Scan Magazine, Issue 121, February 2019 by Scan Client Publishing

FEBRUARY 2019 ISSUE 121 PROMOTING BRAND SCANDINAVIA

BO BECH – THE HONEST KITCHEN ALCHEMIST A TASTE OF THE NORDICS: FOOD AND DRINK SPECIAL SPOTLIGHT ON DANISH EDUCATION TRAVEL GUIDE: VISIT JYVÄSKYLÄ

Scan Magazine | Contents

Contents COVER FEATURE 24

Bo Bech – The Honest Kitchen Alchemist

A Spotlight on Danish Education If you are hoping to make a change after the summer or your upper secondary school youngster is looking for a challenge, it is high time to think about what schools to apply for. Denmark has a strong reputation in the field of education – and some unusually creative, inspiring routes to choose from.

He did not start to train as a chef until the age of 24, and once qualified, he wanted no rules. But his rebellious attitude paid off, and soon enough he had both White Guide listings and a Michelin star to his name. We spoke to Dane Bo Bech about passion, dogma and GEIST.

36 DESIGN 6

We cannot get enough of Denmark’s sandy beaches and buzzing culture scene. Here are three things for your schedule, the next time you plan a trip.

A Little Something Special What unites the brands featured in this month’s design section is that search for the holy grail, that special item that is perfect just for you – be it your wedding dress or a custom-made piece of jewellery. That goes for the colour of the season, coral, too: who said being on-trend means that you have to lose your individuality?

Cottage Mountain Getaways Last month’s travel spotlights inspired us. Here, you will find a handful of the places we are itching to go to and the cottages and destinations we cannot wait to book for this spring’s getaways.

SPECIAL THEMES 28

A Taste of Norway Award-winning smoked salmon, fresh raspberries, hoppy craft beer… Norway’s food scene remains innovative yet recognisable, true to traditional values yet never afraid to try something new. Discover our favourite Norwegian food and drink products.

103

A Taste of Sweden There is no shortage of culinary heritage and pioneering pride in Norway’s eastern neighbour either, and both the microbrewery scene and the love for fish are alive and well here too. Add renowned, nutty cheese, woodfire-baked flatbread and buckets of quality kitchen tools and inspiration, and you will see why the Swedish food scene is already on the up and showing no signs of stopping.

Visit Jyväskylä You may have heard of ‘sisu’, Finland’s answer to Denmark’s ‘hygge’ and Sweden’s ‘lagom’. There is certainly an air of exciting mystery over Finland right now, and we predict that more and more people will want to discover this eastern-Nordic buzz in 2019. Here is our guide to one naturally stunning, innovative hub: Jyväskylä.

SPECIAL FEATURES 18

Danish Culture

BUSINESS 94

Teambuilding Tips If you thought corporate teambuilding might have peaked in 2018, think again. We spoke to the lovely people of Karpenhøj Naturcenter, who are experts in this regard. Columnist Steve Finders, meanwhile, has a thing or two to say about what fascism really is – and how to eliminate its tendencies in the workplace.

CULTURE 112 Accessible Dance and Norwegian Alt-Rock World-class dance, an up-and-coming Norwegian alt-rock band, and all the Scandilicious things happening on the culture scene this month – this, and more, you will find in our culture section.

Issue 121 | February 2019 | 3

Dear Reader, Food, glorious food! You may say that the festive season is only just over, but I think every season is perfect for talking about food. The year started with #veganuary and a call for more sustainable eating habits, and February, known in Sweden as Vabruary – where ‘VAB’ is short for ‘vård av barn’, or ‘care of sick child’ – is surely all about boosting mineral and antioxidant intake and nursing the body with nurturing food? And then, once we are all done with germs and sick leave, Shrove Tuesday is only around the corner! I am a strong believer in intuitive eating and focusing more on long-term sustainability than short-term gain – or loss, as it may be. But more than that, I believe in food and drink as social things, carriers of culture and, sometimes, forces for good. Ask expats what they miss most about their native homeland, and a significant majority will mention a food product. Certain flavours can transport us back to our childhood in an instant – and, indeed, a lack of certain food groups can have devastating consequences. Trust the always conscientious and ambitious Swedes, then, to lead the way in a food industry that must urgently cut down its carbon footprint and boost innovation in order to keep delivering sustainable, healthy, nurturing products to increasingly sav-

vy consumers. It is no wonder that the creative meat substitutes and clever oat-based products that are pioneering the green wave are Swedish – and, as we discovered this month, this innovation is finding its way to every nook and cranny of this field, from the enthusiastically traditional woodfire bread ovens to the curious dairies up north and the hipster breweries in the capital. In Norway, similarly, fishermen, distillers and beekeepers are all working in close collaboration and symbiosis with the surrounding nature to make it last, and to bring about the tastiest, healthiest produce possible. As for this month’s cover star, Denmark’s own Bo Bech, what can I say? His alchemy is powerfully inspirational. Of course, there is no such thing as an issue of Scan Magazine without food and drink. From our restaurants of the month to various boarding schools and travel guides, no experience is complete – or possible – without sustenance. This issue just allowed us to go all in – and let me tell you, I am feeling fuelled. Enjoy!

Linnea Dunne, Editor

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4 | Issue 121 | February 2019

This magazine contains

Scan Magazine | Design | Fashion Diary

Fashion Diary… Every year, Pantone selects a colour of the year – a prediction of what will dominate the fashion and design world over the coming twelve months. This time it is Living Coral, a colour we have already seen popping up everywhere. Described as ‘buoyant, vibrant and effervescent’, the different shades of coral are great for adding a playful and bold element to your wardrobe. By Ingrid Opstad | Press photos

The flowy Susanna top from House of Dagmar is a lovely, peachy pink shade. Featuring wider sleeves with a tieclosure at the wrist, it has a joyful yet smart expression. Teamed up with the Carla jeans and the fluffy Teddy shopper bag from the same brand, it will certainly help you look Scandi chic. House of Dagmar, ‘Susanna’ top, £180 House of Dagmar, ‘Carla’ jeans, £145 House of Dagmar, ‘Teddy’ shopper bag, £320 www.houseofdagmar.com

We love these daring and bright pumps. With their open sides, they flatter the foot and elongate the leg, making them a great accessory for your dressedup little black dress or a more casual jeans outfit. Cut from soft suede, they are finished with the By Marlene Birger signature flower-print heel tab that extends up the back of your heel. By Marlene Birger, ‘May’ mini pumps, £300 www.bymalenebirger.com

Danish outerwear brand Rains knows all about proper rain gear. Influenced by its Scandinavian heritage, the brand practises an uncompromising approach to simplicity that is as rooted in functionality as it is in relevance. This gorgeous raincoat will make you look great while withstanding the stormiest of weather. Rains, raincoat, £75 www.rains.com

We are in the midst of jumper weather season, and this Acne Studios coral red number is just what you need to keep warm. With a fuzzy texture, exposed seams and oversized style, it has a relaxed and laidback vibe. Acne Studios, oversized jumper, £320 www.acnestudios.com

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Scan Magazine | Design | Fashion Diary

The single jacket by Weekday is a timeless wardrobe staple made from sustainable denim. With its boxy shape and iconic details, it is a piece you can keep in your wardrobe for years to come. Team it up with the matching shorts this summer for a trendy look. Weekday, single jacket, £55 Weekday, beach day shorts, £35 www.weekday.com ‘Tid’ is Swedish for time – a precious currency to spend on doing the things you love. The No. 3 silicone watch is designed by Form Us With Love for the Swedish brand TID and is the perfect accessory to stay on trend. Made from a durable and lightweight plastic that gives the case an unadorned look while maintaining a monochromatic appearance, it is available in a range of colours with matching silicone wristbands. TID Watches, ‘TID canvas 002’ watch, £89 www.tidwatches.com

Cut from organic 100 per cent organic cotton, this cool and sporty sweatshirt from Samsøe & Samsøe is a great choice this season. It features a stylised feather print which swirls across in coral and dark blue, two colours that complement each other perfectly. Samsøe & Samsøe, ‘CHAS O-N LS 10479’ sweatshirt, £110 www.samsoe.com

Get noticed in this pair of coral-red tennis shoes by Acne Studios this year. They add a pop of colour to any outfit, and are a safe way of keeping with the trend even if you prefer to keep things simple and minimal, colour-wise. Acne Studios, tennis shoes, £200 www.acnestudios.com

Issue 121 | February 2019 | 7

Scan Magazine | Design | We Love This

We love this… Add a touch of gold or brass to your home this year to brighten up your days. Here is a selection of Scandinavian designs to match every style and budget, whether that means adding a few little touches or going all out and splurging on a design classic. By Ingrid Opstad | Press photos

Did you know the cheese slicer is actually a Norwegian invention? This clever device was created in 1925 and is today a staple in most Scandinavian homes. We love this goldfinished version, which will give your kitchen an elegant edge. A must-have kitchen accessory! Att Pynta, gold-tone cheese slicer, £10 www.attpynta.com

Designed by Harry Bertoia in 1952, the Bertoia gold diamond chair features an 18-carat gold finish with an optional seat pad. Sculptural and light, this special edition of the chair will be a stunning addition to any home, while creating a sophisticated look of luxury. Beautiful and comfortable, it will last a lifetime, making it a worthy investment for any lover of iconic furniture design. Knoll, ‘Bertoia Diamond’ chair, £2,304 www.utilitydesign.co.uk

The Aura mirror from New Works is not only a pretty, sculptural piece for the table, it is functional too. Its polished form picks up surrounding light, creating diverse reflections through a combination of hard, flat surfaces and long curves. Combine the brass with the copper and stainlesssteel version to be in on the current mixed-metals trend. New Works, ‘Aura’ table mirror, £60 www.newworks.dk

A great way to add gold to your home is via the magnificent Golden Bell wall lamp from Artek. Originally designed in 1937, this elegant reading light is perfect next to your bed, sofa, armchair or desk, or it can even warmly illuminate your kitchen table. With a slender arm, it can be rotated through 180 degrees, allowing for varying intensities of illumination. Artek, A330S ‘Golden Bell’ wall lamp, £430 www.skandium.com

Loop is a generous, decorative candle holder in gold-coloured metal with a fun and interesting shape. The platforms are designed to hold pillar candles, while the golden finish and soft shape is designed to create a luxurious, cosy feel, wherever you place it. Sagaform, ‘Loop’ candle holder, £35 www.scandinaviandesigncenter. com

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Scan Magazine | Design Profile | Helga Winther Smykke designer

Helga Winther.

Where jewellery dreams come true The little Jutland town of Mariager is well-known for its cobbled streets, blooming summer roses and all-round idyl harking back to slower, gentler times. And, despite being in a time of shopping centres and superstores, Mariager’s independent shops are blooming due to their cooperation and ingenuity. One of those shops is the jewellery boutique Smykkedesigner Helga Winther, which has been a jewel in the crown of Mariager’s high street for the past 15 years, thanks to its warm service and ability to take any jewellery straight from your imagination and into your hands. By Louise Older Steffensen | Photos: Den lille original

"Acquiring a piece of jewellery is a big commitment and should feel special," says Helga Winther. "We're very aware of that, and so we strive to make the occasion stand out from the moment our customers step inside the door." With its decadent flower arrangements, massive 10 | Issue 121 | February 2019

mirrors and Baroque-style furniture, Winther’s shop is an adventure before one even starts to take in the treasures on display. "We're closely connected to the local community, and though we all live in the modern world, of course, we wanted to reflect the relaxing, old-

fashioned vibe from the street outside. Another aspect of the past that we're very keen to channel in the shop is the devotion to attentive, personalised service; that's what makes us really special, I think." The personalised service is key to Winther’s success and the reason that people from all across northern Europe seek out her boutique: for as little as 3,000DKK (350GBP) for a reworked ring, Winther and her colleagues will work closely with their customers to design and create exactly the piece of jewellery that they want, from wedding rings to opulent necklaces. "We invite clients in

Scan Magazine | Design Profile | Helga Winther Smykke designer

for a private face-to-face consultation upstairs, which takes as long or as short a time as is needed with that particular person," Winther says. "We'll draw out and sketch up various ideas and go through it all together, and we won't stop until the client is happy. It's a very rewarding and exciting process to get to know someone and be able to help them achieve something they've been dreaming about."

The real value of jewellery Every Monday and Tuesday, Winther and her team close the shop to focus on creating the jewellery, including the collections, such as the new guardian angel pendant series, which can be specially made or bought pre-made in store and from the web shop, which is just about to be launched. The skill and experience of Winther and her team, which includes a full-time goldsmith capable of creating virtually anything, allows them to experiment and play with all types of styles, gemstones and precious metals, as well as to restore and rework existing jewellery. Some things just need a bit of a polish and shine in order for their owner to want to wear them again, Winther explains, while other things, such as inherited pieces, may be a bit outdated and therefore not be used as enthusiastically as they should be. In those cases, the ring, bracelet or necklace can be transformed into something different, while retaining its soul and affective value. "One very touching type of jewellery transformation happens when widows and widowers come in and request to have their own and their partner’s wedding rings made into necklaces or

other pieces so that they can continue to wear the jewellery. We see people at their happiest or at their lowest," Winther explains. "There's usually a very high emotional value endowed within the piece, and it's our greatest honour to ensure that it is expressed as well as possible in the restyled piece."

Representing the community When Queen Margrethe visited Mariager in 2017, Winther was asked to create a gift to be bestowed upon her on behalf of the municipality. "It was a great honour and a very exciting task to take on," Winther recalls. "As everyone knows, the Queen loves history, so I created a silver brooch inspired by a recent archaeological discovery in the nearby town of Fjelsted. I was very happy with the result, and I believe that Queen Margrethe was too. I got to chat with her and tell her about the thought behind it. I hope she'll be reminded of our beautiful community when she wears it." Mariager, known as the City of Roses, has become a hotspot for celebrations in recent years, thanks to the loveliness of the place in part, but not least thanks to the efforts of the local shopkeepers themselves, who have come together to make the place a mecca for brides and grooms-to-be in particular. "We've got all the businesses, locations and expertise needed to make the day just perfect for any kind of couple here, and on 16 to 17 March, we're hosting a bridal forum with our neighbouring shop in our showroom, which is connected to the shop. We've got a commitment to each other in Mariager and an eagerness to put on a real display to show everyone else what we can do, so swing by!"

There is a place where all your jewellery dreams can come true. Smykkedesigner Helga Winther specialises in unique handmade jewellery made from gold and silver, diamonds and gemstones. The goldsmith can take virtually any jewellery idea straight from your imagination and put it into your hands. Smykkedesigner Helga Winther is located in the old beautiful town square of Mariager – ‘the city of roses’. You can find the jewellery boutique at Torvet 5, 9550 Mariager.

Web: www.helgawinther.dk E-mail: helgapearls@gmail.com Phone: +45 98 54 98 54 Facebook: SmykkedesignerHelgaWinther Instagram: @SmykkedesignerHelgaWinther

Left to right: Small silver angel features a 0.02-carat brilliant-cut diamond (2,298DKK, approx. £270). Small angel made of 14-carat gold has seven 0.14-carat brilliant-cut diamonds in each wing and a 0.02-carat one in the middle (8,498DKK, approx. £995). Large silver angel with 14-carat gold stripes (2.298DKK, approx. £270).

Issue 121 | February 2019 | 11

Scan Magazine | Design Profile | Madam Stoltz

All products from Madam Stoltz are made by hand and chosen by heart.

Made by hand, chosen by heart From practical accessories to beautiful must-haves, the common denominator for all products from Madam Stoltz is that they are chosen by heart. By Signe Hansen | Photos: Madam Stoltz

More than two decades ago, Danish Pernille Stoltz fell in love with India, its people and its handicraft. In 1995, having returned home from a holiday in the country, the then 25-year-old shop assistant set up a small boutique selling handmade Indian design items in Copenhagen. Soon, the interest in the shop’s products was growing, and in 1997, Madam Stoltz, a wholesaler specialised in interior decoration produced in India was created. “Our company never had a strategy about where and how big we wanted to be; we’ve just done it our own way,” says Stoltz. “What drives us are people and beautiful products – our heart is in everything we do.” In 2002, Stoltz’ husband Peter Bundgaard joined the company, which at the same time moved its headquarters to Bornholm. Today, the products of Madam Stoltz are sold in shops all over Europe, and the company employs 25 people on the island. “Being located on Bornholm gives us the tranquillity to really immerse 12 | Issue 121 | February 2019

ourselves in our work. There’s a lot of inspiration to be found in the island’s nature and peaceful environment – you probably couldn’t find a bigger contrast to India; it’s two extremes, but both define our company,” says Stoltz. In India and China, Stoltz works closely with a number of producers, many of whom have been delivering products for her since the days of her first shop. “I know many of our suppliers so well that they have become more like family than business partners,” says Stoltz, who visits India four to five times a year. “So many ideas and so much inspiration

arise during my trips; when you’re there, everything is possible. You draw something on the drawing board and the next minute it’s being made in front of you – it’s an amazing process.” In 2010, Madam Stoltz became sponsor of the Nai Disha school project in New Delhi. The project helps secure children and young people education and a fair start in life. “It was a natural thing for us to do, because the Indian society and people have given us so much, so we wanted to give something back,” explains Stoltz.

Madam Stoltz is the sponsor of the Nai Disha school project in New Delhi. Pictured here is the founder Pernille Stoltz with some school children. Madam Stoltz is located on the small Danish island of Bornholm.

Web: www.madamstoltz.dk

Scan Magazine | Design Profile | Torplyktan

Photo: Line Persson

Handmade sustainable candles and aromas, inspired by Swedish nature and the four seasons Torplyktan started with a mission to share the beauty of the Swedish four seasons by bringing it into people’s homes in the form of candles and scents. What makes Torplyktan's products stand out is their environmentally friendly and sustainable ethos. The love for Swedish nature, along with the utmost respect for the environment, inspires each product designed. By Sofia Scratton | Photos: Joakim Eriksson

Torplyktan began with three people: Bunmi, the toxicologist and kinesiologist; Helena, the aromatherapist; and Hannes, the creative mastermind. They came together with a mutual goal: to share the joy of time. Their environmentally friendly candles and scents are about embracing balance and relaxation with respect for our environment. All products are made with eco-friendly packaging and recycled glass, and customers are encouraged to reuse the products. The bedrock of Torplyktan is quality before quantity. The name, Torplyktan, is rooted in the heart of the Swedish Västergötland forests, and each package and product has its own design. With their high-quality and long-lasting products, they aim to evoke a nostalgic feeling of what it feels like to be in Sweden

during each season. “Everything we create is something we want in our own homes, and we encourage our customers to reuse the containers. Our generation is very aware of sustainability, which is the exemplum for our company. We have truly embraced the Swedish culture of simplicity and the word ‘lagom’, meaning not too much, not too little,” says Bunmi Omotade, toxicologist and co-owner.

Each material and scent has been carefully selected and designed. From the selection of the materials to the presentation of the products, everything has been given careful attention to ensure that the products exude the Swedish feeling and culture. The company is growing dramatically as orders are increasing, and they have strengthened their relationship with many major retailers during the past year. Safe to say, customers are enjoying their clean look and sustainable ethos.

Hannes, Helena and Bunmi, the three founders of Torplyktan.

Find the products through the web shop and at listed retailers. Web: www.torplyktan.com Facebook: Torplyktan Instagram: @torplyktan Photo: Line Persson

Issue 121 | February 2019 | 13

Scan Magazine | Design Profile | Sui Ava

Photo: Paw Ager

Life with a bit of fun and glitter In just a year and a half, the jewellery and accessory brand Sui Ava has taken Danish girls and women by storm. Taking inspiration from her two young girls, Sui and Ava, Sisse Bachmann Aaby launched Sui Ava in a bid to add a little bit of glitz and glamour to the everyday, at prices that anyone can afford. She struck gold, and today, Sui Ava products are available in department stores as far away as Paris and London. By Louise Older Steffensen | Photos: Sui Ava

From polka dots to flower clips

can be spotted all the way from Norway to Switzerland. In November 2018, Sui Ava opened its own shop on Kompagnistræde 17 in the centre of Copenhagen, making another of Sisse's goals come true. Although she has a lot to do and employees to take care of, Sisse plans to be down at the shop regularly. "I've always loved being behind the till. There's no better way to get feedback than being present when people actually see the products," Sisse adds. "One of the best experiences I've had so far was a few weeks ago when three generations of the same family came in and each found a little thing that they loved – they came back to tell me how much they loved that the brand caters to everyone. I'm very proud that we have achieved that."

Sui Ava began by selling products online and to retail stores in Denmark. Now, the recognisably bright products

Aside from their jewellery, Sui Ava is home to various ranges of hairclips,

"It was a big leap of faith to leave my job back in 2017," Sisse says, "but I'm so happy that I did. I was responsible for two young daughters at the time and that was a big responsibility, but I believed in the concept and thought I had what it took." Sisse has worked in retail her entire career, starting out as a retail assistant before making her way to online manager for Bahne. "It's only really after launching Sui Ava that I've realised how much my background benefits me – I have a great network and I'm able to spot what will last and which trends will flop. Most of all, however, I truly love the service industry and seeing customers get excited."

14 | Issue 121 | February 2019

bags, hairbands and other accessories. Some varieties are pastel-coloured and flowery, some are bold and colourful, and others again are full of glitter and pizzazz. What connects the different ranges is their playfulness and optimism, and their delivery in a bright and sparkly, decadent box. "It's the kind of thing that you can splurge on without feeling guilty or having to worry about your finances. We want Sui Ava's products to bring a smile to people's faces and to add a little ray of sunshine to their owners' day. It's difficult to adorn oneself with

Sisse Bachmann Aaby. Photo: Paw Ager

Scan Magazine | Design Profile | Sui Ava

a bright pink glittery hairpiece called Kirsten and not be a little cheered up."

The third child The original Sui and Ava continue to add cheer and joy to their mother's life too – both at home and at the office. "I've never been one of those mothers who make the perfect dinner every single day and devote themselves entirely to their children's childcare," she says. "I was quite worried at first about how busy I would be and whether they'd feel neglected. But actually, they've been very excited about it all and don't mind hanging out at the office or grabbing an apple and a hot dog for dinner occasionally." It was actually the oldest, Sui, who at the tender age of five came up with the brand name. "Ava, who is only three and a half years old, is still a little bit baffled by it all, but Sui will already help me out with accounting and is turning into a proper little businesswoman," Sisse laughs. "I can see that they're learning the value of hard work and of trying to reach your dreams. It may be a slightly alternative

lifestyle, but it actually gives us lots of quality time together, and that's the loveliest unexpected perk of this job." The way things are going, perhaps Sisse should begin to expect the unexpected: when the shop launched, they predicted they'd break even after a month, but as it turned out, they crossed that line after just three days of sales. At the January fashion week in Copenhagen's Bellacenter, Sui Ava was invited to exhibit alongside the big brands – less than two years after they were denied that same request. "It's a lot of fun seeing how things develop and where it goes," Sisse concludes. "Things meander, of course, and that's part of the thrill and terror of entrepreneurship. I love it, though – in a way, Sui Ava has become my third child – and I have a responsibility to my colleagues and to my family to continue to make Sui Ava a success." Web: www.suiava.com Facebook: Sui Ava Instagram: @suiava

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Scan Magazine | Design Profile | Panayotis

Located in a historic theatre in the heart of Vejle, Panayotis Bridal Salon provides a suitably grand setting in which brides can search for the dress of their dreams.

Making dreams come true Many a bride’s dream has come true in Panayotis Bridal Salon in Vejle. Set in an elegant old theatre, the boutique provided the settings for the Danish version of Say Yes to the Dress and was in 2017 named Bridal Salon of the Year. By Signe Hansen | Photos: Panayotis

When he first came to Denmark in 1965, Greek dressmaker Panayotis Diakovasilis had a humble ambition: the young tailor wanted to stay for a couple of years, save up a bit of money, and return to his home country. However, as it happened, in Denmark Panayotis did not just find work, but also the love of his life, Jette. Their love turned into a marriage and four children, while Panayotis’ love for beautiful wedding dresses turned into a thriving bridal salon. Today, the bridal salon is run by Diakovasilis’ son Michael Panayotis, employs around 50 people, and presents a collection of around 400 dresses from designers from all over the world. “A lot of things have changed since the beginning, but one thing that remains the same is the special experience we aim to give our brides,” Michael Panayotis explains. “It’s about helping 16 | Issue 121 | February 2019

the brides-to-be find their dream dress, and that’s why we call our employees dream interpreters.” To ensure that everyone will find the dress of their dreams, all the shop’s dream interpreters are trained in how best to match dresses to different body types and personalities. “Once they find the right dress, there’s no doubt,” says dream interpreter Louise Strande. “When you see that spark in their eyes and their mum is tearing up, you know you’ve got it right.”

In 2017, Panayotis moved into its current location on the first floor of a grand old theatre building in the heart of Vejle. That same year, the shop earned the title of Bridal Salon of the Year in Denmark. “With its high ceilings and unique history, it’s a very special building, and just coming in here is part of the experience,” says Panayotis, and rounds off: “It’s a different universe, and that’s why we named it the Theatre of Dreams – for many, it’s where their wedding dream comes true.”

Michael Panayotis and his team of ‘dream interpreters’ at Panayotis Bridal Salon are dedicated to helping brides find the dress of their dreams.

Web: www.panayotis.dk Facebook: Panayotis Brudekjoler

Scan Magazine | Holiday Profile | Lofothytter

Modern cabins with an awesome view If you are planning a Lofoten getaway, the modern Lofothytter make excellent alternatives to the more traditional Norwegian fishermen’s cabins in the area. With three newly built cabins for rent right by the fjord, co-owner Trond Solem welcomes guests from near and far for an unforgettable holiday in the north. By Ingrid Opstad | Photos: Lofothytter

“Our aim is for our guests to have a pleasant experience when they have chosen to travel all the way to Lofoten and stay with us. They come from all over the world, and we love meeting them and helping them to discover this spectacular part of Norway all year round,” says Solem.

A great starting point for exploring Lofoten The striking cabins are set in the middle of Lofoten, on the waterfront at Nappstraumen, a great starting point for exploring the whole of Lofoten and experiencing everything on offer. Each cabin can house up to five people and is equipped with everything you need for a comfortable stay, making it an ideal 18 | Issue 121 | February 2019

place for families or groups of friends to unwind. In close proximity, visitors can find the Offersøykammen mountain, with the path up to the top starting right outside the cabins. “The trip up and down takes about two to three hours by foot, and the reward is a fantastic 360-degree view you would not want to miss,” Solem enthuses. The cabins are situated only five kilometres from Leknes Airport and Leknes city centre, where you will find local shops and restaurants. With a large glass facade facing the fjord, you are close to the spectacular landscape, the sea and the magical northern lights, all while staying cosy

and warm indoors. “‘Awesome view!’ is what our guests tell us again and again,” Solem smiles. “Our little secret is that we collect our own water from a groundwater source about 120 metres inside the mountain.” Since the water is completely clean and used untreated, it has a wonderful taste and quality, which Solem believes is just as good as the most exclusive bottled water. “This so-called raw water is not just for drinking; you also have the same quality water in the shower.”

Web: www.lofothytter.no

Scan Magazine | Holiday Profile | Glasshytta in Vikten

Glassblower Anders Tangrand.

Take a piece of Lofoten with you home At the heart of Lofoten, between steep mountains and the open sea, you will find Glasshytta in Vikten, a beautiful wood and stone building where generations of glassblowers have been providing tourists with unforgettable memorabilia from their visit to this charming part of Norway. By Ingrid Opstad | Photos: Joanna Borgier

It all started in 1975, when fisherman Åsvar Tangrand, as the first person in northern Norway, began practising glassblowing. Inspired by a journey to Finland and his surroundings, the pioneer created stunning, colourful objects of glass using materials he could find around him, such as glass bead floats, traditionally used when fishing, and used glass bottles, which he used in an innovative and creative way.

