Zeeland’s riches reveiled

A handful of suppliers

The mussel fisherman

Our journey begins with Jos Steketee, a Zeeland mussel farmer who harvests his mussels on the Oosterschelde and the North Sea. Working with just one boat and only three crew members is what makes his company extra special. From fishing to cleaning, packing, and selling. This ensures exceptionally fresh mussels of high quality, whose origin is always known. Jos' direct lines of communication and his passion perfectly reflect what Chef Jeroen strives for: only the very best.

Milled flour

Goes is home to De Koornbloem, a renovated mill where grain is milled into flour, using traditional methods. Jeroen and his team are preparing to make their own sourdough bread with flour from this mill. This is an old tradition in the world of bread baking and typical craftsmanship.

Craftman’s cheese

Speaking of craftsmanship, we must mention Kaasboerderij Ter Nisse. An authentic Zeeland cheese farm run by Lenny. This is where both the cheeses for breakfast and the beautifully aged cheese for Inter Scaldes' cheese trolley come from. "The quality and purity of their products are very impressive", is what Jeroen says.

Oysters with a story

Water from the Eastern Scheldt is considered one of the cleanest waters in Europe. This is because the oysters that thrive in it act as a natural filter. Per day, an oyster can filter up to 190 liters of water. This is incredibly good for the underwater environment. At the Oesterij, they go the extra mile. Here you see a strong commitment to sustainability and a deep respect for nature.

In Switzerland, Jeroen also worked with the Oesterij. He and Jean, one of the three owners, have known each other for quite some time. Driven by a shared passion for nature, they initiated the 'Oyster Waste' project. A project in which they prepare dishes with oysters that have a beauty flaw, that would normally prevent them from being sold. These oysters, with minor flaws, are highlighted to prevent unnecessary waste. A sustainable step in the world of oysters.

Fish from Yerseke

Also sustainable is how fish company WenA catches fish. The sea bass are caught by local fishermen, who stand ashore with their rods. The cooperation between WenA and Inter Scaldes grew out of a friendship between Jannis Brevet and the owner, with whom Jannis went to school in the past. During his time at Inter Scaldes Jannis was allowed to pick the fish himself. The personal connection and long-standing friendship between Jannis and the owner make this collaboration special. Gratefully Jeroen takes over this privilege.

A shared passion

Jeroen says: "The beauty of working with local suppliers is that we share a common passion for the treasures of Zeeland. In addition to ingredients, we also share stories, traditions, and a deep appreciation for the beauty of the region. Together we strive for the highest achievable. The relationship with these suppliers plays a crucial role in this.”

A constant journey of discovery

"We are never done", Jeroen continues. "The discovering and searching never stops and that is a good thing. At some point you do have a solid foundation and that is where we are now, right before the opening, ready to start our new adventure."

In the coming months, Jeroen and his sous chef Bram will continue their search. Bram, who has worked at Inter Scaldes for 10 years, knows the area like no other and is therefore invaluable to Inter Scaldes. Sanne is much more involved in wild picking. For example, during a walk, the duo searches for sea buckthorn berries, porcini mushrooms and seaweed. Or Jeroen sniffs a pine tree for the umpteenth time, looking for the right citrus notes. Sanne starts to laugh: “This used to be a funny sight, but now I am used to it. He grew up with it."

These wild adventures are what Jonnie Boer (De Librije***), a friend and former employer, taught him. "Have a look at your surroundings first, because often they are richer than you think", Jonnie always said. It is a lesson Jeroen applied in Switzerland and now again in the Netherlands.