Scan Magazine, Issue 139, February 2022 by Scan Client Publishing

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A TASTE OF SCANDINAVIA: OUR ANNUAL FOOD AND DRINK SPECIAL THE NOMA EFFECT – ACCORDING TO RENÉ REDZEPI’S DISCIPLES NEW NORDIC HEALTH AND WELLNESS CORNER DESIGN YOUR DREAM HOME – THE DENMARK EDITION

PROMOTING BRAND SCANDINAVIA ISSUE 139 FEBRUARY 2022

M A G A Z I N E

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Contents

Contents COVER FEATURE 42

The Noma Effect With its New Nordic Cuisine and related manifesto, René Redzepi and his Noma took the world by storm. Years on, the genius of the chef and his renowned restaurant is having a ripple effect, as chefs trained in Redzepi’s kitchen are starting out on their own ventures. We spoke to some of them.

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to discover the Danish design brands that can help you design your dream home.

Forget crispbread and pickled herring. Today’s Swedish culinary scene is hopping (perhaps especially the craft breweries) with innovation and new taste experiences. From distilleries and breweries to a chocolaterie and a kitchen assistant legend, we list our current favourite Swedish food and drink brands.

DESIGN 6

Tasty Socks, Graceful Geometry and More What better time to feature socks with cinnamon buns in our design section than as part of our annual food and drink special? This month, you’ll also find stunningly delicate Finnish ‘himmeli’ creations, fashion in line with the colours of the year, a selection of unmistakably Nordic feature chairs, a product based on the ‘scentsations’ of Danish nature, and more.

FOOD AND DRINK 33

HEALTH AND WELLNESS 73

Design Your Dream Home – Denmark Edition Denmark’s design heritage is unmatched, and in the footsteps of old legends like Arne Jacobsen and Poul Henningsen is a generation of passionate designers and crafts professionals who bring a modern touch to a still functional, practical expression. We spoke to some of them

Mind, Body and Coffee Coffee does a great job of waking you up – but what about when it’s time to go to sleep? In her first column for Scan Magazine, health coach and writer Heidi Kokborg reflects on the pros and cons of the black gold, while our featured Finnish entrepreneurs bring out the best in your skin.

Why is your Scandinavian housemate so precious about the block of cheese, how do you know what beer to pair with the spring’s first barbecue, and do you have to give up dairy to enjoy a raw diet? We answer these and many more questions in this month’s food and drink section.

Made in Norway Nature and sustainability are central as we continue our tireless exploration of Norwegian design and innovation, this month featuring a sustainable fashion brand, an elderflower enthusiast, and a solution to sore muscles and cramps.

A Nordic Food and Drink Need-to-Know

SPECIAL THEMES

A Taste of Sweden

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Creative Freedom in Iceland When writer Deidre Olsen had writer’s block, a retreat amid the Icelandic fjords was what helped her find her voice again. In Scan Magazine this month, she shares her experience. Karl Batterbee, aka Scandipop, provides the latest from the Scandinavian music scene, as usual, and if you’re looking for a dose of Nordic culture, head straight for the culture calendar at the back.

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| Editor’s Note

Dear Reader, Food, glorious food! The pandemic created obstacles and challenges for many food and drink producers, not least in the form of supply chain issues and other logistical nightmares, but I’m sure I speak for most of us when I say that baking and culinary culture also brought solace to many of us while in isolation, and indeed in the face of a lot of uncertainty. A budding baking trend grew stronger, with pictures of banana bread and sourdough tips filling our social media feeds, while beer connoisseurs took to Zoom for joint tasting and both supermarkets and takeaway outlets cashed in. This annual food and drink special is just like all our annual food and drink specials, in that it lists some of the very best brands in the field to come out of Scandinavia, from brave breweries to innovative distilleries and old, flavoursome foodie favourites. But it’s also different this year, because there’s an added emphasis on comfort, a sense of coming together in our shared experiences in the kitchen and at the dinner table – even though we’re in some ways further apart than we’ve ever been. And, sure enough, this

is definitely the first time one of the featured beverage brands has spoken of branching out into hand sanitiser production! Continuing on the theme of comfort, we’re introducing a new magazine section this month about all things health and wellness. Yoga teacher, health coach and long-standing Scan Magazine contributor Heidi Kokborg shares her first in a series of columns about Scandinavian health trends and wellness culture, while we speak to some entrepreneurs who are doing their bit to help boost well-being, be it through facials or spiritual healing. Finally, a special theme from Denmark’s sleek design scene helps you create your dream home with some beautiful, sustainable interior brands, so that until your next trip up north, you can still enjoy all that Scandinavia has to offer – from design to delicacies and a healthy, empowered you. Happy reading!

Linnea Dunne, Editor

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| Issue 139

February 2022

This magazine contains

QUALITY TAKES TIME Quality takes time. Time, knowledge and accuracy are required for producing gloves that should last a long time. For more than 80 years, Hestra has kept cold hands warm. We have designed and crafted gloves for many different purposes, styles and weather – all of them with one thing in common: Timeless uncompromised quality. @hestragloves | #hestragloves | hestragloves.com

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Design

Fashion Diary

Fashion Diary… It might still be winter outside, but refreshing colours can make us dream of spring as the shops fill up with garments for warmer days, hinting that a new season is on the horizon. Hues of violet and blue were recently named colours of the year – and sure enough, warm violet and calming blue shades are perfectly on-trend this season. Let colourful transitional attire carry you softly from the greyest of winter towards the joyful, lighter spirit of spring. By Åsa H. Aaberge

Press photos

Not many garments can compete with an easy-to-throw-on cardigan between seasons. Add some wool, lilac and green too, and it makes for the perfect transition piece that is both on-trend and suitable for the bitterly cold late winter, as well as the early spring. Cos, cardigan, €99 www.cosstores.com

Not quite a cherry, but perhaps more like the blueberry on top, with this sky-blue beanie from Danish Lovechild 1979. LoveChild1979, Beanie, €60 www.lovechild1979.com

This timeless silver signet ring from Norwegian Tom Wood stands out from the crowd with its sparkling violet amethyst. Wear it with any outfit, in any season. Tom Wood Lizzie ring, €579 www.tomwoodproject.com

A pair of corduroy trousers add dapperness as well as softness to any look. This aubergine purple pair from Swedish Acne Studios features, in addition to its fashionable colour, a trendy combination of a boxy ‘grandpa’ fit and sophisticated pleats. Acne Studios, Corduroy trousers, €300 www.acnestudios.com

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| Design

| Fashion Diary

If wearing a full-on colour palette is not your thing, tiny touches do a great job, too. Playful hair claws are still fashionable after a few seasons in the spotlight, and this one from the Danish jewellery and accessories brand Maanesten is bedazzled with stones to make any bad hair day a glamorous one. Maanesten Cloud hair claw, €40 www.maanesten.com

Trust a good tote to carry all the bits and bobs of your daily life. Finnish Marimekko’s iconic Unikko pattern in lilac is a good choice that adds a subtle touch of colour to your everyday style. Marimekko, tote, €73 www.marimekko.com

This lilac cardigan from Acne Studios is made in a soft mohair blend. The open knit makes it transparent enough to show off another colourful top underneath. Acne Studios, cropped cardigan, €300 www.acnestudios.com

Garments truly do have the power to shift your mood. Wearing lilac from head to toe, like this outfit from Danish Stine Goya, you’ll potentially make the people you encounter smile, also. The over-sized silhouette of the soft cotton candy corduroy trousers adds some coolness to the cuteness of the outfit, too. Stine Goya Fabian pants, €250 Stine Goya Prince shirt, €280 Stine Goya Ari blouse, €140 www.stinegoya.com

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Design

We Love This

We Love This Objects in your home form a language of visual cues: I work at my desk; I sleep in my bed; I cook at my stove. But while imaginative design might not change the function of a space, it changes how you think in it – so, invite artistry and inspiration into your lounge area, your mind and even your next party, with these five exquisite feature chairs. By Lena Hunter

Press photos

Is it a stool? Is it a side-table? Inspired by Brutalism, ferm LIVING’s UTA piece exudes an architectural matter-of-factness that seems to say ‘purely for practical use’ – while the Escher-esque form mischievously dodges whatever that use might be. Certainly, with its overall look of monastic severity and dark, polished finish, it will refine the atmosphere of any room – and be a guaranteed conversation starter. UTA Piece, dark oiled pinewood, €405 www.fermliving.com

To celebrate the 100th birthday of cult designer Ib Kofod-Larsen, the original manufacturer Magnus Olesen has relaunched his iconic 1950s Model 107 one-seater. Larsen’s signature look – sleek, fat leather supported by narrow, subtly curvaceous oak – is perennially modern. So modern, in fact, that it almost refutes its luxurious comfort… but not quite. With its ample breadth and sloping recline, this is how you do ‘stately’ and ‘out of office’ at the same time. Model 107, oak and leather, €3,000 www.magnusolesen.dk

In 1886, two brothers founded Brdr. Krüger – a wood-turning workshop in the Danish countryside. Five generations later, the family business has become a cult name in Danish heritage design. Associated with an enduring legacy of craft, the label attracts collaborations with some of the world’s best design talents. The stunning Arkade Chair was sketched by the late Nanna Ditzel, whose hallmark round geometrics marry the famously laconic Danish style with elegant Rococo touches to achieve a look that’s both regal and understated. Arkade Chair in fumed oak and brass, €1,182 www.brdr-kruger.com

Stockholm-based furniture atelier Hem has teamed up with New Zealand designer Sabine Marcelis on this joyful, pink donut. With its pop-art overtures, the statement Boa Pouf resembles a domesticated Jeff Koons sculpture – only this one is butter-soft and wool-knitted using 3D technology to eliminate seams. The pouf suits contrastingly ‘hard’ interiors, in which its playfully synaesthetic design can break the spell of formality and satisfy the artist’s eye. Boa Pouf in cotton candy, wool and nylon, €1,499 www.hem.com

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Photo: Erik Lefvander

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Based in Copenhagen’s docklands, GUBI is a design house renowned for cross-pollinating iconic heirloom style with avant-gardism. Take the Croissant Lounge Chair, designed by the inimitable Ilum Wikkelsø. Is there any word other than voluptuous that’ll do it justice? With nods to the traditional Chesterfield sofa and Gio Ponti’s famed ‘40s scallop couch, and a by-proxy nod to Greco-Roman seashell motifs, the Croissant bullseyes irreverent Dali opulence while respecting Scandi sensibility. Croissant Lounge Chair, chamois and oak, from €3,685 www.gubi.com

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Himmelis – harmony for the soul Eija Koski is on a mission to make traditional Finnish ‘himmelis’ as well-known across the world as saunas. And with a number of exhibitions worldwide, and her book translated into six languages, it looks like she’s well on her way to succeeding in her task. Koski first became fascinated by himmelis as a child, when a himmeli was on display at Christmas at her aunt’s farmhouse. Traditionally, himmelis are made from rye straw, and they were a symbol for luck, often hung above a baby’s cot and used at weddings. Today, Koski is the only full-time professional himmelist in the world. She lives on a farm near Vaasa, on the west coast of Finland, and uses organic rye from her own fields to make her himmelis. Himmelis are visually striking, with geometrical shapes made out of hundreds, or even thousands, of pieces of straw. “Himmelis seem to appeal to people universally. I realised that they feature the same shapes and proportions as an octahedron, which is rooted in the mysticism of Sacred Geometry. The shape is mentioned in Plato’s writings, as well as in Leonardo Da Vinci’s De Divina Proportione, for example,” explains Koski.

She has travelled around the world teaching himmeli-making courses, and her himmeli books have been published in six languages. In addition, her work has been showcased at a number of exhibitions across the world: most recently, at the Finnish Design for Everyday Life exhibition in Japan, where Koski’s himmelis feature alongside the works of iconic Finnish artists and brands such as Alvar Aalto and Marimekko.

By Ndéla Faye

Design Profile

EkoArt

Photos: Ananya Tanttu

“As they are hung from the ceiling, himmelis are constantly subtly moving, which is mesmerising to look at. There’s a certain peacefulness and a harmony of the soul that comes from staring at it,” Koski concludes. Web: www.ekoart.fi Instagram: @eijakoskihimmelist

Koski’s ‘himmelis’ have been showcased at a number of exhibitions across the world.

Eija Koski.

Website: moebelmagasinet.gl

Stepping up for tradition Long before the Great British Bake Off craze swept across the world, Swedes were making time for sweet treats. The cultural relevance of baked goods is difficult to explain to someone who hasn’t encountered it themselves, but many will tell you: ‘fika’ – a break for strong coffee, good conversation and delicious baked goods – is sacred to the Swedes.

than I thought it would. I’m just designing based on my own favourite foods, so the fact that so many other people are enjoying it as well makes me so happy.”

By Amanda Düring |

Creating all the designs himself, Blomster is the creative mastermind behind the brand. The focus on food, and the other Swedish traditions the brand showcases, has provided a sense of direction for the brand, and a niche that customers love.

Photos: Svensk Husman

It comes as no surprise, then, that sooner or later, someone would come up with the brilliant idea of fika-inspired clothing. Eric Blomster founded Svensk Husman in 2018 to bring bright, whimsical socks to fans of the classic baked goods.

items was an easy one. “I love cooking, so it just made sense to incorporate that interest into my business. It’s pretty niche, but it’s taken off far more quickly

Quality and creativity

“The idea came to me when I was on holidays in Spain,” says Blomster. “There was just something about being surrounded by this proud culture that made me think that I’d love to showcase what I love about Sweden.”

“I’ve got a whole wall full of new ideas, so there’s no risk we’ll run out any time soon. We started with food, but there are so many things we want to showcase. We’ve expanded a little to also include non-food-related traditions – we created one pattern based on Midsummer, for example.”

Blomster being a trained chef, the decision to focus on classic sweets and food

It’s not just as simple as creating a design and sending it off to a supplier,

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however – not everyone lives up to the strict quality standards Svensk Husman has drawn out. “It’s so important that everything we do is of good quality. The first priority is obviously that the designs look good when printed on the garment,” says Blomster. “Especially when they’re so distinctive – everyone knows what a meatball looks like, and if it’s not right, it won’t look like anything. All our designs are based on food items that every Swede will know, so it’s really important that we get it right.” Spreading joy during tough times Launching four different sock designs in 2019, the company has since expanded its product range to also include swimwear, underwear, bags and various accessories like mobile phone cases. Though the majority of sales at the moment are in the brand’s native Sweden, the company has retail outlets and dedicated fans in the US, Hong Kong, Australia, the UK, Japan and Germany – anywhere that people are interested in Swedish culture.

| Design Profile

Svensk Husman

business, Svensk Husman was already set up to ship socks all across the world, but manufacturers struggled to keep up with the demand.

standing for too long. This makes them ideal for workers in two of the industries hit the hardest by the pandemic: health care and hospitality.

“We’re expanding rapidly, so it’s a constant challenge to keep finding new warehouse space,” explains Blomster. “We also don’t want to keep our customers waiting too long for their orders, so we’re in the process of changing our European manufacturers. It’s a lot to keep up with.”

“Our mission is to bring joy to everyone who wears our socks, or even just sees them on someone else,” says Blomster. “There are a lot of people who have worked tirelessly throughout this whole thing who could definitely use some cheering up, and we wanted to do that in the way we know best.”

