Fuchsia Dunlop

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.

  • Joining us on: 28-02 Sept/Oct 2023
– Who else is joining us for Kitchen on the Edge of the World –

Nieves Barragán Mohacho

Nieves grew up in Bilbao in Spain’s Basque region, learning from an early age about the regions produce and cuisine.

Nick Strangeway

Nick began bartending in the early 1990’s (whilst studying at The Courtauld Institute of Art).

Valentine Warner

Val is a founding partner with Ingunn on Kitchen On The Edge, and the host chef for each event.

Alex Pole

Alex Pole has a lifelong passion for metal work.

Gunvor Tangrand

Gunvor Tangrand is a local ceramic artist and responsible for equipping our restaurant with its truly unique tableware.

Audun Rasmussen

Før du har rukket å hilse på Audun, vil du bli møtt med et lurt smil, og et humoristisk glimt i øyet. Han er den som leder deg trygt og sikkert gjennom dette ville og dramatiske terrenget vi kaller «hjem». Audun er et vandrende leksikon, når det kommer til lokale omgivelser og turområder.

Adam Batchelor

Adam Batchelor is a painter from Suffolk, UK. 

Lennox Hastie

Lennox is fascinated by fire. He is the chef and owner of Firedoor in Sydney, Australia’s only fully wood fueled restaurant.

José Pizarro

José is often described as the Godfather of Spanish cooking in the UK.

Heidi Bjerkan

Heidi is the founder of Credo Restaurant in Trondheim.

Jeremy Lee

Jeremy joined London’s Quo Vadis in Soho in 2012, becoming Chef Proprietor of this venerable restaurant.

Henry Harris

Henry is a highly acclaimed chef, restaurateur and food writer.

Stuart Bale

Stu started his drinks career with collecting glasses in Glasgow, while at University studying dentistry. After leaving university prematurely and turning to bartending full time, Stu quickly fell in love with the drinks industry.
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