GOODFOODMOOD®

The Oktoberfest PHENOMENON

Duni Magazine Issue #3 – 2015

Fill the air WITH AUTUMN & XMAS FLAIR

GOING CRAZY FOR CRACKERS

Looking to serve a festive feast for all the senses? Our Winter collection is a great place to start. It combines matching napkins, tablecoverings, candles and accessories, which add anticipation, colour and joy to every meal.

For instance, consider beautifully folding Dunilin® napkins and just-right-for-the season new Evolin® Bordeaux tablecoverings. If you want your guests to eat, drink and be merry look no further!

Create goodmoodfood your way with:• Individual mixing and matching made easy• More time for guests thanks to the

convenience of single-use• Feel-good sustainable materials• Quality you can depend on

Discover more inspiration at Duni.com

GOOD FOODGOOD MOODGOOD TIMES

NEW

3

HIGHLIGHTS

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MOOD THAT WELCOMES BACK ➜ Pages: 6

Published by Duni AB, P O Box 237, 201 22 Malmö, Sweden. Phone +46 40 10 62 00.

WIN THE BOOK “HOW TO HAVE A GREEN CHRISTMAS”Share your suggestions for upcoming issues and you could win a great book: How to Have a Green Christmas, reviewed on page 18, delivers 50 easy-to-implement ways to celebrate a more eco-friendly (and budget friendly) Christmas, a useful guide to meet your guests growing demand for green alternatives.

Please make sure to submit you content suggestions by e-mail to magazine@duni.com by November 1 at the very latest.

GOODFOODMOOD®

Hi!Welcome to the third edition of the Goodfood-mood. In this issue, you’ll find fresh autumn and winter trends and – of course – loads of inspiration on how to create goodfoodmood with a warm and festive holiday touch.

We visit the characteristic Oktoberfest, delve into the magic that is candles and meet some gastro-nomic stars of the future. You’ll also get a taste of Bocuse d’Or, learn more about Christmas traditions around the world and see some beautiful and fes-tive table top solutions. Last but not least, we’ll try our best to catch Disappearing Dining Club and sit down for dinner with polar bears.

Also a special thank you to those of you who have sent content suggestions for the first edition of Goodfoodmood! We read your feedback with the greatest of interest! The first ten contributors to be drawn will be receiving Ollie Dabbous’s "The Cook-book" via regular mail.

Karin NyhuisChief Designer Duni

P.S. For a list of articles shown in this issue, scan the code or visit duni.com/Global/Articles/032015.pdf For more information on Duni and our products, you are welcome to visit duni.com.

DISAPPEARING DINING CLUB➜ Page: 14–15

WELCOME

XMAS INSPIRATION➜ Pages: 10–13

KARIN NYHUIS, CHIEF DESIGNER, DUNI

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Courtesy of Å

hléns

The hounds tooth check is found in the fashion industry and hounds tooth is the pattern ‘in the now’ with several fashion labels.

Duni’s Autumn collection is elegant and joyful. Classic touches, vibrant seasonal shades and ‘hot’ trends from the design world. The Flavour series combines leafs in autumn colours, a wooden pattern in the background and the classic hounds tooth check as a border. It creates the warm home feeling your guests are looking for.

AUTUMN TRENDS

Natures own colours are ‘in‘, like gray, brown, beige and black, and burnt shades like orange with touches of black. Combinationsof natural colours, leather and metals are also on trend.

Furniture upholstered in, or decorated with, soft pelts and natural materials like hemp and wool, creates a weightiness and warmth that welcomes back.

THE INSPIRATION

Courtesy of B

loomingville

5

To see the full Flavour range check out the Autumn

catalogue on duni.com. Want to buy something you've seen?

Download list of article numbers duni.com/Global/Articles/032015.pdf

Combine unicolours with designs to create a dynamic table setting. For example, keep the silverware in place with a hounds tooth patterned napkin folded like a girdle around a Dunilin Napkin. On the table is an Evolin table cover in white, combined with a Dunicel Slipcover.

