FEBRUARY 2017 ISSUE 97 PROMOTING BRAND SCANDINAVIA
DANIEL BERLIN – SWEDEN’S BEST CHEF A TASTE OF SWEDEN AND NORWAY EDUCATION IN DENMARK NORDIC MATTERS AT THE SOUTHBANK CENTRE
Longyearbyen, Svalbard Tel + 47 79 02 37 02 E-mail info@polarriggen.com www.polarriggen.com
Mary-Ann’s Polarrigg ‒ a somewhat different hotel
Foto: Exclusive design
Hello! My name is Pål Ross! Since1996 I have created hundreds of quality, life-affirming living environments. My award-winning, unique designs have lived up to my goal, which is to deliver and exceed the wishes and expectations of my clients. Most recently, in another first, I have become the first Swedish architect to receive the right to eco-label (SVAN) my projects; yet another step in securing one of the best investments you will ever make! Last year Ross celebrated 20 years in business, and I have the honor of inviting you to make this year's most important phone call. It is about your new home! Book your appointment today at +46 8 84 84 82 or ross@ross.se.
Welcome home!
Awarded Sweden's most beautiful villa of 2009 Awarded best newbuilding in Jämtland in 2010 Gold winner at European Property Award 2013 2015 Svanen Nordic Ecolabelling Licence
Scan Magazine | Contents
Contents COVER FEATURE 36 Daniel Berlin – King of the Kitchen From an unambitious teenager with zero interest in food, whose grades were only good for cookery school, to an award-winning chef dubbed the next René Redzepi, Daniel Berlin has been voted Chef of the Year in Sweden two years in a row. Scan Magazine spoke to the hyped-up chef about New Nordic Cuisine, working with his parents, and finding his thing.
36 68
DESIGN 10 Colour and Cosiness We help add a splash of colour to your home to escape those end-of-winter blues and then show how best to go all out on the hygge factor while you cosy up on the couch to enjoy all that splendour. Nordic cool does not need to be minimal. Moreover, Nordic cool can do good, and not just by being sustainable. Read all about JSM Design to find out more.
SPECIAL FEATURES 32 Mumm for Craft Beer We warm up for this month’s big food and drink special with our favourite Danish restaurant right now – a hidden gem in the truest sense of the term – and take a deep-dive into the booming Swedish craft beer trend to find out what is brewing.
SPECIAL THEMES
and drink exports recently. Not only are major brands including Heineken under Swedish group umbrellas, but if you have a sweet tooth you will likely also be familiar with brands such as Almondy and Delicato. Liquorice aficionados, meanwhile, will have heard of Kolsvart. We explore the tastiest brands coming out of Sweden right now.
60 A Taste of Norway Our Norwegian culinary focus this month has been on the local, independent and organic. With Norwegians being among the top three nations in the world in terms of coffee consumption, it will hardly come as a surprise that we discovered a long line of passionate coffee roasters. Berry products and all kinds of farm produce are also on the list of what you have come to expect of the west-Scandinavian country. It might be news to you, however, that Norway is also home to a rapidly growing number of celebrated microbreweries, producing world-class craft beer with quirky labels and award-winning compositions.
BUSINESS 85 The Science of Caring Both those with their heads in the clouds and those with their feet firmly on the ground can look to Denmark for inspiration as we speak to the people behind an astronomical observatory as well as a pioneering care home provider. Our keynote writer, meanwhile, explains how science has proven that belief systems and values are key in business relationships.
20 Education in Denmark The ever-confusing, yet always renowned, Danish system of efterskoler, folk high schools and International Baccalaureates can never be explored and explained too much. Whether you are looking to hone very niche skills, sharpen your academic excellence or prepare for a life abroad, Denmark will offer a winning academic concept with global charts and research to back it up. This month’s picks are experts in everything from organic farming to gaming and support for the hearing-impaired.
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CULTURE 112 Nordic matters We have an extra special culture section this month. Not only do we check out what to expect from the year-long exploration of Nordic culture that is the Nordic Matters festival at London’s Southbank Centre – we also report from London’s first ever Danish Comedy Aid show and discover a fascinating and unusual arts centre.
40 A Taste of Sweden Whether you know it or not, you have probably enjoyed one of Sweden’s many high-quality food
REGULARS & COLUMNS 10 95 99 107
We Love This | 12 Fashion Diary | 17 Artist of the Month | 18 Gallery of the Month Conference of the Month | 96 Hotels of the Month | 98 Inn of the Month Restaurants of the Month | 104 Experience of the Month | 106 Activity of the Month Attractions of the Month | 111 Humour
Issue 97 | February 2017 | 5
Just inches from the stunning Geiranger fjord, going to the post office has taken on a whole new meaning. Brasserie Posten | 6216 Geiranger, Norway
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www.brasserieposten.no
Scan Magazine | Editor’s Note
Dear Reader, I have just put on a pot of coffee and the scent is filling the room as I type. When I wrap up for the day and go to collect my kids, I will bring with me their favourite snack, a thing we call ‘monkey food’ that I have been making for them since they first started on solids. For dinner, we will try a new soup from a recipe book I got from my parents for Christmas, published by one of my favourite Swedish cafés, which is also a design boutique and soup kitchen. It is so true what Marie Söderqvist, CEO of the Swedish Food Federation, writes in her introduction to our food special in this issue, that food is so much more than what can be expressed in a chart of calories and nutrients. It is the memories of home, a sense of belonging, a way to make sense of emotions and mark rituals, and sometimes measly attempts at expressing the love we cannot put into words.
winning, intimate countryside restaurant. New Nordic Cuisine may be all the rage, but Scandinavian food has always been worthy of attention and admiration, not least for its many health benefits, and we set out to discover the passionate producers beyond the trends. Speaking of trends, there is plenty going on in the Nordic cultural scene right now, not least at the Southbank Centre with this year’s Nordic Matters programme, which you can read about in our culture section. Personally, I started off 2017 by falling head over heels for SKAM and all its honest, broken beauty, and my Scandinavian playlist is chock full of The Tallest Man on Earth, Anna Hausswolff and Miss Li… Now, if you’ll excuse me, I think that coffee is ready.
Linnea Dunne, Editor
This month, we explore Norway’s culinary traditions and local produce craze, the booming organic agricultural scene, and Sweden’s best and most-loved food and drink brands. We also speak to Sweden’s Chef of the Year of both last year and the year before, Daniel Berlin, who prides himself on providing guests with unforgettable one-of-a-kind experiences at his award-
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Scan Magazine | Design | We Love This
We love this… Scandinavians are known for their love of minimalism and neutral hues. We understand, however, that you will sometimes prefer a more opulent look. Bold jewel tones can add a rich and warm feeling to your home, all while maintaining a classic allure. Mix and match with a variety of jewel tones such as teal, jade, ruby, burgundy and turquoise, and your house will sparkle. Read on for some gem-tastic inspiration. By Charlotte van Hek | Press photos
World-famous ceramics maker Kähler takes the best of its Danish design legacy and combines it with a modern allure, something that is perfectly reflected in this vase. The cool but warm colour will fit in beautifully with a flower bouquet of a contrasting colour. Kähler Design vase, approx. £65 www.kahlerdesign.com
For elegant, contemporary lighting, bring the Koge Ball Lamp Pendant into your living space. Exhibiting understated style, this round, ‘60sinspired design will look right at home in your kitchen or dining area. Urbanara lamp, £79 www.urbanara.co.uk
Please your couch by buddying her up with this emerald green double-pleat cushion from Swedish designer Spira. The calming yet interesting design can be perfectly mixed with more flamboyant items. Spira pillow, £28 via www.husandhem.co.uk The Arctander Chair was designed by the renowned Danish architect Philip Arctander in 1944, and it has never lost its appeal. The vintage look combined with an on-trend colour will brighten up the darkest of corners. Paustian armchair, approx. £2,150 www.paustian.com
10 | Issue 97 | February 2017
Pink is the new black, something that is once more proven by this funky tea towel set from Danish designer HAY. This eye-catching colour can quickly become overbearing and just too much; but when kept to the small details, some smashing pink can lighten up your entire home. HAY set of two tea towels, £17.10 via www.nest.co.uk
“ARCHITECTURE IS ABOUT CREATING A FRAMEWORK THAT ENABLES COMMUNITIES TO DEVELOP AND THRIVE”
LIVING I Strandlodsvej
WORKING I Office building, Kgs. Lyngby
RETAIL I COS, Krystalgade
Årstiderne Arkitekter strive to develop architectural interventions that facilitate and enhance the life quality of all that interact with it on a daily basis. We dedicate ourselves to the fine Scandinavian tradition of detailing and workmanship – finding our inspiration in nature and light, context, materiality and people. EXPERIENCE OUR ARCHITECTURE AT AARSTIDERNE.DK
Scan Magazine | Design | Fashion Diary
Fashion Diary… Chances are that looking out your window this month will cut short any plans to head outside. On days like these, it is perfectly justifiable to put things on hold, take it easy, and plan a relaxing day inside. These chill-out outfits ask for nothing more than a comfortable couch, a warming cup of tea, and a good book. By Charlotte van Hek | Press photos
When we say casual chic, you think denim jeans, a plain jumper and white sneakers. This outfit has your comfy-turned-stylish look covered. Jumper, approx. £102 Sneakers, approx. £115 www.madsnorgaard.dk
A light-blue T-shirt is the comfortable equivalent of the same colour formal shirt. Wear this Won Hundred top with a pair of casual jogging trousers for a relaxing day in, or throw on denims and a black blazer for a night on the town. Won Hundred T-shirt, £50 www.wonhundred.com
Not just appropriate at the gym anymore: jogging trousers. Many current models fit somewhere between casual everyday wear and gym gear. But whatever way you wear them, these grey bottoms will upgrade your wardrobe. Whyred trousers, approx. £120 www.whyred.com
Wearing socks with sandals: an endless source of ridicule for dads, but also the perfect lazy-day gear. Combine these leather sandals from COS with super-thick socks for that ultimate snuggly feeling. Planning to escape the cold and head to an exotic beach far away? They make the perfect summer accessory too. COS slippers, £89 www.cosstores.com
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Scan Magazine | Design | Fashion Diary
Glasses have evolved from simply sight-improvement gear to a fashion statement. A round pair is not only in style, but will also give your eyes some muchdeserved rest and make the unmissable accessory for every Netflix marathon. Vasuma glasses, approx. £275 www.vasuma.tictail.com
You can never wear too much stripes. This unique look from Danish designer Mads Nørgaard is both couch and café-proof and, should you change your mind, allows you to turn your lazy day into a night out in an instant. Shirt, approx. £102 Trousers, approx. £102 www.madsnorgaard.dk
What would a lazy day be without a big, cosy cardigan that you can lose yourself in? This knitted oxblood beauty from Whyred allows you to open the door for the pizza delivery in style. Whyred knitted cardigan, approx. £155 www.whyred.com
Helsinki-born designer Minna Parikka makes shoes that are as fun as they are bold. These candy-coloured loafers will suit any slothful day inside perfectly, but are way too pretty not to show off to the rest of the world too. Minna Parikka shoes, approx. £225 www.minnaparikka.com
Issue 97 | February 2017 | 13
Scan Magazine | Design | Street Style
Nordic Humans of London Scan Magazine’s brilliant Sanna Halmekoski has once again hit the streets of London to find out what the Scandinavian fashion fanatics are wearing. Cool, sleek and full of statements, this is a little piece of Scandiland in the United Kingdom. Text and photos by Sanna Halmekoski | www.nordichumans.com
Lærke Charlotte Olsvig Danish actress, published writer, and co-founder of WeeFee Productions
Tomas Nordmark Swedish artist and graphic designer “I listen to electronic music and am also a fan of monochrome. Blade Runner is my favourite movie, and my style is inspired by it. I don’t shop much; most of the stuff I have is from friends, or bought in Stockholm. Today my hat is by The Local Firm, the jacket is by Stone Island Denim, the glasses are by Vasuma Swedish, the scarf by Weekday and the sweater and jeans by The Local Firm.”
“I like clothes that are comfortable, and I like to brighten up the look with some accessories. For work, I sometimes attend events for which I dress up more, like when, recently, Piso, a web series we produced, won an award at the Bilbao Web Fest. Today my shoes are by Coolway, the hat is by MP Denmark, the jacket is by Bershka, the scarf is by H&M, and the trousers are by Only.”
Lærke Charlotte Olsvig
Tomas Nordmark
Moah Madsen
Moah Madsen Swedish store manager at Fabrique Bakery “My style is casual, fun, and inspired by Nordic minimalism. I hate crowds, so I shop anywhere but Oxford Street. I do love the shops on Carnaby Street though, and the vintage shops on Brick Lane. Today my shoes are by Adidas, the jeans are by Cheap Monday, the jumper is by Forever 21, the jacket is by Shore Leave and the bag is vintage.” 14 | Issue 97 | February 2017
Scan Magazine | Design Profile | JSM Design
Bracelet set
Bookmark with angel
Jewellery made of glass beads
Fighting chronic illness with colours and creativity For Janne Riisnes, designing her own jewellery has become a survival technique in the face of chronic illness and isolation. The bedbound Norwegian artist now dreams of sustaining her small business JSM Design. By Eirik Elvevold | Photos: Janne Riisnes
Sickness sucks. There is just no other way to put it. But for most – especially young people – sickness is considered something temporary, something that comes and goes. Sure, you might have to stay in bed for a few days, but you are always counting on getting back on your feet quite quickly. But what if your illness never went away? What if you got stuck in bed indefinitely? What would you do then? Who would you be? How would you cope? For Norwegian Janne Riisnes, who has been struggling with chronic illness for half her life, these questions have become painfully real. During the last four years, Riisnes has been mostly stuck in her bed with exhaustion and pain, unable to leave the house and fighting to remain
mentally sane. Luckily, she has found a source of comfort and motivation. “I barely get to meet people and, naturally, I feel very lonely and isolated. Designing jewellery keeps me alive. Since I’ve always been an active and creative person, it has been very hard psychologically for me to accept my situation,” Riisnes admits. In the beginning, surfing the internet was her only hobby, until one day she came across some pearls in an online store. She ordered the pearls and discovered that she could make bracelets in bed without further exhausting herself. “I quickly got hooked. I entered a creative flow that made me forget about time and space. Within a short time, I had made a bag full of bracelets,” says Riisnes.
When a good friend saw the handmade bracelets, she advised Riisnes to start selling them to friends and family. That was the beginning of JSM Design. “Selling has never been my priority, but of course I want to sell jewellery to experiment with new designs. The customers love to wear something that is different from everything else, and JSM Design offers them something unique,” Riisnes affirms. The Norwegian artist makes an inspiring example for those who are stuck in a similar situation. “There is hope. Many people around the world are struggling and feeling lost for different reasons, but there are ways to bring positivity back into your life – no matter how hopeless it may look. Change can come from very unexpected sources,” Riisnes concludes. For more information, please visit: Facebook: Smykk deg med JSM Design Instagram: @jsm_design If you have any questions, please email: jsm.design@outlook.com
Issue 97 | February 2017 | 15
Your Shortcut to Scandinavia Bergen
NORWAY
Oslo Stockholm Bromma
SWEDEN Aalborg
Gothenburg
Aarhus
UNITED KINGDOM
DENMARK Billund
Manchester
London City
GERMANY Brussels
Düsseldorf
BELGIUM
SWITZERLAND
Munich
Zürich
S na cks
Me al s
Drinks
ba.com
Pap ers
Lounges
Smiles
Scan Magazine | Artist of the Month | Norway
Artist of the Month, Norway
On the road to Oddruns Ateliér On a Norwegian farm teeming with Angora goats, located along Route 26 in NordTrøndelag, Oddrun Øfsti Brandsæter is exploring and selling her own classical art. Inside Oddruns Ateliér, the creative process is what matters the most. Øfsti Brandsæter loves to play around with colours and techniques until she finds a state of flow, always balancing the need for full control with letting go completely – just like in life itself. By Eirik Elvevold | Photos: Oddrun Øfsti Brandsæter
Just a quick drive eastward from Trondheim Airport, the farm Øfsti Vestre reveals itself in the landscape on the banks of the river Stjørdalselva. The farm is located along Fylkesvei 26 – a local county road connecting Hell and Sona – where local destinations and businesses have joined together under the banner ‘Route 26’ to offer a unique experience for tourists exploring the region. If you make a stop at Øfsti Vestre, you can visit Oddruns Ateliér, where Oddrun Øfsti Brandsæter, who took over her childhood home 15 years ago, is complementing farming with a life full of colours and nuances. “When I’m not working with the soft mohair wool from our Angora goats or helping with the grain production, I’m in
my workshop expressing myself through drawing and painting, often finding inspiration from household objects and my natural surroundings – especially this time of year,” Øfsti Brandsæter explains. She describes her style as mainly classical and figurative, tracing it back to her education at Torhild Ramberg Studio, but underlines the importance of not stagnating. “I want to keep searching for new ideas and forms of expression, and I love being in that process. Art really takes over where words stop, so it’s hard to describe, but sometimes the picture almost creates itself – I somehow get inspired and lost in the moment,” she says. “Other times, I’m more in charge of the final result. Most often it’s a mix, a balance
between having control and letting go. In many ways, it’s like life in general.” This year, like the last, the Norwegian artist has been invited to participate in Art Nordic, Copenhagen’s biggest art fair. “It’s fun to travel around and speak the language of art with like-minded Europeans. Later this year, in the autumn, I’m going to the art biennale in Florence to do just that,” says Øfsti Brandsæter.
Oddrun Øfsti Brandsæter
For more information, please visit: www.oddrunsatelier.no or www.route26.no
Issue 97 | February 2017 | 17
Scan Magazine | Gallery of the Month | Norway
Left: Curator Astrid Hilde Semmingsen in front of Bente Bøyesen’s current exhibition Grunnforhold (presented in Galleri Semmingsen and on Oslo’s contemporary art scene in January and February 2017). Bøyesen is a highly appreciated Norwegian painter, working with oil and tempera techniques, merging old handicrafts with modern fine art. Photo: Jens Bredberg. Top right: Christopher Rådlund was born in Gothenburg, Sweden, but is now established in Oslo. You can catch some of his oil paintings and new lithographies in the exhibition Himmel og Krig at Galleri Semmingsen (2-26 March). Right: Danish painter Peter Skovgaard’s exhibition Nord du Nord was on display at Galleri Semmingsen in the winter of 2016. Skovgaard’s expressive painting has a natural place in Danish art tradition. He works out of Aarhus in Denmark – this year’s European Capital of Culture – and Berlin, Germany.
Gallery of the Month, Norway
Let go of your inner art critic at Galleri Semmingsen Galleri Semmingsen at Tjuvholmen in Oslo has helped educated Scandinavian painters build a loyal audience through repeated exhibitions in one of the best parts of town. Curator Astrid Hilde Semmingsen, who still believes in passionate communication and direct interaction with her customers, urges everyone – and Norwegians in particular – to let go of their inhibiting opinions about art and let it speak to them in the moment. By Eirik Elvevold | Photos: Galleri Semmingsen
Tourists from all over the world have started discovering Oslo as a travel destination. For those seeking the Norwegian capital’s vibrant art scene, Tjuvholmen – the neighbourhood sticking out from 18 | Issue 97 | February 2017
Aker Brygge into the Oslo Fjord – is a natural stop. While walking through the high-end neighbourhood, which is dotted with galleries and museums of all sizes, you would be lucky to bump into Galleri
Semmingsen and the sprightly woman who has been running it since 1999. “I talk a lot. Some galleries think it’s cool to be quiet, but I firmly believe in communicating my passion for art. For a long time, I wanted to be an artist myself, but the more knowledge I acquired the more I realised what sacrifices that lifestyle involves. It might sound old-school, but being an artist really is a sacrifice,” says gallery owner and curator Astrid Hilde Semmingsen, who is brimming with contagious admiration for the artists in her stable.
Scan Magazine | Gallery of the Month | Norway
After putting her own artist career on the shelf, Semmingsen decided to help other artists solve a tangible problem: making a name through repeated exhibitions. “In my past job, I sold a lot of expensive graphic works – often to quite young people. And suddenly it dawned on me: all these people who are looking for something unique for their homes don’t really have any place to go to discover quality painters. How are they supposed to keep up with the names? There’s one exhibition, then the artist disappears. I want to provide an alternative, so I give talents a more permanent arena,” she asserts.
Wide Scandinavian scope The result is a multifaceted collection of Scandinavian art, ranging from the simple and classical to elements of folklore and fashionable glam. “In the upcoming exhibition Suvenir, Anne Ingeborg Biringvad will show place-specific installations, textiles and embroidery paintings, using materials and props from the near past to say something about the contemporary. She explores time and memories through different cultural expressions – including Sami – and is really digging deep in popular culture,” Semmingsen explains, before enthusiastically moving on to the next artist.
buildings, located in the middle of the European Capital of Culture in 2017. “The common denominator for Skovgaard and our whole stable is that they’re all very well educated. Their pieces are full of references; they’re products of thorough research,” says Semmingsen.
Hold your judgement, open your heart Education is a keyword if you want to understand Semmingsen’s unstoppable drive. She thinks Norwegians lack some of the cultural education that is common on the continent and therefore tend to hide behind strong opinions, something she is trying to change one conversation at the time. “In general, we’re not used to consuming architecture, classical music and paintings in everyday life, so we think we have to make strong judgments about it when we first experience it. But we should just let go. I often tell my customers not to overthink things, because finding your own art is like finding a friend or lover. You can feel it,” argues Semmingsen, using Norwegian artist Terje Resell as an example. “Resell’s expression looks just like a sensitive sketch, but is actually
etched into metal. This technique takes dedication and time, and you can really feel the difference.” On top of engaging with customers, Semmingsen is always searching for partners with an eye for quality to boost her mission of spreading fine art. She works closely with luxury suppliers and puts on exhibitions at renowned conference hotel Sundvolden Hotel as well as at Madserud Gård, home of business accelerator house Agera. Special consultant at Agera, Pia Martine Gautier Bjerke, is confident about mixing art and business in such stately surroundings. “That’s why it’s a perfect location for exclusive events, exciting business projects and fine art. I think we’ll see more of this type of cooperation across established norms in the future.” For more information about Agera, please contact Emma Olsson at emma.olsson@agera.no. For more information, please visit: www.gallerisemmingsen.no or follow Galleri Semmingsen on Instagram and Facebook.
“Kristian Evju, on the other hand, represents Norwegian expats. He’s hot in London, and I’m not at all surprised. His glam paintings are technically brilliant and have a political edge. Then you have Christopher Rådlund – a figurative Swedish painter who found his place in Norway in the same tradition as Jan Valentin Sæther and Odd Nerdrum, at a time when there was little interest for classical painting in Sweden. Then of course there is the Danish artist Peter Skovgaard – he’s one of our bestsellers,” says Semmingsen. Skovgaard got plenty of attention for his colourful glass decorations in Aarhus City Tower, one of Denmark’s tallest Left: Norwegian artist Anne Ingeborg Biringvad works with installations and mixed media, using handicrafts as ready-mades. Biringvads’s exhibition Suvenir at Galleri Semmingsen (9-26 February) is a ‘memory exhibition’ about different migrations, what we take with us and what we leave behind. Her work has also been bought by KODE museum in Bergen. This textile installation is named Du kan ingenting ta med deg dit du går (You cannot bring anything with you where you go). Right: Kristian Evju is a Norwegian artist working out of London. Evju works with drawing, painting and composition in a sublime tradition. His exhibition Machinations can soon be seen at Gallery Semmingsen (30 March-23 April). Evju has already exhibited in the US, Germany, Italy, Pakistan and the UK.
Issue 97 | February 2017 | 19
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This year, students on Risskov Efterskole’s basketball programme are travelling to New York to explore the roots of the sport.
Opening a world of possibilities For students with an international past or future, Risskov Efterskole is the place to go. From the next school year, the Aarhus school, which is one of the only Danish efterskoler located in a major city, will offer a full range of Cambridge subjects in addition to its nine efterskole programmes. By Signe Hansen | Photos: Risskov Efterskole
Set in green surroundings just ten minutes from the centre of Aarhus, Risskov Efterskole offers ninth and tenth grade students an extraordinary opportunity to explore their talents and passions in the European Capital of Culture 2017. Furthermore, from next school year, students will be able to study a full Cambridge curriculum in preparation for the International Baccalaureate (IB). “We want to give young people who want a slightly higher academic level the op20 | Issue 97 | February 2017
portunity to study a full Cambridge syllabus. It will almost be like a separate programme in itself, but you will also be able to combine it with one of our regular efterskole programmes,” explains principal René Jacobsen, adding: “Our vision is to prepare all our students for life today and tomorrow, and that vision is based on the belief that, in the future, we will all be living as global citizens. As such, we work to equip the young people of today with the academic, personal and
social skills needed to live in a modern, globalised society tomorrow.”
International ambitions The Cambridge class will be open to both ninth and tenth grade students and will be taught exclusively by Cambridgeapproved teachers. The high academic level and international possibilities will, believes Jacobsen, appeal to domestic students with international ambitions as well as expats looking to get back into the Danish education system. “The great advantage of Cambridge is that it is recognised all over the world. That means that you can take a Pre-IB here, and that will give you access to IB schools in any country. It also means that if you have lived as an expat and at-
Scan Magazine | Special Theme | Education in Denmark
tended a Cambridge school, anywhere from Hong Kong to London, you can continue your education here and without any difficulty return to your studies where you were. It’s all in line with our ambition to be local but also global,” stresses Jacobsen. The Cambridge class will follow the Cambridge International Education curriculum and include classes such as physics, global perspective, English, history, mathematics and world literature.
Explore the world The ambition to be global as well as local saturates everything at Risskov
Efterskole. Regardless of which course students take, travelling abroad to explore their chosen subject will form an essential part of the learning experience. For instance, students on the school’s basketball programme are travelling to New York this year to explore the roots of the sport; the SportXplore students are going on a diving excursion to Malta; and the international programme students are visiting New York and Washington. Among the students who travelled out with the school’s international programme is Emil, who hopes to one day work beyond Denmark’s borders. “I had no doubt that I wanted to do an interna-
tional programme as I am very politically and culturally engaged, and this specific course attracted me because it included so many student trips,” he says. To ensure that the school trips will provide students with more than just a superficial look at another culture from the outside, Risskov is working to build relationships with a number of partner schools all over the world, from Kenya to New York. “We want the trip to be more than just an exclusive visit to somewhere exotic; we want it to be an essential part of the school year, a unique experience we can offer our students thanks to our
Top right: Though just ten minutes from the centre of Aarhus, Risskov Efterskole is surrounded by woods and is close to the sea. Above: Students at Risskov Efterskole can choose between a range of creative, political and sports subjects, all characterised by an international focus.
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Scan Magazine | Special Theme | Education in Denmark
connections with other schools and cultures,” says Jacobsen.
Top-class football and handball The international focus is not Risskov Efterskole’s only strength. It can also offer its students easy access to the many possibilities within Aarhus, Denmark’s second-biggest city. “One of the unique things we can offer is an urbanised efterskole environment in the middle of Denmark’s second-largest city – and in the middle of the world. We want to utilise that as much as possible, regardless of
which programme students choose – culture or design or sports,” says Jacobsen. “Next year, we are starting four new programmes, two football programmes and two handball programmes, one for boys and one for girls, and we’re creating those programmes in extensive collaboration with the clubs and organisations of the city. There’s a huge football and handball community in Aarhus – the city is in the national top two and three when it comes to handball and football respectively – and that’s one of the reasons we have chosen to focus on these areas; we
have access to high-quality trainers and can offer top-class training facilities as well as a thriving environment for developing talents.” Facts: Risskov Efterskole is located 15 to 20 minutes from Aarhus city centre by bicycle or bus. Risskov Efterskole will, from next school year, be offering the following programmes: food and gastronomy, surf/ski, basketball, SportXplore, design, dance, football, handball, and international. Students in the Cambridge class can choose to combine their studies with any of the programmes or focus exclusively on the Cambridge curriculum. Risskov Efterskole was founded as a home economics school more than a century ago, but has in recent years gone through extensive restructuring and today functions only as an efterskole. The school is currently expanding and expects to be able to accommodate around 200 students from next school year. Students live in mixed-sex residents halls with shared rooms.
For more information, please visit: www.risskovefterskole.dk
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Scan Magazine | Special Theme | Education in Denmark
Ideal settings for sporting, personal and academic development It can be difficult to combine a year at a continuation school with playing sports at a high level. That is unless you choose a year at Københavns idrætsefterskole, where they specialise in combining sporting and personal development. By Nicolai Lisberg | Photos: Københavns idrætsefterskole
Back in 2004, the football clubs Boldklubben Fremad Valby and BK Frem, together with the handball club Ajax – all based in Copenhagen – experienced a recurring issue: many of their talented players chose to move away to a continuation school in another part of the country. As a solution, they decided to start their own continuation school with the ambition to create a unique set-up for students. “Our coaches have experience from the highest level and bring a great deal of expertise to the training sessions. We also have physiotherapists, who can give the students a screening or a treatment each morning if needed,” says Mads Unger Mikkelsen, principal at Københavns idrætsefterskole (KIES). Each year the school arranges trips abroad. One of them is to Barcelona, where both the boys’ and girls’ handball teams get the opportunity to play against
local Spanish teams. What really makes KIES stand out from other sports continuation schools, however, is their relationship with the student clubs. “We have an ongoing dialogue with the respective teams about what we can do better to raise the level for the players. But the general idea is that we focus on training with low intensity, while the clubs do the high-intensity part,” explains Unger Mikkelsen.
