Nature, as it unfolds in there here and now, rules my gastronomy. Presence, contemplation and pleasure - in flavours created by nature, by the Ice Age and the castle baron’s reclamation of the Lammefjord. Right here in his kitchen. It is presence, honest and pertinent.
The pleasure of cooking a meal for the pleasure of others is something I have enjoyed since childhood. I still enjoy proving pleasure with the meals I cook. Transforming nature and culture through the kitchen and onto the plate, whatever the season. For others to derive pleasure from the experience.
Our cuisine is nature-aware. We interpret the current season by means of gastronomy that is as flexible and changeable as the wind and weather. It is classical, but at the same time modern. It is local, pure, unpredictable and personal.
Vegetables are my absolute favourites. They are abundant, versatile and have nuances of flavour that are exciting to work with. Here at Dragsholm Castle we have access to the very best ingredients. We can follow their development and we share the history of the vegetables that bring together history and flavour on the plate.
My food is fresh, authentic and based on vegetables. It has substance, flavour and unmistakable references to our history and the surrounding sea, fields and forest.
My ambition is to share my passion and ideas with our local and authentic seasonable gastronomy. I share them with my colleagues at the castle, as well as with the many farmers, producers and gatherers with whom we closely collaborate. It is all about respecting nature and allowing oneself to be fascinated by its diverse magic and the pleasure of pleasing others.
Slice a pointed cabbage and simmer it with salt and butter until tender, then add five chopped oysters and enjoy!