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Practical information for companies participating in TASTE of Anneberg

Thank you for being part of TASTE of Anneberg 2026

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Dear host,

Thank you for helping transform Anneberg Kulturpark into one big food experience during the food festival TASTE of Anneberg on 6–7 June 2026.
This Participant Handbook brings together practical information about the festival.

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FACTS ABOUT TASTE OF ANNEBERG

The festival takes place from Saturday 6 June to Sunday 7 June at Anneberg Kulturpark in Nykøbing Sjælland.

TASTE of Anneberg is an annual event bringing together Denmark’s food professionals and food enthusiasts from across the country. The programme includes more than 100 experiences – from debates and talks to food schools, workshops, foraging trips, dining experiences and a large food market with approximately 80 stalls.

On Friday 5 June, Visit Odsherred hosts a long-table dinner along the avenue in Annebergparken, marking the conclusion of the Folkemøde in Odsherred at The Rytmiske Højskole and the transition to TASTE of Anneberg.

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FOLLOW TASTE OF ANNEBERG

See the event on Facebook here
Follow Anneberg Kulturpark on Instagram

If you have questions prior to your participation, please write to info@annebergkulturpark.dk

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OPENING HOURS FOR THE PUBLIC

Friday 5 June | 18:00–23:00
Long-table dinner. Afterparty at Deeper Roots Brewery.


TASTE of Anneberg with the market area, street food and stalls opens on Saturday.

Saturday 6 June | 10:00–22:00
The market area and stalls are open 10:00–17:00. Street food and the bars are open 10:00–22:00.
Full programme on the main stage from 10:00–22:00.

Sunday 7 June | 10:00–17:00
Market stalls, street food, etc. are open.

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ADMISSION & TICKETS

Access to the market area is free of charge. Some events/activities require a ticket.

Parking for festival guests costs DKK 55. Booking information will follow.

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ADDRESS

TASTE of Anneberg takes place at Anneberg Kulturpark, Annebergparken 35, Nykøbing Sjælland, Denmark.

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PARKING

Exhibitors and VIP partners will be offered parking. Upon arrival at the gate to Anneberg, please state your role at the festival. Visitors park in a designated guest parking area close to the festival site. Guest parking costs DKK 55.

Exhibitor parking can be found by entering the address:
Annebergparken 39M, 4500 Nykøbing Sjælland, Denmark.

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STAGE PARTICIPANTS – ARRIVAL & DEPARTURE

(For contributors and performers on the stages)

There are 15 minutes between stage segments to handle sound and prepare the stage facilities. Stage managers on the various stages will welcome you and help with set-up and wrap-up for each segment. If you are part of a stage programme, please arrive 20 minutes before your scheduled time at the stage. This helps ensure the programme stays on schedule.

You may bring roll-ups, signs and similar items to place on stage during your segment. These must be secured safely by the participant. Banners may not be hung.

A description of all stages, including photos and equipment, will be sent to participating guests and speakers.

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STREET FOOD

Street food set-up takes place in the street food area.
The same requirements apply as for stalls. See below.

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CHILDREN’S AREA

The children’s area is centrally located on the festival grounds. Staffed opening hours are 10:00–17:00 on Saturday and Sunday.

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MARKET STALLS

Access to TASTE of Anneberg for exhibitors in stalls/market tents is available on the dates below.

As an exhibitor, please arrive with your items at the space assigned to you. Information will be sent by email.
Please note: Wednesday is for set-up of the main stage, tents and street food only.

The festival has an information stand that can help you find your place upon arrival.
Please check well in advance that everything in your stall is as it should be.

If you drive a car into the market area to unload at your tent, the vehicle must be out no later than 1 hour before the area opens. There must be no cars on the site when we open. Driving on site should be kept to an absolute minimum.

Access for set-up, restocking and cleaning on the festival site:

  • Wednesday 3 June: Site tents, stages, street food and electricity are set up

  • Thursday 4 June: 14:00–19:00

  • Friday 5 June: 10:00–15:00

  • Saturday 6 June: 07:00–09:00 (all vehicles must be out of the festival/market area no later than 09:00)

  • Sunday 7 June: 07:00–09:00 (restocking only)

Please note that the site must be ready and cleared of waste, packaging and similar items no later than Friday at 15:00, before preparations for the long-table dinner begin.

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DISMANTLING

Dismantling starts on Sunday at 17:00. It is not permitted to dismantle before closing time. Violation of this rule will result in additional invoicing.
By Tuesday at 12:00 all dismantling must be completed and equipment must be collected.

Dismantling requirements
All exhibitors must return the rented area in the same condition as it was handed over.
Any cleaning/restoration after the festival will be invoiced.

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DELIVERY OF GOODS

TASTE of Anneberg does not accept deliveries. Exhibitors must be present for delivery of materials, goods or other items. TASTE of Anneberg cannot receive goods. Deliveries by vehicle must take place during the set-up time slots.

