Five day dry aging in Himalayan salt chamber

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royalnyborgsmokehouse

The art of the craft Dry aged for a superior text

The art of the craft Dry aged for a superior texture Good food takes time Luxury demands texture

From culinary artist to canvas artist There is a

From culinary artist to canvas artistThere is a twisted brain at work make no mistakeThis is chef twisted humour brought to lifeSayings musings and a life long passion for the art turned into art creations that adorn the walls of the gallery@maxus101 They say be careful what you wish forWell as soon as my mince pies got a butchers at this pieceA rabbit of twisted soulThink water ship down on Mandy and a likkle LSD to bootRight on my wavelengthI never in a million years thought that it would be hanging on my wallBe careful what you wish forI got mineThe wonderful @anthonmaxus was so happy to show me Paul’s work and all the pieces in his galleryService on another levelHe even lent me a frame soI could get it straight upOn the wallAnd I didSo now the proud owner of 2 pieces from the master@paulfood It won’t be the lastLegendChefFriendI salute you sirFrom the bottom of my heart thank youNow going to put some Chas & Dave on and Ave a knees up

You don’t know the difference. But I do. That stuf

You don’t know the difference. But I do.That stuff in the chiller — full of fat, hormones, colour off a Dulux chart. Never been near smoke.We do two things. Salt. And time. Ancient craft. Sustainable fish. Nothing else.Luxury demands texture. Not a colour from a bottle.Wanna try?#ColdSmokedSalmon #RoyalNyborgSmokehouse #LaksMan #SustainableSalmon #SmokehouseDenmark ArtisanLaks

We are all thinkers. Are we not. Saw a bus driver

We are all thinkers.Are we not.Saw a bus driver this morning driving an empty bus.Thought to myselfWhat’s he thinking about.And then I thoughtWhen do we stop and think about ourselves.Not the grind.Not the noise.Not the shitterhausen.Just what matters.What gives you joy.I get up early for gym, a swim, breath work.Because I want to.That’s fuel too.And it got me thinking about the other fuel.Food.Why do we care more for cars and homes than what we put in our own bodies.Why throw away leftovers bought with hard earned money.Those chicken bones could be stock.Those scraps could be supper.Simple food is not hard.It takes time.Good food takes time.Eat less.Eat better.Take back a little control.A pot of chicken soup.Some vegetables.Bread and butter.That can be a feast.Food was never meant to be perfect.It was meant to be shared.Messy.Honest.Peasant food knew this.And if you think about this even a littleYou are my tribe.Because caring about what we eatIs caring about how we live.And for all elseThere is always my dry aged cold smoked salmonMade from land based Danish salmon.Good food takes time.Luxury demands texture.Tonight I’ve got chicken stock on.Oh yeah baby.#landbasedsalmon #goodfoodtakestime #foodphilosophy #cheflife #slowfood

Without failure there is no success. You learn mo

Without failure there is no success.You learn more doing it wrong than doing it right.I believe that.Too many chefs chase some formula they think brings success.Status.Stars.Noise.Wrong way.If there’s no passion, your heart ain’t in it.Simple.You’ve got to feel the craft.Whatever it is.Ask yourself…Do you make things for ego.Or do you make what you love.Following something deeper in your gut.I’ve been blessed to do what I love for over three decades.Has there been some proper shiterhausen moments?Plenty.But the good has outweighed the bad by miles.One of the greatest things in kitchens has been watching people grow.Watching someone leave stronger and more confident than when they came in.That’s gold.To spark that in someone is a gift.I’ve been in the weeds with a lot of people.Built kitchens.Built menus.Built systems that worked for the people doing the work.That matters to me.So ask yourself.Are you chasing success.Or are you following instinct.Because they are not always the same thing.People say celebrate the wins.Fair enough.I often sit longer with failure.What went wrong.What could I have done better.What do I learn.That’s where growth lives.And are you prepared to roll your sleeves up and do any job needed for a good service?Because we are what we do.And we do what needs doing.Leadership is not a formula.You can’t teach the real stuff from a manual.You bring your strengths.You bring your flaws.And you help others grow into themselves.Everyone wants to be Gordon Ramsay.But does Gordon want to be you?That one makes me smile.Expression of self.That’s where cooking lives.Let your heritage show.Let the seasons speak.And remember…There is often more discipline in doing less on a plate than doing too much.To the swishes and swirls brigade.To the micro cress and tweezer hands.Spend more time in the DNA of the dish than decorating it.Your food will be better.And people will feel the honesty.And that…is what craft is.Luxury demands texture 👊#cheflife #chefcraft #leadershipinkitchens #foodphilosophy #craftoverfashion

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Royal Nyborg Smokehouse

Lundsager 10

5540 Ullerslev

CVR: 36230258

Tel: +45 93 90 72 29

john@royalnyborgsmokehouse.com

For sales inquiries:
oestergaard@royalnyborgsmokehouse.com

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