“We try to take our students’ motivation for practising and transfer it to the academic part. We may focus on sport, but we are a traditional continuation school when it comes to the values we want to pass on. The students live together in small houses and we have lots of activities in the evenings and on weekends to create a community for all our students and help them develop on a personal level as well.” From next year on, KIES is also setting up a dance programme that includes a trip to London, where the students will be taught by some of the city’s best choreographers.
Motivation is key Many of the students who join KIES are at a high level, but you do not have to be playing for your national youth team to apply for admission. “We expect you to be in good shape, because you’ll have to practise four times a week, but the most important factor is that you are motivated. We offer various levels when it comes to both handball and football,” says the principal, adding that KIES also focuses on personal and academic development.
For more information, please visit: www.kies.dk
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Photo: Errol Babao
Make gaming your future The world of computer games and eSport is booming, and many young gaming enthusiasts dream of an opportunity to turn their hobby into a livelihood. However, success in the highly competitive business of gaming takes not only specific skills but also connections and insight into the industry, and that is exactly what the Game College in Grenaa provides. By Signe Hansen | Photos: Game College
At the Game College in Grenaa, Denmark’s only college of its kind, young gamers can build the foundation for a career within the world of gaming and eSport. The college, which is a boarding school, lets students immerse themselves completely in the world they love. While learning how to design, program and professionally play games, students also acquire a regular HTX or HHX qual24 | Issue 97 | February 2017
ification, and with that a broad range of future possibilities. One of the students at the Game College is 17-year-old Caroline Taylor, who has dreamt of working with computer games ever since her dad introduced her to her first game at age six. “I would love to pursue a career within game development, and this course has really increased my
interest in doing so. It lets you visit companies, allows you to build contacts, and gives you an impression of the gaming industry,” she says and adds: “When I came here, I had an expectation that I would eventually be able to build a computer game, and after just two months I was making simple games for my younger brother to play with at home.”
Pursuing the dream – with a safety net Young game enthusiasts have been quick to realise the advantages of the college’s approach. Since opening in 2007, the college has experienced an explosive growth and today runs four full classes dedicated to gaming and eSport. In the two game developing courses, IT and ART, students
Scan Magazine | Special Theme | Education in Denmark
acquire skills such as programming and graphic design, while the new eSport course prepares students for a future as professional eSport players and for other roles in the eSport industry. Søren Hoffmann Hansen, marketing manager at the Game College, explains. “It’s the possibility of immersing themselves completely in the world of gaming that attracts them, but what we offer is a complete package which allows them to pursue their hobby while giving them a direction and purpose. The eSport world is booming at the moment and these young people need a way to improve their skills, but they also need a more general qualification to provide them with a safety net.” As the Game College is the only college in Denmark dedicated to computer games, the school attracts students from all over the country. But living and working together, students quickly form a strong social network, says Hansen. “Developing computer games relies on teamwork; nobody develops a game on their own. You need a graphic designer,
a programmer, a project manager and so on; everything is done in collaboration with others. This means that the students build very strong social bonds, and that in turn provides a safe setting for them to live out the dream – it’s an environment where it’s ok to be a bit of a nerd.”
We all share the same interest As one might expect, the majority of the students at Game College are boys. But despite the lack of confidential girl talk, Caroline Taylor enjoys the atmosphere at the school and campus. “It’s really cool, I’ve been surrounded by boys all my life and I’ve always enjoyed that, and here we all have the same interest – computer games – so it’s easy to become one of the boys,” she points out. She goes on to add that it is not just the school’s students who share the same interest, but the teachers too. “What surprised me the most is the teachers’ interest in computer games and how much they want to help us. It’s not every day that you bump into teachers who enjoy games and are involved in the computer industry, and I didn’t expect all of the teachers to know so much about games, but they do.”
Facts: There are approximately 380 students from all over Denmark at the Game College. Most live at the school. The Game College offers three programmes: - Game IT: A three-year HTX focused on the technical development of games. The programme entails communications and IT at A-level and programming at B-level. Students are prepared for a future in the game development industry. - Game ART: A three-year HTX focused on the creative development of games. The programme entails communication and IT at A-level and design at B-level. - ESPORT: A new three-year HHX focused on event management and professional participation in eSport. The programme entails marketing at A-level, international economics at A-level, and sports at C-level.
For more information, please visit: www.gamecollege.dk
Top left: At the Game College, young eSport enthusiasts can prepare for a future as professional eSport players, while at the same time acquiring a HHX qualification. Middle: On her second year at the Game College, Caroline Taylor says she is keener than ever to pursue a career within game development. Bottom left: Most students live at the Game College’s boarding school during their studies.
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Students learn about exotic products and different agricultural methods from the locals in Tanzania. Photo: Søren Hoffmann Hansen
A global organic farmer in the making Danish Søren Vang, a former political science student, is in Tanzania to study organic farming first-hand. The 21-year-old is one of around 150 students on the Global Organic Farmer programme, which, as the only programme in Europe, offers students a comprehensive organic, global agricultural training. By Signe Hansen | Photos: Søren Vang
Running on its second year, Kalø Organic Agricultural College’s Global Organic Farmer programme is attracting students of a wide range of backgrounds, ages and nationalities. The course is taught in English and open to all European citizens. Many do not have a traditional background in farming but are, like Vang, attracted to the course’s comprehensive programme, which covers 26 | Issue 97 | February 2017
all aspects of organic farming including sustainability, innovation, product and concept development, and sales. “It’s a very different agricultural education. It’s aimed at creating farmers who not only produce but also market their own products, and I think that’s very important to our agricultural industry,” says Vang and adds: “At the moment, the contact between the city and the farmland is poor.
People don’t understand how much food is worth and why it actually ought to cost more than it does.”
Learning from the locals One of the main objectives of the Global Organic Farmer programme is to enable students to act as organic consultants all over the world and thereby spread Denmark’s expertise within the field. As a step on the way, Vang and his class are currently in Tanzania on a four-weeklong knowledge sharing trip to see what global organic farming looks like in a developing nation. In the African country, the students get to experience the production of a range of exotic products
Scan Magazine | Special Theme | Education in Denmark
first hand and study the differences between industrialised and less-developed farming. “It’s very exciting, very different, as we knew it would be. It’s an example of a place where the difference between living as a regular person and a farmer is not that big – it’s closely interlinked because there is a greater degree of selfsufficiency. If they have the opportunity, everybody has some livestock. Here it’s a matter of survival whereas, when we see that kind of thing in Denmark, it’s about self-realisation.”
Not just for farmers Not all students on the Global Organic Farmer course want to become farmers, and few have a traditional background in farming. Vang, who grew up in a traditional agricultural region of Denmark, dreamt of becoming a farmer as a kid. However, as he grew older, the dream faded. As he entered secondary school, his interest for political and social relations took over and he chose to enrol on a political science course at the University of Copenhagen. “When I started studying political science, I still had the idea that I wanted to work with agricultural policy, but I soon realised that I wanted to do something more practical and more
subject specific,” explains Vang and adds: “A lot of people on the course have no background in agriculture at all, and I think that’s great because they have a completely different and fresh approach to it, and, most importantly, they ask questions that make us question norms and standards that are usually accepted without second thought.”
When organic farming is the natural choice During their three and a half years on the Global Organic Farmer programme, students go through a mix of theoretical and practical training. They can choose to take their internships at farms all over the world and are encouraged to explore the possibilities of organic farming in a range of different settings and environments. Seeing what organic farming means in a country like Tanzania has already inspired many to think differently, says Vang. “We see a lot of methods down here which we in Denmark would call ‘gentle’ farming, but it’s actually partly because the green revolution – a 1960s plan to increase crop yields in developing countries – has not broken through because of the different climate and conditions. Still, in many places you will see
that the results of organic farming are better than those of traditional farming. It’s funny, because in Denmark organic is often something that challenges our production because it’s just a modification of conventional farming methods, but here it is actually the most sustainable form of farming and, because the landscape has not been developed the way it has in Denmark, it is the better way to work with and use the natural conditions.” Facts: Kalø Organic Agricultural College accepts approximately 50 students on the three-and-a-half-year-long Global Organic Farmer programme every six months. Approximate 50 per cent of the students come from outside Denmark. After half a year at Kalø Organic Agricultural College in Jutland, all students go to Tanzania followed by longer internships at farms all over the world. The school offers full boarding for students during their time at the school.
For more information, please visit: www.globalorganicfarmer.com
During a four-week knowledge sharing trip to Tanzania, students on the Global Organic Farmer programme experience the different aspects of organic farming in less-developed parts of the world. Top left: Søren Vang, a former political science student, enrolled on the Global Organic Farmer programme because of its practical and far-reaching approach to organic farming.
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Scan Magazine | Special Theme | Education in Denmark
Left: Castberggaard’s characteristic, red headquarters, which used to house Urlev vicarage. Right: Castberggaard’s frontrunners come from all over the world to learn how they can create organisations to help deaf and hard of hearing people in their home countries.
Helping deaf and hard of hearing people to a better life Since 1973, Castberggaard have made it their ambition to improve the life of deaf and hard of hearing people. The folk high school is focusing on their personal and professional development without any communication barriers, while the job centre helps them maintain or find work. By Nicolai Lisberg | Photos: Søren Kjeldgaard
Being deaf or hard of hearing can cause many problems. Whether it is communication with your surroundings or being able to work, there are plenty of barriers in today’s society – barriers that Castberggaard intend to break down. Located in Urlev between Vejle and Horsens, Castberggaard has become a hub of knowledge with tremendous knowhow in how to make life easier for deaf and hard of hearing people. 28 | Issue 97 | February 2017
everything the guest speaker says. We also have telecoils in all our rooms, because if we want deaf and hard of hearing people to have a good time, they first of all have to be able to relax – and they can’t do that if they struggle to understand everything.”
A place to relax and develop “All our courses and lectures take place in sign language to avoid any communication issues. We have several interpreters to make sure that everything can be understood very clearly,” says Solveig Højgaard, who is in charge of the folk high school. “For our cultural arrangements, we have sign language interpreters on stage and writing interpreters who simultaneously write down
Other than a wide range of courses and cultural arrangements, Castberggaard also arranges several trips with outdoor activities such a skiing, mountain biking, hiking and kayaking. Many hearingimpaired people struggle when they want to travel as they might not be able to hear the boarding announcements in the airport or understand what the guides are telling them. “We arrange trips with two
Scan Magazine | Special Theme | Education in Denmark
guides who know sign language and can help them with everything they need. This way, they only need to worry about enjoying themselves,” says Højgaard, adding that Castberggaard is also the home for an international project called frontrunners. “Young people from all over the world come here for 40 weeks and learn how to build organisations. They get a project manager education, where they have to do something good for deaf and hard of hearing people when they return to their home country.”
How to maintain a job Castberggaard is the only place in the world where there is both a folk high school and a job centre for deaf and hard of hearing people. The fact that everything is gathered in one place creates a synergy, according to Holger Jensen, manager at the job centre. “The knowledge we have here on how to help deaf and hard of hearing people to either
maintain or get a job is unique. We can help them realise what they can do to make their work easier, just like we can talk to the companies about what they can do to ease things up and overcome any prejudices they might have.” It is believed that 60 per cent of deaf people are without a job, and studies suggest that the challenges of keeping hard of hearing people at work each year cost the government 2.7 billion DKK. “Our experience and connections help us a lot. We’ve started working together with some companies in the area by bringing into focus how they can help deaf and hard of hearing people to get a job and keep it,” says Jensen. “We work as a direct contact, so the companies can post any vacancies through us, and we can help them to get in touch with the right candidates. It’s so important that we all make a real effort to make life easier for deaf and hard of hearing people.”
The history of Castberggaard The name Castberggaard is a tribute to the Danish doctor Peter Atke Castberg (1779-1823), who was one of the pioneers of teaching deaf children. Castberggaard has existed since 1973, when the first weekend courses were arranged by the DO (the Information Foundation for the Deaf), now the DHO (the Information Foundation for the Deaf and Hearing Impaired). In 1986, the folk high school for the deaf was founded. It is the only one of its kind in Denmark. The school offers both long and shorter courses aimed at deaf and hard of hearing persons throughout the year. In 1992, the Job and Development Centre at Castberggaard was founded. The centre focuses on job acquisition and job retention courses for the deaf and hearing impaired. Castberggaard are very aware that the CO2 footprint they leave behind must be as limited as possible, which is why the place, as of August 2013, has been 100 per cent self-sufficient in green energy.
For more information, please visit: www.cbg.dk
Top left: A class of hard of hearing course participants in a free class for people who need help with maintaining their job. At the course, all kinds of technical assistance is provided so that everybody can understand the classes. Right: One of Castberggaard’s deaf job consultants gives advice to a participant using sign language. Bottom left: Castberggaard is located in beautiful surroundings. Here is a view of the garden. Bottom middle: When there are cultural arrangements at Castberggaard, there are always sign language interpreters on stage and writing interpreters who make sure that everything the guest speakers say can be read on big screens next to the stage. Bottom right: The conversation at the job centre takes place with special microphones and often interpreters, to avoid any misunderstanding and to make sure that the hard of hearing person can relax.
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Scan Magazine | Special Theme | Education in Denmark
The school building. Photo: Søren Larsen
The Faroe Islands.
Learning about the world Herning Gymnasium is a school in Denmark with a track record of partnering with schools abroad and a strong international vision. Study trips and learning about other cultures are integral parts of the curriculum and learning objective. By Susan Hansen | Photos: Herning Gymnasium Arkiv
As the head of studies at Herning Gymnasium (equivalent to upper secondary school), Anette Pedersen, leads the school’s international strategy, and each learning team adapts it to suit science, politics and linguistics. “Each team develops an international profile, but we all play a part in defining it to make it good,” she explains. Students often partner with students from around the globe, including Germany, France, Spain, Tanzania, the United States, Lithuania and the Faroe Islands. Herning Gymnasium has a strong network and gives students the tools to engage culturally. Mastering a new language is one aspect of the international strategy and certificates in German, French and English can be obtained. “English is compulsory for a minimum of two years,” says Pedersen. “Many continue for three years, and everyone then picks an additional language – Spanish, French or German. Indepth studies with three or four languages and classic studies in Greek and Latin are offered.” 30 | Issue 97 | February 2017
The school has just hosted a language festival together with other schools, and local enterprises arranged mock job interviews in German, French, Spanish and English for student participation.
For students, the projects provide opportunities to shine in front of fellow students and teachers, and Pedersen is confident about the impact this can have. “They are given responsibilities, which they handle with excellence. Many students grow with these tasks, which is beneficial to them and the school. Being prepared to take on responsibility of such magnitude helps them integrate.” Students rafting.
Intercultural projects are key, and student-to-student partnerships may involve activities such as study trips, staying with host families, projects and tutor or student-led activities. Some students lead initiatives including Model United Nations (MUN), an educational simulation focusing on diplomacy, international relations and the United Nations. At Herning Gymnasium, MUN participation is offered to politics students, as they get to host and chair conferences with members. This year, they will attend a conference in Madrid. But learning about other countries and cultures does not necessarily involve travel. ‘Herning Gymnasium: at Home and Abroad’ is a collaboration with five other schools, and a partnership with Learn Danish, a non-governmental body supporting refugees, has been established.
Tanzania.
For more information, please visit: www.herning-gym.dk
Scan Magazine | Special Theme | Education in Denmark
An adventurous education Choosing a Maritime HF (HF Søfart) programme in Frederikshavn will broaden your horizon. As a student, you get the opportunity to travel to exotic places and end up with an education that opens several doors to the world. By Nicolai Lisberg | Photos: Frederikshavn Gymnasium & HF-kursus
If you are looking for an upper secondary school that combines theory and practice with a splash of water, you will want to check out the Maritime HF programme in Frederikshavn. Maritime HF is a three-year course offered by Frederikshavn Gymnasium & HF-kursus, MARTEC and Skagen Skipperskole, combining an upper secondary school (referred to in Denmark as HF) education with maritime studies. “Our students divide their time between studying and putting their knowledge to use. They spend part of the first year in a workshop learning all the basic things. During the second and third years, they are away on courses learning about very different things such as sea rescue, hydraulics and navigation. They don’t read about it – they just do it,” says Jan Bjeldbak, head of the
programme at Frederikshavn Gymnasium & HF-kursus. “In the second year, our students have the possibility to go on a voyage with the Training Ship Denmark for ten to 12 weeks. Last year, they were in Rio de Janeiro during the Olympics and had a tremendous experience. It is a part of their maritime education, but they also learn how to work as a group.” By completing this upper secondary school course, you qualify as an ordinary seaman and can pursue a career in the maritime world, for example as marine engineer or marine master. Should you choose to, the course can also work as a regular HF qualification. “It’s a very flexible education we offer, but what makes it special is the element of both education and adventure,” says Bjeldbak.
Photo: Finn Føns
For more information, please visit: www.hfsoefart.dk
Located in a charming old merchant’s house on Ærø, Restaurant Mumm offers plenty of ambiance inside and out. Couples from all over the world get married on the small island of Ærø, and with its authentic charm Restaurant Mumm is a popular venue to celebrate the big day.
An island romance Travel journalists might use the term ‘hidden gem’ a little too frequently, but when describing Restaurant Mumm it is just too apt to avoid. Located on the small Danish island of Ærø, the charming restaurant, which has no website but rave reviews on TripAdvisor, has defied the odds by becoming such a success that even the local owners admit to being in awe. By Signe Hansen | Photos: Restaurant Mumm
Located in a charming old merchant’s house in Ærøskøbing, Ærø’s main town of around 900 inhabitants, Restaurant Mumm is saturated by authentic island romance. But the restaurant is not just known for its pretty setting, but also its delicious food and heartfelt atmosphere – despite the fact that guests will find neither a high-profile chef nor a savvy hospitality manager behind the 32 | Issue 97 | February 2017
yellow-brick walls. Rather, they will be met by 51-year-old Peder Vilhelm Sørensen, a former carpenter turned kitchen chef, and 52-year-old Pia Fuglsang, a philosopher turned hostess. The local couple admits to being a little humbled by the success of their venture, which recently expanded from a seasonal to an all-year operation. “Yes, honestly, at times we are a bit surprised
and humbled by the great response. The secret is that we don’t have a secret. It might be noteworthy that neither of us is a professional chef and that we don’t even employ one. It’s not something we advertise, but it isn’t something we apologise for either. We get up every day thinking about how we can improve and get better, seek inspiration and develop new recipes,” says Fuglsang.
All or nothing Peder Vilhelm Sørensen, who grew up on Ærø, had owned and run Restaurant Mumm alone for about eight years when, in 2012, he met Fuglsang. The then philosophy student had taken a job at his restaurant to support her studies in Odense.
Scan Magazine | Culinary Feature | Restaurant Mumm
Falling in love, the couple quickly realised that by uniting their different talents, they could take the restaurant to a new level. Fuglsang, who had family on Ærø but had never lived on the island, took the plunge head on and, upon completing her bachelor’s degree, moved in with Sørensen to become an islander and fulltime restaurateur. Four years on, the couple has catered for an impressive number of big events and happy guests, including Denmark’s Queen Margrethe II and her husband Henrik. Still, the two restaurateurs retain their humble attitude and eagerness to improve. “We’re very fortunate to have a friend who is a gourmet chef – a friend who does not mince his words when he gives us feedback, and on whom we can rely for advice and help when the municipality, for instance, books us for dinners and lunches for the royal couple’s official visits to the island,” says Fuglsang and adds: “We’re very receptive to all the feedback we get – good and not so good – and then we act on it. Out motto is ‘honesty and solutions’.” The couple’s ambition to improve not only applies to the food but to everything in the restaurant, from the pretty green court-
yard to the large herb garden. “We’re involved in everything from choosing the cleaning solution to setting the tables. It’s a holistic lifestyle, which is very rewarding because we never feel alienated by, or indifferent to, our work. But sometimes it’s also a bit surreal. We live above the restaurant, so it’s completely intertwined in our life; even Peder’s mother, who is 83, takes part in baking cakes and tending to the herb garden,” explains Fuglsang.
A place for romance Ærø might be an island of less than 7,000 inhabitants, but with its picturesque old villages, beautiful sandy beaches and charming inns, the island is exceedingly popular not just with regular tourists but also with couples looking for a romantic wedding location. So much so that many people come from far abroad to get hitched on the small island. “The wedding romance on our small island has completely exploded. It’s partly due to the Danish regulations, which mean that it is much easier for couples of different nationalities to get married here than in other countries. Ærø has become Denmark’s Las Vegas – without comparison, our town is very authentic and full of ambience,” stresses Fuglsang.
Thanks to its charm, pretty setting and impressive reviews, many wedding guests choose to celebrate their special day at Restaurant Mumm. This is one of the main reasons why the small restaurant can stay open all year round on an island as small as Ærø, Fuglsang explains. But other than that, she insists, they try not to think too much about success. “If we had sat down to do a thorough evaluation of a financially sustainable non-seasonal restaurant business on Ærø, we probably wouldn’t have arrived at the set-up we have. But we try not to think too much about it but just keep flying – like a bumble bee.”
Facts: Ærø is connected to mainland Denmark via three ferry routes from Svendborg, Faaborg and Fynshav. Restaurant Mumm is open Wednesday to Saturday from 6pm all year round, with extended opening hours during peak season. Find Restaurant Mumm on Facebook. To make a reservation, please email pia.fuglsang@hotmail.com or call +45 62521212
Top left: Restaurant Mumm receives great reviews for its food and is especially popular for its steak specials. Top middle: A large new herb garden provides the restaurant’s kitchen with fresh herbs.
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Photo: Carolina Romare
Swedish craft beer is gaining ground The global craft beer trend is booming in Sweden, with a wide range of new micro breweries, exciting events and innovative flavours for the growing number of thirsty beer lovers – not to mention the many opportunities to learn how to make those malty and hoppy brews. Text & photos: Malin Norman
According to the Swedish Brewers Association, there is a boom of new craft breweries. Back in the ‘90s, despite the country’s long tradition in brewing, there were only as few as 20 breweries. This has now exploded to more than 250 breweries and a constant stream of new ventures kicking off. One of the first new-wave microbreweries to take off was Oppigårds, started in 2004 by Björn Falkeström outside the town of Hedemora in Dalarna County. Falkeström highlights the impact of the new trend. “The increase in the number of breweries is positive for the beer industry,” he says. “And it’s not so much about size, but more about attitude. Smaller breweries can often try different 34 | Issue 97 | February 2017
methods and develop new flavours. The microbreweries are in fact building a new beer culture.” Self-proclaimed craft beer connoisseur, hopaholic and beer blogger Fredrik ‘Hopmaestro’ Järnberg is also a strong supporter of the trend. “We have many great breweries and new ones are popping up all the time,” he says. With more than 11,000 followers on Instagram, Järnberg has a big audience for his daily beer reviews and arty snapshots, but also keeps up with consumer trends. Most popular are still the US-influenced IPAs and pale ales, but Belgian sour beers and Berliner Weisse are growing fast, and beer enthusiasts will not shy away from challenging their palate. “Swedish beer
drinkers tend to be curious and want to test new styles.”
Trio in beer festivals Beer lovers have the ultimate opportunity to sample beers of all kinds at a range of events. With around 37,000 visitors per year, Stockholm Beer & Whisky Festival is the world’s third-biggest beer festival and an all-time classic. A long list of breweries and industry experts from Sweden and abroad attend, and visitors have the chance to take part in master classes and tasting sessions with some of the best breweries around. Another gem is SMÖF (Söderbärke Mikro ÖlFestival), claimed to be the coolest beer festival in Sweden. It takes place during one weekend in the small village of Söderbärke in Dalarna, with live blogging and even brewing on-site for the 3,000 visitors. Brewer Sven Eklund of Villovägens Bryggeri in Falun explains the importance of these types of consumer events: “This is a great opportunity for us
Scan Magazine | Culinary Feature | Swedish Craft Beer
brewers to mingle with beer lovers and get their feedback. We get the chance to talk about our own products and try fellow brewers’ new beers.” All In Beer Fest in Gothenburg, arranged by All In Brewing, is also worth checking out. This is even smaller and more intimate, with three sessions of 1,000 tickets each over two days. It presents around 180 world-class beers with a focus on new, innovative flavours, and visitors can take part in workshops about home brewing as well as collaborative brewing events. Last year, around 30 breweries attended, including well-established international names such as Beavertown, Siren Craft Brew and Mikkeller.
Home brewing beginnings Following the trend abroad, many Swedish breweries have been set up by home brewers – from experimenting with small batches in their own kitchens to brewing for a large and demanding audience. Eklund of Villovägens Bryggeri
talks about the supportive community of home brewers and brewers. “We are like colleagues in the same business, happy to share information and help each other,” he says. Another home brewer gone professional is Ida Engström, owner of Electric Nurse Brewery in Gothenburg. She is also the founder of Gothia Homebrewer Association and says: “The community is strong and the interest in home brewing continues to grow. For instance, in Gothenburg alone, there are four home brewing shops now – unthinkable a few years ago.” In addition to a range of beer festivals and plentiful communities and forums, a great source of information is the Swedish Homebrewing Association with its brewing courses, meetings and events for home brewers, plus the national home brewing competition. A trio of home brewers in Stockholm – Daniel Borg, Daniel Töyrä and Daniel Madsen – were awarded silver in the People’s Choice category in 2015. Following their
SMÖF, one of Sweden’s many craft beer festivals.
success in the competition, they have now started their own brewing community, Daniøl, and launched the award-winning beer through Sundbybergs Köksbryggeri. “It’s a bit like therapy, to be active in the kitchen and experiment,” Borg says about the attraction of brewing. “This is what we would call mindfulness.” This year’s Swedish Championships in homebrewing will take place on 25 March in Stockholm. The many Swedish craft breweries are indeed building a new culture, based on humble home brewing beginnings and experimenting with innovative flavours, and with the support of a close-knit community of mindful and curious beer lovers. For more information, please visit: Swedish Brewers Association www.sverigesbryggerier.se Swedish Homebrewing Association www.shbf.se
Stockholm Beer & Whisky Festival is the world’s third-largest beer festival.
Home brewers Daniel Borg and Daniel Töyrä.
Beer blogger Fredrik ‘Hopmaestro’ Järnberg.
Brew master Sven Eklund of Villovägens Bryggeri.
Issue 97 | February 2017 | 35
Scan Magazine | Cover Feature | Daniel Berlin
36 | Issue 97 | February 2017
Scan Magazine | Cover Feature | Daniel Berlin
Daniel Berlin King of the kitchen, the garden and the woods Last year, Daniel Berlin was crowned Chef of the Year for the second year in a row, making him Sweden’s most respected chef according to the professional culinary scene. But behind the success story is a kid with few ambitions. Scan Magazine spoke to the Swede about New Nordic Cuisine, working with his parents, and finding your thing. By Linnea Dunne | Photos: David Magnusson
“It means a lot,” says Berlin about the award. “The title has a certain weight because it’s fellow industry professionals who vote, and they know all about the behind the scenes of the work; they face the same challenges, know what the everyday life of running a restaurant is like. It means that the prize is based a lot on integrity – on being clear on who you are and what you do.”
acres of land in the county of Skåne in southern Sweden, but not before trying out life as a high-flying chef in the city, heading up the kitchen at the Turning Torso in Malmö with 17 chefs under him. The big scale and automated systems were not for him, and today his very own countryside restaurant is getting rave reviews from food critics across the globe
and he has been hailed as the next René Redzepi. “I had no precise ambitions when I first bought the place, but it worked and that spark was ignited. I’m still on that mission to find out how good we can become – and even eight years on, I think we’re only at the very beginning of this adventure,” he says. A family affair with Berlin’s mother working as server and garden manager and his father as sommelier, Daniel Berlin is small and intimate and offers a one-of-a-kind experience. The chef himself has been known to give guests a lift back to their hotel, while his father is only delighted to show visitors
But Berlin was not always so clear about the path ahead – far from it. “It was the only thing my grades were good enough for. I didn’t have any interest in gastronomy whatsoever; I could make macaroni and sausages and that was it,” he recalls, acknowledging that the whole thing sounds a bit bizarre with hindsight. “I don’t know, maybe I just found my thing. It just worked.” It sure did, and the story gives one goosebumps. “When you find something you’re good at, whatever that may be, you just want to see how good you can get, how far you can go. That’s been a constant motivation for me.”
A family affair Berlin went on to buy a small, rustic 150-year-old country lodge on three Issue 97 | February 2017 | 37
Scan Magazine | Cover Feature | Daniel Berlin
around the village. The entire staff – from the floor to the kitchen – lives above the restaurant. “I don’t see that they’re my parents when we’re at work,” Berlin says about the setup. “It’s working really well, and it adds something to the atmosphere as neither of them had any previous restaurant experience; people who wouldn’t usually dine in fancy settings love the fact that they don’t have to talk gastronomy – they can chat about the weather or anything.” That connection with the guests is central for the chef, who likens the direct-feedback experience of running a restaurant to 90 minutes on the football pitch. “Every day is a new game, and you get immediate feedback and a chance to improve,” he explains. “For me it’s about being satisfied – which sounds wrong,
38 | Issue 97 | February 2017
because I never am – but when I know I give people a memory they won’t forget, when 80-year-olds say that this is the best thing they’ve ever experienced, that’s big. It’s very special.”
