kico.kitchen

KiCo is a shared kitchen empowering The Hague’s next generation of food businesses.

🇳🇱 KiCo biedt duurzame & inclusieve co-working keukens voor de volgende generatie voedselvernieuwers in Den Haag. Wij geloven in succes zonder schuldgevoel, dat wil zeggen, het opbouwen van meer duurzame, inclusieve en winstgevende bedrijven. Wij kennen de uitdagingen die dat met zich meebrengt voor onafhankelijke voedingsbedrijven, dus KiCo doet het zware werk zodat u zich kunt concentreren op het creëren van smakelijke, voedzame en succesvolle concepten.

🇬🇧 KiCo is a sustainable & inclusive co-working kitchen space empowering The Hague's next generation of food innovators. We believe in guilt-free success, that is, building more sustainable, inclusive and profitable businesses. We know the challenges that brings for independent food businesses, so KiCo does the heavy lifting so you can focus on creating tasty, nutritious and successful concepts.

30/10/2026

Who needs takeaway when one tin of tuna, tomato sauce and a good bag of pasta can pull off an easy dinner like this? This episode of KiCo Cooks is all about tuna tomato pasta. 🍝🍅

makes pasta with a mission. It’s a non-profit that slowly presses 100% durum wheat semolina through bronze dies and dries it at a low temperature. And for every pack sold, they donate one to Voedselbanken Nederland. Quality with a mission, and it tastes like it too 🧡

Ingredients | for 2 people
Pasta
200g conchiglie from Het Pasta Gilde Coarse sea salt - for the pasta water

Tuna Tomato Sauce
1 tin of tuna (approx. 160 g), drained 400 g Mutti tomato passata 2 shallots, finely chopped 2 garlic cloves, finely chopped Olive oil, for frying Parmigiano, to serve

Suggested Extras
A handful of fresh basil 4–5 sundried tomatoes, chopped 1 tsp dried oregano

Method
Tuna Tomato Sauce
Heat a splash of olive oil in a pan. Add the shallots and fry until soft and golden. Add the garlic and fry for one more minute. Pour in the passata and let it simmer for about 10 minutes until it thickens. Add the tuna and let that sit

Pasta
Cook the conchiglie in well-salted water until just al dente, then drain. Add the pasta to the sauce and toss until every shell is filled with sauce. Top with plenty of grated parmigiano.

Buon appetito! 🇮🇹🍝

22/10/2026

3 chefs, 1 table, a room of people building the future of food, and more tuning in online.

Unfiltered: Beyond the Kitchen brought honest stories, big questions and inspiration.

Thank you Furqan, Abir and Ernesto for sharing your journeys with us.

Unfiltered returns in February.

.by.abir

20/10/2026

Who needs meat when one mushroom can sear, glaze and turn heads like this? This episode of KiCo Cooks is all about lion’s mane 🍄🔥
nl
— a mushroom shoyu soaked lion’s mane steak

Ingredients

Lion’s Mane Steak

1 lion’s mane mushroom (approx. 125 g)
2 tbsp mushroom shoyu (or to your liking😏)
Approx. 25 g butter
Olive oil, for frying

Chimichurri

20 g flat-leaf parsley
10 g fresh oregano
1 small garlic clove
½ red chilli, finely chopped (optional)
1 shallot, finely chopped
Juice of 1 lemon
1 tsp red w**e vinegar
5 tbsp extra virgin olive oil
½ tsp coarse sea salt
A few grinds of black pepper

Method

Chimichurri

Mix the shallot with lemon juice and red w**e vinegar. Let it sit for a few minutes.
Stir in the chopped parsley, oregano, garlic, chilli and olive oil.
Season with salt and pepper.

Lion’s Mane Steak

Heat olive oil in a frying pan. Add the lion’s mane and press it down with a weight or heavy pan so the moisture cooks off.
Flip and fry until golden brown.
Add butter and mushroom shoyu. Keep spooning the sauce over until it’s glossy and the sauce is almost all absorbed.
Top with chimichurri.

09/10/2026

As consumers, it pays to look a little deeper and understand what we’re eating. For Sami & Sjacco, that means reaching for food that’s less processed and full of real flavour. Here are three products they wouldn’t eat again. ⁠
⁠
What’s a product you stopped buying once you read the label? Tell us in the comments. ⁠
⁠

08/10/2026

The masterclass started with one idea: when the business plan fails, the vision prevails.
Founders pitched their brands, tasted each other’s products and gave honest feedback.

Randy’s advice: write the plan, but don’t hold on to it too tightly. The business will show you what it wants to be.

What keeps you going is knowing why you started, and having people around who can see where you’re headed. We believe no founder should do it alone.

Big thanks to the founders who pitched and shared their products:

bean

We wrote down the lessons, and they’re coming your way soon. With less than 100 days left in 2026, use them to plan, reflect, or reset.

If you were there, tell us below: what are you taking back to the drawing board?

30/09/2026

Every time someone whipped their phone out this quarter. Not for this post, just because it was too good not to capture.⁠

Plates. Spaces. Food.

Swipe through our group chat's media folder

28/09/2026

The brands with the strongest Q4 already started prepping months ago. ⁠

Didn't get there in time? That's fine. Here's what you can still do.⁠

Find one seasonal offering you can launch as a limited edition.⁠
Build a content pipeline that carries you through the end of the year.⁠
Look back at Q3 and shift your strategy if it's not working.⁠

Q4 is the most profitable quarter in this industry. Holiday parties, company celebrations, social gatherings, the "treat yourself" trend, convenience cravings from the cold. It's all coming so you need to make it count.

What's your next step?

25/09/2026

What we think consumers will lean towards in Autumn.
Swipe to see our predictions.
Let us know if there something you’ve seen that we should consider.

24/09/2026

Meet Alessandra and Antonella. 🍝

The duo grew up learning to make pasta the way most Italians do — with family, in a kitchen, no shortcuts.

Now they're bringing that same energy to The Hague through — Italian pasta and pizza workshops where you learn the real techniques, share a proper aperitivo, and leave with fresh pasta and a full stomach.

Workshops tend to fill up fast, so get in there before it's too late

22/09/2026

The countdown begins. ⁠

100 days left of 2026, and here's what we'd do:⁠

Cater to corporate by targeting offices for end-of-year celebrations and gift boxes.⁠
Launch loyalty rewards to push repeat purchases before the year ends.⁠
Document your festive prep on social media. Always important, even more so now.⁠

Tag a brand you're excited to see show up with something festive.

Adres

Saturnusstraat 95
The Hague
2516AG

Website

https://www.kico.kitchen/

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