But this hasn’t stopped Blomster from turning it into something positive. In addition to the standard socks, Svensk Husman now offers support socks, which help prevent blood clots when

Web: svenskhusman.se Facebook: Svenskhusman Instagram: @SvenskHusman_Socks

“It’s just me in the business, with a hand from my dad, Nils, when I need someone to help me out with the bookkeeping and sales. It’s a lot to handle for just two people, but we’re enjoying the ride. I’m really keen to bring Swedish food culture to people in a fun way, so even when it’s difficult, it’s totally worth it,” says Blomster. And if it was difficult before the pandemic, shipping delays and supply issues haven’t exactly made it easier. As an online

Eric Blomster, founder of Svensk Husman.

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Design Profile

A. Kjærbede

Agnes dark blue transparent and lavender transparent.

Danish design with a focus on good quality – and price For most people, sunglasses are both a meaningful and a necessary part of life. But why do they often have to either cost a fortune or be of such poor quality? By Sara-Louise Fredshavn Geertsen, translation by Trine Jensen-Martin | Photos: A. Kjærbede

Value for money

but just as often, we leave them behind on the bus, accidentally sit on them on the airplane, or they come apart in the bag – or we simply tire of them and want to try something completely different. So, when one day, Fredshavn Geertsen was talking to a friend about the possibility of creating good-quality sunglasses in gorgeous designs, but at a much lower cost, the foundations of A. Kjærbede were laid.

Sunglasses are often a part of our experiences or what we do; we carry them with us almost everywhere. Sometimes the same sunglasses survive many seasons, festivals, beach holidays and city breaks,

This vision became the starting point for a Danish brand of sunglasses where quality, design and functionality unite in such a way that they are affordable to

In response to these conundrums, A. Kjærbede came into existence in 2016. Founder and owner Adam Fredshavn Geertsen was questioning why such an essential everyday item is always either so expensive that it is “kept for (Sunday) bests”, or the substandard quality such that they simply are not made to last.

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everyone. Evidently, Fredshavn Geertsen was spot-on with his idea, because with only four collections in the bag, A. Kjærbede sunglasses are now being sold in 23 countries and stocked in more than 1,600 shops worldwide. And the growth chart only continues to rise. Designed for dreamers Despite the relatively short period of A. Kjærbede’s history, they recently launched their fourth collection. Every season is inspired by Nordic values and Scandinavian design with a minimalist yet edgy look. The sunglasses must feel luxurious and exclusive, even though they cost little more than a bag of coffee beans. From the very beginning, Fredshavn Geertsen has designed all the collec-

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tions, and he still does this with passion and pleasure. With more than 20 years of experience in the fashion industry, he has developed a certain aesthetic sense of the best combinations of colours, shapes and materials, and as such he also has a very wide frame of reference for his designs. More than just sunglasses In his design of the sunglasses, Fredshavn Geertsen places huge emphasis on the feel of exclusivity. This is an approach he uses in connection with the brand itself – not just in the production of the sunglasses. To A. Kjærbede, the focus is on creating an all-round luxurious experience for the customer, from the first photos or videos of the product they come across, to what they read about the values and inspiration behind the brand, the online shopping experience and, finally, the moment they receive the product. The company works from a certain holistic vision, and this is also why you’ll always receive your A. Kjærbede glasses in thoroughly high-quality packaging – Halo green marble transparent.

and in addition, every item comes with a travel case and a cleaning cloth. Because even though the product is at the lower end of the price scale, it must feel like a real treat. This is also one of the reasons why these products have, in record time, become a staple on the shelves of select and successful retailers all over the world, such as the Louisiana Museum of Modern Art, the V&A in London, Kyoto, Bahne, SamsøeSamsøe, PLT, Urban Outfitters, ASOS, BOOZT, Beams, Nelly, The Hambledon, Accent, Johnny at the Spot, and many more. Core values and the meaningful life A. Kjærbede’s 2022 collection is called The Dreamer Collection and is heavily inspired by – you guessed it – dreams. The aim of the collection is to be open and to make room for everything that we as humans are. It distinguishes itself from predefined boxes and the narrow minds with which we sometimes view ourselves and each other. “It’s so important that we dare to be, dare to dream, and dare to try,” says Fredshavn Geertsen.

Design Profile

| A. Kjærbede

“The last four years have seen the creation of several re-runs, styles so popular and in demand that we produce them again in the following season, often in new colours. The Dreamer Collection introduces six completely original designs and the full collection counts 17 different styles, each with their own expression, their own history, and their own name,” the founder and designer adds. Many of the models have been named after people in Fredshavn Geertsen’s life, or with some relation to the business – like two of the bestsellers, Winnie and Marvin, which are named after his two sons, Marvin and Winston. Even though A. Kjærbede’s growth is constant and rapid, the company is still 100 per cent driven by its core values – and if you ask Fredshavn Geertsen, he’ll tell you that he does this because it gives his life meaning at every stage of the process. Web: akjaerbede.com Facebook: A. Kjaerbede Instagram: @akjaerbede

Fame yellow transparent.

Agnes black.

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Danmarks Dufte

Elverhøj solid perfume.

Danmarks Dufte: scentsations of nature Fragrances can transport us to another place in moments. Imagine taking your favourite memories of Denmark with you anywhere, bringing you in an instant to a particular beach or a treasured forest, no matter where in the world you are. By Trine Jensen-Martin

Photos: Rasmus Bendix

Silke Pedersen lived in the Middle East for many years, and whenever she came back to Denmark, she was reminded of how she missed the smells of the air, the sea and the nature. The idea of distilling the scents of her home country grew over many years, and when returning permanently in 2017, she began to create fragrances to glean the essence of ‘her’ Denmark, and so Danmarks Dufte (‘The Scents of Denmark’) was born. Based in Blåvand in Western Jutland – with a second retail outlet opening in Aarhus this spring – Danmarks Dufte sells beauty and lifestyle products that celebrate the uniqueness of Denmark’s nature. Pedersen partnered up with established company House of Cosmetics in Kolding as “they were the right fit and understand my vision”, she explains, and the collection consists of solid perfumes, bath and body products, body sprays and candles. Pedersen is continuously developing new lines and fragrances and is currently 16 |

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working on a scent reminiscent of green fields on a summer’s day. “I try to link the pictures in my head with certain scents and aromas that can help to recall memories and special moments,” she says, reflecting on what this new scent means to her and how to recreate it.

ries and imagination. Danmarks Dufte creates products for everyone and continues to spread the distinctive scents of Denmark’s nature – so whatever memory you want to evoke from time spent in Denmark, one of Pedersen’s fragrances will certainly help take you there. Web: danmarksdufte.dk Facebook: Danmarks Dufte ApS Instagram: @danmarksdufte

A scent for every occasion “My favourite scent changes depending on mood and season,” Pedersen reflects. And Danmarks Dufte really has something for every moment. One fragrance aims to capture the bright Nordic summer’s evenings, one the essence of ‘hygge’, and one particularly popular fragrance distils the sensation of a walk on a windswept beach. “What reminds us of home, or of Denmark, is very individual, and this is a challenge – because certain smells may transport me straight to the sea but may not do the same to others,” Pedersen says. All she can do is follow her own nose and hope that the fragrances she creates will connect to her customers’ memo-

Silke Pedersen, founder of Danmarks Dufte.

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Skincare made on a small island with love and green energy Wildflowers, the beach, the scent of fresh roses – nothing inspires Helle Nørrevang more than the breathtaking nature of Sejerø. Each soap, shampoo bar and lip balm is made in her home on this charming island. The story of Lundegaardens began by coincidence, when Helle Nørrevang’s daughter wanted to make a personal Christmas gift for her grandmother. Together, they ended up making her a soap, and Nørrevang had such a pleasant time making the soap that she decided to make more. Soon, she had a blossoming business with soaps, shampoo and conditioner bars, a line of baby products and much more. “I’m inspired by the beautiful nature here on Sejerø, which shines through in every product. Since day one, it has been very important to me that my products are sustainable, honest, organic when possible, and kind to both our skin and the planet,” says Nørrevang, founder of Lundegaardens. Each product is produced on the picturesque island of Sejerø, in Nørrevang’s

own home. The production is 100 per cent powered by the family’s two windmills and solar panels, the products contain no sulphates, and they are all mostly biodegradable. “We don’t need all these toxins in our skincare products. Nature has everything we need,” she says. Recently, Lundegaardens also launched a line of baby products with organic sea

Product Profile |

By Heidi Kokborg

Lundegaardens

Photos: Lundegaardens

buckthorn, which works wonders for baby rashes. The line came about when Nørrevang needed an ointment for her own son’s rashes when he was a baby. Lundegaardens has even got a range of various bamboo products, too, made in collaboration with a sustainable family business. Web: www.lundegaardens-hudpleje.dk Facebook: Lundegaardens Instagram: @lundegaardens

Lundegaardens’ unscented Hair Crystal Bar won a shampoo bar test in Politiken in 2020.

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UR E N O Y i ec N HOM ITIO p G S SI M ED E D EA RK DR MA EN D – m he

T al

Wood Studio: Danish furniture icons, redesigned for the modern home One of the most impactful features you can introduce to a room is a piece of statement furniture – and nowhere has a richer history in this realm than Denmark. By Lena Hunter

Photos: Wood Studio

The revered mid-century Danish style is prolific throughout Scandinavia, and genuine vintage pieces are traded like gemstones, with designs by the biggest names enjoying an almost mythic stature. At Wood Studio, a small woodworking atelier and showroom in Frederica, south-east Jylland, this elusive echelon of heritage Danish furniture is guaranteed. Though, as you might expect, the designs they offer are on a first come, first served basis. The giants of Danish design “We have all the icons: Hans Wegner, Børge Mogensen, Arne Jacobsen, Finn Juhl…” reels off Wood Studio founder 18 |

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Christina Koch Petersen, who painstakingly collects and restores the most sought-after vintage items.

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Her passion is infectious and spiked with a refreshing angle: she and her team not only rescue old classics but redesign them to suit the modern Nordic home. Already pegged by Euroman and Boligliv as one of the best-kept secrets of interior design, Wood Studio is furnishing the homes of Denmark’s most stylish and discerning homeowners. Restoration – an act of love At the heart of Wood Studio’s restoration work lies a reverence for heritage and tradition. It’s an act of love and an homage to a bygone craft. Koch Petersen – who personally hunts for, buys and collects vintage items from around Denmark – understands this on

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a deep level. “For me, it’s pure passion,” she explains. “I love Danish design, so I found an experienced carpenter and asked him to train me. I learnt all the old craft techniques. I use original tools that I’ve sourced from old woodworking studios, and we keep all the screws from old furniture.” This is what makes the work of Wood Studio so unique. “When we restore furniture, it’s artisanal, using the original materials. Things are repaired just like they would have been repaired in 1950,” says Koch Petersen. Redesign – improving the classics While original and restored furniture by the likes of Wegner and Juul is touted as among the most desirable design on the modern market, at Wood Studio nothing is too sacred to be updated. “If a vintage cabinet has plinths, we’ll design legs to elevate it off the ground. It gives an ‘airy’ feel that you didn’t have back in the ‘60s. Back then, a more blockish look was in vogue,” explains Koch Petersen. Another common facelift is the addition of cane webbing and paper cords – a technique steeped in the traditions of Danish carpentry. In fact, Wegner and Mogensen pioneered it in the ‘40s with the respective iconic Wishbone Chair and beloved J39 ‘folkestol’. “Whether it’s Wegner or Mogensen, we’ll redesign it so that it’s contemporary, so you don’t have

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to have a retro home – retro is banned over here!” laughs Koch Petersen. Preserving the best Some of the most exciting pieces to pass through Wood Studio are of Wegner’s exclusive Ry Series – a highly collectable cabinet series with narrow, elegant lines, typical of his style. “It’s incredibly rare in oak, and there’s very little in general left in Denmark,” says Koch Petersen. It’s no stretch to call this era of design one of the most important artistic contributions to Denmark’s national image. Nevertheless, a few pieces have found their way to Wood Studio, which prides itself on preserving collections like Wegner’s Ry, and passing on the cultural heritage to future generations. Green at heart Restoration and redesign might be inherently green, but Wood Studio pushes sustainability to another level, using a standard they dub the ‘90/10’ approach. “In the climate debate, where we’re saying we need to manufacture renewable energy – it’s only to be able to maintain a usage that is already completely crazy, rather than to focus on actually using less,” says Koch Petersen.

Design Your Dream Home – Denmark Edition

are biodegradable, and through a new collaboration with reforestation project Growing Trees, a tree is planted every time an order is placed. Pre-loved and re-loved As we become more turned off by the cult of the new, Wood Studio offers a beautiful alternative. Its portfolio of pre-loved and re-loved classics is easy on the eye as well as the conscience. But where they really shine is their fearless design creativity, based on an honest respect for quality carpentry. “I have a deep-seated passion and a humility for what has gone before us. For me, Danish design is almost on an equal footing with the Golden Horns – it’s such an important part of our history. So to be able to move that into a new era is fantastic,” says Koch Petersen. See for yourself by visiting Wood Studio’s showroom at Erritsø Møllebanke 35A, Fredericia, or browse the portfolio on their website. Web: www.woodstudio.dk Facebook: woodstudiodk Instagram: @woodstudio.dk

That’s why Wood Studio implements a circular economy in which at least 90 per cent of every product is second-hand. What’s more, all paint-strippers and chemicals

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Coffee and espresso cups in blue tones, making you think of the sky and the sea.

Lena Pedersen Ceramics & Design: Authentic Nordic craftsmanship like no other In a world rife with mass production, it is refreshing to find a genuine craftswoman who makes every piece with equal parts care and attention, creating striking yet functional products that keep customers coming back for more. By Trine Jensen-Martin

Photos: Tia Borgsmidt

Since leaving the Royal Danish Academy in 2003, Lena Pedersen has worked as an independent glassblower, a ceramicist and a designer. She opened her studio and boutique in Copenhagen in 2013, building a hugely successful business. Her unique, beautiful pieces are created using time-honoured methods, and starting out with her now-iconic round vase, she is known for her distinctive coffee cups and elegant bowls and plates. A Nordic expression “Some find inspiration in nature, but I find it in the vibrant urban environment 20 |

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around me,” Pedersen says. “And when my hands are in the glaze or I am working a piece of clay, I feel truly inspired.” Pedersen often comes up with new ideas or designs during the process of creation, allowing the materials to develop and speak for themselves. Her sense of Scandinavia is evident. “When I talk about a Nordic expression, I mean that my colours are soft and understated, and the shapes of my products are clean and sharp,” she explains. She works with porcelain clay, which is completely white and the perfect back-

drop for the subtle and hushed colours often found in Nordic nature. The all-over effect of letting the colours, shapes and materials work together is light, crisp and delicate. But make no mistake – Pedersen’s items are not meant merely for the display cabinet. “I want my customers to enjoy their coffee in my beautiful cups; I am a craftswoman, not an artist, and I make things to be used,” she says passionately. Casting of large, round porcelain vase. Photo: Hanne Fuglbjerg

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Pedersen has many regular customers and collaborates with select hotels and restaurants, as well as making pieces for TV and film productions. Her pieces are also available to buy at the Louisiana Museum of Modern Art. It is easy to see why she is in high demand: her products are exquisitely made, capturing a spirit and an essence of Denmark, of Scandinavia. You can sense the seas, the fjords, the open expanse of sky, the mountains, the soil and the fields in the colours she creates. Her glazes are clean and muted, yet full of colour and interplay between light and shade. The shapes she creates are simple, elegant and timeless, allowing her to focus on new colours and glazes. Time is not of the essence “The biggest challenge for me is time, as I create every piece by hand myself, from idea to finished product,” Pedersen explains. “Things take time, and you can’t rush the process, otherwise it won’t be perfect.” Even with bigger orders, Pedersen never compromises on the quality of her work, nor her dedication. Simply put, the time it takes to make 100 perfect cups is the time it takes. Her work is highly sought after, yet she continues to create every single piece herself, and her love for and appreciation of the materials she works with shines through. “I am proud of being

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a highly skilled and experienced craftswoman, and my craft is very important to me. I use traditional techniques and methods, making each piece unique,” she says. This is the antithesis of mass production, and truly artisan. Mistake made perfect As with anything handmade, Pedersen’s products are distinctive; no two cups or bowls are the same, and every piece has been through her hands several times. “The possibilities are endless, and I love the process of mixing and creating new glazes. While I strive for perfection, I will always embrace the imperfect,” she says. One particular glaze came to life this way: “I was mixing a certain shade of pink, called Rosa, and added a pigment to give it a specific colour. But as can happen in nature and in chemistry, the glaze turned out completely different and, instead of pink, I had golden crystals on my vase when it came out of the oven!” she muses. This finish has since become a best-seller and is a wonderful example of letting the glaze take on a life of its own. An authentic working experience Pedersen’s boutique is in her studio, so when visiting Ahlefeldtsgade 22, you get to experience a real ceramicist at work, feel the warmth from the furnace and

Design Your Dream Home – Denmark Edition

smell the burning clay in the air. It doesn’t get much more real than that. This is a lot like Lena herself: a genuine and passionate craftswoman who believes in her work and takes her time with every item she creates, the end-result being that it feels as if there is a little part of her in every single piece so lovingly and expertly crafted. Vases in black porcelain with pink, blue and brown glazes.

