HARRY! by WestCord #12 ENG

BY WESTCORD #12

ALL ABOUT FOOD

+ Tips How to take the best food pics

Jandino Asporaat on Fashion Hotel Food is the new fashion Rommy de Bommy FOOD BLOGGER

PAULINE WEURING:

‘EVERYONE, YES EVERYONE, CAN MAKE MY RECIPES’

Design, planning & interior construction for hotels, restaurants, cafes, wellness, retail, institutions and offices Scannerstraat 21 - 1033 RV Amsterdam +31 (0) 20 337 15 76 - www.estida.nl

DESIGN PARTNER OF WESTCORD HOTELS & OTHER LEADING COMPANIES

ESTIDA

CONTENT

CONTENT

Schmidt Zeevis From the North Sea to the oyster bar in Hotel New York 14

BY WESTCORD

On the cover

Interview Food blogger Pauline Weuring 10

#4

Stéphane Besse Head chef Fashion’s Restaurant & Bar in WestCord Fashion Hotel Kelly Koorevaar Service at Fashion’s Restaurant & Bar in WestCord Fashion Hotel Photo Bastiaan van Musscher

Hotel Delft & IKEA 60

Lifestyle 10

Interview with food blogger Pauline Weuring

14

Schmidt Zeevis: From the North Sea to the oyster bar

16

Column by René Pluijm

18

Must haves

20

WTC Hotel Leeuwarden: Also for the business traveller

22

Tips: How to take the best food pics

24

Follow on Instagram: 10 x foodies and chefs

WestCord 26

Sneak peek: Building Hotel Jakarta

28

News: WestCord Times

31

New at WestCord

32

Employee Toos van Scheppingen

34

Kids & Teens: The coolest and tastiest trips

38

WestCord @ social media

Fashion 42

The best fashion for him and her

46

Food is the new fashion: Rommy de Bommy

48

Jandino Asporaat on Fashion Hotel

Beauty

Travel 60

Hotel Delft & IKEA

62

Outing ideas for a culinary season

52

Beauty tips for a fantastic summer

64

Food trends of today

56

iDDNA: Skin care based on your own DNA

68

Things to do in Leeuwarden!

69

Reader special: Discover the city and mudflats

70

Cars: The new SEAT Leon CUPRA

WestCord favourties

All about food photography Denise Kortlever 22

Food is Fashion Rommy de Bommy 46

Jandino Asporaat on Fashion Hotel

Body, mind & soul 74

Interview with Ralph Moorman

76

Ralph’s food diary

Food & Beverage 80

‘t Badhuys on Vlieland has been completely renewed!

82

Club Room's Rik Simonis & Alfred van der Toolen

84

Recipe asparagus risotto

85

The perfect wine from Wine import J. Bart

86

Looking for food on the mudflats

88

WestCord puzzle and win

48

#5

EDITORIAL

EDITORIAL Winter has finally come to pass! It wasn’t a very harsh winter, but we’re all looking forward to the moment when we can enjoy the sunny weather outside cafés. We’ve already got some place in mind: our spectacular new beach pavilion ‘t Badhuys on Vlieland’s beach!

The brand new Badhuys opened its doors on April 13th, just before Easter. It was designed by ESTIDA and turned out wonderfully. The old Badhuys opened in 1996 and was high up on posts above the beach. Due to drifting sand, it was gradually incorporated into the dunes and was only kept open with great difficulty. As such, ‘t Badhuys had to be moved further out to sea and placed on even higher posts. A perfect opportunity to completely renew ‘t Badhuys. The renovation offered the opportunity to continue on with WestCord’s goal of becoming more and more eco-friendly. ‘t Badhuys, is now equipped with solar panels and the newest doodads on the market for energy saving. We hope to see you there this summer. We’re dying to know what you think!

Hotel Noordsee on Ameland was also turned inside out over the past few months. Just about all hotel rooms are now fitted with a new interior and the bathrooms have all been redone. We’ve also made some great changes to the WTC Hotel in Leeuwarden. We’re building a “live cooking kitchen” in our Michelin star restaurant élevé. Thanks to this, our dear guests are able to watch their food being made.

The expansive meeting accommodation has also undergone some major cosmetic surgery.

On the ss Rotterdam, we’ve been building “Escape Rooms”. Have you ever heard of these? Many challenges and puzzles test teams’ ability to escape together. We’re building two different rooms, so you can choose which room you prefer. Curious? Feel free to contact ss Rotterdam.

At Hotel Delft, we’ve been developing plans to renovate all of our bathrooms. Naturally, we’re doing this in collaboration with IKEA, which is credited with our hotel’s entire interior. In this magazine, you’ll find an interview with Ehsan Turabaz. “Our guy” at Ikea.

And of course we can’t forget our wonderful new Hotel Jakarta on Amsterdam’s Java Island. The Netherlands’ “greenest” hotel. The building marches on. The hotel rooms are built as a complete unit at Ursem B.V. in Wognum. Each unit is then transported separately by truck to Amsterdam, where they are stacked. Up to nine storeys high! An unprecedented construction technique in The Netherlands. Maybe you’ll pass by one of the hotel rooms on the A7 motorway! In short, we’ve been very busy indeed.

Additionally you’ll find a lot about eating nutritiously in this magazine. It’s the core of a healthy lifestyle

HARRY! goes online! Soon you can find articles from the magazine, and several blogs and vlogs on WWW.HARRYBYWESTCORD.NL

after all. Ralph Moorman is an expert on the matter. Take a look at his advice. René Pluijm will weigh in on hospitality and did you know that Jandino is a regular guest at the Fashion Hotel?

Happy reading!

Harry and Jennifer Westers

#6

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L LIFESTYLE It’s all about food

#9

LIFESTYLE

PAULINE WEURING Live, love, eat!

AS A FOUR YEAR OLD GIRL, PAULINE WEURING LOVED ALL KINDS OF FOOD AND THAT LOVE WAS WELL-FED – ESPECIALLY WHEN SHE’D VISIT HER GRANDMOTHER AND BAKE CAKES AND COOKIES. NOW SHE’S REACHING MILLIONS OF READERS VIA HER BLOG “UIT PAULINE’S KEUKEN” (FROM PAULINE’S KITCHEN) AND SHE’S PUBLISHED THREE COOKBOOKS. LET’S TALK ABOUT FOOD!

‘EVERYONE, YES EVERYONE, CAN MAKE MY RECIPES. THERE’S ALWAYS A CREATIVE TWIST, BUT IT’S NEVER COMPLICATED”

WHEN DID YOU MAKE COOKING YOUR

YOU’RE NOW BLOGGING TOGETHER WITH

meal plans. We are the first Dutch foodblog to

JOB?

YOUR SISTER.

have an app!

“Unlike a lot of bloggers, I din’t consciously choose

“She joined me in 2015 and that gave me the

to make it my job. I worked at the HR department

opportunity to expand. Annika focuses on

WHAT’S THE KEY CHARACTERISTIC

of Groningen’s University Medical Centre and

photography and food styling and I create and

OF YOUR DISHES? WHAT IS TYPICALLY

spent all my free time in the kitchen. Then my

cook the recipes. We do things together – we’re

PAULINE?

sister asked me: ‘You love cooking and eating so

like puzzle pieces.”

“It’s always basic and fast, but it’s never ordinary.

much, why not start a blog?’ On a complete whim,

#10

Everyone, yes everyone, can make my recipes.

I created “Uit Pauline’s Keuken”; I spent maybe five

WHAT DOES YOUR 2017 LOOK LIKE?

There’s always a creative twist, but it’s never so

minutes thinking about it. It’s been six years since

“We just launched our free app, where you can

complicated that you have to spend hours in

and we’re still going strong.”

save all your favourite recipes and make weekly

the kitchen or scour the world to find that one

#11

“I’M ALWAYS FULL OF IDEAS. I MAKE LISTS OF THINGS I WANT TO TRY OUT IN MY PHONE. SOMETIMES IT’S JUST FLAVOUR COMBINATIONS”

ingredient. For example, about four years ago I brought some

minutes and the dukkah gives the dish a surprising twist. Or eggs

chipotle back from London. For those who don’t know, it’s a

benedict, that’s always a winner!”

smoked chili pepper. You couldn’t get it here in The Netherlands at the time, so I decided not to make any dishes with it. Nowadays,

AND WHAT IS YOUR PERSONAL FAVOURITE FROM YOUR

you can get it anywhere. Then I can let my imagination run wild!”

NEWEST BOOK? “There are so many dishes that I like, haha! For example, tart with

WHERE DO YOUR RECIPES COME FROM?

beets, it looks so festive and fun. It’s made of filo pastry, making it

‘I’m always full of ideas. I make lists of things I want to try out in my

light and easy to make. And my sister Annika is a huge fan of pea

phone. Sometimes it’s just flavour combinations. Last year I visited

falafel with mint sauce and pita bread.”

Australia, New York, Stockholm, and Italy. The influences of my trips are incorporated into my recipes. Oh and I have a weird habit:

WHAT’S GOING TO CHANGE IN TERMS OF FOOD IN THE

I often take a look at restaurant menus online. When my boyfriend

COMING YEAR?

and I go out to eat, I already know the menu off by heart.”

“We’re becoming a lot more health-conscious with regards to food, but not extremely so. People are trying to eat less meat. And

FOOD IS SUBJECT TO TRENDS. DOES THAT PLAY A

when they actually eat meat, it’s good quality. Herbs and spices

ROLE FOR YOU?

are also becoming more important. I always say: the shoe stash

“We had an entire era of extreme superfoods. I think it’s fun to

has become the herbs stash. Instead of asking about how many

try making healthy snacks that are gluten or sugar free. But I still

shoes you have, we ask: how many different herbs do you have?

share lemon yoghurt cakes, pavlovas with loads of caramel and

You can switch them up as much as you like, and it always brings

chocolate as well. I stay close to my own style. Food I blog about

a great bite. If you have simple tomato sauce, you can give it some

is food I actually eat.”

Italian flair with oregano. Add cumin and chili, then you have a burrito base. And lastly, I think special flours are going to become

IS THERE A FOOD TREND THAT YOU ABSOLUTELY

a major trend. We’re already used to buckwheat pancakes, but

DESPISE?

people are using more oatmeal, coconut flour, and almond flour.

“The superfoods, but they’re already out of season. I ask my

French people use chickpea flour, I think we’re going to start doing

readers questions via my blog, like: “Is wheat grass really that

that in The Netherlands too.”

gross and do you really get that energised if you eat it? I’ll then try it, because I feel that I should inform my readers. But in the end, I

WHO WOULD YOU LOVE TO COOK FOR?

prefer to get my vitamins and minerals from fruit and vegetables.”

“I would love to cook together with Donna Hay. I’ve been a fan of hers for years. I’ve met her twice for an interview and I’m really

WHICH DISH IS YOUR BOYFRIEND’S FAVOURITE?

curious as to what her office and house look like. We have similar

‘Salmon with dukkah from my newest book “Feel Good Food”.

styles. When my book “Feel Good Food” came out last October,

That’s a typical example of something that’s basic and quick,

she released her book “Life in Balance,” where I found a number of

but not quite ordinary. The entire salmon is prepared in twenty

parallels. She had salmon with dukkah in her book too!”

#13

FROM THE NORTH SEA TO THE OYSTER BAR

in Hotel New York

SEAFOOD. THAT’S THE OYSTER BAR OF HOTEL NEW YORK’S SHOW PONY. OYSTERS, SHELLFISH AND OTHER FISH ARE DELIVERED HERE EVERY DAY BY SCHMIDT ZEEVIS ROTTERDAM. BUT BEFORE OYSTER BAR CHEF RONALD VAN DER DONK CAN WORK WITH THE CATCH, AN ENTIRE SEQUENCE MUST PRECEDE. Chef Ronald van der Donk creates fantastic platters with oysters and other

seafood, than to buy fish that tastes like the price that was paid for it. And

seafood in the oyster bar of Hotel New York. There is much to choose from:

that’s why 24 hours a day, seven days a week deliveries are essential. The

six varieties of oysters and five types of prawns. That’s not even including

boats can’t wait after all. And neither can the oyster bar!

crayfish, crab, razor clams, and lobsters. Schmidt Zeevis Rotterdam delivers these every day. “It’s really important to us,” says Ronald. “We have to be

SERVICE

certain that the oysters are fresh, as they are often eaten raw. And if we notice

What characterises Schmidt Zeevis Rotterdam, after having existed

that our fish is running out by the afternoon, Schmidt Zeevis can bring in a

successfully for over a hundred years? “Reliability, innovation, quality and a

new delivery.”

high quality service,” according to Wil. “Everyone can buy and sell fish, but you have to know what you’re doing. We do more than just quality control. We

NORTH SEA

give our clients advice on the best preparation methods for certain fish types.”

Schmidt Zeevis Rotterdam’s oysters are a proper hit. Wil van Merkensteijn, long-time employee at the company says: “These oysters come from Europe

The complete process of selecting and delivering is run by Schmidt Zeevis

and Zealand of course, where we can find wonderful specimens. They’re

Rotterdam. Wil: “Soon after our founding in 1908, we started using sea vessels

usually five to six years old before they are fit for consumption. And they are

and importing exquisite products from all over the world. As soon as the fish

absolutely smashing!”

is caught, into the ice it goes. It has an insulating effect. After that, the insides are taken out and then it is or is not cut – as per customer demands. We never

Schmidt Zeevis Rotterdam always purchases fish from the last rounds, preferably

caught

sustainably

buy filet, no, we only buy whole fish. That way, not a single morsel is wasted.

on

small ships. Just like Schmidt Zeevis Rotterdam, the oyster bar prefers to pay a few more euros for higher quality

And the catch is on the consumer’s

WIL VAN MERKENSTEIJN: “THE CATCH IS ON THE CONSUMER’S PLATE WITHIN 48 HOURS”

plate within 48 hours!”

