16RoskildeFeeling MORE THANMUSIC

RØDDER

Back to the rootsIn the middle of the festival dust, Danish food group Rødder offered a three-course menu made from ingredients from thelocal region Lolland-Falster in their pop-up restaurant.

A refectory table with a red and white checkered table cloth has been

set, and around it are 60 festival goers in high spirits. They have all purchased tickets for ‘Smag på Lolland-Falster’ (a taste of Lol-land-Falster), a food event offering a three-course luxury menu with local raw ingredients. Behind the whole thing is the group Embassy of Lolland-Falster and the food project Rødder (roots) consisting of Solfinn Danielsen, Martin Marko Hansen, and Esben Grundtvig. Once a month they open these pop-up restaurants, primarily in Copenhagen, but on this particular Friday the location is Roskilde Festival.

»We use a lot of ingredients from Lolland-Falster in our cook-ing, so it’s a natural collaboration for us to promote the region«, says Esben, and Martin Marko

Ann Kristine EriksenGuest

Q: Why have you come to a food event at Roskilde Festival?

A: »Sitting at a table and eating with a knife and fork is sorely

needed. It’s not that I mind drun-ken baboons in tiger costumes,

but it’s also nice to enjoy something delicious. Besides,

I like the great focus on sustain-ability and ecology at Roskilde,

so I want to support that«.

Jakob LangbergGuest

Q: What do you think of this event?

A: »It’s absolutely fantastic. The ingredients are fresh, and it tastes

damn good! I have never tried something like this before,

although I have been at Roskilde many times. This is kind of a

closed party; I like that«.

adds: »A big part of the Rødder project is conveying a message of local farming, sustain ability and good ingredients. Lolland-Falster is more than just the periphery of Denmark«.

The ever present stench of urine that most festival goers have come to accept over the last couple of days has been replaced by a delicious scent of swine. That’s the main course. The star-ter is the local dish ‘mælkeærter’ (milk peas), and the dessert is the Danish classic ‘citronfromage’ (lemon mousse).

»Even though it’s a refectory table on a field, it still feels very homey to us. We are used to pop-up restaurants, so we can do this anywhere. It’s great to be here, and it’s great to be able to offer people an alternative food experience,” Solfinn says about the project. //

»A big part

of the Rødder project

is conveying a message

of local farming,

sustainability and good

ingredients«

wordsSarah Schannong

photosMartin Kurt Haglund

•Rødder is Esben

Grundtvig, Martin Marko Hansen and Solfinn Danielsen.