Scan Magazine, Issue 109, February 2018

ISSUE 109 FEBRUARY 2018 PROMOTING BRAND SCANDINAVIA

THE PRICE BROTHERS: DENMARK’S RELUCTANT CHEFS BIG NORDIC FOOD AND DRINK SPECIAL STUDY IN (OR TRAVEL FROM) DENMARK NEXT FROM THE NORDICS: FINLAND’S SISU

Your Shortcut to Scandinavia Bergen

NORWAY

Oslo Stockholm Bromma

SWEDEN Aalborg

Gothenburg

Aarhus

UNITED KINGDOM

DENMARK Billund

Manchester

London City

GERMANY Brussels

Düsseldorf

BELGIUM

SWITZERLAND

Munich

Zürich

S n acks

Me al s

Drinks

ba.com

Pap ers

Lounges

Smiles

Scan Magazine | Contents

Contents 26

COVER FEATURE 26

The Price Brothers They own five restaurants and have a primetime food show on Danish TV, yet James and Adam Price identify more as a musician and a screenwriter respectively.

Scan Magazine spoke to the Danish multi-talented brothers about Spise Med Price, Borgen, and taking Danish cuisine seriously.

56

DESIGN 8

Fun and Epic From quality suitcases and unique design hats to imprinted jewellery and a deep, deep love of coffee, these are the Scandinavian brands and design items we covet right now.

SPECIAL FEATURES 21

a whopping four times, presents a wide range of innovative takes on gastronomic experiences and quality produce – not least some fascinating whisky success stories.

Boats, Bridges and Beer If you missed our Norwegian festival special last month, do not fret: here is another festival gem on Norway’s beautiful coast. On your way there, why not make a pit-stop in Denmark for some bridge walking, or even pop over to Iceland and one of Europe’s youngest microbrewery scenes?

76

A Taste of Sweden From an old dairy up north to Sweden’s oldest glögg producer down south, Sweden has a rich and varied culinary history. With much-loved, well-known brands such as Västerbottensost, Kalles Kaviar and Mackmyra, this foodie nation is showing that Sweden’s reputation as a gastronomic mecca is firm – and lasting.

104 Study in Denmark Between consistently high rankings in global indexes and a second-level school system that really cherishes teacher and philosopher N.F.S. Grundtvig’s values, Denmark should be at the top of the list for anyone looking for a study experience above and beyond the usual. Add numerous schools offering field trips around the world as well as strong ties with trip organisers at home and abroad, and you can be sure that Denmark will keep you both entertained and educated during your next study adventure.

BUSINESS 113 Safe and Sound Hunting

SPECIAL THEMES 30

Many people will think mostly of fish when asked about Norwegian food. And there is a reason, of course – but in addition to organic quality salmon and other seafood delicacies, Norway’s food scene boasts fruity cider, bold brews, tasty cold cuts and fluffy bread. We set out to find the best bits.

100 112

A Taste of Norway

60

A Taste of Denmark Fine wine, whisky and avant garde culinary concepts – no, we are not talking about Italy or Scotland.

Denmark, otherwise perhaps mostly known as the home of Noma, named Best Restaurant in the World

While keynote writer Lani Bannach ponders how fit your business is in the sport of customer service, we present a Danish business that takes hunting – and animal welfare – very seriously indeed.

CULTURE 124 Danish Art and Finnish Courage With Argentinian heritage and homes in both London and Copenhagen, painter Natalie Nigro found her artistic voice in Dubai through two years of hard graft.

Speaking of which, 2018 has been said to be the year of resilience and determination. Author Joanna Nylund reports.

REGULARS & COLUMNS 8 Fashion Diary | 12 We Love This | 117 Restaurants of the Month | 120 Hotel of the Month 122 Experience of the Month | 123 Humour

Issue 109 | February 2018 | 5

Scan Magazine | Editor’s Note

Dear Reader, I do not know about you, but during particularly cold spells, like this past winter, I tend to eat more. It is as if my body hits survival mode in preparation for fields potentially freezing and farms shutting down and no more crops ever appearing again – as if I have a reflex to hoard, in case I have to survive off body fat alone for the foreseeable future. It is lucky, then, that at least I still have some of my Scandinavian eating habits left: I may have taken to appreciating really good chipper chips, but I am good with fibre and healthy oils – I love some Finn Crisps and tuna or an evening snack of olives and a chuck of Västerbottensost. And indeed, I prefer a good-quality IPA from a microbrewery over countless pints of mass-produced brew.

February always seems like just the right time for our annual food and drink special. It leaves just enough time to recover from the sometimes over-indulgent feast that is Christmas and the festive season, yet that cold, bitter air that gets in under your skin still makes my brain signal that it is time to eat, eat, eat. And when it finally starts to warm up out there and I take to going for regular runs again – well, then I need the fuel.

Thanks to Redzepi and crew, and the New Nordic Cuisine movement, the world knows a lot more about Scandinavian food now than it did only a decade ago. And that should be a good thing.

Leaders in everything from sustainability and low use of antibiotics to health optimisation and rich, natural flavours, our food producers can help contribute not just to a greener world, but to a happier, healthier one. In this issue of Scan Magazine, we feature some of my absolute favourite Nordic brands – the fantastic breweries, the independent dairies, the organic farms and the boldest distilleries.

And truth be told, I have never been so homesick.

In the spirit of looking after yourself, we also feature some Danish schools that are literally boundary-breaking, providing once-in-alifetime opportunities to explore the world and grow. And, finally, we find out about the Finnish secret to resilience and courage, while the cover star siblings reveal that food can be more than just sustenance – sometimes more like a tool for fun and human connection. Grab a bite of organic salmon or a sip of world-class whisky, invest in yourself – and enjoy!

Linnea Dunne, Editor

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6 | Issue 109 | February 2018

Alphonse Mucha, Dansen (del af serien Kunstarterne), 1898 © 2018, Mucha Trust

February 3 – June 3

Scan Magazine | Design | Fashion Diary

Fashion Diary…

Time to upgrade your basics by adding new timeless fashion staples into your wardrobe. To get the typical Scandinavian style, think laid-back but at the same time sophisticated with the keywords simplicity and quality. Invest in a great coat and a selection of classic trousers, tops and knitwear, as well as minimal accessories to wear them with.

By Ingrid Opstad | Press photos

A key item for the modern man is a minimal coat, something that can easily be worn casually and formally. The classic, thigh-length, double-breasted Frank coat by Norwegian brand Holzweiler has a cool Scandi cut that makes it both classy and edgy. Team it up with loose-fitted suit trousers as seen here, or a pair of skinny jeans for a sharp appearance.

Holzweiler ‘Frank’ coat, approx. £282 www.holzweiler.no

When it comes to knitwear, texture is important, and a traditional cable-knit jumper will see you layering up in style. Pick a relaxed fit complete with a rounded neck and ribbed edges like this one from COS. It is made from a chunky, heavyweight cotton blend with a mix of half-cardigan and wide cable stitches.

COS cable-knit jumper, £79 www.cosstores.com

A simple, grey shirt looks effortlessly cool and makes the base of any good Scandi outfit. With a clean minimalist look, this classic button-down shirt from Arket easily becomes a perennial favourite for everyday wear. It is made of organic cotton chambray with a regular fit – a durable shirt that is naturally resistant to wrinkles.

Arket button-down Oxford shirt, £45 www.arket.com

White sneakers have become a classic piece in most fashionable wardrobes, and we recommend investing in a quality pair that will last. How about the Acne Studios Adrian white classic carry over tennis shoes? With a clean design and minimal details, these comfortable shoes perfectly illustrate Scandinavian minimalism.

Acne Studios ‘Adrian’ white shoes, £280 www.acnestudios.com

8 | Issue 109 | February 2018

Scan Magazine | Design | Fashion Diary Try to mix a pair of simple suit trousers with a slouchy tee, both in quality fabrics, for an effortlessly chic style.

These Krissy suit trousers by HOPE Stockholm have a timeless expression with slightly cropped length. Wear with flat, comfortable footwear like the Audrey classic lace-up shoe for a smart look.

HOPE Stockholm ‘Krissy’ suit trouser, approx. £150 HOPE Stockholm ‘Audrey’ shoes, approx. £262 www.hope-sthlm.com

A must-have in every stylish woman’s wardrobe is a quality coat, focusing on a clean silhouette in a neutral shade. Go for a camel coat, a staple piece you can keep for years to come as they never go out of style! We love the Acne Studios Carice doublé camel, a long, belted double coat with an easy fit.

Acne Studios Carice doublé camel coat, £1,100 www.acnestudios.com

Swap the shoulder bags for something more comfortable. The Alva small backpack in cotton canvas and leather is both functional and beautiful – the perfect accessory for the Nordic minimalist. Its size combined with a sophisticated design matching both your dressed up and casual outfits makes it a great backpack for work and leisure alike.

Sandqvist ‘Alva’ backpack, £165 www.sandqvist.net

Everyone needs a classic grey sweater in a basic shape, an essential piece to stay warm while looking trendy. This crew neck, wool blend piece with off-shoulder seams is a great choice; it has a slight over-sized fit and larger sleeves for a laid-back yet stylish look. & Other Stories wool blend sweater, £69 www.stories.com

Issue 109 | February 2018 | 9

Scan Magazine | Design | Street Style

Nordic Humans of London Scan Magazine’s brilliant Sanna Halmekoski has once again hit the streets of London to find out what the Scandinavian fashion fanatics are wearing. Cool, sleek, and full of statements, this is a little piece of Scandiland in the United Kingdom.

Text and photos by Sanna Halmekoski | www.nordichumans.com

Sofia Ilmonen Finnish seamstress at McQueen and ethical womenswear designer @sofiailmonenthebrand

Erlend Xavier Øvringmo Norwegian key account manager at Meltwater “My style is casual and smart. I like to wear comfortable but good-looking clothes. I always have to try on clothes before buying them. My shoes are by Aldo, the jacket is by Reiss, the scarf is by Ralph Lauren, the trousers are by NN07, and the shirt is by Ralph Lauren.

“My style is quite girly and comfortable.

I wear clothes that are easy to cycle in.

For one year, I am challenging myself not to buy any new clothes. Today, my jacket is my own design, my trousers are by Lindex, and my shoes are by Adidas.

Sofia Ilmonen

Linda Anning Finnish student

Linda Anning

10 | Issue 109 | February 2018

“My style is simple. I like to wear brown, grey and black. Sometimes, I brighten up my look with a red shirt and big earrings. My jacket is from Barcelona and handmade by local women, my jeans are by Bershka, my shoes are by Truffle Collection, the top is from H&M, and the bag is by River Island.

Erlend Xavier Øvringmo

‘‘EPIC EVENINGS’’

‘‘A TAVERN IN A TAVERN’’

There’s a lot of history in our red walls.

For several hundred years, our dining rooms have been the epicenter for gastronomy and festivities.

Located in a narrow alley, much like the ones in Marais, near Skeppsbron in Stockholm, we have created our own little slice of Paris, Lilla Paris.

From being Stockholms liveliest fish market in the middle ages, the last wine tap place of its kind in the 1800’s to being the centre of legendary feasts in the 1990’s.

Here you can go all out and feast on lobster, enjoy a simple but delicious omelette or why not a sparkling French 75.

Today, the premises are turned into a tavern with a cinematic atmosphere, imagine a playful Moulin Rouge.

Lilla Paris can be the start to your evening in Gamla Stan or be the perfect end to a long day on your way home from work.

As owners we have a great historical heritage to manage but an even greater responsibility to never stop surprise!

‘‘WINE ‘N DINE’’ At Vinköket we like to mix great wine knowledge with that familiar kitchen party feeling. With a menu filled with memories from the mediterranean to swedish classics, it all blends together quite nicely.

You can choose from smaller platters of gratinated escargots or charkuteries to creamy pasta, or why not a slice of cheese, a glass of wine whilst passing through or a couple of bottles whilst you stay.

In our winecellar you’ll find some heavy classics but also new natural wines from some of the worlds most innovative winemakers - from Slovakia to Jura.

We know that a fine wine can be appreciated by pretty much anyone.

BRUNNSGRÄND 2-4 GAMLA STAN

Scan Magazine | Design | We Love This

We love this…

In Scandinavia, we love coffee – so much so that we consistently top the coffee-drinking charts. We often get together with friends and relax while enjoying a bit of ‘fika’, meaning ‘to have coffee’, often accompanied with sweet treats. This month we have selected a few items for all you coffee addicts out there, so that you too can enjoy coffee the Scandinavian way.

By Ingrid Opstad | Press photos

The classic EM77 vacuum jug with the unique rocker stopper was designed

by Erik Magnussen in 1977. It is one of Stelton’s best-selling designs and a true Danish design icon. Today, it can be found in many Scandinavian homes and is loved for its minimal look and functionality. It is available in many different colours, with a patented tilting top that allows you to serve your coffee with just one hand.

Stelton ‘EM77’ vacuum jug 1L, £64.95 www.stelton.com

Eva Solo is known for its Nordic simplicity, and the To Go thermo cup is the perfect way to enjoy a hot coffee outdoors on a cold day. The cup has a practical carrying strap, making it easy to grab and hold, while the smart lid can be opened with just one hand – perfect when you are on the go.

Eva Solo ‘To Go’ thermo cup, £26 www.scandinaviandesigncenter.com

This pretty little thing by Hile is a smart gadget for your kitchen, which works as both a coffee scoop and a bag closer. It helps you store your coffee properly in its own package, closing the bag airtight so that the coffee keeps its freshness and aromas protected from oxygen. Made with Finnish birch plywood, the scoop and bag closer has a modern and timeless look.

Hile, ‘Kapu’ coffee scoop and bag closer, £19.75 www.finnishdesignshop.com

Do not be fooled by the name: these cups may be called ‘Just my cup of tea’, but they are just as perfect for sipping coffee from.

With a great selection of different patterns and colours, both on the cups and the saucers, these tableware pieces by House of Rym are easy to mix and match, creating a personal touch in your home.

House of Rym ‘Just my cup of tea’ cups, approx. £15 House of Rym ‘Can I have another cup?’ saucers, approx. £15 www.houseofrym.com

A new trendy way to brew coffee is using a pour-over coffee maker, and this one by Bodum has a simple, clean design, fit for any Scandinavianstyle home. The glass carafe comes with a cork band, both functional and elegant, and the stainless-steel filter eliminates the need for disposable filters. It is easy to use, providing you with the perfect cup of coffee in minutes.

Bodum ‘Pour Over’ coffee maker 1L, £50 www.scandinaviandesigncenter.com

12 | Issue 109 | February 2018

Scan Magazine | Design Profile | Fun Wear

Hang on to your hat Making high-quality winter hats and headbands has made Fun Wear a well-liked brand among urban fashionistas and outdoorsy people alike. Mössverkstan, the company behind Fun Wear, has mastered the subtle art of balancing a wide appeal with staying true to its roots.

By Pia Petersson | Photos: Lars Redhe

For Peter and Anna-Maria Ingrids, the married couple behind Mössverkstan (‘the hat workshop’), staying local is an essential part of the business idea. It certainly helps, then, that local for them happens to be Dalarna – a stunning part of Sweden. This county is steeped in history and known for its varied, beautiful nature, which at this time of year is covered in a thick layer of snow. In fact, when Peter Ingrids picks up the phone, he has just been out skiing in the woods. “In places, the snow was so deep it reached up to my waist,” he laughs.

The hats and headbands that have become Fun Wear’s trademark come in all sorts of colours and patterns. If it is a warm wool hat you are after, or perhaps a slightly more chic headband, Fun

Wear will have something to suit your taste. “Our products are exclusive, both in terms of quality and distribution. We want our customers to feel unique when wearing our clothes. Our collections are generally quite small – we almost never make more than 300 items of each model. This is also why our products are only available in selected shops in Sweden,” Ingrids explains.

In addition to allowing them to enjoy the picturesque village of Dala-Floda in which they live, staying local has also meant that the Ingrids can keep an eye on the business on a daily basis. Of course, keeping production in Sweden allows Mössverkstan to be as environmentally friendly as possible. “Our ambition isn’t to become millionaires. If that was

the case, we’d have moved production abroad a long time ago. However, we’re good at keeping costs down; for example, our seamstresses are incredibly clever when it comes to working out how best to use a piece of fabric in order to avoid production waste,” Ingrids explains.

The deep local commitment does not exclude plans to spread the hats and headbands across the world. “Our design is timeless, so we think we could definitely appeal to other markets outside of Sweden, if we find the right people to cooperate with,” Ingrids concludes.

Web: www.funwear.se

Issue 109 | February 2018 | 13

Scan Magazine | Design Profile | Fraster

Felt rugs in many sizes, shapes and colours support the decoration at the ISS headquarters in Copenhagen. Designed by Signal Architecs.

Giving the office soul and character with felt The line between work and play is more blurred than ever. But that is not just a way of saying that people take more work home with them – it is also a trend towards making the office more homely. Fraster is all about doing just that. The key ingredient? Wool felt.

By Sanne Wass | Photos: Fraster

Every time Fraster’s head of design Trine Neve meets an architect, she has a little ten-by-ten-centimetre wool felt sample with her. And every time, she gets the same reaction. “As soon as you give that other person the felt sample, they become a bit absent, completely drawn into the felt, touching it, getting really inspired, and they immediately have lots of ideas as to how to use it in their own projects. That way, the felt gives you a very tactile experience – it’s such a comfortable material, and it really makes you want to work with it,” she says.

14 | Issue 109 | February 2018

With wool felt as its core product, Fraster is a Danish company that provides creative and functional interior decoration solutions for floors and other surfaces.

In fact, the people at Fraster prefer to call themselves a ‘tailor’s shop’, because they keep no finished products in stock, but custom-make everything to order. They work closely with architects to help utilise the felt’s many creative possibilities.

Turning 25 this March, Fraster has transformed a material that has been manufactured for thousands of years

into a modern design tool. The company has helped some of Denmark’s biggest businesses and institutions by uniquely decorating their offices, including Danish Industry, DR-Byen and TDC. Today, Fraster also works in Sweden, Norway, Finland, the Netherlands, Belgium and the US, and is constantly expanding to new markets.

Wherever in the world Fraster goes, people are fascinated by the same opportunities that felt brings. One thing that is driving more interest in the material is the fact that what used to be a sharp division between work and home has become more and more blurred. Companies are increasingly thinking of ways to create office spaces with soul and character – simply giving people the feeling of being at home.

Scan Magazine | Design Profile | Fraster

“We see a growing fusion between work and home,” Neve explains. “The comfort, cosiness and ‘hygge’ – things that you don’t usually associate with work – are being drawn more into the workplace, and we increasingly see that in the interior design. Felt is one such way of bringing this well-being into the office.”

Functional and creative The felt also has a very practical purpose.

Modern architecture is often about minimalism, big rooms and surfaces, large hardwood floors and lots of glass. But it often comes with poor acoustics and, as a result, an unhealthy indoor environment. “Today’s architects love to design buildings with huge hard floors, hard walls and lots of glass, but when people then move in, it doesn’t always work.

You need something to absorb some of

the noise. Felt is the perfect material for that, thereby making the office a nicer place to work,” says Neve.

That is where Fraster’s Twister and Covers series come into the picture – felt designed for the walls and which can serve as unique decoration, partitions, screening, as well as a means of sound absorption. But, Neve emphasises, the felt is not about hiding the architecture – it is about embracing it. As such, the material is an important design element – it is a way for the architect to let their creativity loose and play with the many shapes, patterns and colours that felt offers.

One example highlighted by Neve is that of the ISS headquarters in Copenhagen.

“The architect has used the felt to create

patterns of a stylish tree on the top roof of a meeting room. So the felt has become a decoration instead of a floor cover – nobody ever goes there,” she says.

Another place where felt has really become a defining part of the design is in Bisnode’s call centre in Oslo. Here, the architect has used a special development of Fraster’s Covers series to create the feeling of being in nature. “The architect has really played with the various possibilities that felt brings. The green felt came from the architect wanting to create the feeling of being in a forest. She used it to form a room where people can walk and talk, while shielding it from the people sitting at their desks,” Neve concludes.

Web: www.fraster.dk

Top left: Fraster will soon expand its own rug collection with new colours and patterns. Top right: Trine Neve, head of design at Fraster. Bottom: At Bisnode’s call centre in Oslo, designed by Snøhetta Architects, a forest made of green covers from Fraster’s Covers series creates a relaxed atmosphere while absorbing noise and dividing the office space into smaller areas.

Issue 109 | February 2018 | 15

Scan Magazine | Design Profile | EPIC

For the extremes of travel – with innovation and design EPIC Travelgear believes in more sustainable travel and is changing the traditional view on travel equipment. With its new release, PhantomBio, the brand is introducing the first bio composite luggage in the world.

By Malin Norman | Photos: Scandinavian Travel Innovation

Originating back in 2001, EPIC Travelgear provides the best in travel gear to get travellers to and from and through all of their adventures. With ground-breaking design and innovation, its modern take 16 | Issue 109 | February 2018

on travel gear prepares users for the extremes of travel.

Behind the brand is Scandinavian Travel Innovation, an established producer of

high-quality travel equipment and now one of the world leaders in the field.

Based in Hovås in Sweden, the concept and design-driven company of 14 brings its Scandinavian expression and fashionable gear across the world.

CEO Johan Närstad elaborates on the reasons for its global success: “When we first started, the market for travel gear was quite conservative – there

Scan Magazine | Design Profile | EPIC

were a lot of black suitcases at baggage claim – and we could see a great demand for something different,” he says.

“A lot has happened over the years, and nowadays, suitcases provide more added value and can even be seen as a stylish accessory.”

Innovation by design EPIC’s products are at the forefront in terms of not just design but also material and technology. “Our goal is to make the journey more fun and enjoyable,” says head of design Robert Grou. “With a great-looking suitcase featuring smart functionalities, we make travelling easier and more fun.”

An example of EPIC’s innovative design and forward thinking is the new release of PhantomBio, which comes with a new shell material – actually the first of its kind on the market. It is made of Biolite TM, a polypropylene composite evented and manufactured by the Swedish material innovation company Trifilon. The material has been reinforced with natural hemp fibre and manufactured with Variable Thickness Technology (VTT) injection moulding technology. This makes PhantomBio not only lighter and stronger, but also more sustainable. As Grou

puts it: “PhantomBio is a great product, both in terms of a robust design and for the environment. It’s really one of a kind!”

Among other popular suitcases in the bold line-up are GTO 4.0, Crate Reflex, Crate Wildlife, and Phantom SL, plus a range of fashionable cabin bags, convenient laptop bags, colourful shopping trolleys and other essential travel accessories. Regardless of product type and model, they have been carefully designed with colours, patterns and shapes in mind.

Proud EPIC ambassadors EPIC works with Team Sunweb, one of the world’s leading cycle racing teams, as the official luggage and bag supplier for its athletes, management team and staff. Team Sunweb is full of praise for the innovative approach: “EPIC Travelgear is providing riders and staff with innovative kit bags to make the many kilometres they travel to and from racing and training over the course of the season as hassle-free as possible.”

The appreciation continues throughout several prominent travel magazines, where EPIC’s luggage and bags have been awarded Best in Test in comparison

with a selection of Scandinavia’s most prominent cases, for instance in travel magazine Allt om Resor and consumer magazine Råd & Rön.

Quick facts about PhantomBio: - Outer shell material: Trifilon Biolite natural fibre reinforced polypropylene.

- Outer shell technique: VTT injection moulding technology.

- Oversized aluminium mono-handle.

- Fully integrated TSA lock and pullers.

- Extremely light and durable Airspeed Dualtrak wheels.

- Fully equipped interior with Re:FRESH lining structure.

- Available in small, medium and large.

- Colours: forest black, natural white and seagrass green.

Scandinavian Travel Innovation has showrooms/sales offices in Sweden, Denmark, Norway, Germany and the United States, and is continuously expanding. Its products are also available in the online shop.

Web: www.epictravelgear.com Facebook: EpicTravelgear Instagram: @epictravelgear

Issue 109 | February 2018 | 17

Scan Magazine | Design Profile | Interiør A/S

Left: The drawings by Anders Morgenthaler are part of Interiør’s presentation of new and classic Danish design. Top right: With a new webshop and a willingness to combine classic and new designs, Janus Mortensen has doubled Interiør’s turnover in the last two years. Below right: Interiør’s dedicated interior designers have helped many customers create their dream home.

Danish Design in new colours With a mix of classic Danish designs and new talent, Interiør is providing individuals and small businesses all over Denmark with style and inspiration for their dream home – or office. Located in central Jutland, the shop has recently expanded with an online shop, giving everybody access to its collection.

By Signe Hansen | Photos: Interiør

With a 1,000-square-metre show room, a new webshop and monthly deliveries to Copenhagen and the rest of Denmark, owner of Interiør, Janus Mortensen, has a lot to be happy about. Having taken over the store from his father’s wife in 2015, Mortensen has since doubled the already successful business’ turnover. The success is, he says, due to a willingness to combine new and classic, innovation and tradition, within the structure of the business as well as its product collection. “You see a lot of these kinds of highquality interior design stores in Denmark, but while most of our competitors stick quite strictly to the well-established Danish classics, we’re not quite as tradition18 | Issue 109 | February 2018

al. We might have a lot of the same products, but we are a bit more daring in our presentation; we add new colours and materials and in that way allow our customers to see things in a different light,” he says. “We also take a lot of smaller, upcoming designers in and mix them up with the classics, so it’s not all Børge Mogensen and Wegner.”

Mortensen’s stepmother, Pia Mortensen, still works for Interiør. She is one of the shop’s two interior designers, who can help customers looking for a complete home or office makeover. While this service is mostly used by home owners and small businesses in the local area,

the scope of the shop’s regular furniture sales has expanded significantly since the launch of its new website. “When I took over, the main task was to bring this successful but traditional business into the digital world. By doing that, in two years, we have doubled our turnover and gone from five to 12 employees,” explains Mortensen.

Facts: Interiør trades brands such as Fritz Hansen, Montana, Carl Hansen & Søn, Erik Jørgensen, Fredericia Furniture, Vitra, Louis Poulsen, Vipp, and Georg Jensen.

The shop is located close to the small village of Kragelund and the E45 motorway.

A significant part of the shop’s collection is available online.

Web: www.interiorshop.dk

Scan Magazine | Design Profile | EBON LI

Pia Ebon Lindgren.

Timeless yet modern The realisation that working with her hands was the key to unlocking her full creative potential led Pia Ebon Lindgren to found the jewellery brand EBON LI. In a remarkably short period of time, this exciting brand has become one of the brightest shining stars on the fashion accessories sky.

By Pia Petersson | Photos: EBON LI

Thanks to hard work, passion and the ability to quickly find a unique expression, EBON LI became a success shortly after its launch in 2015. In just a couple of years, EBON LI jewellery has been seen in music videos and fashion magazines, and it has been awarded the prestigious title Precious Talent of the Year 2016 in Sweden. “EBON LI jewellery doesn’t apologise for its own existence.

It’s confident but can also be worn every day. A piece of EBON LI jewellery stands out,” founder and designer Pia Ebon Lindgren explains.

With a background in the fashion industry, silversmith Ebon Lindgren still has a special place in her heart for all

things textile. This love of fabrics is clearly visible in her jewellery; in fact, it has become something of a trademark.

“I suppose you could say that EBON LI has something of a unique characteristic. When I started out as a silversmith, I began experimenting with imprinting metals with different fabrics, creating a lovely patterned surface. It gave the hard metal almost something of a soft and smooth look,” Ebon Lindgren explains.

She immediately realised that she was onto something exciting that deserved to be explored further. Ebon Lindgren had found her own unique expression.

Essential to the way this jewellery brand is run is a holistic environmental ap-

proach to the materials and the production. “Metals are 100 per cent recyclable. I also make sure that my production process is as sustainable as possible.

I use every single bit of the metal and make sure there’s almost no production waste,” Ebon Lindgren explains. Most of us probably own a ring, necklace or bracelet that we have inherited from a grandparent. Did you ever think about how eco-friendly that type of fashion is?

“One thing I really like about jewellery is the long-term aspect of it,” the designer concludes.

It will come as no surprise if a piece of EBON LI jewellery becomes a treasured fashion statement, handed down to future generations. To follow that journey, just check out EBON LI’s inspirational Instagram account.

Web: www.ebonli.com Instagram: @ebonli

Issue 109 | February 2018 | 19

Jewellery Jewelleryinspired inspired bybythe theever-changing ever-changing northern northernlights lights Handmade silverjewellery, jewellery,designed designedand and Handmade silver produced goldsmithMerete MereteMattson Mattson in in her produced byby goldsmith workshop HemnesbergetininHelgeland.

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Scan Magazine | Attraction Feature | The Tall Ships Races 2018

Left: The historical tall ships will grace the city of Stavanger during the last weekend of July. Photo: Emile Ashley. Right: Finishing Ceremony. Photo: Svein Olav Joakimsen.

Bottom middle: The Tall Ships Races is a family-friendly festival and free to attend. Photo Emile Ashley

Ship ahoy!

The Tall Ships Races will return to Stavanger, Norway, for the fourth time at the end of July, welcoming people of all ages for a free, non-ticketed festival that is packed full of beautiful ships and a lively atmosphere.

By Line Elise Svanevik

With a history tracing all the way back to 1956, the Tall Ships Races is an international sailing regatta for youths aged 15 to 25, which means that the majority of the people on each ship need to be within this particular age range.

Previously held in Stavanger in 1997, 2004 and 2011, the Tall Ships festival returns yet again due to the vibe of this unique historical city, which lets festival goers enjoy the history and activities – all within walking distance of each other.

“Stavanger has delivered really good events in the past – both for the ships and the audience,” explains project manager Knud Helge Robberstad. “The four days of the festival will see a programme packed with activities and cultural events for everyone from the youngest to the oldest members of the public.”

The picturesque ships will set off from Esbjerg in Denmark and make their way towards southern Norway and Stavanger, with the crews taking in magnificent landscapes and scenery along the way.

The Tall Ships Races travels from city to city every year and is especially popular in northern Europe, as well as in countries such as Portugal and Spain.

Between 50 and 70 ships will moor up

in the city of Stavanger, and two stages will be put up in the middle of the festival area. There will be concerts every evening, and the programme for the festival will be released in the middle of June, a month ahead of the festival that is held during the last weekend of July.

Do you want to sail?

The Tall Ships Races offers the opportunity to hire a tall ship for a range of events, for individuals and businesses, and sail from Tananger (Sola) to Stavanger. Get in touch with the organisers for more information.

The Tall Ships Races aims to help develop and educate young people aged 15 to 25 through sailing training regardless of nationality, culture, religion, gender or social background.

Web: www.tallships.no Facebook: Tallshipsstavanger Instagram: @tallshipsstavanger

Issue 109 | February 2018 | 21

Scan Magazine | Culture Profile | Bridgewalking

Walking on the Lillebælt Bridge, you get to enjoy stunning views of the surrounding landscape, the maritime nature park beneath, and the bridge itself.

Fun in, under and high above Lillebælt Sixty metres above Lillebælt, Europe’s first bridge walk is an experience that combines history, marine life and exhilarating heights. Since opening three years ago, more than 100,000 people have enjoyed stunning views from the 80-year-old Lillebælt Bridge. Among visitors are also families, and while the older members go high above the water, the youngest can explore from underneath.

By Signe Hansen | Photos: Bridgewalking

Until two years ago, bridge walking was something most people connected with Sydney harbour. Maybe it still is, but Denmark now has its very own version, and it is not just aimed at the super adventurous. For families with little ones not quite tall enough – you must reach 140 centimetres to go on the bridge – or indeed brave enough, there is an option to explore the waters from underneath the surface instead. “When families visit us, the youngest children are not always up for the bridge walk, but they then have 22 | Issue 109 | February 2018

the chance to explore the waters underneath with our marine biologist. It’s been a great hit with many families as it gives everyone a chance to enjoy and share some of the experience,” says manager of Bridgewalking, Lone Skjoldaa.

Setting out from Middelfart, the bridge walk takes participants 60 metres above sea level and 20 metres above the bridge’s railway. Perched above it all, you can enjoy unimpeded views of Lillebælt, feel the gentle rocking from

the trains running below, and admire the elaborate construction work of the bridge up close.

Maritime nature and local history While there might be more famous bridges to cross, few take walkers across a maritime nature park – but the Lillebælt Bridge does. As such, the walk over Lillebælt is not just an exhilarating experience in that visitors get to climb the very top of the bridge, but also in that it gives them access to an exclusive way of experiencing the beautiful natural landscape.

