October 17, 2024 · Team HG
Horeca Xperience, the trade event for the entire hospitality industry in the North, held its twelfth edition on Monday, October 14, in the atmospheric Martinikerk in Groningen. Under the roof of beautifully painted vaults, flamboyant chandeliers, and traditional stained glass, the church was, for one day, a hospitality mecca where entrepreneurs, representatives, wholesalers, hospitality staff, and hospitality education raised a glass together, discovered new things, and networked to their heart's content.
In exciting and fast-paced cooking rounds of 30 minutes each, 10 chefs from the Northern provinces competed against each other to prepare the tastiest and most challenging dishes during the cooking competition ‘Klaar Af KookUnder the watchful eye of the expert professional jury consisting of Henrice Dijks, owner of restaurant Blumé and Jesse Krekelaar, head chef of the restaurant EndlessAt both establishments with a Michelin Guide and Gault & Millau rating, the chefs presented their magnificent creations.
Host and presenter Wilbert Van de Kamp, a specialist in local food, sustainability, the countryside, and degrowth, gave Klaar Af Kook the extra twist, and the guidance of the entire competition was in the hands of Famke Greidanus-Holster from Restaurant The Old Lock in Zoutkamp. The winner was Davy Zijlstra from restaurant Kwast HouseSecond place went to Raf de Bree from restaurant Nassau and the third and fourth places went to Isa van Dijk from restaurant, respectively The Coach House and Synthia Balit of Van der Valk Westerbroek.
At the Groningen Tap Competitions this year, the perfect beer was
tapped by Aron Ruiter from the café Bolhuis, closely followed by Daan Biemans from café High holds and as 3rd Olle Bartels from dinercafé Soestdijk.
Ranging from traditional food, drink, and products from the Northern provinces to national and international delicacies reaching as far as South Korea, the wide variety of stands was nothing short of spectacular this year! With an entirely new Green Innovation Square, the organization of Horeca Xperience taking it a step further. Host and sustainability expert Marco Agema forged the square into a symmetry of innovative and sustainable entrepreneurship, where visitors received explanations about the most diverse sustainable products and services from the North of the country.
By now, AI is also starting to become an integral part of the event. You can find it in the software of many POS systems or kitchen appliances used by the exhibitors, but also in high-profile seminars by, for example, ‘CleverAIduring which host Freya Liemburg provided tips and explanations on how companies can work smarter or, for example, improve their hospitality using ChatGPT. The organizers of Horeca Xperience therefore continue to look ahead to innovations in this area, as it will bring about enormous changes in the way of working.
Next year, the 13th edition of Horeca Xperience will take place on Monday, October 13, 2025, in the Martinikerk Groningen. Exhibitors can already register via: hoxp.nl/exposant
