Dutch food and its culture is creative, innovative and sustainable. Therefore we are organizing a Dutch Gastronomic Week from June 4 until June 10. The Embassy of the Kingdom of the Netherlands partners up with Dutch Cuisine and Hilton Beijing to create a Dutch culinary journey for you at One East Restaurant. Taste typically Dutch, with … Continue reading “Dutch Gastronomic Week in Beijing”
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Dutch Cuisine on Chefs R(E)volution
Posted onDutch Cuisine is proud to be the partner this year at Chefs R(E)volution. The free ‘BOERenmarkt XL’ event, which takes places in late summer, on 9 and 10 September, is entirely dedicated to Dutch Cuisine. In conjunction with De Librije, Dutch Cuisine approached 24 restaurants from 12 provinces, whose names will be announced during the … Continue reading “Dutch Cuisine on Chefs R(E)volution”
Read moreCarrot or smoked sausage?
Posted onChef Edwin Vinke of De Kromme Watergang has formulated a new, reasonably revolutionary idea. In his quest for healthy food, he is introducing carrots onto the market that taste of smoked sausage. Add a little sauerkraut and mustard, and you’ve got yourself a healthy hotdog. Dutch Cuisine is incredibly proud of its ambassadors and their … Continue reading “Carrot or smoked sausage?”
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New ambassadors
Posted onDutch Cuisine was proud to present its ten new ambassadors, who will be placing Dutch Cuisine on the map. Frank Fol (theFlemish Vegetable chef and author), Claudy Jongstra (designer and artist), Gerard Voskuilen (education coordinator at ROC Friese Poort), Werner Zuurman (chef Caracol on Terschelling), Robert Siedenburg (owner Kookstudio), Alexander Brouwer and Tjitze van der Dam … Continue reading “New ambassadors”
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Q|O Amsterdam
Posted onOn 8 April, the Q|O Amsterdam in the Amstelkwartier was officially opened. It is the first hotel to operate according to the core values of Dutch Cuisine. A global example of circular sustainability and innovation 3.0. Within the same hotel, Persijn | Dutch Eatery opened a week earlier, which is a restaurant featuring Dutch Cuisine … Continue reading “Q|O Amsterdam”
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The Green House
Posted onAs a commission from Strukton, Ballast Nedam and Facilicom, Dutch Cuisine Green Deal partner Albron developed the circular catering concept The Green House: a fully circular and very sustainable pavilion, with catering and meeting facilities next to Utrecht Central Station. The concept also encompasses an urban farm, where vegetables and fruit are grown for in-house use, … Continue reading “The Green House”
Read moreRotterdam drive for healthier range of foods
Posted onOn 15 February 2018, 15 organisations from the Rotterdam council assembled to make an effort to create a healthier range of foods in Rotterdam. This took place during an inspiration session within the context of the network Gezond010. The participants were so interested and inspired, that a tangible campaign ensued, whereby each organisation in turn … Continue reading “Rotterdam drive for healthier range of foods”
Read moreStudents create Brabant cookery book with local produce recipes
Posted onDutch Cuisine ambassador Marc Raaijmakersand students at seven catering schools in Brabant are going to create ‘Brabantian’ recipes for a cookery book entitled “BRBNT, van Brabantse grond” (BRBNT, from Brabant soil). Brabant chefs – and consumers – barely realise that our food footprint will be significantly reduced if we eat produce with very few food miles … Continue reading “Students create Brabant cookery book with local produce recipes”
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SPACE10, IKEA’s secret lab
Posted onDutch Cuisine loves SPACE10, IKEA’s secret lab, a research hub and exhibition space. The purpose of SPACE10 is to enable a better, more meaningful and sustainable life for the many people. SPACE10 is on a mission to explore and design new ways of living. Dutch Cuisine especially like the initiative of The Local Food lab! What if we could produce tasty, nutritious … Continue reading “SPACE10, IKEA’s secret lab”
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Hospitality and catering sector discover vegetables and fruit
Posted onThe purchase of fresh vegetables and fruit by the catering sector increased by thirteen percent in comparison to last year. In restaurants in particular, the trend towards a higher share of vegetables and fruit on the plate continues. That is a positive development, because people are dining out in increasing numbers. In shops, consumers spent … Continue reading “Hospitality and catering sector discover vegetables and fruit”
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Madrid Fusion
Posted onHow can we place our sustainable, innovative and creative cuisine and food culture on the menu more often? By looking across the border. With ‘Taste Like Dutch’ the successful Dutch Cuisine concept was presented to international chefs and the trade press during the gastronomic event Madrid Fusión (from 22 to 24 January 2018). Together with his … Continue reading “Madrid Fusion”
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Rembrandt culinary route and the Golden Age
Posted onOn special routes that transverse The Netherlands, Dutch Cuisine restaurants, producers, landscapes and cultural creators are promoted to domestic and foreign tourists. In the prelude to the national theme year ‘Rembrandt and the Golden Age’ in 2019, a culinary route has been prepared that takes in the entire coast of The Netherlands. Chefs and cultural … Continue reading “Rembrandt culinary route and the Golden Age”
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