The UK's leading networking website for chefs - it's more than just a place to talk!

The Staff Canteen logo

René Redzepi, noma, Copenhagen

W1siziisijiwmtqvmtevmduvmtzfndrfmdnfmti1x21pbmlfbwfnawnrmjaxndexmdvfmtgzmtlfn3rpcnfxil0swyjwiiwidgh1bwiilci2mdb4njawxhuwmdnfil1d?sha=1be43b0e6605932a

In association with

René Redzepi, chef patron of Noma, the legendary Danish restaurant, is this month's featured chef.

Part 2 René Redzepi noma



Part 1 René Redzepi noma


Photographs by kind permission of Ditte Isager.

I'm sat on sun lounger in the Kempinski Hotel in Bansko drinking the first espresso of the day when an e-mail arrives from @noma.dk "Yes" I shout!

"What's happened?" the rest of the family ask. "René Redzepi - the world's most famous chef has agreed to be on The Staff Canteen!" At that point our noma journey begins.

What can you say, write or film that has not already been said, written or recorded on either René or noma?  Unless you've been living in a cave it's almost impossible to escape both of them, and the effect each is having in so many ways across the industry. It would seem that every chef now is a forager, whilst restaurants are removing their tablecloths for a stripped back look. Of course, this is just a small part of the "noma effect" as I've heard it called on many occasions.  We are seeing more chefs working in harmony with Mother Nature, chefs are sourcing more local and sustainable foods and are thinking about the environmental impact from food miles - all are fundamental to the noma ethos and all a very good thing for certain.

We wanted to understand more about René himself, the restaurant, the culture and the team that make this, now global, name function each and every day under the scrutiny and glare of the worlds media. noma, a restaurant fully booked long in advance for both lunch and dinner, with diners from all around the world waiting up to three months for a coveted table.

noma has been voted The World's Best Restaurant for two consecutive years in the "Worlds 50 Best Restaurants, displacing one of René's former employers El Bulli and awarded 2 Michelin stars and countless other awards. What is it about noma that makes it so successful?

We arrive at 2:30pm and there, situated on the w

aterfront to the far left of the North Atlantic House stands noma. Christianshavn, the former warehouse that had served as a major part of Denmark's north Atlantic sea trade history, where for some 200 years, it was used to house Whale oil and skin, salted Herring and dry fish, which I'm told, even today, makes the render of plaster to the restaurant walls almost impossible, with them having to be done annually as it simply slips down the interior walls.

We are met by the excellent Caroline whose help and complete professionalism cannot be underplayed in our noma project. We are shown to The Staff Room - a long r

oom above the restaurant which looks out across the waterfront, a well lit room used for meetings during the day and a private dining room for dinner.

On the wall of The Staff Room is a dry wipe board that would really not look out of place in a science lab. Various ingredients are linked through marker pen curves drawn free hand in what looks like a formulation of a food experiment which later we discover is the development and planning of the restaurants new "Starters".

Just across from The Staff Room is the production kitchen where lines of chefs pick herbs, cut and dice, whilst The Red Hot Chilli Peppers "By the Way" pumps out from the internal sound system ensuring that many of the chefs engaged in mis en place, are either tapping their feet or singing along.

The staff at are multi cultural; Danes, Norwegians, Brits, Australians, Americans and more, many

of this team are stagier's. The common communication language here is English and the music is loud and changes to 80's Rock-a-Billy as we introduce ourselves to the team.

Through the double doors of the production kitchen is the development kitchen, a stunning opportunity with the latest induction units, under counter refrigeration and inbuilt above the counter ovens.

This is, as the name would suggest, is where much, if not all, those ideas,

concepts and developments are born, raised then implemented. Nothing stands still at noma and this room feels like the nucleus of that continual energy to create, understand and improve.

Across from the development kitchen is the staff dining room where in true canteen style rows of tables and chairs lie in waiting for meal times. Everyone at noma eats together, even René - there is a great feeling of togetherness. It really is one team working together for a shared goal. This is a family and I wonder now, post interview, how much of Rene's life in Macedonia is behind this culture.

We venture outside where a number of small wooden huts house a range of barbecues, green eggs and open coal fires, as Chef's char and grill varying vegetables many of which are juiced for the menu that day.

The main kitchen is open plan but small. The chefs here are on show through the glass windows that separate their cookery arena from the dining guest. However this is noma, where many of the dishes are served by the chefs interacting directly with the guests, who themselves are encouraged to be hands on during their meal.

Adjoining the main kitchen but not on show is the pastry kitchen, a space that is to my eye almost as big as the main kitchen itself and full of chefs in full swing.

We walk back up the wrought iron staircase to The Staff Room where at 3:00pm, René arrives from service. Bearded and adjusting his apron, he's looking tired which we understand later is because of his children's sleep patterns and no doubt long hours.

René welcomes us to noma takes a seat and looks out across the harbour. After we introduce the film crew we start to run through a brief of our questions "So you are The Staff Canteen from England?" he asks "Yes" we reply "let's just talk" he says, so we do.

Watch our interview......soon!

W1siziisijiwmtqvmdevmjavmdbfmtzfndbfndi5x3bob3rvxze4mdyuanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=f804ca10eb23f9da

Gareth Johns 18 November 2011 11:18

Brilliant, @Chef1, been waiting for this! Amazing restaurant, great guy- I love the whole vibe about the place. Not going to be everybody''s cup of tea, but that''s what makes it interesting. Redefines ''sense of place''.