One noteworthy aspect is its population of harbour porpoises; Lillebælt is the belt in the world with the highest concentration of these charming sea creatures.

“You are walking right in the middle of a maritime nature park and, of course,

Scan Magazine | Culture Profile | Bridgewalking

our guides share their knowledge of this distinctive area. Besides, on a lot of the walks guests will see harbour porpoises; you can see them quite clearly, swimming along underneath you, sometimes with their pups,” says Skjoldaa.

The same goes for the little ones exploring underneath. Equipped with waders, marine binoculars and shrimp nets, they get to get up close with, catch, and even taste the many smaller sea creatures that inhabit the waters underneath the bridge.

Something for everyone All visitors going out on the bridge are accompanied by specially trained guides who ensure that everyone is safe and comfortable during the two-hour excursion. The two hours include getting dressed in a characteristic bridge walk-

ing onesie, getting safety instructions, and walking to the bridge. On the bridge, walkers are secured with a safety line and the walk is, says Skjoldaa, accessible for anyone who can manage a normal walk and steep stairs. “It’s like a regular walk, just very high up,” she says. “We have a lot of elderly visitors who really enjoy coming up here, learning about the history and enjoying the views. We’ve even had a 90-year-old, so age is definitely not an obstacle – as long as you’re not afraid of heights!”

Indeed, Denmark’s bridge walk is highly popular with people of all ages and interests, and as such, booking in advance is recommended, especially during the holidays.

Web: www.bridgewalking.com

Facts: Bridge walking is available all year round.

During winter, pre-arranged tours are scheduled only during the weekends.

The experience can be booked individually as part of a pre-arranged tour or as a group, and is a popular conference and team-building event.

Participants have to be at least 140 centimetres tall to take part in the walk.

The walk is not suitable for disabled or heavily overweight people.

The ‘Under the Surface’ experience for children is available at 1pm on Wednesdays and Fridays in July and August.

Ticket price (for tickets bought via the website): Adults – 285DKK; children under 16 – 215DKK; ‘Under the Surface’ experience – 99DKK.

Issue 109 | February 2018 | 23

Scan Magazine | Culinary Feature | Iceland’s Beer Scene

The Annual Icelandic Beer Festival takes place 22-24 February. Photo: Lilja Jónsdóttir

From prohibition to thriving beer scene Beer was banned in Iceland until 1989. Since then, a growing microbrewing trend is making itself heard. These days, the island has around 20 breweries, dedicated beer tours and even its own beer spa where enthusiasts can soak in the malty, hoppy brew.

By Malin Norman

Following prohibition for 74 years, beer was finally legalised in Iceland on 1 March 1989. After the ban was lifted, drinking habits shifted and according to the World Health Organization (WHO), beer accounts for 62 per cent of the alcoholic beverages consumed by Icelanders every year. New breweries are emerging and microbrewing is transforming the beer culture.

Wake Up Reykjavík, known for its epic bar crawl, food walk and tours around the island, has picked up on the trend and organises a popular beer tour in Reykjavík, guiding beer lovers through the history of brewing with visits at some of the best bars, and tasting of ten beers. “Since 24 | Issue 109 | February 2018

the first craft brewery opened, the beer scene has exploaded,” says co-founder Dan Petursson about the exciting development. “Small breweries are popping up all over the place, and people on our tours are really surprised at the high quality.”

According to Petursson, the great beer is a result of the clean Icelandic water, excellent equipment and a high standard in brewing. Some beers are infused with local ingredients, providing unique aromas and flavours.

Soak in a beer bath Bruggsmiðjan Kaldi was the first microbrewery in Iceland, opened in 2006 in the

northern village of Árskógssandur, making beer according to the Czech brewing method and with ingredients from the Czech Republic. The water for brewing comes from a spring at Sólarfjall mountain, and the beer is unpasteurised without preservatives or added sugar.

The family business has expanded over the years, and production is now at a fantastic 750,000 litres per year. “Our focus is on making beer that is as clean and healthy as possible,” says head brewer Sigurður Bragi. Kaldi Blond, a crisp Czech-style pilsner, was Kaldi’s first beer and is now the most sold bottled beer in Iceland.

In June 2017, the brewery also opened up beer spa Bjórböðin. Here, visitors can soak in a mix of warm beer, water, hops and yeast, which is believed to be cleansing for the skin and have a posi-

Scan Magazine | Culinary Feature | Iceland’s Beer Scene

tive effect on health. Each of the seven tubs has a tap serving Kaldi’s beer, of course. An instant success, the spa had around 7,000 curious visitors during the first summer.

Talented craft brewers Among other breweries, Gæðingur stands out in particular. Founded in 2011, it is located at the farm of Útvík in Skagafjörður in northern Iceland. Founder Árni Hafstað also set up Reykjavík’s MicroBar in 2012, the first craft beer bar in Iceland. Inspired by breweries in the north-west of Europe and the US, Gæðingur produces styles such as lager, pale ale and IPA, along with a handful of seasonal beers, such as the awardwinning Bláu Gosi, a sour beer with blueberries. “The scene is really blooming here! Nobody will get homesick because of lack of beer,” Hafstað assures.

Another pioneer is Ölvisholt Brugghús, set up in 2007 at an old dairy farm in southern Iceland. The new owner since 2015, Berglind Snæland, appreciates the

brewing hype: “It makes people more aware of the difference between mainstream lager and more fun and crazy craft beer.”

Beer fans may recognise Ölvisholt’s Lava, which has been named the best Imperial Smoked Beer at the US Open Beer Championship and featured in many beer books. Explorers should not miss the opportunity to visit the brewery and taproom for some well-deserved refreshments.

Other interesting local breweries to check out include Borg Brugghús, perhaps most well-known amongst beer affectionados for its award-winning beers and use of local ingredients, as well as Bryggjan Brugghús, a praised microbrewery and bistro in Reykjavík, and promising newcomer The Brothers Brewery.

In celebration of beer Freedom of beer will be celebrated for the 7th time on 22-24 February at KEX

Photo: Ölvisholt Brugghús

Árni Hafstað, founder and brewer of Gæðingur. Photo: Gabrielle Motola

Photo: Lilja Jónsdóttir

Photo: Ölvisholt Brugghús

Hostel in Reykjavík. The Annual Icelandic Beer Festival is all about good beer, good food and good vibes, and activities such as beer yoga and live music. Hinrik Carl Ellertsson of KEX Brewing, also organiser of the festival, says: “It’s only been ten years since the first ale was produced here, and we are still taking baby steps. Icelanders remain quite conservative, while tourists tend to be more adventurous. Our main goal with the festival is to offer something new for people to explore.”

Among the 47 breweries confirmed so far for this year’s festival are Cycle Brewing and Other Half from the US, To Øl and Mikkeller from Denmark, Beavertown and Cloudwater from the UK, and Brewski from Sweden, as well as local breweries including the hosts themselves, KEX Brewing.

Another popular event is Bjórdagur (Beer Day), taking place on 1 March and with bars offering great discounts in celebration of the lift of the beer ban.

Photo: Lilja Jónsdóttir

Issue 109 | February 2018 | 25

Scan Magazine | Cover Feature | The Price Brothers

26 | Issue 109 | February 2018

Scan Magazine | Cover Feature | The Price Brothers

The Price Brothers

Denmark’s reluctant chefs Owners of five restaurants, and lauded as TV celebrities in their native Denmark for the food entertainment show Spise med Price (Dine with Price), James and Adam Price are charming, funny and bright – but surprisingly uncomfortable with the ‘chef’ label. Perhaps it is due to the fact that they are from a family of entertainers, or maybe it is just sheer modesty. Scan Magazine spoke to the Price brothers about creativity, working together, and great Danish food.

By Linnea Dunne | Photos: Agnete Schlichtkrull

While often described as quite different, the two brothers in fact appear to have a lot in common – in addition to all their shared career projects, that is.

Both describe their higher education paths loosely as coincidental: James in choosing to study composition after a friend got accepted to the Royal Danish Conservatory of Music and suggested that he would like it too; Adam, swayed by the political climate, a conservativeliberal government and the mid-1980s fear of not getting a job, was convinced to try to study law. Granted, neither path was surprising in the slightest.

The brothers were steeped in a creative home, their father multi-talented but among other things an actor and director, and their maternal grandfather a successful, stern lawyer.

While known and loved in Denmark for their popular food show, Spise Med Price, both brothers are equally adamant that their ‘real career’ is elsewhere. And it is hard to argue with them when you look at their achievements. For 18 years

now, James has spent the summers performing revue theatre in a huge tent outside Copenhagen, and he has won multiple awards for his work as a conductor, composer and pianist, including Årets Revy Komponist (Revue Composer of the Year) in 1983 and 1996. Moreover, he has contributed scores to films and TV productions, and songs to the Danish qualifier for the Eurovision Song Contest.

Writing Borgen Adam, also a gifted musician and occasionally seen writing and performing alongside his big brother, grew up dreaming about becoming a writer. “So I studied law, but I always kept a foot in the artistic world. My brother kept inviting me along and asking me to rewrite scenes and other bits and pieces,” he says and apologises for any disturbances – he is just about to jump on the bike to go collect his son from school, but is happy to chat en route. “I started working for a huge law firm in Copenhagen, spending my days in a suit training to be a junior lawyer and going directly from

work meetings to entertainment meetings, talking to people about a song I’d written or a sketch I was working on.”

Adam was 23 when he got his first contract with DR, the Danish Broadcasting Corporation – and it was DR that eventually gave him the biggest gig of his career to date, when he wrote the huge hit political drama series Borgen. “I’ll always be grateful for my years in law,” he reflects. “They gave me a sense of structure, those good old-fashioned academic tools that’ll help you perform almost any task. Also, you could say that the themes of central governments and power and justice run through almost every story I’ve ever dealt with.”

With principled prime minister Birgitte Nyborg (played by Sidse Babett Knudsen) of Borgen up there among Nordic Noir’s most-loved heroines, it is fair to say that Adam’s latest creation, Herrens Veje (Ride Upon The Storm), featuring Lars Mikkelsen in one of the leading roles, presents similar themes albeit in a very different, more slow-paced guise. “There are so many interesting clichés around what we feel a woman can and can’t do in drama, so I wanted to play around with the issues of being a bad mother, a bad wife; there are a lot of very judgemental people out there who are very willing to look at a bad mother in a much harsher way than a bad father,” he says of Borgen’s female lead.

Issue 109 | February 2018 | 27

Scan Magazine | Cover Feature | The Price Brothers Brdr. Price Herning.

“Working with the main character in the other, I was very much building on my own experiences. I’m a son of a father and a father of a son, a brother of a brother.

There are many layers of power between men that are to an extent universal, and I felt that after Borgen I had something to say about that.”

A humorous food show Say what you want about power dynamics between men; they do not appear to cause friction between the Price brothers, who juggle their individual creative projects while overseeing five restaurants and somehow making time for a popular TV show. The latter started out more as a fun thing than a chase for the big audiences, but it seems that brotherly bond worked a treat on screen. “Adam had started writing as a food critic for Politiken and after a few years they asked me to write recipes for them, so we were slowly getting into the food industry. Then one day, we were sitting in my kitchen discussing food telly, and back then, we had a tradition for food TV here in Denmark, but only really from abroad – like Jamie Oliver and those chefs, and always put in the late slots,” James explains. “We thought it was strange: the interest in food was growing, so why don’t they produce shows here at home? So we 28 | Issue 109 | February 2018

wrote to them, and they were sceptical but allowed us to do a pilot. Then they saw that we had something special between us and thought it might work.”

The brothers recorded ten shows of Spise med Price, hoping that at least their family and friends would enjoy seeing them on the screen – but their family and friends were not alone, and soon the number of viewers shot through the roof and the show was recommissioned and moved to a prime slot on the main public service channel. “They were flabbergasted!” James laughs. “To think that a food programme could pull in that many views! That’s ten years ago, and ten seasons down.”

James describes the show as a lot of fun and the opposite of formal or serious – but, he insists, it was never developed as a concept as such. “We’ve worked together for many, many years, writing lyrics and music together, performing together; we’ve written six musicals together. Humour is extremely important in our being together, and it’s the chemistry between us that makes the show. We never sat down and said that we’ll do this and we’ll do that – it just happened. And that’s a good thing.”

Danish fusion food With extensive experience of everything from recipe development and food criticism to cooking in front of a big TV crew, James and Adam sure know more than a thing or two about food. Yet when it comes to the restaurants they own, they put a huge amount of faith in the chefs and managers on site. “You know, we’ll turn up with our recipes to discuss them with the chef,” says James, admitting that it is sometimes hard to get the planning to work, let alone get both brothers in the same room at the same time. “And they’ll say ‘well, we can’t do it this way or put it like that’. When they receive an order, they have to be able to make it in ten minutes – it’s very interesting to follow how they work in a professional kitchen.”

The restaurants under the Brdr. Price umbrella, as the Danes would call them, mostly serve a fusion of French, Italian and Danish food. Both brothers are adamant that New Nordic Cuisine is not for them, but at the same time acknowledge that the movement has had some important consequences for the Danish food scene. “I think the moment we began taking ourselves seriously and trying to use our national identity to bring something new into the world instead of just copying

Scan Magazine | Cover Feature | The Price Brothers

what much bigger nations do best – that was a major turning point,” says Adam.

“When I started out as a food critic 25 years ago, the gastronomic scene was completely different. A fine restaurant at the time was a French restaurant. They’d be so self-sufficient most of them imported French chefs, like they had to bring their own chefs over here to teach the stupid Danes how to cook properly – some even got their produce from France!”

That tongue-in-cheek tone and sparkle in the eye seem ever-present whatever the Price brothers talk about – from their childhood to their career choices and their joint projects and successes. “Humour is a universal language, and for my brother and I, it’s always been that bridge we could cross and meet no matter how different our lives were at any given time,” says Adam. “We’re fortunate that we really like each other – not all brothers have this affection for each other. But I’d say our show is a show about sharing a passion with someone you really like.

We can bridge any gap with humour.”

Then the screenwriter and TV chef apologises yet again: he has arrived at the school and jumped off his bike, his son wants his attention, and he clearly has no intention of ignoring that. It is so stereotypically Danish it almost seems planned.

Almost like a scene from a Nordic Noir drama, except this dad cannot be judged.

James and Adam Price own five restaurants: - Brdr. Price Rosenborggade - Brdr. Price Tivoli

Brdr. Price Rosenborggade.

- Price’s Diner Tivoli - Brdr. Price Aalborg - Brdr. Price Herning

Pulled Pork Dog.

They have also published a number of cook books.

The first season of Adam Price’s drama Ride Upon The Storm was aired in 2017, and the second season is expected later this year.

Web: brdr-price.dk Brdr. Price Herning.

Issue 109 | February 2018 | 29

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Scan Magazine | Special Theme | A Taste of Norway :

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Each of the Bådin beers is named after a place in Norway.

Northern Norwegian brewery Bådin exceeds all expectations With a diverse range of backgrounds but a joint passion for craft beer, Bodø-based northern Norwegian brewery Bådin decided to set up a professional brewery after only producing a few batches of beer with a self-made home-brewing kit.

By Line Elise Svanevik | Photos: Bådin

The year was 2012, and Andreas Myrvold, CEO of Bådin, had previously discovered craft beer on a few occasions throughout his studies in Grimstad in southern Norway. “I was invited to a beer tasting at Nøgne Ø, and that’s where I discovered that beer can be so much more interesting than the lager we’re used to,” he says.

“Coming home to Bodø for the Easter break, I met a friend I’d previously lived with who told me that his colleague was brewing beer and that he was going to give it a try himself. So, I threw myself into it as well, and we quickly made a homemade kit to start brewing ourselves.”

30 | Issue 109 | February 2018

Upon realising that the beer they were brewing was turning out really well, and after only a few batches, they decided to go bigger and start a brewery. “The plan was to run it alongside our day jobs, but we got a bit of wind in our sails and suddenly had to start hiring people to work full time,” says Myrvold, who adds that the brewery has seen a tremendous growth year on year.

Award-winning beer In 2017, Bådin won Bryggeribråk, the Nordic brewing competition to pair beer with food. “We were invited to participate

in 2016, and we thought that was really exciting. We didn’t think we’d get very far, but we actually got all the way to the finals, where we lost against Borg Brùgghus from Iceland. Last year, we had slightly higher ambitions and ended up winning the whole thing,” says Myrvold.

At Bryggeribråk, Nordic breweries meet in a competition where they get presented with a three-course dinner that they need to pair with beers from their portfolio. “We’ve developed a fair bit of competence within this field, and our beers are very compatible with food,” he continues.

“Hoppy beers aren’t always as easy to pair, but more malty beers are very good for food pairing – particularly the lighter ones. It’s all about having well-balanced beers that harmonise well with the food.

You need to just see what’s on the plate

Scan Magazine | Special Theme | A Taste of Norway

– what goes well together and what lifts the overall flavour profile.”

The Bådin beer festival On 25 and 26 May, the brewery is launching its second beer festival, to which they have invited other breweries from around the country, in addition to a few international breweries.

The festival will take place in the brewery’s very own home, and soon, Bådin will also be able to welcome the people of Bodø and its tourists to stop by for a beer tasting inside the brewery on a regular basis.

A diverse group Myrold is an engineer, and with an economist, a designer, a philosopher, a medical doctor, a chef and a librarian also in the mix, Bådin has a truly diverse team.

“There are lots of competencies within the brewery,” he says, explaining that the designer also has to think strategically, and that it quickly turned out that the librarian is an incredible salesman as well.

In the spirit of collaboration, the team has gone from door to door at bars and restaurants across Bodø, Oslo, Trondheim and Tromsø, presenting themselves and their beers. “Our librar-

ian has been a great man for this job,” Myrvold laughs.

“We can relate to the saying ‘too many cooks spoil the broth’,” he smiles when asked what it is like to work in such a diverse group of people. “It applies to us as well, but fortunately we’re all pulling in the same direction. This started out as a collaboration, and we knew that it would be a lot of hard work – but it’s definitely been worth it. While most of the people involved in the brewery still do this on a part-time basis, we see that the need for expanding is ever present. It’s been a great journey so far.”

Did you know?

In Norway, a country with a population of just over five million people, there are 250 registered breweries.

Comparatively, in the US, there are 5,000 breweries per 250,000,000 people.

Names with meaning Each of the Bådin beers is named after a place in Norway. Instead of generic text, the bottle labels reference the history of the place each beer is named after.

Bådin is planning its second beer festival in May.

Top, from left to right: Morten Iveland, Hallvard Skaar Pedersen, Jakob Broderstad, Eirik Hugaas Ofstad and Andreas Myrvold. Bottom, from left to right: Thomas Christian Strøm and Steinar Andersen.

Web: www.baadin.com Facebook: baadincraftbrewery Instagram: @baadin

The guys at Bådin decided to set up a professional brewery after only producing a few batches with a self-made brewing kit.

Issue 109 | February 2018 | 31

Scan Magazine | Special Theme | A Taste of Norway

A taste for organic produce The rise of organic food and beverages has been one of the apparent trends in the produce industry, with an increased focus on quality and wellbeing. ASK Gård is at the forefront in Norway as the leading producer of organic cured meats. What started in 2013 as a hobby has today grown into a big business for Anne Marte and Kristoffer Evang. Moreover, Kristoffer and his brother Andreas have taken the brand one step further – with their very own non-alcoholic drinks company ASK Brewhouse.

dients or additives. “The organic meat market has exploded. Even though we are continuously expanding our production capacity, we still have not managed to keep up with the demand,” he says.

By Ingrid Opstad | Photos: ASK

Focus on animal welfare

After noticing a lack of organic food available in the shops, in addition to a shared passionate interest in food, husband and wife Anne Marte and Kristoffer Evang decided that it was time to develop the Norwegian cured meats heritage.

premises on the farm, a state-of-theart sausage factory. Today, as a team of five people, all with a background in sausage making and cookery, we make up an amazing combination of technical and tasting knowledge,” says manager Kristoffer Evang.

“We work with the nose-to-tail principle, meaning that the whole animal has to be used. We pride ourselves on being sustainable; all our products are handmade, and only the best local ingredients are used. Everything is as healthy as possible, free from artificial additives and all organic,” says Evang, explaining that their focus is on the craftsmanship, raw materials and animal welfare. “It is extremely important for us that the animals live well. The fact that an animal will eventually become food does not mean it has to live a terrible life.”

“It all started small in a 22-squaremetre traditional storehouse. The following year, we were in our own newly built 220-square-metre production

With enormous growth over the last few years, Evang recognises a big gap in the market for good-quality, nutritious products without unnecessary ingre-

Beautifully located on the outskirts of the Nordmarka forest in Oslo with a view over Randsfjord, ASK Gård is a place where animals thrive, much due to its

Inspired by Italian craftsmanship, made by Norwegian raw materials

32 | Issue 109 | February 2018

Scan Magazine | Special Theme | A Taste of Norway

proximity to the forest. The animals go in and out as they please and eat organic grass from the surrounding lands, all compliant with the standards of organic farming.

The goal is to make the best Norwegian cured meats based on Italian craftsmanship, but with Norwegian ingredients. “Our belief is that the Norwegian ham is just as good as the Italian, but we have to stop comparing them as the taste will never be the same, mostly because of the climate. Instead, we have studied the technique and processes used in Italy to bring the Norwegian meat to its full potential,” says Evang.

ASK Gård Web: www.askgard.no Facebook: askgard Instagram: @askgard

Non-alcoholic brewery 2015 saw the start of a new adventure, when the Evang brothers started up the organic non-alcoholic brewery, ASK Brewhouse, producing kombucha, ginger beer, jamu jamu and other healthy drinks. All these products are 100-percent raw and Debio-certified, meaning all ingredients have passed Norway’s strict regulations for organic production.

At the brewhouse, they are committed to achieving the best results in the brewing process while maximising the health benefits. “We don’t pasteurise, and we don’t add juices or additives to enhance the flavor profile during the bottling process, because that would mean a less healthy product,” says Evang. From the loose-leaf teas to the sugar, no pesticides or harmful chemicals are used during the production process – an approach they carry into their brewing process too.

waterwith a twist, based on Norwegian herbs and juniper from the forest.”

ASK Gård and Brewhouse products can be found in a variety of deli shops throughout the country, and are also available to purchase on their websites. Future plans of a restaurant concept are in the making, creating a butcher bar in the heart of Oslo with Kombucha on tap and meat from ASK on the menu and in the deli.

“Our focus has always been on creating the best possible products, Norway’s best cured meats and beverages. What we see is that, most of the time, the best ingredients available are organic, so it is an easy choice for us to follow that path,” Evang concludes.

Kombucha – a healthy choice

Holy Baloney: a typical Italian salami with fresh garlic and trio noire pepper from Herbaria.

Kombucha is a fermented beverage consisting of the three basic ingredients water, organic sugar, and organic tea – a several-thousand-years-old tradition originated in Asia. “It’s a probiotic, which means that your gut is filled with billions of healthy bacteria, resulting in numerous health benefits,” says Evang. “This year, we are happy to introduce a hand-brewed ginger beer to the beverage range, as well as our new Norwegian tonic: a traditional tonic

From left to right: Kristoffer, Hanne, Andreas and Christian Evang.

Big Apple, Wannabe and Grønn T – Organic Kombuchas.

ASK Brewhouse Brewmaster: Andreas Evang Web: www.askbrygghus.no Facebook: Ask-Brygghus Instagram: @askbrygghus

ASK Gård manager Kristoffer Evang.

Issue 109 | February 2018 | 33

Scan Magazine | Special Theme | A Taste of Norway

Photo: Hans Melhus

High-quality meat Welcome to Lofoten, the northern part of Norway, known for its beautiful nature and the northern lights. It is also home to the around 100 animals at Aimee’s Farm, who enjoy moving around freely in the huge outdoor space.

By Marte Eide | Photos: Eivind Biering-Strand

Aimee’s Farm started in 2010, when Aimee Cathrin Larsen took over the farm. She started selling meat three years later and is now aiming to become the best in her field in the area of Lofoten and Vesterålen.

“There are two special things about the meat we sell. The first is that almost all the animals are fed grass, not concentrated animal feed, which we believe has a big impact on the meat, such as higher concentrations of omega 3, CLA and vitamin E. It is based on traditional farming; we know the story of every animal, what they have eaten and their grazing land.

This is information we can give the customers too,” she says. “The second thing is that we have signature seasonal products, such as our highly popular lamb roll for Christmas. It is an old family recipe, and our customers often say that it reminds them of the meat roll their grandma’ used to make.”

34 | Issue 109 | February 2018

In fact, the busiest time of the year is when working on all the preparations for Christmas. “Last year, we made the traditional ‘pinnekjøtt’, a Norwegian type of lamb ribs eaten at Christmas. It was a small trial of 80 kilogrammes, but it was so successful that we will continue with it this year too,” Larsen enthuses.

sausage-making expert and one who cuts the meat,” she says. “The unique thing about Aimee’s Farm is that we can cut exactly the part of the meat that our customers want, which in the northern part of Norway is highly appreciated because the variation here is not that big, compared to the market for fish.”

One of the main elements of the production at Aimee’s Farm is that they prioritise quality over quantity, with a focus on the craftsmanship. “We season the meat by hand, and the products have slight variations simply because they are done one by one,” Larsen explains. “It’s important to maintain the craftsmanship aspect of the business.”

Larsen does most of the work herself, with some additional help during the summer. “Both my daughters help out and participate. I have also hired one

Web: www.aimeesfarm.no Facebook: aimeesfarm

Scan Magazine | Special Theme | A Taste of Norway

Beer with history When Kjersti Romsaas Sundby wanted to modernise her family farm in the centre of Jessheim, Norway, it was important for her to keep the old traditions of the grain farm going – and that is how she ended up brewing beer.

“We wanted to focus on the history, food processing, and processing of grains. My family were all grain farmers, so I wanted to use that but in another way than just with flour and baking. Beer is a way to show off the agriculture, but in a newer form,” says Sundby.

Sundbytunet brewery and distillery opened up on 11 November 2011 on Sundby’s son’s 11th birthday – the 11th birthday of the eighth generation. It has since continued to grow bigger – but it is still a small brewery compared to others, with their 18 different types of beer in production.

They brew their beer by hand. The use of machines in the production is minimal, and they pack everything manually as well.

The labels have photos from the farm as well as of Sundby’s family.

“We have an incredible brewer, Frank Werme. He has been here since we started, and without him there wouldn’t be any beer.

He makes the product and also makes sure that it’s of good quality,” says Sundby.

In addition to the brewery and distillery, there are also restaurants and a gastropub at Sundbytunet. The pub is located below the old cowshed, right next to the open

By Synne Johnsson | Photos: Sundbytunet

brewery, so you can have a drink while watching the brewer make the beer.

“What we do is a type of handcraft. The brewer stirs and checks the temperature all by hand. There’s an incredible amount of love and time that goes into the brewing,” Sundby continues, and laughs: “The whole of Jessheim smells like beer when we brew.”

Web: www.sundbytunet.no Facebook: sundbytunet

Scan Magazine | Special Theme | A Taste of Norway

Balder Brygg is the only microbrewery in Norway with a main focus on lager beer production. The beer on the right is inspired by the first king of Norway, Harald Hårfagre, who grew up in Leikanger.

The lager brewing microbrewery While the vast majority of microbreweries focus largely on the ever-growing ale industry, in a small town in Norway, Balder Brygg has decided to go big on good lager beers.

By Line Elise Svanevik | Photos: Balder Brygg

As the only microbrewery in Norway with a main focus on brewing lager, one of the owners, Øystein Meland, explains that his father was a true culture bearer of brewing in Leikanger, Sogn og Fjordane, where the brewery is situated. “I’ve been brewing since I was a young boy – way before I was ever allowed to taste it,” Meland laughs. He explains that the main difference between lager and ale is that lager features a malty flavour, as opposed to the fruitier flavour with more hops that 36 | Issue 109 | February 2018

you find in ale. There are upwards of 40 groups who brew in Leikanger, and many of them were taught by Meland’s father.

Brewers by law “We want to build on the solid, old tradition in our area. In the western part of Norway, we had something called Gulatingsloven,” says Meland. ‘Gulatingsloven’ was a set of laws applying to a set area, including Leikanger, up until 1274.

“It was compulsory for all farmers in this

area to brew beer, and those who didn’t had to pay a fine to the bishop the first year of not abiding by this law,” Meland explains. “The second year, they went to prison, and the third year, they’d get banished from the country. This means that the beer tradition was kept alive in the western part of Norway, and it was due to beer being the only healthy thing you could drink at the time. The water was often polluted, but the beer was boiled – hence safer to drink.”

Balder Brygg wants to build on this tradition, but is keen to develop it further using modern equipment, as it provides greater opportunities than traditional methods.

Scan Magazine | Special Theme | A Taste of Norway

The Christmas lager Brewing with his father many years ago, Meland asked if they could try to create a lager. “My father said: ‘You get one chance, Øystein!’,” he laughs. “That year, the Christmas beer was so good that my father saw a shift in quality.”

The lager was clearer than the ale, and did not need to be filtered. “We do the whole thing completely naturally, and that takes a bit more time. The production time is around five weeks, whereas an ale takes about a week,” says Meland.

‘Ale’ is from Norway The Balder boys know all the historical facts and anecdotes when it comes to the beer industry, having practically grown up inside of it. “You know why beer is called ‘ale’ in the UK? When the Vikings brought beer from the western part of the country, no one in England could say ‘øl’, the Norwegian word for ‘beer’, so they named it ‘ale’,” Meland explains, and adds: “A charming hypothesis.”

Looking to the future, Balder Brygg is hoping to expand its brewery and is currently working on exporting the beer. “If our plan to expand goes through, we are going to increase our capacity by five times,” says the brewer.

Although there are many breweries spread out across Norway, Balder has positioned itself to build its brand around the Balder’s Rock, which reflects its origins in Sogn og Fjordane. The eightmetre tall standing rock is claimed to be the tallest in northern Europe. “It’s important to us, as it’s where Harald Hårfagre – our first king – grew up. We’ve even made a Harald Hårfagre beer, which we’re very pleased with,” says Meland.

Where: Leikanger, Sogn og Fjordane, Norway.

What: First – and only – microbrewery in Norway with a main focus on lager beer.

When: Opened in June 2012.

Web: www.balderbrygg.no Facebook: Balderbrygg

Top: Balder Brygg focuses on historical brewing traditions with modern equipment. Bottom: The Balder boys, from left Knut Njøs, Øystein Meland, Joar Njøs and Lukasz Tomaszewski.

Issue 109 | February 2018 | 37

Scan Magazine | Special Theme | A Taste of Norway

Lomelde Gard has an idyllic location, overlooking the world’s longest and deepest fjord, Sognefjorden. Photo: Leif Bergum

A fruitful source of history and tradition If you ever find yourself driving along the world’s longest and deepest fjord, the breathtaking Sognefjorden, chances are you will stop and try some delicious, juicy fruit sold from one of the many roadside stands. The area is known for its fruit production, and one of the longest standing fruit farms, Lomelde Gard, has been in the business for generations.

By Linn Skjei Bjørnsen | Photos: Lomelde Gard

Perched along the shoreline, at the mouth of Sognefjorden and right in the middle of the two picturesque villages of Leikanger and Sogndal in western Norway, Lomelde Gard boasts magnificent views of the glistening water, green forest landscape and snowcapped mountains – it is like it has been taken directly out of a painting of romantic Norwegian nationalism. In fact, these unique surroundings did indeed inspire several of the era’s most fa38 | Issue 109 | February 2018

mous painters, including Johan Christian Dahl and Thomas Fearnley, who eternalised the landscape in some of the most iconic paintings in Norwegian art history.

Fruit for generations At Lomelde Gard, fruit cultivation has been at the centre of the farm’s production for more than 150 years, and every summer several tonnes of sweet cherries are harvested from the fruit gardens surrounding

the property. “The farm has a long history of more traditional farming involving animals and crops, but today all the land is devoted to fruit cultivation, and in addition to cherries, we also grow plums, pears and small amounts of blackberries,” farm owner Sigmund Lomelde explains.

