Scan Magazine | Issue 73 | February 2015

HELENA MATTSSON – FROM STOCKHOLM TO HOLLYWOOD A TASTE OF NORWAY AND SWEDEN EXPERIENCE THE BEST OF DENMARK INA WROLDSEN – THE VOICE OF THE WORLD GOING SOLO

PROMOTING BRAND SCANDINAVIA

ISSUE 73 FEBRUARY 2015

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Scan Magazine | Contents

Contents COVER FEATURE

6 26

6

Helena Mattson – from Stockholm’s streets to Hollywood Hills We have seen her in Desperate Housewives, Fargo, CSI and Iron Man 2 – and she’s far from finished mesmerising TV viewers and cinemagoers on both sides of the pond. Talking to Scan Magazine she tells all about dreams to act in Sweden, losing that thick Swedish accent and what it was really like meeting Felicity Huffman on the set of Desperate Housewives. Oh, and she’s got a pretty exciting 2015 ahead of her… keep turning these pages to find out more!

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Top experiences in Denmark 2015 The exhilarating Lalandia waterpark and calm, beautiful Lemvig-Thyborøn beaches: Denmark boasts the most wide-ranging scope of experiences you could possibly wish for. Why not read through our ‘Top experiences in Denmark 2015’ theme, and make it a goal to visit all places represented? We can ensure you of a plethora of wonderful memories to keep.

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A taste of Sweden and Norway Sweden is as famous for its Västerbottensost® as Norway is noted for its sweet, wonderful apples. Spanning everything from coffee-roasting to cheese-mongering and reindeer meat-drying, these themes dive into the exciting culinary worlds of Sweden and Norway – two of the top three nations on the result list of the recently held Bocuse d’Or. It’s time to recognise the culinary splendour of Scandinavia – once and for all.

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High-flying conferences and breaths of ease Do not miss the eye-opening keynote of Paul Blackhurst, which, hopefully, will have you breathing a little lighter. Furthermore our business section presents the best of Scandinavia’s conference destinations: from Norway’s architecturally acknowledged Scandic Ørnen to Finland’s impressive Messukeskus Helsinki Expo and Convention Centre.

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Norway’s voice of the world – going solo She has been writing music for some of the world’s biggest stars for years, but finally decided it was time to take the stage herself. Ina Wroldsen is creating waves in the international music world, and for the first time under her own name. Get ready to hear a lot more of both her name and voice – this songstress isn’t going anywhere but up. We also sit down with husband and wife duo Eva & the Heartmaker, and line up the best culture events of the month in our popular culture calendar.

DESIGN 16

Feather lamps and cosy stoves Flat-packed home décor essentials that only take 15-20 minutes to assemble? Yes please.

VITA Living figured it out a long time ago, and are now making their eye-catching pieces available to increasingly large audiences. Perhaps you shouldn’t place their stunning Eos feather lamp creations next to your Morsø cast iron wood stove, but you should definitely make it a style goal to own one of each. Read more about both of these remarkable companies in our design section.

BUSINESS

SPECIAL THEMES 29

38

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Three best family experiences in Sweden 2015 From the beloved Astrid Lindgren’s World to record-long waterslides in Gustavsvik and river rafting in Värmland province: in this issue we take you from Sweden’s storybook faitytales to real-life adventures in a matter of minutes.

Did you know that Pippi Longstocking is celebrating her 70th birthday this year? Or that river rafting with Vildmark i Värmland was named one of National Geographic Traveller’s ’50 Tours of a Lifetime’? You’re welcome. It’s time to go to Sweden.

CULTURE

REGULARS & COLUMNS 10 72

Fashion Diary | 12 We Love This | 65 Restaurants of the Month | 70 Attractions of the Month Hotels of the Month | 79 Humour | 85 Culture Calendar

Issue 73 | February 2015 | 3

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Scan Magazine | Editor’s Note

Dear Reader, Grey February? Not so much. Few times have we been able to present you with such a dazzling, enticing, mouth-watering and inspiring February issue.

Did I mention mouth-watering? Dig into this issue’s culinary themes, focused on foodie highlights in both Sweden and Norway, to satisfy your cravings for Scandi treats. Presenting you with everything from exquisite Norwegian reindeer meat and world-exclusive condiments (who knew that a drizzle of spruce syrup – yes, spruce – on your salad could add that extra punch?) to delicious Swedish liquorice and unmistakably invigorating coffee, this theme serves up the works. And, with Norway grabbing first place in Bocuse d’Or and Sweden grabbing the bronze (and a Finn winning the prize for best commis chef!), it would seem Scandinavia has plenty of culinary pride to celebrate this month. Aptly timed with our yearly foodie focus, wouldn’t you say?

Speaking of pride: if there’s anything Scandinavians can be proud of this year, it’s the bountiful experiences offered throughout the region. Starting with a wonderful line-up of family getaways in Sweden – where adventures flock at the Lost City waterpark and Pippi Longstocking is celebrating her 70th birthday at Astrid Lindgren’s World – to Denmark’s breathtaking Lalandia and the architecturally stunning Maritime Museum, there is something to be enjoyed for the whole family.

There’s also a great deal of pride to be felt for Scandinavian talent traveling abroad – for instance this month’s cover star, He-

lena Mattson. Opening up about her fears of going across the pond to start her acting career (ditching a thick, Swedish accent along the way), she tells of trials, joys and, well, that first meeting with Felicity Huffman on the Desperate Housewives set. Not forgetting the immense pool of Scandinavian music talent, our music columnist Karl Batterbee sat down with “Norway’s Sia” – songwriter gone songstress Ina Wroldsen – to talk multi-tasking, writing hits for The Saturdays and reaching for new, harmonious heights.

Add to this a New Year greeting from the Swedish Prime Minister Stefan Löfven, a thought-provoking business keynote by Paul Blackhurst and an extra-large design section, and your February should be just a little less grey.

Julie Lindén Editor

Scan Magazine

Copy-editor

Steve Flinders

Issue 73 | February 2015

Mark Rogers

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Published 04.02.2015

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ISSN 1757-9589

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Scan Magazine | Cover feature | Helena Mattson

6 | Issue 73 | February 2015

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Scan Magazine | Cover feature | Helena Mattson

Helena Mattson – from Stockholm streets to Hollywood Hills Born and raised in Stockholm, Helena Mattson now resides in Los Angeles, California, where the beloved actress has carved out an exciting TV and film career.

Performing alongside some of Hollywood’s biggest superstars, such as Alexander Skarsgård, Billy Bob Thornton, Bruce Willis and Felicity Huffman, this Swedish success story has only just begun. 2014 presented her with high-profile roles in Fargo, Mistresses and Audrey, and with exciting releases primed for 2015, Mattsson’s star is in glorious ascent.

By Helen Cullen | Photos: Press photos

Mattsson’s happiest childhood memories are of performing little musicals, plays and concerts for her parents in their living room with her two sisters. The acting bug bit early and she dreamed of becoming a professional actor. “I always wanted to act,” Mattsson explains, “I was always very shy growing up but for some reason the theatre and the magic of being on stage intrigued me. It was a challenge for me to be brave and put myself out there, but my curiosity overpowered that fear.”

Mattsson’s courage was put to the test when at just 19 years of age she flew to Hollywood on her own to audition for a TV series. It was a daunting prospect that Mattsson recalls with humour: “I left with a backpack, my winter coat and no idea what L.A. was all about. When I landed it was really hot and I remember calling my mom to tell her it was summer and that there were palm trees everywhere.” What should have been just a brief encounter became a permanent move when Mattsson won the the lead role in Warner Brother's comedy Sweden Ohio, the big break that launched her career.

From Stockholm’s streets to Sunset Boulevard Mattsson studied acting at Södra Latin, the renowned performing arts school in

Stockholm. She believes this education gave her the foundation she needed to cope with her sudden move to L.A. and the sudden, newfound success. “I was very lucky to have that experience,” Mattson reflects. “Apart from anything else, going to school to learn your craft really gives you the confidence that you need to go out there and make brave choices and find your way around this crazy business.

We’re very fortunate to have such good acting schools in Sweden and a great love of the arts as part of our culture.” Despite working in America for over a decade, Mattsson believes she is still very much identified as Swedish actress. “I believe that your culture always stays with you,” she explains, ”and I think being recognised as a Swedish actress has been nothing but positive for me.”

It was a challenge, however, for Mattson to soften her distinctive accent. “When I started working, my thick Swedish accent lost me a lot of roles. A defining point in my career definitely came when I started to lose it. I was able to play more American roles at that point, and my career took a turn for the better.” Filming in her native tongue is high on her career wishlist, however, and she eagerly awaits the right project.“I’ve been wanting to film something in Swedish for a very long time; so

far it hasn’t worked scheduling-wise, but I’m looking forward to doing it in the future,” Mattsson shares.

Iron Man 2, Fargo and Desperate Housewives Mattsson’s portfolio of work spans from blockbuster action movies such as Iron Man 2 with Robert Downey Jr and Surrogates with Bruce Willis, to the prime-time television shows Desperate Housewives, CSI and Fargo. “There’s something to be enjoyed about every project, every story and every character that you play but I am very privileged to have worked with some incredible actors,” Mattson reflects. “In particular, I loved being part of Desperate Housewives because I was a fan of the show from the very beginning and long before I ever auditioned. It was such an honour to work with Felicity Huffman because I’ve always admired her so much. I learned a lot from her and she was so warm and inviting when I arrived on set.”

In 2014, Mattsson worked with another of her favourite actors, Billy Bob Thornton, while shooting the phenomenally successful Fargo. “Shooting Fargo was an incredible experience,” Mattson explains.

“We were on location in Canada in the freezing cold, with temperatures of minus 30 degrees celsius and lots of snow, so combining that environment with working with Billy Bob was truly unforgettable.”

Mattsson sees every role as an opportunity to develop her craft and learn more about the industry. “Some of the productions, like Iron Man 2, are massive. Hundreds and hundreds of people work on them every day. It’s hard to keep track of everyone but there is great excitement to be involved in a set like that,” she recalls.

“Film-making is similar to making a

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Scan Magazine | Cover feature | Helena Mattson

puzzle with millions of pieces, and as an actor you’re just one of those pieces so it’s very inspring to see how it all comes together.”

A long-distance relationship with Sweden Mattsson has maintained a very close connection with her family and visits Stockholm bi-annually for Christmas and summer holidays. “You come home and sometimes it seems like time has stood still. Everything looks the same and it’s really comforting to know that the city I love is still there,” she explains. “At the same time, however, this beautiful city is moving really fast and new places are popping up left and right so it’s fun too to discover something new every time.” Los Angeles has not misplaced Stockholm in her heart; the two cities are of equal importance to her. “It’s funny because I think of coming to Sweden as going home and then I when I return to L.A. I feel that I am going home too, so both are home to me now.”

The year ahead Fans of Mattsson will have ample opportunity to see her work in 2015, with two new movies scheduled for release. Something about her, an independent comedy drama shot in LA, presents Mattsson in the role of Jackie. Mattson shares that she had a blast playing the character.

“She is a really hysterical character; it’s a very light kind of role that I could have fun with.” In contrast, the romantic comedy that Mattsson stars in with Corey Sevier, Win, Lose or Love is a more serious, romantic role with a depth that illuminates the full range of Mattsson’s work. Having accumulated such an eclectic body of work, the future holds great potential for Mattsson to continue to develop a diverse array of performances, and she is open to whatever the industry offers her next.

“When you see it, it hits you,” she says.

“You immediately know that this is a story that you want to tell and it’s hard to predict when that will happen... but that’s all part of the excitement.”

“Film-making is similar to making a puzzle with millions of pieces, and as an actor you’re just one of those pieces so it’s very inspring to see how it all comes together,” says the young actress.

8 | Issue 73 | February 2015

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"- It became better than we ever dared to hope for!"

Anna Haag & Emil Jönsson, Swedish cross country skier and Olympic medalists.

Welcome to Live in a Work of Art! Introducing Pål Ross, award-winning architect from Scandinavia, whose designs are renowned as much for their curves as for their sustainability.

With a deep understanding of function and form, and a process rooted in European tradition, Pål's cool, sophisticated design has entranced countless families and admirers for years.

Visit us at www.ross.se and tell us which design you like the most!

Contact: + 46 8 84 84 82 / info@ross.se Like us on Facebook: Ross arkitektur & design ab

Awarded Sweden's most beautiful villa of 2009.

Awarded best newbuilding in Jämtland in 2010.

Gold winner at European Property Award 2013.

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Scan Magazine | Design | Fashion Diary Scan Magazine | Design | Fashion Diary

Fashion Diary...

February in Scandinavia is not particularly known for glamour.

The Scandi winter seems never-ending and spring has never been more desired – or far away. Luckily, the fashion designers of the North are eager to pick us up any time of year. Always on the beat, these fashion houses are more than happy to help you through those gloomy final days of winter. Enjoy!

By Astrid Eriksson

This incredible assembly is fashionable, timeless and hot, hot, hot! The shoes are perfect for both casual and upscale appearances, the cotton trousers restore our faith in white bottoms and the leather blazer tops it off with pure perfection. All fabulous, all Tiger.

Nils boots £299, Transit trousers £149, Spenser leather blazer £649, Tiger of Sweden.

Available at www.tigerofsweden.com

Nothing says style quite as much as a three-piece suit and Danish NN.07 hits all the right notes with this stellar dark-grey wool creation. The lightly padded shoulders and fully lined interior creates a sleek structure and a slim silhouette. Guaranteed to turn heads, this suit takes us back to timeless fashion and Mr Darcy-like dreams.

Suit jacket £330, suit waistcoat £120, suit trousers £140, NN.07.

Available at www.mrporter.com

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Finnish Marimekko always delivers products of the highest quality and most impeccable style, and this coat is by no means an exception. Our editorial room sighed with ‘consumer desire’ when the Ahu coat was passed around – it’s a must have this season, and quite possibly every season to come.

Ahu coat from Marimekko, £429.

Available at www.marimekko.com

Straight from House of Dagmar, this divine jumpsuit is sure to be an immediate success no matter the occasion. The garment’s beautiful finish feels silky and smooth against the skin, yet the hard-hitting sharpness of the powerful silhouette will dominate business meetings as well as dinner parties.

We love it.

Evita jumpsuit from House of Dagmar, approximately £183.

Available at www.houseofdagmar.se

Good accessories can lift any outfit and where better to get them than at & Other Stories? This marvellous red lipstick (shade Sempiternum Brick) makes you wish a permanent application alternative existed, and the shoes are some of the most successful open-heel leather boots/sandals we’ve ever seen. Just note the stitching details along the soles. February will be lush indeed.

Lipstick, £12, shoes, £95.

Both available at www.stories.com

The midi skirt is going Strong with a capital ‘S’, and we simply adore this creation from Day Birger Et Mikkelsen. The cleverly constructed pockets, the waistline and the tulle undergarment help create the perfect balance between casual and chic.

Combine with flats for the professional daytime look and spice it up with heels and a cropped top to make a smashing night-time entrance. Divine!

Night Flicker taffeta midi skirt from Day Birger et Mikkelsen, £200.

Available at www.net-a-porter.com

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Scan Magazine | Design | We Love This

We love this...

Don’t let the grey winter months get you down – this season is perfect for making some great design changes around the house. Large or small? Up to you. Whatever you choose, we hope our February picks will inspire you!

By Astrid Eriksson | Press Photos

This high-quality rattan hang chair is a lovely, stylish addition in any home. The material makes it suitable for both outdoors and indoors – however, make sure to keep it inside during the cold winter months.

Approx. £250 www.brostecopenhagen.com

Designed by Poul Henningsen, this decorative star is sure to attract attention.

The stylish sharpness and the edgy design really command a room. A Scandinavian interior dream! We love this and know you will too.

Price from £5445. www.louispoulsen.com

This hand-decorated mug full of cuteness is an editorial favourite. Great for tea, coffee and in case of emergency – a wine glass.

Price £12.50 www.nordicelements.com

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From The Type Series comes the word Yes. The series features a set of three words set in an artistic and tightly placed font with gorgeous graphics in the shapes. As a whole, the series is divine, but the individual pieces are just as eye-catching for all the right reasons. And, let’s face it, a better word than ‘Yes’ is hard to come by.

Price £32 www.nordicelements.com

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Army Leather Heli Ski

One pair of gloves in numbers 109 parts, 46 manufacturing steps, 18 quality check-points.

Production time of 1 hour and 27 minutes.

www.hestragloves.com

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Scan Magazine | Design Profile | Trækompagniet

LEFT: The Oak Vulcano floor adds an edgy feel to the otherwise light nuances in this private home. TOP MIDDLE: Restaurant Geranium’s custom-designed floor “Oak Volcano”, inspired by the Icelandic nature. 100 per cent handmade. BOTTOM MIDDLE: Light Oak parquet in a private home (Oak Mallorca). RIGHT: A Copenhagen luxury flat, newly refurbished with oiled oak herringbone parquet (Oak Toscana White).

French herringbone – a` la carte The classical herringbone parquet floor is experiencing a renaissance, but while the traditional herringbone is renowned for its thin, interlaced sticks, the trend today is looking more towards the French broad plank style. Danish Trækompagniet custommakes it for you.

By Ann Bille | Photos: Trækompagniet

“We are experiencing a big demand for the herringbone pattern at the moment – not the traditional kind, but the more chunky French style,” says Frosti Thordarson, founder and owner of the Danish Trækompagniet, which specialises in exclusive wooden floors. Icelandic born Thordarson started the company as a one man business in his own basement north of Copenhagen, but over the last 14 years Trækompagniet has grown to become the biggest supplier of hardwood flooring solutions in Denmark and the market abroad is catching up.

The floors from Trækompagnet are generally custom-made. “For us, it’s all about design and what the customer wants, so we don’t really operate with standard products,” Thordarson says,

14 | Issue 73 | February 2015

adding: “It’s all ‘` a la carte’.” This is an exclusive approach in the flooring industry, and has made architects abroad very interested in the company. “Architects always have a whole range of specific requirements, and we’ve successfully been able to meet those, often resulting in extraordinary solutions,” Thordarson says.

Today the company works on construction projects worldwide, often in close cooperation with architects.

Trækompagniet’s clientele is primarily private homes, but Thordarson estimates that 30 per cent of their projects are for high-end shops, restaurants and hotels.

When the two-star Michelin restaurant Geranium reopened in 2010 for instance, they appointed Trækompagniet to do a custom-made floor for them. The floor

was designed with inspiration from the rugged Icelandic landscape to achieve the right Nordic feel for the restaurant.

What makes a wooden floor so sublime and exclusive, then? “Apart from the design, it’s the quality,” Thordarson says promptly, stating the company’s great focus on craftsmanship. “We construct our wooden floors so that they can withstand floor heating, for instance, which is very important. Most of our clients install that today,” he explains.

Trækompagniet only works with certified wood from sustainable European forests, so you can walk on your beautiful wooden floors with a good conscience too.

For more information, please visit: www.traekompagniet.com You can also visit the showroom in Bagsværd (north of Copenhagen).

Buddinge Hovedgade 321, 2880 Bagsværd, Denmark.

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Scan Magazine | Design Profile | VITA Living

Eos, made out of goose feathers. Here in a small table size model (Light brown). Designed by Soren Ravn Christensen (2010)

The best things come in small packages With the concept ‘affordable Danish design – delivered compact’, VITA Living are experiencing great success across the world with their modern takes on classic and sculptural lamp designs.

By Ann Bille | Photos: VITA Living

Eight years ago, Danish designer Soren Ravn Christensen found himself in an antiques store, and his eyes caught an old lamp. “It was this cool, retro design from the 70s, neatly packed,” he recalls.

Christensen was amazed to see how well-preserved the lamp was, as he had seen it 35 years earlier, when it was designed by his own father. “Of course there was great sentimental value in finding one of my dad’s lamps, but that wasn’t all. I was struck by the design and amazed by the long-lasting quality – it still looked new after all these years”.

He bought the lamp and an idea popped into his mind: "Which features from the old retro design could be re-used, and

16 | Issue 73 | February 2015

how could those be combined with modern production techniques?"

Today, the answer is evident in the more than 30 lamps Christensen, Chief Creative Developer of VITA Living, and his creative team have designed for VITA since he and his partners, Jacob Nannestad Hansen og William Ravn Nielsen, started the company back in 2008. Today, VITA lamps are sold in over 2,000 stores in more than 40 countries.

Light as a feather The inspiration from Danish design tradition and functionality shines through bright and clear in VITA’s designs, and

so does the inspiration from nature.

“From the very beginning, many of our designs were inspired by the organic expressions of plants, trees, flowers and even animals,” Christensen says.

This is obvious in their first success, ‘Silvia’ (2008), resembling a cone, while the traces of soft flowing lines in the sand made by the waves from the water is evident in Carmina (2013), showing inspiration from the Danish beaches.

The result is a cool, Nordic look with an often sculptural expression, while the ‘leaves’ in the lamp create a decorative light and a soft atmosphere.

VITA constantly tries to challenge the concept of traditional lighting, not just through the design itself, but by seeking to use new materials that might enhance the general perception of light. “Light is 50 per cent of the interior decoration – without proper lighting, everything is

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Scan Magazine | Design Profile | VITA Living

LEFT: Clava (Copper), is the latest VITA design. Clava is Latin for the shape of a golf club. Clava comes in Brushed Copper, Brushed Brass, Polished Steel and Matt White.

RIGHT: Carmina (White) in a traditional Danish setting. Carmina is inspired by the traces of soft flowing lines in the sand made by the waves above – in Latin the word Carmina also means “musical notes” (designed by Soren Ravn Christensen and Anders Klem 2014).

twisted and becomes ‘untrue’ to the naked eye,” Christensen believes. During a visit to London, he came up with the material for the Eos lamp, one of VITA’s bestsellers. “In connection with some fashion shows, we were impressed with the top hairdressers’ use of feathers, and it hit me,” Christensen recollects, “we should make a lamp out of feathers!

They are light, they can be packed flat and they are a bi-product from the food industries, and – most importantly – they give a perfect soft light.”

Founder (one of three) and Chief Creative Developer Soren Ravn Christensen with one of his most successful designs – the goose feather lamp Eos (2010).

Flat-packed, long lasting and affordable VITA spent almost two years perfecting the Eos lamp, ensuring that it was flatpackable, affordable and would keep its look for many years to come.

