Dinner with Kasper & Ed

Two chefs. Two perspectives. One shared approach to cooking. On April 8th & 9th, Ed Tejada and Kasper Holen take over the kitchen for a dinner shaped by seasonality, preservation, and foraging. Ed brings over a decade of experience from London’s restaurant scene, with time at Ottolenghi, St John, CUB and most recently as head chef at SILO, where he refined a cooking style rooted in zero waste and hyper-seasonal produce. Kasper is a Norwegian chef based in Copenhagen, with experience across Europe including Il Buco, Einer, Smalhans and SILO – and a strong focus on local ingredients, preservation techniques, and low-waste cooking. Drawing from London, Norway, and Copenhagen, the menu moves between influences – grounded in local produce, pre-industrial techniques, and a zero-waste mindset. The evening is served à la carte, with the option to go all in on a Chef’s Choice menu. 📅 8–9 April 2026 🕰️ Seating from 17.30 – latest at 20.30 A few nights only. Limited seats. Booking is OPEN now. FULL MENU BELOW Savoury: Chicken liver parfait, pickled Japanese knotweed shoots, bramble shoots oil 100,- Kale sprouts, mirabelle flower butter, crispy breadcrumbs, anchovies 85,- “Lompe” Norwegian style tortilla, braised lamb neck and shoulder, fermented unripe juniper berries, sloe berry cheong 135,- Scallops, fermented jerusalem artichoke cream, fried seaweed 125,- Crispy lamb ribs and belly, dehydrated root veggies 160,- Sweet: Waffle, hot whey caramel, woodruff ice cream 95,- Meadowsweet infused panna cotta, blood orange marmalade 95,- 5-course chefs choice menu dkk 450,- per person. Needs to be ordered by the whole table.