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Photo: Puk Damgaard

The Michelin Supplier Guide

To operate a successful restaurant, it is crucial to have good agreements with stable and predictable suppliers. But where do restaurateurs find these indispensable suppliers that contribute to the foundation of the eating experience – from exquisite produce to wine and other beverages?

In The Michelin Supplier Guide we have gathered a collection of selected suppliers in a reference work. The idea behind this magazine is to make your daily lives easier, as this reference tool will enable you to get a swift and easy overview of skilled suppliers and potential collaborative partners within the following tree categories: Wine and beverages, food and employees.

We are proud to present this magazine, which hopefully will make it easier for you to find good suppliers

in the restaurant industry. You can look forward to 32 pages of exciting content, within which we have carefully selected such suppliers as we believe will be well suited for the style of the magazine, its format and target audience. In the magazine you can furthermore read an interesting article about the collaboration between Gårdbutikken Skovløkke Frilandsgrønt and Årets Kok 2024 Bjarke Jeppesen, head chef at Treetop.

We hope you like the magazine, and that the content will prove useful to you. Enjoy your reading!

The team behind The Michelin Supplier Guide.

SVANEM ÆRKET

WE EDUCATE THE CULINARY STARS OF THE FUTURE

For many of our students being a waiter or chef is much more than a job; it is a passion and lifelong journey of learning and development, enabling them to excel in their craft. At Kold College we encourage our students to become the best versions of themselves and help them by providing the optimal environment for learning.

THE CULINARY TALENT ACADEMY

Our students have the opportunity to enroll in our talent academy. The academy offers supplementary teaching lessons, company visits, and more. This allows students to immerse themselves in both theoretical knowledge and practical skills related to their craft.

Academy students have the chance to participate in both national and international competitions. Furthermore, the academy travels on a 14 day trip abroad. A trip where the students can explore, taste, and cook with ingredients from different countries and cultures while also building a network across borders.

COURSES AND EDUCATION

Learning is an ongoing process. Even as a trained chef or waiter you can always improve or refine your skills. We offer various opportunities for this purpose.

You can explore our bartender education where you’ll learn all aspects of working in a bar. Or you can add chocolatier to your resumé enhancing your ability to offer guests an even more refined dessert experience.

As a leader you can enroll in our Management Academy where you will obtain a comprehensive understanding of the functions within a restaurant contributing to a Michelin worthy experience. Kold College · Landbrugsvej 55, 5260 Odense S +45 63 13 20 43 · koldcollege@koldcollege.dk · koldcollege.dk

BECOME AN EXPERT IN BEER AND NATURAL WINE

Are you passionate about beer and natural wine? At Hotel- og Restaurantskolen in Copenhagen, we offer two exclusive advanced courses that will enhance your knowledge and skills.

Kellner Course

Embark on a taste journey through the world of beer! Learn from the best in the industry and gain in-depth knowledge about beer types, serving, beer culture, ingredients, brewing, and beer and food pairing. Perfect for those who want to impress guests and take their career to the next level.

(The course is taught in Danish)

Natural Wine Sommelier

Learn everything from grape production to sensory tasting techniques, meet leading importers, and delve into the culture and geography of wine. You’ll get hands-on experience with tastings, a deeper understanding of the unique characteristics of natural wines, visit producers, and learn how to pair food and wine in the best way.

Each course lasts 12 days spread over 4 months. You can also take individual modules of the courses if you don’t want the full program.

Wine and beverages Category 1

A considerable part of an exquisite taste experience is connected to the wine, liquor or beverage that are served with the food. The right wine or cocktail can elevate the standards and provide the palates of the guests with a special treat. On the following pages you will find suppliers who provide anything from wine to coffee and ionized water.

WONDERFUL WINE, INVALUABLE NATURE

In the hilly area near the village of Guldbæk, south of Aalborg, three generations of us are united in contributing to Denmark as a prominent wine country. We planted the ﬁrst vines in 2008 and today have over twenty thousand plants spread across ﬁve hectares. We cultivate wines that faithfully express our terroir in Himmerland.

