Happy Holidays From Amass

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Greetings from Copenhagen!

As the New Year approaches,  we’d like to wish all of you a happy and healthy holiday season. We can not thank our guests, friends and family enough for the support that has enabled us to become what we are today.

For those who haven’t kept in touch with us over the year, it’s been busy…and productive! We’ve expanded our sustainability initiatives, implemented a farm-to-fork program for Copenhagen schoolchildren, raised some pigs and much, much more. Below are some of the highlights from the past year and what to look forward to in 2016.

Cultivating Sustainability

Coffee Crisp Choco_1 8_2015As many of you know, we take our commitment to sustainability very seriously. From reducing our water usage, cutting down on food waste and starting a closed-loop aquaponics system in our greenhouse, we are constantly asking what more we can do to help the environment. This past June, the Wall Street Journal discussed our initiatives to fight food waste and why sustainability and deliciousness can and should go hand in hand.

In the year 2040…

In a talk given at the Food on the Edge symposium in Galway, Ireland, Chef Orlando imagines  the restaurant of the future and why environmental concerns will change the way the industry operates. Watch the talk below:

Amass Garden Kids Program

DYRK 4.20_7Thanks to the generosity of Danish Ministry of Environment and Food, we have started a farm-to-fork program for at-risk youth in Copenhagen. We’ve teamed up with the urban gardening non-profit, DYRK, and sustainable farming designers, BioARK, to help children plant, harvest and cook their own vegetables while learning about sustainability, environment and food systems. For more information about the program, please click here or go to our website.

The World’s 50 Best Restaurants

Amass Top 100We were thrilled and humbled to be named number 66 on The World 50 Best Restaurant list this past June.  We thank our staff, guests and family for believing in what Amass has become.  With all your support, we will continue to strive and do better every day.

What’s in Store for 2016

We are never at rest and next year is no exception. For those of you that can’t make it to Copenhagen, Matt will be participating in two events this spring: Speaking about food waste at Identitia Golose Millano, March 6-8, in Milan and cooking with chef Enrique Olvera and the team from Los Angeles’ Providence on March 28th. For the most up-to-date information about our upcoming events, please check our website or our Facebook and Twitter feeds.

Glædelig Jul og Godt Nytår

The Team at Amass