Amass Merges with Miramar: Kim Wejendorp (Copenhagen)

A native of New Zealand, Kim has been honing his cooking skills around the world before settling in at Amass Restaurant in Copenhagen, Denmark thirteen years ago. This year sees Kim head up the new Amass Research Kitchen, where he has created a set of ‘new culinary building blocks’ from what most of us would consider rubbish, such as so-called kitchen scraps and by-products. His ground-breaking research into fermentation and sustainability has seen him doing things such as re-utilising spent coffee grounds for their high protein content.

Inspired by the Amass philosophy, join Kim and our own fermentation wizard Jacob Brown of The Larder for a night that will have you questioning what a “perfect dish” means to you - is it a perfectly shaped carrot or the best cut of steak, or is it the skill and experience of being able to make something mind blowing out of products that would normally end up in the waste disposal. Experience eight courses of delicious food with the underlying philosophy of creating brilliance out of every ingredient and giving respect to every plant and animal. A true feel good meal.