Establishing Guldbæk as a recognized wineproducing area requires a long-term vision. But that is our goal. Here, we are in a very special landscape, whose character makes it suitable for wine production. So, we pour all our eﬀorts into a family-run, organic vineyard.

Interest, insight, and love are our driving forces. We believe you can feel it when you taste the results of our eﬀorts. And when you visit us in our corner of paradise.

The personal, modern, and contemporar y micro-roaster y

Holy Bean is a co ee roastery from Fyn with a passion for co ee. We believe in good craftsmanship and high quality. We believe in feminine, light, and delicate avor nuances. And every day, we strive to roast co ee to perfection and create a unique co ee experience focusing on re ned, oral, and fruity notes. We aim to change the way people drink co ee based on high quality, traceability, and responsibility.

Behind every great chef are some truly exceptional ingredients

There are two fundamental elements required to create an outstanding dining experience at a gourmet restaurant: Exquisite ingredients and a head chef who can craft a unique sensory experience using these ingredients. Such dining experiences occur from the collaboration between Bjarke Jeppesen, the head chef at Restaurant Treetop in Vejle, and the gourmet greens from the local farm shop Skovløkke Frilandsgrønt.

From soil to table by hand

At Skovløkke, vegetables are pre-sprouted, planted, and harvested entirely by hand before being manually packed. This results in a final product with exceptional crispness, freshness, and longevity. These qualities are precisely why Bjarke Jeppesen cannot do without Skovløkke as a partner:

”By dealing with small suppliers, you get incredibly fresh vegetables that are just harvested. If you buy, for example from the Netherlands, it might have been

picked a week ago and perhaps treated with pesticides,” Bjarke explains.

Their close collaboration also means that Bjarke can call and order potatoes or broccoli in specific sizes, ensuring guests receive perfectly curated dishes when they visit Treetop. For Skovløkke, meeting the specific needs of the restaurants they supply is crucial, ensuring that demand matches supply and minimizing waste.

Minimizing food waste through synergy

For years, there has been a societal focus on minimizing or entirely avoiding food waste, which is integral to Bjarke’s culinary philosophy. Every ingredient should be used to avoid waste, a principle also followed at Skovløkke.

”Sometimes they call me and say, ’We have these surplus ingredients right now—can you use them?’ >>

Often, I can incorporate them into the menu or pickle them for the next season,” Bjarke says.

The weekly dialogue between Bjarke and Skovløkke helps reduce food waste and overproduction. It’s a collaborative effort to minimize waste, with any unsold produce at Skovløkke being fed to their Hereford cows, ensuring nothing goes to waste.

Ingredients shape the menu

At Restaurant Treetop, the menu changes every three months based on seasonal ingredients: ”We look ahead to what ingredients will be available in August,

September, and October. It’s the vegetables, protein, fats, etc., that determines the dishes,” Bjarke explains.

This aligns perfectly with Skovløkke’s vision: ”Our mission is for both professionals and consumers to recognize the quality of locally produced, seasonal Danish goods,” says Michael Junge, owner of Skovløkke. Bjarke and Skovløkke share the same values and views on ingredients, and their collaboration spans several years: ”I’ve known Michael and Verena from Skovløkke for the last six or seven years, and no matter where I’ve worked, I’ve used them. The quality is so uniquely high each time Skovløkke delivers ingredi-

Photo: Jesper Rais

Facts:

Bjarke Jeppesen is head chef at Restaurant Treetop in Vejle and the winner of the title Chef of the Year 2024.

The farm shop Skovløkke Frilandsgrønt grows fruit and vegetables, supplying several gourmet restaurants. Their produce can also be found in local supermarkets and their own farm shops.

ents that I have no need to look for another supplier,” Bjarke says.

Sustainability and high quality

Both Bjarke and Skovløkke integrate sustainability into various aspects of their daily handling of ingredients. At Skovløkke, this includes prioritizing quality over quantity to avoid overproduction: ”When we talk about developing quality ingredients, it’s crucial to focus on better quality, not larger quantities. We, for instance, delve into soil micronutrients because we believe in nourishing the soil rather than depleting it.

That’s why we continue to work manually and deliberately avoid machinery—it ensures the best quality and freshness.”

