Erloom Diary: this is what happens behind the scenes at our favorite pop-up restaurant
We would like to tell you all about pop-up restaurant Erloom. Inspired by the unpredictability of nature, the individuality of the region, and the rich offerings of local farmers. This is where you will want to sit in the summer at long tables, outdoors, among the pigs, the cows, and the vegetable garden. Simply in nature, where cooking is done to the rhythm of the land. The chef creates a menu in his or her own style, but always using products from the farm itself or from local farmers in the surrounding area. Cooking is done over an open fire, without electricity and without running water. Back to the origins. As close as possible to where food really comes from.
On Barts Boekje, Erloom shares the story, but also that of the farmers and suppliers we work with. We keep a diary of everything that happens behind the scenes. This is Erloom's diary. Read what happens behind the scenes at our favorite pop-up restaurant.
The first weekend is over. What a success it was. We already can't wait for the next 21. But the week isn't even over yet and we are already busy with the next one, because this week Federico Sella from restaurant Bao in London is coming to Erloom.
Monday: sausages for the Koningshoeven. De Koningshoeven Brewery had placed another order, La Trappe Isid'or sausages, and they had to be shipped out on Monday. We are continuing with this in the meantime; it is great work alongside the restaurant days.
Wednesday was the day. Federico arrived, and as always, it started with some breathing room: getting to know the team, a tour of the farm, and dropping off supplies at the cottage where he would be staying for the entire week. Then, we sat down with the kitchen team to make a plan. Because this week was special: we used one pig for the whole weekend. Soup, sausages, and the main course—everything from the same animal. Quite a challenge, but exactly the kind of challenge we love.
Wednesday and Thursday were two days full of preparation. Everything is being carefully set up for the first service on Friday. The first guest arrives on Friday, and we prepare the menu completely once. From start to finish. Tasting, adjusting where necessary, and only then going.
The menu Federico had devised suited the week perfectly: we started with three small amuse-bouches: sweet and sour vegetables, a clear pork bone broth, and a grilled cucumber salad with homemade chili paste. Light, fresh, and an immediate statement. Then the bread, for Luc had made naan bread, and Federico topped it off with a garlic chili paste and cheese from the Geneper Hoeve. The intermediate course was a Taiwanese sausage with a sauce of roasted peppers and wild garlic leaves. The spicy, smoky sauce found just the right balance with the slight sweetness in the sausage. Beautiful. Main course: Char Siu Pork. Roasted pork in a rich marinade, and because we only had one pig for the entire weekend, we used several different cuts instead of one large piece. That actually made it more interesting. Served with: asparagus in spicy butter, spring onion, and bok choy.
The dessert: a ginger milk pudding. The beauty of it is that if you use the right amount of ginger in milk, it sets on its own: no gelatin, no tricks. Finished with fresh strawberries, grilled rhubarb, breadcrumbs, and heitang syrup, a syrup made from very dark brown sugar.
After the tasting, there were a few minor adjustments, and then it was time. The first guests, the first service, and it went well right away. With someone like Federico in the kitchen, there will never be any stress. He is a very calm, relaxed man, and that rubs off on the whole team. Great. After the service, we had a quick drink together, and then off to bed early. Tomorrow is another day.
Saturday. What is the most important thing we can give a chef when they come to cook for us in Brabant? A sausage roll. The rest of the day went flawlessly. Guests happy, we happy. And before we knew it, we had already completed two shifts. On to Sunday with two somewhat quieter shifts, and that was actually nice. More time for the guests, more room to really pamper them. Federico took the time to talk a bit about himself, about the menu, about his cooking style. A few dishes were finished live in the tent.
Federico: we enjoyed you so much. Your skills in the kitchen, but even more your presence. The calm you brought, the way you interacted with the team, the stories at the table. See you next week.
We are really looking forward to it, but there is still a lot to be done.
Monday A few small things were finished up in the morning, but after that it was of course time for King's Day, and we thoroughly enjoyed it too. Tuesday The new drinks menus have arrived, and all orders for Tom's menu for the upcoming weekend are in. Gilles also went to pick up asparagus from the local asparagus grower: De Buitenman in Lage Mierde, about a ten-minute drive from Erloom. As local as it gets. Wednesday The moment had finally arrived: Tom arrived! We are incredibly happy that Tom is joining us this year, and is even kicking off the season. Tom is no stranger: Gijs actually worked at Tom's restaurant, so the collaboration already feels familiar. Gilles gave Tom a tour of the farm and showed him his accommodation. This year, all the chefs are sleeping at Nature Campsite De Buitenhof, next to 't Schop, in a beautiful tiny house in the middle of nature. The kitchen also started the first preparations for the weekend on Wednesday. The kitchen was put into real use for the first time, and it went great right from the start. Thursday The new tableware has been delivered: just in the nick of time, but it's here! This year, together with Mento Store, we have released our own tableware lines, a beautiful line inspired by the farm. They are coming by on Friday, May 8th to photograph everything, and then it goes online.