Web: lenapedersen.com Facebook: Lena Pedersen - glas og porcelæn Instagram: @lenaglas Address: Ahlefeldtsgade 22, Copenhagen K

Coffee and espresso cups in rose, ochre and pink nuances, reminiscent of a sweetshop.

Serving dishes in three different sizes.

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KK-Design Denmark creates customised and elegant tables out of slate.

Solid style is on the table Imagine having a dinner table so durable that you never have to use trivets or worry about stains. The secret? Making a table top out of slate. Kenny Pedersen and Kenneth Højland, the people behind the business KK-Design Denmark, have set out on a mission to create personalised, solid tables. By Karen Gilmour Kristensen

Photos: KK-Design Denmark

Even though KK-Design Denmark serves all kinds of customers, one group in particular stands out. “Many of our customers are young people who are building new houses,” Pedersen explains. “We can create tables in all sizes and with different types of legs and surfaces, which enables our customers to tailor a table to their new homes.” KK-Design Denmark started in 2019 and quickly grew into a successful business. Despite the pandemic, the number of customers has continued to increase. “Many people have spent a lot of time at home, during which they may have looked at their old furniture and realised that they needed a new dinner table,” Pedersen reflects. Heat-resistant, durable slate Originally focusing on dinner tables, KK-Design Denmark has expanded to also include coffee tables, desks and even garden tables – all with a heat-resistant surface made of slate. Moreover, the sur22 |

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a customer has a new idea for a design, we’re always open to looking into it,” says Højland. “If they want a different set of legs and it seems practical, we’re happy to comply.”

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face won’t get stained, no matter what you might spill on it. Everything from water and oil to children’s markers can simply be wiped away.

As well as creating tables for private homes, KK-Design Denmark also makes conference tables as well as tables that have been specifically tailored for restaurants and shops.

Another advantage of using such a tough material is the fact that the surface lasts a long time. “You can keep the table for many years and still it won’t be visibly old,” Pedersen assures. “As the surface doesn’t change over time, the slate will be as elegant as it was in the beginning.” While the slate is imported from Italy, the different frames are made by Højland. “We’re a very good team,” Højland explains. “Kenny is good at finding out customers’ needs, and I can use my skills to create long-lasting products.” The option to buy a set of matching dinner and coffee tables is very popular among customers. On the website you can order tables in different sizes but with similar design. However, all is not lost if you can’t find an existing design that suits you. “If

Web: www.kkdesigndenmark.dk Facebook: KK-Design Denmark Instagram: @kk_design_denmark

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Left: KUMA casts worktops and wash basins in one piece, like this example of a worktop in KUMA’s Granite material in a beautiful dark colour with bronze effects in the surface. Right: With tailormade solutions, there are many possibilities for a unique design. Here, a worktop in KUMA’s solid surface material Rector and with high edges, and Cirkel 35 wash basins.

KUMA Creating real products to last a lifetime With an astute eye for design and high-quality materials, KUMA makes bespoke kitchen and bathroom work surfaces for both private homes and the public domain. By Trine Jensen-Martin

Photos: KUMA

Founded in 1988 in Gadbjerg, Jutland, KUMA has an ever-expanding customer base in Scandinavia and throughout Europe, building on a successful formula of excellent products and customer satisfaction. “We work with a wide variety of clients and our main aim is that they get exactly what they want,” says Claus Kristiansen, KUMA’s sales manager. “We primarily sell business-to-business via kitchen, interior design and furniture shops and teach our resellers to show consumers

All materials are available up to 5.15 metres long without joints. Here, a kitchen worktop in KUMA’s solid surface material Rector in white, with a fully cast sink with steel bottom.

how our products work and why they are designed the way they are.” ‘If you can think it, we can make it’ Allowing customers to create the specific surfaces and sinks they want is a crucial part of KUMA’s success. “There are virtually no limits to what we can craft,” says Kristiansen. Their focus is on close collaboration with their customers at every stage of the design and manufacturing process. The integral work surfaces and sinks are uniquely created in one piece, which adds to their longevity: there is no need to assemble pieces, nor any cracks that can attract water or dirt, making the products more enduring and far more hygienic. And while the products vary in colour, material and shape, they do have in common designs that are effortlessly beautiful and unpretentious, with a stylish and current feel. Green is the way forward KUMA places huge emphasis on ‘being green’ and is very serious indeed about

their commitment to the environment. “We create things that are sustainable,” asserts Kristiansen, with evident pride and passion. “Our products are meant to last, they are made for life, and this is absolute key to being environmentally minded.” In a world where not only the quality and design of your home are important, but where the impact on our environment is more in focus than ever, KUMA has long been ahead of the curve. As the company expands over the coming years, they will continue to strive for a greener and more sustainable business, creating beautiful, in-demand and on-demand products, which will last a lifetime for their customers. KUMA first received the Green Networks diploma in 1993 and has been awarded a diploma for extraordinary sustainability efforts. KUMA continues to set goals for continuous improvement based on cleaner technology. For more information, you can visit www.greennetwork.dk

Web: www.kuma.dk Facebook: KUMA Instagram: @kuma_dk

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Viktoria Ceramic Studio Shop.

Find creative flow at Viktoria Ceramic Studio’s stunning hidden shop and atelier Located just 400 metres from Copenhagen Central Station, Viktoria Ceramic Studio is right in the Scandinavian capital’s sweet spot – or ‘smørhul’, as they say there.

the shop themselves, they always have time to tell it.

By Lena Hunter

Five creative universes, one secret basement

Press photos

Despite the location, the ceramic shop, workshop and school is by no means obvious to the average passer-by. The sculpture-adorned doorway, hidden in a cobbled backyard, requires a little help from Google Maps.

shopping street – which could be in any major city. But when they come to this back alley, past the rabble of Danish bikes, down into this basement workshop, they feel they’ve found what they were hoping for.”

“Tourists love it,” says Signe Bailey, one of five resident artists at Viktoria Ceramic Studio. “They think they’re coming to Denmark to see something authentic, and they end up on Strøget – the main

The 400-square-metre atelier sells everything from quality cupboard handicrafts to exclusive clay art and jewellery. Each piece is handmade on-site, and each has a story – and, as the artists run

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The ceramicists that make up the Viktoria collective are Pia Lund, Signe Bailey, Mark Lauberg, Helle Hansen and, under the moniker Clib Klap, Claire Maria Lehmann and Iben Harboe. Downstairs from the shop, the five workshops are separated by high dividers offering just enough privacy for the spaces to resemble mini creative universes. Muddles of shelves hold casts, half-finished clay ornaments and polished displays

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alike, assorted photographs and an arsenal of tools and craft materials. Art in sync “Our products don’t melt together,” says Signe, “but neither are they far from each other,” finishes Pia. “We each have our own inspirations, though we share techniques.” Signe explains: “We all went to design school and we’re standing on the shoulders of Danish design tradition.” Functionality that eschews excess or flourish is the Danish heritage she describes. So, it’s with a nod to this aesthetic inheritance that the Viktoria five toy with design boundaries in their own work. “Our work is always explorative and exciting – but never overdone,” says Signe, and Pia is quick to agree: “The detail is in the quality. We’re deeply grounded in the material – we know what it can do, and what it can’t. We respect the craft, and that shines through.” A feast for eyes and hands It’s easy to fall in love with the beautiful products for sale at Viktoria Ceramic Studio. Everything begs to be touched, turned in the hands and explained. In fact, the ménage of sculptures, ornaments, jewel-bright coffee cups and crazy fruit-bowls, earrings, lamps and creative candleholders exhibited in the little, white-walled shop is only a fraction of the artists’ creative output.

Left to right: Helle, Signe, Iben, Pia and Mark.

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Design Your Dream Home – Denmark Edition

“In our small studio, we can focus on what excites us and pass that on to students and visitors. It’s a privilege to be able to work so creatively, so we must utilise it,” says Signe.

nical bar for entry – anyone can have a lump of clay in their hands and feel that it’s drying or falling apart, or that you can squeeze it,” says Signe.

Learn the craft yourself

“It’s very physical and immediate, so you can never be underqualified to make ceramic,” she continues. “Everyone experiences a slow-down in tempo. You have to be in your hands – you can’t be up in your head. The mind finds peace. When you begin to peel back the barriers to creativity, new things happen.”

“Having the shop and the workshop together is a joy because people often feel that, even when they find something they love, there’s something intangible that they can’t take away – so we offer courses in ceramics too,” says Signe. In the autumn, a programme of classes is slated to begin. “You can easily arrange a four- or five-day trip to Copenhagen and use a couple of evenings on a course,” says Signe. “The weekend courses are everything from pottery-wheel weekends to ‘whatever-you-like ceramics’, where we introduce you to casting, plate techniques, building and a little bit of turning, to sculpture.” For those seduced by the idea of glazing, there are 12-week courses through which to deepen your practice. “There are so many processes, and it’s very slow and measured. Glazing is the final stage of ceramic. So, if you want a bit of everything, I’d recommend a longer course,” says Pia. ‘The mind finds peace’ The joy of ceramics is that it’s so accessible and the courses suit both beginners and veterans. “It’s not a discipline like blowing glass, where there’s a high tech-

Casting.

“It’s addictive,” agrees Pia. “We travel the world, to south sea islands, to crystalline waters to look for inner peace. Here, you can come down to Vesterbro and find that presence of mind. Sometimes we need a frame for a pause. That’s what ceramics can do.” Web: www.viktoriaceramicstudio.dk Facebook: viktoriaceramicstudio Instagram: @viktoriaceramicstudiocph

See more from the five resident artists: Claire Maria Lehmann & Iben Harboe: www.clibklap.dk / @clib_klap Helle Hansen: www.helle-hansen.dk / @hellehansenceramics Pia Lund: www.pialundceramics.com / @pialundceramics Signe Bailey: www.clayform.dk / @clayform_dk Mark Lauberg: @marklauberg

Viktoria Ceramic Studio Shop.

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The Soft Shape series from Malling Living is a collection of bigger pieces in organic shapes and contrasting materials that allow for a more dynamic table setting.

Setting the table à la New Nordic At Malling Living, lenient and functional designs allow for purpose and personality to be combined in the living space. Born out of the Danish hospitality scene, Malling Living aims to create timeless and highly durable designs that can easily be mixed with other items to match desires, needs and individualism.

tablecloths complemented the classics of the French kitchen that made the foundation for culinary training and table setting at the time.

By Miriam Gradel

But at Malling & Schmidt, Rikke wanted to do something different. Having grown up in a family of architects, it made sense for Rikke to take the creative ideas from her mind and simply manifest them herself. “I started drawing and designing the interior. My husband also loved designing the plates, and if he came up with a new dish, he would create a plate for it. As such, it was always different at our restaurant,” says Rikke. “Designing the inside of the restaurant was always a big part of what I loved about my work,” she recalls. “Our guests used to say it felt like they were invited ‘home’ to us for dinner.”

Photos: Claes Bech Poulsen

Rather than being a creative expression, Danish design is a mindset; an idea of form, function and simplicity that can be found in numerous contexts throughout public and private life in Denmark. It is also a mindset that, over the past two decades, has shaped the Danish food scene, transforming an undefined restaurant and kitchen industry into a global trendsetter. “We’ve improved a lot within gastronomy in Denmark, and the interior design is part of that,” says Rikke Malling, 26 |

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professionally trained waiter and sommelier, and the owner of Malling Living. A glass that can stand the test of time When Rikke, together with her husband and chef, Thorsten Schmidt, opened Malling & Schmidt restaurant in 2005, “all Danish restaurants were getting their interior and utensils from the same two companies,” she recalls. Back then, the New Nordic culinary movement was still in its infant years. No matter where you dined in Denmark, white plates and

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Today, Malling & Schmidt is no more. But at Malling Living design studio, Rikke remains inspired by the hospitality industry, creating multifunctional and durable designs. Some have organically made their way into acclaimed venues across Denmark, such as the 50 Best Discoveries restaurant Iluka. Others have been custom designed for Restaurant Barr in Copenhagen, owned and run by Rikke’s husband. This is also where the Malling Living Bar Glass came to be. Originally designed to withstand the temperature of the perfect espresso, the organic shape and neat size of the glass makes it an equally appropriate vessel for a Gin Sour cocktail. Timeless functionality Like many Danes, Rikke grew up with the timeless Danish design classics adorning her family home – furniture that is still in the family’s possession today. “In Denmark, we take it close to heart that our homes present themselves neatly and decluttered, yet personal. That is ‘hygge’, and that’s also why we don’t replace items so often,” says Rikke. That is also the case with Malling Living products. “It’s important to me that there is quality in the design so that the piece endures and can stay with you for a long time,” says Rikke. “90 per cent of our retail takes place online, where you can’t feel the quality. That’s why we make sure that everything we make is first tested in the restaurant, before we release it out. It’s our stamp of quality.” The popular Clothes Rack and Soft Shape series vase. Simplicity allows for different materials and geometric shapes to combine and complement existing elements in the home. Photo: Malling Living

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Design Your Dream Home – Denmark Edition

Many tableware items from Malling Living are specifically designed to support the creative work and organic expressions of the New Nordic kitchen.

But hospitality is not the only industry Malling Living gets its inspiration from. Rather than releasing seasonal product lines, Rikke likes to turn creative ideas and requests into multifunctional designs. Take, for example, the 170-centimetre-tall clothes rack designed for a friend’s apartment in collaboration with a fashion PR agency. Besides having a simple and easyto-match design for the home, the clothes rack can also fit a small podium for use in retail. According to Rikke, “designing with, rather than for, the customer makes the creative process even more interesting”. A canvas for your own personal expression Focusing on a neutral expression with materials such as steel, clay, glass and

brass, Rikke aims to design pieces that can be incorporated into any setting, regardless of the colour palate, prior décor or existing mood. “When something is minimalistic, I find that it is easier to mix and match and play around with your home’s interior expression,” says Rikke. There is also an aspect of wellness in design. And according to Rikke, just like the time and effort put into personal well-being, “design should be an investment; not a one-off purchase”. Web: mallingliving.dk Facebook: MallingLiving Instagram: @mallingliving Pinterest: @mallingliving/_created

A minimalist expression makes it possible to handpick and combine favourite items from each Malling Living design series.