The more dishes, the more the napkins. Here is a combination of a Dunilin napkin between the plates and a Cream Dunilin with a hounds tooth Napkin on top of the plate. On the table is a Dunicel Téte-á-Téte.

Roll a Dunilin Napkin. Fold a hounds tooth Tissue Napkin and place it around the Dunilin napkin. On the table is an Evolin in white, combined with a Dunicel Slipcover.

FOR THE SET TABLEIMAGINATIVE COMBINATIONS

Dag Henning Andersen Hamar, Norway.

Heinz Jansen Eckernförde, Germany.

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FEATURE STORY

PIECES OF MAGIC

– MOOD THAT WELCOMES BACK

Some people think that a candle is just that – a candle. But professional restaurant owners seem to know better, and research backs them up. In a recent survey including 161 restaurants across Europe1, 90% state that they use candles to create a warm and welcoming atmosphere. They believe that choosing the right candles and accessories has the power to attract returning customers. So, is it just a candle – or is it a piece of magic? Food brings people together. But what brings people back? Returning custom-ers is one of the cornerstones of a successful restaurant, and great food and service are two important attributes for gaining customer loyalty. But there is one more. One that can be difficult to describe, and more or less impossible to touch. Atmosphere. In fact, 87% of restaurant owners consider atmosphere important for business success.

“Creating a good atmosphere is absolutely vital. It is the first impression we get when we walk into a place and feel ‘this is where I want to be,’” says restaurant owner Dag Henning Andersen, in Hamar, Norway.

He continues: “My vision is to create a place where, most importantly, people feel good. Food, wine and service are important but our main goal is to give them an unforgettable experience and many reasons to come back.”

AFFECTING THE SUBCONSCIOUSSo, a good atmosphere makes us feel comfortable, warm and relaxed. But can we touch the subconscious to stimulate a certain mood?

“We want our guests to feel calm, balanced, relaxed, but also enthusiastic. Can-dles are absolutely vital to create the atmosphere we want,” says Heinz Jansen, restaurant manager in Eckernförde, Germany. “We want cosy chill-out dinners with beautiful interplays of light, and that makes candlelight indispensable.”

Using different candles and accessories to create different moods has be-come a standard for many restaurants over the last years. The fact that can-dles and candle holders come in so many shapes and sizes enables restau-rants to create a new and unique atmosphere not only during the different seasons but also for different occasions or times of the day – both inside and outside the restaurant.

“ WE WANT COSY CHILL-OUT DINNERS WITH BEAUTIFUL INTERPLAYS OF LIGHT, AND THAT MAKES CANDLELIGHT INDISPENSABLE”

Heinz Jansen Eckernförde, Germany.

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“There are many fun solutions out there,” says Dag Henning An-dersen. “Refills and tea lights are easier to handle, I go for smart-ness and cleanliness now. “

QUALITY BEATS PRICE According to the survey1, quality is key when restaurant owners buy candles. In fact, it seems to be more important than the ac-tual purchase price.

“I’ve tried a lot of candles and there are many bad ones out there. You recognise good quality on the price, it’s as simple as that – quality costs”, says Dag Henning Andersen. “I once had some tea lights that still had stearin in them when they had burned out. But with professional 6-hour tea lights all the wax is gone when they’ve burned out. Then I actually get what I paid for.”

Voices about quality are unified. Good quality candles burn longer and cleaner and you can choose a burning time that fits your open-ing hours. With holders, focus is more around ease of handling.

“Metal candle holders should be easy to clean, as left over wax can be difficult.” says Heinz Jansen. “We use table lanterns out-side, but we don’t like any artificial lights too close to our custom-ers. Nothing can replace real candles.”

There we go. They’re not just candles at all. They are pieces of magic.

1 / Online survey to 1850 respondents in France, Germany, BeNeLux and Sweden, 2014

HIGHLIGHTS FROM THE SURVEY 1

• 90% of restaurants use candles.

• Quality is the most important factor when buying candles.

• 87% consider atmosphere to be important for business success.

