Copenhagen Cooking & Food Festival 2016 – The Post

Copenhagen Cooking & Food Festival 2016

Sharpen your knife and prep your appetite, your pallet is about to experience heaven

The Copenhagen Cooking & Food Festival will be cooking up a storm this August (photo: Copenhagen Cooking & Food Festival)
June 15th, 2016 5:45 pm| by Marin Milosavljevic
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From August 19-28, Copenhagen Cooking & Food Festival will be celebrating the culinary culture of Copenhagen and Denmark as fantastic food destinations.

Over the past 12 years Copenhagen Cooking has developed into one of the largest food festivals in northern Europe. This year it is going to be bigger than ever as Copenhagen Cooking has joined forces with Food Organisation of Denmark to organise the festival together under the new banner: Copenhagen Cooking and Food Festival.



The festival is for everyone who loves food and it presents offers 120 unique events during the ten days. Around 100,000 visitors participate every year and help celebrate Nordic cuisine, the season’s production and other great culinary experiences.

Breaking the new
Over the past 15 years, Copenhagen has gone from being a gastronomic nobody to solidifying its position as a gastronomic capital and New Nordic Cuisine hot spot. This development stems from innovative thinking and the courage to embark on new pathways led by a handful of pioneers.

Copenhagen Cooking & Food Festival celebrates this development by introducing ‘Breaking the New’ as an underlying theme for the festival. The theme focuses on highlighting new trends, foods, co-operation and production methods in the gastronomic world.

The Copenhagen Cooking & Food Festival will be cooking up a storm this August (photo: Copenhagen Cooking & Food Festival)

Highlights: Eating with Montet, straw bale pop-up kitchen, quay dinner and gourmet hotdogs


Pop-up community kitchen in the world’s largest straw bale garden

Det Økologiske Folkekøkken (The Organic folk kitchen) invites you to a community kitchen in the world’s largest straw bale garden. During spring and summer, they have planted delicious vegetables and herbs in straw bales together with the good people from Bioark and Pers Griseri.

Breaking the Bugs

Insects are amazing as food. They are healthy, sustainable, and really tasty. Two billion people worldwide are already eating insects and now the trend is comes to Denmark, when Buglady.dk and Bugging Denmark put insects on the menu at this year’s Copenhagen Cooking & Food Festival. You can learn about the sustainable and healthy alternative to meat when they talk about insects as a part of today’s modern cuisine. After the discussion, there will be a glass of wine and a tasting, where you get to try the delicacies for yourself.

CPH Food District

CPH Food District is the name of a brand new experience during Copenhagen Cooking & Food Festival. It is a three-day food fest in the Meat Packing District. The venues Øksnehallen and Kvægtorvet will be brimming with food experiments, cooking competitions, exciting products, cocktails and much, much more. You can learn how to ferment, cook over a fire and gain inspiration to create your own urban garden. See the best chefs in Denmark compete for ‘Dish of the Year’. Meet 20 Danish farmers offering a great selection of vegetables. Watch food documentaries under open sky, and be active in the kitchen at the food workshops. In other words; we are celebrating the gastro scene of Copenhagen, and all the wonderful food, Denmark has to offer.

Farm to table

Again this year the creative agency SLOW presents Farm to Table. Over the past two years SLOW has set the dining table on a rooftop farm and in a barn at Grantoftegaard. This year SLOW lays the spread directly in the vegetable garden at Grantoftegaard, where the organic fields and garden meets the silhouette of the city.

The dining table was placed in the garden setting during spring, and this summer, the garden has grown up around the table infusing it with the nature. The menu will be based on what is ripe and available in the days leading up to the feast and the meat will come from the animal most recently slaughtered at the farm (goat, lamb, pork, or beef).

Quay Dinner Sydhavn

This street dinner takes place on a quay in Copenhagen’s south harbour Sydhavn, where Kitchen Collective and Bite Me Crew have put three different kitcheneurs up to the challenge of co-creating a unique dining experience. They have been given the task of creating a collective menu, based on their unique individual styles.

Blockparty, Organic Lemon Chicken & Cider

Chicks by Chicks is an organic rotisserie and eatery. They want to celebrate the summer by creating a block party at Vesterbrotorv by transforming the square into a setting with long tables. It will be a cosy communal eating space with lots of atmosphere. There will be groovy live music and a cider bar by Holm Cider, which will make home-made cider sangria, while all the food will be provided by Chicks by Chicks.

Dining with Monet

Monet did not just work wonders with his paintbrush – he was also something of an artist in the kitchen. Get behind the scenes with the painter, bon viveur and gourmand Claude Monet with an evening devoted to French gastronomy. Learn about Monet’s artistic and culinary universe with a guided tour of the exhibition – followed by a dinner inspired by Monet’s favourite dishes. The dinner will consist of a 3-course delicious menu with accompanying lovely French wines, composed by the restaurant’s talented head chef Kristofer Josefsson, and served in the pleasant surroundings of Restaurant Wilhelm at Ordrupgaard.

See complete program and buy tickets at www.copenhagencooking.com

This article was produced in colaboration with Copenhagen Cooking & Food Festival


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