Services & pricing

Menus, tastings, and workshops are composed individually — shaped by time, place, and company. We don’t work from fixed menus or formulas; the examples below simply illustrate how the practice can take form. Each commission becomes part of an ongoing study — recorded through the quiet accumulation of notes that guide what we do next. Pricing varies with scope, season, and setting, but the intention stays the same: to create experiences guided by care, precision, and presence.

  • A full dinner is the most complete expression of our cooking — a restaurant experience brought quietly into your home or chosen venue for the evening. The intention is simple: to make the table feel abundant, generous, and alive. Ingredients follow the season closely, and the menu unfolds slowly, moving from small, bright openings to deeper, warmer dishes before settling into cheese and dessert.

    Everything is cooked on site. Aromas drift through the room, pans move on the stove, and each plate arrives warm and exactly when it should. The pacing is unhurried and shaped by conversation rather than formality. Glasses are filled, plates appear and disappear, and the rhythm of the evening takes care of itself. You host, we take care of the rest — cooking, serving, pouring, and leaving the kitchen as we found it.

    It should feel effortless, like your favourite restaurant appearing for the night and quietly disappearing again.

    Example
    A ten-course seasonal dinner served gradually over four hours with full table service.

    Typical price
    From 1,250 DKK ex. VAT per person.

    Wine pairing required.

  • The short dinner follows the same spirit and approach as our Full dinner, simply in a lighter and more compact form. It’s designed for evenings where you want something complete and thoughtful without the length of a full tasting menu — something that still feels special and composed, just with a gentler arc and a slightly shorter sitting.

    Cooking happens on site and dishes are served one by one, warm and present. The rhythm moves easily: a few bright openings to begin, a couple of composed courses, something comforting and satisfying, and a simple dessert to finish. Nothing is simplified in quality or care — only the number of steps changes. The experience remains attentive and personal, just more concise.

    The result is intimate and relaxed, leaving more space for conversation and the natural flow of the table.

    Example
    Six seasonal courses over a relaxed three-hour evening at home.

    Typical price
    From 750 DKK ex. VAT per person.

    Wine pairing required.

  • Wine is treated as part of the meal rather than an addition to it. Pairings are composed alongside the menu so food and wine move together naturally — lighter and brighter to open the palate, deeper or more structured bottles as the evening settles in. The aim is harmony and drinkability rather than prestige alone.

    Selections shift throughout the year as bottles reach readiness. Some dinners lean classic and familiar, others more exploratory, depending on the season and the mood of the table. We’re always happy to take requests or design the pairing together, whether you prefer a particular region, producer, or style. The wines should feel personal and contextual rather than predetermined.

    Everything is sourced, transported, chilled, and served by us so each glass arrives at the right moment and temperature, integrated seamlessly into the flow of the meal.

    Example
    Four or six wines served progressively with the courses throughout the evening.

    Typical price
    Standard from 500–750 DKK ex VAT. per person.
    Sommeliers’ from 835–1,250 DKK ex VAT per person.
    Elevated from 1,400–2,100 DKK ex. VAT per person.

  • Thematic dinners allow us to explore a place, ingredient, or idea in greater depth. These evenings sit somewhere between a private dinner and a guided tasting — slower, more immersive, and slightly more focused. There may be additional courses, comparative pours, or bottles that are older or harder to source, creating a more layered and exploratory experience at the table.

    Some evenings centre on a region like Burgundy or Piemonte. Others revolve around a single ingredient or craft — a caviar dinner, a cheese dinner, or a seasonal study built around one producer. With more bottles and more context, the dinner becomes a conversation as much as a meal. The mood remains warm and generous, simply with more attention and storytelling woven throughout the evening.

    It’s less about spectacle and more about understanding — noticing details and sharing discoveries together.

    Example
    Introduction to Modern Bourgogne — six savoury servings paired with twelve wines, including older vintages and limited allocations.