• Candles and holders signifi-cantly affect atmosphere.

Mood that welcomes back Watch the YouTube-video that describes how a little piece of magic can create customer loyalty, and how Duni’s wide assortment of candles and candle holders, along with their other matching table top solutions, can help you make your cus-tomers feel welcome and keep them coming back, again and again.

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RAISE A GLASS TO OKTOBERFESTTODAY, THE WORLD’S LARGEST FUNFAIR IS

INCREASINGLY CELEBRATED AROUND THE WORLD.

These days over 6 million people, around two thirds of whom are from Bavaria, attend the 16-day festival Oktoberfest, in Munich every year. They come to enjoy a

unique ambience which is fuelled by de-licious local food, fairground rides, tradi-tional brass band music, communal beer tents – and of course the locally brewed Oktoberfest beer!

Now a global phenomenon, Oktoberfest started in 1810, as a marriage celebration. Crown Prince Ludwig was married to Princess Therese of Saxe-Hildburghausen and the citizens of Munich, Bavaria were invited to attend the festivities. Over 200 years later the party is still going strong.

A FESTIVAL FOR YOUNG, OLD AND EVERYONE IN BETWEENThe Oktoberfest event caters to all. During the day, the music from the local brass bands is kept to a relatively quiet level, adding to the appeal for families and older folk. After 6 p.m. pop music is allowed and the party gets into full swing.

The wearing of traditional Bavarian clothes is a defining charac-teristic of Oktoberfest, which adds to the sense of fun. Many men wear Sennerhut (hat) and Lederhosen (leather trousers) while the girls are in Dirndl (dresses). Modern technology has made imitations of this traditional clothing affordable for more people than ever.

OOMPAH ALL OVER THE WORLDOktoberfest may be uniquely German but it has universal appeal. After all, it is basic human nature to want to get togeth-er, share good times and eat good food. So, it’s no wonder that countries all over the world have gleefully adopted the event.

There are 14 large tents and 20 small tents at the festival.

OKTOBERFEST

9

!The largest tent, named Winzerer Fahndl seats 8,450 people inside

and 2,450 outside

" ANOTHER CHARACTERISTIC OF OKTOBERFEST THAT BROADENS ITS APPEAL IS THE WEARING OF TRADITIONAL BAVARIAN CLOTHES."

Take the Oktoberfest Blumenau celebration in Brazil. Originally started to honour the town’s German roots, the celebration now draws between 700,000 to 800,000 people every year. Incredibly, the Oktoberfest event in Canada draws a similar number of visitors.Elsewhere in the world, Oktoberfest is also putting down roots. Major Oktoberfest events are held in Ho Chi Minh City, Vietnam and Hong Kong. There is even an Oktoberfest cel-ebration in Taybeh, a small community of 2,000 in Palestine. It provides non-alcoholic beer for Muslim visitors and draws 10,000 people every year!

It seems as though the success of Oktoberfest will contin-ue to grow. While the event has traditional Bavarian roots, it combines customs that are very relevant today: a social dining experience, locally sourced food and drink, good music and a strong sense of authenticity. Cheers to that!

TOP 10 TRADITIONAL OKTOBERFEST DISHES

Hendl (Roast Chicken)

Schweinsbratn (Roast Pork)

Schweinshaxe (Grilled ham)

Steckerlfisch (Grilled fish on a stick)

Würstl (Sausages)

Brezn (Pretzel)

Knödel (Potato or bread dumplings)

Sauerkraut (cabbage)

Obatzda (spicy cheese spread)

Kässpätzle (cheese noodles)

To see the full Festive Charmrange check out the Winter

catalogue on duni.com.Want to buy something you've seen?

Download list of article numbersduni.com/Global/Articles/032015.pdf

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”FESTIVE CHARME IS CLASSIC

BUT ELLEGANT” KARIN NYHUIS, CHIEF DESIGNER, DUNI

THE INSPIRATION

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Festive Charm for a classic setting

Festive Charm brings holiday cheer to every-thing from gala dinners to Christmas lunches. Dunilin napkins are perfect for cre-ating volume on the table. Combine Festive Charm with stylish Evolin® table-coverings for an exclusive X-mas feel.

