2_3_ScanMagazine_Issue_81_Oct-Nov_2015_Scan Magazine 1 15/10/2015 21:37 Page 123
Scan Magazine | Restaurant of the Month | Norway
is a role model for Funky Fresh Foods’ efforts in biologically friendly products and sustainability, and the team visited Berlin last summer. However, inspiration for the menu can be found anywhere, as the cofounder explains: “All food cultures have vegan and vegetarian dishes, often found in the countryside with its more rustic cooking.”
Vogue and new cookbook
Co-founder Josefine Andrén, restaurant manager Miriam Jøms and chef Paulius Gasparavicius.
most popular is the milkshake made from plant-based milk and fruits. Also, the sharing tapas menu for two to three people is a big hit.
fresh fruit and vegetables we use here, we need to find new and innovative ways of storing and cooking the foods to get ultimate nutrition and taste,” says Andrén.
“We want eating to be an experience with high-quality, healthy dishes. Our customers are perhaps a bit uncertain at the start, but very satisfied and happy with the fresh and nutritious food they get,” Andrén explains. “Some even say that if this is what vegetarian cooking tastes like, they would have this type of food every day!”
The company is also looking at how to become more responsible on the business side by driving environmentally friendly cars, hiring a firm with organic food deliveries, and using biodegradable packaging. Its efforts have paid off as they are the first Norwegian catering company to get environmentally certified.
Customers can also hire a raw-food chef for groups of up to ten people, with Andrén bringing the menu and ingredients and cooking the dishes together with the group. The participants learn how to enjoy vegan and raw food, and the chef gets ideas for new recipes and cookbooks. “It’s all about cooking together. I get inspiration from these private events, but also from courses, travels and just watching other people cook.”
As one of the world leaders in waste disposal and vegan supermarkets, Germany
This year, Funky Fresh Foods released its second cookbook. The first book of vegan recipes from 2012 has sold out, but the co-founders believe that the market is even more ready now. Both cookbooks show how simple it can be to cook vegan food, including breakfasts, salads, soups, party nibbles and dinners. “This type of food is great for sharing. Vegans are often enthusiastic foodies who really enjoy cooking, sharing dishes and talking about food,” says Andrén. The trendy concept has also been recognised by Vogue, with the area around the Norwegian Centre for Design and Architecture named one of the hottest spots in Europe. “This is great! We have a great team and now we want to get even better at what we’re doing, create more exciting menus and attend more festivals and events.” For more information, please visit: www.funkyfreshfoods.no.
Increased demand for clean foods Funky Fresh Foods aims to shed light on how customers can make more sustainable choices with their vegan and vegetarian food, and how to live in more environmentally friendly ways. “We don’t use sugar and only very little salt, otherwise used to preserve foods, so with the high volumes of
Issue 81 | October 2015 | 123