Country recipe: A mobile kitchen for all seasons

The kitchen, which opened on 2 June and is transported by tractor wagon, is designed to mimic the old cook and boiler houses used to bake bread for farmers and locals. The interior is fitted with its own wood-burning oven, tables, counters, storage and water supply.

Chef Pepijn Schmeink of restaurant de Eendracht works in the kitchen creating dishes that follow the harvest calendar. ‘Schmeink is a specialist in wood-fired cooking and sees Buijtenkeuken as an experimental place where the relationship between city and farmland can be investigated,’ explains Dirk Overduin, a member of the design team.

This project is a great way for a community to reconnect with old production methods and eat local, seasonal produce. In the Rurban Revolution, more consumers are growing their own food and embracing small-scale micro-brands. Find out more in our macrotrend.