Unique glass objects Where the Norwegian sea grinds the stone into impressive sculptures, where the midnight sun colours the landscape in warm hues and where the northern lights dance across the sky, Anders Tangrand is proud to keep his father’s tradition alive. “We have a series of glass products that have white quartz stone from the surrounding mountains

in them. This means that tourists can literally take a piece of Lofoten with them home as a souvenir,” Tangrand smiles. The quartz stone is found in the ancient bedrock, which is among the world’s oldest mountains, according to geologists. “This stone works very well together with the glass, giving our products a distinctive and Arctic character.” Glasshytta Vikten is majestic, set in the middle of the breathtaking Norwegian scenery, and has in recent years become a popular attraction for travellers from all over the world. “The building blends in with the surrounding nature beautifully, and has a traditional yet modern look,” he says. Today, Tangrand and his colleagues make everything from vases, bowls and candle holders to decorative sculptures out of glass, which can be purchased in their studio. Here, visitors can also expe-

rience the art of glassblowing up close, as well as drop by the cosy café.

Lofotruna – a symbol of Lofoten Another legacy from Åsvar is the famous Lofotruna he designed by combining elements of the human, the fish and the boat, which has become the symbol for Lofoten. It captures the essence of what Lofoten is in a sophisticated and timeless manner. Today, the symbol is used as the logo of Glasshytta Vikten, and can also be admired in a larger format as a sculpture in the mountain wall just east of the undersea road tunnel Nappstraum.

Web: www.glasshyttavikten.no Facebook: GlasshyttaVikten Instagram: @glasshyttavikten

Issue 121 | February 2019 | 19

Scan Magazine | Travel Feature | Mountain Lodge Trysil

Relax in the large, cosy living room.

Unwind in a cosy luxury mountain lodge in Trysil Situated in one of the most beautiful ski regions in Norway, with fantastic slopes right outside the doorstep, Mountain Lodge Trysil is the perfect place to unwind. Behold a cosy luxury rental lodge with unique opportunities indoors as well as outside in the idyllic Norwegian nature. By Ingrid Opstad | Photos: Mountain Lodge Trysil

Mountain Lodge Trysil is the perfect place to stay for a unique experience, whether that is with your family or with a group of friends at Christmas or Easter, or perhaps to mark a special occasion. With a large conference room of high standard and space for 18 people, it is also an ideal location for a company trip or management meetings, with the possibility to rent the lodge for a full year. The exclusive lodge has a homely and warm atmosphere, designed by renowned interior designer Helene Hennie. Accents of leather, wool and wood, along with a dark style, create a luxurious feel. Nine double beds and six single beds, shared between eight large bedrooms as well as three bathrooms, one with a double shower, a sauna, and a deep Italian bath tub, make for a comfortable stay. With a varied selection of activities and experiences, such as skiing, hunting, 20 | Issue 121 | February 2019

golf, fishing and hiking, there is something for the whole family to enjoy all year long. “If you want to hire a private ski instructor for off-piste or downhill skiing, join a Norwegian Olympic winner in cross-country skiing, or simply go for a treament at the nearby spa, that’s all possible,” says managing director Marianne Høitomt Dahl. End your day by a crackling fire with a glass of wine after a gourmet meal, or take a magical sleigh ride in the forest.

be. So if you require a chef or a housekeeper, need to book a table at a restaurant, or anything else, this will all be arranged,” Dahl smiles. “You just have to relax and enjoy your stay, and we will take care of the rest.” Enjoy Nordic cuisine with locally sourced ingredients made by world-class chefs.

“We will make sure that your stay with us is as comfortable as it could possibly

The kitchen is well equipped and has space to serve 18 people.

Location: Totorpveien 210, Solhøy, 1860 Trøgstad, Norway Web: www.mountainlodgetrysil.no Contact: post@marianne-hdahl.no

Scan Magazine | Travel Feature | Visit Porvoo

The red warehouses on the river are among the most photographed national landscapes in Finland.

Fun dining in a food haven Porvoo is a city that will charm its visitor time and again: the small galleries, the river lined with old, wooden warehouses, and Old Porvoo with its cobbled streets. Now it has also become known as a hot destination for foodies, as some of Finland’s top restaurants are located here.

til late and there is fun street entertainment in Old Porvoo. This year, the Shopping Nights take place on Friday 3 May and Friday 30 August.

By Mari Koskinen | Photos: Visit Porvoo

In the last decade, Porvoo has become somewhat of a culinary mecca. “We have a lot to offer people interested in quality dining; three of the country’s top restaurants are located here in Porvoo,” explains Peisala. “SicaPelle Dining & Wining, Bistro Sinne and Meat District are names that are now on every foodie’s lips.”

event that every food lover wants to get themselves to: SMAKU. The name of the event is a clever combination of the Finnish and Swedish words for taste. And in short, taste is what the event is all about: during the event, taking place 12 to 24 August 2019, all the participating restaurants serve taster-sized versions of some of their dishes for the price of just five euros. This gives visitors the opportunity to get to know many local restaurants without having to dine on full meals everywhere. There are also guided tours to allow the visitors to taste carefully chosen delicacies, and they can then vote for the best dish. The winner is revealed at the main event at the Porvoo Art Factory on 24 August 2019.

These three and several other restaurants in the Porvoo region have joined forces to create an annual food tasting

Other exciting events in Porvoo include the Shopping Nights, when small boutiques and cosy cafés stay open un-

Porvoo is situated less than an hour from Helsinki-Vantaa airport and the capital area. “It is a great destination for a day trip, or a longer stay. Our accommodation options range from boutique hotels and historic manors to romantic B&Bs,” explains Tanja Peisala, marketing manager at the tourism and marketing unit of Porvoo.

Web: www.visitporvoo.fi Facebook: visitporvoo Instagram: @visitporvoo

Issue 121 | February 2019 | 21

Scan Magazine | Culinary Feature | Restaurant Le Por

With its west-facing terrace, Le Port is one of the best venues on Bornholm to enjoy the sunset over the sea.

Bite into Bornholm’s best sunset With a location as spectacular as where Restaurant Le Port resides on Bornholm, you might expect the setting to steal all of the attention. However, when guests sing Le Port’s praise, it is not just for its sea and sunset view, but just as much for its food and service. By Signe Hansen | Photos: Restaurant Le Port

Located on the coast in Vang, Le Port boasts spectacular views of the sea and the stunning natural landscape of Hammeren. However, the restaurant’s owners, husband and wife Kim and Gabriela Jantzen, are not relying on the views to do their work for them. With long backgrounds in the industry behind them, the restaurateurs are dedicated to creating a welcoming and warm atmosphere from beginning to end. “A lot of people come for the view, but there are also many who come because they know the quality of our food and service – I think you could say that we have quite a traditional approach to service,” explains Gabriela Jantzen, who manages the restaurant floor while her husband heads up the kitchen. “It’s not just about greeting the guest with a smile, but about ensuring that the individual service is continued all the way through until the guest leaves.” 22 | Issue 121 | February 2019

That this approach is appreciated by guests is reflected in the restaurant’s many enthusiastic user reviews on sites such as TripAdvisor. Here, guests sing the praise not just of the spectacular sunset views, but also the delicious food and the forthcoming service.

Attention to detail Le Port was founded by Kim Jantzen’s mother, Jette Jantzen, in 1976. When Kim and Gabriela Jantzen took over in 2012, their ambition was to create a concept that allowed for delicate and detailed food experiences, even in the busy summer months. “Our location is a double-edged sword – on the one hand, it draws people out here during the summer months, and on the other, we have to work harder to attract people outside of the peak season,” Jantzen explains. “That’s why, when we took

over, we decided to focus on creating a menu that allowed for more focus on the little details, the garnish and the presentation, even in the busy summer months. Furthermore, we focus on all the high-quality produce we have on the island. We try to use as much local and organic ingredients as possible, without compromising on the quality.” To do this, the couple reduced the menu to create a set two-to-five course menu, with three options for eac course, as well as one fish of the day and one dish of the day.

Dinner for two or a party for 100 While Le Port’s west-facing terrace almost screams out for a romantic dinner for two, the restaurant is also a popular

Owners Kim (back left) and Gabriela Jantzen (front left) are dedicated to traditional customer service.

Scan Magazine | Culinary Feature | Restaurant Le Port

venue for larger celebrations. The terrace is equipped with both parasols and heaters and can thus be enjoyed through most of the warmest half of the year. The inside of the restaurant also offers beautiful views and a warm atmosphere, with a large fireplace providing an extra touch of ‘hygge’ during the colder months. And, while the restaurant is closed for most of the winter months, it hosts a number of special events throughout the year. “We have a string of events: jazz during the summer, musical evenings in the autumn, and evening concerts with opera singers around Christmas,” explains Jantzen. Indeed, most guests agree that whether the food is enjoyed on a warm summer night, watching the sun set over the sea, or on a cosy autumn evening in front of the fireplace, it is well worth a visit.

Location: Restaurant Le Port is located on the coastline of Vang, a 20-minute drive from Rønne and ten minutes from the famous Hammershus ruin. Opening hours: The restaurant is open for lunch and dinner from 27 March to early November. It opens again in December with a special Christmas menu and a take-away New Year’s menu. During the rest of the winter months, the restaurant is only open for larger parties and special events. Functions and events: The restaurant can house functions of up to 60 guests inside and up to 100 guests on the terrace. Prices: two-course menu, 375DKK (45GBP); five-course menu, 520DKK (60GBP).

Web: www.leport.dk

The inside of the restaurant also offers beautiful views.

Despite Le Port’s spectacu lar views, the food is the main reason many guests visit.

Issue 121 | February 2019 | 23

Photo: Petra Kleis

24 | Issue 121 | February 2019

Scan Magazine | Cover Feature | Bo Bech

Bo Bech

The honest kitchen alchemist Having worked at renowned restaurants all over Europe and with cuisines taking him around the globe, Amager-born Bo Bech became a celebrated face of the esteemed Danish culinary scene through a stint as a TV chef and with an awardwinning restaurant of his own. Then he went from ten covers to more than 150, and today, he is all about honest transactions. Scan Magazine spoke to the legendary Dane about passion, dogma, and finding your groove. By Linnea Dunne | Photos: Press photos, www.chefbobech.com

‘The feeling of standing barefoot on a dock in the middle of a metropolis. Running towards the edge, jumping, taking off. That feeling before breaking the surface of the water: tension, anxiety, joy. Climbing back up, catching your breath, drying your face and seeing the silhouette of Copenhagen. It is like a rebirth.’ Bo Bech does go swimming in the mornings, at Skuespilhuset in central Copenhagen. But his words in his latest book, In My Blood, are very clearly about more than just swimming. Indeed, he concludes the same page in the book thus:

‘I opened GEIST, because I was tired of being the guy wielding a scalpel at an ego-driven gastronomic operation. I was tired of dissecting and autopsying. I missed life. […] GEIST is joy of living, night life, unrestraint, focus, tempo, to-

getherness, and team spirit. The feeling of standing barefoot on a dock in the middle of a metropolis. Running towards the edge, jumping, taking off. This is GEIST. In the heart of the heart of Copenhagen.’

Finding passion On the phone from Copenhagen, he describes the 24-year-old who, like a sponge, conquered the vocation of cooking, and that fire inside that spurred him on. “When you begin cooking at 24, everyone asks you why; you’re 28 by the time you’re qualified – and back then, that’s when most people would leave the kitchen,” he says. “I felt stupid in school, I wasn’t the clever kid. And then I came into the kitchen aged 24, and my fellow students were 16, and I just understood everything. I went from everything feeling like Arabic to suddenly understanding the language – and that creates an energy, and I pushed and pushed and suddenly

found myself in the situation where I’d been a successful head chef at a very successful Danish restaurant for four years, and I had to ask myself: what’s next?” So why not start sooner? “I had no idea this world called passion existed,” he says. “I had no idea a job could be fun.” The story goes that it was during a peacekeeping mission in former Yugoslavia that he came upon an old Danish cookbook, almost like a housewives’ handbook about basic things like how to boil potatoes and make a good bechamel. Part of a group of seven soldiers, Bech started applying a few of the tricks when cooking for the others – and he noticed a shift in energy. “It wasn’t high science or anything, something just as simple as adding salt to the potatoes – but this shift was so clear, and I stumbled into this world called passion,” he says. “It tickled me so much, and I thought, maybe I should try cooking. And I did.” The first original Bo Bech restaurant, Paustian, became a success story very quickly, boasting White Guide listings and a Michelin star. It was the kind of fine-dining journey that makes a name, and it did: Bech became one of the big names on the Danish culinary scene, Issue 120 | January 2019 | 25

Scan Magazine | Cover Feature | Bo Bech

them. “It’s a transaction between the customers and the crew,” he explains. “If either is disinterested, it becomes a monologue. You need to invest in this thing, and everyone needs to deliver. It’s an honest transaction – food free from fuss and fussiness.” If Paustian was all about making the best possible food, GEIST became all about the people, the most challenging part – because they already had the food thing nailed. “I loved it, I still love it,” the chef enthuses, before interrupting himself: “That said, not a day goes by that I don’t miss fine dining.”

Themes and concepts

Sketch from the initial plans for GEIST, published in In My Blood.

dubbed ‘The Alchemist’ for his inventive quality dishes, with Paustian just as coveted – until it was time, yet again, for rebirth, that is. The listed building that housed his restaurant baby had its limitations, and Bech started questioning the relentless pumping of funds into something so restricted. Moreover, he found himself at a creative crossroads of sorts. “There were white tablecloths, ten tables, no music; when you arrived, the glass would appear, and the cutlery would appear – but I slowly realised that, while we were trying to make things less complicated and less intimidating, we were pushing people away,” Bech explains. “This all made me think, so when two partners came and said that they had a space for another venture, it gave me the opportunity to attempt to build a large-scale restaurant where I could still serve really good food. Back then, it was either an amazing, fine-dining meal and a boring night, or a huge, fun restaurant with boring food.” 26 | Issue 121 | February 2019

The name, GEIST, came from the Danish word for ‘excited’ – ‘begejstret’ – which was what Bech and his team wanted to create, and also a sort of invitation and encouragement in terms of how they were hoping that people would approach

Watercolour painting from In My Blood.

It seems apt that the man whose journey to the top of the Nordic food scene started with a book, would go on to give back to the world of inspiring cookbooks. Following on from the critically acclaimed What Does Memory Taste Like?, his book about the food and journey of Paustian, Bech last year published In My Blood, a beautifully illustrated, unusually artistic literary depiction of the journey from an idea to the flourishing food establishment GEIST. Featuring everything from personal reflections and recipes to watercolour paintings and early sketches of what would eventually become the interiors of GEIST, it gives foodies and entrepreneurs a fascinating insight into the driving forces and motivating factors behind success and happiness, divided into chapters called The Rage, The Tribute and so on.

Scan Magazine | Cover Feature | Bo Bech

In My Blood could perhaps be described as a concept book, yet one where the concept is hard to pin down or put into words. Funny that, as Bech, on the subject of the New Nordic Cuisine trend, admits to having felt a tad cynical and tired of dogmas back when it all kicked off. “I was working with geographic creativity, travelling extensively to Rio, to Istanbul, Madrid, New Delhi, then opening up the restaurant where I was head chef and adding that specific gastronomic tradition to the food for a season – so when the New Nordic manifesto came, I was fed up with having a theme. I just wanted no rules,” he asserts. “Today, of course, I’ve learnt that if you have any success at all, you are working with some sort of dogma – otherwise, who are you? If you’re blabbering all over loose ends, you won’t catch anyone.” Catch people, Bech certainly does – and while he is definitely keen on talking, it is far from loose blabbering. If In My Blood is a manifesto, it is one of honesty and passion. “I don’t manage people, I inspire them,” he says about the extensive team at GEIST – and perhaps that hits the nail on the head. In time, there will be another Bech restaurant baby, he promises – but first, he wants to focus on improving and rebuilding GEIST. Rebirthing. More unrestraint, focus, tempo, togetherness and team spirit. Like that feeling of standing barefoot on a dock in the middle of a metropolis. Running towards the edge…

In my Blood by Bo Bech is available from www.chefbobech.com

Turbot with fennel ravioli on gruyere.

Baked white onion with tamari, ginger, lime and sesame.

Issue 121 | February 2019 | 27

AY W R NO

ia ec

TE S TA

Left: When driving on Gudbrandsdalsvegen, you will discover art and cultural monuments along the way. Top middle and bottom right: Stay in an authentic, historic setting at beautiful Sygard Grytting. Photo: Ian Brodie. Top right: The stunning Gudbrandsdalen. Bottom middle: All the meat sold at Bonden Sylte is produced and processed on the farm.

Gudbrandsdalsvegen — when the journey itself and the experiences along the way are the goal If you drive north from Lillehammer in Norway along the Gudbrandsdalsvegen road, you will find both cultural and tasty highlights waiting for you along the way, while passing through what is among the finest Norwegian cultural landscapes. By Ingrid Opstad | Photos: Gudbrandsdalsvegen

On Gudbrandsdalsvegen, you can enjoy quiet time to yourself in what might just be Norway's finest valley, going past cultural monuments before unwinding in the best accommodation imaginable. Here, in an area of outstanding natural beauty, travellers are invited to get an insight into Norwegian history, culture and local food traditions during all seasons. “We have created a new platform as a tool to help all tourists easily discover what we believe are the best things to do, see and eat in the area,” says project manager Vigdis Holmestad. The website offers advice and tips on a hand-picked selection of quality experiences along Gudbrandsdalsvegen, including everything from where to spend the night and where to purchase the 28 | Issue 121 | February 2019

best sausages, to discovering small, hidden gems, beautiful nature and exciting adventures. “The project is in its second season now, and we are proud to be able to show off how remarkable Gudbrandsdalsvegen really is. It is a great path to take when the trip itself and the experiences on it are the goal,” Holmestad explains. “Gudbrandsdalen itself is typically Norwegian in a way. Here, you can meet real people from the region, hear their stories and just relax.” Along Gudbrandsdalsvegen, you get the chance to try delicious, locally sourced food. “In Fåvang, you will find the pet-friendly and sustainable farm Bonden Sylte, selling gourmet pork meat and boar meat to those who value

high-quality products,” she says. “In the village of Ringebu, one can find the most popular market during summer, alongside exquisite craftsmanship from Annis Pølsemakeri & Spisested.” Another must-see along the road is Sygard Grytting at Harpefoss. “This idyllic fairy-tale farm offers accommodation and dining all year round in an authentic, historic setting. I highly recommend travellers to stop by for a truly unique experience, as you will be able to see up close how the farm operates,” concludes Holmestad. Gudbrandsdalsvegen extends from Fåvang in the south, through the towns of Ringebu, Hundorp, Harpefoss and Vinstra, to Kvam in the north. The route is approximately 50 kilometres long.

Web: www.gvegen.no Facebook: gudbrandsdalsvegen Instagram: @gudbrandsdalsvegen

Scan Magazine | Special Theme | A Taste of Norway

Natural, raw Norwegian honey — straight from the beekeeper With the goal to create the best possible honey, which will not only taste delicious but is also good for you, Kjartan’s Honning is proud to deliver three different products to the health food sector – each with their own unique flavour and purpose, sourced from three distinct plants.

“We know that honey has a lower GI value than sugar, meaning that it does not raise our blood sugar levels as quickly. Honey is also sweeter than sugar, so you can use less of it,” Dahl concludes.

By Ingrid Opstad | Photos: Kjartan’s Honning

It all began back in 1938, when Håkon Dahl, Kjartan’s grandfather, started with beekeeping at Solhøy Bigård in Trøgstad, Norway. Fast forward to 1975, and Kjartan got his own first beehive, which he worked on alongside his grandfather until his passing at 100 years of age.

range of healthy and nutritious honeys: Bringebær, Skogsplante and Lyng,” says Dahl. “In addition, we have another raw forest plant honey with propolis, which is excellent for exterior application such as on wounds and rashes, so our honey can be beneficial in many ways.”

Today, Kjartan’s Honning produces sustainably extracted and completely raw honey, which has not been heated. In addition, the honey has enough time for maturing to make it optimal both in flavour and use. “Most honey found on the market today is heated up much higher than 45 degrees, which means that all the beneficial active substances will disappear. Raw honey like ours has a number of good properties and is a versatile substitute for normal sugar,” Kjartan’s wife and business partner Marianne Høitomt Dahl explains.

Extensive research has demonstrated the many health benefits of honey. The research report prepared by Patricia Merckoll, researcher at Ullevål Hospital, documents that Skogsplante and Lyng honey from Kjartan’s Honning both have amazing properties for combating and killing bacteria resistant to antibiotics.

“By sourcing different plants in the rich, Norwegian forest, we have created a

Bringebær honey is found in wild Norwegian raspberry plants and has a mild flavour, making it especially suitable for kids. Skogsplante honey is a raw nectar from Norwegian forest plants with a medium distinctive taste. Beneficial for people with gut problems. Lyng honey has a distinctive taste and a low GI, making it a great sweetener for people with diabetes. Just like Skogsplante, the antibacterial properties of this nectar have been proven.

Web: www.kjartanshonning.no

Issue 121 | February 2019 | 29

Scan Magazine | Special Theme | A Taste of Norway

Klæbu Håndbakeri produces thousands of delicious, homemade loaves, buns and sweet treats every day.

The finest gluten-free baking — rich in flavour and personal touch When one of the Gerhardsen family’s boys fell ill with coeliac disease in 1999, highquality gluten-free bread and pastries were hard to come by. After visiting a glutenfree bakery in Sweden, the family decided to take matters into their own hands and started the gluten-free Klæbu Håndbakeri in Klæbu, south of Trondheim. ByJulie Linden | Photos: Klæbu Håndbakeri

Changes, challenges – and a solution found in Gothenburg

finding of suitable gluten-free foods for their son that was the problem: it was the social exclusion the diagnosis brought, and the difficulties of finding good-tasting products outside of the home. “Going to a restaurant as a group can be a real challenge. The waiter has to run to the kitchen and check if there is flour in the gravy, as many don’t know. If there is a gluten-free alternative on the menu, it will not necessarily fit the appetite of a young boy,” says Gerhardsen. “This can result in the restaurant losing an entire party of guests, or the person with the special diet feeling excluded from the meal.”

There were significant challenges involved with the change. As the family experienced, it was not necessarily the

While on a family holiday to Gothenburg in 2005, the family experienced an en-

“It was a tough time for our family, but we were fortunate to see our son receive the greatest care and correct diagnosis straight away,” Frode Gerhardsen recalls, explaining how his then one-year-old son had grown increasingly ill when starting to eat solid foods. The illness swiftly changed the day-to-day activities of the family of five. “We learned how to cook gluten-free food from scratch that our son would actually like, and we had to be diligent when reading all food labels.”

30 | Issue 121 | February 2019

counter that would spark the dream of a lifetime. When visiting an all gluten-free bakery in the city, they realised there were places that had made a business out of catering to people like their son – and were doing so with high-quality, homemade and flavourful products. “We couldn’t believe it,” Gerhardsen says, admitting that the memory still makes him emotional. “Our son definitely couldn’t believe it.

Last year, the Norwegian Celiac Association awarded the business the accolade Best Business in Gluten Free Production. Photo: Bjørn Inge Karlsen

Scan Magazine | Special Theme | A Taste of Norway

Being able to tell him ‘here, have anything you’d like!’ was a moment I will never forget. Not only did they have what we were looking for, they provided an inclusive experience and sparked our son’s appetite.”

Going for the dream With a background in computer science, Frode and Ingrid Gerhardsen were no strangers to entrepreneurial start-up culture. Ingrid soon took up baking classes with the Norwegian Celiac Association to learn about baking techniques and ingredients for gluten-free breads and pastries – classes she would later go on to lead. The oldest son in the family, Karl, had always wanted to become a chef or baker, so when Frode was scrolling through a classified advertisement site and came across a gluten-free bakery for sale, the stars aligned. “A woman was selling her bakery set-up – two ovens, a kneading machine and a vacuum sealer, all for gluten-free baking. Of course we had to go for it!”

After spending most of 2012 researching how to start and maintain a bakery, the family of five was in business – with three of its members included in the dayto-day operations of Klæbu Håndbakeri. The family home provided the first production space of a humble 20 square metres, before the bakery moved into new, custom-built facilities, in 2014. At this point, Klæbu Håndbakeri was delivering products to more than a dozen grocery shops and was selling freshly baked breads and pastries over the counter. From making 24 breads per 24 hours in 2012, the bakery is now able to produce thousands of delicious, homemade loaves, buns and sweet treats every day.

Providing joy and inclusiveness across the counter Last year, the Norwegian Celiac Association awarded the business the accolade Best Business in Gluten Free Production. “It’s been a dream come true, it really has,” says Gerhardsen with

a smile, explaining that the business is currently expanding to accommodate growing demand. “We now have – on a weekly basis – that same experience of the Gothenburg bakery. We have the joy of being on the other side of the counter. Parents of children with coeliac disease are thrilled when they find us, and send pictures of their happy kids digging into a cinnamon roll. Or, they send our gluten-free hot-dog buns with them on the school trip, so that they can partake in the fun just like anyone else. Nothing beats that,” says Gerhardsen. Klæbu Håndbakeri delivers high-quality gluten-free products to grocery shops across Norway. Products are also delivered to several restaurants, hotels, commercial kitchens and catering businesses.

Web: handbakeri.no Facebook: Handbakeri

Klæbu Håndbakeri delivers high-quality gluten-free products to grocery shops across Norway.

Issue 121 | February 2019 | 31

Scan Magazine | Special Theme | A Taste of Norway

Hennig-Olsen is the ultimate treat for sunny Norwegian summer days. Photos: Øyvind Haug

The taste of Norwegian summers Hot summer days, sunny days on the beach, 17 May, birthday parties, and roadside cafés in the sun all have one thing in common: the taste of Hennig-Olsen ice cream. The family-run company has been essential in contributing to the celebrations and everyday treats of Norwegians since 1924, and nearly a century later, its products are more in demand than ever before. By Alyssa Nilsen

The Hennig-Olsen story started in 1919, exactly 100 years ago, with a mystery. Sven Hennig-Olsen left Norway and went to Chicago in search for a better life and to find his missing brother. Unfortunately, he never found his brother – but along the way, he learnt how to make ice cream. When his Kristiansand-based girlfriend refused to move to America to join him, he made the decision to return to her instead. Back in Norway, he opened a kiosk selling fruit, chocolate, tobacco and, of course, ice cream. Produced in tiny 32 | Issue 121 | February 2019

quantities using a hand-cranking method, and sold immediately as fresh produce, ice cream was a luxury product only for the few. But production equipment and storage options developed, and so too did the amounts of ice cream produced, making it cheaper and more accessible to the general public. With the exception of the years surrounding World War II, sales have been steadily increasing year by year, and three generations later, Hennig-Olsen has gone from a tiny kiosk-based luxury product to a nationwide treat, known and loved by all.

Changing climate, changing demand Being a seasonal product, with summer accounting for the majority of the sales, is not easy in a country where practically half the year is under the shadow of winter. But times are changing, and so too is the Norwegian climate. Last year’s super summer saw a yearly sale increase of a whopping 15 per cent. “We almost ran out of ice cream,” says managing director Paal Otto Hennig-Olsen of the huge demand. “Everybody thought the heat was going to last a few weeks, but it just went on and on!”

Sven Hennig-Olsen. Photo: Hennig-Olsen IS

Scan Magazine | Special Theme | A Taste of Norway

He explains that the trend they are seeing weather-wise is that seasons are more unstable than before, making production and demand harder to predict. To be able to adapt to the new weather and season patterns, the brand is currently undertaking a significant renovation process, providing the flexibility to speed up or slow down production with short notice, depending on demand. Alongside hiring highly educated staff in different fields, diversity and integration are integral parts of the company’s identity and belief system. As such, Hennig-Olsen also focuses on uneducated workers, immigrants and refugees. The result is an international staff of 245 employees. Being a new citizen of a country and starting from scratch can be daunting and difficult for anyone. “Many of our employees have come to Norway because their own countries are torn apart by war,” says Hennig-Olsen.

“They’ve made their mark on our culture, and I love that.”

