Just before Christmas, the ‘grand opening’ of the Michelin-starred restaurant was planned. Not corona, but a kitchen fire put those plans on hold. Now, almost three months later, the restaurant can finally open its doors.
“It was a tough few months,” says director and chef Dick Middelweerd. At the end of November, a fire broke out in the extraction system on the roof. The fire started in the kitchen near the stove. Despite the fact that the fire brigade was quickly on the spot, the kitchen could not be saved. There went the opening of the restaurant.
“It has brought us closer together as a team and as a person. When everything comes to a standstill and there is no more daily chaos, then suddenly there is room to listen to each other,” says director and chef Dick Middelweerd. The reason that the new kitchen is only ready after a few months also has everything to do with corona. “There were delivery problems. The materials had to come from far away, so we literally couldn’t do anything.”
But that gave us all the peace of mind to brainstorm. “It was a great opportunity to modernize things.” At the same time, the menus were also critically examined. “Everyone has taken on with good courage and a complete innovation is the result.”
Despite the smile now on Dick’s face, the fire has not left him feeling cold. “I am working on the case day and night. At one point people said that I had to take a break, just for the rest. I did that, but I just like to be busy, that’s when I’m happiest.” The kitchen staff are walking their legs again as usual. Today they are still practicing all the menus before they really open on Friday.
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