Every day, Marqt’s talented chefs are ready to go in our brand new kitchen in Veghel, preparing delicious dishes! The kitchen is fully certified organic. Under the direction of Niek Smits and executive chef Jaap van der Schoof, a team of 12 cooks makes fresh soups and meals every day.
Home made
Everything prepared in the Marqt kitchen is home made, from the broth in the soup to the sauces in the meals. That makes all the difference when you taste it! Our pasta bolognese for example, made in Italian style with a proper ragù: beef rib steak simmered for 3 hours with carrot, celery, red wine, tomato paste and herbs. No powders, packets or unnatural flavourings. Just flavourful herbs and vegetables fresh from the land.
Own soil
The tastiest ingredients come from our own Dutch soil. This is sustainable and there is always something seasonal. From hearty winter stews to a fresh gazpacho in summer. The vegetables arrive straight from the field and are processed right away in the adjacent slicing plant. This allows the freshly cut vegetables to be brought directly to the kitchen and incorporated right into meals and soups.
Artisan
Although the pans are a bit larger than in your home, we cook our dishes the same way. We apply artisan methods. For example, we prepare the broth ourselves from herbs and vegetables. We fry and season the vegetables, puree the soup and then we fill the cups. The cups are turned over immediately after filling to ensure pasteurisation. This way, the soups can be preserved for at least 2 weeks without using any silly additives.
There are a few exceptions, we don’t make every single item ourselves. We like to leave meatballs and sausages to specialist sausage makers Brandt and Levie and meatball specialist Lebon.
