What can you expect? A chance to have a natter and enjoy a creative four-course meal with local food producers – eat your way to a healthier mind!
We’ll learn new things about the people, products and solutions from the region. We’ll discuss, listen and ask questions. In between, we’ll take two culinary breaks to enjoy the food together. The event will be hosted by journalist Dorothea Heintze, and NDR chef and Hobenköök head chef Thomas Sampl will also be joining us.
About the producers:
Authentic craftsmanship from the Elbe Island. Krautsandfarm stands for a conscious approach to meat production, with a focus on transparency, animal welfare and craftsmanship. On the vast marsh meadows of the Elbe Island, Angus, Welsh Black and Wagyu cattle are reared in a natural suckler cow system. They spend most of the year outdoors, feeding on the region’s nutrient-rich grass. This ensures an intense flavour and fine marbling. What begins in the pasture continues in the farm’s own butchery. Here, the meat is cut, matured and processed on site. The result is dry-aged cuts and sausage specialities made to our own recipes. The ‘nose-to-tail’ principle is an integral part of this approach and stands for a respectful treatment of the animal and great culinary diversity. Krautsandfarm has been certified organic since 2023 and combines organic farming with a clear commitment to quality.
Theme of the evening:
What does responsible meat consumption look like today? Together, we’ll delve into the world of agriculture and the butcher’s craft. We’ll discuss animal husbandry, short supply chains, and the role that time, care and knowledge play in ensuring quality and flavour. What does ‘nose-to-tail’ mean in everyday life, and how can this principle be put into practice in the kitchen? Why does it make a difference when breeding and processing are carried out by the same organisation? And what might a new appreciation of meat look like, one that combines enjoyment with responsibility? An evening exploring provenance, craftsmanship and the future of our food culture.
The menu will be announced a few weeks in advance.
Would you like a vegetarian or vegan menu? Please let Hobenköök know in the
comments section when booking.
