At Typhoon Hospitality we love new hospitality terms. We are always on the look out to enrich our professional and personal vocabulary with crazy and trending words. Our dictionaries are becoming heavier each year with trending terms like super foods, foodie, slow food, street food, green-eggs… the Cronut. One interesting new term on which we would like to focus is: Farm-to-table. Also known as Farm-to-fork or Farm-to-market and recently evolved into Farm-to-shaker. But what is the trend about? And where can we find it?
The Farm-to-table trend is one where consumers and producers value product quality and origin over ease and accessibility. The trend encourages the use of local, natural and seasonal products. Environmental and nutritional benefits are the cause of a growing Farm-to-fork movement. The farm-to-table restaurants are buying local foods from small farmers, resulting in a new future for regional farming. And what started with restaurants pioneering in their use and choice of products has led to beverage producers catching up with their own spin off: Farm-to-shaker. This trend has the same meaning only applies to beverages like cocktails, where the ingredients are natural, seasonal and local.
One of the fine restaurants in Amsterdam where you can find the farm-to-table concept is restaurant Bluespoon in the Andaz Amsterdam Prinsengracht. Chef Piguet and his team maintain their own herb garden adopting yet another version: garden-to-table. The restaurant serves seasonal farm-to-table food and underlines the active involvement of farmers and producers. Another successful farm-to-table restaurant in Amsterdam is called ‘De Kas’ where around 85% of the dishes served are made from foods produced on their own fields.
An easygoing hotspot in Amsterdam where you can find real farm-to-table is Juice&Salad. This super healthy and delicious salad bar actually grows their own crops, which they use for salads, juices and sandwiches. One of the owners is also a farmer and makes sure a large part of the ingredients used are (from his) farm-to-salad.
But where chefs are taking a farm-to-table approach, bartenders are committing to Farm-to-shaker. The trend is about using fresh and authentic flavors and ingredients that enhance the flavor of the spirit. Farm-to-shaker is a natural extension of fresh, local and seasonal food trends. Seasonal ingredients, themes and creations get mixologist to think harder about the use and choice of products as well as presentation. You can easily make your own farm-to-shaker cocktails with Licor 43 or Hendricks. The Licor Sangria for example, requires fresh seasonal fruits, red wine and Licor 43 (with 43 secret ingredients).
For Gin & Tonic fans there is the ultimate farm-to-shaker G&T with Hendricks and Fever-Tree. The Hendricks gin is made with infusions of cucumber and rose, and makes use of local Scottish water for distillation. Fever-Tree is one of the most natural tonics around. At Fever-Tree, it’s all about taste. Which is why co-founders Charles and Tim have travelled to some of the most remote and beautiful regions of the world to source the highest quality natural ingredients from small specialist suppliers. Add a fresh slice of lemon and cheers!