Britt and her team went foraging in the autumn sun, before pickling the green tomatoes from the green house. All of the guests contributed to the dinner in the evening, by making an autumn stew with slow cooked goat meat and goat meatballs, oven baked vegetables, baked bread in the wood oven, with a sour dough that our baker Emmanuel started three weeks before the Get Away. We started our dinner with freshly made butter, the oven baked bread that was still hot and a tasting of the new Bøgedal brews. As a dessert, we had tilslørte bondepiker, a traditional Scandinavian dessert with milk from the farm and apples from the garden.
Photographs by Sébastian Dahl.