#15

HOSPITALITY

MUST BE TRENDY Column René Pluijm

Twenty years ago as a cook you would be sweating in a

men – usually in black and white – command their areas,

(shoebox size) kitchen, hidden behind a door which only

flying from one end of the room to the other, (loudly) talking

opened for dishes to go out, or to listen to some waitstaff

to one another, but also finding the time to tell you how

yelling at you. After polishing the kitchen, you would then

good their “specialidad” is today and even cracking jokes.

disappear out the backdoor with a rubbish bag, which you

Craftsmanship at its finest. It was so inspiring that I decided

would throw in a dumpster on the way out.

to not even write about food! And even came to a new insight: it’s incredibly important for the catering sector that there is a

Much has, thank God, changed since then. Thanks to media,

public broadening regarding the bigger picture. My goal is

which I am grateful to use, “gentleman chefs” have gained

to be even more enthusiastic during hospitality training that

respect. It’s a bit crazy now, I think. From tailored sleeves, the

I occasionally give at schools and hospitality establishments,

tattooed arms of chefs with coiffed beards and a pony-tail

and – when possible – do my best for all aspects of hospitality.

appear, plating food with tweezers. I know that I’m slightly exaggerating, but still...

I stayed with my crew at WestCord on Terschelling a while back. It was like a refreshing drink (believe me, this is not a

Time to put – the equally important – other aspect of our

sponsored article!) because of everything put together: the

beautiful craft in the spotlight: hospitality! First off, because

relaxation options, the kitchen which was led by a head-chef

adequate service is the number one reason to visit a

who personally looked for local ingredients, and last but not

hospitality establishment. For years, I worked “on the front

least: the well-organised and friendly waitstaff. I don’t want

lines” and gained a lot of satisfaction from the confirmation

to be all woolly about it, but proper attention – maybe even

that guests were more pleased when they left than when they

love – for your fellow humans is something wonderful to

arrived.

experience as a guest. But just as I don’t know which I prefer, cooking or eating, I don’t know whether I like hosting or being

I wonder why hospitality is not seen as a craft but as a “part-

hosted more.

time job” by most in The Netherlands. It makes the danger of indifference a lot bigger and that is what kills the craft. If I

And finally: if I could do it, I would love to produce a TV show

had to define the catering industry in one word, it would be:

where hosts and hostesses are put on their own pedestal and

ATTENTION.

gained the same respect that chefs have today. WestCord, may I be your flag bearer?!

I’m writing this article on the plane back from Spain. It’s so beautiful to see how professional, proud and driven

Culinary adventurer and chef René Pluijm is an internationally active figure in many restaurant-related fields and refers to himself as a travel-hungry professional idiot. He’s always on the lookout for authentic and obscure products. You may know him from his two successful TV shows “Pluijm op Pad” and various seasons of “Pluijm’s eetbare wereld”.

#16

LIFESTYLE

MUST HAVES HAND PICKED FOR

OUR READERS WITH A CULINARY TOUCH

STYLISHLY LISTENING TO MUSIC Radios aren’t usually the most eye-catching objects in your house. So Pure designed a series of stylish radios. For those who prefer a timeless and modern look, the Evoke series is a dream come true. Not only is it beautiful, it provides hours of musical fun during your culinary endeavours! Starting at €149.99 PURE.COM

CROSSROADS Restaurant owner Tal Ronnen teaches readers in his book Crossroads how to make his dishes and proves

KEYHOLDERS

that the flavours we yearn for are easily made in our

Fabienne Chapot’s new S/S 2017

own kitchens without the use of any animal products.

collection is to die for! As are these

He revives plant-based cuisine with his modern style

key chains. Opt for an ice cream,

and accessible methods. €29.99

hamburger or bag of chips. A fun

CROSSROADSKITCHEN.COM

accessory for your keys or beach bag. €25.99 FABIENNECHAPOT.NL

HELLO YELLOW SPRING!

You’ll be making the fresh juices with a flick of the wrist early in the morning and treating your kitchen to a fresh new addition with this Solis citrus press! The press has a quiet motor and gets everything out of your citrus fruits, without having to change the juicer cone. Perfect right?

Starting at €199.99 SOLISONLINE.NL

#18

HOMEMADE GELATO Boretti

presents

its

new

collection

of

kitchen

accessories, including a real ice cream machine. Make the best gelato, sorbet, or even frozen yoghurt right at

BLUE IMPRESSION

home. You’ll know exactly when the ice cream’s ready

Plating is half the effort – a fact well-known to Jaune de Chrome. This brand is known globally for

with the digital timer! Bring on the desserts. €549.95

its fabulous enamelled crockery. Each piece is hand crafted and has a unique dimension, all with

BORETTI.NL

their own details. Starting at €101 JAUNEDECHROME.COM

FUNCTIONAL APRON SMOKIN’ HOT

Fun aprons are an important part of the BBQ season and WITLOFT has designed

TREND FOOD

Blackened dishes are no longer culinary accidents

some fashionable aprons for the whole

We’re seeing them everywhere: the poké (pronounced

– in fact – they may become 2017’s hottest food

family. The handmade aprons are made

poh-kay) bowl. This Hawaiian snack consists of freshly

trend! Meat and vegetables are burned with a gas

of high quality tanned saddle leather, ideal

caught raw fish with rice or salad and garnishes.

burner or a grill, giving the food a crunchy texture

for your neighbourhood barbecues! Fun

Nowadays plenty of varieties are available. You can find

and a smokey flavour. Use the Barbecook smoke

detail: it’s also possible to have the apron

a treasure chest of inspiration for poké bowls in this

oven to create this unique black crispy layer. €115

personalised. Starting at €49.95

book by Celia Farrar and Guy Jackson! €14.95

FONQ.NL

WITLOFT.COM

#19

WTC HOTEL LEEUWARDEN Also for the business traveller

THERE ARE PLENTY OF REASONS TO GO TO THE WESTCORD WTC HOTEL LEEUWARDEN. THE HOTEL HAS LUXURIOUS DESIGNER ROOMS, A MICHELIN STAR RESTAURANT ON THE ELEVENTH FLOOR AND A LOVELY SPA. ALL RIGHT NEXT TO THE HOLLAND CASINO AND BORDERING ON THE 45,000M² OF WTC EXPO, WITH LEEUWARDEN’S CITY CENTRE AT JUST TEN MINUTES AWAY. AND WHAT ABOUT THE MODERN CONFERENCE AND EVENTS CENTER ON THREE FLOORS?!

#20

GENERAL MANAGER BEN HELLE: “THE BEAUTY OF THIS IS THAT THERE IS A ONE-STOP-SHOP IN THE HOTEL. ALL EVENTS ARE TO BE ORGANISED AND LED BY ONE SINGLE PERSON!”

Ben Helle, the General Manager of the hotel, is very proud of this facility. The three floors have a large foyer, fifteen conference areas and boardrooms, and a restaurant and bar, making this accommodation perfect for the most diverse of events. “The beauty of this is that there is a one-stop-shop in the hotel. All events are to be organised and led by one single person!” says Ben. The diversity of the complex is so great that the facilities are suitable for small groups of people up to events of about a thousand people. He continues: “We provide custom setups.

This complex defines itself by the quality of its product, in collaboration with the facilities we offer our guests in the WTC Hotel.”

WestCord Hotels has major plans for the conference centre. Along with hosting and organising meetings, training sessions, and conferences, we’re shifting our focus to other possible events, such as (company) parties, receptions, product presentations, and – when applicable – musical events.

The hotel’s current kitchen is undergoing a makeover, so it can be used as a preparation and catering kitchen. There, group lunches and dinners will be prepared. Additionally, an in-between kitchen is to be built on the ground floor so buffets can be organised during large conferences.

Furthermore, the conference area will be done up to enhance the warmth and feel of the space.

WTC Hotel Leeuwarden will be able to offer each visitor a customised experience with these facilities, with appropriate care and flexibility. A number of conferences and events are already planned – for example in 2018 the WTC General Assembly will be held in Leeuwarden. This entails that each country with a WTC delegation will come to the hotel for a multiday conference.

We can stand up to the top conference locations of The Netherlands with the quality and competitive pricing we offer.

#21

#22

Portrait Liselore Chevalier

Photos: from ‘All-day breakfast’ and ‘All-day bowls’ Photography and styling: Denise Kortlever

HOW TO TAKE THE BEST FOOD PICS FOOD PHOTOGRAPHY IS ITS OWN ART FORM. HOW DO YOU PHOTOGRAPH A DISH IN SUCH A WAY THAT IT IS NOTHING LESS THAN ABSOLUTELY MOUTH-WATERING? FOOD PHOTOGRAPHER DENISE KORTLEVER SHARES HER TRADE SECRETS.

1

Lighting is incredibly important. Walk around with a dish to see what different lighting does to a photo. Try reflecting the light with white

4

cardboard. Watch out for bright sunlight as it may cast harsh shadows.

2

A good food pic ensures that the viewer wants to eat the dish – a major part of that is food styling. Pretty up the dish, make sure all ingredients are visible, and most importantly: don’t make it too neat. A few crumbs add some life.

3

Place the dish on a variety of backgrounds (wooden table, kitchen worktop, table cloth) and see what it does with the food. The background can be very defining for a food pic’s feel.

Change your point of view and see what the best angle is. A stack of pancakes looks most appetising from the front, whilst a completely set table looks best from above.

5 6 7

Change up movement and human elements, so something is happening in the shot. Have someone hold the plate, put some dressing on the salad, or have people in the background.

Use appropriate plating. Watch out with bright colours and busy prints. Ensure that the composition and styling are organised before cooking. That way the dish won’t “wilt”.

Play with depth of field. By only focusing on a single element, a dish can look incredibly appetising. For other photos it’s better to have everything in focus.

Denise Kortlever works as a culinary trend journalist and food photographer for brands like LINDA., delicious., Vogue and RTL4. She shares the best recipes on her popular site thealldaykitchen.com.

You’ll also find content on inspirational food trends and nice culinary addresses. In 2015, she released her first cookbook “All-day breakfast” and the year after she released “Allday bowls”.

#23

LIFESTYLE

FOLLOW ON INSTAGRAM

10x foodies and chefs

WE LOVE INSTAGRAM. LOOKING AT PRETTY PICTURES (AND POSTING THEM, OF COURSE!) AND ESPECIALLY LOOKING AT PRETTY PICTURES OF FOOD. SO HERE ARE SOME OF OUR ABSOLUTE FAVOURITE FOODIES AND CHEFS TO FOLLOW ON INSTAGRAM.

CULY

ADAM GOLDBERG

@culynl

@alifewortheating

This is the Dutch foodsite

FOOD IN THE AIR

FRANCESCA KOOKT

TALKING FOOD

@foodintheair

@francescakookt

@talkingfood

Foodie Adam is always

Funny, this account

Fransesca cooks with

Talkingfood makes the

with daily culinary

sitting at the dinner table.

combines delicious food

lots of love for and

best culinary puns. “Donut

inspiration, from

His love for food started

with pictures of beautiful

with children, because

touch”, “Fifty Shades of

@moniquevanloon. Follow

after a trip to China. As

vistas in one account.

you can’t learn it early

Cray” and “Emma Scone”;

Culy.nl for recipes, tips,

a software-engineer,

Food in the air!

enough. Even more food

do we need to say more?

hotspots, videos and

he roams the earth and

inspiration? Check out her

#foodporn.

shares his meals and

account.

views with us.

A COZY KITCHEN

CHEF MET LEF

UIT PAULINE’S KEUKEN

DE GROENE MEISJES

JAMIE OLIVER

@acozykitchen

@chefmetlef

@uitpaulineskeuken

@merelgroenemeisjes

@jamieoliver

Adrianna Adarme literally

Nigel van der Horst is the

Don’t know what you

Merel and Jamie

The famous chef shows

gives her followers a peek

“chef met lef”: chef with

should eat? Or you’re

share their passion

his cooking techniques

into her cozy kitchen.

guts. On this page, he

hungry for a snack or an

for green eating, living

behind the scenes in

She bakes all manner of

shares all his recipes and

easy meal? Uit Pauline’s

and travelling. All with

videos (and shares lovely

delicious foods and takes

creations. Healthy, with

Keuken is a foodblog for

fantastically awesome

photos of food).

great pics of the results.

fresh ingredients.

foodies and #alwayseating

food pics of their delicious

types. For your daily dose

vegan dishes.

of culinary inspiration.

Also, see the interview with Pauline on page 10.

#24

W WestCord

All news about the hotels

#25

Sneak peek!

BUILDING HOTEL JAKARTA WE STARTED BUILDING HOTEL JAKARTA LAST YEAR IN APRIL. NATURALLY, WE’RE KEEPING A CLOSE EYE ON

OPERATIONS. CONSTRUCTION IS STILL GOING STRONG AND AFTER A MILD WINTER THE BUILDING IS REALLY STARTING TO TAKE SHAPE! A LOT IS GOING INTO THE HOTEL’S INTERIOR AS WELL. THE IMPRESSIONS AREN’T LYING AND SO WE’RE HAPPY TO OFFER A SMALL INSIDER’S LOOK AT WHAT’S GOING ON.

#26

5 DECEMBER 2016: ‘LOFTY’ VISIT For the kids of De Kleine Kaptein primary school of Amsterdam’s Java island, it was a case of a lofty visit. Sinterklaas was very interested in the new

What is the interior going to look like?

hotel’s construction and combined his visit to the school with a visit to the construction site!

RESTAURANT The restaurant will be located at the tip of Hotel Jakarta, with

3 FEBRUARY 2017:

about 180 seats and a gorgeous outdoor area with a view on

THE TOP TAKES SHAPE

the IJ. True to the theme of the hotel, the open kitchen serves

The second floor of Hotel Jakarta’s top has been

modern Indonesian dishes. Additionally, there will be a wonderfully

put down and offers a fantastic view over the IJ.

designed bar and there are plans for an oyster bar in the restaurant.

They’ve already moved on to the next floors, but

Did you know that a ten metre long table was bought which was

they won’t stop until they get to 25 metres!

made during FabCity, a temporary campus on Java island? A real eye catcher in the venue!

18 MARCH 2017: OPEN DAY HOTEL JAKARTA

SKYBAR

To inform Java island inhabitants, Hotel Jakarta

The hotel’s stylish Skybar will be located on the building’s ninth

hosted an open day. A tour was given to show off

floor. With a beautifully designed bar in the middle with some

various parts of the hotel. The neighbourhood’s

fantastic lighting, it’s atmosphere is sure to be excellent. The

response was unanimously positive!

Skybar also has a loft that’s available for rent by groups. Soon, you’ll be able to enjoy a panoramic view of the IJ and the centre of Amsterdam, all while sipping on a cocktail.

