Masterclass with Brian Mark Hansen

Learn the techniques behind Michelin-level cooking

In this masterclass, chef Brian Mark Hansen invites you to explore a flavour that, for him, captures the essence of the Nordic forest: sweet woodruff.

A humble plant, woodruff reveals remarkable aromatic depth when handled with care – green, gently vanilla-like and almost poetic in its fragrance. Traditionally used in aquavit and syrups, it holds far greater potential in the kitchen.

During the session, he shares how he works with wild Nordic herbs and how to extract the delicate flavour of woodruff while preserving its subtle character. You’ll gain practical tips on how to use the herb in your own cooking at home.

As a tasting, a sheep’s milk yoghurt ice cream infused with woodruff will be served. The richness of the milk enhances the herb’s aromatic notes, creating depth and balance.

The dessert is finished with a light, airy chiffon, whose fresh acidity balances the yoghurt’s creaminess and the warmth of the woodruff.

A dessert that speaks quietly – yet clearly – of Nordic nature and the flavours we often overlook on the forest floor.