{"id":92840,"date":"2026-06-09T15:19:22","date_gmt":"2026-06-09T13:19:22","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=92840"},"modified":"2026-06-09T15:39:06","modified_gmt":"2026-06-09T13:39:06","slug":"worlds-longest-frikandel-chef-margo-reuten-takes-action-for-kwf","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/worlds-longest-frikandel-chef-margo-reuten-takes-action-for-kwf\/","title":{"rendered":"Longest frikandel in the world | Chef Margo Reuten takes action for KWF"},"content":{"rendered":"

Chef Margo Reuten of Restaurant Da Vinci in Maasbracht is stepping out of her familiar Michelin-starred kitchen for a special challenge. Together with five local entrepreneur friends, the only female SVH Master Chef with a Michelin star will attempt to break the world record for the \u201cWorld\u2019s Longest frikandel\u201d on Sunday, June 28, 2026. (The frikandel is a long, skinless meat sausage made from finely ground meat (or meat trimmings) and spices, which is deep-fried just before consumption.)With this playful initiative, they are taking a stand against cancer and hope to raise \u20ac50,000 for the Dutch Cancer Society (KWF Kankerbestrijding).<\/p>\n

Reading time: 2 minutes<\/strong><\/p>\n

<\/p>\n

Longest frikandel in the world to be fried during the Maasbracht harbour days<\/strong><\/h3>\n

The current world record stands at 20.14 metres, but \u201cTeam Maasbracht\u201d is aiming considerably higher. During the Maasbracht Harbour Days<\/a>, the team plans to fry a frikandel measuring an impressive 38.15 metres in length. The chosen length is a nod to Maasbracht\u2019s maritime history: 38.15 metres is exactly the size of a spits<\/em>, the smallest traditional inland cargo vessel.<\/p>\n

Pure science and the perfect recipe<\/strong><\/h3>\n

What started as a spontaneous idea during a Maasgouw Entrepreneurs networking event last year has grown into a serious operation. Frying a frikandel of more than 38 metres is, after all, a matter of pure science. Entrepreneurs Peter Tinnemans of Tinnemans Shipyard, Marcel van Dijk of Scheeps Elektro Techniek Vissers & Van Dijk<\/a>, and Willie de Hair of W. de Hair are tackling the complex engineering challenges and temperature fluctuations involved.<\/p>\n

The culinary responsibility lies with another trio: butcher Camiel Wolfhagen of Slagerij Wolfhagen<\/a>, frying expert Lars Boom of Friture Boom<\/a>, and Michelin-starred chef Margo Reuten of Restaurant Da Vinci. Over the past few months, they have spent countless hours refining the perfect recipe and frying process.<\/p>\n

A secret touch<\/strong><\/h3>\n

\u201cIt\u2019s fantastic to be able to do this for such a great cause,\u201d says Margo Reuten enthusiastically. \u201cAs a group, we\u2019ve invested a tremendous amount of time in both the frying technique and the recipe for the frikandel. I was also able to incorporate experience I gained during my participation in the TV programme Snackmasters<\/em>.<\/p>\n

The recipe includes a secret touch that gives the frikandel both a beautiful colour and a distinctive flavour. We want to ensure that the world\u2019s longest frikandel will also be the tastiest. After a successful trial run with a 10-metre frikandel, we\u2019ll soon be testing a 30-metre version. As a team, we\u2019re fully committed to making this a success and raising as much money as possible for KWF.\u201d<\/p>\n

Sky-high motivation within team Maasbracht<\/strong><\/h3>\n

The motivation within the team is exceptionally strong, partly because cancer is unfortunately not a distant issue for the initiators. The six entrepreneurs are funding the entire record attempt themselves and are involving fellow business owners who share the same commitment. As a result, every euro donated goes directly to KWF Kankerbestrijding. The fundraising target has been set at \u20ac50,000.<\/p>\n

First metre of frikandel to be auctioned<\/strong><\/h3>\n

The spectacular record attempt will take place on Sunday, June 28, during the Maasbracht Harbour Days<\/a> in Maasbracht, starting at 1:00 PM. Afterwards, the very first metre of the frikandel will be auctioned live for charity. The remaining metres will be sold in portions at a regular market price.<\/p>\n

The public is warmly invited to attend the record attempt. Admission to the event grounds is free. In addition to the record attempt, visitors can enjoy an extensive programme from 10:00 AM onwards, including live performances by artists and DJs, a street market, food trucks, and activities for children.<\/p>\n

Individuals and businesses wishing to support the record attempt can make a donation through the KWF fundraising page<\/a>.<\/p>\n

We have previously written about inspiring initiatives from Restaurant Da Vinci<\/a>, including their culinary theatre shows and Cuv\u00e9e Da P\u00e9<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Margo Reuten of Restaurant Da Vinci in Maasbracht is stepping out of her familiar Michelin-starred kitchen for a special challenge. Together with five local read more<\/a><\/p>\n","protected":false},"author":30,"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":[116,110,85,124,115,89,80,109,121,123],"tags":[],"class_list":["post-92840","post","type-post","status-publish","format-standard","hentry","category-co-creation","category-eating","category-fast-food-sector","category-p-en","category-pop-up-main-2","category-restaurant-sector","category-sector-2","category-trends-2","category-place","category-promotion"],"acf":[],"yoast_head":"\nLongest frikandel in the world | Chef Margo Reuten takes action for KWF | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Chef Margo Reuten is joining forces with fellow entrepreneurs to attempt 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