ROOMS A special aspect of the hotel is that the rooms are prefabricated and then stacked like Lego blocks. The rooms each have their own balcony which can be closed off with a glass wall, enhancing the insulating capabilities. Additionally, the basic structures of the hotel are very present in the rooms. Lots of wood and glass. The door to the bathroom is a sliding door with beautiful carvings. The floor is a simple industrial style and the ceiling is done up in wood.

Absolutely stunning!

We can’t wait for the hotel to be complete! Want to stay up to date on Hotel Jakarta’s construction? Follow the latest news via HOTELJAKARTA.AMSTERDAM/BOUWBLOG #27

WESTCORD

WestCord Times In

the

news

New rooms in WestCord Hotel Noordsee · Bowling at Hotel Schylge · The Kopa charcoal oven of Lido Grill

PARTY TIME When we’re not working hard to satisfy guests, we’re off having our own fun!

Employees of WestCord Hotels were treated to a fun staff party at the end of January. Employees came to Hilversum from all over the country, for a spectacular dinner show. We like to remember the lovely evening we had together!

THEY SEE ME ROLLIN’

BON APPÉTIT

Culinary news for WestCord Hotel Delft! They’re getting together with Bas Zuidam and are headed for a beautiful partnership. Bas Zuidam will be active as the new head chef and will provide guests with culinary miracles. At WestCord, he will be able to create to his heart’s content and teach the other chefs some new tricks. His passion for cooking has no limits, according to the man himself, and with his years of experience, he appreciates all ingredients and dishes in his own way. We wish Bas lots of fun cooking and luck at Hotel Delft!

#28

Are you on Terschelling and do you feel like going bowling? Then Hotel Schylge is the place to be! A lot of work went into its bowling alley. The area has been completely renovated and is hardly recognisable. How fun! The lanes were completely cleaned up and the walls are adorned with a beautiful panorama of Terschelling’s beach. In a way you’re still outdoors and active. And remember: every Friday night, it’s disco night so when you’re not bowling, you can get your groove on. Let’s party!

HARRY! GOES ONLINE

From this edition, HARRY! can also be found online. You can read the articles from this edition and the previous editions and share them on social media. Also you read the nicest tips for going out, blogs and other news. On the website there will regularly be actions as well, so there are enough reasons to keep an eye on this website! See WWW.HARRYBYWESTCORD.NL

MAJOR WORK AT SEEDUYN

We’re working hard on Vlieland! With summer coming up, we have to make sure that everything is up to standard.

Beach Hotel Seeduyn is no exception. A lot of work is being put into making guests’ stay as pleasant as possible.

From a beautiful new carpet in the rooms, to a fresh coat of paint here and there. The balconies have been done up too. Will we see you soon?

GRILLMASTER

The ss Rotterdam introduces a new concept: Restaurant Lido becomes Lido Grill.

Foodlovers can now enjoy an expansive menu full of all manner of grilled dishes straight from the Kopa charcoal oven. This is a combination of a grill and an oven, which prepares dishes in a natural way and maintains the juices and aromas. This closed barbecue gives meat, fish and vegetables a unique grill flavour! From Côte de boeuf to MRIJ grilled burgers and from an entire sea bass from the Kopa oven to a grilled salmon steak. Enjoy your meal!

FAMILY HOUSE DANIEL DEN HOED The first major step was taken towards the Family House Daniel den Hoed at the fundraiser gala Sleepless Gala Night on board the ss Rotterdam. This place offers a home to family members of cancer patients at the Erasmus Medical Centre. A grand total of 2.5 million is needed for the construction of the bigger and better Family House, near the Erasmus MC Cancer Institute. Hotel New York previous gave a contribution to this lovely goal by coming up with a special Daniel den Hoed menu in NY Basement.

#29

WESTCORD

OPEN KITCHEN AT GREAT HEIGHT

The kitchen of the Michelin star restaurant élevé on the eleventh floor of the WestCord WTC Hotel in Leeuwarden is being transformed into an open kitchen!

From the restaurant, guests can take a peek into the kitchen and see chef Gilbert van der Heide’s and his team’s culinary skills.

AND WE’LL CALL IT...

GROUP VILLA HOTEL DE VELUWE

Hotel New York made a Facebook post with a request for followers to come up with a name for this little bear.

What happened? There was a massive response! With more than a hundred comments, one name proved to be very popular... The teddy bear is now known as Yorky. Children up to the age of six who come to Hotel New York, get Yorky at the reception as a sleepover buddy! Are you only visiting the hotel? Don’t be sad! Yorky is also available at the kiosk for €7.50.

At Hotel de Veluwe, we’ve made a great effort to make the group villa ready for use again! Employees from all manner of departments jumped in to make sure that the villa looks absolutely fantastic. The group villa is located next to the hotel and is available for groups of up to 25 people. We’ve already had the pleasure of welcoming the first group and can only hope for the arrival of many others.

ROOM RENOVATION AT HOTEL NOORDSEE After months of hard work, we are proud to present the newly done double rooms of WestCord Hotel Noordsee to our visitors. From brand new tiling in bathrooms to beautiful furniture. The entire space looks fantastic and guests can enjoy their stay even more in one of the brand new rooms on Ameland.

#30

CLICK CLICK It was about time for new pictures! That’s why we recently started a whole new series of Lifestyle hotel photography.

WestCord City Centre Hotel in Amsterdam was the perfect location for this and we’re absolutely chuffed with the results. So we’re proud to show you our shots!

NEW AT WESTCORD WESTCORD HOTELS IS ALWAYS CHANGING, SO THERE’S ALWAYS SOMETHING NEW TO TALK ABOUT! READ ALL ABOUT IT HERE.

MEETING HALLS OF WTC LEEUWARDEN Business visitors can find everything they need at WestCord WTC Hotel in Leeuwarden, thanks to the modern conference and event complex. Interested? Flip to page 20 for more info.

HOTEL JAKARTA MAKE-OVER

Construction for WestCord’s newest addition,

WestCord Fashion Hotel in Amsterdam is honouring its fashionable name and has given its restaurant a

Hotel Jakarta, is in full swing. Hotel Jakarta

make-over. A dynamic collection of colourful comfortable chairs and a new modern wallpaper have given the

will open its doors on Amsterdam’s Java

restaurant an all new vibe of comfort and luxury that is very much up-to-date. Now the guests can enjoy the

island at the end of 2017. Progress can be

restaurant’s delicious dishes all the more in this new interior!

followed on page 26.

‘T BADHUYS: ALL NEW Beach pavilion ‘t Badhuys has been completely redone.

It is much larger and has grown quite a bit. Read more on page 80.

#31

WESTCORD

TOOS VAN SCHEPPINGEN Hostess at Restaurant ‘Op West’

FOR OVER THIRTY YEARS, TOOS VAN SCHEPPINGEN HAS LIVED ON TERSCHELLING. IN THAT TIME, SHE’S GOTTEN TO KNOW SO MANY DIFFERENT PEOPLE – BOTH LOCALS AND VISITORS. SOCIALLY ADEPT AS SHE IS, SHE HAS ENOUGH ATTENTION FOR THE LOT OF THEM, WHICH IS GREAT FOR HER JOB! TOOS HAS BEEN A HOSTESS FOR TEN YEARS AT RESTAURANT 'OP WEST' AT HOTEL SCHYLGE.

Restaurant ‘Op West’ is located in a special

drink, comes naturally when you work somewhere

warmth. Another special aspect is the fact that she

location: The Netherlands’ only natural bay. And

for so long – you just learn how to do that.”

works together with her husband, who is the head

that on such a unique island – says Toos. “If you She is a born hostess. And that’s no surprise,

that’s like! “It’s been like this for ages, him in the

visit. After just two hours on a boat, you feel like

especially when you know that Toos comes

kitchen and me in the restaurant. We’re so used to

you’re in another country. The island has something

from a culinary family. She says: “I was born

being in each other’s faces. And it works just fine!

warm; everyone knows each other. Many return

in Dordrecht, and lived in various cities in The

It comes naturally. We don’t talk about work much

to it. You look out over the passing port from the

Netherlands, because my parents had a catering

at home, and of course we have our restaurant

‘Op West’ terrace, where the boats are moored.

business. Eventually, my husband and I moved

clashes, but you don’t need to be a couple for

Which is absolutely fabulous, especially when the

to Geertruidenberg, near Breda. Whilst we were

that, haha. A major perk is the fact that I know

weather is good! Just sit and enjoy the

how my husband cooks, so I know how

lovely food and great service.”

all dishes on the menu taste. That helps

Before Toos and her husband Ton started working for WestCord, the pair had their own restaurant on Terschelling: De Grië.

After thirty years on the island, she knows so many people – both locals and visitors.

And the special aspect is that Toos doesn’t

#32

chef. Of course, we are interested to know what

haven’t been to Terschelling, you definitely have to

“YOU LOOK OUT OVER THE PASSING PORT FROM THE ‘OP WEST’ TERRACE, WHERE THE BOATS ARE MOORED. WHICH IS ABSOLUTELY FABULOUS”

with giving recommendations to guests,” according to Toos.

The hostess has plenty of stories after ten years of ‘Op West.’ It’s happened on more than one occasion that a beautiful summer evening turned into a dreadful storm,

forget them or what they like. It’s a talent,

and then about forty people need to be

if you ask us, but the hostess is modest

ushered inside in one go. And that’s with

about it. “Yes, I recognise people who came to

there, we took regular holidays to Terschelling and

their plates and wine. Toos says: “Yes, that’s hectic

the island thirty years ago and now come to the

we fell in love with the island. So when friends

when it happens! We’ve had the opposite too. Like

hotel with their children and grandchildren. I like

called us up about a restaurant that was up for

the fire alarm going off all of a sudden. Luckily it

seeing them again and they like being recognised

grabs and if we wanted to run it with them, it was

was a false alarm, but people had to leave their

by me. It sort of feels like coming home. Of course,

eventually a yes. So we opened our own restaurant

dishes and go outside. And a lot of small things

I occasionally need to think about names for a

in 1985 and we have lived here since! We don’t

happen, especially with interns. A guest will order

short while, but it comes back to me when I talk

want to move back to the mainland.” It turned out

some grain wine – so gin – and they pour it out in a

to them. And I really like doing that! Sometimes I

to be a perfect match, because Toos has never

large wineglass. They still have to learn those kinds

talk to guests for about fifteen minutes, and then I

had a bad work day. She just has so much fun,

of things, and I think that it’s pretty fun. I’ve seen

really need to put a stop to the conversation, haha.

even on Sundays and holidays. Maybe especially

so many girls and boys come and go... it’s nice to

But that I just remember what they want to eat and

then, because those days have a little bit more

hear or read about them later on in life!”

Photo Brent Kok

“I REALLY LIKE TO SEE GUESTS FROM YEARS AGO AGAIN AND THEY LIKE BEING RECOGNISED BY ME. IT SORT OF FEELS LIKE COMING HOME”

#33

WESTCORD

KIDS & TEENS Tips for a fun summer WANT TO GO ON AN ADVENTURE? WE WENT EXPLORING FOR THE BEST TRIPS! FROM A COOKING CLASS AT THE KINDERKOOKKAFÉ TO DISCOVERING THE MUDFLATS AND FROM FRESH FRUIT AND VEGETABLE PICKING TO A COOL BOAT TRIP WHERE YOU CAN SPOT SOME SEALS. WITH OUR TIPS, YOU’RE BOUND TO HAVE SOME FUN! OH AND DON’T FORGET TO COLOUR IN THE NEXT PAGE’S COLOURING PICTURES.

Photo Renate de Backere

KINDERKOOKKAFÉ At the edge of the Vondelpark in Amsterdam, you’ll find the Kinderkookkafé,

BUCKETFULS OF ANIMALS!

Grab your net and let’s go, on to the mudflats! There are millions of little animals

where children of all ages are welcome to come cook and serve food. You

around the Wadden Islands, especially on the mudflats. Head off to the beach,

can make all sorts of yummy things like cake, cookies, pizza, or an entire

just a few metres into the water and you’ll be surprised at what you can catch!

three course dinner for the family. The kids are the

Little fish, starfish, crabs and beautiful shells. And if you find

chefs! KINDERKOOKKAFE.NL

litter, you’ll throw it away nicely, right?

Photo Pluktuin Stoutenburg

PICKING GARDEN Nowadays you’ll find picking gardens just

Photo Richard Kiewied

about anywhere. You can pick your own fruit and vegetables from these gardens. It doesn’t get

#34

ALL ABOARD!

any fresher than this! It is nice to walk through the

MASTERCHEF

orchards yourself and picking the best apples and

With this fun wooden play kitchen,

WL 35 Brakzand. Every day, this boat goes on a three

berries. Break out the wheelbarrow and get to it.

you can be the chef! Just like mummy

hour excursion. First, you go seal spotting, and then

And once you’re home, you can bake a delicious

and daddy, you can cook and bring all

the net is cast out. The catch is hauled aboard and the

apple, pear or carrot cake! There are also picking

sorts of creations to the dinner table

crew provides an explanation of all the marine creatures

gardens where you can pick flowers.

with this complete kitchen.

you see. Then the live catch is thrown back into the sea.

PLUKTUINEN.NL

KINDERKEUKENS.NL

When you arrive in Ameland you’ll probably see it: the

€189.95

TUSSENWADENSTRAND.COM

Š Studio Eke van Mansvelt

In het duin IN THE DUNES

6

2

5 4 3

1 54 53

7

13

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52 51 50

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41 43 44 40 42

46 45 In the dunes you will find many traces of rabbits. Stand still and In het duin vind je veel sporen van konijnen. Als je heel be silent and maybe you can spot them! In this drawing, a rabbit goed kijkt en stil bent, zie je er misschien wel een paar. hidden. Can you find him?

Opisdeze plaat heeft er een zich verstopt weet jij waar ?

4 3 INhet THEkonijnenhol RABBITHOLE In

2

Het konijn is de weg naar huis een The rabbit lost its way home. beetje kwijt. Kun jij hem helpen Can you help find its way back via welke ingang het konijn weer home? in zijn hol kan komen ?

© Studio Eke van Mansvelt

1

Š Inter IKEA Systems B.V. 2017

A home away from home IKEA design and quality ÂŽ

All pictures were taken at the WestCord Hotel Delft.

Make yourself at home We are proud to offer you IKEA design and quality - at home, and on the road.

Eat, meet, rest and sleep in style.