    Typical price
    For this dinner: 3,650 DKK ex. VAT per person

    Other themes are composed and priced individually.

  • Provisions are small-batch condiments, ferments, and seasonal preparations made in the kitchen alongside our daily cooking. They grow naturally out of the same work that shapes our dinners — capturing ingredients at their peak and extending the season with patience and care. What begins as a small experiment for a dish often becomes something worth sharing.

    These might be pickles, vinegars, sauces, stocks, or preserves — practical staples designed to be opened and used rather than collected. They’re the quiet background elements that add depth and character to everyday cooking. Over time they form a small pantry of flavours that reflect the season and the work of the kitchen.

    Some are released occasionally in limited quantities, while others are produced on request for events, restaurants, or private clients when the season allows.

    To hear about new releases and occasional notes from the kitchen, we recommend subscribing to our Journal: Occasional Notes from the Practice.

    Quoted per product or project depending on quantity

  • A returning dining format created in 2018 — hosted in shifting rooms, seasons, and configurations. Each edition is composed as a one-off: new menu, new wines, new company. Sometimes six guests, sometimes thirty. Sometimes intimate, sometimes expansive. Always centred on rhythm, presence, and a shared table.

    Supper Club sits somewhere between private dinner and public gathering. It’s where ideas are tested, bottles are opened simply because they feel right, and the evening unfolds with fewer rules. The mood is relaxed and communal, shaped as much by the guests as by the menu. It’s less about formality and more about attention — to the food, the wine, and the people around you.

    Supper Club is currently paused. Upcoming editions will be announced through our Journal, where sign-ups open on a first-come, first-served basis.

    Menus vary from lighter seasonal studies to full dinner experiences depending on venue and theme. Wine is always curated to match the menu and the mood of the evening. Location is shared upon confirmation.

    Price varies by edition and announced with each invitation

    Subscribe to the Journal: Occasional Notes from the Practice. to hear about upcoming dates.

Gathered Notes: Private dining & expressions

  • Tailored events are fully bespoke and composed from the ground up around your occasion, space, and guests. There are no fixed menus or set formats — everything is shaped together. Some evenings lean relaxed and shared, others more structured and plated. The cooking follows the season, the service follows the room, and the tone follows the people at the table. The goal is always the same: generous food, calm hosting, and a gathering that feels natural rather than “catered”.

    We adjust menu, staffing, pacing, and setup to fit the moment — from intimate dinners to larger celebrations — handling sourcing, preparation, cooking, service, and clean-down so you can simply host.

    Example
    Birthday dinner for 20 guests with five shared seasonal courses, bread and sides, and light on-site hosting throughout the evening.

    Typical price
    Approx. 725 DKK ex. VAT per guest for a dinner of this size and format

    Each event is quoted individually based on scope and service level

  • Receptions are designed for gatherings where food supports conversation rather than gathering everyone around a table. Guests move freely, glasses in hand, while small dishes circulate through the room. The atmosphere is light, generous, and social — more flow than formality.

    Menus are built as a sequence of seasonal snacks and small plates: vegetables, fish, meat, pastry — warm and cold preparations designed to be eaten easily while standing. For longer events, this can expand into a more substantial standing dinner with grilled elements and larger shared dishes. We cook, replenish, and serve continuously so the room always feels abundant without pauses or queues.

    Example
    Opening reception for 70 guests with six seasonal snacks served over two hours.

    Typical price
    Seasonal snacks: approx. 325 DKK ex. VAT per guest

    Standing dinner format: approx. 475 DKK ex. VAT per guest

  • Weddings and larger celebrations are approached with the same philosophy as our private dinners — thoughtful, seasonal cooking served with care — simply scaled to many more guests. The aim is generosity and rhythm rather than rigidity. Food should feel abundant and relaxed, and the day should move naturally between moments.

    Menus are composed around the setting and the flow of the programme. Some parts may be shared at long tables, others plated and served. We coordinate closely with venues and organisers to ensure service feels steady and calm behind the scenes.

