The Kitchen Garden

Hotel Frederiksminde – The Taste of Local Produce

At Hotel Frederiksminde, our approach to gastronomy has always been rooted in the local landscape around us. The fjord, the forest, the fields and the people who cultivate, produce and manage the produce with respect for nature.

The journey began right from the moment we opened, when we sourced elderflowers, apples, some greens from Engelholm and mushrooms from Bækkeskov, amongst other things. In 2014, we began a partnership with local farmer Carsten, who gave us the opportunity to grow our own vegetables and herbs. This marked the start of a philosophy in which local sourcing, seasonality and responsibility became not merely an ambition, but an integral part of the way we work.

Over the years, our kitchen garden has developed through close collaboration with local producers. Everything from sowing to harvesting has been part of our daily rhythm — always with respect for the natural pace of the seasons and the soil we work with.

Today, we collaborate with, amongst others, Marjatta, from whom we source milk from their small micro-dairy; Sydkysthaven for vegetables and herbs; and Gartneri Skovlys, which continues and develops the work on our old kitchen garden and green production. In addition, we source game from the woods around Bækkeskov — all within approximately 10 kilometres of Frederiksminde.

This close connection to our surroundings enables us to work with ingredients that are often harvested or produced on the very same day they are served to our guests.

For us, sustainability isn’t about trends, but about long-term relationships, respect for nature and the desire to create a gastronomic experience that reflects the place we’re part of.

We are proud to be able to invite our guests to experience the flavours of South Zealand up close — conveyed through the seasons, our craftsmanship and our collaboration with the people around us.