The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Danish restaurant named most beautiful for barebones design Posted: 17 Sep 2013 07:22 PM PDT Instead, the Copenhagen eatery which took the award for Best Overall Restaurant design at the Restaurant and Bar Design Awards in London last week could be described as rustic minimalism at its best. The fact that industry experts chose Höst as the epitome of style at the fifth edition of the awards signals a deepening appreciation for pared down, rustic, Scandinavian design, executed thoughtfully and intelligently. "The minimalism and simplicity so present in Höst give the impression that this isn't a commercial setting at all, but someone's country kitchen in rural Denmark," say editors of the site. Judges of the influential competition include designers and experts from the UK and around the world, including editors of Wallpaper and Frame magazines. A joint collaboration between Norm Architects and Danish designers Menu, vintage wooden chopping boards hanging on whitewashed, exposed brick walls, natural and weathered wood, and soft throw blankets warm up what would have been an otherwise cold and grey space with its concrete floors and wood-panelled ceiling. Diners tuck into dishes such as North Sea cod with green tomatoes and smoked cheese or free-range pork with fermented garlic, pickled and raw beetroot on custom-designed ceramic and slate plates under black scissor spring lamps which hang overhead and offer a punch of urban and industrial modernity. The intended result? To bring the feeling of eating outdoors on a rural, Scandinavian farmyard indoors, within an urban context, explained designer Jonas Bjerre-Poulsen. Taking the international award for Best Bar, meanwhile, was Atrium Champagne Bar in London. - AFP Relaxnews, September 18, 2013. |
| Danish restaurant happy to serve throwaway food, and it’s good Posted: 17 Sep 2013 06:46 PM PDT "We had all worked in kitchens or supermarkets and seen how much food was thrown away, and we wanted to do something about it," said Sophie Sales, a co-founder of "Rub og Stub", which translates as "lock, stock, and barrel". Denmark is already home to an active community of "freegans", people who eat discarded edible food to reduce waste. But unlike activists, Rub og Stub won't go rummaging through trash to find its ingredients, and the restaurant doesn't accept food that's been found through so-called "dumpster diving". Instead, they're trying to get to the food before grocery stores and other retailers throw it out. "We had hoped to secure some permanent deals before the opening, but it was hard because this is such a new concept," said Sales. The central Copenhagen restaurant, which is run by volunteers and will give all profits to three charities in Sierra Leone, had to buy some ingredients for the launch. "Potential suppliers (donors) found it hard to believe that it's realistic and that we would really open," she said. So far, major donations have come from two supermarket chains owned by Denmark's biggest grocery retailer, Coop Danmark. "It's been everything from lamb chops and duck breast, to big bags of grapes and dairy products," Sales said. Most products are given away because they're nearing their expiry date. For supermarkets, the food "wouldn't be worth putting on the shelves since they could only keep it there for two or three days". "If we get it on the last day before it expires, we can either put it in the freezer or use it on the same day," she said. Rub og Stub doesn't accept food that's already been prepared elsewhere, and because of its sourcing methods, the menu changes every day. On Tuesday, it was serving meat patties known as "frikadeller", with red cabbage. The menu also included a vegetarian version of the traditional Danish dish, a pasta salad, and apple muffins with marzipan and nougat ice cream. - AFP Relaxnews, September 18, 2013. |
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