New products and healthier options Hennig-Olsen insists that working with a product that is impacted by weather and the seasons is not stressful in the slightest. “It’s actually part of the charm,” he laughs. And whatever the weather or temperature, they can always count on 17 May, the day Norwegian kids historically have always been allowed to eat as much ice cream as they possibly can. “It’s the first day of summer,” Hennig-Olsen explains. “It’s the day we say goodbye to autumn and winter and put the dark and cold behind us, and the nice seasons begin.” Spring and summer also mean new products being introduced, along with the old favourites. This year, in line with last year’s most popular new product, as well as with national and internation-

al trends, vegan ice cream is prominent in their catalogue. A vegan ice cream cone is among the newcomers to the range, as well as a collaboration with squash and jam manufacturer Lerum for a brand-new popsicle called Zeroh, the first popsicle in the world with ‘zero’ calories. Healthier options with fewer calories and more natural ingredients are in demand, and HennigOlsen is more than happy to cater to this need. But, indulgence is also an important option to have, and on the opposite side of the scale, they offer Créme, their most exclusive ice cream with a full and rich flavour and creamy texture. This year boasts two new varieties with so-called ‘large inclusions’, a technological breakthrough. A sorbet melon popsicle for kids is also in the works and will be available soon. Whatever the summer has in store, Hennig-Olsen is prepared.

Employees: 245 full-time employees Production lines: seven Production volume: approximately 30 million litres Sales volume: approximately 30 million litres Net revenue in 2018: approximately 950 million NOK (86 million GBP) Market share — total: approximately 50 per cent Market share — grocery market: approximately 46.6 per cent

Paal Hennig-Olsen. Photo: Anders Martinsen

Machinery. Photo: Kjell Inge Søreide

Factory workers. Photo: Kjell Inge Søreide

Vegan ice-cream cone. Photo: Marcel Tiedje

Web: www.hennig-olsen.no Instagram: @kremenaviskrem

Photo: Øivind Haug

Issue 121 | February 2019 | 33

Scan Magazine | Special Theme | A Taste of Norway

A cosy and truly inclusive food experience Ever since Søstrene Fryd opened in the heart of Ålesund in 2015, it has been successfully serving delicious organic and gluten-free food that everyone can enjoy. By Ingrid Opstad | Photos: Søstrene Fryd

The popular organic and gluten-free restaurant, café and bakery has a focus on sustainability and making sure that all customers will have the best possible food experience. “Our food is not only organic and gluten-free, but we also cater to any other allergy or special requirements guests might have. We saw a gap in the market here in Norway and wanted to make it easier for people who have challenges with food allergies or intolerances,” says general manager Turid Smoor. At Søstrene Fryd, you can enjoy a fancy dinner, relax with a coffee and a slice of cake, or drop by to pick up a freshly baked bread on the way home. The menu is full of tasty delights such as tapas, burgers, pizza and desserts, as well as an impressive à la carte. “We are proud to serve great food

that everybody can eat without compromising on the flavour,” says Smoor. Their creativity is not only evident in the kitchen, but also in the interior. When entering through the doors, you find a mix of retro and modern designs. “Our aim was to create a homely environment. Throughout the year, we arrange intimate concerts and events. Our most popular happening

amongst tourists and businesses is our authentic Viking-themed dinners,” Smoor explains. “You can taste traditional mead, dried meat and fish in our popular backyard when booking a guided Viking tour with Rollo’s Footsteps.” It is also possible to purchase everything from organic products and baked goods to ceramics and art by local artists. Even the artwork that adorns the walls is for sale in this cosy, inclusive and unique eatery.

Web: www.sostrenefryd.no

The taste of Norwegian nature Elisabeth Grønvik had always wanted to take over her parents’ fruit farm, Grønvik Gard, so when her dream came true in 1987, she went in with passion and enthusiasm. In 2011, she and her husband started using the fruit to make what would become one of Norway’s best apple juices.

is a special reason behind the success: “I think that when you love what you do, the way I do, the products will be good. I am really passionate about what I do, and I think that shows in our products.”

By Synne Johnsson | Photos: Elin Engelsvoll

“I can’t imagine doing anything else. I get to work outside, among the fruit trees, I get to meet so many new people through clients and visitors, and I get to produce a product of high quality that I can be proud of,” says Grønvik. They grow several different apple types at the farm, and because Grønvik is a professional fruit grower, she knows exactly what to mix the different apples with to give them the optimal taste. They produce apple juices with raspberry, blueberry, lemon and ginger, clean apple juices, and a non-alcoholic sparkling apple juice. All the products are completely free from artificial ingredients and made at the 34 | Issue 121 | February 2019

farm. In addition to the juices, they also offer guided tours, allowing visitors to see the work process behind the products and also to taste the different juices themselves. The farm has won multiple awards, among them the prize for Norway’s best apple juice, and Grønvik thinks that there Grønvik Gard’s products are 100 per cent natural.

Elisabeth Grønvik is an educated fruit gardener and knows exactly how best to create the perfect combinations.

Web: gronvikgard.no Facebook: Grønvik Gard Instagram: @gronvikgard

Scan Magazine | Special Theme | A Taste of Norway

Photo: Johannes Worsøe Berg

Photo: King Mikal Salmon

No shortcuts — a family history of award-winning salmon Tucked away in the picturesque Skiftun in southwestern Norway, the family-owned smokehouse Mikals Laks AS produces delicious gourmet-quality smoked and cured salmon for the conscious seafood lover. By Linn Skjei Bjørnsen and Linnea Dunne

“I was two and a half the first time I joined a sprat fishing trip on the Jøsenfjord,” says Mikal Viga, owner of Mikals Laks AS, which was founded in April 2000. His family has lived as fishermen by the sea for generations and began breeding trout and salmon in the Hjelmeland municipality in the 1980s. “When I started working for the family fish-farming company, then Kroken Fisk AS, I was paid in salmon!” he laughs. Honouring traditional recipes and time-proven production methods has been at the heart of the family-run business since its inception, with nothing but natural ingredients used along with the carefully selected high-quality salmon. Here, there is no room for shortcuts. “We dry-salt our fish, and we don’t use any artificial additives, only sea salt and sugar along with locally sourced juniper and beech shavings for smoking,” Viga explains. “All our products are fully traceable, from fish egg to table.” The family recipe, which goes back to the 1870s, proved hugely popular with the

local audience and beyond, and the business now exports products ranging from juniper smoked trout to cognac marinated salmon to everywhere from Germany and France to parts of Asia. The sales speak for themselves, but in addition, Mikals Laks AS has won an impressive number of awards, including several gold medals in the Norwegian championship for smoked and cured salmon. A number of the products have also received the Speciality Mark for unique taste, an official labelling system for locally produced, high-quality foods in Norway. “We are very proud of our products, and it is an honour to have them evaluated and approved by an independent professional jury with high competency and knowledge of gourmet food,” says Viga. It started as a family business, and it continues as such: the commercial building in Skiftun, Hjelmeland, which Viga bought and converted into a smokehouse back in 2000, now houses a flourishing business that engages the entire family. That will remain the case no matter how well the

sales go. As will Viga’s promise to every loyal, food-conscious customer out there: “The core of our business will always be about making honest products based on traditional recipes and methods.”

Mikals Laks AS has won a large number of awards over the years, notably: 2017: Gold in the Norwegian Championship for cold smoked salmon 2015: Gold in the Norwegian Championship for hot smoked salmon 2013: Gold in the Norwegian Championship’s open class for cold smoked pepper salmon 2011: Gold in the Norwegian Championship for hot smoked salmon 2010: Winner of the Rogaland County competition, Det Norske Måltid (The Norwegian Meal) 2009: Gold, Silver and Bronze in the Norwegian Championship for smoked and cured salmon 2008: Winner of the Coop Matpris (Coop Food Prize) 2006: Winner of the Gladmat (Happy Food) award

Web: www.kingmikal.no www.matmerk.no

Issue 121 | February 2019 | 35

Scan Magazine | Special Theme | A Taste of Norway

The Olstind rorbu cabin provides you with the ultimate sea and mountain views and a high-quality experience from beginning to end.

Local seafood flavours in idyllic Sakrisøy Seafood has always been a big part of Lofoten’s long and rich history. At Anita’s Seafood, the products and dishes are based on decades of tradition and attention to detail. On the idyllic island of Sakrisøy in Norway, where the northern lights dance and the scent of seafood sets the tone, you can find the ultimate place to discover local flavours while exploring the northern Norwegian fishing traditions. Here, the Gylseth family has been harvesting and preparing high-quality seafood as well as accommodating keen travellers for almost 130 years. By Ingrid Opstad | Photos: Alex Conu, Anita's Seafood

At the cosy delicacy shop situated in a picturesque wooden house near the seafront, Anita’s Seafood strives to give visitors an authentic experience for all the senses. Offering a wide range of locally sourced seafood with everything from shrimps, stockfish, clipfish, smoked salmon, halibut and caviar to freshly baked bread, cheese and homemade aioli, the friendly staff offer a taste of the traditional and delicious local cuisine.

Traditions and craftsmanship “When you visit us, you can buy products and small dishes at the counter to bring 36 | Issue 121 | February 2019

with you, or enjoy them with the spectacular views from our seafood bar. I recommend tasting our world-famous fish burger topped with shrimps and salmon – it is delicious and a favourite among the tourists,” says owner Anita Gylseth, who started Anita’s Seafood as a part of the family business 27 years ago. Ever since Sven Kornelius Gylseth bought the old trading place Sakrisøy in 1889, the family has been working hard on maintaining the traditions and craftsmanship on the island through five generations. Today, there is a great

variety of businesses within the fishing village, and the tiny island has become a popular attraction among travellers from near and far, who seek to experience the real Lofoten. The fisherman’s cabin Olstind dates back to 1874, and is situated on the seaside with views of the Reinefjord and Mount Olstind itself, one of the most iconic mountains in Lofoten.

Scan Magazine | Special Theme | A Taste of Norway

Ideal place for stockfish Set against the striking backdrop of the majestic surrounding mountains, framing the tiny island in a spectacular fashion, Sakrisøy is a prime location for harvesting and preparing high-quality seafood, especially stockfish. This unsalted fish, dried by cold air and wind on wooden racks, has become a world-class delicacy and an important part of Norway’s cultural heritage. Every winter, Sakrisøy is brimming with cod, which throughout the course of the spring becomes prime stockfish. “The climate in this part of Norway is ideal for creating stockfish, with temperatures of around 0°C and just the right balance of wind, sun and rain,” Gylseth explains. “It is not too cold and not too hot, so the perfect framework for high-quality seafood.” A subtle change in weather conditions can affect the product, which is why only stockfish from Norway tastes like it should – mild and with a firm texture that holds even after soaking it. In fact, the stockfish from Lofoten has been awardFamous fish burgers topped with shrimps and salmon.

ed protected geographical classification in the EU. “Since the production of stockfish takes place outdoors and in plain sight, tourists come very close to what is happening, which is exciting and very unique. It is, after all, one of the world’s oldest preservation methods and is still to this day the same as it was in the old days,” says Gylseth.

Visit Lofoten In addition, Sakrisøy offers unique accommodation options. “Our fisherman’s cabins, the traditional ‘rorbuer’, are situated on the seaside overlooking the Reinefjord. The Olstind cabin has become a popular photo object, mimicking the shape of the surrounding mountains – a truly great place for those who want a comfortable stay with spectacular views,” Gylseth smiles. If you are planning a trip to the Lofoten islands anytime soon, make sure to stop The Valen cabins in Reine.

by Anita’s Seafood. It is the perfect place to enjoy typical Norwegian dishes based on decades of perfection and tradition, while you look at the untouched, raw nature through the window, sensing the rich culture and long history still present within the walls and on the island itself. How to get there: Sakrisøy is situated just three kilometres from the well-known fishing village of Reine. You will have easy access to visit by car, since the E10 runs just by Anita’s Seafood. With the ferry arrival in Moskenes, the airport in Leknes and the Costal Steamer coming to shore in Stamsund, you are close to Sakrisøy whichever way you choose to travel to Lofoten.

Web: www.sakrisoy.no/anitasseafood Facebook: sakrisoy and anitasseafood Instagram: @sakrisoy and @anitasseafood

Crafted by locals – flavoured by nature.

The Olstind cabin in Reine.

At the Anita’s Seafood delicacy shop, there is a grab-and-eat concept, which is perfect if you need a bite on the go.

Issue 121 | February 2019 | 37

Scan Magazine | Special Theme | A Taste of Norway

Photo: Ove Haugen

Award-winning meat products from Trøndelag On the islands of Hitra and Frøya, along the Norwegian coastline of Trøndelag, DalPro AS is a Labour Market Co-operative, helping people get back into the workforce through making locally sourced, award-winning products from wild sheep and deer. By Alyssa Nilsen | Photos: DalPro

With a 30-year history, the success of DalPro is undeniable. Not only is it a Labour Market Co-operative, successfully helping people get back into working life, but the products they make are renowned for their flavours and quality. “Our main job is to help people who, for whatever reason, have fallen out of the working life, to get back into it,” says CEO Ove Haugen. “We help them develop 38 | Issue 121 | February 2019

and broaden their competence, to make their return to work easier. Whether their challenges are physical or mental, or there are other reasons for the position they’re in, there’s room for them at DalPro. We help them patch up the holes in their CVs.” Involving their clients in all stages of production, working side by side with professionals and specialists, DalPro’s formula has proven to be both a sustainable and a successful one.

DalPro’s products are all based on the meat of wild sheep and deer, and both animals are bred and slaughtered right there at their own farms, guaranteeing that every step in the process of the

Photo: Arve Espeseth

Scan Magazine | Special Theme | A Taste of Norway

animals’ lives is cared for properly. And even though the majority of the wild sheep and deer DalPro uses in its production are bred on the farm, they roam the hills and fields of the area freely all year long. This means that they are exposed to the Trøndelag weather and climate, as well as the plants and the geography of the area, just like animals would in the wild. The remaining animals for the production are bought from local breeders and hunters in the region. The lifestyle and diet of the animals result in the meat having a slightly different taste to what people are used to; the herbs and plants they eat add extra flavour to the meat, making the taste wilder. “The flavour of wild sheep is milder than you’d expect,” says Haugen. “The breed is hardy, a bit smaller than average breeds, and tastes less of sheep. So even though there’s less money to be made because of the size, we expect the demand to grow because of the flavour.” Deer meat, on the other hand, is among the healthiest you can find. It is as lean and low-calorie as chicken and has higher levels of Omega-3 than cattle, as well as an abundance of vitamins and minerals, such as riboflavin, B12, iron and zinc. The flavour is mild and suitable for a wide range of meals, and it can be prepared in either a pan, the oven, a wok, on the barbecue, or in stews, pates or burgers.

Krydderpølse.

High-quality, award-winning products Through all their hard work and dedication, DalPro has figured out a winning formula, quite literally. Over the years, DalPro has received multiple awards all over the country, and is currently one of the most award-winning local food producers in Norway. From multiple medals in the Norwegian Championships to several Product of the Year awards, DalPro’s products keep impressing new judges and customers alike. DalPro sells all its products at its own farm shop and through local and national outlets, but a lesser-known fact is that anybody can order the cured meats through the webshop and have them shipped by post. The most popular products in the webshop are the acclaimed ‘fenalår’ (a salted, dried and cured leg of lamb), ‘pinnekjøtt’ (salted and dried lamb ribs), and different kinds of cured sausages. Ever more people are discovering and enjoying the opportunity of having the award-winning products shipped directly to their home address too.

of kids in the modern day and age have lost the concept of the origin of food,” Haugen says, “so being able to show them a farm where animals are bred for food is of enormous educational value. And then they get to sample the foods afterwards, like deer burgers cooked outside, if the weather is nice.” If you live too far away to stop by and would still like to try DalPro’s award-winning products, including lamb shanks, sausages and leg of mutton, you can find the web shop on the website.

Web: www.dalpro.no/nettbutikk Facebook: dalprogardsmat Instagram: @dalprogardsmat YouTube: search for ‘Hjortehviskeren’

If you choose to visit the farm outlets, you might even get to meet the animals. The demand from tourists wishing to feed the deer is growing, and at DalPro, the animals are tame enough that they will eat straight out of your hand. “A lot

Meat.

Fenalår.

Morrpølse.

Issue 121 | February 2019 | 39

Scan Magazine | Special Theme | A Taste of Norway

Norwegian countryside living at its best Søndre Bjerkerud is a quintessentially Norwegian farm specialising in year-round raspberry cultivation and offering guests a taste of the real Norwegian countryside. By Sunniva Davies-Rommetveit | Photos: Søndre Bjerkerud

Idyllically situated on the Krøderen lake in Buskerud, Søndre Bjerkerud farm sells mouth-wateringly fresh raspberries, either by direct order or at many local farmers’ markets. "We cultivate 12 raspberry varieties," explains farmer Truls Bjerkerud. "From these, we make jams without artificial additives, juices without preservatives – with or without added sugar – as well as raspberry puree, and of course, the freshly picked raspberries themselves, which are delicious on their own." Visitors to Søndre Bjerkerud also have the chance to handpick the raspberries themselves – a very popular activity in the summer months. "Picking raspberries is a lovely day out," Bjerkerud says. "Many of our visitors take a packed lunch and swimming clothes with them, so that they can really experience a great day in the Norwegian countryside and sample fresh, Norwegian berries." 40 | Issue 121 | February 2019

More than raspberries While Søndre Bjerkerud specialises in raspberry products, it also makes blueberry juices and squash from blueberries picked from the local forest. "We always try to make the most of what nature gives us," Bjerkerud explains. "We love getting others involved and out in nature too – during berry season, we are open to visitors every day." Søndre Bjerkerud also gives guests a real slice of the east-Norwegian countryside by offering them the chance to get away from it all in a modern fishing cabin, which houses up to eight people. The lake is renowned for pike, while the surrounding hills provide excellent hiking terrain. "Whether you want to enjoy lakeside living by fishing or hiking, this is the perfect place to do both," says Bjerkerud. After heading back from the day's catch,

guests can take in spectacular lakeside views and sample the raspberry products produced on the farm year-round, or simply head out of the cabin and pick raspberries fresh from the bushes themselves. From the locally cultivated Norwegian raspberries to excellent fishing, boating and hiking facilities, Søndre Bjerkerud farm immerses its visitors in the Norwegian countryside. "We love what we do, and we love sharing it with others even more," Bjerkerud explains. "We always look forward to giving people amazing experiences that they'll remember forever."

For raspberry products, please visit: Web: www.bringebaer.no Facebook: bringebar To book the fishing cabin with boat hire, please contact: Truls Bjerkerud: Email: truls@bringebaer.no Phone: +47 95131477

Scan Magazine | Special Theme | A Taste of Norway

Organic trailblazers

By Sunniva Davies-Rommetveit | Photos: Frode Hindrum

Frode Hindrum and Lise Mathiesen had a vision when they inherited Hindrum Nedre Gård in 2008. While honouring the farm's impressive 500-year history, they turned to organic farming and set up a dairy farm that makes unique, handmade cheeses. Honouring the past did not mean being stuck in it, though, with Hindrum and Mathiesen feeling that the heavily processed cheese on the Norwegian market needed new, exciting options. "From cloth-bound cheddars, to beer-marinated cheese, we make cheeses that Norwegians can't find on supermarket shelves," Hindrum explains. The pair opened the on-site dairy farm and cheesemonger in 2014, called Hindrum Gårdsysteri, after Mathiesen travelled to England to learn about the production of the iconic Cheddar. The resulting products are both organic and innovative, with the use of different beers in the fermenting process resulting in some of the farm's most popular products: beer-marinated cheese, using organic beer from local brewer Reins Kloster. "We've been inspired along the way by the Irish tradition of marinating the curd for

an hour before it is pressed," says Hindrum. "In British pubs, you often get cheese plates along with beer. The combination really works, and beer-marinated cheese has clearly been our bestseller." The variety of cheese sold on the farm is dazzling, from the farm's own Aksnes cheese, created from India Pale Ale, and a special Christmas cheese marinated using Norwegian ‘Juleøl’ (Christmas beer), to Cheshire and cheddar options. It is this combination of old and new that makes Hindrum Gårdsysteri so innovative. "We love experi-

menting," Hindrum explains, adding: "Come to Hindrum Gårdsysteri if you want rare, delicious cheeses that are organic and handmade from unpasteurised milk."

Lise with her cheese selection.

Web: www.lokalmat.no, search for Hindrum Gårdsysteri Email (local): hindrumgardsysteri@gmail.com Phone (local): +4747238805 Email (national): amir@matcompaniet.no Phone (national): +4791525395 Facebook: hindrumysteri

Issue 121 | February 2019 | 41

Scan Magazine | Special Theme | A Taste of Norway – Norwegian Breweries

Trollvatn beer. Photo: Jim Helstad, @bryggfoto

Austvatn beer. Photo: Jim Helstad, @bryggfoto

CEO Ove H. Bakken.

Brewing beer using local water Among the green fields and forests of south-eastern Norway, in the valley of Odalen, the up-and-coming microbrewery Odalsbryggeriet makes unfiltered, unpasteurised and naturally carbonated beer brewed using traditional ingredients, with water from their own well, and their own yeast. By Alyssa Nilsen | Photos: Espen Hofsmo

Founded in 2015, Odalsbryggeriet started out as a hobby with the intention of one day becoming a profession. For CEO Ove H. Bakken, the passion for beer meant long hours spent learning about brewing beer in addition to his full-time day job. But four years later, all the effort has paid off. From the early days with a brew-at-home kit to now producing at a commercial level, Odalsbryggeriet’s selection of products currently consists of five different types of beer sold all over eastern Norway and Oslo. New products are also on the way. Next up: IPA and Imperial Stout. All the beers are named after local ponds, lakes, rivers and waters in the Odalen region, like Størjevatn, Storsjøvatn, Myrvatn, Glåmavatn and Botnklaka. “There’s no need to worry about running out of waters to name new beers after,” says Bakken with a chuckle. “There are thousands in the area. I’ll retire way before that happens.” 42 | Issue 121 | February 2019

With a pale, a brown and a blonde ale, a stout and a traditional Norwegian Christmas beer already available to the public, the brewery’s next move is to go national. Soon, they will be selling two new beers through Vinmonopolet, the government-owned alcoholic beverage retailer that has the monopoly on selling beverages with alcohol content higher than 4.75% in Norway.

Bakken says that Odalsbryggeriet has a lot of potential and capacity for increased production. “The only thing currently missing from the team is a salesperson,” he adds. “I’m much better at making the beer than advertising it. So if anybody's looking for a job advertising beer...” And for international beer lovers and non-locals who want to sample Odalsbryggeriet’s products, they are also available at Radisson Blu Airport Hotel at Oslo Airport Gardermoen.

As a family-run company sometimes relying on the helping hands of friends,

Left: Storsjøvatn beer. Middle: Størjevatn beer. Right: Myrvatn beer.

Odalsbryggeriet uses water from their own well when brewing beer. Photo: Ove H. Bakken.

Web: odalsbryggeriet.com Facebook: Odalsbryggeriet Instagram: @odalsbryggeriet

Scan Magazine | Special Theme | A Taste of Norway – Norwegian Breweries

Hogna Brygg’s innovative, flavourful craft beers have attracted great praise among beer lovers.

An environmentally conscious production cycle characterises the Hogna Brygg brand.

Brewing innovative quality Combining green thinking, passion and quality flavours, Hogna Brygg is slowly but surely conquering the Norwegian craft beer market. In 2019, Hogna Brygg will be adding to its portfolio of products and teaming up with other breweries to further spread the love for fine brews. By Julie Linden | Photos: Hogna Brygg AS

“We’re delighted to have seen a 20 per cent increase in sales volume in 2018, and have therefore expanded our production capacity,” says Liv Bogen, CEO, adding that the brewery recently hired new staff to accommodate the expansion. “There’s a solid and growing interest in craft beers in Norway.” The brewery, founded in 2016, was the first in Norway to limit its production to cans as opposed to glass bottles, making it easier to ensure quality while providing an incentive for customers to recycle the cans. This is not the only green measure to characterise the brewery: the facility also champions a low-waste production cycle, where equipment is repurposed from dairy production and used grains are delivered as animal food. Today, the grains are also used for making artisan chips that make an excellent savoury snack to go

with your favourite brew. “It’s a new way of using leftovers while also providing a brand-new quality product,” says Bogen. Last year saw five new beers introduced at Vinmonopolet, Norway’s governmentowned alcoholic beverage retailer. The new brews, including the extra hoppy Whole Lotta Hops and the creamy Pave Imperial Stout, have attracted great praise among beer lovers. And it is not just private individuals who nurture a love for Hogna’s diverse portfolio of brews – companies may now order their very own brews from the brewery, or simply have the regular brews embossed with custom-designed labels. “It’s not too common for commercial breweries to offer custom brews, but we’re fortunate to be able to accommodate a corporate clientele as well as regular in-store customers,” says Bogen,

adding that the brewery has been attending a wealth of beer and food festivals in recent months, increasing the brand’s proliferation. In 2019, the brewery will be teaming up with other breweries and incorporating draught beers, news benefitting the ever-increasing number of fine palates among Norway’s beer aficionados. “We find that people are becoming more conscious, and curious about beers and different types of brews. We endeavour to keep customers coming back for more,” says Bogen. The brewery’s new malt chips are made from grains left over from beer brewing.

Web: hognabrygg.no Facebook: hognabrygg Instagram: @hognabrygg

Issue 121 | February 2019 | 43

Scan Magazine | Special Theme | A Taste of Norway – Norwegian Breweries

Gin with a legacy Since 2011, Sundbytunet brewery and distillery has been producing bespoke Norwegian spirits and beers, using traditional methods and the finest ingredients. By Sunniva Davies-Rommetveit | Photos: Sundbytunet

Based on a farm in Jessheim, an hour outside of Oslo, Sundbytunet brewery and distillery set up shop with an eye on modernising a farm that goes back seven generations, while still keeping traditions and local values in mind.

tion is far from local, spanning across Norway through four national wholesalers. "We've been very pleased to see the business keep growing over the past eight years – against the tide, some would say," Sundby explains.

"From being a farm that has focused on grain production since the 19th century, the distillery and brewery both show how we have evolved the production of grain to suit modern times – by brewing delicious beer and distilling unique and thirst-quenching gin," explains farm owner and entrepreneur Kjersti Romsaas Sundby.

To keep up with demand, the distillery and brewery has recently added a new brewer and seller to its growing team, and has plans to expand further in order to reach more customers. While doing this, Sundbytunet remains true as ever to its local roots – offering people in the area great home-brewed beers and refreshing spirits to accompany the food at its on-site gastro pub, called Gulating Pub.

The resulting gin packs a punch with its 44 per cent alcohol content, and is refreshingly dry with hints of juniper, aniseed, coriander and citrus flavours. The whole distilling process happens at Sundbytunet, with everything being distilled, tapped and packaged at the family farm. "We make sure that everything is processed here so that we can guarantee excellent craftsmanship and great flavours," says Sundby. Though the distilling process is as handcrafted as it comes, product distribu44 | Issue 121 | February 2019

"We always focus on making the best products possible," Sundby explains. "In doing so, I feel we've stayed true to the seven generations of hard workers that have made up my family. But we've also been able to spread our wings, and in doing so we have made exclusive spirits and beers for everyone to enjoy."

Web: www.sundbytunet.no Facebook: sundbytunet

EN D E SW

Scan e: Magazine | Special Theme | A Taste of Sweden

c pe

e Th

TE S TA

The Nordic Baking Book

— rooted recipes and fine photographs for keen Nordic bakers Magnus Nilsson, the founder and head chef at the world’s most remote restaurant, Fäviken, which has since its inception in 2008 been included on countless lists of the world’s best restaurants, is no longer just an impressive rising star; he is right up there with the world’s most renowned chefs, and the face of an entire way of thinking and talking about food. By Linnea Dunne | Photos: Magnus Nilsson

Keen on self-sufficiency and the local aspect of the New Nordic Cuisine wave, Nilsson mostly serves ingredients farmed, foraged or hunted on the 24,000-acre estate of his award-winning restaurant, some 750 kilometres north of Stockholm or a short drive from the popular Åre ski resort. Also a gifted photographer, he has in the years since the 46 | Issue 121 | February 2019

actly what we have come to expect from this trailblazer: simple recipes with their heart in local tradition, and raw, beautiful imagery. As a taster, why not try his traditional Swedish twist bread and head out into the woods for a hot dog done over an open fire?

