4 - Recognised
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Local and direct sourcing is central to the operation: a 7,000 square metre vegetable garden supplies all vegetables and herbs during the growing season, fish is delivered daily by Texel's own fishermen, and lamb, cheese, asparagus and other ingredients come from named producers across the island. The menu changes daily according to what the garden and the sea provide, and preservation through fermentation and canning ensures the harvest extends well beyond the growing season. Food waste is addressed through whole ingredient preparation, fermentation and canning of surplus produce. Animal products are traceable to named local sources: Texel lamb from island farmers, North Sea and Wadden Sea fish and shellfish from direct relationships with fishermen, with specific species and origins named on the menu.
Bij Jef is listed on the We're Smart Green Guide and is a Dutch Cuisine ambassador. Chef Jef Schuur holds the SVH Meesterkok title, and the restaurant has held a Michelin star since 2009.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Exemplary local and direct sourcing across all major ingredient categories: named local suppliers, a 7,000 square metre garden, daily fish deliveries from Texel fishermen, and local lamb from island farms.
The kitchen operates a 7,000 square metre vegetable garden with two full-time gardeners, supplying all vegetables and herbs during the growing season. Fish is delivered daily by local Texel fishermen. Multiple named local suppliers span the island: De Westen (asparagus and herbs), Den Burg (chocolate), De Hoorn (cheese), De Cocksdorp (strawberries). Texel suckling lamb has been a signature ingredient for decades.
Near-complete local sourcing across all major ingredient categories, independently validated by We're Smart Green Guide, Dutch Cuisine and a dedicated award (QL Robbe & Berking Silver Butter Knife, 2014). Chef Schuur is a Dutch Cuisine ambassador.
Deeply seasonal kitchen with a daily-changing menu driven by garden yields and local catch, and preservation techniques extending the harvest beyond the growing season.
The menu changes daily, driven by what the 7,000 square metre garden yields and what local fishermen bring in. In spring and summer, all vegetables and herbs come from the garden. Preservation techniques (fermentation, canning) are deliberately used to extend the harvest beyond September. Chef Schuur has built a 30-year practice around seasonal Texel produce.
The kitchen is publicly described as seasonally driven by Gault&Millau, We're Smart Green Guide, Relais & Chateaux, and editorial coverage. The daily-changing format represents the deepest expression of seasonal cooking.
Fermentation and canning of garden surplus, in-house bread baking, and whole-ingredient preparation reduce dependency on processed inputs and extend the seasonal harvest.
Fermentation and canning of garden produce serve as deliberate waste-reduction tools, extending seasonal surplus. In-house bread baking and whole-ingredient preparation reduce dependency on processed inputs. The own garden significantly shortens the supply chain. Practices are confirmed indirectly by editorial descriptions of the preservation programme.
Strong traceability for Texel lamb from island farms and daily-caught seafood from local fishermen with named species and origins, though no formal welfare certifications are documented.
Texel suckling lamb is sourced from island farmers with a named, verifiable provenance the chef has championed for decades. Fish is delivered daily by local Texel fishermen, with named species on the menu: sole, mackerel, lobster, sea bass, cockles, Wadden Sea shrimp, North Sea crab—day-boat, locally caught seafood with direct producer relationships.
Shellfish and crustaceans come from the North Sea and Wadden Sea with stated origins. Traceability is corroborated by editorial coverage and the We're Smart Green Guide listing.
30 years of embedded community relationships with local farmers and fishermen, employment of two full-time gardeners, and professional leadership roles in Dutch Cuisine and Les Patrons Cuisiniers.
The restaurant has operated on Texel for 30 years with embedded community ties to local farmers and fishermen. Chef Schuur is a Dutch Cuisine ambassador and member of Les Patrons Cuisiniers, both representing professional commitment. Two full-time gardeners are employed, indicating stable local employment.
Meaningful plant presence through the 7,000 square metre garden providing vegetables and herbs that form the backbone of many courses, though the mixed menu equally emphasises Texel lamb and locally caught fish.
The 7,000 square metre garden places vegetables and herbs at the centre of the cooking. Named vegetable dishes appear prominently: mackerel with fermented leeks, sole with candied cauliflower, rhubarb with elderflower ice cream. The We're Smart Green Guide recognises the vegetable-led approach.
The menu is structurally mixed, with Texel lamb, multiple fish species and shellfish playing equally prominent roles alongside the vegetables. Approximately 30 to 50 per cent of courses centre on vegetables. The kitchen is described as terroir-led rather than plant-forward by design.
Sourcing signals
✓
Direct named-farm sourcing
7,000 square metre vegetable garden (expanded from 3,000 m² in 2024) tended by two full-time gardeners, supplying all vegetables and herbs in spring and summer; fermented and preserved produce extends the harvest beyond September.
Named suppliers across Texel include De Westen (asparagus, herbs), Den Burg (chocolate), De Hoorn (cheese), De Cocksdorp (strawberries). Daily fish deliveries from local Texel fishermen and lamb from island farmers.
Chef bakes bread served with each course. Fermentation, canning, and whole-ingredient preparation are core practices; the kitchen works from whole ingredients throughout.
