{"id":731,"date":"2020-05-28T11:05:15","date_gmt":"2020-05-28T09:05:15","guid":{"rendered":"https:\/\/kingstreet-magazine.com\/?p=731"},"modified":"2020-08-06T09:37:37","modified_gmt":"2020-08-06T07:37:37","slug":"house-of-lords-tells-us-about-the-latest-food-trends","status":"publish","type":"post","link":"https:\/\/kingstreet-magazine.com\/en\/house-of-lords-vertelt-ons-over-de-nieuwste-eettrends\/","title":{"rendered":"What will be the food trends for this summer?"},"content":{"rendered":"

I<\/span>n London the other day, Raymond Talsma walked into a basement. How strange, he thought when he saw a bunch of flowers next to a framed photograph. \"Like I was at a funeral,\" the House of Lords caterer at lunchroom Vascobelo on the Denneweg explains. \"On the card next to it, I read that the person in the picture was the inventor of the ping-pong ball.\"<\/p>\n

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It was only when he entered the room behind the next door that Talsma understood the idea. \"I didn't know what I saw, suddenly I was standing in a large hall with ping-pong tables. Ladies in sporty outfits complete with fishing nets in their hands, so guests did not have to pick the balls off the ground.<\/p>\n

\"GREENS\"<\/p>\n

 <\/p>\n


\nAlso read:
\n<\/em><\/strong>The best wine & food spots in The Hague<\/a><\/em><\/strong><\/p>\n

 <\/p>\n

A DJ was spinning. Meanwhile, you were offered snacks. The combination of movement and experience is totally contemporary. You will see it more and more in the near future. People are also willing to pay for it, as long as the picture is just right.\"<\/p>\n

\"House<\/p>\n

House of Lords<\/h4>\n

Keeping abreast of the latest catering developments is essential for House of Lords. Talsma and his associate Leon Harinck have been running the exclusive catering company for almost 15 years, serving large parties, mostly government and corporate companies.<\/p>\n

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For inspiration, they travel a lot. Lately, of course, they have been travelling a little less. But whenever the weather allows, they fly to London, Berlin or Seville. Seville? Is that a trendsetting city? Talsma: \"In advance, we search specifically for what is hip and happening. Besides, we always get tips from other people in the business. Interesting things are also happening in Seville.\"<\/p>\n

\"House<\/p>\n

So what awaits us in the coming period, the gentlemen of House of Lords know exactly. \"The goat's wool era is definitely over,\" says Talsma. \"Vegetarian, yes even vegan and halal menus are the order of the day. We owe it to ourselves to keep track of all that is sustainable. It is a trend started by the government.\"<\/p>\n

\"House<\/p>\n

Harinck: \"We cook a lot for international guests, who all have different dietary requirements, and with a vegan menu you can satisfy almost everyone. So what do I make? For a party in the Ridderzaal not so long ago, we served a dish with red quinoa and vadouvan, aubergine chutney, citrus fruit and marinated goat cheese.\" \"The cheese comes from farm 't Geertje in Zoeterwoude,\" adds Talsma.\" Regional products are, of course, here to stay.\"<\/p>\n

\"Pierre<\/em><\/strong><\/span><\/p>\n

 <\/p>\n

Also read:<\/em><\/strong>
\nLids sustainable cooking with Pierre Wind<\/em><\/strong><\/a><\/span><\/p>\n

 <\/p>\n

According to the gentlemen, tourists will visit The Hague not only because of the Binnenhof or the Peace Palace, but also because of typical products from The Hague. A beer tour along Haagsche Broeder, Kompaan and Eiber, for instance. Or they might want to taste that famous Scheveningen herring.\"<\/p>\n

Herring bites<\/h4>\n

House of Lords recently became an ambassador for the North Sea Fish Foundation in Scheveningen. \"Because of all the overfishing, a large number of fish species are declining. There are plenty of suppliers who can offer high-quality sustainably farmed fish. Unfortunately still too few in the region.\" So House of Lords tries to work with local fish as much as possible. \"Biting a herring is something almost everyone does, but eating whiting, bokking and haddock is often uncharted territory, especially for the younger generation.\"<\/p>\n

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Another trend: fermented and pickled produce, such as raw kale and kimchi. Cooking through acids, such as lime juice, is also increasingly seen by the catering men. Harinck recently presented his guests with a dish of mackerel ceviche, lime, sweet potatoes and vegan seaweed caviar from Scheveningen fishmonger Ed Toet. \"The combination of a local dish, like mackerel, prepared in an international way, in this case Peruvian ceviche, you see more on menus, but also in our own kitchens.\"<\/p>\n

\"House<\/p>\n

\"Children take a culinary world tour through everything their parents put in front of them. The days of just eating potatoes, vegetables and meat are well and truly over.\" Speaking of meat, has it now become a no go? \"Meat is allowed, but in smaller portions and of high quality.\"<\/p>\n

Botanical tea<\/h4>\n

Beverages are becoming as important as food. \"Botanical tea, spicy flavour waters and cocktails with regional drinks are becoming hot,\" says Talsma. \"Haagse Grapp\u00e2h coming from the Haagse Stadswijngaard or a Van Kleef liqueur.\"<\/p>\n

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\"What is completely out of fashion is sugar. The new enemy, says Harinck. \"We all want to be a fitboy or -girl,\" says Talsma, who recently started working out at the boxing gym four days a week. He leaves out the croutons in his salad. Harinck: \"Vegetables in desserts will rise. Carrot and beetroot, which contain a lot of natural sugars, lend themselves perfectly to this. I make it up on the spot, mind you, but I could make a tasting carrot, for example: carrot cake, carrot ice cream, candied carrot or something combined with purple carrot.\"<\/p>\n

\"House<\/p>\n

\"And if you already take a dessert that has a lot of sugar in it, they should also be flavour bombs,\" Talsma adds. \"Guilty pleasures. Especially if you're at a ping-pong party, you don't want to have to walk around with dish and fork. Little shots and move on again. With talking. Or with sports.\"<\/p>\n

www.houseoflords.nl<\/a><\/p>","protected":false},"excerpt":{"rendered":"

In London the other day, Raymond Talsma walked into a basement. How strange, he thought when he saw a bunch of flowers next to a framed photograph. \"Just like I was at a funeral,\" the House of Lords caterer explains in lunchroom Vascobelo on the Denneweg. \"On the card next to it, I read that the person...<\/p>","protected":false},"author":1,"featured_media":1327,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[146],"tags":[799,801,800,798],"opmaak":[354],"acf":[],"yoast_head":"\nKingstreet -<\/title>\n<meta name=\"description\" content=\"House of Lords is altijd op de hoogte van de laatste eettrends. Wat de komende periode ons brengt? 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