Fruit butchers turn a healthy landscape into a menu full of flavour. With their own crops, foraging and residual processing, they take you into complex taste stories. Taste the salty northern salt marshes, dissolved oyster shells, and deep cedar wood tones. From field guide 0.0 whiskey, Cul sec 0.0 alternative to stale orange wine, the vegetable kingdom bean shop sirloin or Pink Bunker solution for soft drinks. Order at the bar, or send us a message if you want to serve it.
We sell via the webshop of RozeBunker
Fruitslagers produce in their Voedselstation, together with other circular food producers. This is a factory without a boss, founded by Fruitslagers to make food production more logical. Everything that enters this cradle of the food industry is processed from nose to tail.
Curious? Click on a brand to read more, taste, or order.
With the Fruitslager menu, we make it easier to restore the landscape, for both the hospitality industry and consumers. Humanity is rapidly destroying biodiversity, the landscape has become monotonous, and native crops have disappeared from the business model of our food industry. Food has become destructive, while most flavors are hidden in lush landscapes. That’s why Fruitslagers are developing a cultivation plan that helps restore the landscape, featuring products such as tempeh made from forgotten bean varieties, alcohol-free whiskey made from peatland and salty plants, iced tea made from local herbs, and an alternative to natural wine made from organic grapes and flavors from the food forest.
Fruitslagers collaborates with a network of agricultural businesses to restore this landscape. These pioneers are spread across the Netherlands, working to rewild different types of soil. Curious about where an ingredient comes from or do you have a crop and are looking for processing? Send us a message.
Would you like to use ingredients for your own product or have it developed by Fruitslagers? Don’t hesitate to get in touch
Field Guide replaces alcohol by using foraged herbs and spices. With the profit, we maintain the nature where we found these herbs, or we support regenerative farmers who grow these spices.
Cul Sec makes a 0.0 alternative to stale natural wine. For that typical funky taste, we work with biodynamic wine growers and herb growers, and we maintain healthy soil.
Fruit butchers are not only restoring the land, but also the food industry. This is because residues from used products contain the most flavor.
Boonzaak plants old Dutch beans and turns them into tempeh. These beans from De Ark van de Smaak are very tasty, good for the soil and for biodiversity.
Pink Bunker brews soft drinks as a solution, and the Fruitslagers' first product. For this soft drink, we have been planting elderflowers and wild herbs for years that enrich biodiversity and create an extra business model for regenerative farmers. Read here which farmers we work with.
