The bar area welcomes guests on a walk-in basis for lunch and dinner and is open continuously for a good glass of wine or cocktail.
Farm
Hoeve Kesselt is located just across the border in Belgium, on the southern edge of Maastricht. The farm encompasses more than three hectares of fields for growing vegetables, grains, a fruit orchard with chickens, and a farm shop. The Hoeve originated from the company Goutte, owned by Reinier Hoon, who has long been our ‘Garden Chef’ in the Jeker valley. As co-owner of Hoeve Kesselt, we work together with Reinier to further sustain our operations and to cultivate and bring together the best and most delicious ingredients. Hoeve Kesselt is organically certified and operates according to regenerative farming principles:
This means
Grow on an organic basis. So, without using chemical fertilizers or pesticides.
Work with organic -and often- seed-resistant varieties.
Plant according to a rotation schedule.
Implement a water efficiency policy to prevent water wastage.
Reduce waste by using compostable waste streams as a base for soil fertility.
This enhances the biodiversity of the environment and creates a fertile and diverse soil that stores CO2 instead of emitting it. In addition, this results in ingredients that are particularly rich in flavor and nutrient dense.
Products & Ingredients
When sourcing for products and ingredients we first look at our farm and the immediate surroundings. Secondly, we source as close to home as possible.
Animal products increasingly play a secondary role in our dishes, but at the same time, we consciously choose not to go entirely plant-based. We believe in the role that farm animals have always played in helping to close cycles on and around the field, as well as in pest control in crops.
Our wine list consists of more than half biodynamic and organically certified wines. Additionally, it includes wines from producers who work as naturally as possible but do not always explicitly promote this.
We offer an extensive selection of homemade, seasonal cocktails, mocktails and sodas.
Reducing Waste
Hoeve Kesselt not only produces vegetables, fruit, and eggs for the restaurant but also supplies vegetables to a farm shop located on the premises and to two markets in Visé (every Wednesday) and Kanne (every Saturday). This variety of sales channels helps to minimize food surpluses.
All our own crops are packaging-free.
Surpluses of fresh produce on the farm are used as chicken feed and thereby converted into natural fertilizer.
Food waste from the kitchen is collected in separate containers and used as compost for the farm.
When processing products and ingredients, the ‘head to tail’ and ‘root-to-leaf’ principle is always taken as the starting point. This means that the entire product or ingredient is used as much as possible.
Suppliers
We take responsibility for the entire chain by having a personal relationship with suppliers, and setting requirements in the field of sustainability and animal welfare.
We have an ever-growing network of local suppliers where we purchase directly and from whom we have insight into their working methods and processes.
Operations
All cleaning products are eco-certified.
The table linen, napkins and kitchen towels are cleaned by one of the most innovative
and sustainable laundry facilities in Europe.
We only serve purified tap water.
We have been Green Globe certified since 2012. A global sustainability program that focusses on economically, socially and environmentally responsible business.
The building
Restaurant and kitchen are fully electric.
Every 10 minutes, the air in the restaurant is completely refreshed with outside air that is purified by filters that stop particular matter and bacteria.
Japanese vacuum glass has been used in all windows. This has the highest possible
insulation value.
There are charging stations in our parking garage for electric vehicles.
Well-being and health
The well-being of employees is central, with attention for a good work/ life balance.
Only nutritious and healthy staff meals are provided.
A sustainable lifestyle is actively promoted.
Future
Our goal is to go further than just reducing our negative emissions. We want to make a positive contribution to the climate and to the health of plants, humans and animals in our immediate environment. Specifically, we want to reduce our CO2 emissions in the coming years and we are working towards self-sufficiency in the field of fruit and vegetables.
In addition, we want to use our garden as an education center and to be an inspiration for companies in the transition to a more sustainable future.
DISCLAIMER
We are conscious of the fact that we make mistakes and that this is a journey, not a destination. Our restaurant is a constant work in progress and we are committed to learn and educate ourselves as we go along. This document is therefore regularly reviewed and improved.