Winter Craft – adding a handmade and

playful finish. Created to let you invite your guests to a table set with a warm and homey feel. Great in combination with Duni’s uni coloured napkins and Evolin® tablecoverings in new colour Bordeaux.

Towel Napkin – keep it simple and urban.

Like a classic kitchen tow-el, for a rustic, urban feel adding a touch of Christ-mas red. A generously sized napkin that will last an entire Christmas dinner.Candle Holder Mabel with Switch & Shine refills add to the good mood.

WHY IS CHRISTMAS

RED?Many people ask themselves that. There are several theories but no clear answer. For most of us, red is the obvious Christ-mas colour. Flowers, clothes, napkins, lights and other orna-ments – everything should definitely be red!

O ne explanation for the red dominance at Christmas is that red traditionally has been an expensive colour to pro-

duce. Hence, through history, it has only been used for festive events, such as for example Christmas.

And then there’s Santa who sports his red garb every year. And contrary to some belief, he’s not an invention of Coca Cola. The image of Santa Claus as the jolly, old man clad in red, with the great white beard was first published

by the magazine Harper’s Weekly in 1866. Be-hind it was the German illustrator and cartoon artist Thomas Nast.

Mats Nilsson, ethnologist at Gothenburg Uni-versity in Sweden and an expert on Christmas traditions, thinks that Santa’s red colour may have been borrowed from Saint Nikolaus.

"He lived in Asia Minor around 300 AD and was known for his generosity. Saint Nikolaus wore a beautiful, red cloak and became the model for the modern Santa that we know today", he says.

Coca Cola modified an already existing image of Santa at just the right time. The red clad Santa Claus in the commercial from 1931 changed the image of Coca Cola as a drink reserved for hot summer days, and fortified our belief that Christmas should be red.

RED XMAS STYLES3

Fill the Candle Holder/Vase

Double with cute decorations such as

beads, curled gift ribbons etc.

1

2

3

1

"Saint Nikolaus wore a beautiful, red cloak and became the model for the modern Santa that we know today."

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3

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BE INSPIRED BY THE SIMPLICITY OF A SCANDINAVIAN CHRISTMAS TABLE SETTING.

TREND

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WINTERFEELING is available in two colour

combinations; red, white and sober gray or blue, white and gray.

The series provide a great choice of combinations.

It can be fun to try colours other than the typical Christmas ones.

Blue is ‘on trend' this year, a beau-tiful Christmas colour that makes it easy to create a relaxed atmos-

phere. The blue colour that we call night blue creates a calm and

harmonious feeling.

BE GENEROUS WITH CANDLES There’s no reason to use candles only after dark. Candles create the right mood and can be lit at breakfast, lunch and in the afternoon. Using candles creatively will make your guests feel welcome and keep them coming back. Be picky when you shop for candles. The best ones are certified for quality and are environmentally friendly. Cost and time saving tip for you and your staff: Duni’s Switch & Shine candles have a burning time of 30 hours.

To see the full Winterfeeling range check out the Winter

catalogue on duni.com. Want to buy something you've seen?

Download list of article numbers duni.com/Global/Articles/032015.pdf

5 SIMPLE STEPS FOR A

SCANDINAVIAN STYLE

1. Less is more. Don’t overdo the table decora-tions. Keep it simple and toned down.

2. Wooden surfaces and other natural materials are all the rage. No heavy tablecloths. Choose placemats or a tête-à-tête.

3. Complement with details with a rustic feel, hand made ceramics or metal candleholders, cast iron or tin.

4. Arrange white candles in different shapes in glass lanterns or in simple candleholders

5. Choose cool colours and whites. Go for matt, smooth surfaces rather than shiny.

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Hey Presto!The magic of Disappearing Dining Club

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Hey Presto!The magic of Disappearing Dining Club

By combining unusual and surprising locations with delicious seasonal food, Disappearing Dining Club serves up truly memorable experiences. It’s a

fresh idea that stands out in an often trend-driven indus-try. Disappearing Dining Club chooses places that have no link to food and drink, and uses them as locations for dinner parties.

