A wedding menu that tastes of Copenhagen
I cook weddings in Copenhagen at manor houses in North Zealand, coastal summer houses and city rooftops, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Nordic produce is home ground for me, and I know its techniques well: fermenting, curing, smoking and cooking over embers. Here I cook with Limfjord oysters, langoustines from Læsø, new potatoes from Samsø, ramsons from the beech woods in spring, and elderflower and sea buckthorn later in the year.
The ceremony is often in the afternoon, followed by drinks in a garden or by the sea, and dinner runs long with speeches between the courses in the Danish way. The midsummer light lingers late, so the dancing starts while it is still bright.
A menu idea: Limfjord oysters and smørrebrød for the aperitif, then Læsø langoustines and summer lamb with fermented berries.
Season and logistics
The main wedding season in Copenhagen runs May to September. Danish summer weather can turn quickly, so I always plan a tent or covered kitchen for outdoor dinners. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Copenhagen for villa stays and dinners.
Weddings in Copenhagen: good to know
When is wedding season in Copenhagen?
The main season runs May to September. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you fit the menu around long Danish wedding speeches?
Yes. I plan courses that hold well, so speeches can run between them without anything going cold.
Can you cater a large wedding in Copenhagen?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.