About

Like a family business, fruit butchers have come together for taste and a healthy landscape. From our farm in Culemborg, we grow, forage and research ingredients and process them into products. Just like traditional butchers, Fruit Butchers work from head to tail: each part of a crop ends up in one of our products. You'll find us on the menu as a solution for soft drinks (Pink Bunker), as a plant-based alternative to a juicy entrecote (Boonzaak), or as the 0.0 version of a stately natural wine (Cul Sec).

Our goal is to make the Dutch landscape more diverse. That's why we work with regenerative farmers who, for example, grow traditional Dutch beans for our Boonzaak tempeh, plant native herbs for our Pink Bunker soft drink, and from whose food forests we distill complex flavors for our Field Guide 0.0 gin.

We learned how to forage from our ancestors. Their ancient techniques are our greatest pleasure, and are at the heart of our quest for new flavors and textures. And, thanks to Roze Bunker's soft drink, we're also full of our own experience. In nine years, fields full of fruit trees and wild herbs have been planted, countless waste streams have been processed, and many sounding glasses full of sparkling (syrup) solutions have been flown over the bar. In almost a decade, we got to know the food chain from outside and long-term collaborations have developed.

So it's time to expand our menu. By maintaining native crops as old winegrowers and experimenting with foraged ingredients in our food lab, we developed a regenerative menu. Also known as: a landscape full of flavor. Taste and restore the landscape!

Click on the brands on the menu to order or learn more.