The climate in Sogn is ideal for growing fruit: mild winters combined with optimal light conditions and low rainfall in the summer makes the fruit some of the most sought-after in Norway. After harvest, Lomelde’s fruit is sent to a local fruit packing facility, where it then gets shipped to all over the country. “In the summer, we travel through Norway from the south to the north with our fruit van to visit festivals, and we also have a regular

Scan Magazine | Special Theme | A Taste of Norway

spot at the main plaza in our neighboring town of Førde,” says Lomelde.

In harmony with nature As part of a community dubbed ‘fruktbygda’, Norwegian for ‘fruit village’, Sogndal and the surrounding areas are responsible for a large chunk of the fruit production in Norway. In light of this, it is perhaps not difficult to see why Lomelde Gard is so passionate about fruit farming. Lomelde himself is trained in fruit and berry cultivation, and the farm puts great emphasis on proper growing methods. “Our philosophy is to use sustainable and natural methods, and all our fruit is grown with minimal interference from chemicals and pesticides. Over the past few years, we have reduced the use of chemicals every year, and today we use next to none,” says Lomelde. “Norway’s geographical placement and colder climate offers advantages in this regard, and the rate of insect infestation is rather low.”

Archeological treasures and defining battles After more than a decade in the fruit industry, there is no doubt that Lomelde Gard has deep-running roots in the community. But the farm’s history dates considerably longer back – in fact, as far back as the Iron Age, when the first settlements inhabited the land. A number of significant archeological discoveries have been made where the farm lies today, including several burial sites from the fourth century, a buckle from the Roman times, and a pattern-forged sword, which is the oldest of its kind ever found in the western part of Norway.

Of special historical importance is the famous battle between the Norwegian king Magnus Erlingsson and Sverre Sigurdsson, which took place at Fimreite in 1184. The Battle of Fimreite eventually saw King Magnus and 2000 other men fall to Sverre, making him the sole

sovereign of Norway. “The battle took place just a few hundred metres from our farm. We are proud of our roots and the significance the area has played in Norway’s history,” says Lomelde.

Residential dream Lomelde and the surrounding areas are without a doubt worth a visit for nature lovers and history enthusiasts alike. And if you want to take it a step further and become Lomelde Gard’s neighbour, it might soon be possible as the area has recently been approved and regulated for residential construction. “If you want to live by one of the most picturesque fjords in the country, surrounded by beautiful nature and rich history, and with practically endless access to delicious, fresh fruit, we would love to have you as our neighbour,” Lomelde entices.

Web: www.lomelde.no

Top and bottom left: Lomelde Gard’s juicy fruit is distributed all over Norway, and you can find it at festivals and farmer’s markets from the south to the north every summer. Top right: Several tonnes of sweet cherries are harvested from Lomelde Gard’s fruit gardens every summer. Bottom right: Mild winters and sunny summers make Lomelde and the surrounding areas perfect for fruit cultivation.

Issue 109 | February 2018 | 39

Scan Magazine | Special Theme | A Taste of Norway

Photo: Fredrik Otterstad, Destination Trysil

Italian flavours from the Norwegian slopes Imagine great Italian baked products made in outdoorsy Norway. Glunot is the innovator of gluten free food, with high-quality ingredients and full flavours, as created by Chef Dino.

By Malin Norman | Photos: Lise Bjelland, Destination Trysil

Glunot is based around the concept of gluten free food, providing a nutritious and tasty option for people with celiac disease. The idea originated from Raimondo Arnone, also known as Chef Dino, with a passion for food and more than 20 years’ experience from restaurants in Italy and beyond, including Michelin-star venues.

Now settled in Trysil, the biggest ski resort in Norway, the talented chef is focused on bringing exciting and appealing gluten free products to the people.

Since 2016, Glunot promotes a healthier way of living, combining Italian traditions with the chilled-out Trysil lifestyle. “More people have allergies and special requirements in terms of food these days,” says Chef Dino. “A few years ago, gluten free food was boring and expensive to buy. At Glunot, we’re making products that taste so good people can’t actually tell the difference!”

Thousands of pizzas for the people With Chef Dino’s roots in Napoli, it comes as no surprise that the bestseller is the Italian pizza base. Quite the business suc40 | Issue 109 | February 2018

cess already, Glunot is expecting to make around 100,000 pizzas in 2018. New this year is cantuccini, Italian almond biscuits that are typically served with Vin Santo and also go fantastically well with coffee.

And there is an improvement to the flatbread pizza croccantina with garlic and rosemary, which is now also free of lactose, milk and egg – the same great flavour with less allergens. Other products in the range include fresh pasta, bread such as baguettes and hamburger buns, and biscuits, muffins, cakes and pies.

wheat starch flour. Most products are also lactose free, soya free and egg free, to suit as many people as possible with allergies and intolerances. In addition to the bakery and café, the facilities also host the Glunot Academy with courses in gluten free cooking for professionals and foodies. Here, participants get the chance to make their own tasty goodies and learn how they can make them at home for the family.

Every product is made locally in Trysil, with respect for the tradition and taste of the original Italian recipes. The premium flours used are natural, free from preservatives and additives, and without

Web: glunot.no Facebook: glunot Instagram: @glunot.no

Scan Magazine | Special Theme | A Taste of Norway

The factory. Photo: Hardanger Juice and cider

The terrace. Photo: Hardanger Juice and cider

The factory. Photo: Hardanger Juice and cider

Farmer Nils J. Lekve and visitors.

Photo: Innovasjon Norge

Traditional Norwegian cider complemented by the essence of Norwegian nature Deep inside the wild Hardangerfjord in the west of Norway, amongst majestic mountains and green fields, lies Ulvik and the fruit farm Lekve. Here, farmer Nils J. Lekve produces award-winning, traditional Norwegian apple cider made solely from local apples.

By Åsa Hedvig Aaberge | Photos: Hardanger saft- og siderfabrikk

The journey of Hardanger saft- og siderfabrikk (Hardanger juice and cider factory) dates back to 2004, when fruit farmer Lekve started to produce cider from the apples at his farm. Now, Lekve’s factory is the largest producer of cider in Norway. “In addition to apple cider, we make apple juice, aquavit and liqueur,” says Lekve.

Hardanger offers the essence of Norwegian nature with steep mountains, deep fjords and roaring waterfalls; the area is famously known as the fruit orchard of Norway. Nowhere else in the world is it possible to grow fruit at this latitude. The mild climate with its long summer days and protective geography make it the ideal location for fruit farming.

Ulvik is famous for its fruit farms, and the cider making in the area has a long history. Hardanger juice and cider factory draws inspiration from traditional cider making and produces six different types of cider with a unique taste, made with a variety of different types of apples.

“We make cider in the same old, traditional way they have always done here in Hardanger,” Lekve explains.

All of Lekve’s products are produced at the Lekve farm, where the apples start out as flowers in the spring and are harvested come fall, then pressed and made into crisp apple beverages. “We only use natural ingredients and local apples from Hardanger in all our products,” says Lekve.

In addition to making award-winning cider and juices, Lekve welcomes visitors to the farm, where they have the capacity to seat up to 90 guests. Foreseen visitors book in advance, and local food is offered for up to 20 people at a time. The terrace at the farm offers breathtaking views of the idyllic scenery of the Hardangerfjord and welcomes guests from all over the world to enjoy the fresh cider complemented by scenic nature.

Together with two of the neighbouring fruit farms in Ulvik, Lekve offers guided cider tours through the apple farms for groups of up to ten people. The tours, which must be pre-booked through the website, give visitors the opportunity to sample the different ciders and juices, all while experiencing traditional, Norwegian fruit farming in spectacular surroundings.

Web: www.hardangersider.no

Issue 109 | February 2018 | 41

Scan Magazine | Special Theme | A Taste of Norway

The zero-waste brewery aims to be both innovative and environmentally conscious in their production of beer.

‘The best beer has not been brewed yet’ Environmentally conscious and innovative brewery Hogna Brygg (‘Hogna Brew’) is constantly striving to improve flavour combinations and brewing processes through a belief that “the best beer hasn’t been brewed yet”.

By Line Elise Svanevik | Photos: Hogna Brygg

The brewery was the first in Norway to focus solely on cans as opposed to glass bottles, in part due to quality improvement, and in part due to the fact that cans are recyclable and you get a small refund upon returning them, providing people with an incentive to recycle. “We don’t have much waste in the brewery – we built the brew house out of old dairy equipment, and all of our spent grain we deliver as animal food,” says CEO Liv Bogen.

It all started when Bogen’s husband Sturla went to the UK for a work project, and came back with a brewing kit that 42 | Issue 109 | February 2018

resembled a cake mix. “The result was amazing,” Liv recalls. “Next, he bought some wholegrain and learnt the fundamentals of brewing.”

Sturla created some lighter beers, then some flavourful darker ones, and the success led Liv to decide to train to become a beer sommelier. “I found it fascinating that you could achieve so many different flavours out of a pot of grain and water,” she laughs.

Both Liv and Sturla have kept their day jobs in accounting and the oil industry.

Joined by their friends Ingebrigt, their Gyro Gearloose; Morten, production and sales; and head brewer Ola, they make the newly established brewery what it is today. “Ola, the head brewer, has been a homebrewer for seven or eight years and came to join us during the recession in the oil industry. He decided to quit his job and start brewing full time, so he’s been the one working 100 per cent since we decided to open in October 2016,” Liv says, adding that Ola spent two years developing the recipes for the beer now available at the brewery.

Cans over bottles Despite being conscious of the environment, the reason to opt for cans was not purely idealistic. “It also provides a better flavour, as it preserves the beer in a better way,” explains Liv. “The beer

Scan Magazine | Special Theme | A Taste of Norway

keeps its high quality for longer, and the taste is preserved better than if it was stored in a glass bottle. Although the cost of installing a canning line was higher than for a bottling line, we’d already saved a bit of money by building the brewing unit ourselves.”

The trend for local food is well and truly established, and Liv is convinced that you can combine the two. “There are no dishes you can’t pair with beer. Due to the enormous variety in flavour, aroma and depth in the different beer styles, everyone can find a beer style they like – even the most eager wine lover needs to agree with that,” she says.

The future of Hogna Hogna Brygg is aiming to increase their production to 75,000 litres in 2018. “In 2017, we did 50,000 litres, and we managed to pay our employees while at the same time retaining a profit,” Liv explains.

“We’re really happy about that, as breweries have high governmental fees to pay, according to the alcohol regulations.”

Their first year in business ended with the prestigious award Beer of the Year 2017 in the competition Det Norske Måltid, for their imperial red ale Rødskjegg. “An amazing tribute to the long hours we spend brewing tasty beers, and a motivation to go on developing new beers,” Liv says.

This year, they are trying to establish themselves throughout Norway, at supermarkets, Vinmonopolet (the stateowned alcoholic beverage retailer), restaurants, and bars and clubs. In 2017, they delivered to the tourist cabin organisation TT in the mountainous middle of Norway. “They liked our cans also because they were easier to transport. They often do local food, and then it’s really nice to pair it with local drinks, as a tribute to the flavours of the area,” says Liv. Moreover, Hogna Brygg will be teaming up with other microbreweries throughout the year to create a few collaborative brews – a popular move on the microbrewing scene, to stay innovative and creative.

Tailored beers Hogna Brygg is pleased to be able to offer tailored beers, thanks to their facilities and smaller production lines.

“We brewed a beer for the Christmas market in Trondheim in 2017. That’s the beauty of running a microbrewery – you can brew smaller, tailored batches of beers,” says Liv.

The logo “Hogna Brygg’s logo represents the four elements – earth, air, fire and water, all of them involved in the brewing process,” says Liv. “The circle in the middle represents recycling and being conscious of the environment. The logo also represents the four entrepreneurs, and the circle the eternal shifts of tradition and innovation.”

Web: www.hognabrygg.no Facebook: hognabrygg Instagram: @hognabrygg

Top left: The innovative team behind Hogna Brygg. Top right: Hogna Brygg believes in cans due to their impact on flavour – and the environment. Bottom left: Hogna Brygg is aiming to team up with other microbreweries this year.

Issue 109 | February 2018 | 43

Scan Magazine | Special Theme | A Taste of Norway

The most popular beer at Lindesnes Brygghus is Havets Øl (‘Beer of the Sea’)

Benjamin Lemaitre runs a one-man show at Lindesnes Brygghus.

An out-of-control hobby What started as a long-term hobby became a dream come true in 2012, when Benjamin Lemaitre set up his very own commercial brewery. Lindesnes Brygghus (‘Lindesnes Brew house’) is located at the southernmost point of Norway – also known as the Bible Belt.

By Line Elise Svanevik | Photos: Lindesnes Brygghus

“It immediately took off,” recalls Lemaitre, who explains that a few people were sceptical of the launch of a brewery in what is known as the Bible Belt of Norway.

“It’s been completely unproblematic, and our new IPA is actually called Bibelbeltet IPA [‘the Bible Belt IPA’], as a reference,” he smiles, adding that the name was a slightly bold move.

In 2012, Lemaitre started out with a lager, a pale ale and a porter – and now, he brews 12 to 14 different beers ranging in strength and flavour profiles. Their most popular beer is currently Havets Øl (‘Beer of the Sea’), which is brewed like a pale ale but with the addition of red algae, or seaweed, in the brewing process.

“The algae provide an amazing colour and a great taste.”

44 | Issue 109 | February 2018

A one-man show Lemaitre is the creator, founder and sole runner of Lindesnes Brygghus, but he occasionally hires people to help out.

“My wife calls it a hobby that’s gone out of control,” he laughs. After his immediate success, he took over a professional brewery spanning 450 square metres, with the facilities to brew up to 125,000 litres per year. The brewery welcomes visitors for both tastings and tours, and Lemaitre is currently thinking of expanding by employing someone to perhaps either sell or brew, or both.

“Our beers can mainly be found in the supermarket,” says Lemaitre. “But we’re looking at the restaurant and nightlife market, and exporting to Europe and eventually the US as well.”

Lindesnes Brygghus has also teamed up with other partners, including Lindesnes Lighthouse and Lindesnes Havhotell (‘sea hotel’). “We’re located just by the lighthouse, which is something we’ve used in our favour by playing on this environment when we created our labels,” the brewer adds.

Where to find Lindesnes beers: - Lindesnes Lighthouse - Lindesnes Havhotell - Supermarkets such as Kiwi, Coop, Rema 1000, Spar, Joker and more - Vinmonopolet (the government-owned alcoholic beverage retailer) - Gulating Øl - Several pubs and restaurants along the southern coast of Norway

Web: www.lindesnesbrygghus.no Facebook: lindesnesbrygghus Instagram: @lindesnesbrygghus

Scan Magazine | Special Theme | A Taste of Norway

Owner of Den blinde Ku, Inger Rosenfeld, with Melissa, the blind cow.

Norwegian cheese so good it is internationally prized What started as a joke when Inger Rosenfeld received a semi-blind cow for her 50th birthday 20 years ago, quickly developed into a business shortly after she launched her first cheese. Today, the award-winning cheese company Den blinde Ku (‘The Blind Cow’) is quickly expanding and is now found in hundreds of shops all over the country.

shop and seeing the animals. It actually became quite the trend to travel to the farm from the city – even from Ås, which is just 30 kilometres from Oslo. It was almost exotic for people,” says Rosenfeld.

By Line Elise Svanevik | Photos: Den Blinde Ku

Now 70 years old, Rosenfeld is hoping to slowly step down from the business and let others take over, but she is incredibly conscious that she wants it to remain exactly the same, with the same recipes – and she is keen to preserve the handcrafted nature of the business.

“It simply started as a bit of fun and a hobby,” recalls Rosenfeld. “I’d wanted a cow for a long time as we have a smallholding and I always thought we should have a cow. I had to talk my family into it, but on my 50th birthday, they surprised me with this cow that was blind in one eye. I immediately said we should call it The Blind Cow, but everyone thought it was a terrible idea as it had such negative connotations,” she laughs.

Fast forward from 1997 to 2003, and Rosenfeld had exported her blue cheese to a French cheese shop, in addition to her prominent camembert. She was visited by an American cheese hunter who was looking for specialised farm cheeses, and when he got to try the Nøkkelost (‘key cheese’), which the large Norwegian producer Tine had recently stopped exporting, he was sold.

Rosenfeld was invited to come to America to attend the Fancy Food Show – one of

the world’s biggest food fairs with 40,000 attendees. “He asked me to send a couple of the camembert as well, and I sent him ten thinking he wanted them for private use. Two weeks later, I received an email saying ‘congratulations, you’re in the final’ – and it turned out he had entered it into the competition of 3,500 products,” says Rosenfeld.

She adds: “These cheeses are made with consideration and love – and I believe that enhances the flavour.”

That summer, the camembert took the silver medal in the competition, described

by Rosenfeld as a “shocking experience” that opened up many new export doors for Den blinde Ku. “Suddenly, everyone wanted our cheese – because if it’s good enough for France and America, it’s good enough for Norwegians,” she smiles.

The right place at the right time Rosenfeld believes that, when she started producing her cheese, she was in the right place at the right time, as people were getting fed up of mass-produced foods. “People liked coming to the farm

Web: www.denblindeku.no Facebook: denblindeku Instagram: @denblindeku

Issue 109 | February 2018 | 45

Scan Magazine | Special Theme | A Taste of Norway

Left and middle: Only natural ingredients and methods are used in the production of King Mikal Salmon. Photo: King Mikal Salmon. Right: Mikal Viga selects the salmon himself and puts great emphasis on traceability for all his products. Photo: Johannes Worsøe Berg

Award-winning smoked salmon the old-fashioned way Tucked away in the picturesque Ryfylke in southwestern Norway, the family-owned smokehouse King Mikal Salmon produces delicious gourmet-quality smoked and cured salmon – without any shortcuts.

By Linn Skjei Bjørnsen

At King Mikal Salmon, honouring traditional recipes and time-proven production methods has been at the heart of the family-run business since its inception. Here, there is no room for shortcuts, and founder and owner Mikal Viga carefully selects the highest-quality salmon and applies century-old production methods, all while using nothing but natural ingredients. “Keeping old traditions alive is extremely important to us and allows for the most natural end product possible. We dry-salt our fish and we don’t use any artificial additives, only sea salt and sugar along with locally sourced juniper and beech shavings for smoking,” Viga explains. “All our products are fully traceable, from fish egg to table.”

And it seems like Viga is onto something – King Mikal Salmon has won an 46 | Issue 109 | February 2018

impressive number of awards for its products, including several gold medals in the Norwegian championship for smoked and cured salmon. A number of the products have also received the Speciality Mark for unique taste, an official labelling system for locally produced, high-quality foods in Norway.

“We are very proud of our products, and it is an honour to have them evaluated and approved by an independent professional jury with high competency and knowledge of gourmet food,” says Viga.

King Mikal Salmon was officially founded in 2000, when Viga bought a commercial building in his home village and turned it into a smokehouse. But Viga is by no means new to the business. His family has been in the fishing and fish processing industry for generations. “I started smoking salmon on a hobby basis back

in the ‘80s, but I quickly realised that there was a market for it,” he says.

Today, the whole family is involved in the business, and the product range has grown to include everything from cold and hot smoked salmon, and cognac and pepper marinated salmon, to cured salmon with aquavit and horseradish, and smoked trout. The production has steadily increased over the years, and King Mikal Salmon is now sold at several of the largest grocery chains in southwestern Norway, along with a selection of specialty stores in other parts of the country. “We are also exporting to Germany, France, Switzerland, Luxembourg and Austria and are looking to expand abroad,” says Viga. But no matter how big King Mikal Salmon gets, Viga is clear on one thing: “The core of our business will always be about making honest products based on traditional recipes and methods.”

Web: www.kingmikal.no and www.matmerk.no

Scan Magazine | Special Theme | A Taste of Norway

Below left: Sales and product manager Even Riis overseeing the production of the unique ‘brunost’ ice cream.

The culinary art of ice cream This is the story of three guys from the small town of Kolbotn who wanted to introduce a fresh take on the culinary art of ice cream. With exciting flavors such as ‘brunost’ (brown cheese) and liquorice alongside the classics, Kulinaris brings Norwegian premium ice cream with a twist to the table.

By Ingrid Opstad | Photos: Kulinaris

After travelling to Italy and England, the three friends from Norway realised that there was a comparative lack of small, independent ice cream makers in their home country. It took plenty of trial and error, including various ingredients and methods, as well as training and attending courses and fairs abroad, but the dream of starting up their own ice cream factory eventually materialised with Kulinaris. Today, they sell and distribute their delicious ice creams and sorbets throughout the country.

“Our ice cream has to taste good, and we focus on developing exciting new flavours to satisfy our customers. We are very proud that our ice cream has a rich and exclusive taste, and we travel frequently to source the best ingredients available,” says manager Roar Langli.

His focus has always been on quality, focusing on taste while combining

“We are constantly working on product development to discover new culinary recipes. An addition arriving in March is white chocolate – a sweet and delicious flavour we believe ice cream lovers will love,” Langli smiles.

tradition with modernity. “The rich and creamy texture is a result of the low air content – we add only 25 per cent, whereas most industrialised ice creams have double that amount.”

Taste of Norwegian tradition “A new favourite in our selection is the brown cheese ice cream. We have had a lot of great feedback from our customers; people seem to like its rich flavour and are continuing to buy it,” says Langli.

Brown cheese, or ‘brunost’, is a traditional Norwegian cheese made of milk, whey and cream, and considered an important part of the country’s gastronomical and cultural identity. Adding this distinct flavour to their ice cream creates a unique and characteristic quality, portraying the Norwegian heritage in a significant way.

Another popular flavour over the last few years is liquorice, a big trend on the Scandinavian ice cream scene.

Web: www.kulinaris.no Facebook: KulinarisAS Instagram: @kulinaris

Issue 109 | February 2018 | 47

Scan Magazine | Special Theme | A Taste of Norway

Aron Mat’s meat products are made without any artificial additives, binders or water.

Traditional Norwegian flavours, the good old way Deep-running traditions, good old-fashioned food culture and a focus on sustainability are the main ingredients at Aron Mat. Add some innovation and continuous product development, and you have some of Norway’s most loved meat products.

By Linn Skjei Bjørnsen | Photos: Aron Mat AS

When father and son Aronsen started seasonal production of the traditional Norwegian Christmas food ‘pinnekjøtt’ (salted, dried and cured lamb rack) and ‘fenalår’ (salted, dried and cured leg of lamb) in an old stable in the small village of Grøtfjorden in Tromsø, northern Norway, they certainly did not imagine that they would become one of the highest regarded meat producers in the country. But now, almost three decades later, their traditional meat delicacies are sold in grocery stores from the north to the 48 | Issue 109 | February 2018

south, and their product line has grown to include more than a dozen specialities. “Producing pinnekjøtt and fenalår, we ended up with a lot of extra meat. I called my aunt Aslaug and asked if she could make some traditional lamb rolls from these leftovers – and that is how our most popular product was born,” explains Espen Aronsen, CEO of Aron Mat.

No binders or water added Today, the product line ranges from cold cut meats such as pork brawn, ham,

cured meats and sausages, to dry salted bacon and barbecue ribs. But the foundation of Aron Mat is not to be touched.

“Representing our mothers, aunt Aslaug remains the face of our business, quite literally as our logo is a retouched 1950s photo of her. We only use old, traditional recipes and methods,” says Aronsen. This means that recipes developed before the invention of modern food additives that are so common in the food industry today. “We don’t add any artificial flavours, binders or even water to our products, and only natural manufacturing processes are used,” Aronsen explains. “This results in a longer manufacturing process, but also in better taste, increased shelf life and more sustainable practices.”

Scan Magazine | Special Theme | A Taste of Norway

Tradition runs through everything Aron Mat does, with the mother as a symbol of this, honouring the hardworking mothers and housewives that traditionally were the head of the household. “We want to pay homage to all these women who worked so hard to keep local food culture alive and created a tradition for new generations,” says Aronsen.

Award-winning quality In 2002, Aron Mat was the first meat producer in Norway to receive the prestigious Speciality Mark for unique taste.

The official labelling system recognises locally produced, high-quality foods and is evaluated and approved by an independent and experienced jury with high professional food competency. “As a producer focusing on local Norwegian ingredients and raw materials as well as local recipes, it was an honour to receive this distinction 15 years ago. We are proud to say that, today, nearly all our products bear this quality mark,” says Aronsen.

And he has every reason to be proud.

Over the years, Aron Mat has won sev-

eral awards, including gold for their honey-glazed fenalår in the Norwegian championships for meat products. Their staple product, the lamb roll, is a bit of a star in its own right – it is responsible for almost a fourth of the total lamb roll sales in Norway. “It is evident that we are a significant player in this category, which is interesting as it was never meant to be a core product,” Aronsen comments.

Tackling food waste Last year, Aron Mat made a bold move and decided to reduce the size of their main products from 900 grams to 600 grams. “The reason is simple – we throw away too much food in today’s society,” Aronsen says. “As a business committed to sustainable practices, we want to contribute to reduced food waste.”

In 2007, the company also introduced a resealable zip-lock on all their cold cut meat packaging, another step in reducing food waste. “The zip-lock allows the meat to stay fresh for longer. We were actually the first in Europe to intro-

duce this kind of packaging for cold cut meats,” Aronsen affirms.

Another important factor in Aron Mat’s sustainability philosophy is knowing not only where the meat they use comes from, but also what food the animals have been fed. “We are currently taking part in a research project on feeding regimes, and what we have uncovered is that there are substantial differences in the end product’s taste depending on what the animal was fed. Our goal is to produce products exclusively from meat that has a sustainable national feeding regime,” says Aronsen.

A lot has changed since Aron Mat’s humble beginnings in a small village in Arctic Norway, but one thing will never change: “We will always stay true to Norwegian food culture and make sure that old traditions are kept alive through our products,” Aronsen concludes.

Web: www.aronmat.no

Middle: The lamb roll, Aron Mat’s most popular product, is responsible for almost a fourth of the total lamb roll sales in Norway. Bottom left: CEO Espen Aronsen with his award-winning ‘fenalår’. Bottom right: Aron Mat was born in the small Arctic village of Grøtfjorden in northern Norway.

Issue 109 | February 2018 | 49

Scan Magazine | Special Theme | A Taste of Norway

Local food with high-quality ingredients is important at Klostergården Tautra.

More than simply a hotel With a restaurant, a brewery, a farm shop and hotel rooms, Klostergården Tautra – located on an island right by a Cistercian monastery in Trøndelag, Norway – offers an overnight experience out of the ordinary.

By Line Elise Svanevik | Photos: Klostergården Tautra

“It’s a family farm, or a smallholding,” explains Jørn Anderssen, whose parents took over the premises in the 1980s. “The Cistercian monastery definitely helps bring guests in.”

With 13 rooms accommodating for 30 guests in total, the farm also has a few 50 | Issue 109 | February 2018

beer, marmalade and juice,” Anderssen explains. His father makes all the food in the restaurant and previously won an innovation award for his use of seaweed in the food – including seaweed soup, seaweed bread and fish soup with seaweed.

neighbours offering rental rooms, for those arriving in large groups.

On-site brewery

In their local farm shop on the premises, they sell local food from the county of Trøndelag, in the central part of Norway.

“We also sell what we produce on the farm – and we make a lot of things like

Beer production is key to Klostergården Tautra, with its Alstadberger beer being the first Norwegian beer to be awarded the speciality mark Spesialitetsmerket, in 2014. The brewery was set up by Anderssen in 2008, when he moved

Scan Magazine | Special Theme | A Taste of Norway

back home to the farm from Trondheim with his family. He had become an eager home-brewer during his time in Trondheim and realised that it could be part of his contribution to the business.

Brewing about 50,000 litres per year, meaning that it is a relatively small microbrewery, Anderssen also delivers to Vinmonopolet (the state-owned alcoholic beverage retailer) and restaurants in the area as well as slightly further south. “We brew a lot of different beers.

We’ve got about 17 or 18 staple types, but we definitely get the most recognition for our Alstadberger,” he says.

their own malt, Anderssen decided to try to recreate this process by making the malt he brews the beer on. “There’s not really been a Norwegian malt in production, so that’s why we were given the speciality mark – because there are very few beers that can call themselves historically Norwegian,” he explains.

“Even though there are thousands of new Norwegian beers being brewed every year, not many of the beer styles have originated from Norway. Most beers are brewed using American or English malt and techniques – which is why ours stands out, because it’s historically Norwegian,” he says.

Local ingredients in the brewing process

The whisky project

Wanting to build on the brewing tradition in Trøndelag, where they would make

The brewery is also currently in the process of developing its own whiskies, with

a few batches being developed at the moment. “The first one we produced was stored in 2013, and it’s meant to be stored for three years before you can call it whisky – in keeping with Scottish tradition,” says Anderssen. “The whisky we now have will be stored for seven or eight years, so it might be ready in another three or four years from now.”

Despite the long production time, visitors to Klostergården are able to taste three different types that have been stored – meaning that they get a preview of the flavour profile before it is ready to be put onto the market.

A peaceful place Many of the visitors at Klostergården name the light and the peacefulness as two of the best things about the place.

Klostergården Tautra has had its very own brewery since 2008. Right: Photo: Soran Photography

Issue 109 | February 2018 | 51

Scan Magazine | Special Theme | A Taste of Norway

Klostergården’s Alstadberger beer was the first Norwegian beer to be awarded the speciality mark Spesialitetsmerket, in 2014. Photo: Soran Photography

“I don’t really notice it as much because it’s always so busy for me,” laughs Anderssen. “But it’s amazing to be located on an island in the Trondheim fjord – it’s very nice and open out here.”

He adds that there are endless options for walks and bird watching – and that the island is incredibly green in the summer. Their location is desirable for many tourists, and Anderssen has seen an influx in international guests. Many people come on a pilgrimage, as the island is located between Trondheim and Stiklestad – a truly historical place.

The island location makes it a peaceful place for visitors.

Additionally, there is a lot of attention surrounding local produce in the Trøndelag region, which means that there are plenty of great places nearby.

“I recently read a tourism study that said that over 60 per cent of the visitors in Trøndelag said that local food was an important part of their travel experience – as opposed to 30 per cent of the tourists in the rest of Norway,” says Anderssen.

“It shows that our region is a particularly great place for exactly this.”

Web: www.klostergardentautra.no Facebook: klostergardentautra Instagram: @klostergardentautra

52 | Issue 109 | February 2018

There are 13 rooms accommodating for 30 people at Klostergården Tautra.

Scan Magazine | Special Theme | A Taste of Norway

Discover a mild delicacy from Norwegian freshwater Located on the second largest lake in Norway in idyllic Engerdal, you will find Femund Nationalpark Hotel, a hidden gem surrounded by stunning scenery. This family-run hotel also has its own fish factory, a unique and exciting concept making it possible for visitors to try healthy, local food from the nearby sea.

By Ingrid Opstad | Photos: Femund Nationalpark Hotel

“We are probably the only one of our kind in Norway, and we’re proud to deliver traditional experiences in a rural, authentic setting. The fish factory is an important local attraction, something we want to preserve and show off to our guests,” says owner Bjørn Olsen. He runs the hotel and fish factory alongside his wife, Mali Romestrand.

Femund Nationalpark Hotel is a gateway to experiences in the wilderness. During summer, you can go for a boat ride, bike ride or hike on the many marked trails in the surrounding area, whereas winter is the time for magical winter experiences with or without skiis on your feet. The natural environment makes the perfect

habitat for many animals, so the chances of spotting a reindeer or a moose are big.

The hotel’s restaurant offers homemade food of local produce from the fish factory all year long, enjoyed alongside the magnificent view of Femunden. “A popular dish, and what we are known for in the region, is the whitefish burger – deliciously simple and a modern twist on traditional fast food,” says Olsen.

Engerdal is famous for its fantastic fishing opportunities and as a great place to discover the whitefish, a delicacy with a taste of mountains, woods and the sea.

The whitefish belongs to the salmon family; its white meat has a gentle and

neutral taste, which allows the meat to be used in a variety of ways. “We receive and process the whitefish from the cold, high sea in the region. Wild fish caught in this huge lake at an altitude of almost 700 metres provides a better-quality meat than in a lower sea,” the owner explains.

“Whitefish is quite difficult to catch with a fishing rod, and must therefore be caught with yarn. In our facilities, the catch and slaughter methods are developed to ensure high animal standards and gentle treatment that gives the meat the very best quality,” he adds.

Today, the factory supplies products to local shops as well as the hotel, but in the future they are aiming to distribute fish to international markets.

