The Breidenbacher Hof has maintained a close relationship for many years with local farmer Christian Benninghoven, owner and manager of Gut Diepensiepen. Together, they grow Wellant apples and Madeira potatoes for the Breidenbacher Hof. With the support of beekeeper Silvester Spiegel, honey is also produced in the orchard. Another joint project is the Breidenbacher Hühner-WG, where chickens of the Rhodeländer, Marans and Bovans breeds are kept in small wooden shelters housing up to eight birds and have access to the orchard at Gut Diepensiepen. The Bauerngarten im Schwarzbachtal, run by Jürgen Benninghoven, also complements our seasonal offering with asparagus and strawberries. Selected produce, as well as products from the Breidenbacher Hof, are also available there.
Thoughtfully Chosen.
For You.
Gut Diepensiepen - Ratingen
La Vida Verde - Düsseldorf
During his time in the street food scene, Lars Kraus discovered the particular importance of high-quality oils in the kitchen. While looking for suitable products, the idea emerged to produce oils himself. In 2016, he founded La Vida Verde, an organic oil producer. The company produces cold-pressed oils, vinegars and flours in small batches. Lars Kraus shares his knowledge of oils and their uses through cooking classes, training sessions and oil tastings, offering insights into the variety and applications of these products.
Tinthof - Voerde
The Tinthof was first documented in 1336 and has been owned by the Hülsermann family since 1816. Today, the Demeter-certified farm run by Heike and Christian Hülsermann includes, among other practices, mother-cow husbandry, in which calves remain with their mothers after birth. The dairy cows also spend time on the pastures and have access to outdoor areas. Milk from selected cows, including Flauschi and Hirondell, is used for the Breidenbacher Hof. At the farm’s own dairy, it is made into yoghurt, quark, Greek yoghurt and cream cheese. Our personal exchange with the Tinthof gives us insights into the way the animals are kept, the provenance of the milk and the production of these dairy products.
Biogärtnerei Johannes Thees - Willich
Since July 2002, Christiane and Johannes Thees have been cultivating their Bioland herb nursery in the Lower Rhine region. What began as a part-time operation with 1,000 square metres of outdoor growing space and 40 square metres of polytunnel has developed over the years into a family-run business with around two hectares of growing area, 1,600 square metres of polytunnels and 1,800 square metres of greenhouse space. Their range includes more than 60 varieties of potted herbs, around 40 varieties of cut herbs and more than 100 varieties of vegetables, including over 40 types of lettuce and 20 varieties of tomatoes. The range also includes wild herbs and heritage lettuce varieties, which are used in the kitchen at the Breidenbacher Hof.
Bioland Geflügelhof Bodden - Goch
Founded in 1963, the poultry farm run by Andrea and Jens Bodden follows the principle of dual-purpose poultry. The same breed is used for both egg and meat production. The male birds, known as “brother roosters”, are also raised and reach an age of around 18 weeks. This differs from the rearing periods commonly associated with conventional poultry production.
The Breidenbacher Hof supports this approach and uses exclusively brother rooster meat from this rearing programme in its kitchen.
Bauernmarkt Schwarzbachtal
Since 2005, Jürgen Benninghoven has been the owner of Bauerngarten im Schwarzbachtal, where he grows and sells a range of seasonal produce. Depending on the season, the selection includes asparagus, strawberries, raspberries, blackberries, apples, pears, cut flowers and Christmas trees. The Breidenbacher Hof and Bauerngarten have worked together for many years and have developed several joint projects. These include the production of our own gin in collaboration with ReGINerate.
Naturfleischerei Wefers - Krefeld
The Naturfleischerei Wefers in Krefeld represents traditional butchery craftsmanship and the in-house processing of whole animals. Personal exchange with farmers is an established part of the collaboration. The selection of animals also includes traditional and robust livestock breeds. Stefan Molls has been with the business since beginning his apprenticeship in 1993 and is now responsible for its day-to-day operations. For the Breidenbacher Hof, Naturfleischerei Wefers processes, among other products, Hereford bulls from Holtumer Landhof and brother rooster meat from Geflügelhof Bodden.
Hunter Andreas Kohnen - Boppard/Ratingen
Andreas Kohnen is a third-generation hunter who grew up with his family’s hunting tradition. His hunting grounds are located in the Hunsrück region near Boppard and in the Vulkaneifel near Bad Bertrich, where red deer, roe deer and wild boar are among the species found. In his work, Andreas Kohnen considers, among other aspects, the animals’ natural access to food and the practice of rotational hunting. Careful assessment of game and the protection of female animals with offspring are also among the principles he cites as part of his hunting practice. Together with Wildwerk finefood and the German Hunting Association, he combines hunting with the processing of game. Wildwerk finefood is our partner for the processing and distribution of selected game products.