New Nordic pride Sometimes described as a farm-totable joint, Daniel Berlin fits neatly into the New Nordic Cuisine box with bearded men heading out to shoot their own game before serving it up alongside vegetables grown right outside. The ingredients on the menu may not look all that impressive at first, but the compositions and quality flavours tend to surprise, if not overwhelm. A range of tasting menus are available, alongside options that come with perfectly paired wines or juices. “You shouldn’t have to have water with dinner just because you drive,” says Berlin. “Our juices are adapted to
Scan Magazine | Cover Feature | Daniel Berlin
suit the food, just like the wines. There’s everything from frozen cherries and beetroot to herbal infusions – it’s as interesting as everything else.” The chef denies that Nordic food’s recent global reputation has had any major impact on him or his work. However, he admits that it is beneficial for less wellknown restaurateurs who are likely to be discovered by keen foodies who want to eat local and venture beyond Redzepi’s world-renowned Noma. “I guess in the past there was a lot of embarrassment and brushing under the carpet of our own ingredients and what our nature has to offer, as if there was something not quite sophisticated enough about it,” he ponders, listing access to game and freshwater fish among nature’s strengths in his immediate surroundings. “That’s what’s important about the New Nordic Cuisine trend, that there’s a sense of pride now – we can stand tall and serve up the produce we have, and it’s good.” He laughs, adding: “You do have to be selective though – I wouldn’t serve scallops, for instance, because our quality isn’t the best. But there’s something quite nice about that; you’re allowed to leave stuff out.” His love for the vegetable garden and pride in serving truly local produce is more about control than trends, Berlin explains and shrugs at the idea of some fresh herbs thrown atop a dish making it somehow special. “When you remove all these steps between an ingredient growing and it ending up on your table, you gain control. It makes you a better chef,” he says. Of course, that is what it is all about for the Chef of the Year 2016. “I’ll still be here in ten years’ time, trying to become as good as I can possibly be. I’ve had the chance to create a scene out here where I get to do what I love, and do it the way I think it should be. And I can be clear and blunt about that. Then of course people can choose not to like it – but we’re pretty certain that we like it like this, and that’s enough for me.” For more information, please visit: www.danielberlin.se
Issue 97 | February 2017 | 39
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Canola field. Photo: Miriam Preis
World-class produce for a tasty and sustainable culinary experience At the end of January, the Swedish government launched a national food strategy for Sweden – a strategy we have been working long and hard to finally present. The strategy’s aim is to increase total food production, create more jobs and sustainable growth across the country. By Sven-Erik Bucht, Sweden’s minister for rural affairs
As consumers, we care more about what we eat and that the food should be safe and sustainable. With low use of antibiotics in animal production, high animal welfare standards, good access to land and water, a climate that allows us to limit the use of chemicals, and knowledgeable farmers and chefs, Sweden is at the forefront of safe and sustainable food production. As far as culinary experiences are concerned, ask any chef and 40 | Issue 97 | February 2017
they will tell you that quality ingredients are the key factor behind a delicious dish. That is why we want to welcome more people from around the world to enjoy our fantastic food and culinary experiences. Last year, I had the honour of writing an introduction for the annual Scan Magazine food special. That time, I wrote about the work the government had embarked on with the aim of presenting a national food
strategy. I am therefore particularly happy that we now have a strategy in place that will increase our food production and can result in more jobs and sustainable growth throughout the country. At the end of January, we finally brought a government bill on a national food strategy to the Swedish parliament. This is the first Swedish food strategy to cover the entire food chain – from the production of primary products from the soil, the sea and the forest to the food industry, export, trade, consumers, public sector consumption, restaurants and culinary experiences. Sweden produces food products throughout our long and wide country – from the
Scan Magazine | Special Theme | A Taste of Sweden
fields of Skåne in the south to the arctic county of Norrbotten in the north. The local and regional differences mean that the typical Swedish kitchen is always filled with quality and diversity. Swedish produce and production stand out globally thanks to low use of antibiotics in animal production, high standards on animal welfare, good environmental policies and climate-friendly production, as well as ample supply of land and water. Sweden is surrounded by waters filled with fish and seafood, and a majority of our land is made up of woods where you can pick wild berries and mushrooms. This means that our chefs and restaurants always have access to the very best products. Swedish gastronomy and restaurants boast some of the best chefs in the world, and the Nordic kitchen is renowned globally. Traditional food combined with innovation, curiosity and not least knowledge about environmental issues and sustainability, are some of the factors I think contribute to this success. I look forward to more people getting the opportunity to experience Sweden and the Swedish culinary culture. Wherever you go, north or south, I am certain that you will enjoy it. For an experience of a lifetime, as far as both your taste buds and your heart are concerned, my warmest welcome to Sweden!
Animal husbandry. Photo: Karl Melander
Langoustine. Photo: Henrik Trygg
Midsummer lunch. Photo: Carolina Romare
Sven-Erik Bucht. Photo: Kristian Pohl, Regeringskansliet
Issue 97 | February 2017 | 41
Scan Magazine | Special Theme | A Taste of Sweden
Photo: Conny Fridh
Food – so much more than just nutrients When Marie Söderqvist, now CEO of Livsmedelsföretagen (the Swedish Food Federation), studied popular TV shows to understand what food and drink really mean to us, she made some fascinating discoveries, which, she argues, hit the nail on the head of what being a food producer today is really like. The CEO shares her experience with Scan Magazine.
Swedish shows such as Rederiet and Skilda världar attracted huge numbers of viewers and, as such, were also included in my analysis.
to convey how the characters felt. Food and drink illustrate the big, strong emotions, including love, betrayal and loneliness. A character battling with regret or wishing to express love treated someone to dinner, a fancy meal with no expense spared. They often cooked themselves, using well-considered ingredients, or they went to atmospheric, exclusive restaurants. Big breakfasts with plenty of choice also worked as props to display regret or appreciation on the screen.
My task was to figure out what the fictitious characters ate and drank, and to gain an understanding of how food was used. It was fascinating – because it turned out that food and drink were among the symbols most commonly used by the scriptwriters when they wanted
Especially evident was the use of food to convey the opposite: loneliness and grief. Countless scenes in Swedish soaps saw lead characters eat leftovers straight from a plastic container somewhere deep inside a boring communal space. A lunchbox of leftovers alone in a cor-
By Marie Söderqvist, CEO of the Swedish Food Federation
A number of years ago, I did a very interesting study on behalf of a global company. It involved watching the most popular TV shows. This was before the digital channels took over our lives and gave each and everyone their very own favourite series. Back then, in the noughties, there were still TV productions that everyone watched: Sex and the City was huge, and Ally McBeal, the show about the neurotic lawyer and her love life, won countless awards and viewers’ hearts. 42 | Issue 97 | February 2017
Scan Magazine | Special Theme | A Taste of Sweden
ner became a symbol for a marital crisis, financial stress and general anxiety. This was most obvious in Sex and the City, where Miranda, the tough, careerminded lawyer was seen in her new apartment, having decided that work is what it is all about while difficult, time-consuming relationships are pointless. She takes a break from the unpacking and sits down to eat a Chinese takeaway, surrounded by boxes, and then chokes and feels for a moment as though she cannot breathe. And just like that – with no one else around, at the mercy of her takeaway – she knows she has made the wrong decision; it is love and closeness to others that really matters, while eating alone is close to a literal neardeath experience. It is this clash between food as emotion and experience and food as nutrition that makes the subject so loaded. “Why don’t all people just eat the right food?” I hear somewhat deflated nutritionists ask sometimes. Or worse: if we send out information leaflets about what is nutritionally correct, then everyone will understand what and how they should eat. But it is not that easy, of course. Food is
so much greater and more powerful than what can be expressed in a chart of calories and nutrients. And while we want food that suits all the big emotions and contributes to belonging and to strong bodies, we want it to be quick to prepare, cheap to buy and easy to get our hands on. And for that, we need industrial production; it is through rational handling that products become cheap, safe and accessible. Yet modern, western, wealthy people cannot quite stand seeing what we eat, with its crucial symbolic values and its connection to our own emotions and physical health, being reduced to a mere industrial product. This upsets us and we protest to demand authentic, natural, handmade products, ideally invoking the emotions of one of the world’s most famous paintings, Leonardo da Vinci’s The Last Supper. The painting sees the disciples gathered for one last, dramatic meal with Jesus, where they realise that this is the beginning of the end, but also the start of what is to come – and that one of them is a traitor. It is simply a painting full to the brim with food, drink and symbolism.
The industry I represent is constantly being pulled in these different directions: affordable, safe and secure food with emotion, craft, roots and love. You may experience that it is sometimes difficult to be a food and drink consumer. I dare to suggest that it is even harder to be a producer of the same. For more informationabout the Swedish Food Federation, please visit: www.livsmedelsforetagen.se
Photo: Tuukka Ervasti
Chanterelles. Photo: Jonas Overödder
Poppy field. Photo: Anders Tedeholm
Swedish lenten buns, ‘semlor’. Photo: Susanne Wahlström
Marie Söderqvist, CEO of the Swedish Food Federation. Photo: Sanna Sjöswärd
Issue 97 | February 2017 | 43
Scan Magazine | Special Theme | A Taste of Sweden
The craft of a world-class beverage since 1897 A craft brewery in a global context, yet Sweden’s largest brewery, Spendrups combines the breadth and depth of expertise of a long-standing market player with the boldness and fast decision-making processes of a family-owned company. Scan Magazine caught up with head master brewer Richard Bengtsson, who insists that there are no shortcuts to the perfect brew. By Linnea Dunne | Photos: Spendrups
“I’m responsible for all new recipes and product development, and also for the preservation of old recipes,” says Bengtsson. “Beer is a living natural product, so with each new harvest the conditions for each particular flavour change.” Having grown up in Falkenberg in a family of brewers, Bengtsson has the craft in his blood – yet it was never inevitable that 44 | Issue 97 | February 2017
zerland and worked with producing soft drinks for a while, then on to Berlin to study. I qualified, worked in a lab and at a few different breweries, did some time in academia and eventually saw a job at Spendrups advertised. And here I am.”
Non-alcoholic and organic trends this was where he would end up. “I learnt about the brewing industry from an early age, but when I was old enough to think about what I wanted to be when I grew up I initially saw myself as a biologist or chemical engineer, because I loved science. But eventually I decided my heart was in the brewing industry,” he says. “My biggest problem was that I didn’t speak German, and the brew master course is in Berlin. So I moved to Swit-
A family business dating back more than a century, Spendrups has always heralded a philosophy about real, natural-quality products as the only way. A speedy decision-making process has allowed the company to stay alert and innovative, something that has helped it to not just follow trends but also join in to lead the way. Increasingly conscious consumers and a booming craft beer trend have brought two key focus areas to the fore
Scan Magazine | Special Theme | A Taste of Sweden
of late: non-alcoholic beverages and organic produce. “The traditional Swedish ‘light beer’ at less than 2.25 per cent ABV has been dying out over the past 15 years or so, but we now see the new generation finding their own alternatives, for example on a night out when driving, with non-alcoholic beer and other drinks growing in popularity,” the brew master explains. “Our job is to offer a good selection. Whether you like a hoppy IPA, a well-balanced lager or a dark stout, you should be able to find a non-alcoholic option.” This is something the microbrewery and craft beer trend has helped kickstart, according to Bengtsson. “It’s meant that Spendrups has had to up its game. In 2006 we produced about 20 different beers, and now it’s around 70 – and that’s not 70 types of lagers but a wide range of beers,” he says. “The development is the same: we create alcoholic beer that is then heated so that the alcohol is distilled, but of course you have to consider this from a flavour perspective to find the right balance.”
perfect balance, quite bitter and malty with a spicy aroma, before laughing at the realisation that he is praising his own work. “It’s just that a lot of blood, sweat and tears have gone into that one,” he chuckles. At a company-wide level, however, the notion of balance goes beyond the bottle to permeate the entire assortment, with brands including everything from Gotlands Bryggeri, famously behind the much-loved Sleepy Bulldog Pale Ale, and London’s Crate Brewery to non-alcoholic beverage brands such as Loka, Kiviks Musteri and Orangina, to name a few. “I often say that we’re a big craft brewery. Our ideals are the same as those of entrepreneurs and small micro breweries: it should be good stuff – our products must be world class,” Bengtsson insists. “We may be Sweden’s biggest brewery, but in the bigger picture, we’re still quite small.” Malt.
Spendrups Brewery was founded in 1897 and is a brewery with a broad assortment. Commitment and passion have been the driving forces from day one, and the craft and drinking experience are in focus. Among Spendrups’ brands are Spendrups Bryggeri, Norrlands Guld, Mariestads, Heineken, Loka, Schweppes, Briska, El Coto, Gallo and many more. The family business Spendrups is a Swedish independent brewery combining strong traditions with innovative thinking. The company currently has around 900 employees and a turnover of about 3.3 billion SEK. The subsidiaries Spring Wine & Spirits, Gotlands Bryggeri and Hellefors Bryggeri are also part of the Spendrups Group.
For more information, please visit: www.spendrups.se Hops.
Balance of brew and assortment Balance is what it is all about for Bengtsson, who insists that the recently very popular, full-on IPAs are easy to make, while striking the right balance in a light lager requires true craftsmanship. Unsurprisingly, quality ingredients are non-negotiable to him, and that goes for organic produce as well. “If you’re talking eco-friendly, it has to be all the way,” he asserts. “For us, that’s everything from production and replacing oil with alternative combustion sources to 100 per cent organic ingredients. After all, beer is an agricultural product, and we’re putting a huge effort into finding good-quality ingredients and working to encourage farmers to grow organic malt barley.” Last year, he explains, Spendrups produced 8.6 million litres of organic beer, something that simply would not have been thinkable just three years ago. The head master brewer’s personal favourite is Mariestad’s non-alcoholic beer, which he describes as a fantastic beer with
Richard Bengtsson.
Issue 97 | February 2017 | 45
Scan Magazine | Special Theme | A Taste of Sweden
Chef and confectioner Elisabeth Johansson.
Delicious gold from the north With its characteristic sweet and salty taste, Fjällbrynt soft whey cheese is an alltime classic. Created from a love of Swedish produce and flavours, it has an air of nostalgia while keeping up with new food trends. By Malin Norman | Photos: Fjällbrynt
Fjällbrynt is one of Sweden’s oldest food brands. Nobody knows when soft whey cheese was originally invented, but in 1939 a few dairy producers in Jämtland joined forces under the brand name Fjällbrynt, with the idea to supply Sweden with the best sandwich spread possible. Today, Fjällbrynt is owned by Foodmark AB, which also carries brands such as Rydbergs and Lohmanders. Soft whey cheese is produced from whey, the cloudy watery bi-product one gets when making cheese. The whey is boiled and thickened in cast iron pots, which gives it a natural addition of iron. Production follows the same process today, and soft whey cheese is still considered a genuine and healthy product. Why has it become such a success? The explanation is in the uniqueness of the product itself, but also in what it rep46 | Issue 97 | February 2017
resents. Many Swedes start eating soft whey cheese at a young age, so it evokes memories of their childhood and family excursions. “Fjällbrynt is a genuine Swedish product. It has been around for a long time and there really is nothing similar on the market,” says senior brand manager Petra Strandberg.
Ideal for cooking and baking A new trend is to add Fjällbrynt soft whey cheese when cooking and baking. Strandberg explains how the company is looking for new ways of using the product, other than as a sandwich spread: “The more we cook and bake with soft whey cheese, the more we see how great it is, adding a nice touch to some classic as well as more contemporary dishes with its mix of sweet and salty flavours.” Fjällbrynt’s website features mouthwatering recipes such as reindeer
casserole, cheesecake with figs, and Chia pudding. The dishes are developed by chef and confectioner Elisabeth Johansson, who has been a member of the Swedish national team of chefs and now works as food inspirer and host for Sockerbagaren, a TV show about baking. Other than soft whey cheese, Fjällbrynt also produces a range of soft cheeses in classic flavours such as ham, prawn or reindeer, all featuring new design and colourful packaging. The soft cheeses are made from Swedish hard cheese and without preservatives, are ideal as sandwich spreads and easy to bring along for outdoor adventures.
For more information and recipes, please visit: www.fjallbrynt.se
Scan Magazine | Special Theme | A Taste of Sweden
Delicato’s CEO, Jörgen Bergqvist.
For a stronger community with tasty treats Imagine stepping inside Roald Dahl’s magical world in the famous children’s book Charlie and the Chocolate Factory. With its delicious and irresistible flavours, Delicato is Sweden’s most-loved maker of chocolates, cakes and pastries, and promoter of the all-important ‘fika’ culture. By Malin Norman | Photos: Delicato
Stockholm-based Delicato was founded in 1948 by confectioner Einar Belvén and established itself as a high-quality and innovative producer of chocolates, cakes and pastries. With around 200 products, Delicato is the biggest manufacturer of baked goods in the Nordics these days and a purveyor to the Swedish Royal Court. According to recent surveys, Delicato is Sweden’s most-loved consumer brand in the category of ‘fika’, which means ‘to have coffee’, most often along with pastries or open sandwiches. “We have a long tradition of craftsmanship and high-quality products, and many cafés know us from back in the days,” says CEO Jörgen Bergqvist about Delicato’s popularity. “With few resources, we have managed to create a strong brand based on our heritage, something we are very proud of.”
A modern take on ‘fika’ The original Delicatoboll has been around since the start and is still the all-time
bestseller, and also Bergqvist’s own personal favourite. Another classic is Punchrulle, also commonly referred to as ‘dammsugare’ (vacuum cleaner). It stands out thanks to its green colour and is, unsurprisingly, incredibly popular abroad.
marketplace,” says Bergqvist. Examples of the company’s efforts are environmentally friendly transport options and the use of Fair Trade cacao. Another new initiative is the ‘fika friends’ programme, aimed to improve integration of refugees into society. The goal is to offer a stronger sense of community and solidarity – and what better way to do it than with tasty treats?
On the company’s product strategy, Bergqvist says: “We have some longestablished classics such as Punchrulle, Delicatoboll and Mazarin, but we also mix it up with exciting new products for the ultimate modern-day fika experience.” One such new example is Delicacaoboll, a premium version of the original with luxurious chocolate, sea salt and caramel. Another is Skumtopp with soft strawberry-flavoured meringue covered in delicious yoghurt. As part of its continuous progress, Delicato is strengthening the emphasis on sustainable development. “We are focusing on two areas: green production, and offering the most sustainable, modern fika in the
For more information, please visit: www.delicato.se
Issue 97 | February 2017 | 47
Scan Magazine | Special Theme | A Taste of Sweden
Dressing heavenly treats in luxury Irresistibly sweet, sour and salty flavours combined with marzipan, liquorice and roasted almonds. What could be better? Heavenly by Schöttinger is a divine match made in confectionery heaven. By Malin Norman | Photos: Schöttinger Group
Heavenly by Schöttinger is a new confectionery brand, set up by the Schöttinger siblings. With production in Malmö, the brand provides premium sweets in luxury design packaging. “We are working a lot with flavour sensations, what it feels like when tasting the product, and we want to convey that to our audience,” explains Henrik Schöttinger, co-founder of Heavenly by Schöttinger. “Each piece should surprise with not just one but several amazing flavours.” The range of Heavenly by Schöttinger includes nine products: three variations each of marzipan, liquorice and roasted almonds. All in luxurious design packaging and alluring names such as Blush, Pure and Lust, the products resemble exclusive beauty products for the highend segment. “We have worked a lot on the design to get the right expres48 | Issue 97 | February 2017
sion and feeling of luxury,” says Jessica Schöttinger. “And the flavour combinations have something for everyone, from traditional to more innovative.”
Confectionery heaven Making confectionery is a craft that takes time to develop, and the Schöttinger family has a long tradition of producing tasty treats, marzipan in particular. Each batch of delicious confectionery takes between six and 12 hours to make. The heavenly treats do not disappoint. For instance, Joy is a delightful soft liquorice immersed in fresh passionfruit
and nothing but true passion. Mood is one of the tempting marzipan variants with pear, cognac and dark chocolate, a complexity of flavours. Vain is the divine roasted almonds wrapped in powerful caramel and a hint of sea salt. Pure bliss and undeniably resulting in a craving for more. “There is a huge interest in marzipan and liquorice, and it continues to grow,” says Jessica Schöttinger. “We want to make these products trendy with our modern flavours.” With only excellent liquorice, Belgian chocolate and almonds, things are looking good for Heavenly by Schöttinger. This is a perfect match for anyone with a sweet tooth. For more information, please visit: www.byschottinger.com
Scan Magazine | Special Theme | A Taste of Sweden
Going nuts for natural snacks NatureSnax is a natural and tastier option with its exciting mix of nuts and fruits – the best of what nature has to offer blended into yummy snacks. By Malin Norman | Photos: Schöttinger Group
NatureSnax was founded back in 2007 as part of Schöttinger Group, first as a distributor of pick ‘n’ mix nuts. As of 2010, the company is offering a range of snacks such as sealed nuts and dried fruits, as well as natural nuts for baking. “The market for natural snacks is growing fast and the demand is huge for our nuts and fruit mixes,” explains CEO Klaus Schöttinger. The nuts and fruits have been carefully selected from all over the world and combined into modern and appetising mixes. The assortment consists of a broad range of around 70 mixes of dried fruits and berries, natural nuts such as peanuts and almonds, and spiced, roasted and salted nuts as well as products covered in chocolate and yoghurt.
Among the news is a smaller bag of 165 grams, and NatureSnax is also looking at developing a range of organic products. The new collection will include nut mixes and nuts that are not already available in the snacks line-up.
For more information, please visit: www.schottingergroup.se/ om-naturesnax
Making marzipan trendy Schöttinger Finest produces premium and innovative Swedish marzipan and confectionery at its best, for every day as well as special occasions. By Malin Norman | Photos: Schöttinger Group
The Schöttinger family decided to refine their knowledge of marzipan to develop delicious marzipan bars, confectionary and almond paste. Schöttinger Finest was founded in 1999 as part of Schöttinger Group, with important cornerstones in the production being high quality and a mix of traditional and innovative flavours combined with modern packaging. Schöttinger Finest products are exported to around 20 countries worldwide. While marzipan is popular internationally, almond paste is a typically Swedish product often used in baking. The team monitors consumer trends closely and tries to find new ways of appealing to the big crowds. The marzipan bars are available in a number of delicious variants, and one of the innovative flavours is
pistachio marzipan. “It speaks to a younger audience,” says Henrik Schöttinger. Marzipan is generally available all year round, but with peaks in sales during Christmas and Easter, as well as February for the ‘semla’ cream bun festivities, which often contain almond paste at the centre of the bun or mixed in with the whipped cream.
For more information, please visit: www.schottingergroup.se/ om-schottinger-marsipan
Issue 97 | February 2017 | 49
Scan Magazine | Special Theme | A Taste of Sweden
Tasty food for a tech-savvy, health conscious crowd With innovation, sustainability, convenience and great service at heart, Solina Group helps chefs and other food lovers cook up tasty, safe treats and meals. This year, according to research and development manager Susanne Rask, technology and new sources of protein take centre stage. By Linnea Dunne | Photos: Solina Group
“Our trend report from last year shows that sustainability and health are what it’s all about – people are buying by weight rather than pre-packaged, and the meat industry is looking around to see how they can adapt and improve,” Rask explains, mentioning Gram, a package-free shop that opened in Malmö recently with a bring-your-own jars concept. “The population here in Sweden is growing very quickly, so we’re going to have an older generation that’s very conscious; they 50 | Issue 97 | February 2017
know what they want and they’re happy to pay for it.” A big part of the development, linked to both health and sustainability, is what she refers to as ‘the protein shift’. As more and more consumers choose to cut down on or completely exclude meat from their diet, alternative sources of protein are required. More than a third of respondents in a survey conducted for Macklean’s 2016 report wanted to cut
down on their meat consumption, and almost 50 per cent were looking to buy more alternative proteins. “A lot of this is about the vegetarian segment,” says Rask, “but the interest and research in the potential use of insects, mostly as made into flour and liquid products, is increasing as well. They’re hugely taste-enhancing.”
Strength in numbers Solina Group was technically founded in 2012 through a merger between Savena Group and Sfinc Group, but the collective experience now comprised within the group counts to 40 years and an expertise covering areas such as seasonings, flavourings, brines, stocks and functional solutions, not to mention a foothold
Scan Magazine | Special Theme | A Taste of Sweden
all over Europe. “This really is one of our greatest strengths,” Rask points out. “When a customer comes to us looking for help to develop a product, we already have a lot of the competence and contacts within the group. We cover something like 8,000 ingredients already, all our suppliers have been checked and approved and we’ve got experts within pretty much everything that concerns food. We can move fast.” Today the group works with the biggest and most-loved brands in the food industry as well as small companies and new brands. Backed up by a huge network of chefs, cooks, flavourists, engineers, nutritionists and scientists, the company develops everything from stocks, marinades and seasonings to dry-curing products, texture improvers and a wide range of nutritional snacks and sports products. “You could say that we work locally, yet we utilise the international competence,” says Rask. “So we have development centres in all the countries and work locally with clients, which is crucial as each country and culture has its own taste preferences. Yet all our customers benefit from the wide knowledge base throughout the group.”
A paradigm shift Historically, taste was always king, but Rask suggests that this is changing. As
health awareness and environmental concerns grow, doing good can be as important as tasting good. “Simply buying organic isn’t always good enough anymore – close in time and distance is what consumers prioritise,” says Rask. But with technology and changing habits, consumers are making additional demands. “We’re starting to see brands and supermarkets adapt to online shopping behaviours more and more, so for example you get a lot of pre-planned yet not ready-made meals, say all the ingredients for a particular meal displayed together along with tips and guides. We help brands with everything from concept development to the finer details of conservation, sustainability, and what level of preparation they can offer consumers.” With technology comes the potential to offer scanning of products for more information or detailed ingredients lists, which in turn contributes to the trend of simpler, quieter labels with less story yet more transparency. Overall, food is hip. “Cooking is hip, and there’s status in talking about food the right way,” says Rask. “This again feeds into the idea of authenticity – we don’t want completely ready-made meals, because we want to make it ourselves.” The current changes on the food scene are sometimes described as a paradigm
shift, as attitudes that have been the same for 20-odd years are now changing. Change is happening internally at Solina Group too, with significant expansion of the Malmö offices and plenty of new staff with expertise to suit the trends. As Rask explains: “You can’t season a veggie sausage the same way you would a traditional meat sausage, so there are new challenges ahead for everyone – how to create these new, healthy products that live up to expectations in terms of taste and texture but also a more sustainable way of life.” Solina group’s three areas of expertise: Taste and visual Including products such as culinary extracts, sauces, batters and seasonings. Functional solutions Including brine, texture and stability improvers, preservation solutions and vegetarian applications. Nutritional solutions Such as weight-management protein products, instant sport drinks and nutritional supplements.
For more information, please visit: www.solina-group.com
Issue 97 | February 2017 | 51
Scan Magazine | Special Theme | A Taste of Sweden
Is this the apple of my eye? Brännland Cider combines the refreshing flavours of Swedish garden apples with the subarctic temperatures during the Scandinavian winter to create ice cider. The refreshing dessert wine goes well with cheeses such as comté and on its own as an aperitif. By Ellinor Thunberg | Photos: Johan Gunséus
The ‘ice’ in ice cider comes from the fact that the pressed juice is concentrated with natural cold, something there is no lack of in north Sweden, where Brännland Cider has its base. The idea originates from Canada, where the product has been around since the ‘90s.
Not always bubbly While many of us might think of cider as something sparkly, the beverage actually has as many varieties as wine and can 52 | Issue 97 | February 2017
be either sparkling, still, sweet or dry. “The word cider just means that apple is the primary ingredient,” says Andreas Sundgren, founder and CEO of Brännland Cider. Production of ice cider is seasonal as apples are picked in early autumn and stored until temperatures drop to freezing so they can be pressed to juice and cooled outside. The story of Brännland Cider started when Andreas Sundgren
decided to leave his job as CEO of a software company to pursue his dream of working with food and drink. His passion started at an early age, and he trained to become a chef before switching paths to music and later software. “As you know, all white middle-aged men set up breweries, but a lot of people were doing that already and I am not an expert in the field,” he jokes. “Then I thought of perhaps buying a farm and starting to make goat’s cheese, but could not quite imagine getting up at four every morning.” Instead, his passion for wine led him to think of a beverage that could be made in Sweden – from Swedish ingredients.
Scan Magazine | Special Theme | A Taste of Sweden
Would it be possible to use all the leftover garden apples in his home village of Brännland,13 kilometres outside the city of Umeå?
Canadian cider – a good fit His first attempt to make an English cider turned out “quite poor”, according to the CEO. But he then heard of the Canadian ice cider and realised that it would suit the Swedish apple varieties well, plus it would not be a problem to arrange the necessary cold temperatures. The first ice cider was ready to hit the shelves in 2012 and soon gained a lot of media attention.
and acidity that gives a big cider without making it too heavy. “We want to be one of the best cider producers in the world, and we are doing that by taking as a starting point what is good and unique about Swedish apples. We have amazing apples here, but not the traditional cider varieties, so to make a cider you have to think differently,” he says. The ice cider recently reached the menu of their first three-star Michelin restau-
rant in Switzerland. The long-term goal is to produce more and better ice cider every year and to expand globally. “We have the same rigorous idea of quality as any other wine producer,” says Sundgren. “We want to show that ice cider can be every bit as sophisticated as a wine made from grapes.”
