GRØD - The porridge Bibel

There it is - my first ever cookbook. And I couldn't be more proud that doing it with Lasse and Grød. It's been a fun process that involved long hours and gin, rum and whisky to keep up our spirits - but now having the actual book in my hands - I'd do it again, and I can't wait to get on shooting more books and more food stuff.

The book is filled with deliciousness, yes I can vouch for that! Lasse is an incredible guy with a huge talent for innovation and cooking - and I cannot thank him enough for bringing me in on this project. The book is available in both Danish and English through GRØD webshop and I urge you to get on!

Faroe Islands and the life around Restaurant Koks

A very very humble thank you to all who helped me in this project. 

Visit Faroe Island

Restaurant Koks

Hotel Foroyar

Atlantic Airways

And a special thank you to Karin Visth for taking good care of me!

Etika - Faroe Islands

Photo: Chris Tonnesen

Images are subject to Copyright

Mini interview with Residence Magazine

I have been interviewed by Per Olav Sölvberg for Swedish Recidence Magazine. Read it here:

http://perolav.residencemagazine.se/a-mini-interview-with-chris-tonnesen/

Fra Mord til Bord #2

(read: From Murder to Table)

Some of my very best food friendly friends are making noise. They are trying to tell people where food/meat/beverages comes from, who makes them and why things such as seasonality, location and transparency are at the very core of what is imortant to us, our planet and the animals consume.

They held a pop-up restaurant to put focus on it. Animals was slaughtered and their heads served. Blood was spilled (into sausages and the dessert) and a graveyard in the center of Copenhagen was raided for herbs).

All in all, we had a fantastic night and we all got a little bit brighter and aware of what is going on around us!

FMTB is: Rødder, Martin Guf, Teitur Christensen and Martin Marko

BROR

A few months I was fortunate to meet Victor Wågman and Sam Nutter at their restaurant BROR in Copenhagen. Two incredibly talented chefs taking 'trash cooking' and all the unused parts and turning it into something delicious and playfull! This place is well worth the money and a visit!

Read the story here!

BROR

Photo: Chris Tonnesen

Thank you Sam, Victor and N by Norwegian