Trine Skoven
Sales Consultant and Event Coordinator
Brian Runge
Salg- og marketingchef
Salg- og marketingchef
Anne Mette Ravn
Salgskonsulent
Salgskonsulent
Food that keeps you going
At VINGSTED, you get food that follows the seasons – we change the menu every month so that it is always relevant. Our 28 chefs, bakers and confectioners prepare everything from small snacks to large dinners, buffets or plated meals. No one leaves meetings, trade fairs, conferences or parties hungry. And if you require special dietary requirements, we will find a solution so that everyone can eat together.
From the neighbour’s field to your plate
We make food that provides energy to the brain and peace to the stomach. Food that tastes of quality. That is why we choose local suppliers who dare to vouch for their craftsmanship.
We base our menu on seasonal ingredients and work with around 30 local suppliers. They supply everything from potatoes to red deer. The meat comes from farms in the local area, where the animals are given time and space.
The bread is baked by our own baker using sourdough and cold-milled flour from Gyldenlund in Ravnholt. Blue wheat is a favourite – rich in flavour, vitamins and antioxidants. We get our honey from our own beehives by the stream.
An example of a menu for a day meeting
Food is very important for a successful day. Food should provide positive energy, which is why we adapt the menu to the season, ingredients and your wishes.
If you have participants who eat gluten-free, lactose-free or vegan, we will of course find a solution for them too.
The final menu and meal times are always agreed with your conference contact person – but to give you an idea, catering for a day meeting might look something like this:
Example of a morning serving
E.g. 8:30 AM – meeting starts
Homemade sourdough bread, healthy snacks with roasted nuts, homemade muesli bars, baby carrots, crispbread with hummus and fresh fruit. Plus water, juice, coffee and tea.
We leave the healthy snacks out until 11 AM.
Example of a lunch buffet
E.g. from 12:00–1:00 PM
Salmon mousse with salad. Free-range pork ribs with prunes, red cabbage and orange. Fried chickpea salad with bulgur, pomegranate and halloumi with ajvar on the side. Quinoa salad with pointed cabbage and almonds. Savoy cabbage salad with orange, cranberries, walnuts and feta.
From the hot buffet: free-range pork tenderloin with mushrooms and onions, South Jutland chicken breast, breaded cod tails with lemon and remoulade, and meatballs with red cabbage.
Cheese selection: Black Benedict, Blue Grube and fruit.
Typically served in the restaurant.
Example of afternoon coffee
E.g. from 2:30 PM – resumption of the meeting.
Homemade cakes, tarts, coconut macaroons, chocolate bars, carrots, roasted nuts and seeds.
The delicacies are typically available until 4 PM.
Example of dinner menu
(only for full-day meetings)
E.g. at 6 PM or 7 PM.
Starter: Mushroom consommé with roasted king oyster mushrooms, pickled beech mushrooms and smoked chicken breast.
Main course: Veal tenderloin with pickled scorzonera roots, pumpkin purée, baked pumpkin, salted white cabbage, potato tart and port wine sauce with juniper berries.
If you fancy something sweet to finish, you can choose a dessert for a small extra charge.
We use organic and local ingredients
30–60% of the ingredients in our kitchen are organic. We have been awarded the Organic Food Label in bronze, but we do not choose organic at any cost – we use common sense.
What makes the most sense: an organic carrot flown in from southern Europe or a fresh carrot from our neighbour’s field, which could basically be delivered to our kitchen door in a wheelbarrow?
For us, food is not about decoration, but about ingredients that are grown and processed with pride. When you sit down at the table at VINGSTED, you can taste both the nature outside the windows and the pride of those who supply the ingredients.
We set the mood according to your wishes
Would you like a red carpet and high heels in the restaurant, or would you prefer straw bales around a bonfire under the open sky?
At the festival site, you can sit on rustic beams under canvas, and in the halls we can arrange long tables with checkered tablecloths and a Tyrolean atmosphere or a more formal setting. In the panoramic restaurant, we can make it festive with a champagne tower and classic table setting.
Whether you come in hiking boots or dress shoes, we will find a setting that suits you.
Here you can dine together
When you sit down at the table in the panoramic restaurant, nature is the first guest to take a seat. The large panoramic windows offer unobstructed views of the forest and hills. We can accommodate 350 guests here – and if there are fewer of you, we will divide the room.
If you are more, we open the conference rooms with space for approx. 1,500. We can set up round tables, long tables, street food stalls or standing café tables.
If you are staying overnight, you will find the breakfast buffet in Restaurant 1 conveniently close by – just around the corner from the reception.
We are happy to serve morning and afternoon coffee with healthy snacks and cake in the light-filled foyer or in the cosy lounges close to the meeting rooms. It is also possible to serve in the bar area by Engsalen – from here you can step directly out onto the terrace.
Would you prefer to be closer to nature? From mid-April to October, you can have lunch or dinner served in the tent at the foot of the beech-covered slopes. There is room for 64 people, and we can arrange barbecues.
If we open the Container Bar and move coffee, cake and draught beer out into the open air, we can accommodate a couple of thousand people. We can also create a festival atmosphere with stalls – both indoors and outdoors.
Grab a nightcap in the bar
Our bar is a great place to digest the day’s programme, network and be informal. You will find our cosy bar on the bottom floor with direct access to the terrace. In the restaurants, you also have the option of getting a cold draught beer from the tap.
The bar is not included in the meeting package, but you are always welcome to stay a little longer and enjoy a drink together.
