Our responsibility
Cooking with respect for tomorrow
At d.ish everything starts with flavour — and flavour starts with honest, fresh produce from nearby. Sustainability is not a side note for us but a way of working you can taste on the plate.
From the field to the plate
Local organic growers, fresh seasonal produce
We work with seasonal, organic ingredients from local growers such as Groenlof and Volle Grond wherever we can. Fresh herbs and vegetables come straight from organic gardeners nearby, and we source our fish and meat only from suppliers who share the same commitment to quality and provenance.
- Seasonal cooking: the harvest helps shape the menu
- A short chain and personal contact with the growers
- Less transport, more flavour and freshness
Craft under our own roof
Our own sourdough bread
During the pandemic we began working with sourdough, and we never stopped. The bread that reaches your guests' table is baked by us — with Label Rouge flour from Foricher, the T80, for maximum flavour. From starter to loaf takes us twenty-four hours. That time cannot be shortened, and you can taste it.
- Label Rouge T80 flour from Foricher
- A twenty-four hour process, no shortcuts
- No bought-in bread: every loaf comes from our own oven
Our own green energy
A 20,000-watt solar roof
A large part of our business runs on renewable energy we generate ourselves. Our solar roof has a capacity of 20,000 watts and supplies the atelier with clean power — from the cold store to the kitchen. This photo was taken while the roof was being installed.
- Renewable energy we generate ourselves
- Conscious use of power throughout the atelier
- A smaller footprint, dish after dish
“Sustainable cooking is not a trend for us but a form of respect — for the produce, the grower and the people at the table.”