Four times a year, we offer inspiration trips to our kitchen staff, enabling them to bring fresh ideas, knowledge, and creativity back to their kitchens.
Sustainable fishing was on the menu during one of our recent inspiration trips, arranged in collaboration with Fiskerikajen.
This time, the journey took us to Helsingør Harbor, where Søren Jacobsen, Chairman of the Association for Gentle Coastal Fishing, welcomed us and shared insights about sustainable fishing methods and their positive impact on marine environments and the quality of the catch.
After the harbor visit, we headed to Rødovre for a guided tour at Fiskerikajen. Jesper Redecker Hansen, Head of Sustainability, walked us through their impressive selection of ingredients. The tour was followed by a session on fishing techniques and a lively discussion about sustainable fishing.
Sarah Wilson, Sous Chef at Bonnier Publications, joined the trip and shared her thoughts:
“It was an incredibly inspiring trip!
I wish it had lasted another day because I came away with so many great ideas we can apply in the kitchen.
We’ve already ordered shore crabs and mussels to explore the full palette of seafood and ensure our kitchen embraces sustainability in the dishes we create.”
Troels Trier Vogel, Food Excellence Manager, who also participated in the event, commented:
“Courses on sustainable fishing are essential because seafood plays a vital role in creating healthy, climate- and eco-conscious meals. That’s why it’s crucial for us at Compass Group to support sustainable fishing and ensure we use ingredients harvested with care for the environment.”
Thank you for a fantastic day filled with inspiring presentations. This won’t be the last time we cast our lines to reel in fresh inspiration from the sea!