Respected by Gaggenau

Our initiative supporting exceptional craftspeople and farmers who pursue quality over quantity.

Nominated by: Cyrus Todiwala OBE – Chef

“What has always impressed me is how they researched historical varieties of potatoes, some hundreds of years old, and brought them back to life…”

Tom Parker Bowles

Carroll’s Heritage Potatoes is a small family business based in rural North Northumberland at Tiptoe Farm. Lucy and Anthony Carroll as well as their team work hard to grow, harvest, pack and distribute approximately 14 unique varieties of Heritage Potatoes, which they specially grow to provide customers with gourmet eating qualities – excellent flavours, textures, colours, shapes and a taste of history.

“Lucy and Anthony Carroll have painstakingly reintroduced many varieties of potatoes that would have become extinct because farmers no longer want to plant them due to the demand of supermarkets wanting uniform sized, large, smooth and well-rounded skin-tone potatoes. In their potatoes, you actually taste the potato and taste it at its very best.” – Cyrus Todiwala OBE

“What has always impressed me is how they researched historical varieties of potatoes, some hundreds of years old, and brought them back to life… So, the Carrolls, farming organically, started growing multiple varieties from the vivid Red Emilie to the indigo Arran Victory, to the gloriously floury Mayan Gold (making incredible roast potatoes). They farm organically, and sustainably, on a beautiful farm in North Northumberland. And have done so much to promote old, historic and thrilling varieties of potato that would have otherwise been lost in the mists of time.” – Tom Parker Bowles

Nominated by: Christian Jürgens – Michelin-starred Chef

“This is exactly the type of intelligent, ecologically friendly aquaculture that the world needs.”

Tom Parker Bowles

Crusta Nova is an innovative company based near Munich, who breeds saltwater shrimp in a land-based aquaculture recirculation system. The Bavarian shrimps are reared by hand and with great respect for the living creatures, are completely free of artificial additives and antibiotics.

“I appreciate Crusta Nova as an excellent partner who not only delivers the highest quality, but always contributes with maximum commitment to the fact that we have exceptional basic products in our kitchen from which our dishes are created. And when someone is as likeable as Fabian Riedel, a friendship develops that goes far beyond business relations.” – Christian Jürgens

“Commercial shrimp aquaculture does not have the best of reputations, often involved in all manner of environmental disasters, from the destruction of mangrove swamps to the pollution of the local waters. Which is why this sustainable and innovative German operation is so inspiring.

Not only is the quality of the end product exceptionally high class, but the future potential for this model to be used across the world (and not just a Bavarian sea water shrimp farm in landlocked Bavaria!). This is exactly the type of intelligent, ecologically friendly aquaculture that the world needs.” – Tom Parker Bowles

Nominated by: Luigi Taglienti – Michelin-starred Chef

“A perfect example of a company that has managed to balance technology and craftsmanship with respect for traditions.”

Luigi Taglienti

Mancini Pastificio Agricolo produces pasta exclusively with the durum wheat that they grow and harvest annually in the fields surrounding them in the heart of the Marche region, Italy, resulting in a “seasonal” product each year, reflective of the agricultural conditions.

“Mancini Pastificio Agricolo is pasta of the highest quality, produced the old-fashioned way, albeit utilising modern technology. It’s also made exclusively from the durum wheat grown in the fields surrounding the factory – showing a true sense of terroir too.” – Tom Parker Bowles

“The quality of Mancini’s pasta is indisputable. Their pasta stands out for the quality, the roughness and the capacity to retain the flavours of the different sauces and the flavour of the pasta itself. A perfect example of a company that has managed to balance technology and craftsmanship with respect for traditions.” – Luigi Taglienti

Nominated by: Anna Morelli – Director of Cook_inc.

“The products are top quality, the best you can find. Andrea’s storytelling is revolutionary, contemporary, essential and elegant.”

Anna Morelli

Third generation expert beekeeper Andrea Paternoster spends the year travelling the Italian countryside with his bees, following the blooms of native flowers in their traditional habitats. The honey he creates is pure and has specific physical and organoleptic characteristics born from the area.

