At the redaction of 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 \u2018Trends we spotted this week\u2019. This week among others, an article about a gin bar in London where the owners claim having the largest collection of gins, and HIHAHUT started a crowdfunding campaign to raise money to build more sustainable cabins.<\/p>\n
Holborn Dining Room, the restaurant at Rosewood London, has opened a gin bar which its owners claim stocks the largest collection of gins in the capital.<\/p>\n
HIHAHUT designs, builds and rents out luxury cabins. They place these cabins in unique locations, connected by a network of cycling, hiking and boating. In the video on their crowdfunding page you can see their first cabin, which will be placed in barns and greenhouses. Each cabin has a different design, inspired by the environment where it will be placed. The cabins are designed as sustainable as possible, they have for example a composting toilet, water treatment on the site, solar energy etc. In order to develop more models they seek for money at One Planet Crowd.<\/p>\n
Opening this summer in central London at an as yet undisclosed address, the pop-up naked restaurant already boasts a 4,000-person waiting list. Meal-goers are invited to remove all articles of clothing (yes, that includes your underwear) and change into a gown; punters can then choose whether to keep or remove the gown at their table. Privacy is maintained by bamboo partitions on the restaurant floor, closing off diners in intimate space and keeping prying eyes at bay. Members of staff are also expected to be minimally clothed.<\/p>\n
The project is entitled \u201cTe cuento en la cocina\u201d (\u201cI tell you in the kitchen\u201d) and will involve a cookbook, an app, and video segments, teaching Disney-inspired recipes to children and their parents. Some of these cooking lessons include how to make the perfect scrambled eggs (hint: use cream at the beginning), how to make broccoli more appetizing to kids, and even how to make a Jungle Book-inspired mocktail (non-alcoholic, just to confirm). Other recipes include chickpeas and spinach, as well as eggplant padawan (the cookbook has Marvel and Star Wars related recipes as well).<\/p>\n
First they organised the parent-and-toddler dining club at Michelin-starred restaurants \u2014 and now, kids can eat a children-only meal at restaurants like Per Se, Del Posto, and Blue Hill, part of Danish culinary star Claus Meyer’s new New York project Kid’s Table. At the event, children aged 7 to 14 eat a three-course meal for $30. Meanwhile, each restaurant incorporates rhubarb, lamb, and turnip in the dinner and treats the tots and teens like regular diners. “It’s a matter of fundamentally expanding the culinary minds of kids,” Meyer says.<\/p>\n
A McDonald\u2019s store in de city centre of Zwolle created a unique idea during the Dutch Kingsday. Especially for the event the restaurant changed their logo. De golden yellow M was turned around and became the W, the initial of King Willem-Alexander. This movie <\/a>shows how the idea was executed.<\/p>\n","protected":false},"excerpt":{"rendered":"