Since the 1st of October 2012 the meals at Herlev Hospital are based on Nordic ingredients. We use mainly locally produced seasonal food items which means, that the menu at the hospital changes, as seasons go by. And believe us - it can both be seen and tasted! We are very proud that two of the world's top chefs, Torsten Vildgaard and Soren Westh, both former deputy managers at Michelin star restaurant Noma, have developed all the the delicious dishes to patients at Herlev Hospital. All the breads and cakes are baked of Danish organic flour by our own bakers, and all meat products e.g. cold cuts, sausages are produced by our own butchers. In order to "save" the good taste, we also pickle our own beets, cucumbers etc. Research unit EFFECT is the kitchen's own unit for nutritional research, which was established already in June 2011.
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