For more information, please visit: www.brannlandcider.se
“I think my timing was good because there was a lot of buzz around the product,” he says and recalls that they made it to 36 Systembolaget stores in the autumn of 2013. Today the cider is available at 400 Systembolaget stores in Sweden as well as high-end restaurants in for example Switzerland, the UK, Belgium, Denmark and the US. Aside from the still ice cider, the company also makes, among other beverages, a semi-dry sparkling cider, Pernilla Perle, named after Sundgren’s wife and created as a wedding gift to her.
Crowd-funded apple orchards There have been no commercial apple orchards in northern Sweden for many years, and one of the goals of Brännland Cider has been to create a whole new wine and cider district, with a local apple culture. In October, Sundgren came one step closer to his goal when launching a Kickstarter campaign to fund 1,000 apple trees in Röbäcksdalen. Funders could choose to ‘adopt’ their own tree, and just over 350 people did just that, making the campaign a success.
High quality Brännland Iscider 2015 has been maturing since August 2016, and at the beginning of this year it was distributed to Systembolaget as well as international restaurant distributers. Sundgren describes it as the most harmonic vintage yet, with a balance between sweetness
Top: Brännland cider crowdfunded an apple orchard in Västerbotten. Left: Acclaimed Swedish designer Ingegerd Råman created a glass specifically for ice cider. Right: Andreas Sundgren, founder and CEO.
Issue 97 | February 2017 | 53
Scan Magazine | Special Theme | A Taste of Sweden
Wapnö is the real thing At Wapnö Farm, visitors can stroll through the fields, drive a tractor and tend to the cattle, eat and drink what the farm has to offer, and stay warm with renewable energy. Does it sound too good to be true? Without a doubt, Wapnö is real. By Malin Norman | Photos: Wapnö Farm
Wapnö Farm is beautifully located in the Wapnö valley outside Halmstad in southern Sweden. The estate hosts a dairy farm, a slaughter house, and even its own brewery. This provides the base for delicious meals in the restaurant and peace of mind for its visitors. The meat and dairy come from Wapnö’s own cows, and bread and cookies are baked on flour from the farm. Moreover, the greenhouse supplies plenty of vegetables and herbs. “We provide the full circle,” says owner Lennart Bengtsson. “This is the only farm with a hamper complete with products for consumers and restaurants. The best food comes directly from the farm.”
Locally produced for farm dining Wapnö Farm has recently published its own cook book, Farm Dining, with seasonal 54 | Issue 97 | February 2017
dishes made from carefully selected products. Everything is fresh and honest, caring for the animals, environment and people. The farm also produces its own renewable energy, and one of Wapnö’s key initiatives is the concept called Härproducerat, meaning ‘produced here’, a pun on the Swedish for ‘locally produced’, ‘närproducerat’. The goal is to deliver locally produced food and help consumers make smarter choices. “We work a lot with raising awareness of consumer impact on the environment,” says Bengtsson. Wapnö has a flurry of exciting events coming up this spring. The beer and whisky festival on 7-8 April is one event not to miss. “It’s small-scale but super nice,” says Bengtsson. Located in an old storehouse, the festival has approximately 1,300 loyal visitors every year.
Around 25-30 breweries will take part and the farm’s own brewery, Wapnö Öl, will also present its beers with characteristic malt aromas and flavours. Another highlight is on 1 May, when the farm will send its cattle out to pasture. This is a popular annual event with family activities such as tractor driving and milking of the Wapnö Cow. Visitors can stay the night at Wapnö’s hotel, which has been rebuilt with 21 rooms for private guests and conferences. Breakfast includes products from the farm, including milk, yoghurt, cheese, meats, bread and other delicacies.
For more information, please visit: www.wapno.se
Wapnö do what others only talk about 20 years of development has resulted in our own organic life cycle at the farm – sustainable future! SOIL, WATER AND WOODS
The farm’s soil, water and woods are important natural resources. The yearly growth in our FSC certified forestry compensates for our need for paper, including milk cartons. Our water comes from Magnus Stenbock’s era, artesian water with excellent quality. In agriculture, it is crucial to care for the water, a significant resource in the organic life cycle. The soil is our most important resource, and we use it responsibly so it also can feed coming generations.
DAIRY FARM
WAPNÖ ORGANIC MEAT
Wapnö organic meat comes from the farm’s cattle, which has been moving freely and never given antibiotics. The animals have been bred with the utmost care, which is important for flavour and quality. Our meat products are made from Wapnö organic meat.
The milk flows 30 metres in a tube from the cowshed to the dairy farm. We produce our dairy products carefully and with craftmanship. Thanks to our organic life cycle, we sign our packaging with the actual milking time. That is how close the cows are!
RENEWABLE ENERGY
The farm’s biogas facility provides renewable energy in the form of heating, cooling and electricity. In a clever way, the manure from the cows helps cool down the milk during milking. When the milk is cooled, energy is renewed to the system through heat exchange, called ’milk heating’ - the most efficient circulation in the big organic cycle.
ORGANIC MANURE FOR OUR IMPORTANT LAND
FARM BREWERY WITH MALT HOUSE
In our own brewery, we brew beer from the farm’s water and grains, which are malted on the farm. With the whole production at the farm, we have full control of quality and flavours, from field to bottle. Our own water contains no additions.
THE COW AT THE CENTRE
Good food for you and the planet
Our animals are moving freely indoors and outside during summer. The animals eat food from the farm. To achieve sustainable meat and milk, we have four diffe-
rent breeds. We get a natural rotation and maintain the fertility of the fields, minimise diseases and keep the landscape open. The animals contribute to biological diversity.
Directly from Wapnö farm to your table
Through the digestion process, around 40,000 tonnes of manure becomes highquality nutrition for our fields. The organic manure is pumped to our fields via a 30-metre wide distributor, to help reduce the green-house effect. By doing so, we have avoided 30,000 kilometres of tractor driving each year and achieved many environmental benefits.
0102 Stoja
Wapnö’s animals are not being fed soy, as soy plantations destroy rainforests in South America. Rapeseed is what we use for our animals. It is pressed as not to give too much fat. With the bi-product rapeseed oil, we produce biofuel for our vehicles. One step closer to a fossil-fuel free company.
VEGETABLES
With a greenhouse, plantations and an apple garden, we add to our assortment of food produced here. For our restaurant, farm shop and consumers, we offer for example tomatoes, peppers, chili, kale, cabbage, onions and apples.
CEREALS
food as it should be
Our assortment of cereals contains for example wheat and malt. We add no sludge to our fields, and haven’t done so for 25 years - out of principle, and to avoid risk of heavy metals, remains from medicines etc. Instead, we want to develop our own organic cycle on the farm.
RAPESEED GIVES RENEWABLE FUEL
THE FARM’S FOOD FILLS YOUR PLATE
This is where the organic cycle reaches its goal - your plate filled with food produced at Wapnö Farm. ”Hereproduced” (Härproducerat®) means that primary products and refinement exist in the same spot, which reduces transport. Enjoy ”Hereproduced” food at home or at our farm! Wapnö is an open farm, visited by around 60,000 people every year. Welcome!
”HEREGROWN”
In our fields, we grow healthy food for people in the cities and for our animals on the farm. The cultivation should be done in an efficient way to minimise the use of energy.
GREENHOUSE
We grow vegetables in soil with added nutrients from our own organic manure. The farm’s greenhouse is heated with renewable energy - an important part in our efforts to reduce environmental impact and reach CO2 neutrality.
Scan Magazine | Special Theme | A Taste of Sweden
True craftsmanship
By Pia Petersson | Photos: Stéphane Lombard
The Swedish national resource centre for artisan food production, Eldrimner, is on a mission. The task is to create innovation in Swedish food production through the deployment of traditional methods. “The most important thing for us is that food is flavourful,” says Bodil Cornell, operations manager. Situated in Jämtland, Eldrimner was founded in 1995, at a time when the food industry in Sweden was highly rationalised. Eldrimner intends to make a change in this regard by educating food artisans as they establish and develop their craftsmanship. The courses on offer cover everything from cheese making to baking and slaughtering. “The feedback from our participants is fantastic. They’re really eager to learn more about the skills and procedures behind artisan food making,” says Cornell. At the heart of Eldrimner’s philosophy and pedagogy lies an understanding of food production as craftsmanship. “The skill is about passion and an understanding of the natural processes combined with theoretical knowledge about what happens both chemi-
cally and microbiologically in food. That way, we can ensure a rich flavour and longevity without additives,” Cornell explains. Another component of Eldrimner’s work is to make artisan food production recognised in Sweden. “When I discuss artisan food production in, say, France, everyone knows what I’m talking about, but in Sweden the knowledge had been lost,” says Cornell. However, in the wake of a growing interest in organic food and the use of more sustainable techniques, change is on the horizon. “Over the last five years, we have increased the number of courses we offer by 33 per cent.” It seems Eldrimner’s mission has proved successful.
For more information, please visit: www.eldrimner.com
Visit Eldrimner and artisan food producers from all over Sweden at the food festival Smaka på Stockholm (A Taste of Stockholm) during the first week of June in Kungsträdgården.
Scan Magazine | Special Theme | A Taste of Sweden
Sweet, salty and pitch black Kolsvart is somewhat of a rebel in liquorice with its range of distinctive yet modern sweet and salty flavours. The soft and chewy treats from this unconventional vendor appeal to true liquorice connoisseurs around the world.
It’s important for us to use only highquality and natural ingredients, and to get a great mix of flavours.”
By Malin Norman | Photos: Kolsvart
The range of Kolsvart liquorice is available at a number of carefully selected retailers, coffee bars, museum shops and farm shops. “We want our products to be available only at the nicest places and where people really appreciate the quality we offer,” Tenje explains. So, rest assured, wherever Kolsvart’s products can be found is bound to be a real gem of a place.
The idea for Kolsvart, set up five years ago, came about in a café business in Malmö. Founders Axel Roos and Nils Tenje wanted to offer liquorice in their café but could not find anything exciting on the market. “What we saw was expensive products with dull packaging, and we believed that we could do it better ourselves,” explains Tenje. “One day Roos surprised me with a batch of his own superb liquorice; it was so good and we instantly set up the new business!” And so the Kolsvart brand was born from a series of coincidences and turned into a reality of producing great liquorice for true connoisseurs. The café eventually closed, but the new business flourished and is putting premium liquorice firmly on the map. The company has even produced a beer with liquorice in collaboration with a local brewery.
Chewy treats with a modern twist Aimed at liquorice aficionados, Kolsvart produces chewy delicacies with a modern twist and packaging in transparent brown, to show off the tasty treats. The best seller is the smoked liquorice, as invented by Roos, which took two years to develop in order to get the balance just right. This genius liquorice is coldsmoked at 20 to 25 degrees by smokehouse Per i Viken, which gives it a distinct flavour. The aroma sparks associations to smoked sausages, tar or even the famous Vasa ship in Stockholm. Kolsvart’s production is focused on Swedish produce of the highest quality. “Basically, we want to make simple great,” says Tenje when asked about the company’s product development. “Our liquorice is more a delicacy to be savoured than just a piece of candy.
For more information, please visit: www.kolsvartab.se
Issue 97 | February 2017 | 57
Scan Magazine | Special Theme | A Taste of Sweden
Andrew Ely
A taste of sweet success 2017 sees Swedish bakery Almondy celebrate its 35th anniversary, having earned itself an army of fans who cannot get enough of its gluten-free cakes. Scan Magazine caught up with Andrew Ely, managing director of Almondy UK, to find out the secret to Almondy’s sweet success. By Gemma Buckley-Roberts | Photos: Almondy
Almondy’s story is an unusual one. The Almondy bakery was set up back in 1982 by two young Swedish men, Kent and Lennart, who had a dream of building a boat and sailing around the world – until they discovered a recipe from 1890 for an ‘irresistible’ cake. The pair never looked back and today, Almondy’s cakes are exported to more than 45 countries, where they are enjoyed by 106 million people every year through retail and out-of-home.
but on a global scale. “It’s the combination of our traditional crunchy almond-base cakes – made using a secret recipe from the 1800s and topped with today’s most well-loved confectionery brands, such as Daim bar and Toblerone. People can’t get enough of them; we celebrated Almondy Daim Cake’s 15th birthday last year, and it still remains our best-selling cake in every market worldwide, which is a remarkable feat.”
From its humble beginnings, when the first cakes were baked in a pizza oven, the bakery has gone from strength to strength without ever losing sight of its roots. “We’re very proud of our Swedish heritage. I think it’s what makes Almondy so special!” Ely says of Almondy’s success, not only in Sweden
Almondy’s cakes are also gluten-free. Does Ely think special diets have played a part in its success? “Absolutely! The beauty of Almondy is that aside from being a high-quality cake made from natural ingredients, it’s gluten-free, as well as being suitable for kosher and halal diets.” The special diets market is showing
58 | Issue 97 | February 2017
no signs of slowing down, with a growing number of people buying free-from as a general lifestyle choice, and not just for health reasons. “Off the back of this, more and more people are discovering Almondy, which is now an established brand in the gluten-free community as nearly half of those with an intolerance have heard of us,” says Ely. The 35th year is shaping up to be a busy and exciting one. Along with the freefrom segment growing, the ‘hygge’ trend has ignited an interest in all things Scandinavian, including Nordic food and ‘fika’. “Our Swedish heritage, unique story and secret recipe means that we’ve captured people’s imaginations, so demand for our cakes continues to grow,” says Ely. “But we’re not a company to rest on our laurels – the bakery is working on new cakes, so 2017 is going to be an exciting year. All I can say is watch this space!” For more information, please visit: www.almondy.com
T H E S TO RY O F A S E A FO O D C E L E B R A N T With the world’s best ingredients ready to be reeled in from the quayside, you would think that Tromsø had a seafood restaurant or two. But before Fiskekompaniet was established 20 years ago, few people had even thought about it. For the average local, fish was simply a part of everyday life – something you would be served at home, just as well as in a restaurant. There was no shortage of restaurants in Tromsø in 1996, but none ofthem dared to let fish dominate the menu. Through 20 years, Fiskekompaniet has proved to be viable. The secret is to make exceptionally good seafood and serve both traditional and modern compositions, while never excluding tasty meat dishes completely. Careful cooking methods are used to preserve the quality of the ingredients, and research and experimentation with compositions of tastes, textures, shapes and colours create the best food experiences.
1 9 9 6 — 201 6
It has taken 20 years, but Fiskekompaniet has gradually become a restaurant not only for visitors, but for the city’s entire population. Those who have been spoiled with the world’s best seafood from the dawn of time.
ANDERS BLOMK VIST RESTAURANT AQUACULTURIST
D E S I G N + C O N S E P T F E R N I S S .N O T E X T + P H O T O H E S T H E S T.N O
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Eat like a Norwegian
– green, local, and with a growing global reputation The Norwegian population is among the healthiest in the world, at least if you ask the Norwegian Institute of Public Health (NIPH). Based on the raw materials readily available in the Norwegian wilderness and along the coast, including plenty of fish and game, the Norwegian diet is said to play a major role. Photos: Tina Stafrè, Visitnorway.com
The fields and fjords of Norway may be renowned for their stunning looks, but the country’s nature does more than please the eye. Fruit, vegetables and berries grown here benefit from a relatively unpolluted climate, the majority of the heavily regulated farms run healthy operations that are virtually disease-free, and the vast, green fields and extensive coastlines make for happy sheep and bountiful seafood. But in addition to an already green tradition, a culinary revolution is taking place 60 | Issue 97 | February 2017
in the Scandinavian land out west. Organic farming is state subsidised, and the produce of the same is increasingly in high demand. Local produce is the word on everyone’s lips, and the recent trend heralding New Nordic Cuisine as admirable has given Norwegians a renewed sense of pride in their culinary heritage and habits. From supermarket shelves to farm shops and award-winning restaurants, products of small-scale producers including cheese, honey and organic meat are
Scan Magazine | Special Theme | A Taste of Norway
selling like never before, and Norwegian micro-breweries are growing in reputation on a global scene that is booming. As one of the top three nations in terms of coffee consumption globally, Norway is also home to a growing number of responsible, high-quality roasters. In this special theme, we explore all the goodness Norway has to offer for your pantry and dinner table, celebrating in particular the local, the organic, and the passionate people who keep Norway’s culinary traditions going.
Issue 97 | February 2017 | 61
Scan Magazine | Special Theme | A Taste of Norway
Photo: Gladmat
Get a taste of happiness at Norway’s biggest food festival 250,000 foodies, families and chefs from all over the world will once again gather in Stavanger this July for Norway’s biggest food festival, Gladmat. If you love quality ingredients, traditional tastes, exciting fusions and great company, you do not want to miss out on this epic four-day celebration of both Norwegian and global gastronomy.
quality ingredients from land, sea, fjords, forests and mountains, and there’s no better place to taste it,” says festival manager Mona Vervik.
By Eirik Elvevold
In her opinion, the food festival’s success is not about striking luck, but about long-term commitment and dedication. “The growth and success is the result of continuous efforts and investments, both locally and regionally. The energy sector is of course central to the city, but there’s also a lot of political engagement in developing Gladmat and the food sector in general. Stavanger is the oil capital of Norway, but during Gladmat it’s definitely the food capital as well,” Vervik argues.
Norway’s third-biggest city, Stavanger is famous for being an engine in the Norwegian economy, but has also developed into one of the country’s most interesting and innovative food scenes. Last year, the restaurant RE-NAA was the first Norwegian restaurant outside Oslo to receive a Michelin star, representing the gastronomic qualities brewing on the southwest coast. This July, for the 19th time, Norway’s biggest food festival, Gladmat 62 | Issue 97 | February 2017
(meaning ‘Happy Food’), will once again fill the city with hungry food enthusiasts. “Gladmat is expecting around 250,000 people, including locals, other Norwegians and international food tourists, to come and celebrate food in Stavanger, which has developed into a vibrant gastronomical hotspot over the past decades. The county of Rogaland is producing so much delicious food, based on
Scan Magazine | Special Theme | A Taste of Norway
Taste things for the very first time More than 100 exhibitors will be showing off their most tasty, trendy foods. The epicentre of Gladmat is downtown Stavanger, circumventing the central bay of Vågen, which largely consists of charming 18th and 19th century wooden houses, but the festival takes places throughout the city. “There’s so much going on, from concerts to special theme dinners in our many restaurants. We all have a common goal, which is to help people nurture their pre-existing love and passion for food. I’m happy if visitors come to Gladmat and taste something new for the very first time,” says Vervik. The chances of doing just that are high. For instance, you can indulge in fresh ocean treats at Blå Fristelser (Blue Temptations) or dive deep into the world of craft beer at the mini festival Malt og Humle (Malt and Hops).
still remember trying out an Asian-style herring tempura made from local fish and a king crab taco with seaweed. In a city with more than 179 nationalities, this open mindset is key to uniting people. 60 per cent of the locals take part, and there’s no better way to get together than over a good meal. Food is something we all have in common,” asserts Vervik. The 2017 programme is still being finalised, but one of last year’s highlights was a one-of-a-kind meal inside the majestic Stavanger Cathedral. “We gathered 100 people from 12 different faiths around one table for a meal of peace and reconciliation. It symbolised how food can create new understanding,” says Vervik. One important part of the programme, however, is firmly decided. The day before the festival kicks off in July, some of the best brains in the food industry will
gather to push the envelope even further at the Gladmat event Kokepunktet (The Boiling Point). “It’s where knowledge is shared and new magic is made. Kokepunktet was created specifically with the professionals in mind. They benefit massively from getting together face to face as well, so we bring in people from around the world that are boiling with inspiration and put them in one room,” Vervik explains. “The idea was, of course, born over a meal at Gladmat.” Gladmat at a glance: What? Norway’s largest food festival Where? Stavanger When? 19-22 July
For more information, please visit: www.gladmat.no
“Malt og Humle is all about Norwegian breweries and their handicraft, traditions and trends. Blå Fristelser, on the other hand, is dedicated to the ocean and the thriving blue food economy in Rogaland and the rest of Norway,” Vervik explains.
Uniting the city with magical meals Another beloved concept is Smak på verden (Taste the World), which aims to break down national boundaries by mixing up local ingredients with global influences, cementing the fact that Stavanger has become a truly international city. “I
Photo: Arne Bru Haug
Photo: Gladmat
Mona Vervik. Photo: Arne Bru Haug
Issue 97 | February 2017 | 63
Scan Magazine | Special Theme | A Taste of Norway
Where customers, animals and guests are all VIPs Bakken Øvre, a farm located at Løten in Norway, is famous for making ‘pultost’ and other traditional farm products such as pork, beef, milk and eggs. At this farm, however, a strong entrepreneurial spirit has led to brand new ways of making a living. Excess cream has become a prize-winning ice cream flavoured with aquavit. Locally sourced delicacies are part of a flexible catering service. The farm’s freerange pigs have their own hotel – and if that was not enough, human guests can now spend the night to connect with the animals and the surrounding nature. By Eirik Elvevold | Photos: Bakken Øvre Gårdsmat
Ever since Ole Martin Kildahl’s ancestors bought Bakken Øvre in 1847, the farm has stayed in the family. Back then, it was called Dunderbakken Øvre, named after a nearby creek that made loud noises when the snow melted every spring. “Much has happened since those days. First of all, the farm has grown in size, little by little. Today, it measures 64 | Issue 97 | February 2017
550 decares. 200 of those decares are open pasture, with 60 dedicated solely to free-range pigs,” says Kildahl. He now runs the farm, which is full of animals of all shapes and sizes, with his wife Anita, his son Ole Kristian – who became Norway’s youngest cattle farmer a few years back – his three daughters and a hired staff.
“Together, we produce dairy products, all types of meat, eggs, run a catering business and a whole lot more. The core of our business is hard work, but we’re lucky to be living in such a great community of local producers, where people are not afraid of working together and helping each other out,” says Kildahl.
Traditional ‘pultost’ and awardwinning ice cream In 1980, the family started producing ‘pultost’ – a traditional, soft, matured Norwegian sour milk cheese spiced with caraway seeds – which is best served on freshly baked bread or flatbread. “We separate the skimmed milk from the cream and put it to acidification. The next step is to heat it up to about 60 degrees,
Scan Magazine | Special Theme | A Taste of Norway
until the curd separates form the whey. Then we hang it up in a scarf to dry and basically end up with cottage cheese. The secret to the fresh Norwegian pultost is the subsequent fermentation and addition of salt and caraway,” Kildahl explains. When you make tonnes and tonnes of pultost, like they do at Bakken Øvre, you quickly run into a challenge. What do you do with all the extra cream? More than a decade ago, Kildahl came up with a clever and delicious solution: homemade ice cream. It took some trial and error and a couple of courses in Norway and Italy, but they were finally able to develop around ten good flavours, and even win an award for the best Norwegian product for one of them. The secret ingredient? A traditional Norwegian alcoholic beverage called aquavit. “You might ask: why put aquavit in ice cream? One reason was that the classic Løitenakevitten originates from Løten. Another reason was, honestly, that no one had done it before,” says Kildahl. “The result tastes great, with hints of coffee and caramel and a clear aftertaste of aquavit.”
Spend a night in pig paradise Kildahl is not your regular farmer. The Norwegian is brimming with entrepreneurial spirit and what seems to be an endless flow of new ideas. In addition to the special ice cream, his can-do attitude has also resulted in a unique spa and resort hotel – for pigs. “At Hotel Grisego, the pigs are living like kings. The tailored spa and resort has plenty of trees, so they can stroll around in the shade, through various ponds like Grisebukta (Pig’s Bay), and a sleeping area made from straw, which is heated to 25 degrees Celsius,” boasts Kildahl. Two metres away from the pigs’ natural sleeping bags, human guests can now book a stay at newly opened Georgs Krypinn (Georg’s Hideout), a tiny hotel named after and inaugurated by the Norwegian Minister of Food and Agriculture, Jon Georg Dale, where they can enjoy an extraordinary farm holiday with everything that entails. “Guests can hang out with the pigs, milk cows, ride horses, get their own eggs for breakfast, bike around, play basketball or fish in the nearby lakes. Georgs Krypinn
has a salon, a dining room, a kitchen, a bathroom and a large terrace – but no TV. We want our guests to be present and play. And, of course, eat and drink as much as they want,” promises Kildahl. What Bakken Øvre offers: - Pultost and other dairy products - Pork - Beef - Burgers - Eggs - Ice cream - Catering - Hotel Grisego (spa and resort for pigs) - Georgs Krypinn (hotel for humans)
Where you can find Bakken Øvre’s products: - Local shops in Hedmark and Oppland - Bondens marked (farmer’s market) in Hedmark, Oppland, Oslo and Drammen - At fairs, markets and festivals all over eastern Norway
For more information, please visit: www.bakkenovre.no
Issue 97 | February 2017 | 65
Scan Magazine | Special Theme | A Taste of Norway
Left: Producers of Norway’s best ‘eplemost’ (apple must), Halvor and Kari Holtskog picking apples with their grandchildren, Josefine and Halvor. Photo: Live Skinnes. Top right: Activities in Fruktbygda includes exploring the landscapes from canal boat Telemarken. Photo: Norsjø Hotel. Right: No less than 350,000 apple trees are used in the wonderful produce of Fruktbygda. Photo: Marit Svalastog.
Sensuous experiences and exceptional scenery in Telemark Make tradition and taste your priority – and open your senses to new experiences in the picturesque village of Gvarv in Telemark, where leading fruit producers open their doors and gardens for you to indulge in traditional Norwegian culture and flavours. By Karen Langfjæran
For nearly 100 years, farmers have made use of the unusually mild climate in the picturesque village of Gvarv in Telemark to produce fruit for a bigger market. In the 1920s, the area quite literally flourished with ideas of commercial fruit cultivation and quickly became the home of some of Norway’s most sought-after apples and plums. In 2014, local producers put their forces together and established a network of businesses that would make them the second largest producer of fruits collectively. Today, the Telemark-based fruit village cooperative, Fruktbygda, consists of 14 producers in the local area with a unique range of activities and taste experiences on offer. “We offer diverse experiences for all senses,” says Halvor Holtskog, owner of Nyhuus Farm and Gallery Nyhuus. Be66 | Issue 97 | February 2017
sides winning the award for Norway’s best ‘eplemost’ (apple must), the family business owners stay busy by running three art exhibitions a year and keeping their farm shop open daily. “What you should do is simply let the senses do the work and enjoy the smells and tastes that the area has to offer,” Holtskog says, and emphasises the sensuous atmosphere of the Telemark landscapes – the smell of apple flowers in the spring, picking raspberries in the summer and harvesting in the autumn. If a taste of the award-winning traditional ‘eplemost’ drink is not tempting enough, you may visit Lindheim Ølkompani, ranked in 2014 as the fifth best newcomer in beer brewing worldwide. Or Lerkekåsa Vineyard, the northernmost commercial vineyard, which not only invites you to
taste its wines but also provides exceptional overnight stays in lovely oak barrels. Families and foodies alike will appreciate the scenes of Evju Bygdetun, where animals run free around the historic buildings and traditional food is served with a side of history. If you intend to devour the Telemark scenery, you must not miss a trip with Telemarken M/S along the canal, which in 2012 was the object of the world-renowned Nordic concept Slow TV. So, turn off the TV and explore the real thing instead. Alternatively, you can explore the area on land by hiring a bike. Situated just two hours from Oslo, the attractions of the fruit village in Gvarv are easily reached by car or train. It is a popular stop-over destination for explorers on their way to Rjukan and Notodden, recently awarded UNESCO World Heritage Site status, and into the Hardangervidda National Park. For more information, please visit: www.fruktbygda.no
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Left: All of Hyllan’s products are made by hand. Middle: Baker Latdavone making soft flatbread on an old-fashioned griddle. Right: Hyllan Hjemmebakeri’s trademarkprotected ‘skjenning’.
From Snåsa with love – hand-baked goods full of tradition For the past 24 years, Hyllan Hjemmebakeri has been baking handmade delicacies typical for the Norwegian region of Trøndelag. With products such as traditional flatbread, ‘skjenning’ and ‘lems’, you are sure to get the real taste of Norway. By Linn Skjei Bjørnsen | Photos: Hyllan Hjemmebakeri
Located in the small village of Snåsa in the county of North Trøndelag, Hyllan Hjemmebakeri is dedicated to producing the finest traditional, locally baked goods. Putting great emphasis on the craft, all of Hyllan’s products are made by hand, baked on an old-fashioned griddle, and using the highest quality and most local ingredients available. “There are not a lot of home bakeries left in Norway, as most have shifted to a more rational way of production, using machinery instead of hands. We wish to keep the tradition alive by producing all our baked goods in the same way they have been produced for centuries,” explains general manager Jonny Ånonli. After losing her job, Åse Finstad started baking traditional ‘Trønderbakst’ at the farm in Snåsa, distributing her baked
goods at local events. Overwhelmed by the popularity of the products, Hyllan Hjemmebakeri was born in 1993. Ånonli took over the daily running of the bakery in 2015, and today Hyllan distributes its products through its own shop in Snåsa, at local fairs and farm shops as well as several grocery stores in the area. Hyllan offers 15 different products. In addition to seasonal goods, the bakery’s signature products include five different types of ‘lems’, a soft flatbread with long traditions in the Norwegian food culture; three varieties of crispy flatbread – one made with potato, one with herbs and one with birch leaves; and the bakery’s trademark product, ‘skjenning’ – a local crispy flatbread, brushed with milk and sugar, which is native to North Trøndelag. “Skjenning is trademark protected, meaning only Hyllan and one other local
bakery have the permission to produce it for sale, making it a truly unique and loved product for us,” Ånonli says, adding: “Our methods may be old-fashioned and a bit tedious, but it results in the highest quality products. We will definitely stay true to the traditions and will not be adopting more modern methods any time soon!” About Snåsa Official name: Snåsa Kommune Location: Located at Norway’s geographical centre in the county of North Trøndelag. Population: 2,174 Languages: Bilingual: Norwegian and Sami Notable recreational areas: Snåsa hosts Norway’s sixth-largest lake, Snåsavatnet, where one of the country’s largest fishing competitions is held, as well as middle Norway’s largest snowmobile show on open water.