Fäviken adventure started also released a total of four books, presenting personal reflections, well-researched recipes and stunning photographs taken by the man himself. The fourth of his book babies, The Nordic Baking Book, saw the light of day late last year, and it provides the reader with ex-

The Nordic Baking Book by Magnus Nilsson is published by Phaidon.

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Camping Bread / Twist Bread Pinnbröd (Sweden) For many Swedes, memories of wet, autumnal preschool outings, berry picking and eating in the woods growing up are all about the pinnbröd. The original is simply wheat flour, water and salt but I strongly suggest you add the baking powder indicated in the recipe below. It is the difference between bread enjoyed by kids and avoided by everyone over the age of six and bread that’s enjoyable for everyone. Another option, if you do not want to add butter and jam to the bread, is to stick a grilled sausage in that same hole instead. Preparation and cooking time: 30 minutes Makes: 5 stick breads 3 g/0.10 oz (1/2 teaspoon) salt 240 g/81/2 oz (2 cups) weak (soft) wheat flour 1/2 teaspoon baking powder (optional) butter and jam (pages 510–11), to serve Mix the salt, flour and baking powder, if using, together in a bowl. Add 100 ml/31/2 fl oz (1/3 cup plus 1 tablespoon) water, little by little, until it is a quite firm dough. To cook the stick breads outdoors, you will need to put the dough into a small plastic bag to transport it easily. Find five sticks that are long enough to hold over a fire. Divide the dough into five equal portions and shape into thin logs 20-cm/8-inches long and 1-cm/1/2-inch in diameter, then wrap the dough around them. Cook the breads over the fire for about ten minutes, or until they get some colour. Remove from the fire and when they have cooled down a bit, remove from the stick and put butter and jam in the holes.

Sami Soft Flatbreads Gaahkoeh / Gáhkku (Sami) Glödkaka (Sweden) These rather thick, soft flatbreads were traditionally baked by the semi-Nomadic Sami families of the Nordic region and they were a common source of carbohydrate, eaten with a hot main meal. As you could add the water on site where you were camping, you only had to bring the dry ingredients – very practical in the old days. Today these flatbreads are leavened with commercial yeast and are often quite fluffy. Historically I assume that they were leavened much like breads were traditionally, namely by naturally occurring strains of yeast during a much slower fermentation that gave a denser and less sweet bread. They are still common but today, more so spread with butter and topped with something to make an open-faced sandwich. Gaahkoeh would traditionally be baked on a flat stone heated by fire, on a piece of sheet metal, or in a cast-iron frying pan.

Preparation and cooking time: 1 hour Rising time: 45 minutes Makes: 20 cakes 50 g/2 oz fresh yeast (pages 58–61) 1 litre/34 fl oz (41/4 cups) water or reindeer broth 70 g/23/4 oz (31/2 tablespoons) golden syrup 7 g/0.24 oz (11/2 teaspoons) salt 50 ml/13/4 oz (31/3 tablespoons) neutral cooking oil or rendered reindeer fat 800 g/13/4 lb (62/3 cups) plain (all-purpose) flour, plus extra for dusting 500 g/1 lb 2 oz (4 cups plus 2 tablespoons) fine rye flour Dissolve the yeast in the water or reindeer broth in a large bowl. Mix in all the remaining ingredients to form a sticky dough. Leave the dough to rise for about 45 minutes, or until doubled in size. Tip the dough out onto a floured work counter and divide it into twenty equal pieces. Shape each piece into a ball. Roll out each ball into a small flat cake. Cook the cakes over medium heat in a dry frying pan until golden on both sides.

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Västerbottensost. Västerbottensost. Photo: Fabian Björnstjerna, Stylist: Linda Lundgren

Photo: Backafallsbyn/Spirit of Hven

48 | Issue 121 | February 2019

Photo: Fabian Björnstjerna, Stylist: Linda Lundgren

Scan Magazine | Special Theme | A Taste of Sweden

Photo: Ankarsrum

The Swedish guide to guilt-free eating I grew up in the 1970s and ‘80s. Back then, food and drink were reasonably uncomplicated. You ate what you ate, and then you did not think much about it. How about today? Quite different, to say the least. By Björn Hellman, CEO of The Swedish Food Federation

Never before have we had more information about food, which ironically enough has made it more difficult than ever to know what you should be eating. Add the fact that the food debate is all too often characterised by moralism and finger pointing, and suddenly something as wonderful as food has become a source of guilt and anxiety instead of joy.

safety very seriously. The result? Swedes today have record-high levels of trust in the food industry.

It does not need to be that way, at least not if you follow what I call the Swedish model. It is built on three things: safety, sustainability, and evidence-based nutritional advice.

Finally: we should eat according to the Swedish National Food Agency’s evidence-based dietary advice. Plenty of fruit, greens and wholemeal, low-fat dairy products, moderate amounts of meat, treat yourself to a dessert every now and then, and go easy on the salt. In other words, what we in Sweden call ‘lagom’. And do not forget to get some exercise!

Firstly: we must be able to trust our food. Swedish food producers take the consumers’ demand for high quality and

No, the Swedish model is not very sexy. But it works. It is high time that we stop feeling guilty about what we eat, and instead allow food to be something that provides us with energy, a sense of community, and joy. Web: www.livsmedelsforetagen.se/in-english

Secondly: the food must be produced with the smallest possible impact on the climate. Swedish food producers are at the forefront of the important shift to a fossil-free industry.

Björn Hellman, CEO of The Swedish Food Federation. Photo: Viktor Gårdsäter, Livsmedelsföretagen

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Pioneers of taste When Gotlands Bryggeri opened its doors, it introduced a radical new philosophy that emphasised craftsmanship and innovation, and which helped to revolutionise Swedish beer drinking culture. Almost 25 years on, Sweden’s first craft brewery is still bubbling with passion. By Liz Longden | Photos: Alexander Donkaw

Situated in the heart of the medieval town of Visby, on the site of Gotland’s last commercial brewery, which closed its doors in 1909, there is no doubt that Gotlands Bryggeri can do history. But it is an uncanny eye for the future that has marked this brewery out from the crowd. For it was here, in 1995, that Johan Spendrup realised his ambition of starting up a new kind of brewery that would challenge the beer drinking culture of the time. Instead of a dominant flagship brand, this brewery would craft smaller batches of multiple styles, 50 | Issue 121 | February 2019

often inspired by tradition, but also influenced by the local culture and environment of Gotland. It would aim to open up consumers’ eyes not just to new beers, but to a new way of enjoying beer. Fast-forward to today, and craft beer has exploded into the mainstream. Double IPAs, chocolate stouts, saisons and dunkels are available to all. At winelike strengths or alcohol-free, malty, fruity, hoppy or sour, suddenly there is a beer for everyone. And nowhere has this democratisation of beer been felt more

than in Sweden, where there are now 340 craft breweries operating and where, in 2018, the top-20 craft breweries alone were responsible for a 700,000litre increase in sales. It is no exaggeration to say that Gotlands Bryggeri has helped to blaze a trail and a nation has followed.

Exciting times Johan Spendrup moved on from his role as CEO of the brewery in 2017, passing the baton to Mikael Mossvall. With 20 years’ experience of working in the craft drinks industry, including at Mackmyra and Mariestad, Mossvall already has a mouth-watering CV. But he makes no secret of the fact that, as head of Gotlands Bryggeri, he has truly fallen on his feet, admitting that the Swedish craft beer market has “never been more fun”.

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“Beer has gone from being simply a thirst quencher to something that adds flavour and is an experience in itself,” he explains. “Consumers now have this curiosity and openness to new styles and interpretations, and that means that we producers can invest in bringing in even more new beers, and so the market grows further. It’s a positive spiral, and that makes for a really exciting time for both consumers and brewers.” The master brewers at Gotlands Bryggeri are certainly enjoying themselves — the brewery produced no less than 22 different beers last year, including six new releases. Among its collection is the Wisby series, which Mossvall describes as a “Gotland interpretation of central European styles” and the popular Bulldog series of pale ales and bitters. Others include seasonal or special editions, such as the brewery’s two takes on barley wine, aged in sauterne and cognac casks. But whatever the style, Mossvall promises that all releases have three things in common: that they are “full of flavour, made with passion, and beers that we like drinking ourselves”.

to both brew commercially and be open to the public. “We have three master brewers on our team, each with their own background and strengths,” says Mossvall. “It’s their experience and expertise that make the brewery possible, and part of their role is meeting customers and talking to them about the beers we make. It’s important for us, therefore, that the brewery continues to be at the heart of the town, so that people can find out about the beers and taste them on-site, and experience that passion for themselves.” Web: www.gotlandsbryggeri.se

Broadening horizons There is more to the quest for new beers than just having fun, however. Mossvall believes that one of the key roles of a craft brewery is to educate and help consumers to explore new possibilities. This is why Gotland Bryggeri’s website includes a section giving suggestions on how to pair their beers with food, complete with detailed recipes. In the same spirit, introducing new brews, whether they be homages to old classics or quirky innovations, is, Mossvall says, ultimately about offering new experiences and broadening horizons. To help continue this mission, the brewery has a second facility in the pipeline. Projected to be opened in 2020, and located near Visby harbour, the new brewery will both increase capacity by up to two million litres a year and enable the introduction of even more styles. The new site will operate in parallel with the original brewery, which will continue Issue 121 | February 2019 | 51

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The love between a country and a cheese Still to this day, after almost 150 years, no one quite knows why Västerbottensost® has such a unique and outstanding flavour – and why the cheese can only be produced in the small dairy in Burträsk in northern Sweden. By Linnea Dunne | Photos: Fabian Björnstjerna, Stylist: Linda Lundgren

Anyone who has ever tasted Västerbottensost can most likely identify it in a blind test with hundreds of other cheeses. That is how special the rich flavour is. "It is the combination of the sweetness, saltiness, bitterness and umami that creates the unique flavour of Västerbottensost,” says cheese master at Västerbottensost, Thomas Rudin. Ever since the beginning, Västerbottensost has had a special place in the hearts – and on the tables – of the Swedish population. With its unique flavour, it works well served as it is or in all forms of cooking, hot or cold, and is enjoyed daily throughout Sweden and beyond. Västerbottensost 52 | Issue 121 | February 2019

is now also a natural part of Swedish holiday feasts, where the characteristic Västerbottensost quiche has become a classic during both Midsummer and the traditional crayfish parties. The recipe came about through a lucky coincidence in 1872, and the result became a Swedish national treasure that is loved at least as much as ABBA, Volvo and IKEA. “As everybody knows, you should never tamper with a winning recipe,” the cheese master laughs. “Proudly Swedish, Västerbottensost was last year listed as one of the top ten most positively talked about brands

in its home country, according to the YouGov Brand Index Buzz ranking 2018.” But Västerbottensost is also somewhat of a riddle, because no one has ever quite managed to figure out why it can only be produced at the small dairy in Burträsk. One answer might simply be that each cheese is made using carefully selected ingredients, a big dose of love and a craft that has been carefully passed down from each experienced cheese master to the next. Another theory is that it is the long aging process that does it, with each piece of cheese being allowed to mature for no less than 14 months. It is then subject to a thorough tasting test by cheese master Thomas Rudin, who has held this delicate task since 1983. Only the cheeses that score highly throughout are approved and thus endowed with the honourary title of

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Västerbottensost – and yet, most find that the aging and tasting are just not explanation enough. Could it be the milk, which comes from the cows of Norrland who graze on the calcareous land surrounding Burträsk? The midnight sun, which provides long, bright nights and enchanted summer evenings? Or the unique house flora of the dairy in Burträsk, which gives the cheese its special richness and character? The secret recipe came about on the famous day in 1872, when the skilled dairy maid Ulrika Eleonora by a lucky coincidence experimented with the cooking process and, by chance, left the curdling vat to sit for a little longer than usual. At first, the cheese was considered ruined – but when

it was tasted, the unique flavour was discovered. Luckily, Ulrika Eleonora passed on her new knowledge to those who came after her by carefully documenting every step of the process, a document that has since been known as the top-secret recipe of Västerbottensost that only a handful of people know of – a recipe that may well be Sweden’s most important state secret, and one that made Västerbottensost a royal purveyor, deeply treasured by both Swedes and their visitors, including many Nobel banquet guests. The mystery behind the Västerbottensost riddle may never be solved, but to understand the secret behind the cheese so cherished by successive generations, perhaps simply tasting a piece of the special delicacy will suffice.

Quiche with Västerbottensost Pastry: 125 g/4.5 oz butter 225g/8 oz plain flour 1 tbsp water Filling: 150 g/5 oz grated Västerbottensost 3 eggs 200 ml/7 fl oz double cream 1 pinch salt 1 pinch pepper Preheat the oven to 225°C/425°F/Gas 7. Mix the ingredients for the pastry. Chill the pastry for at least one hour. Use the pastry to line a pie dish, prick base with a fork and bake blind for approx. ten min. Whisk eggs and cream, add cheese. Season with salt and pepper. Pour the cheese mixture into the pastry case and bake for approx. Twenty min, until the pie filling is set. Allow to cool. The recipe can be adapted according to the season by adding primeurs, for instance, pictured here with asparagus.

Outside of Sweden,Västerbottensost is now available in Finland, Norway, Estonia, the UK, Germany, Spain and Hong Kong. For more information about distribution, please contact export@norrmejerier.se Quiche.

Web: www.vasterbottensost.com

Thomas Rudin. Photo: Erik Hillbom

Photo: Erik Hillbom

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Taps at Brewskival.

Cravings for innovative brews With heaps of curiosity and a passion for tropical notes, Brewski is wowing the international beer crowd. Its latest expansion to the US is already a massive success, with the market craving for even more of the hoppy, fruity beers. By Malin Norman | Photos: Brewski

The founder of celebrated Swedish brewery Brewski, Marcus Hjalmarsson, first discovered craft beer when visiting Vancouver in the late ‘90s. It was here, in the buzzing microbreweries, that his love for the hoppy brew was born. “It was fantastic to visit the breweries with their tasty beers and great atmosphere,” he says. “I kept asking myself why this didn’t exist in Sweden.” Some years later, in 2013, Hjalmarsson visited Borefts Bier Festival, organised by the renowned Dutch brewery Brouwerij de Molen, and was inspired by some of 54 | Issue 121 | February 2019

became an instant hit and is still the bestseller. Packed with tropical notes, it set the scene for Brewski’s growth, and other stars followed, including Passionfeber IPA and the robust Imperial Stout named Eric.

the best breweries in the world, such as Amager and Mikkeller. “Tasting the beers and hearing the brewers’ stories about how they started gave me the confidence to do the same in Sweden. Just brewing as a hobby wouldn’t be enough for me, I wanted to take it further.” Hjalmarsson started brewing with a small brew kit at Höganäs Bryggeri, and although the local brewers were hesitant about his ‘extreme’ beers, a Canadian homebrewer spurred him on, saying it was the best beer ever made in Sweden. Brewski’s first beer, Mangofeber DIPA,

Marcus Hjalmarsson, founder and head brewer.

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North-American expansion In addition to the brewery, Brewski runs its own bar, Barski, in Helsingborg’s city centre, named by the White Guide as one of the top-five beer bars in Sweden. For the fourth year now, the brewery is organising an outdoor beer festival in August. Brewskival is considered one of the best craft beer festivals in Europe, with around 7,500 visitors. “We invite great breweries and set up beer taps and picnic tables outside the brewery. The concept is really simple; our main goal is to spread the knowledge about great craft beer,” says Hjalmarsson. Things have been going well in Sweden and Europe, but also in the US, where Brewski recently set up a brewing base at Tampa Bay Brewing in Florida. “This has been on the cards for some time, as transporting our beer across the Atlantic didn’t feel sustainable in the long-run. Beer should be had fresh, so we decided to brew for the American market locally.” The stateside production is a triumph, with around 50,000 litres brewed and sold so far. Brewski has distributed its first batches in Florida as well as nearby states Georgia, Massachusetts and North Carolina, with plans to expand further. Hjalmarsson credits great role models for the success. For instance, Mikkeller paved the way for Scandinavian craft beer in the US. As with the Danish brewTaps at Barski.

ery, the Americans appreciate Brewski’s playfulness. “Swedish ideas seem to work well, not just IKEA and Volvo,” Hjalmarsson smiles. “As a brewer, you shouldn’t be afraid of experimenting. Of course, you need to be in control of the process to maintain quality, but you can also break free from some routines. Just go for it!”

Collaborative atmosphere In the US and elsewhere, there is an open and supportive atmosphere among brewers, says Hjalmarsson. “Craft beer is still a young industry, and it’s important for us brewers to work together, to breed creativity and new ideas.” The result of one such partnership is Manic Mango, brewed with famous Scottish brewery BrewDog last year. This fruity IPA can be described as a hybrid between BrewDog’s Jack Hammer and Brewski’s Mangofeber DIPA.

With around 20 staff and its range of innovative beers available in some 30 countries, Brewski certainly has a solid product and the market is asking for more. What comes next for the relentlessly curious brewer? China is a big market and Hjalmarsson hints that Brewski has plans to set up another brewing base, probably in Mongolia, to serve yet more thirsty customers. Dates for Brewskival 2019: Friday 23 August, 1-9pm Saturday 24 August, 1-9pm Sunday 25 August, 12-4pm

Web: www.brewski.se Facebook: brewskival Instagram: @brewski.se

Other recent collaboration brews include Show Me the Money, a milkshake DIPA with mango and pineapple brewed with Barrier Brewing, and Catman or Robin, a Gose with blueberry, raspberry, strawberry and lime, with KCBC – both breweries are in New York. And in the Swedish homeland, Brewski is joining forces with Gothenburg-based Spike Brewery with Creamy Carousel, a Berliner Weisse with lemongrass, lime, malva and raspberry. Passionfeber IPA.

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A modest distillery with a global output “From the steeping of the grain through to the malting, drying, milling and so on, we do everything here, and then bottle the organic products on our premises,” says Anja Molin, co-owner of Spirit of Hven, one of the world’s smallest pot distilleries. But while the distillery’s size is humble, its reputation is anything but. By Emma Rödin | Photos: Backafallsbyn/Spirit of Hven

The other owner, Henric Molin, is often described as a whisky geek. “He is obsessed with getting oak for the casks that grew in the right place, and he knows exactly where he wants to get the spices from. Everything is done manually, completely without machines, always in small quantities,” Molin explains. “Get the final product, and you can actually smell it.”

Small-scale preciseness In addition to single malt whisky, Spirit of Hven also produces vodka, gin and aquavit. The small-scale approach always was, and still is, a conscious aim, putting quality over quantity at all times. Thanks to meticulous control over the distillation process and a state-of-the-art laboratory where spirits can be tested and analysed down to the tiniest details, the Spirit of Hven brand has come to be defined by its profound accuracy and has gained global 56 | Issue 121 | February 2019

recognition – so much so that developing spirits for other brands has become part of their operations. “We are never going to be a huge distillery. You can feel that it’s a family-run business,” says Molin. “But what that means is that we simply don’t have the capacity or marketing budget to keep releasing whisky after whisky – so it makes perfect sense to create recipes for others. Henric is an artist in this field, and by developing recipes for other brands he can keep creating even when we’ve exceeded our capacity to release new whiskies.” In addition to creating recipes to order and occasionally producing spirits for clients, Spirit of Hven offers testing and analysing facilities and even designs distilleries for other producers. “To have all this expertise despite being so small is quite extraordinary,” says Molin. “But of

course, it’s all about our focus on quality – quantity means nothing.” Where will the distillery go from here? “We will continue to improve and to put quality first,” says Molin determinedly. “Our visitors are one of our greatest resources. With tastings every day, we can make sure to continuously tweak our drinks until they’re just perfect.”

Web: www.hven.com

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Top left: The crisp-making masters Mohammed, Paulina and Nils-Gunnar. Bottom left: Siblings Karin and Nils, the eighth generation of farmers at Larsviken. Middle: Säsongens: the bestseller of the season. These crisps are made from the most suitable potatoes of the season, usually new potatoes in the summer and perhaps a colourful variety in the autumn. Right: The farm shop, where Larsson’s crisps are for sale alongside vegetables and potatoes grown at Larsviken.

Potato passion At a flourishing farm in the county of Skåne in southern Sweden, a family passion for spuds has turned into a fruitful business. The potato aficionados at farm Larsviken grow a whopping 550 different varieties. No wonder, then, that producing innovative and delicious crisps has become Larsviken’s speciality. By Pia Petersson | Photos: Fredrik Rege

“Oh yes, he loved to see the farm develop the way it has,” explains Bitte Persson. She is part of the seventh generation of the enthusiastic family running Larsviken. The person she is talking about belonged to the sixth generation: namely her dad Ture, who sadly passed away last year. Ture has, in a sense, become world famous, as he is the cute little boy on the Larsviken crisps package. “Owing to our cooperation with the airline SAS, Ture is now travelling the world with our crisps,” Persson explains. That way, Larsviken’s positive approach and yummy crisps are brought to all corners of the globe. These days, Bitte runs the farm together with her brother Bertil, husband Per and children Karin, Katarina and Nils, as well as a number of highly valued employees. One of the ways in which the production of crisps at Larsviken is rare is the

fact that the process takes place at the farm itself. “We pay attention to and follow the natural cycle of the environment and make sure not to use any unnecessary middle men or methods,” Persson says. Environmentally friendly, responsive and honest cultivating is central to how Larsviken is run. Consequently, residual products are reused through an ingenious cycle in which second-rate potatoes, root vegetables and residue from the crisp production are turned into animal fodder. In return, the animals produce manure, which is used on the fields. Hence the products return to the farm’s cycle naturally. The animals partake in the natural cycle in yet another way: the meat is for sale in the popular farm shop. Persson underlines that the animals are an important part of Larsviken and are treated well.

“As they’re not fed concentrates, they’re allowed to grow slowly and at their own pace. Additionally, the meat is free from antibiotics and medicines,” she explains. And, in case you were wondering: yes, of course the tasty crisps are also for sale in the farm shop. To those who are curious to find out more about how a modern farm is run, Persson has a message: “If you happen to be nearby, please pop in. We’d love to show you around and explain what we’re all about. Everyone’s welcome.”

Potato flower of the Sarpo Blue Danube variety.

Web: www.larsviken.se

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Cooking that feeds the brain – and the soul Take a kitchen assistant with roots that go back to the 1600s, and add a bunch of family recipes from the homes of some of the world’s brainiest people. What do you get? Smart food, complete transparency, and genuine joy in everyday cooking. By Linnea Dunne | Photos: Ankarsrum

Ingvar Kamprad’s favourite pike paté, Ella Fitzgerald’s chicken marengo, and the umphokoqo of Nelson Mandela’s childhood – these are some of the nurturing dishes found in Ankarsrum’s Genius Recipes collection, launched last year. With a mission to make cooking and baking fun and easy, Ankarsrum looked at the latest research findings – which suggested that ready-made and fast food is not just unhealthy but might inhibit the brain’s cognitive ability too – and presented the new recipe collection as an antidote: a 58 | Issue 121 | February 2019

source of inspiration and help to make cooking at home easy and enjoyable. “Cooking is good for you, and it’s good for the planet,” says Marcus Grimerö, marketing manager of Ankarsrum. “With the help of these fascinating personalities, we’re hoping to inspire more people to cook more from scratch – and getting to see what young Nietzsche’s granny used to bake for him is just a quirky bonus. Of course, back then, people didn’t have kitchen assistants. But the way we

live now, time is usually the main obstacle to daily cooking, so we can show how our Assistent Original can open the door to cooking that doesn’t require so much time and energy.”

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A true original With its roots in a 1937 redesign of a bulky professional-use baking machine, Ankarsrum’s Assistent Original has grown to become a solid favourite amongst food enthusiasts and hobby bakers throughout Sweden and its neighbouring countries. Perfect for mincing, blending, pasta and sausage making as well as bread and cake baking, it is a reliable and versatile kitchen friend – and it is easy on the eye, too. “Many of our customers are wellread and skilled, and they all share an enthusiasm and passion for what they do. Quality is really important to them,” says Grimerö, adding that many assistants from the 1950s are still today being used in kitchens throughout Sweden and beyond. This is a machine that passes the joy of cooking and baking down through many generations. “We’ve got strong Swedish roots and are all about that hand-made quality, which is exactly what their hobby is about too – baking, cooking, using their hands.”

broke free – very much with the aim of focusing on kitchen equipment all the way.

‘Where there’s a will, there’s a way’ In its home market, the Ankarsrum Assistent Original is already a much-loved classic. With the recent, ambitious goal of tripling its turnover by 2020, a big focus is now on the export markets. “People use kitchen assistants abroad, but they mostly look very different. Our job is to communicate the benefits of our unique design, to show customers how clever and versatile it is and how easy it is to work with it,” says Grimerö. “Information and inspiration are key.” Sure enough, as the brand itself will happily admit, they are no experts in nutrition and science – but inspiration, they know a thing or two about. With evidence in hand, helping people to find the time, the tools and the joy to cook or bake from scratch at home, at least a few times a week, is a very good place to start. Dining like

August Strindberg and Selma Lagerlöf might not necessarily make you a Nobel Prize-winning author, but there is no harm in trying – and having some fun along the way. “We want to show that where there’s a will, there’s a way,” says Grimerö, “to remove obstacles and help people feel that they can do this.” Find all the Genius Recipes as well as more information about the brainy celebrities featured here: geniusrecipes.ankarsrum.com As of 1 March, Ankarsrum also has a new cookbook out for all Assistent Original lovers. Recipes & More is a sort of user manual, handbook and source of inspiration all in one, available in Swedish, Norwegian, Danish, English, German, French and Italian.

Web: www.ankarsrum.com Facebook: ankarsrum Instagram: @ankarsrum

Ankarsrum stands out from the crowd in that it is small, comparatively speaking, meaning that flexibility is never a problem and decisions can be made fast. In a sector where the majority of brands work across the whole home or electronics segments, it also stands out because it is highly niche and specialised. In a way, it was this very approach that made Ankarsrum what it is today. Founded in 1655 in a small Swedish locality by the same name, among other things supporting the military force with cannons and cannon balls, it moved on to produce cast iron stoves and eventually electrical ovens. At the end of the 1960s, it was acquired by Electrolux, and it was not until 2009 that the Ankarsrum brand finally

Left: Selma Lagerlöf. Photo: A. Blomberg, Stockholm, Mårbackastiftelsen. Middle left: Friedrich Nietzsche. Photo: Friedrich Hartmann. Middle right: Ingvar Kamprad. Photo: Inter IKEA Systems BV. Right: Ella Fitzgerald. Photo: William P. Gottlieb Ira and Leonore S. Gershwin Fund Collection, Music Division, Library of Congress.

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The ancient superfood that is making a comeback Camelina oil is the modern superfood that can be traced back to the Bronze Age. Now produced in Sweden by camelina of Sweden, its nutty flavour makes it perfect for salads and to use as cooking oil. One to two teaspoons provide the recommended daily intake of Omega-3 and can reduce the risk of cardiovascular disease, prevent cognitive illnesses such as dementia, strengthen the immune system, and prevent nerve damage. By Sofia Scratton | Photos: Camelina of Sweden

Camelina of Sweden produces 100 per cent organic oil and dry-roasted seeds from the flowering plant camelina sativa, a member of the Brassicaceae family, known in English as camelina, gold of pleasure, false flax or, occasionally, wild flax. The plant is native to Europe and some Central Asian areas, cultivated as an oilseed crop. Both oil and seeds are loaded with important nutrients and have a wonderful flavour, making them suitable for cooking 60 | Issue 121 | February 2019

and in various foods like salads and sauces. Thanks to its moisturising properties and high concentration of vitamin E, an antioxidant, camelina is well-suited for use in everything from skin and hair care to nutritious animal feed. “It all started with a love story,” says Therese Ranch, chief executive officer at camelina of Sweden. “My husband is a second-generation farmer and has always been curious and innovative by nature. He heard of camelina, that it was

being used in margarine production in Finland and that they needed more of it. He started to grow camelina on his farm and learnt more about its many benefits. On our second date, he told me all about it, and we set up camelina of Sweden as a family business in the winter of 2015/16, when we launched our first bottle of camelina oil. I have a career in sales and marketing in the food industry, so camelina excited me from the start; it is a diamond in disguise!”

