For me, It’s about building relationships
and understanding when an ingredient is at its best.
Getting to know the farmer or producer in order to
understand the relationship between nature,
the seasons, and thereby, the quality.
Only then can you find unique,
fantastic organic ingredients.
Restaurant Mull is a farm-to-table restaurant
in Jannelunds Gård (Jannelund's Farm)
where I prepare a set menu
with the farm’s best current produce.
It’s primarily about taking care of all the ingredients.
We only harvest what is needed
for the specific day’s service.
Seven, eight, nine to ten courses, depending on
whether I’m in a good mood or not. (Laughter)
Adam and my relationship has
actually become a friendship.
At the first, we were an ecological farmer
and a chef, but now we’re also close friends.
He has fantastic produce here in his garden, vegetables
and animals that are very healthy.
And that’s the exact kind of produce I’m looking for
and I think that’s what Adam is looking for as well
– someone who manages [the produce]
in the best way and shows it respect.
Today, Jannelund’s Gård (Jannelund’s Farm)
practices a biological cycle; there is a bit of everything.
We went from only having a few sheep five years ago,
to today having cows, pigs, hens,
vegetables, grains, peas, beans,
farm stalls and a pop-up restaurant.
A very mixed and diversified way of farming.
Being an organic farmer to me, deep down, means you
need to take care of the soil, the earth that we live on.
Not only so we can grow food on it,
but also so that future generations can do it too.
Making sure we do not deplete or destroy it, but rather look
after the biological diversity and environmental health
we need in order to live on the planet.
Anders and I first met about five or six years ago.
He started buying lamb from me.
Then we started talking and realized we’re both
highly driven by sustainability and organic farming.
After that we talked about doing something together,
like a small dinner with a few guests.
There are a lot of delicious vegetables here on the farm,
but one that’s in season right now is broccoli.
Both the stalk and the florets taste good.
One of the dishes we’re serving
right now uses the whole vegetable
from stalk to the head cooked separately.
It’s then served with fresh tomatoes
and lamb also from here on the farm. You’ll see!
Imagine being able to harvest
just five meters from the restaurant's kitchen
and immediately cook it in a dish for a guest.
To me, it’s unbeatable.
The vision for Restaurant Mull, as we see it today,
is to continue spreading knowledge and the word about
organic farming and how sustainable food is grown,
prepared and how it affects the taste.
Everything behind it.
Showing that the origin actually has an impact
on both the taste and the feeling you get
when you eat something really, really good.
