Kitchen – Scenekunst Højskolen Snoghøj

Kitchen

The Kitchen

Food plays an important role in relation to our health, well-being, and everyday life. Therefore, at Højskolen Snoghøj, our kitchen primarily aims to make our students aware of the importance of healthy eating – with the right nutrients – for their health and well-being throughout life.

This is done partly by giving them the right knowledge, right from the start of their stay here at Snoghøj. Kitchen serve a wholesome, varied and tasty diet every day, with emphasis on promoting intake of fruits, vegetables, fish and reducing the intake of fat, especially saturated fat.

Nutrition principles

  • We serve fish once a week, different types.
  • We use lean meat/fish/poultry with max. 10% fat.
  • Dairy products should be as lean as possible. We use milk instead of cream. Cottage cheese and Greek yogurt are used for dressings.
  • Cheese should preferably be max. 30+
  • Fat must be minimized – oil is used instead of butter and margarine.
  • Fruits and vegetables are available at each meals.
  • Semi-finished products are very limited. We aim to cook and bake everything from “raw” material.
  • Water should always be available.
  • We are able to provide special meals for vegetarians, special diets and religion, but unfortunately we can’t offer a clean vegan diet.
  • For special diets, such as gluten/lactose intolerance, you should expect to pay a bit more fee.
  • We want to be healthy, but not fanatical – there will be room for cosy brunch in weekends, holidays dinner and other special days, celebrations or events​

 
All meals are served buffet style. There are kitchen duties for the students, everyone should participate in dishwashing and cleaning in cooperation with the kitchen staff.

​There is always room for change and improvement. Therefore, we would like to hear from you regarding the food: suggestions, ideas, critics. You are always welcome in the kitchen for a chat!

Daily meals at Højskolen Snoghøj

Breakfast

  • Dark bread
  • Wholemeal bread
  • Yoghurt 
  • Oatmeal, muesli, cornflakes…
  • Hard cheese / Creamy cheese
  • Butter
  • Honey and jam
  • Vegetables
  • Fruits

 

Morning snack​

  • Crisp bread, crackers
  • Cold slices of meat (chicken, beef, porc)
  • Raw vegetables
  • Fruits
  • Greek Yoghurt

 

Lunch

  • Warm main course
  • Salad
  • Vegetables
  • Fruits​

 

Afternoon snack

  • Wholegrain bread / White bread
  • Cold slices of meat (chicken, beef, porc)
  • Raw vegetables
  • Fruits
  • Yoghurt

 

Dinner

  • 1-2 hot dishes
  • 2-3 kind of lean meat (cold slices)
  • 1 fish product
  • 1-2 slags blandede salater
  • Raw vegetables
  • Fruits
  • Cheese
  • White and dark bread

 

Evening snack

  • Crisp bread, crackers
  • Cold slices of meat (chicken, beef, porc)
  • Raw vegetables
  • Fruits
  • Greek Yoghurt

​

Weekend meals

Brunch – combined breakfast and lunch
Dinner – leftovers from past days and space for meals like pizza or burgers.