Tasty and healthy The benefits of camelina are many. It has a very high amount of Omega-3 and vitamin E, which makes the plant especially enduring. The oil is a popular ingredient in paleo cooking and vegan dishes, and can be heated to 245 degrees Celsius without losing its health benefits. It is also more resistant to rancidity than most other oils.

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“It is a superfood that tastes good,” says Ranch. “Camelina has a wonderful, nutty flavour that works really well in food and can replace all oils, and also be used in skin care. So many of the health foods on the market do not taste good, but camelina does. You don’t have to force yourself to eat it or cook with it. Many of our customers who have started to use camelina describe themselves as converts and don’t go back to using the oils they used to buy.” It might be new on the modern market, but camelina has been around for a long time. “We can trace the use of camelina back as far as the Bronze Age,” says Ranch. camelina sativa originally came from Eastern Europe and Asia and was spread as people started to cultivate it for the oil-rich seeds. During the Bronze Age, it came as a cultivated plant to southern and central Scandinavia and Finland. People used camelina as a medicine to treat wounds, burns and infections, but demand for camelina greatly reduced in the Industrial Age, and by 1929, the production in Sweden had completely stopped.

Therese Ranch and her husband. Photo: Sörmlandsbygdens tidning

Camelina of Sweden sells oil and seeds that can be used in cooking and in foods such as salads, porridge, muesli, and smoothies. The seeds contain a high amount of protein and fibre and are a great way to make your porridge or smoothie even healthier. The seeds grow in Scandinavia, Canada and parts of Asia. Camelina of Sweden is the sole producer of camelina in Sweden, and their produce is sold across Sweden and Hong Kong, where camelina has also become popular.

Web: www.camelinaofsweden.se Facebook: camelinaofsweden Instagram: @camelinaofsweden

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Scan Magazine | Special Theme | A Taste of Sweden

Organic spirits from the heart of Roslagen The Roslagen archipelago has more to offer than just charming skerries and islands. At its heart sits Norrtelje Brenneri, the award-winning distillery whose hand-crafted spirits have earned them recognition beyond the nation’s borders. By Emma Rödin

Husband and wife Richard Jansson and Kristina Anerfält-Jansson established Norrtelje Brenneri in 2001 on land historically farmed on by five family generations. But rather than follow in the footsteps of their relatives, the couple ventured into the art of distillation. 18 years on, the duo has learnt to master the craft of creating fruit and berries-based spirits as well as making whisky, gin, aquavit, schnapps and punsch. Co-founder Jansson describes the experience as “rewarding but tough”, adding that it takes a great deal of vision and persistence to succeed. Although Norrtelje Brenneri is limited in size, the products are anything but. Ingredients come from the farm itself or from carefully selected fruit and berry producers

in Sweden and Finland, often including berries of rowan and sea buckthorn. The product range comprises, among other things, Roslagswhisky, Roslagsgin, Roslagspunsch and the renowned Bellmanpunsch. The latter is aged in an oak barrel from the late 1800s, which was originally filled with arrack

and stored in the basement of Stockholm’s Royal Palace for many years. “It’s Swedish history in a bottle,” says Jansson. The range of products can be found in selected Systembolaget shops, at Stockholm, Gothenburg and Malmö airports, and on various cruise lines. The slightly more curious customer can also enjoy a visit to the distillery with the opportunity to have a drink and a bite to eat in the glassed-in hay barn – soaking up the real taste of Roslagen.

Husband and wife Richard Jansson and Kristina Anerfält-Jansson. Photo: Roine Karlsson Norrtelje Brenneri creates hand-crafted spirits with organic, premium ingredients. Photo: Samuel Olofsson

Web: www.norrteljebrenneri.se

Arctic char, farmed in Swedish Lapland

— native fish that is good for you, and the environment In the middle of Europe’s largest wilderness in Swedish Lapland, Umlax has been farming a native fish, the Arctic char, for the last 30 years. By Sofia Scratton | Photos: Rakel Sikström

Finding Swedish fish in supermarkets and restaurants is not easy, as the majority of what is available has been shipped from Norway, which has significant production of salmon. Josef Nygren, CEO of Umlax, would like to see more people trying Arctic char in restaurants and for cooking at home. The fish is closely related to salmon and is the northernmost freshwater fish in the world. Not only is it beautiful and flavoursome, but it is also farmed in a way that benefits the environment. The Arctic char has a characteristic red belly, appearing when approaching spawning, in addition to its pink flesh and fine texture. It has many similarities to its relative, salmon, but the big difference is 62 | Issue 121 | February 2019

in how it is produced. Umlax farms its fish in waters that have become nutrient-poor as a result of hydroelectric power generation; in particular, the phosphorus needed by plant and animal life has been greatly reduced. The phosphorus in fish food is largely undigested, and its emission into

the water is usually a cause for concern. But in Umlax’ waters it is beneficial – fish farming helps restore the phosphorus content in the nutrient-poor environment. Umlax’ farm facilities are located in Swedish Lapland, with waters that are among the cleanest in the world.

Web: www.umlax.se Facebook: umlax Instagram: @umlax_swedish_lapland

Scan Magazine | Special Theme | A Taste of Sweden

Marmalades.

Tomato sauce.

Delicious food, pure and simple With a philosophy of locally sourced ingredients, small-batch production, a passion for traditional techniques, and absolutely no additives, the family firm of Lindhag has found the perfect recipe for wholesome culinary excellence. By Liz Longden | Photos: Idha Lindhag

Sometimes it pays to keep it simple. That, at least, seems to be the lesson to take from the success of Lindhags Delikatesser, the multi-award-winning producers of gourmet delicacies. Created by the mother-and-daughter team of Elisabeth and Julia Lindhag, the company has developed a handcrafted range of jams, sauces and sweets that is stocked in over 70 shops across Sweden and has also recently opened an online shop to help meet the demand for their products. As you might expect, a passion for food runs in the family, and not only along the maternal line. Julia’s father hails from Italy, and she explains that the Italian attitude to food has inspired the company’s approach. “Italian cuisine is delicious but also fairly simple. If you have pure, high-quality ingredients, then you don’t need to overcomplicate things, and we have a similar philosophy,” she says.

Purity for Lindhag means no additives or adulteration. The company also prides itself on an artisanal approach to food production — the team works with just five-kilogramme batches of berries — and the sourcing of local ingredients is central to its ethos. Not only does it use produce from nearby farms wherever possible, but Julia even grows much of it herself. “It’s partly because we think it’s important to know where the raw ingredients have come from,” she explains. “But also because I think that you can take pride in a product to a much greater extent when you have been involved all the way, from planting through to harvest and production.” The authenticity of Lindhag’s craftsmanship has been validated by SM i Mathantverk, the Swedish national championships for artisan food, where the firm took gold for its blueberry and raspberry jam, and silver for its raspber-

ry cordial. There has been international recognition too, with prizes at the UKbased Great Taste Awards for Lindhag’s Pomarola and Puttanesca tomato sauces, raspberry jam, and pear and grappa marmalade and caramel. “Our products are real food, unadulterated, made without industrial processes, and we can vouch for their quality,” Lindhag says. “That’s what makes the difference.” Julia Lindhag.

Web: www.lindhag.com

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Scan Magazine | Special Theme | A Taste of Sweden

Brewery equipped for growth The future looks bright for Stockholm Brewing Co. Expanding with new facilities and brew kits in Frihamnen, this independent brewery now has greater capacity to brew its popular organic beers. Last year, FARM Restaurant & Bar also opened as an extension of the brewery with a farm-to-table concept. By Malin Norman | Photos: Petter Backlund

Stockholm Brewing’s co-founder Niklas Jakobson has a background in wine, working as a sommelier and running a wine import company specialising in natural wines. But he has always had a passion for beer as well and has been brewing at home for many years. In 2012, Jakobson started selling his own beer just as the craft beer trend was taking off. At that time, there were only around 30 breweries in Sweden, and according to the Swedish Brewers 64 | Issue 121 | February 2019

Association, this figure has grown to almost 350 breweries nationwide. The secret to Stockholm Brewing’s success, apart from producing great beer, is its independence and steady organic growth. “It all started as a hobby, and we are trying to keep that sense of creative freedom,” says the founder. “We wanted to develop slowly and are still independent, which means that we can experiment and brew whatever we want.”

Brut IPA and Apricot Wild Ale Last year, Stockholm Brewing launched 54 different beers, including unique editions for certain restaurants. The first beer, and still one of the bestsellers, is a classic IPA, and Stockholm Lager is also very popular. The brewery is known for experimenting with sour beer, adding grapes and berries, as well as barrel-

Scan Magazine | Special Theme | A Taste of Sweden

aged beer. One of last year’s favourites was New Jersey Sour, a dry-hopped sour beer with hibiscus and blood orange, which is being brewed now and again when oranges are in season. In February, two new beers will hit the market. First up is Almost Famous Brut IPA, the first of its kind in Sweden and available at 60 of Systembolaget’s stores. “This style suits us perfectly – bone dry, refreshing and with a nice citrusy hoppiness,” says Jakobson. Also new is the limited edition Apricot Wild Ale, a mixed fermentation ale with heaps of apricot. Later in spring, Stockholm Brewing is also launching two collaborations: a cryo pils with praised, Gothenburg-based brewery Stigberget, and a dinkel saison with renowned Brasserie de la Senne in Brussels.

FARM Restaurant & Bar Brewing in a basement in Södermalm for some five years, the brewery eventually moved to Magasin 3 in Frihamnen last year. The old warehouse in Stockholm’s port houses art galleries and auction houses, and now its own brewery. With around 900 square metres, Stockholm Brewing has increased its capacity with four new tanks of 2,000 litres each and two new foeders (large oak barrels), allowing for production of more farmhouse-style beers.

In connection to the brewery is the new FARM Restaurant & Bar. Open from Monday to Saturday, it is an extension of the brewery with 20 beers on tap as well as delicious food. “Our vision is for visitors to be able to see how we make the beer, enjoy fresh beer from our tanks and have lunch or dinner while here,” Jakobson explains. “But we didn’t want the standard beer and burger combination – we wanted to offer something a bit more elaborate.”

Stockholm Brewing: Web: www.stockholmbrewing.com Facebook: sthlmbrewingco Twitter: @SthlmBrewingCo Instagram: @stockholmbrewingco FARM Restaurant & Bar: Web: www.farmrestaurant.se Instagram: @farmrestaurant

FARM Restaurant & Bar is run in collaboration with organic farm Karshamra in Botkyrka and serves organic food produced locally. The restaurant is partly self-sufficient, growing its own vegetables and with cows and sheep that are fed with mash from the beer production; it even has an in-house bakery. The concept is from farm to table and back to farm again, serving what is available according to season and with a focus on sustainability and zero waste. Here, visitors can enjoy honest, simple and tasty food, and delicious beer of course. Stockholm Brewing and FARM Restaurant & Bar are located in Frihamnen, close to Stockholm City and Östermalm. The area is easily accessible via bus, underground and boat.

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Scan Magazine | Special Theme | A Taste of Sweden

Rising from the ashes When it was announced that the Skedvi Bröd crispbread bakery would close its doors, it looked like over 90 years of baking craftsmanship would be lost forever. Yet the impassioned support of the local community and others has helped ensure that the historic bakery’s woodfire ovens are burning brightly once more. By Liz Longden | Photos: Maria Hansson

The local area around Stora Skedvi, in Dalarna, has a strong tradition of artisanal food producers, but arguably none as iconic as Skedvi Bröd. The crispbread bakery has been at the heart of the village since the 1920s, and generations of master bakers have established its name as a familiar and trusted staple at Swedish tables. It is unsurprising, therefore, that the decision to close the bakery in 2013 caused shock and anger. Not only would it mean the loss of local jobs, but, as the 66 | Issue 121 | February 2019

old ovens were torn out, it was as if the village itself was also losing a piece of its heart. “There was a long tradition of baking in the village, and it was a source of huge pride for people here,” explains Maria Adeström-Jonsson, marketing manager at Skedvi Bröd. “It wasn’t just that it was a local business. There was a feeling that it was part of their identity and history.” Determined not to take the closure lying down, within months of the bakery’s closure, two entrepreneurs had vowed to

buy the building and start up production once again, with the local community soon rallying around. Through a crowdfunding project, 733 people together donated 600,000 Swedish kronor to fund the building of new ovens, while a number of private companies also chipped in, in some cases carrying out building work for free or donating materials. It seemed that no one was left unmoved by the bakery’s plight — not even A-list celebrities. “The team behind the reopening had been casting around for suitable potential investors, and one day they were approached by Benny Andersson of ABBA,” Adeström-Jonsson explains. “He had eaten a lot of the crispbread during his childhood and thought it was wrong that the bakery had been closed, so he got in touch, saying that he’d like to help.”

Scan Magazine | Special Theme | A Taste of Sweden

Now a part-owner of the bakery, Andersson was one of the many who gathered to celebrate the re-opening of the bakery in December 2014, just 18 months after its closure.

A living tradition The preservation of the Skedvi Bröd bakery is not only poignant because of its age, but also because it is the only remaining crispbread bakery in Sweden where all produce is baked by hand, in wood fires. “One of the reasons why many people were so upset about the idea of the bakery closing is that these traditional methods for making crispbread are a form of craftsmanship,” Adeström-Jonsson explains. “If the bakery were to disappear, then so would those skills.” The bakery shuns any form of electronic automation — even the rolling machine that flattens the dough into rounds is an

old, second-hand, mechanical specimen that has been subject to some loving and improvised customisation. Instead, the whole baking process is directed by the bakers’ judgement and intuition. Handling 15 crispbread rounds at a time, bakers must gradually rotate each bread around the oven in three lines, ensuring that each round is given just the right amount of heat. “Even just getting the fire going and making sure that it is at an even and optimal temperature is a skill that takes a lot of experience to perfect,” Adeström-Jonsson adds. “It isn’t something that can be learnt in a class. It’s a living tradition that comes from experience, and which has to be passed on through the generations for it to survive.” All the bakers who work for Skedvi Bröd today were previously employed in the old bakery, ensuring continuity of quality. All have over 30 years’ experience of the craft, and the most experienced has over 40.

Baking in a wood oven is not done purely for tradition’s sake, however. The wood also imparts a distinctive taste to the crispbreads, and the lack of automation leads to a natural variation in how roasted the rounds can be. Because of this, Skedvi Bröd sells two variants, one darker and one lighter. “A lot of people assume that they come from different recipes, but it’s only down to the degree of roasting,” Adeström-Jonsson explains, adding that factors such as the strength of the flames, timing, weather and even air pressure can all impact on whether a round comes out slightly lighter or darker. “We don’t use computers and sensors. It’s a handmade, living product, and that’s what makes it so special.”

Web: www.skedvibrod.se

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Scan Magazine | Special Theme | A Taste of Sweden

Daniel Svensson and Peter Iwers of Odd Island Brewing.

From heavy metal to food and beer The journey from musicians in one of Sweden’s biggest rock bands to brewers and restaurateurs may not be as unusual as one might think. According to the founders of Odd Island Brewing, it is all about passion for craftsmanship and teamwork. By Malin Norman | Photos: Jonas Eklöf, Jens Production

Founded in 2016, the small microbrewery Odd Island Brewing on the west coast of Sweden is run by Daniel Svensson and Peter Iwers, both former members of the famous heavy metal band In Flames. Having spent some 20 years touring the world with the band, drummer Svensson and bass player Iwers left to start their own brewery. “During our time in the band, we travelled around the world and had the chance to try many different types of beer at microbreweries, especially in the US,” recalls Iwers. “The American 68 | Issue 121 | February 2019

craft beer scene was a great inspiration for us, and when we started Odd Island Brewing, we combined it with our passion for craftsmanship and an ability to cooperate as tight bandmates in a touring rock band. When you think about it, brewing beer is not that different from producing music.”

Beers for the people The Gothenburg-based brewery produces bottles and delivers the type of beers that the brewers like to drink themselves: accessible yet tasty. “Basically, we wanted to introduce craft beer for the people.

There are so many different types of beer on the market now, and we strongly believe that craft beer doesn’t have to be too complicated. Our low-alcohol beer, Folkale, is a perfect example of this, and you’ll find it in grocery stores.” The customers responded well to the musicians-turned-brewers. The biggest hit is Odd Island Brewing’s first commercially produced beer, Citrauvin, an American Pale Ale with hints of grapefruit, citrus and pine. Another favourite is Västkustpilsner, a German-style Pilsner, and in February a new Session IPA will be introduced. “We have always been challenging each other in whatever we do to get better. In the brewery, we are constantly experimenting in making other types of beer, such as sours and more robust stouts and porters.”

Scan Magazine | Special Theme | A Taste of Sweden

Sweden’s best burger

New facilities in Lindome

Iwers also runs restaurant 2112 together with Björn Gelotte, lead guitarist from In Flames. While on tour in 2010, the idea to start a restaurant and bar came up. Just a year later, the new venue opened and was named Sweden’s Best Burger in the White Guide. “The idea was to serve gourmet burgers made of the best produce. As the beer interest was huge, we also wanted to have lots of different beers on offer – now we have over 100 types in the bar,” says Iwers, adding that this is a hang-out for people with rock at heart indeed, but foremost a place where everyone is welcome. “As rockers, we are used to being seen as outsiders and judged by our looks. At 2112, people should feel at home. You will see guys in heavy metal denim jackets mixed with office workers and women on a night out.”

For the first few years, the brewery was located in Fjärås outside Gothenburg, but as of this year, it has relocated to new facilities in nearby Lindome, moving from 40,000 litres per year to an impressive 150,000 to 200,000 litres per year, and with room for further expansion also internationally. The brewery is launching new collaborations with other breweries and limited-edition beers, including a summer ale, as well as looking to open its own taproom. Odd Island Brewing is undoubtedly taking its brewing to the next level.

In their book, Restaurant 2112: A Tale of Meat and Metal, Iwers and Gelotte join forces with journalist Mattias Lindeblad to share a unique sneak peek into the life of a touring heavy metal band as well as fantastic recipes from their private collections, and favourites from the 2112 menu, of course. Guests in the restaurant can also buy their tasty sauces – Mango Habanero, for instance – to bring home.

Iwers highlights the importance of fulfilling one’s dreams, such as starting a rock band or a brewery. “If you have the urge

for adventure and want to do something different, do it regardless of what other people are saying. In the band, all of us went from a place of resilience at first to becoming one of Sweden’s biggest rock bands. There’s no point in listening to negative people – you can become whatever you want.” Odd Island Brewing: Web: www.oddisland.se Facebook: oddislandbrewing Instagram: @oddislandbrewing Restaurant 2112: Web: www.restaurang2112.com Facebook: restaurant2112 Instagram: @restaurant2112

Peter Iwers and Björn Gelotte, founders of Restaurant 2112.

Photo: Restaurant 2112

Photos: Odd Island Brewing

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Scan Magazine | Special Theme | A Taste of Sweden

125 years of irresistible treats Founded in 1893, Kronans is one of Sweden’s oldest producers of luxury food items. Thanks to an emphasis on traditional recipes and old-school craftsmanship, combined with classic, nostalgic design, the brand is recognised as one of the country’s most iconic. By Liz Longden | Photos: Katarina Lövgren

The Norrland-based company produces a range of delicacies, including jam, cordial, chocolate and glögg, but is perhaps best-known for its cedar ginger biscuits. Made today through the same process as in the early 1900s, and from a recipe that dates back to the 1920s, they epitomise Kronans’ ethos of cherishing history and heritage. “It’s very important for us that this is an authentic product, which has existed unchanged for so many years, and which comes from a tradition of craftsmanship,” explains owner Ulf Broman, who also points out that traditional baking methods ensure that no two biscuits are ever the same. While a good back-story is one thing, however, the proof of the pudding – or, in this case, biscuit – is in the tasting, and in this respect, Kronans’ biscuits are far from mere museum pieces. With their 70 | Issue 121 | February 2019

distinctive, spicy kick, offset by the fresh citrusy tones of cedar oil, the brand has also come to be recognised as amongst the most delicious, twice taking the title of Sweden’s best ginger biscuit. In fact, such is the prestige of the brand that Kronans has established itself as an ambassador of sorts for Swedish culture. “We are Sweden’s most Swedish brand,” Broman says, pointing out that a large proportion of the company’s sales come from customers of Stockholm Arlanda and Gothenburg Landvetter airports. “Our products are high quality, with a genuine heritage, and are packaged in a way that makes them a unique combination of delicacy, souvenir and present.” The good news for those not visiting Sweden any time soon is that Kronans cedar ginger biscuits are now availa-

ble in Germany at Torquato and, over Christmas last year, were even stocked in Arket cafés in Copenhagen, Brussels, Amsterdam, Berlin, Hamburg, Munich, London, Liverpool and Birmingham. The company may also soon be exporting to the US, so take the opportunity to sample a little piece of Swedish culinary history, either as a simple treat with a cup of tea or coffee, or with a little dollop of Kronans’ cloudberry jam. “The acidity of the jam and the spice of the biscuit complement each other perfectly,” Ulf Broman promises, “making the perfect appetiser for a welcome drink or aperitif.”

Web: www.kronans.se Torquato in Germany: www.torquato.de

Scan Magazine | Special Theme | A Taste of Sweden

Photo: Semper

Photo: Malin Mörner

A Swedish taste palate for the young ones With a focus on creating great food, Semper puts the next generation in the centre. This year marks another decade in the company’s journey to provide parents with the best possible food for their children. Believing that there are no shortcuts and no compromising on quality, Semper is driven by one conviction: that all infants and children have the right to naturally good food. By Hanna Stjernström

The interest in food has grown and intensified in the past few years, as people are increasingly curious about what they eat. Baby food is no exception, and the nutritional choices we make for our children are engaging the food company Semper. “We are always thinking about a combination of nutrition, quality and taste,” says Marina Eriksdotter, Nordic brand director at Semper. “The food we make is the food we would give to our own children, so the commitment to making good baby food is in the walls.” The company dedicates time and effort in order to find both the best and the right raw materials for the food, using the Swedish taste palate as the foundation. The food is based on Scandinavian recipes with well-known natural ingre-

dients, in order for parents to know what they are giving their little ones.

Safe and trustworthy Making great food is nothing new to Semper. The story began with Ninni Kronberg, who invented a method for drying milk, and in 1939, Axel Wennergren took over the baton and created the company. Semper started producing ‘välling’, infant formula and baby porridge, and with time, the production expanded to include baby meals. Today, the company is best known for making great food for both children and those who choose a gluten-free diet. “We are guided by the Swedish word ‘trygghet’, which for us does not have an English equivalent,” says Marina and stops to think for a moment. “The best way to

describe ‘trygghet’ is a combination of the words safety, trust, confidence and reliability.” As Semper enters its 80th year, the company is devoted to driving the latest research in baby food. The research field moves fast, but with a long history of development, Semper is looking forward to continuously taking the next step to keep developing baby food in the future. “We want to continue making nutritious, quality food for the most important people in the world, with both consideration and a kind heart.”

Photo: Anna Roström

Web: www.semperbarnmat.se

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e: mScan Magazine e ON N | Special Theme | A Spotlight on Danish Education h

HT ATIO G I C Sp TL DU O SP H E A IS N DA lT

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New students on their very first assignment..

The deliberate career choice A high rate of employment as well as independent and motivated students are among the main benefits of taking a degree at Media College Denmark, where the niche is exactly that: being niche. By Nicolai Lisberg | Photos: Michael Lange

Where many education institutions grow bigger and offer even more directions for the students to choose between, Media College Denmark has gone in another direction. They have made a habit of keeping it small and specific. “The name almost gives it away. We are a vocational school with a specific educational focus on the exact area that we are working with, and that’s it. We have close contacts in the industry for which we are educating our students, and we make a virtue out of specialising in a certain area instead of going in all kinds of directions,” says Max Jørgensen, headmaster at Media College Denmark. 74 | Issue 121 | February 2019

The close cooperation with the industry is one of the reasons why the school has a high rate of employment after the students finish their degree. Many students find work immediately after leaving Media College Denmark, while some start up as freelancers or establish their own production companies. Only a few decide to continue studying something else. “The big difference between our programmes and the typical professional bachelor degrees is that our students spend a lot of the time working in the industry. Our course to become a film and television production technician, for instance, lasts four and a half years, and

for three of those years, the students are out working. It creates a strong connection to the industry, and it ensures that no one can leave here without a clear idea of what it is like to work in the real world, so to speak – because that’s where the students are most of the time anyway,” says Jørgensen, adding: “Although the students spend the majority of their time outside the school, they also have to learn the theory that supports the practice. It’s inevitable to have theory lessons, but we try to make the theory support the things they learn out in the real world. They don’t just learn which buttons to push and when, but they get properly trained in the consequences of pushing those buttons in that order, so there is a clear connection between theory and practice. In fact, we have a motto: equipment is nothing – skills are everything.”

Scan Magazine | Special Theme | A Spotlight on Danish Education

Motivated students For some young people, it is tempting to choose a university in one of the bigger cities, where there are more options and temptations outside the school, and where your friends will probably study. Media College Denmark is located in Viborg in the middle of Jutland, but according to Jørgensen, that actually has its advantages. “The students who come here, they come because they really want to be here. They have made a deliberate career choice and chosen us because of our professionalism and the classes that we offer. They have a sincere interest in our education, and they have done their research beforehand. That’s probably the main reason why we have such motivated students here.” Even though Media College Denmark is located in Denmark and the lessons are in Danish, the school also has students from all over Scandinavia as well as other European countries. And just like any other education in Denmark, there is no tuition fee for foreign students. “There are obviously good courses in the other Scandinavian countries as well, but perhaps they don’t specialise as much as we do. They teach a little bit of photography, a little bit of TV, a little bit of web and so on, whereas our education is more specific. We believe it’s all about specialisation in one area and learning how to master that area completely, and we can see that’s one of the main reasons why students choose us,” says Jørgensen.

Media College Denmark was founded in 1987 and is located in Viborg, Denmark. They offer three programmes of study: - Film and television production technicians (4.5 years) - Photographer (4 years) - Web developer (1 year and 9 months) The school has a high rate of post-graduation employment and was voted the best audio-visual enterprise by the Danish Audio Visual industry at the ProAV Awards 2018. Lenses being checked before production.

There is no tuition fee.

Group shot in the photo studio.

Last year, Media College Denmark was voted the best audio-visual enterprise by the Danish Audio Visual industry at the ProAV Awards 2018, a recognition of their contribution to the industry. “That’s obviously something we are very proud of, because it indicates that what we do here is working and that specialisation and having a close connection to the industry, where the students ultimately end up, is the way to do it,” says Jørgensen. Web: www.mcdm.dk Facebook: media.college.denmark

Rehearsing camera movements before going on air..

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Scan Magazine | Special Theme | A Spotlight on Danish Education

Students at Gribskov Gymnasium’s new North Atlantic Class will study and live in Denmark, Greenland, the Faroe Islands and Iceland..

Turning school into an Arctic adventure Four different schools, four different nations, and four different cultures – Gribskov Gymnasium’s new North Atlantic Class will give students the experience of a lifetime. The class will bring together students from Iceland, Greenland, Denmark and the Faroe Islands through an ambitious study programme. By Signe Hansen | Photos: Gribskov Gymnasium

Starting this summer, the North Atlantic programme will allow teens from the four North Atlantic nations to study and live in each other’s countries. The students will spend their first year in Denmark, then spend the two semesters of the second year in the Faroe Islands and Iceland, finishing with a year in Greenland. This set-up gives the youngsters a unique chance to use their time in secondary school not just to prepare for their further education, but also to broaden their cultural and social horizon, believes Kristoffer 76 | Issue 121 | February 2019

Høy Sidenius, principal of Gribskov Gymnasium. “In Denmark, many young people go to southern Europe during their time in secondary school – few go north. We hope to broaden their horizon. They will study in four different countries over three years, and they will not just experience different schools, but also different societies and different environments.” The first class of the programme will start this summer and is open to Danish-speaking youngsters from all four nations.

