Fruitslagers functions as a family business united by a passion for taste and a healthy landscape. From their farm and food station in Culemborg, the Netherlands, they grow, forage and research ingredients, which are then processed into a variety of products. Like traditional butchers, Fruit butchers work from head to tail: every part of a crop finds its way into one of their creations.

Fruitsmiths can be found on menus as a solution to soft drinks (Pink Bunker), as a plant-based alternative to an entrecote (Boonzaak) or as a non-alcoholic alternative to a stale natural wine (Cul Sec). Their mission is to make the Dutch landscape more diverse. That's why they work with regenerative farmers, growing traditional Dutch bean varieties for Boonzaak tempeh, growing herbs for Roze Bunker soft drink, and distilling complex flavors from food forests for their Field Guide 0.0 spirits, for example.

The knowledge of foraging has been passed down from their ancestors. These age-old techniques are at the heart of their quest for new flavors and textures. With the experience gained in developing Pink Bunker soft drinks, in nine years they have planted fields full of fruit trees and wild herbs, processed countless residual streams and served many glasses full of sparkling (syrup) solutions. Over the years, they have gotten to know the food chain inside out and built strong collaborations.

Now Fruitsmiths are expanding their menu further. By maintaining native crops like ancient vintners and experimenting with foraged ingredients in their food lab, they have developed a regenerative menu - a landscape full of flavor. Taste and contribute to the restoration of the landscape!