{"id":7478,"date":"2024-10-21T08:41:13","date_gmt":"2024-10-21T08:41:13","guid":{"rendered":"https:\/\/www.holmenlofoten.no\/?p=7478"},"modified":"2024-10-21T08:41:14","modified_gmt":"2024-10-21T08:41:14","slug":"2025-kitchen-on-the-edge-of-the-world","status":"publish","type":"post","link":"https:\/\/www.holmenlofoten.no\/nb\/2025-kitchen-on-the-edge-of-the-world\/","title":{"rendered":"2025 Kitchen On The Edge Of The World"},"content":{"rendered":"

HEI ALL,<\/strong><\/p>\n\n\n\n

We are super excited to announce the Guest Chefs for our 2025 Kitchen On The Edge program of events.<\/p>\n\n\n\n

From three outstanding Nordic chefs practicing innovative approaches with traditional foods and progressive principles on environmental sustainability, to the rich cultural heritage of Slovenia interpreted by one of the world’s most highly respected chefs and an esteemed, U.K. pioneering chef with multiple, highly-awarded restaurants across the globe rooted in the hyper-local, ‘farm-to-table’ movement, we are humbled and thrilled to share our Arctic home with them.<\/p>\n\n\n\n

Together with leading craftspeople, creatives and explorers, they join our Holmen Team in offering a long weekend of culinary, craft and nature-based adventures here in the wild
and dramatic beauty of the Lofoten Islands.<\/p>\n\n\n\n

We encourage you to book early as these memorable events sell out quickly. Read on for further details. We look forward to this extraordinary year of Kitchen On The Edge and welcoming you.<\/p>\n\n\n\n

<\/p>\n\n\n\n

G\u00cdSLI MATTH\u00cdAS AU\u00d0UNSSON 20 – 24 March<\/strong><\/p>\n\n\n\n

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In March, during Cod Season, we look forward to welcoming Icelandic chef G\u00edsli Matth\u00edas Au\u00f0unsson. <\/p>\n\n\n\n

G\u00edsli is a well-known food activist, champion of traditional Icelandic food culture and for having the gift of seeing beauty and possibility in the natural world.<\/p>\n\n\n\n

Born into a family of hardworking fisherman and cooks on Heimaey \u2013 the oldest, largest and only inhabited of the Westman Islands archipelago \u2013 G\u00edsli moved to Reykjav\u00edk when he was six. After training as a chef and staging in mostly NYC and France, together with his family, he opened Slippurinn in 2012. A modern Icelandic eatery with the aim of crafting an enchanting, sustainable and seasonal high-end restaurant that pays homage to tradition while simultaneously incorporating modern techniques. <\/p>\n\n\n\n

In 2017, together with friends, G\u00edsli opened SK\u00c1L!, a food hall that received a Michelin Guide “BIB-gourmand” award in 2019. His first cookbook, SLIPPURINN: Recipes and Stories from Iceland, co-written by Nicholas Gill was published worldwide by Phaidon and released in 2021.<\/p>\n\n\n\n

With similar wild ingredients on our doorstep and being equally familiar with the mighty Skrei (migrating cod), we’re incredibly excited to experience G\u00edsli’s creative and evocative cooking style here at Holmen Lofoten.<\/p>\n\n\n\n

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ALBERT FRANCH SUNYER 1 – 5 May<\/strong><\/p>\n\n\n\n

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We look forward to welcoming chef Albert Franch Sunyer to Holmen Lofoten in May, when our island power-surges into Spring.<\/p>\n\n\n\n

Albert is a pioneer in sustainable gastronomy, being the co-founder and co-owner of Restaurant Nolla in Helsinki, Finland. The Nordic’s first zero-waste restaurant.<\/p>\n\n\n\n

Nolla, Finnish for zero, was born out of a desire to serve great food without compromising zero-waste values and with a strong vision that progressive changes needed to be made in the restaurant industry.<\/p>\n\n\n\n

With a background in biology, Albert is well-known for his passionate and positive mindset. Perfecting the ideology of refuse, reduce, reuse and as a last resort, recycle and rot in the systems and practices of Restaurant Nolla.<\/p>\n\n\n\n

