Nº3 2017
segers maga zine
P. 10 / Thomas Sjögren’s summer restaurants on the Swedish west coast. P.20 / Emil Åreng on the taste of nature in cocktails.
SEGERS
Thanks to Norrvikens Trädgürdar and Fiskeboa for allowing us to use their premises for photoshoots!
INTRODUCTION
MAGAZINE
What makes a good summer restaurant? Pork fillet and potato, something to suit everyone? Not if you ask Thomas Sjögren, Swedish Chef of the Year 2015. Last summer, he started his little pop-up restaurant Hampholmen, outside Smögen. 15 dishes made from local west coast ingredients, and coffee on the bridge. This summer he also purchased Skärets krog restaurant in Smögen, and is planning to create the best dining experience on Sweden’s west coast. A drink-maker’s dinner is one of a number of items on the schedule. And speaking of drinks, in this edition you will also meet Emil Åreng, the Norrländ bartender who launched the term ‘cocktail terroir’. We will get to the bottom of how chefs and bartenders together can make cocktails into something more than just an aperitif.
Mia Kinn / Marketing Manager at Segers
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0564 628 / HAT. Wash before use. Elasticated back. Quality: 100% cotton denim. Size S/M, L/XL. Colour: 076 dark blue. 6135 299 / CHEF'S JACKET, SHORT SLEEVE, UNISEX. Slimmer fit. Slim fit. Zip. Breast pocket with flap. Yoke and longitudinal seams at the back. Hanging loop in the collar. Rounded hem. Quality: 67 % cotton, 33% polyester, stretch jersey. Size XS-XXL. Colour: 014 grey mix. 2745 628 WAIST APRON. Garment washed. Slit at centre front. Pocket on right side with bellows pleat and key holder. Loop for hanging. Quality: 100% cotton denim. Size approx 100 x 95 cm. Colour: 076 dark blue.
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1080 660 / WAITER’S JACKET. Stand-up collar with striped detail on inside. Breast pockets, one with decorative button. Side pockets; the right side pocket also has a coin pocket in striped fabric. Transparent buttons. Hanging loop in the collar. Shrinkage approx. 5-7% in length. Quality: 100% cotton. Size: C44–C56. Colour: 006 light blue. 2337 201/280 / BIB APRON. Adjustable neck strap. Pocket on right side with bellows pleat and key holder. Loop for hanging. Quality: 65 % polyester, 35% cotton. Size: Approx 75 x 110 cm. Colour: 000 white, 002 navy, 005 blue, 014 grey, 015 black, 024 sand, 028 brown, 032 orange, 041 red, 043 dark red, 051 light pink, 083 apple green.
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SUUNNITTELU DESIGN / CONCEPT / KONSEPTI
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1086 660 / WAITER'S JACKET, WOMEN'S. Stand-up collar with striped detail on inside. Breast pockets, one with decorative button. Side pockets; the right side pocket also has a coin pocket in striped fabric. Transparent buttons. Hanging loop in the collar. Shrinkage approx. 5-7% in length. Quality: 100% cotton. Size: C34–C46. Colour: 006 light blue.
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6110 199 / T-SHIRT, WOMEN'S. Fitted design with round neck. Long sleeves. Quality: 95% cotton, 5% Lycra/elastane, approx 180g/m2. Size: S–XXL. Colour: 000 white, 015 black. 0569 890 / LEATHER POCKET. Channel, approx 5 cm, for threading onto a belt (purchased separately). Inside pockets for telephone, pens. Dry clean/leather clean. Quality: 100% goat leather, vegetable tanned. Size: Approx 22 x 28 cm. Colour: 028 brown. 0573 999 / BELT. Braided elastic. Brown leather details. Length: 105 cm. Width: 3.5 cm. Colour: 023 beige/brown.
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DESIGN / CONCEPT
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1215 998 / MEN’S SHIRT. Classic cut. Quality: 60% cotton, 40% polyester. Size: S–XXL. Colour: Blue/white woven check. 4063 765 / WAIST APRON. Loops at the sides. Double pouch pocket. Indigo dye; will bleach with washing. Dry/wet deposits for the first few washes. Quality: 50% linen, 50% cotton. Size: Approx 75 x 56 cm. Colour: 002 navy, mixed.
