The Morning Breakfast
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Tickets

Once a month we serve you a three-course breakfast and celebrate, food, art and music with people from around the world. Whatever the weather, big tables will be filled with great food and good company at a special location. Let’s have breakfast together.

 
Photographer Lily Wanderlust

Photographer Lily Wanderlust

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Once a month we serve you a three-course breakfast and celebrate, food, art and music with people from around the world.

Whatever the weather, big tables will be filled with great food and good company at a special venue. Let’s have breakfast together.

 
 

Upcoming events

 

 

06 October - the morning present “inclusiveness and diversity”

 

08 December - the morning present “Drawing”


 
Photographer Rolien Nijdeken

Photographer Rolien Nijdeken

STORY

Edwin Sander, chef and founder at the morning. With ingredients directly from nature, skills that he has acquired as a cook and inspiration that he gains during his travels, Edwin engages you in the most sincere dialogue.

Because food is more than surviving, but also more than dining in the most refined restaurant. Food connects people, family’s and cultures. In a fast moving world where everybody is connecting online, we lose the ability to real human connection offline. We become social isolated. It is Edwin's mission to create a safe space where people can connect at the table.

For years Edwin worked in different (inter)national michelin star restaurants. He won awards as the most promising chef of the future, but chose to look for his own way in the meaning of food. The path that Edwin has taken is a constant journey of discovery. A process that runs parallel to its own life path. Edwin tells his story with every food creation. Right from his heart and soul.

 

FOOD PHILOSOPHY

In the zen monasteries of Japan, China and Korea, to be a cook one should be highly developed in spirituality. A cook should be able to concentrate and maintain a positive and friendly mental state. He or she should be happy with their work, content and mindful, and a tolerant and creative individual. The food should be prepared in a state free from negative thoughts and emotional poison. We can all learn from this. Cooking should not be job oriented, but done with interest, willingness and joy.

I enjoy when preparing, when offering to my loved ones, and when watching the afterglow.

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see our video’s

 

 
 

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