GUT content

14/05/2025

in her koji & garum element

rye koji made with leftover rye bread
ingrid pea koji
egg white surplus from all the hand made pasta
turned into salty, umami heavy garum
all in the late in 2024

10/05/2025

Sometimes I stay in front of the lens, sticking to styling, holding the lights, screens, backdrops and… pouring drinks like a pro, when working on brands together with 📷 In those rare cases, this is what happens.

So if you have a product and looking for photos of this kind - bare send mig en besked 😌

08/04/2025

A new online visual identity and comprehensive SoMe management for - the oldest Thai restaurant in town, founded over 35 years ago by the first generation of the family that arrived here. And what a good decision that was!

Today there are three generations working together, plating up the most delicious Thai food I had so far on 2 locations near Kødbyen. (If you think I’m not like this 👀 in the kitchen, looking at what the chefs are doing, trying to steal some tricks for home, you’re gravely mistaken.)

If you haven’t been yet, now is the time. But def bring friends because the portions are all family sized - sometimes they can’t even fit on one photo 😅🇹🇭

09/03/2025

A lil’ Tilda og Karl recap while we’re waiting for the renovation and the reopening in April. Hope to see some of you at the 7th birthday bash - which will also mark my 2 years anniversary with them 🫶🏼

15/02/2025

21/12/2024

Tonight’s the year’s last Winter Dinner Club at - I think there’s still a few seats for the early seating, check it at labanchina.dk and enjoy Julian’s work. Then they are off for a winter break, so get your fix while you can.

26/11/2024

snippets from in the last few months

15/11/2024

from ikke-birkes to sausage rolls,
in the last few months

02/09/2024

post-summer holiday vibes at .og.karl

22/07/2024

some highlights from in may and june