New Nordic cuisine has, without a doubt, put seasonal, natural and locally sourced food in the spotlight; kickstarting a global trend. When I first moved to Copenhagen, I was (and still am) intrigued by this food movement, which started and continues to thrive from within this immensely creative city. This intrigue and curiosity is what led me to Bornholm – the heavenly Danish Island that is so rich with natural resources, and from where Denmark’s leading food producers and artisans hail. Visiting a number of local farmers and food producers in Bornholm over the course of four days shed a great deal of insight on their success. The most inspiring discernment is that this success is by no means only related to the bountiful vegetation that the island has been blessed with. There is a unity of spirits, and a collaborative way forward for the island as a whole. There is an inspiring shared story, and a set of golden principles that are the driving force behind the food industry, and it all starts and ends with unity, collaboration, and support of one another in every sense of the phrase.
Making my way around the island, I couldn't but be charmed by its character and aesthetic- sunshine, forests that spill into clear blue water, and incredibly special architecture.
I had always heard that Bornholm is known as the “sunshine island” but I was absolutely not expecting anything resembling the Mediterranean. Around every street corner and in almost every home garden you can find figs, grapes, and a number of other fruits, vegetables and grains that are uncommon in the region.
A common site in Bornholm is food stands in which locals place fresh produce from their farms or gardens, as well as their homemade creations such as jams and pickles. They leave their daily stock on the roadside, along with a note listing the prices of the day. Anyone can pick up what they like, and leave the money for the owner to collect at the end of the day.
Svaneke Bryghus restaurant is housed in the building of Svaneke’s first micro-brewery. In this gem of a restaurant, Jan Paul the Brew Master crafts custom beers daily, many of which are only brewed once. I had a delicious lunch here where I opted for curried herring, fried plaice and smoked salmon open faced sandwiches (or Smørrebrød).
The lush Island is a popular ground for foraging, as well as for artisanal food production.
My name is Reef Fakhoury, and I am a food photographer (who loves to dabble with food styling) based in Copenhagen, Denmark. I once heard that the people who give you their food, give you their hearts. This sums up why I love food, and from where my passion for capturing images of food stems.