Unexpected dining locationsA big part of the appeal of Disappearing Dining Club is the mood of anticipation and ‘specialness’ it creates. Each month the dinners take place at different locations, which would normally be inaccessible to the diners.

Since 2010 Disappearing Dining Club has hosted dinners in a variety of spaces such as: antiques shops, churches, salvage yards, under railway arches, galleries, fashion stores, recording studios, private homes, on beaches, rooftops and street food markets.

Elegant and unfussySimplicity is part of the philosophy at Disappearing Dining Club. The team keeps it simple, seeking to build on the unique spirit of the venue in question. In doing so, they fo-cus on the key elements for creating an inviting ambience – notably lighting, music, heating and table design.

Likewise, the food served at Disappearing Dining Club is elegant but unfussy and made with top-quality seasonal ingredients. The Swedish chef behind it is Fred Bolin who draws on experience of working in New York and Stockholm, as well as London.

A growing phenomenonSince its inception Disappearing Dining Club has grown rap-idly. The company now hosts three dinner-dances a month as well as a number of private dinners and corporate nights. It is also behind "Back In 5 Minutes", a restaurant in East London, which is open four nights a week.

To discover more visit disappearingdiningclub.com

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STARS GASTRONOMIC TOMORROW´S

TODAYThe students at the Institut Paul Bocuse provide an intriguing insight into the future of the restaurant business.

The Institut Paul Bocuse educates over 600 students from across the world for careers in Hospi-

tality: Hotel, Restaurant and Culinary Arts Management. It is chaired by the acclaimed French chef Paul Bocuse – the man behind Bocuse d’Or – and Gérard Pélisson, co-founder of the Accor Group.

As part of an institut project called ‘Sens Dessus Dessous’, groups of 20 students create a restaurant in a room. This stays ‘open’ for a week. During this time the students design the menu, food and in-terior around a concept of their choos-ing.

New ways of experiencing flavoursThe goal set for the student’s restau-rant is to create ‘an adventure that stim-ulates all the senses.’ To achieve this, this year’s students introduced some innovative ideas, such as providing their guests with eye masks and headphones playing music.

Back to basics is here to stayThe students were very conscious of the ‘Back to Basics’ trend – which revolves around keeping cuisine and

interior design simple – indicating it is here to stay. Blanche Loiseau:

“ THERE IS A RETURN TO BASICS. SEASONAL AND LOCALLY SOURCED ARE ‘IN’. SOME LEADING RESTAURANTS EVEN HAVE THEIR OWN VEGETABLE GARDEN!”

This focus on ‘authenticity’ and ‘open-ness’ was also mentioned by Drion Heloise, as she explained the concept behind her team’s restaurant: “We cook healthy and fresh food that does not hide anything. We see restaurants evolving into a more streamlined look, reflecting sincerity and authenticity. "

For the tables, the students used Duni Elegance® and Dunicel®.Blanche Loiseau, student: ”Disposable napkins avoid laundry and the handling constraints of laundry. The silkiness of Dunicel is surprising and met our expectations”

Copyright Pascal M

uradian

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Preparation time: 60 minutes

INGREDIENTS for 4 servings4 barded tournedos weighing 170 g each4 escalopes of Rougié foie gras300 g mousserons (meadow mushrooms)2 red onionsSalt PepperOilSauce5 tablespoons caster sugar2 tablespoons balsamic vinegar5 tablespoons red wine vinegar100 ml red wine2 tablespoons butterVegetables and potato rolls200 g carrots100 g celery100 g white of leek (about two leeks)The corresponding green parts of the leeks.500 g potatoes2 bay leavesThymeSalt PepperCold butterLemon

INSTRUCTIONS

Heat the oil in a good-sized frying pan. Brown the tournedos on both sides. Add a little butter and finish cooking in the oven at 175 °C for about six minutes. Allow to rest for the time it takes to complete the other preparations.Lightly fry the foie gras with the mushrooms.

