 Hello, everybody. Hi. Hi. We're very happy and excited to be here this evening to tell you about what trash or treasure means to us. Another quick introduction to ourselves following on from Rene's is that I'm Sam. This is my wife, E. Victor. And we met a few years ago now in a hotel in England next to the vacuum packing machine and our love just grew from there. It's truly flourished. And it was an amazing time. But things got a bit intense in the kitchen and then so I felt I missed getting a beer. So I moved to Denmark in Copenhagen and I started to work at Noma. It was great. And but I did realize though that soon after coming there it was just too much asparagus appeal. It was just seaweed everywhere and I couldn't find enough freaking chickweed to pick them up. So I needed time back in my life so I convinced him to move back to Denmark. So by that time we had about six years together living in close quarters working together. We decided it was the time for the next step in our relationship and we decided it was time to move in together. We found our dream home here in the heart of Copenhagen and that's where we opened our restaurant just under two years ago. So just like Rene said we started this project with very limited resources and with this we had to be creative and really value what other people would consider trash. So for example we wanted a very nice looking dining room so we went urban foraging and found all sorts of things. So we often call up friends and old colleagues and say hey have you got anything you're going to throw out that you're not going to use to put on the menu and there could be bags of cauliflower stems and also sometimes we missed an extra chef for the dinner service. We didn't have the staff we needed so it could look like that. And it did also. We of course also needed an office and we had a tiny little room I brought which we turned into an office but the problem was it was already made into a toilet changing room and a shower so we just had to make it work. So this was the mentality we had when we started the restaurant when we started setting up and it just felt natural to incorporate that into our style of cooking when we were working out what type of food we were going to serve in the restaurants. So if we ordered a fish we would use the whole thing the head the bones the flesh the skin the liver and the sperm and we kind of started thinking we realized when you're a chef in a busy kitchen it's very difficult to see the true extent of the waste that's happening around you. You can see the obvious things the meat trimmings on your cutting boards and all the things that you're preparing but what happened to the rest of the animal before this piece of meat arrived at your restaurants. You were never taught in school what happened to the head or the balls or the penis of the animal. And we were curious about this and we wanted to work with these products. We thought there was something new to us and we did some research and see what would they if they were not used for food and to eating where would they end up. Often they could be turned into pet food or cosmetics and all sorts of things also they used to be farmers they used to drive for example this ox penis they used to dry it and they would use as a whip to control the animals on the farm so maybe that's what really has in mind for his chef's there but all these these parts that we haven't seen we really wanted to to work with them and it became a challenge a creative challenge to turn them into something that would be delicious in the context that would suit our menu you know and as you can see here we have a lamb's head. Cracking. Yeah so we're going to demonstrate a serving that we do and hopefully no one will get hurt. So we worked with just a few small farms for these lambs. We found them in south of Sweden in Skåne and they would only butcher 30 to 50 animals a year so it was we didn't always get enough so we took what we could get and they'll be around six months up to a year old and weigh around 40 kilos when they were transported into the slaughterhouse and then left overnight because it wouldn't want to stress the animal anymore after the transportation and for this serving we wanted to use the brain the eyes the cheek and the tongue and we will make a stock out of the bones that were left in the head but in order to do this there are halal butchers so there's no bullet gun used so there will be any the brain is intact because if you would use a bullet gun that would go into the head and there will be lots of bone splinters everywhere and like I said we wanted to make sure everything was used. So the head comes to the restaurant and then we marinated with oil and salt and some sort of herbs normally maybe ramsons at this time of year will be good and we salt it overnight the next day we cook it in the pot of water for between two and three hours depending on the size so the cheeks are nice and tender and then you crack it open and you can scoop out the brain and then we pass it through a fine sieve so it's nice and smooth so we try to take things that look horrible and make them look a little nicer and then we whip the brain just to add a little air so it's a little bit lighter and then we season it with salt and some sweated shallots and for the serving we pipe it onto this flatbread it's normally easier when you're not shaking so much and then we season it on top with some fermented cauliflower stems and if I can get this on top of the bread some of last year's pine shoots and these are coming out to the bar in a second when we go to a break so you can all have a little taste of them as well so we we tried a few different versions out first there was new to us it was new to our guests the first version was just his pot with the lamb head in it it was unless your chef was a bit tricky it was just it was a bit hard so it could be lots of guests they were scared but they were a bit nervous thinking oh what is this one maybe something more I can relate to of course it could be because like we said before this not often used in this part of the world where we live but we convinced them and we tried and we developed the serving and and then by then when they tried an eye or testicle or or these other things that we used this lamb head for they would be happy and that's a very rewarding part of our job to hear the feedback and say yeah it was delicious and tasty and funny and interesting and that's became our treasure so I think it's going to break in a second but one last thing so you have a little snack for the break our head chef Jacob has been playing around with ox penises for a little while now maybe a little bit too long and his latest project is taped underneath your chairs so if you just grab them and you'll find out that you've been sitting on our crispy dicks for the last two hours so I hope it wasn't too uncomfortable thank you very much guys thank you