From Frisian whey to Captain's Dinner: how De Smaak sets the table with local and organic suppliers | Tall Ships Races 2026

De Smaak will provide the catering for all business arrangements during the Tall Ships Races Harlingen 2026. This is the first time they have done so, but this experienced North Netherlands caterer has no hesitation in doing so. De Smaak is known for its strong focus on quality, craft and, of course, delicious flavours. Where it started with two entrepreneurs with a vision, it has grown into a leading name in the north.

‘We started De Smaak with two entrepreneurs who had only two things in mind: real quality and hospitality,’ says owner Gijs Raat. ‘That is the basis on which the business was built.’ In fact, he prefers not to call it catering. ‘For us, it's much more about the experience.’

That experience of quality and hospitality starts at De Smaak at the very beginning: the food itself. Everything they serve is prepared in their own kitchen or selected with care. Raat: ‘That means we put a lot of effort into everything; our chefs do as much as possible themselves.’ It is also exactly why The Taste is in a special niche.

Local produce goes without saying

For the Tall Ships Races Harlingen, De Smaak was asked to put together several menus using local ingredients. An assignment that fits in seamlessly with its way of working. Raat therefore admits that the menu ‘flew right out of the pen’. Since its establishment, De Smaak has been working with local producers: farmers, market gardeners and artisans from the region.

Anne Oosterbeek, responsible for the culinary side of the story, stresses how logical this is for them. ‘I think many people forget how much craft, how much beauty, comes from around here. These products don't have to be sourced from far away at all. For us, it's natural to work with local producers.’

Knowing where ingredients come from and how they are made is the prerequisite at De Smaak. For example, a product like bread is not made in-house, but by an artisan baker from the region and with grain from the area. ‘This is how we ensure that a chain is created in which suppliers and we work together,’ Anne explains.

Working with the farmer

Choosing to work with sustainable regional products is not always the easiest and thus regularly requires extra effort from The Taste. For example, when collecting different products. ‘There are no standard distribution lines, as is the case with big suppliers. We also regularly drive into the region to pick up ingredients,’ says Raat. ‘A farmer is busy with his business, not with logistics.’

One such farmer is Jan Woudstra of Woudstra's Pleats in Menaam, near Leeuwarden. Together with his wife Johanneke, Jan runs an organic and regenerative farm with some 120 Friesian Holstein dairy cows and another 40 Black Angus beef cows. The cows graze in Frisian pastures, the milk goes into cheese and ice cream, and the meat finds its way into the local community.

Johanneke is a graduate herbalist and the driving force behind the greenery in the yard. She brought an edible landscape to life there, bringing all the elements together. For his part, Jan has a clear vision of sustainability: the soil is the basis. Own compost, separated manure, a windmill and solar panels. Circuits are closed as much as possible.

Sometimes farmers and The Taste can also reinforce each other in other ways, Anne explains: ‘We found out that we used a lot of cauliflower, but that is only grown in a short period. Then we agreed, that different farmers in the region grow the cauliflower in consecutive periods and that we take a large part of it. That way we always have a fresh product from the land. And they have the security that they can always sell a large part of the crop. That's how you keep each other in business.’

Chosen by taste

Prior to the partnership, a tasting was organised, where a number of caterers showed their best side with various small dishes. Gijs Raat: ‘It's already in our name, we were really chosen by taste!’

Among the winning dishes was a special vegetarian soup, says Raat: ‘We are always looking for great new flavours and flavour combinations. This was a soup that was perhaps just outside the comfort zone of the people who were there, but they loved it at the same time. That's special. That's what we look for. On flavour, we just have to be unbeatable.’

Crew meal to Captain's Dinner

During the Tall Ships Races in Harlingen, De Smaak will take care of all business arrangements, including VIP catering and crew meals for some 1,200 people, plus the spectacular Captain's Dinner. The latter will be a festive dinner with live cooking; a setting in which De Smaak is in full force. De Smaak can also be found in the Business Lounge in the Entrepot building.