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Vesterhavskop.

Lysvæld serving dish.

Anemone.

Stories and memories expressed in ceramics Ninna Gøtzsche tells stories with her ceramics. She is inspired by the history, culture, memories and materials from specific places around Denmark, which results in beautiful ceramics that will add charm and personality to your home. Drink your morning coffee from a quirky cup, put your flowers in a vase full of memories, and serve your chocolate in a cute bowl. By Heidi Kokborg

Photos: Thomas Dahl Jepsen

When you drink your coffee from a cup from Formuleret, it is more than merely a cup; it’s an experience for your senses. Your hands will instantly feel the difference. Each cup, vase, bowl and serving dish is carefully handmade in Ninna Gøtzsche’s studio gallery, Formuleret, in Jægergårdsgade in the charming city of Aarhus.

with people of all ages. The story behind my ceramics means something to people, and they have the freedom to interpret the designs and stories in their own way,” Gøtzsche reflects. Embracing the mistakes

“It makes me happy when people tell me that my cups make their day just a little bit better. I have always wanted to tell stories with my ceramics. If I am to put more things into the world, it is important that they have a meaning and a story,” says Ninna Gøtzsche, the woman behind Formuleret.

Gøtzsche’s ceramic designs are minimalistic, Nordic and personal. She likes to focus on the contrast between the elegant and the raw – the perfect and the imperfect. “I like the quirkiness. I embrace the mistakes I make,” she says. “This is also something people resonate with; we all make mistakes, but instead of beating ourselves up about them, we can embrace them. It’s about being open to whatever arises.”

For instance, the Lysvæld pieces are inspired by the Danish hymn Se, Nu Stiger Solen af Havets Skød, and her Anemone designs are inspired by Kaj Munk’s Den Blå Anemone, a poem about a flower thriving against all odds. “It resonates

When creating her ceramics, Gøtzsche tries to make everything different. There are no two cups that are completely identical. This also means that if you visit her studio gallery, it might take you a little while to find the perfect cup for you – but

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this is part of the charm in choosing handmade pieces: each piece will have its own appeal and characteristics.

February 2022

Ninna Gøtzsch.

Ninna Gøtzsche’s studio gallery, Formuleret, is situated in Jægergårdsgade, Aarhus. She graduated from the Danish Royal Academy, Bornholm, in 2004. Afterwards, she worked for three years as a ceramicist at Julian Stair in London.

Web: www.formuleret.dk Instagram: @formuleret Facebook: Formuleret Keramik

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Design Your Dream Home – Denmark Edition

Furniture that will follow you from home to home Whether you are looking for a beautiful cabinet for the living room, for a place to store your keys, purses and other essentials in the hallway, or a cabinet for your very first apartment in the city, Square Reolen is the perfect choice. The cabinets can be designed exactly to suit your specific needs and likes, and as your home grows bigger you can extend it with more cubes. Square Reolen is furniture that will follow you through life. By Heidi Kokborg

Photos: Kidi ApS

When the couple Flemming Didriksen and Kirsten Stilling founded Kidi more than 16 years ago, they had no idea that the company would become as wildly successful as it is today. From their signature Square Reol, they have expanded their collection to include a myriad of cabinets in different sizes and materials. “We have two lines: Square Classic and Square Exclusive. Square Classic is a line of cabinets in both painted and solid wood, while Square Exclusive is a collection of sideboards, vitrine cabinets and high cubes in solid wood,” says Kirsten Stilling, co-owner of Kidi ApS. One of the most brilliant qualities of any Square Reolen cabinet is the fact that you can design and adjust it exactly to your liking. This means that when you grow out of your starter apartment, you

can simply purchase more cubes. Tired of the colours you originally chose? No problem, you can always change the cabinet doors or drawers.

Kidi prides itself on an ability to always offer fast delivery and high-quality furniture. Moreover, everything from Kidi is delivered fully assembled and ready to be installed. All you have to do is decide where to put your new Square Reolen piece of furniture. Kidi is sold in almost all furniture shops in Denmark and at the furniture chain Fagmøbler in Norway.

“If you get bored of the look, you can just change a few of the elements, like the doors or the handles, and the furniture is designed in such a way that you can easily do this yourself,” Kirsten Stilling explains. Bringing nature into your home When you choose Square Reolen, you get high-quality furniture. In recent years, solid wood has become increasingly popular, and there’s no wonder why. “Solid wood moves with humidity. When the humidity is high, wood absorbs moisture and swells. When humidity drops, wood shrinks. Choosing solid wood is literally like bringing a piece of nature into your home,” explains Kirsten Stilling.

Web: www.kidi.dk

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Make yourself a cosy, Scandinavian nest There is no place like home – which is exactly why you should create a home you love. In the heart of the vibrant city of Copenhagen, you’ll find Nordic Nesting, a contemporary shop selling furnishings, tchotchkes, lamps and textiles, all with a Nordic touch. Here, you’ll find everything you need to design the nest of your dreams.

saw the light of day. “We have always had an interest in interior design, but it really became a passion when we decorated our flat,” says Rennesund.

By Heidi Kokborg

If you are just visiting Copenhagen and you fall in love with something from Nordic Nesting, fear not. They offer worldwide shipping, and they also have a webshop in which you can easily spend an entire evening.

Photos: Nordic Nesting

Nordic Nesting is not your average interior design shop. When opening the doors, you are welcomed with warmth and kindness and, pandemic times aside, maybe even a sparkling drink. Visiting Nordic Nesting feels more like visiting a friend’s home than a shop – which is exactly the point. “We have deliberately designed the store to make you feel at home. The atmosphere is relaxed and cosy. Browsing should be a pleasant experience. The entire store is decorated like a home with comfy couches, throw pillows, lamps and decorative items,” says Snorre Rennesund, coowner of Nordic Nesting. Not only will this make you feel at home, but it will also inspire you and give you new ideas, because let’s face it: we can’t all be interior geniuses. And whether you are looking for a lovely gift for a friend or family member, you need to spruce up your own home, or you are decorating a 30 |

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brand-new home, the friendly staff are always happy to provide you with tips and tricks. A Scandinavian nest, worldwide Nordic Nesting offers a large selection of Danish and Scandinavian design classics, mixed with newer designs and applied art. “We love combining traditional and well-known designs with newer, lesser-known brands from Scandinavia. Each item is carefully handpicked from different collections, and we combine them in new and exciting ways. You’ll find everything you need for your own nest to create a cosy yet modern Scandinavian home,” says Rennesund. The inspiration for Nordic Nesting came when Rennesund and his partner were decorating their own flat. They had such a good time decorating that they thought to themselves: what if they could do this for a living? Soon after that, Nordic Nesting

Web: www.nordicnesting.dk Facebook: Nordic Nesting Instagram: @nordicnesting

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Well-designed solutions

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By Karen Gilmour Kristensen

Danish design and handicraft have gained popularity in recent years, and especially handmade one-of-a-kind products are in demand. In the tourist town of Ebeltoft in Jutland, Denmark, you’ll find the shop Kunsthåndværket (‘The Handicraft’ in English). Here, owner Karen Skotte sells a wide variety of Danish design, arts and crafts to locals as well as tourists. Originally, Skotte wanted to make ceramics. She is a qualified graphic designer and has taken several courses at the art academy in Aarhus. 15 years ago, she started designing ceramics. “The first product I made was the toothbrush holder,” Skotte recalls. “It’s more relevant now than ever before. People have realised the importance of having a separate toothbrush holder for each family member in order not to infect each other.” With her ceramics brand, KopCup, Skotte seeks to create practical solutions to everyday problems. That’s why she designed a vase for dish brushes. “A customer once asked me, ‘don’t you have a vase with a large hole in it to allow the brush and the cloth to dry,” Skotte says. “And I thought to myself, ‘that’s brilliant, why hasn’t anyone thought of that before?’ Then I knew I had to make it.”

Still designing products for the KopCup line, Skotte has also expanded her assortment to include many handicraft products from other designers. “People want to buy something not everyone has,” she reflects. “And many wish to find special gifts instead of just bringing flowers.” Among Kunsthåndværket’s customers are many tourists, especially from Nor-

The shop, Kunsthåndværket.

The world’s largest online Scandinavian business directory with thousands of in-depth premium profiles.

Design Your Dream Home – Denmark Edition

Photos: Kunsthåndværket

way and Germany, who are keen on buying unique Danish design souvenirs, since “Danes are extremely skilled within the field of design and crafts,” as Skotte says. “Tourists want souvenirs, but they don’t want the old-fashioned ones,” she elaborates. “They want something unique, something of great quality and something with a story.”

Web: www.kunsthaandvaerket.dk Facebook: Kunsthåndværket Instagram: @kunsthaandvaerket

Ceramic toothbrush holders.

www.scanmagazine.com/business

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The main exhibition tells the story of IKEA. For current temporary exhibitions, go to IKEAmuseum.com

KÖKET restaurant is a destination in itself. Light, fresh dishes combined with new interpretations of our classic meatballs

The museum shop sells gifts, souvenirs and newly produced design classics

Come to IKEA Museum!

IKEA Museum is a destination for everyone who’s curious about how Ingvar Kamprad from little Agunnaryd created the global company IKEA is today. It also gives you new perspectives on design and life at home. Book guided tours of exhibitions, packages including lunch and tea/coffee breaks, or stay overnight at the cosy IKEA Hotell. For more details of opening times and all our offers, go to IKEAmuseum.com

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Food and Drink

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Food and Drink

Photo: Spencer Davis / Unsplash

Matching beer and food – a culinary experience Which beer to have with your meal? What we appreciate eating and drinking is highly subjective and also depends on the particular setting, our mood and who we are with at the time. There are some useful tips though, with origin and intensity being key. By Malin Norman

Beer is a fabulous beverage to have with food. The levels of bitterness, sweetness and sourness in beer make for countless pairings, but the carbonation and the warmth from the alcohol also have a big impact. As a rule of thumb, think of what people are drinking in the country the food originates from: for example, witbeer with steamed mussels in Belgium, hefeweizen with weisswurst in Germany, or bitter with bangers and mash in the UK.

and sweet, full-bodied ales are ideal with hearty pub food, Scandinavian ‘husmanskost’ (traditional home-cooked fare) and autumnal stews. Hoppy and bitter pale ales and IPAs are fabulous with fatty and spicy food – a beef burger with strong cheddar paired with a hoppy IPA is a classic. Sour and funky beers, meanwhile, work a treat with cheese, and sweet porters, stouts and barley wines are delicious with rich chocolate desserts and truffles.

Beer connoisseurs often talk about beer characteristics complementing, contrasting or amplifying food. Intensity is perhaps a simpler approach: go light with delicate dishes and go big with richer flavours. Crisp lagers and wheat beer usually go well with lighter dishes such as summery salads and seafood, as well as ‘smörgåstårta’ (sandwich cake). Malty

Most importantly, have fun while exploring the world of beer and food. Breweries, brewpubs and taprooms are experts on their beer and will be able to recommend which beer to pair with their dishes. And if you have the chance, why not take part in a beer tasting? This is a great opportunity to try different beer styles and understand how best to match them with food.

Malin Norman is a certified beer sommelier, beer judge and member of the British Guild of Beer Writers. She writes about beer for Scan Magazine as well as international beer magazines, and creates beerrelated content for beer suppliers.

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Scan Magazine

| Food and Drink

Top Ten Feature

Culinary habits of Scandinavians you need to be aware of It’s not all pickled herring, open sandwiches and meatballs in Scandinavian kitchens. From lacking inhibitions to very specific rules for crisps and sweets, here are some dining-related Scandinavian habits you might not be aware of. 1. Don’t make the cheese into a ski slope A lot of people will recognise the allimportant cheese slicer, which all truly Scandinavian kitchens have at least one of. But not everyone will know exactly how to use it. Whatever you do, when your Scandinavian friend invites you over for brunch, do not slice the cheese block into the shape of a ski slope; it is as close to a mortal sin as culinary behaviours go in the Nordics. The trick is to turn the block of cheese around every now and then and slice from both sides. 2. Fish for breakfast Alright, we said it’s not all pickled herring, but sometimes it does get fishy in Scandinavian kitchens – and not only at midsummer. How about mackerel on toast for breakfast? Breakfast is the most important meal of the day, many Scandinavians will boast, and so no sugar-coated wheat puffs will do. Healthy fats, wholegrain and protein – what’s not to love? It’ll keep you going for hours, like a real Viking. 3. Tacos – the most Swedish dish in the world Don’t get us wrong, we’re not pretending to have come up with pico de gallo or guacamole. No, Swedish tacos are actually nothing like the Mexican origi-

Cheese slicer. Photo: Alexander Hall, imagebank.sweden.se

nal – but the corn shells and salsa are enough to make us cling to the word, and in recent years, some people have even started adding fresh coriander and lime. Anyhow, the point of Swedish tacos is less about the culinary experience and more about ‘fredagsmys’, the laidback couch get-together in front of the TV of a Friday night. Chop stuff, lash it into different bowls and let people help themselves and take what they like. It’s easy, it’s delicious (or delicious enough), and everyone can just chill.

our case made. Don’t give us sweetened yoghurt, please. We want the sour stuff. 5. Bucketloads of coffee It’s not just the global happiness and trust indexes that Scandinavians tend to repeatedly top; we’re the best coffee drinkers in the world, too. At least if, like us, you think that more is better (that’s in the case of coffee – don’t go overboard with other stuff). Consuming an average

4. Sour dairy

Photo: Shutterstock

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“It’s like yoghurt, but runnier. Like milk but thicker – and sour. No, not gone off, but almost.” If you’ve ever heard a Scandinavian try to explain ‘filmjölk’ or ‘surmelk’ to a non-Scandinavian, you might have been confused, and that’s OK. Suffice to say, milk is not very filling, the live bacteria in products similar to kefir work wonders for your gut, and that’s

Photo: Unplash

Scan Magazine | Food and Drink

6. We like big bags (of crisps) and we cannot lie

7. Saturday sweets Speaking of Saturday binging, that’s when Scandinavians eat sweets. Yes, the tradition of Saturday sweets means that

Saturday sweets. Photo: Lieselotte van der Meijs, imagebank.sweden.se

Top Ten Feature

dle of a meal, before leaving the table as if nothing’s happened, leaving you to choke or cry or both. And sure, you can have some nudity with that, if you like – either in the form of a flatmate in nothing but underwear during breakfast or in conversational form with anecdotes from a gruesome surgical procedure or intimate bedroom tales. What’s over-sharing for you is not over-sharing for your Scandi flatmate, but whatever it is, expect to get it with your mackerel on toast.

of four cups of coffee per day, Finns are the biggest coffee drinkers in the world, closely followed by Norwegians, Icelandic people and Danes. Now you might begin to understand why most of us prefer filter coffee makers over those supposedly fancy one-espresso-at-a-time machines…

Scandinavians will tut at your lunchbox with crisps, but join them for a Eurovision party and the big bags will come out. In fact, because crisps are not acceptable as a daily snack, it’s often tricky to find snack-size bags in Scandinavia. Instead, you’ll find supermarket shelves stocked with party-size bags – but because Scandinavians can have stingy tendencies and like to pay for their own stuff, everyone will have their own. Sure enough, the Scandinavian approach to healthy eating can be confusing; you frown at my snack bag on a Monday and down a full party bag of your own on a Saturday? But look, if you had salad and coffee for lunch every day during the week, wouldn’t you make up for it in front of the year’s biggest TV event, the Eurovision Song Contest?