Saturday It started with a good team meeting: what went well, and what could be improved? That is how we started the day. In the afternoon, there was a pleasant lunch, and in the evening, we served dinner. During the evening, Tom spoke beautifully about himself and some of his dishes. And we were so lucky with the weather, until the end of the evening, when it suddenly started to storm. But we welcomed that with open arms too: our vegetable garden could really use it. After dinner, we had a nice drink with the team to celebrate the success of the first weekend.
Sunday We only served lunch. Gilles had brought sausage rolls for the whole team, exactly what we needed to give it our all one last time. And with that, the first weekend was over. Afterwards, we all enjoyed a nice meal together of what was left of Tom's. Not bad at all! We are so happy with how this first weekend went, and above all: we are so proud of our team. The place is closing, we’re taking a break — and see you next week.”
On Tuesday, the first beef returned from the slaughterhouse. It concerns Black Angus cows originating from 't Schop, where Erloom takes place. The animal arrived whole, and Luc and Berend processed the entire animal together. All cuts are being nicely dry-aged. You can read how we handle this here..
In addition, specific cuts have already been set aside for Tom's first weekend, which he wants to use in his main course. On Thursday, the restaurant tent was reassembled, and the following day, Friday, the new tent covering the kitchen was put in place. We also put the kitchen in position on Friday.
On Friday evening, we had a pleasant time with our staff. We are welcoming nearly fifteen new colleagues this season, so we thought it would be nice to get to know everyone a bit better over dinner. Luc immediately tested out his new kitchen with his specialty: pork & beans. We also tested the new BSTRD, which we will be using this season as a tandoor for homemade naan bread, which turned out great, by the way. The evening wasn't just about getting acquainted; Luc and Gilles also explained what this season will look like, as many things have changed.
Next week: the final preparations, and then we can get started!
What a week! The farm is buzzing with life: the first calves from 't Schop farm have gone out, the vegetable garden is being planted, and everywhere you can see that spring has truly begun. We had a mini team day: Gijs, Luc, Manou, and Gilles went to Zeeland to pick wild garlic. In some places there, it grows as far as the eye can see; it was truly special to see. Afterwards, we went for a lovely dinner at Rootsch in Zierikzee, a wonderful way to end the day.
And speaking of Manou: she is back! After four months of traveling through Australia, New Zealand, and Asia, she is back with us. Manou is our most important link behind the scenes, one we really cannot do without. It is great to have her back on the farm. Additionally, we welcome three new faces: Chris, Thobias, and Stan are joining us this summer to help with the dishes. Three strong guys we are very happy to have.
The first wine deliveries have arrived! This year, we have beautiful wines from Aardig Wijntje, Tuurlijk Wijnen, Dassemus, and Crivino on the menu. We are already looking forward to serving them.
On Friday, the first cow left for our nose-to-tail concept. It will return next week, and Luc and Berend can get to work. We believe it is important to be open about how we treat our animals, from beginning to end; that is precisely what nose-to-tail is all about.
There is also good news on the farm itself: the decking is back in place and they are coming to set up the tent next week! It is starting to take shape more and more. And the May menus are all finished; we can hardly wait to let you taste what is coming.
Finally: a new chef interview is online again! This time with Josephien Blom from Héron Petit in Utrecht. Josephien cooks radically locally, with great attention to nature, the seasons, and origin. Her style is precise, light, and balanced, with small ingredients that speak through clever preservation, fresh acidity, and a keen sense of timing. No grand gestures, but plenty of depth and attention. At Erloom, she brings this approach to the farm: cooking to the rhythm of the land, with respect for what is close at hand.
It’s really starting to come together now. Preparations for the new season are in full swing. BSTRD stopped by this week to set up the first part of the new outdoor kitchen. This year, all the preparatory work is being done outside over an open fire. The chefs are staying under our roof for five days and aren't bringing anything with them. Everything they need is here. A real challenge, and exactly the intention.
Luc has started on the vegetable garden. This year, Erloom is getting its very own herb garden with forty different varieties, allowing the chefs to work throughout the entire season. Thyme, chives, bay leaf, dill, rosemary. And also Huacatay, an herb we are deliberately planting a lot of this year because we are going to use it in multiple places. The first herbs have gone into the ground. The rest will follow soon.
The decking in front of the tent has also been returned, and preparations for setting up the tent have been made. It won't be long now!
Tuurlijk Wijnen stopped by to present a selection for the new drinks menu. That menu is now as good as finished. In addition to the wines, there is also a selection of specialty beers. Something for everyone.
And then there's this: Bas van Kranen's video is liveWe went to visit him to see where he works and what he will be bringing to Erloom this year. Bas looks at food the way we do: using the whole animal, so that nothing goes to waste. That fits in here. We are really looking forward to it. The last few weeks have been busy, with preparations on all fronts. But in a few weeks, we will be open again. And we can’t wait.”
