a contemporary horse meat restaurant


Nowadays, do we even know what we’re eating exactly? Because of the massive scale of the food industry, it is hard to find out. A climax was reached with the ‘horse meat scandal’. Horse meat turned out to be secretly incorporated without this being stated on the packaging. Now, horse has become a piece of meat shrouded in controversy. But is that justified?


For THE FAT PONY, 70% BAR collaborated with third year students of the Fontys Acadamy of Art, Communication and Design in Tilburg. Together they researched the combination ‘horse’ + ‘restaurant’. Fieldwork was literally carried out, this ranged from the pony’s in the pasture, but also to the boning of a horse at the butcher. In addition, we had workshops from design studio Catalogtree, chef Tim Buiting and theater director Lisah Baert. All this comes together in the horse meat restaurant THE FAT PONY.



During this project, I worked in the kitchen and experimented among other things with horse meat, horse milk and dandelions (in Dutch dandelions are called ‘paardenbloem’, which literally means ‘horse  ower’). After a lot of experimenting I eventually made, among other things, horse milk bread, horse nuggets (breaded with horse milk bread), horse milk ice cream, dandelion ice cream, dandelion coffee and -tea and horse meat winegums. Some of the items named above were actually on the menu of THE FAT PONY.


For my own small project within THE FAT PONY, I wrote a little story about a horse and abstracted this story to six words. For every two words I created a sort of candy: popsicles made of self made apple juice, winegums with smoked horse meat flavour, garnished with salt and a chocolate goody with a light earthy flavour.



Publication via VICE Munchies.




© 2019 Sophie Kleuskens - all rights reserved