    Everything is adapted rather than templated.

    Example
    Summer wedding for 60 guests with sharing-based starters, a plated main course, and full dinner service.

    Typical price
    Approx. 550–650 DKK ex. VAT per guest for this style of celebration

    Final pricing depends on staffing, format, and duration

  • Hospitality for working days where clarity and continuity matter. Food is structured to support focus and energy rather than interrupt it. Instead of one heavy meal, the day is usually composed in stages — something light in the morning, a balanced lunch, afternoon snacks, and continuous beverages.

    Menus are simple, seasonal, and nourishing. Setup is discreet and practical, allowing the programme to run smoothly. We handle delivery, setup, replenishment, and clean-down so organisers can concentrate on the content of the day.

    The format can scale from smaller workshops to larger productions across several days.

    Example
    Full-day workshop for 24 participants with breakfast, lunch, afternoon snack, and continuous coffee.

    Typical price
    Approx. 575–650 DKK ex. VAT per guest for a full-day format of this scale

  • Delivery and pick-up are designed for straightforward, well-made food without on-site staff. Cooking happens in our kitchen and arrives ready to serve or with minimal finishing, making it ideal for offices, outings, or informal gatherings.

    Menus focus on dishes that travel well and hold their quality — salads, grains, vegetables, breads, simple mains, and desserts served family-style. The emphasis is freshness and ease rather than ceremony. Everything arrives clearly labelled and ready to place on the table.

    Example
    Company outing for 30 people with two large seasonal salads, a warm shared dish, bread, and something sweet.

    Typical price
    Approx. 125 DKK ex. VAT per guest for a lunch-style menu of this scale

    Larger or more elaborate menus are quoted individually

  • Service equipment is available to support events we produce or to complement existing setups. This can include glassware, serving pieces, and basic table elements needed for smooth and cohesive hosting.

    Items are delivered clean, counted, and collected afterwards. Quantities and selections are adjusted to the size and format of the event.

    Typical price
    Quoted according to quantity and duration

Applied Notes: Catering, events & hospitality

Shared Notes: Archive, learning & collaboration

  • The Wine Archive is a structured and evolving cellar built slowly and deliberately over time. Bottles are sourced directly, stored correctly, and followed with patience — not simply bought and resold. We acquire wines we believe in and hold them until they are ready to drink, so what leaves the cellar has context, maturity, and intention.

    It functions somewhere between a private cellar, a sourcing practice, and a small membership-based shop. Rather than offering everything, we focus on the right things — thoughtful producers, honest farming, and bottles that gain something from time. Some wines are opened for dinners and tastings, others are allocated quietly to members or clients, and others are sourced specifically on request.

    A structured membership and allocation model is currently taking shape. Until then, access is handled personally and by conversation.

    If you’re looking for bottles with provenance, guidance on building a cellar, or simply want to follow what we’re opening and sourcing, we’re always happy to talk.

    Get in touch to enquire about current access and sourcing.

  • This work sits slightly behind the scenes, shaping how hospitality feels from the inside. Rather than offering abstract advice, we work directly with restaurants, bars, hotels, and teams to refine the everyday experience of food, wine, and service. How the room moves on a busy night. How a wine list reads. How staff speak with confidence. How decisions feel clear rather than reactive.

    Sometimes this begins with a focused review — a fresh set of eyes on menu structure, pricing, or service flow. Other times it becomes a longer collaboration: developing a by-the-glass programme, building supplier relationships, training teams, or redefining the identity of a venue over time.

    The approach is practical and hands-on. Small, thoughtful changes tend to matter more than large strategies. The goal is always the same: clarity, consistency, and a stronger sense of character.

    Example
    Wine list and by-the-glass programme developed for an independent restaurant, including sourcing, pricing structure, and staff training.