It’s the freshness and high quality of the vegetables that allow their flavors to truly shine under Bjarke’s preparation. Both parties benefit greatly from this partnership: ”Our collaboration with a chef like Bjarke instills a sense of professional pride in our vegetables. It’s a recognition that we are better than other producers and suppliers,” Michael says, adding, ”Bjarke doesn’t come to us because we’re nice people, but because we’re skilled and deliver high-quality gourmet greens.”

Photo: Skovløkke

Photo:

I ioniseret vand er der livsvigtige antioxidanter ...

In tap water, there are oxidants

Fac ts about ionized drink ing water: Ionized water is alk aline, has smaller molecular clusters than tap water (takes up less space), is negativelyter. Ionized water is used in hospitals in several Asian countries, including has an ionization device for their drink ing water.

Fakta om ioniseret drikkevand: Ioniseret vand er basisk, har mindre molekyleklynger end vandhanevand (fylder mindre), det er negativt ladet, er fyldt med antioxidanter, og er renset gennem et kulfilter Ioniseret vand bliver brugt på sygehusene i flere asiatiske lande, bl.a i Japan, hvor hver femte husstand har et ioniseringsapparat til deres drikkevand.

Fakta om ioniseret drikkevand: Ioniseret vand er basisk, har mindre molekyleklynger end vandhanevand (fylder mindre), det er negativt ladet, er fyldt med antioxidanter, og er renset gennem et kulfilter. Ioniseret vand bliver brugt på sygehusene i flere asiatiske lande, bl.a i Japan, hvor hver femte husstand har et ioniseringsapparat til deres drikkevand.

Alle levende væsner er skabt til at drikke det vand, som løber i den lokale å, bæk, flod eller sø. Og det vand har en noget andet struktur og ladning, end det manipulerede positivt ladede vandhanevand har.

I n ionized water, there are essential antioxidants ...

Cellerne i kroppen ligger i en cellemembran, som er positivt ladet. Bl.a derfor er det smart at drikke negativt ladet ioniseret vand, da det derved nemmere kan trænge ind i cellerne og hydrere din krop.

All living beings are designed to stream, brook , river, or lake. And that charge compared to the manipulated, positively charged tap water. The cells in the body are surrounded by a cell membrane, which is positively charged. This is one reason why

charged ionized water, as it can more easily penetrate the cells and hydrate your body.

Lars Kirkegaard has been selling water ionization devices for the past eight years, as he has had positive experiences with drink ing ionized water himself.

08

Lars Kirkegaard har solgt vandioniseringsapparater de sidste 5 år, da han selv har gode erfaringer med at drikke ioniseret vand.

Gothenborg

Lars Kirkegaard har solgt vandioniseringsapparater de sidste 5 år, da han selv har gode erfaringer med at drikke ioniseret vand.

Søren Caspersen from Stenstrup states:

Søren Caspersen fra Stenstrup udtaler:

“Af ter I star ted drink ing ionized water, my psoriasis disappeared, most of my joint and muscle pains pizza, and fast food again, and I no longer take paink illers or ar thritis medication. The pain from several

Søren Caspersen fra Stenstrup udtaler:

Lars Kirkegaard has been selling water ionization devices for the past eight years because he has had good experiences with drinking ionized water himself.

“Efter at jeg er begyndt at drikke ioniseret vand, så er min psoriasis forsvundet, de fleste af mine led- og muskelsmerter er væk, jeg kan igen tåle hvedemel, pizza og fastfood, tager ikke mere smertestillende og gigtmedicin, smerter efter flere diskusprolapser er væsentlig aftaget, kan igen bare stå op om morgenen og gå i gang! Er iøvrigt førtidspensionist på 20. år med en uafklaret sygejournal. Endelig noget der har en positiv virkning!”

decreased, and I can just get up in the morning and star t my day! By the way, I have been on early retirement for 20 years with an unresolved medical record. Finally, something Install an advanced drinking water filter and eliminate all pesticides, PFAS, medication residues, microplastics, and other contaminants that have polluted the groundwater! It filters out ever ything larger than 0.0001-8 microns (depending on the final membrane)! It can also easily be combined with an ionization device, providing the ultimate drinking water!

