2_9_ScanMag_75_April_2015_Text_Q9_MADS_Scan Magazine 1 07/04/2015 21:39 Page 37
Scan Magazine | Culinary Feature | SuRi
their dishes on classic cooking to ensure that quality remains top-notch.
this year, SuRi was elected one of the finalists in the ‘Fish and Seafood’ category by the Danish Guide to Eating Out (Den Danske Spiseguide). Henrik was also pleased to discover that SuRi has been included in White Guide’s 2015 survey of the best restaurants in Denmark. Pride of place, however, goes to the ‘Local Cooking’ competition they won in 2013. The competition, which covers the whole of Zealand, requires at least 75 per cent of ingredients in the restaurants’ menus to be locally produced and puts emphasis on creativity and quality. Henrik sounds slightly disappointed when we speak to him two days after the ‘Local Cooking’ 2015 final: “We were placed second this year,” Henrik explains, “after our other restaurant, Elmely Kro, which Poul now runs.” He laughs: “It’s healthy to have a bit of internal rivalry, though – it keeps you on your toes!” SuRi’s experienced staff do not rest on their laurels, and the seasonal nature of
Community and co-operation
The SuRi team, with Henrik on the top left side, taking a break during a flour delivery from the local mill.
their ingredients allow the team of six chefs and apprentices to try out new exciting combinations and techniques on a regular basis, although they always base
For those less keen on seafood, a wide range of traditional and inventive meatand vegetable-based dishes are available in both the delicatessen and in the restaurant. Diners choose several smaller dishes, allowing them to experience exciting combinations in one sitting. As with the fish, almost all of SuRi’s meat and organic produce is sourced locally. Over the years, Henrik and Poul have developed partnerships with over 30 local farms and suppliers, such as Ørnberg Vin, a local vineyard. These collaborations have proven mutually beneficial. In 2013, SuRi published a book detailing the work and lives of their suppliers in northern Zealand, and the restaurant’s reputation for local commitment and culinary excellence has seen it featured regularly on Denmark’s TV2 channels. Shortly after SuRi opened its doors, Holbæk’s business board
SuRi’s supply partner Søren Wiuff is famous for his exceptional vegetables and his prominent role in shaping modern Nordic cooking.
Issue 75 | April 2015 | 37