Wind of changes are surely blowing in the world. And at Mumm.
In recent years, Mumm has carried out an update of the restaurant, the kitchen and the ‘systems. In 2021 we literally went straight from the Stone Age into the 21st century. The checkout function and the electronic booking system have been very efficient, and it is our impression that you as guests have figured out the online-booking! Most appreciated! Thank you.
Our focus on sustainability and a well functioning work-life balance is more than ever our mindset. We have often ‘paved the road while driving’, in an extremely busy industry – up to, and after the covid pandemic.
We have managed most of it, and have something left to wish for.
For the first time in 10 years we are closing down for two whole months from December 18th to Feruary 28.
We will spend time recruit, and approach better and more sustainable menues. This last is not only to wish for, but requied.
Recruitment has also been a challenge at Mumm, and we must and will rethink how we make ourselves attractive by offering an interesting and better work-life balance. We will avoid the somehow bad reputation in our industry in general, and focus on our own responsibility in particular.
We hope to report more on these subjects in the spring of 2023.
Honesty and solutions
The all-year team is head chef Kim Jensen, caterer Anne Nordberg, restaurant manager Polly Martin and owner Pia Fuglsang.
In the high season from May to October, the team is enriched with 12-15 extra employees. Every year we look forward to 'gathering the family', when local young people return for the summer, to help us when things get very busy.
It is of utmost importance to maintain a good worklife, and happy employees. We serve not only our guests, but equally each other.
The motto at all times is: Honesty and solutions!
All year team
Chef Kim ´Kok´ Jensen, 28 years.
Employed at Mumm since June 2020. Educated 2014. Kim worked on Ærø as a chef until 2019, and went to Amsterdam to work in a Michelin restaurant, and as a café-manager. A skilled 28-year-old, who ensures that Mumm keeps and respects the traditions, but who also contributes with new creative dishes and innovation. As head chef Kim handles a lot of important issues in the kitchen – coaches and inspires the staff, menu-planning, responsible for fresh produce, cleaning and purchasing.
We are hiring! Email us your CV at email@example.com
Cook and cater
Cook and cater Anne Nordberg, 63 years.
Employed at Mumm since 2014. Bought a country house in Voderup in 2012. Anne has been employed as a graphic designer at the Danish finansial magazine ´Børsen’ in Copenhagen for 25 years, but has spent some of her free time working in the restaurant-business. Practical as Anne is, she can engage in all types of work. Has renovated several houses, and most recently the house in Voderup. In the kitchen Anne prepares for service, and handles the logistics and plates for serving. She knows pretty much everything about food, has a sense of good taste, and an eye for the details.
Owner Pia Fuglsang, 56 years.
Started as a servant at Mumm in 2012, during her bachelor's degree in philosophy in Odense, living in Svendborg. Not knowing back then she prepared herself to become a restaurateur, as she bought and took over Mumm in 2017. It was not planned that the study of philosophy should lead to a restaurateur job. But that's how it turned out. Asked what the bachelor could then be used for, the answer is: ‘EVERYTHING! I consult it every day ’ Previously, Pia was employed in the graphic industry as a purchaser and project manager, and for a number of years emplyoed at a magazine for farming and agriculture. The funny part is that all Pia's grandparents ran restaurants and hotels in Ærøskøbing. On father's side, it was great-grandfather Michael Fuglsang who started Landbogården in 1919, while grandmother Birthe and grandfather Andreas Groth-Rasmussen on moms side ran Hotel Harmonien from 1942 to 1965. Her uncle, Keld Fuglsang was chef and owner of Mumm 1991 to 2004…
Food and consumption
We are supporting our local suppliers. Not everything can be caught/grown/butchered on Ærø, but in fact, a lot can. We use organic, sustainable and Danish products to the greatest possible extent, and continuously work to minimize our environmental marks. This means focusing on less consumption of CO2-polluting foods, and thus more and better vegetarian and vegan dishes. From our garden – back on the premises – we have a variety of herbs most of the year, which are tasty and colourfull adds to our dishes.