Photo: Shutterstock

children learn never to ask for sweets on any other day, while they expect as their God-given, constitutional right to get to choose a handful of favourites from an entire supermarket wall of a pick’n’mix assortment every Saturday. 8. Salty sweets Oh yes, and sweets are not always sweet, because we’re awkward like that. Salty liquorice is a bit like marmite, but Scandinavians who like it will definitely force you to try some and watch in great anticipation to read your facial expression when the intensity of the saltiness hits. It’s an experience. 9. No inhibitions ‘I’m going for a pee,’ your Scandinavian friend will inevitably announce in the mid-

10. Drink lagom It was a tiny victory that ensured, during a referendum back in 1922, that alcohol wasn’t banned in Sweden – the key argument being that you can’t have a traditional crayfish party without booze. But the suspicious attitude towards inebriation has remained, and Swedes can only buy alcoholic beverages in a stateowned off-licence with limited opening hours and finger-wagging posters about the dangers of excessive drinking. That’s not to say that Swedes don’t drink a lot; they just work very hard on keeping up the appearance of not drinking a lot. This is done, among other things, by talking obsessively about the qualities of your alcoholic beverage of choice, as though you’re only drinking it because you’re a true connoisseur. A few hours in, you can drop your guard and relax as people will be too drunk to notice.

Photo: Shutterstock

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Scan Magazine

Culinary Profile

Rawsome

Rawsome: dairy like no udder! Rawsome began as a project of passion when Kjell-Christian Thorsen realised the lengths one had to venture to access tasty, long-lasting, quality raw dairy. Years later, with award-winning products under its belt, the Norway-based company has become the world’s largest producer of raw yoghurt. By Celina Tran

Photos: Rawsome

For those seeking a healthier, ecological, raw diet in Scandinavia, the market looks rather bleak. Or so it did until 2017, when Rawsome’s products first hit the shelves. Since its establishment, Rawsome has become the producer of award-winning Michelin-star butter, as well as the only EU-approved raw yoghurt, and more. From sour to super Founder Kjell-Christian Thorsen, an avid supporter of healthy lifestyles and well-produced organic food, was looking into raw dairy for personal consumption. The process to access raw milk was long and difficult, and more often than not, the milk didn’t last very long. 36 |

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In an attempt to make raw yoghurt, Thorsen mixed some raw milk with traditional, store-brought yoghurt. However, he found that the concoction was a foul-tasting disaster. This sour yoghurt inspired him to create his own brand, which has since developed into the raw dairy empire we now know as Rawsome. “We initially started out at home, in a tiny, 15-square-metre shed,” Thorsen chuckles. “Now we’ve upgraded a bit, to say the least. In our new factory, we’re able to produce up to 72,000 litres a day.” After countless trials using existing bacteria cultures, Rawsome’s first yoghurt finally hit Norwegian shelves. On the

very same day, the yoghurt won a bronze medal at the Matstreif Food Festival. No compromises, no short-cuts “Rawsome started as my personal contribution to what I believe food production should be: tasty, healthy and organic,” says Thorsen. “We don’t produce anything we wouldn’t eat or buy ourselves.”

Scan Magazine

| Culinary Profile

Rawsome

In order to make dairy products last longer, most traditional dairy producers add additives such as milk powder. “The journey has been long, and it has at times been hard not to cave in and add additives,” Thorsen admits. “But we don’t compromise on quality. This means no short-cuts.” The Rawsome founder describes “optimum quality” as their goal. And that quality applies to not only taste and nutrition, but also the animal welfare, sustainability and ingredients behind it all. The Rawsome team insists that raw products enhance nature’s own flavours, which is why they seek to produce ethical, nature-friendly food. “Once we’ve expanded and have the power to do so, we would like to set certain standards of animal welfare for the farmers we purchase our milk from.” Another reason for their focus on animal welfare is that the company regards sustainability and the climate as incredibly important. They wish to ensure that every aspect of production respects nature and the environment we’ve been handed down. Taking part in the looming fight against climate change, the Rawsome team uses recyclable glass containers in order to reduce their carbon footprint. Additionally, they’re in the

February 2022 |

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Culinary Profile

Rawsome

process of producing vegan-friendly options for those who choose a vegan diet or simply cannot consume normal dairy. Raw dairy for everyone The small, northern country of Norway is not only known for its beautiful scenery and magical nature, but also for its sporty, healthy population. In 2019, Bloomberg rated the nation the ninth healthiest country in the world. That lifestyle of exercise and organic food is not just reserved for the country’s long list of Olympic medallists, but is also considered important to many Norwegians. It’s no wonder then, that Rawsome has become both popular and successful. “Often, those with a special interest in healthy eating or health and wellness generally are drawn to our products,” says Thorsen. “And of course, they often come back for more.” However, Rawsome is not just for the exercising part of the population. The founder explains that they often get customers who experience or know others with irritable bowel syndrome (IBS), a group that can easily feel excluded by the traditional dairy market. Thanks to a production like no other, the company can offer alternatives for those sensitive to traditional supermarket dairy. “After a long, tiring workday, there’s nothing more rewarding than knowing that our products can genuinely help people out there. It keeps us going and gives us the motivation to develop more products,” Thorsen reflects. “We’re incredibly thankful to our customers for this.” Fro-yo, cream cheese and world domination Rawsome’s product range has until now been limited, but as a result of its success, the company is finally able to continue developing more exciting products, such as a new vegan line. Other products on the horizon include clean, guiltfree frozen yoghurt, cottage cheese and cream cheese. Despite their success in Norway, the Rawsome team has no intentions of 38 |

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| Culinary Profile

Rawsome

halting the expansion. With a strong drive, clear plans, and a wish to be a force for good on the market, they look to world domination next. “We’re looking to bring our healthy, Norwegian lifestyle to other places, such as the US, and we aim to be world-leading within the field.” Asked to describe Rawsome using just three words, Thorsen simply says: “World’s. Best. Yoghurt.” Web: www.rawsome.no

Rawsome is currently working on a crowdfunding project, which will allow them to further develop their products and brand. For more information about the fundraiser, visit their website at www.rawsome.no

“We promise to continue to do our utmost to produce food of the finest quality and flavour, based on conditions and methods that are also nature friendly.”

Kjell-Christian Thorsen, founder of Rawsome

Kjell Christian Thorsen.

February 2022 |

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Scan Magazine

Culinary Section |

Culinary Profile

Arctic Blue Oat bottle.

Arctic nature in a bottle Founded in 2017, Arctic Blue Beverages has gained international recognition with its gins, made from botanicals grown in the stunning, pure forests of the Finnish Arctic. Having recently launched the world’s first gin-based oat liqueur, the company is constantly on the lookout for innovative new takes on drinks. By Ndéla Faye

| Photos: Eeva Mäkinen

Arctic Blue Gin was born out of a vision to capture Finland’s Arctic nature in a bottle. Master Distiller Asko Ryynänen spent more than a year trying and testing 400 different recipes to fulfil the vision. Finally, on the 400th attempt, things fell into place – and Arctic Blue Gin was born. The ingredients were just right, bringing it the unique taste of the Arctic with juniper berries, bilberries (also known as wild Arctic blueberries), bilberry leaves, as well as the young bright-green tips of a spruce tree. “As soon as the bottle is opened, you are greeted with the aromatic scent of the 40 |

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botanicals. Our distinguishable flavours come from Finland’s pure nature, with some of the world’s cleanest air and purest waters, as well as Arctic botanicals and the wild berries that grow in Finland’s pristine forests,” says Sara Käld, the company’s marketing specialist. The bilberries used in Arctic Blue Beverages’ gins grow wild in the forests near Koli National Park. Thanks to Finland’s harsh winters and polar nights, and the endless sunshine of midsummer nights, they have a succulent, mouth-watering taste and high levels of flavonoids and antioxidants.

Because of the way the gin is distilled, all the natural aromas and essential oils of the bilberries are preserved in it. “This is also why the gin turns into a stunning, cloudy-white shade when it’s topped with cold tonic water or ice,” Käld explains. All of the company’s spirits are handcrafted in the distillery, located in the small town of Ilomantsi, in the North Karelian region of Eastern Finland. The company has gained widespread international recognition and has won a number of awards internationally. In 2018, Arctic Blue Gin was awarded doublegold. In the World Spirits Awards, the gin was both recognised as the best gin and awarded the coveted title of Spirit of the Year 2018. “It’s great to be recognised for the passion and quality craftsmanship that go into every single one of our products,” Käld says.

Scan Magazine

Culinary Profile

| Arctic Blue Beverages

Oat macchiato. Photo: Mika Levalampi

Oat macchiato recipe

The world’s first gin-based oat liqueur (and it’s dairy-free, too!) The company’s Arctic Blue Oat is a vegan and gluten-free gin-based liqueur, made from organic Finnish oats. Arctic Blue Oat can be described as aromatic and herby with a creamy mouthfeel and undertones of chocolate, cinnamon and vanilla spice. In 2021, the liqueur was awarded bronze in the renowned International Wine and Spirit Competition. “In Europe and the United States especially, customers are increasingly looking for dairy-free products. Oat is expected to become the largest plant-based raw material in its product field – even exceeding almond. We want to be at the forefront of innovation,” Käld explains.

The company’s products are sold across the Nordics and elsewhere in Europe, as well as parts of Asia and Australia, and there are new products launching later this year. “We’re keen to be at the forefront of innovation with our products. Instead of doing things that have been done before, we are always looking for new approaches, and ways to reinvent drinks. There are some very exciting things in the pipeline,” Käld concludes. Web: www.arcticbluebeverages.com Facebook: Arctic Blue Beverages Instagram: @arcticbluebeverages LinkedIn: Arctic Blue Beverages

Ingredients: 40 ml Arctic Blue Oat 20 ml Arctic Blue Gin Top up with coffee or a shot of espresso. Garnish: Cardamom Glass: Lowball or cappuccino glass Method: Shake the bottle of Arctic Blue Oat well before use. Measure the Arctic Blue Gin into a glass, and foam the Arctic Blue Oat in a milk frother. Pour over the Arctic Blue Gin and top up with coffee or a shot of espresso. Garnish with a pinch of cardamom.

Dive into the world of Arctic mixology If you are serious about cocktails, Arctic Blue Beverages has got you covered, too. “As Arctic Blue Oat is dairy-free, it’s ideal for cocktails and innovative mixology,” says Käld. In addition, the company’s product range includes Navy Strength gin, which is the same as the company’s classic Arctic Blue Gin, but stronger. “Our Navy Strength gin is especially popular among mixologists. At 58.8 per cent ABV, the Navy Strength version of our gin has been designed to elevate ginbased cocktails to the next level,” Käld asserts.

Arctic Blue Gin bottle.

February 2022 |

Issue 139 |

Scan Magazine

Cover Feature |

The Noma Effect

Photo: Shutterstock

The Noma effect As influential restaurants go, Denmark’s Noma is among the luminaries on the world stage. Almost 20 years after its launch, the heritage of the Nordic food pioneer has continued to shape global gastronomy as the chefs who have trained in the Noma kitchens have struck out on their own.

became famous for foraging, choosing to work with local ingredients, and putting together deceptively simple dishes, putting all the spotlight on the ingredients.

By Tina Nielsen

Noma has shaped the food scene in Copenhagen, Denmark, and beyond, as those who have passed through the kitchens of the pioneering restaurant have gone on to make their own mark on the world of gastronomy. There’s no doubt that Redzepi put Denmark on the world map and has inspired a generation of chefs with his genius and drive from a genuinely innovative restaurant in an unassuming country: from Chicago native Rosio Sanchez, former pastry chef and now owner of several sites in Copenhagen, including Hija de Sanchez and Taqueria Sanchez, to Matt Orlando, who

a new incarnation in 2018 and go on to garner rave reviews and praise from critics and diners alike.

Opened in 2003 by chef René Redzepi, alongside co-founder Claus Meyer (who later left the venture), Noma soon etched its name into global gastronomy. Named number one in the annual celebration of The World’s 50 Best Restaurants in 2010, 2011, 2012 and 2014, it became one of the most acclaimed restaurant brands in the world.

In 2021, new Noma was at last awarded a third Michelin star – something that had always eluded it until that point – and it was restored in the number one spot as officially the world’s best restaurant.

This is a restaurant with the sort of confidence to close completely in 2016 at the peak of its powers, only to reopen in

After its launch, Noma (an amalgamation of the first letters of the words ‘Nordisk mad’, Danish for ‘Nordic food’) quickly

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The Noma Effect

went on to open one of the country’s first fully sustainable restaurants, Amass. A Mexican in London For Mexican chef Santiago Lastra, the experience of working with Noma has been life changing – and life defining. He joined the team for the acclaimed Noma pop-up in Tulum, Mexico, in 2016, where he was employed as the project manager. Despite Lastra having very limited knowledge of his own country’s ingredients and having never dealt with suppliers or organised research trips previously, Redzepi showed faith in the young chef and he grasped the opportunity. “If a place like Noma gets in touch to ask you to be a part of them organising the event of the century, to learn about your culture and change your life, you can’t say no,” he says. Lastra, the man behind Kol, one of the most talked-about restaurant openings in London in the last year, says that without Noma, without them giving him that opportunity, his life would be very

Chef Santiago Lastra. Photo: Charlie McCkay, Haydon Perrier

different now. “I wouldn’t have had the idea of opening Kol, I wouldn’t have had any idea about Mexican culture and my heritage, and I wouldn’t have made the

amazing contacts and friends that I did,” he says. “I wouldn’t have had the understanding of quality that I learnt from René and his team.”

Photo: Charlie McCkay, Haydon Perrier

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The Noma Effect

A Danish-Italian with a love of an open kitchen Danish-Italian chef Christian Puglisi joined the Noma kitchen in 2007, when he returned from a year of working at El Bulli in Catalonia, then celebrated as the world’s best restaurant. Then, at just four years old, Noma was starting to gain a reputation – but it was not yet in the mainstream. Puglisi joined as sous chef in January 2007, and in March that year, Noma went on to be awarded its second Michelin star and was ranked in the number 15 slot of the World’s 50 Best Restaurants. “Noma in 2007 was not even known by all the cooks,” Puglisi recalls. “It really took off in the time I spent there; if I had to choose a period to work there in hindsight, I would choose that same time.”