Nolla has a nose-to-tail menu with a heavy emphasis on seasonality, ingredients sourced from local suppliers who share the same ideology resulting in carefully crafted dishes.<\/p>\n\n\n\n

We can’t wait to experience Albert’s creative and delicious take on our local Lofoten produce, learning and working together with shared values.<\/p>\n\n\n\n

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ANA RO\u0160 8 – 12 May<\/strong><\/p>\n\n\n\n

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We are honoured to welcome the remarkable Ana Ro\u0161 to Kitchen On The Edge in May 2025.<\/p>\n\n\n\n

Ana is a Slovenian chef and one of only eight female chefs whose restaurant, Hi\u0161a Franko, has been awarded three Michelin stars and in addition, one of the few restaurants in the world to also hold a Michelin green star. Hi\u0161a Franko has been listed on The World’s 50 Best Restaurants since 2017.<\/p>\n\n\n\n

A polygot, sportswoman and writer with a creative soul and strong sense of social responsibility, Ana is a self-taught cook whose cuisine beautifully captures the essence of the seasons, terroir and community.<\/p>\n\n\n\n

Ana’s approach to cooking is highly technical with a sense of immediacy and vitality, creating dishes based on seasonal ingredients from local foragers, producers and artisans, highlighting traditional methods that go back generations.<\/p>\n\n\n\n

Due to her outstanding work, Ana Ro\u0161 was named the ambassador of gastronomic tourism by the World Tourism Organization (UNWTO).<\/p>\n\n\n\n

We greatly look forward to introducing Ana to our dramatic and wild landscape and our Spring Arctic larder.<\/p>\n\n\n\n

<\/p>\n\n\n\n

OLA KLEPP 25 – 29 September<\/strong><\/p>\n\n\n\n

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We look forward to welcoming Norwegian Chef Ola Klepp to Holmen Lofoten for the autumn equinox.<\/p>\n\n\n\n

Located in Stavanger, Ola opened restaurant K2 together with his wife Elisabeth in 2020. The purpose of K2 has always been about creating a restaurant that focuses on sustainability. For Ola this means sourcing local produce from farmers they personally know, working within the season, incorporating Organic products into the menu and being conscious of what they order from abroad. K2 has a no waste policy and an Organic Certification of 75%.<\/p>\n\n\n\n

In 2023 K2 received a Red and a Green Michelin star. The same year K2 was also the first restaurant in Norway to be awarded three circles in the 360\u02daEat Guide.<\/p>\n\n\n\n

Traveling from the south to the north, we’re greatly looking forward to this collaboration of Norwegian hearts and conscious culinary minds and celebrating some of the most delicious contemporary food served in Norway today.<\/p>\n\n\n\n

<\/p>\n\n\n\n

SIMON ROGAN 2 – 6 October<\/strong><\/p>\n\n\n\n

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With a backdrop of October’s golden Autumn colour, we welcome internationally renowned chef Simon Rogan MBE to Holmen Lofoten.<\/p>\n\n\n\n

Achieving multiple Michelin-stars across restaurants around the globe, Simon is recognised as one of the world’s pioneers of the farm-to-table movement.<\/p>\n\n\n\n

His U.K. based, Lake District-located flagship restaurant L’Enclume opened in 2002 with a focus on hyper-local and seasonal ingredients. Combining his love for fresh ingredients together with his foraging knowledge, creating dishes that enhance the flavours of the natural world.<\/p>\n\n\n\n

Over time, his vision has become intertwined with environmental issues, the future of agriculture, sustainable dining and providing an educational platform for future generations. Further developing the relationship between cooking and growing.<\/p>\n\n\n\n

We are humbled to have Simon with us for Kitchen On The Edge and can’t wait to see his take on our Arctic autumn produce.<\/p>\n\n\n\n

<\/p>\n\n\n\n

To book for any of these culinary adventures visit our booking page <\/a>or email us at reception@holmenlofoten.no.<\/strong><\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

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