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INTERVIEW / THOMAS SJÖGREN
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INTERVIEW / THOMAS SJÖGREN
15 dishes on one small island. When Thomas Sjögren won Swedish Chef of the Year
what I love best, creating dishes with quality raw ingredients.
in 2015, the culinary world changed. From having been
Smögen is excellent. We have the fish auction and many
at the restaurant cooking night after night, there fol-
great growers in the local area. You have to push yourself the
lowed a year of guest appearances, large banquets and
whole time to think of new dishes. It's a challenge to create
exclusive cooking courses. Fairly soon he was keen to
fantastic food with just two or three ingredients. When you’ve
do his own thing.
got the headache of just two components on the plate, that's when I think it's much more fun than when you've got fifteen
“Being Swedish Chef of the Year was obviously a great honour. The whole year was totally cool and I met so
components clamouring for space. You should be able to
many interesting people. But after just a year of working hard
recognise the tastes and just be unable to help smiling. That’s
designing weekend menus, making guest appearances and
the feeling I want to create.” Is the menu typical for the west coast?
teaching private individuals and companies how to cook, I MAGAZINE
The basics are fish, seafood and veg. Local, fresh food
was keen to try something of my own. I've lived in Gothenburg in recent years and worked a lot on the west coast, so
from the coast. But I want a challenge as well. I mean, even
to start a summer pop-up felt totally right. But I wanted to do
something like algae or seaweed has been undiscovered until
it in my own way, designed for the west coast and the natural
now. There are a few in Sweden who work with it, but it's cer-
environment we have here.”
tainly not common. Right now I’m testing the common types,
And so that’s how the Hampholmen
working with consistency and such like. No Swedish algae
pop-up was born?
is poisonous, but certain types may be less tasty. Seagrass
“Exactly. Hampholmen began in summer 2016 and we
is really simple to work with. A little like chives that grow in
had 26 guests per night. Hampholmen island itself is so small
water, and it's great to fry or use dried. But I’m also testing
and is in the middle of the bay. We took all the guests in a
out bladderwrack and sugar kelp, or devil's apron as it's also
wooden boat from Smögenbryggan bridge out to Hamphol-
known. They are great ingredients, beneficial and very easily
men. There were around 15 courses waiting for them, over
available. We have to be better at using algae and seaweed.
two and a half hours. Then everything was rounded off with
Everything has its charm.”
coffee on the bridge, and taking the boat back.”
What does summer 2017 look like?
Why a pop-up?
“Hampholmen will have new menus every day. We’re doing an extra week this year, a total of four. I’ve also bought
“I wanted to be out in the sea, and do something fun, without it necessarily being about maximum profit. It creates a
a share in Skärets restaurant in Smögen. We’ll redefine the
ripple effect and leads to new things in the long-term anyway.
concept slightly and focus even more on locally-produced
The idea was to create a whole immersive experience on the
ingredients. Skärets krog includes a restaurant, café and
west coast. Food, drink, company, atmosphere and above all,
bakery, plus an additional restaurant in Hunnebostrand. A
nature. Hampholmen is in the middle of the bay, and for those
huge project but one that will be great to develop. The idea
not used to the coastal life, it's a charming experience to eat
is also to grab great bartenders and run Drinkmaker’s dinner
a tasting menu on a tiny island.”
on some evenings. Combining other drinks than just beer and
What was the work like on Hampholmen?
wine. The best dining experience on the west coast, that’s the idea.”
Each morning I’d get up and go to the fish auction, select the best fish and work out the day’s menu in my head,
What’s it like to run a summer restaurant com-
right there at the auction. The next step would be Grön-
pared with working the whole year in one place?
sakslandet fruit & veg store, to choose what was needed for
“Fabulous! I can see how it's slightly odd that the
that evening. Then into the kitchen to start prepping. Once
majority of them close down in summer. It's summer
that was done, I would take a walk along the shoreline and
that's the fun time to create food in Sweden. That's when
pick herbs. The working days were long, but I also got to do
everything's growing and at its best.