Christian Puglisi. Photo: P.A. Jorgensen

Bæst Interior. Photo: P.A. Jorgensen

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Today, Puglisi is the owner of two Copenhagen restaurants – Mirabelle and Bæst – having recently closed for good the two restaurants he opened immediately after leaving Noma (Relæ and Manfreds). He says Noma determined the physical attributes of the restaurants he went on to open. “When I worked with René, it was the first time I saw a chef paying so much attention to the dining room; it was the first open kitchen I had worked in, and when I went on to open my own restaurant it became the biggest priority that it had to have an open kitchen,” he says. “In terms of cooking, it was the idea of bringing lightness to the food. My palate really developed there a lot – it wasn’t that sharp before.” British restaurateur couple British chef James Knappett and his wife and business partner Sandia Chang

Scan Magazine

| Cover Feature |

The Noma Effect

The Noma family tree Among the many chefs who have worked at Noma and learnt from and been inspired by René Redzepi are: Santiago Lastra Kol, London Rosio Sanchez Taqueria Sanchez and Hija de Sanchez, Copenhagen Matt Orlando Amass, Copenhagen James Knappett/Sandia Chang Kitchen Table, London Christian Puglisi Bæst and Mirabelle, Copenhagen Formerly Relæ and Manfreds, also Copenhagen

Photo: Kitchen Table

James Knappett. Photo: Kitchen Table

Sandia Chang. Photo: Kitchen Table

Claus Henriksen Restaurant Mota, Nykøbing Sjælland Formerly Dragsholm Slot Søren Ledet Geranium, Copenhagen (co-owner and wine and restaurant director) Previously sous chef at Noma Blaine Wetzel The Willows Inn, Lummi Island, Washington State (head chef and partner) Previously sous chef at Noma Daniel Burns Tørst, a beer bar in Brooklyn, NYC Formerly pastry chef at Noma

at London restaurant Kitchen Table worked at Noma during the same period, Knappett as sous chef and Chang as the first non-Danish-speaking member of the front of house team. They came from working with other heavyweights, including Thomas Keller in New York City, but Redzepi’s kitchen showed a different way. “He turned everything I knew about food upside down, and he probably has the best palate I have ever worked with,” says Knappett. “He had the ideas – everything was new.” Chang, who worked the dining room at Noma and is now the wine director of

Kitchen Table, where she is also responsible for front of house, says that the uncompromising Redzepi was always present in the way the dining room was managed, too. “They could say no to the guest, but in a very hospitable, warm way. It was a different sort of hospitality; everybody was honest – still warm, but honest,” she says. Noma’s lasting impact on world gastronomy is not in doubt, as chefs continue to replicate the success – no easy feat, says Puglisi. “Most people just stay on the surface, but don’t catch the essence. What is interesting to me is the process, the method behind it.”

A slice of plankton cake, a dessert from Noma’s 2018 seafood season menu. Photo: Shutterstock

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Photo: Tina Stafrén, imagebank.sweden.se

Don’t eat a Swede, but please produce like one By the year 2050, the UN forecasts that the global population will be almost ten billion. That’s two billion more mouths to feed than today. Already, global food production has a large negative impact on both the climate and the environment. So, is it even possible to feed ten billion people without wrecking the planet? Can we drastically increase the production of food while at the same time making the shift to sustainable food production? By Björn Hellman, CEO of the Swedish Food Federation

If you ask us, the Swedish food industry, the answer is a resounding yes. Are we completely sustainable? No, not yet. But we’re getting there, and fast. We already produce high-quality food and drink in ways that minimise our negative impact on the climate and the environment. 46 |

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We believe that, just like food, knowledge is best when shared with others. That’s why we recently launched a global campaign called ‘Eat a Swede’. The centrepiece of the campaign is a short film about a Swedish scientist who wants to produce and sell lab-grown human meat. Is this

for real, you ask? Well, you can find out for yourself by going to eataswede.com. The purpose of the campaign is to share with the world how Swedish food producers are working to make the shift to sustainable production. And we are happy to share, because our ‘secret’ recipe really isn’t a secret at all; it’s equal parts innovation, technology, research, cooperation and old-fashioned hard work. It can be copied, and we hope it will be. The shift can be made. How do I know? Because the Swedish food industry is shifting right now. Yes, we definitely need

Scan Magazine

Special Theme |

A Taste of Sweden

Cinnamon buns. Photo: Tina Stafrén, imagebank.sweden.se

Photo: Tina Stafrén, imagebank.sweden.se

Photo: Janus Langhorn, imagebank.sweden.se

to speed up, all of us: farmers, producers, retailers and consumers. That’s why it’s so important that we share knowledge with each other. The more we cooperate, the sooner we can make global food production truly sustainable. Web: www.livsmedelsforetagen.se/ in-english Facebook: Livsmedelsföretagen Instagram: @livsmedelsforetagen Twitter: @livsmedel

Björn Hellman, CEO Swedish Food Federation. Photo: Cecilia Magnusson, Swedish Food Federation

February 2022 |

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Scan Magazine

| Special Theme

A Taste of Sweden

With a love for spuds After a few years defined by unfamiliarity, let’s put our minds to something a lot more familiar – crisps. Or, more specifically, crisps from Larssons. Now celebrating ten years in business, this spud-loving brand is proof that passion and transparency are ingredients for success.

period of time,” explains farm owner Bertil Larsson. “We also leave the starch on the potatoes, as that’s where the wonderful potato flavour lives.”

By Emma Rodin |

Thanks to not rushing the process, the cooking oil doesn’t have to be heated up as much as for more conventional crisp making, which means that trans fats can be avoided. This is great news for the health conscious, and proof that crisps don’t have to be all bad for you. On the contrary, Larssons crisps contain both Omega 3 and Omega 6, derived from the nutritious rapeseed oil.

Photos: Fredrik Rege

There are crisps, and then there are proper crisps – and Larssons sits within the latter. The brand was born at the family-run farm with the same name in the county of Skåne, southern Sweden, and offers a product that is refreshingly different from mainstream crisps. Lovingly dubbed as a ‘crisperia’ (a spin on the word ‘pizzeria’), the Larssons farm has cultivated potatoes for generations and grows a whopping 600 varieties of 48 |

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the stuff. In other words, there’s a whole lot of knowledge going into each bag of crunchy delight. How the magic happens Once the potatoes have been grown and harvested, they are cut and fried in a local cold-pressed rapeseed oil in custommade facilities on the Larssons farm. “We use a traditional, open fryer from the 1950s and let the crisps cook for a longer

“We’re the only crisp producer in the country who can proudly say that the en-

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tire production chain sits in one place,” says Larsson. From cultivation to production to management of rubbish and residue – it all happens on the Larssons farm. The (real) taste of potato Something that customers tend to rave about when it comes to Larssons crisps is the pure potato taste. And although the kind of spud used in production depends on what’s in season and other factors, the potato taste is always prominent and never overshadowed by artificial flavourings. Instead, the potato is celebrated, as it should be, and coupled with flavourings to enhance its natural taste, rather than the other way around. It might sound like a silly detail to even state, but Larssons crisps actually taste like what the packaging says. Each of the eight flavour varieties is made with herbs and spices of natural origin, and always without artificial additives. “Our bestseller is dill, sour cream and chives; however, our liquorice crisps have exceeded expectations in terms of sales,” says Larsson. Indeed, what started out as a limited-edition flavour has now become a permanent offering. “It might sound unusual, but the combination of potato and liquorice root really works, and it seems like customers agree,” he adds. The boy who flies The young boy featured on the front of the crisp packets is there for a very special reason. His name is Ture (father of Bertil Larsson), and he grew up on the

Photo: Larssons

Larssons farm. He was five years old when the photo was taken back in 1938, and in his right hand is a penny given to him by the photographer. No wonder he looks so pleased. “Thanks to our cooperation with the airline SAS, Ture is now travelling the world with our crisps,” explains Ann-Marie Nilsson, who also works at the farm. This high-flying partnership has meant a lot for the brand in terms of growth and recognition, in being sent off to all corners of the globe. Animals love Larssons too As with any kind of production, residual waste is inevitable. And in this case, potatoes and root vegetables of lower quality are filtered out and turned into food for the farm’s various animals. “Perhaps it

sounds strange to feed animals crisps, but the slow cooking process of the potatoes makes the fat healthier and gives our animals a much stronger composition of body fat,” explains Nilsson. And in return for grazing on the crispy stuff, the animals produce manure, which is later used on the fields. Larssons crisps are sold at various farm shops and selected stores around the country, as well as aboard SAS flights. There are also plans to expand the offering further, plus a mysterious partnership is in the works. “All we can say is that something special is coming, and it will taste pretty great, so do keep an eye out,” concludes Nilsson. Web: www.larssonsiviken.se

Bertil Larsson. Photo: Larssons

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Stockholm’s craft beer hub by the water At Nya Carnegiebryggeriet, you can enjoy the popular 100W IPA and Kellerbier, experimental new brews, or why not try a beer brewed with waste water? This brewery in Stockholm also hosts an amazing gastro pub with a vibrant atmosphere. By Malin Norman |

Photos: Nya Carnegiebryggeriet

Nya Carnegiebryggeriet has a solid history, dating back to Sweden’s oldest registered brand, Carnegie Porter from 1836, then brewed in Gothenburg. This beer has long been the dominating porter in Sweden and is still available for distribution. In 2014, Nya Carnegiebryggeriet (The New Carnegie Brewery) was formed as a collaborative joint venture between Carlsberg Sweden and Brooklyn Brewery from the US, becoming an instant success. In a converted old Luma light bulb factory in the dynamic neighbourhood of Hammarby Sjöstad, the microbrewery is a hub for beer lovers and produces a wide array of unique and tasty beers. “With Nya Carnegie, we wanted to bring craft brewing to Stockholm,” says Christina Körmendi, CEO of Nya Carnegiebryggeriet. “It has become a natural place to 50 |

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drink beer in Stockholm. We always have something going on in our gastro pub and everyone is welcome. Our brewery is located by the waterfront and you can even take the boat from Stockholm City, so make sure to swing by!” The new brew master is Tim Rose, an American with extensive brewing experience from Denmark, Germany and the US, including from Brooklyn Brewery. He leads a diverse team of Swedish, Italian, British and American brewers, who together create every beer style you can imagine, from lager and pilsner to New England IPA, sour beer and pastry stout. 100W IPA, Kellerbier and experimental brews At Nya Carnegiebryggeriet, you can try everything from classical beer styles to experimental brews, and there is always

new beer on the way. The best-seller is 100W IPA, a pale and unfiltered West Coast IPA with heaps of citrus, gooseberry and blueberry notes. It was brewed in celebration of the 100th brew, about a year after opening, and became a huge success so has remained in the line-up. The name 100W pays tribute to the old light bulb factory. Kellerbier is another signature beer that attracts people to the brewery and gastro pub, and is, without a doubt, the brewers’ own favourite. The unfiltered lager is stronger than a standard Kellerbier, with a malty, bready backbone and big hop aroma and bitterness.

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Neon IPA, a New England IPA in response to the so called haze craze, will be released by the brewery this spring. “A lot of modern beers nowadays are hazy,” explains Körmendi. “Neon IPA is hazy, brewed with four different types of hops, yet with high drinkability. It’s not too bitter, just delicious.” Experimentation is important at the brewery, which releases around three new beers per month, available on tap in the gastro pub – one such addition being Hammarby Hybrid, which includes three types of yeast, three types of malt, and three types of hops. Petit Brut is another interesting beer, a sparkling grape sour fermented with Champagne yeast. Then there’s Fika Stout, a breakfast stout with cinnamon, coffee and vanilla – which, naturally, goes will with cinnamon buns. And the blond barley wine Semlan, brewed with cardamom, almond and lactose, sounds amazing teamed with the Swedish pastry ‘semla’. PU:REST, beer brewed with purified waste water Nya Carnegiebryggeriet aims for circular brewing, the beer PU:REST being a great example. This is Sweden’s first beer brewed with purified waste water, a collaboration between Nya Carnegiebryggeriet, IVL Swedish Environmental Institute, and Carlsberg Sweden. Together, they wanted to challenge preconceived notions about waste water and instead see it as a solution for the future. “This was a quirky project and received a lot of attention. There was a good bit of

hype around it, both nationally and internationally,” remembers Körmendi. “We had film crews from as far away as China and Vietnam, who came to find out about our pale lager made from waste water.” No doubt, there is always something exciting going on at this brewery. The CEO concludes: “We are constantly looking at innovative ways of brewing and using re-

sources, as well as experimenting with ingredients for a modern twist on classic beers. But of course, the most important thing is that the beer is of the highest quality and, of course, that it tastes great.” Brewery tour and beer tasting: You can visit Nya Carnegiebryggeriet to learn more about beer on a brewery tour followed by a beer tasting, have a bite to eat in the gastro pub, or just enjoy a beer in the bar.

Opening hours: Tuesdays: 4pm to 10pm Wednesdays and Thursdays: 4pm to 11pm Fridays: 4pm to midnight Saturdays: 2pm to midnight Sundays and Mondays: Closed

Christina Körmendi, CEO.

Tim Rose, brew master.

Web: www.nyacarnegiebryggeriet.se Instagram: @nyacarnegiebryggeriet

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A retro kitchen classic that meets modern needs “I think what’s fascinating is that our product is over 80 years old, and yet it continues to meet the challenges of baking in the best way possible,” says Marcus Grimerö. He is the CEO of Ankarsrum, the company that makes and markets the award-winning Assistent Original® kitchen assistant, a multi-functional stand mixer that helps with everything from making bread, pasta and ice cream to mincing meat or mixing smoothies. By Linnea Dunne

| Photos: Ankarsrum

With roots in a 1937 redesign of a bulky professional-use baking machine, Assistent Original® has been a muchloved modern classic for a long time. An increased focus on export markets over the past few years was helped by a widespread baking trend and an uptick in people wanting to learn more about cooking from scratch. Then 2020 came and brought with it an unexpected turn of events. A true original for the perfect dough The pandemic created plenty of challenges with regards to logistics and 52 |

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production, says Grimerö. “Every day has been a new challenge. You’d plan for tomorrow, and then tomorrow would come with new restrictions impacting the entire production flow.” But the food and home-baking trend that had already started just grew stronger by the day. “Things like sourdough, which was already huge, requires regular attention, and as people were spending more time at home it meant that these interests deepened,” says the CEO. “People were making their own pizza, and suddenly it became important to understand exactly how to make the perfect pizza dough.

You could say there was an element of perfectionism about it.” When it comes to working dough, and indeed many other tasks, Assistent Original® is perfectly unique. While most modern stand mixers have an arm with a whisk in the overhang, Ankarsrum’s classic has a rotating bowl with the motor and gearbox in the base, making it exceptionally strong and stable. “Instead of whisking the dough, the gluten strands are being pulled, which works the dough in a completely different way.” Exactly how to work the gluten perfectly depends on a number of factors – like the type of flour, the amount of flour and the amount of liquid. Add to that the wide range of new culinary traditions that comes with international export, and Ankarsrum found itself facing what Grimerö describes as a real communications challenge. “Pandemic or no

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pandemic, we’re trying very hard to listen to and learn from consumers,” he says. “Because our kitchen assistant is so different to what people in a lot of markets would be used to, getting to know it is a bit of a journey – and it has to be said, our customers have been fantastic. Many of them enjoy experimenting a bit, and in collaboration with our distributors and their networks we’ve learnt what works for different types of baking. And amazingly, Assistent Original® always rises to the challenge.” Two-way communication and inspiration Communication has always been paramount for Ankarsrum, but Grimerö admits that the improvements to digital communication that followed the pandemic have helped when it comes to reaching new markets and supporting consumers. “We’ve always focused a lot on education and inspiration, but naturally, that’s made a lot easier thanks to continuous digitalisation,” he notes. And the same goes for the culinary enthusiasts who found themselves stuck in their homes; new online groups and networks have popped up, and foodies are connecting across borders, sharing inspiration and tips, united by their love of cooking and food. Call it two-way communication, if you will – something Ankarsrum is making the most of. The charming retro design may be a nod to a proud past, but what you get when you buy your own Assistent Original® is an original that is being con-

tinuously updated and improved – very much thanks to customer input. “We know that some people are still using the kitchen assistant they bought in the ‘50s or ‘60s, but we’ve responded to requests for accessories to make sure that older assistants can meet the needs of today,” Grimerö explains. “There’s a blender, we’ve got pasta rollers, and now there’s an ice cream maker as well!”

from scratch, is doing a lot for the environment. And in a world that can feel a little disconnected and frightening at the moment, the Assistent Original® is a reminder of the simple things in life – an invitation to connect, at our kitchen tables and across nation borders, through a shared appreciation of food. Web: ankarsrum.com Instagram: @ankarsrum

Back in the early days of the new Assistent Original® design, an early user called it “ingenious” and dreamed that it might persuade some men to give their housewives a break. That mission can surely be said to be accomplished by now, but the classic kitchen assistant isn’t done tackling challenges. An entirely Swedish production line, alongside an encouragement to bake and cook more

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Time for fika? Yes, please! Swedish brand Frödinge is known for its classic cheesecake, delicious chocolate cake and other dreamy desserts – perfect for sharing with loved ones.

as an option, Frödinge expects to expand its export portfolio further.

