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Rasmus Bundgaard Nielsen and Frederik Skov, representing the Nordic region, won Culinary Cup Europe 2026 in Copenhagen following intensive training and great dedication. The victory also marks the third consecutive year that the Nordic region has claimed the title – a strong testament to professional expertise, teamwork, and a continued focus on development. However, Culinary Cup is about more than winning. The competition brings together colleagues from across Europe around a shared passion for food, quality, and hospitality, creating inspiration, relationships, and professional pride. With an exceptionally high standard among all participants, this year’s competition once again demonstrated the strong culinary craftsmanship found across Compass Group.

Compass Group Denmark hosted this year’s Culinary Cup in Copenhagen – the internal culinary competition where eight teams from across Europe come together to compete in gastronomy, creativity, and craftsmanship. Denmark was represented by Kitchen Manager Rasmus Bundgaard Nielsen and Sous Chef Frederik Skov, who competed on behalf of the entire Nordic region, with Ulrik Nielsen serving as coach. Culinary Cup is about more than winning; it is also about professional development, inspiration, and pride. The competition is an investment in people and a testament to the high level of expertise and dedication that characterises Compass Group’s kitchens across borders every day.

As part of this year’s Stop Food Waste Day, Compass Group once again focused on reducing food waste across our canteens through the Food Waste Challenge. Keylane achieved the best result with only 10.6 grams of food waste per guest and was recognised with a diploma and a prize for the kitchen team. Overall, the results show strong progress, with approximately 4.8 tonnes less food waste compared to the same period last year – corresponding to a 23% reduction. At the same time, food waste per guest has decreased by 15%, highlighting the strong efforts of both kitchen teams and guests, who together contribute to more responsible food habits.