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

March and April can both be cold and winter will not always let go, although most of us yearn for brighter times and the mild spring. If the heat takes hold, we are occasionally lucky enough that the first local asparagus find their way to us. On the first collection trips to local beaches, we now find Strandarve, saltwort and beach cabbage.