W1siziisijiwmtqvmdevmjavmdbfmtzfndrfnzc5x3bob3rvxzqxnjguanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=b94475c48e4a2467

Alexander Wood 18 November 2011 11:32

Nice start, you tease. many chefs going to be hanging, waiting. Looking forward to it, especially as Tuesdays lunch there is still fresh in my memory


W1siziisijiwmtqvmdevmjavmdbfmtzfmzhfoti4x3bob3rvxzewmdquanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=254273948d19dfda

Mark Morris 18 November 2011 12:56

was an amazing two days, I''m really looking forward to the videos also


W1siziisijiwmtqvmdevmjavmdbfmtzfndjfntq4xzeznjm4mdgznjdwag90b18zmdkwlmpwzyjdlfsiccisinrodw1iiiwimtawedewmcmixv0?sha=d306e7bc5c58733f

Martyn Wilson 18 November 2011 13:58

Can''t wait for the interview! What I would give to work there ><


W1siziisijiwmtqvmdevmjavmdbfmtzfndjfmtg1x3bob3rvxzi3odauanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=30cf9c502ff26cf8

steve bennett 18 November 2011 15:48

Intriguing start! Hurry up with the rest of it!!!


W1siziisijiwmtqvmdevmjavmdbfmtzfmzhfoty3x3bob3rvxzewmtcuanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=9d5169b42d143789

simon Winchester 19 November 2011 08:34

crackin stuff chef1, can''t wait fot the video


W1siziisijiwmtqvmdevmjavmdbfmtdfmdrfnduwx3bob3rvxzy3otyuanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=a1dbf640fcbad726

Edward Fulcher 20 November 2011 20:26

Awesome stuff, when is the video coming? Canny wait for that


W1siziisijiwmtqvmdevmjavmdbfmtzfmzhfoti4x3bob3rvxzewmdquanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=254273948d19dfda

Mark Morris 23 November 2011 19:02

coming tomorow (thursday) team,


W1siziisijiwmtqvmdevmjavmdbfmtzfndhfnjiwx3bob3rvxzuyoduuanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=14d08a93471a0136

Rick Kirby 23 November 2011 23:07

awesome Laugh i''ll have to watch this again tomorrow when my brain is less frazzled lol. thanks so much @chef1! another fantastic feature!


W1siziisijiwmtqvmdevmjavmdbfmtzfmzlfmji4xzeznzg3mjy0otvwag90b18xmtq1lmpwzyjdlfsiccisinrodw1iiiwimtawedewmcmixv0?sha=c19da6a31b395be9

Gavin Swonnell 24 November 2011 10:39

Brilliant!!   Great job Chef1, A big thank you for this video. Have linked on my FB page too Smile


W1siziisijiwmtqvmdevmjavmdbfmtzfndrfnzc5x3bob3rvxzqxnjguanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=b94475c48e4a2467

Alexander Wood 24 November 2011 11:01

Incredible vid, can''t say well done enough. very stylishly filmed really captures the man and the place (in time, one might say )


W1siziisijiwmtqvmdevmjavmdbfmtzfndjfmtg1x3bob3rvxzi3odauanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=30cf9c502ff26cf8

steve bennett 24 November 2011 15:17

Another spot on film, capturing the essence of the man, his team and the restaurant. Well done to @chef1 and the team on the quality of this piece....


W1siziisijiwmtqvmdevmjavmdbfmtzfntffmtq3x3bob3rvxzu0nzuuanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=e523cccf0962f5d9

Darren Goodwin 28 November 2011 13:25

Very enjoyable video, great work Mark!


W1siziisijiwmtqvmdevmjavmdbfmtzfndjfmtg1x3bob3rvxzi3odauanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=30cf9c502ff26cf8

steve bennett 28 November 2011 13:57

Oh, and hurry up with part two!!


W1siziisijiwmtqvmdevmjavmdbfmtzfmzhfoti4x3bob3rvxzewmdquanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=254273948d19dfda

Mark Morris 28 November 2011 14:47

Thanks for all the comments guys, second video will be along shortly


W1siziisijiwmtqvmdevmjavmdbfmtzfmzhfoti4x3bob3rvxzewmdquanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=254273948d19dfda

Mark Morris 06 December 2011 22:51

Enjoy part two chefs and look forward to your comments


W1siziisijiwmtqvmdevmjavmdbfmtzfntffmtq3x3bob3rvxzu0nzuuanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=e523cccf0962f5d9

Darren Goodwin 07 December 2011 00:29

Mark thanks for part 2 it just gets better. 


W1siziisijiwmtqvmduvmjyvmtdfmjffndvfnduxx0lnr18xodaylmpwzyjdlfsiccisinrodw1iiiwimtawedewmcmixv0?sha=371cfafb2398f160

alex standen 07 December 2011 00:35

superb videos mark, love the laid back way they discuss when you can tell the work that goes into each plate, truly insperational  


W1siziisijiwmtqvmdevmjavmdbfmtzfndjfmtg1x3bob3rvxzi3odauanbnil0swyjwiiwidgh1bwiilcixmdb4mtawiyjdxq?sha=30cf9c502ff26cf8

steve bennett 07 December 2011 03:12

Please tell me there''s a part 3... Great stuff again mark, thanks so much.