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The three Danish chefs aim to give travellers a taste of the latest and best cuisine that Copenhagen and Denmark have to offer (All pictures: E. Tobisch, Copenhagen Airports) |
DENMARK. In a major innovation for airport food & beverage, Nordic summer cuisine prepared by some of the country’s most famous chefs will be available in a pop-up restaurant at Copenhagen Airport called CPH Nordic Dining over coming weeks.
The open kitchen will feature the dishes of three of the country’s star chefs – Thomas Rode from one of Copenhagen’s premier restaurants, Kong Hans Kælder; David Johansen from another premier Copenhagen restaurant, Kokkeriet; and Mikkel Marschall from the Danish island of Bornholm. The trio will take turns cooking tailored tasting menus inspired by the Nordic summer.
The occasion is the ninth Copenhagen Cooking food festival, which runs from 20 August to 29 September, allowing travellers the opportunity to enjoy exceptional gastronomy at Copenhagen Airport. The pop-up restaurant is a key part of the programme.
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“A Michelin-level pop-up restaurant definitely reflects our ambition for the F&B category. In many ways, CPH Nordic Dining is a great example of the Trinity at work.“ |
Carsten Nørland VP for Sales and Marketing Copenhagen Airport |
“Gastronomy is one of the strongest trademarks of Denmark, and we want to use CPH Nordic Dining to give travellers a taste of the latest and very best of what Copenhagen and Denmark as a whole have to offer. This year also, Bornholm has earned a strong position in the world of Nordic cuisine,” said Copenhagen Airport VP for Sales and Marketing Carsten Nørland, referring to Mikkel Marschall, who has been highly acclaimed as chef for the restaurant Kadeau Bornholm.
“I look forward to presenting my tasting menu, which consists of foods from small local producers on Bornholm. I can reveal here that the menu will include Bornholm products like liquorice from Johan Bülow, local potatoes, ham from HallegÃ¥rd and dairy products from the St. Clemens coop dairy,” said Marschall.
A TASTE OF DANISH SUMMER
The three chefs have each composed a tasting menu which they will prepare and serve to their guests from the restaurant’s open kitchen. Each will be present in person much of the time and work their magic in the kitchen with a team from SSP, which is in charge of service at the restaurant.
“F&B is one of the key differentiators in an airport’s efforts to create an authentic Sense of Place,” said SSP Denmark CEO Tina Grønbech. “Our team works closely with the chefs to give guests an authentic bite of Denmark, prepared with local high-quality food products right before their eyes.”
“The focus of Kokkeriet is on good Danish seasonal products, and our tasting menu will include new interpretations of classic Danish dishes like the popular Danish dessert rødgrød med fløde” said David Johansen of Michelin-restaurant Kokkeriet.
Thomas Rode will also be serving food based on local products and cooked in genuine Paleo style.
“Without revealing too much, I can tell you that I focus on ensuring that there is a lot of protein in the food I’ll be serving,” he said. “When you are going on a long trip, you need good, wholesome food, so that you can relax, whether you are travelling for business or on holiday with the family.”
PUTTING COPENHAGEN ON THE FOOD & BEVERAGE MAP
The CPH Nordic Dining initiative is a natural continuation of the F&B strategy executed at the airport in recent years.
“Over the past two years, we have managed to substantially improve our F&B offer,” said Nørland. “We have brought in a number of strong brands and focused on creating value for money across categories – and with great success.
“A Michelin-level pop-up restaurant definitely reflects our ambition for the F&B category: we aim to have one of the world’s best F&B offers in an airport, and we aim to continue to surprise and thrill travellers at CPH. Not only does it take time and effort: it also takes strong airport partnerships. In many ways, CPH Nordic Dining is a great example of the Trinity at work.”
To complete the Nordic experience, glassware and crockery from Danish brands Royal Copenhagen, Holmegaard and Rosendahl is sponsored for the pop-up restaurant by living, design and furnishing shop Illums Bolighus. CPH shops such as Royal Copenhagen, Copenhagen Airport Tax Free, Peter Beier Chocolate, Bülow Lakrids, Foodmarket, WHSmith and Fine Food are supporting this extraordinary event with special offers for travelers.
