Join us at The Patch Kitchen on Klippingegård for a relaxed summer day in the fields, as we welcome the team from Lille Bakery.

Throughout the day, you’re invited to move freely between the strawberry fields and the picnic — pick berries at your own pace, taste as you go, or settle in to enjoy the food and atmosphere whenever it feels right. There’s no fixed schedule, just a gentle rhythm shaped by the day, the harvest, and the people around you.

Each ticket includes one 500g punnet of strawberries. Depending on the seasons bounty you will be welcome to pick more during your visit, which will be priced at 40 kr/kg. Extra punnets will be available, though we encourage you to bring your own containers.

Lille Bakery and The Patch Kitchen will be serving a seasonal picnic built around what’s growing on the farm, alongside freshly baked goods and strawberries in different forms. Expect simple, thoughtful dishes that highlight the ingredients at their peak.

We encourage you to bring your own picnic blanket so you can settle into the fields and enjoy the surroundings at your own pace.

Drinks will be available throughout the day, including house-made options and refreshing non-alcoholic pairings.

A laid-back, open-format gathering rooted in good produce, summer abundance, and the pleasure of eating outdoors — come and go between field and table as you like.

Pick up your Tickets here Kl. 12.00

Pick up your Tickets here Kl. 14.00

Vegetable Cooking Workshop
A 4–5 hour hands-on exploration of seasonal vegetables, technique, and flavor

Join us for a relaxed and immersive workshop focused on getting the most out of vegetables — from field to table. Designed for all levels, this session will give you the confidence to work more intuitively with seasonal produce, using simple techniques and thoughtful seasoning to bring out depth, balance, and character.

Throughout the 4–5 hour workshop, we’ll explore a range of preparation methods — working with vegetables raw, cooked, and preserved — and how different techniques influence texture and flavor. From slicing, curing, and dressing to roasting, grilling, and slow cooking, the focus is on understanding how to handle vegetables in a way that feels natural and adaptable.

We’ll also dive into seasoning: how to balance acidity, salt, fat, and sweetness across different preparations, and how to approach flavor depending on the vegetable, the season, and the desired outcome.

Depending on the day and what’s ready in the field, we may harvest some of the vegetables together before bringing them into the kitchen to cook.

As with our other workshops, the experience is built around cooking and eating together. We’ll prepare a range of dishes as a group and sit down midway through the session to enjoy a shared lunch based on what we’ve made.

Drinks are included throughout — from house-made options to other seasonal refreshments — creating a relaxed and social atmosphere as we cook, taste, and learn together.

Expect a hands-on, informal environment where curiosity is encouraged, techniques are demystified, and vegetables take center stage. No prior experience needed — just an interest in cooking and good food.

For tickets and more information click here

TOMATO TIME!!

Join us at The Patch’s long table for a truly seasonal experience, as we welcome Pernille, Henry, and the team from Auren’s Deli to cook with us out in the fields.

Pernille, Henry, and the Auren’s team are known for their relaxed, down-to-earth approach to cooking — guided by what the season offers and focused on letting beautiful ingredients speak for themselves.

For this special event, we’ll be celebrating the height of summer, with a particular spotlight on our tomatoes. Expect a multi-course, sharing-style meal built around the varieties growing here on the farm, prepared simply and thoughtfully to highlight their flavor, texture, and character.

Henry will be curating a playful selection of wines to accompany the meal, alongside non-alcoholic options.

An afternoon of seasonal cooking, shared plates, and long-table dining in the fields — rooted in good produce, good company, and the peak of summer

Find your tickets and more info here.

Late Summer Crayfish Feast
A long table afternoon celebrating Swedish tradition, seasonal abundance, and shared dining

Join us at the long table for a special late summer afternoon as we welcome guest chef Martin Grevard from Fiskerikajen for a traditional Swedish crayfish party.

Rooted in Swedish food culture, the kräftskiva is a joyful and informal celebration of the late summer harvest — bringing people together around the table to share crayfish, simple seasonal dishes, and good drinks in a lively, convivial setting.

For this gathering, we embrace that tradition with a multi-course, sharing-style meal centered around crayfish, served with all the classic accompaniments. Expect a menu that balances tradition with a thoughtful, ingredient-driven approach, highlighting the flavors of the season.

Schnapps will be part of the experience and is included with the meal, while other drinks will be available separately.

The meal will be served at our long table, creating a relaxed and social afternoon where conversation flows as easily as the food.

A laid-back celebration of shared plates, seasonal cooking, and Nordic tradition — marking late summer with good company, good food, and a festive spirit.

Find your tickets and more information here.

Fall Ferments Workshop for Beginners
A 4–5 hour immersive, hands-on experience in the art of fermentation

As the days grow shorter and the harvest season peaks, join us for a cozy and inspiring deep dive into the fundamentals of fermentation. This beginner-friendly workshop is designed to give you the confidence and knowledge to start fermenting at home using simple techniques and seasonal ingredients.

Hosted by farmer and chef Scott Chancellor, this 4–5 hour hands-on session blends practical skill-building with a deeper understanding of the living processes behind great fermented food. With over 10 years of experience working with fermentation in both professional kitchens and farm settings — including A.O.C., Amass, and Relae — Scott shares an approach rooted in seasonality, sustainability, curiosity, and flavor.

Throughout the session, we’ll explore the basic principles behind safe and successful fermentation — understanding salt ratios, wild cultures, hygiene, timing, and flavor development — in a way that feels approachable and easy to apply at home. You’ll learn how to work with vegetables, brines, sugars, and live cultures while gaining the confidence to experiment and trust your senses.

We’ll cover:

Traditional sauerkraut and how to master salt fermentation
Flavorful, adaptable kimchi inspired by classic techniques
Crafting balanced, naturally fermented hot sauces
Brewing water kefir and milk kefir for gut-friendly drinks
An introduction to kombucha — SCOBY care, first and second ferment

Each participant will prepare selected ferments to take home, along with detailed recipes and troubleshooting guidance so you can continue confidently in your own kitchen.

As with our cheese workshops, the day is designed to be both educational and indulgent. A seasonal lunch will be served midway through the workshop, incorporating fermented elements and autumn flavors. Drinks — including house-made ferments — will be available throughout the session so you can taste different stages and styles as we go.

Expect a relaxed, sensory-rich atmosphere filled with tasting, smelling, chopping, mixing, and lively conversation. Whether you're curious about gut health, food preservation, bold flavors, or simply want to expand your kitchen skills, this workshop will give you a solid and inspiring foundation in fermentation.

No prior experience needed — just curiosity and an appetite

Find your tickets and more information here.