SauceMelt the sugar to obtain a clear caramel, add the vinegars and the wine. Cook for a few minutes until syrupy. When serv-ing, pour half of this sauce on the fried foie gras, mushrooms and red onions sliced into thin rings. Vegetables and potato puréeWash the vegetables.

Cook the green parts of the leeks in the oven at 200 °C until they are carbonised, i.e. brown and crispy, and then crush them to make a sort of ash.

Peel the other vegetables and cut them into small pieces (except the potatoes). Cook them in lightly salted water until they are completely soft. Drain thor-oughly and season with salt, pepper, lemon and cold butter.

Make a fairly firm purée with the pota-toes. When it is cold, make little cylin-ders and then roll these in the leek ash. Heat the rolls in the oven at 170 °C for ten minutes before serving.

Arrange all of the ingredients on the plate and serve the rest of the sauce separately.

RECIPE

A recipe from JENS PETER KOLBECK

Winner of Bocuse d'Argent (Silver in the World

Championships for chefs) 1993

BARDED IRISH BEEF, PAN-FRIED FOIE GRAS AND POTATO ROLLS

Keep an eye out for the national selections for Bocuse

d’Or 2016. Read more on www.bocusedor.com/calendar

HUNGRY FOR GOLD?

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DID YOU KNOW THIS ABOUT HOLIDAY TRADITIONS AROUND THE WORLD.

GERMANYHere outdoor markets, ”Christkindlmarkt”, sell mulled wine and Feuerzangenbowle (flaming sugar-soaked rum).

SPAINOn New Years Eve, restaurant guests in Madrid compete to swallow 12 whole grapes during the last 12 seconds before midnight, for good luck the following year. The tradition has become so popular that there are companies that offer prepared boxes of 12 grapes, without skin or pip.

FRANCEOn New Years Eve the French feast on foie gras, smoked salmon and oysters, more likely at a restaurant than at home.

SWEDENToday, more and more Swedish res-taurants are open on December 24, as Swedes nowadays like to spend Christmas away from home and out of the kitchen.

ITALY In order to ensure a Happy New year, Ital-ian tradition states you have to wear red underwear for the celebration on New Years Eve.

BENELUXChristmas markets are visited for presents and the necessary Gluhwein. New Year is celebrated mostly outside and most of the times with friends/family in a bar/restau-rant, with finger food and lots of bubbles!

FINLANDMany Fins still enjoy a traditional sauna after Christmas lunch and there's a strong trend towards more sustainable celebra-tions, gifting experiences rather than ma-terial things and avoiding excesses.

UNITED KINGDOMAt Christmas Dinner, next to everyone’s plate is a cracker that, when the ends are pulled, explodes with a loud crack revealing small trinkets and a riddle to read to every-one at the table. Most UK companies throw their staff a Christmas party, often away from the office.

XMAS

Although the reason for celebrating Christmas is the same, traditions vary in different parts of the world. With new generations growing up, new ways of life and new thoughts

on health, ecology and traditions themselves, the way we celebrate is also changing.

An eco-friendly Christmas can be green in more ways than one, at least according to author Henry Owen. Read “How to Have a Green Christmas” for 50 easy to imple-ment, eco-friendly holiday practic-es to meet your guests growing demand for green alternatives and save money at the same time.

Find out how to win the book on page 3.

How to Have a Green Christmasby Henry Owen

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CRAZY FOR CRACKERSGARETH BROWN, Market Development Manager at Duni explores this great and festive British tradition.

Q: Explain the charm with Christmas crackersCrackers have been popular in British homes for many years. Traditionally, they contain a gift, a paper crown and a joke. Be-fore the meal starts, guests pull them apart – with a bang – and the person who gets the half with the cylinder gets to keep the contents. In the UK you can’t have Christmas without them!