Original Beans
Since 2021, the Breidenbacher Hof has been a partner and customer of Original Beans chocolate. Founded in Amsterdam, the company works with cocoa beans from different growing regions, bringing together the origins and variety of cocoa with its transformation into chocolate. Original Beans works with cocoa farmers and local communities in the respective growing regions. The different cocoa varieties and their origins are central to the company’s work. At the Breidenbacher Hof, Original Beans chocolate is also part of our culinary offering. We invite our guests to discover the diversity of different cocoa varieties and chocolates.
Sheep farm Hubertusblick
Since January 2017, Vroni and Wouter Avermate have lived with their two sons, Lars and Finn, at Bio-Schäferei Hubertusblick, around seven kilometres from the Eifel town of Prüm. The farm keeps East Friesian Milk Sheep and Krainer Steinschafe. The founding ewes of the flock originated from farms in Bavaria and Thuringia. The animals have access to extensive pasture areas in the surroundings of the farm. The Avermate family is closely involved in sheep farming and the production of their products. Selected products from Bio-Schäferei Hubertusblick are also featured in the offering at the Breidenbacher Hof.
Meine Ernte – Breidenbacher vegetable garden
Since May this year, the Breidenbacher Vegetable Garden has been part of our hotel. On approximately 180 square metres, a variety of vegetables and herbs are grown and cared for by our culinary apprentices. The project is made possible through our cooperation with “Meine Ernte” in Düsseldorf-Hamm. The entire harvest is used in our staff restaurant, Schmatz, where it complements the offering for our employees. The vegetable garden is also part of our apprentice farm days, giving our culinary apprentices the opportunity to learn more about the cultivation and provenance of selected foods and to follow the development of the plants from cultivation to use in the kitchen.
Felding
Feldling is a delivery service specialising in regional fruit and vegetables. Founded by Johannes Decker and Daniel Neumann, the service has received the NRW Start-up Award. For the Breidenbacher Hof, Feldling provides access to fruit and vegetables from various farms in the region, complementing our selection while expanding our network of regional producers.
Livar monastery pigs
While looking for distinctive products, we came across Livar monastery pigs in the Dutch province of Limburg. Around Lilbosch Abbey near Echt, the animals are raised by several farmers specialising in the Limburg Pig, a traditional breed. The animals are fed regionally grown grain and have access to the grounds around the abbey. The combination of the breed, the way the animals are kept and their provenance makes Livar a distinctive product in our cuisine.
Connected with Our Partners
Our Beverage Suppliers
Weingut Münzberg - Palatinate
In the late 19th century, Jakob Keßler, great-grandfather of Gunter Keßler, acquired a vineyard on the Münzberg. In 1974, Gunter Keßler’s father, Lothar Keßler, moved the family estate, including its residence and winery buildings, to the Münzberg, where Weingut Münzberg is located today. The Keßler family approaches the processing of the grapes with as little intervention as possible, placing emphasis on careful handling of the fruit. According to the winery, the estate has been transitioning to organic viticulture since 2020, with its wines eligible to carry the corresponding designation from the 2023 vintage onwards. The Breidenbacher Hof has its own vineyard parcel on the Münzberg. Since spring 2022, it has been used to produce our own cuvée from Pinot Blanc and Chardonnay.
Schönfeld – Die Teegärtner - Palatinate
Christian Weiß, a trained landscape gardener, founded “Schönfeld – Die Teegärtner” in the Palatinate together with his partner. In their tea garden, they cultivate a variety of herbs for the production of herbal teas. Jessica and Christian Weiß are personally involved in developing and producing their teas. Together with the Teegärtner, the Breidenbacher Hof has developed its own herbal tea blend, which complements our tea offering.
Re-GIN-erate - Krefeld
Since 2015, Martin Kern and Mortimer von Maltzahn have been the team behind ReGINerate in Krefeld. The company develops and produces gin and other spirits. According to the company, ReGINerate uses, among other ingredients, regionally grown wheat. The wheat is processed into ethanol, which forms the basis for selected products. Together with ReGINerate, the Breidenbacher Hof is currently developing three of its own gins, incorporating selected products from the hotel into their creation.
Additional
information?
We are pleased to offer an insight into our social initiatives. As a hotel in Düsseldorf, we value our connection with the local community as well as a respectful approach to our employees. The following pages present selected projects, partnerships and initiatives – from our support of social organisations in the region to programmes for our employees. Together, they offer an insight into the ways social considerations form part of different aspects of our daily hotel operations.