Hotel: www.nationalparkhotel.no Fish factory: www.femundfisk.no

Issue 109 | February 2018 | 53

Scan Magazine | Special Theme | A Taste of Norway

Photo: Stian Servoss

Wild, beautiful and wholeheartedly Norwegian beer When Rolf Risnes took over the family farm he grew up on, he did the unconventional thing and converted it into a brewery. Skifjorden Brewery is located in Sogn & Fjordane in the western part of Norway, a secluded little place near mountains, the ocean and powerful nature, and a gem for tourists who want to discover Norwegian beer in idyllic settings.

By Ingrid Opstad | Photos: Skifjorden Brewery

“Our ambition is first of all to use our passion for taste to produce excellent beer, but in addition, it is also to create jobs and activity in our small region,” says manager Rolf Risnes. He started the brewery along with Jan Petter Gran, Kenneth Nygård, Eirik Penne, Håvard Bjørnestad and Thuy Gia Nguyen, and in the remodelled farm building spanning three floors 54 | Issue 109 | February 2018

they have great production capacity. After the launch in August 2017, he is delighted to report a very successful start.

Nostalgia and craftsmanship “For us, craftsmanship and ingredients are important. We want our customers to enjoy delicious beer with great design and interesting stories attached,” says

Risnes. When it comes to the labels, the design has a feminine retro vibe that provokes emotions and nostalgia. “We are very proud of where we come from and want our products to showcase our heritage. You can find small stories written on the back of each bottle, taken from olden days and local history.”

The brewery today has a variety of six different kinds of beer available to purchase in stores around the country, including their bestseller, Sytalaus, which translates as the notion of being carefree. “The feeling of being totally carefree is perfectly translated into the artwork on the label, with a young woman

Scan Magazine | Special Theme | A Taste of Norway

gazing into a non-existent horizon with a sense of peace and calm,” says Risnes.

Crowdsourcing berries “We want to provide a wide selection so that both the experienced beer drinker and the novice can discover flavours they will appreciate,” Risnes continues.

Skifjorden Brewery aims to cater to all types of customers and therefore started their own series of special beers, all with their own challenge attached. Number one, or Vågestykke #1 as they call it, launches in March and is a crowdsourced berry beer.

“To create a bit of a buzz, we decided to ask locals to pick berries from their own garden and donate them to us. This resulted in a great number of beer enthusiasts participating, and we ended up driving around the area for days to collect all the berries,” Risnes smiles. All participants had the chance to come down

A wall inside the brewery, designed and painted by Julie Aida.

and watch while the beer was produced, and also received an exclusive invitation to the world premiere and tasting of the finished result on 3 March.

Unique kveik-based beer This year, the brewery is also proud to introduce four new beers with kveik, a home-grown farmhouse yeast that has grown on farms in western Norway for a very long time. “This special yeast is unique here in Norway and provides a very particular taste. We have experimented a lot and worked out four beer types, which we will be launching throughout the year. They are all different, some using old brewing techniques while others are modern beer types fermented with this particular yeast like, for instance, an India pale ale with kveik,” Risnes explains.

The recent popularity of craft beer in Norway is a result of the high demand

for a greater variety and good-quality products. “There is fierce competition in Norway, and for us it is about trying to use our advantages. Kveik is very exciting taste-wise, and is only found in a few other places in the world,” says Risnes.

He believes that by being an inclusive brewery that focuses on doing things a bit differently from the way things have been done before, Skifjorden Brewery has a great chance of making a name for themselves and succeeding in the world of craft beer. “We are hoping to start using even more local ingredients in the future,” he says. “We have a beer in the making, for instance, where we plan to use seaweed. It’s important to keep expanding and daring to try new things.”

Web: www.skifjorden.no Facebook: skifjorden Instagram: @skifjorden_brewery

A great atmosphere at the launch party.

Photo: Peter Førsund

Issue 109 | February 2018 | 55

Scan Magazine | Special Theme | A Taste of Norway

‘Kransekake’ is the perfect cake for a special occasion, including the Norwegian national day.

The flying baker Specialising in the traditional Norwegian almond-based ‘kransekake’ (‘wreath cake’), Grini Hjemmebakeri in Bærum, Norway, makes towered cakes that build on the traditions of the older generation. But they do it in a gluten-free environment, free from additives – and with great-quality ingredients.

By Line Elise Svanevik | Photos: Grini Hjemmebakeri

Entrepreneur and ex-helicopter pilot Kate Ellefsen started her cake business on the family farm she grew up on. What started out as a hobby while working offshore in the North Sea, as it very much suited her shift patterns when she was not working, developed into a professional bakery. “The great thing about making these cakes is that they’re frozen after baking, so you can make them anytime and then simply take them out of the freezer when someone wants to buy them,” she explains, adding that she was inspired by her mother, who used to make them during her childhood.

copters. “In 1999, I got my helicopter pilot licence and carried on baking when I was at home,” she explains. “In 2005, we opened the seasonal bakery, located on my dad’s farm, where we are sixth generation farmers.”

A dream of flying

Up until this point, it had simply been a hobby, but the demand for her cakes was quickly increasing as the older generations specialising in this traditional cake were closing down. Working her way up the business ladder step by step, she eventually hired a full-time employee in 2009, who held the business open when Ellefsen was away at work.

A trained chef, Ellefsen quickly decided she could make food in her spare time, and that her real dream was to fly heli-

Three years later, she had her first child and decided to focus on the bakery full-

56 | Issue 109 | February 2018

time, allowing her to spend more time together with her now two kids.

Entrepreneur of the Year Last year, Ellefsen was named Entrepreneur of the Year by Asker and Bærum (Akershus County Council) thanks to her visibility in the local community as well as her drive and passion for what she does.

This was also partly due to her involvement in hiring a wide range of people, and giving those people a chance in the first place. “I had a close collaboration with the job centre, and I’ve hired several of the people who have come to Grini Hjemmebakeri on a placement,” she explains.

“That’s something the council values.”

Ellefsen has also had students come for a week at a time for work experience during term time, demonstrating her dedication to the local community. Moreover, her traditional towered cakes are not just enjoyed by those located close by – people often travel from far afield to buy the cakes to bring to a Norwegian wedding abroad.

Scan Magazine | Special Theme | A Taste of Norway

Others travel from Sweden and the north of Norway just to buy her famous cakes.

“We don’t have a shop – it’s just the bakery, so people need to come here if they want to buy the cakes,” she explains, adding that the bakery produced 25 tonnes of the traditional cake last year.

Brand new packaging In May this year, Grini Hjemmebakeri will be launching their brand-new packaging, which aims to appeal to the gift and hotel markets. “We want to tap into the gift market, where we are hoping that people will see our cakes as a great idea for a gift at special occasions – or simply when visiting others,” explains Ellefsen. “Our existing customers are mainly out to get the wreath cake, so they know what they want. But our new focus will be to show that it’s for any occasion.”

Where to find them Despite not having a shop outside the bakery, you can find the cakes at several hotels and markets, including: - Holmenkollen Park hotel, Oslo - Voksenåsen hotel, Oslo - Hotel Opera, Oslo - Bondens Marked (Farmers Market), Oslo - Karl Johan’s Jul I Vinterland (‘Christmas in Winterland’) - Christmas market in Trondheim - Lokalmatsenteret in Østfold - Various other hotels and events

What is a ‘kransekake’ (‘wreath cake’)?

For those who have never heard of it before, the towered cake ‘kransekake’ is made up of three ingredients only: almonds, icing sugar and egg whites.

It features a row of rings which decrease in size from the bottom to the top, and is usually served at special occasions, including at weddings, confirmations, christenings, public holidays, Christmas and new year.

Grini Hjemmebakeri specialises in three products only: ‘kransekake’, bars of the cake, and what they call ‘almond roses’.

Made in Norway In January, Grini Hjemmebakeri came second in the Made in Norway competition, which was a collaboration between Avinor and Innovasjon Norge (Innovation Norway) in the category The People’s Favourite.

Web: www.grinihjemmebakeri.no Facebook: grinihjemmebakeri Instagram: @grinihjemmebakeri

Top left: The so-called almond roses are one of three products sold in the bakery. Middle left: The cakes are dipped in chocolate for a luxurious touch. Bottom left: Entrepreneur Kate Ellefsen set up the business as a hobby on the side, while working as a helicopter pilot.

Issue 109 | February 2018 | 57

Scan Magazine | Special Theme | A Taste of Norway

Where history meets nature

By Åsa Hedvig Aaberge | Photos: Marianne Konow

Granum farm boarding house and café is a historic Norwegian farm with roots dating back to the Viking area. The boarding house first opened in 1930 and recently reopened its doors to welcome guests to come stay and enjoy beautiful nature, historical surroundings and a homely, warm and intimate atmosphere.

Hostess Marianne Konow and her husband Lars Harald Weydahl welcome guests to their idyllic farm with open arms. “We serve homemade food based on traditional recipes and use local food and herbs, berries and spices from our garden,” says Konow.

Granum is located in Fluberg, Søndre Land, 25 minutes from Gjøvik, an hour from the towns of Lillehammer and Hamar, and 90 minutes from Gardermoen airport. The farm is renowned for its spectacular views over the Randsfjord, and idyllic scenery.

Right outside the door there is stunning nature with hiking facilities, deep woods, flowers, the fjord and great skiing opportunities.

There is a historic atmosphere at Granum, and the farm has been in Weydahl’s family since 1804. It boasts a unique and

fascinating history, which the hosts happily share with visitors. “We wish to make sure that the guests get a proper and genuine experience with a feeling of being at home. We want our farm to be a place where guests can relax and find peace,” says Konow.

The rooms at the boarding house are kept in a historic style, decorated in the original way with historic pictures and local art. It has been upgraded to offer modern facilities as well as disabled access. Guests can enjoy the beautiful views and nature, or relax in the garden looking at the flowers and the charming old houses. Granum farm offers a peaceful environment, away from the hustle and bustle of the city, where guests can find peace, and experience nature, history and traditions all at once.

Web: www.hanen.no/bedrift/764 www.hadelangs.no Facebook: granumgard

A Norwegian staple: brown goat’s cheese Located 1,242 metres above sea level, Prestholt Geitestøl is a goat farm that has been producing real brown goat’s cheese for nearly 30 years – in addition to a range of other goat’s products.

By Line Elise Svanevik | Photos: Emile Holba

The owner of Prestholt Geitestøl, Reidar Stenberg, who runs it with his wife Kjersti, says that their products received much recognition after he helped set up Bondens Marked (‘Farmers Market’) in Oslo in 2003 – 13 years after he started his brown cheese production in Prestholt.

Despite making a range of products, including white goat’s cheese, brown goat’s cheese, kid meat, cured goat’s legs, and

The cheese, meats and pralines can be found at Bondens Market.

58 | Issue 109 | February 2018

pralines made using goat’s milk – the brown cheese is undoubtedly the star of the show. “People normally like that it’s very mild and relatively sweet – which means that it can be enjoyed by anyone, young or old,” explains Stenberg.

After the success with the brown cheese, the Stenbergs’ son offered to come back to the farm if he could be in charge of the production of white goat’s cheese, so in 2011,

The brown goat’s cheese is undoubtedly the star of the show.

the Leirgrøv goat’s cheese was created. “A year after, we bought a shop in the centre of town, which we repurposed as a cheese production shop. It features large windows to let the customers in the shop watch the production and the storage of the cheeses,” Stenberg adds.

The cheeses, meats and pralines can be found at Bondens Market (‘Farmers Market’) in Oslo, Drammen and Bondens Torg in Kongsberg.

Web: www.holysteri.no Facebook: prestholtgeitost or holysteri

In 2011, the Leirgrøv goat’s cheese was created.

Alfheim 24 N-1384 Asker, Norway Phone: +47 66 78 60 60 Mail: post@boxs.no | www.boxs.no

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Rasmus Leck Fischer.

Photo: Benita Marcussen

An innovative playground for gastronomy Despite being located in the heart of Copenhagen, Gastronomisk Innovation is a bit of a hidden gem. In the hands of the innovative chef and cookbook author Rasmus Leck Fischer, the company provides private cooking, wine and dinner events.

By Signe Hansen | Photos: Flemming Gernyx

Gastronomisk Innovation’s executive chef Rasmus Leck Fischer has achieved a fair bit in his 34 years. Not only is he the author of the cookbooks Ukrudt, Snaps and Insectivore – his resume also includes jobs at a string of renowned restaurants including the Danish Michelin-star restaurants Søllerød Kro and Dragsholm Slot, as well as the Spanish three times Michelin-star restaurant Martin Berasategui. Furthermore, he is a gastronomic consultant on television programmes such as Master Chef.

Founded in 2013 by the late Dorte Leck Fischer, Gastronomisk Innovation is today headed by Rasmus Leck Fischer and his father, co-founder and art and music producer Morten Henningsen. Leck Fischer, who is the brain behind the many private dinners, events and workshops, explains: “We create a broad spectrum of innovative and different food and dinner experiences.

60 | Issue 109 | February 2018

On top of that, we also have a very talented sommelier, Gin Isabel, and thanks to her we can do some superb wine tastings.”

Leck Fischer is also one of the cofounders of NACL, a non-profit organisation set up to provide a playground for talented chefs. From NACL he has brought with him Julien Wincentz Risbourg, who is now his sous chef at Gastronomisk Innovation.

A hidden gem When entering the top floor of the old industrial building that houses Gastronomisk Innovation, guests are met by a raw yet charming set-up with a spacious open kitchen and large dining space. Next to the dining area stands the strikingly stylish cocktail bar of bartender and innovative spirits consultant Søren Krogh Sørensen, with whom Gastronomisk Innovation has a special

collaboration. The interior of the bar is made from a single 400-year-old walnut tree and, together with the rest of the space, provides a fantastic setting for exclusive events. “It’s a perfect setup for smaller companies wanting to do something new and memorable for their next team-building event or party,” says Fischer.

Gastronomisk Innovation can host dinners for up to 72 guests, cooking events for around 24 people, and receptions for 150 people. The cocktail bar can host up to 12 guests.

To join open events, sign up for Gastronomisk Innovation’s newsletter online.

Contact: Gastronomisk Innovation Frederiksborggade 1B, 4th.

DK-1360 Copenhagen +45 31106953 Web: www.gastronomiskinnovation.dk

Scan Magazine | Special Theme | A Taste of Denmark

Jes & Gitte Mosgaard.

Fruitful gin and whisky When Gitte and Jes Mosgaard decided to stop their 25-year-long careers as a social worker and a civil engineer respectively, making gin and whisky in their own distillery may not have seemed the most obvious step. But since 2015, they have created some wonderful award-winning drinks for people across Denmark to thoroughly enjoy.

By Josefine Older Steffensen | Photos: Mosgaard Whisky

“In my spare time, I used to make my own beer and wine, and I loved the process of it, so when we decided that we needed a change we thought: ‘Why not spirits?’” explains Jes Mosgaard. “So we bought a farm in southern Fyn. This part of Fyn has very hard water, which makes for a smoother texture in the final product, and Denmark has one of the best climates for growing barley – the essential raw material for whisky.”

Mosgaard Whisky is an organic spirit producer. “For conventional crops, chemicals and fertilisers go into the product and change the taste. As we wanted the clearest and crispest taste we could achieve, organic was the only way for us,” says Jes. Everything has been thought of at this distillery, and Jes’ passion for it is infectious.

They use hand-made oak casks that have

previously been used for making sherry, port and bourbon, and their distilling kettles are also made to order and custom designed. All of this ensures that the gin and whisky have a unique taste.

Making drinks that people like What Jes and Gitte really set out to do was to make gin and whisky that people actually enjoy. “We want to reach the people who usually don’t like gin or whisky. We’ve created a flavour that’s a bit softer, smoother and has a fruitiness to it that makes it very approachable,” says Jes. There is a range of different gins to choose from already, however the whisky will only be bottled in 2019 as it takes three years to mature.

In 2017, Mosgaard Whisky entered its young single malt into the prestigious International Wine & Spirits Competition

in the whisky category, where it won a bronze medal – despite not technically being a whisky yet. “It’s a great achievement and makes it a little less nerve-racking waiting for 2019 and our actual whisky,” Jes smiles.

With everything from apple-flavoured gin to smoked single malt, Mosgaard Whisky is bound to have a drink for everyone. Their products are available at Vinspecialisten shops across Denmark, in their web shop, and from their distillery on Fyn, where Jes and Gitte are always happy to show people around.

Web: www.mosgaardwhisky.dk Facebook: mosgaardwhisky

Issue 109 | February 2018 | 61

Scan Magazine | Special Theme | A Taste of Denmark

Authentic Indian in the heart of Copenhagen There is nothing quite like the taste of a home-cooked meal, where time, love and care have gone into making it. At Bollyfood in Copenhagen’s meat packing district, they celebrate housewives and mothers. Their slogan is ‘inspired by mothers’, and the cosy restaurant’s homely style transports you straight to India.

By Josefine Older Steffensen | Photos: Bollyfood

Bollyfood was created by Caroline Harby Iqbal and her husband, Babar Jamal Iqbal. Neither of them had any professional restaurant experience, but they had a clear idea of what they wanted: a place where the food was authentic, simple and delicious. Since 2013, Bollyfood has been delivering exactly that.

“Our kitchen staff is mainly made up of housewives and mothers, so we know we’re in good hands,” explains Harby Iqbal. Each of the chefs has brought their own recipes with them, so what is ultimately served to the customer is something that has been handed down from generation to generation.

“We really want to show the diversity of Indian food, so by having a small selec62 | Issue 109 | February 2018

tion of excellent dishes, people can come in and try them all and find their favourite. Some of our dishes are on the spicy side, but just let us know and we’ll recommend the less-spicy dishes.”

Feel at home

open for lunch and dinner, but if you want to curl up on the sofa at home, takeaway is also an option.

“We want our customers to feel comfortable here. We’ve got big pillows outside for people to relax on, our bartenders create fabulous cocktails using spices, and the food should be comforting and of the highest quality,” says Harby Iqbal.

It is a good idea to reserve a table, especially during weekends, as this small restaurant fills up quickly.

As soon as you step through the door, the colourful interior and warm atmosphere make you feel welcome. The menu is simple yet delicious, with classics such as butter chicken and dhal. There is something for everyone with vegan and vegetarian dishes and all meat dishes being halal.

For a good introduction to Indian food, Bollyfood has a Thali, which is a selection of curries and vegetable dishes, as well as a starter and a dessert. Bollyfood is

Web: www.bollyfood.com

Scan Magazine | Special Theme | A Taste of Denmark

Top left: Stauning Whisky’s new distillery will open for visitors in the summer of 2018. Right: The founders of the company.

From hobby to world-class whisky This is the story of how nine friends from the countryside became one of Denmark’s biggest entrepreneurial success stories.

By Sanne Wass | Photos: Stauning Whisky

None of them had a clue how to make whisky. A diverse group of nine men – a teacher, a chef, a butcher, a pilot, a doctor and four engineers – they had many skills. Whisky was not one of them. But they were all hungry for a challenge back in 2005 when Martin, having listened to a radio programme about whisky, gave his closest friends a call. “Why is nobody making Danish single malt whisky?” he asked. That was the start of Stauning Whisky.

“At first, it wasn’t really about making a whisky to sell. It was a project for the sake of achieving something together,” recalls Alex Højrup Munch, one of the founders and the company’s chief marketing officer.

Money was tight, so they had to be creative. Now CEO Lasse Vesterby’s dad, a

retired butcher, owned an old abattoir in the small town of Stauning in West Jutland, which they converted into a mini-distillery, reusing the butcher’s equipment to make whisky. “Our production method is like that in the old days in Scotland, mostly handmade and made with open fire. This gives the whisky its rich and complex flavour. That’s how we did it from the beginning – because we couldn’t afford anything else. If we’d had the money, we might have done it differently, and perhaps we wouldn’t have ended up making such a good whisky,” says Munch.

It was just a hobby until a meeting with the world-renowned whisky critic Jim Murray in 2006 inspired new ambitions.

“This has real potential,” Murray told them. Soon after, the nine friends bought a farm and, before long, one success

story followed another. They became Noma’s only whisky supplier, won tonnes of awards and, in 2015, received an investment from one of the world’s largest alcohol conglomerates, Diageo, helping them make new dreams come true.

Stauning Whisky is currently building a new distillery, which will produce about 1.8 million bottles of whisky a year.

Many things have changed since the first phone call in 2005, but not everything: they are still just nine down-to-earth friends from the Danish countryside, who will not forget their roots. Production methods will stay the same, still with locally sourced ingredients. And it will stay in Stauning. “Stauning is important to us,” says Munch. “It has helped us get to where we are today. There’s just a different backing than in the big cities, and people here are very proud of us. We’re proof that you don’t have to be in a big city to have success.”

Web: www.stauningwhisky.com

Issue 109 | February 2018 | 63

Scan Magazine | Special Theme | A Taste of Denmark

Take a sip of the world For decades, the wine specialist De Danske Vinrejser (Danish Wine Tours) has taken Danes abroad to explore the world of wine. Thanks to the company’s extensive network and knowledge, tours offer access and insight into regions and places even well-travelled wine enthusiasts might otherwise struggle to see.

By Signe Hansen | Photos: De Danske Vinrejser

Ever since the early 1980s, Ruth Tilgaard and her team at De Danske Vinrejser have been working to expand the Danes’ knowledge of wine. Initially aimed at the professional market, Tilgaard started out arranging tours for restaurateurs, wine importers and retailers, but, as wine retailers wanted to offer their customers the same experience they had had, she was soon encouraged to expand to the private market.

“The Danish wine interest has developed incredibly, from back when we used to 64 | Issue 109 | February 2018

drink ‘the one with the bull on’, to now, when we are seen as so open-minded that we are used as a test market for many wine producers and exporters,” says Tilgaard. “Today, we have a lot of wine drinkers who are interested in expanding their knowledge both at home and abroad. Unlike some of our neighbouring countries where the wine trade is monopolised, the Danes have a very natural and curious relationship to wine, and the best way to learn more is, of course, to go out and explore and experience.”

In addition to arranging group tours that combine wine and gastronomy with history and nature experiences, Tilgaard and her team also arrange corporate incentive events for companies travelling abroad and wishing to treat employees or business partners to a tailor-made cultural food or wine experience, or both.

A new world As the Danish wine market has exploded over the last couple of decades, so has the world of wine tourism, with many Danes travelling to France, Italy and Germany to explore their favourite wine regions. But with more than 1,600 wine importers in Denmark, Danes no longer drink wine exclusively from the nearby and easily accessible destinations such as Bourgogne and Alsace.

In recent years, many new wine regions

Scan Magazine | Special Theme | A Taste of Denmark

have entered the consciousness of the Danish wine buyers, and this is also reflected in the destinations of De Danske Vinrejser’s tours: Macedonia, Georgia, Chile/Argentina, Washington State, Oregon and New York State are among the many destinations on the schedule for 2018. “A lot of the people who come on our tours are people who are very used to and capable of travelling on their own, but who want access to regions or places where they can’t go alone,” explains Tilgaard. “They choose to travel with us because of that and because of the company of the group; it’s exciting and fun to do wine tasting together, and discussing the different tastes with each other is part of the experience. It’s also a great way for singles to travel.”

Furthermore, when travelling with De Danske Vinrejser, travellers do not just get a number of distinctive wine experiences but a combination of history, wine, and nature. “I focus a lot on creating a balance and weaving together different experiences that complement each other,” says Tilgaard. Some trips can even

combine special events such as marathons and sporting events with wine tastings and visits.

A special treat for employees and business partners As Vinens Hus, which De Danske Vinrejser is part of, has worked with numerous wine producers throughout more than three decades, Tilgaard has a vast network of producers throughout the world, from Macedonia to New Zealand.

This means that she can offer her travellers an experience otherwise not accessible to non-trade travellers. “Since I first started, the wine tourism market has exploded, but that also means that it’s much harder to find an authentic and individual experience. It’s difficult to get into the right places, especially if you’re travelling on your own,” says Tilgaard.

De Danske Vinrejser also focuses on special events for companies taking employees, business partners or clients abroad. “It’s about adding a little extra twist or incentive to the trip,” she explains. “We can arrange anything to do

with the food or wine of the region your company is visiting. It’s an excellent way to give everyone – employees, business partners or clients – a memorable and different experience related to the area they’re in.”

Facts: Ruth Tilgaard has worked with wine ever since she, as a young hotel worker in France, fell in love with the country’s wine culture.

She is an experienced wine taster and regularly takes part in the wine tastings at Clos de Vougeot and the En Primeur tastings in Bordeaux.

De Danske Vinrejser is part of Vinens Hus, which also arranges a number of wine tastings and events in Copenhagen, presenting new wines and producers to the Danish market.

Some events are open to the public.

For more information see the tastings section on the website.

Web: www.vinrejser.dk

Issue 109 | February 2018 | 65

Scan Magazine | Special Theme | A Taste of Denmark

Make some serious dough Danish mason Morten Gytz, owner and proprietor of Don Forno Original, is a man on a mission. “A couple of years ago, my wife and I were on holidays in Rome. Like many others, we ended up spending it chasing down little backstreet pizzerias and restaurants and devouring as many mind-blowing pizzas and crisp, fluffy loaves of bread as possible. From that moment on, I swore to spread to Scandinavia the secret ingredient behind the Italians’ delicious culinary creations.”

add presence; they’re easy to control and maintain, and they actually pay for themselves – pizzas take minutes to bake; the largest ones fit 200 kilogrammes of dough at a time and they’re cheaper to run than electric ovens. There’s a reason they’ve been around for hundreds of years.”

By Louise Older Steffensen | Photos: Don Forno Original

That secret is wood-fired ovens, also known as stone or pizza ovens. “Woodfired ovens can do things to dough that no other type of baking or cooking comes close to,” Gytz enthuses. “They keep in the intense heat from the burning wood, so they heat up much more quickly and reach much higher temperatures than electric ovens, cooking pizzas in less than four minutes. That quick-punch process packs in the flavour of the toppings and adds that irresistibly smoky, crunchy swelling to dough that I hope and pray most people have experienced.”

Putting his 30 years of experience as a mason and bricklayer to good use, Gytz now imports oven chambers from Italy and dedicates his time to crafting unique wood-fired ovens to fit the specific requirements of the restaurants, bakeries and private individuals who wish to experience a little piece of paradise on their 66 | Issue 109 | February 2018

own premises. “I have two at home now, and I can tell you from experience that almost all dishes taste incredible when cooked in one of these,” he says. “We’ve cooked entire Christmas meals in them.

My wife has to stop the kids and me from making pizza constantly.”

Gytz has witnessed a steady rise in interest from private foodies, who often opt for outdoor ovens, as well as increased demand from upmarket restaurants. He recently built Scandinavia’s largest Valoriani oven for Meyers Spisehus in Lyngby, and more and more of the bakeries and pizza places found on every street in Danish towns and cities are catching on too. “I really believe that wood-fired ovens are the future for traditional Danish bakeries as well as pizzerias striving to survive in an increasingly competitive world,” Gytz enthuses. “Customers today demand quality and artisanship. These ovens really

Web: www.donforno.com Facebook: donforno.dk

Scan Magazine | Special Theme | A Taste of Denmark

The perfect bite Have you ever been to a restaurant and wanted to try every single thing, but because the portions are so big, you can only choose one? Danish Minies decided to change that and make the perfect little bite, so that you can try all the food you wish.

By Heidi Kokborg | Photos: Danish Minies

Bettina Schoop founded Danish Minies in 2012, and today it is a successful catering company. “I always had trouble choosing between foods at restaurants. Should I choose the chicken salad or the tartare?

I wanted to develop a concept where people can taste everything,” the owner of Danish Minies explains.

is Danish. The salmon comes from Fanø and practically melts on the tongue, the shrimps are hand peeled, and the majority of the food is organic. “It’s so important that we use the best possible produce so that our customers know that when they buy food from Danish Minies, they are getting high-quality food,” Schoop continues.

Because Danish Minies offers perfectly sized bites, each person would typically eat ten to 12 pieces, meaning that they get to taste everything. The food is classic Danish cuisine with a modern twist. “Our food is constantly evolving. We want it all to look modern and beautiful, yet still be classed as classic Danish dishes. One example is putting tomato jam on top of a slice of bread with cheese. We also have avocado toast, a summer ‘flæskesteg’ [roasted pork], and later this year we will begin to serve vegan food,” says Schoop.

Ready to expand

For Schoop and the rest of the Danish Minies team, it is important that the produce is of high quality, and that most of it

at the airport in Copenhagen. It would be lovely to have a small restaurant there, where people can buy our food and either eat it there or take it to go and enjoy on the plane. People love it so much, so it would be great to expand to the airport.”

Danish Minies caters for events such as weddings, christenings, business events and cocktail parties. It is also popular at the embassies, because it is easy to serve and you are getting traditional Danish food. “It is so easy,” School asserts. “We serve everything on wooden dishes, so there are no dishes to wash afterwards.

You serve it the way we deliver it.”

Danish Minies covers all of Denmark, and they have also catered for events in Germany, Luxembourg and the UK. However, there is one place in particular where Schoop would love to bring Danish Minies. “We would like a business partner

Web: www.danishminies.dk Facebook: Danishmini Instagram: @danishminies

Issue 109 | February 2018 | 67

Scan Magazine | Special Theme | A Taste of Denmark

Jakob Stjernholm with whisky.

Jakob and Andreas in barley field.

Farming in high spirits Nicolaj Nicolajsen, his daughters and their husbands are the seventh and eighth generation of the same family to run Gyrup farm in Thy, Jutland. Nestled in between the Limfjord and the North Sea with fields in Thy National Park, the farm is a traditional, organic Danish dairy farm with a twist: Gyrup has been producing top-notch whisky for the past decade, which the Whisky Bible’s Jim Murray has praised to the skies.

periment and have fun with the different processes. Hopefully, we’ll get to play a part in determining what defines Danish whisky in years to come.”

By Louise Older Steffensen | Photos: Thy Whisky

As an organic farmer, Nicolajsen had always had a keen interest in heritage grain varieties. He had experimented with several at the organic farm, particularly barley, and sold his grain to Danish mills and malt producers, before finally giving in to his passion in 2009. He shipped off his barley to a German malting facility, then to his friend Anders at Nordisk Brænderi for distillation, poured the precious drops into wooden casks, and crossed his fingers. In 2014, the family was delighted to present to the world 336 bottles of single malt Fad No 1, which received a silver medal at the San Francisco World Spirits Competition.

“It is quite an unusual endeavour for a Danish farmer,” says Nicolajsen’s sonin-law, Jakob Stjernholm, “but when Nicolaj got going on this idea, we just had to get involved. My wife and I and my 68 | Issue 109 | February 2018

sister- and brother-in-law raced to move back to Thy to be part of this adventure.”

In 2016, the family felt ready to ship off their Fad No 3 for judgement from the famous British whisky connoisseur Jim Murray. To their astonishment, Murray awarded Thy Whisky elite status with a score of 93.5/100. Each subsequent year’s product, based on different barley strains from the farm, has received similarly high scores. Whisky aficionados have started to flock to Gyrup to sample their wares.

Gyrup is currently expanding to include its own on-site malting facility. “I’m really grateful to the growing movement emphasising local produce, excellent ingredients and creativity,” Jakob muses.

“Customers today are very open-minded.

Danish whisky is not yet a rigidly established product, and that allows us to ex-

Jakob explains what is what with whisky: - Must be made exclusively from grain; single malt exclusively from malted barley.

- Must have aged in wooden casks for at least three years.

- Based on the same malting, mashing and fermentation processes as beer.

- Extra flavours cannot be added to whisky – different tastes derive entirely from the types of grain, malt and casks used.

Web: www.thy-whisky.dk Facebook: thywhisky

Scan Magazine | Special Theme | A Taste of Denmark

Christopher Melin and Espen Idland.

Discovering natural wines in Copenhagen In the north-western part of Copenhagen, close to Nørrebro station, Vin de Table has opened its doors to wine lovers, explorers and connoisseurs. The shop is filled to the brim with natural wines alongside spirits, beer and local delicacies, and is frequented by the locals as well as those discovering Copenhagen’s famous gastronomic side.

Danish cider, which can be bought in the shop. There is a strong focus on local, in terms of both the products they sell and the way they have become a prominent feature in the local community.

By Josefine Older Steffensen | Photos: Andreas Omvik

Natural wine has taken Copenhagen by storm, especially since Noma put it on the menu. “Natural wine is made in the way that most people think wine is made,” explains Espen Idland, one of the four people behind Vin de Table. “Conventional wines are, according to EU regulations, allowed the use of 59 different additives during the production. Natural wines are grapes only.”

