{"id":50797,"date":"2017-12-08T12:42:57","date_gmt":"2017-12-08T11:42:57","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=50797"},"modified":"2017-12-08T12:42:57","modified_gmt":"2017-12-08T11:42:57","slug":"trends-we-spotted-week-49-2017","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-49-2017\/","title":{"rendered":"Trends we spotted | Week 49"},"content":{"rendered":"

At Horecatrends 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 \u2018Trends we spotted this week\u2019.<\/p>\n

This week, amongst others about the fact that the Netherlands has its own Ice Hotel in Zwolle and a famous Dutch chef Henk Savelberg, earned a Michelin star in Bangkok.<\/p>\n

<\/p>\n

Click on the title if you would to read the full article. Enjoy reading!<\/p>\n

Michelin guide 2018 to Bangkok \u2013 with a Michelin star for the Dutch chef Henk Savelberg<\/strong><\/a><\/h3>\n

The inaugural edition of the Bangkok Michelin guide has been released with news of three two star restaurants (amongst is Gaggan, the top spot on Asia’s 50 Best Restaurants list for three consecutive years) and 14 one star restaurants, including a street food stall. In another article we\u2019ve read that at the stall a grandma from over 70 years old is selling delicious crab omelettes. There were no three stars announced. We\u2019re pleased to hear that the Dutch chef Henk Savelberg has earned one Michelin star in Bangkok. He used to have one in the Netherlands as well.<\/p>\n

Michelin guide 2018 to Hong Kong and Macau <\/strong><\/a><\/h3>\n

The results for the Michelin guide Hong Kong and Macau 2018 have been released, with news of eight new one star restaurants in Hong Kong appearing on the list. Meanwhile, all the three and two star establishments have retained their stars with no new entrants.<\/p>\n

Menu of the future: 25% of Dutch consumers expects to lower their meat consumption<\/strong><\/a><\/h3>\n

Dutch article about research by the Dutch part of the ING Bank in which is stated that almost 1 of 4 Dutch consumers expects to eat less meat with the next 5 years. This is mainly due to environmental considerations, but also because of the impact on health and animal welfare. This intention also exists in the rest of Europe, although the reasons differ per country. The dominant position of animal proteins such as meat, fish, dairy products and eggs is explicitly under discussion in the Western diet. Dutch companies are leaders in innovations in the area of meat substitutes and other alternatives. This creates opportunities for them to benefit from a future international shift in consumption from animal to vegetable products. The research of the ING bank in the Netherlands shows that the Dutch see cheese as the most precious animal product.<\/p>\n

The Netherlands has its own Ice Hotel in Zwolle<\/strong><\/a><\/h3>\n

The only ice hotel in the Netherlands is in Zwolle this year. It\u2019s operated by Grand Hotel Wientjes in Zwolle. Guests stay overnight at a temperature of – 10 degrees Celsius. The ice hotel is located at the Ice Sculptures Festival in the Netherlands, which will take place from 23rd<\/sup> \u00a0of December until the 4th<\/sup> of March 2018 at the IJsselhallen in Zwolle.<\/p>\n

A plant-based junk food concept ‘Pure Filth’ at the Tate Modern Art Gallery<\/strong><\/a><\/h3>\n

The fresh new food concept Pure Filth was recently announced as a new pop-up at the Tate Modern art gallery in London. It\u2019s a collaboration between nutritionist Rosemary Ferguson and chef and TV presenter Gizzi Erskine. They will start with a pop-up at the gallery ahead of a permanent opening elsewhere in the capital in the new year. Their fresh new food concept delivering nutritiously decadent cuisine is set to open for three weekends on Level 1 of the new Blavatnik Building at the Tate Modern art gallery.<\/p>\n

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

At Horecatrends we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends 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":[111,113,115,80,124,81,89,98,105,109,110,120],"tags":[],"class_list":["post-50797","post","type-post","status-publish","format-standard","hentry","category-drinking","category-hospitality","category-pop-up-main-2","category-sector-2","category-p-en","category-drinks-sector","category-restaurant-sector","category-hotel-sector","category-leisure-sector-2","category-trends-2","category-eating","category-product-2"],"acf":[],"yoast_head":"\nTrends we spotted | Week 49 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Trends we 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