“We aim to provide the most value for money by making superior quality from Agrade materials, delivered in beautiful flat packages, to optimise logistics and preserve our planet by saving CO2 – all at very affordable prices,” he explains. “Just consider how many containers are shipped every day across the world, and most of what is in them is air, due to how poorly it’s packed. It’s crazy! Putting emphasis on packaging and making the boxes as small as possible, we not only avoid unnecessary environmental pollution, but also save money on transportation and storage. That allows us to sell affordable Danish design in places as far away as South America, South Africa and Australia,” Christensen explains.

A concept like VITA’s demands a lot from the design department. They are constantly challenged to come up with new solutions on how to optimise the flatpackaging and assembly processes in

their designs. “Sometimes we have to let some designs go, regardless of how beautiful they might be. If it’s not possible to design them to be flat-packed, we simply don’t put them into production,” Christensen explains.

The assembly process is another aspect VITA does not make any compromises on.

Without any tools, the VITA lamps can be self-assembled in 10-15 minutes. “If it takes more than 20 minutes to assemble, we’ll reconsider the product. People get frustrated if it takes longer, and we want it to be a happy experience bringing home a lamp from us,” Christensen says.

- Prices range from £30 - £60 for a standard size VITA lamp - Most VITA lamps are available in multiple sizes and colours - Many of the VITA shades can be turned upside-down and put on a cord set as a pendant, or even fixed on either a VITA table- or floor tripod.

For more information, please visit: www.vita.dk

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Scan Magazine | Design Profile | Morsø Jernstøberi

Morsø 6670 (2014). The large glass doors provide a full view of the fire in the elliptical-shaped wall-mounted wood burning stove, designed by Klaus Rath.

Long, cosy summer nights with Morsø Quality, design and innovation are key terms for Danish iron foundry Morsø Jernstøberi. Their cast iron wood stoves have achieved the prestigious approval of the Royal Danish Court and the company’s out-of-the-box thinking has ensured that we can breathe cleaner air indoors and even added two months to our outdoor season.

By Ann Bille | Photos: Morsø Jernstøberi

With their 162 years of experience and insights in the manufacturing of cast iron wood stoves, it is no wonder that the Danish iron foundry Morsø Jernstøberi, is known for their quality. This is something the Royal Danish Court acknowledged more than a century ago, when they had Morsø supply them with French imperialstyle stoves and provided Morsø with the prestigious title of Purveyor to the Royal Danish Court. Despite tradition and the mature age, Morsø Jernstøberi is young at heart – managing to keep in step with

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time. Their extensive selection of beautiful, hand-made classics and cool, designer-made contemporary wood stoves continue to accommodate the needs and tastes of people all over the world.

design, designed a wood-burning stove for Morsø Jernstøberi, and for their 160 year jubilee, Danish artist Monica Ritterband designed a jubilee stove. “When we produce a stove, our aim isn’t just to make a firebox. To us, it’s a piece of furniture,” says Ellen Philipsen Dahl, Graphical Designer at Morsø Jernstøberi. “In our latest range, designer Klaus Rath has designed a new way of ‘opening up the fire’ with a 180-degree window view, a feature that has proved popular especially amongst the younger generation,” says Dahl.

An elegant piece of furniture Design has always been important to Morsø Jernstøberi, who has a long tradition for collaborating with renowned designers – internally and externally. In 1944, designer and architect Kaare Klint, known as the father of modern Danish furniture

Good, clean innovation An important drive for Morsø Jernstøberi is innovation. At the turn of the 20th century they revolutionised the combustion technology by developing the so-called convection principle in cooperation with other iron

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Scan Magazine | Design Profile | Morsø Jernstøberi

launch of Outdoors Living, a product range of modern wood stove heating solutions for the terrace. “The cast iron is perfect for outdoor living, it can withstand all weather conditions and it brings all the wood stove cosiness out to your terrace,” Dahl says.

What is more, you can even use the ovens for cooking. The first Outdoor product launched, Morsø Forno, is a large outdoors oven that you can basically use for everything – including pizza-baking, slowcooking, smoking, baking, and of course – keeping yourself warm.

foundries, a technology that set new standards for wood stoves. “The convection principle is very efficient, it provides a more even distribution of the heat, and the noncatalytic combustion system makes Morsø one of the most environmentally friendly heating systems in the world. The emission of particles from a modern Morsø woodburning stove has been reduced to an absolute minimum through refined combustion technology and advanced purification systems,” Dahl explains.

The convection principle means that the Morsø ovens meet the strictest environmental requirements in the world. The consideration for the environment does not only concern the end product, however, as Morsø Jernstøberi also makes sure that at least 80 per cent of their production’s energy consumption comes from sustainable energy sources – mainly wind energy. And then there is the fact that 99 per cent of the cast iron in a Morsø wood-burning stove comes from scrap that has been re-melted. “We are actually recycling something that should have been thrown away,” Dahl explains. “It’s quite fascinating to think that your new stove might once have been a bicycle, or a lamp post,” Dahl says.

Bring out the heat Morsø Jernstøberi recently brought a new dimension to the wood-stove concept.

Three years ago, they decided to bring the heat and atmosphere outside with the

“There are so many possibilities with the outdoor ovens – they are extremely popular right now, especially among professional chefs, but they are easy to use for cooks at all levels,” Dahl says. The range also consists of the Morsø Kamino – the outdoor fireplace that will keep you warm and cosy on a chilly spring night, and the Morsø Grill Forno, which is suitable for smaller terraces or areas. The Outdoor Living line has ovens to fit all purposes and a number of possibilities. “By adding a door to the Forno Grill for instance, you can use it for baking or slow-cooking, Dahl says. “The oven means that you’ll get more out of your time outdoors: more quality and more time – quite literally. The oven prolongs the time you have on your terrace – both your evening and your season,” Dahl says, who reckons the ovens will extend your summer for a month on each end.

TOP LEFT: There is no need to be by the Mediterranean to make the most of the outdoor lifestyle.

Extend your spring and summer nights with the Morsø Kamino (2013), the ‘outdoor fireplace’.

TOP RIGHT: The Morsø’s characteristic 2B Classic (1934) with radiant heat is still very popular although it truly is one of Morsø Jernstøberi’s classics, having been manufactured in different versions for more than 70 years. MIDDLE RIGHT: Morsø Forno (2012) is shaped like an Italian stone oven inside. The wide, low-ceilinged firebox produces optimal radiant heat for cooking. BOTTOM RIGHT: Morsø has recently extended the Outdoor Living collection with a Cooking and Dining Line. The GrillCocotte (2014) can be used in the oven, on all types of cookers – including induction, on the grill or over a fire – and it will last for generations.

For more information, please visit: www.morsoe.com

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Scan Magazine | Mini Theme | Kitchen, Bathroom & Wardrobe Solutions

Building standard and custom-made furnishings for your kitchen that are both flexible and functional, Trebo has established a much-appreciated presence on the Norwegian furnishing market.

Quality furnishings out of inimitable passion Inspiring keywords come plentifully when trying to describe Trebo Kjøkken, the furnishing company based in Norway’s Geithus that has become famous for their combination of Norwegian craftsmanship, knowledge and an unmistakably personal approach to their clientele. “This is not a job for me,” says Trebo’s Berit Heggeseth about the company. “It’s a lifelong passion.”

By Julie Lindén | Photos: Håkon L. Karlsen

One look at Trebo’s products – and you can easily ascertain that the passion Heggeseth describes is an imperative factor behind the company’s drive. Building standard and custom-made furnishings for your kitchen and bathroom, as well as wardrobe solutions that are both flexible and functional, Trebo has established a much-appreciated presence on the Norwegian furnishing market. Having stayed a comparatively small but focused enterprise throughout the years, the company scores big points on maintaining local production by experienced craftsmen – offering infinite top-class furnishing solutions for the most important rooms in your home.

“As every single order to Trebo is unique, the bar is set very high from the get-go.

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We need to deliver quality furnishings that match the clients’ wishes with exact precision, and we need to do so within a suitable timeframe,” says Heggeseth.

She adds that Trebo’s wish to keep their production, showroom and sales in the same location makes it special to receive prospective clients at Geithus: “We know that many clients travel far to visit us, and they do so as they are furnishing rooms that require some expense. Thus we need to keep great service at the core of what we do.”

Whether the order is for a custom-made cupboard or a full kitchen interior, Trebo goes to every length to create a result that is not only competitively priced, but very high in quality, functionality and style. And, as far as service goes, the

company’s long and growing list of happy customers should tell you all you need to know. “We see the customer from the moment they get in touch with us. Here, you will never wander around the showroom without someone offering to help and explain your options. We aim to create a strong bond between us and the client; that trust that makes them happy with their decision,” says Heggeseth.

And, should you ever have any doubts or queries, the right people are always at hand to answer your questions. “From drawer runners to hinges – we have the knowledge you want and need.”

For more information, please visit: www.trebo.no

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Scan Magazine | Mini Theme | Kitchen, Bathroom & Wardrobe Solutions

Whether designing for a cabin or house, all solutions are tailor-made and adapted to the needs and wishes of each client. Here: from a cabin in Beitostølen.

RIGHT: Through innovative 3D drawing programmes KBI design has altered the way clients and interior architects can explore design solutions together.

Exquisite interiors at the hands of the best There are interior architects, and then there are interior architects that take the parameters of a great interior experience to the next level. KBI Design have not only revolutionised the way design and furnishing can be explored, created and implemented, but also made a characteristic mark on the optimal customer experience.

At KBI you are not one of many – but rather the focal point of a unique road to your desired result.

By Julie Lindén | Photos: KBI Design

“We design everything,” begins Øystein Gresberg. “We can make you nearly all there is to make in furnishing and interior design. We’ve designed an octagonal library. We can draw you an innovative kitchen solution. Anything you desire.”

Specialising in quality, hand-made and comprehensive interior solutions, KBI design have made a revered name for themselves in the industry. Whether designing for a cabin or house, all solutions are tailor-made and adapted to the needs and wishes of each client – and the floor plans of even the most challenging constructions. Furthermore, the company is firmly rooted in

time-honoured expertise and a noticeable passion for all things design – qualities reflected in their approach to customer service.

“We treat everyone the same. It doesn’t matter how much money you are investing in your interiors or what you need it for – here everyone is welcomed the same way,” says Gresberg. He explains that he spends time getting to know his clients, to truly understand who they are and what they desire. From the beginning until the end, the client is involved in every step of the process, further assuring their satisfaction. “I often spend one or two hours with clients just having a

conversation. That way they get to know me and how I work – before we present them with any drawings or inform them of the many options they have.”

Through innovative 3D drawing programmes KBI design have also altered the way clients and interior architects can explore solutions together. “We use a programme called ArchiCAD, which allows us to move walls, staircases or windows in 3D with the client. This gives a deeper understanding of what we can do – whether the aim is to create space or come up with the ultimate window placement.”

Pinning their success on returning clients, experience, timely deliveries of fully completed interior solutions as well as a preference for durability over transient trends, KBI has earned its place as an obvious choice. Never latent – always innovative.

For more information, please visit: visit kbidesign.no

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Since its establishment in 1989 Focus Interiør has gone on to become attractive furnishing experts, designing and implementing kitchens all over Norway.

With a thorough focus on great interiors Situated in the midst of northern Norwegian region Troms, Focus Interiør may not be located in the middle of a metropolitan – but the company’s long history of unmatchable experience and competence reaches far beyond the borders of a rural community. Said history, racking up an impressive 50 years in the furnishing industry, today backs 20 employees in their mission to create custom-made furnishings and interiors that breathe quality, flexibility and astounding looks.

By Julie Lindén | Photos: Focus Interiør

Although the 1964 beginning was humble, production quickly increased with a streamlined, specified and name-appropriate focus in the 1970s. Having encompassed everything from special carpentry to cottage furnishings, the aims of production were now to create kitchen, bathroom and wardrobe solutions to fit each individual home. The goal was set and the skills were all in place – and in 1989 Focus Interiør was formally established as a brand. The quality that came attached with that name is what inspires most peo-

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ple to purchase Focus products today: quality – and the ability to create truly unique looks for an abundance of homes.

Strong roots – and renouncing the standard “Nothing is standard when you make a purchase from Focus Interiør,” says Manager Knut Johansen. “Everything we craft is custom-made, from whole room interiors to single pieces of built-in furniture and designs. For instance, all our kitchens are constructed especially for the house

they’re a part of – nothing is made from a single measure. Everything you find here is unique if anything.”

While retaining strong roots in the local community – for instance by offering a large number of local work places and internships to workers of different ages – Focus Interiør delivers designs and furnishings all over Norway. Add to this a range of wholly-constructed looks, from the typically Scandinavian minimalistic style to colourful urban chic, as well as rural, wooden designs, and you have Focus Interiør in a nutshell: simply stunning designs that will last a lifetime, delivered to wherever you are.

“Flexibility is definitely one of our biggest strengths: we work with what I like to call ‘short horizons’ when we need to. This means that you may have bought a house

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Scan Magazine | Mini Theme | Kitchen, Bathroom & Wardrobe Solutions

where the existing kitchen is much too deteriorated to use, and you need a quick refurnishing. We can make that happen, and within a very short timeline. Flexible solutions for the whole house are our specialty: from sharp corners that need to be fitted with absolute precision, to furnishings adapted to the very millimetre in both height, width and depth,” says Johansen, pausing for a moment. “There will always be challenges – but we never rest on our laurels.We wouldn’t be as good if wedidn’t appreciate a good challenge once in a while.”

Smooth, precise, flexible and helpful Precision is reflected in every instance of services offered at Focus Interiør. A brief look through the website will inform you of the options at hand, and guide you through a number of aiding tools that will make the construction and installation of your home interiors as smooth as possible. At-home delivery and assembly is a natural part of the brief, as is the invitation to contact Focus for a free draw-up of possible furnishing solutions. And, for all further questions, Focus consultants are always at hand to guide you through the plethora of choices that describes the company’s profile so well.

Johansen explains that for the employees of Focus Interiør, furnishing houses is not a job – it’s a lifestyle that permeates their entire schedule. “I live a mere 50 metres from our location. The past year I didn’t spend more than 10 days away from my job – but that’s not a problem for me.

More like the opposite. I love my job, and everything that comes with it. We know that we work within a marginal market, but we really do think about Focus Interiør and its clients 24/7.”

Located in the North of Norway, Focus Interiør is surrounded by beautiful nature. The Northern Lights are a common sight at these latitudes.

“The best work environment there is” This undoubtable passion is also reflected in how well employees are cared for at Focus. “We’re a large enterprise in the local community, and we find it important to appreciate that role and make it count.

We have a number of great collaborations going with locals,” Johansen says, adding: “We aim to create the best working environment there is at Focus. I see everyone here as a family, and we take good care of each other.”

With such spirit at the very core of the company, there is little wonder why Focus Interiør is so successful.

For more information, please visit: www.focusinterior.no

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Photo: CS foto

Scan Magazine | Mini Theme | Kitchen, Bathroom & Wardrobe Solutions

Nothing Selma Kjøkken og Interiør does is mass-manufactured. Everything is created through single measurements from each home or building, ensuring that all furnishings are fit to perfection.

High-quality interiors at friendly prices “Quality that you can afford” – this is the apt slogan of Selma Kjøkken og Interiør, a company that has made a name for themselves by offering matchless quality interiors and expertise to great prices. Add to this a warm and welcoming staff, and your choice of interior designers will be easy. “We even become friends with our clients,” says Manager Nerima Sejtanic, proving that great service is at the very heart of the company.

By Julie Lindén | Photos: Selma Kjøkken og Interiør

Producing custom-made furnishings for kitchens, bathrooms and wardrobes, Selma boasts a wide-ranging set of skills and expertise. The company’s portfolio will easily convince you of this, but if not – the prizes awarded to Selma speak volumes of the firm’s competence. “We have won the BID International Star for Leadership Award, something which means a

whole lot to us as a company. We are a tight-knit family company who do all our own production, so it means a great deal to have received this sort of acknowledgement. We’ve created a good name by offering only top-class quality of all our furnishings, and we make our customers feel very welcome,” says Nerima. “I think that’s our unique quality – that we offer

such a good service that customers return as our friends.”

Nothing Selma Kjøkken og Interiør does is mass-manufactured. Everything is created through single measurements from each home or building, ensuring that all furnishings are fit to perfection. “We don’t use ‘standard’ as a term here,” emphasises Nerima. “More importantly, just because we fit absolutely everything to your particular home doesn’t mean we increase prices by 100-200 per cent, which many other interiors companies tend to do. Our slogan it true to the core – we aim to produce excellence at good prices, and only that.”

From smooth, deep-brown walnut tree kitchen cabinets to stylish urban laminate furnishings, Selma will meet your every wish and demand. Simply the best of products – and at prices you can afford.

And it wouldn’t hurt to make a friend along the way, would it?

For more information, please visit: www.selma-kjokken.no

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路

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Scan Magazine | Culinary Feature | Madklubben

Madklubben currently consists of ten restaurants – each with its own character and cuisine, but all united in their excellent food and modest prices.

Excellent, affordable dining in Copenhagen Modern Copenhagen is renowned for its high-end dining experiences. The experience, however, usually brings with it an equally high-end price tag, and as a result, dining out has been an occasional pleasure in Copenhagen. In recent years, however, restaurateur and host of Danish MasterChef, Anders Aagaard, has revolutionised the local dining scene with “Madklubben” – a series of restaurants offering excellent food at remarkably affordable prices in stylish surroundings at the city’s A-list locations.

By Louise Older Steffensen | Photos: Madklubben

Madklubben, which translates loosely to “The Dinner Club”, currently consists of ten restaurants run by Aagaard. Each restaurant has its own character and cuisine, but all are united in their excellent food and modest prices under the motto “Honesty tastes the best”. In 2014, Madklubben Vesterbro became the most visited restaurant in Denmark – proof that great dining can indeed be affordable.

The latest “members” to join the Madklubben family are located side by side at Nørrebro, north-west of the three lakes at the centre of Copenhagen. The district has retained its independent, bohemian character, becoming one of the city’s most attractive areas for young, dynamic

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professionals. The streets below the colourful neon adverts, iconically reflected in the lakes at night, have recently been revamped, and the area is pedestrian-friendly and full of life throughout the day. It was therefore the perfect place to locate Aagaard’s three new welcoming, characterful restaurants, which, though neighbours, have independent characters and distinctive atmospheres complementing the spirit of Nørrebro.

Gran Torino – located in an old warehouse, and offering a cool back-alley atmosphere with lanterns, cocktails and great music – brings proper Neapolitan pizzas to the table and abounds in cosy outdoor seating ¯ lets during the summer months. Hanzo

diners experience an array of Asian colours, textures and flavours in the beautifully Danish designed restaurant through menus such as the 13-course “Hanzo¯ experience”. The restaurant also offers first-row views of the lakes only rivalled by those of Alabama Social, the exotic Southern Belle, which enables guests to experience gumbo, po’boy and other delicacies from the Southern American-Caribbean kitchen served in dimmed, jazz-clubby settings. To learn more or book a table, Danes and visitors can visit the website, which is fully functional in both Danish and English.

For more information, please visit: www.madklubben.dk

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Scan Magazine | Culinary Feature | Fishmarket

“Fish and seafood are extremely fresh ingredients and working with them is an inspiring challenge. We pride ourselves on being a leading fish expert,” says Markus Rautala, Executive Head Chef at Fishmarket.

Restaurant Fishmarket serves up a sea of delights Right by the Helsinki seafront, under crisp white basement vaults, sits fish and seafood restaurant Fishmarket. Elegant yet approachable, the interior reflects the cool seaside palette. With fresh, locally caught fish and such delicacies as fresh lobster, crayfish, oysters and shellfish on the menu, Fishmarket is true to its name. This distinguished pearl of a restaurant extends a warm welcome to gourmets and tourists alike.

By Joanna Nylund | Photos: Fishmarket

It is safe to say that Restaurant Manager Marie Afonso and Executive Head Chef Markus Rautala have a thing for fish.

“Personally I prefer the white variety. Our smoked whole whitefish is smoked on the spot and comes served in a small wooden crate. The aroma is just heavenly! It is also a customer favourite and goes well with either wine or beer,” says Marie.

“Fish and seafood are extremely fresh ingredients and working with them is an inspiring challenge. We pride ourselves on being a leading fish expert,” adds Markus. ”Our oyster bar serves three different kinds of oysters and is unique in Finland. Soon we will also have a lobster tank, allowing customers to point and choose what will end up on their plate,”

he smiles. Fishmarket only serves produce from licensed providers. This ensures that the method of catching and chain of supply is traceable and in line with international regulations.

2015 will be a themed year for Fishmarket. “We want to draw on the extraordinary variety of some of the best fishmarkets in the world,” explains Marie.

Customers will be taken on a journey to the culinary destinations of Martinique, San Francisco, Copenhagen and Osaka.

First out is exotic Martinique, offering a Caribbean take on some seafood classics. How about lobster covered with smoked garlic, crispy sweet potato and banana mayonnaise? Or, steamed red snapper with lime and coconut salad?

“The fishmarkets in these cities are incredibly large and varied, and we are really inspired to create tasty homages to them,” enthuses Marie. “But naturally we also serve the classics that customers expect a top-notch restaurant such as ours to carry.” Champagne and oysters are famous best friends, also here. Big on Riesling and other white wines but not forgetting reds and rosés, the wine list has been expertly selected to match the varied menu. And, on Friday evenings, Fishmarket welcomes the weekend in style with oysters and sparkling prosecco.

Décor: as clean and fresh as the food served.

For more information, please visit: fishmarket.fi

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The Swedish government. Photo: Martina Huber, Regeringskansliet

Prime Minister of Sweden, Stefan Löfven, on the year ahead Dear reader, Europe is at a crossroads. During the years ahead, we have an opportunity to tackle the current scourge of Europe: unemployment. The result of inaction is not the status quo, but lower competiveness and higher despair.

We need to cooperate to meet the challenges facing our societies, while generating growth and employment for Europe’s young people.

It’s time to rebuild our societies. Shared investment in innovation and research will result in new companies in emerging sectors. Increased spending on education will not only enable more young people to enter the workforce, but also allow us to compete in the global economy based primarily on knowledge. Joint efforts to improve our shared infrastructure and reduce trade barriers will cut distances and strengthen our internal market.

