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      <image:title>Philosophy - FUNGA FARM</image:title>
      <image:caption>Did you know we co-own our own mushroom farm? Funga Farm is our organic urban mushroom farm in Copenhagen, growing unique, craft mushrooms for our restaurants. We believe mushrooms are a mighty force to be reckoned with, which is why they play such an important role in our kitchens and our approach to food. Visit site here.</image:caption>
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      <image:title>Philosophy - chairs</image:title>
      <image:caption>Our playful chairs are hand-me-downs from our sister restaurant, Ark, giving them a new home here with us. Designed by Thomas Bentzen for TAKT, they are made from solid oak and arrive flat-packed for efficient transport. We love that pieces from one of our restaurants can find a new place and purpose in another.</image:caption>
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      <image:title>Philosophy - OUR BAR</image:title>
      <image:caption>Our cocktails, developed by Toby Efteland, put a creative twist on the classics, drawing inspiration from both Nordic and international spirits. Behind the bar, we look for creative ways to make the most of our ingredients, giving spent wine, coffee grounds and banana peels a second life in house-made liqueurs and tinctures.</image:caption>
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      <image:title>Philosophy - Textiles Designer: Maharam Design Studio Studio: Kvadrat</image:title>
      <image:caption>Our upholstery is made from post-consumer recycled polyester, using fibres derived from previously used and discarded materials. These are reprocessed and spun into new yarn before being woven and dyed to create the finished fabric.</image:caption>
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      <image:title>Philosophy - PiLLOWS Product: Piñatex Studio: Ananas Anam Founder: Dr. Carmen Hijosa</image:title>
      <image:caption>Our cushions are made using Piñatex, a material created from pineapple leaf fibres, a by-product of existing pineapple agriculture. The material offers a distinctive texture and provides an alternative to animal-based leather for our interiors.</image:caption>
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      <image:title>Who We Are - OUR TEAM</image:title>
      <image:caption>At the core of the company are three distinct but tightly aligned roles. Jason Renwick, founder and CEO, is the engine: equal parts operator and dreamer, shaping the company’s direction while running day-to-day operations and foraging ingredients himself. His global hospitality background, business training and Aussie roots (surfboard never far away) feed a constant pursuit of new ideas and better ways of doing things. Alongside him, Brett Lavender, Executive Chef, translates vision into flavour, drawing on nearly two decades of experience across England, Australia, New Zealand and Japan to craft bold, high-level cuisine that challenges expectations and prioritises excitement as much as precision. Completing the trio, Jenia Nelisova, Creative Director and Brand Manager, is the storyteller and architect of experience, overseeing design, branding, concept development and strategy to ensure every touchpoint, from interiors and menus to marketing, feels cohesive, memorable and true to the company’s values.</image:caption>
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