Academic and social skills Despite the historic and current connections between the four nations, the North Atlantic Class is the first of its kind. The idea for it originated in a wish to connect young people from the North Atlantic nations and to try something that no one had done before, explains Sidenius. “I was chatting to Poul Vilhelm Braad Jensen, the principal of GUX Sisimiut in Greenland [the school where students will spend their third year] about different possibilities for an exchange programme between our schools, when Poul said he had a much bigger idea – and this was it,” he says. “This way, the students will get a completely different experience than in a traditional exchange programme, where they might stay in one place for a few weeks – here, they get to experience everything in the North

Scan Magazine | Special Theme | A Spotlight on Danish Education

Atlantic, from the vibrant life in Reykjavik to the midnight sun and dark winter in Greenland.” One of the future students is Icelandic Björn Rafnar Olafsson. “I think it’ll be exciting to travel around with a class of students from different countries, studying at different schools and meeting different people from Greenland, Denmark and the Faroe Islands,” he says.

No need for a gap year To enrol for the North Atlantic Class, applicants have to submit a personal statement explaining their motivation for doing so. Furthermore, though the course requires no special qualifications, students should be both academically and socially strong, says Sidenius. “It’s going to be a

special group; they will be academically skilled – otherwise it’ll be difficult – but they also have to be open-minded, and ready to adapt to new environments and meet new people.” As part of the programme, students will study biotechnology as well as Arctic technology, a subject borrowed from the Greenlandic curriculum. Moreover, on top of the regular subjects, non-Danish students will have lessons in their native language, while Danish students will be able to choose from French, German and Greenlandic as their third language. However, while students will leave with a full Danish upper secondary school leaving examination, the most important thing they will take with them is, says Sidenius, the experience of having

lived in and gotten to know four different cultures. “In Denmark, we often say that high school is the time of your life, and in this case, it most certainly will be,” he says, and rounds off: “When you’ve done this, you will have gained so many experiences and impressions, there will be no need for a gap year afterwards.” Web: www.nordatlantisk.dk

Facts: Students in the North Atlantic Class will spend their first year in Denmark at Gribskov Gymnasium; the first semester of their second year in the Faroe Islands at Miðnám á Kambsdali; the second semester of the second year in Iceland at Verzlunarskoli Islands; and the third year at GUX Sisimiut in Greenland. The North Atlantic Class will give students a Danish upper secondary school leaving examination (Almen Studentereksamen – stx) with the majors biotechnology, Arctic technology, physics, and mathematics. All classes will be taught in Danish. When possible, students can live at home when in their home nation. When in Denmark, students will live in newly erected student accommodation next to Gribskov Gymnasium. In the Faroese Islands and Iceland, students will live with local host families. In Greenland, accommodation will be provided in student halls. Students will have to pay the cost of accommodation (2,500-4,000DKK (300-470GBP) per month) and flights (15,000-20,000DKK (1,760-2,350GBP) for the whole programme). The application deadline is 1 March 2019 (for more information, see the website). The programme is approved by the Danish Ministry of Education for an initial five-year period.

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Scan Magazine | Special Theme | A Spotlight on Danish Education

An innovative and creative view on design At Odense Design Academy, you are challenged to think outside the box and to rethink design processes in a different context.

ities between the construction of the game Fortnite and a cartoon featuring Donald Duck.

By Nicolai Lisberg | Photos: Odense Design Academy

When founded in 1910, Odense Design Academy was a school for needlework, but today it is a modern boarding school with a creative community and a focus on various design processes. It is an academy with a talent school, presenting different courses such as industrial design, game design and animation, fashion design as well as art and graphic design. “No matter what subject you choose, one of our main focus areas is design processes. Right now, for instance, we use deconstruction as a method in several of our subjects. The students on our fashion design programme have bought some old shirts in a second-hand shop, dismantled them, and are now trying to come up with new patterns and a new design, which can be a really inspiring process,” says Troels Midtgaard, principal at Odense Design Academy. One of the classes has had a specific focus on Antoni Gaudí’s buildings in Barcelona and is soon going on a study 78 | Issue 121 | February 2019

trip there, while the students on the art and graphic design course are trying to find different works of art to reinterpret with several dogmas.

Croquis and storyboards

“We want to bring our students out of their comfort zone, and we want to teach them how to make a storyboard. Because at the end of the day, they all need to know how to involve as many people as possible in their product,” says Midtgaard.

Odense Design Academy makes a virtue out of challenging its students. That is why most of them have to attempt croquis drawing in order to improve their technical skills, and also why the students on the game design and animation course have to explore similar-

Action painting.

Web: www.odensedesignakademi.dk Facebook: odensedesignakademi Instagram: @odensedesignakademi Animation and game design.

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Herning Gymnasium seeks to give its students not just the tools but also the curiosity to explore new cultures.

Broadening the perspective Study trips, language qualifications and intercultural projects are all integral parts of the curriculum at Herning Gymnasium. Defined by its broad focus, the school seeks to challenge and expand its students’ view of the world. By Signe Hansen | Photos: Herning Gymnasium

Offering an English social science programme as well as a number of language certificates for students who want to continue their studies abroad, Herning Gymnasium (upper secondary school) seeks to give its students not just the tools but also the curiosity to explore new cultures. “Our ambition is to challenge our students and encourage them to reflect on the world around them,” says Rikke Pedersen Glüsing, leader of education. “It’s about not taking anything for granted and seeing the world from a different perspective.” One way of doing this is through the school’s study trips, where students live with host families and experience the culture first-hand. But the study trips are just part of a string of special events for the students. Other events include a big annual musical production, lectures by expert professors, and trips to local historical attractions. “Being a nerd is cool, but we also want our students to open their

minds to new subjects, get a broader perspective and build up an excitement about new things,” stresses Glüsing. “Nationally, we see a tendency for a lot of students to choose the same subjects, typically social science. We have that here too, but we also have many who choose language, science and art, and we’ve had particular success in strengthening our languages and science programmes.” As part of its international focus, Herning Gymnasium offers students on some programmes the chance to study and live in San Francisco for two months.

Furthermore, students are encouraged to take part in international projects such as Model United Nations, which sees students from all over the world meet in simulated UN meetings. The school also has a number of partner schools, which means that students do not just experience different cultures when travelling, but also from visits to the school.

Facts about Herning Gymnasium: Number of students: Approximately 1,100 Location: Herning Herning Gymnasium was founded in 1923. The school offers four main programmes: language, science, social science and arts (music and drama).

Web: www.herning-gym.dk

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Scan Magazine | Special Theme | A Spotlight on Danish Education

Developing and furthering new skills Making traditional Danish pastry and brewing beer might seem like difficult things to master, but at Kold College there are short courses offered both to the public and to businesses. Based just outside Odense in Denmark, Kold College is a school for people wanting to work within the field-to-fork production line, offering everything from farming and dairy production to barista courses. By Josefine Older Steffensen | Photos: Kold College

er, as they’re doing their first training with us, but some also choose a complete career change and start with us later in life. Outside of the school, we also provide courses for the public and for businesses,” explains Gitte Bargholt, director at Kold College.

Over 4,000 students pass through Kold College on a yearly basis, with most doing the one-year vocational training. There are courses in farming, gardening, zoo keeping, cooking, waitressing, baking, dairy production and catering, to name a few. There is also a technical gymnasium on campus, with specialities in health, design, science and eSport.

Tailored courses

“The school is open to all ages. Of course, most of our students are young-

The school has excellent facilities both inside and out and uses them when companies and individuals contact them

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about courses. Kold College also has a selection of online courses on offer, including Danish pastry courses, communication and flower arranging. “We’ve had a big international beer company send their sales personnel here to learn about the process of brewing beer. It gives them a much better understanding of the product they’re selling,” explains Bargholt. Kold College can create tailored courses for businesses and private groups. “We can do everything from teaching the production behind something, to also teaching people how to actually make something,” Bargholt continues. “Whether it’s for team building, like learning how to make Danish pastries, or for gaining a further understanding

Scan Magazine | Special Theme | A Spotlight on Danish Education

of a product you’re selling, we can help out with it.” The dairy, chocolatier, pastry making, and beer sommelier courses are particularly popular at the school. Kold College is the only place in Scandinavia where it is possible to do courses in dairy production. For those who sign up, it is also possible to stay at the school, which has over 200 beds, making it easy for those travelling from afar.

A great learning environment Whether heading to Kold College for a short course, a three-year training course or a week-long course, one thing that is certain is the fact that it will be taking place in a great learning environment. “It is always nice to walk the halls here. People are incredibly proud of what they do and their professional proficiency. There’s a sense of belonging and collaboration, especially as the different workshops, as we call them, are open and it’s possible to look in and see what others are doing,” says Bargholt.

The school is not only home to a lot of students, but also to animals such as Holger the monitor lizard, and turtles and snakes too, for those doing zoo keeping. There are also cows and horses, the latter of which are used for camps for kids aged ten to 14, where they can learn more about taking care of horses and riding them. In addition, there are camps such as baking camps, which often have participants from the Danish version of The Great British Bake Off visiting. Alongside this, kids can go on eSport camps, where they spend a couple of days immersed in the world of gaming. “Our main aim is to create a fun environment for people to be in, while it is also one where they optimise their learning capabilities. The school is founded on the idea of farm to fork, and we want to bring that across to people who come here, that we have everything under one roof, and you can even go and see where the milk that helps to make the chocolate comes from. It’s an all-round experience,” explains Bargholt.

Kold College is perfect for anyone who appreciates learning or is curious about the world around them, whether it is for building a future, changing a career, team building or gaining new skills. The school has the ideal environment for learning and progressing, while also being a great place to meet other like-minded people. For groups wanting a personalised course, the best place to start is getting in contact with Kold College to see what they can do. Web: www.koldcollege.dk Facebook: koldcollege and koldkurser Instagram: @kold.college

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Scan Magazine | Special Theme | A Spotlight on Danish Education

Students at Efterskolen Flyvesandet get to spend a year exploring traditional Nordic outdoor activities and Nordic food.

Exploring the Nordic heritage and traditions At Efterskolen Flyvesandet, hunting, fishing, cooking, and horseback riding are all part of the everyday class schedule. Exploring the cultures and traditional outdoor activities of Greenland, Denmark, and the Faroe Islands, the school attracts students from throughout the Danish Commonwealth. By Signe Hansen | Photos: Efterskolen Flyvesandet

Located at the most northerly point on the Danish island of Funen, Flyvesandet is surrounded by woodlands and situated only a few hundred metres from the Kattegat coastline. The boarding school is the home of approximately 75 eighth, ninth and tenth graders from Denmark, Greenland, Schleswig-Holstein, and the Faroe Islands. “Our ambition is to build bridges between the countries of the Danish Commonwealth,” explains principal Pavia Haaber Jakobsen, who, before becoming principal of Flyvesandet in 2013, founded an ‘efterskole’ in Greenland. “We want to ensure that students from Greenland and the Faroe Islands get the chance to experience a year at an ‘efterskole’ too, and, thanks to the small size of our school, we can 82 | Issue 121 | February 2019

make sure that nobody’s invisible. We make room for everyone and ensure that all our pupils are seen and feel like a part of the group.” Besides the school’s four main subjects – hunting, fishing, food and horseback riding (with Icelandic horses) – students at Flyvesandet can choose between a variety of outdoor activities such as kayaking, archery and spearfishing. Joining them in many of the activities are the school’s 23 horses from Iceland as well as a number of the students’ own dogs. “One of the things that’s unique about our school is that we allow the students on our hunting programme to bring their own dogs to live with them at the school,” explains Jakobsen.

In addition to the regular schedule, all pupils go on three annual trips: a trip to Læsø to hunt, fish, ride and cook, and trips to two Nordic countries. This year’s students will be visiting Norway and Iceland. “In Norway, our students will get to go horseback riding, ice fishing, grouse hunting on snow shoes, and building and sleeping in snow igloos,” says Jakobsen. “Basically, we use our trips to tie everything together that we’ve been working on throughout the year.” Facts: The extra-curricular subjects and activities are offered as an addition to the regular Danish curriculum, and all students finish with the Danish end-of-year examinations. To ensure that all students get the attention they need, including students with special needs, classes are divided into different academic levels.

Web: www.flyvesandet.dk

Scan Magazine | Special Theme | A Spotlight on Danish Education

Issue 121 | February 2019 | 83

RE U LT U C

Scan : Magazine | Mini Theme | Danish Culture

SH I N DA

Photo: Niclas Jessen

Discover Denmark — accessible art, stunning nature and a really fast run Some say that Denmark has had its peak, what with ‘hygge’ and Nordic Noir going global. But we are convinced that the country and its culture are very much still peaking – and we simply cannot get enough of exploring Danish cultural experience gems. Perhaps nothing sounds more stereotypically Scandinavian than a collaborative effort to make art accessible – but in a good way. Randers Kunstmuseum started out just like that, with a core mission of democratising art still at its heart. Then again, a little bit of Viking history tends to be high on most Scandophiles’ bucket lists too, possibly alongside the discovery of stunning nature, sandy beaches and some island hopping. This and more, including a haven for bird watchers and quality jazz festivals, you will find in and around Esbjerg. 84 | Issue 121 | February 2019

But Danes are not just proud of their history; they are early adopters as well, and sure enough, there are many among them who have long been making the most of the currently booming running trend. A coincidence that one of the fastest marathon routes exists in Denmark? We do not think so. Add smørrebrød, craft beer and a charming bike ride – and repeat.

Web: www.visitdenmark.com

Photo: Nicolai Perjesi

Scan Magazine | Mini Theme | Danish Culture

Left: Poul Anker Bech: Summer night, 2004. Oil on canvas, 195 x 360 cm. Right: Pierre Alechinsky: A vue d'oeil d'oiseau, 1968. Oil on canvas, 200 x 274 cm.

Making art available to everyone Even in a small country like Denmark, travelling across the country in 1887 to visit museums and other cultural destinations was expensive and out of bounds for many. A group of art enthusiasts in Randers set out to make it easier and more local and, in 1887, set up what is now Randers Kunstmuseum (Randers Art Museum), home to some of the most exquisite Danish art from 1790 to the modern day. By Josefine Older Steffensen | Photos: Randers Kunstmuseum

“The aim then was to create a space in which people could learn about and experience high-quality art and culture, and that’s still an aim we have today,” says Lise Jeppesen, director of the museum. The museum has become a cultural hub that not only displays some of Denmark’s biggest artists, but also opens its doors to public discussions and numerous events each year. “Whenever we put on a new exhibition, there is always an element of history and perspectivation both nationally and internationally. It’s important to us that it’s not all about Danish art, but instead how it fits in with the art dialogues that are happening regardless of borders,” the director explains. Randers Kunstmuseum also has strong connections with other art museums across the world, who borrow from and lend pieces to each other.

100 public events, with everything from yoga in the museum to talks from highprofile art connoisseurs. “The museum should be and is used by everyone. It’s a space where art lovers can come in and have a fantastic time, but it is also a space where people can learn and explore more about art,” explains Jeppesen. This is reflected in the many public events, but also in the way the exhibitions are put on, to show the history and artistic development as well as putting the art into the historical and modern-day context.

Opening the doors for enjoyment Throughout the year, there are four to six special exhibitions alongside about

Asger Jorn: Serenité aubaine, 1970. Oil on canvas, 130.5 x 162 cm.

There is plenty of art to explore, spanning many decades and including names such as Sven Dalsgaard, who lived and died in Randers; Vilhelm Hammerhøi, L.A. Ring, Anna Ancher, Asger Jorn, Poul Anker Bech, Martin Bigum, Andy Warhol and Yoko Ono. This wide range of artists and styles means that Randers Kunstmuseum has become known as the miniature version of Statens Museum for Kunst, Denmark’s national art museum in Copenhagen, a name it certainly lives up to. Vilhelm Hammershøi: Interior with Young Woman Seen from the Back, 1904. Oil on canvas, 60.5 x 50.5 cm.

Web: www.randerskunstmuseum.dk Facebook: randerskunstmuseum Instagram: @randerskunstmuseum

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Scan Magazine | Mini Theme | Danish Culture

Starling magic. Photo: Lars Krucov Detlef

Relax, explore and sightsee on Denmark’s west coast Esbjerg is Denmark’s newest city, and 30 minutes away by train is Denmark’s oldest town, Ribe – an old Viking settlement. Looking out from Esbjerg, there are two islands: Mandø and Fanø, both of which were on the New York Times list of places to see in 2019. The whole area is surrounded by the Wadden Sea, a UNESCO Heritage Site, which brings with it an exceptional flora, fauna and feeling not found anywhere else in Denmark. By Josefine Older Steffensen

The region provides the perfect place to explore the many facets of Denmark and the Danes. Ribe was established in the Viking Age, and has since then grown to become one of Denmark’s most beautiful towns, with a rich history and a thriving community. Esbjerg, on the other hand, shows off the modern side of Denmark, being built around a big fishing harbour, and today becoming a hub for technology companies – all of this, while surrounded by some of the most unique nature Denmark has to offer. 86 | Issue 121 | February 2019

Getting outside in the fresh air The Wadden Sea is a large nature reserve where the daily tides create both roaring seas and a calm open space, making it possible to drive on the seabed. Within the Wadden Sea, the two islands Fanø and Mandø sit as peaceful communities. “One of my favourite things to do is to get my car and drive to Mandø when the tide is low. Sitting on the beach there with a packed lunch, you really feel like you’re on a holiday where no one can reach you. It is incredibly

beautiful and peaceful,” explains Jane Madvig Søndergaard, head of tourism at Business Esbjerg. Fanø is reached by ferry from Esbjerg, and upon arrival to the island there are usually seals waiting to welcome everyone. There are also seal safaris on offer, as well as pristine beaches and beautiful houses. To Mandø, it is possible to take your own car or the tractor bus. During the colder months, there are oyster safaris in the nature reserve, providing an opportunity to try the freshest oysters. The best place to start if wanting to find out more about the Wadden Sea is the Wadden Sea Centre in Vester Vedsted. Twice a year, it is also possible to see the magic of starlings, when murmurations of the birds spread across the sky. They gather every spring and autumn,

Scan Magazine | Mini Theme | Danish Culture

making for an outstanding spectacle. “There are different tours for seeing the starlings or for going on an oyster or seal safari. The best place to get more information is at the visitor’s centre or online,” says Søndergaard.

Something for everyone Whether it is the story of the Vikings in Ribe showcased at the Viking museum or the Vikingcenter (a heritage centre presenting authentic reconstructions of Ribe from 710-980 AD); the Fisheries and Maritime Museum in Esbjerg; the Wadden Sea or the beautiful drawings in Ribe Cathedral, the region offers something for everyone to enjoy. “Throughout the year, we have numerous events, including a knitting festival alongside the world’s biggest kite festival on Fanø and a wine festival in Ribe. There are also markets, Christmas markets, jazz festivals, ghost walks and classic car Tuesdays throughout the summer, so there should be something to satisfy most interests and for both big and small,” says Søndergaard.

There are also lots of fun playgrounds and even an indoor street mecca, where you can play basketball, football, skate or practise your parkour skills. For those wanting a more thorough introduction to Ribe, there are guided tours provided in all places and evening strolls through the city with the night watchman. A stroll through the city of Esbjerg also provides the perfect opportunity to look at some of the wonderful architecture, such as the music house in Esbjerg, designed by Jan and Jørn Utzon. If art and design are high on the list of things you want to see, then the four nine-metretall sculptures called Man Meets the Sea are a must. In addition to this, there are numerous art museums and open events, where you can discover what the local artists are currently working on. There is plenty to explore in Esbjerg and Ribe and on Fanø and Mandø. The best place to start when planning a trip is the respective website or the visitor’s centre. There is always lots of information on trips, days out, museums, events

and also hotels and places to stay. The visitor’s centres also make an excellent stop for information on how to get to the islands, events that are currently on in town, and brochures from the many sights in and around the cities. Web: www.visitesbjerg.dk www.visitribe.dk www.visitfanoe.dk Facebook: visitesbjerg, visitribe, visitfanoe Instagram: @visitesbjerg @visitribe_denmark @visitfanoe

The Wadden Sea visitor’s centre. Photo: Adam Mørk

Fisheries and Maritime Museum. Photo: Fiskeri- og Søfartsmuseet

The Wadden Sea visitor’s centre. Photo: Adam Mørk

Fanø kite festival. Photo: Thomas Skjold.

Oyster Safari. Photo: Red Star

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A fairy-tale marathon for everyone As HCA Marathon celebrates its 20th anniversary, it invites both newcomers and experienced runners to an unforgettable day on Scandinavia’s fastest route. By Nicolai Lisberg | Photos: HCA Marathon

A marathon route that is ideal for both beginners and runners looking to beat their personal best: it sounds like a fairytale, and it almost is. HCA Marathon in Odense, named after the city’s famous fairy-tale author, Hans Christian Andersen, is more than just a race. The route resembles the scenery from some of his stories: there are popular characters of his on each kilometre sign, and you might even spot the author himself cheering for you along the route. The tales of Hans Christian Andersen often work on different levels, and the same can be said about the HCA Marathon, as the race has different distances to suit everyone. “Many people 88 | Issue 121 | February 2019

come here to run the marathon route, since it’s the fastest route in Scandinavia, but we also have a lot of runners who come for the half marathon or just to run the last ten kilometres of the route. It gives families and running clubs with different levels the option to participate on the same day, because they can just choose the distance they are comfortable with,” says race director Torben Simonsen. Last year, HCA Marathon had a running club from London with 119 runners of all ages participating on the different routes.

An anniversary to remember This year’s edition is the 20th of its kind, and the organisers are doing everything

possible to mark the anniversary and make the race even more of a fairy-tale than normal. The half marathon and marathon will begin and end at Odense Sport Centre, while the ten-kilometre race starts at the city hall and ends at the Sport Centre alongside the others. “The route is very well thought-through: you run along the shape of a four-leaf clover, which means that you run towards the centre of the city on more than one occasion, giving families and friends several chances to cheer for you,” Simonsen explains. HCA marathon is also the host for the National Championships for the 14th time, as well as the police’s annual championships.

Web: www.hcamarathon.dk Facebook: hcamarathon

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Scan : Magazine | Mini Theme | Visit Jyväskylä

LÄ Y K i in ÄS M V JY T SI VI e

Anne Sandelin, director of business development at Business Jyväskylä.

Photo: Leo Nuutinen

A city full of innovation and expertise Jyväskylä prides itself on being one of Finland’s most rapidly expanding cities, and the region boasts over 10,000 businesses. With two ambitious projects about to be completed, the city is taking its reputation as a city of sport, education and wellness to a whole new level. By Ndéla Faye | Photos: Hanna-Kaisa Hämäläinen

Business Jyväskylä highlights success stories in the region, often called the heart of urban Finnish Lakeland, located right in the middle of the country. The city is known for its longstanding history in sport, education and wellbeing, hosting over 5,000 events annually: from Neste Rally Finland to art exhibitions, concerts and theatre performances, making the city a popular travel destination for visitors and businesses from across the globe.

everything from first-class indoor and outdoor venues to wellness services.

Creating a new hub for sport and physical recreation

Building a hospital of the future

The presence of Jyväskylä University also means that there is no shortage of knowledge, young talent and fresh ideas bouncing around the city. The university has the country’s only Faculty of Sport and Health Sciences, focusing on sport innovation and research. It is with this in mind that the city has launched its most ambitious and exciting project to date: Hippos2020, a hub for sport, offering 90 | Issue 121 | February 2019

Aimed at enthusiasts and professional athletes alike, Hippos will have topquality sports facilities, and will combine sports education and research with competitive sports. When it is completed, in four years’ time, Hippos2020 will become the largest complex dedicated to physical recreation and sport in the Nordics.

In addition to Hippos2020, the city’s new central hospital, Nova in the Kukkula area, is due to open next year. Preventative healthcare solutions and patients’ wellbeing will be the hospital’s main focus, and it will be part of a larger project to create a centre of expertise in the health and social sectors. It will include a state-of-the-art laboratory, embracing cross-disciplinary research, including development, innovation and education.

“The presence of our university, along with a number of prominent companies, ensures that Jyväskylä is able to compete on a global scale when it comes to business. Our mission is to provide information about services to help expand business operations and lend a helping hand to support start-ups. We know the right people and have extensive networks, and we are able to introduce a whole package to businesses looking to make a move here,” concludes Anne Sandelin, director of business development at Business Jyväskylä.

Hippos2020: a hub for sport, offering everything from first-class indoor and outdoor venues to wellness services. Photo: PES-Arkkitehdit Oy

Web: www.businessjyvaskyla.fi www.jyvaskyla.fi Facebook: BusinessJyväskylä Twitter: @BusinessJKL

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Säynätsalo Town Hall was designed by Alvar Aalto and is open for visitors.

Jyväskylä is also known as the capital of sport in Finland.

Jyväskylä’s award-winning city lighting makes the city more enjoyable for its residents, especially during the dark winter months. Photo: Atacan Ergin

City of light in the heart of the Finnish Lakeland It is seldom that a visitor has not only the usual cultural and architectural delights available to them within walking distance of the city centre, but also versatile outdoor activities and exciting, unique events too. By Mari Koskinen | Photos: Tero Takalo-Eskola

In the picturesque Lakeland landscape lies the modern and vibrant city of Jyväskylä, which continues to grow in all aspects, the Jyväskylä University and other colleges fuelling the development of the area. It has been estimated that every third person you encounter in Jyväskylä is a student. This ensures that Jyväskylä will stay fresh, vibrant and open to new ideas. “I feel that Jyväskylä is a friendly place with a welcoming atmosphere, and it is always on the move,” explains Susanne Sarvilinna, tourism and marketing manager of Visit Jyväskylä. And moving is what Jyväskylä is all about. “Jyväskylä challenges everyone to get moving, both indoors and outdoors,” says Sarvilinna. “There are many marked routes for walkers

and runners, like the Rantaraitti path around Lake Jyväsjärvi in the city centre.” Jyväskylä offers top-level sports facilities throughout the city too, as well as easy-access outdoor recreation areas. When you are out and about in Jyväskylä, you are sure to spot some masterful architecture, much of it designed by renowned Finnish architect Alvar Aalto. That is why Jyväskylä is the capital city of Alvar Aalto’s architecture. “We have more Aalto designs from different periods than anywhere else in the world,” says Sarvilinna. Visitors can get to know these exceptional buildings on guided tours, or independently on carefully planned routes by foot, bus or bike, or even on lake cruises. In addition to famous architecture upon

which to feast your eyes, the Jyväskylä region also boasts two UNESCO World Heritage sites. Special events Jyväskylä has invested in modern city lighting that is not only aesthetic, but also energy efficient. There are over 100 permanent illuminated locations in the city, and even more are created for the annual City of Light event. The next event is held from 26 to 28 September this year. Jyväskylä is also known for the annual Neste Rally Finland. Central Finland has named itself the Sauna Region of the world. They celebrate the Sauna Region Week between 29 June and 6 July this year. This means that dozens of different sauna experiences are available for visitors, from traditional sauna to smoke sauna and even sauna yoga. There is also the Sauna Heating World Championship, which has garnered wide international interest.

Web: www.visitjyvaskyla.fi Social media: visitjyvaskyla

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Scan Magazine | Mini Theme | Visit Jyväskylä

Buckthorn white chocolate panna cotta with liquorice puree and buckthorn cream-cheese sorbet.

Slightly salted Baltic herring and smoked herring mousse with pickled cucumber, mustard sauce and potato pancake.

Exceptional food, exceptional service When you visit Jyväskylä city centre, you cannot help but admire a gorgeous 1920s stone building located just a few steps away from the main promenade. Next time, step inside and you will find a treasure of a restaurant – Pöllöwaari – which has made its way to the hearts of both locals and visitors for over three decades now.

tarians and vegans. A number of theme weeks are also coming up, such as a French cuisine weekend in March and the awaited asparagus season that starts after Easter.

By Maria Pirkkalainen | Photos: Ravintola Pöllöwaari

“In Finland, it’s quite rare to have a city’s best restaurant and hotel under the same roof,” says Pöllöwaari’s restaurant manager, Ulla Häkkinen. The family-owned Restaurant Pöllöwaari is handily located in the same building as the equally charming 26-room boutique hotel Yöpuu. When you step inside Pöllöwaari, you first notice the high level of detail, such as candles and fresh flowers everywhere. A restaurant with plenty of different, unique spaces, there is something at Pöllöwaari for every occasion. One thing that always stands out is the high artisanal quality of everything they do, from the food to the customer service. “We want every customer to feel 92 | Issue 121 | February 2019

that their expectations and wishes will come true at Pöllöwaari. Many of our employees have even won prizes in international industry competitions,” Häkkinen continues.

