Calm, kind and warm, whether he meant to or not, Nathan Outlaw claimed a small spot in our hearts with his down-to-earth and gentle nature when he joined as a guest chef a while back.
Valentine’s wonderful Salted Cod ‘Red and Green’ is a thrilling combination of Mexican Contramar style and Lofoten’s arctic elements.
We’re currently drooling over chef’s ‘Aquavit Eccles Cake’, a perfect little treat to welcome friends and family to your home over the festive period. Why not make a batch yourself?
Sea Urchin – kråkebolle – are abundant in the Northeast Atlantic, and are often overlooked as a food source. The good news is that the urchin’s roe is a delicacy and can be eaten raw; straight from the ocean.
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…