David Saunders
There’s something stirring in the ovens of Ole & Steen this summer – and it’s not just the scent of their famed Cinnamon Social. The Danish bakery and coffee house, long beloved for bringing Nordic soul to the British high street, has launched a new Open Rye sandwich menu in celebration of Midsummer – and they’ve brought in heavyweight culinary talent to do it.
Enter Trine Hahnemann, the revered Danish chef and cookbook author, who has teamed up with Ole & Steen to create a vibrant, seasonal menu rooted in Scandinavian tradition. This is not just a rehash of rye – it’s a full-bodied revival.
The collaboration marks a new chapter for Ole & Steen and a showcase of Trine’s deep love of honest food, sustainable practices, and flavours that tell a story.
“This is an exciting moment for Ole & Steen,” says UK Managing Director Graham Hollinshead. “Not only because of the bold new flavours, but because of the collaboration with Trine Hahnemann.
Her deep knowledge of Scandinavian food and love for honest, seasonal ingredients makes this partnership a perfect fit. We’re so proud to share these new sandwiches with our guests.”
Launched on Tuesday, 17th June, the Open Rye summer range replaces the current selection across all Ole & Steen bakeries. Each open sandwich is crafted on the bakery’s signature carrot rye base – dense, earthy, and unmistakably Danish – then topped with fresh, bold ingredients: smoked salmon with lemon-herb cream cheese and fennel; roast beef with horseradish mayo and pickled red onions; green pea, herb and chicken salad with asparagus; and a jammy egg and smashed avocado option that’s practically built for Instagram.
It’s colourful, yes – but not for show. Every layer nods to Nordic culinary roots while making a strong case for elevating the humble sandwich to centre stage. And for anyone after a deeper dive into Hahnemann’s world, her new book Eat Copenhagen has just hit the shelves, with select recipes shared exclusively with Ole & Steen guests.
Of course, no Scandinavian summer celebration would be complete without a party – and Ole & Steen isn’t skimping. On Tuesday, 24th June, the brand will throw its flagship Midsummer soirée at the St James bakery in central London.
Flowers, champagne, flavours and hygge (that famously untranslatable Danish concept of comfort and conviviality) will all be on the menu. Now in its second year, the event is fast becoming the most stylish date in the bakery calendar.
Hahnemann, known to British food fans from appearances on Great British Bake Off and Saturday Kitchen, has long admired the brand.
A vocal advocate for food that reflects place, people and season, she brings a quiet authority to the collaboration. Her culinary ethos chimes perfectly with Ole & Steen’s ongoing mission: to bottle the essence of Danish hospitality and share it, one bite at a time.
As the summer solstice nears, this isn’t just about sandwiches. It’s about rhythm, ritual and reclaiming time at the table.
Ole & Steen may be known as the “Home of the Social”, but this season it’s less cinnamon swirl, more rye revolution – and frankly, it’s about time.
