“The people here have no idea where they can buy locally grown food,” Kook Company’s Saskia van Deijk told daily De Pers. “That’s why when it is summer we take the boat to nearby cheese farms and the bakfiets to farmers. Once we’ve stocked up on ingredients we return to our building which is right on the river Rhine and prepare our meals.”
These meals are surprising variations on the Dutch kitchen: cold cauliflower mousse and profiteroles with a Gouda cheese sauce, or spinach poffertjes. The Kook in the name is not a reference to a mental state, but simply means ‘cooking’ in Dutch.