Squid, black garlic, beetroot and cured ham.

Trout, potato waffle,onion cress and whipped whey.A dreamy combination!  fiskebaren

Today’s first harvest from my vegetable garden. Courgette with their pretty flowers. Cabbage tops and cucumbers. So much more to come but feeling grateful to have had the opportunity to grow some of our own food and… instagram.com/p/CCiYRk7hzM9/…

Tonight is going to be a bit special. Very hands-on and expect lots of claw cracking noises in the dining room. We will be pulling out the bbq and grilling whole lobsters, serving them with local summer vegetables. @… instagram.com/p/CCiwRlEhdAA/…

One of today's delights was plump fresh gurnard. Poached slowly, served with baby carrots sliced irregularly to tumble together. Finished with a sauce of reduced buttermilk and carrot juice with classic simplicity… instagram.com/p/CDFEk6IB-9F/…

After nearly 20 years we're sad to say we won't be printing another issue of the magazine. We've had some brilliant covers over the years but the time has come to embrace fully the digital world. Restaurant will live on online though, so watch this space bit.ly/2WXuGq8

No-shows? No thanks! Plans change, things happen – we get that. But do the decent thing – do the right thing – and let the restaurant know! guide.michelin.com/gb/en/article/…

Savory doughnut with lobster, crème fraîche, lemon and cucumber dusted with dried kelp. So maybe this week should be all about having an interesting wine in one hand and a doughnut in the other. @ Kødbyens Fiskebar instagram.com/p/CDXPJMZhK98/…

Langoustine cooked in bone marrow, rosemary, walnut & raspberry. @ Copenhagen instagram.com/p/CDrrVrhBc9e/…

You are in no doubt when you are served food that’s so fresh it’s come straight in from farmofideas . The dreamy surroundings made a perfect setting for this beautiful fresh supper that was grown and served with… instagram.com/p/CD12nx6BwVP/…

Yellowtail kingfish from a fish farm on the west coast of denmark. Killed using the Ikejime technique which originated in Japan. It involves the insertion of a spike quickly and directly in the brain,thereby causing… instagram.com/p/CEY-9ZThZND/…

Today, our local Limfjorden oysters are the largest remaining wild colony of European oysters in the world. With distinct salty highlights and a sweet to flinty overtone. There's a slight metallic aftertaste, almost… instagram.com/p/CEguLT5BAM4/…

A great bounty from our time in the Swedish woods. Destined for the menu tonight, mostly chanterelles a few ceps but this is the start of another great season. @ Kødbyens Fiskebar instagram.com/p/CErHb8bBjel/…

Roasted cabbage with onion cream, dried strawberries,cockles and sandfire finished with celery sauce. @ Kødbyens Fiskebar instagram.com/p/CG8dddiho14/…

A great treat for the table. Roasted lions mane mushroom, chestnut cream and pickled katsuobushi. @ Kødbyens Fiskebar instagram.com/p/CHGv5q5BVcG/…

Amazing deep water ling liver pâté, fished in Faroese waters served with dried summer roses and sourdough. @ Copenhagen instagram.com/p/CKCMZz7hbpu/…

Food Neighbourhoods: A recipe for mussels by Jamie Lee Jamie Lee of Kødbyens Fiskebar monocle.com/radio/shows/th…

Fab fish dishes in an old butcher’s shop Restaurant Kødbyens Fiskebar #BibGourmand #Copenhagen #Denmark guide.michelin.com/us/en/capital-…