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I also believe that greater opportunities for all will result in rising employment. More women joining the workforce will boost gender equality – as well as Europe’s economy. Enforcing rules on decent work throughout Europe will raise living standards and uphold fair competition. The transition to a sustainable society will create new solutions that are sought after globally and a way of life we can proudly hand over to the next generation.

Let us work together. Great days lie ahead if we continue to transcend borders to benefit commerce and cooperation.

I wish you a happy and prosperous new year.

Stefan Löfven Prime Minister of Sweden Stefan Löfven Photo: Kristian Pohl, Regeringskansliet

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Scan Magazine | Mini Theme | Best Experiences in Sweden 2015

Experience Sweden in 2015 Sweden has all sorts of events and happenings this year. From music festivals and culture nights to Scandi crime tours and food events, there is always something to do.

By Anna Hjerdin, Visit Sweden | Photos: imagebank.sweden.se

Release your inner pop star at the ABBA Museum, a permanent exhibition in the Swedish Music Hall of Fame on the island of Djurgården, Stockholm. Nearby you can also visit the Liljevalchs art venue and the famous Vasa Museum. If you love art don’t miss the Market Art Fair in Stockholm 17-19 April, the Nordic region’s leading fair for contemporary art.

Love Swedish films? To see where it all began, visit the Filmstaden film studio grounds in Råsunda just outside Stockholm where Ingmar Bergman, Greta Garbo and Ingrid Bergman worked. Or if you are a fan of Stieg Larsson’s Millennium trilogy, go on the Millennium Tour in Lisbeth Salander’s footsteps. In

Skåne, visit the setting of the TV series The Bridge or go for a coffee in Wallander’s picturesque village of Ystad. In west Sweden you find Fjällbacka, the setting of Camilla Läckberg’s crime novels.

It’s all about the sea on the west coast of Sweden. A new four-day event called ‘Go to Sea’ takes place in Gothenburg 24-28 February with restaurants popping up across the city and shops will have a marine theme. Gothenburg is also where the music festival Way out West takes place every August.

Other food-related events can be found all over Sweden throughout the year, the Skåne food festival in May, or the Smaka på

Stockholm food festival in the capital in June. Then of course we have all sorts of weird and wonderful food-related traditions that we celebrate. We are just getting excited about baking Semlor, delicious cream buns that we eat in February. In August and September we plan our crayfish parties, celebrate fermented herrings and lobster premiers. Then in the autumn it’s time to celebrate more buns on 4 October, when it’s time for the Cinnamon bun day, before we settle in for a proper goose feast in the south of Sweden in November.

For more information, please visit: www.visitsweden.com

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Scan Magazine | Mini Theme | Three Best Family Experiences in Sweden 2015

Every day during the high season, visitors will be able to enjoy 13.5 hours of theatre spread out over approximately 50 performances!

A legacy too important to forego Few household names bring such warm smiles to people’s faces. Astrid Lindgren and her characters help raise the children of Sweden – and entertain young and old alike in amazing worlds and settings. At Astrid Lindgren’s World her legacy is being honoured day in and day out.

By Astrid Eriksson | Photos: Astrid Lindgren’s World

When it comes to children’s books there is one name that rises above all others: Astrid Lindgren. “There are several reasons why Astrid’s books have become so important in Sweden,” says Nils-Magnus Angantyr, head of marketing and IT at Astrid Lindgren’s World. “I guess the main reason is that she was the first one to write modern children’s books where more difficult themes were dealt with.

Astrid wasn’t afraid of any subjects, and didn’t think children were less equipped to handle talking about these subjects than adults. She wrote freely about death, problems relating to childhood, family relationships, adventures and spectacular fantasy stories. She covered the entire spectrum and it is easy for both children

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and adults to really absorb what she was all about through her stories. That’s another thing making the stories so amazing,” Angantyr continues. “Astrid poured her heart and soul into every word. Her spirit is everywhere in her books.”

Astrid Lindgren’s World is the only one of its kind. As the only park in the world with a licence to freely use the ideas and characters of the beloved books, visitors are met by a lovable atmosphere and a worldclass service. The only theme is Astrid, a theme substantial enough to last a lifetime, if not longer. Right now 13 different books are depicted in the park and their characters walk the streets, interacting with the audiences and visitors. “Visiting

children experience a magical place where fiction becomes reality and it is incredible to see,” Angantyr says.

This year will mark the 70th birthday of Pippi Longstocking, the world’s youngest 70-year-old. Celebrations will take place over all of Sweden, and in the park you can be sure that the event won’t pass unnoticed. “It’s her 70th birthday and we will celebrate accordingly,” Angantyr says lovingly.

Birthdays or not, Astrid Lindgren’s World is an unbelievably enjoyable experience for young and old. Watch a play, sing and dance with the characters, eat just the kind of food Astrid herself would offer visitors and relish the environment made for the one purpose of enriching and cherishing the child within.

For more information, please visit: www.alv.se/en

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Scan Magazine | Mini Theme | Three Best Family Experiences in Sweden 2015

The three new and exciting slides: Jungle Escape (141m long, double slide), Treasure Hunter (206m long, collect and score points), and River Run (161m long, 3D, sound and lightening effects).

An adventure unlike any other Located in the middle of Örebro, Sweden’s sixth largest city, Lost City offers you the opportunity to experience something unique. It is a high-tech wonder of adventure and fun, bursting with excitement and adrenaline rushes. Calling it an unforgettable experience is the understatement of the year. Welcome!

By Astrid Eriksson | Photos: Gustavsvik

In an Asian jungle the ruins of an abandoned city are found. A mystical river runs down a great mountain. The river is holy; feel free to swim around in it, but be careful – evil spirits are easily disturbed. A storm is coming. The mountain must be evacuated and people are throwing themselves down the river to escape the evil spirits soaring above the mountain looking for the source of the disruption. This is where the adventure begins. This is Lost City.

Gustavsvik has since long been a place of entertainment and fun times. The Lido opened in 1932 and has grown and developed ever since. Last year saw the beginning of what

would become the nation’s biggest and most adventurous waterland. “There are so many things going on that most people have never seen before,” says Marcus Wirén, marketing and sales manager, when we catch up with him just a week before the grand opening of Lost City. “For starters we are going along with the theme 100 per cent. Inside Lost City everything is decorated and adapted according to the water and jungle theme, even pillars and pool-sides. It is amazing to see the transformation. And the slides are simply spectacular.”

He’s not exaggerating one bit – the slides are something out of this world. Three new monster slides have been built with spec-

tacular features to accompany them. One is over 200m long, another is designed for competitive races and there are even 3D features to make the long ride down extra exhilarating. Just pick your theme, and as you go down the 3D technology will make you feel like you really are sliding down a world unlike anything you’ve ever seen.

“Gustavsvik is such a fun place for the entire family,” Wirén says. “It was even before Lost City, and the location being so close to Örebro makes it very easy for people to stop by and stay for a few days.

Lost City has really brought something extraordinary to the table.”

We don’t disagree. Lost City truly is a magical place to disappear into for as long as you’d like.

For more information, please visit: www.gustavsvik.se

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Photo: Øyvind Lund

Photo: Hipfel Starck

Scan Magazine | Mini Theme | Three Best Family Experiences in Sweden 2015

By opting for one of Vildmark i Värmland’s various package deals, visitors can choose spending everything from one to eight days on the raft, setting up camp along the way

Vildmark i Värmland – a most exciting holiday Vildmark i Värmland (Wildlife in Värmland) was in 2013 named one of National Geographic Traveller’s “50 Tours of a Lifetime”. Who are we to argue? Building your own raft out of timber is for sure one of the most original experiences you’ll ever have the privilege of encountering.

By Astrid Eriksson | Photos: Wolfgang Fuchs

The history of the timber raft is well rooted in the Swedish province Värmland. Using the river Klarälven’s watercourse as an effective and smart way of transporting materials from the forest to the industries and shipping ports was an established method as early as the 17th century.

will test endurance, problem-solving as well as team work. At the same time it can be an enormously peaceful and almost spiritual experience, letting the stream take you, your team and your raft in the direction and speed set by the currents. It is a true close encounter with the forces of nature.”

In 1991 the last professional log-driving shift saw the light of day but keeping the memory and tradition alive, Vildmark i Värmland is offering eager outdoor enthusiasts their own adventure on the rafts, exploring the river and experiencing the challenges the floating stream and nature have got to offer. “It’s a very special way to spend your holiday and vacation time,” says Anders Junler, VP of Vildmark i Värmland. “The time spent on the rafts

By opting for one of Vildmark i Värmland’s various package deals, visitors can choose spending everything from one to eight days on the raft, setting up camp along the way. Or, why not sleep on the raft?

The Swedish Right of Common allows you to camp wherever you wish along the watercourse – something Vildmark i Värmland’s international guests find especially exciting. For the ones craving more comfort than resorting to a tent or a sleeping

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bag under the night skies, cabins and cottages offering beds and overnight facilities can be found along the river.

“All in all, this is one of those experiences that stays with you for the rest of your life,” Junler adds. “The closeness to nature, the rewarding work and the teamstrengthening an experience like this offers are just a few of the many things making it a fantastic way to spend time with your favourite people.”

For more information, please visit: www.vildmark.se

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Your Shortcut to Scandinavia Bergen

NORWAY

Oslo Stockholm Bromma

SWEDEN Aalborg

UNITED KINGDOM

DENMARK

Gothenburg

Aarhus Billund

Manchester

London City

GERMANY Brussels

D端sseldorf

BELGIUM

SWITZERLAND

Munich

Z端rich

S n acks

Me al s

Drinks

ba.com

Pap ers

Lounges

Smiles

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Scan Magazine | Mini Theme | Best Experiences in Sweden 2015

No matter what your particular main interest, personal or professional focus may be, Nolia will have an exhibition suitable for your needs and niches.

Photo: Peter Eriksson, Airphoto of Sweden

Exhibition masters for all industries and interests Nolia is the biggest exhibition and conference organiser in the north of Sweden. Their capable hands bring over 200,000 people together annually at trade fairs, shows, conferences and other events. People from all over the world converge to exchange ideas, experiences and take part in demos of the very latest the various industries have to offer. When it comes to grand trade exhibitions, nobody does it better.

By Astrid Eriksson

“We are driven by the will and ambition to create meeting spaces that can contribute to a positive development of the business sector and niched industries as well as society,” says Tommy Abrahamsson, CEO of Nolia.

The biggest visit-fair in North Scandinavia In 2015 there are a lot of exciting exhibitions hosted by Nolia. The biggest one of these is Stora Nolia, a trade fair where the immensely varied range of exhibitors makes it an exclusive happening. “Stora Nolia has nearly 800 exhibitors and approximately 100,000

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visitors,” Abrahamsson says. “During nine days the city of Umeå sees this massive event attract people eager to explore the most differentiated mass exhibition there is.” Stora Nolia pushes ideas, products and innovations from almost every industry available. Visitors will be able to meet representatives of everything from gardening tools to sports cars. “Every day has a specific theme,” Abrahamsson explains. “The booths and stalls of the exhibitioners remain the same throughout the nine days, but an overall theme varies.”

Take the ‘Snow & Winter Day’ for example.

Visitors will, in the middle of the summer,

be able to enjoy snow that has been saved from the winter months. Scooter rides and other winter-related gadgets, toys and activities will be offered, displayed and demonstrated on the big stages. Another popular theme in the past has been the ‘Hunting & Canine Day’ where 80 different dog breeds were exhibited as well as hunting fashion shows and demonstrations of hunting gear. “It’s a very interactive and diverse way of experiencing a trade fair,” Abrahamsson says. “Stora Nolia gets a big audience, which attracts big musical talents, artists and performers who are more than willing to put on spectacular shows for the great crowd.

Photo: Kristina Nareus

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Scan Magazine | Mini Theme | Best Experiences in Sweden 2015

“In 2015 we will put extra effort into making our exhibitions more lenient to families with younger children,” says Abrahamsson. “We will have playgrounds where children can play around freely, helping parents to relax and enjoy the exhibitions without having to worry about entertaining the little ones.” In addition to this, exhibitors get to reap the benefits of a massive fair. Not only will they get to mingle and exchange trade secrets with peers in a wide range of industries, but there are also plenty of profits to be made. Stora Nolia’s nine days see a revenue of 500 million SEK. That amounts to a staggering £40 million revenue in just over a week.

Photo: Paulina Holmgren

The most important meeting place for the Scandinavian forest industry There is a huge accumulation of worldleading forest companies and associations in the Umeå region. Skogsnolia (Forest Nolia) is one of the most well-known trade fairs in the Nordic industry.

“Skogsnolia is incredibly important for the forest industry,” says Abrahamsson. “All the industry giants are there and not only do companies get to show off technologies and new products, but the exhibition offers brilliant debates and speeches on the challenges surrounding the industry and how to deal with obstacles as well as how to think along the lines of sustainability and how to not exhaust the earth’s resources. All those into big-scale forestry come to visit or exhibit. It’s a great opportunity for the industry.”

Not only for the heaviest of industries Nolia arranges the Gardening Exhibition once a year. Here everything having to do with gardening is dealt with in an orderly fashion. People from all over Scandinavia come to enjoy a marvellous gathering of gardening experts, professionals and passionate amateurs who all get a chance to come together and explore, create, get inspired and seek advice from more experienced people. “It’s really a fantastic place to be for anyone with a garden. Or actually, you don’t even have to have a garden. In 2015 we have a special exhibition dedicated to balconies!”

This means that in addition to the usual

range of garden experts and arrangements, tips on balconies and what to do with the limited space (and how to make it), will literally flourish. It will be one of the many headlines.

Photo: Paulina Holmgren

Find your exhibition!

No matter what your particular main interest, personal or professional focus may be, Nolia will have an exhibition suitable for your needs and niches. Their fairs are astonishing opportunities to rub shoulders with the industry leaders as well as bond with fellow enthusiasts, regardless of where you’re from or what you do.

For more information, please visit: www.nolia.se

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Scan Magazine | Mini Theme | Top Family Experiences in Denmark

The Aquadome, as Lalandia brands its indoor world of water fun, offers plenty of tropical atmosphere all year round and is a paradise for the whole family.

An all-year tropical holiday close to home The Lalandia water parks in the Danish towns Rødby and Billund guarantee fun-filled family adventures all year round – and it feels just like the Caribbean.

By Thomas Bech Hansen | Photos: Lalandia

The Aquadome, as Lalandia brands its indoor world of water fun, offers plenty of tropical atmosphere all year round and is a paradise for the whole family. In fact, the Aquadomes in Rødby and Billund are Scandinavia's two largest waterparks. “We offer a warm holiday close to home but far from everyday life. Our aim is to offer the best experience to families that Scandinavia has to offer,” explains Jan Harrit, Lalandia’s Executive Director.

Visitors can move freely between the indoor and outdoor pools, and even in the winter months it is a great experience to swim outdoors. The pool remains at the

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same pleasant temperature even when it is freezing outside. At Lalandia in Rødby the outdoor pool is 140 cm deep and is heated in an environmentally-friendly way using the excess heat from the ice skating rink.

“Town under a roof” “It is great to be able to offer the warm holiday experience year-round, not least here in our region where the winter is long and dark. We want to give families the chance to enjoy a bit of quality time together,” says Harrit.

When visiting Lalandia you stay in a holiday house, each with its own patio, with

access to the Aquadome plus lots of activities nearby, like a sports hall, a gym, trampolines, climbing walls and a skiing slope – as well as many shops and themed restaurants. According to Harrit, it is “like a town under a roof”.

“When families come to Lalandia, they often seek an active holiday where togetherness is achieved through shared, fun events. The Aquadome is a large indoor water world. It features just about everything you can think of in terms of water fun.”

News for 2015: fun inventions Both of the two Lalandia locations are constantly looking for ways to create new and exciting possibilities for their guests.

This spring, for instance, Lalandia in Rødby will be expanding with the new “Aquasplash” – an indoor water play-

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Scan Magazine | Mini Theme | Top Family Experiences in Denmark

ground. “It is right near the slides and the waterguns, and basically, it is a very big bucket that splashes water over you.

There is a lot of playfulness in our ideas,” says Harrit.

At Lalandia in Billund, guests can experience the new Wild River water slide, which is open year round and offers 167 metres of rushing water and scintillating twists and turns. Jan Harrit explains how it works: “The tour starts in the Aquadome and then takes you out into the open. Mid-

way on the journey you can either float across a new outdoor pool or continue back into the Aquadome.” The new Wild River will open in May 2015.

At that time, visitors can also look forward to more bathing fun under open skies. The popular outdoor area with sun loungers and a spa pool at the Aquadome will be extended to create even more room to sunbathe and relax outdoors, weather permitting. Here you can enjoy the warm waters of the large spa pool, or swim and

play in a brand new outdoor pool – also heated year round.

Free access Once you have ordered your holiday at Lalandia, you do not need to worry about how much money you have in your pocket when visiting the Aquadome, which is the hub of the tropical holiday centre. Free access to this huge waterpark is available to all members of the party booked in your holiday home. And to the Lalandia centre itself there is free access for the public.

For more information, please visit: www.lalandia.dk

What is included in the price?

Your Lalandia package includes: - A stay in a holiday home with your own terrace - Entry to the Lalandia Aquadome - Entry to the Monky Tonky playland - Various entertainment shows on the stage - Final cleaning in the holiday homes

Issue 73 | February 2015 | 37

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Scan Magazine | Mini Theme | Top Experiences in Denmark 2015

Fun at the beach: using the close proximity to the sea to the fullest is one of the perks of staying close to nature.

Get in touch with nature again The north-western part of Jutland is a nature lover’s paradise. With everything from cycling to kite-surfing to oyster safaris available, there are many ways to experience and enjoy this unique part of Denmark.

By Josefine Older Steffensen | Photos: Lemvig-Thyborøn Turistforening

Denmark is known for its flat, pig-filled landscape, but in the Lemvig-Thyborøn region, the traditional Danish landscape retreats to reveal rolling hills, forests and nature not found anywhere else in the country. It is also the only region in Denmark where you can find beavers. The region is situated next to Limfjorden (a big fjord cutting across Jutland) and the North Sea, providing wonderful opportunities to utilise both the sea and the calmer waters of Limfjorden.

No place in Denmark is more than 50km from the sea. In the towns of Lemvig and – particularly – Thyborøn, this distance is

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much shorter and the locals spend much of their time on sea-related activities, such as fishing, kite-surfing and swimming. The North Sea coastline in the region is 55km long, providing plenty of opportunities to find amber on the beaches, whilst also enjoying a beautiful sunset. The coastline boasts nature in its rawest state, and with few others around, you get to enjoy the fresh air and unspoilt nature in peace.

A visit to the tourist office in Lemvig will prepare you for a great trip around the area. The office offers various tours for tourists, whether you want to go for a

guided tour in the local landscape, on a horseback ride or on a fishing trip, everything can be organised for you. The local fishing waters are said to be Denmark’s best-kept secret, as there are fantastic opportunities for all angler levels. You can also find information about all local events and the places to eat, sleep and shop. Bjørn Sigurjonsson, the Chief of Tourism in Lemvig-Thyborøn, explains: “You get an authentic and honest experience here as a tourist, with all the facilities you expect and wish for.”

Bikes, oysters and hospitality For those wanting to indulge in a favourite Danish activity – cycling – the region offers some of the best and most beautiful cycle paths in Denmark. One of these paths travels along the North Sea coast and along Limfjorden, making the most of the incredible views across these

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Scan Magazine | Mini Theme | Top Experiences in Denmark 2015

The Lemvig-Thyborøn region offers some of the best and most beautiful cycle paths in Denmark.

bodies of water. “You don’t get these kinds of views anywhere else in Denmark,” says Sigurjonsson. If you are feeling more adventurous, the region also has Denmark’s longest mountain-biking trail. There is no need to bring your own bike as you can rent one from the tourist office, which can also provide you with a packed lunch for your trip.

The culinary scene is also proudly homegrown, with much of the food coming from local, organic farms and producers. The sea provides much of the traditional grub and the yearly fish day, held on the first weekend of August, celebrates traditional Danish fish dishes using freshly caught fish. You can also choose to enjoy oysters when going on an oyster safari, where you are taken out to sea with a guide to catch your own oysters, before cooking them on the beach in the evening.

Activities for everyone You can choose whether you would like to have an active holiday, or simply sit back, relax and eat a few pastries. The area is very child-friendly and welcomes pets, whilst also providing a romantic getaway for two. With vast beaches and lots of ac-

tivities, particularly during the summer, there is something to keep everyone entertained. There are also plenty of places to stay, including campsites and summerhouses – a very traditional way of going on holiday in Denmark. It is easy to become immersed in the local areas and culture, or to just be on your own – there is plenty of space to do both. Most people arrive by car, as it also provides a great way to freely explore other areas.

“We offer freedom as well as peace and quiet,” Sigurjonsson says. The nature provides many opportunities to have a very active holiday, while it also offers the chance to completely relax, away from the hustle and bustle of the city. The locals are hospitable and friendly and the region will never feel overrun with tourists. When you

do visit, go to the tourist office to get a good idea of all the events that are on offer, and enjoy your stay in this unique and beautiful part of Denmark.

You can enjoy oysters when going on an oyster safari, where you are taken out to sea with a guide to catch your own oysters.

For more information, please visit: www.visitnordvestjylland.dk

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Scan Magazine | Mini Theme | Top Family Experiences in Denmark 2015

LEFT & RIGHT: Guests young and old enjoy this hands-on experience with state-of-the-art interactive exhibits that really inspire your thirst for more information. Photos: Thijs Wolzak. MIDDLE: The Maritime Museum of Denmark: In what formerly served as a dry dock, you can now find an architectural marvel of a building shaped like the hull of a ship. Photos: Luca Santiago Mora

A masterpiece maritime museum There are some truly spectacular museums in the world today, not only due to the items that are exhibited, but because of the beauty of the buildings themselves.

Currently, one of Europe’s most breathtaking museums is located on the tip of Zealand in the town of Elsinore, Denmark.

By Kathleen Newlove

From 1915, the Maritime Museum of Denmark was housed within the walls of Kronborg castle – commonly associated with Shakespeare’s Hamlet. In 2000, the castle was added to UNESCO’s Wold Heritage Site list and a decade later, the museum had outgrown its home at the castle. So, in 2012, construction began nearby on a new museum building.

Stipulations limiting any obstructions of the view to or from Kronborg gave the talented Danish architects at Bjarke Ingels Group (BIG) a unique idea. In what formerly served as a dry dock, you can now find an architectural marvel of a building shaped like the hull of a ship. BIG was able to construct this enormous project completely underground, over 7,600 sq metres.

