A kitchen with LEF

Koolmees

Koolmees is a mixed small-scale organic farm with vegetables, fruit and livestock (goats and pigs) in Ichtegem on about 4 ha. Jens Mouton (25 years old) is an independent farmer on Koolmees. He works and lives on the farm, together with his wife Naïki and little daughter Sam. The focus is on short chain with the widest possible range of organic products (dairy, meat, vegetables and fruit), from his own farm directly to the customer.

Brasserie Dupont

VIERNULVIER has its own brewed beer, Triomfbier, which is brewed by the renowned brasserie Dupont. This small family brewery from the Walloon town of Tourpes has been brewing various beers since 1844, including the widely known Saison Dupont. In addition to this beer and of course the Triomfbier, the VIERNULVIER Café's menu includes the spicy and blond Moinette and the strong Bons Voeux.

Food Travellers

Three adventurers found each other in a common passion for India and the Indian cuisine. They founded Food Travellers with the intention of giving you taste the richness of Indian spices. Vooruit's kitchen was happy to oblige. Food Travellers work with local farmers and grower cooperatives. By purchasing parts of the harvests, Food Travellers contribute to the success of local growers in the South.

Goedinge

Goedinge is an organic and self-harvesting farm located in Afsnee, near Ghent. Goedinge works according to the principles of Community Supported Agriculture (CSA): you buy a harvest share at the beginning of the season and then harvest vegetables for a year or pick up your package. Goedinge delivers vegetables to Vooruit, and does so fossil-free by boat across the Lys and Scheldt rivers. Everything fresh from the field, healthy and with a minimal footprint!

RoomeR

RoomeR is an (h)honest Ghent aperitif based on elderflower and a mix of secret herbs: be sure to taste it in the VIERNULVIER Café! And RoomeR is pure nature: no preservatives or flavorings or colorings. RoomeR is made according to traditional methods and with care for quality. The company consciously chooses sustainable forms of economic activity. They invest in people and not in machines, and always opt for ecologically sound packaging and transport.

Het Hinkelspel

Het Hinkelspel produces and sells raw-milk, organic cheese. They process daily fresh milk into products with respect for tradition and craftsmanship. Het Hinkelspel works on a cooperative basis: sustainable and open cooperation between farmers, workers and customers is central. You can find their delicious cheeses in the Lousbergmarkt, in Sleidinge and in Vooruit of course. Give cheese a chance!

De Trog

Organic ingredients, traditional methods, long resting and rising times, an enthusiastic team of skilled bakers, a modern bakery and above all a lot of passion and love for the trade. That, in a nutshell, is what De Trog stands for. Taste their delicious organic and artisan bread with a nice bowl of soup!

Compaan

The delicious stew and vol-au-vent in our kitchen, is purchased from Compaan Food, a division of Compaan's bespoke work company. The company provides tailor-made work and support for people who struggle to find work elsewhere. As a customer, you make a social contribution by contributing to the creation of jobs for people with limited access to the labour market and by investing in their training and personal development.

De Goede Zaak

De Goede Zaak uit is a producer of the tasty meat substitute seitan. Owners Sylvie and Pieter swear allegiance to the concepts of pure and simple, which is why they do not use any preservatives in preparations and make everything themselves in house.

De Zuivelarij

De Zuivelarij is a cheese dairy in Berlare since 2014. At first, the intention was to make dairy on a small scale, as a hobby, using milk from local farmers. But the Berloumi grill cheese soon met with success, allowing them to grow further. Meanwhile, De Zuivelarij specialises in creative, non-current Mediterranean dairy products, often with culinary applications.

Fresh & Veggie

Fresh & Veggie has been preparing vegetarian sandwich fillings and vegetable pies, a hit in Belgian organic shops, for more than 15 years. Catherine and her cousin Jeremy work closely with local organic farmers because freshness is their top priority. 100% organic AND plant-based, with a deliciously eclectic range of healthy and fresh products."

Yugen Kombucha

In 2016, Chris and Yannick transformed a small container into the first pop-up herbal kombucha brewery. After positive reactions, they left their jobs behind and focused entirely on this adventure. In Ghent in 2017, they found a permanent location, launched YUGEN with a grand party and created a hub for taste experiments, cultural events and connecting people. After R&D with Ghent University in 2019, they scaled up while maintaining quality and authenticity and welcomed Peter to the team.