流动的Fjora ：Copenhagen 1 Hotel 的季节之旅

When 1 Hotel Copenhagen opens its doors, it will do more than welcome travelers into the heart of the Danish capital, it will introduce a new culinary narrative shaped by nature, nuance, and intention. At Fjora, Green Michelin-starred Chef Chantelle Nicholson presents a seasonal, produce-led menu that champions local ingredients and imaginative techniques in an intimate, design-forward setting inspired by the Nordic wild. Raised in New Zealand and celebrated in London for her sustainable, low-waste approach, Chantelle brings a global sensibility to this hyperlocal kitchen, where each dish tells a story of place, partnership, and purpose.
Set within a thoughtfully designed, nature-inspired space, Fjora explores the delicate balance of light and life through a circular culinary model: one that connects producers and guests, wild ingredients and refined techniques. From spent beer grain chouxnuts to miso made from bread offcuts, the restaurant champions creativity, community, and the changing seasons. We spoke with Chef Chantelle about the inspiration behind Fjora, how sustainability is woven into every detail, and what it means to bring her culinary voice to Copenhagen.

A Conversation with Chef Chantelle Nicholson on Fjora’s Nature-Led Philosophy

Fjora invites guests into a world of seasonal, plant forward cuisine. What was your inspiration behind this concept, and how do you see it evolving within the Nordic landscape of Copenhagen?

The inspiration for the concept came from a glimpse of time and place, connected to nature. Seasonality is just that, it’s of the moment, and that is what Fjora celebrates - moments of flavour, of joy, of connection with nature. 

You have been recognized with a Green Michelin Star for your commitment to sustainability. How do those values take shape in the kitchen at Fjora, from sourcing to technique?

A sustainable kitchen is one that is circular. It’s a closed loop system and begins with sourcing. It circles through, from preparation, to menu design and development - designing out waste and developing techniques and processes to enhance each and every dish, and guest experience. We work with local farmers, growers, bakers and makers, and support their hard work in creating the wonderful produce that we get to work with. We’re working on regenerative systems that don’t rely on single use items, and that can ensure we are treating as lightly as possible in relation to precious resources. There is also a big focus on the team - as without them, our circle is incomplete, they are the link between farm and fork, garden to plate.

Can you share a glimpse into the menu at Fjora? Are there any seasonal highlights or signature dishes that reflect your philosophy and the local landscape?

I’m excited to be working with an array of incredible people and places. From the flavoursome Birthesminde charcuterie, to the spent beer grain we’re baking our chouxnut with, and not forgetting the intense umami of the mushrooms from Funga Farm - an urban mushroom farm that uses waste substrates for growing. We’re excited to partner with those who share our ethos, such as Koji Copenhagen who are taking our bread offcuts to turn into the most delicious miso.

After your upbringing in New Zealand to leading a number of restaurants across London, what excites you most about bringing your culinary voice to Copenhagen?

Copenhagen is such a considered, yet vibrant, city. It’s thoughtful and calm, whilst being incredibly innovative and forward thinking. I’m excited to be able to weave the story of Fjora through its fabric, and become part of it, connecting with its landscape, terroir and nature.

What inspires you outside the kitchen, whether it is art, music, nature, or something else, that quietly influences your cooking?

Nature is the biggest inspiration to me. That something so bountiful and beautiful begins with just a tiny seed. Its rainbow hues, gentle hums, and rhythmic patterns inspire me to work with it and to learn from it in all its forms, from plants, to sunshine, to the rivers, lakes and oceans.