Pink Oyster is my signature creation, which earned me the prestigious prize for the most innovative oyster at the Danish Oyster Festival. An oyster with pink secrets, fermented rhubarb and handpicked rose hips from my home island of Bornholm, offering an unparalleled culinary experience you’ve never tried before.

Nature is my greatest inspiration, and I am committed to the philosophy of keeping our Earth green and sustainable. Oysters, while undeniably beautiful, are invasive species that pose a threat to biodiversity. By enjoying oysters, we can play a part in managing their population and protecting our ecosystems.

To further this mission, I have created a comprehensive cookbook dedicated to oysters, featuring 30 recipes that I proudly call an oyster manifesto. This cookbook is thoughtfully organized by the seasons and colors of nature, allowing you to explore the diverse and vibrant world of oysters throughout the year.

In addition to my culinary creations, I embrace the zero-waste principle by repurposing oyster shells to create unique and artistic plating items for future servings. This not only adds a touch of elegance to the dining experience but also reinforces my commitment to sustainability.