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 \u2018Trends we spotted this week\u2019.<\/p>\n
With this week links to articles about amongst others a recipe for a frozen salted espresso martini cocktail<\/strong>, sound delicious doesn\u2019t it? \u00a0And Zero sugar wine<\/strong> from Italy from Pure the Winery! <\/em><\/p>\n The Virtual Restaurant Association<\/strong>, or VRA is the United States first non-profit with the purpose of qualifying virtual restaurant companies to protect consumer, driver & restaurants on health, safety & profits.<\/em><\/p>\n And 2 openings in London for foodies! Brazilian chef Alberto Landgraf<\/strong> will open restaurant Bossa in Marylebone and the two Michelin starred Portuguese chef, Henrique S\u00e1 Pessoa will open restaurant JOIA in in London\u2019s first art\u2019otel. <\/strong><\/em><\/p>\n For those who love to bake, check out the inspiring Instagram account of NUDAKE<\/strong>, they opened their fourth location in Seoul with the introduction of a \u2018Burger Cake\u2019. And would you pay \u20ac60,= for an espresso? They serve it at Ettore\u2019s Espresso Bar<\/strong> at H.R. Owen Bugatti in Mayfair, London. <\/em><\/p>\n Restaurant Loetje needs staff<\/em><\/strong>, check out what they offer in a market where every restaurant is looking for staff. And check out whether you want to download the Accor’s annual Masters of Travel 2022<\/strong> report! Accor also published their half year 2022 results.<\/em><\/p>\n <\/p>\n Click on the title if you like to read the full article. Enjoy reading!<\/strong><\/p>\n Because we love esma\u2019s! A couple of weeks ago we tasted an espresso martini created with cognac, less sweet and delicious. For the Frozen Salted Espresso Martini recipe you have to go to the website of Food and Wine, link in the title. As they indicate you have to brew espresso first, which is then frozen in an ice cube tray; once the cubes are solid, process them with coffee liqueur, vodka, and simple syrup in a blender until smooth. Make sure to chill the glasses before serving and enjoy right away.<\/p>\n The Virtual Restaurant Association<\/a>, or VRA is the United States first non-profit with the purpose of qualifying virtual restaurant companies to protect consumer, driver & restaurants on health, safety & profits. The Virtual Restaurant Association will focus on providing free memberships to virtual restaurant companies that have displayed a focus on: health & safety; brand integrity; intellectual property and restaurant profitability.<\/p>\n Virtual restaurants have been a lifeline for many restaurant owners who had to shut down physical locations or limit dining to curbside and take-out only during the pandemic. However, the number of unsafe and copy-cat brands has flooded the market with consumer doubt and unhealthy sanitation practices. The Florida Non-Profit will consistently review new and existing virtual restaurant companies and provide free memberships based on pre-determined criteria. Over the coming months the Virtual Restaurant Association will elect and announce its board members and begin taking applications from potential member companies and restaurant groups.<\/p>\n South America is on every foodies agenda but with the pandemic and of course the costs, it remains a dream for many. But Brazilian super-chef Alberto Landgraf<\/a> \u2013 the man behind one of the 50 Best Restaurants in the World \u2013 has announced that he will be opening a restaurant in Marylebone called Bossa. A lot closer for those foodies living in the UK, the Netherlands etc. Alberto Landgraf\u2019s Rio de Janeiro restaurant Oteque<\/a> was placed at number 47 in the recent World\u2019s 50 Best list. The London venue will open on Oxford Street, beneath the Brazlian consulate on Vere Street. More details in the article on London Eater, link in the title.<\/p>\n London is getting some great chefs joining their culinary scene! The two Michelin starred Portuguese chef, Henrique S\u00e1 Pessoa, (restaurant Alma and Tapisco in Lisbon) will open restaurant JOIA<\/a> (Jewel in Portuguese) in the London\u2019s first art\u2019otel<\/a> that is scheduled to open very soon. JOIA will offer guests a restaurant, bar and rooftop with dramatic views overlooking the iconic Battersea Power Station and celebrate dishes showcasing Henrique’s vibrant, unique and fresh take on traditional plates using the best of British and Iberian produce. More details in the article on the website of The Nudge, link in the title.<\/p>\n Introduced last year, Gentle Monster\u2018s NUDAKE dessert shop is now expanding with its new Seongsu, Seoul, South Korea flagship location. Standing as NUDAKE\u2019s fourth location and first exclusive flagship, the opening of the unique space is marked by the introduction of the \u2018Burger Cake\u2019. Their \u2018Burger Cake\u2019 is available in two sizes. The signature “Onion Pickle Burger Cake” features American cheese, chocolate patties and pickles added to onion cream and the “Corn Ramen Burger Cake” is defined by crispy ramen noodles and savory corn cream. While the “Peak Burger Cake” comes with rich matcha cream and black buns, inspired by NUDAKE’s signature Peak Cake. More details in the article on Hype Beast, link in the title. But for those who love to bake, check out the Instagram account of NUDAKE<\/a>.<\/p>\n <\/p>\n <\/p>\n Een bericht gedeeld door NUDAKE (@nu_dake)<\/a><\/p>\n<\/div>\n<\/blockquote>\nFrozen Salted Espresso Martini recipe <\/strong><\/a><\/h3>\n
A virtual restaurant association in the USA<\/strong><\/a><\/h3>\n
Brazilian chef Alberto Landgraf will open restaurant Bossa in Marylebone London<\/strong><\/a><\/h3>\n
Have you ever eaten at restaurant Alma in Lisbon? The chef is opening JOIA in London<\/strong><\/a><\/h3>\n
NUDAKE dessert shop celebrates its Seongsu flagship opening with its \u2018Burger Cake\u2019<\/strong><\/a><\/h3>\n
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