Finally, Menzel returned to Germany and studied organic agriculture at the University of Kassel. In 2019, after earning her degree, she joined her parents at their hotel and restaurant, Harzer Hof in Scharzfeld, on the edge of the Harz National Park. On her travels, it had become clear to her that her hometown offered every opportunity to realise her dream of sustainable living. Her first project was to cultivate white strawberries and candy-stripe beetroot in the hotel garden using permaculture, an organic cultivation concept she had learned about in a seminar in Thailand. Her beds also became a show garden; her desire to spread her knowledge is close to her heart. ‘I think as restaurateurs, we share some of the responsibility for rekindling people’s appreciation for food.’
Her parents, Petra and Dieter Menzel, support her commitment. The restaurateur couple have long been drawing on regional cuisine and environmentally friendly solutions – from rainwater cisterns to energy-efficient cogeneration units. Their daughter initiates lots of new projects, such as creating a menu with vegetarian dishes and designing hotel rooms to meet environmental criteria. ‘With the help of my brother, who is an architect in Berlin, we have decorated rooms using clay plaster, vegan wall paint and solid wood floors made by the local carpenter.’