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Fonden Roskilde Festival

Realising the Potential of the Whole Fish

Realising the Potential of the Whole Fish

Artist: Matt Orlando

Regular price 150,00 DKK
Regular price Sale price 150,00 DKK
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Realising the Potential of the Whole Fish.

When the internationally celebrated chef Matt Orlando opens the doors to his innovative kitchen at Food Is Now, he serves a casual and communal style dinner with the overall focus on using the whole fish and encourages the guests to eat with their hands to enrich the food experience.  

While the guests enjoy their meal, Matt Orlando talks about his mission to turn food waste into something delicious that people actually want to eat and Fiskerikajen tells about how to make a more sustainable fishing industry.

The menu includes a glass of beer or non-alcoholic alternative.

Duration: 60 min. 

Allergens: Report any allergens to the staff on the day. 


A feast of roasted cod’s head with ramen style noodles made from fish bones cooked in an aromatic fish broth. Alongside, there will be condiments and dipping sauces, fresh and fermented summer vegetables and herbs, and savourycrêpes.

Time & Location

Date: 30/6 at 18.30-19.30 

Scene: Food Is Now.

Duration: 60 min.

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The experiential venue Food Is Now lets you explore the potentials and possibilities of food through performances, cooking, and debates. See the experiences here

The world's longest seaweed salad. Oyster meditation and seaweed party.

The conflicting stories of tea unfolded through poetry. A quiz about the astonishing sexual diversity of marine animals.

You can experience all this and much more at Food Is Now - a new experiential venue in the Bazaar area that puts food and the sea at the centre.