KTCHN Catering

24/11/2025

Today’s spotlight: what’s cooking in the KCTHN.
We’re stirring up a stew so good you’ll want the pot all to yourself. See the full HOT° drop on our website 🤍

23/11/2025

Today’s spotlight: what’s cooking in the KCTHN.
We’re stirring up a stew so good you’ll want the pot all to yourself.

21/11/2025

Can food sharing survive the cold? HOT° by KTCHN proves it can with a winter-ready concept for the colder days!

Swipe to discover the full proposition and be the first to get a glimpse at the menu 🫕❄️

19/11/2025

We don’t do half measures.
Especially with cheese.
Discover our new winter menu and order some while it’s still HOT°.

18/11/2025

Fresh out the oven and here to help us stick together this winter: we introduce HOT° by KTCHN, made with love to keep you cheesin’ even when you’re freezin’.

From the people you cherish at home to the team you count on at work, perfectly packed to bring the heat right to your doorstep.

Order now and let's get HOT° together with KTCHN.

12/11/2025

At KTCHN, every dish, ingredient and gesture carries one simple idea: an event can be joyful, delicious and fair.
The ShiftingPact® certification celebrates this path, a local, plant-based and seasonal cuisine built on thoughtful sourcing and meaningful production.

KTCHN continues to advance with one goal: to operate responsibly and make progress in how we source, cook and serve.

04/11/2025

The autumn breeze took us by surprise, but KTCHN keeps our hearts warm and our bellies full. Think flowers, grapes, wine, and candlelight 🍂🕯️ all around a table styled to perfection by 

24/10/2025

🍂 Autumn on a plate.
At KTCHN, we love when the season takes over the table.
Roasted squash, a burst of pomegranate, crisp leaves… everything nature does best before winter sets in.
A warm, honest kind of cooking — where every seasonal vegetable finds its place, its texture, its truth.

No fuss, no frills. Just good, beautiful, living food.

A linen tablecloth by .belgium

08/10/2025

Portrait 💛 Despina Antypa, Pastry Chef at KTCHN

Despina Antypa’s work is a constant dialogue between emotion and precision. A former cultural journalist in Greece, she turned the 2008 crisis into an opportunity to reinvent herself. She left the newsrooms of The New York Times for the kitchens, trading her pen for a whisk.

Trained in prestigious establishments, from the Michelin-starred Varoulko restaurant to the five-star Steigenberger Wiltcher’s Hotel, she has honed a style where pastry becomes storytelling. At KTCHN, every dessert is conceived as a narrative: generous, meant to be shared, and always rooted in the season. A strawberry and fennel shortcake, a tart where a summer fruit takes center stage, nothing is left to chance.

Within the team, Despina is a quiet force of relentless creativity. Smiling, generous, and perfectionist, she dreams up dessert buffets that overflow with sincerity and imagination. For her, a dessert is more than a treat : it’s an emotion, a shared moment, a memory in the making.

10/09/2025

In Belgium, September is still carrot season.
Colorful, crunchy, full of flavor… and packed with beta-carotene (perfect to keep that summer glow a little longer 😏🥕 ).

At , we love them roasted in the oven, paired with cumin hummus and fresh coriander. Simple, honest, seasonal.

And you, which carrot recipe makes you melt? ⬇️

10/09/2025

September in Belgium is still carrot season.
Colorful, crunchy, full of flavor… and packed with beta-carotene (perfect to keep that summer glow a little longer 😏🥕 ).

At KTCHN, we love them roasted in the oven, paired with cumin hummus and fresh coriander. Simple, honest, seasonal.

And you, which carrot recipe makes you melt?

04/09/2025

Rompre le pain au travail : comment le foodsharing bouscule les codes!

Lien vers l'article 📖

Dans un monde où chacun mange souvent seul devant son écran, le simple fait de partager un plat redevient un acte presque militant. Dans l’entreprise, cette pratique bouscule les codes hiérarchiques, réinvente la convivialité et transforme le repas en langage universel.