Under the patronage of HM Queen Margrethe II, the museum’s collections have

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been displayed since October 2013. Exhibitions cover Danish trade and shipping throughout the last 400 years in a remarkable space filled with colourful displays, and captivating audio and video elements tell the story of Denmark as one of the world’s leading shipping nations.

Visitors to the massive museum will have the impression of being on a ship thanks to the award-winning interior exhibition design of the Dutch architects at kossmann.dejong. Guests young and old enjoy this hands-on experience with state-ofthe-art interactive exhibits that really inspire your thirst for more information. The museum has been nominated for the most prestigious museum prize in Europe, The European Museum of the Year Award (EMYA 2015), where the winner will be announced in the month of May. In addition to the EMYA, the museum has been

nominated for the highly sought-after Mies van der Rohe award for 2015.

If these recognitions and awards should be insufficient, come and see for yourself why both the New York Times and National Geographic say that the Maritime Museum of Denmark is Europe’s mustsee museum of the year.

The Maritime Museum of Denmark has received numerous international awards and tributes in the last year, including: - The Archdaily Building of the year award - The RIBA award - BBC’s eight greatest new museums in the world - National Geographic’s 10 Stunning Museum Structures - The New York Times recommended places to go - FRAME’s 10 best exhibition designs award For more information, please visit: www.mfs.dk

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Scan Magazine | MIni Theme | Top Experiences in Denmark 2015

RIGHT: A fierce war: The 150th anniversary of the 1864 battle has, together with the TV drama series 1864, created a lot of interest in the city of Sønderborg and its history.

Photo: Jonas Fægteborg-Førstø.

Sønderborg – experience the war from 1864 in real life It has been 150 years since Denmark and Germany fought a fierce war, but the traces can still be experienced in the city of Sønderborg.

By Nicolai Lisberg | Photos: Visit Sønderborg

The mill at Dybbøl is still standing despite being destroyed during the war. At the city’s tourist office a grenade can be found in the wall, and the redoubts that were supposed to protect Denmark can still be accessed. The war from 1864 has left lots of traces in Sønderborg, where the final battle between the Danes and the Prussians took place. “Sønderborg has been a part of both Denmark and Germany; thus German schools, libraries and kindergartens can be found in the city,” says Karsten Justesen, who is Head of Tourism at Sønderborg Commerce and Tourist Centre.

The 150th anniversary of the war has, together with the TV drama series 1864, created a lot of interest in the city and its history. Last year the History Centre had a record of 88,000 visitors. “We want our guests to experience the real story, so we

bring them to the battlefields, not only here in Sønderborg, but also to Dannevirke and Sankelmark, where some of the first battles took place. It is important for us to try to explain the story as accurately as possible. Sønderborg is still a Danish-German area, and we are proud of our common history, so we use it to look forward instead of blaming each other for what happened. We are trying to explain what it was like being a soldier on either side of the border,” says Justesen.

Besides leaving lots of visual proofs, the war also created one of the proudest cooking traditions in Denmark. During the war it was forbidden for larger groups to meet and drink alcohol, so the inhabitants started drinking coffee instead. The wives brought cakes for the meetings, and eventually turned the tradition into a competition to see who could bake the

best cakes. The phenomenon is called a Sønderjysk kaffebord and contains an abundance of cakes (seven creamy cakes and seven hard cakes to be exact). “Many people have heard about it, but only a few have tried it. Therefore, we created a bus that drives around and offers this experience to people. It was a great success, so when you come to Sønderborg you will find many places where you, as a guest, can experience a real Sønderjysk kaffebord,” says Justesen.

Besides leaving lots of visual proofs, the war also created one of the proudest cooking traditions in Denmark – Sønderjysk kaffebord.

For more information, please visit: www.visitsonderborg.dk

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Scan Magazine | Special Theme | A Taste of Sweden

The Swedish culinary confidence Demand for food and agricultural produce is increasing globally, and the Government and I have confidence in Swedish food production and its role in this context. This role involves production throughout the food supply chain – of both primary produce and processed products. It also concerns Sweden as a tourist nation, where our foreign visitors encounter food and meals made from high-quality primary produce.

By Sven-Erik Bucht, Sweden’s Minister for Rural Affairs

Competition in the food market is extremely tough, but Sweden has unique conditions for producing quality products.

Our climate allows us to limit the use of chemicals. We have good access to land and water and to well-educated agricultural professionals demonstrating a high level of environmental awareness and responsible animal husbandry. Taken together, this provides Sweden with excellent conditions for taking on the

competition. Swedish food production and consumption offers good opportunities to contribute to sustainable development, in Sweden and worldwide.

The Government is now taking a holistic approach to these issues, which are so crucial to Sweden, by working on a national food strategy. This strategy is based on competitive primary production capable of meeting the growing demand for Swedish food. By taking the interests of consumers on board, the potential for development is huge. There are also major opportunities to further refine products with clear added value – for example, organic products.

Sven-Erik Bucht, Sweden’s Minister for Rural Affairs

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The food strategy will also draw attention to the export potential of small and medium-sized enterprises and the opportunities linked to food tourism and culinary experiences.

In order to succeed in expanding food production in Sweden, a Swedish food industry that is innovative and export-focused is required.

Sweden has safe, high-quality food with good potential

for further developing brands for export.

The foundations of this potential are a high level of knowledge and a fertile climate for innovation that reinforces the competitive strength of companies. The development of the food industry is essential as it provides employment for almost 55,000 people and is spread over the main part of Sweden.

Where food tourism and culinary experiences are concerned, I can also see areas with development potential within tourism linked to food and culture, hunting and fishing, and nature-based ecotourism. From the perspectives of both growth and sustainability, it is important to make the most of these areas. Tourism is a key export industry for Sweden, with a turnover of SEK 105.7 billion (2013).

Tourists interested in food are looking for experience packages, authenticity, nature, locally sourced food and drink, and experiences linked to culture and history.

This all fits well with Sweden’s strengths as a culinary destination. Growing tourism generates opportunities for new companies and experiences linked to food and drink; this is where the global trend meets local development.

Internationally, Sweden has an image of health that we should take care to preserve. The Swedish “Green Keyhole” label concept, a symbol for healthy alternatives that has now spread to several of our neighbouring countries, is also garnering positive attention in other parts of the world. Swedish school meals have also been in the international spotlight.

The Government and I can see the potential in Swedish food production. Given the right circumstances, we have the chance to increase this production. More companies can export high-quality food. We can create more jobs throughout Sweden, and more people are discovering Sweden as a culinary destination. Together, we can strengthen all sections of the food supply chain. Food can be the new steel.

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S A T PEC AS IAL TE T OF HEM SW E: ED EN

Photo: Carolina Romare/imagebank.sweden.se

Swedish food – the biggest and the best Just returned home from Lyon, where I followed Bocuse d’Or, the World Championships of cooking, I can establish that the Swedish culinary skills stand strong. Our well-trained star chef Tommy Myllymäki came in third place in the well esteemed competition. In informed culinary circuits, amongst so-called foodies, the Swedish cooking wonder and the Scandinavian kitchen have been trendy for many years. This is also starting to show when it comes to the demand of food produced in Sweden.

By Marie Söderqvist, Director General of the Swedish Food Federation

The Swedish food export grew with more than 10 per cent in 2014. When you last found yourself in a bar ordering an exclusive drink, it’s not improbable that you had one of the biggest Swedish export successes of all times in your glass – Absolut Vodka. The export of Absolut Vodka reaches billions in SEK every year, and the drink is sold all over the world. But it’s not just liquor that’s become a success story. Italians love our peas. Half of the Swedish pea production is bought by meticulous Italians. The soil in Skåne, southern Sweden, is the best place in the world to grow peas. Our Swedish way of roasting coffee beans is in demand in other parts of the world, and we sell more and more of it abroad. Almondy’s frozen

cakes are in demand in China, and Västerbottensost [Västerbotten cheese] has found new buyers in Germany and the UK. The Swedish food industry now exports produce for a higher value than several other traditional industries in Sweden.

More than pharmaceuticals. More than telecoms. More than cars. More than lorries. More than steel. In the future we will live off food in more than one sense. Food export creates jobs, often in rural areas, and welfare for the entire nation. For me, as a representative for the food industry, with great insight into how we handle and create food in Sweden, I understand why this industry is growing. The Swedish food is the best in the world. No other country

uses as little antibiotics in animal farming as Sweden. No other country has tougher rules governing food production. Combining a national competence in innovation and industrial processing, we’ve created a system that generates food very high in quality. A greater consciousness of food’s impact on our health, a trend that has gained a strong foothold not only in Sweden, makes it likely that Swedish food will take up increasing space on the global culinary scene.

For more information, please visit: www.livsmedelsforetagen.se

Marie Söderqvist, Director General of the Swedish Food Federation

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Photo: Miriam Preis

Photo: Lola Akinmade Akerstrom

Scan Magazine | Special Theme | A Taste of Sweden

Photo: Bjorn Tesch

Culinary Sweden – hot trends in a chilly climate

By Astrid Eriksson | Photos: Imagebank.sweden.se

Swedish culinary culture is based on two things: one is tradition and the other is sensitivity to trends and market demands.

Two opposites, some would say; however Swedish food trends never seem to stray too far from the traditional flavours and ways of cooking.

In recent years the trend, which is not only limited to Swedish foodies, has swayed towards natural, raw and honest food production, holding sustainability in high esteem. The more you’re able to cook your food from scratch the higher you’ll climb on the trend chart. During the first half of 2014, the sales of organic food products increased by 30 per cent and people in the know predict a further rise in the year ahead.

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For this kind of ideal, Sweden is perfect.

The chilly climate makes the growth process a lot slower, enabling the produce to mature at its own speed and grow rich in flavours, nutrition and all the goodies the earth can supply it with. This lessthan-rushed process is not only good for the produce – it is also a way to make sure that farmers and growers don’t exhaust nature’s resources.

With the nation’s natural settings and conditions, there is no wonder that Swedish culinary masters love using clean, smooth and simple flavours when cooking their masterpieces. Fresh vegetables are the perfect supplement to any dish and when it comes to the origin of the food – the closer it’s farmed the better.

Food in Sweden is not only good and tasty – it’s social. Cooking is something you do together and is about to replace past social activities such as poker and salsa classes. Staying in is indeed the new going out and Swedes seem to be fully content with this trend. And why wouldn’t they be? In a land where central heating and proper isolation from the Nordic wind is standard, and where fresh food from your local producer is both delicious and never far away – who would want to go out?

Photo: Miriam Preis

What sets Sweden apart from a lot of other European countries is the richness of the country’s nature. The deep and dark forests, the long shores, the hills, fields and the fresh air are just a few reasons why people come from all over the world to experience a bit of the idyllic Swedish landscape. So where, then, does food fit in?

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Scan Magazine | Special Theme | A Taste of Sweden

“Västerbottensost® is a true representative for Swedish food and cookery,” says strategic brand relations manager Agneta Andersson. PHOTOS LEFT & MIDDLE: Patrick Degerma. PHOTO RIGHT: Susanna Blåvarg

A national treasure and culinary chameleon You can’t talk about Swedish food without mentioning Västerbottensost® – one of the most beloved and enjoyed products the country has to offer. Created from a mistake when a dairymaid was wooed by the milkman and forgot to stir in the pot she was responsible for, the spoilt cheese was put to rest for 14 months. A stroke of genius it turned out, as the result is the same cheese that we still delight in today.

By Astrid Eriksson | Photos: Västerbottensost

In the Swedish food tradition Västerbottensost® is a true chameleon. The cheese is just as used on simple toast as it is as a refined ingredient in fancier dinner parties and an appreciated addition on superior cheeseboards. “Västerbottensost® is a true representative for Swedish food and cookery,” says strategic brand relations manager Agneta Andersson.

“Everyone knows what it is and how it tastes. It’s a given on both festive occasions and everyday kitchen tables.”

With its international presence, Västerbottensost® has made the Swedish cooking legacy go global. Available in all Scandinavian countries as well as Germany and the UK, to mention a few, people are really starting to realise its amazing and unique taste and essence.

Despite the international attention and availability, Västerbottensost® is produced in Burträsk and in Burträsk only. Expanding the production or moving the site is impossible since Västerbottensost® can – mysteriously enough – only be made in this particular place in the north of Sweden. “We have experts and scientists who have spent years and years trying to figure out why we can only get the right taste with products and resources from Burträsk, but no one knows for sure,” Andersson explains. “It may be the lime in the ground; it may literally be something in the water, we just don’t know.”

One thing is certain, however, Andersson assures: when it comes to beloved culinary traditions and legacy – it doesn’t get any more Swedish, and delicious, than this.

Risotto with Västerbottensost® & crayfish tails

(Serves 4) 2 carrots 1 whole fennel bulb Butter for frying 200g Arborio rice 2 finely chopped shallots 200ml dry white wine 1 pint chicken stock 400g grated Västerbottensost® 400g crayfish tails 3 tbsp cut basil 1. Peel and slice the carrots.

2. Clean and cut the fennel length-wise.

3. Melt the butter in a large saucepan and gently fry rice, shallots, carrots and fennel.

4. Add wine and 100ml of stock. Let simmer then add the rest of the stock little by little, until the rice is cooked.

5. Stir in cheese, crayfish tails and basil.

Top with a little freshly milled pepper and sliced cheese.

Enjoy!

For more information, please visit: vasterbottensost.com

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Scan Magazine | Special Theme | A Taste of Sweden

Gevalia: Better coffee in more ways than one

“The task is massive, but worth it if we can make the world a little better,” Sandäng says, determined to make every cup of Gevalia good, in more ways than one.

The coffee giant and market leader Gevalia is more than just a cup of coffee. As a longestablished company they are still on top of the demanding market, and as the world is facing greater challenges, Gevalia is prepared to fight for a sustainable future for coffee.

By Astrid Eriksson | Photos: Gevalia

“Even though we are rich in tradition and history, Gevalia has always kept up with modern times and stayed current on the market,” says Anders Sandäng, Brand Manager at R&G Coffee in Sweden. “This means renewing our products to suit trends without compromising on the quality of the coffee.”

drinking coffee,” Sandäng explains. “It’s the social context it implies, the settings in which important matters are dealt with in a relaxed way, and how we enjoy ourselves and each other in a stress-free moment.” Gevalia has since long been part of this social fika culture and the personal meeting between people.

A wide range of products prove it – Gevalia is the quality market leader that has been providing Swedes with coffee for nearly a century.

And not so little at that. “We do drink a lot of coffee as a nation,” Sandäng laughs. The Swedish fika, an untranslatable expression referring to a coffee break, is a favourite pastime for Swedes. “But it’s so much more than just

Gevalia is all about people. Their initiative Coffee Made Happy is designed to improve the conditions in which the coffee farmers work and live.

“The conditions are treacherous and resources running scarce,” Sandäng says. “We aim to turn 1 million coffee farmers into entrepreneurs by 2020, helping them make coffee farming more profitable, sustainable and respected.”

For more information, please visit: www.gevalia.se

Swedish dreams are made of this Smoked salmon, gravlax and classic seafood sauces made from fresh Scandinavian produce: Korshags’ list of premium fish and seafood products is what Swedish dreams are made of, and it’s enough to make anyone’s mouth water.

By Bella Qvist and Astrid Eriksson | Photos: Bildmakarn

The beauty of Swedish cuisine is the array of clean yet punchy flavours that are packed into it, and Korshags’ classic fish recipes are no exception. Their smoked salmon loin, possibly the best piece of fish you will ever taste, goes as well with an Asian-inspired chilli sauce as classic Swedish Skagenröra and proves that all you need for a Scandinavian feast is a piece of premium fish and gorgeous sauce made to perfection.

Korshags has been selling their smoked fish and gravlax throughout Sweden for the past 35 years, but chances are their name might not ring a bell – just yet. The family business run by siblings Pernilla and Niklas Korshag have changed its name from Falkenberg Laxrökeri to Korshags, but their famous smoking process has remained the same ever since their father discovered the secret method using alder wood and juniper berry.

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Scandinavian cooking is simple, and the truth is that you will not need anything but this premium produce; the flavour will come bursting with every mouthful, transporting you to summer nights where the sun never sets.

Korshags’ fish is available to order online via Ocado and Scandinavian Kitchen and something tells us it won’t just be Swedes longing for a piece of home tucking into these delicacies in the near future.

Korshags’s salmon loin is the crème de la crème of premium fish produce. Try this delicacy and transport your senses with a culinary trip to Sweden’s west coast.

For more information, please visit: www.korshags.se

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Scan Magazine | Special Theme | A Taste of Sweden

Renowned Swedish chef Erik Lallerstedt

Because everyone deserves a gastronomic experience Rarely do people think about how crucial good supplements are for the quality of a meal, but at Erik’s Sauces, they know the importance of the sauce. A bad one can ruin a dinner, and a good one can make a dull steak taste divine. Luckily Erik’s Sauces are here to make sure we only experience the latter quality of the supplement.

By Astrid Eriksson | Photos: Erik’s Sauces

“It all started with us asking the question why good sauces had to be self-made,” Fredrik von Essen, Founder of Erik’s Sauces says. “If you wanted a good sauce, you either needed to get it straight from the restaurant or do it yourself. The sauces you got from the supermarket – forget it.”

When Erik’s Sauces was founded the market for culinary supplements was a busy one, but nowhere could you find products that matched the flavours that you could get from a skilled cook’s kitchen. Von Essen and his business partners decided to change this. Along with master-chef Erik Lallerstedt they began to make sauces that could cater to any occasion and any

kitchen. “We started by launching six sauces, and the success was instant,” von Essen says. “We became the market leaders within a year.”

Dominating the national market, Erik’s Sauces are well on their way to becoming a force to be reckoned with internationally.

In the UK, reseller Ocado reports topnotch consumer reviews, and numbers from other European countries prove that Scandis aren’t the only ‘saucy’ folk in the world. Eriks Sauces are indeed on a path to brilliance.

Last year, Erik’s Sauces were acquired by the Norwegian Kavli Trust, owner of sev-

eral other successful food brands. “It’s expensive to run an industrial company,” says von Essen, especially one as fastpaced and fast-developing as ours. Kavli Trust will, with its solidity and genuine experience be able to take us to heights we wouldn’t be able to reach on our own, which of course is very exciting.”

Bringing Swedish flavours to the rest of the world, Erik’s Sauces focuses on the true sensations of the culinary world.

Nothing is more important than the tastes of their delicious sauces. “We started out as a small business and in no time at all we managed to change an entire market,” von Essen says proudly. “That’s a legacy worth holding onto.”

For more information, please visit: www.erikssaser.se

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When it comes to food, creating innovative flavours and developing exciting new products for a global and local market, there is nothing standing in the way of Solina Group.

Culinary art and the essence of food For 40 years, the Solina Group has been developing and creating culinary, functional and nutritional solutions for the entire food industry. With an international research and development team composed of chefs, cooks, aromaticians, engineers, nutritionists and scientists, culinary art is being created.

By Astrid Eriksson | Photos: Solina Group

Solina Group consists of 10 production centres across Europe, each one independently focusing on their specific local markets. Solina Group offers an incredible pool of talent, experience and expertise.

Together they are one of the biggest forces in the market of food development.

“Food is local,” says Daniel Molin, quality and environment manager at Solina Sweden. “It is definitely cultural, but it is also very local. Compare the south of Sweden to Denmark’s capital Copenhagen only a short trip away, and the tastes and core are completely and fundamentally different. Depending on where you’re from your

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personal palette is uniquely refined and developed.”

Swedish cookery traditions Solina Group’s combination of product development on a local scale and global knowledge and experience has resulted in some of the most popular flavours and appreciated products on the Scandinavian food market. The range of products they tap into is unbelievably broad, and whether it’s meat, poultry, fish or vegetables Solina Group is hard at work trying to produce the pureness and essence of the simple flavours in the Swedish cookery tradition.

“Swedish food has a strong connection to nature,” Molin explains. “That does not mean that we go out and hunt or pick it ourselves every day, but this is a very nature-rich country and that’s what we want our food to reflect. We have the resources to make good, fresh and healthy food, and we like to do just that.” Sweden is known as a seasonable cooking nation, adjusting the food according to what weather and climate are providing. “That is one of the things we want to enhance and lift with our products and flavours; our broad and interchangeable palette.”

For big international companies focus often drifts away from local cuisines and traditions, but Solina Group has found success where others have failed. “We make a lot of meatballs,” Molin laughs.

“All jokes aside though,” he continues, “we simply try to focus on the needs and

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Scan Magazine | Special Theme | A Taste of Sweden

demands of our local market. Sweden’s love for simplicity and high quality enables us to get to the very essence of Swedish taste, and start playing around with flavour combinations. Sweet and savoury, pure and delicious.”

ture is made to change this, and by mixing different Sign’Nature flavours a unique and original flavour is attainable, which is a rarity.” Many successful food producers have used their own creatively blended Sign’Nature extracts to give their products that signature touch.

customers to maintain the local focus and continue to develop new products and great recipes. When it comes to food, creating innovative flavours and developing exciting new products for a global and local market, there is nothing standing in their way.

SALTWELL

SOLINA CREATES SOLUTIONS FOR TOMORROW’S FOOD.

Sign’Nature One of Solina Group’s most successful products in Scandinavia is Sign’Nature, an innovative collection of culinary stock.

The ingredients are 100 per cent natural and made according to traditional stock cooking methods, but as the extracts are much more concentrated, Sign’Nature’s qualities bring cooking to whole new levels. By adding Sign’Nature to your sauces, meat stuffing, soups, vegetables, fish or meat, the aromatic flavours and tastes are enhanced greatly.

Sign’Nature comes in a palette of various flavours, such as roast chicken, Mediterranean vegetables, and Ceps to mention a few. But the beauty of these extracts is that the flavours can be mixed, allowing for endless possibilities to create a distinctive taste – hence the name Sign’Nature. “Stock generally has quite a predictable taste,” Molin says. “No matter how well produced, chicken stock will always taste like chicken stock. Sign’Na-

The use of salt in food and cooking products is decreasing due to health concerns and stricter regulations. Because of this Solina Group has started using SALTWELL – a natural sea salt containing 35 per cent less sodium than regular salt and is therefore much better for you and for nature. The taste is just as rich and useful as regular salt but decreases the risk of heart disease and high blood pressure.

