Today we’re sharing head chef Rich’s tasty sauerkraut recipe with beetroot and horseradish. Sauerkraut – or ‘surkål’ (literally meaning sour cabbage) as we call it in Norwegian – is the perfect pairing to many of the winter roasts we enjoy here.
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.
It’s an early spring morning, the 6th of March, 1890. Hundreds of fishermen have gathered around the inlet of the fjord, ready to claim their right of the arctic cod that’s lurking inside. But they can’t get inside…
Where the fresh wind blows white horses towards sharp black mountains that fall steeply to the sea, where giant cod swim deep below the sharp eyes of circling sea eagles, the moss-carpeted Lofoten islands sit in the far northerly west of Norway below Tromsø, ninety-five miles north of the Arctic Circle.
March’s latter half brings the promise of longer days, and as the locals say, ‘the smell of money is in the air’… the money being the abundance of cod for catching. The very essence of Lofoten living is in its prime during cod-fishing season.
This 2019 review by Chris Madigan, who writes for the Telegraph, captures what he describes as the ‘amplified cosiness’ of a weekend at Holmen Lofoten. It’s a level of ‘cosy’ that you can only hope to achieve when nature is at its most unruly…
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.