Natasja Schripsema
&Bubbels
Meet Natasja Schripsema from &Bubbels. You’ll find this vibrant business in the former steam-powered timber factory on the Trekweg towards Onderdendam, close to the station. The concept behind &Bubbels stems from the belief that it’s important to create as many unforgettable memories as possible yourself. Natasja has combined all her favourite pursuits into her own business. She runs cookery workshops, organises wine tastings featuring wines she has imported herself, and is actively involved in planning weddings and events.
Cookery workshops ranging from Greek to Groningen cuisine
Whether you’re interested in tapas, Greek, Japanese or Groningen cuisine, at &Bubbels, Natasja always welcomes her guests with a lovely glass of bubbly. “We start by discussing cutting techniques, then you get to work preparing your own meal, which you’re then free to eat.” Any leftovers are taken home by the participants along with a &Bubbels apron, on condition that they promise to send Natasja a photo when they’ve recreated the meal at home. What makes the workshops at &Bubbels unique is that you can book a session with Natasja for as few as two people.
“ “I reckon you can’t do anything in life without bubbles.” ”
In love with Winsum
In 2022, Natasja and her husband saw the old steam-powered timber mill for the first time, and they fell in love with it straight away. Winsum also made a big impression on them. “Winsum is a beautiful village and really feels like a warm community. I’ve been welcomed here with open arms; the people are friendly and show a genuine interest in who I am and what I do.” Natasja had never expected that she would one day live in Groningen. “I haven’t regretted it for a single moment and I still don’t know exactly why, but there was something inside me that said: let’s go for it. And it’s just worked out incredibly well.”
You’re always welcome
The difference compared to cookery workshops in the Randstad is that people from Groningen like to arrive on time – and often even a quarter of an hour early, says Natasja with a laugh. Another difference is that, alongside Japanese and Greek cuisine, there is now also a workshop on Groningen cuisine on the programme. At &Bubbels, everyone is welcome seven days a week. “I do recommend coming between 12 noon and 2 pm, because cooking makes you hungry, and if you’re too late, you’ll end up under the table instead of at it.”
