Van het seizoen: Ode to the Halibut

Van het seizoen: Ode to the Halibut

Charly de Wijs from restaurant Chef aan de Werf in Hilversum presents an ode to plaice. Plaice: the chameleon of the sea The plaice comes from the family of turbot-like fish and is an excellent substitute for the somewhat more expensive turbot. This flatfish is at its...
Van het seizoen: Ode to the Wester Ross Salmon

Van het seizoen: Ode to the Wester Ross Salmon

David van de Gevel from Ingenhousz Breda presents an ode to Wester Ross salmon David: “The story of Wester Ross salmon is remarkable. These farmed salmons receive organic feed without antibiotics and have plenty of room to move. I am very impressed with the top...
Van het seizoen: Ode to the Monkfish

Van het seizoen: Ode to the Monkfish

Frank Bakkenes from restaurant Bentinck in Amerongen presents an ode to monkfish. Monkfish, anglerfish or zeeduivel With its somewhat monstrous appearance and a head that is larger than its body, the monkfish is a striking fish. We know the monkfish, which is found in...
Van het seizoen: Ode to our friends from BHG

Van het seizoen: Ode to our friends from BHG

Just before the hospitality industry is allowed to reopen and everyone is busy preparing everything, we present an ode to: BHG (Brothers Horeca Groep) We had a telephone conversation with Roy Goorts, Marketing Manager at the BHG group, a company with more than 22...
Van het seizoen: Ode to our friends, Viejee’s

Van het seizoen: Ode to our friends, Viejee’s

In this fourth edition, we head to the historic center of Gouda and present an ode to: Viejee’s – dine & share We had a telephone interview with Viktor Tijbout, who started restaurant Viejee’s together with Jenny in 2016 in the heart of Gouda. In their...