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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 Denmark’s only locally grown, organic, urban mushroom farm growing unparalleled craft mushrooms. We believe mushrooms are a mighty force to be reckoned with and contribute toward the promise of a more sustainable future. Visit site here.</image:caption>
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      <image:caption>Our playful chairs are hand-me-downs from our sister restaurant Ark. They are designed by Thomas Bentsen from Takt Studio. The chairs are made of 100% eco-certified oak, produced from sustainable forests and are shipped as space-efficient ‘flat packs’ that minimize CO2 emissions.</image:caption>
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      <image:title>Philosophy - OUR BAR</image:title>
      <image:caption>Our cocktails, developed by Toby Efteland, are a twist on the classics, and pay respect to both local Nordic spirits as well as global. Our sustainable practices include revamping spent wine, coffee grinds and banana peels into housemade liquors and tinctures. The wines, often natural, are carefully chosen by our sommelier from small, independent vineyards around Europe and our beers are from local Mikkeller.</image:caption>
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      <image:title>Philosophy - Textiles Designer: Maharam Design Studio Studio: Kvadrat</image:title>
      <image:caption>Our upholstery is post-consumer recycled polyester made from fibers derived from consumer waste, which has been used, disposed of, and diverted from landfills. These are reprocessed, spun into yarn, and then woven and dyed.</image:caption>
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      <image:title>Philosophy - PiLLOWS Product: Piñatex Studio: Ananas Anam Founder: Dr. Carmen Hijosa</image:title>
      <image:caption>Piñatex cushions are made from waste pineapple leaf fibre, containing no harmful chemicals or animal products. The leaves are by-products of existing agriculture, and their development supports farming communities.</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 innovation and sustainability. Alongside him, Brett Lavender, Executive Chef, translates vision into flavor, drawing on nearly two decades across England, Australia, New Zealand, and Japan to craft bold, high-level cuisine that challenges expectations and prioritizes 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 to menus to marketing, feels cohesive, memorable, and rooted in the company’s sustainable ethos.</image:caption>
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