Farm to Table Dinner meets Van Adventure

"Happy. Satisfied. Grateful" – we couldn't have summarized our "Farm to Table" event more succinctly than one of our winners, Melanie. On a sunny autumn day, we gathered early in the morning with the six lucky winners at the picturesque Wilkenshoff in Lower Saxony. Our mission: harvest the freshest ingredients directly from the field and prepare them together with Michelin-star chef Jens Rittmeyer in the camper kitchens of our three VW Californias. So let's get started!

Heirloom varieties, fresh herbs and farming know-how

Our beautiful event location: the “Wilkenshoff” in Lower Saxony, near Hamburg. Over thirteen generations, this place has been cultivated to combine diverse organic farming with a familial atmosphere while preserving particularly rare fruit and vegetable varieties. Accompanied by Ulrike, the owner of the Wilkenshoff and passionate farmer, we began our culinary journey by harvesting the ingredients. We roamed the fields in search of juicy tomatoes and aromatic herbs, visited the chicken coop to collect the freshest eggs, explored the apple orchard, and selected the appropriate varieties. In the storage area, we replenished our supplies with potatoes and pumpkins.

Even at this stage, there was plenty to taste, discerning differences between various varieties, and getting acquainted with ingredients rarely used in our own kitchens, such as nasturtium or fennel blossoms, learning more from the expert.

Once the fresh harvest was stowed away in the three vans, we drove to the camp together – time to start cooking!

Chopping, cooking, and lots of fire

After a short drive through the green landscape, we arrived at the camp, nestled in a small forested area surrounded by lush meadows. After a brief coffee break, it was time to head to the camper kitchens!

Michelin-star chef Jens Rittmeyer, who usually creates special menus in his restaurant in Buxtehude and conducts exciting cooking classes, had prepared fantastic vegetarian recipes. On the menu were delights like pumpkin soup with lovage croutons, colorful tomatoes with bronze fennel and nasturtium, brussels sprouts hash with thyme and Sauce Choron, baked beets with asian salad and vinaigrette, as well as caramelized apples with baked crumbles and english cream. And yes, all these creations were exclusively prepared in the camper kitchens of the three VW Californias and on a large fire pit!

The winners divided into three teams, sharing recipes and tasks, from washing and cutting vegetables to cooking and peeling. While potatoes simmered in the practical kitchen of the Caddy California, the spacious kitchen of the Grand California was the perfect location for preparing the pumpkin soup. Jens Rittmeyer visited each kitchen and team, offering helpful tips. In the middle of the camp, a large fire pit was used for cooking – here, the fresh beets stewed for hours among collected pine cones, cast-iron pans were used to roast croutons, and Brussels sprouts were gently fried. The enticing aroma that slowly enveloped soon blended with anticipation for the upcoming dinner!

Outdoor Dining Table and Campfire

The highlight of the day, our communal dinner at a large outdoor table, was perfectly set against the backdrop of the sunset. All creations, from various salads to pumpkin soup and freshly whipped Sauce Choron, were served. A matching, light white wine accompanied the meal. Yummy! 

To conclude the day, we gathered around a small campfire to wind down together. Happy. Satisfied. Grateful. For us at the Hinterland team, it's also always special to organize such events with amazing people from our community!

Feeling hungry now? You'll find all the recipes for replication and helpful tips for your camper kitchen here on the blog in the coming days.

Want to cook your own small Farm-to-Table dinner in the Hinterland? No problem! Here you'll find suitable Hinterland camps with farm shops where you can get the freshest ingredients and process them right on-site.