Amass Restaurant

29/11/2022

I’m not sure where to start with this post.

The last three years have been brutal. It has profoundly affected my family, my business, my staff, and myself both mentally and physically.

It has also forced me to really evaluate what Amass is. To many, it is a physical space. A space to sit and enjoy a meal in the company of friends. And this is absolutely ok. It’s a restaurant.

Those who have chosen to dig deeper than that experience have found a place that is deeply concerned about addressing the changes that need to be made for us to move forward as humans and as stewards of the planet earth.

They have found a group of people genuinely passionate about what it means to operate a business with the word “responsibility” at the core of every decision made.

I am truly blessed to call these people colleagues, but even more blessed to call them friends. To the staff, present, and past, you have been my greatest inspiration. THANK YOU!!!! ❤️

Amass is not a physical space, but a mindset that transcends these walls. It’s an ethos that is in grasp of anyone that is willing to go through the motions to understand what it means for us as individuals to exist.

I am not sure what form this mindset will take moving forward. But rest assured, it is far from being over.

From today Amass will be closing its doors.

Thank you to all who have made their way into our lives. You have given absolute meaning to the word Amass.

Matt

17/10/2022

We’re closed this week for our annual fall break. See you again on Tuesday the 25th of October.

24/08/2022

We've always meant for Amass to be a catalyst for greater change than what can be achieved within the four walls of a restaurant.

To accomplish that, we have had to think beyond hospitality and look for inspiration and possibilities for collaboration across the food sector. Throughout this process, we've become firm believers that bridging the gap between gastronomy and industry can help solve specific issues in our broken food system.

And this will be Matt's point of departure when he joins an impressive line-up of representatives from the Danish food sphere at the Global Food Talk.

It's tomorrow, August 25th, it's online, and it's free. So, we suggest you sign up and join us via the link below:

https://foodnationdenmark.com/events/gastronomy-as-a-driver-to-initiate-sustainable-food-system-changes/

04/08/2022

Delicious Danish-grown tomatoes are a luxury, and it’s our responsibility to treat them as such—so for as long as we’ve been able to get our hands on these precious gems (circa 2015, if we’re not mistaken), we’ve made a point out of treating the skins with the same care and respect as the sweet flesh.

Tomato skin infused vinegar is an easy yet effective way of injecting a dish with a hint of summer in the dead of winter; for something more elaborate, we love what smoking then drying brings out in them, and this has been the starting point for everything from garums to dry seasonings.

How do you take your tomato skins? 🍅

26/07/2022

We’re back from summer break, and we’re thrilled to welcome you back to the restaurant tonight!

12/07/2022

Hey there, just a little reminder that we’re entering our final week before we go on summer break from the 18th until the 26th of July. We’re fully booked, but due to airport and airline trouble, we’re seeing a slight rise in last-minute cancellations, so sign up for the waitlist or give us a call if you’re looking for a table.

Salted Mackerel, Coral Mushrooms, Summer Greens, Garden Mint to grab your attention — captured Cory Smith

28/06/2022

Here’s a nice moment from Sol over Gudhjem - Kokkekonkurrence this weekend where we lucked out and took home the prize for best confection for our ice cream collaboration with Hansens Is and Jalm&B!

It’s honestly pretty exciting to see a creation that originated in our kitchen live its own life outside the four walls of Amass — and we hope to bring you many more projects like this in the future.

But right now, we’d like to use this as an opportunity to extend an enormous amount of gratitude to everyone - past and present - whose been involved in this project! And also to the crew, volunteers, and judges in Gudhjem for their warm hospitality.

22/06/2022

So damn thrilled to see our ice cream collaboration with Hansens Is and Jalm&B make it to the finals of the Sol over Gudhjem - Kokkekonkurrence product award in the confection category!

If you’re also excited about this project then we’d love it if you would cast a vote our way via: https://crowdfunding.coop.dk/publikumsprisen2022

Hope to see a few of you at the finals on Bornholm this weekend!

13/06/2022

We have joined forces with Roskilde Festival and Birkemosegaard Køkken!

This project was initiated back in the summer of 2019 and was postponed multiple times for self-explanatory reasons. So, as we're making this announcement, it's with a mix of excitement, joy, and relief that it's finally happening.

Together with Denmark's largest and most influential music festival, Roskilde Festival, and one of our absolute favorite restaurants, Birkemosegaard Køkken, we've put together a fun, and down-to-earth farm-to-table experience, called Food Is Now.

In line with Roskilde Festival's increased focus on organics and biodiversity, Food Is Now will offer an affordable three-course menu designed by Amass in collaboration with Birkemosegaard Køkken, made with ingredients from a handful of local farms and served only a few hundred meters from Orange Stage. A pretty unique warm-up to your dream concert, if you ask us.

Tickets for Food Is Now are available now – book your seat and read much more about it via the link below.

hwww.roskilde-festival.dk/en/years/2022/news/food-is-now/

14/04/2022

The suspense has been killing us, but we’re finally ready to share a big project with you!

A process that has been in the works for close to three years now – with gratitude and praise to Kim Wejendorp for the work he put into its foundation – our cacao-free chocolate alternative is really beginning to take shape.

Check out this excellent piece by Mary Holland for The Wall Street Journal detailing our vision.

At one of Copenhagen’s finest restaurants, the chocolate is now cacao-free, in a move to bypass the fraught cacao-farming industry.

12/04/2022

In case you were wondering, Easter won't affect the opening hours of Amass or AFC. Hope to see some of you!