Something for every season “Our customers come to dine at Pöllöwaari because they know that the food will be excellent, and many of them order one of our set or even surprise menus,” Häkkinen explains. The cuisine lives and breathes different seasonal offerings, with chef Sami Sorvoja aiming to keep the dishes simple, yet incredibly tasty. Throughout the year, Pöllöwaari is known for its fish dishes, and there is also a great variety of options for vege-

Last but not least, the restaurant’s two sommeliers make sure that your meal can always be paired with the best wines, no matter what the budget. During summer, the restaurant also has a lovely terrace – the Viinipiha, Finnish for ‘wine yard’ – which is an attraction in itself in the charming city of Jyväskylä, and an excellent choice if you are looking for a place to enjoy a glass of wine, cocktails or Finnish craft beer. Restaurant Pöllöwaari Location: Yliopistonkatu 23, 40100 Jyväskylä, Finland

Web: www.ravintolapollowaari.fi Facebook: ravintolapollowaari Instagram: @ravintolapollowaari

Scan Magazine | Mini Theme | Visit Jyväskylä

A gateway to the music market in China There are over 800 million internet music lovers in China, and now independent artists have access to this huge audience - all thanks to an innovative Jyväskylä-based music distributor. Musicinfo offers artists an easy-to-use platform, which they can use to upload, distribute and promote their own music. “We want to create opportunities for independent artists to have their music played. We have opened the door of opportunity to China,” explains Juri Kobayashi, who works with marketing communications at Musicinfo. With Musicinfo, artists gain access to 33 channels, including the most popular streaming services as well as radio stations. Through the service, artists get 100 per cent of their royalties and can protect their copyright. “We like to bring a new, modern light to the outdated image of China, and help independent artists begin their journeys into the Chinese music market safely,” explains Kobayashi.

The service attracts around 300 new artists every month. Some have achieved a breakthrough via Musicinfo. “One of our artists’ videos went viral, and it got 3.3 million views within six months,” says Kobayashi happily. “We also cover promotion in local Chinese social media; our native editors translate the posts and ensure they are suitable for the target audience.”

By Mari Koskinen | Photos: Musicinfo

In the future, Musicinfo is planning to bring not just the music, but also the musicians themselves to China. “In order to achieve it, we have teamed up with a professional gig operator in China - Crew Music Asia. Then we have the whole package for artists wanting to make it in China!”

Musicinfo knows how to reach the Chinese audiences.

Web: www.musicinfo.io Facebook: musicinfoGlobal Instagram: @musicinfo.io

Issue 121 | February 2019 | 93

Scan Magazine | Special Theme | xxxxx

Scan Business Business Column 94 | Business Profile 95 | Teambuilding Experience of the Month 96 | Business Calendar 97

What is a fascist? The Brexit debate is getting ever nastier. In January, Ann Soubry, a pro-European Conservative MP, was loudly heckled outside the Houses of Parliament. Male, proBrexit demonstrators interrupted a TV interview with chants that she is a Nazi and a fascist. Nazis build gas chambers, so this accusation is about as semantically absurd as claiming that she is a ‘flat Earther’, although more threatening. But what does it mean to call someone a fascist, I wondered. I turned to Fascism: A Warning by Madeleine Albright, for an answer.

soon as they can, they silence journalists, take over TV stations, bribe voters, rig elections, ban political parties, control the courts, attack unions and minorities, purge the civil service, hollow out parliament, rewrite the constitution and school textbooks, and emasculate civil society.

Ms Albright, now 81, was the first female US Secretary of State from 1997 to 2001, under Clinton. Her family fled the Nazis in Czechoslovakia before World War II and the Communists after it. She has personal and professional experience of fascist leaders.

I can find no evidence of Ms Soubry advocating any of this although, ironically, at least some of her far-right hecklers do.

Fascists are authoritarian, she says. They claim to embody the will of the people and to be uniquely able to defend ‘us’ against ‘them’, and the threats posed by a hostile world. They demonise the enemy, and substitute thuggery for debate. As 94 | Issue 121 | February 2019

Albright quotes Primo Levi: ‘Every age has its own Fascism.’ We have to be vigilant in identifying the signs of incipient fascism each time they start to show, in order to contain it before it spreads. We need to build and maintain strong democratic safeguards. In the workplace, we can learn from Scandinavia’s less hierarchical, more

By Steve Flinders

participative forms of organisation. We must listen to others, show respect for opinions different from our own, and use words accurately. We must spot bullies who rule by fear, and act quickly and collectively to stop them from acting with impunity. Next time I hear someone use the word ‘fascist’, I shall ask them what it means.

Steve Flinders is a freelance trainer, writer and coach, based in Malta, who helps people develop their communication and leadership skills for working internationally: steveflind@aol.com.

Scan Magazine | Business Profile | LAVTOX

Product Boracol.

Product Impel.

Rotten luck Everyone knows that fungal infections in wood are not a good thing. Few people, however, know how to treat them properly. Lavtox has been helping professionals prevent or remove everything from dry rot to mould for the past three decades, with the aid of products such as Boracol and Impel – Danish-developed treatments used to fight fungal and insect attacks everywhere from Canada to Australia. By Louise Older Steffensen | Photos: Lavtox

With 30 years of experience in the field and training as an engineer, Lavtox’ Hanne Berg knows everything there is to know about the lives of wooddecay fungi. “It’s almost like an alien life form. It’s all a bit menacing – true dry rot, for example, can send out hyphae, or branches, up to 20 metres away,” she says. “It can spread in mere days and create havoc in building structures. It’s something that needs to be taken very seriously indeed, and treated by a professional. Something like mould won’t destroy the structure itself, but it can cause irritation to your eyes, skin, lungs and more, or cause asthma attacks in people who are prone.”

The first step to remove fungi from wood is to locate and cut off the moisture source which feeds it. “It’s often tricky to define the exact source for a fungal mass, and it’s crucial to find and address it to make sure that the fungus does not return,” Berg explains. Both Boracol and Impel contain boron, which helps to balance out the moisture content in the wood through diffusion, removing the ‘food’ source from the fungi. The various liquid Boracol products, used to stop an active attack, are distributed on the surface of the wood but impregnate the timber in its entirety, ensuring that even relentless dry rot is smothered. It works even when the water content is ten per

cent below that required for traditional diffusion, ensuring maximum protection. “Traces of the fungi exist naturally and unproblematically in timber, but if it finds itself in a fitting climate with a good source of moisture, it can quickly get out of hand,” Berg explains. “Impel rods work preventatively, a bit like a guard dog.” The rods can be inserted into wood in all matters of construction and renovation, from supporting beams to window sills, as insurance against future moisture exposure. If any part becomes damp, boron from the rod diffuses into the wood, reducing the water content in the at-risk area. “Though the products are safe once applied, they need professional handling and application. We have suppliers in most of northern Europe, so we encourage tradespeople to get in touch for more information,” Berg concludes. Web: www.lavtox.dk

Issue 121 | February 2019 | 95

Scan Magazine | Teambuilding Experience of the Month | Denmark

The centre’s interiors provide a charming setting for presentations, lunches and more.

The beautiful landscape at Karpenhøj Naturcenter provides an unforgettable setting for the centre’s many outdoor events and activities.

Cooking food on the bonfire and kayaking are two of Karpenhøj Naturcenter’s most popular activities.

Teambuilding Experience of the Month, Denmark

Outdoor adventures for everyone A teambuilding challenge, a wildlife wedding, or an evening of bonfire cooking – Karpenhøj Naturcenter provides a wide range of outdoor events for the adventurous, and the less adventurous. By Signe Hansen | Photos: Karpenhøj Naturcenter

With a passionate team of outdoor enthusiasts, a beautiful landscape and almost three decades of experience, Karpenhøj Naturcenter can tailor events to everyone from school children to business executives. “Our typical teambuilding event will include anything from ten to 200 people doing a number of teambuilding quests and then gathering and cooking food together on the bonfire,” explains managing outdoor guide Karen Thingstrup. “But we also have smaller groups coming in for a presentation or lecture in our cosy fireplace hall, and then perhaps some activities to build on teamwork, communication or performance afterwards. We provide everything from a light day of fun to serious challenges and performance analysis.” The centre also offers a wide range of regular outdoor events, including activities such as kayaking, snorkelling, and 96 | Issue 121 | February 2019

outdoor meditation. Among the most popular offerings are wild-food gathering and local food tasting tours led by the centre’s dedicated guides. “Our nature guides are all very experienced and passionate outdoor enthusiasts,” explains Thingstrup. “That and the beautiful landscape are what make our events stand out, compared to what you might experience in a typical conference set-up.” The activities are offered to businesses as well as private groups, and as something new, the centre also offers a number of listed activities available for individual

bookings. “We’ve had a lot of feedback from people coming here with their company, asking ‘can’t we come back here with the boys or with our partner and try this?’, and because of this, we’ve made the events and activities available for everyone to book,” says Thingstrup, and rounds off: “We also host a lot of beautiful, authentic outdoor weddings and celebrations, where guests can gather and cook their own food.” Location: Karpenhøj Naturcenter is located on Mols, a 50-minute drive from Aarhus and 30 minutes from Aarhus Airport. Accommodation: Karpenhøj Naturcenter is located next to the Fuglsøcentret, a large hotel and conference centre with 150 double rooms. Among activities offered are adventure race, teambuilding competitions, bonfire cooking, mountain biking, guided nature walks, sea kayaking, and more. For a list of scheduled events, see: www.karpenhoej-events.dk

Web: www.karpenhoej.dk

Scan Magazine | Business | Calendar

Business Calendar

By Sanne Wass

Scandinavian business events you do not want to miss this month Digital marketing for SMEs and business leaders Digital marketing, social media and online influencers are becoming increasingly important tools for companies to drive sales and promote their brand. This evening session organised by the Finnish-British Chamber of Commerce will give you a crash course in all things digital marketing. The workshop will be led by Nikke Osterback, founder of Finnish marketing consultancy firm Saari, who has worked with brands such as Amazon, Red Bull and the BBC. Date: 20 February 2019, 6.30-9pm Venue: St James House, 13 Kensington Square, London W8 5HD, UK www.fbcc.co.uk

Business Culture Foundation Course: Making Sense of Britain/Sweden In two half-day events in March, the Swedish Chamber of Commerce for the UK gives an insight into the business culture in the UK and Sweden, providing attendees with the tools to understand and excel in their workplace environment. The first day is aimed at pro-

fessionals who have recently relocated to the UK, while the second event is for professionals who have or are about to take on a position in a Swedish company. The course also includes an introduction to employment, commercial and tax law. Date: 7-8 March 2019, 8am-1pm Venue: TBC, Central London, UK www.scc.org.uk

Women in Tech 2019 Women In Tech returns to Stockholm for the sixth year on International Women’s Day, with the mission to inspire talented women to consider a future in the field of technology. This year’s programme will particularly look at how the industry can drive positive change through innovations and technologies such as AI, blockchain and voice. Behind the industry-wide event stand some of Sweden’s largest media and technology companies. Date: 8 March 2019 Venue: Folkets Hus, Barnhusgatan 12, Stockholm, Sweden www.womenintech.se

Seminar: Where does the EU go from here? Alexander Stubb, vice-president of the European Investment Bank and former prime minister of Finland will be the guest speaker of this LSE-hosted event. The evening is part of ‘EU in practice’, a seminar series inviting policy practitioners to talk about working with and within EU institutions. It is co-chaired by Anthony Teasdale, director general of the European Parliamentary Research Service, and Martin Westlake, former secretary general of the European Economic and Social Committee. Date: 15 March 2019, 3-4.30pm Venue: LSE European Institute, Cowdray House, London School of Economics, London WC2A 2AE, UK www.eventbrite.co.uk

Issue 121 | February 2019 | 97

Scan Magazine | Event Location of the Month | Finland

Café Veranda is open to visitors, Monday to Friday 9am to 7pm.

Finlandia Hall is located on the Töölönlahti bay.

The Piazza foyer and steps.

Event Location of the Month, Finland

A political hotspot, architectural pearl and award-winning venue Finlandia Hall is famous for its architecture, top-level political summits and concerts and, perhaps especially, as a vibrant event venue. Last year, it won an award as Best Congress Venue in the world at the Bea World Festival, the Oscars of the international event community. By Mari Koskinen | Photos: Finlandia Hall

“There is only one Finlandia Hall; it is truly a unique place to work,” says CEO Johanna Tolonen. “I still feel thrilled every time I walk down the Piazza steps.” When Tolonen started working here, in 2012, the veranda extension was just completed, and this made Finlandia Hall an even more versatile and adaptable venue for many kinds of events. Finlandia Hall was designed by the renowned Finnish architect, Alvar Aalto. “Every detail in the building was designed by Aalto, and his goal was to create space that was not just for admiring, but first and foremost to be used and utilised,” explains Tolonen. “The multipurpose spaces give us countless options to create exceptional events. We 98 | Issue 121 | February 2019

want the guests to go home with deeply impressed hearts and souls.” Throughout the years, Finlandia Hall has been continuously evolving. “We aim to comply with the modern requirements for responsible business without sacrificing our unique nature,” explains Tolonen. “For example, the decision to install solar panels is in line with our long-term strategy to invest in energy efficiency and other environmentally friendly actions. Finlandia Hall also meets the criteria of ISO 14001 and ISO 9001 quality and environmental management standards.” In two years’ time, Finlandia Hall celebrates its 50th anniversary. International

high-level political meetings have played a major part in the history of the venue. At the Trump-Putin summit in 2018, Finlandia Hall functioned as the media centre for 1,500 international reporters. The Finlandia Hall team was able to set up this top-level event in just five days, and it became famous for its fresh feeling and efficient and wide-ranging services. “The next significant milestone for us is Finland’s presidency of the EU Council, starting in July 2019,” explains Tolonen. “This means up to 80 meetings that are held here at Finlandia Hall. With that and many other great events, the year 2019 looks set to become the biggest year in Finlandia Hall’s history.” Finlandia Hall Mannerheimintie 13 e 00100 Helsinki, Finland Web: www.finlandiatalo.fi Phone:+358 9 402 41 Instagram: @finlandiatalo

Scan Magazine | Culinary Profile of the Month | Denmark

President suite. Photo: Kimmo Virtanen

Hotel of the Month, Finland

A hotel showcasing Finnishness in innovative and surprising ways Located in the heart of Helsinki, Original Sokos Hotel Presidentti caters to families, individual travellers and business guests alike. Finnishness features in all aspects of the hotel: from the hotel’s Bistro Manu, serving classic bistro-style food with a Finnish twist, to meeting rooms named after Finnish ex-Presidents, and rooms where Finnish legends come to life in the form of snowflakes, elves and mosquitoes. By Ndéla Faye

The 1980 Olympic games were held in Moscow, and to accommodate the visitors inevitably crossing the border and visiting Helsinki, Hotel Presidentti opened its doors, with Finnish President Urho Kekkonen and Prime Minister Mauno Koivisto in attendance at the ceremony. Today, Original Hotel Sokos Presidentti is a versatile venue catering for tourists and business guests, and various events: from small meetings to spectacular gala evenings. 100 | Issue 121 | February 2019

Finnishness is in the design Situated right next to the Kamppi shopping centre, in the centre of Helsinki, the hotel offers guests easy access to shopping, various cultural events and all the main tourist attractions right at its front door. The bright and spacious rooms, designed by Paola Suhonen from Ivana Helsinki, offer guests the ultimate Finnish experience. The hotel lobby and reception’s design is described as ‘rugged luxury’: concrete, brass and copper have

all been used as building materials, creating an edgy but classy feel to the space. Through small design details, the hotel’s nearly 500 rooms, including five suites, are decorated according to five themes: Finnish ‘sisu’, midsummer, a fairy-tale forest, tranquillity and winter storm. Each theme is assigned by floor, and each floor has a unique feel to it as soon as you step out of the lift into the corridor. There are even sound effects specifically created in accordance with each theme. The recently renovated and redecorated rooms take guests on a journey into Nordic folklore and Finnish stereotypes. Each theme is brought to life in the room décor in interesting, quirky, and sometimes surprising ways. “We’ve had a lot of feedback on the

Scan Magazine | Hotel of the Month | Finland

traditional Finnish ‘ryijy’-rug depicting an image of a mosquito in one of our midsummer-themed rooms. Mosquitoes are a very big part of Finnish midsummer,” laughs the hotel’s general manager, Hannele Laurila.

ble to book for relaxed private sauna evenings, as well as a gym and a 14-metre swimming pool, perfect for cooling off after a long day.

The hotel has two street-level restaurants, Bar Adjutantti and Bistro Manu. Drawing in local residents and tourists alike, the restaurant serves classic bistro-style food and drinks with a Finnish twist, made from predominantly Finnish ingredients. “Younger guests can enjoy themselves in Onni the Squirrel’s play area. Families with children will most likely also love the Natural History Museum, situated across the road from us. We have the advantage of being in the heart of Helsinki, making everywhere within easy reach from the hotel,” Laurila explains.

The hotel includes 15 conference rooms that can be converted for various events and meetings. The whole conference space has a capacity of 2,000 people. There is also an auditorium for up to 370 people with state-of-the art technology and equipment, including eight microphones, a video projector, a podium, and a computer. In addition to large meetings, the auditorium space is ideal for theatre performances and private cinema screenings. “We’ve renovated the conference rooms and auditorium with careful consideration for how to make a meeting run smoothly and efficiently. Each desk has individual plug sockets, and there are chairs with writing tablets,” says Laurila.

To top off the all-round Finnish experience, the hotel has saunas, also availa-

From small meetings to large-scale events

Hotel lobby. Photo: Kimmo Virtanen

Coffee bar. Photo: Aki Rask

Fairy-tale forest room. Photo: Kimmo Virtanen

Winter storm room. Photo: Aki Rask

Suite sauna. Photo: Kimmo Virtanen

All meeting rooms are named after Finnish ex-Presidents, and there are pictures of them dotted about the conference floor. The adjacent restaurant space also offers a chance for hosting cocktail parties and shows, for example. Owing to the hotel’s central location, warm atmosphere and welcoming staff, many of its guests return year after year. “We focus on offering a warm service and a truly authentic Finnish experience to all our guests. We take pride in providing excellent customer service, and we want all our guests to have a wonderfully memorable stay, whether they are here for a quick business trip or a long family holiday,” Laurila concludes. Web: www.sokoshotels.fi/en/helsinki/ sokos-hotel-presidentti

Bistro Manu. Photo: Aki Rask

Auditorium. Photo: Aki Rask

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Scan Magazine | Hotel of the Month | Norway

Hotel of the Month, Norway

Norwegian winter adventures await you Right in the middle of some of the most beautiful nature Norway has to offer, between the picturesque Geiranger Fjord and the impressive Troll Wall, you will find Hotel Aak. Although it is a year-round holiday destination, the winter months make for a truly magical time here. The hotel has become a popular place for ski enthusiasts who want the full package: guided ski touring, food and accommodation. By Ingrid Opstad | Photos: Odd Erik Rønning

Hotel Aak was the first tourist hotel in the Norwegian countryside when established back in 1860. Now, the resort is in the hands of Kristine and Odd Erik Rønning, who are working hard to preserve the historic character and recreate the atmosphere of the 19thcentury hotel within a modern framework. “We recently renovated parts of the building, and the interior is in a Scandinavian style but still with a nod to the past – a mix of rustic, modern and minimal with a homely feeling,” says Kristine Rønning. With fantastic views and a prime location, Hotel Aak has become a favoured spot for tourists and locals to relax at 102 | Issue 121 | February 2019

after skiing. A particularly unique element is the long-table, where visitors can eat superb Nordic cuisine with a rustic gourmet theme, while sharing stories and tips with other guests. “It creates an intimate, relaxed and personal atmosphere, and many people are amazed at how delicious the food here is. Guests keep coming back year after year,” Rønning explains. “We want to be somewhere you can drop your shoulders and enjoy moments with like-minded people, whether that is in the sauna, in front of the fireplace, for an après ski or eating gourmet food.” Are you longing for high mountains, fjords or airy views? With plenty of ac-

tivities and packages available, you can join in on one of the many tours arranged to discover Romsdal and all its gems. “In the winter months, we have a range of ski touring groups for everyone from beginners to more experience skiers. Our excellent, locally known guides can show you the hidden gems and are always on the look-out for the best snow,” says Rønning. Romsdal is considered one of Europe’s best areas for skiing, with an excellent range of mountains in close proximity. You can ski up to as late as June, as Trollstigen is fantastic for spring skiing. “Our weekend packages consisting of skiing, accommodation and food are very popular and a great way to relax and have fun surrounded by stunning nature,” Rønning continues. “It’s everything you need for an active Romsdal adventure.”

Web: www.hotelaak.no

Scan Magazine | Hotel of the Month | Greenland

The most adventurous of guests can spend the night right on the shore of the icefjord in the hotel’s aluminium igloos.

Hotel of the Month, Greenland

Adventures in the icefjord More than 150 miles north of the Arctic Circle lies Hotel Arctic, the world’s northernmost four-star hotel. With its location mere metres from Ilulissat’s famous icefjord, the hotel provides its guests with one of Greenland’s best restaurants, authentic experiences of modern Greenland, as well as spectacular views of the unique, UNESCO-listed icefjord from every room. The hotel has been visited by royalty and countless politicians, but it also accommodates plenty of ordinary people seeking out an extraordinary experience. By Louise Older Steffensen | Photos: Hotel Arctic

“We get more than 35,000 overnight stays a year, and the majority of those are normal people from all across the world,” says Hotel Arctic’s new manager, Morten Nielsen. “Greenland has become cheaper in recent years, and more options are becoming available. As with anywhere else, you can get some great flight and hotel deals in the off-peak season. Instead of constantly expanding the hotel for more summer and winter guests, we’re very keen to get people up here during spring and autumn – believe me, Ilulissat is just as breathtaking then.” The prospect of the midnight sun in summer and the northern lights in winter may attract the most visitors, but spring and autumn bring natural wonders of

their own – from the intense seasonal changes and possible northern lights in October and November, to the breaking of the ice, the bursting forth of greenery and the increasingly long days in spring. “The sun returned on 13 January, so everyone up here is a bit giddy at the moment,” says Nielsen. “Now, we’ve got the pleasure of the days getting longer, and we can’t wait for the ice in the fjord to start cracking, and the icebergs to start floating by just outside.” With its 5,000 people, 1,600 huskies and access to both fjord and icecap, Ilulissat is Greenland’s third-biggest town and its most popular tourist destination. Hotel Arctic and its five-star conference centre have been a crucial meeting point

between the Arctic and countless heads of state, research scientists and ordinary tourists for more than three decades, serving as an important link between visitors and the local area; the hotel trains local young apprentices within the restaurant and hospitality industries, endowing them with the skills and experiences needed to travel far beyond Ilulissat. “At the same time, every visitor gets to experience the real, modern Arctic through us, from our lovely employees and other Ilulissat citizens through to our talented chefs’ icy fresh Muskox steaks or halibut fillets,” Nielsen concludes.

Ilulissat sports a wealth of seasonal experiences, from whale watching through to hiking and dog-sledding.

Web: www.hotelarctic.com Facebook: Hotelarctic Instagram: @HotelArctic

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Scan Magazine | Restaurant of the Month | Denmark

Restaurant of the Month, Denmark

Excellent food in a relaxing environment There is nothing quite like stepping through the door of a restaurant and immediately feeling relaxed and in good hands: and that is exactly what happens when entering Restaurant Valdemar in the centre of Kolding, Denmark. By Josefine Older Steffensen | Photos: Restaurant Valdemar

The restaurant was started five years ago, by popular demand. “My husband and I run another summer restaurant, Café Løverodde, outside Kolding, and our guests kept asking us why we hadn’t opened something in the centre, that was open all year round. So we gave the people what they wanted, and it’s been fantastic ever since,” explains Dorte Bichel, co-owner of Restaurant Valdemar and Café Løverodde. Restaurant Valdemar is somewhere that is focused on the quality of the food and the quality of the service. “We make everything from scratch, including breads and sauces. We look forward to people tasting our food, so we want to make sure it’s the best that we can make,” says Bichel. The food is modern European, and it changes seasonally. At lunch, Restaurant Valdemar serves traditional Danish open sandwiches, while in the evening, 104 | Issue 121 | February 2019

there is the option of a set menu, which changes weekly, or an à la carte menu.

Working together as a family

ticularly good idea on Sundays, when it is otherwise closed. There is no doubt that the people behind Restaurant Valdemar love what they do; it is evident in their attitudes and in the food they serve. Whether it is for a business lunch, a dinner with the family or a big celebration, Restaurant Valdemar is ready to welcome you in.

“Both of our restaurants are family run, and we consider our staff at Valdemar to be our family. It has to be fun to go to work, and I think it’s something our guests can feel when they walk through the door. We all work alongside each other to make the restaurant a warm and inviting place,” says Bichel. Many of the guests at Restaurant Valdemar are regulars, or at least not first-timers. People keep coming back for the good food and the nice environment – and the homemade béarnaise! In the summer, the restaurant literally opens its doors so that the whole front is open to the square outside, while all year round, the restaurant can be used for private events. Holding your event here is a par-

Web: www.restaurantvaldemar.dk Facebook: www.restaurantvaldemar.dk

Scan Magazine | Restaurant of the Month | Sweden

Restaurant of the Month, Sweden

Good things brewing in Stockholm For sommelier Hanna Chammas, the opportunity to open a restaurant and in-house microbrewery in the Swedish capital was too good to resist. Now beer nerds and newbies alike are flocking to Waza to explore the delicious, creative possibilities of pairing beer and food. By Liz Longden | Photos: Sabine Ekblad

“‘Waza’ is Japanese for ‘art’ or ‘technique’, and also a Swahili word meaning ‘to meditate’, so it feels like a good name for what we’re trying to do,” says Chammas, who opened his new venture in May last year. With a large selection of beers, many of which are brewed on-site, the restaurant is built on a philosophy of encouraging a more thoughtful appreciation of how the flavours of beer and food can be successfully combined. To do this, Chammas and his team aim for a holistic approach, where both food and drink are seen as equally important. “For example, we have a reindeer carpaccio, with Västerbottensost cheese timbale and juniper vinaigrette,” Chammas explains. “We found a nice beer with the right blend of sweetness and bitterness to go with the wild meat, but it also had a dominant apple tone, and

so we added apple to the dish too. And that made it perfect. So it’s not about just finding a drink that goes well; it’s about using the beer and the food together.” While Waza boasts an extensive selection of beers from Belgium and North America in particular, it is the restaurant’s on-site brewery that is its defining feature, and it has six of its own beers on draft at any one time. The restaurant’s ‘Stockholm tap’ also showcases beers from other local microbreweries, and every Wednesday, Waza’s brew master and assistant can be found in the bar, chatting to guests and answering questions about the beer and brewing process. “More and more people are curious,” Chammas reflects. “They know what they’re drinking, they’re better informed, and they want to learn more, so this is something that they appreciate.”

And for those who don’t like beer? “We have an extensive wine list, so if a guest doesn’t want to drink beer, it’s no problem,” Chammas promises. “But it’s also fun to challenge and surprise people sometimes, and open their eyes to something new. For me, that’s what we’re all about.”

Hanna Chammas.

Web: www.wazarestaurang.se

Issue 121 | February 2019 | 105

Scan Magazine | Restaurant of the Month | Finland

Restaurant of the Month, Finland

A bistro for all your wishes Located in the picturesque Porvoo, Bistro Gustaf has quickly established itself as one of the town’s loveliest restaurants, with a wide selection of tasty dishes and excellent customer service. Recently honoured with TripAdvisor’s Certificate of Excellence, the restaurant’s owner Mika Gehör tells Scan Magazine about what makes Bistro Gustaf such a unique place to visit.

agus, steaks and seafood. “There’s also the Porvoo Smaku event, which takes place every August, during which you can get a taster dish for only five euros at Bistro Gustaf and many other restaurants,” Gehör adds.