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DESIGN / CONCEPT
SEGERS
1226 305/306/998 / WOMEN'S SHIRT LONG SLEEVE XS-XXL. Classic cut, slightly waisted. 998,601: Quality: 60% cotton, 40% polyester. Colour: Blue/white woven check. 4444 628 / WAIST APRON. Pocket on right side with bellows pleat and key holder. Loop for hanging. Quality: 100% cotton. Size: Approx 75 x 43 cm. Colour: 076 darkblue.
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DESIGN / CONCEPT
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1053 201 / CHEF'S JACKET, SHORT SLEEVE. Slightly narrower slim fit. Concealed closure with snap buttons. Longitudinal seams front/back. Hanging loop in the collar. Quality: 65% polyester, 35% cotton. Size: C44–C60. Colour: 000 white, 015 black. 4902 201 / WAIST APRON. Slit at centre front. Kangaroo pouch with key holder. Loop for hanging.Quality: 65/35% polyester/cotton. Size: Approx 100 x 85 cm. Colour: 033 orange, 038 rust, 086 olive. 1802 799 / TOWEL. Two hanging loops. 6 pack. 50/50% linen/cotton, approx 300g/m2. Size: Approx 50 x 70 cm. Colour: 048 red stripe, 068 blue stripe.
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6116 199 / WOMEN’S TOP. Classic design with round neck with ribbon edge, short sleeves. Quality: 100% cotton, approx 155g/m2. Size: S–XXL. Colour: 000 white, 002 navy, 003, sky blue, 005 blue, 011 light grey mix, 015 black, 032 orange, 041 red, 053 cerise, 063 yellow, 084 grass green. 4071 627 / WAIST APRON. Front pocket, pen pocket with loop. Both with rivets. Transfer print, left side. Quality: 100% cotton. Size: Approx 95 x 45 cm. Colour: 002 navy, woven stripe.
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6107 299 / POLO SHIRT, MEN'S. Short sleeve. Ribbed collar and cuffs. Placket with three buttons. Crescent reinforcement in the neck. Slits in the sides. Quality: 50% cotton, 50% polyester, approx 210g/m2. Size: XS–XXL. Colour: 000 white, 002 navy, 005, blue, 006 light blue, 015 black, 032 orange, 041 red, 053 cerise, 071 bright aqua, 083 apple green. 4072 627 / WAIST APRON. Front pocket, pen pocket with loop. Both with rivets. Transfer print, left side. Quality: 100% cotton. Size: Approx 95 x 85 cm. Colour: 002 navy, woven stripe.
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SUUNNITTELU DESIGN / CONCEPT / KONSEPTI
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1215 305/306/998 / MEN’S SHIRT S–XXL. Classic cut. 1226 305/306/998 / WOMEN'S SHIRT LONG SLEEVE XS–XXL. Classic cut, slightly waisted. 305: Quality: 55% cotton, 45% polyester. Colour 015 black. 306: Quality: 60% cotton, 40% polyester Fil à fil. Colour 000 white, 006 light blue, 053 cerise, 071 aqua, 078 midnight blue, 111 light grey. 998 601: Quality: 60% cotton, 40% polyester. Colour: Blue/white woven check. 998 602: Quality: 100% cotton. Colour: Blue/beige printed pattern. 998 603: Quality: 100% cotton. Colour: Blue/red/white woven check.
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DESIGN / CONCEPT
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6116 199 / WOMEN’S TOP. Classic design with round neck with ribbon edge, short sleeves. Quality: 100% cotton, approx 155 g/m2. Size: S–XXL. Colour: 000 white, 002 navy, 003, sky blue, 005 blue, 011 light grey mix, 015 black, 032 orange, 041 red, 053 cerise, 063 yellow, 084 grass green. 4081 766 / BIB APRON. Braces adjusted with buttons and buttonholes at the sides. Kangaroo pouch. Dark grey, solid details. Shrinkage approx. 6% in length. Quality: 51% linen, 49% cotton, canvas. Size: Approx 75 x 80 cm. Colour 063 yellow, printed pattern.
