At the stage at the festival square Tine Hage and Philip Lindner from the organic, regenerative agriculture Mangholm brings a range of fresh and crisp vegetables from their own production and offers a quiche made with their own Øland wheat flour. The base of the quiche is flavoured with a hard cheese from Øllingegaard along with the larger leaves of seasonal kale from the farm. On top, whipped creme fraiche from Øllingegaard is added along with the smaller kale leaves, wild herbs and flowers, which you get plenty of opportunity to taste.

Your host
Mangholm is a 48-hectare organic, regenerative farm located in the middle of the North Zealand countryside near Hillerød. The farm focuses on a gentle, nature-orientated and versatile operation with old livestock breeds. The farm also produces its own fruit, vegetables, meat, eggs and flour with a strong focus on the highest quality and flavour. The products are sold to local restaurants and used in the farm's own restaurant, which is housed in the old, converted cowshed that also offers function rooms, a café and farm shop.

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A part of Kål & Ko
The event is part of Kål & Ko, which is part of Copenhagen Cooking's programme both on the festival site and the general programme. Kål & Ko aims to inspire the audience to use dairy in the green kitchen and explore how dairy can contribute lots of flavours and nuances when cooking dishes with vegetables and legumes.

Trine Krebs is the moderator and she invites various chefs and food personalities on stage for 45-minute segments. The chef cooks with a seasonal ingredient, and Trine Krebs and the audience ask, listen and taste the delights from the Kål & Ko stage. You can expect to leave the programme with great tips and tricks for the green kitchen at home.

Come and watch, listen, ask questions and enjoy the chef's green creations.

The Kål & Ko project is supported by ‘Mælkeafgiftsfonden’.

Cabbage in focus
This year's headliner at Copenhagen Cooking 2024 is cabbage, and under the heading Cabbage Love, it will play an undisputed leading role in the ambition to make this versatile vegetable even more attractive.

Cabbage is full of flavour, affordable, filling, full of health and good for the body and the climate - and it thrives in our local climate. See all food events with cabbage in focus here and buy this year's cabbage poster by Pine Cone Project here.

Read more about this year's headliner here.