For more information, please visit: www.hyllan.no
Issue 97 | February 2017 | 67
Scan Magazine | Special Theme | A Taste of Norway
The Norwegian couple Roy Andersen and Åse-Marit Thorbjørnsrud spend their whole spring and summer in the raspberry fields outside their house. The ripe berries from their farm Bringebærlandet, Norwegian for ‘the land of raspberries’, are sold fresh off the field, frozen or as sweet dessert wine.
Raspberry fields forever When the Norwegian summer sun dawns on the farm Bringebærlandet, countless ripe, juicy raspberries are finally ready to be picked off their canes. The sweet, red berries, which get their first-rate flavour from hours of attentive care, are then controlled to make sure that every single crate looks flawless in the hands of the buyer. The surplus, if there is any, gets frozen or turned into delicious raspberry wine. By Eirik Elvevold | Photos: Kristin Bay
Half an hour south of Oslo, just outside the town of Drøbak, the couple Roy Andersen and Åse-Marit Thorbjørnsrud carefully cultivate the earth to produce the best possible raspberries. At their farm, Bringebærlandet – ‘the land of raspberries’ in Norwegian – visitors can buy the natural treats straight off the field. “Both of us were raised in families with a love for gardening, but we’ve made it a way of life. It started in 2009 with four decares, now it has grown to 16. In practical terms, that means approximately four kilometres of raspberry plants,” explains Roy Andersen. In the spring and summer months, the Norwegian couple dedicate themselves completely to the fields outside their farm house windows and to the customers 68 | Issue 97 | February 2017
who come to visit. “At Bringebærlandet, we prefer to look every customer in the eyes. That’s the only way to spread the word about all our fantastic products, like raspberry honey; frozen raspberries, which are perfect for desserts; our self-published recipe book, Bringebærlandet, where you can discover more than 100 raspberry recipes; and now raspberry wine,” says Andersen.
I’ve made a programmed irrigation system to take care of that,” he says. In the end, it all comes down to effort, timing and a well-trained eye. “Neither of us is afraid of working hard, and we enjoy spending time in the fields grooming, trimming, thinning and picking. I always have my cutting scissors on the belt. The key is to pick each raspberry at the right moment; a few hours too early, and they are too sour. Luckily, my wife Åse-Marit double checks every single crate,” assures Andersen. Five dessert ideas from the recipe book Bringebærlandet: - Raspberry mousse
Nurtured like the best of vineyards
- Raspberry panna cotta
Bringebærlandet is not trying to compete with bulk producers, but instead focuses solely on quality. That takes thoughtfulness, according to Andersen, as there is a whole range of factors influencing the final outcome. “First, you need suitable soil. Second, the right type of manure. Third, correct irrigation, which means always enough water, but never too much.
- Raspberry jelly - English summer pudding with raspberries - Marinated raspberries with almond cream
For more information and raspberry recipes, please visit: www.bringebærlandet.no
Scan Magazine | Special Theme | A Taste of Norway
Left: Farmers have grown slash and burn rye (svedjerug) for generations. Photo: Egil Hansen. Right: Conserving traditional grains is vital as it gives future generations the opportunity to enjoy them. Photo: Erik Røed
Organic grains – now and for the future As consumers become more health conscious, the demand for organic food grows. However, the availability of organic, classic grains – a staple in most western diets – is limited. By offering traditional, organic and nutrition-dense specialty grains, the 11 farmers who constitute Økologisk Spesialkorn AS are aiming to change this. By Linn Skjei Bjørnsen
In the farmland of Buskerud in southeastern Norway, 11 organic farmers are growing grain varieties such as spelt, barley, emmer, einkorn, slash and burn rye (‘svedjerug’) and land-race varieties of wheat. There is a good reason why farmers have grown them for thousands of years with organic growing methods. Økologisk Spesialkorn is working to assure that these grains are kept available to the public, giving people the opportunity to enjoy a variety of classic grains now and in the future. “We have seen an increasing demand for locally grown organic grains. As the first approved producer of conservationworthy grain seeds in Norway, we pride ourselves on choosing only the best grains with the best properties, resulting
in products with high nutritional value, ‘soft gluten’ and lots of flavour,” says Anders Næss, farmer and general manager of Økologisk Spesialkorn. Økologisk Spesialkorn, which was founded in 2008, sells flour and wholegrains to health-conscious Norwegians as well as consumers from other parts of Scandinavia, Europe and even the US through its online shop from their mill in Sigdal, Buskerud, in specialty stores, to bakeries and the country’s largest grocery chain, Norgesgruppen. “There is a huge variety in grains, and wholegrains are particularly versatile as they can be used instead of rice and pasta, in salads and in desserts. With a complete nutritional profile, high in min-
erals and protein, grains are becoming the preferred choice for many people,” Næss explains. Besides their nutritional benefits, Økologisk Spesialkorn’s products offer other great advantages, especially for the environment. The grains are grown according to organic principles, meaning that no chemical fertilisers or pesticides are used. The company also places great emphasis on ensuring that its farmers have a long-term plan to create the best possible health for the soil, securing high-quality grain products for the future. For Næss and the other farmers of Økologisk Spesialkorn AS, there is no doubt what their mission is: “We wish to provide organic, local, short-travelled grains that will benefit the farmers, the environment and the population for generations to come!” For more information, please visit: www.spesialkorn.no
Issue 97 | February 2017 | 69
From lean software to great coffee What happens when you apply the mindset of a software developer to the world of coffee? Judging by Austrått Kaffebrenneri in Sandnes, you can expect affordable, rare and perfectly roasted coffee beans worthy of a Michelin restaurant, tailored to every customer’s individual taste buds or brand – and a slightly nerdy passion for the dark, daily brew that keeps us all going. By Eirik Elvevold | Photos: Jan Inge Haga
Imagine being well-established with a good job in a large company – a job that even lets you travel the world. Then, you get hooked on a new hobby and, all of a sudden, there is this passion brewing within you. Would you give up your security to follow that feeling – all the way? That was the question facing Norwegian software developer Tor Sigve Taksdal. While working in a secure job for a large oil service company, Taksdal developed an addiction for roasting his own coffee and decided to go all in. 70 | Issue 97 | February 2017
“It began when I tasted a high-end coffee from Brazil about ten years ago. I loved it, so I decided to buy the same coffee the next year, but then it didn’t taste as good. The disappointment led me to do some research on coffee beans, and it made me want to try roasting beans for myself,” says Taksdal.
Finding success by failing fast Taksdal later brought home some raw coffee beans from a business trip in Latin-America, planning to put his plan into action. “I used some core ideas from
software development, like lean and scrum, from the very beginning. It’s all about failing fast to begin the process immediately and deliver value from day one. So I started roasting the newly bought beans in my frying pan, knowing that the result wouldn’t be that amazing at first,” he explains. But he quickly learned what worked and what did not, and soon he was selling his first batch. “A friend of mine is running a bike shop, and he promised to finance my first ‘real’ coffee roaster, a Gene Café, if I developed a unique coffee for his business. He got his ‘cycling coffee with pedal taste’ and I stepped up my roasting game,” says Taksdal with a smile.
The brave decision With his new Gene Café domestic roaster, Taksdal could make coffee for more
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and more friends and acquaintances. His small business, Austrått Kaffebrenneri, quickly grew to the point where he could no longer keep up with the demand. He had to decide between going for it or letting go completely. “I only have one life, so I quit my job, bought an even bigger five-kilogramme Turkish-built roaster and decided to put all my effort into Austrått Kaffebrenneri. In practice, what that means on a day-today basis is most often looking for good wholesale partners who understand my demands, trying out samples, qualitytesting coffee by hand and signing the bags,” says Taksdal.
Aiming high, staying grounded Austrått Kaffebrenneri now delivers quality coffee, made primarily from African and Latin-American beans, to cafés, hotels and businesses in the region around
Sandnes on Norway’s western coast, while looking to expand to other parts of Norway and Europe. “My roasts are quite light, so you can taste the origin of the beans. They’re also very fresh, because I roast just a little bit every day. Software development still runs in my blood, so I’ve made my own time and heat measurement software. It’s quite simple stuff, but it guarantees a minimal amount of deviation. I’m proud to call myself both a software and a coffee nerd,” admits Taksdal. All his coffee is cupped and quality controlled before it is shipped. Cupping is a technical tasting to discover flaws in the cup, either from the beans or from roasting defects. “In spite of enjoying my coffee ‘fancy’ rather than black, I still love brewing it in a pot over a campfire in the forest,” Taksdal asserts.
Tor Sigve Taksdal’s coffee lab equipment: - Five-kilogramme Turkish old-school gas roaster - La Marzocco GS3 Espresso Machine - Mazzer Kony Espresso Grinder - Mahlkönig Ek-43 Coffee Bag Grinder - Hario WDW-20 cold brew tower
How to taste different coffee roasts: Light roast: Light body, high acidity, taste of origin. Medium roast: Caramelised, high body, some roast flavour, some taste of origin. Dark roast: Bittersweet, evident roast flavours, little to no taste of origin.
Keywords for buying quality coffee: Washed: The coffee cherry is first pulped by a machine. The bean is then fermented for a while, before it is washed and dried. Semi-washed: The coffee cherry is first pulped by machine. The bean is then stored for a while with some pulp intact, before it is washed and dried. Naturals: The coffee cherry and bean is separated using a dry-mill, then dried. Micro-lot: A small lot of coffee produced separately from other batches, discretely picked or processed to have a special character. Nanolot: A very small micro-lot.
Where to taste Austrått Kaffebrenneri’s coffee: The latest additions are Scandic Maritim Hotel in Haugesund and Kronen Gård in Sandnes. For a complete list, check out Austrått Kaffebrenneri’s website.
For more information, please visit: www.austråttkaffebrenneri.no Follow @austraattkaffebrenneri on Instagram, e-mail torsigve@austraattkaffebrenneri.no
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Scan Magazine | Special Theme | A Taste of Norway
Tya Brewery produces five signature beers, as well as seasonal and strong beer varieties. Photo: Jan Ove Skjerping
Beer from the heart of Norway, fit for a fairy tale Two childhood friends and beer enthusiasts, a long car drive, a local building for sale and a good dose of traditional Norwegian folk tales – throw a world-famous illustrator into the mix and you have the recipe for a successful brewery. At least that is how the fairy tale started for Norwegian craft brewery Tya. By Linn Skjei Bjørnsen | Photos: Tya Bryggeri
By the entrance to Jotunheimen, one of Norway’s most famous national parks, and home to some of northern Europe’s highest mountains, lies Årdal – a small industrial village built around the aluminium industry. In the town centre of this charming little village that is home to just over 5,000 people, you will find Tya Brewery – a place where the folklore and traditions of the area are kept alive and celebrated through the creation of great craft beer. 72 | Issue 97 | February 2017
well over budgeted production so far. With the addition of full-time employees, we are excited for the adventure to continue,” says co-owner and general manager Henjum.
A drive that changed it all Now in its third year, Tya Brewery has gone from strength to strength, producing 25,000 litres of beer in its first year and more than doubling the production in 2016 to 56,000 litres – quite impressive figures considering all production has been on a voluntary basis, with founders Arnt Erik Henjum and Tom Hellebø putting in countless hours on weekends and weeknights, with a little help from friends and fellow villagers. “It took off from the very start and we have gone
The idea of starting their own brewery was born when childhood friends and colleagues Henjum and Hellebø were commuting to Oslo for a work meeting. As both of them were long-time beer enthusiasts and hobby brewers, the conversation during the five-hour drive from Årdal to the capital naturally revolved around beer. “We started toying with the idea that perhaps it was possible to turn our hobby into something more. Shortly after, a local building perfect for hous-
Scan Magazine | Special Theme | A Taste of Norway
ing a brewery came up for sale, and the dream became a reality,” Henjum says. Today, the building houses the brewery, a bar and a bakery, all of which are closely connected. In the bakery, you can enjoy a coffee and a slice of beer bread, made with leftover grains from brewing, while overlooking the brewing process.
Beer inspired by local folklore and nature Tya Brewery is deeply rooted in the local history of Årdal and Norwegian folklore. The name comes from the river Tya, which runs through the mountains of Jotunheimen and culminates in Årdal. The river has been the main source of energy for the community since a pipeline was put down in the mid-1900s, and the aluminium industry was built around it. Årdal and its majestic nature also inspired the names of the brewery’s five signature beers. Huldra, a blonde ale, is named after a seductive forest creature, known from Norwegian folklore. “Like the fairy tale creature, this beer
is blonde, seductive and dangerous,” Henjum explains. Tya’s weissbier, Tind, which means ‘peak’ in Norwegian, is inspired by the 2,067-metre-high Falketind in Jotunheimen. “Like freezing glacial water, this beer presents itself as cloudy and frozen, crisp and light,” says Henjum. The session IPA, Fall, is named after one of Norway’s largest waterfalls Vettisfossen, also located in Årdal; while the stout, Industri, represents the very lifeline of the industrial village, and is black as coal and Huldra’s soul. Fjord, Tya’s American wheat beer, got its name from the Sognefjord, one of Norway’s most famous and beautiful fjords, which leads Årdal. “We also produce seasonal beers, one for each season, so during the year we have nine beers available for sale,” says Henjum. “In addition, we make different types of strong beer, available in our brewery bar and for distribution to restaurants, bars and hotels around Norway.”
Rockstar illustrator With such a mythical and mesmerising backstory for the beer names and types,
Tya Brewery needed equally mesmerising labels for their bottles. When the world-famous illustrator Mark Wilkinson from London, best known for designing album covers for bands such as Iron Maiden, Judas Priest and Marillion, said yes to illustrating Tya’s labels, the ground was laid. “Both myself and Tom are big into music, and we grew up listening to these bands. We always liked the surreal and fairy tale-like design of the Marillion albums, and we decided to contact Mark,” Henjum explains. “To our surprise, he got back to us saying he would be delighted to design our labels, which we couldn’t be happier about.” With its first full-time brewer in place this month, Tya’s goal is to produce 100,000 litres of beer this year and expand its repertoire. It appears the fairy tale has just started for Tya Brewery and is set to continue for years to come.
For more information, please visit: www.tya-bryggeri.no
Top left: Arnt Erik Henjum and Tom Hellebø got the idea of starting Tya Brewery during a five-hour drive from Årdal to Oslo. Top right and below left: Tya Bar offers all of Tya’s signature beers, as well as a variety of strong beers from the brewery. Bottom right: World-famous illustrator Mark Wilkinson has designed all of Tya Brewery’s eye-catching labels. Illustration: Mark Wilkinson
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Scan Magazine | Special Theme | A Taste of Norway
Smoked salmon the Viking way No shortcuts are allowed in the old-fashioned production of smoked salmon at Franks Spesialiteter. By Marte Eide | Photos: Franks Spesialiteter
The idyllic Kvisvika, in the western part of Norway, makes a beautiful workplace for producing homemade smoked salmon delicacies. “What started out as a hobby producing smoked salmon the oldfashioned way for friends and family slowly developed into a business, and we finally made the leap in 2009,” says Sabine Eckert, co-founder of Franks Spesialiteter. “When we first moved to Norway from Germany back in 1999, we lived on Årsundøya, and that is where my husband Frank learned the technique of making smoked salmon ‘the Viking way’ from Anders Aarsund.” The production methods at Franks Spesialiteter are very old-fashioned, involving a time-consuming process. “All our specialties are made by hand in our own smokehouse in Kvisvik, completely free from artificial additives. The only machine we have is a vacuum cleaner – even the sliced salmon is done by hand!” explains Eckert. “We think it’s very impor74 | Issue 97 | February 2017
tant that the fish is as fresh as possible, and we buy organic salmon locally.” Since they started producing the smoked salmon full-time, the product range has grown and developed. “We started off with regular smoked salmon and then created smoked salmon pieces marinated in spices and oil,” says Eckert. “Later on, we came up with the finely cut smoked salmon with garlic and dill or wasabi and lemon.” Their customers seem to appreciate the range of products. “They love the authenticity,” says Eckert. “But they also rave about our newest product, where the smoked salmon is air-dried, giving it a very special taste. It is a bit saltier and has a firmer texture.” As well as selling the products at various food markets and fairs around Norway, Franks Spesialiteter can also be found in selected stores in Kvisvik, Tingvoll, Sunndal, Kristiansund and Molde. “We also have regular customers oversees
that we ship our products to,” says Eckert. The couple seems pleased with the development of their business so far. “The way we produce our smoked salmon would be difficult to achieve if we were trying to grow a lot,” Eckert explains. “That is why we have chosen to focus on customers who have a particular interest in great salmon produced the old-fashioned way. We focus on quality rather than quantity!”
For more information, please visit: www.franksspesialiteter.no/home
Scan Magazine | Special Theme | A Taste of Norway
Left: The trusted coffee roaster was the first purchase when the Dahlgrens started their business. Right: The team behind the coffee start-up: Viviane and Petter Dahlgren.
Perfecting the art of Norway’s coffee tradition, one bean at a time Kragerø Kaffebrenneri is a coffee roastery located in the idyllic summer town that bears its name. As founders of the first coffee roastery in Telemark, Petter and Viviane Dahlgren aim to enhance each coffee bean’s natural flavour and bring the art of coffee to their home county.
Moving forward, the couple is hoping to expand their operations to include businesses and in other ways further the reach of their unique coffee roastery.
By Pernille Johnsen | Photos: Kragerø Kaffebrenneri
The Dahlgrens’ interest in coffee expanded along with their research on the subject. After discussions back and forth, the growing interest resulted in the purchase of a coffee roaster. “I grew increasingly fascinated by the art of coffee and read an article about it online,” Petter explains. Incidentally, the couple lives on a small farm with a couple of outhouses, one of which they have converted into a coffee haven while the other houses chickens. The start-up went full steam ahead at the end of September, just in time for Christmas, and sales at Christmas markets and through their online shop exceeded all expectations. The couple’s Christmas coffee was a big hit. While the goal is to have a small,
varied assortment, their favourite coffee country is Brazil – Viviane’s home country. The primary focus is on purchasing beans of the highest quality, choosing beans where the aroma is the most important aspect. The Dahlgrens also make sure to choose the vendors who can provide the shortest distance from plantation to coffee mug. “We try to emphasise the diversity of coffee,” says Petter. The flavour of coffee varies depending on its origin, what kind of soil is used and, ultimately, how each bean is treated and roasted. “We try to reinforce the individual characteristic of the bean so that our customers can taste the differences that make coffee so interesting,” he continues.
For more information, please visit: www.kragerokaffebrenneri.no
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Scan Magazine | Special Theme | A Taste of Norway
Kinn is brewed with restaurants and foodies in mind.
Growing big, brewing small Kinn Bryggeri’s wide selection of English and Belgian-style beers, most often sold in their iconic 75-centilitre bottles, has become a cherished choice among Norwegian beer lovers – both at parties and at the dinner table. In spite of steady growth at home and abroad, the Florø brewery still makes beer the old-fashioned way and keeps the passion alive by developing new, thrilling tastes in the ‘beer lab’ where it all began. By Eirik Elvevold | Photos: Kinn Bryggeri
Kinn Bryggeri was founded in Florø, the westernmost city in Norway, by biologist and teacher Espen Lothe back in 2009, but the story begins even earlier. The first seed, which has grown into one of Norway’s most successful artisan breweries, was planted when Lothe started making has own beer at home as a teenager. “Back then, the joy of creating something on my own was my main motivation. And it still is. I’ve just spent all day making a new bitter in our small, experimental 76 | Issue 97 | February 2017
brewery in Strandgata in Florø, where we first started out, and I still love the creative brewing process,” says Lothe, who owns Kinn Bryggeri together with his wife Ann-Magritt Banne. Eight years on from Kinn’s humble beginnings, the married couple can proudly say that they make the most popular craft beer in Vinmonopolet, Norway’s government-owned alcoholic beverage retailer. Their iconic 75-centilitre bottles, adorned with Oda Valle’s fun, folksy la-
bels featuring Ivar Aasen, who is famous for having created one of the two written versions of Norwegian from various dialects, can also be found in tax free shops and in countries including Denmark, Sweden, Finland, England, Russia, Germany, Belgium and Spain. Lothe’s proudest moment, however, was buying his own brew for the first time in 2009. “I remember carrying the first barrel of Sjelefred, which means ‘peace of mind’, right across the street to the local pub Hjørnevikbua. After personally serving a long line of thirsty people, I stepped around the bar counter and ordered my own beer for the first time. That was a great moment in my life,” admits Lothe.
Brewing with berries and taming wild yeast The Florø-based brewery now offers as many as 20 different beer types, plus
Scan Magazine | Special Theme | A Taste of Norway
seasonal variants, in English and Belgian style. To cope with the growing assortment and rising demand, Kinn moved into a larger space in 2013. The capacity then went up from 800 litres to 3,500 litres, but the old-fashioned method – with open tanks, bottle conditioning and zero filtration and pasteurisation – has remained the same. “We brew that way to create a mild, round taste, which you will recognise across all our beer types. We mostly use yeast that has been cultivated in England and Belgium. Using bottle conditioning, the yeast gives a thick, creamy foam that gives our Kinn beer subtlety and finesse,” Lothe enthuses. In 2016, the medium-sized business, which now employs 13 people, re-opened their initial, smaller brewery as a ‘beer lab’ to invest in experimentation and development. The result will be an exclusive new series called Rekved, which you
will find at Vinmonopolet and the Horecamarket. Brewing master Lothe is obviously thrilled to be back where it all started, doing what he does best. “I’m experimenting a lot with different barrels, bacteria and yeasts,” he says. “I’ve already developed a fresh, fruity beer with wild yeast and cloudberries from Finnmark, and I’m planning to use raspberries from Sogn og Fjordane next.” He compares normal yeast to a dog that is easy to tame, and wild yeast to a cat, which can suddenly do something completely unexpected. “The wild yeast is harder to control, but it gives very interesting tastes. I’m also using Norwegian farm yeast, which has a hint of juniper and fruit. It’s exciting to work with, because it hasn’t really been commercialised that much yet. I really think it can become big and put Norway on the beer map,” he predicts.
Kinn Bryggeri’s tips for the beer-loving foodie: Seafood: JUBILEUM (Belgian Wheat Beer) Cured meat: PILEGRIM (Light English Bitter – Gluten free) White meat: SLÅTTEØL (Belgian Farmhouse Ale) Spices: VESTKYST (American IPA) Lamb: SJELEFRED (English Brown Ale) Beef: PRYL (Belgian Dubbel – Gluten free) Game: GAMLEGUTEN (Pale Stout) Desserts: BÆRØL (Fruit Beer) Cheese: BØVELEN (Belgian Tripel)
For more information and tasty tips from Kinn’s food finder, please visit: www.kinn.no
Top left: Espen Lothe and Ann-Magritt Banne can boast of running the most popular Norwegian artisan brewery whose beers are sold at Vinmonopolet, Norway’s government-owned alcoholic beverage retailer. Middle: Most of Kinn’s beer is sold in iconic 75-centilitre bottles. Top right: Brewing master Espen Lothe is driven by the creative process of making beer the old-fashioned way, using open tanks, bottle conditioning and zero filtration and pasteurisation. Left: Kinn Bryggeri started in this house in Florø in 2009, which now works as a ‘beer lab’ for research and development. Right: In spite of success both in Norway and abroad, Espen Lothe’s proudest moment was buying his own beer for the first time.
Issue 97 | February 2017 | 77
Scan Magazine | Special Theme | A Taste of Norway
Left: Two families merging – one owning land, the other a sausage maker – is a match made in heaven for this growing business venture. Right: The calves stay with their mothers for an extended period of time, making a significant difference in taste and quality. Below: Production and post-production of meat taking place at the same location is rare in the food industry, but is part of the success story that is Stene Gård.
From farm to table through a focus on animal welfare Stene Gård delivers farm-to-table delicacies focusing on letting their animals roam free most of the year. Placing quality at the heart of the production and insisting on spending time with the animals results in sound, happy animals. By Pernille Johnsen | Photos: Stene Gård
Maren Stene’s family has lived off the land for several generations, and the settlement dates back several centuries. Once she and her husband Per Einar, who is a sausage maker, took over, the approach got itself an upgrade. Their complementary abilities and shared love of great taste and quality combined with a strong focus on animal welfare turned the farm a blossoming business. The animals at Stene Farm – pigs, cows and calves – spend eight to ten months of the year in the large fields surrounding the farm. “The animals move pastures several times a year, and as such it’s important to build a relationship with them; when they trust us, handling them gets easier,” Stene explains. Doing most of the meat production work at the farm is 78 | Issue 97 | February 2017
production, and the approach significantly influences the taste of the meat. The farm is idyllic on large pastures between the fjord in front with the mountains as a backdrop, so it is easy to see why animals and people alike thrive at Stene Farm.
a unique approach, processing and producing the sausages and other products in situ with care.
Care that is unheard of The family’s holistic approach to rearing animals has not gone unnoticed and has resulted in numerous awards, including for their peerless products during the Swedish championships and at the food festival in Trondheim. Currently, the Stene family cares for a couple of thousand animals with love and provides the animals with the chance to lead a happy life before ending up on the dining table. The calves are born between February and March and spend the entire summer outside eating grass before they are weaned from their mothers. This type of care is unheard of in mainstream meat
For more information, please visit: www.stenegard.no
Scan Magazine | Special Theme | A Taste of Norway
Handmade syrups from your own arctic berries Imagine tasting a delicious, natural syrup made from berries that you have picked yourself – far above the Arctic Circle. At Reisa, the world’s northernmost berry cookery and syrup factory, this vision is considered everyday life. By Eirik Elvevold | Photos: Rune Jensen
The northern Norwegian berry cookery is located in the municipality of Nordreisa in Troms county, right where the Reisa River meets the sea after its rocky journey from lake Ráisjávri. Running parallel to the Finnish border, the river passes through the Reisa National Park and the Reisa Valley, in which a rich water supply and the midnight sun have led to an abundance of wild berries. “We receive most of our berries from youth, sports clubs and school classes – and some tourists. It would be great if even more visitors would see the value of contributing to our natural, locally sourced products. You get to hike in breath-taking nature, which is perfect for hunting and fishing, and earn some extra money,” says daily manager Linda Fjellheim.
In a century-old trading station at 69 degrees north, the harvested berries then become syrups and jams. “First, we freeze the berries. That makes them easier to press. We then slowly boil the cold raw juice into syrup before we bottle it, cool it down again and send the finished products to deli stores, farm shops, souvenir and gift stores as well as Hurtigruten,” explains Fjellheim. Cloudberry syrup is Reisa’s bestseller, much due to the rarity of the orange berry, but Fjellheim recommends tasting the unique crowberry syrup. “Crowberry has a very special flavour. It’s fresh, sweet and sour at the same time, and tastes of forest and wilderness. It’s perfect for game and desserts and is my personal secret touch to gravies,” Fjellheim admits.
For more information, please visit: www.reisa.no
Arctic delights in the northernmost part of Europe Siss Heidi Hansen runs one of the northernmost start-ups, Molta AS. She uses local ingredients, most importantly cloudberries, in various jams and honey combinations, and as a result has helped put the tiny island of Rolvsøya in Finnmark on the map as a food destination. By Pernille Johnsen | Photos: Molta AS
Hansen has won numerous awards for the excellence of her products. She has received ‘Matmerk’, a label for Norwegian produce of outstanding quality, for three of her products: cloudberry jam and natural cloudberries, both fresh and frozen. Cloudberries are diverse as they can be found in everything from desserts to liqueurs and, moreover, they are clever, as Hansen explains: “Cloudberries contain benzoic acid, which gives the berry a self-preserving ability and eliminates the need for a lot of preservatives.” Hansen’s ancestry in Rolvsøya dates back to the 17th century, and they have honed their way of life close to the Arctic Ocean. The entrepreneur is also the northern-
most bee keeper and produces honey on the island. Wanting to grow her businesses, Hansen bought an old fish factory, which she converted into a production space for her cloudberry venture in addition to offering accommodation right on the docks
with the ocean as the closest neighbour. The add-on project is called Tufjordbrygge, offering accommodation and a conference venue housing a total of 17 guests. As a guest, you will be able to taste all of Hansen’s delicacies, go fishing by boat in the Arctic Ocean, and hike around the island spotting seals and birds. For more information, please visit: www.tufjordbrygge.com and www.molta.no
The scenery surrounding Tufjord Brygge is second to none. Visitors can truly be at one with nature.
