Hahnemanns Køkken (“køkken” is Danish for “kitchen”) was founded and is fully owned by chef and food writer Trine Hahnemann. Trine has worked as a chef since the early 1990s. Cooking has always been close to her heart.
In 1995 Trine acquired her first catering company that specialized in on-tour catering to the rock music and film businesses. Trine has catered for artists such as Red Hot Chilli Peppers, Soundgarden, Elton John, Pink Floyd, Tina Turner, Rolling Stones, and a lot of Danish bands.
In 1997 Trine decided to specialize in the lunch business for private and public companies and founded Frokostkompagniet, which is now Hahnemanns Køkken. Hahnemanns Køkken works according to Trine’s principles about gastronomy, food culture, and sustainability. Read more about our philosophy here.
In Hahnemanns Køkken, we apply a lot of gastronomic effort in cooking with vegetables. Our objective is to change the focus on meat, to the joy of a wholesome meal with a lot of vegetables.
Trine has »hands on« in the day-to-day business, making sure that all clients are served in a flexible and individual manner. Trine emphasizes on working together with her team. Making good food, in big quantities, requires good teamwork and organisation.
In Hahnemanns Køkken, we don't tender for run-of-the-mill canteens, but rather seek to offer individual solutions adapted to the particular client, based on our concept. We understand that lunch plays a pivotal role in the daily functioning of the company.
We also acknowledge the importance of openness and dialogue. Our staff are trained to act responsibly and to be forthcoming with respect to all problems, big or small, that occur during any day.
We believe that being together around the meal reinforces personal relationships and sense of community, and that people who eat together, eat a bit slower and enjoy the food more. Societies with a strong food culture have healthier citizens. Work places with a strong food culture, and a tradition for eating together, have healthier and happier employees.
For more information, please send us an email to firstname.lastname@example.org
“We try to shop from local Danish and organic suppliers, and this can be done, when we increase the amount of vegetables on the menu.” - Sheila Christensen / Chef
“I think it's really great that we can follow the season this much, and serve asparagus in April and game in fall. We are very lucky to work with a budget that makes this possible.” - Dorte Hall / Restaurant Manager / Microsoft Denmark
“We have the whole world united in one kitchen! We have some very competent staff members in our kitchen, each of them with special skills, which allows us to diversify our dishes without loosing in quality.” - Thomas Møller / Head Chef / Egmont Magasiner
Currently we run the following canteens
Egmont Publishing A/S, 2100 Copenhagen Ø
Teknik & Miljøforvaltningn, 2300 Copenhagen S
Bryggens Gård, Islands Brygge, 2300 Copenhagen S
CA a-kasse, 2820 Gentofte
Saint Tropez, 3150 Hellebæk
Sportsmaster, 2750 Ballerup
KommuneKredit, 1175 Copenhagen K
Microsoft, 2800 Copenhagen / Lyngby
At Hahnemann's Kitchen, we cook food with love. Our two key pillars are: organic produce and sustainability. We take pride in our profession, which is rooted in Scandinavian cooking tradition, and inspired by many different food cultures around the world.
We believe in the importance of transparency and reliability. We believe in walking the talk when it comes to cooking and sourcing.
We are committed to creating a healthy working environment with emphasis on the collaboration within the team.
Our stance on ecology and sustainability
Environmental responsibility is crucial for our future on this planet. One major task is, and will be, to preserve and strengthen diversity in the nature surrounding us all. This also has to be reflected in the food we serve every day. Therefore, our head chefs are required to always take into account our goals for sustainability and our ambition to increasingly order directly from small local suppliers, within the financial possibilities of our company.
We care about animal welfare and sustainability within meat production. Our chicken and pork will always be either organic or free-range. Furthermore, we get whole organic animals delivered by Herslev Bryghus and apply the nose-to-tail principle with our home-style cooking.
We follow the changing seasons closely and use the best raw material we can find. We are focused on using local produce, while carefully selecting the produce we need from areas further away.
We are aiming towards the golden organic certificate (90-100% organic) by the Danish Ministry of Environment and Food within the first 3 months after opening up. Organic farming is an important part of a sustainable environment, but not all good food is organic, and not all organic food is good. Over the past 10 years though, it has become much easier to live organic in Denmark, because demand is rising, so supply is growing.
How we reduce food waste
Our goal is to reduce food waste to 5% in all of our kitchens. Fact is that we have not reached this goal yet, but we keep food waste already fairly below 10%. We use leftovers from the day before as an extra variation to today’s buffet, so far as our standards aren’t compromised. Working with good quality ingredients, makes our food delicious also on the second day.
How we compose our daily offer
Each day we want to serve a variation of fresh, high-quality food, instead of always serving one wide range of choices. This will make way for an improved experience of taste and less food waste and of course applies to our above-mentioned value of following the seasons and a healthy balance.
Salads are an important part of our buffets, and we have a great many on our repertoire. We make crisp, tasty and healthy salads. Carbohydrate will be part of at least one salad on the buffet.
Hot dishes and soups. We offer hot vegetarian dishes as well as dishes with meat and fish. Our recipe is, quite simply, to bring out the flavor of well-prepared ingredients with a few carefully chosen spices, in a combination so that every ingredient complements the other. A dish has to look good, smell good and, naturally, taste really good. In winter, we do a lot of soups. Soup is a great way to use of all your vegetables.
Bread. We take pride in our bread. We bake it with local flour of highest quality from our close collaborators Skærtoft Mølle.
Cake. We bake a variety of delicious cakes and use the best berries and fruit of the season. We use organic dairy and eggs for baking.
While we strongly believe in healthy and organic food, we also think it is important not to be dogmatic. Food with love is pleasure and fun.
If you would like to get an offer for your canteen or have general questions regarding our canteens and catering, please email us at email@example.com or call 26 20 62 08
We look forward to hearing from you!