With a whole wall of natural wine to choose from in the cosy shop, there is bound to be something for everyone.

“Natural wine does have a different flavour to what most people are used to.

We have to remember that different is good. It’s about opening up our palates and having new experiences,” encourages Idland.

Finding the perfect drink As soon as you step through the door at Vin de Table, you know that you will be in safe hands. Their huge range and thorough knowledge ensure that any taste preference or food pairing will be perfectly matched. “We’re here to help and to find something that our customers will enjoy.

We can tell them about the flavour profile and background of the wine, so that they can make an informed decision.”

Every week, Vin de Table creates a weekend package with three different wines that can be tasted every Friday, perfect for those wanting to try natural wine. In addition to wine, the shop also has spirits, beer and cider. Christopher Melin is not only a partner at Vin de Table, but also at Æblerov, creating wonderful

The team behind Vin de Table love what they do, and their passion is immediately obvious when talking to them. The shop is the perfect place to discover more about this type of wine, without feeling like you have been thrown in at the deep end. A visit to this local shop is well worth the quick bus, train or cycle ride from the centre of Copenhagen.

Web: www.vindetable.dk Facebook: vindetablenordvest Instagram: @vin_de_table

Issue 109 | February 2018 | 69

Scan Magazine | Special Theme | A Taste of Denmark

Fast fish out of the ordinary With mouth-watering servings of oysters and Champagne as well as high-quality fast-food fish dishes, Fiskerikajen at Torvehallerne is a must-visit for seafood enthusiasts. Delivering fish to some of the capital’s best restaurants, the fish specialist can provide customers with an unusually broad selection of fresh fish and extensive expertise on their different qualities and preparation methods.

By Signe Hansen | Photos: Fiskerikajen

Delivering fish to more than 100 restaurants in and around Copenhagen, Fiskerikajen is one of the capital’s best-established fishmongers.

But among the city’s many non-professional foodies, the seafood specialist is probably best known for its fresh fish stand and café in the trendy Torvehallerne food market. Serving a large selection of oysters and shellfish as well as fast-food classics such as fish cakes and fish and chips, 70 | Issue 109 | February 2018

the café is one of the market’s hippest hangouts. The business is headed by the two top chefs Simon Prause and Jesper Redecker Hansen, as well as founder and fisherman Kim Christensen.

Both chefs have previously worked for Michelin-star restaurants, and that means a strong focus on quality and preparation, according to Hansen. “It’s very easy to make some of our dishes

using, for instance, cheap remoulade and fish, but we have an inherent focus on quality throughout the whole process and produce as much as possible ourselves. All the products we sell in our Torvehallerne café are made on site – it’s amazing when you think about it, because it is, after all, only 25 square metres.”

Fiskerikajen also runs its own smokehouse in the beautiful Rungsted Havn north of Copenhagen, where its first shop and café is also located.

From the trunk of a car With the company’s impressive profile, many may be surprised to find out that it all began with a small fish shop out of the back of founder Christensen’s

Scan Magazine | Special Theme | A Taste of Denmark

Toyota Hiace. But indeed, in 1999, the former fisherman added a refrigerated box to his car and thus established himself as Rungsted Havn’s local fishmonger. In 2001, he began purveying fish to a number of Copenhagen’s best restaurants, including Søllerød Kro, where Hansen was then sous chef. “Kim was providing fish to our restaurant and he and I became good friends. So, when I heard that he was planning on expanding the business with a café and new shop in the harbour, I asked him about it and he asked if I would be interested in joining. I said yes, but on the condition that I could bring my good friend Simon as well,” explains Hansen.

Prause, who was then working for Sydney’s leading seafood restaurant, said yes, and in 2009, the two joined the business. Soon the expansion in Rungsted harbour was ready and guests could – and still can – enjoy a large outdoor terrace and a selection of high-quality seafood dishes and fresh fish from the local waters. Today, the business comprises three modern shops and cafés in Hellerup, Rungsted, and Torvehallerne. Each has its own character. On the terrace in Rungsted Havn, for instance, families can enjoy the food and view of Ørsund, while kids are provided with entertainment in the form of crab catching and racing.

Oysters, fish cakes and everything in between Delivering fish to some of Copenhagen’s, and thus the world’s, best restaurants, Fiskerikajen’s selection of fish and seafood is sure to satisfy even the most experienced palate. “When you trade with the kinds of restaurants that we do, you get a lot of specific requests, and that has made us expand our assortment. For instance, we traded a lot with Fiskebaren, and as they had a specific wish to increase their oyster selection, we began sourcing the best oysters from all over the world,” explains Hansen. “A lot of the products we stock for our business customers, we also put in our shops, and that means that we have a unique product assortment.”

As a consequence, Fiskerikajen’s customers and guests can, among other things, spoil their taste buds with 13 different kinds of oysters from France, Canada, England and Denmark.

using sustainably caught fish. We work a lot with the small Danish fishermen to see how we can improve the conditions for them, because a lot of the smaller Danish harbours are disappearing, and we want to prevent that so that we can continue to source the fish fresh from the boats.”

The close collaboration with fishermen also means that the people behind Fiskerikajen have vast expertise and knowledge about the qualities of different fish. Combined with the expertise of the two gourmet chefs, the result is a fast fish experience out of the ordinary.

Web: www.fiskerikajen.dk

Fiskerikajen is run by the two gourmet chefs Simon Prause and Jesper Redecker Hansen (left) and founder and former fisherman Kim Christensen (right).

Sustainably sourced Another characteristic valued by many of Fiskerikajen’s customers is its broad selection of sustainably caught fish. Much of it is sourced locally, and some comes straight from the small fishing boats in Rungsted harbour. “We are well-known for our fish and chips, which we make With 13 different kinds of oysters from all over the world, Fiskerikajen is a must-visit for seafood lovers.

Initially a small fishmonger, Fiskerikajen is today a major seafood purveyor delivering seafood to some of Copenhagen’s best restaurants, including Noma and Geranium.

Issue 109 | February 2018 | 71

Scan Magazine | Special Theme | A Taste of Denmark

‘Seafood and bubbles’ is one of the popular events arranged by Chef’s Table.

‘We’re taking social dining to the next level’ A famous guest chef, seafood feast, or spring celebration – a dinner with Chef’s Table is about much more than food. It is a chance to sit down in a homely setting, talk to fellow guests, and interact with the chefs; it is a social dining event taken to the next level.

By Signe Hansen | Photos: Tommy Swede

Centred around a striking five-metre oak table in a grand, historic Copenhagen flat, Chef’s Table offers guests the chance of an out-of-the-ordinary dinner experience with top chefs from Denmark and abroad. The flat is the home of former chef and greengrocer Ronni Højer and his girlfriend Dorthe Hummel.

With almost a lifetime of relationships in the restaurant business – from either cooking, supplying for or dining at the best restaurants in the world – the couple decided to create Chef’s Table to bring people together in a casual and so72 | Issue 109 | February 2018

cial celebration of high-level gastronomy.

“Everyone who gets in here and takes part in one of our dinners walks out the door having had an epiphany. It doesn’t matter if they’re used to eating out all the time, because it’s not just fine dining,” explains Højer. “The special atmosphere makes everyone relax and behave in a way that means that everybody involved gets a truly special experience; everybody chats and interacts with the chefs and each other.”

With events taking place once or twice every month, Chef’s Table presents an

array of original ideas. Upcoming events include a spring celebration, with all the best produce of the spring season; a seafood and bubbles evening; and dinners with guest chefs such as Karlos Ponte from the Venezuelan gourmet restaurant Taller, and Kamilla Seidler, former head chef at Restaurant Gustu in Bolivia and winner of Best Female Chef of South America in 2016.

Social dining With 20 people seated around the impressive hand-sanded table and the large open kitchen next door, an evening with Chef’s Table is guaranteed to be full of life, food, and new encounters. Indeed, it was the desire to create the kind of casual encounters and chats that Højer and his partner found missing in today’s Denmark, which first spurred the idea of Chef’s Table. “Usually, when you go out to

Scan Magazine | Special Theme | A Taste of Denmark

a restaurant with your partner or friends, you sit at your own small table and talk about pretty much the same things you always do. You might notice the table next to you, but everyone we talk to says that nobody meets new people when they are out dining,” explains Højer. “That’s why we have created this long table – there are no small, isolated tables – everybody is seated together as one big group. It’s for people who want to have a social night out, and those people get an experience that they will talk about for a long time. We are taking social dining to another level.”

‘Welcome to our home’ Working in the flat’s 25 square-metre kitchen as well as in a separated area of the large dining room, chefs spend much of the evening out amongst the guests.

Guests are, however, also welcome to have a look into the kitchen and watch the chefs work their magic. Among the guest chefs are top culinary names from abroad as well as some of the capital’s biggest gastronomic talents, many of whom Højer has come to know through

his many years purveying fruit and veg to the capital’s best restaurants.

Besides supplying products for the restaurants, the couple also runs three other companies within business coaching, supplements for athletes, and car care and detailing for supercars. “Now Chef’s Table is number five on our list – I guess you can call us multi-entrepreneurs! But we couldn’t stop the urge to create this project, so we found the time. We do this more or less for fun because it’s our passion; it is just as much fun for us as it is for our guests and for the chefs visiting. Maybe we will expand across the Atlantic, who knows?” laughs Højer.

for those who don’t drink wine, so you don’t have to worry about having a whole menu with water or coke,” stresses Højer and rounds off: “It is something that runs through everything we do and stand for – everything is thought of for every event. What we create is very much the experience of Danish ‘hygge’, and that’s all about the details.”

Upcoming events: 16 March – Wine & Dine 17 March – Kamilla Seidler – the Danish queen of Latin America 13 April – Karlos Ponte – Taller on tour 14 April – Seafood ‘n’ bubbles 18 May – Baby veggies night

Hygge

23 June – Bonfire at sea

For those who might be concerned that this kind of set-up will only work with large amounts of wine, there is no need to worry; guests can choose whether they want to complement their dinner with alcoholic or non-alcoholic drinks.

“We have quite a few people who don’t drink alcohol, so we also do juice menus

For more information and to book, please visit the website.

Web: www.chefs-table.dk Facebook: Chef’s Table DK Instagram: @ChefsTableDK

Top left: Multi-entrepreneurs chef Ronni Højer and his girlfriend Dorthe Hummel have set up Chef’s Table to bring people together in a casual and social celebration of high-level gastronomy. Top right: Seated around the beautiful five-metre-long smoked-oak table, guests at Chef’s Table get an unforgettable social dining experience.

Bottom right: Guests at Chef’s Table get to experience the cooking of some of Denmark’s, and the world’s, best chefs.

Issue 109 | February 2018 | 73

Scan Magazine | Special Theme | A Taste of Denmark A sommelier loved one of the wines so much that she got its label tattooed on her arm.

Owner Anja Clarke.

Sharing a deeply rooted passion for great wine California Wine ApS imports wines from highly-acclaimed, small Californian wineries, supplying restaurants, wine bars, speciality wine shops and connoisseurs in Denmark and Europe. Their carefully chosen selection has made a deep impact in their trusty clientele – so much so, that there is a sommelier in Copenhagen with one of their wine labels tattooed on her arm.

By Ndéla Faye | Photos: Asger Zangenberg

Having travelled as a professional tennis chair umpire for 12 years, Anja Clarke made a huge career leap and set up California Wine after realising that the wine selection in Denmark was very limited, often very pricey, and had a heavy focus on European wines. “I’ve lived in California for 15 years, and my family and I would often drive to Central Coast to visit the many small vineyards there.

Having been exposed to so many amazing different wines over the years, I wanted to see some of that back in Denmark, and had the idea to set up a wine importing business,” says Clarke.

Now, the company supplies restaurants, wine bars and specialty wine shops in Denmark and Europe with the best wines 74 | Issue 109 | February 2018

directly from small and medium-sized wineries in California. Clarke’s business has a strong focus on quality rather than quantity. “Most of our wines are not available anywhere else in Europe – or the world – and we are proud to offer fair prices. We personally know each of our producers, and we can vouch for the quality of their product,” Clarke explains.

Clarke travels between Copenhagen and California regularly, which gives her the distinct advantage of being able to stay in the loop on the latest trends and upand-coming producers. “We only sell wines that we appreciate and are happy to share with others. A sommelier loved one of the wines we supply to her bar and restaurant, Nærvær on Christianshavn,

so much that she got the wine’s label tattooed on her arm,” she laughs.

“We have a laid-back Californian attitude: as long as you have good company, good food and a good time, you can enjoy it any way and anywhere you like – especially on the beach! We’re proud to know the stories behind our wines and the hands that craft them, and because of our deep-rooted passion and personal connection to the wineries, we are able to offer some of the best and most unique wines from California,” Clarke concludes.

Web: www.californiawine.dk

This is my house!

Alfons Åbergs Kulturhus (Alfie Atkins’ Cultural Centre) is a creative cultural centre for children and their adults.

This is a place where curious children can play, get up to mischief, climb and discover a world full os exciting things.

Slussgatan 1, Gothenburg, Sweden

alfonskulturhus.com

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Västerbottensost, page 85.

Photo: Fabian Björnstjerna

Swedish food answers, to global challenges In Sweden, we are proud of our high-quality food produce and food production.

Swedish food and food production are well-known for low use of antibiotics in animal production, high standards in animal welfare, and a climate that allows us to use less chemicals. Sweden is cutting edge in safe and sustainable food production.

By Minister for Rural Affairs Sven-Erik Bucht

There are many reasons to visit our long and beautiful country, our food being one of the main reasons, if you ask me. Last year, I had the honour of writing an introduction to the annual Scan Magazine food special. At that time, I wrote that the government had just brought a government bill to the Swedish parliament.

I am now happy to tell you that the bill passed with flying colours, and a longterm strategy for the whole food chain is in place until 2030. The overall aim is 76 | Issue 109 | February 2018

to increase food production sustainably.

With the Food Strategy, we now have a national platform that sets out the direction of our food policy towards 2030, creating stability and ensuring a long-term approach for the food sector.

Increased food production is of course a complex issue; there must be actions for productivity and competitiveness. An increase in food export is a key to this.

That is why the Swedish government

has launched an historic investment to support Swedish food producers to succeed on the export market. We want more consumers all over the world to be able to put high-quality Swedish food on their plates.

I see great potential for Swedish food production and exporting. We are all facing the same global challenges. The population is growing, both globally and in Sweden, and we have a responsibility to contribute to ensuring global food security. With a growing population comes an increased global demand for food; according to the UN, the demand for food will increase by 60 per cent by 2050.

The effects of climate change and other environmental problems are causing

Scan Magazine | Special Theme | A Taste of Sweden

difficulties for food production in many places around the world.

world demand. This is another advantage for Swedish food exports.

Sweden has the right conditions to answer these global challenges:

Sweden is a large country with great diversity in terms of what can be grown.

I live in the most northern part of Sweden, where we have premium products such as farmed Arctic char, rainbow trout and Kalix Löjrom. With its unique assets, it holds a high potential on the export market.

- Swedish food production stands out globally thanks to low use of antibiotics in animal production, high standards in animal welfare, good environmental policies and a relatively climatefriendly production, as well as ample supply of land and water.

- In a global comparison, Swedish food production contributes to a lower carbon footprint and lower environmental impact.

- Sweden has a well-educated population, which is an important factor in developing an innovative and competitive food sector.

Swedish products are characterised by high food safety, which is something more and more consumers all over the Saturnus, page 82.

Photo: Saturnus

Sweden’s largest food exporter is Absolute Vodka with its production in the beautiful Skåne in the very south of Sweden. Vodka, coffee and dairy are a few of the most exported categories. With a high degree of innovation, frozen food, Swedish Tex-Mex, vegetarian and vegan dishes are also signifiers of Swedish products abroad. IKEA is an important display window for Swedish food – and my goal is that Swedish food will be as well-known as IKEA globally.

The National Food Strategy’s aim is to increase food production and create more

jobs and sustainable growth across the country. With increased food export, I am confident that we will reach this goal – at the same time making people happy and satisfied when they feast on Swedish food.

This is also the perfect time for me to invite you to take part in our country’s diverse landscape, our food and wonderful people. I am certain you will have an unforgettable experience. My warmest welcome to Sweden!

Minister for Rural Affairs, Sven-Erik Bucht.

Photo: Kristian Pohl/ Government Offices of Sweden

Svegro, page 92.

Photo: Svegro

Issue 109 | February 2018 | 77

Scan Magazine | Special Theme | A Taste of Sweden

Delicato, page 89.

Photo: Delicato

Hernö Gin, page 91.

Photo: Hernö Gin

Polarbröd, page 96.

Photo: Polarbröd

Passion, purpose, and simply great food I have the best job in the world. I obviously do not know what you do for a living, but still, I dare to suggest that my job is better than yours. My job is to help Swedish food producers to produce, sell and export the best food and drink products in the world.

their passion for their products. That is why I can claim with certainty that I have the best job in the world.

By Anders Canemyr, CEO of the Swedish Food Federation

I hope that your mouth is watering as you read on about everything that Sweden has to offer by way of food and drink. And I hope that you will not settle for just reading about it. Come visit, and experience the Swedish food and drink wonder right here. You will love it – that I can guarantee.

I am biased, of course – in regards to both my job and Swedish produce. But when it comes to the latter, I am convinced that it is about more than just my personal opinion. Swedish food and drink really is in a league of its own – in terms of not just taste and breadth, but also quality and innovation.

As CEO of the industry and employers’ organisation the Swedish Food Federation, I represent and promote all those who produce food and drink in Sweden. Today, we have more than 800 members with over 50,000 employees in total, representing the fourth largest industrial branch in Sweden. Every year, our members export produce worth more than 50 billion SEK. You might have heard of our members?

There is Absolut Vodka, for example, 78 | Issue 109 | February 2018

which produces one of the world’s most iconic types of vodka in the factory in beautiful Österlen. Or farmer-owned Arla, one of the world’s largest dairy companies with distribution across more than 100 countries. Or the family business Löfbergs, which produces ten million cups’ worth of coffee every day. Or Polarbröd, whose classic, round wheat flatbread is baked just south of the Polar Circle. Or Brännland Cider, making craft cider from apples grown in the counties of Norrland and Skåne. Or… As you might suspect, I would love to present all our members, but I simply have to stop myself. Moreover, reading about them is one thing; it is another thing entirely to taste all the fantastic food and drink they produce. In my work, I have the privilege to meet these businesses almost every day and take part in

Anders Canemyr, CEO of the Swedish Food Federation.

Photo: The Swedish Food Federation.

Web: www.livsmedelsforetagen.se

A PASSION FOR FOOD SINCE 1940 The Assistent Original kitchen machine is handmade and individually controlled by Eva, Mats, Ann, Britt-Marie and the other co-workers in our factory in Ankarsrum, Sweden.

WWW.ANKARSRUM.COM

Scan Magazine | Special Theme | A Taste of Sweden

Carl Ameln.

Malou Wik Yeung, marketing manager at Orkla Foods Sverige.

The most popular Carl in Sweden, since 1954 Carl Ameln, the boy behind the smiling, playful face on the iconic blue and yellow Kalles Kaviar tube, has become somewhat of a celebrity in his home country. A whopping 94 per cent of Swedes are familiar with the much-loved caviar spread brand, and a few years ago, the image of Carl was recognised by more people than that of the then prime minister, Fredrik Reinfeldt.

By Linnea Dunne | Photos: Orkla Foods Sverige

As thanks for lending his smile to the brand, Carl gets unlimited free Kalles Kaviar for the rest of his life. “He just calls and gets it delivered,” says Malou Wik Yeung, marketing manager at Orkla Foods Sverige.

The story began when a well-guarded recipe was sold in 1950 to Abba Seafood, where Carl’s father happened to be the CEO. When the product, Kalles Kaviar, was launched a few years later, the advertising agency thought that it would be a good idea to put the face of a boy on the tube. The thinking behind the move was based on market research that showed that children loved the new sandwich spread – and indeed, the caviar became a hugely popular breakfast spread, selling one million tubes in the first year alone.

“Many Swedes are very fond of Kalles.

It brings up playful and joyful memories 80 | Issue 109 | February 2018

for them,” says Wik Yeung. “People don’t even say that they’re going to eat caviar; they say that they’re going to have some Kalles. The two words have become almost synonymous for Swedes.”

The tube and the caviar have remained almost identical over the years. At one point, Abba Seafood even launched a spreadable cheese with caviar flavour served in a box – but people’s love for the caviar and the handiness of the tube was evident. This insight contributed to the idea of a collaboration with Young Art, an art collective of young artists in Stockholm, where the tube became a brush used to make kaviart – yes, art with caviar. Carl’s playful smile sure seems contagious.

Recently, some commercials with nonSwedes around the world being given a taster of Kalles Kaviar, with its unique flavour combination of sweet, salty and

smoky, went viral. As the colours on the tube suggest, it is as Swedish as products get – a bit like Marmite for the English, Wik Yeung explains. “You either love it or you hate it,” she laughs. With a tube sold every three seconds in Sweden, now made using exclusively MSC-certified cod, the caviar spread is certainly loved by many among the increasingly environmentally conscious population.

Kalles in numbers The original recipe was sold to Abba for 1,000 SEK, equivalent to approximately 19,500 SEK today.

2,715 million kilogrammes of Kalles Kaviar are consumed in Sweden every year.

That is equivalent of 183 million open sandwiches, or 10.3 million tubes.

The ingredient declaration of Kalles Kaviar tube comes in 18 languages.

One million tubes are sold on export every year.

There are eight Kalles® flavours.

The name of the little boy on the tube is Carl Ameln. He is now over 70.

Web: www.kalles.se Facebook: Kalleskaviar Instagram: @kallesoriginal

Have you had a taste of the swedish forest at 30,000ft?

For more information contact Ekobryggeriet info @ ekobryggeriet.se

Scan Magazine | Special Theme | A Taste of Sweden

From the local fields of Skåne to the rest of the world As Sweden’s largest glögg-producer with more than a century’s experience of making high-quality beverages, Saturnus is the locally rooted family business that makes Swedish spirits for the world.

By Linnea Dunne | Photos: Saturnus

There were two pharmacies in Stortorget, ‘the Big Square’, in Malmö in 1893. One of them was run by the foresighted apothecary Fritz Borg, who noticed a gap in the market for producing and selling spirits and glögg, the Swedish version of mulled wine. He founded Saturnus and started out making fizzy drink flavours and, in a way, you could say that the rest is history – except it was not quite that simple. A couple of decades later, the Swedish penchant for state control and monopolisation put a spanner in Borg’s works, and it took both innovation and de82 | Issue 109 | February 2018

termination to guarantee the company’s position as a world-class spirit producer that it still has today.

Honouring local “We are the oldest glögg producer in Sweden, so we’re obviously very proud of that,” says Fredrik Lamorell, head of sales and marketing. He now works alongside the fourth-generation Liepe, the family that took over the helm at Saturnus in 1920, and is convinced that Saturnus’ strong position at home as well as abroad is to a great extent down

to a steadfast focus on high-quality, local produce and, recently, organic beverages. “We may be a global player by now, but the commitment to local produce and partnerships has been a constant throughout the company’s history. We have our own field outside Eslöv in Skåne where we grow the wormwood for the Piratens Besk schnapps, we get caraway from local producers and St. John’s wort and myrtle from the county of Halland – so anything we can possibly get from around here, we do,” he explains.

A growing environmental effort has also led to a number of the spirits being certified organic, including three of the original schnapps products as well as the new and hugely popular Saltö Akvavit. “I can’t remember the last time a schnapps was so

Scan Magazine | Special Theme | A Taste of Sweden

positively received at Systembolaget [the state-owned liquor store with monopoly on selling strong alcoholic beverages],” says Lamorell. “It’s a highly appealing product – a nice bottle, a really tasty drink – and it’s been a great hit with customers.”

Among other best-sellers is Saturnus’ Skärgårdssnapsar (‘archipelago schnapps’), a journey through the Swedish archipelagos in ten miniature five-centilitre bottles of schnapps. The popular taster pack presents pit-stops such as Brännö, a St John’s wort-infused, beautifully red schnapps perfect alongside herring, and Utö, a summery, seafood-friendly drink boasting lemon and elderberry flavours.

From Stockholm in the east to Österlen in the south-west, this is the beverage equivalent of a summer road trip through Sweden.

Thinking outside the box Rewinding a century, big change was afoot for Borg and other beverage producers in Sweden. In 1917, a rationing system called ‘motbok’, or the Bratt system, was intro-

duced to control alcohol consumption, whereby each citizen was allowed to buy no more than one litre of hard liquor per month, which was tracked using stamps in their book. Shortly later, the production of the same types of beverages was monopolised and only state-owned manufacturers were allowed to make it. It was time for Saturnus to think outside the box.

The resulting expertise in punch extracts and other flavourants came to benefit the company which, once the ban was lifted in the late 1900s and spirit production could resume, was in an optimal position for branching out. Now with a portfolio of everything from drink mixers and juices to schnapps, glögg and akvavit, it is clear that the determination has paid off. “We were the first private producer to take up spirit production again after the ban was lifted, and our akvavit and schnapps are getting a lot of fans also way beyond Sweden’s borders,” Lamorell explains. “We’re proud to make local, Swedish drinks, and we’re proud to be a fourth-generation family-run Swedish

company. Swedish spirits have a really strong reputation abroad; Swedish-made means great quality. We’ve definitely helped contribute to that reputation.”

Oldest, largest glögg producer With glögg continuing to be a corner stone of the product range, Saturnus is Sweden’s not just oldest but largest producer of the Swedish mulled wine. Swedes and Finns drink more glögg than any other nation per capita, so that really means something. The most popular glögg is God Jul Glögg, each bottle of which donates one SEK to Världens Barn – a collection and information project made up of numerous humanitarian organisations, with the aim of changing children’s living conditions globally. “We have raised more than four million SEK so far. This year, we broke a new record with a total of 560,000 SEK,” says Lamorell. “It makes a huge difference to these children’s lives. We’re really, really happy to be able to do this.”

Web: www.saturnus.se

Saturnus is Sweden’s oldest glögg producer and still today the largest of its kind in Sweden.

Skärgårdssnapsar, a journey through the Swedish archipelagos in ten miniature five-centilitre schnapps, is one of Saturnus’ best-sellers.

Saturnus’ most popular glögg is God Jul Glögg, which to date has raised more than four million SEK for Världens Barn.

Issue 109 | February 2018 | 83

Scan Magazine | Special Theme | A Taste of Sweden

True whisky explorers

By Sara Wenkel | Photos: Mackmyra

This whisky, boasting unique Swedish flavours, is successfully attracting a growing number of international customers.

Mixing what some would call the purest water in the world with local Swedish ingredients is the winning concept at Mackmyra.

“And no additives,” assures Lisa Collins, marketing manager. “The sweetness in our whisky comes from the Swedish barley, which develops a distinct flavour during the long, sunny summer days. Some of our whiskies are also matured in casks of Swedish oak. The Swedish oak has grown slowly in our harsh Scandinavian climate and generously adds a fiery spice to the whisky.” This spice, balanced with the fruitiness, is what characterises Mackmyra.

Today, Mackmyra can be found in most parts of Europe as well as the US, Canada and Taiwan. “In addition to our unique Swedish flavours, I believe our international customers appreciate how we always keep the environment in mind,” says Collins. “For

example, our Gravity Distillery measures 35 metres above the ground, meaning that the whole process flows from the top down in an energy-efficient way.” Moreover, Mackmyra converts all waste products into biofuel.

Mackmyra has been recognised globally with multiple awards, among others,

Eating as many ginger biscuits as you possibly can is an essential component of Swedish culinary tradition. At long last, this flavoursome delight is being discovered in other parts of the world too. In part, this is thanks to the high-quality biscuit produced by the classic old company Kronans.

84 | Issue 109 | February 2018

Web: www.mackmyra.com

The Gravity Distillery.

A reliable recipe for success

A family affair since its foundation in 1893, Kronan was taken over by current owner Ulf Broman’s family in 1985, and they have been running the company ever since.

Kronans is a tightly run ship, although there is probably going to be a slight change in that regard soon. “We’re a small company with a big product. However, it looks like we’ll have to employ some people quite soon,” Broman explains. This serves as proof of Kronans and its products gaining fame. Above all, it is a forthcoming expansion in the German market that has prompted the need to prepare for growth of the business.

It is primarily Kronans’ ginger biscuits that are increasing in popularity – which is not that surprising, really. “In two big different blind tests, Kronans has been named the tastiest ginger biscuit in the country,” says

Wizards of Whisky’s World Distiller of the Year 2015. Mackmyra’s master blender, Angela D’Orazio, is often praised for her work in finding new, exciting flavours. “She always wants to try something new, meaning that we always have brilliant limited editions,” smiles Collins.

By Pia Petersson | Photos: Kronans

uorice chocolate, or some yummy cloudberry jam – which incidentally goes fantastically well with ginger biscuits?

Broman. This is clearly an honour and stamp of approval in a country whose population manage to consume almost four million kilogrammes of ginger biscuits per year.

While it is the ginger biscuits, still made from the same recipe as in the 1920s, that are the main attraction, Kronans has a lot more to offer. How about some delicious liq-

Web: www.kronans.se

Scan Magazine | Special Theme | A Taste of Sweden

For the love of cheese It all started in September of 1872, when the dairy maid Ulrika Eleonora Lindström was stood curdling cheese and a young man surprised her to propose. The love story, which resulted in the fire repeatedly going out, became the accidental beginnings of the secret recipe that today makes the much-loved Västerbottensost®.

between a dairy maid and her admirer, but of that between the Swedish people and a very special cheese.

Quiche with Västerbottensost

By Linnea Dunne | Photos: Fabian Björnstjerna

Pastry:

Little has changed in Burträsk in the north of Sweden, where the cheese is still today made according to the same recipe, still with great care and love.

Using carefully chosen ingredients and locally produced milk, the unique, nutty flavour can only be produced at the original Burträsk dairy – and only by giving it plenty of time, maturing for no less than 14 months.

Since 1990, Västerbottensost is a Royal Purveyor and has been on the menu of Royal weddings as well as Nobel Prize banquets. Perfect as part of a cheese platter and as an irreplaceable flavour addition in all types of cooking, it is now a timeless delicacy that is especially appreciated during all traditional Swedish festivities, including Midsummer and crayfish parties. The dairy recently launched its first new products in 144 years: Västerbottensost® Vindelnrökt® and Västerbottensost® Extra lagrad. The former was made in collaboration with Vindelns rökeri AB and its 100-year-old

smoking tradition, and the latter boasts an extended maturing time of no less than 24 months, making the flavour even richer and more intense.

Proudly Swedish, Västerbottensost was last year listed as the sixth most recommended brand in its home country. “It’s really honouring that the Swedish people have placed Västerbottensost on this list, alongside some of the biggest brands in the world,” says brand manager Maria Forsner. “We believe the secret lies in Västerbottensost’s intriguing history and unique taste.”

It seems that day in September of 1872 was the beginning not just of a love story Outside of Sweden, Västerbottensost is now available in Finland, Norway, Estonia, the UK, Germany and Spain.

For more information about distribution and resellers throughout Europe, contact export@norrmejerier.se

- 125 g/4.5 oz butter - 225g/8 oz plain flour - 1 tbsp water Filling: - 150 g/5 oz grated Västerbottensost® - 3 eggs - 200 ml/7 fl oz double cream - 1 pinch salt - 1 pinch pepper Preheat the oven to 225°C/425°F/Gas 7. Mix the ingredients for the pastry.

Chill the pastry for at least 1 hour.

Use the pastry to line a pie dish, prick base with a fork and bake blind for approx. 10 min.

Whisk eggs and cream, add cheese.

Season with salt and pepper. Pour the cheese mixture into the pastry case and bake for approx. 20 min, until the pie filling is set. Allow to cool.

For more inspiring recipes, please see www.vasterbottensost.com

Issue 109 | February 2018 | 85

Scan Magazine | Special Theme | A Taste of Sweden

The brewery.

Fighting for Dalarna and local beer culture Ask any beer geek about the Swedish microbrewery scene, and Oppigårds is sure to get a mention. Turning 15 this year, the big small brewery is still located on the family farm in Dalarna, still run by the man whose fixed idea made it happen all those years ago. And that, suggests the man who describes himself as a dull, introverted economist in a world of beer lovers with a marketing background, is part of the secret.