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DESIGN / CONCEPT
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1255 632 / SHIRT, SHORT SLEEVE. Stand-up collar, breast pockets. Wider front opening. Not buttoned through. Slightly rounded hem. Yoke front/back. Quality: 100% cotton. Size: UNISEX, XS-XXL. Colour: 000 white. 2645 201/280 / WAIST APRON. Pocket on right side with bellows pleat and key holder. Loop for hanging. Quality: 65% polyester, 35% cotton. Size: Approx 75 x 85 cm. Colour: 000 white, 002 navy, 005 blue, 014 grey, 015 black, 024 sand, 028 brown, 032 orange, 041 red, 043 dark red, 051 light pink, 083 apple green.
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INTERVIEW / EMIL ÅRENG
Kung-f*ck You on the menu
tricky. One night, the head chef said something to me that changed my way of thinking. Something like: “Indian restaurants always have Indian chefs because it’s in their DNA to cook Indian food. They're experts because it’s in their blood.” And so I started to think on what was in my DNA. What do I have coursing through my veins? I grew up in Norrland, with my dad working in the forests. I don't even know how many times I've been out in the forest. It's got everything. Cloudberries, mushrooms, and all those berries, that we ate with vanilla ice-cream. I realised that my DNA must be the Norrland forests, that is what I should do at REX. I called the style ‘Cocktail Terroir’, something that wine professionals are always talking about. That packaged the idea up nicely. We wanted to work with local natural ingredients, just like restaurants do, but in the bar.” How has your style evolved over the years? I use local ingredients wherever possible, and REX still does too. It’s cool. I now run the bar Open/Closed, and I want to change the menu here with new themes as often as I can. It’s about giving a background story to each cocktail and linking together the theme. So we serve cocktales, not cocktails, and this means we have an entirely different approach. We start way back in history to find our flavours, not the other way around.” And what might one of these stories look like? “At the beginning of 2017 we had the theme Martial Arts. Fighting sports, basically - and some of the drinks were inspired by Bruce Lee. One drink was called Kung-f*ck You. Another was called Royal Jelly. The term Royal Jelly comes from bee colonies. When the Queen bee dies, all the worker bees release a secretion that they feed to three different larvae. These larvae are totally over-fed with this secretion which eventually changes the metamorphosis in one of them. And that specific larvae grows up to be the colony's new Queen bee. That secretion is known as Royal Jelly. In the 60s, Bruce Lee launched a drink that he called Royal Jelly. A mix of honey, tea, ginseng and lemon - kind of the 60s version of Red Bull. We started testing different versions of his drink. We
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He was 24, had learned the classics, and loved chatting with guests. Emil Åreng felt at home in the bar. But when the head chef actually questioned him on what his own DNA was, that allowed Emil to begin to find his own style. “Mum found one of those pieces of paper ‘What do you want to be when you grow up?’ from when I was in sixth grade. And I’d written 'waiter’. I’ve been fascinated by bars and restaurants from as early as around 11 or 12 years old. But I never did a hospitality course at school. You just couldn't do something like that in Jämtland back then. People’s status levels were pitifully low up here. So I did Social Sciences, but straight after studies I moved to Lyckelse and started working at my brother’s hotel. He wanted me to learn everything, so I started out as a cleaner, then night porter, and then receptionist. One evening he asked me if I could just jump in and work the bar. “Yeah, of course,” I said. I didn’t have a clue what I was doing, but the girl behind the bar showed me the basics, and I was great at chatting to the guests. Then he suddenly said to me “Hey, I’m just going out for a bit, to sit on the other side of the bar. You’ll manage.” He went out for a few drinks, and I was standing there by myself. My first night. But it all worked out. I could learn a little without someone watching me. After those four hours behind the bar, I knew I wanted to be a bartender.” Was that your training? “No, I then went to London to train there. Looking back, it wasn’t all that, but it piqued my interest. Which is what education and training should do. You should learn the basics and be psyched to learn more. Then the rest is up to you. After my training, I did a few years in party drinks and classic cocktails at sports bars. I was doing so damn much with the classics, and got really good at them. Then my brother opened a new hotel in Umeå and I got the responsibility to start up the cocktail bar REX.” What was your plan? “I really had free rein, so the creative juices could really flow. I wanted to move on from the classics. It was cool, but