You can read more about CPH Nordic Dining at www.cph.dk and follow the event on Facebook (www.facebook.com/cphairport) and Instagram (@copenhagenairport or #CPHNordicDining13).
FACTS ABOUT CPH NORDIC DINING
The pop-up restaurant CPH Nordic Dining will serve food matching the Copenhagen Cooking theme of ‘Nordic Summer’ during the period from 20 August to 29 September.
The restaurant will be open daily from 7:00 a.m. to 8:00 p.m. Breakfast will be served from 7:00 to 10:00 a.m., and the lunch/dinner menus from 11.30 a.m. to 8:00 p.m.
The restaurant’s Nordic Tasting Menu will be a menu composed of three servings – a starter, a main course and a dessert. The three star chefs will take turns composing the menu.
The price of a Nordic Tasting Menu is DKK279 (US$50), while two varieties of breakfast will be available, at DKK99 (US$18) and DKK149 (US$26) respectively.
All the dishes will be served on tableware from Royal Copenhagen, Holmegaard and Rosendahl.
The restaurant will be located airside right outside the duty- and tax-free store after security. Only passengers will have access to the restaurant.
Reservations can be made online to richardt.landgreen@ssp.dk
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Thomas Rode of Restaurant Kong Hans Kælder, a Michelin-star establishment for 17 years |
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David Johansen, Kokkeriet: “Playful, bold, curious and patient” |
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Mikkel Marschall, Marschall Food Event: Passionate about the island of Bornholm’s culinary ingredients |
PROFILES OF THE STAR CHEFS AT CPH NORDIC DINING:
Thomas Rode, Restaurant Kong Hans Kælder
Celebrity chef Thomas Rode has run Restaurant Kong Hans Kælder in the heart of Copenhagen for 17 years. In collaboration with the tightly-knit staff, he has secured the restaurant a Michelin star for just as many years.
In recent years, Thomas has shifted his culinary focus, and he now increasingly prioritises that the ingredients he uses and the way they are produced satisfy the body’s need for proper nourishment – without impacting the reputation of Restaurant Kong Hans as a stronghold of hedonism. This shift in focus is the result of Thomas’ own transformation due to physical exercise and a Stone Age lifestyle, all described in his book Stone Age Diet.
Mikkel Marschall, Marschall Food Event
Mikkel Marschall comes from the island of Bornholm and has gained experience from the finest gourmet and Michelin-starred Danish restaurants; La Rosetta, Henne Kirkeby Kro, Søllerød Kro, Formel B, Restaurant Hermann and most recently as chef at Kadeau Bornholm from 2012 to 2013.
He has participated in several competitions, including the qualifications for Bocuse d’Or – the World Cooking Contest – as well as the Langustine Lobster Festival on the island of Læsø. Additionally, he has won a bronze medal as Chef of the Year 2011.
Mikkel has always been passionate about Bornholm and the island’s culinary ingredients, which make up a substantial part of almost all his dishes. At the age of 21, he established the competition Sol over Gudhjem (Sun above Gudhjem) on Bornholm, which today has grown to become the largest and most prestigious chefs’ competition in Denmark.
David Johansen, Kokkeriet
For almost four years, David Johansen has managed the pots and menus at Restaurant Kokkeriet in Copenhagen.
David has previously worked at several premier Copenhagen restaurants. First as chef at Restaurant Els in 2003, then at Restaurant De Gaulle in Kronborggade, the Premisse, Restaurant Ego and Kong Hans Kælder.
In 2012, he won The Culinary Festival Bernard Loiseau, and he has recently featured in the new cooking show, Cecilie & The Food Club, on the Danish national channel TV 2, in which eight of Denmark’s finest chefs challenge each other with new and innovative menus. David’s style is described as playful, bold, curious and patient. The mood in the kitchen is cordial and professional -always with an eye to the guests at the tables.
*NOTE: The Moodie Report and The Foodie Report’s third annual Airport Food & Beverage (FAB) Conference and Awards will be hosted by Dubai Airports at Atlantis, The Palm on 1-3 October. Click here for more details or email Joanna.Puckett@TheMoodieReport.com
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Atlantis, The Palm will host the highly anticipated FAB 2013 Conference and Awards | |
