Doing the rounds on the international trade fair circuit, food is rarely a priority. It tends to consist of scoffing down a forgettable sandwich at the back of Hall 3. Dutch Design Week though, is looking to improve the situation.


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For the third year running, Eat Drink Design has brought a culinary angle to the (well-designed) table. This time, the project brings together seven Dutch chefs from Eindhoven restaurants with seven Dutch designers to create an array of thought-provoking snacks, each bearing the trademarks of its creators.
Kiki van Eijk has transformed restaurant Avant Garde van Groeninge’s popular spring chicken cooked in clay into a stuffed quail wrapped in her own ceramics, while Joost van Bleiswijk has combined forces with De Treeswijkhoeve to house a bouillabaisse in jelly in a building of crostinis. Other eccentricities include an edible dough pillow piled with a croquet of wild mushrooms and a morsel of ground wild boar, and a quirky mosaic of nine different flavours, from raw sirloin to oyster, designed to be eaten in sequence.
Armed with its own snack joint on the Lichtplein, just behind the Design Academy in Eindhoven, Eat Drink Design provides fair goers with some creative nutrition until Dutch Design Week concludes on 26 October. And at €5 apiece, perhaps this spells the end to the ubiquitous trade fair rubbery cheese baguette.