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Scan Magazine | Special Theme | A Taste of Norway
From earth to table Traceability, safety and quality are three of the main elements in the food production at Storegra Gård. By Marte Eide | Photos: Storegra Gård
“We run the farm based on organic principles,” says Erik Meidell, who has been the farm manager for 30 years in close cooperation with the owner and his vision for the farm. “It has been an exciting journey,” he says. “The farm is in constant movement and development, and we have gained experiences from both conventional and organic farming over the years.” The focus of Storegra Gård has always been centred around safe and authentic food. “We try to produce food that is as healthy as possible. We believe food will become even more important in the future, and people are becoming more and more interested in knowing more about what food they eat,” says Meidell. “Numerous school classes, kindergartens and associations have visited to learn more about our way of farming. It is important because they get a different relationship to food, it becomes something more than just what you buy at the shop.” The importance of traceability and quality 80 | Issue 97 | February 2017
is seen in the way the farm takes care of its Aberdeen Angus cattle. “We were the first farm in the area to make a century barn, which is better for the animals as they have more space and can move around more freely,” explains Meidell. “Animal welfare is important to us, and that is reflected in the animals’ temperament as well as the products.”
product of high demand, and it’s fun to produce something so niche. It’s also nice to see your own corn amongst the products in the local shop.” The long-term ambition for Storegra Gård is to keep expanding the ecological and organic farming. “Our goal is to make the farm 100 per cent organic – that would be really amazing!” concludes Meidell.
Storegra Gård also focuses on keeping good relationships with local partners. “We have been working with a local butcher for many years, which has been highly beneficial, and we’d also like to arrange more open days for visitors,” Meidell says. Besides producing high-quality Angus beef, Storegra Gård has deer and produces gluten-free corn. “We have to put in extra effort in order to ensure that the gluten-free corn meets the strict requirements, but it is worth it!” says the farm manager and adds that the corn is sold to local producers including AXA. “It is a
For more information, please visit: www.storegra.no Instagram: @storegra_gaard Facebook: Storegra Gård
Scan Magazine | Special Theme | A Taste of Norway
Norwegian-style ‘hygge’ – porters and pale ales from Voss The beer enthusiasts of L/L Voss Fellesbryggeri, based in beautiful Voss, close to UNESCO-listed Nærøyfjorden, pay tribute to the local identity and traditions by perfecting craft beers and more using local and regional ingredients. By Karen Langfjærani | Photos: Voss Fellesbryggeri
The undulating landscapes of Voss have helped to make the beautiful town stand out in a part of Norway generally viewed as particularly appealing. Although it is famous for its annual extreme sports festival and for having the largest population of Winter Olympic medalists in the world, its prominence is certainly not limited to sports. The regional culinary traditions are deeply rooted in Voss culture, and locals have been brewing beer ever since the Viking age. “We are proud to take part in the long, local tradition and contribute to other local businesses’ products,” says Frode Horvik, CEO of L/L Voss Fellesbryggeri. Combining stylish design and excellent flavours, the Voss-based brewery began its production in 2015. Famous locals such as Kari Traa and Arne Hjeltnes and other high-profile Norwegians have been actively involved in the brewery, which
currently has eight craft beer alternatives on offer, including a popular blonde ale named after Traa, a former freestyle skier. Two additional beers made specifically for the Christmas season drew much attention from local forces and national newspapers alike, giving the brewers an exciting end to the business year. “We ended 2016 on a high, with our Christmas beer being voted number one in Norway,” Horvik says. In line with Norwegian traditions, Voss Fellesbryggeri also produces an aquavit, regarded as a national treasure and a Christmas must by many. Aiming to expand and export in the coming years, the brewery clearly has not lost touch with its Viking heritage. Voss Fellesbryggeri recently partnered with other Norwegian microbreweries – under the name Norbrew – positioning it to be the biggest beer producer in Norway.
As a result, Horvik and his colleagues will be expanding the production to include ciders and a herb spirit. “We are currently testing apples, pears and raspberries from some of the nicest orchards in Norway, and look forward to seeing the results,” the CEO says enthusiastically. L/L Voss Fellesbryggeri organises tours and tastings in the brewery, situated less than two hours away from Bergen. Your taste buds are left in the very capable hands of their passionate master brewer, who introduces you to the world of brewing. They also collaborate with local businesses in offering three-course dinners as part of the tour.
Voss is easily reached by car and train (Bergensbanen), and a visit can be combined with a trip to UNESCO-listed Nærøyfjorden and other natural wonders of western Norway’s fjordlands.
For more information, please visit: www.fellesbryggeri.no
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Scan Magazine | Special Theme | A Taste of Norway
Preserving traditional methods Together with her husband and two sons, Linda Håøy lives at Jevnlid Garden, a small farm that dates back to the 1600s. Surrounded by steep mountain sides and fresh air, the family aims to preserve the traditions, producing sausages like they did back in the old days. By Kristin Skolem | Photos: Jevnlid Garden
“We want our products to be natural, and to make sausages with the ingredients of salt and meat only – nothing else,” says Håøy. The process of making the sausages takes about four months, depending on how much time mother nature needs to operate. With the premise of using only cattle from their own farm, the wellbeing of the animals is key. In the summertime, they can pasture outside, and in the winter, they are kept warm inside the barn. Even the slaughtering process is done in a way to calm down the cattle. With only 27 kilometres to the slaughterhouse, they make sure that the quality of the meat is top standard. “If the animals are stressed on their way to the slaughter house, the quality of the meat decreases,” says Håøy. 82 | Issue 97 | February 2017
Sausage making
house for two to three months. Once or twice every day, Håøy throws water on the floor to maintain the humidity in the room. “That is probably the most exhausting part of the process. But the sausages are made with hard work, patience and love, and without it we just would not get the same flavour.”
After getting the meat back from the slaughterhouse, Linda and her husband start making the sausage dough. “In today’s food production, everything is expected to be instant. Because we don’t add any additives to our sausages, we need the lactic acid to come naturally. This way, the natural lactic acid gives flavour to the meat,” Håøy explains. “Every animal is unique, and therefore every sausage will taste differently.” The next step is smoking the meat. “The sausages are placed in our smoking cabin, where we fire up the smoke every other day. This way, the smoke has time to settle in the meat,” says Håøy. The last step of the production process is when the sausages are hanged in the store-
For more information, please visit: www.jevnlidgarden.no
Scan Magazine | Special Theme | A Taste of Norway
Roasting coffee for all the right reasons Do you want to drink top-notch coffee, but are afraid it is not organic or ethical? Øver-Bakken Økologiske Kaffebrenneri roasts specialty grade coffee at home on their small, idyllic farm at Inderøy in Nord-Trøndelag, while offering a totally transparent value chain. The farm also houses community-shared agriculture, producing lots of lovely vegetables. By Eirik Elvevold | Photos: Lena Johnsen
When Einun Skorem and Hedda Thomassen got pregnant with a baby boy, they decided to move away from Oslo and buy a small farm in Nord-Trøndelag. The location, situated next to the Borgen fjord in a vast, rolling landscape stretching all the way to Sweden, was one they had discovered years earlier while driving home from a wedding. “We really loved moving here, but the taste for good company and coffee didn’t disappear just because we left the big city, so one day we bought a coffee roaster and a bag of green coffee beans online, and we started roasting our own coffee here at the farm. And it was good – people really liked it. The whole thing escalated quickly from there,” says Skorem.
Øver-Bakken Økologiske Kaffebrenneri then jumped to become Norway’s first and only fully organic coffee roasting house, certified with a stamp of approval from the Norwegian control authority Debio. They now supply coffee to cafés, markets and stores across Norway. “We get the majority of our coffee beans from the sourcing company Nordic Approach, where they take transparency, traceability and fair wages very seriously. For us it’s important to trade in organic coffee to be certain that the soil is farmed sustainably, to keep it arable for future generations. This is a mindset we bring with us onto our farm as well,” concludes Skorem.
For more information and a full list of vendors, please visit: www.over-bakken.no
February means romance. And so does JarlsbergÂŽ! Treat your special someone to a home cooked meal. Breakfast in bed, a romantic lunch or an intimate dinner. Keep the meal simple and add the special ingredients - love and JarlsbergÂŽ.
www.jarlsberg.com
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Why beliefs are important when seeking influence By Lani Bannach
Corporate culture is important, yet it is a difficult phenomenon to define and measure. As the old HR saying goes, ‘hire attitude and develop aptitude’ – in other words, look for people who will fit into your organisation. Whether a senior executive or interviewing for your first job, your assessment of a new position will likely include how well you feel the values of the organisation match your own. The same principle applies when you choose, for example, your suppliers; generally, we are comfortable dealing with people who are similar to us.
What happens when you start to disagree? Recent developments in brain research technology allow us to measure what happens in the brain when you are presented with evidence that goes against your beliefs. An experiment published recently in the scientific journal Nature Scientific Reports tested exactly that: real-time functional neuroimaging techniques were used to demonstrate that people are likely to discount evidence that is contradictory to their beliefs.
Why is this useful for corporate executives and business managers? In professional and private relationships, or when collaboration is developed between companies or colleagues, progress is usually made through the mutual exchange of views and facts, and through a negotiation and influencing process to reach mutual understanding and agreement on how to plan and progress.
and is perceived as seeking to convince. Instead, gaining the buy-in through mutual understanding, motivated reasoning, engagement and persuasion activates different brain areas and pathways, paving the way for more flexible thinking in the other party and more potential for change in beliefs and opinions. Do you believe me now?
We have all experienced a situation where we were unable to change another person’s opinion, even when presenting facts and evidence, or were resistant to change our own minds when presented with facts contrary to our personal beliefs. While this may be less surprising, what is more significant is that the stronger the factual arguments presented to you in order to convince you are, the more tightly you will hold on to your beliefs.
Bring in the top influencers! The most successful leaders and influencers know that using facts and evidence is all about careful timing. Relying solely on facts and evidence is not enough
Lani Bannach leads Essenta – delivering organisational change: neuroscientifically based tools combined with business acumen and experience. www.essenta.dk
Issue 97 | February 2017 | 85
Scan Magazine | Business Profile | Brorfelde Observatory
Grounds. Photo: Jonas Whitehorn
Blood moons and sun storms in the protected darkness The old Brorfelde astronomical observatory is thriving in its second incarnation, offering magical space exploration to everyone in the midst of a dark-sky preserve.
teach here. And we encourage you to go explore, look up to the sky, feel the grass.”
By Thomas Bech Hansen
To facilitate the best possible view towards stars, planets and meteors in outer space, the grounds were officially labelled a dark-sky preserve, meaning that no intrusive, artificial light sources can be installed nearby. Placed in the so-called Zealand alps, an Ice Age landscape, the observatory buildings and their surroundings provide a special feeling.
Bling! Plonk! Zoooooowap! Strange, robotic sounds accompany sights of barren landscapes with futuristic structures scattered about. Secretive scientists meander in tinfoil uniforms. The landscape surrounding Brorfelde Observatory, just some 15 minutes north of the E20 motorway, indeed provides food for the imagination and reminders of space-age fantasies of old. A working astronomical observatory from 1953 to 1996, the place reopened in 2016 86 | Issue 97 | February 2017
as an exploration centre open to visitors wishing to stargaze, wander in the surrounding hills and learn about the puzzles of the universe from the centre’s experts.
Look up to the skies “We want to feed people’s curiosity,” says Julie Bouchet, manager of Brorfelde Observatory. “We bring a small piece of space down to earth, so we can touch it and understand it better. Architecture, geology, technology, nature, astronomy – these are all components of what we
Feel the Brorfelde magic “The Brorfelde magic will get to you. The darkness here is protected, it is sacred. I believe the nature, architecture, telescopes and domes bring out a natural cu-
Scan Magazine | Business Profile | Brorfelde Observatory
riosity. In fact, we can all probably relate to it – when we can see the stars in the skies, we cannot help but wonder what is out there. Our mind starts to work in a different way, and our thoughts become faster and bigger,” argues Bouchet. Matters of public interest, such as a visit from the first Dane in space, Andreas Mogensen, have helped boost interest in astronomy. However, Brorfelde Observatory offers much more for people to explore, touch and learn about. “The astronaut was a big story, and we continue to register great interest in the natural phenomena that we specialise in out here – like when super moons, blood moons, meteor swarms or sun storms are in the news. We structure our events calendar to coincide with occurrences like these,” explains Bouchet. The centre is open to the public by appointment only, except on Sundays, school holidays and for special events. All types of visitors are catered for, from school classes to business excursions.
The latter has proved popular recently, with team-building sessions and company getaways taking place in the enigmatic surroundings of the observatory. Accommodation is also available for up to 45 people. “We provide alternative options for seminars and other types of events when a group of people needs a different type of professional inspiration. People like to come here because it is an inspirational place where innovative ideas can perhaps flow a bit more easily,” says Bouchet.
and photography of celestial objects and how to take pictures of the sky with your phone or camera.
Opening hours and tickets Brorfelde Observatory is open Sundays and during school holidays as well as for exciting events throughout the year. Tickets can be purchased either in advance or at the door, subject to availability, or via the website.
Winter holiday specials In addition to great scope for business purposes, Brorfelde Observatory provides ample opportunity for the whole family to take a break together, explore and learn. During Denmark’s school winter break in February, the centre is open every day, 11 February to 26 February, between the hours of 3pm and 8pm. “Here we have the ‘eyes to the sky’ programme and focus on nebulae, galaxies and star clusters,” says Bouchet. For instance, there will be a chance to learn about the observation
Dark-sky preserve Brorfelde Observatory is Denmark’s only complete dark-sky preserve (DSP). A DSP is an area, usually surrounding a park or observatory, that is kept free from artificial light pollution. The purpose is generally to promote astronomy.
For more information, please visit: www.brorfelde.dk
Main building. Photo: Martin Llado
Lit Dome. Photo: JoeKniesek
Schmidt Telescope. Photo: Martin Llado
Meridian. Photo: Thomas D Mörkeberg
Photo: Jonas Whitehorn
Issue 97 | February 2017 | 87
Scan Magazine | Business Profile | Læsø Kommune
Salt, seaweed and the next generation Shaped by the salt and fishing industry over hundreds of years, the Danish island of Læsø is reinventing itself as a gourmet destination and, increasingly, as a home for young families. But islanders still believe that life is best lived away from the fast lane.
Modern outlook taking shape
plains Johansen. And yet, there are signs of opinions beginning to shift towards a more modern outlook. There is a growing interest in combining simple living with quick information, growth and consumer products. In 2017, Læsø will get one of Denmark’s fastest internet connections, with both upload and download speeds of 1GB, and during the past year the price of ferry transport has almost halved, providing a boost for the tourism economy and opening up the possibility of commuting to and from the island.
“Traditionally, people here are sceptical towards new inventions. They just like things the way they are. And they decided to live here exactly because we offer a different, less stressful way of life,” ex-
For the municipality, the challenge is much like walking a tightrope, as demand for modern comforts continues to be leveraged with the old craving for tran-
By Thomas Bech Hansen | Photos: Læsø
“We turn the clock back ten years over here,” says Tobias Johansen, Læsø’s mayor since 2014. With just shy of 2,000 inhabitants spread just over 100 square kilometres, the island is not a vast area to govern, and the common attitude is indeed that life is not always lived best in the fast lane. In recent years, the people on the island have blocked proposals such as a combined dam and windmill project, which would enable the fer88 | Issue 97 | February 2017
ry harbour to move and thereby reduce travelling times to the mainland to just 30 minutes instead of 90. Plans for a marine national park suffered the same fate.
Scan Magazine | Business Profile | Læsø Kommune
quillity and slow pace. “We try to develop the island without changing it. It pulls in both directions. Læsø is going through a transitional period with a new generation slowly taking over, and they have different requirements, although many still believe that the inventions of modern life are expendable,” says Johansen.
Younger population For many years, there was a continuous decline in annual intake of new pupils at the island’s school. In 2014, however, the number stagnated, and there has been an increase since, which is projected to continue at least until 2019. This means that young families are starting to em-
brace island life. “The people who move here are usually aged 60 or above, and they are self-financed. They may have grown up here, moved away at some point and then return to settle down after they stop working, to take a step back and enjoy life. However, we do want younger newcomers, who will work here, either at existing workplaces or by creating new opportunities themselves. Læsø is a place that people need to experience, and they do that. In fact, what we are seeing is that, while young people still leave to study and work in bigger cities like Aalborg, they come back again earlier to raise their own families,” explains Johansen.
Salt production.
Lobsters.
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Scan Magazine | Business Profile | Læsø Kommune
Fishing for seaweed.
The Læsø brand It is not clear exactly why the tide is slowly turning for Læsø. But recent years have seen a boost for the island’s reputation, which appears to have struck a chord with a wider and younger audience. This includes a luxury spa and treatment centre plus the rise of gastronomic highlights such as Læsø Saltworks and international export of Norway lobsters. “Læsø salt means the world to us. Historically, the island has been shaped by salt production – it is for this reason we exist, and it is now giving us a name,” says Leif Ladefoged, municipal cultural consultant. “We have 100,000 visitors every year, and they all know about the salt, which by the way is the world’s most expensive salt.” Salt production is also the reason why the island is relatively barren in its natural landscape, as many trees were used for making fire for salt production facilities of medieval times. With not much wood available, the islanders had to be creative. So, they started using seaweed to make roofs – a technique not applied anywhere else in the world, and another claim to fame for Læsø. 90 | Issue 97 | February 2017
As for the future of Læsø, taking into account the unthinkable notion of a subsiding interest in salt, lobsters and seaweed, the mayor puts his faith in the idea that islands are sturdy survivors by definition. “We are far enough away from the mainland for school mergers and public administration shutdowns to make sense. There simply must be a working society here, it can never be just a holiday destination,” argues Tobias Johansen and adds: “Things are a bit small-scale out here. But it works.” Getting there Læsø can be reached by boat or airplane, situated at 57.28 degrees north and 10.99 degrees east. The Læsø Ferry departs from Frederikshavn in North Jutland and takes 90 minutes. Copenhagen Air Taxi has daily flights to Læsø from Roskilde on Zealand. The flight takes one hour or 75 minutes, depending on whether there is a stop on the island of Anholt.
For more information, please visit: www.visitlaesoe.dk
Læsø’s lobsters Many of the Norway lobsters served at restaurants in southern Europe come from the waters around Læsø. The island’s next annual lobster festival will be held on 5 August 2017, featuring some of northern Europe’s best chefs.
Seaweed houses For a long time, there was neither straw nor trees on Læsø, but there was plenty of eelgrass and driftwood on the beach. The wood was used for timber framing in houses, and the eelgrass was used for the roof. There are 30 seaweed houses left, 11 of which are listed buildings.
Læsø Salt Læsø Salt was established in 1991 as a historical workshop for unemployed young people from the Læsø Production School. The origin was a series of archaeological excavations on Læsø, where the remains of some medieval saltworks were found. Læsø Salt is now a globally renowned brand. A 60-gram bag of salt costs 35 DKK (approximately five euros).
Scan Magazine | Business Profile | Læsø Kommune
Seaweed house.
Lobster Festival.
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Scan Magazine | Business Profile | Attendo
The residents and the staff have great experiences together on their excursions in the local community.
Taking care of the elderly and their future Most people will reach a time in their life when they rely on help or need to move into a care home. It can be a difficult time for many, but Attendo helps to make the change easier. With their new concept of care homes and understanding of the importance of individuality and flexibility, they cooperate with the municipality and listen to what the elderly really need. By Nicolai Lisberg | Photos: Attendo
We live longer and demographics indicate that the amount of elderly will increase in the years to come. Resources are limited so new and innovative solutions have to be thought out, which is exactly what Attendo aims to do. Since 1996, the company has been a trusted partner for Danish municipalities when it comes to home and health care. “For many years, we have been building care homes the exact same way in Denmark, for practical reasons – but we 92 | Issue 97 | February 2017
have forgotten to ask the elderly what they actually want. That’s why, in all of our projects, we involve the elderly and other interested parties from an early stage, so they can weigh in with their opinion. A lot of people are scared of moving to a care home, because the image they have of such places is not up to date. We have to challenge that image,” says Dorte Dahl, regional manager at Attendo. Nowadays, three out of ten elderly people choose a private supplier when it comes
to help in their homes – a number that is likely to increase because of the new generation of elderly. “A lot of the people aged 50 and over are more settled in their minds about how they want to live when they get older. Many of them have saved up and are willing to pay extra for some individual benefits,” says Dahl. “It’s important that no matter how you have lived your life up until now, you can continue to live this way when you move to a care home. We have to give space for that individuality.”
New concepts of care homes One way in which Attendo tries to embrace the individuality is with their new concept of care homes, where they build them based on innovation and flexibility. “One of the advantages of choosing us is that the elderly have the chance to
Scan Magazine | Business Profile | Attendo
buy extra services for themselves. That could be an extra wash or cleaning, or a trip accompanied by an employee. We offer them the chance to choose for themselves what they want,” says Lasse Ernst, business developer for the new care homes, and adds: “Being a private company also gives us the flexibility to change things immediately if needed.” It is not only an advantage for the elderly, but also for the municipality to have Attendo as their partner. Building new care homes can be a costly affair if the municipalities decide to do it themselves. “When we are in charge, we are responsible for the occupancy guarantee, which basically means that there is no financial risk for the municipalities. They don’t have to worry about the recruitment, the running of the care home or anything else. It is important to understand that we are not competing with the municipalities; we are cooperating with them,” says Ernst, and is backed up by Dahl: “It is in the work together with the municipality that the innovation takes place that, in the end, will help the elderly.”
To make sure the elderly are satisfied with the service provided, Attendo conduct a great deal of quality and satisfaction surveys in order to keep on improving. For instance, it was often believed that some peace and quiet would do the elderly well, but studies suggest that it is the other way around. “It’s essential that the elderly remain a part of society and don’t get isolated, as has been the tendency. A care home has to be part of the neighbourhood. Perhaps the care home can have an arrangement with a nearby nursery so that the children can come and do something with the residents once a week, or the local choir can come and sing for those who want to hear some music. It doesn’t take much to change. Just the fact that there is a small area with toys in the dining hall could encourage grandchildren to come and visit more often,” says Dahl and adds one final thought on the future of care homes: “More elderly people will look for a place with a specific profile. How are the houses built, do the care homes have an outdoor or music profile
and so on? We will soon see the elderly making a choice based on their interests.” About Attendo - Attendo is a service company listed in Sweden. - Their main products in Denmark are home care and running care homes. In Sweden, they also provide social institutions for adults and children. - The company has more than 19,000 employees in Sweden, Norway, Finland and Denmark. - Growth strategy is based on construction of care homes as a total concept. Both the home and the care parts come without any financial risk for municipalities or deposits for residents. - Care homes are built with various themes and the possibility to buy additional services.
For more information, please visit: www.attendo.dk
Left: A creative garden design provides the opportunity for recreational stays for residents and citizens from the neighbourhood. Middle: Life continues – also at a care home or in sheltered housing units for the elderly. That is why Attendo have a special focus on their residents having a well-functioning social life. Right: The demands of the elderly include access to terraces, even if the building has several floors. Bottom left: Spa treatments are just one of many additional opportunities in Attendo’s care homes. Bottom right: Attendo work with architectural design and illumination to create the best possible conditions.
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Scan Magazine | Business | Column / Calendar
Coaching as a subversive activity Training can be a messy business. Trainers often have to cobble together a compromise between the conflicting expectations of the sponsor – the organisation buying the training, the client – the person or persons receiving the training, and their own employers (if they are not self-employed) – the organisation selling the training. It can be a difficult juggling act. Coaching ought to be simpler. The core relationship is the private one between the coach and the coachee, with the agenda set by the latter. But what happens when an organisation brings in a coach to train its executives? Or when line managers coach their reports? Or when employees are told to do some coaching because, for example, they are underperforming? In all such situations, if I may mix my metaphors, the clear waters of coaching are at risk of being muddied since the spon-
sor now becomes, unavoidably, the elephant in the room. Executive coaches reading this will indignantly respond that working for the company in no way compromises what they do and that they can demonstrate that their work adds value and enhances productivity. But this belies the principle that the coach’s professional commitment is first and foremost to the individual being coached, and not to the coachee’s company. Coaching is a powerful tool for change and for selfrealisation, and coaching outcomes can be unpredictable, radical and transforming. If coachees start to develop objectives at odds with those of the organisation, then coaches will find themselves in a similar moral situation to that explored by Pat Barker in her Regeneration novels, in which First World War doctors cure soldiers of shell shock so they can go back to the trenches.
Business Calendar Scandinavian business events you do not want to miss this month By Thomas Schroers | Photos: DUCC
(Are you still) Welcome to the UK 2017 ‘Welcome to the UK’ is a series that was started ten years ago. Now, with an adapted title, the event addresses the uncertainty of many people with an interest in the UK since the tumultuous events of 2016. The event aims to strengthen that interest and give individuals and companies the opportunity to learn more about a potential expansion of business to the UK. Date: 21 February Venue: Stockholm Chamber of Commerce, Brunnsgatan 2, Stockholm www.scc.org.uk
HCOD – Knowing your employees This interactive forum brings together the Danish-UK Chamber of Commerce member companies to talk about modern Human Resource management. Nowadays, talent is competing internationally, employees are mobile and an international workforce is very common, creating new challenges for the HR
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department. How to meet these challenges will be discussed based on best practices, risk limitation strategies and much more. Date: 23 February Venue: South Quay Plaza 3, 189 Marsh Wall, London E14 9SH www.ducc.co.uk
Nordic Business Forum 2017 Organised by the Nordic Chambers of Commerce in the UK, the business forum is an annual event empowering and inspiring professionals through a one-of-a-kind networking opportunity. This time a focus will be placed on the topic ‘Nation Branding – Dead or Alive’, investigating whether the strength of a nation/ region is really dependent on active branding and whether this holds true for the Nordic brand in the UK. Date: 1 March Venue: TBC www.ducc.co.uk
By Steve Flinders
Coaching, like teaching and training, is a subversive activity. It invites the coachee to challenge the status quo and to consider alternatives to accepted ways of thinking. That is why I prefer to coach alone. Steve Flinders is a freelance trainer, writer and coach, based in Malta, who helps people develop their communication and leadership skills for working internationally: steveflind@aol.com.
Scan Magazine | Conference of the Month | Faroe Islands
Left: With room for up to 550 guests and in-house interpretation systems, the Nordic House is the largest and best-equipped conference centre in the Faroe Islands. Right: Designed by the Norwegian architect Ola Steen and Icelandic Kollbrún Ragnarsdóttir, the Nordic House in Tórshavn beautifully reflects the nature and culture of the Faroe Islands. Photo: Finnur Justinuessen.
Conference of the Month, Faroe Islands
A mythical conference setting With a growing interest in the Faroe Islands and new flight routes due to open in April, planning a conference on the mythical archipelago is easier and more rewarding than ever. The Nordic House in Tórshavn is, with its stunning architecture, amazing views and high levels of professionalism, the perfect place to do so. By Signe Hansen | Photos: The Nordic House
With its combination of modern Nordic facilities and captivating Faroese culture, the Nordic House in Tórshavn attracts an increasing number of international organisations. Built in stone, tree and glass materials, and covered in lush grass, the house blends perfectly into the Faroese landscape. It is almost as if it tries to entice its guests to explore the mythical island nation. “It’s so unexpected and different; what you get from a stay here is a completely different energy than you would from some otherwise splendid conference hotel in a typical conference city,” explains director Sif Gunnarsdottir. “Many of our guests are surprised because, having seen this tiny dot on the atlas, they don’t know what to expect. But then they are met by this rugged wild
“Hiking around the island’s rugged landscape provides stunning views of the sea, wildlife and several of the nation’s other beautiful islands.” Facts:
landscape, sophisticated infrastructure and wonderful hotels, and it’s a bit of a wow experience,” The Nordic House, which is located just outside Torshavn city centre, offers easy access to all of the capital’s amenities, including high-quality hotels that cooperate with the Nordic House as well as a number of modern Nordic restaurants. Many conference guests also use their stay to explore a little further. Hiking and team-building activities in the surrounding countryside are especially popular. “We host all types of events, but the unexpected nature of our landscape and climate lends itself particularly well to different kinds of motivational activities,” says Gunnarsdottir, adding:
- The Nordic House comprises five differently sized and equipped conference rooms. - Connected, two of the centre’s largest rooms can seat 550 people together. - The Nordic House offers a number of catering options for conferences, including catering from the in-house organic café, SMAKKA. - The Nordic House is located within a 15-minute walk of the city centre of Tórshavn and connected by free busses. - With just 22,000 inhabitants, Tórshavn is one of the smallest capitals in the world.
For more information, please visit: www.nlh.fo
Issue 97 | February 2017 | 95
Scan Magazine | Hotel of the Month | Norway
The hotel offers breath-taking views over Storfjord. Photo: Kristin Støylen.
Hotel of the Month, Norway
Luxury the Norwegian way Situated in the heart of the majestic Norwegian nature, among snow-covered mountain tops and picturesque fjords, you will find Storfjord Hotel. At this secluded luxury boutique hotel, where Norwegian traditions meet modern comforts, you are sure to get an experience like no other.
guests are met by a simple kind of luxury. We call it luxury the Norwegian way,” explains marketing manager Ann Kristin Ytrevik.