Using SALTWELL is a testament to Solina Group’s sensitivity for the market demands and changes. People now want what’s healthy and natural without having to compromise on taste. This salt, which we now use in our products can only be found in the Atacama Desert and is a perfect and healthy substitute to other salts.

For more information, please visit: www.solina-group.eu

The future looks bright for Solina Group as their combined knowledge and experience allows them to work in close proximity to

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Scan Magazine | Special Theme | A Taste of Sweden

Haupt Lakrits: A small liquorice factory with a big heart The liquorice market is a Scandinavian giant. Every year, Swedes in particular consume massive amounts. Representing the highest quality of the delicacy is start-up liquorish makers Haupt Lakrits with big love for the craftsmanship of creating topnotch sweets.

By Astrid Eriksson | Photos: Haupt Lakrits

“What makes us great is our genuine interest in the product and a desire to make people happy,” Christian Haupt, founder of Swedish liquorice company Haupt Lakrits says. “We are a small business, which allows us to be very hands-on in our production and product development. The products are all hand-made with great passion – a rarity in this industry where mass production is often the main focus.”

Liquorice is big business. People worldwide are now really starting to explore and experience the taste sensation of true quality liquorice.

“When it comes to liquorice, we think the product is embarking on a journey similar to the one chocolate made some time back,” he explains.

“Chocolate has gone through a transformation from being a low-quality milk- and sugar-based

sweet into something more organic, rich and filled with high quality and pride. That’s where we see liquorice heading right now.” This topnotch mouth-watering delicacy is suitable more for an after-dinner delight, or accompanied with a nice glass of wine, rather than to be found in the pick-n-mix isle in your local supermarket.

“Everything we do is made by hand, every process is long and carefully thought out and tasted, and the heart that goes into the process can really be seen in the product,” Haupt says.

“We make everything ourselves in our factory in Kista, and we love experimenting with flavours and various unexpected combinations. But at the end of the day it’s all about making people happy and truly finding a way to produce fabulous tasting liquorice.”

Improving the most important meal of the day

For more information, please visit: lakrits.se

“There are no shortcuts to high-quality food,” says Marcus Burmester, Head of AXA Scandinavia.

It has long been common knowledge that breakfast is the most important meal of the day. In order to make it also the best one, AXA is working hard at developing breakfast products made from the finest oats the Swedish fields can offer.

By Astrid Eriksson | Photos: AXA

“Swedish oats are world famous for their quality,” says Marcus Burmester, Head of AXA Scandinavia. “It’s all thanks to our climate. The chilly nights and the modest number of sun hours makes for a slow growth process, enriching the oats both in flavour and nutrition.”

AXA uses these fine products in order to create even finer breakfast products for everyday use.

Their oatmeal is immensely popular, and with Sweden being the second largest oatmeal-eating nation per capita (the UK being the biggest one), AXA know what they’re doing.

Letting AXA provide you with breakfast will not just give you a good start to your day. AXA is owned by a farmers’ cooperative and managed by people who have worked with oats for generations. “There are no shortcuts to high-qual-

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ity food,” Burmester says. “The earth and its resources must be cared for, providing good food through responsible farming for generations to come. At AXA we believe that sustainability is important and use long-term methods of farming and production.”

Indeed AXA is thinking about the bigger picture.

After the oat has been shelled, the oat hulls that used to be tossed aside, AXA now puts to good use. The hulls are burned in special ovens and turned into energy which supports the entire production. In addition to this, the hulls provide 1,500 households nearby with energy.

“It’s important to take responsibility for the earth and environment,” Burmester says. “Especially when you are as dependent on its wellbeing and longevity as we are.”

Chilly nights and a modest number of sun hours make AXA’s oats rich in flavour and nutrition.

For more information, please visit: www.axa.se

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Scan Magazine | Special Theme | A Taste of Sweden

A delicious slice of Swedish food Swedish dairy farm Gäsene Mejeri is not only the sole producer of traditional Swedish household cheese in the nation, they are also a dairy cooperative working as locally as you possibly can. This is a delicious slice of Swedish food.

homes and fridges throughout Sweden.

“We do several different variations of it,” Jansson explains. “We vary in fat percentage and how long it’s left to mature – some of the cheeses are left up to 22 months, to the point where they really crumble in your mouth – but the end result is always the unique taste of Gäsene Mejeri that has become popular in all parts of Sweden.”

Cheese is a big part of the Swedish culinary tradition, and Swedes are massive cheese consumers, something Jansson regards with little surprise. “It’s delicious and healthy,” he says. “And due to the Swedish climate and farming culture it tastes different (and better) here than anywhere else. Why wouldn’t people love it?”

Photo: Gäsene Mejeri

“The farms supplying us with milk are no more than 25 minutes away,” says Marcus Jansson, CEO. “More locally produced than that is very difficult to come by.”

Gäsene Mejeri was founded as early as 1931, when farmers from the little county Gäsene got together to form the cooperative we see today, with the purpose and goal of making the dairy business more manageable, profitable and sustainable. “Nearly 85 years later, we’re still operating from the exact same place as back then,” Jansson says proudly.

While rich in both heritage and history, Gäsene Mejeri’s main attraction is of course their gorgeous cheese. Their traditional household cheese is phenomenally popular and is to be found in most

Photo: Elika Henriksson

By Astrid Eriksson

For more information, please visit: www.gasenemejeri.se

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: ME AY E H W L T NOR A I EC OF SP STE A AT

Finally ready for Norwegian food We’ve eaten our way through dishes from the whole world, and nearly forgot our own culinary culture and identity. Now we want food based on old handcraft tradition. Traditional Norwegian dishes have become trendy, and young people are showing the way.

Text & Photos: Matprat

Norwegian traditional dishes are experiencing a renaissance. An increasing number of people show an interest in old handicraft traditions and the number of Norwegian cookbooks on various preservation methods has never been higher.

Real household cooking has gained a solid foothold on restaurant menus and good friends gather to relish dishes like lutefisk [lye-treated cod] and rakfisk [salted and fermented cod or char]. Slow cooked meat and steaming hot casseroles have become retro meals, and last year ‘fårikål’ [traditional mutton, cabbage and pepper corn casserole] was crowned the country’s supreme national dish.

What is it with Norwegian food?

Norwegian traditional homemade food reflects the climate in the North, with its tough, cold winters. In return we’re blessed with sublime produce, susch as world-class lamb and exotic reindeer meat with flavours of the northern plateau. We’re able to access fresh fish and delicacies of the sea throughout the year, as well as fill our pantries with berries, mushrooms, fruit and vegetables,

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which thanks to a long growing season become juicy taste bombs filled with vitamins and character. Norwegian culinary traditions are founded on healthy, honest and simple food, where light summer nights give crops a clean and fresh touch.

One of the most characteristic traits of Norwegian culinary culture is how the harsh climate has compelled various preservation methods. Bottling, juice-extracting, salting, smoking, curing, drying and pickling have become vital methods to secure food throughout the year.

After years of showing interest in other countries’ culinary cultures, a newfound focus on our own food traditions has emerged. Norwegian homemade food has long been viewed as something dull and boring. Today however, especially younger generations have revitalised Norwegian traditional dishes. Traditional Norwegian cooking has become trendy!

Another result of this newfound interest in Norwegian food, are the many smallscale producers who will tempt you with

their own farm outlets and eateries with real, homemade food. You can also follow your own food routes around the country that will take you to small-scale producers and restaurants that proudly offer homemade traditional meals.

And, should you find yourself in the North of Norway during wintertime: try dried reindeer meat grilled over open fire. You can hardly get closer to the open plains and nature.

Norwegian specialties to try: Freshly caught, boiled shrimp Real brown cheese [a brown-coloured cheese made from goat’s milk] Rømmegrøt [porridge made from sour cream] and cured meats Cod and dried fish Rakfisk and lutefisk [typical examples of preservation methods] Cured and smoked salmon Moose and reindeer meat Fresh lamb meat Ripe apples Cloudberries from the plateaus Lingonberries and crowberries filled with vitamins Aquavit, made from potatoes Creamcake and towered almond cake

For more information, please visit: www.matprat.no

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Photo: Nancy Bundt

TOP: The beloved brown goat cheese – a national treasure. Photo: Gaby Bohle. BOTTOM LEFT: Norway is among the top countries in the world when it comes to coffee consumption. Photo: Gaby Bohle. MIDDLE: Going hiking or skiing in Norway? An orange is a must. Photo: Terje Rakke

A new culinary vision From the famous brown cheese (a brown-coloured goat cheese with a sweet taste) to cured meats and that must-have chocolate bar and orange that make every hike complete – Norwegian food traditions show that complexity and simplicity can go hand in hand. While culinary favourites may be guided by tradition to a large extent, recent years have shown that Norwegians are becoming real foodies – also embracing trends from abroad.

By Julie Lindén

Few of the Scandinavian countries hold on to their culinary history like Norway.

Meats are still cured because a long history of seafaring called for simple ways of preserving food for long periods of time.

The beloved brown goat cheese is still considered a culinary treasure – all because one farmer got rid of his goats 150 years ago, and decided to blend cow milk in with the goat milk as the latter was sparse. The lunch box is still favoured over a hot lunch – just as in the 1930s when it was introduced as a late breakfast in Norwegian schools. In fact, a 2010 survey found that 40 per cent of all Norwe-

gians over the age of 15 still bring a packed lunch with them to school or their workplace. The Kvikklunsj chocolate bar (four wafer fingers covered in milk chocolate) is still a faithful companion on ski trips and hikes (always eaten with an orange on the side, mind you), nearly 80 years after it was first made.

While these traditions remain as beloved as they are unmovable, they have been added to by newcomers to the Norwegian food market. While coffee has always been a favourite with the Norse – helping out with those long, dark days – the emer-

gence of speciality coffees (many inspired by the Italian varieties) have made Norway’s coffee consumption rocket to the top of the list. And while the packed lunch is still going strong, an increase in restaurants serving enticing meals from all corners of the world have tempted the Norwegians out on the town. The World Championship in cooking, Bocuse d’Or, was held at the end of January and established that a Norwegian chef is currently the best chef in the world. Only France has earned more medals in the competition – a fact that surely speaks volumes for Norway as a foodie nation.

Balancing between honoured tradition, new influences and supreme cooking Norway has found a new culinary vision.

For more information, please visit: www.visitnorway.com

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Scan Magazine | Special Theme | A Taste of Norway

Den Gyldne Bønne only buys produce from the best of crops and can thereby assure an unusually high quality taste in their coffee.

Golden beans and human connections By maintaining good, strong relationships with coffee farmers producing the best beans, Den Gyldne Bønne [The Golden Bean] has proved its standpoint as a small, close-knit company that values human connections as highly as it loves great coffee.

With a coffee enthusiast at its core, it’s clear that Den Gyldne Bønne is slowly brewing its way to the top – not sacrificing quality for anything.

cup from scratch. After opening my own coffee bar I turned the business into a roast house, and it’s been wonderful to see it grow in tandem with an increasing interest for coffee,” he says.

By Julie Lindén | Photos: Den Gyldne Bønne

As the company hits its 20-year anniversary next year, plans for the future are plentiful. While wanting to remain smallscale enough to manage the current quality control process, Den Gyldne Bønne is experiencing an increasing demand for their coffee at offices, cafeterias and canteens. “People want good coffee at work these days, and they have the interest to support their choice,” says Lindvik.

“We go meet the people behind the farms, and see the faces behind the product,” says Jørgen Lindvik, Manager at Den Gyldne Bønne, when asked what separates his company from other coffee suppliers. “A lot of roast houses and suppliers only know the country the beans come from, so they are blatantly unaware of the conditions the farmers work under. This way we can make sure the beans we buy are of the best quality, and that the farms practise responsible policies.”

Mainly sourcing their beans from Middle and South America, not excluding the rest of the coffee-producing world, Den Gyldne Bønne only buys produce from the best of

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crops and can thereby assure an unusually high quality taste in their coffee. Proceeding to roast the beans in their own roast house in Bærum, west of Oslo, quality control is kept entirely in their own hands. “What’s interesting about this is that it also creates a variety of flavours.

Big brand roast houses have a signature taste, but as a small-scale supplier we can focus on diversity, being playful with our blends,” says Lindvik.

Lindvik discovered his taste for playfulness and craftsmanship when renouncing academic life to train as a barista. “I had always loved coffee, even as a kid, and I was eager to learn how to make a good

For more information, please visit: www.dgb.no where you can order your first taste of Den Gyldne Bønne’s blends, single origins or single estates.

If you serve coffee professionally or represent a business, please give us a call at +47 67 18 05 10.

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Scan Magazine | Special Theme | A Taste of Norway

Photo: Thor Brødreskift

TOP LEFT: At the cosy pub at Flåmsbrygga you can taste real Viking cuisine – with a modern twist. LEFT: The stunning surroundings provide not only a gorgeous backdrop, but an invitation to a number of activities. RIGHT: Ægir Brewery produces more than 30 different kinds of beer.

A brew of the best As part of the beautiful Flåmsbrygga, where you can savour innovative Norwegian food, drinks and nature all at once, Ægir Brewery offers a story unlike any other.

Brought to life by Evan W. Lewis and his wife Aud Melås, who took their passion of beer-brewing from the big USA to the comparatively tiny Sogn in Norway, Ægir has not only developed Norwegian beer palates – but also become a major west coast attraction.

By Julie Lindén | Photos: Ægir Brewery

“When talking about our location, you have to address the entirety of what can be found here. Flåm is part of the UNESCO world heritage list, a place where you will come into contact with fantastic nature. Then you have the homey and cosy atmosphere of Flåmsbrygga, where you can take a seat at the pub and order the popular Viking menu that puts a modern twist on Viking cooking. It’s all a package, encompassing several unrivalled experiences and things to enjoy,” says Lewis about what visitors can expect when venturing west.

Combining a hotel, conference facilities, a restaurant, a pub and a brewery in one

place has been an ideal way to introduce visitors to the craft of beer-brewing in a unified way, explains Lewis. The multiaward-winning beers of Ægir come alive when paired with exquisite dishes in the both the pub and restaurant, and conferences become experiences when paired with beer tastings in the state-ofthe-art brewery. It’s all as simple as Lewis’s love for brew.

“When possible, we’re happy to describe the beers for our guests and teach them what we can about the different varieties and the brewing process,” says Lewis. “We produce over 30 kinds of our own, so of course there’s a need to guide the visitor to

the nuanced differences in taste between the different types.” He says that although he was quite unimpressed by his first impression of the standard Norwegian beer palate (“there is more to beer than the Pilsner”), the development of brew knowhow in the North is going in the right direction. “Definitely. There are a lot more enthusiasts to be found nowadays – it’s like seeing someone transfer their preference from fast-food to gourmet dining.

People are more quality conscious.”

Add to Ægir the breathtaking array of activities you can engage in while visiting, like kayaking and partaking in a fjord safari, or simply discovering more of Flåm, and your experience of enchanting diversity is complete.

For more information, please visit: flamsbrygga.no & aegirbrewery.com Contact Ægir to book guided tours of the brewery in advance of a visit.

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Scan Magazine | Special Theme | A Taste of Norway

LEFT: The gorgeous surroundings of Telemark proved the perfect location for a microbrewery. TOP RIGHT: After years of careful planning, Fjellbryggeriet was up and running. Today its beers have earned their appreciated place on the store shelves. BOTTOM RIGHT: Norwegian-American couple Aasmund and Margit Rinde turned their fascination for beer into a successful brewery.

Tradition and culture – brewed with soul Fjellbryggeriet is proof that a mishap doesn’t equal a mistake – as long as you see its flip side. A failed attempt at making wine proved fruitful for Norwegian-American couple Aasmund and Margit Rinde, as their interest in wine turned into a fascination for brew. After years of careful planning, Fjellbryggeriet [the mountain brewery] was open for business. Today the brewery is nothing but a success story – combining tradition and great tastes in soulful brews.

By Julie Lindén | Photos: Fjellbryggeriet

“Our first attempt to make wine didn’t go that well,” Aasmund and Margit recall with a laugh. “We then did some reading about beer-brewing and tried it out, and the result was surprisingly good.” What followed was an epic tale of stubborn dedication – powered by a fascination for beer.

The couple learned that a brewery was giving away smoked malt to make more space in their storage, and saw their opportunity to learn more about the craft.

Strapping 1.5 tonnes of malt to their private trailer, they were excited about the prospects of all the beer they could make.

Results were varying, but the goal intact: getting better at brewing quality beer.

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“We were living in Grimstad at the time, but moved to Telemark when we found the perfect location for a microbrewery,” says Aasmund, adding that his wife’s American heritage played into the decision. “In the US the microbrewery tradition is strong, and there are many different flavours of beer available. Our passion for the craft was inspired by this, and we also wanted to learn more about matching beers with meals,” says Aasmund.

Today, Fjellbryggeriet’s beers have earned their rightful place on the store shelves, and the brewery’s owners have found a good balance in their production. Having

introduced exclusive features like private labels, where outlets can order speciality beers with a chosen list of qualities (including a custom-made label), the brewery has found new ways to explore and delight. Plans for a new brew house have already been made, an addition that will facilitate guided tours for groups. In the meantime, Aasmund and Margit are happy to welcome you into the brewery when possible.

“A growing interest in beer in Norway has made our products available to a larger customer base – and even the younger people prefer our speciality brews over the bigger labels,” says Margit. “Still, we remain proudly local and true to that profile – and we hope it shows.”

For more information, please visit: www.fjellbryggeriet.com

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Photo: Skjalg Ekeland

Scan Magazine | Special Theme | A Taste of Norway

Both English- and Belgian-type beers are brewed at Kinn, together with certain seasonal brews. The year was 2009 when Lothe begun brewing beer in his own home, and a growing interest in the craftsmanship led to a fully-fledged brewery in Florø.

A brew of individual tastes Focusing their production on a sound balance between traditional European beerbrewing culture and a modernised approach, Kinn Brewery have altered the way beer is consumed – and appreciated. Favouring local label designs and clean extraction methods over pasteurisation and filtration, the products are as recognisable on the shelves as individual in taste. The result? A stand-out array of supreme, locally produced beers.

By Julie Lindén | Photos: Kinn Bryggeri

“The best brew is one of both tradition and modernity”, explains Espen Lothe, CEO and brewmaster of Kinn Brewery.

“The methods we use, devoid of all pasteurisation and filtration, give us great, rich beers strong in taste. Still, a fine balance of flavours is preserved – something many brewers forget when going back to the basics of beer-brewing.”

The year was 2009 when Lothe begun brewing beer in his own home. A growing interest in the craftsmanship led to a fullyfledged brewery in Florø, an island off the west coast of Norway, where open fermentor tubs were brought in and the slogan ‘doing it the old-fashioned way’ was put to work. “I knew I wanted to let the

Photo: Skjalg Ekeland

process happen naturally and by itself, as I knew pasteurisation processes tend to destroy the natural beer flavour. This means that our beers are less ‘clear’ than others, as the sedimentation is not removed,” Lothe explains. “We wanted to do it the traditional way, and not push the process ahead in any artificial way.”

The description of Lothe as a true beer enthusiast comes to life when he paints a picture of the craftsmanship that is brewing. “It’s a very rewarding craft to carry out, because the generation time is so short. Let’s say I was making malt whisky instead – it would take me years to see the results of my work, while beerbrewing lets me see the fruits of my labour in a few weeks or so.”

Today both English- and Belgian-type beers are brewed at Kinn, together with certain seasonal brews. The products are sold as draft and bottle beers, with labelling depicting the Norwegian lexicographer and poet Ivar Aasen (known for having mapped Norwegian local dialects during the 19th century) – a clear nod to Norwegian tradition. “I think the conveyance of tradition and craftsmanship are qualities that make us stand out,” says Lothe, concluding: “That, and a fine taste.”

For more information, please visit: www.kinn.no

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Scan Magazine | Special Theme | A Taste of Norway

Beautifully wrapped, Linnea Finnskogen syrups make the perfect gift. Syrups can be used in multiple ways – why not try out the spruce syrup in your cooking?

A spoonful of syrup – by nature Inspired by nature’s combinations, tastes and qualities, Linnea Finnskogen brings you sweet and savoury treats in the most innovative of ways. Ever contemplated dripping some spruce syrup on your salad? Or perhaps some strawberry syrup on vanilla ice cream is more your flavour? Whatever the preference, Linnea Finnskogen will alter the way you season your dishes – and broaden culinary horizons along the way.

By Julie Lindén | Photos: Anna Krømcke

Using solely Norwegian produce, selling syrups from Svalbard in the North to Kristiansand in the South, Linnea Finnskogen is truly and authentically Norwegian. Harvesting produce from the geographical area of Finnskogen, an area historically populated by so-called ‘forest Finns’, the brand boasts a strong connection to both place and background. Founder Liv Bekkeli explains that the most important aim is to use what readily exists in local nature, letting tastes shine through their simplicity.

“We don’t add any preservatives or additives,” she says, “it just wouldn’t be right.

We don’t ferment any of the berries or produce either, but focus on extracting the juices and using them the way they are.”

Linnea Finnskogen has quickly become Norway’s largest producer of syrups, and

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plement different kinds of food. A flower syrup – more precisely the dandelion syrup – goes well in a cup of tea, while the ever so popular lingonberry syrup is the best choice to drizzle over a Sunday steak.

Oh and of course: the strawberry syrup – an instant hit with the kids.

a brief look through the website explains why. The assortment is as large as it is enticing, offering innovative taste experiences like crowberry syrup or spruce syrup flavoured with Aquavit. “We can, and do, produce syrups of all berry kinds found in Finnskogen, and many of them are unique in the world. A Europe-exclusive product, for instance, is the wild raspberry syrup. We may be a comparatively small business, but we get lots of great feedback on our products,” says Bekkeli.

“Young boys come by and buy the strawberry syrup with their own money,” says Bekkeli affectedly. “It’s wonderful to see.” Now then, we can’t argue with a weekly allowance.

Much of the feedback relates to new areas of use – creative new dishes made, or even pastries baked with Linnea Finnskogen products. “I know a lady who bakes cupcakes with our rowanberry syrup,” says Bekkeli excitedly, going on to explain how the various condiments com-

“We focus on extracting the juices and using them the way they are,” says founder Liv Bekkeli about her preservative-free syrups.

