https://www.beyla.dk/contact daily 0.75 2025-07-03 https://www.beyla.dk/homecby daily 0.75 2025-10-18 https://www.beyla.dk/menu-dk daily 0.75 2026-02-27 https://www.beyla.dk/philosophy daily 0.75 2025-09-15 https://images.squarespace-cdn.com/content/v1/64072958565ad0782b34fc23/1678190962921-WH0LX7VYJKSGE3A7XKHS/ark_suppliers_fungafarm3.jpg Philosophy - FUNGA FARM 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. https://images.squarespace-cdn.com/content/v1/64072958565ad0782b34fc23/1678190962927-ZAJU7ZLI4WYQ5ZXXYG9Q/Chair.jpg Philosophy - chairs 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. https://images.squarespace-cdn.com/content/v1/64072958565ad0782b34fc23/68b38e1c-f31f-411b-950e-33b8f2659e8e/0G1A8590.jpg Philosophy - OUR BAR 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. https://images.squarespace-cdn.com/content/v1/64072958565ad0782b34fc23/1678190962935-WSHFD16N0MG7X166H9LT/_DSC5658.jpg Philosophy - Textiles Designer: Maharam Design Studio Studio: Kvadrat 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. https://images.squarespace-cdn.com/content/v1/64072958565ad0782b34fc23/50701e54-3d2c-4814-98b1-891af3714de5/ark_suppliers_furniture1.jpg Philosophy - PiLLOWS Product: Piñatex Studio: Ananas Anam Founder: Dr. Carmen Hijosa 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. https://www.beyla.dk/whoweare daily 0.75 2025-07-03 https://images.squarespace-cdn.com/content/v1/64072958565ad0782b34fc23/1678190973911-EQFR44MUZHZCZ0A4WE62/Lupa_0243.jpg Who We Are - Jason Renwick Founder, Forager & CEO Jason is the founder and CEO of the company. He has worked globally in the hospitality industry since his early teens, has a degree in business management, and many years of experience in leadership positions where he has accrued a wealth of knowledge and cultivated strong relationships. He is both the visionary and driving force, running day to day operations, as well as foraging in the daytime for all restaurants, while his entrepreneurial experience focuses on actively seeking out new and innovative opportunities and sustainable practices. His Aussie roots and expatriation to Denmark have instilled both a love to surf and forage in his free time. https://images.squarespace-cdn.com/content/v1/64072958565ad0782b34fc23/1678190973915-HK2HY9DJ3F1SSO67UN25/Executive+Head+Chef+Brett+Lavender+_+Photo+Credit_+Zane+Kraujina++%281%29.jpg Who We Are - Brett Lavender Executive Chef Brett heads up and oversees the culinary operation from the birth of an idea to its cohesive execution. With nearly 20 years experience in the industry, he brings a wealth of knowledge to the team and business portfolio. Originally from England, after finishing culinary school, Brett's ambitions took him on an educational trip around the globe. He spent most of his time between Australia, New Zealand and Japan, working at some of the most luxurious establishments in the world, that hold the coveted Relais and Châteaux status, as well as Les Grandes Tables Du Monde and 3 hatted Restaurants. Brett then spent a year working in one of Japan's most revered two Michelin Star Restaurants in Tokyo. Something he describes as a priceless learning experience, taking on a whole new methodology to produce and Japan’s unique approach towards discipline, perfection and respect for all things. Brett and his team have formulated an innovative approach to our restaurants, re-envisioning what plant based cuisine should be by challenging stereotypes and endeavoring to produce food that is first and foremost exciting and of high quality - that just happens to be plant based. https://images.squarespace-cdn.com/content/v1/64072958565ad0782b34fc23/1678190973927-YFGO70T8PDVK6YJHXEFY/ark_portraits_7.jpg Who We Are - Jenia Nelisova Creative Director & Brand Manager Jenia is our Creative Director and, as we are still a young company, her position requires her to wear many different hats. Predominantly, she oversees all design and visual related decisions online and offline. She works closely with external design agencies to make sure the restaurant interior reflects the company values, the brand aesthetic and places sustainability at the forefront. Simultaneously she heads the branding, concept planning, R&D, strategy and marketing of all our cuisine concepts. She aims to create a cohesive and memorable experience, of enduring value, for anyone that encounters the brand, or visits the restaurants. 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