“I love the whole philosophy and practice of this ‘nomadic’ apiarist, how his bees move between 60 different sites to produce mono-culture honey. And not just this deep connection with his bees, but his understanding of the countryside in which he works, and his passion for education. The end product is obviously superb, but so is the story behind it. This is a man who seems to encapsulate all ‘Respected by Gaggenau’ is about.” – Tom Parker Bowles

“Andrea’s nomadic work as a beekeeper is cultivated and in deep connection with nature. He strives for the best and is for sure a great example for any beekeeper in Italy. The products are top quality, the best you can find. Andrea’s storytelling is revolutionary, contemporary, essential and elegant.” – Anna Morelli

Nominated by: Anna Morelli – Director of Cook_inc.

“Quality and welfare come before profit, and the pigs, known as ‘Quiet Pigs’, lead a natural, happy and unstressed life.”

Tom Parker Bowles

Salumi Bettella produce extra-heavy pure pork meats and cured meats from animals born, reared and selected on the farm.

“The ‘Quiet Pig’ began with a dream that Stefano, Giuseppe, Mario and Ada had a long time ago. In 2010, they decided not to pursue intensive breeding and turn their company around to become an example of respect and ethical method of breeding. In a few years, the company went from having over 10,000 pigs to just 2,500 that enjoy a quiet life for over 2 years.” – Anna Morelli

“Another wonderful story, of a pig farming family spanning many generations, who decided to cut their numbers from 10,000 intensively raised pigs, to a mere 2500, allowed 2 years to grow to slaughter age. Rather than the 5 or 6 months used in the short, cruel and desperate lives of those pigs farmed under an industrial system.

Quality and welfare come before profit, and the pigs, known as ‘Quiet Pigs’, lead a natural, happy and unstressed life. And not only do they raise the pigs well, but transform them into hams and salumi that have renowned chefs begging for more. Nothing is wasted and traditional methods are used throughout. This is a farmer who not only inspires, but easily fulfils the 4 tenets of Respected by Gaggenau.” – Tom Parker Bowles

Nominated by: Sarah Abbott MW – Founder, Swirl Wine Group

“Growing wine grapes in England is a knife edge mission. And doing it organically is heroic. Albury has shown it can be done…”

Sarah Abbott MW

Albury Vineyard is the result of Nick Wenman’s passion for quality wine. He planted the vines in 2009 having retired from the IT industry to fulfil his dream of owning a vineyard. Nick believes that the key to successes of the wines is the vineyards commitment to organic and biodynamic principles. They are committed to producing organic fruit, without the use of chemicals such as herbicides and pesticides.

“Growing wine grapes in England is a knife edge mission. And doing it organically is heroic. Albury has shown it can be done, with a serious commitment to sustainable viticulture and top-quality wines. Director and founder, Nick Wenman is a great supporter and encourager of others and works to promote the entire category of wines in Great Britain.” – Sarah Abbott MW

Nominated by: Mikaël Grou – Sommelier

“Their absolute commitment to working with nature, and minimising intervention is impressive.”

Sarah Abbott MW

Lise and Bertrand Jousset have farmed their eleven-hectare vineyard in Montlouis sur Loire et Touraine since 2003 with the same philosophy: “Whether alone or as a table companion, wine is meant to be shared and consumed.” The Jousset’s fundamental and profound respect for nature led them to exclude herbicides and pesticides in favour of the balance that biological diversity promises down to the microscopic level.

“Despite many troubles in the past years due to climate, Lise and Bertrand have always respected the planet. Through developing their estate, they have also helped other wine producers to create organically grown vineyards. However, at the end of the day, the most important factor for them is that people are enjoying their wines.” – Mikaël Grou

“Admirable passion and dedication from this young couple in an established but often overlooked appellation of The Loire. Their absolute commitment to working with nature, and minimising intervention is impressive, and they have been an inspiration to others in their region.” – Sarah Abbott MW

Nominated by: Sarah Abbott MW – Founder, Swirl Wine Group

Elias is a pioneering and visionary winemaker re-writing the quality and profile of wines from Spain’s largest wine region.”

