New
The Green Bowl
Fava · pea · dill · cold-pressed rapeseed
Plant protein · One farm · Jutland
Six crops, grown on one farm, fermented together and packed within 48 hours of harvest. No isolates, no palm oil, no blend assembled from four continents.
A plant protein should taste of the place it grew, not of the machine that separated it.
Most plant proteins are isolates: one crop, stripped to a powder, then shipped across three continents before anything is cooked. We do the opposite. Six crops go into a single fermenter in Ribe, and what comes out still tastes like a field in July.
It is a slower way to make food and a worse way to make margin. It is the only way we know how to make something worth putting on a table.
— Anders & Marie, founders
01 — The range
New
Fava · pea · dill · cold-pressed rapeseed
Hemp · beet · lovage · sea buckthorn
Lupin · tomato · smoked paprika · basil
Sold in cases of six. Chilled, not frozen — four weeks at 4 °C. Ask for the trade list
02 — Sourcing
Everything we sell is grown within eleven kilometres of the kitchen. When a crop is ready, it is cut in the morning, fermented overnight and packed the next afternoon — which is why the labels carry a harvest date and not a best-before guess.
Six crops in rotation, no synthetic nitrogen since 2021.
Thirty-one hours with a house culture, in one vessel, at 38 °C.
Paper trays, no plastic sleeve, date stamped by the person who filled it.
I have cooked with plant proteins for nine years and mostly I have hidden them. This is the first one I put on the menu under its own name.
03 — Wholesale
We deliver chilled across Denmark, Sweden and northern Germany on our own vans, and ship pallets further afield. Minimum order is one case of six.