For more information, please visit: www.linnea-finnskogen.no

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Scan Magazine | Special Theme | A Taste of Norway

By Julie Lindén | Photos: Haust Hardanger

“You can hardly find a better place to grow fruit than where we are,” says Turid Alice Skjervheim, owner of Haust Hardanger, and noticeable enthusiast when it comes to everything sweet, neat and nutritious.

Haust’s dried fruit products are, therefore, completely free from added sugar and preservatives, and provide a healthy alternative to sweet snacks.

“Our dried apple slices are very popular – customers are known to eat a whole bag all at once!” muses Turid Alice, adding that the long fruit-growing season (added to by the subsequent time spent drying the fruit) in Hardanger allows for

a large range of different apple types and thereby a multitude of tastes. After harvesting the apples, which are also accompanied by plums and pears in her own drying facilities, Turid Alice’s products are neatly wrapped and sold as everything from healthy everyday snack options to party gifts. Haust is also known to use dried fruit in various pastries and sweet treats, make chutneys as well as brew special teas from the farm’s fruits, the latter of which is said to help prevent colds and flus.

“The sky is the limit,” Turid Alice explains when asked how she comes up with new

For more information, please visit: www.haust-hardanger.no

Golden taste from the sunny side Heightened in taste by sunny days, sifted light and mild temperatures, the ripe apples of Dyre Gård are as delicious as they are beautiful. Pressed, however, they are nothing short of irresistible. In a carafe at your dinner party or from a bag-in-box at the breakfast table, the different kinds of Dyre Gård’s apple juice suit every occasion.

The accompanying snacks? An additional treat!

By Julie Lindén | Photos: Dyre Gård

Situated in Rygge municipality in eastern Norway, Dyre Gård is the best known moraine area in Norway. The favourable soil combined with a west-facing location at the Oslo Fjord’s sunny side makes for a superb ripening process for the apples growing on the farm’s 12,000 trees. The aroma and quality stems from the perfect balance of acidity and sweetness – a taste grown without a single use of artificial fertilisers or pesticides.

“The fresh air combined with beneficial conditions for organic fruit cultivation

makes for clean, pure foods that taste of wellbeing,” says Hans Olav Bjerketvedt of Dyre Gård, explaining that while the apples are also sold for consumption, most of them are brought into people’s homes through the various popular kinds of juice and apple snacks. In many ways, picking the right juice can be just as challenging as picking the right wine to go with dinner, especially as Dyre Gård also offers a range of blended apple juices – adding flavour from beets and carrots. “The choice completely depends on what you are pairing the

Dyre Gård’s apples are sold for consumption, although most of them are brought into people’s homes through the various popular kinds of juice and apple snacks.

beverage with. A sweeter juice goes well with dessert, while you may prefer a more acid one for breakfast.”

With hopes to take products abroad in the near future, things are looking bright on the Oslo Fjord’s sunny side. With a healthy alternative and tasty bite, you can’t possibly go wrong.

For more information, please visit: www.dyregaard.no

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preservatives, and provide a healthy alternative to sweet snacks.

The apples of Hardanger are known to possess the best balance of sweetness and acidity there is. Imagine, then, the taste of apples growing in Hardanger’s most favourable spot, where the soil’s fertility, the sun’s heat and the fjord’s clean breeze come together in a fruitful harmony. The result can only be remarkable.

products. “The long season, great growing conditions, a drying process I’ve developed myself to match the fruit and its palette of flavours – and absolutely no additives. It’s all Haust Hardanger!”

Haust’s dried fruit products are completely free from added sugar and

Fruitful harmonies from Hardanger

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Scan Magazine | Special Theme | A Taste of Norway

Skott Gård’s Plommegløgg (left) has become a favourite with celebrity chefs and families alike.

Healthy and delicious tastes of plums and elderberry Thirty kilometres from Drammen, lies a farm that bears a strong resemblance to a paradise garden. Growing deep purple plums next to elderberry and blueberries, Skott Gård makes products favoured by families, restaurateurs and celebrity chefs alike. Its most famous product? The Plommegløgg [a non-alcoholic plum gluhwein], which has taken everyone by surprise.

By Julie Lindén | Photos: Skott Gård

Having been in the same family for 125 years, Skott Gård has nurtured a longstanding tradition of fruit growing. Quality, wholesomeness and health are important factors for the farm, which is beautifully situated by the Drammen River. Each piece of fruit is individually and manually handled, which means that quality is increased to a tremendous degree. “By treating each tree or single fruit one by one, it’s easier to adapt to the needs of the crop. This includes harvesting the fruit at the right time, to optimise the sweetness and balance of taste,” says Atle Sivert Tærum, who is the owner and in charge of refining the juices to a range of products.

most by accident. Atle was outside replacing roofing tiles on a cold November day when Ragnhild, his wife, brought him a cup of the warm juice she had sieved from freshly made spiced plums. “It tasted just like gluhwein, but without alcohol, and so a fantastic new product had been made. It’s high in demand among private and professional clientele – especially for Christmas – with celebrity chefs loving it,” says Atle, who can also put the well-received elderberry juice on his track record.

Known as a ‘health plant’ all the way back to Viking times, the juice of the plant’s flowers and berries help prevent flu and cold symptoms.

It was also Atle who first tasted the noted Plommegløgg, which came into being al-

As for what makes the small business so successful, Atle notes that it’s not all down

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to a few well-known products. “It’s the combination of high-quality fruits and berries, a tightly run business, continuous product development and meeting customers face to face. Especially the latter is important to create trust between producer and customer. People want to know what’s in the products, and we are the right people to inform them.”

Skott Gård’s products can be purchased at Farmer’s Market in Oslo, Drammen and Trondheim, as well as through their own farm outlet and website.

For more information, please visit: www.skottgard.no Tel: +4791518083 E-mail: skottgard@gmail.com

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Scan Magazine | Special Theme | A Taste of Norway

The finest juice from supreme apples When asked about what makes her apple juice the very best there is, Elisabeth Grønvik is humble but direct. “I’m a fruit farmer,” she says. “By ensuring high-quality fruit you get high-quality juice.” It would seem the most fruitful (quite literally) way of ensuring a good product, is to take good care of it from the very beginning.

By Julie Lindén

In her lush, green garden Grønvik grows apples that become beloved and prized products. Her extensive knowledge of the fruit, spanning its various types, sizes, quality and ideal times of harvesting, makes the juice what it is – helped by the remarkably good growing conditions in Ryfylke, where the farm is situated. “The natural conditions of this location don’t change: the fresh air, the fertile soil, the sun – they’re all part of making the juice taste wonderfully sweet. Also, there are no additives whatsoever in the finished juice, so you can be sure of exactly what you are tasting.”

today;” she says, “you never know what goes into the food you eat or the drinks you consume. By offering a completely ‘clean’ product, I feel like I’m true to my clientele – true and honest.” And what could be more telling of honesty than the prizes Grønvik has earned for her bottles of sweetness? 2013 saw the farm win the award for ‘Best Organic Apple Juice of the Year’, while 2014 granted the make a very honourable second place.

Photo: Grønvik Gård

“Our apples are good,” Grønvik adds with a smile. We have no doubt – and every intention of trying them out.

Photo: Elin Engelsvoll

Pesticides are not a part of Grønvik’s farm, and for good reason. “It’s difficult being a consumer

For more information, please visit: gronvikgard.no

The sweetest Arctic cloudberries In the gaping sea between Hammerfest and North Cape, at Norway’s most extreme north, lies a small island called Rolvsøy, situated in Måsøy municipality. This is where Siss Heidi Hansen gathers nature’s best produce and creates organic and tasty condiments with a lot of love and care.

By Julie Lindén | Photos: Molta

Focusing her production on the archetypically Nordic cloudberries, also dipping into production of quality honey (Hansen started out as the world’s northernmost beekeeper) and herb purees, Hansen says she has been astounded by the attention her small-scale company has received. “We have won several awards, and we’re the only cloudberry producer in Norway who has won the prestigious specialty award ‘Unik Smak’ from Matmerk Norge. Our location makes the food very special in taste – from the über-sweet, deep orange honey to our cloudberry jam,” she says.

Exceptionally good soil and a long maturing process makes Hansen’s primary produce, the cloudberries, her company’s best asset. Add the fresh air nearly free from pollution, and the environment manifests itself in the berries’

great taste. Furthermore, the contrasts imbedded in the Arctic nature – led by harsh winters and sneaker waves as well as summer’s serene waters and midnight sun – make the fruit as long-lasting as it is versatile. The demand for the Arctic sweetness has rocketed in the past years, Hansen explains. “We’re experiencing an unparalleled demand for cloudberries.

Acres and acres up north are covered in them.”

Promoting local, clean and tasty food is Hansen’s undoubtable passion – so much so that she is looking into opportunities of expanding her business in Rolvsøy, potentially entailing that fans of the brand can taste its quality-awarded products on location. “It would be nice to welcome people to Rolvsøy and show them our beautiful nature with its peace and quiet,” concludes Hansen.

At Norway’s most extreme north, Molta makes the most of the nature’s sweet cloudberries.

For more information, please visit: www.molta.no

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Scan Magazine | Special Theme | A Taste of Norway

A stone’s throw from the wonderful plethora of friendly animals are Mjåland’s organic strawberry fields, filled with the sweetest of berries.

A passion for natural resources With an outspoken passion for using all of the resources her farm has to offer, Brit Mjåland grows more than just fruit on her grounds. Offering a safe but lively arena for young and old, Mjåland Gård is a place for people to be themselves and come together. Oh, and have we mentioned that only metres from the farmstead Brit grows sweet, juicy and delicious strawberries?

By Julie Lindén | Photos: Mjåland Gård

“A farm can be much more than what you see from the outside,” says Brit, emphasising the recreational values of spending time amongst fruit, trees and plants, breathing fresh, Norwegian air. “Our aim is to use all the farm’s resources – natural and human – to make this a place you’ll want to be. A place where you can get active and develop.”

Families love the free atmosphere at Mjåland, and salmon fishers flocking at nearby River Mandal use the farm’s camping facilities to enjoy convenient and easy overnight stays. School classes from nearby areas freely use the forests and fields around Mjåland as part of their physical education, and children are also

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invited to take part in activities at the farm.

“We have a concept called ‘Inn på tunet’ [to the farmstead], where children get to interact with different kinds of animals and feel what it’s like to handle them,” says Brit.

A stone’s throw from the wonderful plethora of friendly animals are Mjåland’s organic strawberry fields. Here large tunnels are lined up next to one another, preventing harsh weather getting the best of the sweet berries. The organic term naturally implies that none of Mjåland’s berries are treated with pesticides – and their clean, unmistakable flavour is more in demand than ever. “The demand is very high and private orders are increasing in

volume,” says Brit, adding that strawberries are also wanted by restaurants and shops.

She is suitably excited about the future – which will, quite literally, develop organically. “We do have an interest in expanding our fruit growing to new types of fruit, but we want to keep the process organic, and we want to grow slowly. That allows us to learn more about organic farming and work up a sustainable competence before launching a new venture.”

For more information, please visit: www.mjalandgard.no

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Scan Magazine | Special Theme | A Taste of Norway

Rune Svindland with his preferred product, the red wine sausage.

Savoury tradition With more than 30 years of experience making cured meat products according to revered Norwegian tradition, iconic taste has become somewhat of a staple at Svindland. Making nutritious and savoury foods for parties and everyday use alike, they have perfected the most desired balance: that between supreme quality, great taste and inexpensive choices.

By Julie Lindén | Photos: Svindland AS

“Good produce, controlled environments, an eye to tradition, perfect temperature and great chemistry,” says Rune Svindland, Manager at Svindland, about what makes the perfect slice of cured meat. Being a near sanctified part of the Norwegian kitchen cupboard, cured sausages deserve both attention, care and love from the maker. At Svindland, it’s called “the optimal production process”.

“Norwegians have cured meats for hundreds of years, and the skill was really perfected when we became a major seafaring nation. Seamen would preserve the food by salting it, and the outcome was a savoury meal that was available year round. Today it has become somewhat of a common property – a meal that

belongs, and should belong, to everyone,” says Svindland.

After a two to six weeks long curing process, where the sausage loses between 28 and 40 per cent of its volume due to the dehydration process, only the best of aromas are left. Svindland’s specialities draw on Danish tradition, maintaining a softer texture and round flavour. “The red wine sausage is a great choice for either your breakfast sandwich or party snack,” says Svindland of his favourite in the company assortment. As for the secret to keeping the company going, he says: “Fantastic employees who make Svindland what it is. That, and positive figures from the very beginning!”

For more information, please visit: svindlandas.no

Rørosrein: reindeer retreats and meats There may be a chance that you don’t know that much about reindeer, but if there’s a place to learn about the magnificent animal it’s at Rørosrein. Offering everything from delicious and nutritious meats to reindeer lasso sessions (yes, really!), this company boasts all you could possibly ask for. Chances are you’ll leave having experienced something out of the ordinary – and you’ll want to come back for more.

By Julie Lindén | Photos: Tom Gustavsen

Combining South-Sami history and culture – encompassing volumes of knowledge about the mighty reindeer – with meat production as well as an activity and conference hub, Eva Nordfjell has created a place where knowledge and great experiences come together. Located in the outskirts of the historical town Røros, where stunning 17th and 18th century buildings make part of UNESCO’s World Heritage list, Rørosrein offers nourishment for mind, soul and stomach. “Few people know of the level of nutrition found in reindeer meat,” says Nordfjell, adding: “It’s lean, rich in vitamins, iron and minerals, and best of all – it’s clean.”

Perhaps the best way to taste Rørosrein’s meat is in the company’s own turf hut, where Nordfjell is happy to tell about the South-Sami culture, while passing around reindeer meat delicacies and old Sami artefacts. “We have large groups who come to visit us, and as we have good collaborations with nearby hotels, there’s no problem putting together a conference out of the ordinary.” Continuing on the topic of exclusive experiences, the winter season also allows for activities such as lasso throwing and reindeer sledding. “It’s incredible being able to work with the entire food chain in this way,” says Nordfjell. “It’s the most diverse and satisfying job I can think of.”

Mighty reindeers, activities and knowledge about South-Sami culture: Rørosrein offers nourishment for mind, body and soul.

For more information, please visit: www.rorosrein.no

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Scan Magazine | Special Theme | A Taste of Norway

Renewed local traditions It may be a long way between Oslo city life and a quiet existence as fishmongers in little Fyredal municipality in Western Telemark, but Ingebjørg and Jonny Aketun have made it into a goldmine of splendid entrepreneurship – and even better tastes.

By Julie Lindén | Photos: Aketun Fisk

After years in the Norwegian capital the couple decided it was time for a new adventure, and packed their bags for a new life in a small mountain village in Telemark. The farm, where Ingebjørg’s father once spent his childhood years, was to make the transition from an old sheep farmstead to a processing facility and farm outlet for delicious fish. “It was a new beginning for us,” says Ingebjørg. “The barns became storage houses and family tradition renewed itself.”

Today Aketun Fisk [Aketun Fish] offers everything from fresh trout, whitefish and char that have been caught nearby, to pike and rainbow trout. The smoked whitefish earned an honourable mention in the contest ‘Det Norske Måltid’ in 2010, while the rainbow trout was awarded for its outstanding quality in 2009 and 2010. Today the most popular fish is the rain-

bow trout – as well as Ingebjørg’s traditional fish cakes. Whitefish caviar is also more in demand than ever. “We are experiencing great demand, and we sell fish to Farmer’s Market [a Norwegian umbrella organisation for local markets], eateries, some supermarkets and through our own farm outlet. We try to accommodate all orders – from the larger ones to the small, private ones.”

Having sparked the idea behind the newly founded fish farming company Telemarkrøye AS, Ingebjørg and Jonny are excited for the future. “The company will give us access to fresh char for processing evenly throughout the year, something we’re happy about." Telemarkrøye AS will offer fresh char to Aketun’s own production, and supply the growing clientele with new quality taste experiences.

For more information, please visit: www.aketunfisk.no facebook.com/aketunfisk

Organic and local made simple Based on an idea of sustainability and organic farming, Holli Mølle [Holli Mill], was born in 2007. Founder Trygve Nesje wanted to offer customers a chance to buy wholly organic, non-blended, traditionally ground flour and grain products that had a clear provenance and an unmistakable quality. Fast-forward to 2015, and Holli Mølle is represented in outlets across Norway – earning scores of new fans every day.

By Julie Lindén | Photos: Inger Marie Grini

Although Nesje’s work can quite literally be labelled his ‘daily grind’, it’s the sheer passion of organic produce that drives him. “Something has happened to the average Joe in the past years. People are more conscious of what they eat nowadays, they want to know what they’re getting. Our concept is organic, local and pure produce – quite simply.”

Farmers throughout the eastern part of Norway contribute locally produced grains to Holli Mølle, but no two batches are ever mixed.

Nesje explains that each farmer is credited for their specific batch of grains, which is ensured by farm-specific labelling on all packaging.

Several grain types are part of the Holli range, but it’s spelt – also called dinkel wheat

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– that constitutes the main part of production.

Holli Mølle goes to great lengths to use only the grains that have not been processed in laboratories, but kept their naturally high level of nutrients. The traditional grinding process helps attain this goal, as the grains are slowly crushed between grindstones to keep enzymedamaging temperatures at bay. “This is culinary history in a way, as our products will always be naturally pure and very high in nutritional value.”

Powered by purity, authenticity and care for quality produce, Holli Mølle’s vision to become Norway’s main supplier of organic grains and flours seems more than tangible.

Holli Mølle uses only the grains with the highest levels of nutrients.

For more information, please visit: www.holli-molle.no

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Scan Magazine | Restaurant of the Month | Sweden

On top of Stockholm: Gondolen boasts one of the most impressive views of the city.

Restaurant of the Month, Sweden

Impressive deliciousness from all fronts Gondolen is a classical and traditional Swedish restaurant, situated in the most exquisite of locations. With the stylish interior, breathtaking view and mouth-watering food, it is no wonder that Gondolen is one of the most sought after establishments in the Swedish restaurant business.

Gondolen,” she explains. “We want everyone to feel welcome, and that this is a place that caters to all people and all occasions.”

By Astrid Eriksson | Photos: Gondolen

With the food at the heart of their concept, the stunning scenery and the authentic spirit in which guests are welcomed, Gondolen is ready to impress us all for generations to come.

Gondolen is impressive in a lot of ways.

Not only is it the number one restaurant with a view in Stockholm, perhaps in the entire country, but the passion the people behind the restaurant have for food and culinary traditions makes every single plate – and bite – a phenomenal experience for the one lucky enough to taste it.

“We work a lot with typically Swedish and timeless concepts,” says Anna Lallerstedt, owner of Gondolen, when asked to describe the style of her restaurant. “We switch the menu up depending on what’s in season and when we can get the best products, but we stay true to our traditional vision rather than following trends or adapting to other restaurants’s concepts. We are innovative in our cooking but aim to keep a classic approach to dining out, with white linen on the tables and a proper and professional staff.”

Nothing short of a landmark in the Swedish capital, Gondolen thrones high up over the rooftops, looking out over the city, sluices and the spot where the lake Mälaren runs out into the open sea. The variety the restaurant offers ensures that everyone has a reason to stop by. Whether it’s in the Bar to enjoy a drink along with the spectacular view, a fine meal in the Dining Room, or a more casual bite in the Kitchen, Eriks Gondolen will take good and delicious care of you no matter what.

Anna Lallerstedt recently took over Gondolen from her father Erik Lallerstedt, one of the true Swedish culinary giants. “Food becomes so very important when you are brought up in the kind of environment that I was brought up in. Our familiarity with food and the fact that we’re genuinely passionate about this, which has been central in our family for so long, is reflected in

For more information, please visit: www.eriks.se

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Palæo became the first restaurant in Denmark to serve what is known as Stone Age food, a term describing stripped-down meals of vegetables, meat, nuts and berries, inspired by the intake of foragers thousands of years ago.

Restaurant of the Month, Denmark

The Palæo philosophy - Fast food goes Stone Age The global fast-food revolution has led to a rise in high-quality, delicious fast-food restaurants, that cater for people on the go. Copenhagen’s Palæo offers precisely this, and local audiences have embraced the Stone Age food concept with open arms. Three years on and business is booming, tells the man behind the brand, who is looking overseas to pursue the next leg of the journey.

By Nicolai Lisberg and Julie Lindén | Photos: Sergio Calero

Fast-food is ideal when time is short and the list of chores longer, but choices can be sparse. This came to the attention of Danish entrepreneur Peter Emil Nielsen, who decided to take matters into his own hands. “I felt I could come up with a better alternative. Together with my partner, I contacted Danish Michelin star chef Thomas Rode, we explained our idea of a Palæo takeaway, which he loved and he helped us on our way,” says Emil, owner of the Palæo restaurants. Research

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bread, rice and potatoes. “It all comes down to what people believe is good for their bodies. A lot of people are allergic to gluten without knowing it, so the moment they stop eating it they feel better right away,” explains Emil. Personally, he tries to live up to the Palæo diet – estimating that around 80 per cent of his own food intake is aligned with the Palæo philosophy.

showed there wasn’t anything like this on the market, and they decided to go all-in.

Next step: Europe

With the ambition of making delicious, quality fast-food, the first restaurant was unveiled in the spring of 2012. It became the first in Denmark to serve what is known as Stone Age food, a term describing stripped-down meals of vegetables, meat, nuts and berries, inspired by the intake of foragers thousands of years ago. This excludes the likes of pasta,

Interest in the Paleo concept has spiked in recent years, which in turn has led to an expansion in restaurants adhering to the concept. Emil opened a second restaurant in October of 2012, followed by another two in late 2014. This spring the chain opens its fifth restaurant, a 270 m2 branch in Copenhagen’s newly renovated Shopping Centre of Frederiksberg. “The last couple of years have been busy. More

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Scan Magazine | Restaurant of the Month | Denmark

people are becoming aware of what they eat and in turn aware of the Palæo diet, and we see a great variety in the guests who come to eat here,” says Emil. He adds that it is by no means only for those who follow the diet rigorously. “We welcome a lot of teenagers, families, well generally people of all ages come here because they want to eat healthy, quality food.”

The Danish-born, British-raised food enthusiast smiles and notes that he has received multiple offers of franchise takeovers from Danish cities and places abroad. So far he has turned them all down, as he is not willing to give up control of the company’s core. Nonetheless, the rest of Scandinavia could very well be having healthy fast-food in the near future.