Sarah Abbott MW

Elias López Montero is the winemaker at Bodegas Verum, a vineyard located in Tomelloso, La Mancha, the largest wine-producing region in Europe. Elias takes the often overlooked, variety Airén of La Mancha and makes wine from it that restores the reputation and quality of this region. He uses traditional Tinajas and has rescued several old local varieties.

“Elias is a pioneering and visionary winemaker re-writing the quality and profile of wines from Spain’s largest wine region. He is a champion of indigenous and heritage grape varieties. He is a bold and inspiring innovator who is transforming the potential and reputation of wines from La Mancha – he shows that anything is possible if you are determined to find beauty and create quality.” – Sarah Abbott MW

Nominated by: Ralf Frenzel – Publisher and Editor FINE Wein Magazin

“What impresses me about Eva Fricke is her clarity and her absolute will to revive a cultural heritage…”

Ralf Frenzel

Eva Fricke did not come from a family of winemakers and was born near Bremen in Northern Germany, where there are no vines. Nevertheless, she graduated from Geisenheim University after studying viticulture and oenology and took her first job at the Tatachilla Winery, McLaren Vale, Australia. In 2002, she returned to Germany and began working for J.B. Becker in the Rheingau as the assistant winemaker. It was here that she flourished, leading to her creating her own estate in 2011. Today Eva grows only Riesling on the steep slopes of Lorch in the Rheingau. The work is done by hand, on vines that are up to 70 years old and on slopes with a 44% incline. She creates wines that perfectly reflect the minerality of the slate and quartzite soils.

“What impresses me about Eva Fricke is her clarity and her absolute will to revive a cultural heritage with know-how, craftsmanship and skilful management in in high quality – all this is reflected in her wines.” – Ralf Frenzel

Nominated by: Sarah Abbott MW – Founder, Swirl Wine Group

“Juan Carlos produces beautifully nuanced, characterful wines.”

Sarah Abbott MW

Juan Carlos Sancha is a professor of oenology at the University of La Rioja and winemaker at Bodegas Juan Carlos, located in Rioja Alta. Bodegas Juan Carlos Sancha specialises in the production of artisan organic wines elaborated from minority varieties.

“Juan Carlos produces beautifully nuanced, characterful wines in a region where big business interests have historically dominated the native heritage and culture. Juan Carlos has dedicated his life to teaching oenology and also to rescuing minority grape varieties and old vines.” – Sarah Abbott MW

Nominated by: Isabel Martinez-Cosentino – Owner, Cosentino City Barcelona

“What is impressive about them, is while they push the possibilities of using clay for design purposes, they also respect traditions and history…”

Sven Baacke

Apparatu is a design studio, ceramic workshop and a family business which creates objects that are situated between the world of crafts, industry and art. It works on a new concept of decoration based on ceramics, in some cases fused with other materials, with technological and innovative characteristics. Apparatu handcrafts ceramics for the kitchen and dining space, with personal touches applied to every object.

“Apparatu has collaborated with Cosentino multiple times, achieving exceptional results. In the Dektonclay project, they explored the concept of the kitchen, creating a collection of pieces that bring together the kitchen and the dining room through a single material. In Dektonhenge, Apparatu worked hand in hand with Cosentino's technical department, managing to transform the Dekton through ceramic processes. Their work perfectly reflects Gaggenau's values in terms of quality standards, unusual approach, material as product identity and communication skills.” – Isabel Martinez-Cosentino

“Interesting approach within a family business in the tension field of art, design, craftsmanship and modern innovative technology – with very surprising and inspiring results! What is impressive about them, is while they push the possibilities of using clay for design purposes, they also respect traditions and history, leading to ceramics with authenticity.” – Sven Baacke

Nominated by: Hendrik Müller – Executive Partner – 1zu33 Architectural Brand Identity

“Philipp Mainzer is an outstanding architect, furniture designer and entrepreneur…”

Sven Baacke

Philipp Mainzer works internationally on commercial, residential and cultural projects providing full architectural, interior and exhibition design as well as furniture design services for the public and private sector. Committed to a consistent and progressive conceptual approach, the work is inspired by the dynamic interaction of diverse cultures and disciplines.