Q: How do crackers fit current trends?They follow the general trend of ‘social’ food. We have seen a significant increase in use of Christmas crackers within the professional catering industry, throughout Europe.

Q: Why do you think crackers are getting so popular?For guests, they introduce an element of fun and create a feel-ing of ‘home away from home'. They are also great for office parties and functions with large groups where people don’t know each other. For businesses they offer an easy way to cre-ate a ‘Christmassy’ mood and show guests that an extra effort has been made.

Q: Do you think the cracker trend will continue to grow?I’m sure of it. Crackers bring sparkle, surprise and a sense of fun to any meal, and capture what Christmas is all about; being together and sharing gifts. But that’s not to say they can’t be used at other times of year. In Germany for example, they have Easter crackers, and in Belgium they use huge party crackers with contents for the whole table.

"CRACKERS BRING SPARKLE AND A SENSE OF FUN TO ANY MEAL AND CAPTURE WHAT

CHRISTMAS IS ALL ABOUT; BEING TOGETHER AND SHARING GIFTS"

DUNI CRACKERSDuni crackers are designed to work with the Duni Winter design assortment and unicolours – making it easy to create coordinated concepts. What’s more, unlike ordinary crackers, they con-tain interactive party games to keep guests en-tertained between courses, to take pressure off the kitchen!

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FESTIVE HOLIDAY BUFFET PARTY

INSPIRATIONAL IDEAS FOR BUFFETS OR SEATED DINNERS

See through and reuseable.To accentuate the beauty of your food, maximise space efficiency, and avoid crockery hassles, check out the Duni Amuse-Bouche® concept. It combi-nes matching amuse-bouches, serving plates and display towers for a dramatic effect.

Mingle (a)round.Round tables make it easier to 'work the room'. It also provides an intimate feeling for the guests. Black Evolin tablecoverings add flair to any event and are black each and every service.

For the ultimate in chic. Go for the shimmering designs in the Duni collection with ‘on-trend’ metallic touches. The eye-cat-ching shimmer from Dunisilk+ enhances any table and is silky smooth to the touch. And if that wasn’t enough, it’s wipeable and water resistant too.

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Presentation. Practicality. Personality. These are the cornerstones of any successful festive buffet. Here are some easy and cost-effective ways to ensure your parties combine all three. Whether your guests are mingling at a standing buffet or sitting down for dinner.

COPENHAGEN COOKING FOOD FESTIVAL

COPENHAGEN COOKINGAugust 21–30 Location: Copenhagen, DenmarkOne of Northern Europe’s leading food festivals. Expect a smorgas-bord of delicious cuisine made with seasonal produce – served with lots of Danish joie de vivre.copenhagencooking.dk

LUDLOW FOOD FESTIVALSeptember 11–13Location: Ludlow, UKAn incredibly wide range of activities on offer at picturesque Ludlow Castle including coffee master classes, the Pink Lady Photography Exhibition and beer tastings.foodfestival.co.uk

FÊTE DE LA GASTRONOMIE25–27 SeptemberLocation: all over FranceA countrywide celebration themed ‘Creativity and Audacity’. To join in, simply hit the streets to celebrate the wonders of French gastronomy. It promises to be magnifique!www.economie.gouv.fr/fete- gastronomie/accueil

GALWAY INTERNATIONAL OYSTER & SEAFOOD FESTIVAL24–27 SeptemberLocation: Galway, IrelandThe worlds longest running oys-ter festival. If you enjoy Guinness, oyster opening (shucking), live music and tasting events, you’ll be in heaven. galwayoysterfestival.com

INTERNATIONAL CHOCOLATIERS AND CHOCOLATE FAIR10–11 OctoberLocation: Geneva, SwitzerlandThe festival for chocolate lovers and anyone working with it. Your chance to experience a mouth-watering selection of contemporary, innovative and flavoured chocolates. 10times.com/international- chocolatiers-and-chocolate-fair

ANUGA – TASTE THE FUTURE10–14 OctoberLocation: Cologne, GermanyOne of the worlds largest food and beverage fairs with more than 6,000 suppliers from the retail trade, food service and ca-tering markets. Set in the world’s fifth largest expedition centres.www.anuga.com

For more food festivals close to you: foodfestivalseurope.com

FABULOUS FESTIVALS FOR FOODIES The perfect opportunity to meet colleagues and guests in a different and relaxed setting.

