At Omegn & Venner, hearts beat for the local, the high quality and food craftsmanship. The same goes for their carefully selected producers, whose products will be presented in the dishes for a lovely lunch during Copenhagen Cooking.

Your hosts
Omegn & Venner is not a restaurant. It's not a wine bar. It's not a supermarket either. Omegn & Venner is a place that grows on a bed of wildly growing joy for food, drinks and foodstuffs. The place where you can satisfy your small or large hunger and thirst - where you go when you want to discover the selection of meat, dairy products, bread and drinks by the super dedicated small Danish and Nordic food producers. Where you go to get that country store vibe that many foodies chase in the summer and long for in the winter. Where you go if you are quality and climate conscious and only want to buy what you need while supporting small entrepreneurs. Many good parties have started in the kitchen - but they can also start in Omegn & Venner, because we love guests.

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The five-course menu for the day is prepared by a handful of our favorite colleagues and friends from the food scene:

Emilie Qvist Kjærgaard
She was the founder of Medvind in Hanstholm, a gastronomic gem in Northern Jutland that offered fresh fish on the grill, freshly harvested vegetables from local growers and popular Sunday lunches. Now she's in a haven of inspiration, travelling around doing pop-ups and inspiring future chefs-in-training in their culinary art. In Emilie's kitchen, the raw, simple and local flavours really shine through.

Lisa Ballisager
The sandwich queen of them all! Lisa can be found daily at the Christianshavn restaurant Lola, where she masters the lunch kitchen and after 11 years at Lumskebugten, she is certainly not inexperienced. Despite classic Danish lunches, she sometimes sneaks exotic subtleties into her cooking.

Youra Kim
Former Noma chef Youra Kim shines in the kitchen at Propaganda with various Korean dishes such as fried galbi rice, kimchi mandu (Korean dumplings) or glass noodle crab soup. We can't wait for Youra to take on the local ingredients with her Korean approach to cooking.

Hannah Grant
Recipe developer, TV chef, cookbook author, food photographer and former cyclist chef. We're dealing with quite a multi-talented bunch. But what they all have in common is that the focal point is FOOD! And let's just say it's the good, tasty kind. On top of that, she has mastered gluten and dairy-free diets, cakes made from root vegetables, and diet-adapted diets for athletes. I wonder what she'll be serving up for this long table dinner?

Maria Lesi
Our very own head chef at Omegn & Venner, who celebrates small local producers every day and focuses on flavour, flavour and flavour. She is also assisted by our superstar chef trainee, Lulu Skov Andersen.

Look forward to a lunch with Omegn's friends.

Practicalities
Remember to dress for the weather as the event takes place outdoors under cover.

Unfortunately, it is not possible to accommodate special diets for this event. However, there will be plenty of food, so it is possible to eat outside. The menu is not recommended for vegetarians as the event will focus on using offal and other overlooked ingredients that are often thrown away.