Why Erloom?

You drive onto the farm in Hilvarenbeek, get out, and before you know it, a cow is standing next to you. To the right are the pigs, and behind them the vegetable garden. The hustle and bustle of the day? You quickly forget it here. We wanted a place where people come together, no white tablecloths or whispering, but long tables and genuine Burgundian conviviality. That place is Boerderij 't Schop, an old farmhouse in Gijs’s native village. A place that takes its time, doesn’t rush nature, and does what feels right. For them, organic is simply logical, and that fits exactly with who we are.

Once people are relaxed, something beautiful happens. Guests sit next to people they have never seen before and go home as friends. Because dining out has long ceased to be about what is on your plate; it is about the experience surrounding it. That begins and ends with the people at the table.

We invite the best chefs to the farm, where everyone is equal and background does not matter. The only condition: they cook with what we have here. From the land, here in Brabant. Where does that name come from? Heirloom is the oldest, purest form of a vegetable, as nature intended. But it is also the English translation of heirloom. Erloom was born from Heirloom. Because that is what we want to be: something that lingers. Not just a night out, but a memory. A legacy.”