By Malin Norman |

“We work closely with our customers to develop new products that are suitable for different markets and consumer needs,” says Linnea Maine, category manager. “For instance, we have a range of lactose-free products in Finland, and an assortment of gluten-free products and offerings for our vegan consumers. We want to make sure that everyone can enjoy our cakes and desserts!”

Photos: Frödinge

Frödinge was originally a dairy, established in 1929 in Vimmerby in the heart of Småland by a group of farmers. In 1955, the cheesecake was introduced, now considered the first ready-made meal to have been launched in Sweden. In the 1970s, the brand expanded its portfolio with frozen gateaus and cakes. Today, around 85 people work at Frödinge, including a marketing and sales organisation serving customers all over Europe. The success is down to the entrepreneurial spirit, high-quality products and cost-effective production, argues Søren Egesborg, managing director. “Thanks to streamlined production, we can achieve the same high quality every time, and offer delicious products that look and taste home-made.” Frödinge uses 100 per cent renewable energy, so products are made in a fossil free environment. “Also, we have removed all palm oil and use only Rainforest Alliance certified cocoa products. 54 |

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And we use local produce when we can and make sure that waste products are re-used if possible,” Egesborg assures. “We are proud to contribute to a more sustainable future.” A delicious range, ready to be exported All desserts are made from scratch at the factory. Meringues and cake sponges are blended and baked in the same way consumers would at home, just at a bigger scale. The original dairy production is still in operation, and Frödinge produces its own cream to make sure it has the best properties for use in frozen desserts. The most popular dessert is the gooey chocolate cake, with a soft chocolate sponge and creamy chocolate. Not far behind is the dreamy princess cake with a Victoria sponge, layers of whipped cream and raspberry jam, and a cover of marzipan. The desserts are appreciated outside the Swedish market, too, and can be found at selected retailers around Europe, and with private label available

Web: www.frodinge.se Facebook: frodinge Instagram: @frodingemejeri

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The power of innovation “When the world changed, we changed with it”. Those are the words of Richard Jansson, co-owner of award-winning distillery Norrtelje Brenneri, which this year celebrates two decades of distillation mastery.

but you’ll have to keep an ear out, and trust me when I say that you’ll want to,” teases Jansson.

By Emma Rodin

The pot is also stirring when it comes to improving the sustainable aspect of the brand’s offering – because despite already being certified organic, having its own water recycling system and barely using plastic materials, and switching to electric cars a year ago to give logistics a lovely hue of green, there’s still more to do. And the next step? Stay tuned.

Photos: Andreas Mattsson

Before the world turned upside down a mere two years ago, Jansson and his wife Kristina Anerfält-Jansson were enjoying the fruits of their labour, backed by the fact that their beloved Norrtelje Brenneri had become such a well-respected brand with a loyal customer base. At this point, their hand-crafted product line (made with organic and premium ingredients) included whisky, gin, aquavit, schnapps and punsch, and was soon joined by disinfectant hand sanitiser. “When the pandemic hit, our business took it very hard,” explains Jansson. “Everything changed overnight, and we suddenly found ourselves in a position where it no longer mattered that we had an amazing product to offer. A big chunk of our sales comes from tax-free shops at airports and aboard ferries, so when travel came to a halt, so did we.” That’s when the idea to create hand sanitiser was born – and good thing it did.

“Thanks to our small but mighty facilities, we could quickly re-group and switch our focus to produce large amounts of disinfectants, both for hospitals and for private use,” says Jansson. “Last year, we made 40,000 litres of the stuff, which is quite mad.” Aside from this, shall we say, side-track, Norrtelje Brenneri still creates a wide range of high-quality spirits, which has rightfully earned them recognition all around the world, from Seattle to New Delhi. The roster includes Roslagswhisky, Roslagsgin, Roslagspunsch (all named after Roslagens skärgård, the archipelago in which Norrtelje Brenneri is located) and, last but not least, the renowned Bellmanpunsch. On the product side of things, there are a few new additions to talk about, including a set of tonic waters, plus a coffee liqueur infused with orange peel and vanilla. “There’s more to come too,

Photo: Mikaela Martinsson

Web: www.norrteljebrenneri.se Facebook: norrteljebrenneri

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The Swedish Black Caviar made with roe from Siberian sturgeon.

Black caviar.

Luxury goods derived locally and farmed sustainably Black caviar, commonly referred to as black gold, is the luxurious food item that many gourmands crave on their dining table. Arctic Roe of Scandinavia (AROS) is a pioneering force on the market with its roe production taking place in Sweden, under strict regulation and with a rigid focus on bringing outstanding quality with unparalleled sustainability to one of the most exclusive products in the world. By Nina Bressler

Photos: Arctic Roe of Scandinavia

In the small town of Strömsnäsbruk, located in southern Sweden, lies an old paper mill. The vast premises have been overtaken by pools inhabiting 1,200 Siberian sturgeon, fish weighing on average ten kilogrammes each. Arctic Roe of Scandinavia (AROS) was founded by Torbjörn Ranta. “The idea of starting my own black caviar production was born during business trips to Russia. Roe production involves a lot of hard work and many challenges, but at the end of the day, it’s a rewarding business in every sense,” he says. The clear distinction between Arctic Roe of Scandinavia and other brands on the market is drawn at the mode of production: sustainability and the well-being of the fish are key. Rather than killing the animal and cutting out the roe, an otherwise common method for black caviar production, AROS cares for each fish 56 |

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cordingly. We sample every batch to establish the highest quality, and our team works full-time with maintaining ideal living conditions for the fish all year round. It requires a huge effort, but we wouldn’t have it any other way; we believe that this is how you produce the best black caviar – from fish to table,” Ranta concludes.

year-round and carefully milks the roe when time is due, after which the fish is released back into the tank. Everything from housing the fish to milking the roe and preparing the finished product happens on the company’s own premises, which makes AROS uniquely positioned as the single manufacturer of black caviar in Sweden. “Sweden is one of the most regulated countries in the world, a fact that compels us to excel where other producers may not extend the same concern. It’s not the simplest of ways, but its impact on the final product, quality and taste, as well as the long-term environmental benefits, make it truly worth it,” says Ranta. In honour of its origin, every fish is named with a Russian female name, printed onto its respective caviar jar. “Black caviar is an exclusive product, and we believe that such a delicacy should be produced ac-

The Siberian sturgeons are carefully collected for milking.

Black caviar uniquely produced in southern Sweden.

Web: www.arcticroe.com Facebook: Arctic Roe of Scandinavia Instagram: @arcticroeofscandinavia

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Shipfaced. Photo: Aje Hedlund

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Photo: marxmedia.se

Craft beer at the old train station Train Station Brewery produces award-winning craft beer and also runs a popular pub in Knivsta’s old train station. The ethos is about brewing beer that isn’t ‘lagom’, but challenges the palate and the perception of Swedish beer.

IPA with loads of hops. The idea is to launch small batches a couple of times a year.

By Malin Norman

Train Station Brewery has an interesting range, including gluten-free beer and other craft beverages such as soda, tonic and ginger beer. Ginger Rail is a tasty, well-balanced, non-alcoholic ginger beer with spicy ginger and a touch of lime. And in 2022, the team plans to release a non-alcoholic beer, the recipe of which is still under development, as well as an alcohol-free gin and tonic.

In 2012, the brewery was established by biochemist Colin Nordström from California, entrepreneur and sommelier Simon Vikström from Knivsta, and engineer Per-Johan Thörn from Halmstad. The trio decided to use the old train station building in Knivsta, dating back to 1867, as a base for a new beer brand that would revolutionise the so-called ‘folk beer’ (‘folköl’ – or beer at between 2.8 per cent and 3.5 per cent ABV, which can be sold in supermarkets and not just the state-owned Systembolaget monopoly) market in Sweden. First out was a recipe for an IPA-inspired folk beer, The Hoppy One. “Colin kept on saying that folk beer in Sweden was rubbish, so we decided to make one inspired by hoppy American IPAs,” says Vikström. “We call it an India Pale Folk Ale. The timing was perfect as many people in Sweden were curious about craft beer.” The beer received outstanding reviews, by magazines Gourmet and Allt om Mat,

for example, and the team knew they were on the right track. Award-winning beers and other craft beverages In 2014, the brewery pursued fullstrength beer production. Its Groundbreaker has been named Sweden’s Best Lager by Umeåguiden and won gold in beer society Gambrinus’ awards. And, impressively, Shipfaced IPA won gold at Stockholm Beer & Whisky Festival as Best Swedish Bottled Beer Regardless of Category. “It’s the small details that make the difference,” argues Vikström. “We analyse the water before brewing, we source ingredients carefully, and we constantly work with quality. This is our success factor.” With the brewer coming from California, there’s naturally a West Coast IPA in the line-up as well. The brewery, now run by Nordström and Vikström, launched the first of its single batch series last autumn, a juicy and tropical New England

Photo: Matilda Hübinette

Web: www.trainstationbrewery.com Facebook: TrainStationBrewery Instagram: @trainstationbrewery

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Photo: Kaboompics

Tradition and innovation combined, for a one-of-a-kind wine In a climate that most would think doesn’t naturally lend itself to wine-making, SAV Winery has nevertheless become a successful winery – and the secret is in the raw material. Rather than making wine from grapes, SAV uses birch sap. By Amanda Düring |

Photos: SAV Winery

Though there is some wine production in Sweden, no vineyards are based as far north as SAV Winery. Founded in Östersund in 2018, the winery used a centuries-old recipe to create a new product. “Birch sap wine is an older tradition than you might think,” says Bengt Strenge, partner and chairman of SAV Winery. “The recipe we’ve unearthed comes from Germany, but there’s also an old tradition of birch sap wine in England. It used to be something that poorer people would make when they couldn’t afford 58 |

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wine made from grapes, but we’ve made it into something that takes its rightful place beside other wines.” The recipe, discovered in an archive, was written down in 1785 and has given its name to the first wine to come into production – SAV 1785 Pétillant Naturel. A pet nat, as it’s also referred to in the industry, is a naturally sparkling wine with smaller, pearl-like bubbles that bring out the sweetness of the wine; while a traditional Prosecco contains an average of 13-14 grammes of sugar, the SAV 1785 Pétillant Naturel contains 18 grammes.

“We’re very proud of our wine,” says Strenge. “It’s great to be able to bring back an old tradition and offer something new on the market. We’re going to the Vinexpo in Paris in February, and we’re getting a lot of interest – most people have never seen anything like it.”

Partner and chairman Bengt Strenge.

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Unique ingredient, unique method – unique product The sap the wine is made of is harvested in the forests of Scandinavia, where land owners begin the harvest as soon as the ground thaws. The harvesting process is natural and eco-friendly and doesn’t negatively affect the trees. In many countries, the vitamin and mineral rich sap is considered a health beverage when drunk as is. “I don’t know if we can call our wine a health tonic as such,” Strenge laughs. “But certainly, it’s a natural product that in many ways is better for the environment than traditional wine. The sap is sustainably harvested and leaves behind healthy, thriving forests, and we don’t use any pesticides.” The production method is equally unique and developed by international wine consultant Lars Torstensson. After spending many years in Champagne, learning everything there is to know about the ‘méthode traditionelle’ and ‘méthode ancienne’, Torstensson developed a blend of

the two – ‘méthode Suedoise’. Carefully crafted to align to tradition and bring out the best in the birch sap, the method is unique to SAV Winery. Combining a fermentation in a casket with a second ‘half’ fermentation in the bottle, the resulting wine is fresh and crisp, with a hint of green apples. A second wine is in production and has just been bottled for its second fermentation – this one with only 3-5 grammes of sugar per litre. International interest Well-received both internationally and in Scandinavia, the winery opened a web shop during the pandemic, where customers from all over Europe have placed their orders. Working with distributors to ensure consistent distribution in those countries, they’ve sometimes had to think on their feet. “We’re finding that there’s somewhat different views of our wine in different countries, and different legal situations,” says Strenge. “In France, for ex-

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ample, we’re not allowed to call it a wine at all, so we have to find a different way to put it that lets customers know what to expect. In Italy, they’re very interested, but also very firm in their belief that sparkling wine is a summer drink, so we’re biding our time there.” In its native Sweden, the wine is sold at Systembolaget, the Swedish liquor chain, as well as select restaurants. “We’ve been told by those in the know that we’ve done very well to get into nearly 100 Systembolaget shops in only two years,” says Strenge. “Customers are increasingly interested in natural wines in general, and in our birch sap wine in particular. It ticks all the boxes – it’s sustainable, veganfriendly and delicious. Restaurants are sometimes more cautious about trying something new, but we’re definitely seeing that the demand from customers is winning them over!” Web: www.savwinery.com Facebook: SAVWinery Instagram: @savwinery

Bottle rack containing bottles during fermentation.

Party with bright lights. Photo: Andreas Ronningen

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Exciting flavour combinations in a bag.

Choose your favourite from the Narr Chocolate selection.

Chocolate lovers, unite! Can’t get enough of the sweet stuff? In constant search of new, exciting flavour combinations? Looking for top quality? You’ve come to the right place. Narr Chocolate is the Swedish brand that creates chocolate-covered yumminess sold to retailers, as well as in their shop and online. By Nina Bressler

Photos: Narr Chocolate

The company, founded in 1993, is a family affair through and through. Roger Jonsson is in charge of the business together with his wife Anne-Lie and their two children, Natalie and Robin. The production, as well as their shop, is located along the highway E4, in Ödeshög, not far from the birthplace of the candy cane, Gränna – and perfect for the sweet tooth while on the road. “We put an enormous effort into creating a product of the highest quality. We care deeply about the ingredients, the flavour combinations, and we want our selection to mirror that. After many years in the business, we know the craft well and take great pride in our final product, which we believe is why customers come back time after time,” says Jonsson. Every day, an average of nine tonnes of chocolate-covered liquorice, fruit, 60 |

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next two years; an extended assortment of sweets on the drawing board; and a selection of chocolates being introduced to primarily Swedish food shops and supermarkets.

February 2022

puffed corn and nuts in different shapes are being produced inside the Narr facilities and shipped to customers throughout Sweden, the rest of the Nordics, and increasingly also to the rest of Europe. Having started by only selling their goods to resellers, the brand’s evolution into a physical and online shop reflects a steadily increasing demand, and the company is gearing up to fulfil the need. Among the examples of how they plan to tackle the surging sweet cravings are an extension to the existing premises, which is set to be realised within the

More than six tonnes of chocolate is used every day during production.

For now, have your pick between the blueberry-flavoured, chocolate-covered liquorice; the cinnamon chocolatecovered almond; passionfruit and chili liquorice; liquorice covered in white chocolate; or perhaps something else from the collection, which consists of more than 60 different delicious combinations – enough to satisfy even the most insatiable of chocolate lovers. Web: www.narrchocolate.se Facebook: Narr Konfektyr Instagram: @narrchocolateshop

All production takes place in Ödeshög, Sweden.

