© Emma K. Morris
Edition 75, October 2022
Being in the food business, we strongly rely on nature as a source of inspiration. At SingleThread restaurant they don't have an a la carte menu, they don't do signature dishes. The chefs get creative with whatever is in peak season that very day. Every day again, they serve a taste of the land: a ten course meal that celebrates what the farmers bring to the table. It doesn't get any more seasonal than this. Nature rules. Discover this remarkable cover story »
Food Inspiration magazine edition 75, October 2022
In season
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6 min
Tried & tested at the FoodHack Summit
8 min
Will horse head terrine and beaverham be a part of the menu of the future?
6 min
At Zoku, hotel, home and workplace come together
8 min
How small bacteria have a big influence
8 min
Restaurant SingleThread doesn’t have a menu, but it does have a farm
6 min
Tried & tested at the FoodHack Summit
8 min
Restaurant SingleThread doesn’t have a menu, but it does have a farm
© Emma K. Morris
8 min
Will horse head terrine and beaverham be a part of the menu of the future?
6 min
At Zoku, hotel, home and workplace come together
8 min
How small bacteria have a big influence
In this edition
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Tell a friend
Receive the FREE digital Food Inspiration magazine eight times a year in your mailbox.
Follow us online for your daily inspiration on food
Being in the food business, we strongly rely on nature as a source of inspiration. At SingleThread restaurant they don't have an a la carte menu, they don't do signature dishes. The chefs get creative with whatever is in peak season that very day. Every day again, they serve a taste of the land: a ten course meal that celebrates what the farmers bring to the table. It doesn't get any more seasonal than this. Nature rules. Discover this remarkable cover story »
In season
Food Inspiration magazine edition 75, October 2022