Look and feeling.To add even more ‘wow-factor’, introduce Duni’s table cove-rings and napkins with built-in-sparkle.

Christian Lindgren Photo credit: C

openhagen Cooking

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SAS Radisson Blu hotel is situated on the Norwegian island Svalbard, just 1,333 kilometres from the North Pole. The ho-tel’s busiest time is between November and April, with polar expeditions, scooter tourists and guests staying for Christmas. While the standard of the service at this hotel is very high, the mood is designed to be casual and relaxing.

Christmas is communalTradition plays an important part at the SAS Radisson Blu. On Svalbard, once a mining community, Christmas was a time of reunion, when miners surfaced to spend time with family and friends. In honour of that, Christmas dinner is enjoyed together with other guests at long communal tables. Unusually this

means that guests book seats rather than tables.

Ever-changing table settingsThe hotel’s dinner area can handle from 90 up to 170 guests. The cuisine and table design is consistently updated to make the meals memorable for the guests. The hotel restaurant offers special Arctic menus as well as brunch-es and the table settings are changed between breakfast, lunch and dinner.

Deliveries are expeditions themselvesThe location of the hotel is challenging when it comes to logistics. Everything has to be delivered by boat and manage-ment has to make sure that the deliv-ered materials are perfect every time.

Switching from traditional table linens to single-use premium Evolin® table-coverings from Duni meant saving both time and money on expensive laundry service. Evolin® ensures perfectly folded and stainless tablesettings every time, as well as creating a more casual dining atmosphere, well befitting the hotel’s Ecolabel status – all while looking and feeling like linen.

Exotic location – exotic cuisineNaturally, such a unique location does bring incredible sights: glaciers, the Northern Lights, stunning coastline views – and of course the chance to meet polar bears. Just as long as they don’t see you as exotic international cuisine, what’s not to love?

The SAS Radisson Blu hotel is the farthest Northern full-service accommodation in the world, situated on an island with more polar bears living on it than human inhabitants.

DINING POLAR

WITH

BEARS

COMING IN FROM THE COLD

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Food and table themes vary as part of the

hotel experience, with table settings with different coloured

Evolin® table covers and Dunilin® napkins

at lunch and dinner. The hotel also

replaced their oil lamps with Candle Holders

Lantern Light and pillar candles from Duni.

NEW IDEAS FOR 2016Enjoy refreshing the mood in your restau-rant? You’ll find plenty to fire your imagina-tion in our next issue!

SNEAK PEAKCHECK OUT WHAT'S

COMING IN THE NEXT ISSUE OF GOODFOODMOOD

➜ EXPO MILAN 2015The world expo celebrated food from all corners of the world and featured new ideas for a sustainable future for the food industry.

➜ YOUR CUSTOMERS SHARE YOUR FOOD WITH THEIR FRIENDSLearning more about how your guests market you to their friends in social media, can give you an advantage.

After 50 years of Christmas parties Dunicel knows what it takes. These parties are joyous by rule and one of the longest services of the year. As the saying goes: it’s time to drink champagne and dance on the tables. Such manoeuvres call for a strong table cover like Dunicel. It survives the toasts, the constant passing of food, the joy and fun – and any spontaneous table polka.

When your guests have left, just roll up the table dance floor! All Dunicel unicoloured table covers are compostable. Duni brings goodfoodmood to any party. With Dunicel on the table it just lasts longer. In 2015 Dunicel turns fifty. Keep your eyes open for anniversary activities, visit duni.com or call your sales rep.

DUNICEL® TABLECOVER – THE STRONG, COMPOSTABLE DANCE FLOOR

MORE ABOUT DUNI AT DUNI.COM