And feel at home, away from home.

Inspired by our furniture solutions?

Contact us to discuss the possibilities of using IKEA furniture in your hospitality business: IKEA.nl/Delft

Inter IKEA Systems B.V. International Sales department Olof Palmestraat 1, 2616 LN Delft, The Netherlands International.Sales@Inter-IKEA.com +31 (0)15 215 2233

WESTCORD

Full steam ahead to Ameland!

Photo @MARKOKOOISTRA

Arty-farty at WestCord Art Hotel Amsterdam

‘t Badhuys on Vlieland is being completely renovated!

Photo @BADHUYS

Photo @DUDA.C1234

Shop till you drop.

And then chill at the City Centre Hotel

#WESTCORD @ social media

Celebration of the Berenloop at ApartHotel Boschrijck on Terschelling Photo @MAARTENVV

WHAT’S GOING ON IN THE WORLD OF WESTCORD HOTELS? YOU CAN FIND ALL

Photo @TONIARVIV

THE LATEST ON OUR FACEBOOK, INSTAGRAM AND TWITTER VIA An architecture-worthy room in Delft

@WESTCORDHOTELS. DID YOU TAKE A NICE PICTURE DURING A

One year of dating should be celebrated at Restaurant élevé in Leeuwarden

VISIT TO A WESTCORD HOTEL? SHARE IT WITH US AND WHO KNOWS, MAYBE YOU’LL SEE IT IN THE WESTCORD MAGAZINE!

Photo @JAMALELDIEN_PHOTOGRAPHY

Our ladykiller of Fashion Hotel

Photo @MELISSALEWIS76

#38

Photo @KAIYU_YE

Hotel porters of Hotel New York having an discussion

Photo @ARIEKIJKINDEVERTE

Cozy corner at Hotel Noordsee

Photo @PIETERLEWIS

Monthly demonstration of the horse rescue boat on Ameland

Great view of Hotel Salland’s courtyard!

Photo @A.D.BOYER_NL

Photo @REDDIAMONDS.NL

New Years’ dive at Strandhotel Seeduyn, hard as nails!

Happy New Year from Hotel Schylge

Photo @SIMONETINSTRA

The view on the Maas is always stunning

SHARE YOUR

Photo @HANNEROOSMARIJN

Unique exhibition of OBJECT on the ss Rotterdam

EXPERIENCE

WITH US!



Photo @WESTCORDHOTELDEVELUWE

The beacon of light and pride on Terschelling

WESTCORDHOTELS

Photo @FROZENFOUNTAIN

The group villa in Hotel de Veluwe is ready for use again

Photo @JULIAN_BAYEROFFICIAL

Photo @MEGABASS71

The annual stallion show was yet another great success

Early Bird! Waking up with coffee in these downy soft beds in WTC Hotel Leeuwarden

Photo @SIERT499

Photo @SVENNI2301

#39

PROBABLY

your best bet for a fashion DAY OUT

Fashion, style and trends are constantly changing. Since the day we’ve started in 1888. Our vision has never changed: ‘make customers happy with pretty clothes’.

We are happy to welcome you with a heart for fashion and an eye for personality.

You are welcome THAT INCLUDES:

More then 250 brands

Sewing service

Free coffee and other drinks

Personal Shopping

Free parking

Kids corner

Fashion Proffesionals

Shoes available

Occasional clothes

24/7 online shopping

Grand Fashion Café

Satisfaction guarantee

MORE INSPIRATION? RINSMAFASHION.NL

BRANDS: 10 DAYS | ALCHEMIST | ARMANI | BOSS | BY MALENE BRIGER | CAVALLARO | CORENLIANNI CC | CIRCLE OF GENTLEMEN | DAY BY BIRGER ET MIKKELSEN | DRYKORN | FILIPPA K | FLORIS VAN BOMMEL | GREVE | HACKETT | HUGO |HUMANOID | JOSH V | LUISA CERANO | LIU JO| MATINIQUE | MARC CAIN | MICHEAL KORS | PATRIZIA PEPE | POLO RALPH LAUREN | STATE OF ART | STONE ISLAND | TOMMY HILFIGER AND MORE THEN 250 OTHERS

One of the largest fashionstores of Holland

R I N S M A M O D E P L E I N | L I J N B A A N 7 & 1 0 | G O R R E D I J K | R I N S M A FA S H I O N . N L

F FASHION

Food is the new fashion!

#41

FASHION

SWEET LIKE CANDY LILAC, HOT PINK, LIGHT BLUE, GREEN AND YELLOW ARE THIS SEASON’S COLOUR PALETTE. AND IF A SICKLY SWEET OUTFIT IS TOO MUCH FOR YOU, YOU CAN ALWAYS COMBINE NEUTRAL TONES WITH A COLOUR ACCENT.

Viktor&Rolf • Dior • Christian Wijnants • Elisabetta Franchi • Christian Wijnants • Edwin Oudshoorn

#42

ieftink

lody L

o Me

Phot

3 2 1

4

5

SWEET SUGAR IS ON THE FASHION MENU THIS SUMMER

6 1

Aspesi €538

2

Escada €1,300

3

Ani Ani €179.95

4

Burlington €16

5

Essentiel €185

6

Dolce & Gabbana €495

7

Essentiel €175

8

Amatør €129

7

8

#43

FASHION

DINNER DATE HOW DO YOU MAKE SURE YOU LOOK YOUR BEST FOR YOUR DINNER DATE? WITH THESE NICE ITEMS IN GREY, BLUE, BLACK AND WHITE, FOR INSTANCE. TIMELESS YET CHIQUE – GUARANTEED TO BE A HIT.

Salvatore Ferragamo • Oliver Spencer • Oliver Spencer • Oliver Spencer • Balenciaga

#44

3 2

4

1

5

SPRING IS UPON US AND NOW IT’S TIME TO SWAP YOUR WINTER WARDROBE FOR A SUN-PROOF VERSION

1

Essentiel €175

2

Ray-Ban €170

3

Casual Friday €49.95

4

Garcia Jeans €59.99

5

Casual Friday €49.95

6

8

7 6

Christian Paul €155

7

Filling Pieces €220

8

Casual Friday €39.95

7

#45

FASHION

ROMMY DE BOMMY makes food fashionable

FOOD IS THE NEW FASHION – AT LEAST THAT’S WHAT ROMMY KUPERUS (26) SAYS. THE YOUNG DESIGNER HAS ALWAYS LOVED FOOD SHAPES AND WAS ALWAYS LOOKING FOR CLOTHING AND ACCESSORIES THAT FIT THAT AESTHETIC. THOSE PROVED TO BE HARD TO FIND! SO SHE DECIDED TO GIVE MAKING ACCESSORIES A TRY AND THAT’S HOW SHE MADE HER FIRST CREATION: A MARSHMALLOW NECKLACE. NECKLACES WERE SOON FOLLOWED BY BAGS IN ALL SORTS OF SHAPES AND SIZES. SOON AFTER, ROMMY DE BOMMY WAS BORN. LET’S TAKE A LOOK AT THESE YUMMY FASHIONABLE CREATIONS!

MATERIAL

at the top of my list. I’m making a bag out of one

EXPANSION

“I make my accessories with a variety of foams.

of those now.”

“I’ve been doing everything by myself, mostly

Some of it is foam that starts off malleable but har-

because I’m as stubborn as a bull. I want to do

dens later on, other foam I use is the kind they use

INSPIRATION

things on my own. That, however, means I pull all-

for couches. I really like making things as realis-

“I’ve always got inspiration. Sometimes, I wake up

nighters. Which I don’t mind very much, but it’s

tically as possible, I’m self taught in all aspects.”

in the middle of the night and I jot it down imme-

definitely not something I can do forever. Things

diately. Though most of the time, I’m just looking

are getting busier after all. I would like to expand,

COLLECTIONS

around on the Internet and on Pinterest. I look up

so I’m working on a solution.”

“I don’t really distinguish between summer and

food pics and see all sorts of bags in them – that’s

winter collections, but I do try to keep the holidays

how that goes.”

in mind. When Valentine’s Day is just around the

INTERNATIONAL “My designs are mostly sold internationally – the

corner, I’ll make something that fits the theme. I

CREATIVITY

first order came from the United States. To this

know that sells. If a particular accessory is popular,

“My mother is a creative and so is my grandfather.

day, 98 percent of my accessories goes to the

I’ll make a stock. I also do a lot of custom work. If

Although, the kind of work that I do – super precise

United States. These people usually find me via In-

people want a particular bag, I can design one for

and realistic work that requires a lot of patience –

stagram. I sell a lot less in The Netherlands. While

them. That’s lots of fun. Their idea has to be food

that’s something that’s all mine. It all started when

most companies would like to expand internatio-

related though, that’s what I focus on and that’s

I was still in school.”

nally, I would like to expand nationally, haha.”

DESIGN

DREAM

PRIDE

“I would love to make a special design for Katy

“I would love to go abroad. I don’t know if I would

“Which design am I most proud of? I make some-

Perry. She seems like exactly the type of person

like to live there fulltime, because I feel really con-

thing new every week, that’s usually my favourite

who would wear my bags, I think. I really like her

nected to The Netherlands, but I would like to be

then. However, if I had to choose, I think I’m the

style too. Over the top and a bit crazy.”

closer to my customers. America seems like the

what my brand stands for.”

happiest making my cake bags. I’ve made a lot of

#46

most likely candidate. I dream of owning a shop

different cake bags, and those are the ones I sell

ENTREPRENEURSHIP

that would double as a store for my bags and as

the most.”

“My parents have always had their own business

a bakery, so I can sell the exact same products –

and are still entrepreneurs. It’s been a part of my

but as edible versions. That would be really fun!”

WISHLIST

life since I was young. Or rather, it’s a part of me

“There’s a whole list of things I still want to make,

now. At fourteen I was already proclaiming I would

and it’s a long one. Right now, candy watches are

never work for a boss.”

FASHION

JANDINO

ASPORAAT on Fashion Hotel

WITH HIS OVERFLOWING SCHEDULE AS A STAND-UP COMEDIAN AND PRESENTER, JANDINO ASPORAAT (36) IS ALMOST ALWAYS ON THE ROAD. HE’S NORMALLY RELAXING AT HIS HOME IN NIEUWERKERK AAN DEN IJSSEL. HOWEVER, HE HAS ANOTHER PLACE THAT FEELS LIKE HOME. AND THAT PLACE IS WESTCORD FASHION HOTEL IN AMSTERDAM!

Amsterdam is where the magic happens, which

the couch, I feel like I’m right at home. After

because, to me, it’s the best place to comple-

is definitely true for multi-talented individuals like

I’ve parked my car and walk upstairs, this kind

tely relax. This is usually already booked, so I

Jandino. One would wonder where someone

of zen feeling washes over me. Despite the

have to be really quick, haha! The staff are

like that finds the time, because he’s always

hotel almost always being packed, it’s quite

always prepared to help, which is really great.

bouncing off the walls. He can’t sit still with his

calm. Something that’s hard to come by in

They are prepared to go the extra mile. If I want

hectic schedule. Just think for a moment about

Amsterdam hotels!”

to have a late night snack, that’s no issue. You

all the things he does at once: his theatre

never wanna see me hungry, haha! And

show “Keihard”, performing with Najib

what’s better yet: they respect my privacy.

Amhali in the Kuip, recordings for a new film, presenting the show “Dance Dance Dance” with Chantal Janzen... For this he has to travel to Amsterdam. As this isn’t very close to his hometown Nieuwerkerk aan den IJssel, Jandino had to find a nice place to stay.

JANDINO: “I LOVE THE INTERIOR; AS SOON AS I SEE THE TRENDY DRESSES AND THE PINK DUDE ON THE COUCH, I FEEL LIKE I’M RIGHT AT HOME.”

I’m not Mick Jagger, I don’t really have a rockstar lifestyle, but after a show I want to have some peace and quiet and not have my picture taken the moment I walk in. Of course, it’s fun to take pictures with fans, only there’s a limit and that limit is respected at the Fashion Hotel. Yeah, this is my home in Amsterdam.”

Which he found about five years ago. At WestCord Fashion Hotel Amsterdam by

#48

And this is a no-brainer, as Jandino stays in

doing a quick google search with his main

What does the busy bee Jandino do to escape

the hotel at least twenty nights a year – prefera-

priority in mind: accessibility. “Wherever I need

the chaos of daily life? “Exercising, swimming,

bly in the suite, of course. If a place is nice, he’ll

to go in Amsterdam, the Fashion Hotel is easy

watching TV, taking a hot bath, having a nice

definitely stay. To sleep, to bathe, to eat, and to

to get to. And I love the interior; as soon as I

breakfast... And you can do just that at the

start again all fresh and fruity and most impor-

see the trendy dresses and the pink dude on

Fashion Hotel. I’m always fighting for the suite,

tantly: be full of energy.

#49

Sign Company, specialist in horeca en hotelsigning Official supplier of WestCord Hotels

De Dolfijn 34 | 1601 MG Enkhuizen T (0228) 351960 | www.signcompany.nl

B BEAUTY

All the latest news on beauty

#51

LancĂ´me

4

3

WHAT’S THE NUMBER ONE RULE FOR USING MAKE-UP? DO WHAT FEELS RIGHT!

2

1

5

#1 FOUNDATION

#3 EYEBROWS

A good look works best with even skin

They’re often forgotten but they’re so

and that means that foundation is our

important for our faces: eyebrows.

best friend. It’s even better when you

When they’re well-groomed, they

can decide how much coverage you

ensure a more open, fresh look. You

want, so we’re happy that Clinique

can easily fill in somewhat less full

has Blend It Yourself drops. It’s really

brows with tinted eyebrow gel like

simple: the more drops of pigment

delilah’s Brow Shape. Be sure to

you mix into the day cream, the more

keep them neat! €22.50

even the resulting look will be. €35.50 (10ml)

#4 BLUSH A bit of rosiness makes everyone

#2 EYES

look healthier, and you can get a nice

Yup, you can use pink on your eyes

flush on your cheeks with Lancôme’s

too! Clarins’ powder eyeshadow

Cushion Blush. Flash a smile in the

feels very soft and creamy. It shines

mirror and put it on the apples of your

ALL PINK EVERYTHING

and has lasting hold. Silver rose can

cheeks. Et voilà! €45

WHAT’S THIS SEASON’S HOTTEST COLOUR? IT’S PINK

be put on your entire eyelid. Then it’s nice to add a bit of white to the inner

#5 LIPS

eye corner to really make them stand

And finally: lips. They’ll be super

out. Why? Adding light eye shadow

kissable with a pink tint like this one

AND US LADIES CAN ONLY BE HAPPY ABOUT THAT!

