The University Caterers Organisations (TUCO)

Client:
The University Caterers Organisations (TUCO)

Event Type:
Foodies on Tour to Copenhagen, August 2016

Size:
15 Professional Chefs

Location:
Copenhagen, Denmark

Brief/Aim:

We were approached by TUCO to design a series of food study tours for their membership – professional chefs and caterers responsible for the catering throughout the universities in the UK. This included identifying the food concepts relevant for the audience, putting all the logistics in place for flights, accommodation, transfers, back of house visits and presentations and giving a fixed price per person.

Solution:

We created a three day food study tour to Copenhagen for professional chefs. With 21 Michelin stars and 12 Bib Gourmands, Denmark is the gastronomic capital of Scandinavia. Denmark’s capital city Copenhagen is home to 15 Michelin-starred restaurants, among these one of the best restaurants in the world, noma. In Denmark’s second city Aarhus, 3 restaurants have been awarded one of the coveted Michelin stars. Denmark is fast becoming an international food hotspot, with award-winning chefs, award-winning restaurants and of course the famous smørrebrød.

This food study trip filled delegates with inspiration and ideas as they started their with a culinary walking tour of the city. Here they experienced nine individual tastings from street food to boundary pushing ­fine dining. They visited Copenhagen Street Food on Papirøen (Paper Island) which is the city’s ­first and only genuine street food market. They ate delicious sustainable street food from all corners of the world.

They experienced a dinner date that they’ll never forget as they dined on a farm, literally sitting at a dining table within a vegetable crop and enjoying the food as it was picked from beside them and cooked on an open BBQ by clever seasonal chefs. Torvehallerne market is one of the country’s most sustainable and popular food markets with high end produce and a wide range of al fresco dining options. Delegates were taken on a back of house tour by the concept director so they could understand the logistics and systems that underpin this successful market.

They also met one of Copenhagen’s Eco-warriors who has built a 600m2 organic rooftop garden, five floors above an old car auction – it sounds like a scene from New York, but it is totally Copenhagen. Here in Østerbro, the ØsterGro project, comprising 90 tonnes of soil spread over neat raised beds, is just one example of how urban gardens are turning Copenhagen roofs into lush urban agriculture. It even has it’s own food development kitchen! Every breakfast, lunch and dinner was a learning experience for them, from breakfast tapas in trendy cafes to traditional Smorrebrod breads for lunch – even the hotel they stayed in gave a presentation on how they are the most sustainable hotel in the city.

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