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You appreciate your food, right? ​

In the kitchen, we start from a classic dish and make it completely from scratch - as in COMPLETELY from scratch.


It took us around. three months to make Brochetta.

The wheat must be sown, harvested, threshed, threshed and ground. Salt must be obtained as seawater from the North Sea and evaporated.


Sourdough must be mixed and fermented. Sunflower seeds must be planted, harvested, pressed for oil, etc. In the subject of Soil to Brewery, we come to the conservation and processing of some of the staple foods that we, hand on heart, probably take a little for granted.


In addition to working with self-sufficiency, we have also established the premise that our food must be as sustainable and CO2-neutral as possible. This applies throughout the process, from cultivation to storage and preservation to preparation.


This means, for example, that the storage must not require electricity. Freezers and refrigerators are, therefore, strictly prohibited in this subject. Instead, we use classic techniques such as fermentation, brewing, pickling, drying, smoking, simmering, ageing, salting, tanning, etc.


We do the same as our ancestors did in their scullery or utility kitchen before freezers. ​


If we are to be able to talk about self-sufficiency, it is, of course, also a prerequisite that we only use raw materials that we ourselves can grow or gather locally.


Some of the teaching will also occur in the garden or the field. We have sown wheat, rapeseed for oil, sunflowers and much more. But we also produce meat and eggs ourselves

Kristoffer Brun

Kristoffer Brun

Kristoffer also teaches outdoor and thus has an interest in all the free food we can collect in nature.


Kristoffer is also the school Shepard and will most certainly bring some of our home-produced sheep from field to fork. 

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