“I would like to go abroad before the end of 2016. That is the dream, and Norway, Sweden and England are obvious desti-

nations to open new restaurants in,” says Emil, asking rhetorically: “Because who doesn’t like good, healthy food?”

In a supermarket near you Palæo not only caters for hunger, but also thirst. The extensive juice menu is soon to be found outside the restaurants as well.

“We are about to launch products in 7Eleven and supermarket chains. Our brand is becoming a seal of approval, which has always been the main idea.

When people see our brand, they know it is quality – and they know that what they are eating or drinking is good (for them),” says Emil.

For more information, please visit: www.palaeo.dk

Find Palæo: Copenhagen Market Halls Hall 1, Rømersgade 18 1362, Copenhagen Pilestræde 32 1112, Copenhagen Tuborg Havnevej 4-8 2900 Hellerup Hørsholm Midtpunkt 133 2970 Hørsholm The Shopping Centre of Frederiksberg (opening March 2015)

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Scan Magazine | Restaurant of the Month | Norway

Stunning views over surrounding, wintery areas

Stylish and clean interiors allow full focus on a great taste experience.

Restaurant of the Month, Norway

Skilfully seasoned perfection Offering locally sourced, supreme produce that is masterfully combined in enticing dishes, Tingnes Spiseri ticks all the boxes of modern cooking. Add the eatery’s own beer, innovative taste combinations and a private theatre, however, and Tingnes Spiseri becomes an attraction – skilfully seasoned to perfection.

By Julie Lindén | Photos: Tingnes Spiseri

There are upsides and downsides to being situated off the main roads, but if there is something Tingnes Spiseri does well, it’s nurturing the positives. A location further afield? A chance to make the trip worthwhile, says the eatery’s Manager Bente Ekeberg Bodin. “Absolutely – since we’re not in a location you’ll stumble on by chance, we have to keep quality levels high to keep people coming around. And, when people make the decision to come here we want to make sure we take great care of them.”

Enjoying good rapport with local farmers (the closest one just 50 metres down the road), Tingnes Spiseri have constant access to the best and freshest of local produce. Traditional Norwegian cured meats

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are favoured, and berries and mushrooms from neighbouring forests are preserved frozen to prolong the season. However, it probably doesn’t get any fresher than the makes of the restaurant’s own kitchen – beginning with their own brew. “It was an old family tradition that we wanted to take up,” says Ekeberg Bodin. “We like exploring various brewing methods, and we serve the beer exclusively in the restaurant.”

The trained eye will also notice that the menu offers a particularly Norwegian spirit that suits Tingnes’s Ringsaker location very well. “We’re in the middle of the potato country, so the Aquavit is important to our menu,” says Ekeberg Bodin, adding that the restaurant earned a special Aquavit certification last year. “We make an ef-

fort to include the Aquavit flavour in our dishes to open people’s minds to it, as the subtle cumin taste goes well with a number of meals.” And just when you thought the menu could hardly become more delightfully Norwegian, there’s a dessert menu serving up Norwegian brown cheese ice cream. An ode to tradition, quality and innovation – if anything.

Speaking of tradition, Tingnes Spiseri can also offer facilities for a number of different celebrations. The nearby church provides a beautiful backdrop, and views of lake Mjøsa are truly stunning. The restaurant’s indoor theatre provides another scene for celebration. “The theatre can seat up to 220 people, so conditions are set for a great party – whatever you’re celebrating,” concludes Ekeberg Bodin.

For more information, please visit: tingnesspiseri.no and facebook.com/tingnesspiseri

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Scan Magazine | Restaurant of the Month | Finland

Café Regatta has been selected as the best café in Helsinki.

Restaurant of the Month, Finland

One of a kind in Helsinki: Café Regatta When walking through Sibelius Park to the western shore of Helsinki, you’ll find a little red cabin with plenty of people sitting outside, most of them holding large cups of steaming coffee and freshly baked cinnamon rolls in their hands. After gazing through all the city’s urban sights you might be amazed to find this most beautiful Finnish countryside scenery in the middle of Helsinki, but this is what Café Regatta is all about – making a true positive impact on its visitors.

By Tuomo Paananen | Photos: Alberto Garcia

Café Regatta strikes travellers as well as Finnish natives as positively different from all the other cafés in Helsinki. A relatively small wooden building with indoor capacity for only thirty people, but it provides two hundred outdoor seats during the summer as well as winter.

“It’s countryside in the middle of Helsinki, so not a very typical Finnish café,” says the owner Raine Korpela who has been running the place for twelve years.

Regatta is mostly famous for its fresh coffee and cinnamon rolls that are baked in the cosy cabin. “Our policy is to offer fair cups of coffee at an affordable price of two euros. However, we don’t give you a

discount on your second cup – we will actually give you five cents to have it! In addition to our home-baked cinnamon rolls, we also serve handmade sandwiches, blueberry pie, croissants and similar,” Korpela says.

To an outsider the place might look like a flea market, as Korpela has decorated Regatta with a tongue-in-cheek attitude.

“That’s what makes the place fun and atmospheric. We have a fish trap full of empty vodka bottles hanging from the ceiling, a pair of skis with boots still strapped on, local photographs and a bunch of other stuff you don’t see anywhere else,” Korpela laughs.

Café Regatta arranges several outdoor activities around the building. During the summer customers can rent rowing boats or canoes. Regatta’s winter time speciality is a pole sled ride with a rocking chair on it. “We like to offer Finnish experiences with a little twist. We also happily teach our visitors the ordinary gimmicks, like how to grill sausages over a campfire. In winter, we provide people with reindeer hides or blankets so that they can gather and enjoy their fresh coffee around the fire in frosty weather as well,” Korpela says.

“We have almost 1,000 daily visitors, but the spacious yard guarantees that it will not get crowded. I guess this is just one of the places you can’t experience through photos or videos, but you have to visit yourself.”

Visit Café Regatta at this address: Merikannontie 8, Töölö, Helsinki, Finland. More information on Facebook @Cafe Regatta.

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Scan Magazine | Attraction of the Month | Norway

Photo: Ole C.Salomonsen

Prized on numerous occasions for its architectural distinctiveness, the Arctic Cathedral rises as a tangible definition of diversity.

Attraction of the Month, Norway

Fifty years of stunning experiences Bathing in Northern Lights during the winter and Midnight sun during summer months, the Arctic Cathedral (also known as Tromsdalen church) is a stunning manifestation of just how beautifully nature, architecture and experience can be forged into one. Celebrating its 50th anniversary of bringing countless people everything from joyful concerts to mindful ceremonies, the Arctic Cathedral should be a given stop on your trip to northern Norway.

By Julie Lindén | Photos: The Arctic Cathedral

High above the roofs in Tromsdalen the magnificent structure of the Arctic Cathedral is enthroned – a local church that looks everything but ordinary. A masterpiece of artistic expression, groundbreaking architecture and the purest, Scandinavian lines, this church has gone beyond its purpose as a place of worship – and offers everyone a place to engage in spectacular shows, performances and, come the forthcoming jubilee season, midnight concerts. “For a total of four concerts a week, and 24 shows in total, tourists and locals will be given the chance to delight in music played the half hour before midnight,” says Agnethe Soelberg, tourism coordinator at the Arctic Cathedral. In a wintery setting, visitors

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can listen to the tones of folk music, classical pearls and other musical treats, while taking in the marvellous construction that houses the sounds.

Prized on numerous occasions for its architectural distinctiveness, the Arctic Cathedral rises as a tangible definition of diversity – not only in the events it hosts, but most certainly also in its appearance.

The church is a navigation mark that can easily be seen from the Tromsøy strait, as well as from the air and nearby Tromsø Bridge. Drawn by noted architect Jan Inge Hovig and inaugurated in 1965, the church reflects the mountainous terrain it is part of, with a sharply angled roof consisting of 11 aluminium-clad concrete boards. Last

year it earned A. C. Houens fund’s diploma for outstanding independent and architectonically implemented architecture.

“The cathedral is without a doubt a splendid architectural masterpiece,” muses Soelberg. “Beyond the most tangible aspect it’s a room that encompasses both joy and sorrow – everything from concerts and weddings to funerals. That’s a wonderful thing.”

2014 saw no less than 546 concerts take place in the Arctic Cathedral, and the jubilee year of 2015 looks set to challenge that number with varied and exciting concerts. The grand jubilee concert, for instance, will welcome famous baroque orchestra Akademi für Alte Musikk Berlin.

With midnight concerts and summer concerts in the calendar, all that’s missing is your ticket to the north of Norway.

For more information, please visit: www.ishavskatedralen.no

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Scan Magazine | Attraction of the Month | Denmark

The tours of Luxury Riding Holidays, aimed at experienced riders, have attracted visitors from as far away as New Zealand and the US, and many return every year to enjoy a truly unspoilt piece of Denmark.

Attraction of the Month, Denmark

A very modern Nordic adventure Jesper Finderup, who offers luxury two- to four-day riding holidays atop Icelandic horses in the beautiful and wild North-West of Denmark, may have hit upon the perfect definition of raw, modern Nordic luxury: “We treat our guests just as we would our dearest friends,” he explains, “we don’t hold out their chairs at dinner; we’re relaxed and informal, but we provide pure quality throughout and we make sure there’s always plenty of everything. We pursue ‘the good life’ here, alongside our guests.”

By Louise Older Steffensen | Photos: Luxury Riding Holidays

No other riding resort offers anything quite like Finderup and Rikke Olsen’s Luxury Riding Holidays, which they’ve run since 2005. Their tours, aimed at experienced riders, have attracted visitors from as far away as New Zealand and the US, and many return every year to enjoy a truly unspoilt piece of Denmark. North-West Jutland has remained largely untouched for centuries, and the area is rich in beautiful forests, wild beaches and moorland.

It’s not unusual to ride for half a day without seeing anyone else. “It’s often just us, the horses and the wind,” Finderup, who has worked in Iceland, runs his own acclaimed stud farm and has competed on Danish national teams, says.

There is no danger of loneliness in Finderup’s company, however. The owner loves chatting with guests about the big and small things in life. “Each group develops different dynamics, but the conversations always flow and it’s always very hyggeligt.”

Hyggen, that quintessentially Danish concept of a cosy, relaxed time, is garnished with excellent wine (which Finderup stresses he always personally checks for quality) and fantastic local gastronomy.

“We’re minutes from the coast, so our fish come straight from the sea. Not even Noma can beat us! Not on freshness, anyway.” After a long day’s ride, guests can enjoy spa treatments, massages, and unwind.

The pair pick up non-local visitors at the local airport, Aalborg, and are planning special trips to celebrate the World Championships for Icelandic Horses in Herning this year. Icelandic horses, favourites of the Vikings and famous for their tölting gait, may be small, but they’re hardy, enthusiastic, and suit the Nordic environments perfectly. Rikke and Jesper carefully select and bring together the best horses, of a range of temperaments, on sale in Denmark. If you’re looking to buy, Luxury Riding Holidays’ weekends allow you to really get to know the horse in all scenarios and with all kinds of people.

Finderup challenges anyone who doubts the little fellows’ capabilities to come along and experience a fabulous, charming race.

For more information, please visit: www.luksusrideferie.dk

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Scan Magazine | Hotel of the Month | Denmark

LEFT: The spa – a perfect sanctuary where you can relax and recharge your batteries. RIGHT: Dr Ottosen Drink – Dr Ottosen founded a Sanatorium in the buildings in 1898.

Hotel of the Month, Denmark

The ultimate all-in-one spa hotel Finding time to relax with a busy work schedule, or even on holiday, can be challenging. Kurhotel Skodsborg provides a place of tranquillity, where you are taken care of as soon as you step through the door and into the spa hotel.

events to further one’s interest in literature, classical music and art, giving a cultural edge rarely experienced in spas.

By Josefine Older Steffensen | Photos: Kurhotel Skodsborg

Kappenberger describes the spa hotel as a “city resort”, a place where you are close to the city, yet still able to breathe fresh air. “With time being the most precious in our lives, we try to get as many experiences as possible, whether we are away for days or hours. We want everyone to leave feeling a little more healthy and inspired,” she says.

When leaving Copenhagen along Strandvejen (The Beach Road) the lane winds between the coastline and beautiful houses, and you feel your body relaxing and your troubles seeping away. Twenty minutes later you arrive outside a magnificent collection of pristine white buildings. These embody Kurhotel Skodsborg: an all-inone spa hotel. “As soon as people walk through the door, they let go of everything and we can see that they relax,” says Mai Kappenberger, the manager of Kurhotel

Kurhotel Skodsborg’s magnificent white buildings complete the feeling of absolute purity.

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Skodsborg. Everyone is met by friendly staff members, who are there to make their stay, whether it is for a day, a weekend or longer, as pleasant as possible.

Sticking with Nordic health traditions, a day at the spa can encompass a dip in the – usually rather chilly – sea, before heading to the sauna for a treatment. Then you are welcomed to enjoy a relaxing lunch overlooking the sea, before going to the spa for a tranquil afternoon mixed with a fitness class or a yoga session.

What makes Kurhotel Skodsborg oneof-a-kind are the many facilities available. You will find everything you would expect from a spa hotel, while there is also an exceptional restaurant (which adheres to Nordic food trends), a conference centre, a medical centre, a private jetty and even a roof equipped for relaxing or exercising. There are plenty of

Guests are given health shots throughout their stay, including juices and wellness of beauty treatments. Meetings held at the spa hotel have also shown to be more productive as people have time to relax, rather than rushing from one room to the next. With prices starting from 500 DKK for a day visit, there are plenty of opportunities for everyone to visit Kurhotel Skodsborg. Give yourself the chance to completely relax. You know you deserve it.

For more information, please visit: www.skodsborg.dk

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Scan Business Key Note 73 | Conferences of the Month 74 | Business Calendar 77 | Business Column 78

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Take a breath

By Paul Blackhurst, Client Director at Mannaz

As you read these words, do you notice yourself breathing? I assume that you are breathing; otherwise, you will not make it to the end of the article. (Or will you? – keep reading) Research suggests that we should pay more attention to something we do 25,000-35,000 times each day.

Danish free-diving World Champion Stig Severinsen uses his own body as a laboratory and uses his medical knowledge to coach people in the benefits of conscious breathing. What gives Stig the right to advise others? Well, he spent 22 minutes under water without breathing, capturing the Guinness World Record in May 2012. Two years earlier, he swam 76 metres under ice wearing nothing but a bathing suit and goggles. The previous record was below 15 metres. Stig, and his 14-litre lung capacity, seems to know something.

Stig estimates that most of us use around 60 per cent of the capacity of our lungs and yet the impact of the way we breathe on the way we feel and our general health is immense. For business people, breathing correctly holds the key to controlling stress, to building rapport and to creating a sense of positive wellbeing.

When stressed, we tend to breathe in a shallow, fast way using the top part of the lungs. This engages the sympathetic nervous system with its consequent adrenaline and cortisol production, increased heart rate and raised blood pressure. Our focus narrows and our ability to think diminishes. Good breathing, however, especially the focus on the outbreath, engages the parasympathetic nervous system and taps into the Vagus nerve (from Latin, meaning wandering, like a vagrant or a vagabond) which connects the brain to the lungs, heart, and most internal organs. The “ahhh� noise you make when you sit down after a long day is the outbreath that turns on the Vagus nerve and prepares the body to rest, digest and do our best thinking.

Breath holding, as the pranayama yoga gurus have known for a very long time, also builds mental strength as we learn we can overcome the panic response that comes when we are short of breath.

Wherever you are, you have the chance to focus on your breathing. Inhale through the nose, use your diaphragm to breathe into your belly, lower your shoulders, relax your jaw and relax your tongue (you will look strange but trust me). Breathe in for a count of four, hold your breath for a

count of four and exhale for a count of eight. Do that several times and you should feel more relaxed and in control because you are spending more time on the outbreath. If that feels a little weird, try singing. When we sing, we typically spend longer breathing out as we hold the note and this has the same physiological effect.

So, depending on where you are right now, practice longer outbreaths or burst into song. And, remember, what happens in Vagus, stays in Vagus.

Paul Blackhurst

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Scan Magazine | Conference of the Month | Denmark

For larger conferences and concerts the Centre’s cinema, seating 910 people, is a major attraction.

The Centre provides attentive catering for all events.

Conference of the Month, Denmark

Meetings and conferences in attractive settings Roskilde is one of Denmark’s oldest and most visited cities; home of the Viking Ship Museum, the Roskilde Festival and the Roskilde Cathedral, the final resting place for Danish monarchs. Roskilde also houses the largest Danish conference centre on Zealand, outside of Copenhagen, which prides itself on its flexibility, accommodating intimate private parties as well as massive sporting events. It housed the National Championships in handball last year, and artists such as Rasmus Seebach, Kim Larsen and Thomas Helmig have adorned their stage. With a new exhibition space, 2015 looks set to continue in similar style, with Ørkenens Sønner, musicals and concerts already confirmed.

By Louise Older Steffensen | Photos: Roskilde Congress & Sports Centre

When Roskilde Congress and Sports Centre opened forty years ago, its premises consisted of a single hall near the heart of the city. Today, the centre spans more than 7,000m², and its fairs and exhibitions regularly welcome up to 20,000 visitors. The centre has accommodated all kinds of events and requirements over the years, while the modern restaurant, featuring winter views of the cathedral, provides attentive catering for events – or an excellent meal for day visitors. “We love working with clients from their initial idea to the finished product,” says Henriette Hansen, Sales and Marketing Manager, “whether we have months or days to prepare, helping our clients’ ideas come to life is always fun and very fulfilling.”

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Light and airy meeting rooms of any size are available at short notice, and the centre can provide all services, technology and materials required. For larger conferences and concerts, its fully up-to-date technology, including a cinema seating 910 people, is a major attraction. “I actually don’t think there’s any kind of technological requirement we couldn’t accommodate,” Hansen ponders. Even the centre’s physical spaces can be completely transformed to suit events such as the huge annual cycling exhibition, massive craft fairs, or exclusive professional conferences. “We work carefully with the light, space and sound to make our rooms not just suitable, but impres-

sive and memorable for the guests and hosts alike.”

For non-locals, Roskilde Congress and Sports Centre works with a number of local hotels and offers an ideal location just half an hour from Copenhagen. It boasts 750 parking spaces and close proximity to the city centre, the railway station, the motorway and Roskilde Airport, Tune. An English website and English-speaking staff welcome foreign clients. “We get lots of great feedback, and we do everything possible to ensure clients are in safe hands with us,” Hansen concludes.

Roskilde Congress and Sports Centre works with a number of local hotels and offers an ideal location just half an hour from Copenhagen.

For more information, please visit: roskildekongrescenter.dk/en/

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Scan Magazine | Conference of the month | Finland

The centre is conveniently situated in the middle of Helsinki and offers 58,000 sq metres of exhibition space, an auditorium for 4,400 people and 40 meeting rooms.

Conference of the Month, Finland

Get inspired – Finnish style Messukeskus Helsinki Expo and Convention Centre is the biggest event, fair and conference centre in Finland. It has been inspiring and entertaining Finns for nearly 100 years and is attracting an international crowd as well.

By Karin Zilliacus | Photos: Messukeskus Helsinki Expo and Convention Centre

The centre is conveniently situated in the middle of Helsinki and offers 58,000 sq metres of exhibition space, an auditorium for 4,400 people and 40 meeting rooms available for a broad range of events.

These are events that are currently attracting more than one million visitors every year. As many as 10 per cent of the Finnish population have a membership card to the Messukeskus VIP club.

There are not many themes that the premises haven’t hosted. Some of the most popular fairs that are held annually include the travel, boat and book fairs. Messukeskus also attracts large international forums, and the latest arrival is the 15th World Gymnaestrada in July – one of the largest gymnastics events in the world.

The Managing Director of Messukeskus, Anni Vepsäläinen, explains: “Messukeskus is constantly working on staying on par with international trends, while naturally also keeping more traditional events on the agenda.” The wellness fair called ‘i love me’ is a great example of how Messukeskus is keeping up with with the ruling trends. Fifteen hundred conferences and meetings chose Messukeskus as their event place last year, and the future looks nothing but bright and busy.

Vepsäläinen emphasises the importance of working with constantly changing technological demands and needs of the customers. The latest development is a mobile application, which has been developed in order to enhance and maximise the ex

perience for the visitor. The app makes information easily accessible and ensures that all aspects of the experience run as smoothly and seamlessly as possible. The meeting and event industry is a team effort, where people and technology together can provide outstanding experiences and memories.

Messukeskus is a true centre of innovation and inspiration. As an avid motorcycle fan, Vepsäläinen, who took her seat as Managing Director of Messukeskus only a few months back, enthusiastically informs us that she has attended the biggest motorcycle fair in Northern Europe “every year for 30 years”. The perfect example of how Finns just can’t get enough inspiration, entertainment and education – all under the same roof.

For more information, please visit: www.messukeskus.com

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Scan Magazine | Conference of the Month | Norway

Conference of the Month, Norway

The stylish lobby entrance.

Scandic Ørnen – Norway’s most high-flying conference destination A brief look through the facilities offered by Bergen’s centrally located Scandic Ørnen will ensure you of its top rank amongst conference destinations – but it’s the unmistakable dedication, skill and passion of its employees that will make you come back again and again. Regardless of the purpose of your visit, Scandic Ørnen are adamant that your stay should be an experience – from the lobby to the top-floor conference suites.

Scandic Ørnen boasts the capacity to host everything from barbeques to banquets.

By Julie Lindén | Photos: Scandic Ørnen

As the largest and newest hotel in Bergen, opened in May 2014 and situated only three minutes from the main train station, Scandic Ørnen [Scandic Eagle] is as impressive as it is conveniently located.

Boasting 368 rooms and a penthouse suite over 13 floors – many of the rooms with disabled access – capacity for long and short stays is unrivalled. Add to this 15 meeting rooms, counting three topfloor conference and meeting suites with all modern equipment and a stunning view of one of Norway’s most beautiful cities, and you will hardly be able to find a more striking location for your conference. “The whole hotel has a light and pleasant décor, which mirrors the spectacular view that can be enjoyed from the top floors of the building,” says Lise Solheim Haukedal, General Manager for Scandic Ørnen, adding that the hotel has been prized for its unique architecture and design.

