NLTogether with Koppert Cress, we offer you and your team the chance to...
Pas gebeurd bij Driessen Food
Van het seizoen: Ode to the Monkfish
Frank Bakkenes from restaurant Bentinck in Amerongen presents an ode to...
Vlog: At Koppert Cress
In this sixth vlog, we made a spontaneous stop at our supplier Koppert Cress....
Een kijkje achter de schermen bij: restaurant LE:EN
This time we take a look behind the scenes at restaurant LE:EN in Utrecht. A...
Seizoen: Skrei, the ultimate ingredient for the Valentine’s menu.
Skrei, the winter cod, is also known as the Casanova of the sea. Firstly, they...
Nieuws: A look behind the scenes
A look behind the scenes at Driessen Food. Every week we try to visit our...
Seizoen: Pheasant Roulade
What do you think of this beautiful pheasant roulade filled with sauerkraut &...
Nieuwsbericht: FRESH ACADEMY: GAME & FISH
On Monday, September 28, our fresh specialists Gertjan Kiers and Lucas Kramer...
Ode aan: Rockefeller Scallops
Grégory Nicole from Brasserie Le Nord in Bilthoven presents an ode to the...
Nieuwsbericht: Lucas Kramer strengthens the Driessen Food team.
On August 17, Lucas Kramer started at Driessen Food in the role of Sales...
Seizoen: Fruits of the Sea
With this beautiful weather, you increasingly see fruits de mer on the menu. A...
Ode aan: Flounder
Patrick Hooijschuur from Buitenplaats Slangevegt presents an ode to the...