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from Charlotte Tilbury. This stick

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STARTED. THIS IS HOW TO REPLICATE THE LOOK.

#53

Clarins

2

IF YOU DON’T WANT TO BURN, YOU HAVE TO REGULARLY (AND GENEROUSLY) PUT ON SUNSCREEN; AT LEAST EVERY TWO HOURS AND AFTER SWIMMING

4

1

5

#1 SCENT

handle all of that. Luckily, Lancaster’s

Everyone wants to smell nice during

new Sun Sport is extra resistant to

summer, but did you know that it’s

sweat and water. Furthermore, it

not very smart to go out in the sun

provides protection from not only

while wearing perfume? The alcohol

UVA and UVB, but also from visible

content might irritate skin. But that’s

light and infrared rays – the entire

no issue with Jil Sander Sun. This

sunlight

particular scent was made especially

substance doesn’t feel greasy or

for summer and smells deliciously

sticky, but it definitely does feel

fresh and energetic. €39 (125ml)

refreshing! €35 (200ml)

#2 FACE

#4 LIPS

Wonderful, 3

ALL YOU NEED THIS SUMMER

invisible

Skin on your lips is a bit thinner and

summer afternoons spent in the

a bit more sensitive than the rest of

sun in front of cafés. Sadly, the

your skin. In other words, a little bit

risk

ever-present.

of protection wouldn’t hurt. hannah’s

So it’s best to keep this powder

Full Lips does exactly what you need,

on hand. Colorescience’s mineral

because there’s a 15 SPF sun filter

Sunforgettable contains 30 or 50

in it that protects your lips from UV

SPF and protects your skin from the

rays. The result? Buttery-smooth,

sun’s harmful rays – without making

well-maintained, full, protected and

your skin greasy. Also, not to worry,

healthy lips. €10

burning

they?

The

Those

of

aren’t

spectrum.

is

the powder is colourless, so you can’t see you’re wearing it. Starting

#5 TAN

at €54.50

Little time to sit around in the sun, but

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you still want that sunny glow? It's a

CAN START ENJOYING THE GREAT OUTDOORS AGAIN.

#3 BODY

snap thanks to Clarins, as they're

AND WHILE EVERYONE WOULD RATHER THINK ABOUT

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digging holes with the kids... and for

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WE KNOW WHAT TO DO.

that you’ll need sunscreen that can

#55

iDDNA

IDDNA Skin care based on your own DNA YOU ARE UNIQUE AND SO IS YOUR BODY! THAT’S WHY IDDNA PRODUCES CUSTOM MADE SKIN CARE; BASED ON YOUR OWN DNA.

Do you really know what’s in your skin cream and if your

detox abilities and your metabolism. Inspired by progress

skin even needs these ingredients? No one shares the exact

in regenerative medicine and based on many years of

same DNA as you – maybe you have completely different

research and internationally accepted scientific and medical

skin needs than your partner for example. The first signs of

publication, iDDNA was developed as the first lifestyle gene

skin ageing may be visible sooner for some than for others.

therapy, completely customised and exclusive for each client.

This has to do with the process of volume decline and loss of

By “reading” and understanding the molecular process of your

firmness. Your skin’s ability to collect moisture and hold on to

ageing, you can have a complete anti-ageing programme put

it is part of maintaining bright skin. However, as we age, this

together for your skin and body.

process slows, resulting in dry skin and wrinkles – which we would like to mitigate!

SWITZERLAND How does it work? Every programme is designed in

It’s important to read your skin and that is exactly what iDDNA

Switzerland based on your DNA and contains everything you

does. It’s the first and only platform in the world that offers

need. After your DNA has been taken via a cheek swab, your

DNA-research based (and therefore customised) services for

DNA is analysed and a complete report and treatment plan

skin care, diet, and exercise. With these right products, you

is put together for you. Your personal iDDNA specialist will

can – quite easily – slow skin ageing processes!

tell you exactly how you should use your products and what lifestyle advice suits your needs best. A sixty day programme

SCIENCE

is set up with only those ingredients you really need for your

The medical sciences have been claiming for dozens of years

skin.

that our genes hold sway over our bodily fate, but the latest developments and studies in genetics have shown that our

Questions like: “What should I eat on which day” and “when

genes are dynamic and therefore respond to our lifestyle

should I do this exercise”, become irrelevant. Because the

and living environment. Our genes determine our hair colour,

iDDNA App is connected to the programme and monitors

our eye colour, but also the ageing of our cells, the wrinkles

exactly how much your eat, drink, move, and sleep, etcetera

we get, how deep the wrinkles are, skin pigmentation and

per day. Smart living!

firmness, and also your tendencies for obesity, your body’s

#57

“At restaurant élevé, we strive to create dishes of excellent quality. The high-value produce and wide assortment of our supplier are perfectly suited to realise this goal” Gilbert van der Heide, Head Chef of Michelin-star restaurant élevé, in WestCord WTC Hotel Leeuwarden.

we deliver

always.

Our online stock checker provides you with a 100% delivery guarantee The Bidvest Deli XL team is at your service day and night At Bidvest Deli XL, opting for sustainability is easier than ever

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delixl.nl

T TRAVEL

You can do this in the city and out on the mudflats

#59

TRAVEL

Ehsan Turabaz and Edo Garretsen

UNIQUE SHOWROOM CONCEPT in WestCord Hotel Delft

#60

WESTCORD HOTELS ARE CHARACTERISED

has something that can’t be copied, lending it a

room interiors are changed every five years. The

BY THEIR STRONG IDENTITY AND UNIQUE

unique identity. It has a defining feature that sets

interior is always up to date, with IKEA’s newest

CHARACTER. THE HOTEL IN DELFT IS A

us apart from the competition.” The concept

collection, which you can buy straight from the

GREAT EXAMPLE OF THIS, AS THE ENTIRE

was rock-solid from day one. Everything in the

IKEA opposite the hotel.”

INTERIOR IS PROVIDED BY IKEA. AT THE

hotel, from beds to curtains and kitchens, is IKEA

SAME TIME, IT’S THE SWEDISH COMPANY’S

brand. It’s a recognisable feature, because who

However, it isn’t the case that every piece of

ONLY SHOWROOM HOTEL, MAKING IT ALL

hasn’t got something from that Swedish furniture

IKEA furniture suits the hotel. “The furniture has

THE MORE SPECIAL!

giant in their home?

to be durable. Guests use the furniture a lot – the workspaces at the lobby window prove to be

The hotel opened its doors on 1 December 2009,

But however recognisable the furniture may be,

very popular. So the furniture material has to be

along the A13 motorway between The Hague and

it’s surprising how homely, warm and unique the

durable, in order for it to last the extensive use,”

Rotterdam. This location is wonderful. It’s easy to get

rooms are. IKEA’s design team collaborates very

says Edo.

to because the hotel is right next to the highway, while

closely with WestCord to bring out the modern

the Delft city centre is a mere seven minute bike ride

Scandinavian vibe. It’s clear as day in the rooms:

The goal is to renovate the public areas’ interior

away. In minutes, you can even make it to nature park

one hundred and forty rooms spread among five

this coming October. If it was up to Ehsan, the

Delftse Hout. And opposite the hotel? There you’ll find

floors. Each floor has it’s own theme: Cognac,

WestCord Hotel Delft would be used for research

IKEA Delft with it’s international training centre Inter

Green, Natural, Colour and Graphic. All befitting

and development of IKEA products for hospitality

IKEA Systems Concept Center.

IKEA’s “Scandinavian Modern” theme.

purposes. “And maybe we could even have monthly special Swedish meatball nights!”

The collaboration between the two parties is still

It’s a unique showroom concept – as Ehsan

new, but not unwelcome at all. “Recent research

Turabaz, Manager International Sales at Inter

shows that three and four star hotels without a clear

IKEA Systems, describes it. Usually hotel interior

identity are going to have a hard time. New concepts

is changed every ten years. He says: “We do it

are popping up everywhere,” says Edo Garretsen,

differently. Thanks to the partnership, we change

General Manager of WestCord Hotel Delft. “This hotel

the interior in public areas every three years, and

TRAVEL

Outing ideas FOR A DELICIOUS SUMMER

THERE ARE PLENTY OF CULINARY ACTIVITIES ON THE AGENDA ALL OVER THE NETHERLANDS WITH A LONG SUMMER AHEAD OF US. INDULGE IN THE FOOD FESTIVAL DELIGHTS, VISIT THE WADDEN ISLANDS, ENJOY LOCAL PRODUCE, GO FOR A CULINARY CITY WALK, OR TAKE A BOAT TRIP TO THE ROMANTIC VUURTORENEILAND. YOU’RE GUARANTEED TO HAVE A CULINARY SUMMER WITH THESE OUTING TIPS!

LJOUWERT CULINAIR

Do you want to enjoy the best that Leeuwarden has to offer, when it comes to food? You can, during Ljouwert Culinair on the 2nd, 3rd and 4th of September. They offer all sorts of goods for the fish, meat or vega lover. And on the last day, there’s a special program for kids, so they can discover and enjoy different dishes too! LJOUWERTCULINAIR.NL

VORKJE PRIK FOODFESTIVAL UTRECHT Tease your taste buds during the second Vorkje Prik festival on the Berlijnplein in Utrecht Leidsche Rijn. From July 7th to July 9th, you’ll be able to enjoy food, drinks and music in one spot with a whole fleet of foodtrucks! VORKJEPRIK.NL

AMELAND CATFISH FARM Interested to know what goes into catfish farming? On the island of Ameland, on the Kooiweg, just outside the eastern-most village of Buren, is the Ameland catfish farm.

Not only can you see how catfish are farmed, but there’s also a processing factory and smokehouse. AMELANDERMEERVAL.NL Photo Festival TREK

VUURTOREN EILAND Looking for the place to be for an experience that’s both special and culinary?

Vuurtoreneiland is a unique natural park, where you can find untouched nature and

#62

FESTIVAL TREK

Go on a streetfood-filled culinary journey at the TREK food truck

wandering wild creatures, an abandoned

festival. Tens of moving kitchens will turn the nine city parks into

fort and Amsterdam’s only lighthouse.

a single huge open air festival. From sushi to burgers and from

Here, you can enjoy your food as nature

vegan to Vietnamese. There are also speciality beers, a cocktail

intended. Tip: plan ahead and make reser-

bar and a well-stocked wine bar. You can find the dates on

vations in advance! VUURTORENEILAND.NL

FESTIVAL-TREK.NL

Photo Tijmen Kielen

Photo Paul Cupido, Studio C72

ROTTERDAMSE KOST COOKING STUDIO FLANG IN DE PAN

This summer you’ll be able to enjoy four days in the Kralingse Bos, during the Rotterdamse Kost festival. From culinary classics

Flang is the place to be for cooking workshops and catering with Terschelling’s local

and musicians, to artists and cultural institutions from the city of

produce. They’d love to take you into the wild to collect your own ingredients, which

Rotterdam. Indulge in what the wide range of restaurants has to

can then be used to make a delicious meal. Like oysters, fish, seaweed and cranberries.

offer, only to then pay a visit to a performance or exhibition. From

FLANGINDEPAN.NL

14 through 17 September 2017. ROTTERDAMSEKOST.NL

CULINARY CITY WALK

WILD SEAWEED WEEKS VLIELAND

The Culinary City Walk is a history lesson Photo Fotostudio Ger Hup Elburg

Seaweed is often referred to as the food of the future, because you don’t need any tillable land or pesticides to grow it. But what can you actually do with seaweed?

Discover the answer to that question during the Wild Seaweed Weeks on Vlieland during excursions, workshops, and walking and cycling routes – from May 3rd

that’s bound to be a hit for your tastebuds.

Learn about history and enjoy a variety of dishes from a number of restaurants on this walk through the old town of Elburg in the Veluwe. CULINAIRESTADSWANDELING.NL

through June 17th. VLIELANDINJEELEMENT.NL

STREEKMARKT Delicious, natural and local produce can be found at the Streekmarkt – regional market – in Amsterdam and Utrecht. There are plenty of stands with beautiful produce. Plus, sellers are more than capable of telling you all there is to know about their products. Taste, see and hear and discover all the things you can buy outside of your supermarkets.

DESTREEKMARKT.NL

#63

URBAN FOODTRENDS

WHAT’S FRESH THIS YEAR IN THE WORLD OF CULINARY DELIGHTS? WHAT DO WE HAVE TO TRY? WHAT ARE RESTAURANTS IN THE RANDSTAD PUTTING ON THEIR MENUS? READ HERE FOR MORE ABOUT

Shortlist Amsterdam by Petrovsky-Ramone

WHAT’S COOKING IN 2017’S KITCHEN!

#64

Photo FONQ

TREND 1

Fan of raw fish? Forget about sushi. This year, it’s

TREND 2

TREND 3

The fashion vegetable of 2017 is the kalette.

all about poké bowls! Poké bowls originated in

Staying on the topic of raw fish for a moment. Ever

It’s a natural hybrid of kale and sprouts. It’s

Hawaii, where they are usually made of leftover fish.

heard of ceviche? You can find this Peruvian dish

highly nutritious containing fibers, iron, and

This trend has blown over to The Netherlands, and

on more and more menus, made with raw fish.

vitamins A, B6, C and K. Plus, they’re full of

luckily we do use fresh fish as a base for our poké

Fish of choice are cod, mackerel, sea bass or tuna.

antioxidants. Kalettes are also a member

bowls. These are then filled with rice and refreshing

These are marinated in a mix of lime, pepper and

of the brassica family. These vegetables

toppings, ranging from fruit and vegetables to nuts

garlic. The acid in the lime juice cooks the fish

are good for your heart, intestines and

and seeds. Avocado, mango, cucumber, seaweed

which also gives the dish its flavour! It’s important to

immune system. Oh, and it also has anti-

and sesame seeds are particular favourites. The

serve the fish as soon as possible after cooking, so

inflammatory properties and is great for

first poké bowl bars can be spotted in Amsterdam,

the flavour stays fresh and to prevent overcooking

your liver too!

