Loughborough College students got the chance to sample exciting speciality ingredients used by some of the world’s top chefs at an innovative master class this week.
We would like to introduce you to a new cress: Zorri Cress.
During the Dutch Trade mission to Japan, Minister Kamp official opened the Japanese facilities of Koppert Cress.
We would like to introduce you to a new cress: Adji Cress.
In its strive to promote consumption of healthy food Rob Baan was invited at the first episode of “Van Liempt Live”.
Catherine Farinha, founder of The Chefs’ Forum, travelled to Rotterdam to visit the headquarters of micro cress specialists, and sponsors of The Chefs’ Forum, Koppert Cress.
Since August 3rd, Marcel Thiele strengthens the Koppert Cress team, as Culinary Development Manager, focussing on southern Germany, Austria and Switzerland.
"Virtual Macaroni of tomatoes with minced Burrata and basil cress “Pistou”
Steamed Aspargus in sea water, Mojito condiment and Citra Leaves
We would like to introduce 3 new cresses: Motti Cress,Vene Cress and BlinQ Cress.
Tandoori Masala Monkfish, with Hippo Tops creamy black rice, roasted clementine, bone marrow and Ghoa Cress.
Farm Cider Sorbet with textures of red beet, parsnip cream and Tahoon Cress!