Hungry PR #22
Martin Bundock
Communications expert with an entrepreneurial mindset. Creative PR-specialist, with a focus on food and beverage, restaurants, sports, retail & lifestyle brands.
Riche Fenix x Bacchanale – two of my favourite casual restaurants collaborate to create a menu called ‘The Good Life’ what's not to like? William Carlstr?m will also be serving Sweden’s second-best Paté-Cro?te from the 2023 competition. One night only - 16th October! Not to be missed!
Copine – Once a burger boy, always a Burger boy. Once in a while, I desire a real burger, and Copine now serves a cheeseburger on Fridays as their daily special. It sounds fantastic; they have made a unique blend of mince for the patty from Swedish dairy cow with K?tt kompaniet add a freshly baked brioche, caramelised onions, pickled cill, fries and a dip. Dream!
Liebling—It's October fest! The best place for a fun evening of traditional beer and sausage! It deserves a yearly mention just for this.
CPH mini Guide - post CPH Half marathon
I ran the Copenhagen Half Marathon for the first time a week ago. It is a fantastic race, fast and flat, and there are plenty of places to celebrate afterwards or before with a Danish pastry, a taco, or ice cream. Here are a few gems I visited during my stay.
Fantasy weekend meal:
Beef carpaccio with artichokes and parmesan, Pappardelle with Courgettes and their flowers. Sour cherry granita.
Pappardelle with courgettes recipe:
Slice 200g of courgettes into rounds; if you have any male flowers, tear the petals from the green base. In a frying pan, cook the courgettes with 2 tbsp olive oil, a clove of sliced garlic, and 2 tbsp of water for 10-15mins until the water has evaporated and they are tender. Add 200g dried Pappardelle to a large pan of salted, boiling water and cook; just before the pasta is to your liking, add the courgettes flowers and some torn basil leaves and let it cook; season with salt and pepper. Drain the pasta and add to the sauce along with 25g butter, a couple of tbsp of pasta water and some grated parmesan. Serve with extra parmesan at the table.