Chef Kris De Roy of Hofke van Bazel (Belgium) was awarded the QL Hering Berlin Gardeners Award 2019 during the Ql Annual Gathering in Andernach, Germany. The QL Hering Berlin Gardeners Award is awarded every year to talented gardeners and their teams, who contribute in partnership with their chef to the quality and distinctive flavours of the restaurant’s dishes. QL awards winners of the QL Hering Berlin Gardeners Award with a handmade commemorative porcelain plate, specially hand-painted in gold by the contemporary porcelain manufacturers Hering Berlin a Big Green Egg and a personalised chefs jacket by Le Nouveau Chef.
On Bazel’s medieval church square – one of the most beautiful in Flanders – Hofke van Bazel’s Michelin-starred restaurant serves its exquisite dishes. For many years the restaurant has had its own organic herb and vegetable garden, and chef Kris De Roy and his sous-chef Sylvester Schatteman have proven that gastronomy can also be healthy. They have been awarded the title ‘Best vegetable restaurant in the Benelux’.
Chef Kris De Roy is also Mastercook of Belgium. Inspired by Kris’ partner and hostess of Hofke van Bazel Gina Miurin, who is a vegetarian herself, the menu of Hofke van Bazel boasts a clear reflection of Gina’s taste. Her philosophy has inspired Kris to create ‘Gina’s Choice’; a selection of dishes that can be described as vegetarian gastronomy.
The organic herb and vegetable garden also inspires Kris and Sylvester to experiment with so called ‘forgotten vegetables’ and to see what kind of variations of vegetables, herbs and fruits can be grown. For their relentless effort to strife for making use of local produce, and also actually succeeding in growing and cultivating your own ingredients, Kris De Roy and his team are awarded with the QL Hering Berlin Gardeners Award. It demands courage, hard work and a clear vision to unite this philosophy of healthy dishes, with the ever-growing demands of restaurant guests.
QL Founder Hein van Beek: ‘Hofke van Bazel is a long time, and much appreciated QL Member. Kris and Gina have been showing gourmands and colleagues how to make use of their own produce while maintaining a high standard. To be chef is hard enough. To be a gardening chef means having a clear idea and demands a broad knowledge of your ingredients.’
For our Special Edition QL Magazine, please click here.