INTERVIEW / EMIL Ã…RENG
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INTERVIEW / EMIL Ã…RENG
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INTERVIEW / EMIL ÅRENG
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then discovered that the yellow shades that Bruce Lee had on his classic clothing was created by using saffron. And the colour was actually also called Royal Jelly. We did some testing and created a drink with Bruce Lee - aquavit, ginseng, honey, tea and condensed milk - that Bruce always drank at home in Hong Kong - plus a little saffron on the top. Saffron is tricky, but what raw ingredients can you get straight from the forest in Norrland? Most stuff. You see, we haven't destroyed the forests up here. Everything is fresh, healthy and you can drink the water straight from the streams. From a global perspective, it's unique. Lingon is cool. Cloudberries, sea buckthorn and Arctic bramble are berries I often pick. They're unique to Norrland. Then you've got all the mushrooms and chaga mushrooms that you make the tea from. People up here are extremely good at refining stuff. The sort of people you want to work with. We sometimes also ‘pick’ ants. It's become quite the thing, to ‘harvest’ ants. But tastes and trends are fluid. For me, the main thing is to be able to challenge. To be able to say to a person: “this is what I want it to taste like in your head.” Talking about taste and surprising guests.” How do you refine your raw ingredients you pick for the bar? “Take for example the Funnel Chanterelle, 20 litres. Pour over ten kilos of sugar and a bottle of sherry vinegar, and let it stand. That type of thing. Pickle it, dry it or make a foam. It's hardly rocket science, but it's quite common actually, for bartenders to do their own thing these days. The problem is that
some of them are sometimes lazy and take shortcuts. Buying a syrup from France when you can just as easily go out and do it yourself and get a larger quantity at a cheaper price. Use the chefs, that's what I say. They’re often in the kitchen early in the mornings, and you can just as easily give them a prep list for the bar, for example. It's not hard for a chef to quickly knock up a sugar syrup. And now we're seeing so many more working this way, which challenges the whole thing with drinks at restaurants. Just look at Penny & Bill in Stockholm. I was there recently myself to test it out. They've really succeeded in finding exciting drinks to accompany food and are working in a new way. You can change cocktails however you want and they can easily be added to a drinks package. This is where a chef and a sommelier can be involved and work to highlight certain tastes in the food. We’ve only seen the beginning of this, I bet.” And if someone wanted to find their own DNA in the bar, what should they go out to pick in spring and summer? “Berries, obviously. But also many herbs and flowers arrive at the same time in spring. Dandelions, too. Lisen Sundgren has written great books about plants in nature. Read a book and learn more about nature’s medicine cabinet. Getting out into nature is like going to the gym. It's not hard being there. It's hard getting your accessories and getting there. Same thing with the forest. Get out and look around you. Pick and potter. Experiment at home. I swear, it’ll be interesting.”
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5330 201 / CHEF’S JACKET SHORT ARMS. Straight cut. Removable black stud buttons included. Seams at the back. Double pen pocket on left sleeve. Hanging loop in the collar. Quality: 65% polyester, 35% cotton. Size: C44–C60. Colour: 002 navy, 005 blue, 014 grey, 015 black, 024 sand, 028 brown, 032 orange, 041 red, 043 dark red. 4073 761 / BIB APRON. Side pocket with key holder. Transfer print, left side. Shrinkage approx. 5% in length. Quality: 100% linen. Size: Approx 75 x 85 cm. Colour: 041 red/white, woven stripes.
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1226 305/306/998 / WOMEN'S SHIRT LONG SLEEVE XS–XXL. Classic cut, slightly waisted. 306: Quality: 60% cotton, 40% polyester Fil à fil. Colour: 000 white, 006 light blue, 053 cerise, 071 aqua, 078 midnight blue, 111 light grey. 4083 768 / BIB APRON. Braces adjusted with buttons and buttonholes at the sides. Kangaroo pouch. Three pockets at mid-front. Shrinkage approx. 10% in length. Quality: 58% linen, 42% cotton. Size: Approx 75 x 80 cm. Colour: 005 blue, woven stripe.
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1071 628 / CHEF'S JACKET, SHORT SLEEVE. Garment washed. Classic straight cut with seams at the back. Concealed closure with snap buttons. Loop outside back of collar for apron ties. Hanging loop in the collar. Quality: 100% cotton denim. Size: C44–C60. Colour: 076 dark blue.
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