Kitchen On The Edge Of The World 2023

This year’s programme for Kitchen On The Edge sees a carousel of incredible talents and different food cultures. We are excited to see cooking techniques from Spain, Japan, UK, Portugal and China. What an extraordinary thing!

They join Valentine and the Holmen Lofoten team in the kitchen with Nick Strangeway and James Randall creating at the bar. There’s also a magnificent crew of artists and makers, explorers and bakers joining us for these long weekend culinary adventures.


In March we welcome the legendary Rick Stein to Holmen Lofoten for Kitchen On The Edge.

Rick is quite simply an inspiration; chef, writer, traveller, restaurateur and master of our TV screens. We have long wished he’d join us for cod season and now it’s really happening!

Rick is best known for his love of simple seafood having launched The Seafood Restaurant in 1975 in Padstow, Cornwall. As he said at the time “nothing is more exhilarating than fresh fish simply cooked” – a mantra we agree with. Since then his business has grown to include 12 restaurants across the UK and Australia and he has travelled the world making memorable food and travel TV programmes.

This will be an adventure not to miss as Rick is joined by our good friend and artist Tom Frost and baker extraordinaire Richard Bertinet. When the weather gods allow, we’ll be fishing for cod, hiking and exploring. When we withdraw inside by the fire, we’ll be baking, printing and of course cooking and eating with Rick and Valentine.


Joining us next June for more Kitchen On The Edge adventures under the midnight sun is Japanese chef Masaki Sugisaki. 

Masaki was born in Saitama, Japan, where his parents ran a traditional Kaiseki restaurant. Travelling to London aged 23, Masaki worked in several Japanese restaurants before returning home as head chef of the family business. Onto Tokyo and then London again, Masaki was part of the opening team of Nobu Berkeley Street in 2005. Three years later he left to open the much loved Dinings.

Masaki is known for pushing the boundaries of Japanese cuisine whilst honouring its heritage. His creativity and impeccable sourcing are what led us to him. We can’t wait to see how his menus develop for Kitchen On The Edge. 

British blacksmith Alex Pole will be firing up the Holmen forge for this event and we’ll have workshops with founder of PlayLab, Professor Play. Join us for a RIB trip and picnic, foraging, hiking, cooking demos and the magic of the Lofoten in early summer.


We cannot wait for Nuno’s visit for Kitchen On The Edge which has been a long time coming. 

Born and raised in Lisbon, Nuno has dedicated his life to exploring the many facets of what creates exceptional hospitality.

Combining first-hand experience on his family’s farm in the Alentejo with unique ingredients and innovative techniques garnered during his travels, Mendes has endeavoured to pioneer new ideas throughout his career as a chef. In more recent years, Nuno has pushed the boundaries of his discipline to curate ever more immersive experiences for his guests. Nuno is currently based in London and Lisbon, having opened Lisboeta, his love letter to Lisbon, in London’s Soho.

Joined by Alex Pole and Professor Play, this is a summer adventure we are super excited for.


We are thrilled to welcome Nieves into the Holmen Lofoten kitchen next September. 

Growing up in the Basque region of Spain, she learnt from an early age about the regions produce and cuisine.

Moving to London in 1998, she started in the kitchen at Simply Nico before joining the Harts Group and becoming the group’s Executive Chef ahead of the launch of Barrafina in Soho. For ten years, Nieves oversaw the launch of two further Barrafina restaurants and in 2014 was awarded a Michelin Star. In 2018, Nieves was awarded her own Michelin Star for her first solo restaurant, Sabor.

Completing the adventure will be our good friend, ceramicist Gunvor Tangrand and wonderful nature painter Adam Batchelor for autumnal workshops both indoors and out.


Fuchsia is a hugely influential cook and food writer specialising in Chinese cuisine. 

When Valentine introduced us to Fuchsia we were immediately excited about the idea of her interpreting our Lofoten larder.

Fuchsia trained as a chef in Sichuan and has been researching Chinese food and culture for more than two decades. Her books have won many awards (far too many to fit in here) and she writes for the FT and OFM among other publications. She’s appeared on radio and TV with heavyweights the late Anthony Bourdain and Dave Chang.

We welcome Fuchsia with open arms, as we do our favourite ceramicist Gunvor Tangrand and nature artist Adam Batchelor.

To book for any of these culinary adventures visit our booking page or email us at

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