Broholm Castle's restaurant and kitchen follow the seasons. We get many of the products from local suppliers and enthusiasts, most of whom we have had the privilege of working with for several years.

January and February are typically dark, cold months. In the kitchen, we now make extensive usage of the pickled and preserved fruits and vegetables from the summer and autumn. The winter months at Broholm Castle often also mean more root vegetables and generally slightly deeper and more intense flavours.