The festival grounds are finally open, and today we welcomed our first hungry guests at Roskilde Festival.<\/p>\n
The past few weeks have been busy. Our colleagues have been living on-site to make sure everything is ready, and now all the hard work is coming together. The pots are bubbling, the kitchens are buzzing, and this year we\u2019re serving around 100,000 organic meals to festivalgoers and volunteers.<\/p>\n
Around 50 colleagues are involved before, during and after the festival, supported by approximately 350 volunteers.<\/p>\n
Our Operations Director, Rasmus Fredslund, is one of those who has rolled up his sleeves, and he is impressed by the well-organised setup and the can-do attitude shown by both colleagues and volunteers.<\/p>\n
\u201cIt\u2019s fantastic to arrive at a setup where everything is running smoothly, the atmosphere is great, and everyone knows what they\u2019re doing. I\u2019m incredibly proud of my colleagues, who have taken on a huge task and delivered. It\u2019s also great to be working alongside them today and be reminded of just how much it takes to keep those pots stirring,\u201d he says.<\/p>\n
This year, you can find us at Food Is Now, where we\u2019re serving hungry festivalgoers dishes including moules frites, crab ramen and crispy Caesar salad. From 6 p.m., we also hosted a long-table dinner celebrating sustainable fishing and the flavours of the Danish summer.<\/p>\n
You can also find us at The Hang Out, where Wicked Rabbit is serving delicious plant-based dishes packed with flavour.<\/p>\n
Gritt Ibsen, who normally works as a Head Chef in one of our staff restaurants, has swapped the canteen kitchen for the festival kitchen, where she is helping keep everything running smoothly.<\/p>\n
\u201cWhat drives me is the sense of community and seeing happy guests. There\u2019s a unique energy and atmosphere here that you simply don\u2019t find anywhere else. You also build new friendships and get to meet colleagues from other locations,\u201d she says.<\/p>\n
Whether we\u2019re serving guests in a staff restaurant or on the festival grounds, our goal remains the same: to create the very best dining experiences together.<\/p>\n","protected":false},"excerpt":{"rendered":"
The festival grounds are finally open, and today we welcomed our first hungry guests at Roskilde Festival. The past few weeks have been busy. Our colleagues have been living on-site to make sure everything is ready, and now all the hard work is coming together. The pots are bubbling, the kitchens are buzzing, and this<\/p>\n","protected":false},"author":100010030,"featured_media":24245,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[86],"tags":[],"class_list":["post-24250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\n