Rotterdam and Utrecht. But you can make poké

the fish.

bowls right at home too!

TREND 4 Burn, baby, burn! Nowadays in New York, charred meat or burned vegetables are commonplace. We’re slightly more skeptical over here. However we’re going to see deliberately burned food more often. Menus are full of “blackened” broccoli, bell peppers and kale.

Vegetables are burned with a gas burner or a grill, giving the food a

fish, both of which are first marinated in a mixture of melted butter and herbs and then prepared in a hot cast iron pan. This creates the characteristic, black, crunchy layer.

Photo FONQ

crunchy texture and a smokey flavour. This is also done to meat and

#65

TRAVEL

TREND 5 Salmon döner? Sure! Ben the Spiceman developed

a

binding

substance

that

holds the salmon’s juices and makes the spit strong enough to be sliced. The various salmon döner herb mixes provide opportunities to the fish industry to make their own flavour for their salmon döner spits. Believe us, you’re sure to see this fish variety of the traditional Turkish Döner kebab at festivals this year!

TREND 6 The Netherlands is a chips country and now there’s a new style available for fanciful diners. You can get chips with caviar in Amsterdam-Zuid at the Frietboutique! If that’s not your thing, you can give “haute friture” a try in Sergio Herman’s Frites Atelier's. You can find these in (almost) all capitals.

TREND 7 Ice cream is also getting increasingly healthier and &samhoud food has come up with their own version.

They have a hundred percent natural fruit and vegetable ice cream! These organic ice creams were developed by Michelin star chef Moshik Roth and these are the first ice creams to be crammed full of fruit and

#66

Freek van Noortwijk and Katja Schuurman

TREND 8

vegetables in The Netherlands. There are two flavours:

Move over krokets and frikadels, 2017 is the year of the krokodel! It’s a hybrid of the two formers

cucumber with lime and orange with carrot. The ice

and combines the crunchy outside of a kroket and the tender meat of a frikandel in a tasty snack.

creams contain only 27 and 31 calories. Super tasty

The best of both worlds – is what the developers, Freek Haverman, Guilaume de Beer and Jeroen

and perfect for getting your daily greens!

Balkenende, say. You’re bound to run into one at a snackbar!

TREND 9 Pop-up

restaurants

are

more

popular than ever! This trend is coming from England, Berlin and America and is now also common in cities like Amsterdam and Rotterdam. Empty buildings are optimally used by rebuilding them to temporary and hip restaurants and

bars.

Extra

benefit:

the

entrepreneur who’s opening the pop-up restaurant, doesn’t need to be afraid of bankruptcy, since the pop-up restaurant is always temporarily open. Usually these restaurants work with seasonal and local products and that’s very delicious!

TREND 10 Almost everyone loves a good hamburger every now and then.

With cheese, bacon, sour or sauce for example! That’s why more and more restaurants put the burger on their menu and why we see special burger bars coming up.

But you don’t have to be afraid to get bored by burgers, because there are many variations. What about a sushi burger? These are fully or partially made of sushi

SLA

ingredients. Nice for a change!

#67

TRAVEL

WHAT TO DO THIS SUMMER IN LEEUWARDEN?

AQUAZOO For a fun day with the kids, AquaZoo is the place to be. As the Photo Theo de Witte

name implies, you’ll find all manner of animals that live in and around water. There are also fun presentations every day about various animals, like seal safari and the penguin herring party. An ideal day out! AQUAZOO.NL

OLDEHOVE A visit to Leeuwarden isn’t complete without a visit to Oldehove. You can see the crooked tower from faraway, reaching out above the city. What was meant to be the highest tower of the northern Netherlands, got stuck at 39 metres, as it started slouching at 10. Later on, attempts were made to build it up right. However, sadly, these attempts failed. Regardless, Oldehove is one of the most important symbols of Leeuwarden and you can climb it. Give it a try, because you’ll be rewarded with a beautiful view over Leeuwarden. OLDEHOVE.EU

LEEUWARDEN FROM THE WATER How fun is it to rent a boat and then to decide for yourself where to go? You can rent your own whisper boat and explore the city from the water. Sail over the small canals through the city centre or sail around the city. Are you going to set sail? Sail on the PotPhoto Hans Jellema

marge river and enjoy the great outdoors right outside of Leeuwarden. And for those who prefer organised outings, you can book a tour on an authentic “praam” boat, where a guide will tell you all there is to know about Ljouwert.

LEEUWARDEN.GREENJOY.NL -

PRAAMVARENLEEUWARDEN.NL

PRINCESSEHOF Is porcelain boring? Museum Princessehof proves the contrary. The museum has the largest collection of Chinese porcelain in The Netherlands and even has ceramic art by Karel Appel and Picasso. In 2014, they found a bowl worth twenty million euros! Prior to its finding, it was collecting dust in the museum storage.

Additionally, there are various exhibitions like “Design” and “Sexy Ceramics” which is a mix between ceramic and erotic. PRINCESSEHOF.NL

#68

THE BEST OF BOTH WORLDS

Reader’s offer: Discover the city and mudflats from €109 per person*

With this unique package, you’ll combine a visit to

Tired, but satisfied, you’ll get back on the boat at

the city with a visit to the mudflats! Leeuwarden

the end of the day. Now, rest for one final night

is the proud capital city of Fryslân and has a

in the luxury of the WTC Hotel Leeuwarden, just

wonderful centre with nice shops and cafés. In the

before you go home. That’s three full days of

summer months, you can even enjoy Leeuwarden

relaxation!

from the water. Is the weather bad? Not to worry, the Fries Museum is also a fun way to spend the

WESTCORD WTC HOTEL LEEUWARDEN ****

day. Here, a number of changing exhibitions by

You’ll stay in the luxurious WTC Hotel Leeuwarden,

Frisian artists are displayed on a regular basis.

located at walking distance from the fun city centre.

The spacious rooms have a modern interior and

After a wonderful first night, it’s time to leave the

are fitted with a bath and/or shower, free WiFi,

mainland behind and enjoy the fresh air of Ameland.

and extra long and wide beds. In the Michelin

Within forty five minutes you’ll be in a whole new

star Restaurant élevé, and in the brasserie area le

world. Enjoy the island vibe, the beautiful beaches,

bráss, you can wine and dine with a great view

and the forests where you can even spot deer.

over the city. Would you rather have a cocktail?

Tip: climb the iconic Ameland lighthouse – it has a

You can have it in the Skybar. You can try your

fantastic view of the entire island and the Wadden

luck in the nearby casino, or simply relax in the

Sea. And with over one hundred kilometres of bike

wellness centre with two different saunas, Turkish

paths, you can explore Ameland just as easily by

steam baths, tanning beds, and gym.

bike. Please visit us for a cup of coffee with cake at our hotel on Ameland, Hotel Noordsee!

Reader’s offer* 2x nights in a Comfort room ·· 2x breakfast buffet ·· return boat ticket for Ameland (1 day) ·· Ameland information package ·· free parking ·· entry ticket + refreshments Holland Casino * This package can be booked up to 20 October 2017, based on availability. Prices based on two people per room. Other conditions and surcharges can be found at www.westcordhotels.com/citytosea. For telephone reservations, please mention “Reader’s offer HARRY! by WestCord”.

WestCord WTC Hotel Leeuwarden +31 (0)58-2334900 leeuwarden@westcordhotels.nl

#69

TRAVEL

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BEHOLD THE LEON CUPRA 300! IN TERMS OF LOOKS IT HASN’T CHANGED MUCH, BUT UNDER THE BONNET IT’S A WHOLE NEW WORLD.

IT’S NOT JUST A NEWCOMER, NO, THE LEON CUPRA 300 IS THE MOST POWERFUL SEAT EVER MADE

It’s not just a newcomer, no, the Leon CUPRA 300 is the most

indicators and fog lights. There are also a number of handy

powerful SEAT ever made. This is due to its 221 kW/300 hp

extras, like the electronic handbrake, Keyless entry/go,

strong 2.0 TSI-engine – that’s 10 hp more than before. You

and the wireless phone charger. All this is topped off with

can order it with a manual six-speed gearbox, but a six-stage

advance driving assistants and the extensive multimedia and

DSG-transmission with an electronically limited top speed

connectivity options. If that isn’t enough, you can choose

of 250 km/h is also available. Planning on going far into the

to have the Leon equipped with various cameras and radar

wilds? Then the Leon CUPRA ST 300 with 4DRIVE four-

sensors for the Pedestrian Protection safety system and for

wheel drive and DSG may be the right car.

the Traffic Sign Recognition system. Traffic Jam Assist and Emergency Assist are available on models equipped with

All that power is transferred to a chassis of the highest caliber.

DSG-automatic. The former provides more comfort in traffic

This CUPRA is equipped with electronically controlled shock-

jams, the latter automatically slows the car if the driver is

absorbers and Adaptive Chassis Control. This system can

incapacitated.

react to road situations in seconds and even adapt to the driver’s driving style, ensuring the most comfortable driving

Enough variety for everyone – and that’s without even

experience possible. It’s even got Progressive steering,

mentioning it’s fantastic looks! But those speak for themselves.

which adjusts the sensitivity of the steering according to the

The SEAT Leon CUPRA is available now at dealerships.

situation. Another important element in the CUPRA 300’s power train is the hydralic Haldex VAQ locking differential, which means power is divided actively and electronically over the wheels. It analyses each tire’s grip and can even direct all power to one wheel if necessary in extreme cases. Prefer not to have all that? That’s not an issue at all. As a driver

Maximum speed 250 km/h | Engine 2.0 TSI (221kW/300hp) | Starting price (incl. MRB and VAT) €41,250

you can simply set the car’s behaviour with the CUPRA Drive Profile. Furthermore there are five driving modes: Comfort, Sport, Eco, Individual and CUPRA. For CUPRA, the gas pedal, gearbox, DDC, the Progressive Steering System and the locking differential all respond quickly and effectively.

That’s not the end of it, because just like all other Leonseries, the CUPRA 300 is shipped with a whole slew of new technology and features. It’s got Cruise Control, Media System Plus with an 8 inch colour touch screen, better lighting thanks to its Full LED-headlights with integrated

#71

B Foto William Rutten

BODY, MIND & SOUL

How hormones give you a happy & healthy life

#73

BODY, MIND & SOUL

RALPH MOORMAN and his hormone factor

EVEN WHEN RALPH MOORMAN (40) WAS JUST A LITTLE RALPH, HE HAD AN INTEREST IN BIOLOGY AND WAS A TRUE NATURE LOVER. IT’S A NO-BRAINER THAT HE TURNED OUT TO BE A HEALTH COACH AND A FOOD TECHNOLOGY ENGINEER – BUT THAT’S NOT ALL. RALPH RESEARCHED HORMONES FOR YEARS AND DEVELOPED THE HORMONE APPROACH BASED ON THIS: A METHOD TO BALANCE HORMONES FOR A HEALTHIER AND MORE ENERGETIC LIFESTYLE.

YOU’VE TRIED EVERYTHING YOURSELF

and stress, the symptoms will often dissipate.

react to this without them even knowing. And if you

FIRST, BUT HOW DID YOU GET TO

It’s also a matter of finding out what works and

eat things that don’t suit you, your immune system

HORMONES?

what doesn’t. It’s all customised. But this only

is unnecessarily active and that takes energy.

“Many people want a low body fat percentage

works if there are no serious pre-existing medical

That can result in infections, which in turn cause

along with high muscle mass, I just wanted to

conditions.”

disease and ailments. You are not what you eat –

find out how you could achieve this naturally. So I

you are what you digest and can stand. You have

signed up for a natural body building competition

ARE THERE MAJOR DIFFERENCES

to eliminate what doesn’t suit you and maintain

and I tried applying all sorts of methods to myself.

BETWEEN MEN AND WOMEN?

variety. Variety is great for minimising risks.

In the meanwhile, I kept a close eye on my blood

“Yes, extremely so. Especially in terms of sex

levels and hormone levels. After a while, I noticed

hormones, and a lot can go wrong in a woman’s

EXERCISE IS IMPORTANT TOO. WHAT DO

that I ate more calories, burned off less calories

cycle. This leaves a lot of room for female-specific

YOU RECOMMEND?

with cardio, and looked better. I had kept more

issues.

“You can aim for your own goals of course, but

calories in my muscles than in my fat. That’s how

the foundation is in heavy strength training. By

I came to hormones. So I started researching – at

ON YOUR WEBSITE YOU SAY IT’S

combining body building techniques with short

the time there was little scientific information on

IMPORTANT TO EAT NATURALLY ABOVE

cardio-interval sessions, you can get fit very

the relationship between hormones and lifestyle.

ALL. WHY?

efficiently. And you really need to train yourself.

I discovered that hormonal imbalances are the

“We still have similar genes to our forebears – that

Rather than simply moving, you really need to

cause for many diseases and ailments. It comes

changes at a snail’s pace, after all. So we can

push yourself when you work out. It’s not allowed

down to the fact that you can’t win a battle against

only adapt ourselves to our environment to a very

to be easy. Otherwise you won’t progress. Two

your hormones.”

limited degree. If you see how our nutrition has

workouts a week is enough.”

changed over the past decades, it’s no wonder HOW CAN WE BALANCE OUR HORMONES?

that our hormones can’t keep up. Nowadays we

IS YOUR METHOD ONLY FOR HEALTH

“There’s not clear-cut answer, but I take a look

eat far more calories and sugars and need to

PURPOSES, OR DOES IT BENEFIT OUR

at symptoms, because they say a lot about your

produce far more insuline than our bodies can

LOOKS?

hormones. I know what’s going on thanks to my

handle. This system is so vulnerable. If it goes

“It’s definitely for your looks too! With strength

research and experience. Each hormone has its

wrong, you can get type 2 diabetes.”

training, you can shape your body into any shape

own symptoms and by determining the issues, we

#74

you want. You can see it as a kind of sculpting.

can figure out which hormones require attention

ARE THERE THINGS WE SHOULDN’T EAT?

