An Italian winery, which was flooded in Campania following heavy rains on October 15, has managed to sell all its 'damaged' wine bottles thanks to a clever campaign on social media. The campaign was called, Prendici cosi! Siamo #SporcheMaBuone (Take us how we are, we are dirty but good) was launched by the winery Cantina di Solopaca. It aimed to sell over 60,000 bottles that … [Read more...]
Too cheap to be true: One out of three fish bought in Brussels is not what consumers have paid for
DNA tests carried out by Oceana have found that 31.8% of all fish served in Brussels has been mislabelled. But the figure reaches a shocking 95% for bluefin tuna. Oceana carried out DNA testing on 280 fish samples collected from major restaurants and EU institution canteens in Brussels. Tests focused on commonly served fish species like cod, sole and bluefin tuna. The … [Read more...]
Noma’s 10 week pop-up restaurant in Australia sold out in less than 2 minutes
Noma's pop-up restaurant in Australia has sold out all its tables in less than two minutes according to Noma chef René Redzepi and Nick Kokonas, founder of Tock, a new ticketing system for restaurants. Redzepi said that it was a new record for Noma as they sold out in Australia in under two minutes with over 84,000 page views per minute. Noma is opening a pop-up restaurant in … [Read more...]
Slow Food founder says we need to eat less meat but should avoid scaremongering
We have heard a lot about the report from the World Health Organisation earlier this week which revealed there is a correlation between red meat consumption - and even more so, processed meat consumption - and some forms of cancer. Many have expressed shock and surprise at how bacon or sausages, to mention two examples of processed meat, could be classified in the same way … [Read more...]
Kobe Desramaults announces closure of In de Wulf in December 2016
Kobe Desramaults, one of the most internationally recognised Belgian chefs, has announced he will close his restaurant In de Wulf in December 2016. Speaking on a radio programme on Studio Brussel yesterday, Desraumaults said "I am 35 years old and I have been working hard in this restaurant for 12 years. It is now time to reflect on what to do next," he said. "I have … [Read more...]