By Linnea Dunne | Photos: Erika Olsson

“There’s nothing creative about starting a microbrewery today – it’s about as creative as getting a tattoo or growing a beard,” says Björn Falkeström, owner and CEO of Oppigårds Bryggeri. “Back when I started, there was no trend. The only other brewery in the county of Dalarna was Spendrups. Of course, some people questioned the reasonableness of it all, but it was unique and people were curious. Media love it when the Davids can assert themselves against the Goliaths.”

That Falkeström’s willingness to pay attention to what is reasonable has re86 | Issue 109 | February 2018

mained minimal seems pretty clear, as does the fact that he has no intention of leaving the Davids behind in favour of becoming one of the giants. Not that the brewery has not enjoyed rapid growth: it may have taken the brewer seven years to get from initial idea to actual production, but in its first year of business, he sold 8,000 litres of beer – compared to a median annual production of small Swedish breweries at about 7,500 litres.

15 years on, Oppigårds makes 50,000 litres annually of its much-loved Easter Ale alone, totalling around 2.2 million litres of beer per year.

A life built on projects Falkeström paints a vivid picture of the boy who grew up on the family farm, where the brewery is housed today. “I grew up on a farm, and I was helping out with growing potatoes and selling them to the summer guests, and I baked so many biscuits my mother was desperate – there were biscuits everywhere,” he laughs. “Then, at the age of ten or 11, I started making blackcurrant wine, hiding it behind my bed. My whole life is built on projects and fixed ideas – like obsessions I can’t back out of.”

That the brewery is still located on the Oppigårds family farm, owned by the same family since the 1700s, is crucial, the CEO explains. Not only is he proud of his heritage; he wants to fight for his rural home village. “I can tell that I’ve made a difference to Ingvallsbenning. In the past, the cars would drive through – now they come here to stay,” he says.

Scan Magazine | Special Theme | A Taste of Sweden

“I’ve helped finance the fibre broadband network in the village and I’m working with the transport administration to get the roads widened. Sure, I’ve a vested interest in order for the trucks to get to us – but we’re fighting tooth and nail for them not to shut down our street lights.

I want this village to still be here in 100 years.”

When asked if it is hard to keep the spirit up in an increasingly saturated market, he refers to the old saying that ‘attack is the best defence’. “The regulatory frameworks are all designed to suit the giants who have 15 people in the environmental department, 15 corporate lawyers, four HR staff – whereas we might have one person who’s doing all of that. Then it’s hard work, hard to compete with the big breweries,” he explains. “But we need a new kind of David and Goliath narrative. We need to think outside the box: perhaps it’s not so clever for all the microbreweries to be at the same beer festivals; perhaps we need to be seen at gardening or car fairs or elsewhere where beer isn’t quite so obvious. While the big breweries here aren’t always great at The brewing process. Photo: Jonas Lindgren

developing their premium segment, a big microbrewery like us can look to the best players in the world and focus on making world-class beer – and then we can add 50 öre [0.045 pence] per bottle and start competing with them.”

He ends with yet another strong image.

“It’s not just in the beer industry – we’ve started removing the beautiful mullions and transoms from windows to make cleaning quicker. In beer culture, this is the only window with mullions left.”

Preserving beer culture Falkeström’s latest fixed idea is all about sour beer, a project that started when he got some wild yeast bacteria off a friend who has had it in the family since 1806.

But while sour beer is on the up amongst beer geeks, for Falkeström it is all about preserving the culture and passing it on. “This sour beer is like a fine type of manor beer. It was very common around a century ago that the manors would all have a barrel for enjoying over Christmas or other special occasions, but the tradition died out with industrialisation and the end of the mansion era,” he explains. “The giants bought up all the indepdendent breweries in the ‘70s, so this is the only thing left of real Swedish beer culture. We might not be able to make any money from it, but I want to play a part in showing that there’s an old beer tradition here in Sweden too.”

About Oppigårds Bryggeri Located on the old family farm in the village of Ingvallsbenning in Dalarna.

Makes around 2.2 million litres of beer every year.

80 per cent of sales are through the Swedish state-owned Systembolaget.

Available in Switzerland, Austria, Hungary, Slovenia, Italy, France and Spain.

Best-seller: Oppigårds New Sweden IPA. Falkeström’s top tip: Oppigårds Amarillo – “a pale ale with American hops, but not as crazily hoppy as some of the super hoppy beers around today – a good beer to start with”.

Web: www.oppigards.com

The beer family.

Björn Falkeström.

Issue 109 | February 2018 | 87

Scan Magazine | Special Theme | A Taste of Sweden

Photo: Fredrik Rege

Hot potatoes Larsviken, a family-owned farm in the county of Skåne in southern Sweden, is run by a group of seventh and eighth-generation potato enthusiasts. Despite its long and proud history, this farm is certainly not stuck in the past. With a deep commitment to environmentally friendly agricultural methods, Larsviken is modernising the noble art of potato farming.

By Pia Petersson | Photos: Larsviken

The most telling proof of Larsviken’s aim to constantly keep a finger on the pulse of modern and eco-friendly farming methods is perhaps its crisp production. The farm is, thus far, the only crisps manufacturer in Sweden that has kept the whole chain of potato cultivation, washing, sorting and production at the farm.

Naturally, the potato lovers at Larsviken really care about how the crisps are produced and what they contain. “We’ve chosen to only use cold-pressed rapeseed oil from Skåne, which is unique in the crisp production context. Larsson’s crisps contain both Omega 3 and Omega 6, derived from the nutritious rapeseed oil,” Bitte Persson, who belongs to the seventh 88 | Issue 109 | February 2018

generation of the family at Larsviken, explains. Together with her brother, Bertil Larsson, Bitte owns and runs the farm these days.

At the heart of Larsviken, in addition to the production of crisps, lies traditional potato farming methods. “While striving to bring the family’s proud cultivation traditions onwards, we also curiously look into the future. Lots of different potatoes grow here at Larsviken – 550 different varieties, in fact. We constantly try both new and old varieties to find those best suited to grow in our soils,” says Persson.

Crucial to how Larsviken is run is a firm environmentally friendly approach to

modern farming. “We run our farm and the entire company according to LISA, which stands for Low Input Sustainable Agriculture. As a result, we’re trying to produce as little waste as possible and strive to make sure that we recycle and reuse everything in the most optimal manner,” Persson explains.

Naturally there is a farm shop at Larsviken, selling plenty of tasty products, mainly consisting of homegrown meat and vegetables produced at the farm. The main attraction? You guessed it: it is potatoes, of course – what else?

Web: www.larsviken.se

Scan Magazine | Special Theme | A Taste of Sweden

A modern take on the Swedish ‘fika’ culture With irresistible treats, Delicato is Sweden’s most-loved maker of chocolates, cakes and pastries, and promoter of the all-important ‘fika’ culture. Celebrating its 70th anniversary this year and a fantastic transformation into an award-winning wizard, Delicato has even more delicious surprises on the way.

By Malin Norman | Photos: Delicato

Stockholm-based Delicato was founded in 1948 by confectioner Einar Belvén and established itself as an innovative producer of high-quality chocolates, cakes and pastries. With a range of around 200 products, Delicato is the market leader in baked goods in the Nordics and a purveyor to the Swedish Royal Court.

Delicato is also an ambassador of the modern ‘fika’ culture, which is somewhat of a social institution in Sweden and means ‘to have coffee’, most often along with pastries or open sandwiches. “Fika is a phenomenon not yet fully recognised globally,” says CEO Jörgen Bergqvist, “but it raises a lot of curiosity and is one of the unique characteristics of Swedish culture.

We are proud to be part of that tradition.”

An exciting new initiative is the ‘fika friends’ programme in cooperation with Kompisbyrån, aiming to improve integration of refugees into society. The goal is to offer a stronger sense of community and solidarity – and what better way to do it than with tasty treats?

New box of indulgencies In recent years, Delicato has experienced a fantastic transformation and established a more modern strategy, which has proved to be a successful journey.

Together with advertising agency DDB Stockholm, Delicato was awarded the prestigious Guldägget (the Golden Egg Award) in 2017 for its innovative advertising and also earned a nomination for Best Packaging.

As part of its continuous development, Delicato is strengthening the emphasis on sustainability. “We are focusing on two areas: green production, and offering the most sustainable, modern ‘fika’ in the marketplace,” says Bergqvist. Examples of the company’s efforts are environmentally friendly transport options and the use of Fair Trade cacao.

Fans of ‘fika’ probably already recognise some of the products. For instance, the original Delicatoboll has been around since the start and is still the all-time bestseller. Another classic is Punchrulle, also commonly referred to as ‘dammsugare’ (vacuum cleaner). New as of last year is Delicatoask, a box of 30 miniatures, ideal as a gift or when having guests – or for pure indulgence.

Web: www.delicato.se Facebook: Delicato.se Instagram: @delicato_se

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Only good food A new sub-brand has recently been launched by the popular Superfruit. The company, a pioneer in starting to sell superfruits such as açaí and chia in Sweden as early as ten years ago, has now introduced its own vegan, organic Superfruit Foods. “It is truly enjoyable to work with products that everyone loves,” says CEO Martin Lyberg.

By Sara Wenkel | Photos: Superfruit

The original idea behind the company, which launched in 2007, was to distribute superfruits to other food businesses – but when Lyberg and his colleagues started to grasp the lengthy process of getting a new product out to consumers, they decided to go it alone. A new online platform was soon created, where they could sell the superfruits they believed in so much.

“To be responsive and able to act instantly and adapt to new trends have been the key factors behind our success,” he explains.

Today, the company’s product range includes several of the world’s most nutritious superfruits and superfoods, and should they want to introduce a new product, it takes less than two months.

Making the most of Superfruit Last year, Superfruit was ready for a new challenge and wanted to make more of 90 | Issue 109 | February 2018

their already hugely popular products. A new concept including breakfast articles and snacks was shaped, and through equity crowdfunding the sub-brand became a reality. Superfruit Foods’ healthy, all-vegan product range includes granola, porridge, chocolate bars and smoothie powder, to mention just a few, and is sold in over 200 shops as well as online.

exciting export projects are in the pipeline. “We are personally travelling all over Europe at the moment, meeting distributors face to face,” says Lyberg.

“We really enjoy making a difference wherever we go, and we wish that our products will help people be more devoted to life, health and nature.”

Superfruit green bowl recipe Ingredients, 1 serving: - 1 tsp Superfruit Matcha powder - 50 g banana, frozen in chunks - 1 tsp Superfruit Wheatgrass powder - 30 g chopped spinach, frozen - 75 g pineapple, frozen in chunks

At the moment, Superfruit can be found in all Nordic countries as well as Switzerland and the UK, and more

- 100 ml oat milk Mix all ingredients in a powerful blender. Start with half the oat milk and add more as you go. Top it off with our very own Superfruit Foods granola and eat at once!

Web: www.superfruit.com Instagram: @superfruit_com

Scan Magazine | Special Theme | A Taste of Sweden

Jon Hillgren, founder of Hernö Gin. Photo: Marléne Nilsén Photo: Marléne Nilsén

The world’s best gin The distillery Hernö Gin has a clear ambition: be passionate about the craftsmanship and create a damn good gin. It sure works, as the distillery has been named Gin Producer of the Year two years in a row and, most recently, awarded World’s Best Gin & Tonic.

By Malin Norman | Photos: Hernö Gin

Hernö Gin Distillery is the first dedicated gin distillery in Sweden. What started with a passion for gin and continued through explorations across the world for ‘ginspiration’, has evolved into pure craftsmanship. Since 2011, Jon Hillgren is making truly organic, artisan gin inspired by the natural beauty in the surroundings of the village of Dala along the High Coast in Sweden.

Amazingly, this is the most prized gin in Europe for five years running. In 2017, Hernö Gin was named International Gin Producer of the Year and World’s Best London Dry Gin, both at the International Wine and Spirits Competition (IWSC), as well as World’s Best Gin at the World Gin Awards. It was also voted Product of the Year at the Bartender’s Choice Awards in

the Nordics. But as the talented Hillgren explains, “even though we have won some of the most prominent awards, we will continue to create the world’s best gin, regardless of winning prizes or not.”

The distillery is open for pre-booked visits, a popular activity including gin tasting and stories about the history, manufacturing and ingredients. Last year, some 100 groups and around 2,000 visitors took the opportunity. This year, Hernö Gin is also hosting the Cocktail Awards on 25 August – another reason to visit the beautiful High Coast and the world’s best distillery.

Photo: Marléne Nilsén

Juniper berries, floral and citrus Far from a one-hit wonder, the aromas and flavours of Hernö Gin are outstanding – but what is the secret? Hillgren explains that the hand-hammered copper stills are crafting the organic gin from natural ingredients, giving it plenty of flavour from juniper berries but also floral tones and freshness from citrus. The award-winning range includes blue label Hernö, Navy Strength Gin, Old Tom Gin and Juniper Cask Gin, plus limited editions a couple of times per year, for instance High Coast Terroir Gin and Hernö Blackcurrant.

Web: hernogin.com Facebook: hernogin Twitter: @HernoGin Instagram: @hernogin

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Honest flavours from the world of plants The Norman family were a few steps ahead when they founded the family company Svegro almost six decades ago. Today, still deeply rooted in Swedish soil, Svegro is showing the way to a greener, more convenient kitchen – fuelled by innovation and passion, and with a new logo and a range of exciting new products to boot.

By Linnea Dunne | Photos: Svegro

In 1960, Ingegerd and Thore Norman founded Svegro on Thorslunda farm on the island of Färingsö around 20 minutes outside Stockholm. Their ambition was to provide Swedes with Swedish-grown quality vegetables all year round, at a time when imported goods were rare and expensive and the local offering seasonally limited. Since the 1970s, Svegro has been growing vegetables in green houses, today boasting 55,000 square metres of organic fresh herbs and pot lettuce, in addition to a potato packing plant in Skänninge, Östergötland, 92 | Issue 109 | February 2018

producing quality potatoes grown in Swedish soil by Swedish farmers.

True to the heritage “The Norman family were innovative, down to earth and passionate – and nothing has changed in that regard. We’re very much working to that same vision today, as a brand that’s all about organic quality produce and Swedish through and through,” says head of marketing and innovation Helena Olin. “But we’re changing and innovating in a number of other exciting ways, among other things

in that we’re emphasising those values more, trying to be clearer than ever about what we’re all about. And as part of that innovative streak, we’re also responding to what we see that our food loving customers want.”

In many ways, Svegro is everything that is popular right now. More and more, consumers want organic produce they can trace the origin of, and many of them opt to follow vegetarian or even vegan diets. It is little wonder, then, that as Svegro has grown more confident about its message, the awareness about the brand has shot up with a whopping 70 per cent in the past two and a half years alone among Swedish consumers. “We’re really starting to see that our work has paid off – not least in terms of awareness and the fact that Swedes now think of us as the local

Scan Magazine | Special Theme | A Taste of Sweden

producer we are, but also in that we’ve received some very nice awards and accolades recenty,” Olin continues. “It’s been a very conscious, and quite brave, move. We’ve gone from industrial entity to a leading consumer brand; we’re communicating directly with the end consumers now, not least through our new products and a new visual identity across the board.”

Eco and innovation all the way While organic farming has been important to Svegro for a very long time, 2015 saw the decision being made to go fully and whole-heartedly 100-per-cent organic across the full 55,000-squaremetre green house. “The market demanded it, and organic farming is still increasing rapidly in Sweden,” says Olin.

“KRAV-certification is one of the most important labels today, and we can see how it’s a priority among both retailers and customers. In addition, there’s now a new label, Från Sverige [‘From Sweden’], which is growing rapidly as well. Swedish food lovers want organic and local – and we offer both!”

Another demand on the up is that for specialised premium products. Logically, Svegro decided to expand its product range and increased the number of annual product launches dramatically, in-

cluding new concepts such as baby-leaf kale, palm kale and Tatsoi. Priorities that remain a constant across the entire range include organic certification, environmentally friendly packaging, and exceptional taste. “We’re aiming to pack potatoes in more environmentally friendly packaging that keeps them in the dark.

Both quality and shelf-life benefit from this, not to mention of course the environment,” Olin explains. “We’re at the forefront of this green development in our industry, so cutting down on plastic and finding new, better ways to package products is paramount for us.”

Reasonably new, however, is a focus on convenience. “Most people don’t know a whole lot about potatoes – they might just know that it’s either floury or waxy – but 98 per cent of Swedes eat potatoes,” says Olin. “We’re making it easy for our customers by clearly labelling the packaging based on their needs: the best potatoes for mash, gratin, roasting and so on – and we’ve seen that more and more, people are choosing to buy pre-packed.”

There is little doubt about the fact that the Normans were a few steps ahead of their time. Today, when eating seasonal has gone from being the latest thing to almost a given among conscious consumers, their business serves a very clear

purpose with its year-round green house production and tried and tested suppliers of quality produce. To think that you could follow a seasonal diet all year round without compromise and even without the need for import – they knew it was possible all those years ago, and now, their fans are embracing it whole-heartedly.

Svegro was founded in 1960 by the Norman family.

The company is based on Thorslunda farm on the island of Färingsö outside Stockholm.

In addition to its own 55,000-square- metre green houses, Svegro provides organic produce from potato fields in Skänninge, Östergötland, as well as further afield.

Among the products on offer are potatoes, root vegetables, herbs and lettuce.

Svegro works with the certifiers Svenskt Sigill, KRAV, SMAK, and Från Sverige to guarantee the best quality of organic produce.

With the help of Peter Norman, son of Ingegerd and Thore, and a number of other chefs, Svegro presents a wide range of inspirational recipes on their website.

Web: www.svegro.se Facebook: svegroab Instagram: @svegrosverige

Thorslunda, Färingsö.

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Pioneer in craft brewing For almost 22 years, Jämtlands Bryggeri has been bringing award-winning Englishstyle beers to the market, proving to be an invaluable ambassador of microbrewing as well as a successful promoter of the sparsely populated northern region.

to Thelenius, “we’re stepping outside the box with this one, as it’s different from our usual filtered, English-style beers”.

By Malin Norman | Photos: Jämtlands Bryggeri

Jämtlands Bryggeri is a pioneer among microbreweries in Sweden. Set up in 1996, before the global craft beer trend took off, the brewery has a team of 12 employees and brews around 850,000 litres per year, which equals some 2.5 million bottles of beer. Being such a strong force in brewing, and with a revenue of around 32 million SEK per year, the brewery is also a great promoter of the village of Pilgrimstad and the Jämtland region.

As the microbrewing trend grows, so does the brewery. “We remain strong in a very competitive environment,” says CEO Anders Thelenius. “The interest in beer in Sweden is huge and, bit by bit, craft beer is taking market shares from massproduced beer. 2016 was our best year so far, and we’re expecting results for 2017 to be even better.”

Next in the brewery’s development is investing in equipment for increased ca94 | Issue 109 | February 2018

pacity as well as promoting its beers to the neighbouring countries.

Sweden’s most prized brewery Since the start, Jämtlands Bryggeri has won an impressive 132 medals at Stockholm Beer & Whisky Festival, which makes it the most prized brewery in the country. So what is the secret to its popularity? Thelenius emphasises that no doubt, “producing beer of high quality and with great flavours is crucial to our success”. The big sellers are Jämtlands IPA and premium lager Bärnsten, and the brewery’s Julöl was Sweden’s thirdmost sold Christmas beer in 2017. Other well-known stars include the brewery’s very first beer, President, and lagers Heaven and Hell.

Adding to its range of classic beers, the brewery is now launching a dry hopped American Pale Ale. This is an unfiltered beer with American hops and, according

Jämtlands Bryggeri offers pre-booked brewery tours and will also take part in the following beer festivals this spring: - Malmö Öl & Whisky, 9-10 March - Stockholm Malt, Mat & Destillat, 16-17 March - Göteborg Öl & Whisky, 6-7 April - Karlstad Skål, 18-19 May

Web: www.jamtlandsbryggeri.se Facebook: Jamtlandsbryggeri Instagram: @jamtlands_bryggeri

Scan Magazine | Special Theme | A Taste of Sweden

From grain to bottle, with an artist’s touch “From the steeping of the grain through to the malting, drying, milling and so on, we do everything here and bottle the organic products on our premises,” says Anja Molin, co-owner of Spirit of Hven, one of the world’s smallest pot still distilleries.

But while the distillery’s size is humble, its reputation is anything but.

By Sara Wenkel | Photos: Spirit of Hven

Henric Molin, the other owner, is often described as a whisky geek. “He is obsessed with getting oak for the casks that grew in the right place, and he knows exactly where he wants to get the spices from. Everything is done manually, completely without machines, always in small quantities,” Molin explains. “Get the final product, and you can actually smell it.”

Small-scale preciseness In addition to single malt whisky, Spirit of Hven also produce vodka, gin and aquavit. The small-scale approach always was, and still is, a conscious aim, putting quality over quantity at all times. Precise

control over the distillation and a stateof-the-art laboratory where the spirits can be tested and analysed down to the tiniest details have come to define the Spirit of Hven brand and fascinates its many fans across the globe. So much so that developing spirits for other brands has become part of their operations. “We are never going to be a huge distillery.

You can feel that it’s a family-run business,” says Molin. “But what that means is that we simply don’t have the capacity or marketing budget to keep releasing whisky after whisky – so it makes perfect sense to create recipes for others. Henric is an artist in this field, and by developing recipes for other brands he can keep

creating even when we’ve exceeded our capacity to release new whiskies.”

In addition to creating recipes to order and occasionally producing spirits for clients, Spirit of Hven offers testing and analysing facilities and even designs distilleries for other producers. “To have all this expertise despite being so small is quite extraordinary,” says Molin. “But of course, it’s all about our focus on quality – quantity means nothing.”

Where will the distillery go from here?

“We will continue to improve and to put quality first,” says Molin determinedly.

“Our visitors are one of our greatest resources. With tastings every day, we can make sure to continuously tweak our drinks until they’re just perfect.”

Web: www.backafallsbyn.se and www.hven.com

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The original – unusually tasty Tasty open sandwiches, snacks, or full meals in their own right. Polarbröd gives everyone the chance to eat well and healthily – today and for generations to come.

This is, without doubt, the original in Swedish bread making.

By Malin Norman | Photos: Polarbröd

Polarbröd is Sweden’s third-largest bread producer. For almost 140 years, the company has been baking its muchloved hearth-baked flatbread and continuing to spread the century-old northern Swedish bread culture. From a small bakery in Älvsbyn, founded by Greta and Gösta Nilsson, it has grown into a business with around 400 employees.

The head office and main bakery is still located in Älvsbyn, some 60 kilometres from Luleå, along with the production of the flat round bread. Polarbröd also 96 | Issue 109 | February 2018

has two other bakeries: one in Bredbyn, maintaining the tradition of hard and soft flatbread, and another in Omne. With modern leadership and focus on sustainability, the business is now run by the fifth generation of bakers, sisters Karin Bodin and Anna Borgeryd, and aiming for another five generations at least.

The Polar Method –Polarmetoden® Great taste and the tradition of hearthbaked flatbread are the building blocks of this fantastic success story. These days, Polarbröd is the market leader in

soft and hard flatbreads and also makes white and brown bread rolls, readymade sandwiches as well as a growing range of organic bread. Innovation is pretty much based on the classic products, with additions of new variants and formats.

Polarbröd’s bread is perfect for bringing on picnics, encouraging an active lifestyle in the great outdoors, and popular among families with children in particular. According to export manager Johan Nylund, the bestsellers are Wheat Round and Rye Round, while his own personal favourite is Sarek soft thin bread. “Our Sarek bread is so versatile,” he says. “You can eat it as a sandwich, or make teatime snacks, or even use it as a tortilla bread for a complete meal.”

Scan Magazine | Special Theme | A Taste of Sweden

The bread is delivered according to the polar method, Polarmetoden®, which means that the bread is frozen immediately after baking. This keeps the freshness, flavours and nutrients – without preservatives and unnecessary additives – and the bread can be thawed on the way to the store or just before eating, making sure it always tastes freshly made. This is beneficial not only for quality and flavour, but also for sustainability.

A sustainable future Three strong core values run through the veins of the company: to do things wholeheartedly, to be proactive and to remain innovative. Polarbröd strives to become more resource efficient, making fantastic bread with the least possible impact on the environment, and the long-term vision is to achieve full sustainability by 2022.

In order to meet the goal of being energy neutral, Polarbröd is producing renewa-

ble energy with four wind turbines supplying the three bakeries with electricity.

The company also cooperates with suppliers in changing agricultural methods for more sustainable farming and is in the process of replacing its packaging to plastic bags made mainly of sugar cane.

The strategy also covers renewable and efficient transport, and Nylund explains that Polarbröd will be using transport by rail for 80 per cent of its deliveries as of June. “This is a big investment in order to use fossil-free transportation to deliver our bread when we can, and where there is no railway traffic we use electric vehicles and renewable fuels for trucks.”

For generations to come In addition to its focus on sustainable development, Polarbröd is running an initiative called Välkommen Ut (‘Welcome Out’) together with the organisation Hej

Främling (‘Hello Stranger’), in which new refugees have the opportunity to enjoy Swedish nature as well as the taste of a healthy lifestyle.

Not only successful in the native land, Polarbröd brings the northern Swedish bread tradition to the rest of the world, with export accounting for around 20 per cent and the aim to double that figure in the next five years. Currently, the biggest market is neighbouring Norway, followed by France with the concept of Pain Polar. One of Polarbröd’s valuable distribution channels abroad is IKEA, an important checkpoint on consumer demand, plus selected retailers in around ten European markets.

Web: www.polarbrod.se Facebook: polarbrod.sverige Twitter: @polarbrodAB Instagram: @polarbrod

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Preserving the great herring tradition Nutritious, quick to prepare, and good value for money. Herring is many people’s favourite dish at Swedish traditions such as Midsummer and Christmas, but is also a healthy food to enjoy as part of your everyday life. The popular delicacy even has its own festive day and awards.

By Malin Norman | Photos: Klädesholmen Seafood

to prepare and good value for money – all in all, ideal everyday food. The traditional way of eating pickled herring is on crisp bread or as a full meal with potatoes, boiled eggs, chives and sour cream. The classic version, matjesill, is still the alltime bestseller, but the creamy versions such as mustard or curry herring, which are more delicate on the palate, are also incredibly popular.

girls) cut the fish into bite-sized pieces.

“There are not many family-owned businesses like this one left,” says marketing director Annika Fogelström Helmer. “The sea is in their blood and upbringing, which makes Klädesholmen Seafood such a strong brand. It’s all there, the tradition and knowledge, in the company culture.”

For hundreds of years, herring was an important source of income, and it remains a strong commercial force to this day at Klädesholmen, a small fishing community in Tjörn, Sweden. Through many generations, the islanders have preserved the heritage and craftsmanship and today, Klädesholmen Seafood is the largest Swedish-owned herring producer with a wide range of salted, spiced and marinated herring products, as well as delicious caviars and fish-based spreads.

The herring girls

Based on five generations of experience of living off the sea, Klädesholmen Seafood is nonetheless a modern business and since 2002 run by eight joint owners from the area. With around 50 staff, the majority working in production, the company is an important employer on the island and Fogelström Helmer credits the local connection and its down-toearth leadership for its success.

Sometimes described as a Swedish version of tapas, herring is nutritious, quick

Historically, the work of preparing pickled herring used to be carried out by hand, and the so-called ‘silletöser’ (herring

The old factory in Klädesholmen is still active, used mostly for producing caviars

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and spreads, while new, modern facilities opened in nearby Rönnäng back in 2015.

Here, the company produces around 6,500 tonnes of herring every year, under its own brand as well as for other large consumer brands and privatelabel brands. Together with its carefully selected suppliers, Klädesholmen Seafood promotes sustainable fishing and production in balance with nature and the sea.

Herring of the year On Sweden’s national day, 6 June, Klädesholmen Seafood organises Day of the Herring, an event in collaboration with local restaurant Salt & Sill. Around 4,000 visitors come to the island in celebration of all things herring, enjoying

delicious food and fun activities, with part of the proceedings going to the Swedish Sea Rescue Society and its continued work to improve safety at sea.

This is also where Klädesholmen Seafood announces its new premium flavour, Årets Sill (Herring of the Year), as selected by a jury of culinary experts.

In 2017, the winner was an onion herring spiced with O.P. Andersson Aquavit, Sweden’s oldest aquavit, described as fresh and tasty with a base of onion and added cumin and orange. The goal with the annual awards is to find new, innovative concepts, and previous years have had a range of exciting flavours such as ancho-chilli and ginger, bacon and horseradish, and blackberries.

The event is incredibly popular and, according to Fogelström Helmer, “people love to come and try our new flavour every year. Innovation brings a lot of attention of course, but our classic flavours also stand strong!”

Some facts about herring: - Herring is the most common type of fish.

- It can grow to more than 40 centimetres and weigh up to one kilogramme.

- Herring is a great source of vitamin D3, selenium and vitamin B12.

Web: www.kladesholmen.se

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Whisky worshippers on a mission If you did not know better, perhaps you might think that Sweden is not that big in whisky production. But in reality, what the country does not have in terms of traditions and history, compared to places such as Scotland and Ireland, it more than makes up for in taste and quality. And the crème de la crème of Swedish whisky is made in Ådalen, at Box Distillery.

By Pia Petersson | Photos: Box Whisky

Located in the county of Ångermanland in northern Sweden, this distillery has in a matter of just a few years become a household name among whisky fanatics the world over. For instance, a top Scottish industry magazine described Box as “the world’s most exciting new distillery”.

Hasse Nilsson, brand manager at Box, attributes the success to a powerful mixture of origin, passion and knowledge.

“We don’t take any convenient shortcuts at all. We invest a lot of time and effort 100 | Issue 109 | February 2018

into acquiring the best casks and the best supplies available, and we’ve been able to employ some of the country’s leading experts in the field,” he explains.

With about 15 distillery projects scattered around the country, Sweden has become a significant whisky nation. The population consumes the most single malt whisky per capita in the world and has founded more whisky clubs than anywhere else. This has resulted in an

interested and knowledgeable domestic market, which has helped elevate Box’s status.

The importance of locality The location of Box – which is also the name of the place where the distillery is found – is a major contributing factor to the success. Just outside the charming red-brick building built in 1912, which once housed the local power plant but now functions as the distillery, flows the mighty river Ångermanälven. “The river gives us access to unlimited amounts of the world’s coolest cooling water. This is extremely important when distilling. This time of the year, our cooling water keeps a temperature of just a few degrees, which is unique in the whisky world. The ice-cold water helps us make a tastier

Scan Magazine | Special Theme | A Taste of Sweden

and better distillate. Our ultimate success formula really is our location and the unique conditions that Ådalen offers,” says Nilsson.

Even more important is the great variation in temperature that occurs in Ådalen throughout the year, making the place unique in the world of whisky. Long, hot and bright summers and almost arctic winters give the distillery the world’s highest warehouse temperature variation. This is crucial in the process of maturing whisky.

Growing pains Founded by a group of whisky enthusiasts in 2007, Box has gone from strength to strength and become a very hyped distillery indeed. “We’ve sort of become the favourite distillery of the whisky nerds, and our products sell quickly. One launch sold out in three seconds, and there

have been instances where we’ve had to put up crush barriers during launches,” Nilsson explains.

The popularity of the distillery and its celebrated liquid product has led to other minor problems. “We’re planning to expand into more markets, of course. However, it takes time to produce whisky; the lead-time is at least five years, preferably twice as long. With current demand being greater than the supply, our current stock is insufficient. Luckily, we’re going to triple capacity so that in the longterm we’ll be able to produce much more whisky,” says Nilsson. With things going this swimmingly, the increased capacity could not come any sooner.

Spread the word The people at Box could unquestionably be categorised as a group of proud whisky nerds with an intention to make the

best single malt whisky in the world. Given that they like talking about all things whisky, it is rather appropriate that the distillery offers whisky-tasting sessions and has recently opened a conference centre next door, making it something of a magnet in the whisky world.

The highlight of the summer is the Box Whisky Festival, which takes place the first weekend after Midsummer. Thousands of people then visit the distillery to enjoy parties, whisky testing and whisky exhibitions. Every year, Box sells a huge number of casks to private customers and companies; moreover, the team at Box are more than happy to visit companies, groups of friends and whisky clubs to inform and educate about the wonders of whisky.

