{"id":46789,"date":"2017-04-21T13:40:27","date_gmt":"2017-04-21T11:40:27","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=46789"},"modified":"2017-04-26T11:29:44","modified_gmt":"2017-04-26T09:29:44","slug":"trends-we-spotted-week-16-2017","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-16-2017\/","title":{"rendered":"Trends we spotted | Week 16"},"content":{"rendered":"

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 \u2018Trends we spotted this week\u2019. This week amongst others a shopping street in an empty cow shed and Folie Culinaire, an event that\u2019s going to serve Cayman meat and ants.<\/p>\n

If you like to read the whole article, click the title. Enjoy reading!<\/p>\n

MANHATTN\u2019S, a New York style burger restaurant<\/strong><\/a><\/h3>\n

Restaurant MANHATTN\u2019S<\/a> opens in Antwerp on the 8th<\/sup> of June. After having two establishments in Brussels, the successful concept by the Vandermeulen brothers also opens at the \u2018Groenplaats\u2019 in Antwerp. The New York style burger concept takes you on a journey to Manhattan. Antwerpian design studio Pinkeye designed the concept. For the ones who love to eat burgers and go to Antwerp soon, this is one of the new burger hotspots.<\/p>\n

Shopping street in an empty cow shed<\/strong><\/a><\/h3>\n

Last year around 10% of all agricultural real estate in the Netherlands was not in use. This vacancy is expected to grow to 25% by 2030. Many farmers are turning over their buildings with creative ideas. In Boekel (a small town in the south of the Netherlands), entrepreneur Peter Bongers adopted the idea of converting an empty cow shed into a mini-mall for creativity and craftsmanship. Check the images here<\/u> (zelfde link als voor titel).<\/p>\n

Folie Culinair, a Dutch culinary festival is going to serve Cayman meat and ants<\/strong><\/a><\/h3>\n

Leonor Espinosa – Leo – with her restaurant ‘Leo Cocina and Cava’ in Bogot\u00e1 is number 16 of Latin America’s 50 Best Restaurants list of S. Pellegrino. It\u2019s the best restaurant in Colombia. Born in Colombian Cartagena, Espinosa was still very young when she learned the authentic cuisine of the Caribbean coast. The 55-year old Leoner cooks with typical Colombia ingredients. She works with plants from the tropical rain forest and the Andes mountains and tropical fruits and berries. She also prepares dishes with Cayman meat and uses the \u2018shields\u2019 of Sandander (a region in Colombia) ants as crunch for the tuna dish. As we see a growing interest in South American kitchens, Folie Culinaire asked Leonor Espinosa to perform a master class, offering the exhibitors plenty of inspiration to further explore these cuisines. Folie Culinaire<\/a> takes place from 9 to 11 October 2017 in the MECC Maastricht.<\/p>\n

A great advertisement by Burger King<\/strong><\/a><\/h3>\n

Last Tuesday we spotted this ad at the website of PSFK. Burger King created an ad that elicted a response from people’s Google Home devices. A good advertisement will hook customers in, inspiring them buy, research or discuss the targeted product. Burger King has found a way to force people to look up their famous Whopper. How? By getting their Google Assistant to do it for them, whether they want it to or not. Because of its great reach it can be seen as a great ad.<\/p>\n

The Martell Suite at the Mondrian hotel, an unique Cognac experience with Martell<\/strong><\/a><\/h3>\n

In the Martell Suite of the Mondrian Hotel in London<\/a>\u00a0you can take an exclusive voyage of cognac-based discovery with Martell\u2019s own ambassador, Matthias Lataille. Until the 6th of May you can choose to improve your knowledge by visiting the Martell Suite and enjoy a 360 degree taste of the brand\u2019s heritage. Try the welcoming Cognac-based Milk Punch, a special gourmand serve, Martell\u2019s award winning cognac or choose from a selection of cocktails. Tickets for this experience are \u00a345 and can be bought here<\/a>. You’ll also find The Martell Bar on the ground floor of the Mondrian hotel, offering a selection of cognac cocktails created by Mondrian’s award-winning bar Dandelyan.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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, read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,89,98,109,110,112,124,120,123],"tags":[],"class_list":["post-46789","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-restaurant-sector","category-hotel-sector","category-trends-2","category-eating","category-design-main-2","category-p-en","category-product-2","category-promotion"],"acf":[],"yoast_head":"\nTrends we spotted | Week 16 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"A new \u2018Trends we spotted this week\u2019 a shopping street in an empty cow shed and Folie Culinaire, an 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