Trends we spotted | Week 16
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 we use in our weekly column ‘Trends we spotted this week’.
With this week links to articles about among others Brian Mackenzie, who as head concierge of NH Collection Amsterdam Barbizon Palace has been awarded the prestigious title: Second Vice President of Les Clefs d’Or.
Chefs from JRE-Jeunes Restaurateurs will be cooking on Swan Hellenic ships, culinary delights on beautiful sea voyages! For chocolate lovers, we spotted a ‘Bar à Mousse au Chocolat’ in Paris.
Barilla’s ‘Open Carbonara’ brings inclusivity to the table by reinventing a classic dish and making it suitable for Halal, vegan and Kosher. And in London, Energize Games opened, a new addition to the thriving activity bar scene.
The theme of the Prêt-à-Portea Afternoon Tea at The Berkeley for spring/summer 2023 is known: From Catwalk to Cakewalk. And the first permanent OREO café outside the US has opened at Doha International Airport.
Berlin-based GaeaStar aims to solve the problem of single-use plastic using an age-old Indian solution, cups and bowls made of clay. And Hyatt Hotels Corporation recently announced the official opening of the new boutique hotel The Pell, part of the JdV by Hyatt brand.
McDonald’s USA has been cooking up small but tasty improvements to the Big Mac® sandwich and other hamburgers. They’ve caught the attention of McDonald’s resident mischief-maker, the Hamburglar.
Click on the title if you like to read the full article. Enjoy reading!
Head Concierge of NH Collection Amsterdam Barbizon Palace awarded prestigious title
Brian Mackenzie (56) has been a concierge at NH Collection Amsterdam Barbizon Palace on the Prins Hendrikkade since its opening in 1988. During a congress of the worldwide professional association of hotel concierges, Les Clefs d’Or, he received the prestigious title in March 2023. Brian can now call himself 2nd Vice President of the international association that is fully dedicated to professional guest service in the hotel industry.
Jeunes Restauranteurs Europe | Enjoy JRE chefs at sea
Swan Hellenic and JRE-Jeunes Restaurateurs share their love for excellence and have entered into a partnership to create an unique experience, with some amazing and talented JRE Chefs from all over Europe on board the DIANA and VEGA ships. For example, Edwin Soumang from Restaurant ONE in Roermond is cooking on the Diana. This voyage from Lisbon to Amsterdam will take place from April 25th to May 4th. Check out the program of the collaboration in the link in the title.
Barilla’s ‘Open Carbonara’ brings inclusivity to the table by reinventing a classic
Open Carbonara is a delicious alternative to the original recipe, with ingredients that many more people can eat. Created for Carbonara Day (April 6) by Marco Martini and the squad of Barilla. Specialized in Halal, Kosher and Vegan cuisine, each of them brought to the table a different expertise to create the Open Carbonara recipe. More dishes will follow. More details in the article at Trendwatching, link in the title, or watch the video story below.
A ‘Bar à Mousse au Chocolat’ in Paris
Heaven for chocolate lovers! In Paris and the Ile-de-France region, you can find 7 Chapon shops. Among them, there is the Chapon boutique on rue du Bac, which has a chocolate mousse bar! More details in the article at Paris Secret, link in the title or check out their Instagram post below.
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Energize Games is about to be the latest addition to London’s thriving activity bar scene. It’s opening in Islington Square this June. At Energize Games you’ll make your way through a maze of 11 rooms. Each has been kitted out with some unique bits of tech – weight-sensitive floors, motion detectors, targets and more – which have been ingeniously combined to create simple-to-play, but heart-racingly thrilling mental and physical challenges.
The Berkeley’s Prêt-à-Portea returns | From Catwalk to Cakewalk
Recently The Berkeley unveiled its Spring/Summer 2023 Prêt-à-Portea collection – a playful and stylish selection of couture cakes inspired by designers from Kenzo to Moschino. A firm favourite with fashionistas with a sweet tooth, Prêt-à-Portea gives a contemporary twist to afternoon tea with a collection of bold catwalk-inspired creations. This year with inspiration from the designers of Hermès, Loewe, Zimmermann and more. More details at their website, link in the title, you can use this link as well for reservations.
OREO Café opens in Qatar
The world’s number one cookie has landed at Doha’s Hamad International Airport (HIA), with the opening of the first permanent OREO Café outside of the USA and first in an airport. The 116sqm café in the new North Node is delighting travellers with a delicious selection of sweet inventions including OREO milkshakes, muffins and cheesecakes and a comprehensive savory food and beverage menu. More details in their press release, link in the title.
GaeaStar wants to solve the single-use plastic problem with an ancient Indian solution | Clay Cups
A new company named GaeaStar is attempting to end single-use plastics by employing a centuries-old Indian tradition: clay cups. The cups look very modern and are made of clay, water and salt with 3D printers. After the use they will disintegrate into dust. The company first launched in Berlin where they are now selling thousands of cups even ice cream cups for a German ice cream shop called Rosa Canina. More details in the article at The Spoon, link in the title.
The Pell | The First JdV by Hyatt Hotel in Rhode Island
Hyatt Hotels Corporation recently announced the official opening of a vibrant new boutique hotel, The Pell, a part of the JdV by Hyatt brand (JdV stands for Joy de Vivre). The property, which is managed by Highgate, is located on Rhode Island’s historic Aquidneck Island, minutes from Newport. Unveiling the completion of a nine-million-dollar renovation boasting a modern bohemian design, The Pell is a true reflection of the coastal neighborhood in which it resides.
McDonald’s USA is serving up its hottest, juiciest and tastiest burgers yet
Their chefs have been cooking up small but tasty improvements to the Big Mac® sandwich and other hamburgers. Details: softer, pillowy buns that are freshly toasted to a golden brown. Perfectly melted cheese that will make you want to savour every last bit off the wrapper. Juicier, caramelized flavour from adding white onions to the patties while they’re still on the grill. And even more of everyone’s favorite Big Mac sauce. After being introduced in international markets like Australia, Canada and Belgium to rave reviews, the burger changes are making their US debut this year. The burgers are so tempting… they’ve caught the attention of McDonald’s resident mischief-maker, the Hamburglar. More details in their press release, link in the title.