For 30 years now, Tony Le Duc has been working as a culinary photographer. He collaborated with world-famous chefs and launched, among other things, ‘Desire’, a book in which he describes Sergio Herman’s final year at restaurant Oud Sluis. Tony’s company Minestrone Cookbooks is now based at the brewery’s former lab. Next to the office a tasting lab will be installed and at regular times, cooking and beer demos will be organized. Exciting stuff!