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Date: 02/03/2026
Masterclass Sylt
A Day Filled with Craft, Flavor and Inspiration
On February 23, 2026, the time had finally come: our Masterclass on Sylt brought producers, hosts and the gastronomy community together in an atmosphere that could not have been more inspiring. The event at “The Roots” in Keitum – warm, modern and authentic – offered the perfect setting for a day full of culinary discoveries and creative impulses.
A heartfelt thank you goes to Dietmar and Anja Priewe, who welcomed us into their home with great warmth.
Under the motto of inspiration, exchange and craftsmanship, selected partners came together who stand for exceptional quality and true passion:
- Vogelsberger – Wagyu: Premium beef that sets global standards.
- Flavour Hunter – Cress & Microgreens: Unique aromas and textures that elevate modern plate creations to a new level.
- Bäckerei Philipps: Artisan craftsmanship and a product range spanning from classic to innovative.
- Nihon Mono: Traditional ingredients, rare delicacies and modern interpretations of Japanese cuisine.
- Weingut Markus Meier: Characterful, handcrafted wines that perfectly accompany any culinary journey.
A Day Full of Flavors, Conversations and Encounters
Our Masterclass was far more than a product presentation – it became a meeting place for people who live for culinary excellence, appreciate craftsmanship and celebrate innovation.
Together, we explored new combinations, discovered exciting techniques and experienced how versatile and creative our premium products can be used. The special atmosphere led to valuable conversations, unexpected impulses and new connections that will accompany us in the future.
A Heartfelt Thank You
A big thank you goes to all participating producers who enriched this day with their expertise, their stories and their passion.
And a special thanks goes to Dietmar and Anja Priewe, who have created a place with “The Roots” where culinary art and community merge in a truly special way.
Thank you to all participants for this wonderful start on Sylt – we felt incredibly welcome and are already looking forward to the next Masterclass with you!
Date: 02.03.2026
Arrom
Masters of Tuna Craft
For years, Arrom has stood for uncompromising quality in the field of bluefin tuna. The company combines traditional craftsmanship with state-of-the-art processing technology and is considered one of the most renowned producers of bluefin cuts in sashimi quality worldwide. Every batch is processed with the highest precision – from the catch to the perfectly trimmed loin. The result: exceptional freshness, brilliant color, pure structure, and a flavor that sets new standards in fine dining.
Arrom works closely with responsibly managed aquaculture farms to ensure sustainable availability and consistent quality. The focus lies on transparency, traceability, and processing methods that preserve the natural character of the fish. This is exactly why top chefs around the world rely on Arrom’s products – and make them a highlight on their menus.
Advantages for the Foodservice Industry
For restaurants, Arrom offers a decisive advantage: absolute planning reliability and premium quality at a consistently high level. The cuts are so precise that they can be processed with virtually no waste – a true cost and time benefit in professional kitchens. Thanks to their sashimi quality, they offer versatile application possibilities: raw, lightly torched, grilled, or modern interpretations in fine dining.
In addition, continuous availability ensures that signature dishes can remain reliably on the menu. This not only saves resources but also strengthens the recognizability of the culinary offering. In short: Arrom delivers the quality kitchens need – and the perfection guests expect.
Arrom Bluefin Cheeks – an Underrated Gem
Arrom’s bluefin cheeks are a true highlight. This cut comes from the head area of the tuna and impresses with an exceptionally tender, almost buttery texture and an intense, aromatic flavor. They are ideal for braising, sous-vide cooking, or serving confit – offering an exciting alternative to traditional tuna cuts on the plate.
Thanks to Arrom’s careful processing, structure and juiciness are optimally preserved. This makes the cheeks not only an insider tip for modern fine-dining concepts but also a great way to offer guests an extraordinary tuna moment that goes far beyond the classic loins.