Web: www.boxwhisky.se

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Craft cider with an attitude

By Malin Norman | Photos: Frutoso

Despite its long tradition, compared to the craft beer trend the market for cider is developing slowly and dominated by a few large producers. However, things are looking up as the new player Frutoso is introducing craft ciders with an attitude.

Some of its beverages might even convince the most avid beer drinkers.

A passionate advocate for craft cider, the new start-up Frutoso makes lower-alcohol and lower-sugar carbonated beverages from apples and pears from the fields of southern Sweden. Also intended as a great complement to food, the ciders are developed in collaboration with restaurateurs and renowned chefs such as Lisa Lönner Pulkkinen, to ensure premium quality and suitable flavours.

An exciting new addition in the line-up is Dry Hop Cider, which is based on a dry cider with added hop varieties Citra and Centennial. “This is a completely new concept in Sweden,” says founder Olof Ingemarsson. “While many craft beers tend to lean towards the fruity side, for example IPAs with mango flavour, we go in the opposite direction. Here we mix a base of fruity freshness from the cider with the bitterness

of the hops. You never know, it might even attract those devoted beer drinkers!”

New this season is also Bad Apple, a dry cider developed specifically for food matching with its base of green apples for higher acidity and lower alcohol content. This edition comes in a plastic PET bottle, a climate smart solution for transport and recycling, and will be easy to bring along for picnics in spring and summer.

Frutoso’s ciders are available at Systembolaget from 1 March as well as selected restaurants and bars in Sweden, and will be launching internationally soon, including in Denmark, Germany and the UK. Web: www.frutoso.com Facebook: Frutoso-Beverages Instagram: @frutosobeverages

The spirit of Stockholm archipelago The family-owned distillery Norrtelje Brenneri in Roslagen has an award-winning line-up of punsch, whisky and gin, and the finest of fruit distillates.

By Malin Norman | Photos: Roine Karlsson

The idea for distillery Norrtelje Brenneri originated back in 2001, when husband and wife Richard Jansson and Kristina Anerfält-Jansson took over the family farm in Roslagen, located in the heart of Stockholm’s archipelago.

Instead of taking to farming, the couple started producing distillates. Over the next 17 years, they learnt the craft of making spirits from fruits and berries, as well as punsch, schnapps and aquavit, whisky and gin. Richard Jansson explains that it takes vision and persistence, as the distillers have had to deal with more than 50 authorities over the years. “We are very much a family-owned, small-scale and organic business, and we only produce what we enjoy ourselves,” he says. “And the dis102 | Issue 109 | February 2018

tillates should be innovative, ideally with a bit of historic background.”

In terms of historic context, a prime example is the distillery’s own premium punsch, aged on Bellmanliggaren Fader Berg, an oak barrel from the late 1800s. Filled with arrack, it was stored in the basement at The Royal Palace in Stockholm for many years. “This is Swedish history in a bottle,” says Jansson.

“It’s what really put us on the map. Our punsch is made of organic plums, honey and lime, and it’s not as sweet as some others on the market.” Part of the profit made goes to restoring the oak barrel, so that it will last for many more years to come.

Norrtelje Brenneri will continue to produce organic distillates according to demand

and also offers barrel-aging of its whisky.

Visitors are welcome to check out the distillery, which is also a popular venue for parties and weddings. The range of products is available at selected Systembolaget stores, at airports and cruise lines Viking Line, Silja Line and Birka-Eckerö Cruises.

Web: www.norrteljebrenneri.se Facebook: Norrtelje Brenneri Instagram: @norrteljebrenneri

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Sophie Simonsen and friend.

Photo: Sophie Simonsen

Opening up the world Moving to a new country by yourself may seem daunting at first, but the rewards that come with it far outweigh any reservations. Explorius offers young adults aged 14 to 18 a year abroad. Three Explorius students who spent a year abroad share their experiences from America and France.

I left, but of course when you suddenly have to live your life completely in French with no one to fall back on, you learn very quickly,” he says.

By Josefine Older Steffensen | Photos: Explorius

Winnblad has already been back to visit many times, and his friends from France are also coming to visit him. All three students agree that their time abroad has given them a confidence boost, made them more mature and given them a new perspective on life. They would also all recommend going on a year abroad with Explorius. As Vesth says: “You’ll regret it more if you don’t go.”

America Sophie Simonsen and Josephine Thøger Vesth both moved to America in August 2016, Simonsen to Texas and Vesth to Ohio. They left Denmark after finishing secondary school and both stayed in America for ten months.

“I went to the small, local school, so on my first day everyone knew who I was. I was quite exotic, coming from Denmark, and got some unusual questions like ‘do you listen to music in Denmark?’. It was quite funny really. Everyone was incredibly friendly and it didn’t take long for me to fit in. The worst part was actually coming back to Denmark; I miss it so much and can’t wait to go back as soon as I get the chance,” explains Simonsen.

104 | Issue 109 | February 2018

“One of the biggest differences compared to Denmark was the importance of the church,” says Vesth. “I went to church twice a week while I was there, and that’s actually where I made my best friends. One of my best experiences was on my birthday, when my host family had arranged a surprise party for me. I hadn’t been there for that long, and we’d already celebrated me – but still, they also did this. That openness is something I’ll remember for the rest of my life.”

France Rasmus Winnblad left for France in August 2016 and came back in June 2017, richer on life and with fluent French. “I could speak some basic French when

In brief: Explorius offers 13 destinations across the world.

Explorius also arranges exchanges to the Nordic countries.

Web: www.explorius.dk

Scan Magazine | Special Theme | Study in Denmark

Living and learning Han Herred Efterskole is in many ways a classic Grundtvigian formative school. Young people leaving ‘Folkeskolen’ at the age of 16 or so spend a year honing academic skills and learn all kinds of new subjects, but most importantly, they build up confidence, friendships and life skills that will stay with them for life. One of Han Herred’s most popular core subjects, English First, sees students improving their knowledge of American culture and English through close contact with and a visit to the US.

By Louise Older Steffensen | Photos: Students at Han Herred Efterskole

“We’re proud to have a great deal of variety at Han Herred Efterskole,” says the school’s principal Svend Aage Nielsen, “both in terms of the characters and the life experiences of our students and staff and, to a large degree, in the breadth of subjects that we teach.”

themselves the Kentuckian school and society that they have studied and been in regular contact with throughout the school year. “One of our most important tasks is to widen the horizons of our students,” Nielsen notes, “both inside and outside of the traditional classroom.”

In addition to standard academic subjects such as Danish, English and maths, many students choose to pursue one or two ‘First’, or core, subjects ranging from science to handball. Core subjects come with more lessons per week as well as annual excursions to a relevant city or event in Denmark or abroad.

On top of academic and core subjects, a wide range of electives are available, allowing students to try their hand at anything from yoga to music during their time at Han Herred. Like the rest of the timetable, the elective subjects are designed to be as relevant to today as possible, and some of the newest electives include social media/PR studies and eSports.

Those who choose English First, for example, get to go to Washington DC and Kentucky, where they live with an American family and experience for

“Apart from our Grundtvigian focus on shaping students’ individual character and cooperation skills, one of the

school’s ingrained values and most valuable assets, I believe, is our focus on movement and exercise as a natural part of one’s day,” says Nielsen. Song, dance and exercise are obligatory and work as natural motivators not just on students’ physical health, but on their mental and social health and academic capacity too. “Finally, and most importantly, the school becomes the students’ home, and through living with others in safe, supervised and friendly surroundings, they learn a great deal about personal responsibility and make friendships that last for life,” Nielsen concludes.

Web: www.hhe.dk Facebook: HHUngdomsskole Instagram: @Hanherredefterskole Snapchat: @hanherred

Issue 109 | February 2018 | 105

Scan Magazine | Special Theme | Study in Denmark

An international, homely and quirky learning environment Odense International School provides internationally recognised primary and secondary education for students aged five to 16. With over 40 nationalities represented, cultural diversity is at the heart of the school. The school’s holistic approach to learning encourages children’s natural curiosity while supporting personal development across platforms such as sports, performing arts, charity work and Model United Nations.

By Ndéla Faye | Photos: Odense International School

Odense is a rapidly growing city and one of Europe’s biggest robotics hubs, with a highly skilled, international workforce.

“The international school has naturally grown out of the existing emphasis on language learning and global perspectives. We celebrate differences, encourage multilingualism and nurture a school community that has a proven track record of being welcoming and including,” says Johanne Skaanes-Allo, head of the school.

Diversity is a gift Odense International School is based next to a Danish mother school, Henriette 106 | Issue 109 | February 2018

Hørlücks School, established in 1870. “We have one campus and two systems,” explains Skaanes-Allo.

There are currently 48 different languages spoken by the students and teachers, so it is clear that the school is very multicultural. This diversity provides the community with a wealth of learning opportunities and allows for a sense of authenticity whether the students are studying geography, world religions or politics.

The school community prizes curiosity and tolerance. Ultimately, the aim is to make everyone feel comfortable, valued and at home. Students in the Danish and

international system enjoy each other’s company and promote community spirit through school sports, school dances, travel, art exhibitions, assemblies, French theatre festival and more. “We enjoy providing local Danish families with international networks and international families with local roots. We may have two curriculum systems, but we aim to be one school community,” Skaanes-Allo explains.

Nurturing children’s natural curiosity and looking to the future “The beautiful red-brick school buildings are a little Hogwarts-esque,” Skaanes-Allo laughs. The quirky decorations inside the school help support the unique, slightly magical feel of the place, with artwork dotted around the hallways, and kayaks, bicycles and musical instruments dangling from the ceiling in the assembly hall.

“Our school has a strong focus on inquirybased learning, and we want to support

Scan Magazine | Special Theme | Study in Denmark

students’ learning needs and nurture their natural curiosity,” says Skaanes-Allo. “The school collaborates with various local partners, among others a drone testing centre and educational robot developers. Students use LEGO robots to explore maths and science problems and learn the basics of programming.

We are keen to teach our students about technology, not just because it’s such an important part of our city’s development, but because technology provides our students with a chance to explore and discover new solutions through thoughtful trials and errors in collaboration with their peers.”

She adds: “As much as we want the next generation to be dynamic problem solvers and communicators, we also want them to get their hands dirty and play in the school garden or woods. There is a balance between teaching them to have a critical mind in a fast-paced, exciting world and giving them hands-on experiences.”

She laughs and admits that children also sometimes daydream, so the school has

taken the approach to lead them on a journey of learning and discovery as their minds wander. “Our classrooms are themed and decorated accordingly.

For example, there is an Andy Warhol classroom, and a classroom decorated with African tribal art. Students are naturally active, creative and curious, and we want to encourage and nurture that curiosity,” she says. “We want to offer our students a variety of learning opportunities, and keep things interesting while ensuring that they advance in literacy and numeracy as well.”

The school’s core subjects are maths, English and science. Other subjects in primary school include French, Danish, sports, art, music and drama as well as technology and design. The school is certified by Cambridge International Examinations, which allows students to take the International General Certificate of Secondary Education (IGCSE) exams at the age of 16. The IGCSE exam subjects include English, mathematics, literature studies, geography, history, enterprise, global perspectives, French,

German, biology, chemistry and physics. “Many of our students who wish to pursue an international high school education opt for the International Baccalaureate at Nyborg Gymnasium. IGCSEs open many doors for our students as they are globally recognised international qualifications, which is a necessity for families who rely on education that allows for international mobility,” Skaanes-Allo explains.

“Odense International School’s own students, their parents and the children at Henriette Hørlück’s school thrive in each other’s company. Prospective students and their families are welcome to contact us and arrange a tour of the school and a chat about our educational offer.

We promise a warm welcome and aim to help new students and families settle in well in our community,” the school head concludes.

For more information, please visit: www.odenseinternationalschool.com

Issue 109 | February 2018 | 107

Scan Magazine | Special Theme | Study in Denmark

Using sports, music and arts as tools for personal development, Gudenaadalens Efterskole gives students a head start on adult life.

Get a jump start on life For more than 70 years, Gudenaadalens Efterskole has provided its students with a year full of sport, music and camaraderie. Named after its location at river Gudenåen, the school has provided thousands of students with essential skills, not just for their future studies but for their future life.

By Signe Hansen | Photos: Gudenaadalens Efterskole

Established in 1948, Gudenaadalens Efterskole still carries on its founding ambition of helping students form and develop not just as academics but as social beings and responsible citizens.

Now, as then, this is done with a strong focus on sport, music and creativity. “The school was founded on the idea that we should educate young people to become responsible citizens capable of functioning in a democratic society, and song, storytelling and sports were the tools,” explains principal Jesper Emil Sørensen, who has been at the school for the last 17 years. “Today, we’re running a modern efterskole; we have modernised facilities and so on to match our time, but the focus on sport, music and solidarity is still at the heart of everything.”

108 | Issue 109 | February 2018

An active day – an active year With around 170 students from all over the surrounding area, there is only one criterion for success at Gudenaadalens Efterskole: a desire to live an active life.

“All our students come here because they’re looking for an active school day.

They all do gymnastics at some level.

That doesn’t mean that they have to be gymnasts, but most have a liking for it, or they will have when they leave,” explains Sørensen.

On top of the sports subjects, the school also offers music and arts, and the year is full of special sports activities and events throughout. At the same time, there is a strong focus on providing students with the academic skills they need

for their exams and further education.

“A school is composed of several parts, where one is about delivering the goods academically; our role is to qualify and form our students,” Sørensen points out.

“Not just for their future career, but for their future life.”

Facts: Subjects: Handball, gymnastics, music, e-sport, football, rhythmic, art.

Accommodation: Students share double, triple or quadruple rooms. To ensure fairness in accommodation and social interaction, all students change rooms and room mates three times during the year.

Location: Gudenaadalens Efterskole is located in the small town of Ulstrup between Viborg, Randers and Silkeborg.

Web: www.gudenaadalen.dk

Scan Magazine | Special Theme | Study in Denmark

Providing the pupils with a broad spectrum of academic, artistic and practical skills, Michael Skolen aims to further the individual development of each pupil.

Denmark’s new holistic, exam-free ‘gymnasium’ At Michael Skolen, a small Waldorf school in Herlev, the principles of Rudolf Steiner have been used to create a holistic, creative and exam-free education. The fact that the school does not grade its pupils has previously meant that its 12th-grade pupils did not have the same rights as regular ‘gymnasium’ (upper secondary school) pupils – but that is changing this summer.

in which the child can discover its own identity,” explains Nielsen. “Besides, at Michael Skolen, pupils learn and grow in a small, intimate environment, solidly focused on each individual student.”

By Signe Hansen | Photos: Michael Skolen

With the subject combination of Michael Skolen’s HF programme, students will formally qualify for 212 higher education programmes, to which they will have to seek admittance through written (‘kvote 2’) application.

For 40 years, Michael Skolen has been successfully schooling pupils from preschool to 12th grade. However, this year, a significant change is happening, as the Danish state has granted the school status as a private ‘gymnasium’.

This means that pupils completing its 11th and 12th grades, now officially an extended HF programme, will have the same rights to SU (state grants) and admittance to higher education institutions as students from regular ‘gymnasiums’.

The status has been a wish of many Waldorf schools for several years, explains principal Jacob K. Nielsen: “The fact that we haven’t had that recognition has meant that our 12th-grade students haven’t been eligible for SU and have had some trouble getting into higher educa-

tion. Many have succeeded though, and the fact that surveys have shown that our students have a higher completion rate in higher education than other students has been one of the decisive factors in the decision to grant us the status as a private ‘gymnasium’.”

Throughout their years at Michael Skolen, pupils receive an education that is based on elements of the Rudolf Steiner philosophy. This means a strong focus on music and art as well as academic, practical and social skills. It also means a more mindful use of IT. “It’s based on a different perception of the human being – a perception that requires the development and education of the child to be founded on a broad spectrum of skills,

Facts about Michael Skolen: Location: Herlev, 9 kilometres southwest of Copenhagen city centre.

Number of pupils: 300 Vision: Based on the principles of the Austrian philosopher Rudolf Steiner, Michael Skolen aims to further pupils’ academic competencies, individual development, and social skills through education and artistic activities.

Web: www.michaelskolen.dk

Issue 109 | February 2018 | 109

Scan Magazine | Special Theme | Study in Denmark

Get to the next stage If you dream about standing on a stage, seeing the curtain go up and feeling the thrill of a live performance, Hoptrup Efterskole is the place to make your dream come true.

Since the school was founded in 2006, Hoptrup Efterskole has been focusing on stage arts and crafts. However, the point is not just to teach the youngsters to “put on a show”, but also to further the personal growth that is required to do just that. Principal Ken Petersen explains: “We use the subjects as a lever for our students to get to the next stage.

The experience of stepping onto a stage and saying ‘one, two three, here we go’ – that’s something that really brings about a shift.”

The school stages four major productions each year, including a large musical involving students from all subjects. The musical is viewed by audiences of more than 2,000 people.

Among the school’s students are youngsters from all over Denmark and abroad.

Many come set on pursuing a career as a dancer, stage technician or actor, and many have gone on to do so. Equally, however, the school is a popular playground for creative

By Signe Hansen | Photos: Hoptrup Efterskole

teenagers who just want to try out their dream, build new friendships, and explore different aspects of life. At the same time, everyone acquires a solid, academic foundation for the next stage – whatever or wherever that might be.

Facts: Subjects: Musical, theatre, dance, stage craft, music.

Location: Hoptrup, Southern Jutland.

Number of students: 92 Accommodation: Double rooms with dormitory bathrooms.

Web: www.hoptrupefterskole.dk

110 | Issue 109 | February 2018

Scan Magazine | Special Theme | Best Danish Travel Agencies for School Trips

Exploring Iceland with insider knowledge Travelling abroad is always exciting, with new places, people and cultures to experience. Iceland’s astounding nature, friendly people and rich culture makes it a fantastic place to visit. Vilholdt Rejser (Vilholdt Travel) organise private, school and company trips to Iceland using their insider knowledge and network.

By Josefine Older Steffensen | Photos: Vilholdt Rejser

Vilholdt Rejser was set up in 2015 by Ingi Thordarson Vilholdt and Sune Schlickert in order to organise school trips to Iceland. Since then, they have grown to encompass all kinds of trips including corporate, group, and self-drive trips.

Vilholdt Rejser pride themselves on a strong network in Iceland, where they can make pretty much anything happen.

“We have good working relationships with other travel agencies, attractions and locals, which means that we can make most wishes come true,” says Vilholdt. Each trip is designed to suit the person, school or company buying it, ensuring that all needs are met, be it ticking an item off a bucket list or ensuring easy access to hotels and attractions. “Our website is a good place to get some inspiration for what to do, but really it’s by talking to us that you can get

help with everything from duration to activities”, Vilholdt explains.

Support throughout your journey From the moment you choose Iceland as your destination, Vilholdt Rejser will be by your side, booking flights, accommodation, car hire and attractions should you need it. Once you are on holidays, they have a 24-hour phone line where they are always at the ready to answer any questions, offer help when needed and give good tips on local areas – ultimately making your travels as stressfree as possible.

“We’ve recently expanded with a hotel bus that sleeps 22 people. We’re offering tours travelling across Iceland. It provides a great opportunity to never miss a moment of Iceland’s beautiful nature and the pos-

sibility of going to attractions when other tourists are not there – perfect for a group of photographers,” says Schlickert.

Vilholdt is Icelandic and Danish while Schlickert is German and Danish, so between them they speak Danish, Icelandic, German and English. They are in contact with over 90 per cent of Iceland and often travel there to show groups around or to try new activities and routes, ensuring that they can offer the newest, trendiest and best experiences. For a tailor-made trip to Iceland, Vilholdt Rejser is an excellent partner to have.

Web: www.vilholdt.dk and www.hotelbusiceland.com

Issue 109 | February 2018 | 111

Scan Magazine | Special Theme | Best Danish Travel Agencies for School Trips

Snow Mountain in Lijiang.

Photo: Forward/kawing921

Great Wall of China.

Photo: Sean Pavone Photo

Li River in Yangshuo.

Photo: Forward/EcoShot

Tailor-made trips to China Over the past 20 years, Sinex Rejser has become one of Denmark’s leading travel agencies for travel between Scandinavia and Asia. Founded in Denmark in 1993 by the school teacher Laila Liu, the company has developed good relationships with embassies and local authorities as well as expertise in all kinds of travel to China and its neighbours.

vidual ventures, whereas there’s been a steady rise in businesses seeking out local connections,” Carstensen notes.

“We’re old, big and local enough to be able to do them all.”

By Louise Older Steffensen | Photos: CanStock Photos

One of his favourite types of bookings is parents using Sinex Rejser to reconnect their adopted children with the people and places they came from. “The best of everything we do, I think, is we connect you to real places, real experiences and real people, whether you’re travelling for business, leisure or, like it all started out, going on a school excursion.”

Laila Liu worked as a teacher in China, her country of origin, before she moved to Denmark and enrolled at a teachers’ academy there. As part of her training, she began to organise and plan trips to China for her fellow students. Demand for the trips kept growing until she finally had to choose between teaching and travel planning. Today, Sinex Rejser employs both Danes and Chinese people and, on top of their own Danish-speaking guides, cooperates closely with many of China’s best local guides and planners across the region – including Taiwan and Tibet.

and classes on Chinese culture. “Don’t be afraid to visit China,” he says. “It’s a vast country full of diversity, and much more than just Beijing, Shanghai and the Great Wall of China. Those places are wonderful, but one of the things we can really help with is opening up parts of China that visitors may not find out about on their own – fantastic places like the Gobi Desert; the lush, pastoral Sichuan and Guizhou provinces; and the steppes of Xinjiang, China’s largest and least populated area. That’s not to forget the white, warm beaches of the southern Hainan islands.”

All of Sinex Rejser’s employees have extensive knowledge of China and southeast Asia. The company’s director, Michael Carstensen, has spent at least three years of his life travelling across China and, like Liu, regularly gives talks

Sinex Rejser uses its experience and extensive networks in both Denmark and Scandinavia to tailor advice and bookings to the clients’ needs and ideas. “Since Laila started, packaged group holidays have declined a little in favour of indi-

112 | Issue 109 | February 2018

Lion in Forbidden City.

Photo: Touchstone

Web: www.sinex.dk Facebook: Sinex Rejser

Scan Magazine | Business | Keynote

Scan Business Keynote 113 | Business Profile 114 | Business Feature 115 | Business Column / Calendar 116

114

116

115

How fit are you and your organisation in the ‘sport’ of customer care?

By Lani Bannach

Some of us – and this includes me – by tradition begin a new year with the best of intentions and with a fresh set of new year’s resolutions.

I like goals! My new business goals for 2018 include special events for loyal and long-standing customers, and my personal goals include getting more exercise.

Taking action towards these goals is fuel for my inner achiever system and instantly provides me with a feel-good factor, even before getting my sport shoes on.

I needed to determine what would be the most effective exercise for me. After some deliberation, I chose rowing and opted for ordering a Concept2. I found the website of the national importer, and before ordering I gave them a call as I had some specific delivery requirements. I had a most helpful conversation with a very positive and informative person. She ended the conversation by saying that she would look out for my order, should I decide to buy. I have to admit, I thought that she was just being polite.

Having placed the order online, I received a personal email, not just confirming the

order, but referring to the earlier call and acknowledging my special delivery requirements and a suggestion for how they could best be met. Nice, but hey – I am a new customer, so why shouldn’t they want to ensure that I receive what I have just bought?

Separately, I received another email, enthusiastically thanking me not just for becoming a customer, but also for choosing a Concept2 over all other rowing machines and for ordering through them. The email ended with an offer of advice and guidance on how I could be most successful in using my new rowing machine.

Again, I thought this was just a polite, well-formulated, standard email. When the delivery was made, the transport company phoned in advance and hand delivered the box. The driver said the company was one of their most organised and long-standing customers, and that he wanted to make sure that their service could be felt all the way.

Then I received a call, enthusiastically following up on my purchase and not just

inviting me to join the Concept2 community, but also offering access to other relevant advice tailored to my previous rowing experience. Last but not least, information about the return policy was equally enthusiastically explained, ending with: “We are always happy to take it back – we have a waiting list of people looking for second-hand machines.”

I am aching and slowly getting fitter – enthusiasm is infectious, and so is good service! What a pleasure to experience such excellent service from a company enthusiastic and fit for customer care.

Is your company into the ‘sport’ of customer care?

Lani Bannach leads Essenta – delivering organisational change: neuroscientifically based tools combined with business acumen and experience. www.essenta.dk

Issue 109 | February 2018 | 113

Scan Magazine | Business Profile | Jagttegn.net

Photo: Michael Sand

On the prowl for a hunting certificate In Denmark, you must qualify for a hunting certificate (or a ‘jagttegn’) in order to partake in any kind of hunting activity. Obtaining the certificate includes passing both a practical and a theoretical test in order to ensure that you will not cause unnecessary harm to your prey and surroundings. Jagttegn.net provides up-to-date, meticulous and adaptable learning opportunities, including e-learning, to make sure that its clients are properly prepared and respectful of their environment.

By Louise Older Steffensen | Photos: Jagttegn.net

Though it was only set up in 2010, Jagttegn.net has grown to become Denmark’s largest provider of hunting certificate courses, training more than 25 per cent of hunting graduates in Denmark each year. Its founders, Gitte Bugge and her husband Klaus Hartmann, earned their own hunting certificates in the late 2000s. “We went into it almost coincidentally, thinking it was an interesting opportunity to learn an ancient skill, but quickly realised that we loved the outdoor lifestyle. The way you get to spend so much time outside, concentrated on your surroundings, was really lovely. It started off as a hobby, but before long we’d both finished training to become instructors,” Bugge recalls.

“We were lucky in that we quickly realised that hunting was becoming a popu114 | Issue 109 | February 2018

lar interest even among ‘normal’ people like us,” Bugge explains. “I think this resurgence is definitely due in part to the new emphasis on living organically, naturally and self-sufficiently, which arose with the New Nordic movement – yes, we are killing animals, but we and our students take the welfare of the animals that we hunt very seriously indeed. We only shoot what will be eaten or to help authorities keep populations healthy. It is much less wasteful and I, for one, would much rather be a wild deer than an intensively farmed chicken or pig today.”

Jagttegn.net’s team of experienced instructors covers all of Denmark, and they are all certified by the Danish Nature Agency, Naturstyrelsen, except for their British shooting instructor, who instead trained as part of the national

British shooting team. They have a flexible schedule as well as varied courses and class sizes to allow clients to fit in lessons when it suits them. For the same reason, Jagttegn.net has e-learning options available for the theory part, and students can join safety and shooting lessons when it works for them. Bugge and her team have received excellent feedback, and their students’ pass rates are ten per cent higher than the national average. “I’m really proud that we’ve managed to update the training to the 21st century and love seeing all our different clients pick up this ancient skill.”

Web: www.jagttegn.net Phone: +45 21 81 08 80

Scan Magazine | Business Feature | Dawson Media Direct

More than 5 million Scan Group magazines on the move At the end of last year, Scan Group (publisher of Scan Magazine, Discover Germany, and Discover Benelux) passed the five million mark of the number of magazines distributed across flights, ferries, trains and airports in collaboration with the world-leading distributor Dawson Media Direct (DMD). We thought it apt to celebrate this significant milestone.

ness and first-class lounges across all major UK airports and the Eurostar terminal get priority.

Copies are picked up and enjoyed for free by the travelling public.

Photos: Dawson Media Direct

“We work with over 120 airlines across 115 airports worldwide and manage more than 130 million daily newspapers and magazines a year, and we’re delighted to partner with Scan Magazine to reach a great network of the travelling public,” says Anya Ahmad, head of UK, Ireland and Spain at DMD. “Excitingly, we’ve recently expanded our Media Wall concept to reach new passengers and audiences in Birmingham, Edinburgh and Glasgow.

Ensuring that content brands are partnered with their ideal readership demographic is very important to us.”

printed. The agreed orders are set up and fed through to the packing machine, as part of a pack line running the length of the building, operating six days per week and fitting up to 250 titles in one go.

From printers to readers Scan Magazine arrives at the DMD de-

DMD delivers newspapers and magazines directly onto aircrafts, or in some cases they are delivered to caterers who then load them with the catering. Busi-

pot near Heathrow Airport fresh from the printers a couple of days after being

As magazines are packed and pack sheets printed, an intricate system of numbers and arrows is used to communicate how many magazines are going where. Pallets are processed through the on-site security; every print item that leaves the warehouse has to be scanned in line with airside security.

From all of us at Scan Group, a big, heartfelt thank you to Dawson Media Direct for a strong, successful collaboration, with hopes of many fruitful years ahead!

Dawson Media Direct (DMD) in numbers: - Over 2.5 million newspapers and magazines handled each week - 120 airline and international rail customers - Over one million flights and trains serviced per year - Servicing 115 airports across 47 countries globally - Team of 140 staff - 14 global consolidated contracts

DMD – A media pioneer DMD pioneered the Media Wall concept, marketing high volumes of reading materials to the travelling public at some of the world’s largest airports.

For more information, please visit: www.dawsonmd.com

Issue 109 | February 2018 | 115

Scan Magazine | Business | Column / Calendar

A hands-off approach to sexual harassment The Economist calls it ‘Hurricane Harvey’ – the sea of change taking place worldwide around sexual harassment and discrimination, with politicians and business executives toppling like tenpins following the downfall of Hollywood film mogul, Harvey Weinstein.

It has made me reflect on the breathtaking examples of workplace sexism I have witnessed or been told about – the business game I once ran, during which four male executives could not hear the correct answer coming from a female secretary because they could not imagine she might be cleverer than them; the Norwegian trade union leader who told me about the time she led her delegation off the plane in Cuba, only for the man greeting them to ignore her and shake the hand of a male colleague behind her; the crude sexual banter of French businessmen over dinner in the company of female col-

By Steve Flinders

leagues... all these illustrate how invisible women can be to men, and how embedded sexism is in other cultural and political areas of contention like power and hierarchy.

Since what constitutes male behaviour acceptable to women varies so widely across cultures, it can be hard for men to navigate the territory. Complimenting a woman on what she is wearing may be de rigueur in France but might be interpreted as a sexual advance or just plain weird elsewhere. One European company teaches its managers that chivalrous actions, like opening a door for a woman, could be interpreted as harassment in the USA. Scandinavian women may pat the arm of a male business colleague, but it is not a good idea for a man to take the initiative in this touchy area.

Rules of thumb for men include: observe, err on the side of caution, be respectful, be

Business Calendar

ready to apologise if you think you may have committed a gaffe, mind your language, and do not hesitate to ask for guidance. Let us hope that, in the wake of the hurricane, the gender relations landscape will be rebuilt permanently for the better.

Steve Flinders is a freelance trainer, writer and coach, based in Malta, who helps people develop their communication and leadership skills for working internationally: steveflind@aol.com.

By Sanne Wass | Photo: DUCC

Scandinavian business events you do not want to miss this month Welcome to the UK Hosted by the Swedish Chamber of Commerce for the UK, this event is for any individual or company looking to learn more about the potential of expanding or relocating their business to Britain. The seminar is a unique opportunity to get advice and network with other firms within the Anglo-Swedish business community, and will be followed by a drinks reception. Companies that have already expanded to the UK and wish to share their experiences are invited to join too.

Date: 20 February 2018, 4pm Venue: Stockholm Chamber of Commerce, Brunnsgatan 2, Stockholm www.scc.org.uk

Brexit event in Scotland The official date for the UK’s exit from the EU is just one year away and will undoubtedly have an impact on firms doing business in the UK. For this event in Aberdeen, the Norwegian-British Chamber of Commerce invites you to an evening with Sarah Gillett, the British ambassador to Norway, who will 116 | Issue 109 | February 2018

speak about Brexit and the challenges that the UK faces.

Date: 21 March 2018 Venue: Aberdeen, venue TBC www.nbccuk.com

Impact Investing World Forum Investing is no longer about financial returns alone: impact investing is a rapidly growing industry, powered by investors who are determined to bring about social and environmental change. If you are also intrigued by this development, why not join the Impact Investing World Forum, one of the world’s leading social impact investment events, for this two-day conference.

Date: 21-22 March 2018 Venue: Kensington Conference and Events Centre, Hornton Street, Kensington, London W8 7NX www.impactinvestingconferences.com

Economist Sustainability Summit As global political shifts have given way to a new world order, the role of citizens and busi-

nesses in driving a green agenda has become increasingly important. But does the onus fall upon businesses and consumers to pick up the slack where governments have failed? This is just one of many questions that the Economist Events will seek to answer when bringing together business leaders, policy makers, scientists, researchers, advocates and investors for its third Sustainability Summit, under the theme ‘from responsibility to leadership’.

