Our kitchen has a very simple philosophy. Taste should be paramount and only the best of the season's raw ingredients should be used in preparation of the food.
Every day, our team of committed chefs juggle with everything from "the little bit extra" to the lunch buffet to the magnificent and sublime dining experience at our large weekend events.
Everything is prepared from scratch, and the kitchen has developed a number of exciting delicacies which are regarded as classics among our regular guests, for example, the freshly whipped yoghurts with home-made muesli on the breakfast buffet, the modern take on the chicken salad on the lunch buffet or the delicious, ice-cold rhubarb soup for dessert.
The kitchen loves a challenge and takes pride in developing the perfect menu for each and every celebration.
I love the hectic energy and atmosphere in the kitchen where we are tested every day. Our guests should enjoy a gastronomic experience at every meal, so we do all we can to create unique taste experiences, created with fresh raw ingredients prepared from scratch. Jan, Chef.