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. Why not make one yourself with this lovely recipe shared by our wonderful head chef Richard.
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.
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…
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.
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.
If you have ever visited Holmen Lofoten before, you might have noticed a tall man, with wild curls, usually holding a cup of coffee in his hands. His name is Håvar, meaning guardian in old Norse.
Blacksmith Alex Pole’s account of his first visit to Holmen. “I don’t think you ever forget your first sight of Holmen…”
Sny is the Lofoten word for snow. In Norway, we actually have almost 100 different expressions for this word.
Making your way to the edge of the world is a journey for the intrepid: it’s never going to be a hop, skip and a jump.
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…
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.
At the tail end of 2019, while crisp autumn was turning to biting winter, we hosted writer Olivia Squire and photographer Johan Lolos of Suitcase Magazine at Holmen. Suitcase is a bible for special experiences, and leafed through by those who are passionate about travel, sustainability, and exploring the world… and certainly a source we look to on the rare occasion we feel the desire to leave our isle at the tip of the Arctic Circle for other scenery… though we’re always drawn back here before long.
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…