WE DELIVER GASTRONOMIC EXPERIENCES
Our team of award-winning chefs with experience from some of the country's best restaurants take pride in creating menus that guests will never forget. Our attentive and professional waiters will put a smile on your face, and our event managers will ensure a successful event from start to finish.
About us
Behind Skadborg Dining is Nikolaj Skadborg.
Nikolaj has spent the last 15 years working in some of the country's best restaurants and has also spent 8 years on the Danish National Culinary Team. In addition, he has distinguished himself at competitions both at home and abroad.
In 2018, he went independent with a burning desire to create exclusive gastronomic experiences in private homes on par with top restaurants.
We've been very well received since our humble beginnings in 2018, and since then we've grown steadily.
Along the way, we've had to expand our premises twice, despite being in one of the hardest hit industries during corona.
When the chef arrives
Our chef must have access to a standard equipped kitchen in order to prepare and serve the menu. By this we mean access to:
- Regular stove and oven
- Refrigeration and freezer
- Washbasin
Our staff takes care of everything regarding food and serving. We always bring all kitchen utensils and hand tools and leave the kitchen in the same condition as when we arrived. So all you have to do is sit down and enjoy every minute with your guests.
For dinners of up to 20 people, we bring our own plates to serve the food, while you provide your own glasses and cutlery. If you want to rent tableware or leave the table setting to us, this is possible by appointment. You'll avoid all the hassle and get tableware and glasses that match the menu.
For info and non-binding offers, contact us at kontakt@skadborgdining.dk or tel. +45 30201280.
Terms and conditions
Quality assurance
If certain ingredients are not available or do not meet our standards, we reserve the right to make certain changes to the menu. This will be communicated prior to the dinner.
Allergies and preferences
Allergies and preferences (e.g. vegetarian, lactose intolerance, etc.) must be notified no later than 7 days before the event takes place.
Relationships
Our chef must have access to a standard equipped kitchen in order to prepare and serve the menu. This means access to a standard stove, oven, fridge, freezer and sink.
Changes
Changes to orders can be made up to 7 days before the event. After that, the purchase of ingredients and preparation of the event will begin and changes will only be possible at an additional cost.
Cancellation
If canceled less than 10 days before the event, we reserve the right to retain 50% of the agreed amount.
Payment options
For all bookings, a deposit of 50% of the total amount is payable. Booking is not final until the deposit is received. The balance will be sent after the event and must be paid within 8 days.
Become part of the team
We are a dynamic company that delivers great experiences for both large and small events.
We often need an extra hand both in the kitchen and on the floor. So if you're fresh, energetic and have a good set of hands, we want to hear from you.
CV
- Munkebo Kro
- Ruths Hotel
- Nimb Louise
- Svinkløv Badehotel
- Noma internal
- Restaurant Sletten
Awards and accolades
2011 Assistant at Chef of the Year
2011 Assistant at the Potato Award - Bronze
2012 Assistant at Chef of the Year
2012 Børsen Young Chef - Silver
2012 Silver at the apprenticeship exam
2012 Funen Championships for culinary students - Gold
2012 Craftsman of the Year 2012
2013-2019 Member of the Danish National Culinary Team
2014 Line Award - Silver
2014 IKA Culinary Olympics - Gold & Silver medal
2016 IKA Culinary World Cup - Gold & Silver medal
2017 Chef of the year / Danish National Chef of the year - Silver
2018 IKA Culinary Olympics - Gold & Silver medal - 3rd overall
2016 S. Pellegrino Young chef - Scandinavian winner
Suppliers & Sustainability
" We are proud to work with the most committed suppliers in Denmark, where sustainability, ecology and animal welfare are in focus."
Ingwersen
Ingwersen frugt og grønt was founded as a greengrocer in 1904 in Frederiksberg and has more than 100 years of experience in delivering fruit and vegetables. We pay attention to detail and want to ensure Denmark remains a gastronomic pioneer. We place great emphasis on organic produce and focus on Danish and local produce.
Firskerikajen
Fiskerikajen was founded by a fisherman and two chefs. Our business grew out of a passion for pure ingredients and an uncompromising quest for the best quality. We know the chefs and we know the fishermen, and we choose to support gentle coastal fishing.
Grambo farm
Meat from Grambogård must always create the best conditions for serving dining experiences in a class of their own, which elevates the right to also be an attitude to animal welfare.
Since 1999, we have perfected every step of the journey from stable to table. From the selection of farmers, the high demands on the quality of the animals, to the way the butcher hand-cuts the meat. At Grambogård, we have a mission to deliver quality that is so good that it can become a dining experience in a class of its own. We go the extra mile to ensure quality in everything we do, and it is with pride that we send the meat out of the slaughterhouse and into the kitchens.
Condition
Since 1958, Condi has strived to be a good partner for the country's confectioners, bakers and chefs. Condi has an extensive range of quality products, which is continuously expanded in collaboration with customers. Condi has a large specialty range, including the production of packaging according to customer wishes. Behind Condi is the most experienced team in the industry. A team of professionals and customers with the special needs that the industry requires.