Anne Cathrine is the head chef and she is responsible for bringing these values and strategies to life. Together with the kitchen staff, she works her magic with local produce to get the most out of every last piece. Because, of course, local produce is expensive. The irony is that an organic chicken that was raised just around the corner costs more than one which was flown in from a producer across the world. That is why Anne Cathrine and her team work so hard to get the most out of their local produce.
- We cook with both feet on the ground, but also in a modern way, and everything is homemade. We pickle, store and ferment, so that we really make the most of the produce, Anne Cathrine Christensen, chef, Sinatur Hotel Skarrildhus.
It is all about craftsmanship. From the craftsmanship of the farmer who grows the produce, to the craftsmanship of the chef who makes the most out of the produce, right down to the craftsmanship of the waiter who makes sure that every guest learns more about the food itself. It is important to Skarrildhus that they have a unique profile, and it is this uniqueness that often attracts guests with similar values to them. But this focus on nature and sustainability is not just a branding exercise. Not by any means. It is only when you truly have a passion for working with nature and sustainability in your heart, that it becomes a value you can actually live by.
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