How can we create stronger connections between agriculture and the restaurant kitchen? In this conversation-based session, you’ll meet chef and restaurateur Mikkel Maarbjerg and grower My Amalie Rosa Maarbjerg Skovgaard from the regenerative farm Jordfryd – father and daughter – for a lively dialogue about collaboration, seasonality, and sensory experiences.

The conversation is rooted in the duo’s shared practice: one stands in the field, the other behind the stove – working together to show how much flavour and value lies in vegetables grown with care and harvested at just the right time.

Tasting samples will be served during the session, inviting the audience to experience the direct taste of soil and land.

Your hostsMy Amalie Rosa Maarbjerg Skovgaard runs the regenerative farm Jordfryd, where she cultivates vegetables with a focus on biodiversity and a deep connection to the soil. She is passionate about strengthening the relationship between grower and consumer – and encouraging more people to eat with the seasons.

Mikkel Maarbjerg is restaurateur at Restaurant VIE in Nordhavn and formerly ran the Michelin-starred restaurant Ensemble (two stars). He is known for his approach where “the vegetable sets the agenda” – and he is deeply committed to sustainability, including through his collaboration in Kirk + Maarbjerg.