you make the perfect Espresso Martini?

1-10-2019

Coffee is one of the most popular drinks in the world, and an essential ingredient of a coffee cocktail. The famous ‘Espresso Martini’ coffee cocktail has been in the top 10 of best-selling cocktails worldwide for years! The Espresso Martini is a true classic and has become an integral part of the cocktail menu. This cocktail is guaranteed to give you a cool down and energy kick at the same time. From now on you can also get started with coffee cocktails at home with the Tia Maria Espresso Martini kit. On the occasion of International Coffee Day they give away three delicious varieties (including a spicy variety!) on the iconic Espresso Martini, to prepare at home.

It seems to be ‘International Coffee Day’ today, October 1 2019! The popularity of coffee is celebrated worldwide on this day. We are gradually seeing that these types of ‘commercial days’ are also being used in the Netherlands. For example today they also celebrate the ‘International Day for Older Persons’ in the UK and the ‘World Vegetarian Day’ is celebrated internationally. You can find entire lists of what is celebrated every day! Today this article from Tia Maria around one of my favorite cocktails, the Espresso Martini! ^Marjolein

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The Simple Greek |Interesting Greek fastcasual concept in the U.S.

17-9-2019

‘The Simple Greek’ is redefining the traditional Greek restaurant with an interactive concept that combines high quality ingredients, open kitchens and Greek atmosphere in a fast casual setting. At Pennsylvania-based ‘The Simple Greek’, customers build pitas or bowls with Mediterranean staples such as grilled steak, tzatziki sauce, feta cheese and garbanzo beans. This concept is one of the fastest-growing franchise restaurant concepts in the U.S.. It capitalizes on the popularity and health benefits of the well-known Mediterranean diet and is a ‘build-your-own’ concept. ‘The Simple Greek’ was mentioned as a high growth, emerging concept to watch at the 2019 National Restaurant Show by Technomic Inc, the leading strategic research and analytics firm in the U.S. for the food industry.

We never spotted a similar concept in Europe but we love Greek food and the fast-casual concept of The Simple Greek is tempting! And who doesn’t love a concept that has this saying: ‘We have OPA’?

Where ‘opa’ is the Dutch word for granddad, at The Simple Greek it stands for O (Outstanding service), P (Passion for the brand) and A (Awesome food). Their slogan is ‘Eat Fresh, Eat Simple, Eat Greek’. Although they aren’t thinking about franchising the concept outside the U.S. we’re quite sure the people from the Netherlands would embrace the concept as well. 

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#PearPizza campaign | USA Pears promotes pears on pizza

9-9-2019

The pear season is about to start and as part of the kick-off for the 2019-20 Northwest pear season, USA Pears launched a campaign centered around #PearPizza. As it seems the beginning of 2019 was marked by the great pineapple pizza controversy, and now USA Pears is proudly declaring that there is nothing wrong with using fruit as a pizza topping. That being said, now it is time for pineapples to step aside for pears to triumph as the ultimate fruit to use as a pizza topping. The quest for their world pizza domination begins at FEAST Portland on September 14.

I love to make flammkuchen with blue cheese, hazelnuts and pears, so I can imagine enjoying a #PearPizza although I don’t like to eat a pizza with pineapple. In the past we even spotted pizza’s with chocolate so there are a lot of people enjoying a touch of sweetness on their pizza! In this article a link to more recipes with pears from USA Pears! ^Marjolein

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‘Not Native’ Guest Series | Tasting menu with undesirable species

5-9-2019

Native, London Bridge’s foraged-focused restaurant will launch the ‘Not Native’ guest series. Inviting chefs from across the UK, the series will highlight the UK’s edible non-native species by creating tasting menus formed primarily from undesirable species such as Japanese Knotweed, Grey Squirrel, Signal Crayfish and Wild Native Fal Oysters.

Launching this September, Head Chef and Co-founder Ivan Tisdall-Downes will work closely with a stellar line up of chefs including eco-chef and food waste activist Tom Hunt, award-winning food writer Olia Hercules and Sam Bryant & Alicja Specjalna of Whole Beast, famed for their nose-to-tail dining. Each will shine a spotlight on the versatility of wild British ingredients through the lens of global cuisines including Korean, Filipino, Ukrainian and Polish.

A nice way to process local products and products that are not desired in an area, into tasting menus. For example, did you know that you can eat the Japanese knotweed? At restaurant Native they create a delicious sorbet from it! We already reported that the gray squirrel is being eaten more and more in the UK, but it remains a special dish. Cool idea to seek collaboration with colleagues for a sustainable way of cooking!

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Trends we spotted | Week 35

30-8-2019

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.

This week, among other links to 2 articles with inspiration for bakeries, such as ‘Pie Night’ from Dominique Ansel Kitchen in New York and small, bread cubes from ‘MilkCow in Boots’ from Korea.

But also inspiration for pizzerias, like a pizza & prosciutto tower from the Luigia Group and in the USA Beyond Fried Chicken ™ passed the test, within 5 hours all vegetarian pieces of chicken were sold during a test!

The Belgium/Dutch restaurant ‘Frites Atelier’ sells the tastiest fries in Europe according to Big Seven Travel. And inspiration for hotels: have you already received a request from an influencer to livestream a ‘mukbang’ at your place? The W hotel in Washington D.C. has created the ‘Sip & Slurp’ arrangement!

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