Ioniseret Vand ApS

Ioniseret Vand ApS Industrivej 14 5762 Vester Skerninge

Industrivej 14 5762 Vester Skerninge

Tlf.: 26 20 44 92

Tlf.:

www.ioniseretvand.dk

Photo:

Since 2013, we have been on a quest to reinvent liqueur, embracing nature’s

just alcohol naturally brewed with our wild yeast. We’ve dared ourselves to continually venture into the to discover a myriad of captivating

“GO O D THING S CO M E TO THO S E W H O WAI T ”

bark - each ingredient carefully selec ted. Yet, it ’s our humble dandelions that have truly blossomed. This journey is eternal, our commitment unwavering, for as we believe, “good things come to those who wait.”

We proudly supply esteemed restaurants, such as Høfde4 in Blåvand and Høst in Copenhagen. If the curiosity to savor our creations beckons you, we ex tend an invitation to our exclusive “taste -lab,”

old haylof t. Here, chefs can playselves in a sensor y experience with our liqueurs, vinegars, and more. We eagerly anticipate your visit!

WESTJYSK

westjysksmag@gmail.com

www.westjysksmag.dk

Food Category 2

To a Michelin restaurant, it is crucial to have access to quality food from well-stocked and reliable suppliers. If the produce is not of a high quality, or if it fails to arrive on time, it is nearly impossible to run a restaurant that will provide unforgettable taste experiences for the guests. The following pages provide inspiration as to how you locate collaborative partners who are ready to provide organic and biodynamic produce, luxury seafood and poultry among other things.

Back to the roots: Respecting nature’s resources

Biodynamics and ecology constitute the cornerstones of Kiselgården where, since 1985, vegetables have been grown while respecting soil, plants, animals, and people. Here, it is a matter of getting back to our roots and feel, smell and taste nature’s delicious resources.

Kiselgården in Ugerløse has been cultivated organically and biodynamically since 1985. Originally, the farm was operated as an organic dairy farm, which later led to the production of Limousine beef cattle. Today, however, Kiselgården is solely run as a vegetable production.

Kiselgården was established by Ask Rasmussen’s parents, and today Ask runs the farm with his wife, Amy. Although the farm has undergone a change of ownership, both the first and second generation continue to live together on the farm – and the vision behind the farming is as it was when Kiselgården was established in 1985: ”We generally say that we bought a property with a wheelbarrow but, today, we run a high-tech farm. However, this development has not affected our values: It is about getting back to our roots and being honest about the processes – and where the food comes from,” says Amy Rasmussen.

A personal relationship

to renowned chefs

Biodynamics and ecology constitute the cornerstone of Kiselgården, and in the fields you will find celeriac, celery, cabbage, potatoes, pumpkins, lettuce as well as inter and catch crops such as rye and clover. The vegetables are grown in clay soil which contributes to them having an exquisite taste as well as high contents of vitamins and minerals. The soil is cultivated gently, respecting nature’s own resources – here it is a matter of creating the best conditions for the vegetables, because good crops equal good taste.

Precisely the good flavour is the hallmark of Kiselgården, and the love for the resources of the soil and the good flavour is shared by the large number of the renowned chefs and restaurants receiving the produce from the farm: ”Our contact with the chefs is very important to us. We know the chefs, and we know their dishes. The chefs remember us and continue to do so, even if they change workplace – and this creates a personal relationship with the chefs. It is a great honour to be recognised like this. We aim to deliver quality, and this is what we do!” Amy Rasmussen says.

Elevate Your Culinary Creations with Solhjulet’s Organic Excellence

At Solhjulet, exceptional quality meets unwavering commitment to ecology. As a total supplier of premium organic goods, we understand the discerning tastes of Michelin chefs who demand nothing but the best.

Crafting Culinary Excellence: Selecting the Finest Suppliers

At Solhjulet, we believe that exceptional products start with exceptional suppliers. That’s why we meticulously handpick partners who share our dedication to quality and craftsmanship. From small-scale organic farms to biodynamic producers, each of our suppliers puts heart and soul into every product, ensuring that only the finest ingredients grace your kitchen.

