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Vipp Supper Club
Less VIP. More VIPP
Vipp Supper Club is the social side of Vipp. People coming together in venues that are quite a mouthful in their own. We have sharpened the pencil and drawn up our first supper club destination in a former factory. In a Copenhagen backyard, Vipp Pencil Factory unfolds a curious mix of food, art, design, architecture, and music. Talented chefs from around the world will serve fabulous food on the plate and food for thought in the conversation. Bon appetit.
Biography
Emilie Qvist
Emilie Qvist’s personal tale starts on the Danish, organic farm where she grew up. After an education at Rezepi’s MAD Academy, and before gaining experience on the Danish Michelin scene as a chef at Amass and Relæ, she trained as a chef on the world-renowned Blue Hill at Stone Barns north of Manhattan. Here, she developed a taste for seasonality and local produce. After one year in the metropole of New York she relocated to provincial Jutland. Crossing the Atlantic, she brought with her a principle taught at Blue Hill; that a restaurant belongs to the seasons and the earth and the terroir. Her own restaurant Medvind is run in the same purposeful way.
Restaurant
Medvind in Hanstholm
Where the North Sea encounters Skagerak lies the small fishing village of Hantsholm. Most fish eaten in Denmark, even in Europe, starts its sea-to-table journey in this village of only 2,000 inhabitants. Ironically, with such a backyard pantry, no fish restaurant was found in Hantsholm until Emilie moved to town one year ago and opened the doors to her first restaurant ‘Medvind’ (read English: Tailwind). Many locals didn’t believe in the idea of restaurant serving only fish. But with the tailwind that Medvind has gotten this first year, Emilie Qvist has blown away the whole restaurant industry.
“The question for me was to go where the food is rather than to get the food to a place,” says Emilie Qvist.
The concept
Vipp on a plate
First there was a bin, then a table and a chair, then a kitchen…and now Vipp starts to cook. Vipp Supper Club brings to life the natural connection between manufacturing kitchens and inviting chefs to use them. Our ambition is to welcome a broad spectrum of nationalities, tastes, techniques, and flavours to the table.
