OSV summer barbecue 2018

The OSV has existed for 25 years! Since its foundation in 1993, the food world has changed immensely, and naturally, the network dynamically changed as well. New members come, others switched jobs, left the network and often returned under the flag of another organisation. The yearly summer and winter barbecues are, like all other network gatherings, the highlights of the year.

With the framework of our 15-year existence, we have invited many clients Even the members themselves are inviting food manufacturers to meet our network. This paid off. A third of those present belonged to the original target group of OSV: food manufacturer. This has returned balance to the network. Thanks for all the hard work, keep it up. Together, we are strong!

On the barbecue were the best pieces of beef: from the tail to rib eye, deliciously tender and full of flavour. The appetiser deserved a prize: a beautifully put together plate with on it vitello tonato, carpaccio and stuffed and breast of veal. By Jan van de Weiden, the chef of Buitenzorg, prepared with the veal of the VanDrie Group.. In short, a successful gathering, where a lot of calling cards changed hands.