A week full of production, new faces, and pulled pork sandwiches. Monday and Tuesday were entirely dedicated to production. A whole pig arrived that they processed completely. Pulled pork for Fier, various charcuteries that have been hung, pâté, and much more that is quietly hanging to mature for the upcoming Erloom season.
But there was more good news this week: two new stars joining the team. Jasmijn is a former BUAS student and starts her criminology program after the summer, but is helping out for this season. A real asset. Leentje is taking her final exams this year and will be back to give it her all summer. Also great to have on board.
Meanwhile, Luc is busy working with new suppliers. On the agenda: farm-raised duck, eel, and trout. All local, just like the rest. And Gilles has found a great partnership for asparagus.
Something wonderful is set to happen next week: Luc is starting his own herb and vegetable garden. It’s not small either; no fewer than 40 different herbs and several types of vegetables are going into the ground. Another step towards self-sufficiency.
And Luc has gone even further. He has created a vegetable schedule for all the seasonal chefs. For each week, it describes which vegetables are at their best at that moment for every chef, and they must work with those. It is not the chef who determines what they work with, but the country. Exactly as it should be.
Everything is really starting to take shape now. And then Sunday, Fier, the annual village festival that 't Schop organizes at the farm. Could Erloom provide some food? They jumped at the opportunity immediately. The choice: pulled pork sandwiches, made from the pig from earlier that week. They were a hit. Even before night fell: sold out.
The energy is back. Luc and I are fully engaged in launching the entire concept, and we are incredibly excited for the summer. It is all starting to take shape, and that feels good. Luc is busy in contact with all the chefs about how their menus will take shape, what they want to work with, and what the season has to offer at that time.
The second chef interview is now online as well. This time with Yoran Jacobi and Moriaan Koeleman from restaurant Veneur. We visited all the Dutch chefs in their own restaurants to hear who they are, what drives them, and what they bring to Erloom. And as if that wasn't enough, they also cooked a dish for Perry, a first taste of what they will be presenting this season. Definitely worth checking outn.
Gilles has been working with various wine suppliers to put together a fine drinks menu for the upcoming season. We are very happy with that.
We also have two new additions to the team: Lonne and Marleen. Lonne is studying Hotel Management at BUAS in Breda, a real asset to the front of house. Marleen is a photographer and videographer by profession, and her parents have their own self-sufficient farm, so Erloom feels like a natural match for her. We are happy that they are both with us this season.
The outdoor kitchen is really starting to take shape. All the mise en place is taking place there this year, so it needs to be a fully-fledged, professional outdoor kitchen. Luc has been in contact with BSTRD again and it is starting to look good.
Finally, this week was also dedicated to administrative preparations—not the most glamorous side of Erloom, but one that needs to be done. Because starting next week, the busy weeks really kick off. So, just dotting the i’s and crossing the t’s, because summer is coming.
Last week we mainly went back out into the fields. Gilles stopped by to see Rob and Nanda from On the Yard to take a look at their organic chickens. That is meat we would like to work with this summer. It is super important for us to see for ourselves how they live and how they work.
Together we also went to Market Garden de Es gone. This will be one of our most important vegetable suppliers this season. We agreed there that they will determine for us what is at its best each week. So the chefs do not choose what to work with, but cook with what the land provides at that moment.
Meanwhile, Luc is working with Stefano from BSTRD on designing the new outdoor kitchen. Cool! Everything remains on an open fire, but we are looking at how we can set it up smarter and better than last year. Luc has also already started with some initial preparations in the kitchen. Via Landscape We picked up wild garlic and cabbage, among other things, to start preserving things for the season, as well as oil and sauerkraut. We also ordered herb plants there for our own vegetable garden. Can't wait! We are going to grow about forty different herbs ourselves this year, which the chefs can use right away.
On the other hand, we are also working on the bigger picture. The tent is scheduled to be set up again in April, so that is really starting to get closer now.
Last Friday we sat down with Bart and Jan, Bart is the farmer of The ShedJan is his father, who was the farmer before him. We discussed how we are going to work with their cattle this season. We are going to focus entirely on whole animals. That means that chefs will no longer just choose the best cuts, but will use the entire animal in their menu.”
More tips
-
Nature is calling: staying in (Dutch) nature many times
-
Seasonal vegetables: here's how to eat along
-
Eating outside: unique outdoor restaurants, these are our favorite places in the Netherlands with a large terrace
-
The best farm-to-table restaurants in the Netherlands
-
The best organic markets in the Netherlands
-
Organic markets in Amsterdam
-
Picking flowers! Nice spots in the Amsterdam region
-
A column by Erloom: why eat local?
-
What is nose-to-tail cooking? And this Brabant restaurant is doing it right!
-
Special restaurants in the Netherlands that you shouldn't miss (and tips for sleeping nearby!)