A Legacy of Ecological Stewardship

For over five decades, Solhjulet has been a pioneer in the organic industry, leading the charge towards a more sustainable future. Our commitment to ecology isn’t just a trend—it’s ingrained in our DNA. We cultivate long-term relationships with our suppliers, fostering a mutual respect for the land and the environment. With every purchase from Solhjulet, you’re not just buying ingredients; you’re supporting a legacy of ecological stewardship.

Organic & Biodynamic: A Symphony of Flavors

Experience the unparalleled taste of organic and bio-

dynamic ingredients harmonizing on your plate. Solhjulet proudly partners with organic producers who uphold the highest standards of organic and biodynamic farming practices. From heritage tomatoes bursting with flavor to artisanal cheeses aged to perfection, our diverse range of products ensures that you have everything you need to elevate your culinary creations.

Your One-Stop Culinary Destination

Why settle for multiple suppliers when you can find everything you need under one roof? Solhjulet offers a comprehensive selection of organic products, meticulously curated to meet the demands of even the most discerning chefs. From pantry staples to specialty items, we have everything you need to unleash your culinary creativity.

Strategic Excellence in Composition

At Solhjulet, we maintain a strategic stance regarding the composition of our products. Every item in our inventory undergoes rigorous quality control measures to ensure consistency and excellence. With Solhjulet by your side, you can trust that each ingredient has been carefully selected to meet the highest standards of taste and quality. Join the ranks of Michelin-starred chefs who trust Solhjulet to deliver nothing but the best. Discover the difference that organic excellence can make in your kitchen. Welcome to Solhjulet – the essence of organic perfection.

YOUR SUPPLIER OF ORGANIC FOOD

Danish Trout Caviar from Priess & Co

a sea of possibilities

AquaPri has been dedicated to high-quality fish and caviar for four generations – ever since we started selling fish in the Danish fishing port of Glyngøre in the year 1900. Now we are pouring over 120 years of knowhow, experience and passion into our new brand, Priess & Co.

We believe that trout caviar possesses extraordinary qualities – not just as a topping, but also as an umami flavouring rich in protein and omega-3: In pasta dishes, in a butter sauce, maybe in a vinaigrette? Or on a piece of toast with avocado? The possibilities are endless.

Our delicious Danish trout caviar is carefully sourced from our own trout farms and then frozen. The only thing we add is salt. The caviar comes in a convenient 4 x 50-gram SmartPack – simply defrost, cook, and save the rest for another day. Less waste, higher convenience, superior quality.

Uncompromising organic breeding of forest chickens and ducks by Gothenborg

During the summer half year, when grass, clover and herbs are budding, it makes sense to keep free-range poultry. This brings about unequalled taste, a ﬁrm meat texture and an unparalleled dining experience.

Provide your customers with superior products!

Employees Category 3

Maybe your restaurant is lacking manpower, but you are struggling to find the right staff. The following pages comprise businesses having specialised in facilitating the recruitment process within the restaurant and hospitality industry, ending up with a good match. In addition, you will also find trade unions that can perform the functions of unemployment fund and trade union for your employees.

Photo: Puk Damgaard

You’ve got a friend

Michelin-starred restaurants in Denmark 2024

The awards were announced on May 27th, 2024

THREE STARS

Geranium, Copenhagen

Noma, Copenhagen Jordnær, Gentofte

TWO STARS

AOC, Copenhagen

Alchemist, Copenhagen

Frederikshøj, Aarhus

Henne Kirkeby Kro, Henne Kadeau, Copenhagen

Kong Hans Kælder, Copenhagen

Koan, Copenhagen

ONE STAR

Alouette, Copenhagen

Aro, Odense

Domestic, Aarhus

Domæne, Herning

Dragsholm Slot Gourmet, Hørve Formel B, Copenhagen

Frederiksminde, Præstø

Gastromé, Aarhus

Jatak, Copenhagen Kadeau, Bornholm

Lyst, Vejle

Marchal, Copenhagen

Mota, Nykøbing Sjælland

Restaurant Aure, Copenhagen

Substans, Aarhus

Syttende, Sønderborg

Søllerød Kro, Holte

The Samuel, Hellerup

Ti Trin ned, Fredericia Tri, Agger

Villa Vest, Lønstrup