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COLLECTION OF GOODS

Goods to be returned (on pallets/in crates) must be collected no later than Tuesday 9 June at 12:00.

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SALE OF PRODUCTS

Exhibitors are allowed to sell products from their stall. The product range must be approved by TASTE of Anneberg. Exhibitors may not sell food and beverages for consumption on site. This means food must be sold packaged, and beverages must be sold unopened and not chilled, unless otherwise agreed.

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POSTERS/BANNERS

You may hang posters and banners inside your stall. Bring your own cords and cable ties. Do not use tape, gaffer tape or adhesive putty, as it leaves residue and marks on tents and walls. Do not nail anything to rented equipment. All banners and signs must be inside the stall and must not be placed outside.

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TENT FASCIA / TOP BANNER

All exhibitors renting a tent will have a fascia/top banner installed with the text you provided during registration. The banner is produced by TASTE of Anneberg, ensuring a uniform visual expression across the site.

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CLEANING

Exhibitors are responsible for ongoing cleaning of their own stalls, platforms, display cases, etc.
TASTE of Anneberg ensures that all common areas are kept tidy and clean throughout the event.

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WASTE

At TASTE of Anneberg we aim to minimise waste as much as possible. Correct sorting is essential so we can recycle and reuse as much as possible. We encourage you to sort into all fractions. Please note that only 100% correctly sorted waste can be recycled.

If you are unsure, use the containers for residual waste/small combustible waste to avoid contaminating other fractions – one incorrect item can make the entire container unsuitable for recycling.

Please help us sort waste into the following fractions:
Food waste/bio, cardboard, paper, glass, metal, plastic, cooking oil and residual waste/small combustible waste (including soiled cardboard and paper, coffee cups and ice cream cups).

We encourage you to use only the designated containers and not the existing bins used by guests.

Please bring your own bin to keep in your tent for residual waste/small combustible waste.

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SURPLUS GOODS

The non-profit organisation Madbanken will accept all surplus goods left after the festival – both food ingredients and non-food items. Surplus goods will be collected by volunteers from the organisation and distributed to families in the local area.

Information about where to place surplus goods will follow at a later date. TASTE of Anneberg will ensure collection.

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PAYMENT: CASH, MOBILEPAY AND CARDS

Under Danish cash legislation, all sellers must be able to accept cash. Therefore, all exhibitors must bring change. In addition, it must be possible to pay by either MobilePay or payment card at all stalls and food stands.

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STAFFING OF STALLS / MARKET TENTS

Stalls must be staffed throughout the official opening hours unless otherwise agreed with TASTE of Anneberg. Outside opening hours, exhibitors must ensure the market tent is fully closed all the way around.

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BACK-OF-HOUSE / DISHWASHING

There is no access to a back kitchen or dishwashing facilities. FIO’s Madkulturhus is used for tasting salons.
Order water supply with container if you cannot manage without washing up.

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ELECTRICAL CABLES

TASTE of Anneberg provides electricity to all stalls except the very small booths.

TASTE of Anneberg will supply power to the stall, but you must bring extension cords to your appliances.
We recommend bringing grounded extension cords of 2 metres or more.

To ensure sufficient power and avoid outages, please note:
Only bring electrical appliances that can be covered by 220V.
Contact us if you need to bring equipment beyond what you stated during registration.

All electrical appliances must be grounded (three-pin plugs). If your plug does not have three pins, you can purchase a Schuko adapter. This does not apply to computers, phone chargers, card terminals and screens.

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GAS AND HEAT SOURCES

If you prepare food using heat sources at your stall, you must have informed us in the registration form. A foam extinguisher and a fire blanket are mandatory at the stall. You must bring your own firefighting equipment, and it must be approved.

We encourage using electricity for all cooking. If that is not possible, we must agree on the use of gas early, and no later than one month before the event.

If your heat source is gas, a mandatory gas inspection facilitated by TASTE of Anneberg is required. The gas installation is checked and approved before the festival opens. TASTE of Anneberg coordinates the inspection, but the exhibitor pays the fee of DKK 550.

You must be ready at your stall for gas and fire safety inspection on Friday 5 June at 14:00. Any gas cylinders must be in the stall in time for the inspection, but must not be connected until the inspection has been completed.

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SECURITY

There will be night security on site from Friday evening until Sunday morning. Security is present from 22:00–07:00 and patrols between stalls and accommodation facilities.

You are responsible for securing your items outside opening hours. For safety, remove valuables such as computers, tablets, screens, kitchen equipment and other high-value items from the stall overnight.

TASTE of Anneberg provides supervision but accepts no liability for theft or vandalism.

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CONTACT

Upon arrival, you will receive the phone number of the relevant contact person. A site manager will also be present with overall responsibility for the festival grounds.