Taking the ‘Eagle’ moniker in his stride, noted photographer Thomas Morel has decorated the hotel rooms with remark-

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able photographs of eagles and other birds of prey, while his media wall depicting an eagle in flight is a central element in the hotel lobby. Eminent design is also represented in the hotel’s restaurant and conference rooms, where options to host spectacular parties and celebrations are abundant. “We’ve hosted barbeques and numerous events on the roof terrace, which is also a perfect location for an aperitif,” muses Solheim Haukedal, adding that the hotel can accommodate parties and events for up to 1,000 people.

“And speaking of cuisine, you cannot miss our breakfast buffet – or the buffet of homemade desserts prepared by our own pastry chefs.”

Solheim Haukedal is noticeably proud of the hotel’s employees, who do everything in their power to make conference visitors and guests feel just at home. “Competence is high and we go far to meet the wishes of our guests. We are ambitious and like a good challenge,” concludes Solheim Haukedal.

Capacity: Meetings: 700 participants (as a whole) Conferences: 400 participants Banquets: 300 guests Events: 1,000 guests Restaurant: 350 guests For larger conferences, Scandic Ørnen has five partnership hotels nearby (six from 2017).

For more information, please visit: www.scandichotels.no/ornen

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Scan Magazine | Business | Calendar

Scandinavian Business Calendar Dig into the best and most inspiring events in the Scandinavian business world this February.

By Julie LindĂŠn

Wine tasting evening with FBCC On Wednesday, 18 February 2015, FBCC is happy to invite you for an event at The Perfect Cellar. We welcome you to join us for a wine tasting and networking evening at a beautiful venue. You do not want to miss out on this delicious event – bring a friend or two and come and enjoy a lovely evening with good wine, yummy nibbles and interesting wine stories!

Date: 18 February at 6.00pm – 8.30 pm Venue: The Perfect Cellar, Farringdon Road, London Welcome to the UK 2015, Luleü Welcome to the UK is back for yet another year, and this time, the Swedish Chamber will be bringing the event to Luleü. In partnership with Trowers & Hamlins and the Norrbotten Chamber of Commerce, the Swedish Chamber will

welcome companies from the area who intend to expand to the UK for a day of networking and enlightenment. The day will be aimed at all those individuals and companies alike, who are planning to take the step to move or to develop business relationships with the UK. The event will also host exhibitors offering knowledge and advice about the current British business climate and how to succeed in this market.

Date: 18 February at 9.30am – 6.00pm Venue: TBC in Luleü

Joint-Nordic Thursday Drinks On 26 February The DUCC, the Finnish British and Norwegian British Chambers of Commerce will bring their respective members and extended network for this informal evening event. Join in and enjoy the good company of the Norwegian, Danish, Finnish, and British

business communities at this Nordic Thursday Drink. A free welcome drink is offered for the 50 "early birds" with their names on the guest list.

Date: 26 February at 6.00pm onwards.

Venue: 100 Queens Gate, London

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Scan Magazine | Columns | Steve Flinders

Yours sincerely (and with envy)

By Steve Flinders

Writing in the aftermath of the murderous attack on the Charlie Hebdo office in Paris in January, I have been trying to make some sense out of the feelings of shock, horror and bewilderment that millions of us have experienced.

I have also felt some envy. Watching President Hollande speak against the attacks with a resounding reassertion of the values of the French Republic – freedom, including freedom of expression and freedom to print; equality; and solidarity – made me, as a British citizen, envious of his ability to express so clearly the ideals around which the people of France can rally. His speech made me go back to the words of Norway’s then Prime Minister, Jens Stoltenberg, after the Oslo bombing and Utøya massacre in 2011. He too challenged such attackers: “Our response is more democracy, more openness, more humanity, but never naivety.”

In both cases, I was struck by their sincerity and the sincerity of their convictions. They stand for something and their countries stand for something too. Perhaps, like the low opinion we hold for holidaying compatriots abroad, I am wrong to want to hold the politicians of other countries in higher esteem than my own; but I don’t think we in the fractured UK can call so readily on that kind of national mission statement, written or unwritten, although perhaps there is one embedded somewhere in our national psyche. I certainly don’t think we have anyone at the moment who can articulate whatever it is convincingly.

I have suddenly understood the importance of a nationhood based on values rather than woolly sentiment. The challenge now is for the words of François Hollande and Jens Stoltenberg to inspire us all to celebrate difference, not demonize it, in our personal and in our professional lives.

Steve Flinders is a freelance trainer, writer and coach, now based in Malta, who helps people develop their communication and leadership skills for working internationally: steveflind@aol.com www.coachingyork.co.uk/item/ steve-flinders

Train like a Viking My Viking Method consists of unique functional exercises, worked through within specific time frames. Incorporating a series of switches between functional cardio and resistance exercises, the method forces the body to work to the maximum.

The foundation is always the same.

By Svava Sigbertsdóttir

The importance of hormones: In both diet and training, we activate the fatburning hormones and de-activate the fat-storing hormones. The diet is clean, we use carb cycling and plenty of vegetables and certain fruit, fat and protein to make that happen. With the exercises, the specific timeframe and intensity are set to reach optimum utilisation of the hormones we want to activate.

We train by body type: Ectomorph, Mesomorph, Endomorph. Body types are very different and therefore respond differently to training and nutrients. Different amounts of reps, frequency, rest time and division of the macros are needed to achieve maximum results.

We train to impress ourselves not to impress others: My main objective with my clients is not getting into that dress or down to that weight. That

78 | Issue 73 | February 2015

will happen anyway with my method. It is a byproduct. My main objective is for my clients to experience their power, agility and strength.

To become confident and content with themselves. To have them feel and know just how powerful a Viking they truly are.

No machines: We use ourselves. No endless array of crunches. We work our core in the way it’s built to work. We crawl, we push, we drag our body on the ground. The body is a unit and we train it like that. Thus we get a body that we have made the greatest machine – and we are the greatest driver.

cluding slow-releasing sugars) 90 minutes before you train and before you go to sleep.

Follow these five pointers and you will see a change bigger than you have ever seen before – inside and out.

Always: We push ourselves to the max. You need to be uncomfortable. It should be hard. If it isn't, your growth hormone is not being activated (fat burning, anti-again, de-stressing, lean tissuebuilding hormone). Never have any sugar (in-

Svava Sigbertsdóttir is the founder of the Viking Method – an exercise regime that leads to visible, instant results. www.thevikingmethod.com

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Scan Magazine | Humour | Columns

IS IT JUST ME...

By Mette Lisby

Who finds myself emotionally exhausted on a daily basis?

Social media sends me on a wild, emotional rollercoaster-ride daily, before I’ve even left my house. My daily “wake up-catch up” routine used to be reading the paper, maybe listening to the radio or having the TV on in the background while preparing for the chores of the day, which was easy to fit into my usual morning rituals. Also, it left me feeling ready and prepared for the day.

This is no more. Today – frankly – I’m emotionally drained before I take my third sip of coffee.

Just today I had cried TWICE by 8.45 am. First because Justin Timberlake made the crowd sing ‘Happy Birthday’ to a 9-year-old at a concert, which was very moving, and second because two lion brothers found each other and hugged like humans and it was SO cute and endearing. I mean – they were LIONS! And they were hugging!

See? How are we expected to deal with this sentimental turbulence of emotions that wellmeaning popstars and hugging lions submerge

us in? Granted I’m a sensitive person, but how are you supposed to – on a daily basis – make it through social media’s brutal bonanza of laughing babies, cuddly puppies, hilarious cats, funny toddlers, honourable homeless people (did you know homeless people are the ONLY ones that help you if you fall on the street?! Well, you do after watching videos on social media!), plus the occasional “you won’t believe what happened” auditions from generic talent shows, where some person we all secretly think is a loser turns out to have the voice of the decade and belts his/her pain out on front of a guiltyturned-adoring audience? I mean, my God, it’s a wonder I even make it to 9.30am without sobbing hysterically while running out of Kleenex.

And after all this I’m expected to leave my house and throw myself out into REAL life?

Who knows what I am going to see out there, in the real world. Whatever it is, I’m too exhausted to engage in it. If it’s really enticing I might just film it and upload it on social media…… You know, just to make YOU cry.

Winter Crime

By Maria Smedstad

snow had accidentally fallen into their boxes, and – with the temperature being sub-zero – it would brush off any letters and newspapers easily enough. Perhaps my childhood would have been less marred by crime if I’d grown up in the UK? Or maybe the crime would just have been different? Mud through the letterbox and fear of reprisal in the shape of a Jersey cow, perhaps?

Spring might be just around the corner in the UK, but in the north of Sweden it is still far away. Growing up in Sundsvall, I generally lived in the hope that it would be warm enough to ditch the Long Johns by the time we had our end of term school concert. This took place in June. February was still very much a winter month. Bored and cold, we occasionally turned to crime to keep ourselves entertained. Not serious crime, just the odd sporadic act of sabotage.

A popular undertaking was the classic snowball in the letterbox. Letterboxes in Sweden are often freestanding in the streets, yards away from the houses. The neighbours that we considered to be nasty or grumpy would suffer at our mittened hands, as we slipped a lump of snow inside their boxes. We didn’t do this lightly.

Generally we were extremely law-abiding and our acts of unruliness were followed by panicstricken flight from the crime scene. I lived in

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 versions of “Have I Got News For You” and “Room 101”.

fear that karma would catch up with me, possibly in the shape of a moose-attack on the way to school. It seemed only fair. Only now do I realise that our intended acts of mayhem probably went unnoticed. It would have been logical for our neighbours to assume that the

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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“My publisher suggested that I started writing for other people. He told me about a new girl band that was coming out, The Saturdays. My early songwriting just fit the sound that the label wanted them to have – and I ended up doing nine or ten songs on their first album,” says Ina about the collaboration that set off her songwriting career.

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Scan Magazine | Music | Ina Wroldsen

The Norwegian voice behind the world

Going Solo You might not yet be familiar with the name, but you will more than likely be familiar with her music. After almost a decade of writing songs for everyone from Britney Spears, Leona Lewis and One Direction to The Wanted, Alexandra Burke and Little Mix, Norway’s most in-demand hit maker is hoping that you will soon recognise her name as instantly as any of those she has composed for. Ina Wroldsen is launching a pop career of her own. Scan Magazine speaks to her about the transition from songwriter to popstar, personal change and her thoughts on whether her fellow Norwegian artists are catching up with the more prolific Swedes.

By Karl Batterbee | Press photos

It has been a busy few months for Ina Wroldsen. The success in Norway of her debut single Aliens (Her Er Jeg) has meant that she has been returning to Oslo far more frequently than at any point in the seven years since leaving her homeland.

And when we catch up with her before Christmas, she is a woman juggling a new career with an old career, and a hectic home life (“We’re in the middle of moving, I’m in a writing session with Clean Bandit later today, and I shot the video for Aliens last week”).

Ina has been writing for other artists for seven years now. Still, it hasn’t all been leading up to a solo launch. “It wasn’t always the plan to have a solo career, no. I was signed as an artist ten years ago, but when I moved to London I didn’t really picture myself being an artist again.”

That’s when she channelled her songwriting into creating hits for other artists.

“My publisher at the time suggested that I started writing for other people. He told me about a new girl band that was coming out, The Saturdays. And The Saturdays as a group and me as a songwriter kind of started around the same time. My

early songwriting just fit the sound that the label wanted them to have – and I ended up doing nine or ten songs on their first album”.

“I think I just needed to try it on my own” Since that first album by The Saturdays, Ina has gone on to write hit singles for Shakira, Cher Lloyd, The Pussycat Dolls, and one of the biggest selling X Factor winner’s singles of all time (Impossible

by James Arthur, which American artist Shontelle had made a hit in the US a few years previous). She’s also been part of the Nordic duo Ask Embla, writing and singing their Northern Lights album, which became a big success in Norway.

And finally last year, it was time to do it alone. “I think I just needed to try it on my own, and that’s always quite scary.”

Ina Wroldsen isn’t the only writer in the music industry who is carving a path of her own. One of the big success stories in 2014 was Sia, an artist who, like Ina, had achieved a very respectable career as a composer for other artists. But when Sia wrote the song Chandelier, she regarded it as being too good to give to anyone else,

and so kept it for herself. It went on to become one of the biggest global hits of 2014. Did Ina have a similar Chandelier moment with Aliens? “I had the Chandelier moment before I went into the studio.

Steve (Steve Mac, Ina’s long-term songwriting partner) was like “let’s write something for you. Come into the studio a little bit earlier today”. I was so nervous, but the song just fell out of me. It’s about how I feel towards the whole industry.

What am I going to do? I’m not a model.

I’m not twenty anymore. What’s up?!”

Keeping tracks from Miley and Little Mix As it stands now, Aliens has thus far been a hit record only in her native Norway. But when the song turned out as good as it did, was there ever a temptation to give it to an international artist who could have made it a success all over the world? “Me taking it for myself was a bit of a risk. We thought perhaps we should give it to this person or that person. But I was quite adamant that it is my song, and so I kept it. And it was important for me to keep it.

Aliens has a very fresh sound and it’s very self-referential. And I probably would have had a problem with anyone else singing that song. If Miley or Little Mix had taken that song, it would have been tough for me.”

Between Scandinavia and the UK Readers of Scan Magazine will be well familiar with the idealisms of living in Scandinavia. So what makes a Scandinavian head in the other direction, and take up a life in the UK? “I just felt like I needed to

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Scan Magazine | Music | Ina Wroldsen

Going solo wasn’t all easy for the young songwriter turned artist: “It was time to do it alone. I think I just needed to try it on my own, and that’s always quite scary.”

spread my wings. But it’s only since living here that I realise how much I miss Norway and how good we have it. A lot has happened in Scandinavia in the seven years I’ve lived in London. I go back to Oslo quite a lot now, and the city has been transformed from when I lived there. It just looks stunning now and has a whole metropolitan kind of feel to it.” If Oslo is a totally different place now to when she left it, is Ina starting to think she might head back there one day, for good? “I’m really torn. I’d like to move back to Norway. But I married an Englishman, and I have a son who is in school here. And I do

82 | Issue 73 | February 2015

love English culture and English history so much. I’m an anglophile! I’d love to live in Norway again though. I miss it so much.

But then when I’m over there I miss it here.”

A culture of success From outside Scandinavia looking in, it seems like Swedish songwriting talent is getting all of the attention. As one of Norway’s most prolific songwriters, does Ina think that her country is going to catch up on their neighbours? “We are quite far behind. In Stockholm seven years ago if you were a songwriter, you could live there

and do that. You couldn’t if you were in Oslo. But now there are a lot of fresh producers and really cool talent there. We don’t have that culture of success that Sweden has, which then results in our confidence being lower. When I started with music, I was told that this is all very good but ‘when am I going to start school’.

So we are behind. But it’s coming.”

And if it’s coming, then Her er Jeg would be a very suitable catchphrase for its arrival.

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Scan Magazine | Music | Ina Wroldsen

Originally from Oslo, but moved to England – is Ina starting to think she might head back to her Norwegian roots? “I’m really torn. I’m an anglophile! I’d love to live in Norway again though. I miss it so much. But then when I’m over there I miss it here.”

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“We gather loads of inspiration from new places, and since we travel a lot on tour we keep meeting people who inspire us in different ways,” says Eva, one half of the successful Norwegian dance duo.

Eva & the Heartmaker – keeping the beat alive They’ve become pop and dance music superstars in no-time, a rare feat for a Norwegian husband-wife duo (even though the wife may be a former Idol participant).

In 2009 they gave us the sweet-sounding Let’s keep this up forever album – convincing us all that they really should keep it up, and never ever stop. So what’s in store for the faces of Norwegian dance music in 2015? We sat down with Eva to find out.

By Julie Lindén | Press photos

First of all – you have to tell us how Eva & The Heartmaker met and how the name came to be. It almost seems like a subtle reference to your marriage?

“Thomas [Stenersen] and I met through our music in 2005, and started playing together around the time we became a couple. A year later we went to Italy to record our first music video, but we still hadn’t found a name for our duo. One of the guys in the film crew suggested Eva & the Heartmaker, and it stuck!”

But there must also be challenges involved with working so closely with your spouse in a creative process?

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“Well, since we’ve worked together since we became a couple, we really don’t know what the alternative should be… So we never really saw it as a challenge. It’s become a lifestyle by now.”

Where do you get your inspiration from?

“We always gather loads of inspiration from new places, and since we travel a lot on tour and also when we write songs, we keep meeting people who inspire us in different ways. I’d say we have a lot of musical role models. Who we listen to changes from year to year, but the last year it’s been a lot of Kanye West, Lykke Li, Lana del Rey’s last album, Lorde and Arcade Fire.”

You’re releasing a new album this year.

Tell us more about your 2015?

“2015 for us will be a lot of live shows at home, in addition to finishing the new album, which will be released in the autumn. At the same time we’re making plans for moving our music abroad, to share it with as many people as possible.”

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Scan Magazine | Culture | Scandinavian Music

Scandinavian Music Swedish House Mafia are back! Or a couple of them anyway. Two thirds of the massive dance music collective of yesteryear have decided that they miss each other terribly, and want to start making music again. Axwell and Ingrosso have therefore teamed up as a duo, and first single Something New has already become a big hit for them in their native Sweden. It comes out in the UK in March. And after being synced in an advert for a stylish mobile phone brand, it is looking like they’ll be repeating the success of their previous band.

Over in Norway they’ve just crowned their latest Idol winner. And the winner’s single is a winner in itself! Ingvar Olsen is the young chap in question, singing a sublimely catchy number called Sarah Moore. Sounds like George Ezra being a lot less self-aware and having a bit more fun. Utterly, uncompromisingly charming.

Finnish boyband (more 5SOS than One Direction though – they all play their own instruments) Satin Circus have just launched their big comeback with new single Crossroads. It’s a

folk-pop track that has just as much in common with Mumford & Sons as it does with Avicii’s Wake Me Up. When you read this, you might well have discovered that it is Finland’s entry in the Eurovision Song Contest this year.

They are in the running to represent their nation, with the domestic selection taking place at the end of February. The song has already gone to number one on Finnish iTunes too, so all bodes well for them.

By Karl Batterbee

pheric cloak of chill. But it’s actually quite comforting under there.

More pop! Norway’s urban pop princess Raylee has just come out with a tremendous new single called Wish For You. A ballsy and aggressive break-up song with a chorus as domineering as its bad attitude. It doesn’t matter if you like pop music or not – this will strike a chord with you.

Let’s finish things off with an icy cool slice of Scandinavian electronica. You know the sort.

Best of the month is Tears Run Dry by new Swedish trio Blänk. This one has echoes of trip-hop, and is shrouded under an atmos-

www.scandipop.co.uk scandipop@googlemail.com

Scandinavian Culture Calendar – Where to go, what to see? It’s all happening here!

Nielsen: The Symphonies (18 Feb)

Denise Grünstein (19 Feb - 3 May)

The Finnish conductor Sakari Oramo leads the BBC Symphony Orchestra in Nielsen's The inextinguishable and Ravel's Le tombeau de Couperin. Celebrated Swedish mezzo Anne Sofie von Otter joins the orchestra in Zemlinksy's Maeterlinck settings. Barbican Hall, London, EC2Y. www.bbc.co.uk/events

When Nationalmuseum in Stockholm was emptied and closed for renovation at the start of 2014, Finnish photographer Denise Grünstein was given the opportunity to create an art project in the empty space. The result was the series 1866, which refers to the museum's opening year, but the photographs cannot be fixed in time. It is not possible to tell with any certainty whether they are from the past, the present or the future. Tue-Fri 11am-5pm, Sat & Sun 12noon-4pm. Nationalmuseum, Konstakademien, Fredsgatan 12, Stockholm. www.nationalmuseum.se

City of Light: Ravel & Stravinsky (19 Feb) Finnish Esa-Pekka Salonen conducts the Philharmonia Orchestra in Ravel's lush song cycle and the dark colours of his Piano Concerto for the left hand which is paired with the ballet music that Stravinsky composed for Diaghilev. Featuring Finnish soprano Camilla Nylund and French pianist Pierre-Laurent Aimard. Royal Festival Hall, London, SE1. www.philharmonia.co.uk

By Sara Schedin

José González (Feb-April) Starting off in Europe, Swedish indie folk singer-songwriter José González will be touring the world this spring with his 2015 album Vestiges & Claws. www.jose-gonzalez.com

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Satellite Stories (Feb-April)

Susanne Sundfør (March)

Finnish indie rockers Satellite Stories are touring Europe this spring. satellitestories.com

Norwegian singer-songwriter Susanne Sundfør will tour Europe with her fifth studio album Ten Love Songs in March. tumblr.susannesundfor.com

Anne Sofie von Otter © Mats Backer

Scan Magazine | Culture | Scandinavian Culture Calendar

Covenant (7 March) Swedish electronic band Covenant will be playing tunes from their latest album Leaving Babylon at the O2 Academy Islington, London, N1. www.covenant.se

Say Lou Lou on Scandinavia tour (March) Swedish-Australian dream poppers Say Lou Lou will be playing songs from their latest album Lucid Dreaming at various venues across Scandinavia in March. www.sayloulou.com

Anja Niemi: Darlene & Me (Until 10 March)

Skulptur (Until 15 May)

In her new series Darlene & Me, Norwegian photographer Anja Niemi inhabits a house in the California desert, in which she explores the fictional character Darlene. Niemi continues to function as the photographer, subject and director of her images, aiming for absolute control. Tue & Thu 11am-1pm and 2-6pm, Sat 11am-4pm or by appointment. The Little Black Gallery, London, SW10. www.thelittleblackgallery.com

The Royal British Society of Sculptors presents an exhibition of contemporary sculpture from Denmark, Finland, Iceland, Norway and Sweden. Encompassing indoor and outdoor sculpture, video, installation, and performance, it will be the first ever large scale group exhibition focused exclusively on Nordic sculpture in the city. It will be exhibited at three sites: the RBS galleries on Old Brompton Road, the GoetheInstitut London, and Prince's Gardens, a pub-

Denise Grunstein, Looking at the Overlooked, from the series 1866, 2014. © Denise Grunstein

86 | Issue 73 | February 2015

lic square owned by Imperial College London, all of which are in South Kensington.

For more info visit: rbs.org.uk

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Nordfyns Museum The history of the town of Bogense and North Funen, in words, artifacts, paintings and pictures.

Nordfyns Museum Vestergade 16, DK-5400 Bogense, Denmark Phone: +45 6481 1884 E-mail: nordmus@mail.tele.dk www.nordfynsmuseum.dk

27/3/14

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