Copenhagen

We never imagined that a Chef’s Night Out with the crew from restaurant Kadeau would be dull, but nothing quite prepared us for this whirlwind of culinary escapades.

We meet the owners of Copenhagen brewery To Øl (‘two beers’) and join them at the opening of their new brewpub and restaurant, Brus.

Kim Wejendorp from Amass Restaurant in Copenhagen shows us how to make the fermented Thai pork sausages, Sai Krok Isan.

We have succeeded in capturing the most dynamic eating streak in recent gastronomic history.