Remco Marinus is chef at De Bonte Wever in Assen. “On 1 April 1991, I started work at De Bonte Wever. At the time, De Bonte Wever was still in Slagharen, but this complex was completely burned down in 2001. The former owner decided not to build a new hotel, but to buy an existing sports complex in Assen, which was eventually named after De Bonte Wever,” says Mr Marinus.
Mr Marinus explains: “On the site in Assen, there was a large sports complex. After an extensive refurbishment, this became a leisure centre with a party venue. A hotel was later built too, and it is still a complex where guests can enjoy themselves from early morning to late in the evening. Guests tend to stay here for 4 days, but we also offer rooms for events, family and corporate parties and meetings.”
“De Bonte Wever has 262 rooms, and the buffet can serve 900 guests. The buffet is opened to our guests three times a day. On the breakfast buffet, we use EUR portion packs, varying with the different cheeses. This adds variety to the buffet and that bit of extra luxury which guests are looking for after a night away,” says Marinus.
“For the other moments of the day, we use the ERU Cheese Spreads. We use these cheese spreads for sandwiches, but they often also form the basis for a pasta sauce.”
Mr Marinus adds: “For the other moments of the day, we use the ERU Cheese Spreads. We use these cheese spreads for sandwiches, but they often also form the basis for a pasta sauce. For dinner, we have a team of 8 chefs in the kitchen who prepare all the meals. Good preparation is essential here. In the à la carte restaurant ‘Dapper’, we also prepare the tastiest sandwiches with ERU Cheese Spreads. The versatility in flavours means that you can always put new surprising recipes on the menu every quarter.”
