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Castle-Made Specialties for Hugenpoet Enjoyment @home

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Castle garden honey, flavored organic oil, curry sauce: Castle-made specialties bring the enjoyment of Hugenpoet into your own home. Head Chef Dominik Schab from 1831 knows the stories behind the products.





Autumn is quince season. Baron von Fürstenberg was just in the castle kitchen and delivered ten buckets. Collected in the castle garden himself, of course. So, for Dominik Schab and his team, the focus is on quince jelly. The fruits are processed promptly, just like berries, bitter oranges, and whatever other fruit grows in the garden. The fruit spreads and jams are part of the "Castle-Made" range, sharing their shelf space with the castle garden honey, which is produced by the four bee colonies at Hugenpoet and expertly harvested by a beekeeper.

Schlossgemachtes jams from Schlosshotel Hugenpoet – handmade mango-passion fruit and berry jam

The castle-made specialties began a few years ago, on the occasion of the first Christmas market at Hugenpoet, Dominik Schab recalls. Over time, new, sometimes seasonal products were added, such as elderflower liqueur or baked apple liqueur. Wild garlic salt and Teriyaki sauce are also part of the range – and, of course, the classic since 2010: Hugenpoet Curry Sauce. "That year, Essen was the European Capital of Culture, with numerous events. We were represented with an Airstreamer food truck at Zeche Zollverein, for which we created the curry sauce," Dominik Schab recalls. The enthusiasm for the sauce remained unbroken even afterwards. The Hugenpoet & Friends concept store & deli in Essen Rüttenscheid further boosted the demand for all the castle-made specialties.

Schlossgemachtes roasted apple liqueur from Schlosshotel Hugenpoet – finest liqueur from our own production

My tattoo artist designed the labels for the oils; they are meant to represent the personal relationship between the product and me.

The two organic oils also enjoy particular popularity. Every few weeks, the organic rapeseed oil with orange and the extra virgin organic olive oil with coffee, kaffir lime, and lemongrass are freshly prepared. "We heat the oil and aromas to 50 degrees Celsius and let the mixtures infuse for 12 to 16 hours. Afterwards, the oils go into the cold storage for a week," explains the Head Chef of 1831. The rapeseed oil is recommended for refining desserts and salads as well as for baking, while the olive oil is an excellent accompaniment to seafood – especially oysters – and ideal for Asian dishes.

However, it's not just the aromas that make these oils so special; it's also the packaging design. Anyone who has admired the tattoos on Dominik Schab's forearms will likely recognize the motif on the label: "My tattoo artist designed the label; it is meant to represent the personal relationship between the product and me." Stylistic elements of 1831 were also integrated. On the black glass bottle, the extravagant design fully unfolds its effect. He could tell much more about the castle-made specialties, says Dominik Schab. Then the Head Chef glances at the quinces. The jelly takes priority.