“Philipp plays a very special and above all valuable role in the German design landscape: as a designer of rooms, as a furniture designer and producer, as curator of the e15 brand, as a publisher of designs by current designers or long forgotten architects of German modernism. I know of no other person in the industry who unites such a wide variety of talents and interests in such a person of integrity.” – Hendrik Müller

“Philipp Mainzer is an outstanding architect, furniture designer and entrepreneur creating – for many years now – inspiring fine crafted spaces, furniture and experiences with a distinguished expression.” – Sven Baacke

Nominated by: Tilla Goldberg – Director of Product Design | Member of the Executive Board, Ippolito Fleitz Group and Christian Jürgens – Michelin-starred Chef

“What I particularly appreciate about Stefanie Hering is her joy of experimentation and openness to new developments in porcelain.”

Christian Jürgens

Hering Berlin manufactures traditionally hand-crafted, elegant and contemporary tableware. Using clear shapes and elegant purism, Stefanie Hering has introduced completely new ways to work with the traditional material. The results are fine porcelain objects which look artistic, while being highly functional. Tableware from Hering Berlin has found its way into international design collections and exhibition spaces, into luxury restaurants and leading hotels, and, above all, onto the tables of design connoisseurs all over the world. Hering Berlin received two Respected by Gaggenau nominations.

“What I find fascinating about Stefanie Hering’s work is her untamed joy in daring to experiment again and again. As a result, new material combinations, shapes and collaborations are constantly being created. And the resulting objects are perfect companions for the sensual and constantly reinventing world of culinary enjoyment.” – Tilla Goldberg

“The combination of glazed and matt biscuit porcelain, handmade, unique and a tactile experience, sets a perfect scene for culinary masterpieces.” – Sven Baacke

Nominated by: Hans Petter Smeby – Chief Editor & Publisher – Nytt Rom

“The designers and cabinetmakers at Københavns Møbelsnedkeri make handmade furniture and interiors in an outstanding way…”

Hans Petter Smeby

Københavns Møbelsnedkeri is dedicated to the craft of making handmade furniture. They are known for their unmistakeable quality, ideas and enthusiasm. With a focus on design, architecture and craftsmanship, Københavns Møbelsnedkeri’s bespoke pieces of furniture are created in Copenhagen – from concept to completion – in a design studio and workshop that works closely together. Their studio neighbours the Michelin-starred Restaurant Alouette, for whom they designed the entire interior concept, from the tables and chairs to the wall decorations.

“Designers and craftsmen working together hand in hand and co-located creating extraordinary, handmade and bespoke furniture and interiors.” – Sven Baacke

“The designers and cabinetmakers at Københavns Møbelsnedkeri make handmade furniture and interiors in an outstanding way. They combine new technology with traditional craftsmanship and use that approach to follow a very Danish tradition. When I have been in the studio, there is always am enthusiastic atmosphere around the work of the carpenters and designers. One had the feeling of being in a melting pot where everyone participates. This made the quality visible and provided first-class work.” – Hans Petter Smeby

Nominated by: Stefan Nilsson – Trends Expert

“The project with the Nationalmuseum has never been done before and will most likely not happen again. The project is beautiful and unique.”

Stefan Nilsson

Prior to the opening of the newly renovated museum, the Nationalmuseum initiated a collaboration with the designer Matti Klennell. The partnership covers the interior of the new restaurant, bar and café and restaurant goods which can be purchased for the home. Klenell was the artistic director of the concept together with TAF Architects, Carina Seth Andersson and Stina Löfgren.

“The journey is the reward: Inspiring approach of Swedish designers and manufacturers collaborating to craft the new interior for the restaurant at the Swedish Nationalmuseum.” – Sven Baacke

“The project with the Nationalmuseum has never been done before and will most likely not happen again. The project is beautiful and unique. Matti Klenell acted as a curator and asked the most prominent of the Swedish design scene to work with local commercial crafts companies. 40 designers worked with almost as many companies. Everything from lamps, coat hangers, cutlery and salt and pepper shakers were made from scratch. The intention was to make a long-lasting mark and fully show what Swedish contemporary design is all about.” – Stefan Nilsson