Our philosophy of food
Henne Kirkeby Kro's head chef Paul Cunningham was born and bred in Essex, England, and has lived in Denmark since 1994. Over time, he has succeeded in adding all three Michelin stars to his chef's apron: first as head chef at Søllerød, later at The Paul, Tivoli, and, finally, last year, Henne Kirkeby Kro was awarded a star, too.
“I grew up in a working-class household, and I learnt to make food in a pub, so basically my culinary art is neither arty-farty nor particularly sophisticated. I like to make food from good, honest ingredients that respect the rhythm of nature itself. That's why the menu at Henne Kirkeby Kro changes according to the season, and I really enjoy serving something I've seen growing out there in the garden. But I also enjoy serving something that people didn't remotely expect, so they'll be pleasantly surprised. I have a close working relationship with Torben, our gardener, and with lots of local growers. It's an enormous privilege, and one of the main reasons why we';re constantly able to keep the kitchen on its toes, as regards both quality and the combination of flavours. I love to travel, and I do plenty of that during the months when the inn is closed. That way, I'm constantly gathering inspiration for new ways of preparing food, and new ingredients. I just love mixing the superb ingredients we have here in the local area with things I've discovered out in the big, wide world. I'm often asked what's the most delicious thing I've ever tasted, and my answer is always that it's when someone has taken the trouble to prepare a good, home-made meal for me. Like my mother-in- law. I love her food! It's that same feeling I want to give to our guests. They should be able to taste the good craftsmanship and the delicious ingredients, but without the distance you can sometimes feel when you're in a top restaurant. We were awarded a Michelin star last year, and of course we're thrilled and very proud of that. But, as I see it, there's a good reason why the first part of the word 'restaurant' is 'rest': our food is down-to- earth, and so are the people who prepare it. We have a laugh and listen to loud music in the kitchen, and shouting or being grumpy are a big no-no. Happy people make great food, and there's just no way you can be in a bad mood and make good food at the same time!