— Established in 2016

—  50+ hectares

— A melting pot for innovation, gastronomy, community and sustainable agriculture

— Supplier of fresh produce, raw milk and meat for RelæManfredsBÆSTMirabelle Restaurant & Bakery and Puglisi Events

Animal Management

Head Farmer: Lasse Linding

Farm Apprentice: Magdalena Maria Rose

  • 39 cows: 15 milking cows, 2 adult bulls,

    2 young bulls, 15 heifers and 5 steers

  • 23 pigs: 2 sows, 21 piglets

Vegetable Management

Farm of Ideas team:

Head Gardener: Michal Wlodarek

Farmer/Chef: Estelle Pierre

Svanholm team:

Mar van der List & Henrik Olsen

  • 2 hectares

  • More than 56 different types of vegetables

Farm of Ideas vegetables.jpg


Unlike large-scale organic farming that practices mechanised plowing, Farm of Ideas grow vegetables in permanent beds to disturb soil as little as possible. The two hectares of vegetable production is inspired by the market-gardening movement, and has a substantial higher yield than plow-based practices. Farm of Ideas grow more than 56 different kinds of vegetables, with an even wider variety within that - a diversity quite unseen in traditional organic practices.

Every year compost is added to the soil to improve the microbial life that will aid the plants in taking up the right amounts of minerals and nutrients.

Vegetables are harvested and prepared every morning by chefs from each restaurant, ready to be served later that evening. This ensures our restaurants have the freshest produce available and allows the chefs to have a deeper connection to the produce they are serving.

Farm of Ideas Cows.jpg


Farm of Ideas’ small cow herd is made up of a wide variety of breeds. Although mostly Jersey, we also have Danish Red, Holstein, Charolais and Swedish mountain breed.

To ensure less pain and stress, Farm of Ideas’ calves are not dehorned, unlike most other farms. Instead, we provide enough space for them to keep their horns. Our goal is for the cows to pasture and thrive on a diverse and huge variety of grass, legumes and wild herbs - such as ryegrass, fescue, clover, alfalfa, chicory and lots more. This ensures milk of at least 5% fat and 4% protein, and a high proportion of the B-variant of the kappa-kassein gene, improving the strength of the cheese curd. We use raw milk for a variety of products, such as the burrata at BÆST or the gelato at Mirabelle Bakery, so this is incredibly important.

 The cows are moved to new pastures twice a day, which allows the grass to recover and maximises the carbon sequestration in the soil. To keep carbon in the soil the farm do not plow the pastures regularly as is normal practice, even with organic agriculture.

Pigs at Farm of Ideas - Rachel Elis Jones .jpg


Farm of Ideas is home to 2 sows of the Mangalitza breed. These peculiar looking pigs have a thick woolly coat - similar to that of sheep - and are a crossbreed between Hungarian breeds and the wild European boar. This is especially noticeable on the small piglets, as they have striped markings when young. The pigs are known for their high-quality, fatty, marbled meat, which makes for amazing charcuterie - something you’ve probably noticed if you’ve eaten at BÆST before…

 The pigs get a lot of their own food by foraging for roots and insects, but they also play a big part in the farm’s sustainability, acting as Waste Management Officers; we’re committed to reducing food waste and the pigs help by eating any surplus vegetables, organic waste and stale bread. They also graze on pastures, where they love to eat grass - yes, pigs love grass too!