By Linn Skjei Bjørnsen | Photos: Storfjord Hotel
An experience for all senses
Located in Glomset, just half an hour’s drive from the town of Ålesund on the west coast of Norway, Storfjord Hotel reflects the very epitome of the Norwegian way of life. The country’s traditions are literally engraved into the handcrafted, wool-insulated log walls of the lodgestyle hotel. With the world-famous fjords and Sunnmøre Alps just outside your window, a menu based on local produce 96 | Issue 97 | February 2017
from surrounding villages, and thrilling activities such as skiing, hiking, fishing and kayaking, a visit here is truly an escape from the hectic everyday life. “We put great emphasis on authenticity, and our goal is to offer quality experiences and luxury while at the same time honouring Norwegian traditions. There is no glitter and glam at our hotel; instead
It comes as no surprise that Storfjord Hotel has been named one of Norway’s best overnight stays, as you will get so much more than just a comfortable bed here. The staff strives to give guests an experience that satisfies all the senses – paying attention to what is seen, heard, smelled, tasted and felt. From the spectacular panoramic views of Storfjord, the stunning interior of artwork and antiques, the fresh scent of timber and the tranquil
Scan Magazine | Hotel of the Month | Norway
sound of treetops blowing in the wind, to the traditional flavours of Norwegian cuisine and exciting experiences, the hotel offers something a little different. “We are lucky enough to be surrounded by some of the most spectacular natural sites in Norway, and we believe nature to be the key to creating the best experiences. We wish to inspire people to use the nature so that they can see for themselves how it can heal both body and soul,” says Ytrevik, adding: “After all, nature is the best spa.” Storfjord Hotel offers a great variety of nature experiences, starting at their doorstep and ranging from serene forest hikes and extreme trekking in untouched mountain terrain to fishing trips and kayak paddling, as well as cruises to several of the country’s most famous fjords, including the UNESCO World Heritage Site of Geirangerfjord and the Hjørundfjord, dubbed the most beautiful fjord in Norway. “For guests who fancy a more exclusive experience, we also offer helicopter sightseeing, where you can take in the breathtaking views of the Sunnmøre Alps and fjords from the air. In other words, there is something for every taste,” Ytrevik assures.
Food with integrity Gastronomy is an important part of everyday life at Storfjord Hotel; and with a top-notch restaurant that is renowned
for its local food and flavours, the passion for Norwegian traditions is also kept alive in the kitchen. “The food is definitely a big part of Storfjord Hotel’s identity, and our kitchen team makes sure the taste of Storfjord is reflected in every single meal. Our meat and vegetables come from surrounding farms and forests, while the fish is caught in our fjords,” explains Ytrevik. Storfjord Hotel is also famous for its cheese cellar, which contains a large selection of fine, locally produced cheese, including Tingvollost’s Kraftkar, recently crowned World Champion at the World Cheese Awards. If cheese is not your thing but you prefer some liquid goodness, note that the hotel is home to Storfjordbrygg, its own signature craft beer. Adding to the culinary experience, Storfjord Hotel also offers the chance to go on food safaris or baking courses at nearby farms, where you learn everything about Norwegian food culture and history, as well as traditional baking techniques and recipes.
pursuit of an authentic nature experience, as well as a heightened awareness for responsible tourism. “Norway reflects a lot of values that resonate with the conscious traveller – a focus on sustainability, advanced employee policies and conditions, and a safe environment. We constantly get comments from guests stunned by the fact that their children can play alone outside the hotel, climbing trees and picking berries,” she says. With Storfjord Hotel’s proximity to Ålesund and the town’s great flight connections to a variety of Norwegian and European airports, it is easier than ever to spoil yourself with some luxury – the Norwegian way. For more information, please visit: www.storfjordhotel.com
A safe haven As Norway continues to grow in the international travel market, Storfjord Hotel has been increasingly welcoming guests from abroad, and today the hotel hosts more international than Norwegian guests during peak season. Ytrevik believes that the booming interest among foreign travellers is largely due to the
Left: The restaurant emphasises local food and flavours. Top right: The lodge-style hotel reflects Norwegian traditions and culture. Right: Storfjord Hotel’s interior has a homely yet luxurious feel.
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Scan Magazine | Inn of the Month | Denmark
Inn of the Month, Denmark
30 years of quality food and happy guests Hodde Kro in Tistrup focuses on traditional Danish cuisine and, with the family-run restaurant about to celebrate its 30th anniversary, it shows no sign of slowing down. Instead, it is expanding to offer guests extended accommodation facilities. By Susan Hansen | Photos: Peder Hammersvang Kristensen
Vinni Schmidt, owner and founder of Hodde Kro (‘kro’ is ‘inn’ in Danish), has never had any reason to look for employment elsewhere since she started the business with a friend 30 years ago. Her friend left after four years, but Schmidt kept at it and has seen it undergo numerous changes. “I always knew it was the right thing,” she says. “I live and breathe Hodde Kro – it is a 24/7 job. There are ups and downs like everywhere else, but it is a great place to work.”
place is never really closed. We don’t watch the clock – if customers arrive late at night, we stay open.”
Husband and business partner Bjarne Schmidt helps manage the restaurant, and their son Nicklas Schmidt, a waiter and trained chef, is due to take over soon. The family employs 30 dedicated staff members to create flexibility, dedication and a strong personal touch.
The area has much to offer visitors. Activities include the world-renowned Legoland; Mariehaven, a park famous for hosting music events; ponds for salmon fishing, and plenty of local businesses.
Hodde Kro serves guests every day of the week, and the Schmidt partners admit to devoting all their time to the place. “The 98 | Issue 97 | February 2017
of a few days’ work. We are nearly always open, and we are in a great location.” Customer satisfaction levels are skyhigh, says Bjarne Schmidt. “Returning customers make up almost 100 per cent of our business, and on the accommodation side we are seeing lots of new customers. We are just thrilled.”
Last year, Hodde Kro expanded the business to include accommodation in the shape of black wooden cottages. As an added benefit, if the team is informed ahead of arrival, dogs are welcome to stay. Guests from countries as far afield as Brazil, China, Finland, Norway and the United States have spent the night.
Vinni Schmidt believes the popularity of the inn is down to skill and experience, but she credits the surrounding area. “We have been around for the past 30 years, so what we have is not just a result
For more information, please visit: www.hoddekro.dk
Scan Magazine | Restaurant of the Month | Sweden
Left: Classic meatballs with cream sauce. Right: The building dates back to 1897. Bottom: Cosy dining rooms that feel just like home. Photo: Julia Norlander
Restaurant of the Month, Sweden
Swedish home cooking at its best Wärdshuset Ulla Winbladh is located at Djurgården in central Stockholm. Welcome to a cosy inn with Swedish home cooking at heart, where you can feel right at home 363 days a year. By Ellinor Thunberg | Photos: Björn Tesch
Toast Skagen, marinated salmon, meatballs with cream sauce and Baltic herring. No matter which dish you prefer – or would love to try – it is all about Swedish home cooking and tradition at Wärdshuset Ulla Winbladh in Stockholm, and the food is prepared with plenty of care and passion.
with root vegetables and sliced, pressed and pickled cucumber. It follows the seasons to include the best of what nature has to offer. “The Swedish kitchen is very seasonally orientated with fresh vegetables in spring, crayfish in late summer and mushrooms and game in autumn,” says Williamsson.
“Our chefs are incredibly engaged in Swedish culinary history and put an enormous amount of time and passion into the food. We do not follow trends; we keep on making the dishes that have always been around in Sweden,” says Hanna Williamsson, restaurant manager at Wärdshuset Ulla Winbladh.
The restaurant has been awarded a BIB Gourmand, an honour distinguishing restaurants with good food at reasonable prices, by Guide Michelin for nine consecutive years.
The restaurant serves two classic dishes per day, and the menu changes constantly to feature anything from herring buns with currant sauce to veal steak
owner has been running the restaurant in the same spirit since 2004. Much of the interior has been preserved ever since the 1890s and can be described as an eclectic mix of various epochs and styles, adding to the cosy feeling. “We strive to offer the feeling of an oldschool inn where everyone is welcome. We work a lot on our service and seeing all of our guests. I think this is one of the reasons why we are so well-attended – our guests feel that they are truly welcome,” says Williamsson.
A former bakery at Djurgården The house was built in 1897 as a steam bakery and restaurant. It has been an inn ever since the ‘50s and took its current form in 1992, when chef and restaurateur Nils-Emil Ahlin took over and started an era of classic Swedish food. The current
For more information, please visit: www.ullawinbladh.se
Issue 97 | February 2017 | 99
Left: Sundried tomatoes, home-baked bread, garlic dressing, red onion and pan-fried chicken breast with leek, rosemary and taleggio cheese – at Spisehuset Pagoden, a burger is not just a beef patty in a bun! Right: Pulled pork, Mexican beef, chicken, fillet of beef and an original range of homemade toppings make up Spisehuset Pagoden’s mouth-watering selection of burgers.
Restaurant of the Month, Denmark
A beefy attraction The small Danish town of Ølgod has in recent years become known for a rather unusual attraction – its traditional Danish ‘bøfsandwich’ (for the uninitiated, a bøfsandwich is much like a regular burger, only smothered in gravy). The creator of this specific bøfsandwich, which has been nominated as one of the five best bøfsandwiches in Denmark, is Thomas Møbjerg, chef and owner of Spisehuset Pagoden.
some of them are dedicated burger fans from the surrounding cities, including Viborg, Horsens and even Odense; I think it’s quite nice that they decide to make their way around to Ølgod to taste our burgers.”
By Signe Hansen | Photos: Spisehuset Pagoden
On TripAdvisor, Spisehuset Pagoden is the number one restaurant in Ølgod. Perhaps that is not surprising as it is just one of three restaurants in the town, which is located in Mid Jutland and has a population of less than 4,000 people. However, the diner has not just received rave reviews from local visitors, but also from the judges on Denmark’s Best Bøfsandwich competition. Indeed, despite being slightly off the beaten track, 100 | Issue 97 | February 2017
the diner, which was founded by Møbjerg in 2013, has become the town’s biggest attraction. When asked who his visitors are, the born and bred Ølgoder calmly replies: “Well, most of them are people who like burgers.” After a little grilling, he goes on to admit that some actually travel a considerable distance to sink their teeth into his famed meat mountains. “Yes,
The 33-year-old, who is a former butcher, is clearly not getting too carried away by the success. However, the fact is that Spisehuset Pagoden has, for the last three years, been featured in the search for Denmark’s best bøfsandwich, and awarded five stars every single time.
The best crispy onions in all of Denmark When taking a look through Spisehuset Pagoden’s extensive menu, it becomes
Scan Magazine | Restaurant of the Month | Denmark
evident that, in this establishment, a burger is not just a beef patty in a split bun; it is an art form. Burgers with pulled pork, pulled chicken, Mexican beef, pork roast sandwiches and much more – including, of course, the famed bøfsandwich – are among the long line of temptations facing diners. All burgers come in variable sizes and are served with a number of original fillings and an almost decadent selection of the restaurant’s homemade dressings. In fact, everything is homemade and that is literally everything, from the burger buns to ketchup and mayonnaise. Most legendary, however, are the restaurant’s homemade crispy onions and pickles. “In the 2016 Best Bøfsandwich competition, we won two prizes out of a total five awarded all over Denmark: one for the best crispy onions and one for the best pickles,” explains the chef.
think that’s great – that we can get them on board the burger trend as well,” says Møbjerg, who is himself a father of two. Though most famous for its burgers and bøfsandwiches, Spisehuset Pagoden also serves a wide range of regular sandwiches and classic Danish grill dishes, such as minced beef burgers with soft onions, potatoes, gravy and pickled beetroots. There are even a couple of salads on the menu, though that is undoubtedly a fact that will be safely ignored by most. For more information, find Spisehuset Pagoden on Facebook or visit: www.pagoden.dk
Facts: Spisehuset Pagoden is located on the town square of Ølgod, 40 kilometres from Billund Airport. The diner is open every day 11am-8pm (Saturdays until 9pm). The diner also delivers food including special menus and buffets for parties and events. From this spring, ‘Spisehuset Pagoden on wheels’ will also be available for private parties and festivals. Spisehuset Pagoden opened in April 2013 and is owned and run by chef and butcher Thomas Møbjerg.
The only other restaurant to be awarded two prizes was Grisen in Copenhagen, which also won the overall Best Bøfsandwich. Spisehuset Pagoden was the only winning restaurant not located in a major city.
A burger for everyone While Møbjerg admits that many people in the countryside still consider burgers a fast food suitable mainly for the younger generations, the growing reputation of Spisehuset Pagoden has begun to attract a more diverse audience. “We actually have a lot of families amongst our guests, and we’re also starting to have more and more elderly people come in. I
Top right: Fries and burgers are served with an almost decadent selection of Spisehuset Pagoden’s homemade dressings. Bottom right: Thomas Møbjerg, Spisehuset Pagoden’s chef and owner, makes everything, including burger buns, from scratch.
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Scan Magazine | Restaurant of the Month | Norway
Restaurant of the Month, Norway
Where Norwegian quality meets eastern flavours Much of the best Norwegian seafood makes its way to Asia, but at NordØst, in Trondheim, they have consciously reversed the culinary flow and brought a myriad of Asian food cultures back home to the Norwegian coast. If you feel like indulging in a mixed Asian tasting menu, a light steam bun or some Korean king crab barbecue – topped off with a unique dessert or cocktail – NordØst is your type of culture clash.
us, like salmon, Norway lobster, mussels, scallops and seaweed, right here in Trondheim – but this time around, we’re the ones importing the best techniques and tastes from Asia,” explains Vesterdal.
By Eirik Elvevold | Photos: Peter A. Gjerde
Dining by the fjord at Trondheim’s ‘Aker Brygge’
It all started when restaurant manager Lars Erik Vesterdal was working as a chef in Beijing in China. While preparing a large meal for a group of Noble Prize winners, Vesterdal was blown away by the quality of the imported Norwegian fish he was handling. “It was probably the best fish I had seen in my entire life. The quality was amazing, and much of it came from the Norwegian region of 102 | Issue 97 | February 2017
Trøndelag – from back home. I started wondering why the Norwegian fish was better in China than where it originally came from,” Vesterdal recalls. The memory stayed with him for many years, before materialising into a brand new restaurant named NordØst, which literally means ‘North East’. “We now use the best ingredients that surround
The premium seafood is literally on the doorstep. NordØst is located in Solsiden Shopping Centre at the edge of the Trondheim Fjord, right where the river Nidelva leaves the city of Trondheim – the third-biggest city in Norway. For more than a century, the major shipbuilding company Trondhjem Mekaniske Værksted – known by many simply as TMV – occupied the glass and brick
Scan Magazine | Restaurant of the Month | Norway
buildings, which now houses various restaurants, including NordØst. “The food scene in Trondheim has exploded, which has a lot do with the easy access to local quality ingredients. There’s a newfound enthusiasm and energy in the city, and you constantly see new concepts popping up. NordØst is blessed with a good location here at Solsiden, which is Trondheim’s version of Oslo’s Aker Brygge, and a large cocktail bar, an outdoor terrace by the fjord and a second floor dedicated to events and larger groups,” says Vesterdal.
From Thai to Shanghai Norwegian-Asian fusion is draped in a modern, dark interior inside the old industrial facilities. Vesterdal recommends trying the bestselling tasting menu that combines seafood and meat and comes in two sizes, ‘6 Tastes’ and ‘3 Tastes’, depending on how hungry you are. If you are dining in good company, you could opt in for an even larger sharing menu, called ‘Eat Together’. “We have a team of chefs from Thailand, who were educated in Norway, that bring together delicious Japanese, Korean, Chinese and, of course, Thai flavours in the tasting menu. If you just want to grab something smaller, they also make
steam buns from salmon Tataki, with cucumber, avocado, soy and chili mayonnaise, and from pork chest, with a dark bean sauce and crispy veggies,” says Vesterdal. NordØst’s skilled chefs also whip up a mean Surf & Turf by steaming mussels in lemongrass, coconut and ginger, and grilling skewers, burgers and Korean-style barbecue dishes on the restaurant’s searing coal grill. “The Korean barbecue can be made from both meat and seafood. Whether you choose dry-matured beef, pork ribs and Chinese sweet sausage or pepper crab, crispy salmon, Norway lobster and steamed mussels, you’ll get kimchi, puffed pork rind, sweet potato chips, savoy cabbage, wasabi mayo, avocado purée and seasonal vegetables on the side,” tempts Vesterdal.
olate is also worth mentioning. It’s one of a kind!” promises Vesterdal. The sea buckthorn – often called ‘seaberry’ – gets much of its unique taste from the salty water on the Atlantic coast, which kills off most of its competitors. “The taste is a tiny bit weird, but very good and something typically Nordic,” explains Vesterdal, who admits that he likes all the cocktails from the bar. “The sake with lemongrass and ginger is a good choice. If you want a typically northeastern drink, however, you should probably try some Norwegian aquavit with an Asian twist.”
For more information, please visit: www.nordoest.no
Filled meringue, fresh sake and a very special berry No matter what you decide to eat for lunch or dinner, you should not miss out on what comes next, as NordØst is well known for its sweet desserts and fresh cocktails. “My personal favourite is the meringue, filled with mango and passion fruit and coupled with a mango and chili sorbet. The coconut and sea buckthorn fox topped with caramelised white choc-
The restaurant NordØst in Trondheim is located right at the edge of the Trondheim Fjord – and that is not by chance. Norwegian seafood and other locally sourced ingredients have a central position in the Asian fusion kitchen, run by restaurant manager Lars Erik Vesterdal, head chef Håkon Solbakk, sous chef Odd Ivar Jørgensen and chef Chaimongkol Rungrueang.
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Scan Magazine | Experience of the Month | Denmark
Photo: Anders Hjerming.
Experience of the Month, Denmark
Uniting people through the joy of theatre Led by the dynamic director duo, Brian Kristensen and Kristoffer Møller Hansen, Holbæk Theatre has become a place where anything can happen. This year, productions will include a look at relationships through a mash-up of theatre and stand-up comedy, a theatre documentary about drop-outs, and a Monty Python-ised version of Around the World in 80 Days. By Signe Hansen
Since Kristensen and Hansen took over the management of Holbæk Theatre in 2011, the theatre has more than doubled its visitor numbers, erased its old debt, and added a number of new genres to its programme. But, most importantly, according to the two actors turned theatre directors, the theatre has managed to give its audience a range of spectacular 104 | Issue 97 | February 2017
a way, what we want to do can also be compared to the new Nordic kitchen; we call it new Nordic stage art, and it means taking a known play or genre and presenting it in a new and contemporary way.”
In it together cultural experiences. “Having two actors lead the theatre is a bit like having a chef lead a restaurant – it means the focus is on the food, or in our case on the cultural content and the audience’s experience of it. You can invest thousands on advertising, but if people don’t get a good cultural experience, it’s all lost,” says Kristensen, and Hansen adds: “In
The unusual set-up of having two directors with shared responsibilities was the duo’s own idea. As the position became vacant, the two friends, who had both grown up in the area, looked at each other and realised that if anyone knew what it would take to make a theatre successful in their home region, it would be them, together.
Scan Magazine | Experience of the Month | Denmark
The value of doing things together is also an important component in the directors’ vision for the theatre. “What’s unique about the theatre in our time is that it requires us to be together, in one room. It’s not like with computers and iPads, where everyone is doing their own thing,” says Hansen. “That’s also one of the challenges of making theatre,” Kristensen continues. “In our time, everyone wants to decide exactly what to see and hear, and when, but in the theatre we’re the ones who decide the flow, and that’s something the audience has to buy into.” The theatre’s family productions are one of the genres in which the duo works with a particular focus on creating a broad inclusivity and feeling of unity. Based on popular children’s stories from Egmont, the productions include enjoyment for all ages. While the youngest audience members can enjoy the well-known characters and hilarious plot, subtle adult humour is weaved into other characters and break-dancers or DJs might play a part to get the adolescents on board. “When we sit in the auditorium and see how the young children are looking up at their laughing parents, it’s just magical. You get that feeling of how the whole family is united through this moment and experience,” says Kristensen.
Amongst the theatre’s most iconic family productions to date are Rasmus Klump, The Musical, which also played in Glassalen in Tivoli, and Prop & Berta On Stage, a play performed in rap from start to end with the lyrics written by the Danish rap artist Clemens. The popularity of Prop & Berta On Stage, which played last year, was so great that it will repremiere in the spring of 2018 and is set to tour nationally as well.
New and old genres Among the new art forms to have taken to the stage at Holbæk Theatre since 2011 is the theatre documentary. The productions, which present real people and real stories in scripted theatre performances, have been highly successful. ULTIMATUM, for instance, a 2013 production directed by Hansen and Kristensen, has been touring nationally for four years and is set to travel to Norway next year. This year’s production is De Frafaldne (The Drop-outs) which, in the form of a musical performance, goes beyond the numbers to tell the human stories behind the many political ambitions and statistics on drop-outs. Difficult subjects might also be raised, although in a lighter tone, at the theatre’s ‘Champagnesaloner’, which are
popular live talk shows for women of all ages. Another light-hearted, immensely popular event is the theatre’s yearly outdoor performance, which takes place in the charming courtyard of the Holbæk Museum. The plays are based on big classics, but are turned upside down in what the director duo calls lovingly disrespectful way. “This year, we’re presenting Jules Verne’s Around the World in 80 Days. The script is written by Flemming Jensen and directed by Per Pallesen. It’s still a classic, but the concept is to turn it all upside down and make a bit of fun with the whole business of making theatre as well. You could say that it’s a Monty Python-ised version of the classics,” explains Hansen. Upcoming highlights at Holbæk Teater: Jorden Rundt i 80 Dage (Around the World in 80 Days) at Holbæk Museumsgård, August 2017. Sommersang på Sjælland at Dorthealyst, 19 August 2017. Prop & Berta On Stage, spring 2018.
For more information and tickets, please visit: www.het.dk and www.sommersangsjaelland.dk
Top left: Pyramus og Thisbe. Photo: Mie Neel. Bottom left: The dynamic director duo, Brian Kristensen (left) and Kristoffer Møller Hansen (right) on the roof of Holbæk Theatre. Visitor numbers have more than doubled since the two directors took over the theatre in 2011. Photo: Ricky Molloy. Right: Sommersang på Sjælland is a popular yearly one-day festival arranged by Holbæk Theatre and musician Helge Engelbrecht. This year, the musical will present names such as Brøderne Olsen, Bryan Rice, Maggie Reilly, Annette Heick and many more. Photo: Michael Vester.
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Scan Magazine | Activity of the Month | Denmark
Teeming with life, diversity and natural wonders, the Natural History Museum in Aarhus opens up for a world of experiences.
Activity of the Month, Denmark
Explore the past, present and future of our world With a collection of millions of artefacts and a team of 35 experts within different fields, the Natural History Museum in Aarhus is the second-largest museum of its kind in Denmark. As part of Aarhus 2017, the museum is bringing its extensive collection and knowledge base to life and inviting guests to explore the past, present and future of an ever-changing world of natural wonders.
Skaarup says and rounds off: “What we offer is a break from the sphere of hectic commercialised life; a place where families can meet, take each other’s hand and explore the wonders of the natural world.”
By Signe Hansen | Photos: Natural History Museum Aarhus
The Natural History Museum in Aarhus, the European Capital of Culture 2017, is much more than dusty old bones and dry statistics. A visit to the museum, which is located in the city’s large University Park, is an opportunity to explore our place in the past, present, and future of our world. Museum director Bo Skaarup explains: “We feel that there’s a great need for someone to help people face some of the big questions of our time. Soon there will be seven billion people on the planet, and a lot of things are being turned upside down. That creates a lot of questions in regards to how we, as humans, see our role in the world and in relation to all the beings we share it with. But we also want 106 | Issue 97 | February 2017
to show that the world is still as great and magnificent a place as it was when this museum opened.” The Natural History Museum, which opened in 1941, today has around 80,000 visitors every year. With a number of special exhibitions, Skaarup hopes that 2017 will encourage even more visitors to take advantage of the museum’s exceptional offers. “We’re seeing 2017 as an opportunity to move into the next league. We would like to establish a new and more extensive universe of natural science experiences on par with Aarhus’s famous cultural attractions, which are an essential part of the city and its image,”
Special exhibitions in 2017: Habitat: Aarhus: An outdoor photo exhibition in Aarhus’s urban spaces presenting images taken by local Aarhusians of their local environment. Running throughout 2017. Back to the Ice Age 2 – Giants of the Ice Age: A new exhibition displaying naturally sized moving and roaring reproductions of the giants of the Ice Age. Opens 12 May, 2017. Both exhibitions are supported by Nordea-fonden.
For more information, please visit: www.naturhistoriskmuseum.dk
Scan Magazine | Attraction of the Month | Sweden
Photo: Marmel Creative - Arts Factory
Photo: LIQ
Attraction of the Month, Sweden
Welcome to the world’s biggest liquorice fest From liquorice cocktails and liquorice art, to the chance to taste samples and help producers come up with next season’s big hits, Lakritsfestivalen (the Liquorice Festival) is the world’s biggest and boldest liquorice fest – and it is growing. By Linnea Dunne
Last year, the eighth annual installment of Lakritsfestivalen welcomed 11,000 visitors to Annexet at Stockholm Globe City. The two-day party celebrates the tasty root along with its nostalgia-inducing and antiinflammatory qualities, welcoming producers and liquorice lovers from across the globe. “The majority of our guests are people who are simply crazy about liquorice. Some of them travel far, some arrange big family reunions here. Some experience euphoria as we open the doors – they just rush in past the entrance to find their favourite liquorice,” says festival founder Tuija Räsänen and laughs. “It’s a happy event with a touch of madness!” The sister festival in Helsinki, which will be running for a fourth year this year, has only added to the view that liquorice evokes strong emotions in people. “It was crazy last year – almost double the audience compared to the year before. Hysteria contained within an orderly format!” says Anette Jonsson, the festival’s head of marketing. But while the steady growth speaks volumes, what vouches for the festival’s success more than anything is its stability and gravitas. More than half of the exhibitors have been re-
turning year on year, and the event regularly sees the launch of new products. Photo: Jennie Pihl
Lakritsfestivalen is nothing short of a liquorice paradise, boasting food and drink, art and entertainment, talks and an exhibition, and of course a shopping experience beyond compare – all on the theme of liquorice. Among last year’s highlights was the Liquorice Cocktail of the Year, expected to garner media attention again this year along with the world’s most expensive liquorice, which is currently in the making. Expect liquorice beer, a café serving liquorice-loaded dishes and a stage presenting liquorice-inspired entertainment. But make no mistake, what visitors appreciate the most is the opportunity for an uninterrupted liquorice tasting and shopping spree. Thanks to a new collaboration, this experience will reach beyond the walls of Annexet, as shoppers can get their finds delivered straight to their homes or to a fellow liquorice lover who could not make it. “It adds another dimension,” says Räsänen. “We’ll get tentacles bursting through the walls – the festival monster is unleashed!”
The Liquorice Cocktail 2017 This year’s liquorice cocktail takes you straight to warm summer evenings of cocktail parties, roof terraces and sunsets. A fresh taste of apple and a touch of elderberry that merges with violets and liquorice. Emerald Apple 2cl Apple Sourz, 1cl St. Germain, 1cl Smirnoff Apple, 1cl syrup, 1cl lemon juice, a drop of liquorice syrup, Monin Sirop de Violette, soda water Pour the spirits into a shaker along with ice, liquorice, syrup and lemon, and stir. Fill a cooled cocktail glass, top up with soda water and finish by stratifying the violette syrup to the bottom of the glass. Decorate with an apple heart, or why not a favourite liquorice of your choice? Enjoy! Recipe by Jennie Pihl, restaurant manager at STHLM TAPAS Selected.
Lakritsfestivalen 1-2 April, Stockholm www.lakritsfestivalen.se Lakritsi- & Salmiakkifestivaalit 11-12 November, Helsinki www.lakritsifestivaalit.com
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Scan Magazine | Attraction of the Month | Denmark
Photo: Werner Karrasch. Copyright: The Viking Ship Museum, Denmark
Attraction of the Month, Denmark
Discover the history, culture and nature of Zealand’s new national park This spring sees the reinauguration of Skjoldungernes Land National Park, the fourth area to have received the status of national park in Denmark. The park, which is the first national park on Zealand, presents visitors with an intrinsically Danish combination of leafy woodland, a beautiful fjord, old manors, and thriving, local communities. The area, which has been inhabited since the Stone Age, is also known for its many historic monuments, including several cromlechs, Viking ships and castles as well as the UNESCO-listed Roskilde Cathedral. By Signe Hansen | Photos: Ole Malling
Since the glaciers of the last Ice Age retreated, the area that makes up Skjoldungernes Land National Park has comprised many advantages for its human inhabitants. It continues to do so and is today the home of a string of thriv108 | Issue 97 | February 2017
ing countryside communities. But located just half an hour west of Copenhagen, it also has, thanks to its many natural and historic sights, become a treasured national attraction. “Because of the difficulty of cultivating the landscape, which
is characterised by a lot of small hills and large glacial valleys created during the last Ice Age, large areas of land have been left in their natural state,” explains Malene Bendix, the park’s communications coordinator. “But people have been living here since the Ice Age, and within the national park we have cultural remnants from all the different stages of human development.”
