In the kitchen at the youth folk high school we are passionate about making versatile, healthy, tasty, colorful and delicious food made from scratch. We don’t like e-numbers, so we avoid them as much as possible.
50 % of our purchases are organic. We care a lot about sustainability, so we choose seasonal ingredients and buy meat locally when possible. We limit food waste as much as possible.
We make almost everything from scratch, e.g. all baked goods – both bread and cakes, ketchup, mayonnaise, remoulade, roasted onions, iced coffee, barley water, pickling and fermentation. Fermentation is an age-old super healthy preservation method. When you eat fermented food, you not only absorb more vitamins, but your immune system is also strengthened. The lactic acid bacteria (of which there are plenty in fermented food) help inhibit and kill unwanted bacteria. Among other things, we ferment kombucha and various vegetables for kraut.
Foraging: At Ungdomshøjskolen by Ribe, we have nature right outside the door, so here we collect raw materials such as seaweed, dandelions, nettles, collard greens, lilacs, rose hips, apples, mirabelles and quinces – and whatever else is available in the season. Maybe we all go on an autumn walk in the forest and collect mushrooms under expert guidance, or go out on the water in winter and collect oysters with a local guide
If you are vegetarian or have allergies we will of course take that into account. All students are more than welcome to help in the kitchen and to come up with suggestions and ideas for new dishes. Our international students contribute to our trying new things in the kitchen, and if you have a birthday you can wish for something special to eat.
The main meals are served in the college’s dining room, while the snacks are shared in the fireplace room. For snacks, you must use your own, brought cup.
As a student at the college, you can participate in cooking in the different cookery subjects, where you have the opportunity to take a hygiene certificate. In the kitchen you can meet subjects such as Fast food from scratch, Grandma’s food, Asian food and Christmas baking.
All students at the college come to the kitchen in connection with cleaning and washing dishes, which is a job that takes turns between the contact groups. You probably also come by on a subject or when you feel like baking a cake – maybe in a weekend.
Breakfast at 8.30
Consists of organic milk and A38, various sprinkles, home-baked buns, bread and rye bread, spread, homemade jam, cheese, cold cuts and fruit platter. Homemade ginger drink and kombucha (a fermented drink), tea and coffee and possibly homemade juices and smoothies.
Lunch at 12.30
A versatile buffet with charcuterie platters, eggs, fish, salads, hearty dishes, bread and vegetarian dishes.
Afternoon service at 3:30 p.m
Another snack with tea and coffee, iced coffee, bread, cake, fruit or vegetables.
Dinner at 17.45
Hot food consisting of meat, fish, pasta, rice or potatoes, several types of vegetables and salads and possibly bread for. Newer, traditional and foreign dishes are served. Vegetarian food is served once a week.
The evening service at 9 p.m
Last snack of the day with coffee, tea, iced coffee, bread, cake, pancakes, cold bowl, fruit or vegetables.
At the weekend, a rich brunch is served at 10.00, at 14.30 there is an afternoon service, a hot dinner is served at 17.45 and then there is an evening service at 21.00.