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23.05.2023read more...With two Michelin stars and five black toques in Gault&Millau, star chef Tim Raue is undoubtedly world class. In his restaurants, he adds his unmistakable personal touch to various culinary influences earning him worldwide recognition.
Tim Raue sets particularly high standards of quality not only for his dishes but also for the table arrangements.heppstarheppstyle -
08.02.2023read more...The history of the Hotel Adlon goes back more than 100 years – as does the partnership with the premium manufacturer HEPP. When the Hotel Adlon opened in 1907, the fine silverware of the brothers Carl and Otto HEPP was already an essential part of the sumptuously set tables at the establishment on Pariser Platz. After the great fire in 1945 and the reopening as part of the luxury hotel group “Kempinski Hotels” 25 years ago, the silverware is still supplied by the HEPP brand to this day.
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05.11.2022read more...Confident and unmistakable right down to the smallest detail – the new cutlery collection TRILOGIE embodies authenticity and portrays “The Art of Service” with a dynamic design language which reflects a natural elegance as well as the fascinating beauty of the HEPP world. The 22-piece collection is supplemented by a napkin ring in the same impressive design language, as well as a cutlery holder which makes it possible to present it in an entirely new way.
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16.12.2020read more...From Africa to Europe and the USA to Asia: If you look closely, you’ll discover products from HEPP all over the world. This trend began soon after the company was founded, when the “hotel silver” created by the Hepp brothers started to replace products made of pure silver. Although the requirements of the restaurateurs from all these countries are so different, they’re all united by the desire to offer their guests a special experience. This is why it’s important to understand the needs of customers from the individual countries and to identify and help shape trends.
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09.09.2020read more...The factory where the famous Turtle dolls were produced in Mannheim from 1896 to 1975 is now the home of a new Heppstar. In future, the “Alte Schildkrötfabrik” will delight its guests with a very special ambience, where traditional brick walls and typical industrial style high windows are accompanied by modern art and an extraordinary interior design. Daniel Lauff, Chief Operating Officer of the Alte Schildkrötfabrik, has a burning passion for the project. That’s why we are leaving it to him to introduce our latest Heppstar in this interview.
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06.08.2020read more...In the midst of the hilly forest landscape of North Hesse, close to the former inner-German border, lies a real Heppstar: the renowned Hotel Hohenhaus. Surrounded by unspoiled nature, guests discover an idyllic retreat on the former manor estate.
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29.06.2020read more...Grilling vegetables is a challenge. However, when the vegetables are handled correctly, you can create incredibly diverse dishes. Basically, there are two different ways to grill vegetables.
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19.05.2020read more...Around the globe, chefs are once again increasingly concerned with the origin of products, their quality, preparation and presentation. After years in which convenience was popular with guests, it's back to the roots. After all, consumers today attach much more importance to regionality and quality than ten years ago. And not just with what is on the plate, but with the table itself. High-quality products are also more in demand than ever for porcelain, glass and cutlery. For the harmonious overall picture, restaurateurs can rely on the HEPP collections.
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11.05.2020read more...High-quality steaks are more popular than ever. No sooner has a steak house opened, than it is booked out for weeks. However, besides the quality of the meat, the right preparation method is also essential for perfect enjoyment.
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08.05.2020read more...Felix Hepp is not only the great-great grandson of the inventor of “hotel silverware”, Karl Hepp, and therefore a real #heppstar, he is also Manager of Sales HEPP Germany. His mission: to make every laid table shine. For him, tradition means preserving old values. This is why he especially likes to combine tradition with a modern touch.
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05.05.2020read more...With only about 14 kilocalories per 100 grams, rhubarb is a real favourite of the spring kitchen. In addition, the perennial plant, once used as a Chinese medicinal plant, contains plenty of important minerals such as potassium, calcium, phosphorus and the particularly high vitamin C content makes it a real vitamin bomb.
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02.04.2020read more...Coffee or tea, a bread roll or croissant with jam and a boiled egg at the weekend: breakfast today has a lot more to offer. Because dishes from all over the world have found their way into our breakfast buffets and brunch menus and enrich them enormously. Internationally this is called "The New Breakfast" and is also no longer tied to the classic times - means to the morning. Because depending on the daily work routine, breakfast can also be lunch.
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02.04.2020read more...Even the best silverware needs a little care from time to time. In the HEPP service workshop, cutlery is therefore thoroughly polished every day, handles are patiently reattached to jugs or cutlery parts are lovingly engraved. The experienced experts there know how to make the good pieces shine again.
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24.03.2020read more...Thalia Schuster studied product design at the Hochschule für Gestaltung in Schwäbisch Gmünd and at the Ingvar Kamprad Design Center in Sweden. Already during her studies, she specialized in the areas of kitchens as well as table and living culture. Since 2008, the designer has been working in the studio of the WMF Group and creates products with the highest design standards. Parallel to this work, Thalia Schuster works as a lecturer for product design.
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27.02.2020read more...Gastronomes and hoteliers are constantly looking for clear unique selling points. The buffet sector is no exception and as a premium manufacturer it is important to address these wishes. Offering creative and yet functional solutions is, of course, a must; as well as recognizing trends, better yet setting them. But which trends are currently playing a decisive role?
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18.02.2020read more...The laid table: the stage for the entire scenery of culinary pleasure. Smell and taste of a menu unite with the aesthetics and haptic of glassware, cutlery and porcelain as well as the table linen and accessories. Gastronomy will present a table - with everything belonging to it - not only as an essential eye-catcher, but also as a profit maximization. A perfectly laid table will awaken the imagination of the guest, satisfying all senses and ultimately resulting in his enjoyment and desire to visit your establishment again.
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07.02.2020read more...An exquisitely laid table without silverware: unthinkable. This was also what the brothers Carl and Otto Hepp thought when they founded their company in 1863 to provide exclusive gastronomy with sophisticated products of the best quality. Some of its first customers included the ocean fleet of the North German Lloyd and the famous Waldorf Astoria Hotel in New York.
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06.02.2020read more...Selected materials and tasteful furnishings: fine dining doesn’t just mean presenting food elegantly on the plate. It’s also reflected in the interior. High-class design and a pleasant atmosphere invite you to forget everyday routines. The pleasure is an overall concept – culinary and gastronomic.
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