You can reach the right body fat percentage with

and where the lifestyle flaw is. Once the lifestyle

“I always recommend that people try eating gluten

the right nutrition. But this is all beneficial for skin

has been changed in terms of nutrition, exercise

free or dairy free, because a lot of peoples’ bodies

too; if you only eat what you need, you’ll see that

Photo William Rutten

“YOU ARE NOT WHAT YOU EAT – YOU ARE WHAT YOU DIGEST AND CONTAIN”

ailments and irritations like eczema, pimples and

twenty percent for sinning. Because you can’t rein

think it’s good for your heart. That’s what they

other skin complications disappear.”

yourself in all the time, you can’t keep that up. I

used to say. However, this hasn’t been proven.

don’t believe in perfection – perfection breeds

That perpetuates the myth and I think that’s a

stress.”

shame. It’s a real battle to me.”

“It’s an eighty-twenty lifestyle, as I like to call it.

WHICH MYTHS OF NUTRITION AND HEALTH

DO YOU HAVE A FINAL TIP FOR OUR

Eighty percent of the time, I do the right thing. I

WOULD YOU LIKE TO SEE ABOLISHED?

READERS?

eat a variety of pure, unprocessed, gluten free,

“The myth of saturated fat and selling products like

“My key advice for healthy living is: eat a variety

sugar free foods. I’ll even eat organic, if possible.

margarines that lower cholesterol. Manufacturers

of unprocessed foods, workout in short intense

That’s my foundation. And then I have another

say it’s good for cholesterol and people in turn

bursts and don’t stress too much.”

HOW WOULD YOU DESCRIBE YOUR LIFESTYLE?

#75

BODY, MIND & SOUL

Photo William Rutten

FOOD DIARY Ralph Moorman

AFTER THE PREVIOUS PAGE’S INTERVIEW, IT WOULD BE INTERESTING TO TAKE A PEEK AT RALPH MOORMAN’S FOOD CHOICES. BEHOLD, HIS FOOD DIARY! MONDAY

WEDNESDAY

I had my first workout at 10:00 am, so I took my time to enjoy my break-

I began my day with a bowl of oatmeal with nuts and strawberries in hot water.

fast. This was the perfect time to make my favourite buckwheat pancakes

My lunch consisted of my own YAM gluten-free sourdough bread “inspired

(buckwheat, egg, water) with smoked salmon and avocado. I ate two. Af-

by Ralph Moorman” with nut butter and smoked salmon. For dinner I had a

terwards I took two rice waffles with cooked tartar and one with hummus.

business appointment. I ordered a gluten free meal with quinoa, mince and

Usually, I get hungry around 3:30 pm, so I took a handful of nuts and a man-

spinach. Lunch was very filling, so I stopped myself from snacking on some

darin. My partner cooked chicken with vegetables (300 grams per person)

fries in the evening.

and wholegrain rice for dinner. What I eat is mostly gluten free, sugar free and unprocessed.

TUESDAY Today’s workout was a lot earlier, at 7 am, so I took a rice waffle with a slice of chicken. I was done at nine and ate another two rice waffles, one was with roast beef, and the other was with nut butter. During the lunch break I heated up some of Monday night’s leftovers. We usually cook a bit more for the next day. For dinner, I had sweet potato, organic chicken and broccoli.

THURSDAY I gave an early lecture, so I ate a quick bowl of coconut yoghurt with raspberries and cinnamon. I was able to have my lunch on location and had a special Ralph-proof meal prepared: wholegrain rice, chicken filet, broccoli, zucchini, bell pepper, onion, garlic, organic green pesto and pine nuts. I really liked it, because that’s exactly the kind of moment I’d get yanked out of my rhythm and turn to unhealthy snacks – classic emotional eating ;-). My partner made a fish casserole for dinner.

#76

FRIDAY

SUNDAY

Today, I was teaching a class to my hormone factor coach students. I usually

Today was my day off. I made my delicious buckwheat pancakes and topped

have a big breakfast on days when I have classes. Today’s breakfast was a

them with roast beef and nut butter. Then I went to the gym for some strength

YAM sourdough bread with avocado and hummus. During class, I snacked

training. For my lunch, I opted for YAM sourdough with chicken and a yummy

on blueberries and some coconut. The lunch was a KOOC-meal. It’s my

lentil soup with extra vegetables. In the late afternoon, I went for a walk with my

new concept: fresh, organic, gluten free ready meals. For dinner I cooked

girlfriend in the Kennemerduinen, and finished with a tasty traditional Italian ice

potatoes with beets and a tartar.

cream. For dinner, we had Thai. I tried to eat as many vegetables as possible, because I had already had an ice cream, after all. This is how I tried to maintain the eighty-twenty rule for this week.

SATURDAY Today was yet another day of class for hormone factor coaching. I started my day off with oatmeal with raw cacao, blueberries and banana. For lunch I opted for a salmon salad with rice waffles. Only a salad wouldn’t be enough for me, so adding the rice waffles is crucial to stop me from snacking later on. On my way home, I had a banana and a handful of nuts (I have a stash of nuts and water in my car). Later, my girlfriend prepared an organic steak for dinner with vegetables.

#77

PROEF KOFFIE DE S VAN PIENSATIE AZZA D’ORO

PIAZZA D’ORO DOLCE maakt verfijnde smaken en verrassende ervaringen toegankelijk voor iedereen die op zoek is naar inspiratie en vernieuwing. Door koffie te creëren met stijl, creativiteit en bezieling, veranderen we vakmanschap in kunst. Zo komt smaak tot leven, iedere keer dat je PIAZZA D’ORO DOLCE proe , voelt en ervaart.

PIAZZADORO.COM

F FOOD & BEVERAGE The tastiest from the city to the mudflats

#79

'T BADHUYS ON VLIELAND Completely renewed

ENJOYING THE BEACH, SEA, GOOD FOOD AND A GREAT AMBIENCE; IT'S POSSIBLE IN 'T BADHUYS ON VLIELAND. AND THIS CAN ONLY GET BETTER, BECAUSE THE BEACH PAVILION HAS BLOSSOMED INTO A COMPLETELY NEW BUILDING! THE FESTIVE OPENING WAS ON APRIL 13TH.

#80

The beach pavilion is located on the North Sea

Westers didn't actually want something trendy

Even the path to 't Badhuys has been altered

beach – near Beach Hotel Seeduyn. Did you

and contemporary. The building had to match

and improved. Visitors can access the pavilion via

know that 't Badhuys is the only beach pavilion

the rest of Vlieland. For example, there's a large

a twenty metre walkway. This was constructed

on Vlieland? From this pavilion, you can enjoy a

fireplace where you can have a nice warm after

under Vlieland municipality and Rijkswaterstaat

beautiful vista, after all: Vlieland's beach is at its

a long walk on the beach and there's also a long

guidance. Of course, it fits the vibe of the

most beautiful at sunset. This played an important

bar that's perfect for a drink and chat with friends.

surrounding area with it's hardwood construction.

role in making plans for the new version of

From there, you can see the open kitchen, where

In other words, 't Badhuys has enjoyed a complete

't Badhuys. The view was only allowed to improve

chefs prepare fresh fish straight from Harlingen.

metamorphosis both inside and out, and has truly

– which it definitely did. The pavilion has increased

The large outdoor area – naturally – has fire

come to life on Vlieland. And you can enjoy it all

considerably in size, which made it a perfect fit for

places and lounge seats perfect for enjoying the

year round, because 't Badhuys is staying even

its surroundings.

North Sea view, even on chillier days and nights.

after the summer!

The reason behind the renovation was initially simply practical issues. Rijkswaterstaat – a Dutch governmental authority on infrastructure – has a rule that all pavilions on the coast must be ten metres away from the sand dunes. The old pavilion was built on poles. However, over time the pavilion became buried in drifting sand.

That had to change, and so Leon Westers, the owner of 't Badhuys, decided that after twenty years, the building was due for an update. Now there's a brand new pavilion, which sits atop three metre tall posts. The actual surface area has grown bigger too. The former pavilion was 650 square metres, the newer version is over one thousand!

That provides a lot more space for guests, while maintaining the warm vibe of 't Badhuys. Leon

#81

FOOD & BEVERAGE

RIK SIMONIS & ALFRED VAN DER TOOLEN The men of Club Room on the ss Rotterdam

RIK SIMONIS AND ALFRED VAN DER TOOLEN BOTH WORK ON THE SS ROTTERDAM. RIK IS THE HEAD CHEF OF RESTAURANT CLUB ROOM AND ALFRED WORKS AS SVH MASTER HOST. A DOUBLE INTERVIEW WITH THESE TWO PASSIONATE GENTLEMEN!

WHAT SORT OF BACKGROUND DO YOU HAVE?

HOW LONG HAVE YOU BEEN WORKING FOR SS

Rik: “I have a background in finances and economy. After

ROTTERDAM?

studying business economics, I went to work in America

Rik: “August 2017 will mark exactly three years of my working

and Asia. Later on in life I made a switch to the hospitality

here.”

industry and got the degrees I needed to work there. I got

Alfred: “I’ve been working at Club Room on the ss Rotterdam

my experience and education at renowned companies in and

since October 2016.”

around Rotterdam.”

#82

WHAT DO YOU LIKE THE MOST ABOUT YOUR PROFESSION?

She’s a restaurant manager. I’ve thought about it a lot, but we live in uncertain

Alfred: “Interaction with guests and working with the best products available

times and also we never found the right location. Now she’s a mother and I’m

on the face of the earth. Wow-ing guests with attention and love by only being

a grandfather, so I’m pleased with how things are.”

nice and doing small things to make them feel important. I also love teaching young people all there is to the craft so they can be the best in their profession

HOW WOULD YOU DESCRIBE THE CUISINE?

later in life.”

Alfred: “Rik and I are both men of the classic persuasion. Rich sauces, good

Rik: “Being able to give guests a culinary experience they won’t forget and

quality meat or fish, and a lot of love for the food. Thanks to my classical

teaching students how to be proper independent restaurant chefs.”

learning, I know a lot about these dishes. This helps when I’m selecting wines for the menu.”

AND THE LESS FUN PARTS? Alfred: “We’re usually working while others are enjoying themselves... It’s not

HOW IS THE MENU PUT TOGETHER?

such an issue for me, as my wife is from a culinary family and is used to the

Rik: “A menu or dish is based on what ingredients are available at the time.

fact that I can’t be home on holidays. There were a few exceptions, and those

A surprise menu changes every month, and the menu changes four times a

were when the kids were little and on New Year’s. Those were the times I

year.

really wished I could be at home. It also has its perks, because while others are working, I can do my groceries in peace and quiet.”

WHAT’S YOUR SIGNATURE DISH? Rik: “Truffle risotto, scallop with crispy pork belly, grilled wild mushrooms,

WHAT DOES AN AVERAGE WORK DAY LOOK LIKE FOR YOU?

grated black truffle and truffle sauce.”

Rik: “I get up around seven, drink coffee with my wife and read the paper. I head to my restaurant on the ship and get the kitchen started around eleven.

WHAT SORT OF GUESTS DO YOU GET?

I check the orders, do administration, and print the day’s reservations. The

Alfred: “All sorts. This is due to the fact that we’re also a hotel with a wide

rest of the team comes around half past one and we begin preparing for

array of packages. The guests range from young people to elderly couples

tonight. Four is when we clean up and have dinner. At half past five, everyone

who have been together for decades. We have a large restaurant with many

is back in the kitchen and we do service until the last dishes are prepared

choices. You can eat for two, but you’re also welcome to come with a group

for our guests. Then we take stock of what we have to do the next day, we

of fifty. We also offer private dining options in a separate space with a view of

make orders, and have a beer to discuss the evening. I go back home around

Rotterdam’s beautiful skyline.”

eleven.”

HAVE YOU ALWAYS DREAMED OF THIS JOB? WHAT GIVES YOU THE MOST SATISFACTION IN YOUR

Alfred: “It was a dream come true. It’s always been a passion of mine to

PROFESSION?

become a host in a restaurant. I worked my entire career to get here and

Alfred: “When guests leave with a smile on their faces and we have completely

I finally got the highest title available in the hospitality industry: SVH master

surpassed their expectations. I have to say I think we’re doing really well with

host. A chef can become a master chef, and a host can become a master

the enthusiasm our team exudes. We’ve only got people who love working for

host. I achieved this title in 2014 and I take great pride in it.”

the ship and young people who want to progress.”

Rik: “Not really, to be honest. I always liked cooking, but I had a completely different education. You could say I turned my hobby into my profession.”

WHAT KIND OF SKILLS ARE IMPORTANT FOR YOUR PROFESSION? Rik: “Taste is important, but knowing various ingredients and the ability to

SAY WE WAKE YOU UP IN THE MIDDLE OF THE NIGHT FOR FOOD,

use various cooking techniques and preparation methods is important too,

WHAT FOOD WOULD THAT HAVE TO BE?

of course.”

Rik: “Herring. Please do, actually.”

Alfred: “My wife is a wonderful cook, and I can assure you that her nasi and

ALFRED, WHAT WOULD YOU BE DOING IF YOU WEREN’T A HOST?

bami dishes are some of the very best!”

Alfred: “I would have my own business together with my youngest daughter.

#83

FOOD & BEVERAGE

Asparagus risotto with pan fried asparagus, morels, and tarragon with foamy asparagus sauce

RECIPE OF RIK SIMONIS SERVES 4 PEOPLE ASPARAGUS STOCK

PREPARATION

Heat the stock up in a separate pot,

Reduce the asparagus stock in a

1 kg of asparagus, AA class 1

Peel the asparagus with a peeler,

turn the heat down low and keep

saucepan to about halfway. Add the

2 litres of water

remove the hard bottom by cutting

the stock boiling. Fry the shallots in

cream and flavour with vinegar, salt,

mace

the asparagus at equal length. Wrap

another pan until they’re glossy but

and pepper. Take the asparagus

lemon peel

the asparagus in a damp towel and

not brown. Add the rice and allow

out and cut them into three equal

crushed white pepper corns

put them away. Put the cutoffs with

it to turn glossy while continuously

parts. Put a frying pan on the stove

a pinch of salt and sugar

the peels in a pot, add the water

stirring. Add white wine and allow

with a cube of butter and cook the

with the rest of the ingredients for

it to completely evaporate. Slowly

asparagus until golden brown. Add

MORELS

the stock and gently boil the mix.

add the stock with a soup spoon,

the morels, minced shallots, and

100 grams of morels

Take the pot off the heat, sieve the

keeping the risotto just under the

cook these with the asparagus.

