A collaboration with a local producer
At Hotel Svendborg we work with raw materials when they are in season and when the quality is best. That is why during the asparagus season we receive both white and green asparagus from Sanderumgaard on Funen.
The collaboration gives us access to fresh, high-quality ingredients and is based on a close dialogue between producer, supplier and kitchen. It is precisely this dialogue that helps ensure that the ingredients are treated properly all the way – from field to plate.
When chefs meet the producer
To enhance their understanding of the ingredients, chefs from Halberg Hotels visited Sanderumgaard. Here they had the opportunity to experience the fields, see the white and green asparagus being grown and harvested, and hear about the work behind the production. The visit also included a look at the seasonal rhubarb.
When chefs have the opportunity to meet the producer and see the ingredients in their proper surroundings, it creates a greater understanding of the season, quality and the work that goes into it. They take that knowledge back with them into the kitchen.
""Today we have invited a lot of chefs from Halberg Hotels out to see where the ingredients actually come from. Because the dialogue between the producer and the chef is worth its weight in gold.""
