A native of New Zealand, Kim has been honing his cooking skills around the world before settling in at Amass Restaurant in Copenhagen, Denmark thirteen years ago. This year sees Kim head up the new Amass Research Kitchen, where he has created a set of ‘new culinary building blocks’ from what most of us would consider rubbish, such as so-called kitchen scraps and by-products. His ground-breaking research into fermentation and sustainability has seen him doing things such as re-utilising spent coffee grounds for their high protein content. 

Your ticket includes: 

Eight courses and a specially brewed beer

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