If you have questions prior to your participation, please write to info@annebergkulturpark.dk

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TRANSPORT

On the TASTE of Anneberg website you can read about how to get to Nykøbing Sjælland by train or by car.

FIRE SAFETY AND EMERGENCY EXITS

The following rules must be observed:

  • Fire and emergency routes must not be blocked

  • Fire and electrical cabinets must not be concealed or covered

  • All flammable materials installed on site must be fire-retardant

  • Open flames are not permitted without prior agreement with TASTE of Anneberg

  • No exhibition items may be placed in walkways

For heat sources, correct fire safety equipment must be present. As a general rule, all locations with a heat source must have a powder extinguisher and a fire blanket within immediate reach.

Open flames or gas may not be used unless there is a written agreement and approval from TASTE of Anneberg. See section on gas and heat sources.

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FIRST AID

There will be a first aid station including a defibrillator in the building at Annebergparken 28C.

If an ambulance is needed, call 112, provide your exact location, and inform the site manager.

Food hygiene

SELF-MONITORING AND HYGIENE RECOMMENDATIONS

It is in everyone’s interest that we run a food-safe festival and that no one becomes ill. We therefore share a common responsibility to maintain the highest standards of hygiene.

The requirements for temporary events are not the same as for permanent operations. However, below we outline the expectations and requirements for all participants who handle or prepare food at SMAG on Anneberg. These are based on the general recommendations and guidelines from the Danish Veterinary and Food Administration.

It is always the food business operator’s responsibility to ensure that food is handled in a hygienically safe manner. This means that food must not contain harmful substances or disease-causing bacteria, viruses or parasites, and that all handling must be carried out under safe hygienic conditions. You are welcome to use your own risk analysis/HACCP and self-monitoring checklist adapted to the event.

Businesses operating below the de minimis threshold do not need to be registered with the Danish Veterinary and Food Administration, and therefore the specific requirements for layout and operation do not apply. However, you are still responsible for ensuring that the food does not make consumers ill and that it is handled safely and hygienically. The food business is also responsible for traceability and must know where raw materials/food products come from.

 

IMPORTANT HYGIENE RULES

We expect compliance with the following rules:

  • All activities must be carried out in a hygienically safe manner. Ready-to-eat food and raw food must be kept separate. Vegetables must be separated from meat, etc.

  • Wash hands frequently, use hand sanitiser and wear clean gloves. Handwashing facilities are available in the toilet building.

  • Always use utensils – not your fingers – when tasting food.

  • Goods must be stored dry, away from sunlight, not on the ground, and refrigerated/frozen where required.

  • Goods must not be stored outdoors in areas that are not pest-proof.

  • Use gloves when portioning and handling unpackaged foods.

  • If you have cuts, wounds, a runny nose or diarrhoea, you must not prepare or serve food.

  • If you have handled cash, you must not touch unpackaged food until you have washed your hands or ensured hygiene by changing gloves.

  • Always clean when switching production or handling different food categories. For example, meat and vegetables must be kept separate.

  • Surfaces must be cleaned frequently – at least every 3 hours. Use clean cloths. Surfaces, utensils and cutting boards that come into contact with perishable foods must be disinfected.

  • Fish and seafood must be stored at a maximum of 2°C.

  • Other refrigerated raw materials must be stored at a maximum of 5°C.

  • Frozen goods must be stored at -18°C or colder.

  • Heated foods must reach a minimum core temperature of 75°C.

  • Hot holding must be at a minimum of 65°C.

  • For refrigerated products, the 3-hour rule applies – both for sales and tastings. This must be managed and documented. Mark the time.

  • For chilled goods, apply stock rotation: first in, first out.

  • We recommend bringing hand sanitiser, as hand hygiene is essential, especially when many people are gathered.

 

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SUMMARY – KEY ACTIONS

Behaviour guidelines

  • Everyone working at the stand must be familiar with good hygiene practices

  • Each participant is responsible for ensuring that self-monitoring requirements are met

  • We recommend reviewing your hygiene procedures before setting up at SMAG on Anneberg

Cleaning

  • What must be done before, during and after service?

  • How do you ensure the area in and around the stand is kept clean?

  • How are trays, utensils, etc. kept clean?

  • Are the necessary cloths, tea towels, etc. available?

Personal hygiene

  • What clothing should be worn?

  • Are handwashing facilities and hand sanitiser available?

  • Should gloves be used?

  • Is everyone familiar with the procedures for cuts, wounds and stomach illness?

Storage

  • Is sufficient refrigeration/freezer capacity available for your products?

  • Are facilities in place to ensure all food is raised off the floor?

  • Are procedures in place to ensure tastings/sales comply with the 3-hour rule?

If you have a risk analysis/HACCP plan and a tailored self-monitoring procedure relevant to the event, this may of course also be used at SMAG on Anneberg.

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