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About us

We wanted something else then the mainstream food tours that took us to fast food tourist traps, and we were hungry for thoughtful food that was quality-focused, cleanly produced, and fairly purchased and sold.

That’s why we created Feed the Nomads!, a guided food tour experience that takes you deep into the tastes, history, stories, and philosophies that drive Dutch food and foodies.

Delicious food that is produced according to the good, clean, fair principles:

  • GOOD: quality, flavorsome and healthy food
  • CLEAN: production that does not harm the environment
  • FAIR: accessible prices for consumers and fair conditions and pay for producers.

We think it’s very important to know where your food comes from, the ways it’s processed and impacts your health, and how to taste it. Only then can you make conscious choices about the foods that will enrich your health and life.

Experience the unique tastes of our local food culture

Immerse yourself in the food culture of the Netherlands by tasting our diverse cuisine, hearing stories from local producers, watching experts make food right in front of you, and discovering the history behind it—all in good company.

Our culture-driven food tours give you an insider’s look at how Dutch cuisine is infused with good ingredients, clean farming practices, and fair approaches to business that benefit everyone in the supply chain. Oh, and beer. Definitely infused with beer.

We’ll introduce you to our favorite local chocolate makers, cheese wizards, bakers, fish fanatics, and beer brewers, along with some lesser-known hidden gems we’ve found over the years (ssh, they’re our secret).


Our local guides are all passionate about the food, they all have a background in food and know the cities and regions like no others. They love to take you off the beaten track to places unknown to most outsiders (and even to many locals)!


Feed the Nomads has sprouted from the mind of local Haarlem foodie, Daan van der Starre. “Being a Slow Food member I want to build a bridge between the producing members and the public to bring forward the Slow Food ideals concerning Good, Clean & Fair food. I’d like to show people were their food comes from, how terroir impacts the flavors, shapes, textures, and aromas.

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