Experience an engaging day at the market where farmers and food producers meet chefs and the restaurant world. The event explores the opportunities and challenges small farms face when their exceptional raw ingredients end up on fine dining menus—and what the price is, both economically and ethically.
Programme
- Food demonstration (11.00-11.45, Market Kitchen Tent): Chef Pietro Piredda prepares seasonal ingredients with simple, home-friendly techniques. Taste local produce, get inspired, and take home recipes. Open to all without registration.
- Panel discussion: "Who benefits from fine dining?" (12.00-12.45, Trailer Stage): Critical debate with bakers, chefs, and farmers about the Michelin star model, small farms, and power in the food chain. Participants: Mia Boland (Lille Bakery), Matthew Francis Parker (Kiosken på Odden), William Perch-Nielsen (Klippingegård), and moderator Andrew M. Jefferson (Grønt Marked).
- Talk & potato tasting (13.30-14.00, Trailer Stage): Leon Johansen from Hyldemarken shares his farm story and the remarkable biodiversity of his potato varieties. Taste the differences yourself and learn about producers' relationships with the restaurant market.