By Maria Pirkkalainen | Photos: Bistro Gustaf

Located right in the town centre of Porvoo is an idyllic 19th-century sugar factory, which, for the past two years, has been home to Bistro Gustaf, an 80seat French-style restaurant owned by restaurateur and chef Mika Gehör. Overlooking the beautiful old town, during the summer months the café-bistro also offers one of the most gorgeous views of Porvoo from its terrace. “Food is the number one thing for us,” Gehör explains when asked what tempts customers to return again and again. “Our menu is inspired by traditional French countryside cuisine, with big portions and plenty of taste.” One of the most popular dishes is mussels in white wine and garlic sauce, with the large menu offering 106 | Issue 121 | February 2019

enough tasty options to cater for every day of your visit. Make sure to also try their versatile lunch offer, which comes with a generous salad buffet and tea or coffee. The restaurant is also noted for accommodating different dietary requirements, from vegetarian to gluten-free. And if you have requests, you can just ask. “We get a lot of praise for our warm customer service,” Gehör adds. Most days you can even be delightfully welcomed to the restaurant by the owner himself.

Upcoming theme weeks to look out for This spring and summer, Bistro Gustaf is getting ready for a variety of themed events, such as weeks celebrating aspar-

2019 also marks a year of growth for the restaurant, as the team is currently renovating the sugar factory’s attic to become a new space for hire for special events, such as the popular May Day celebrations. With its wide variety of food, coffee and wine options, and a great atmosphere, Bistro Gustaf is your perfect one-stop location for either lunch, dinner or a special occasion on your next visit to Porvoo. Bistro Gustaf: Location: Mannerheiminkatu 9, 06100 Porvoo, Finland Web: www.bistrogustaf.fi Facebook: BistroGustaf Instagram: @bistrogustaf

Scan Magazine | Experience of the Month | Denmark

Top left: Set in a beautiful natural landscape, the changing light of the summer night creates a magical atmosphere at Opera Hedeland. Photo from Mozart’s Cosi fan tutte, performed in 2015. Bottom left: Many guests begin the evening with a picnic on the surrounding grass slopes or at one of the many picnic tables set up for the event. Right: This year, Carmen will be played by the Danish mezzo-soprano Andrea Pellegrini. Photo: Ulrik Jantzen

Experience of the Month, Denmark

A summer night in the arms of Carmen Surrounded by soft hills and with the darkening summer sky above it, Opera Hedeland has become one of Denmark’s most popular opera venues. This summer, the large amphitheatre is staging Carmen, a beautiful performance perfectly suited to the stage’s natural backdrop. By Signe Hansen | Photos: Mikal Schlosser

Staging its first performance in 2002, Opera Hedeland has enchanted more than 130,000 guests with its spellbinding combination of world-class opera performances, picnics and open-air summer magic. Every year, approximately 10,000 people attend the opera’s three performances, making it one of the largest operas in Denmark in terms of visitor numbers. The audience includes a remarkably high number of first-time opera-goers attracted by the informal setup. This, and the opera’s distinct setting, is why director of the opera, Claus Lynge, is especially looking forward to this year’s production of Carmen. “We’ve chosen to stage Carmen again [the opera was first produced by Opera Hedeland in 2007] because it’s a fantastic opera in its own right, but also because the space we have

complements it perfectly; the nature and the lake – it’s the perfect backdrop,” he says. “But we’re also staging it because Carmen is a beautiful introduction to opera for someone who has never experienced it before.” The performance will be directed by Norwegian Runar Hodne and the role of Carmen sung by Danish Andrea Pellegrini. Hodne was also behind Opera Hedeland’s production of La Sonnambula, which was named Opera of the Year in Denmark in 2016. To make the most of the changing light of the Danish summer night, the performances start at 8pm, but the grounds open as early as 5pm. “The set-up is very informal. People arrive two or three hours

early to picnic with friends, family or colleagues,” explains Lynge. “It’s like one big celebration – being surrounded by nature, watching this kind of performance alongside 3,000 other guests is a fabulous experience, especially when shared.” Dates: Performances are scheduled on 9, 16 and 17 August 2019. Getting there: Free parking is provided. Guided opera shuttle buses run from Copenhagen at competitive prices. Free shuttle buses run from Hoeje Taastrup Station. The weather: The August weather tends to be stable in Denmark. However, performances may be cancelled in the case of severe rain and thunderstorms. Picnics: Picnic baskets by Meyers can be booked in advance (guests are also welcome to bring their own). Tickets: From 315DKK (37GBP) at ticketmaster.dk

Web: www.operahedeland.dk

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Scan Magazine | Hotel of the Month | Norway

Jensvold often works on several pictures at once.

Artist of the Month, Norway

Alvin Jensvold — a visionary of contrasting colours Combining multimedia production, graphics and painting, Alvin Jensvold has made a name for himself as an innovative colour technician and visionary – all in one. His works grace the walls of private homes, galleries and public buildings, and never fail to instil a sense of wonder and playfulness. By Julie Linden | Photos: Alvin Jensvold

Jensvold is a self-described “curious inventor” within the Norwegian art community, and his images are a true testimony to greatness achieved through the merging of methods and traditions. In fact, his preferred method of creating – that of hand-coloured graphics – came into his life somewhat by accident. 108 | Issue 121 | February 2019

“I had explored several genres and worked a lot with graphic prints and silk-screen printing in the early ‘80s, but unfortunately, I suffered an injury caused by exposure to the solvents I was using. That’s when I started looking for new methods and ways to express myself – and it just so happened that I

came across digital printing in Japanese art,” says Jensvold.

‘Coincidence is the greatest artist’ It was an instant success – and an instant bond between artist and method. Digital printing based on Japanese methods and traditions allowed for a similar process as that which Jensvold had previously utilised, without the dangers and discomforts often involved in using harsh solvents. In 2007, he acquired his first high-quality digitalprinting machine and started creating in new ways.

Scan Magazine | Artist of the Month | Norway

“I was able to use high-pigmentation colours that very much resemble oil paint, and the process was very much the same as with the silk-screen printing I’d previously engaged in. It involves layering prints and achieving a design from the sometimes haphazard way the colours come together,” explains Jensvold, adding that there is value in appreciating the arbitrary sides of art creation. “If there are layers that don’t work, they’re removed or added to. Then again, it’s all about grasping coincidences, the randomness of creation. I often say that coincidence is the greatest artist.”

Inspired by nature and the natural With time, hand-coloured graphics have become Jensvold’s trademark. His pictures are one-of-a-kind, and only a few versions exist of each motif. Raised in the north of Norway, his designs bear signs of that special Nordic light and a great love for nature. He admits that he doesn’t pick the content of his art – instead, it very much picks him.

less hours in his training and early career depicting live models, resulting in a high level of manual skill. However, he is careful not to let the acquired ease of manual skill get in the way of innovation and creation. “The techniques I’ve chosen need me to let go of control. Instead of using my hands to draw, I use layering of colours – which deliberately invokes and preserves some level of improvisation. Now, the reward for working this way is that true magic can come from it – you never really know what you’re going to get,” he says.

Seeking the opposite of harmony He admits that he has had to “un-train” himself, letting go of some of his formal training as an artist. “I’ve spent 40 years un-learning what I was taught in school. Especially teachings of colour harmonies – my entire portfolio reflects

a contrast to what I was taught. Instead of pairing colours that harmonise, I have always sought the opposite! I think art is more interesting when contrasts vibrate and create a spark,” says Jensvold. He is the owner of Galleri Jensvold, opened in Gratangen in 2008, but has also created works for more than 30 separate exhibitions. Public entities and private individuals, reflecting an impressively broad clientele, have purchased his pictures – and he is proud of his wide reach. “It is exciting to have inspired people to the point where they wish to collect my works, of course. I am still happy when people buy just one picture. It means the art gets to live on and mean something for someone,” he says, humbly. Web: alvinjensvold.no

“I wouldn’t say I’m a typical northern Norwegian artist, but I definitely work with images of nature and the natural, and that special light you only get up north. The images come to me, I never feel like I choose them. I start out with an idea and work until the picture has come together… But I’d say half of the work is the last ten per cent of the picture. Sometimes it can take months or even years. But it’s all worth it,” he says.

Creation free of control With a background as a drawing and sketching artist, Jensvold spent countGraphic sheet, REM.

Graphic sheet, Øyekontakt.

The artist working on two pictures in his studio.

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Scan Magazine | Artist of the Month | Finland

Bed, 2018. Acrylic on canvas, 130 x 190cm. Gösta Serlachius Fine Arts Foundation’s collection. Photo: Sampo Linkoneva

Sleeping couple, 2018. Acrylic and oil on canvas, 220 x 150cm. Photo: Malla Hukkanen

Artist of the Month, Finland

The art of sleep Finnish artist Riikka Lenkkeri mixes traditional oil painting with the humane and banal. The result is a touching series titled Yötä vasten (Towards the Night) that shows humans stripped of all pretense.

space. It also gives me the opportunity to experiment with different ideas before I have to commit myself, and provides a range of finishes,” she says.

By Hanna Heiskanen

In her latest works, artist Riikka Lenkkeri paints people at their most bare and vulnerable: slumbering on their beds. “As an artist, I’m fascinated by everyday life. I find that there is something very special about what we see as a commonplace activity and ordinary people,” she says. Behind the paintings is an idea of the night as a great equaliser. “We are all transformed by sleep. Unconscious, we won’t notice our hair is messy and mouth drooping open. Image-wise, I enjoy painting people from this unusual, bird’s-eye point of view,” the artist explains. Lenkkeri’s art is rooted in the classic Italian tradition, which she has studied on location. She was particularly influenced by early Renaissance painter Piero della Francesca, whose depictions of people’s 110 | Issue 121 | February 2019

gestures Lenkkeri describes as precise and able to convey dignity, serenity and a deep-rooted sense of weight. “I’m after the same kind of humanity in my art. I want to examine physicality that grows from small gestures to larger meaning,” she says. Her topics, however, are often distinctively Nordic in their ordinariness and even banality. “If you know the area and its culture, you might be able to pick up on a familiar pattern here, a familiar situation there.” Lenkkeri often paints with oil. The tool lends itself well to expressing a sense of weight and corporeality. It is also perfect for applying layers of rich colour, which suits Lenkkeri’s method of working. “I like the fact that you can grow and develop the painting layer after layer. This creates narrative tension and a sense of

Although she identifies as a realist, narrative is a key element in Lenkkeri’s works. She is currently in the process of continuing the Yötä vasten series of sleeping people by exploring the myriad of ways in which couples encounter and disregard each other in the bed. “I think of the bed, wrinkled sheets and all, as a condensed space of humanity and undeniable intimacy.”

Artist Riikka Lenkkeri. Photo: Sampsa Virkajärvi

Web: www.riikkalenkkeri.fi

Scan Magazine | Humour | Columns

IS IT JUST ME…

By Mette Lisby

… who feels that there is no end to our ability to overcomplicate basic, simple tasks? Like this year, I got an electrical toothbrush for Christmas – my first. I was excited! This only shows you what becoming an adult does to you: you get excited about gifts recommended by your dentist. Yes, people – this is who I have become! My husband was happy to see I liked the fancy toothbrush. He had gone all out and got me the newest one on the market. When it was time to use it, I switched on my new toothbrush – but of course, this is not just a toothbrush you simply switch on and use; it comes with a manual. So there I was, feeling a little sophisticated reading a manual for a toothbrush and eager to start my healthy new routine. However, first I had to register my product with the manufacturer for ‘extended warranty’. This of course translates to ‘we want more data on you so we can make more money off you’, but since it is disguised as concern for the customer, my husband insisted.

After a brief, 32-minute online encounter, I was registered! My fingers hovered over the ‘on’ switch, keen to get started with the actual brushing of teeth, but we were only on page two of the manual. The next step was to sign up for the app. Yes, the toothbrush has an app. The app evaluates your tooth-brushing efforts and lets you know where you slacked off and what you can improve. It is not like you can be trusted to feel anything yourself. Of course, in signing up for the app, I had to fill out lengthy forms about my ‘goals’ for using my toothbrush. I thought clean teeth was quite a no-brainer, but there were options: gum control, whiter teeth, fresher breath. I made it through the swift 25 minutes of signing up through the app. Now I just need my phone with me every time I brush my teeth. I need to sign in and tell the app about my dental hygiene ‘goals’, and the app asks questions on my routine, whether

Do something Swedish “What did you do today? Did you go skiing? Did you go ice-fishing? Did you at least see the northern lights?” These questions are shouted down the phoneline by my husband, during my recent visit to see my sister in Sweden. I stare at my sister, where she is sitting at the kitchen table with a cup of tea, reading. I am opposite, doing the same. Husband is disappointed. I try to explain that I am not really a tourist when I go back to Sweden. Skiing and ice-fishing used to be part of the school curriculum after all. But as we hang up, I wonder whether he is right. Maybe we should do something. Something Swedish. My sister lives relatively close to where we grew up, a city I have not visited since my teens. “How about we drive to Sundsvall tomorrow…?” I ask, and my sister happily agrees, seeing as they have an IKEA and she needs a lamp. Being back in Sundsvall is weird. It feels bizarre to hear people speaking in my old

I rinsed, scraped and flossed. Yes, brushing my teeth comes with a daily questionnaire. So apparently brushing your teeth is far too simple a task in our day and age – you now need to be quizzed endlessly on it too. Mette Lisby is Denmark’s leading female comedian. She invites you to laugh along with her monthly humour columns. Since her stand-up debut in 1992, Mette has hosted the Danish version of Have I Got News For You and Room 101.

By Maria Smedstad

I am delighted. Husband will not be impressed with sushi and IKEA, but the northern lights should at least tick one box. This is until we realise that the glow comes from a particularly luminous, suburban Coop shop sign. The following day, we stick to tea and books, having decided that this is a level of Swedishness that we are both perfectly happy with.

accent, using vowels I had almost forgotten existed. We stop at a sushi restaurant to acclimatise ourselves, then drive to the bay where we used to live and stare melancholically at the sea for a bit. It is almost a relief to reach IKEA with its universally recognisable maze of meatball-scented showrooms. On the way home, an eerie, green glow illuminates the sky ahead.

Maria Smedstad moved to the UK from Sweden in 1994. She received a degree in Illustration in 2001, before settling in the capital as a freelance cartoonist, creating the autobiographical cartoon Em. Maria writes a column on the trials and tribulations of life as a Swede in the UK.

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Scan Magazine | Culture Profile | Alpo Aaltokoski Company

Left: ‘How can camaraderie and friendship be seen in us, in our gestures and in our bodies?’ asks Aaltokoski in Brothers (2017). Photo: Tanja Ahola. Top right: Ali Alawad is an Iraqi oud lute virtuoso. Photo: Tanja Ahola. Middle right: Aaltokoski’s solo performance Deep (2000) combines a live dance performance with computer animation. Photo: Pekka Mäkinen. Bottom right: Okon Fuoko – See me (2015) will be performed in South Korea later this year. Photo: Ninna Lindström.

Dance from the core of human life “I have always been interested in people and the connection between people, especially when they come from different backgrounds or, say, cultures,” Alpo Aaltokoski says of the inspiration behind his work. Aaltokoski is one of the pioneers of Finnish contemporary dance. By Mari Koskinen

The Alpo Aaltokoski Company is based in Helsinki. Aaltokoski was the resident artist at the Alexander Theatre, Helsinki, 2015-2017. Now, the company regularly performs on different stages both in Finland and overseas: their performances have visited many European countries, Asia, Africa and North and South America. Last year saw the end of a two-year project in Russia supported by the Finnish Ministry of Education and Culture. “My aim is to understand people, their relationship to each other and the human ability to be compassionate,” says Aaltokoski, artistic director at the dance 112 | Issue 121 | February 2019

company. He has been involved in many pedagogic and cultural exchange projects since the start in 1995. “Dance is a tool to break barriers and eliminate prejudice between people,” he explains. “Our company’s core values are equality and solidarity, and the idea that we are responsible for each other.” An example of this is Ali & Alpo, a piece where traditional Arabic music and contemporary Finnish dance meet in a wordless dialogue. The plan was that Ali Alawad, an Iraqi asylum seeker, and Aaltokoski would perform together. However, these plans changed dramatically when Alawad fled from Finland to avoid

forced repatriation after his asylum application was rejected, just two weeks before the premiere. In the final version, Alawad’s part is shown via video projection. The performance will take part in the Horizont festival in Hungary this April. Other current performances include Sisters (2018), which will be in Kuopio and Tampere this year. Sisters continues an expedition into movement, the deeper aspects of being together, and the pain of separation. It completes Aaltokoski’s trilogy, beginning with the earlier works Together (2010) and Brothers (2017). Brothers tells a story of fraternity and collective brotherhood – how sharing and giving are the beginning of something bigger. This February, it will be on stage at the Equilibrio dance festival in Rome, Italy. Web: www.aaltokoskicompany.fi Facebook: altokoskicompany

Scan Magazine | Culture Profile | Zodiak – Center for New Dance

Top left: Anna Mustonen – Marianna Henriksson – HeBo: Maria-vesper. Photo: Kristiina Männikkö. Top middle: Mikko Orpana: I AM IN YOUR MIND. Photo: Uupi Tirronen. Top right: Sari Palmgren: Aidatut unelmat (Fenced Dreams). Photo: Jouni Ihalainen. Bottom left: Elina Pirinen: Brume de Mer. Photo: Ilkka Saastamoinen. Bottom middle: Zodiak Foyer. Photo: Uwa Iduozee. Bottom right: Sonya Lindfors: COSMIC LATTE. Photo: Uwa Iduozee.

Dance the night and day away Located at the Cable Factory cultural hub, overlooking the Baltic Sea, Zodiak – Center for New Dance has been creating unforgettable, captivating experiences for both locals of and visitors to Helsinki for over two decades now. Scan Magazine spoke to the pioneering dance centre’s artistic director, Harri Kuorelahti, about why their wide range of events and courses should be on any culture lover’s radar this year. By Maria Pirkkalainen

Working closely together with artists, communities and audiences, Zodiak is a key producer and venue for contemporary dance performances in Finland. Alongside its impressive slate of productions, the centre also actively engages in audience outreach and organises workshops and courses for anyone

to participate in. “At Zodiak, you can do more than just watch – you can also experience dancing yourself,” says Kuorelahti. Open to everyone, Zodiak is known for its daring approach to culture and for widening the appeal of today’s dance.

All performances are also made with international audiences in mind. “Dance has a more poetic appeal to it than traditional theatre plays, and you don’t need to understand Finnish to enjoy it,” Kuorelahti continues. “If you want to experience tomorrow’s art and urban culture today, Zodiak is the place for you.” Zodiak – Center for New Dance: Web: www.zodiak.fi/en Facebook: zodiakhelsinki Instagram: @zodiak_helsinki Twitter: @zodiakhelsinki

Why not try one of these? Soili Huhtakallio: For God 27 February to 6 March 2019, Zodiak Stage, Cable Factory, Helsinki Tickets: tiketti.fi

Liisa Pentti +CO: Fragile eyes 19-30 March 2019, Zodiak Stage, Cable Factory, Helsinki Tickets: tiketti.fi

For God, created by up-and-coming choreographer Soili Huhtakallio and her work group, explores the construction of meaning and the experience of meaningfulness, while addressing the relationship between faith, dance and the female body.

Fragile Eyes by Liisa Pentti, based on The Laugh of the Medusa (1975) by the French philosopher and author Hélène Cixous, combines dance, text and music, navigating the borderlines between various performing arts in a dreamlike, immersive manner.

Liisa Risu – Mirva Mäkinen – Sonja Jokiniemi: Music+ 16-17 April 2019, Stoa, Itäkeskus, Helsinki Tickets: lippu.fi

Music+ is a collage-style, large-scale performance for 12 dancers of different generations, objects and space. On the macro level, Music+ is the playing of an instrument – and that instrument is spacetime.

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Scan Magazine | Culture | SKAAR

Photo: Kristian Flygel

Photo: Jarle. H. Moe

‘You never know how it’s going to end’ Mystical sounds are about to emanate from Bergen: Feed Me To The Stars is the debut album from alt-rock band SKAAR. During the final preparations for the release on 15 February, the musicians talk about their songwriting process, architecture, and the power of contrasts. By Hannah Krolle

When Scan Magazine meets Karla Lesley Jaeger, the vocalist of SKAAR has just finished her morning work as an architecture teacher. While talking about the similarities of music and architecture, the black door of the spacious, barely furnished room opens and a man with dishevelled hair enters. Andreas Melve and Karla are part of the six-piece band from Norway, whose debut album Feed Me To The Stars is released this month.

On contrasts and improvisation Listening to the cover track, Beautiful War, a tender melody meets the force of a massive-sounding band. A similar, striking contrast can be found in the 114 | Issue 121 | February 2019

music video for Mio, in which Karla’s innocent, naive voice creates an atmosphere of a tranquil space, until forces in the shape of coloured hands start painting her face. Andreas compares contrasts in music to those in life. “To experience the highs, you sometimes need to face the lows. After a dark, cold winter follows the never-ending days of summer,” says the guitarist. Karla explains the power of contrasts with the help of her architectural background: she uses bold, shifting colours to make visitors feel powerfully engaged with the space. Improvisation plays a major role in SKAAR’s music. “When writing a new song, one of us starts with a bassline

and the others join in,” Andreas explains. “You never know how it’s going to end,” Karla adds. The bassline can be a sound, a melody or an atmosphere. Occasionally, the likable vocalist in her early 30s finds herself lost for words. “Writing the lyrics is sometimes challenging, but at other times, the process is very clear. The lyrics of my favourite songs only take me five minutes. This experience is very powerful.”

Feed Me To The Stars comprises nine of the musicians’ favourite songs. “We are going through our gallery of stars, and these are our brightest ones,” Andreas concludes, smiling. Indeed, Feed Me To The Stars is an album to keep an eye on.

SKAAR will be performing in Liverpool on 29 March. A London show will follow. Web: www.skaarband.com

Scan Magazine | Culture | Music

Scandinavian music The great Eurovision Song Contest might not be taking place until May, but in the Nordic countries, it is already dominating prime-time television on Saturday nights. The nations that do the whole pop thing better than anyone else, are currently holding their respective national selections in which they find a song to send to the rest of Europe in May. And regardless of who wins and ends up representing each of the five nations, the competitions are already churning out some solid-gold bops to put on repeat. In Norway, three individual artists have formed a new band especially for the occasion: Sami singer and rapper Fred Buljo; Alexandra Rotan, a vocalist who has accompanied Norwegian super-producer Alan Walker on tour; and Tom Hugo, the singer of last year’s Oslo Pride theme song. Together, as KEiiNO, their disparate influences have made for an understandably out-there number. Spirit in The Sky is the sound of Scandi ethno-pop, Sami folk,

and Eurodance all rolled into one. Some will find it sublime, some will find it ridiculous, but you will not hear anything else like it this year. Over in Iceland, things do not get any less weird. The biggest shock of all is the participation of Hatari, an electro-punk band who are the darlings of the alternative and indie scenes and are known for their shock live shows and musical protests against social injustices. Given that Iceland has failed to make the Eurovision finals for the last four years, it would not be too much of a surprise if the Icelandic people were to send Hatrið Mun Sigra (Hate Will Prevail) as their own protest to the rest of Europe come May. Also in Iceland, Sunday Boy by Heiðrún Anna Björnsdóttir is well worth a listen or ten: a song that sounds like it was made by The Cardigans, and with vocals that come from the same school of pronunciation as Heiðrún’s more famous Icelandic contemporary, Björk. And sticking with

By Karl Batterbee

Iceland: ludicrously catchy pop delivered via a tongue in the cheek and a wink to the camera is brought to us on a large scale by Daniel Oliver and his song Licky Licky. Or, if you are wanting to play it anywhere that little ones might be in earshot, there is the Icelandic version, Samt Ekki! Web: www.scandipop.co.uk

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Scan Magazine | Culture | Music

Kathrine Windfeld. Photo: Stephen Freiheit

Scandinavian Culture Calendar – Where to go, what to see? It’s all happening here! Harald Sohlberg: Painting Norway (13 February - 2 June)

Vinterjazz (until 24 February)

Dulwich Picture Gallery’s first exhibition of 2019 will showcase original landscapes of the Norwegian neo-romantic painter Harald Sohlberg (1869-1935). The show, which coincides with what would have been Sohlberg’s 150th birthday, traces his entire artistic career, exhibiting works such as Fisherman’s Cottage as well as Winter Night in the Mountains, which is widely regarded as the national painting of Norway. Dulwich Picture Gallery, Gallery Road, London SE21 7AD, UK. www.dulwichpicturegallery.org.uk

Vinterjazz is Denmark’s nationwide jazz music festival, taking place in February every year and presenting more than 600 concerts, 100 venues and 25 independent organisers from all across the country. Described by the festival director as potluck for jazz, the Vinterjazz programme features everything from international stars like Steve Gadd and Craig Taborn to Danish names such as Jakob Bro and Kathrine Windfeld. www.jazz.dk

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Harald Sohlberg, Winter Night in the Mountains, 1914, The National Museum of Art, Architecture and Design, Norway

Scan Magazine | Culture | Music

Dash Cafe: Destination Europe (27 February) February’s Dash Cafe will focus on contemporary European identity. The evening will premiere short films by Swedish actress and filmmaker Bahar Pars, who will be joined by other actors and writers to talk about what defines a European identity for those born outside of Europe. The event forms part of Dash Art’s Eutopia series, which explores the theme of migration to Europe and celebrates the continent’s diversity. 7.30pm. Rich Mix, 35-47 Bethnal Green Road, London E1 6LA, UK. www.dasharts.org.uk

Tampere Film Festival (6-10 March) Finland’s Tampere Film Festival is ranked among the top-three most important short-film festivals in the world. The event brings together over 30,000 film enthusiasts for an event programme of Finnish and international film screenings, as well as seminars, workshops and debates throughout the city of Tampere in southern Finland. www.tamperefilmfestival.fi

Jakob Bro. Photo: Michael Drong

The Lady from the Sea (until 9 March) A new production of Henrik Ibsen’s The Lady from the Sea is being staged at The Print Room at the Coronet this winter. Marking the 130th anniversary of the play’s first production, the new version by Mari Vatne Kjeldstadli is performed in English and Norwegian, with English subtitles. The cast includes awardwinning Norwegian actors Pia Tjelta and Kåre Conradi. 7.30pm. The Coronet, 103 Notting Hill Gate, London W11 3LB, UK. www.the-print-room.org

Material: Textile (9 March - 28 April) Messums Wiltshire Gallery in Salisbury will feature contemporary and historic works by artists working in tapestry and textile, including a number of Nordic artists such as Iceland’s Hrafnhildur Arnardóttir and Norway’s Magne Furuholmen. The Onion Farm, an immersive installation by Danish fashion designer Henrik Vibskov, will

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Scan Magazine | Culture | Calendar

serve as the runway for an international catwalk show on 27 April. Messums Wiltshire, Court Street, Salisbury SP3 6LW, UK. www.messumswiltshire.com

Let The Right One In (11-16 March) The Royal Central School of Speech & Drama presents a stage adaptation of the novel and film Let The Right One In by Swedish writer John Lindqvist. The play tells a chilling coming-of-age love story set in the ‘80s in a neighbourhood terrorised by a series of murders, exploring the sexuality and loneliness of an outcast teenager. The Royal Central School of Speech & Drama, Eton Avenue, London NW3 3HY, UK. www.cssd.ac.uk

The Onion Farm by Henrik Vibskov. Press photo

Asger Jorn, Per Kirkeby, Tal R (until 23 March) Asger Jorn (1914-73), Per Kirkeby (19382018) and Tal R (born 1967) represent three generations of internationally acclaimed Danish artists. While all three have worked across a spectrum of genre and media, including three-dimensional works and architectural interventions, painting lies at the heart of their practice. This exhibition focuses not only on the three Danish artists but transcends personal affiliation, geographical location and linear time. Victoria Miro Mayfair, 14 St George Street, London W1S 1FE, UK. www.victoria-miro.com

Pia Tjelta. Photo: Julie Pike

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