Johnny’s Diary #2: Talking meat with Hendrik Haase

I met Hendrik Haase at his restaurant “Kumpel & Keule Speisewirtschaft” in Berlin to discuss food-related topics.

As ECE develops its new food spaces in Berlin, Frankfurt, Budapest and many other cities, I am working hard to find the real “on the ground” food experts who we can work with to support their beliefs and causes and to help us bring to our places amazing and different food. It is a perfect collaboration and one which is working well for all parties. Last week, I went to meet Hendrik Haase at his restaurant “Kumpel & Keule Speisewirtschaft” in Berlin to talk about some collaborations we are planning, his view on where food is going in Germany and the world and to get his unique perspective on food, products and farming.

Being co-founder of “Kumpel and Keule”, a communications designer, blogger, and food activist, Hendrik supports healthy food and the survival of traditional food crafts. His butchery at Markthalle Neun is all about transparency as to the preparation and the origin of the meat. Through the glass fronts visitors can see the butchers and cooks at work, so that people become more aware of where their meals actually come from. What matters to him is to be appreciative, to enjoy food and not simply consume.

In his restaurant which is twinned with his butcher’s shop around the corner, co-founder Hendrik serves healthy, traditional food.

His restaurant is twinned with his butcher’s shop around the corner. We spent two and a half hours together, talked about the future of shopping and shopping centres, the changes that are needed in the food supply change and how governments are slowly changing their approach to food, diet and well-being. Consumers in Germany are changing their habits slowly. As young people are “re-learning” about food they want to know more, experience more and enjoy more of the authenticity and origin of the food. We both agreed that we had a lost generation where food knowledge disappeared and is now being re-discovered. Our grandparents knew everything about food, but as food started to be mass produced and marketed we all lost touch. Hendrik’s unique background is a constant source of knowledge, reference points and new ideas, which made for a really fantastic evening.

Besides talking about food, of course, we also enjoyed a fantastic dinner, including brainfood (sweetbreads), heart fareeast (beefheart), pulled meat croquettes, flanksteak, fat carrots (baked crispy with salt), “Schmalzkuss” and corn and cream as dessert.

Brainfood, flanksteak and heart fareeast: These were part of the fantastic dinner.

Last but not least, we also spent some time talking about the Retail Partner Summit that ECE is holding at the beginning of September at Sage Restaurant Berlin and we came up with a few very special ideas for this event, so stay tuned.

About Jonathan Doughty

Jonathan DoughtyJonathan Doughty became known in 1993 as founder and Global Managing Director of Coverpoint Foodservice Consultants based in the UK. One of Jonathan Doughty's outstanding abilities is to design new dining areas and food courts for new and existing shopping centers. He and his team will analyze the potential of ECE's around 150 portfolio centers for new and refurbishment food projects and implement them.

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