Trends we spotted | Week 40

5-10-2018

  • Trends in het kortTrends in het kort

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, amongst others, the world’s 50 best bars for 2018 were announced and would you eat a croissant in the form of a cube? Also about Dunkin’ Donuts building a house that runs on used coffee grounds and the Canopy Market in London celebrates chocolate week with world’s leading bean-to-bar chocolatiers.

Click on the title if you would to read the full article. Enjoy reading!

The world’s 50 best bars for 2018 announced: London’s Dandelyan wins top spot, days after announcing its closure

London’s Dandelyan was named the No. 1 bar at the World’s 50 Best Bars awards—just days after Ryan Chetiyawardana announced via Instagram that his much-acclaimed four-year-old bar is closing. (NB: Dandelyan also won “World’s Best Cocktail Bar” at last year’s Spirited Awards and took second place at last year’s World’s 50 Best, after first entering the list in 2015.). The UK and the United States led the list, with each taking home ten awards—a real tie this time around. Check out the list here!

Handcrafted Dutch Tulip Vodka

Dutch Tulip Vodka PURE is the world’s first and only spirit to be made exclusively from Dutch tulip bulbs and natural filtered water from Dutch sand dunes. Each bottle is handmade and contains 350 tulip bulbs. A high-end, luxury vodka of unprecedented purity and beauty. Price: € 295,- per bottle.

Is the croissant cube the next Cronut?

It’s been a few years since the world was hit with Cronut fever, the donut-croissant hybrid from New York pastry chef Dominique Ansel. Now, a new transformation of a croissant has emerged: the croissant cube! The croissant cube is the brainchild of Swedish baker Bedros Kabranian, a member of the Swedish national pastry team. The creative pastry chef wanted to give a new shape to the iconic French breakfast bread, without imagining for a moment the commotion he was going to provoke on Instagram between purists and enthusiasts.

Dunkin’ Donuts built a house that runs on used coffee grounds

Dunkin’ Donuts built a house that runs on used coffee grounds by taking wasted resources and figure out a way to convert them into fuel, as part of an initiative towards a cleaner planet. The coffee brand partnered with Blue Marble Energy to create a biofuel made from the oil extracted from the used coffee grounds from Dunkin’ Donuts.  The biofuel is an 80% blend of coffee oil and 20% blend of alcohol that’s added to a generator which, in turn, powers every facet of the home.

Canopy Market celebrates chocolate week with world’s leading bean-to-bar chocolatiers  

Next month Canopy Market, the weekly independent market at King’s Cross, will bring together a unique lineup of ‘bean to bar’ craft chocolate makers, to become the home of Chocolate Week for three days, from 19th – 21st October, under West Handyside Canopy. October 19th – 21st, Canopy Market will be packed with the best bean-to-bar makers with tastings, talks, and demonstrations, all under West Handyside Canopy’s beautifully restored Victorian glass and steel roof.

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