The largest Dutch annual fair trade Horecava kicked off again on 13 January 2014 at Amsterdam RAI, which was once again turned into an inspiring platform for everything that has to do with food service, hospitality and catering. More than 500 exhibitors introduced new trends, developments and products to the professional visitors. The exhibition ended on 16 January, reporting another big success.
The 11 Halls were divided by themes, including the areas Pure, Hotel, Guide Plaza, Nightlife, Innovate, Ethnic Foods Europe 2014, Fast Service and Luxe Segment food, Terras and Large kitchen.
Horecava Sustainable Products
Hall 3 was taken over by the world of Pure, focused on fresh, organic, sustainable, fair trade and responsible food production. Its programme featured small workshops, cooking demonstrations, tastings and presentations on topics such as Sustainable culinary and Food preservation.
We stopped by the coffee brand Illimani and tasted the rich and aromatic coffee coming from the highlands of Bolivia with long history and tradition. Illimani is organically grown, 100% Arabica coffee.
At the stand of the green brand Puro Coffee, we found Andy van der Meijde, former Dutch player, who has been representing Ajax, Inter Milan and Everton. He was showing off his skills as a professional barista making sustainable coffee.
Design, Music, Liquor and More
The hotel industry had its own hall, showing the latest trends and developments in the segment, such as interior design and decorations. In the Nightlife area visitors could see and experience the latest music, liquor, lighting and equipment trends for pubs, bars and clubs. The Fast Service theme connected diverse fast service companies and their suppliers.
Ethnic Foods Europe 2014
The fair for Eastern, Arab, Indian and Mexican food service and retail – Ethnic Foods Europe 2014, was held in the RAI Elicium and brought together participants from the Netherlands, Belgium, England, Germany, France, Italy, Thailand, Macedonia, Denmark, Portugal, Turkey, China and Malaysia.
Horecava Innovation Awards 2014
Horecava 2014 also highlighted the importance of innovation. The Innovate area presented many new trends and innovative products. The overall 13th Horecava Innovation Award was given to Gastologie bordspel, which also won in the category Equipment & Services. The board game allows people to playfully expand their knowledge and together give substance to the concept of hospitality.
The winner in the Food & Beverage category was Flammkuchen. Their product is a thin pastry base of Alsatian flour, water, oil and salt, produced according to the highest standards.
The best in the Interior & Design was PhoneBOB. The charger for 10 to 20 mobile phones or tablets that guests can use on the table while having dinner, was the jury’s favorite.
Ecodish, the 100% safe for the environment dishwashing machine, won the Concepts & Co-Creation award. The Karel de Vos Award went to Kromkommer – an initiative against food waste.
Amongst 18 participants, Jiwar Amin, working in Stads-Koffyhuis in Delft, was voted the best by the jury in the category Lekker Anders in the professional competition Lekkerste Broodje van Nederland 2014 (English: Tastiest sandwich of the Netherlands). Susanne Meyer, working at La Ruche in De Bijenkorf, was the winner in category Horeca. Creativity and presentation were important criteria. The initiative aims at stimulating creativity in lunchrooms and restaurants.
Geoffrey van Melick, sous chef of restaurant ‘t Nonnetje Harderwijk, won the Chef’s Knife award. The assignment was à la minute appetizer and a three-course menu for four people, using only the freshest ingredients. Assessed were the taste, preparation and presentation. Ratchawat Vichianrat, sous chef at La Rive Amstel Hotel won the Golden Chef’s Hat 2014.
Restaurant Ciel Bleu in Okura Hotel Amsterdam was voted the Most Hospitable Restaurant in the Netherlands, among 145 nominated.
Cafeteria ‘t Stamhuijs in Schijndel became the winner in the category Tastiest Fast Service menu of the Netherlands 2014, because of the simplicity, quickness, calorific value and great taste of their menu. The competition is designed to educate and inspire the entire hospitality industry.