The changing seasons and ingredients define the life at our fields at Himmerigskov and not least the kitchen at Ti Trin Ned.

With a wish for openness and intimacy, we share a glimpse of Our World in 4-5 annual newsletters and small updates below.

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JANUARY, 25, 2019

Yesterday evening and during the night we moved into the restaurant … and experienced for the first time the atmosphere and the view change when during the early and late hours of darkness. Turing on the warm light. We are so happy. The tables were moved to the right setting, the walls were filled with our large collection of beautiful wine glasses from Riedel, our classical The Chair collection was cleaned – and the new damask tablecloths in our own design from Georg Jensen Damask were unfolded and ironed. Annette Bjarnhoffs delicate and fascinating porcelain installation attracts attention – and in the new open service kitchen the chefs started working with pots and pans testing the new, state-of-the art ovens and hubs from AEG. Now we will fill up the wine cellar … and start cooking!

JANUARY, 21, 2019

Today we enter the kitchen at Toldkammeret and ‘move into’ a professional kitchen that matches all our dreams about functionality. New processes will be established – but we are well-prepared and know exactly where to place everything to create a new flow from the scullery to sending the servings to our new open kitchen in the restaurant – which is not yet finished completely.