Unspoilt nature Skjoldungernes Land National Park includes some of Zealand’s greatest woodlands, lakes, streams, meadows and bogs, which form the habitat for a diverse
Scan Magazine | Attraction of the Month | Denmark
range of animals and plants. At the same time, it includes five large castles and manor houses, which have also played an important role in preserving the area’s original green landscape and character. Located amidst the green woodland is the Land of Legends, Lejre, one of the park’s most popular interactive attractions. The experience centre allows visitors to try the life of Stone Age hunters, Iron Age farmers, Vikings and 18th century smallholders first-hand. In the coming years, it will also include the reconstructions of a major Viking hall, the original of which has been excavated in the area and can be seen in Lejre Museum nearby. Another defining element of the national park is the beautiful Roskilde Fjord. The fjord, which forms one third of the park, is both extraordinarily beautiful and an important international area for wild birds, explains Bendix. “Roskilde Fjord provides a fine recreational area for birds and a haven for both breeding in the summertime and overwintering.” A designated fjord path can be followed most of the way around the fjord, with shelters and stunning viewpoints along the way.
Just one step away As a special cultural component, the entire medieval city centre in Roskilde is included in Skjoldungernes Land
National Park. The park also encloses a string of small villages with wellpreserved original features such as ponds as well as 16th and 17th century houses. Still, the villages are also thriving modern communities, from where local and often organic produce is cultivated and sold to restaurants in the city. “The area is often referred to as ‘the lunch box and fresh water bottle of Copenhagen’, and the vision is to develop and give visitors an authentic experience of the prosperous modern countryside life,” explains Bendix. Two of the greatest attractions in Roskilde’s old city centre are Roskilde Museum and, naturally, the UNESCOlisted Roskilde Cathedral. Also included in the park is the Viking Ship Museum on the coast of Roskilde Fjord. The hope is that, once discovering the extraordinary location of those major attractions, visitors will not hesitate to venture further out to explore the surrounding landscapes. “The whole area is connected via a network of tracks and paths, which can be explored by everyone on foot or bike. So even if you arrive to see the city attractions, it’s just one little step further to explore some of our beautiful green areas and discover the extraordinary features hiding in plain sight out there,” stresses Bendix.
Facts: Skjoldungernes Land National Park is named after Skjoldungerne, who originated from the area and are, according to legend, the first Danish royal dynasty. Skjoldungernes Land National Park was officially inaugurated in 2015. But, after two years of planning and developing a strategy for the park, an official reopening will take place on 6 and 7 May 2017, between 10am and 4pm. During the reopening weekend, Saturday’s opening of the inland part of the park will take off at Lejre Museum and entail a range of activities and tours, including tours to Ledreborg Castle and the Land of Legends, historic tours, botanic tours, ancient sports games and more. Sunday will see the initiation of the fjord areas and the urban parts of the park. The day will start at the Viking Ship Museum in Roskilde and include a string of tours in the historic city centre of Roskilde, as well as activities on the fjord and much more. The majority of activities are free.
For more information, please visit: www.nationalparkskjoldungernesland.dk
Top left: At Lejre, the Land of Legends, visitors can try out the life of our ancestors first-hand. Left: Ledreborg Castle, which was built in 1745, is one of five impressive manors and castles in Skjoldungernes Land National Park.
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Scan Magazine | Attraction of the Month | Norway
At the Norwegian Mining Museum in Kongsberg, you can go on guided tours 342 metres below ground in old silver mines, stretching 2.3 kilometres into the mountain and dating back to 1623. Left: Photo: Bjørn Isaksen. Top right: Photo: Norsk Bergverksmuseum. Right: Photo: Christian Berg
Attraction of the Month, Norway
Deep inside the Silver Mines The Norwegian Mining Museum in Kongsberg welcomes you on a historical journey deep underground into the city’s old mines, where silver was extracted by brave workers for more than 300 years. When you return to the surface, you can witness a vast collection of Norwegian minerals, tools, coins, weapons, skis and the world’s biggest exhibition of native silver. By Eirik Elvevold
In 1623, two Norwegian children named Helga and Jacob were shepherding their cattle on a hill southwest of Oslo. Tagging along was their ox, who suddenly scraped his horns along the mountainside, uncovering something shiny in the dark rock. Helga and Jacob immediately ran back to tell their parents. They turned the newfound silver into buttons and started selling them around the region, but they were quickly arrested for suspicious behaviour and forced to give up their secret spot. “At least that’s how the story goes. What we know for sure is that as soon as the Danish-Norwegian king, Christian IV, heard about it, he founded the mining town of Kongsberg, meaning the ‘King’s Mountain’, to extract the silver. Without 110 | Issue 97 | February 2017
the mines, Kongsberg would probably still be a tiny village,” explains Halvor Sælebakke, sales and communication consultant at the Norwegian Mining Museum. Together with a range of unique collections and exhibitions at the museum, including the world’s largest amount of native silver, 300 mine shafts are still intact in the hills surrounding the city, baring witness to the great development that followed the initial findings, when the Kongsberg Silver Mines grew into Norway’s largest mine and a coinproducing powerhouse in the DanishNorwegian economy. “We now take visitors on a train ride deep down into a hidden world of stopes, adits
and shafts, where they will be guided through the King’s Mine, see the unique elevator ‘Fahrkunst’ from 1881, and learn more about the hard and humbling life of these brave, Norwegian miners, who spent so much of their lives working in the dark. We also organise all kinds of events in The Banquet Hall, which was built in 1943. Just imagine having dinner and drinks with the company 342 metres underground,” says Sælebakke.
A tour of the Kongsberg Silver Mines in numbers: 300 mine shafts 342 metres below the surface 2.3 kilometres into the mountain Six degrees Celsius 200 people can fit in the 300-squaremetre Banquet Hall (with full licence and Wi-Fi).
For more information, please visit: www.norsk-bergverksmuseum.no
Scan Magazine | Humour | Columns
IS IT JUST ME…
By Mette Lisby
Who has noted how people’s drinking habits change significantly as soon as they set foot in an airport? After check-in and security, I seriously do not know what happens to all of us but when walking past airport bars in the morning it always strikes me how many people are having gin & tonics, Bloody Marys or even doing shots. I usually attribute this to the more festive aspect of travelling. I mean, it goes without saying that a group of rambunctious teenagers going on a skiing holiday would be drinking to celebrate. Naturally, football fans leaving for a weekend with the boys would kick off with a round of beers. Of course, three generations of a family going holidaying together will start the day with a shot. You would have to. You are spending a week with your closest family members! Start drinking at the airport and keep it up, I say. So the crowded bars and heavy drinking make some sort of sense, even around 8am, and I adjust myself to that. But then I enter an airport lounge and see business
travellers, who do not even blink when they pour themselves a glass of Chardonnay at 9.15 in the morning casually with their breakfast. “Got my biscuits, my coffee and my white wine, of course. It is Wednesday morning after all.” These are not Mad Men-style drinkers who start every day like this. These are ordinary people, who – due to the one fact that they are going to go flying – decide to start the day like Patsy and Edwina, Absolutely Fabulous style! Is it that we assume the combination of entering a tax-free zone combined with messing up the time zones creates some kind of boozy Bermuda Triangle where blood-alcohol levels seem to magically disappear? Well, they don’t! Which is why, when watching the safety instructions on board the plane, I cannot help getting nervous – yes, I pay close attention, but most of my fellow passengers are hammered! Completely wasted! And those people in the
Wedding plans After ten years together, my boyfriend and I have decided to get hitched. To my surprise, my now future husband secretly asked Dad’s permission before proposing. In typical Swedish-dad style, dad shrugged and advised ‘skyll dig själv’, which loosely translates to ‘you only have yourself to blame’ or ‘it is your funeral’. So far, we have not got very far with the wedding plans. After the proposal, we took a moment to sit down in a service station on the M4 to discuss details. My future husband excitedly announced that he wishes to rent an island in Sweden, serve prawn sandwiches and Champagne, and invite the whole of south Wales. I confessed that I am thinking more along the lines of a trip to the local registry office, maybe with the cat in tow. “Do you know what weddings cost?” I asked my future husband (still in the M4 service station). He googled it, went a little white
emergency exit row who promise the steward to help us all are utterly wasted! How is that going to help? That is why the first thing I do when we are airborne is to ask for a large gin & tonic. Just to calm myself down. As you know, it is always gin o’clock somewhere. Mette Lisby is Denmark’s leading female comedian. She invites you to laugh along with her monthly humour columns. Since her stand-up debut in 1992, Mette has hosted the Danish version of Have I Got News For You and Room 101.
By Maria Smedstad
land (with prawn sandwiches) to rent, within budget. “I’m going to do a speech in Swedish!” the future husband beamed, adding ‘learn language’ to the list. “Do you think they would all come to Sweden?” I said, glancing anxiously at the very-very essential list. “It’s a long way for people to come with their families.” “The kids! I forgot the kids!” future husband exclaimed, increasing the list to 694.
in the face and dropped prawn sandwiches from the plan. “Let’s focus on the invites!” he suggested, drawing up a list of essential friends, the pen coming to a slow stop as he reached 160 people. He then made a second list, including only very-very essential friends, which reduced the number to 157. My registry office dream faded as I somehow managed to find a Swedish is-
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.
Issue 97 | February 2017 | 111
Scan Magazine | Culture | Nordic Matters
Photo: Belinda Lawley
Find your inner Scandi at Nordic Matters Look to Scandinavia and you will find remarkably happy children, an unmatched quality of life, a fresh approach to education, and sustainable energy – all accompanied by saunas and scented candles. The Southbank Centre honours all things Scandinavian with Nordic Matters, a year-long festival of Nordic art and culture in 2017, featuring a variety of music and dance, theatre and visual arts, talks and debates, and gastronomy. By Charlotte van Hek
The smorgasbord of Nordic influences that have been spreading across the world recently is hard to ignore. The global pull of Scandinavian life shines through in design, fashion, gastronomy and even politics – something the Southbank Centre has picked up on. “The Nordic region has come to occupy a special place in our imaginative landscape,” says Ted Hodgkinson, co-programmer of the Nordic Matters festival. “We go there for excellence in particular art forms, but also more broadly to renew our sense of play and the possibilities it can create in society as a whole, from education to design and beyond.” 112 | Issue 97 | February 2017
Chosen from a number of international applicants, London’s Southbank Centre was the sole recipient of a grant from The Nordic Council of Ministers for hosting a festival that would celebrate the best of Nordic art and culture throughout 2017, one of the biggest culturalpolitical partnerships of its kind. Jude Kelly, artistic director at the Southbank Centre, says: “It is a great honour for the UK and Southbank Centre to have been chosen to host Nordic Matters in 2017. In an ever-changing world, it is even more crucial that we celebrate the ways in which culture can bring us together, rather than driving us apart. The Nordic coun-
tries have long been at the forefront of social change, and their enlightened approach to culture and education chimes with Southbank Centre’s own belief in the power of the arts to transform lives.”
Showcasing Scandinavia Nordic Matters showcases the richness and diversity of all Nordic countries, including the lesser-known Greenland, Åland and the Faroe Islands. A main focus will be on three main themes influenced by Nordic identity and society: fostering curiosity and creativity; sustainability; and gender equality. There is something to suit all tastes: from Nordic film screenings to captivating musical performances, from mindblowing art installations to interesting readings. Feeling keen to join in? Activities range from mass feasts and a flat-pack hack workshop to a learning through play workshop hosted by a LEGO® team. Other ways to roll up your
Scan Magazine | Culture | Nordic Matters
sleeves include talks and debates about what the Nordic countries are doing right, and the challenges they still face.
Dreamwall. Photo: Morten Søndergaard
Feeling overwhelmed by all the Nordic greatness? Here are some of the festival highlights: - Musical highlights include leading Danish folk musicians Andreas Tophøj and Rune Barslund, performing a collection of beautiful tunes on violin, accordion and viola (17 Feb), and Finnish quartet Apocalyptica presenting an evening of heavy metal played on cellos (1 Mar). Much more to be announced. - WOW – Women of the World festival celebrates gender equality, praising the achievements of women and girls everywhere and the Nordic countries’ determination to prioritise gender equality. You can listen to heartening speakers, take part in mentoring sessions, and get inspired by some of the best female comedians, musicians, performers and writers around.
Moddi. Photo: Belinda Lawley
- Nordic gastronomy will be a common thread throughout the entire year. Think Nordic produce and street food and an exciting line-up of Nordic-inspired food pop-ups. Expect more cinnamon buns than you can ever eat. - The world of renowned Finnish author Tove Jansson and The Moomins is brought to life in the new interactive exhibition Adventures in Moominland. The exhibition displays new insights into Jansson’s life and the influences behind her work, with archive objects and illustrations built into the experience. - Fast forward to summer when the Festival of Love takes place on the Royal Festival Hall site, with a programme featuring performances, music, installations and design from Nordic artists. Highlights include Outi Pieski’s Falling Shawls in the Royal Festival Hall foyers, Jeppe Hein’s Modified Social Benches, and North Sami Pavilion, an architectural collaboration with Sweden’s Umeå University (3 Jun–28 Aug 2017).
Photo: www.norden.org
- What would a Nordic festival be without saunas? Winter 2017 will bring a real onsite sauna, created in collaboration with architecture students, ready to warm you up. Some other ultra-cosy things in the colder months include Finnish tango, mass knitting and gingerbread sculpturing.
For more information, please visit: www.southbankcentre.co.uk/ nordicmatters
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Scan Magazine | Culture | The Nordic House Summer Sunday picnic concert.
The Nordic House is close to both nature and knowledge, with the university campus on its doorstep.
New Nordic Cuisine at Aalto Bistro.
Curating countries The Nordic House in Reykjavík, Iceland, is a building with character. With a deepblue dome atop an understated, milky foundation that blends comfortably with its surroundings, it is a window to the diverse Nordic region well worth looking through.
parents and children to learn about Nordic customs, revisit their roots, or just play – as children do.
By Edda Kentish | Photos: The Nordic House
At the end of the day, The Nordic House – a tapestry woven from the countries it so diligently represents – is perhaps the embodiment of the quintessential Nordic condition: learn and adapt – and enjoy.
The building, designed by Finnish architect Alvar Aalto, has been carefully thought out, and the same goes for the furniture. Designed mostly by Aalto, it is a testament to the forward-thinking sustainability principles already implemented almost 50 years ago, when the house opened. “People come here from all over just to see the building, the furniture, and the view,” says director Mikkel Harder from Denmark. “It is also one of the most welcoming places I can think of.” The Nordic House functions as a gallery, library, and social club, all at the same time. The library collects works in every Nordic language – apart from Icelandic. The Aalto Bistro serves New Nordic Cuisine and in summer even sources ingredients – and decorations – from an adjacent greenhouse. If you ever want just to 114 | Issue 97 | February 2017
linger over your coffee with the view for company, or draw inspiration from the selection of curious Nordic publications, this is where you will find your haven. Every exhibition is carefully selected, showcasing artists who interpret the Nordic perspective. “A successful event sparks a new thought or draws people who are touched by what they see,” says communications director Kristbjörg Kona Kristjánsdóttir. To meet that goal, the Nordic House is a key player on Reykjavík’s festival calendar and does live-streaming of events, allowing an even larger public to attend across borders. Families have a patron in the Nordic House, too. With activities all throughout the year, the venue is a platform for both
About The Nordic House - Opened in 1968. - Open every day of the week. - Guided tours all summer. - Concerts every Wednesday, and picnic concerts on summer Sundays. - Close to the city centre – and a bird sanctuary. - Emphasises gender equality, children and young people, the New Nordic, and the environment.
For more information, as well as a full event calendar in English and Scandinavian languages, please visit: www.nordichouse.is
Scan Magazine | Culture | Den Frie Udstillingsbygning
Contemporary art set free Artist-owned Den Frie Centre of Contemporary Art in Copenhagen aims to showcase the latest Danish and international works. By Thomas Bech Hansen | Photos: Den Frie Udstillingsbygning
A golden Pegasus flies on the gable of a 19th century structure. Below is the entrance to Den Frie Centre of Contemporary Art in Copenhagen. With its wings unfolded, and the young rider’s arms in the air, it is a symbol of free art – and so is the arts centre inside. The centre is known as ‘Den Frie’ (‘the free’), and owned by 53 artists – a communal ownership model maintained since 1891 as an alternative to juried exhibitions. “We have a history like no other Danish arts centre,” enthuses Kit Leunbach, curator and head of press relations. Featuring solely contemporary exhibitions, the centre relates to current issues, and aims to feed people’s curiosity. “Our task is to maintain the centre’s heritage while staging exhibitions rooted in the present day. We want this to be for everyone and to stir people’s desire for knowledge and new insights,” says Leunbach.
Porcelain to video February and March provides ample opportunity for visitors to sample the latest contemporary art in various presentation forms and genres. Conceptual multime-
dia artist Ursula Nistrup presents her latest sound installation Tone pillars, a collaboration with porcelain makers Royal Copenhagen among others. Also on the bill is the annual spring exhibition, a non-curated event courtesy of the centre’s 53 independent artists. The traditional event offers a range of genres, but this year there will be a special focus on video installations. “Instead of being tucked away in the usual corner, we will have a whole cinema for video works,” reveals Leunbach. Lastly, previously unseen and recent works by acclaimed, interdisciplinary artist Tue Greenfort, in a comprehensive solo show entitled You are an animal & how to feed the world, will be showing.
Iconic building The building, adorned by the flying Pegasus, is an attraction in itself. Designed in 1898 by J.F. Willumsen, one of Den Frie’s founders, it was made as a temporary pavilion for Copenhagen’s City Hall Square. After a nomadic few years, it found its permanent home and present location on Oslo Plads in 1913. Sections
of Willumsen’s work have been maintained to this day in what has been a listed building since 1986. Leunbach has no doubts about the building’s iconic status: “It’s a sculpture, many architects have been inspired by it over the years, and I would say it’s worth the trip alone.”
Artists Jan Bünnig and Gianna Ledermann.
Van Gogh was here Internationally famous artists such as Paul Gauguin and Vincent van Gogh were among the first artists to exhibit in Den Frie’s pavilion in 1893.
Opening hours Den Frie is open Tuesday-Friday 12-6pm, Thursday 12-9pm, SaturdaySunday 12-6pm. Address: Oslo Plads 1, DK - 2100 Copenhagen Ø.
For more information, please visit: www.denfrie.dk/en
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Scan Magazine | Culture | Danish Comedy Aid
Left and bottom right: The Danish Comedy Aid team at the Comedy Store in Piccadilly, London. This year saw the first ever Danish Comedy Aid performance in London. Top right: Martin Høgsted and Anders Grau hosted the Danish Comedy Aid Show in London. The two well-known comedians spent the evening in comical disagreement on how best to run the show.
Danish Comedy Aid in London Brexit and the Danes’ often awkward social interactions were two of the subjects that got a thorough comedic thrashing at the Danish Comedy Aid show’s first ever visit to London. Performing for a full house, the Danish stand-up comedians not only provided a hilarious break from London’s dull winter weather, but also helped raise much-needed funds for Save the Children. By Signe Hansen | Photos: Funny Business Inc
Arranged by FBI (Funny Business Inc) and the Danish Save the Children, the Comedy Aid show is running on its 24th year in Denmark. Despite this, January was the first time ever that the show was performed outside of Denmark. The initiative was well received by the English capital’s many Danish residents, who defied the rainy Monday evening to fill up the iconic Comedy Store in Piccadilly. As always, the show featured a rich selection of well-known Danish stand-up comedians, who volunteered their time to support the cause. Having made the trip to London, some could not resist the 116 | Issue 97 | February 2017
opportunity to poke fun at the Brits’ decision to leave the EU. Amongst them was Michael Schøt who, to great applause from the audience, compared the British vote on Brexit to a garage allowing people to vote on how to fix a car.
Helping child refugees Though it was an evening of almost constant laughter, the money raised through ticket sales went to a most serious and deserving cause: Save the Children’s work to help child refugees. “There are many opinions on the war in Syria, but I think everybody agrees that a lot of innocent people are paying a very high price,
not least the children who have been forced to flee their homes and have had a safe and peaceful childhood robbed from them,” says Peter Alan, director of FBI. Jonas Keiding Lindholm, general secretary for Save the Children in Denmark adds: “At Save the Children, we are there for the children all the way: in the countries the children are fleeing from, fleeing through, and fleeing to. We work to ensure that child refugees can have the safest and best possible life with their families.” More than 60 million people are displaced from their homes. Half of them are children.
If you wish to donate money to Save the Children’s work with refugee children, you can do so at: www.redbarnet.dk/boern-fryser Or via MobilePay on: 2477 0311
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Scandinavian music Alex, Mads, and Mette make up the very exciting new trio from Copenhagen, Denmark – Off Bloom. They have just released their debut EP Love To Hate It, and from it the hit single of the same name. If you are wondering whether you would like them or not, they basically encapsulate the best bits of fellow Dane MØ in their sound. Their brilliance has been endorsed by Tove Lo. So yeah – they are an act to get into. Ahead of the release of her new album in March, Miss Li has just put out her brand new single Aqualung. The Swedish artist follows up last year’s brilliant Bonfire with a huge, beat-driven ballad. The chorus is hair-stand-on-end good, which is then accentuated by a glorious post-chorus. Comparisons to Sia are unavoidable here, but they are comparisons to Sia at her absolute best. We are talking Chandelier levels here. Pop fans need to get an ear on the new single from Norwegian newcomer Lila Elveseter Abrahamsen – or just Lila. It is
Don’t Let Go, a big and brash banger with a hyper stop/start production and a frantic chorus. It is produced by Lila’s fellow Norwegian hit makers, Donkeyboy, which explains the genius contained within the song. Another newcomer to look out for is this chap from Sweden, Orion White. Afraid of the Dark is his second single – a melodic mid-tempo ballad with a rousing production and an uplifting chorus, balanced out by a dark and soulful vocal from Orion. It is a formula that he executes very well, and marks him out as one to watch in 2017. Big Bite is the brand new single from Danish artist Fallulah. The song is a playful jaunt through bubby electro and spiky synth. A fresh slice of pop music from one of Denmark’s most consistently awesome artists, she heads out on her Perfect Tense tour around her country. Fallulah has been picking up more and more international attention with each new release, so hopefully that tour will extend outside of Denmark soon.
By Karl Batterbee
Finally, Eurovision season commences in the Nordics! This year, Icelandic broadcaster RUV have pulled together a strongerthan-usual line-up for their March national final to select an entry to the contest. An early favourite is the epic Paper by Svala, and the Icelandic people do have a reputation for picking the right song.
www.scandipop.co.uk scandipop@gmail.com
Swedish survival guide:
Mind the slutstation and remember to hinder those farts By Joakim Andersson
When coming to Sweden, there are a fair few words with the chance to make you giggle or appall you. They are so-called homographs, words spelled exactly the same way as other words – and some Swedish homographs have rather naughty or inappropriate equivalents in English. Falling asleep on the tube is a bad idea wherever you are, but in Sweden the inattentive passenger might even end up at the slut station. That seems a rather peculiar location to end up, and regardless what you are thinking right now, there is no such thing as a literal slut station in Sweden. The ‘slutstation’ is simply the end of the line since, in Swedish, ‘slut’ means ‘end’. We’ve all been there: feeling the need to ease the pressure in public. Due to all the 118 | Issue 97 | February 2017
Swedish ‘punsch’ liquor and pea soup, it has become a hazard in the cities. This is why you might find street signs with the text ‘fart hinder’, urging you to hold that flatulence in. I am kidding of course; the fart is not the fart you are thinking of right now. The Swedish word ‘fart’ means ‘speed’, and what do we use to ‘hinder’ the speed? Indeed, speed bumps! Now for an example that goes the other way around. In the western world, we kiss each other to show affection. It could be a peck on the cheek among friends or, in some countries, even business partners, and it may be a longer, passionate kiss on the mouth between partners to show love for one-another. However, a Swedish ‘kiss’ is not recommended anywhere near
the face at all: it means ‘pee’. Once a word mainly used by and with children, it is today the standard casual word that Swedes use. So, people, whatever you do, do not try to speak Swedish and use the English word ‘kiss’ as a loan word when asking for one. This, in fact, goes both ways, since the Swedish word for kiss is ‘puss’.
Joakim Andersson is a Swedish musician, YouTuber, podcaster, and entrepeneur who calls himself an enjoyer of life. He is the founder of Say It In Swedish, which is a podcast, web and mobile app, and YouTube channel that teaches modern Swedish in a fun and easy-going way for free. Check it out at www.sayitinswedish.com
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Neil Gaiman. Photo: Stanislav Lvovsky
Scandinavian Culture Calendar – Where to go, what to see? It’s all happening here! Neil Gaiman: Norse Mythology (15 February) This talk will dive deep into the Norse myths that have inspired award-winning author Neil Gaiman. Gaiman is a prolific writer, whose bibliography includes
comics, novels, children’s books and much more. On 7 February, he published Norse Mythology and at this event he will explain the origins of Norse tales and how they relate to his own writing. 7.30pm
By Thomas Schroers
Pieter Ampe: So You Can Feel (23-24 February) The central question for So You Can Feel is: are we aware of how others perceive us? Dancer and performer Pieter Ampe will explore this question through a solo Issue 97 | February 2017 | 119
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Viking burial boat. Photo: JC Merriman
performance that puts him in a world of sexual and emotional energy and their transformations. 7.30pm
Viking burial boats (4 March) During this workshop, participants of all ages will have the opportunity to craft a traditional Viking burial boat, put a message on it and thus increase the strength of a growing fleet. For the Vikings, being sent off in such a boat was a sign of status, as it ensured their loved one’s successful travel to the afterlife. 12pm.
Childcare Utopia (11 March) Nordic countries have been on the forefront of childcare. As part of the WOW – Women of the World series, this talk and debate explores the reasons for the success of Nordic childcare. Discussions will look at the policies of the different countries to figure out if they would work in other regions and examine whether this kind of childcare supports gender equality. 1.15pm
Pieter Ampe. Photo: Will Sawney
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All at the Nordic Matters series at the Southbank Centre. Royal Festival Hall, Belvedere Road, Lambeth, London, SE1 8XX www.southbankcentre.co.uk
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Children of Bodom. Photo: Maria Nayef
Wow Hoop baby circus (15-17 February) Baby Circus has been developed by Finnish Mette Ylikorva and aims to awaken the curiosity and joy of infants. Each performance begins by acquainting the performers with the infants. Subsequently, the main performance will gradually introduce circus characters and acts, captivating the infants and entertaining their parents. Babies under 12 months: 11am, 1pm. Children ages 1-3 years: 3pm. Jacksons Lane, 269a Archway Road, London, N6 5AA. www.jacksonslane.org.uk
the love story of Daphnis and Chloé set in a magical Grecian world. The evening will be complemented with two pieces by Ligeti and promises to be a beautiful inspiration. 7.30-9.30pm. Royal Festival Hall, Belvedere Road, Lambeth, London, SE1 8XX. www.southbankcentre.co.uk
Lukas Graham (7 March) One of the breakout acts of 2016 was Lukas Graham, a Danish band led by vocalist and songwriter Lukas Graham Forchhammer. The single 7 Years was an international success, and the self-titled album received overwhelming critical acclaim. The New York Times wrote: “NeatLukas Graham. Photo: Danny Clinch
Friday Lunch Oddjob Jazzoo (17 February) Getting a younger audience into jazz can be difficult. In 2013, Swedish group Oddjob did it with their album Jazzoo, which invites the audience into a wonderful animal world full of interactivity and performance. 1pm. Royal Festival Hall, Belvedere Road, Lambeth, London, SE1 8XX. www.southbankcentre.co.uk
Esa-Pekka Salonen conducts the Philharmonia Orchestra (19 February) The Finnish conductor will direct a performance of Ravel’s choreographic symphony, Daphnis et Chloé. In it, Ravel tells Issue 97 | February 2017 | 121
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Jennie Abrahamson. Photo: Rebekka
ly turned songs that merge the lilt of popsoul with the quick cadences of hip-hop.” In London, Lukas Graham will perform at the Roundhouse. 7pm. Chalk Farm Road, London, NW1 8EH. www.roundhouse.org.uk
years. It is an esteemed career, which allows them to go on an international tour throughout March and into April. The UK leg of the tour includes a stop on 11 March
Oddjob Jazzoo. Photo: Oddjob Jazzoo
Jennie Abrahamson (11 March) Swedish pop artist Jennie Abrahamson released her latest album, Reverseries, this month. It is a dreamy piece of work that took her two years to make, while also touring with artists such as Deportees and Peter Gabriel. Dealing with intimacy, relationships, humanity and love, the album is an emotive, interpersonal compendium of issues close to Abrahamson’s heart, and you can expect the same of her performance at The Lexington. 7.30pm. 96-98 Pentonville Road, London, N1 9JB. www.thelexington.co.uk
Children of Bodom (11 & 12 March) Metal scientists Children of Bodom have become a global success in the last 20 122 | Issue 97 | February 2017
at 7.30pm at the Manchester Academy 2, and one on 12 March at 7pm at the London O2 Shepherd’s Bush Empire. www.cobhc.com
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