Herring with a twist on Bornholm

Chef and food ambassador Mikkel Marschall chose to give the traditional herring a twist when he planned the task of serving food for 100 people in the Nordic marquee at the People's Festival 2013. So the little boat-shaped wooden bowl contained pickled herring with new Bornholm rhubarb. In another bowl he put salt-baked celery with tarragon and a little Bornholm spelt. The basis was local and simple.

Mikkel Marschall, 26, is one of the young chefs at the Restaurant Kadeau in Copenhagen and on Bornholm, who broke all barriers and gained a Michelin star only 18 months after opening.

Bornholm school pupils served children's brunch in New Nordic Food style at the People's Festival on Bornholm on Sunday. The children prepared and served the brunch in collaboration with the chef Mikkel Marschall and the Nordic Region in Focus.

Foto: Iben Danielsen.