Heritage: a restaurant embracing sustainability

At just 28, Nadine Zimmerman already boasts extensive culinary experience. Since the age of 16, the German native has honed her skills in kitchens across the globe, from Germany, France, and Switzerland to Peru and Colombia. In 2020, she arrived in Ghent to become sous chef at Heritage, nestled in the heart of the city. She later became co-owner and took charge of the kitchen.

"We love to focus on the pure flavours of fresh, local, and seasonal ingredients," explains Nadine. "We offer both a plant-based menu and one featuring fish. [V1] Whether you prefer plant-based or not, everyone in your group can enjoy a meal together here. Our goal is to eventually offer a fully plant-based menu, but we don't want to rush things. We prefer to evolve at a pace that feels comfortable for our customers."

Once a week, vegetables are picked up from Groentegem, a farm in Lievegem. "I want to know where my products come from. Local products are always higher quality when harvested and prepared properly. And they're better for the environment," says Nadine. "Sourcing locally is not without its difficulties of course. Using farm-fresh vegetables means a lot more work than using store-bought ones. Sorting, washing, prepping, and storing them takes time. And it requires a good dose of creativity, as we're working with seasonal availability and sometimes limited quantities of certain ingredients.”

Leading the way

Nadine's strong emphasis on sustainability stems from her personal convictions. "It's only recently that fine dining restaurants have started paying attention to this," she says. "I want Heritage to be a pioneer in this area. We've installed double glazing, insulated the roof, opted for solar panels, eliminated plastic soap dispensers, and we only purchase refurbished electronic devices..."

It was this commitment to sustainability that led Nadine to AQUALEX. "We used to have crates of glass bottles delivered here. It was a mess, with bottles everywhere, and enormous amounts of waste. That's why, a few months ago, we had a Twin Touch Round tap installed, which dispenses sparkling water, still water, and chilled still water - it's fantastic. The water is filtered, so the taste is excellent, particularly when making kombucha or tea. It was an investment, of course, but I believe in its positive impact. We can offer our customers high-quality water and produce less waste that needs to be transported and recycled. It's also a big improvement for the staff; they now fill their reusable bottles there. Plus, customers get a beautiful, elegant glass bottle on their table." The team can neatly store the bottles in the Cumulo HORIZON at the bar.

What are Nadine's ambitions for the future? "I'm always learning! So far this year I've tap already visited restaurants in Copenhagen and Stockholm, and am now planning another internship at Alchemist in Copenhagen. Established restaurants have certain routines and structures that I draw inspiration from to improve our own processes. And, of course, I also see what's not working well. We've achieved a lot at Heritage, but I'm always striving for more: taking our cuisine to an even higher level, optimizing supply chains, offering only plant-based dishes, and becoming 100% plastic-free, perhaps even earning a Green Star. Part of my vision is to use Heritage's platform to spread our story around sustainability, including through collaborations with other companies, such as WONDR and AQUALEX."

Photos: Pavlina Blazkova