Menu - The Guild of Food Writers

Danish Crown
Danish Crown is Denmark’s largest meat producing co-operative, owned by its farmer members.
The companies activities include Friland, an organic division, and now Guldrummet (The Gold
Room), which was set up to meet the demands of top chefs and restaurants. When the company
established Guldrummet, quality beef was notably underdeveloped in Denmark. Every week 100
cattle are hand-selected from 7,000 to produce the quality meats of Guldrummet. You will also
sample a new line of Nordic quality charcuterie developed by Danish Crown (Æra) and all will be
presented by Keneth Hansen, the next Danish Bocuse d’Or chef.
Our presenters
What we will eat ~
Trends from the New Nordic Cuisine
Mikkeller Brewery
Eight years ago, Mikkel Borg Bjergsø was teaching and experimenting with hops, malt and yeast in
his kitchen in Copenhagen. Today Mikkel exports micro brewed beer to 40 different countries and
makes beer for El Celler de Can Roca, Noma and other cutting edge restaurants in Denmark. Mikkel
is a nomad brewer who makes beers with different breweries all over the world, including a beer
made from fresh ground coffee, the world’s most most bitter beer, single field hops, and beers aged
in a variety of wine caskets.
The Guild of Food Writers, in partnership with the Food Organisation of Denmark and the Danish
Agriculture and Food Council, is delighted to be hosting tonight’s event, designed to highlight trends
from the Nordic food “laboratory”.
In the last ten years Copenhagen, Denmark and the Nordic region have brought a new perspective
to food and the culinary world, insisting that in the coldest corner of Europe there is a natural food
culture that deserves a global audience. This food revolution, where chefs and entrepreneurs have
orchestrated innovation and a change of Denmark’s entire food and tourism economy, has created
a new language of food and drink illustrated by the products you will taste tonight.
Our thanks to
Kasper Fogh Hansen and Pelle Øby Andersen of the Food Organisation of Denmark [email protected]
17.45 Reception
18.15 Food Matters (Kasper Hansen)
John Howard of the Danish Agriculture & Food Council [email protected]
18.30 Simon Wright of OF+ [email protected]
19.00 Mikkeler presentation (Mikkel Borg Bjergsø)
19.30 Dinner
21.45 Close
Silvija Davidson of the Guild of Food Writers [email protected]
Chantelle Morgan and team from the Waitrose Cookery School
All those who prepared and served food and drinks for us this evening, including
Kenneth Hansen, Mikkel Borg Bjergsø, Jacob Alsing and Claus Henriksen
And finally thank you to everyone who joined us this evening –
we hope you found it an interesting, stimulating and enjoyable occasion.
Danish Crown presentation
(Kenneth Hansen and Rone Stokholm)
Our ingredients
Seawater-roasted nuts
Mad Beer Sur, Spontan Ale with Yuzu (5% ABV)
Thinly layered (milles feuilles) apples
and smoked speck with Danish caviar and hazelnuts
Arh Hvad, Belgian Wild Ale (6% ABV)
Limfjord oysters in mussel juice and oil, served with potatoes, sour pearls and dill
Amass red lager (5% ABV)
Collovray & Terrier Pouilly-Fuissé, Vieilles Vignes 2012
Veal shanks, served with tiny cabbages and parsley with ramson
Mad Beer Umani, Imperial Pilsner with salt (7% ABV)
Salwey Spätburgunder Käsleberg Gutswein 2011
Lyksvad, a small Danish family fish farm, was originally dedicated to raising eel but started to bring
sturgeon to Denmark 20 years ago. They produce Oscietra caviar, usually green or brown in colour,
with a very nutty flavour. Note the low salt content (4%), and the absence of any other preservative
(such as Borax). This allows you to experience more of the subtle flavours in the caviar.
The Limfjord sound in North Jutland is home to the largest remaining wild bed of an endangered
species of European oyster. The Limfjord oyster has always been considered a great delicacy, once
kept exclusively for the royal tables, with capital punishment threatened to commoners who tried
to get hold of these precious creatures. Cold water temperatures slow their growth and concentrate
the flavours. Tonight’s oysters are size 4A, the largest and oldest variety.
Thirteen years ago, Denmark’s largest dairy producer, Arla Foods, started a small cheese programme
under cheese enthusiast John Gynther. Originally Arla Unika was an experimental cheese
programme, collaborating with top chefs in Denmark to develop custom cheeses only available in
their restaurants. Tonight you will try Havgus – a yellow cheese produced near the North Sea, where
the wind carries a lot of salt that covers the fields. We also have the debut of Hallands Himmel, a
new blue cheese that has never been shown to anybody from outside Arla. The aim is to produce
this cheese on just one day every year in the spring, when nature is about to burst into full bloom.
Havgus and Hallands Himmel cheeses,
crunchy herbs and raw vegetables, roasted buckwheat
Spontan Cherry Malaga Frederikksdahl berries, Malaga barrel aged (8% ABV)
Overripe pears, aquavit and seawater
Pear toddy
Geek Vanilla Shake, Imperial Stout with Vanilla (12% ABV)
After Dinner
Chill Pils with Yuzu
Our chef
Claus Henriksen was the first sous chef from Noma to leave the world renowned restaurant to
create his own in Dragsholm Slot, a castle an hour’s drive from Copenhagen. Claus is one of the
founding fathers of Nordic gastronomy, serving a cuisine that is both very luscious and intense but
also light, floral and feminine. He is an award-winning chef (many times over) who has pioneered
food innovation, working with dairies, brewers, farmers and meat producers.
Claus Henriksen
Mikkel Borg Bjergsø
Kenneth Hansen