A chef, in a room, in a cottage, in a garden...
Order a seat at my one-table restaurant, and join my creative exploration of the season's amazing ingredients. I welcome a maximum of 12 guests for the lunch and evening menu respectively. Welcome!
Lofoten Food Studio designs course plans according to your wishes. Do you wish to learn about sauces, about sushi, about filleting, about flaming or maybe how to cook homemade broth?
We welcome smaller groups for fun and educational one-day courses or even gather several times to really immerse ourselves.
Follow our Facebook page for upcoming courses, and contact us regarding specific wishes.
Cooking is a great social activity. Do you own a business and want to do something special for your employees, or maybe you just want to bring your friends for a fun and slightly different night out?
At Lofoten Food Studio we can meet and cook together, taste wine and of course share some great food. A little bit of learning, but mostly just fun.
Please contact us, and together we will plan a memorable evening.
There is nowhere in the world I would have rather built my little food heaven than right here. The shear amount of amazing ingredients found in Lofoten and Vestvågøy – right outside the door – is truly unique.
The sea, the shore, the meadows, the heather moors and the steep Lofoten mountains produce some of the most exclusive food treasures a chef could get his hands on. Fish and shellfish from one of the worlds cleanest and most productive oceans make up only a corner of the palette.
Vestvågøy is Northern Norway’s largest agricultural municipality; with free-range pork, angus cattle, “wild sheep”, kid and world-class lamb. We have hare, we have moose, we have grouse, we have mushrooms, cheeses, amazing berries and beetroot and seaweed and a variety of potatoes. We are rich!
The seasons in Lofoten offer fierce contrasts in temperature, light, wind, rain and snow. These contrasts shape the people who live here as well as the fantastic nature and the raw material riches it produces. This is my inspiration, and that is why my winter menu is replaced by my spring menu, my summer menu replaces my spring menu, before the winds from south-west signal the coming of autumn.
I am lucky.