With four main subjects – gastro, food trends, movement and nutrition, and green transition and sustainability – there are multiple ways to explore an interest in food at Suhrs Højskole. All courses include workshops with some of Copenhagen’s best chefs, a study trip to Italy, and plenty of hands-on experience. But it is not just the high level and distinct food focus that distinguishes Suhrs Højskole. The school’s small size and past as a school of home economics also affect the experience students get. “The fact that we’re just 50 students means that everybody gets to know each other really well, and everyone gets seen,” says principal Lars SonneHansen.
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