2 twigs of tarragon

liquid through a fine sieve and allow

water level. Continuously stir the

Take the pan off the heat, season

2 banana shallots

it to cool. Don’t let the stock cook

wooden spoon along the sides and

with white pepper, salt, and a few

for too long, or it will turn bitter.

bottom of the pan. When the stock

final tarragon leaves.

is absorbed, add more in. Continue

ASPARAGUS RISOTTO 300 grams of Carnaroli risotto rice

In the meanwhile, clean the morels

until the risotto is cooked. This will

Plate the risotto in pre-heated

1 dl dry white wine

by removing the hard bottom

take about fifteen minutes. The

deep plates, place the pan-fried

shalot

from the stalk, and then halve

risotto is cooked when the grains

asparagus and morels on top, foam

8 dl asparagus stock

them length-wise. Check them

are soft, but still al dente on the

up the sauce with a hand-mixer and

75 grams of grated Parmesan cheese

afterwards. Then clean the morels

inside. Turn the heat off. Add butter

dab on top.

a cube of butter

under running water and dry them

and Parmesan cheese, keep stirring

with paper towels. Strip the leaves

and then let the risotto rest for a few

ASPARAGUS SAUCE

from the tarragon and mince the

minutes with a lid on the pot.

4 dl asparagus stock

banana shalots.

3 dl cream 1 ts asparagus vinegar

Place the peeled asparagus upright

salt and pepper

in the pot and add the stock until only the tips of the asparagus are sticking out. Boil the asparagus, and let the entire mix boil for another minute. Take the pot off the heat and let the asparagus cool in the liquid.

#84

THE PERFECT WINE

A DISH IS ONLY COMPLETE WITH Chilean wines are not only growing in quantity but also GOOD WINE, BUT CHOOSING A in quality. The search for diversity has been going on for FITTING WINE IS NOT AS EASY. the past years. One of the champions for this is Viña LUCKILY WINE IMPORT J. BART IS Leyda, which has planted all new vineyards on the very HAPPY TO HELP. THEIR TIP? FOR cool Chilean coast. Viña Leyda was founded in 1997 by THE ASPARAGUS RISOTTO THEY the Fernandez family in a then-virgin coastal area about CHOSE A RICH CHARDONNAY twelve kilometres land inward from the harbour of San hundred litres and others contain four hundred litres.

FROM A COOL CLIMATE, THE 2012 Antonio. Their first wine was released on the market in Viña Leyda is most definitely an active company and VIÑA LEYDA LOT 5 FROM LEYDA 2001 and in 2002 DO Leyda Valley was created.

VALLEY IN CHILE.

is internationally regarded as one of the best cool climate producers. It’s “raining” top scores and prizes.

It’s definitely cool there for Chilean sensibilities. Of all All of Viña Leyda’s vineyards work according to organic “developed” coastal areas, Leyda has the least warm principles without the use of pesticides. temperatures during growing season. During the day time, temperatures can rise to thirty degrees celsius The grapes come from the coolest part of the vineyard, and only rarely rise above that. At night, temperatures from Block 5. They are hand-picked at optimal ripeness. drop considerably. The drop is about thirteen degrees The fermentation is mostly sulphur-free and is relatively on average, but more than twenty is not unheard of. oxidatively in French oak vats. Only natural yeast cells This is curious, especially for a place so close to the from the grape peels are used in the process. Aging ocean.

takes about twelve months. The result? A powerful yet elegant wine with rich fruit tones, toasted nuts, and a

The talented winemaker Viviana Navarrete has given pleasant acidity.

Viña Leyda its fantastic reputation. Her philosophy is putting the character of the grape in the spotlight, The creaminess of the risotto and the earthy, smokey together with freshness and elegance. The barrel tones of the morels are a wonderful match for this cellar consists of oak barrels of which some hold three “grand” chardonnay.

#85

FOOD & BEVERAGE

LOOKING FOR FOOD ON THE MUDFLATS

Tips from Gerrit the Oysterman

#86

TO DISCOVER THE BEST OF THE MUDFLATS, While there are plenty of edibles to be found on

the water is almost at its lowest point, meaning

YOU HAVE TO BE ON THE MUDFLATS the mudflats, there are three delicacies that are

low tide. The best cockles are a few centimetres

ITSELF. IT’S EVEN THE PERFECT PLACE TO particularly famous. These three are mussels,

underground, on the barely dry mudflats. After

FIND TRUE DELICACIES! PULL ON YOUR cockles and oysters. The first and foremost point

a good wash, you can cook them. The shells

WELLIES, AND READ VLIELAND NATIVE is that you have to be on the mudflats at the right

will open by themselves. You could put them

GERRIT GRIJPSTRA A.K.A. THE OYSTER time. The tides are a major factor in the kind of

in a pasta!” However, Gerrit would like to warn

MAN’S GOLDEN TIPS AND SOON YOU’LL BE food you can find. Exact times for high tide and

readers to be careful. “Watch out for reports of

FINDING YOUR OWN TREATS. low tide differ per coast and can be found in tide

blue-green algae. It’s better to leave shellfish

schedules. On average, there are two high tides

that you eat raw alone when that’s the case.

and two low tides in 24 hours in The Netherlands.

Watch out for the so-called “pietermanvisje”

Vlieland native Gerrit, who received his nickname

which is fairly common on the mudflats. This

“Oysterman” many years ago from Vlieland

yellow-ish fish with its characteristic spines on its

inhabitants when he worked in a fish shop,

back is seen as a delicacy. However, its spines

shares his advice: “The best time to go is when

are connected to some venom glands and can

cause some serious damage if you step on one of them.” Generally speaking, the best time to go foraging on the mudflats is between September and December. Gerrit explains why: “Shellfish feed on plankton, which provides a great flavour.

Plankton die off in winter, which in turn makes the shellfish just a bit less tasty.”

Recipe for steamed oysters with lime and soy

PREPARATION Grate half a table spoon of lime zest from the lime and mix the grated peel with the spring onion, the bell pepper and soy sauce. Place the oysters in a wide pot and heat them up with a closed lid for three to four minutes.

INGREDIENTS

The shells should be slightly opened. Break the top flat

1 lime

shell off and free the oysters from their other shell halves,

The perfect mussel can be found at low tide, at

1 spring onion, in fine rings

but leave them in their shells. Place the oysters on a

the water line. This is because the best mussels

¼ red bell pepper, minced

are never dry but are just under the water. As for

2 table spoons of soy sauce

all shellfish, apply the same rules. Only pick the

12 oysters

platter and spoon the lime-soy sauce over them.

Tip: replace the oysters with mussels and add red chili

closed shells, and cook them until they’re open

pepper instead of bell pepper in little slivers for an extra

– they’ll be delicious! Want to try the real flavours

kick.

of the mudflats? “Try picking some oysters at low

“ONLY PICK THE CLOSED SHELLS” tide,” advises Gerrit. “But, be sure that the oysters you pick are closed tight, that way you can be sure they’re alive. You eat them live!” How? Carefully open this delicacy, loosen the oyster from its shell and enjoy!

Before we can enjoy what’s on the mudflats, we have one final question for Gerrit. What is his absolute favourite mudflat delicacy? “Little mudflat crabs! I learned how to make a delicious bisque with them. So yummy!” You can’t get them any fresher, enjoy!

#87

FOOD & BEVERAGE

WESTCORD

This basket from Cheese

puzzle

Farm Ameland is bound to be a winner! Try a delicious selection of cheeses from their own kitchen and add in the perfect addition to a party

DOING PUZZLES IS GOOD FOR YOUR

with irresistible delicacies.

BRAIN. IT KEEPS IT YOUNG AND

Robert and Siplonia work

HEALTHY. IT MIGHT TAKE A BIT OF

with heart and soul on fair products on their farm, which

EFFORT, BUT IT WILL PAY OFF IN THE

is located between Ameland’s

END. AND WE ALSO OFFER YOU THE

picturesque villages Hollum

OPPORTUNITY TO WIN A NICE PRIZE!

and Ballum. A trio of wonderful baskets are ready to be sent

Word searches, who doesn’t know them? Find

out to the winners. Have you already scheduled a trip to

the words that are spread out across the entire

Ameland? You’re more than

field – you can find them either horizontally or

welcome to visit the Cheese

MAIL & WIN for a shot at one of the three generously filled baskets from Cheese Farm Ameland worth €80!

vertically. Have you found them all? You will then be able to form a sentence from the letters that are left, which will be the final solution to the

Farm!

puzzle!

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solution of the puzzle, your name and address

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details in the e-mail. The campaign runs until

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prize is not paid out in cash and no discussion

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AMUSE ASPARAGUS AVOCADO BARBECUE BASIL BEER CALAMARI CHAMPAGNE CHEESECAKE CHICKENWINGS CHILISAUCE COCKTAIL CULINARY DESSERT FLATBREAD FOODTRUCK GARLICBUTTER GOATCHEESE

ICECREAM LOBSTER MELON MUSHROOM ORANGE PICNIC SALAD SALSA SORBET SPARERIBS STEAK STRAWBERRY TAPASBAR TERIYAKI TERRACE TOMATOSOUP TORTILLA

Send an e-mail to marketing@westcordhotels.nl with ‘Mail & win’ in the subject line. Mention the

20 September 2017. After the deadline date the winner will automatically get a notification. The

The last time we raffled three Wesco Superball’s. The winners are Marlene Kleijwegt from Rozenburg, Jeroen Tieleman from Naarden and Ria van der Schoor from Nijmegen.

Congratulations!

#88

The solution:

____ S_______ __ ___ _______ __ _____ _ ___ __ _________ ____ ____ _____ __ ____ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _!

Made with passion Kaasboerderij Ameland; Artisan Cheese, Ice cream and more...

www.Kaasboerderijameland.nl

WESTCORD

Publisher WestCord Hotels Hendrikje Stoffelsstraat 1 1058 GC Amsterdam T. +31 (0)20-8100819 F. +31 (0)20-8100801 info@westcordhotels.nl www.westcordhotels.nl Marketing & advertisement possibilities marketing@westcordhotels.nl Contributors Alfred van der Toolen, Bastiaan van Musscher, Ben Helle, Brent Kok, Denise Kortlever, Fotostudio Ger Hup Elburg, Gerrit Grijpstra, Hans Jellema, Harry Westers, Jandino Asporaat, Jennifer Westers, Jeroen Maaneman, Kelly Koorevaar, Leon Westers, Liselore Chevalier, Paul Cupido, Pauline Weuring, Ralph Moorman, Renate de Backere, René Pluijm, Richard Kiewied, Rik Simonis, Rommy Kuperus, Ronald van der Donk, Stéphane Besse, Theo de Witte, Tijmen Kielen, Toos van Scheppingen, Wil van Merkensteijn, William Rutten Production Customized Media B.V. T. 015-2754025 www.customizedmedia.nl

MAY - OCTOBER 2017

BY WESTCORD #12

ALL ABOUT FOOD HARRY! BY WESTCORD

+ Tips How to take the best food pics

Jandino Asporaat on Fashion Hotel Food is the new fashion Rommy de Bommy

PAULINE WEURING: FOOD BLOGGER

COLOPHON/sales information Amelander Meervalkwekerij www.amelandermeerval.nl

Essentiel www.essentiel-antwerp.com

Pure www.pure.com

AquaZoo www.aquazoo.nl

Festival TREK www.festival-trek.nl

Ray-Ban www.ray-ban.com

Aspesi www.aspesi.com

Filling Pieces www.fillingpieces.com

Rommy de Bommy www.rommydebommy.com

Balenciaga www.balenciaga.com

Garcia Jeans www.garciajeans.com

Rotterdamse Kost www.rotterdamsekost.nl

Barbecook via Fonq www.fonq.nl

hannah www.hannah.nl

Salvatore Ferragamo www.ferragamo.com

Boretti www.boretti.nl

iDDNA www.idna.works

Schmidt Zeevis Rotterdam www.schmidtzeevis.nl

Casual Friday www.casual-friday.eu

IKEA www.ikea.com

SEAT www.seat.nl

Charlotte Tilbury www.charlottetilbury.com

Jaune de Chrome www.jaunedechrome.com

SLA www.ilovesla.com

Christian Paul www.christianpaul.com

Jil Sander www.jilsander.com

Solis www.solisonline.nl

Christian Wijnants www.christianwijnants.com

Kaasboerderij Ameland www.kaasboerderijameland.nl

Speelgoedkeuken www.kinderkeukens.nl

Clarins int.clarins.com

Kinderkookkafé www.kinderkookkafe.nl

Strandpaviljoen ‘t Badhuys www.badhuys.com

Clinique www.clinique.nl

Kookstudio Flang in de pan www.flangindepan.nl

Streekmarkt www.destreekmarkt.nl

Colorescience www.colorescience.com

Lancaster www.lancaster-beauty.com

Viktor&Rolf www.viktor-rolf.com

Crossroads www.crossroadskitchen.com

Lancôme www.lancome.nl

Vorkje-Prik Foodfestival Utrecht www.vorkjeprik.nl

Culinaire Stadswandeling www.culinairestadswandeling.nl

Marni www.marni.com

Vuurtoren Eiland www.vuurtoreneiland.nl

delilah www.delilahcosmetics.com

Mochi www.allthingsmochi.com

Wijnimport J. Bart www.wijnimportbart.nl

Dior www.dior.com

Museum Princessehof www.princessehof.nl

Wilde Zeewier Weken Vlieland www.culinesse.nl

Dolce & Gabbana www.dolcegabbana.com

Oldehove www.oldehove.eu

WITLOFT www.witloft.com/nl

Edwin Oudshoorn www.edwinoudshoorn.com

Oliver Spencer www.oliverspencer.co.uk

WL 35 Brakzand www.tussenwadenstrand.com

Elisabetta Franchi www.elisabettafranchi.com

Pluktuinen www.pluktuinen.nl

Escada nl.escada.com

Praamvaren Leeuwarden www.praamvarenleeuwarden.nl

‘EVERYONE, YES EVERYONE, CAN MAKE MY RECIPES’

#12

08-09-16 09:42

HARRY! by WestCord is a publication of WestCord Hotels.

No part of this publication may be reproduced and/or published by print, photocopy, film or any other means without prior permission of the publisher. Also without written permission of the publisher it is not permitted to include WestCord Magazine in a reading portfolio.

#90

The wines of ViĂąa Leyda are part of the WestCord wine selection.

Imported bij Wijnimport J. Bart. Zuidoostbeemster, Holland.

Exclusively available through www.QVSelect.nl.