The Staff Canteen's Copenhagen 2026 tour itinerary revealed
The Staff Canteen has revealed the full itinerary for its Copenhagen edition of the European Chefs Tour, running from October 20-22, 2026.
Following the success of the inaugural trip to San Sebastián in March, a group of chefs will spend three days in the Danish capital taking in everything from an organic hot dog stand to a closing lunch at three-Michelin-star Geranium.
Ashley Palmer-Watts, co-founder of The Devonshire Soho, will again join Mark Morris, founder of The Staff Canteen, to lead the tour, which is once again built around a chef-led, educational programme rather than a straightforward run of restaurant bookings.
The trip will take in some of the very best of Copenhagen’s food culture, from award-winning bakeries and hot dog carts to smoked fish, neighbourhood restaurants and one of the world’s most celebrated dining rooms.
"After our inaugural European Chefs Tour to San Sebastián earlier this year, I am delighted to confirm we will be heading to Copenhagen in October," said Mark.
"The trip in March was a huge success and I can't wait to bring chefs and suppliers together once more, in another amazing city for food heritage.
"I am excited to again welcome Ashley Palmer-Watts to help lead this educational trip and many thanks to the supplier partners for their support. It is all set to be another amazing experience for all involved in October."
The group will be based at Comfort Hotel Vesterbro, in the heart of the city, and will include eight chefs alongside The Staff Canteen team, confirmed tour partners and a dedicated video and content crew. The full chef line-up will be confirmed soon.
The itinerary
Tuesday, October 20
The group flies out from Heathrow first thing and, after checking in at the hotel, heads straight into the city for lunch at DØP (Den Økologiske Pølsemand), the organic Danish hot dog stand near Rundetårn that has become something of a Copenhagen institution.
After free time to explore, the day closes with dinner at Restaurant Anton in the city centre.
Wednesday, October 21
The day starts with breakfast at Rug Bakery, known for its Danish pastries and cardamom buns, before more free time.
Lunch is at Schønnemann, one of Copenhagen's oldest eateries, established in 1877, for a lesson in traditional smørrebrød.
In the evening, the group heads to the Meatpacking District for dinner at Kødbyens Fiskebar, a Michelin Bib Gourmand seafood restaurant.
Thursday, October 22
After breakfast at the hotel and a free morning, the tour closes in style with lunch at Geranium, the three-Michelin-star Copenhagen restaurant from Rasmus Kofoed and Søren Ledet, named number one in The World’s 50 Best Restaurants 2022.
Take a look into our archives when we filmed at Geranium back in 2013
The group flies home from Copenhagen Airport that evening.
As with San Sebastián, each day and mealtime has been shaped around an educational theme, giving chefs the chance to explore ideas, ask questions and draw on the experience of Ashley, Mark and the tour partners throughout the trip.
"I loved being part of the San Sebastián tour, because it created proper time for chefs to step out of their own kitchens, experience something new and have honest conversations with each other," said Ashley.
"After the success of that trip, I'm excited to be working with Mark and The Staff Canteen again in Copenhagen.
"The European Chefs Tour is about giving chefs access, inspiration and time to learn from each other, and we want each day to have a clear business theme, so the chefs come away not only inspired by the food and the city, but with ideas they can take back into their own kitchens and careers."
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For The Staff Canteen, the city offers the right setting for the next stage of the European Chefs Tour: a destination with global recognition, but also a strong everyday food culture that extends well beyond the restaurant table.
Partners on the trip
The Copenhagen tour is supported by confirmed partners TRUEfoods, Control Induction, Winterhalter UK and Lockhart Catering Equipment/Continental Chef Supplies.
Each partner brings a different area of expertise to the tour and will play a role in supporting its educational focus.
Their involvement reflects the purpose of the European Chefs Tour: to connect chefs not only with restaurants and food culture, but also with the people, businesses and ideas helping to shape professional kitchens.
TRUEfoods, founded by Mitch Mitchell, is a chef-led ingredients business trusted by chefs for its stocks, sauces and reductions. Control Induction, led by Geoff Snellgrove, brings a focus on high-performance induction technology for professional kitchens.
Winterhalter, led in the UK by Stephen Kinkead, continues to be recognised for warewashing innovation, sustainability and operator-focused design. Lockhart Catering Equipment and Continental Chef Supplies, led by Mark Lombard, bring expertise across product sourcing, supplier partnerships and professional kitchen solutions.
The Staff Canteen European Chefs Tour was created to give chefs access to leading food destinations, while creating meaningful opportunities for learning, conversation and connection.
The full chef line-up for Copenhagen will be announced in due course.
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