Date: 22 March 2018, 9am Venue: Riverside Building, Belvedere Road, London SE1 7PB www.events.economist.com

Scan Magazine | Restaurant of the Month | Sweden

Restaurant of the Month, Sweden

Aim for the stars An unanticipated star in Guide Michelin became a feather in the cap for the enthusiastic group of friends behind restaurant Volt. Since the very beginning, their only intention has been simple but clear: to serve food that they themselves really like. Evidently, this straightforward motto has proved successful.

tomato harvested at our local vegetable grower an hour away in the morning – for us the choice is easy,” is the message from the trio who run restaurant Volt.

By Pia Petersson | Photos: Andréa Jernmark

Lastly, what about that coveted star in Guide Michelin? “It still seems unreal to have been awarded a star in the most influential and important guide in the restaurant world. It came as a real surprise as we’d never aimed for something like that,” Bengtsson concludes.

Having spent many years working at a number of the best restaurants in Sweden, friends Fredrik Johnsson, Peter Andersson and Johan Bengtsson decided that the time had come to open their own place. “Seven years later, it’s still always fun to go to work,” says Bengtsson, who is responsible for the dining room as well as anything drink related at the restaurant.

Chefs Johnsson and Andersson are in charge of the kitchen and anything culinary related. The three friends put a lot of hard work into the establishment of the restaurant. With quite limited resources, they eventually managed to open Volt, having renovated the premises on their own for roughly three months.

The philosophy behind Volt is somewhat twofold. “Firstly, environmental aware-

ness permeates everything we do; in fact, we’re leading in this field when it comes to restaurants of this calibre in Sweden. The second part of the philosophy is more to do with how we want to run Volt as a company. Fundamentally, we make sure we always have fun at work,” Bengtsson explains.

At Volt, the produce truly takes centre stage, often in a challenging and distinctive way. The kitchen follows the shifting seasons and only works with certain products when they are available locally.

The importance of environmental awareness at the restaurant is manifested in, for instance, the use of organic and locally produced food. “The quality and, above all, the taste of local produce is simply unbeatable. A tomato that has been transported all across Europe or a

Peter Andersson, Johan Bengtsson and Fredrik Johnsson.

Web: www.restaurangvolt.se

Issue 109 | February 2018 | 117

Scan Magazine | Restaurant of the Month | Denmark

The interior of Restaurant PMY combines modern Latin American art and strong colours with warm and simple Scandinavian design. Photo: Rasmus Kramer

Restaurant of the Month, Denmark

Three Latin American kitchens and a dash of ‘hygge’ With its authentic taste of Latin America, warm atmosphere and modern interior, Restaurant PMY has had no problems finding its place on Copenhagen’s buzzing food scene. Behind the restaurant’s menu of everyday Latin American dishes are three top gourmet chefs: Diego Muñoz from Peru, Emilio Macías from Mexico, and Karlos Ponte from Venezuela.

By Signe Hansen

Named after Papa (potatoes), maíz (corn), and yuca (yucca), the most fundamental ingredients from each of the founders’ native countries, restaurant PMY represents the diversity and unity of the three nations’ food cultures. “PMY is a restaurant where three similar Latin American cultures with each their own identity and unique personality converge,” says Mexican chef Macías. “We are three chefs with a lot of passion for what we do, and we want to bring the best of our gastronomy to the table.”

118 | Issue 109 | February 2018

Like Muñoz, Macías is a co-founder of PMY but will mainly be in Denmark for the creation of the menus. Behind the everyday running of the restaurant are Venezuelan Karlos Ponte and his head chef, Chilean Jaime Moreno.

From gourmet to everyday food Having first arrived in Denmark as a young exchange student 15 years ago, Ponte eventually went on to open his own restaurant in the capital. First, however, he honed his skills in among

other places two of the world’s best restaurants, El Bulli and Noma. In 2015, he set up Taller, a modern finedining Venezuelan restaurant by the Royal Danish Theatre in the heart of Copenhagen – the space where PMY is now located.

“The idea for PMY originated as Diego and Emilio visited Taller as guest chefs for a collaboration dinner. We had a very nice event; people were super happy, so we decided to invite them again six months later,” says Ponte. “My sous chef Luis and I had always thought about opening a more traditional Venezuelan restaurant and then, one night after the collaboration dinner, we went out for a beer and started talking.

We were saying how it would be amazing to create something that connected the

Scan Magazine | Restaurant of the Month | Denmark

three kitchens. At first, it was just fun and we were just talking saying that at some point we have to do it. But it became more and more serious and when I decided to temporarily close Taller, I said, ‘We have the location, so while we have the break from Taller, we can get the PMY idea going’. After one chat, everyone was in on the idea and super excited.”

Just two months after Taller closed, the new venture was ready to open. (Taller is to open again in a different location next winter.)

A taste of Latin America Combining the favourite dishes and ingredients of its three founders, PMY offers its guests an authentic Latin American taste experience. And despite the three founders’ backgrounds in fine dining, PMY’s menu is not created to impress; it is a selection of the chefs’ own everyday favourites.

Emilio Macias.

Photo: Andrea Machuca

“We just wanted to get as much authentic flavour and food from the three countries as possible,” says Ponte. “We all have very technical backgrounds as fine dining chefs, so naturally that’s somehow seeping into the recipes, but we are trying to keep it as traditional as possible. It’s about the flavours we remember from back home; we want to show what South America tastes like.” Co-founder Muñoz agrees: “My personal motivation for doing this was that I wanted to share a little bit of our cultures with Copenhagen, and I enjoy doing this with two great friends and great chefs with a thorough knowledge and passion for the Venezuelan and Mexican gastronomy.”

A touch of ‘hygge’ While the food at PMY is strictly traditionally Latin American, the setting combines inspiration from both modern Latin American and Scandinavian design. Guests are welcomed into a warm,

Diego Muñoz. Photo: Bruno Calado for Jose Avillez

Behind PMY, Copenhagen’s new Latin American restaurant, are three top gourmet chefs, left to right: Peruvian Diego Muñoz, Venuzuelan Karlos Ponte, and Mexican Emilio Macias. Photo: Andreas Omvik

Karlos Ponte.

Photo: Andreas Omvik

lively atmosphere created through a combination of modern Latin American art, bright colours and simple, warm Scandinavian elements. “I’m a big fan of the Scandinavian aesthetic simplicity. It’s a good way of marking the beauty of simple elements, so we tried to represent that as well,” says Ponte.

“The focus is on the food, but the other elements are there to help you have ‘hygge’. It’s about translating our Latin culture into the Danish ‘hygge’, because that’s something you must have; it’s one of the best things about being with friends in Scandinavia.”

Location: Tordenskjoldsgade 11 1055, Copenhagen (just behind the Royal Danish Theatre) Prices: Six-course tasting menu: 495DKK; four courses: 395DKK

Web: www.restaurant-pmy.com

Restaurant PMY is named after papa (potatoes), maíz (corn) and yuca (yucca), the three most fundamental ingredients from each of the founders’ native countries. Photo: Kirsten Jepsen

PMY’s menu consists of a tempting selection of the chefs’ own everyday favourites. Photo: Rasmus Kramer

Issue 109 | February 2018 | 119

Scan Magazine | Hotel of the Month | Norway

There are 15 rooms at Klosterhagen Hotell.

Hotel of the Month, Norway

The humane hotel Despite being the smallest hotel in the city of Bergen in Norway, Klosterhagen Hotell employs 20 staff who are undergoing job training as a result of prior addiction, disabilities or immigration. Moreover, they claim to serve the best breakfast in town.

By Line Elise Svanevik | Photos: Klosterhagen

“What we do is beneficial to society as a whole,” explains front office manager Annette Rimestad. “We give people a chance to come back into normal life – people who have experienced very different challenges in life.”

The human aspect of the hotel is a big focus, and staff who attend training due to immigration also have the opportunity to attend language classes, and their progress is monitored closely.

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First job training hotel in Norway

also rank as number two among all hotels in Bergen on TripAdvisor, which is due to our friendly staff, clean rooms and great food,” explains Rimestad, adding that those are key demands from their guests.

“We’re unique in that we’re the first job training hotel in Norway. There’s another hotel in Oslo with a similar concept, but we started it,” says Rimestad. The hotel is run by the Centre for Work Life Preparation (ALF), who work with rehabilitation by providing people with new opportunities in their working lives.

“Our employees in job training are put to work in all areas of the hotel. When a room is cleaned, we make sure that it’s checked once and then twice to guarantee that it’s spotless for people upon arrival – which is something the majority of our guests confirm,” she says.

“I think people want to support us because we contribute to society, but we

The ambience of the hotel is very homely – it is not like staying in a big chain hotel,

Homely hotel close to the centre

Scan Magazine | Hotel of the Month | Norway

according to Rimestad. “We want people to feel at home and at ease,” she says.

Having opened up in 2011, the hotel is situated in an exceptionally idyllic area of Bergen – located within less than a ten-minute walk from the centre, near the local aquarium, and with a tenminute walk down to the ferry terminal for those travelling by boat.

ternoon and smell the waffles made with homemade jam, it’s impossible for them to resist a bite,” says Rimestad.

There is no set menu, but head chef Geir experiments with fresh, local ingredients, which the hotel gets a great deal of compliments on.

Business and pleasure

Klosterhagen Hotell provides exceptional homemade food, with a great head chef who focuses on using local ingredients.

“We like to say that we have the best breakfast in Bergen, because we use a lot of local, fresh ingredients. Almost everything is made on-site – including bread, yoghurt, jam and fresh orange juice,” reveals Rimestad.

The guests who arrive at Klosterhagen Hotell come from all over the place – in the summer, the tourists dominate, and during off-peak season, Norwegian business travellers visit the hotel. The hotel also has arrangements with several local companies directly. With a meeting room that accommodates up to 25 people, companies can order lunch and pastries, made freshly on the premises, and enjoy full service throughout the day.

Each afternoon, they serve their guests free waffles, made using their own secret recipe. “When our guests arrive in the af-

Being a small hotel with only 15 rooms gives them an advantage when it comes to providing service with the personal touch,

Best breakfast in Bergen

Most of the food at Klosterhagen Hotell is made from scratch using local ingredients.

The leader of the housekeeping department, Lisbeth, always checks that the rooms are spotless.

if you ask Rimestad. “It’s personal, but you also get that typical Bergen feeling, with the small white wooden houses and the colourful houses, with lots of parks nearby. It’s an ideal location,” she concludes.

About Klosterhagen Hotell Opened: 2011 Rooms: 15 Staff: 20 staff undergoing job training, in addition to 15 other full-time and part-time staff Unique: First job training hotel in Norway Made from scratch on site: Homemade bread, yoghurt, juice and jam, using local ingredients Average occupancy: 75 per cent TripAdvisor ranking: 2

Web: www.klosterhagenhotell.no/en and www.alf.no Facebook: klosterhagenhotell Instagram: @klosterhagen_hotell

Front office manager Annette Rimestad (left), head chef Geir Stønjum, and hotel manager Bente Kuven Osland.

Klosterhagen Hotell is the smallest hotel in Bergen, boasting plenty of charm.

Issue 109 | February 2018 | 121

Scan Magazine | Experience of the Month | Denmark

Experience of the Month, Denmark

Hygge at the edge of the Limfjord Skaldyrsfestival is a local food festival with shellfish and oysters on the small island of Mors in Denmark. Last year, 16,000 visitors came to experience the warm, cosy atmosphere at the seafood festival you just do not want to miss.

cosiest streets in Denmark, and it’s an absolute must-see when you are at the Skaldyrsfestival.”

By Heidi Kokborg | Photos: Skaldyrsfestival

Most of the visitors to Skaldyrsfestival tend to come back – often bringing friends, neighbours or family. “They think it’s a lovely experience, and they have a great time here; most people want to come back. This really is ‘hygge’ at the edge of the Limfjord,” Tang enthuses. “There is an incredibly warm, cosy and friendly atmosphere. We have live music at the harbour, you can enjoy a beer at the wharf, or drink Cava and eat oysters by the boats or at the harbour. It’s quite a unique festival.”

Every year during the first weekend of June, Skaldyrsfestival takes place in Nykøbing Mors. The idea was born in 2004, and the following year the first festival took place. In the beginning, only small numbers attended the seafood festival, most of them locals. But over the years, the festival has grown slowly but surely, and last year around 16,000 people stopped by. “The festival started out of a desire to tell people about Mors and show what a wonderful place it is, and so we decided to start Skaldyrsfestival,” says Lars Tang, chairman at the Skaldyrsfestival.

There are plenty of things to do during the weekend. The seafood festival itself takes place in the harbour in Nykøbing Mors, where there are countless stalls for buying delicious seafood. There is everything 122 | Issue 109 | February 2018

from classic dishes such as oysters, mussels and shrimps, to new and innovative dishes. On the Saturday night, there is a big seafood buffet, which usually sells out very quickly. There are also activities for the kids. “There is an event called Fjord til Bord (‘Fjord to table’) where children learn about the Limfjord. It is usually lots of fun – last year, the children got to fry a jellyfish. It’s a brilliant experience for children,” says Tang.

A cosy atmosphere This year, Danish Michelin-star chef Thomas Herman will be speaking at the festival and inspiring attendees to cook with seafood and other local ingredients from Mors. And while at the festival, Tang also suggests that you take a stroll through Nykøbing. “It has one of the

Skaldyrsfestival takes place during the first weekend of June.

Admission to the festival is free.

Web: www.skaldyrsfestival.dk Facebook: skaldyrsfestival Instagram: @skaldyrsfestival

Scan Magazine | Humour | Columns

IS IT JUST ME…

By Mette Lisby

Who is only now recovering from Christmas?

I know it has been weeks, but in my defense I attended my first Christmas party mid-November, so I did endure more than an entire month of Christmas. And that takes time to get over.

Unlike when you are a kid, focused only on the presents, you learn as an adult that Christmas is so much more than that, and you start to embrace what Christmas is really about: the food, the sweets, the alcohol. And did I mention the food, the sweets, and the alcohol?

When you live abroad and go to your native country to celebrate Christmas, this becomes even more pronounced. You tend to take Christmas to a whole new level.

My husband, for instance, loves the traditional Danish Christmas dessert ‘risalamande’, a sort of rice pudding mixed with whipped cream. ‘Love’ is perhaps not a strong enough word for his feelings for this particular dessert. I have no doubt he loves me more than risalamande, but only by a teeny, tiny margin.

From the day we arrive in Denmark pre-Christmas, he has risalamande on a daily basis, leading up to Christmas Day, when it climaxes in a three-times-a-day intake. Yes. He has dessert for breakfast. And lunch. That is what going home for Christmas does to you. “I have to enjoy it, now that we’re here,” he says.

Risalamande is also at the core of another Danish tradition, ‘mandelgave’, directly translating to ‘the almond present’.

It works like this: an almond is hidden in the risalamande, and the guest who – while eating the dessert – gets the almond wins an extra gift. To this day, this concept baffles me. There is something so utterly excessive about being rewarded for eating.

“How do I get the prize, you say?”

“You eat!”

“I don’t have to be alert, to spot it, or to catch it or something that requires even just minimal effort?”

“No, no, you just eat, and if the almond is in your portion you get a prize.”

Lists “It’s spring, you should make a list of all the things you want to achieve this year!” my husband zealously proclaimed last night, before launching into a tirade of objectives and outcomes and measurements. “It’d be nice to be a bit more toned…” I tried, which only served to unleash another torrent of mania, with husband waving his list in front of me, on which there were at least 30 items already. I noted that ‘Learn Swedish’ had made it to the top three.

This is not the first year that Swedish has been a part of his plan. In the past, he has both attended classes and attempted to learn through audiobooks. As a result, he is now able to announce that ‘this sauna is very hot’ and he has ‘no swimming trunks and no change for the locker’ in Swedish.

While these sentences serve him well as a party trick, he is frustrated by their use in everyday conversation. Regardless, he will

This embodies the Christmas spirit very well – too much of everything AND a reward for indulging on top of that. Thank God it is only Christmas once a year. Of course, with one month of prep time and at least two months of recovery, that ‘once a year’ lasts a good four months. There is a Danish Christmas song stating that “Christmas lasts all the way to Easter”. Turns out, that really is true.

Mette Lisby is Denmark’s leading female comedian. She invites you to laugh along with her monthly humour columns. Since her stand-up debut in 1992, Mette has hosted the Danish version of Have I Got News For You and Room 101.

By Maria Smedstad

“I don’t mind you not speaking Swedish,” I admitted, which was rebutted with a lecture on how it is always good to have ambitious goals. This made me feel ashamed; perhaps I too should have a list of 30 goals in 2018. Then I looked closer at the list and spotted ‘Learn how to use thermostat’, closely followed by ‘Try to remember Facebook password’, after which I did not feel so bad anymore.

throw his limited vocabulary at unsuspecting Swedish shopkeepers and train guards with gusto: “When does the tunnel child leave?!” (meaning ‘when is the next tube’), and “Have you got anything for wind in mouth?!?” (meaning ‘I have a mouth ulcer’). The latter was met by the pharmacist quietly enquiring as to whether he was Danish, which obviously counted as a triumph.

Maria Smedstad moved to the UK from Sweden in 1994. She received a degree in Illustration in 2001, before settling in the capital as a freelance cartoonist, creating the autobiographical cartoon Em. Maria writes a column on the trials and tribulations of life as a Swede in the UK.

Issue 109 | February 2018 | 123

Scan Magazine | Culture Portrait | Natalie Nigro

The fluid and fragile appearance of Nigro’s motifs is partly due to her materials, ink and paper.

Fragile yet powerful, like the artist herself, the women in Danish Natalie Nigro’s paintings are beautifully intriguing.

Poetry in colours Fragile yet powerful, demure and intriguing – the women in Danish Natalie Nigro’s paintings render the word ‘beautiful’ satisfyingly inadequate. However, the inherently talented and captivating woman behind them perfectly reflects her works. Scan Magazine met the up-and-coming artist on the verge of her first gallery collaborations in Copenhagen and London.

By Signe Benn Hansen | Photos: Natalie Nigro

Ever since she was just a toddler painting in her dad’s studio, Natalie Nigro has loved her art. However, when you talk to the now 40-year-old, it is clear that the fact that other people love her art too has come as quite a surprise to her. But they do. Just three years after her first exhibition, she has, thanks to her own social media accounts and word of mouth, sold her works to art lovers in all corners of the world. “For many years, my dad and my siblings were the only people who 124 | Issue 109 | February 2018

what many new artists only dream of: being signed by a gallery, Galleri Bomhuset in Copenhagen. Furthermore, her work is set to be exhibited around London through the London and New York-based Rebecca Hossack Art Gallery.

A stroke of luck knew I painted. They always asked me, ‘Why don’t you do something with it?’ But I, I don’t know, I was working with something else so I thought, I’m not an artist; I’m just someone who likes to paint,” says Nigro. “When people started buying my work, I didn’t expect that at all. I never thought anyone would like it enough to hang it in their house.”

Recently, Nigro, who is currently living between London and Copenhagen, achieved

Despite her own concerns regarding her lack of a formal art education, Nigro has had a distinctively artistic upbringing as she worked with, and learned from, two well-established artists – her father Jorge Nigro and her uncle Adolfo Nigro.

“My dad was a weekend dad, so we were always at his studio at the weekend. I would paint with him all the time, and I still do; when I visit, we paint together or talk about art,” explains Nigro. “He is also an art teacher and had all these

Scan Magazine | Culture Portrait | Natalie Nigro

materials with explanations and colours, which he tried to educate me with.

I didn’t take it that seriously back then, but looking back at it now, I can see that it was a full study programme.”

world via Instagram, and a Houz store in Oslo picked up her work. Hence, despite her reluctance to call herself an artist, she began to realise that maybe her work really had some value.

Nonetheless, it was not until she and her husband moved to Dubai in 2015 that it occurred to the artist that she might try to turn her hobby into a job. “I wasn’t allowed to work, which was not such a bad thing,” she jokes. “So, I thought, what can I do? Because you can’t go to the beach for six hours every day. Then I thought, why don’t I just do the painting?

And I started full time. I would paint for eight or nine hours a day, every day, not moving from my desk. I did that for the two years we were there.”

Leaf Warriors

During this time, Nigro was asked to do an exhibition at the Danish consulate and, as several within that environment bought her work, word started to spread.

At the same time, she was suddenly receiving interest from people all over the London Rain.

The fluid and fragile appearance of Nigro’s motifs is partly due to her materials, ink and paper, and partly due to her distinctive poetic combination of soft female faces and gentle, abstract colours and forms. Her style, she says, developed fully in Dubai. “Working so intensely with something every day for so many hours, you find your unique way and then you develop that. I think it’s very important to choose your style, not to try to do everything. You have to focus, do something, and do it really well,” she stresses.

Amongst the artist’s first and most popular works are her Leaf Warriors. Set amongst beautiful green leaves, the women look out at the viewer with a genWish We Were Trees.

tle yet determined gaze. “The idea came from the image of the female as the producer and protector of life. They’re warriors who are showing us the importance of protecting the environment by showing us their love for nature, its beautiful trees and leaves,” explains Nigro. “So far, I have seven warriors, but it’s a neverending process of finding warriors. That will never finish. They’re everywhere in the world now, different leaves and different girls, they’re like my leaf army.”

Facts: From 22 February, a selection of Nigro’s work will be exhibited through the Rebecca Hossack Art Gallery at Gail’s, 71 Abberville Rd, SW4 9JW. From mid-March, Nigro’s work will be represented by Galleri Bomhuset in Copenhagen.

Web: www.nnigro.com Instagram: @n.nigro

Nigro has just produced a series of limited prints of selected works.

Go Where the Bilboa Takes You.

The artist’s London home and studio. Nigro currently lives between London and Copenhagen.

Issue 109 | February 2018 | 125

Scan Magazine | Culture Feature | Sisu

Sisu for the people The Finnish concept of ‘sisu’ (pronounced ‘see-su’) is at least 500 years old. In the most literal sense, sisu refers to the guts (sisus, sisälmykset) inside our bodies. It is thought to stem from the ancient belief that the belly was a location of strength (think ‘fire in one’s belly’) and the place where our determination originates.

By Joanna Nylund | Illustrations: Naomi Wilkinson

Sisu is one of those ‘untranslatable’ terms that refer to a whole cluster of traits, in this case courage, resilience, grit, determination, tenacity and perseverance. In the family of Nordic word exports (think ‘lagom’ and ‘hygge’, among others), sisu would be the obvious Finnish contribution. It is a favourite word of ours, and the concept colours our worldview in a surprising number of ways.

A simple definition that I personally like is ‘cheerful determination’. Sisu is something to be desired. It communicates an 126 | Issue 109 | February 2018

outlook on life that is curious and selfassured. It denotes an inner strength that exists independently of outside reinforcement. For me, sisu boils down to having the courage to fill the space that is mine – no more, no less.

I would argue that sisu is one of the best-kept secrets of Finland. If you know something about our national character, that will not come as a surprise. Here, modesty and understatement rule the day: tooting your own horn (or worse: bragging!) is considered extremely un-

civilised. For this reason, Finland has a tendency to downplay its own successes. However, we are secretly proud of our sisu and would share it with the world if that were not so presumptuous.

With my book, SISU – The Finnish Art of Courage, I decided to throw my Finnish caution to the wind and do just that.

Growing up with sisu When I told a good friend about the book, she said: “It’s one of the most beautiful things you can say to someone, isn’t it, that they have sisu. I still remember vividly the first time my parents said it to me.”

Growing up in Finland, the concept of sisu is sort of invisibly present everywhere.

Some even argue that it is impossible to understand Finns and Finland without first understanding sisu. On the eve of a

Scan Magazine | Culture Feature | Sisu

race or exam, parents encourage their children to look inside themselves for sisu. Being told you have it has the effect of bolstering it further, while sensing that you perhaps do not has a correspondingly deflating effect.

One thing is clear though: sisu is a universal trait. It may have been bottled and labelled by us Finns, but it is accessible to everyone. In fact, you are very likely to have used it already.

Here are just a few examples of times you may have experienced sisu: - You ran the race to the finish line, even though those last few miles were torture.

- You decided not to give up on your marriage even though the road back was long.

- You felt, in the midst of a dark moment, a surge of courage that helped you go on.

Sisu is an action-oriented mindset. To quote sisu psychologist Emilia Lahti, who is featured in the book, it is the extra fuel tank that you perhaps did not know you had. And to quote explorer and mountaineer Patrick Degerman, likewise featured: if you have been able to identify sisu as a concept for yourself, you are able to tap into it more easily.

Sisu is not about positive thinking. This is good news: your sisu is already there – it simply needs to be cultivated. I have explored some wonderfully concrete ways of doing that. Whether for getting through a tough time, setting goals and sticking with them, improving your relationships, growing integrity or simply sharpening your focus, learning how to tap into sisu is a life skill for the 21st century.

Web: www.octopusbooks.co.uk

SISU SAYINGS ‘Sisulla ja sydämellä’ (‘with sisu and heart’) was originally the name of a Finnish film from 1947. Now used widely, the phrase describes the attitude we all aspire to.

‘Läpi harmaan kiven’ (literally ‘through the grey stone’, referring to the hard grey granite found abundantly in Finland): with sisu, nothing can stop you.

‘Sisu, sauna, salmiakki’: The three S’s that define Finland. We already gave the world sauna, and sisu could well be our next big export. Our favourite sweet, salmiakki, is a type of salty liquorice flavoured with ammonium chloride. We are still waiting for that one to really catch on.

SISU – The Finnish Art of Courage by Joanna Nylund is published by Gaia on 8 February 2018, £10

Author Joanna Nylund.

Issue 109 | February 2018 | 127

Scan Magazine | Culture | Column/Calendar

Scandinavian music Anders and Anders burst onto the music scene a whole four years ago, as THANKS. But only now they are finally gearing up for the release of their debut album, Mind Expansion. Ahead of that though, comes the new single. The two Danes, formerly of the group Alphabeat, have released Sunshine.

And as you would hope and expect from a song with that title, it is an uplifting bundle of joy. Disco, funk, and dance infused, it is the vitamin D-enriched remedy that we all need on a February day. And night.

After a successful 2017 in which she popped out two of the most well-received singles of her career (in Say My Name and Mistakes, which won her Pop of the Year at the P3 Guld Awards last month), Swedish artist Tove Styrke is now back with her first release of 2018. It is the new single Changed My Mind – another solid pop song that continues the sound, and standard, of

By Karl Batterbee

its predecessors. The long awaited album, Sway, arrives in May. Icelandic artist BRÍET has just debuted with this tremendous introduction to her talents: new single and video In Too Deep.

Do not be fooled by the low-key and downbeat tone of the song – it is a real earworm of a track, particularly that guitar element in the chorus, and culminating in a gorgeous string-laden outro. The song is an r&b-flavoured, ice-cool synth-pop track that makes me very intrigued about what is to potentially come from her.

One of my favourite new artists of 2017 is back now, and all set to dominate Swedish radio yet again in 2018: Rhys, and her new single Maybe I Will Learn. She has once again teamed up with Jörgen Elofsson, who made a name for himself back in the ‘90s writing hits for Britney and Westlife and co-wrote the song with Rhys, as well

as produced it. This time around though, the sound and style have altered, with the two of them delivering a soulful ballad. Like all of Rhys’ singles though, it still packs an almighty punch. And check out her massive smash hits from last year, if you have yet to: Too Good To Be True and Last Dance.

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Scandinavian Culture Calendar – Where to go, what to see? It’s all happening here!

Nordic Night in Glasgow (16 February) The Wee Guy’s Cafe in Glasgow continues its series of themed nights where it explores food and traditions from around the world – and next up is Scandinavia!

The menu of eight dishes will include a mix of Danish, Swedish and Norwegian classics – plus Scandi tunes and lots of hygge. 7pm. The Wee Guy’s Cafe, 51 Cochrane Street, Glasgow G1 1HL. www.eventbrite.co.uk

Frode Gjerstad trio + Steve Swell (18 February) If you are a bit bored of mainstream music, here is a gig for you. This experimental jazz outfit from Norway, which includes a saxophonist, a bass player and a drummer, is known for its high-energy, free improvised music, with roots in the free-jazz tradition. Performing at Cafe OTO in Dalston, London’s home for 128 | Issue 109 | February 2018

Scandinavian food will be on the menu at Wee Guy’s Cafe in Glasgow on 16 February.

By Sanne Wass

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creative new music, the trio will on this occasion be joined by New York trombonist Steve Swell. 7.30pm. Cafe OTO, 18-22 Ashwin Street, London E8 3DL. www.cafeoto.co.uk

Sweden interprets Bowie producer Elcim Yilmaz.

Hygge in the Early Years (19 February) If you are still not familiar with this popular Danish word, you had better get on the bandwagon. Hygge – pronounced ‘hue-guh’ – is a Danish approach to life that focuses on wellbeing and enjoying the special everyday moments. This workshop with Kimberly Smith, the author of Hygge in the Early Years, will look at how you can embed a little bit more hygge in your day-to-day teaching and learning with children. 4pm. Queensway Primary School, Coppice Wood Avenue, Yeadon LS19 7LF. www.eventbrite.co.uk

Lizzie Nunnery and Vidar Norheim.

Photo: Jennifer Pellegrini

Sweden interprets Bowie (20 February) Two years after David Bowie’s tragic passing, some of Sweden’s most famous artists will gather to pay tribute to a legend that for decades had a tremendous influence on music all over the world.

During the concert, they will present their interpretations of Bowie’s music in their own voices and genres. 7.30pm.

Ericsson Globe, Stockholm, Sweden. www.sverigetolkarbowie.se

Åkervinda (1-3 March) Åkervinda is a group of four young female jazz singers from Denmark and Sweden, who take pride in their unique, modern interpretation of traditional Scandinavian folk songs. Their three-day appearance at Marchland in London, a series of music, theatre and interdisciplinary performances, marks the release of their latest album. The Bridewell Theatre, 14 Bride Lane, London EC4Y 8EQ. www.marchlandseason.co.uk

Åkervinda.

Cornerstone Arts Festival (3-10 March) This year, the Cornerstone Arts Festival in Liverpool will explore themes such as Brexit, immigration, race and gender Issue 109 | February 2018 | 129

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equality. Among the artists are Lizzie Nunnery and Vidar Norheim, an EnglishNorwegian folk duo, whose performance will combine song, live soundtrack, poetry and monologue on the theme of freedom and escape. The Capstone Theatre, Shaw Street, Liverpool L6 1HA. www.eventbrite.co.uk

once again fill Copenhagen’s cinemas with more than 200 films from around the globe. During a course of eleven days, the festival will also present concerts, art exhibitions, professional seminars and a screening market. Various locations, Copenhagen, Denmark. www.cphdox.dk

Sigrid visits the UK and Ireland (12-24 March)

Nocean on tour (16-17 March)

Aged just 21, the Norwegian pop sensation Sigrid was recently named the winner of BBC Music’s Sound of 2018, making her one of the youngest-ever artists to receive the honour. The award aims to showcase the most exciting music for the year ahead, so 2018 will undoubtedly be a busy year for the young star. In March, her tour hits eight cities across the UK and Ireland.

Brighton, London, Bristol, Birmingham, Leeds, Glasgow, Dublin, Manchester. www.ticketmaster.co.uk

CPH:DOX (15-25 March) CPH:DOX, one of the world’s biggest documentary film festivals, will this year

Nocean.

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Spring Fair at the Finnish Church. This is the perfect opportunity to enjoy good food and explore the wide range of Nordic goods, arts and crafts on offer.

10am-6pm. Albion Street, Rotherhithe, London SE16 7HZ. www.scandimarket.co.uk

One of Sweden’s newest rock exports, Nocean, combines melodic, alternative rock and metal with electronic elements, powerful live shows and a modern sound.

Following the release of their second album, Diamond, in December 2017, the group has embarked on a European tour, including the UK in March. London and Birmingham. www.noceantheband.com

Scandi Market (17 March) On this spring Saturday, Albion Street in London turns Scandinavian. The annual Scandinavian Spring Market is organised by the Finnish and Norwegian churches and coincides with the indoor

CPH:DOX 2017. VR:Cinema.

Photo: Sanjay Shandilya / CPH:DOX

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Sigrid, winner of BBC Music’s Sound of 2018.

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