With the arrival of autumn and a weather that’s shifting hour by hour there’s nothing we Norwegian’s love more than to enjoy a hearty soup inside.
Warming, made with local fruit and with the kick of traditional aquavit, there’s nothing quite like cozying up or hunkering down with a glass (or two) of gløgg after a day out in the elements.
A bit of magic happens when you sprinkle salt over cucumber. It changes. Everything it lacked it is given; and everything it had, gets better.
One of our favourite parts of the summer is when the blackcurrant bush is bursting with green leaves, it simply smells like heaven.
Valentine was meant to be here with us this month, making plans and taking inspiration for future Kitchen On The Edge Of The World trips together…
Mark Hix has been a part of the Holmen Lofoten family for some time now. As a close friend of Val’s, Mark came out to the Lofoten Islands to explore our natural larder and environment, and make the most of the famous fishing opportunities. He served this for our brunch one morning, which makes for an elegant way to start a lazy weekend, but it would be equally perfect as a starter for a feast.
To stand motionless in the surrounds of Holmen, whether in a boat, up a mountain or on the shoreline, to observe this wild larder and understand its inhabitants means the menus write themselves. Let me explain further…