    Typical price
    Depending on scope and duration. One time review of a business from 10,000 DKK ex. VAT

  • Wine tastings and experiences are structured gatherings built around curiosity, conversation, and shared discovery. They’re designed to feel generous and engaging while still offering clarity and direction — not lectures, but guided sessions with purpose. Bottles are chosen with intention, themes are clearly shaped, and each tasting follows a natural progression from first glass to last.

    Some formats are light and social, perfect for welcoming guests or bringing a team together. Others go deeper, exploring a region, producer, or style in detail. In both cases, the aim is the same: to create confidence and understanding around the table. Guests should leave with a clearer sense of what they enjoy and how to talk about it.

    These sessions work particularly well for company events, client hosting, and team gatherings where something thoughtful and memorable is wanted — more meaningful than drinks, more relaxed than a formal presentation. They also combine naturally with food, and many tastings continue into a shared dinner or seasonal menu designed to match the wines and extend the experience into the evening.

    Example
    Company workshop with six curated wines and guided tasting, followed by a seasonal shared dinner.

    Typical price
    From 800 DKK ex. VAT per guest for the above depending on format and wine level

  • Studies and professional training are designed specifically for professional teams working with food, wine, and hospitality. The focus is practical skill — not theory. How service feels on the floor. How wine is spoken about with confidence. How teams move with clarity during a busy shift. The aim is to translate knowledge into habits that work in real time.

    Sessions are structured and hands-on. Some take the form of focused talks or lectures to establish shared language and understanding. Others are workshop-based, tasting together, rehearsing service situations, or working directly with your existing menu and bottles. Rather than introducing abstract systems, we build competence using the tools you already use every day.

    Formats can be short intensives or longer half- or full-day sessions depending on what’s needed. Many teams use these workshops to strengthen communication, improve sales confidence, and create a more consistent guest experience.

    Example
    How to Work with Wine — a service-focused workshop translating wine knowledge into practical floor skills using your own selection or bottles sourced by us.

    Typical price
    Half- and full-day sessions from 8,000 DKK ex. VAT

  • Cooking classes and team workshops use the kitchen as a shared space for learning, collaboration, and time together. Rather than demonstrations, these sessions are fully hands-on. Everyone cooks, tastes, and works side by side, moving through a seasonal menu from preparation to plate before sitting down to share the meal.

    The atmosphere is relaxed and welcoming, but quietly structured. Tasks are divided, timings coordinated, and dishes finished together. Conversation happens naturally around the stove or chopping board. It feels less like a class and more like a group cooking in someone’s home — just with a little more guidance and rhythm.

    These sessions work equally well for private groups, wine clubs, and friends who want to gather around food, as well as for teams and companies looking for something collaborative and social. Cooking together has a way of building trust and shared focus without it feeling like an exercise.

    Menus change with the season and can be paired with wine or extend into a longer dinner.

    Example
    Seasonal cooking workshop followed by a shared meal and optional wine pairing.

    Typical price
    From 1,200 DKK ex. VAT per guest including ingredients

  • Collaborations and cultural projects are longer-format productions developed with institutions, festivals, and creative partners where food and wine become part of a wider programme rather than a standalone service. These projects often unfold over several days and across multiple audiences — artists, crew, staff, and guests — each with different rhythms and needs.

    The approach here is steady and production-minded. Meals need to arrive on time, service must adapt to rehearsals and changing schedules, and the food should feel generous and grounding without slowing the day down. At the same time, public-facing moments still carry the same care and identity as our private dinners. It’s about balancing reliability with character — something that feels thoughtful, even at scale.

    We’re comfortable working across full event timelines, from early staff meals to late-night service, keeping everything cohesive and calm behind the scenes.

    Example
    Three-day opera festival with daily catering for crew and artists, backstage hospitality, and public food service throughout the programme.

    Pricing
    Each project is composed individually. Scope, duration, staffing, and scale vary significantly, so pricing is developed case by case.

    Get in touch to discuss your programme and requirements.