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Experience and curiosity at praised brewery Sigtuna Brygghus is constantly refining its craft, experimenting with ingredients and techniques, and expanding the exciting line-up of tasty, well-balanced beer – from Midvinterblot to Hazy Daze IPA, and the recent addition N.A.P.A. By Malin Norman |

Photos: Sigtuna Brygghus

Sigtuna Brygghus was established in 2005 and is considered somewhat of a pioneer in Swedish craft beer. The brewery has grown naturally over the years and is today a professional brewery with ten staff making innovative and award-winning beers.

American west coast, which revolutionised craft beer. Sigtuna Brygghus often collaborates with local producers as well, and the tropical Anananas IPA is a great example, brewed with left-over pineapple from Grönsakshallen Sorunda.

“The atmosphere at the brewery is really good,” says brewer Karl Kusa, who works with daily production as well as product development. “Some of us have been here for a few years, and we have a couple of new, curious brewers who are keen to learn. It makes for a great dynamic in the group, and everybody is a part of the process.”

The brewers are playing with classic styles as well as modern trends. “We need to constantly keep on our toes, changing and optimising the recipes, and improving the quality of our beers,” says Kusa. Hazy Daze IPA is one of the popular beers that works for all occasions, developed a few years ago. “It was important to create a well-balanced beer, and this one sits somewhere between a traditional American IPA and a hazy New England IPA. It goes well with burgers, spicy food and hard aged cheeses.”

Sustainability is key, explains the brewer. “It’s important to minimise the use of water and energy and to reduce waste, and we include some organic beers in our production,” he says. An example is Organic Ale, an homage to microbreweries on the

From Hazy Daze IPA to N.A.P.A.

Another hit is the winter classic Midvinterblot, an imperial porter with coffee

and chocolate. In the spirit of experimenting, Sigtuna Brygghus also releases limited edition brews under the concept Keg Club. Here, the brewers explore various ingredients and techniques, often in collaboration with other breweries. A new product and already a bestseller is N.A.P.A., a non-alcohol pale ale. “Sweden has around 400 breweries, but few make alcohol-free beer,” says Marcus Friari, brand manager. “It took around two years of experimenting until we released N.A.P.A., which is as close to an American pale ale you can get without the alcohol.”

Karl Kusa, brewer.

Web: www.sigtunabrygghus.se Facebook: sigtunabrygghus Instagram: @sigtunabeer

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A Taste of Sweden

Stockholms Bränneri’s products can now be found in 20 countries worldwide, from Sweden and Denmark to the UK, and across the Atlantic in the US. Photo: Danger Österlin

Stockholm-based gin distiller prepares to scale up guest area Starting a distillery wasn’t something founders Anna Wikner and her husband Calle ever actually dreamt of. For the pair, who met during their studies in the city of Lund in the south of Sweden, a professional path in engineering was the original plan. Until they left for Canada, that is, and realised that Vancouver had something that Sweden didn’t. By John Sempill |

These distilleries weren’t merely production factories, but also meeting places for gatherings or a night out. “You could visit them for a drink in the cocktail bar in connection with the distillery,” she continues. “This is where we hung out with 62 |

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Gin has always been the couple’s preferred spirit. They started reading up on it and explored ways to bring their new busi-

Photos: Linda Svensson

“Vancouver is a real lifestyle kind of city; a lot of people live there for that reason,” explains Anna. “We also discovered that distilleries were popping up all over the place.”

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Anna fondly recalls. “We had a camping burner at one end and distilled vodka with different spices. It started to taste like gin, which sparked an idea.”

our friends. We asked ourselves why this didn’t exist in Sweden and in Stockholm.” This triggered a chain of events that eventually saw the couple, who had a great passion for food and drink, visit several different distilleries along the American west coast. They became friendly with a lot of them and started distilling vodka as soon as they got back home to Vancouver. “We used chemistry kits like the ones you had in school,”

The distiller – the heart of operations at Stockholms Bränneri.

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ness idea to Sweden. “We actually started the company while still living in Canada,” Anna reveals. “Also because we felt that if we moved back, we would fall into old routines and not start our project.” They started looking up distillation equipment while still in Vancouver. They eventually found the perfect match, but quickly realised that a second-hand distiller wasn’t an option, simply because of the dawning of the gin boom. “So we had to order a new one,” she says. “The turnaround time was six months, which was an eternity, because we just wanted to get started!” Creating a destination The couple came back to Sweden in the late summer of 2015, and their new distiller was set for delivery. The problem was that they didn’t have anywhere to put it. “We forgot to think about that,” says Anna with a twinkle in her eye. “We wanted a space somewhere in town, preferably in Södermalm – otherwise a cool building somewhere on the outskirts, which we could turn into a destination. Like an old railway station or a brick building.” They eventually set up shop in an old Jaguar workshop, only two blocks from their home on one of Stockholm’s main streets, Folkungagatan. Since then, Stockholms Bränneri has organically taken over more of the building. “Just recently, we signed up for even more space, which I believe was the office space for

the old Jaguar workshop,” Anna explains. “That space will be turned into an additional visitor area for guests and visitors – a gin bar, open three days a week for tasting events and bar evenings. That excites us a lot. We have tasting events several times a week, but this will enable us to be even more accessible.” A taste of the Nordics – and innovation Taste-wise, Stockholms Bränneri focuses on all things Scandinavian. And since it’s right in the middle of town, the urban touch is there, too. “The Nordics inspire us a lot,” Anna reflects. “From the rowanberry that grows in town to the cherry blossom in Kungsträdgården. We produced a gin together with a local hotel, with pineappleweed. It’s a wild camomile blossom that grows through the asphalt. We never want to stop surprising. It shouldn’t be obvious what our next product will be.” And let’s not forget to mention that it’s all organic. Speaking of which, Stockholms Bränneri has developed ways of making use of its by-product. One example is their own hand sanitiser, which can be purchased on the website. This also helped them land the award for Improver of the Bar Industry 2020, at the Bartenders’ Choice Awards.

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A Taste of Sweden

bottles have a slight clinical look, you aren’t mistaken. “When we started, my husband and I really fell for the history of gin,” says Anna. “It’s based on genever from medical herbs, and it began as stomach medicine. That’s why we made the connection to pharmacy bottles. Calle and I knew from the start that we wanted to work with pharmacy bottles. We searched a long time for a bottle that we thought looked right.” Stockholms Bränneri is more than a gin company. It’s a lifestyle. When you uncork one of their bottles, you’re part of the family. Web: www.stockholmsbranneri.com Facebook: stockholmsbranneri Instagram: @stockholmsbranneri

A bottle of Stockholms Bränneri Dry Gin wouldn’t be complete without its elegant label, designed by Carl Bachmann.

In addition to high-quality Nordic gin and a sustainable hand sanitiser, the distillery also boasts a wide range of merchandise on the website. If you think the

Anna and Calle Wikner left Sweden in 2013 for Vancouver, with nothing but a passion for food and drink. They came back in 2015 with a spirited vision. Photo: Joe Hutt

One of the ingredients that make gin. Juniper berries give gin its predominant flavour.

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A Taste of Sweden

The wonderful world of whisky Meet High Coast Whisky, the distillery at the forefront of the Swedish whisky market. Location, determination and innovation are only a few of the ingredients behind this brand’s success – so let’s explore what it really takes to create a whisky wonder. By Emma Rodin |

Photos: High Coast Whisky

Firstly, the High Coast Whisky distillery sits on the 63rd parallel north latitude in northern Sweden’s Västernorrland district. This makes it one of the world’s northernmost distilleries and gives its whisky an unusual edge. “We have four distinct seasons here, and significant temperature variations throughout the year from -30 to +30,” says Henrik Persson, CEO at High Coast Whisky. “This helps to intensify the exchange between the oak and the spirit, contributing to a unique flavour development,” adds Persson. With its ice-cold water, the Ångerman river plays a big part too. “Cooling our spirits in the distillation process is crucial. Cooling as quick as possible from the condensed form helps to achieve the right depth, flavour and elegance,” explains Persson. Fancy owning your own barrel? It’s possible, thanks to High Coast Whisky’s 64 |

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Cask Owner Concept. Give it a go and you’ll not only deepen your interest in whisky, but also share the experience with lots of like-minded people. “We’re giving customers the chance to create their own whisky, from choosing the cask and deciding on peated or unpeated whisky, through to bottle design and label,” says Persson.

which will be held here 17-18 June. “It’s a two-day event packed with enjoyment, music, parties, food and great people,” says Persson. “Last year, we had to run a scaled-down version, so we’re thrilled to be back for real.” After a few challenging, yet successful years, the team at High Coast Whisky is excited to attend fairs, welcome even more visitors and take their offering to the next level. Does that include new products? We’ll just have to wait and see.

If picking something off the shelf is more your thing, you’re in good hands. There’s the four-piece Origin series, a tribute to the distillery’s rich heritage and dramatic surroundings. High Coast Whisky also has an ongoing partnership with Scandinavian Airlines, its Altitud whisky being available to purchase in economy class, and Atmosfär in business. You could also explore the visitor centre. Here, guests can enjoy whisky tastings and monthly events, book a distillery tour, or sit down in the atmospheric Restaurant 63 for a whisky-paired meal. Then there’s of course the popular whisky festival,

Web: www.highcoastwhisky.se Facebook: highcoastdistillery

Our secret is no secrets – just naturally nutritious food. Alex&Phil makes nutritious food for child to grow and develop in full. With no secrets – making it easy to make the children. We founded our familyowned company in Sweden when Jenny right choice. – Alexander & Philip’s mom – was displeased with baby food off the shelf and started making her own. We only cook organic food that is naturally rich in the nutrients necessary for your

Our organic salmon & quinoa meal

Alex&Phil is a family-owned Swedish baby food brand providing naturally nutritious, organic food for children. Our food is climate compensated and we support SOS Children’s Villages. Read more at alexphil.se

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Hyllest produces different types of elderflower drinks.

Meant to be? A Danish teacher moved to a small Norwegian valley and is producing one of the most popular non-alcoholic beverages on the market. By Eva-Kristin U. Pedersen

Photos: Hilde Mork

For Mie Dahlman Jensen, back in Denmark, elderflowers grew everywhere. Almost regardless of where you went, you could go out and fetch some of the characteristic white flowers, and it was custom to make elderflower juice in the summer. You’d just go out, pick the flower and go home and cook them. Dahlman Jensen was surprised, therefore, when she realised that elderflowers are not nearly as common in Norway as they are in Denmark. Although the wild plant with the strongly-scented white flowers grows just as easily in Norway as it does in Denmark, and indeed in most of the rest of the world, few if anyone made much use of it. 68 |

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The harvest is on.

That’s why Dahlman Jensen was so thrilled to find elderflowers growing on her neighbours’ land when she moved to a small, tucked-away place in Telemark, Norway. She went and knocked on their door and asked if they would let her take some. “I never expected success. I started and thought, ‘let’s see how it goes’,” she says. That was in 2013, and Dahlman Jensen produced a timid volume of 500 bottles. Today, her company Hyllest produces some 15,000 bottles a year of various variants of elderflower juices. They deliver to several Michelin-star restaurants and even to The Royal Palace. “When I look back, I can’t help but ask myself if it was meant to be,” she smiles. The jasmine of the north Elderflower is a plant that grows in most parts of the world, though it’s not neces-

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sarily harvested. Blooming in June, the burgeoning white flowers produce a very characteristic scent, a bit like jasmine.

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Made in Norway

Elderflower juice has gained a status similar to that of wine.

The same plant also produces small, black berries that are edible once cooked. They are rich in vitamin C and full of antioxidants, making them a cherished ingredient in folk medicine. Nevertheless, it’s the flower, not the berry, that is the most treasured part of the plant. It has long been used in different recipes and elderflower juice is made in homes around the world. A well-known commercial success utilising the plant is the Italian liquor Sambuca, which was originally made with elderflowers. In fact, the very name comes from the Latin name for the flower, ‘sambucus’. For Dahlman Jensen, however, her business took off from 2016 onwards. She won an agricultural business development award (Bedriftsutviklingsprisen i landbruket) from Innovation Norway, an institution set up to support Norwegian entrepreneurs and start-ups across different sectors and markets, then planted new plants and increased production tenfold. Demand for non-alcoholic alternatives on the rise Dahlman Jensen has been helped along by an increased demand for alternatives to alcoholic beverages. “The interest in our product has grown along with the demand for alternatives to wine and beer in restaurants. People want to be able to avoid alcohol, and our elderflower drinks fit the description perfectly. It is a natural product, organic from the very start, and full of taste,” the entrepreneur explains, adding that products like hers are increasingly appreciated as refined products, and that imagery and marketing techniques are becoming more and more similar to those used in the wine industry.

Mie Dahlman Jensen surrounded by elderflowers.

mery blend with rhubarb, a plant typical in the Nordic countries, as well as a warming concoction with ginger – perfect for cold winter evenings. Moreover, they produce beverages in which they mix the flowers and the berries – which, when heated, are perfectly safe to eat. Most of the products come in two forms. There’s the juice, which is an extract of the flower and other ingredients for flavour, with added water and a little bit of cane sugar. The juice can be enjoyed as it is. Then there’s a syrup – a concentrate that is sweeter and should be diluted in water. The syrup is also a popular ingredient in several cocktails. From Telemark with love A common denominator for all of Hyllest’s products is that they are produced with love. Dahlman Jensen lives in a small but tight-knit community

known for apple production, with many people, including the landowner and a local apple juice producer, contributing to the production of Hyllest’s range. Dahlman Jensen believes that the collaborative spirit boosts the quality of the final product. “When it’s time to harvest, we go to work with joy. You can’t hurry among these flowers. We harvest between sunrise and 10 or 11 in the morning, and only when the sun is out – that’s when the aroma of these flowers is the strongest,” she asserts, adding: “We love what we do, and the name of our product is so fitting – ‘hyllest’ means ‘tribute’, and this product really is a tribute to nature.” Web: hylleblomstsaft.no Facebook: Hyllest Instagram: @hyllest_hylleblomst

New elderflower plants are sown in Telemark.

In addition to restaurants, Hyllest products are sold in selected grocery shops in the Norwegian regions of Telemark, Vestfold and Oslo, as well as online. Their assortment includes several versions of the original drinks, including in a sumFebruary 2022 |

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Made in Norway

In the pursuit of a sustainable wardrobe With a minimalist, pragmatic approach that unites the beautiful with the functional, Pierre Robert strives towards creating enduring garments. By Åsa H. Aaberge

Photos: Pierre Robert

For over 15 years, Norwegian brand Pierre Robert has been consistent in its pursuit of a more sustainable and timeless wardrobe, to be worn and treasured for years, through comfortable, classic, well-cut designs with an emphasis on climate-friendly materials. Having started out as a lingerie brand, Pierre Robert has over the years expanded its repertoire to include base attire like wool garments, sports wear and versatile capsule collections. “We aim to facilitate an accessible opportunity for people to dress and feel better,” says Bettina Johnsen, head of communications at Pierre Robert. 70 |

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Timeless, accessible design By the word ‘better’, the brand means clothes of a higher quality with a lower carbon footprint, a never-wavering emphasis on comfort, all wrapped up in sharp designs. Pierre Robert builds on archetypical Scandinavian design values in that pieces are made to be worn by anyone, anywhere, and with a goal not to harm neither people nor nature. Comfortable, seasonless attire that can live on year after year is essential for Pierre Robert, as it embodies the pursuit of sustainability. “A timeless design, quality materials with a smaller carbon footprint and good

handicrafts – these are all vital to creating long-lasting clothes. We have a clear desire to stay away from over-consumption and fast fashion and therefore work with rigid criteria for what garments get a place in our assortment,” explains Patricia Nazareno, head designer at Pierre Robert. Head designer Patricia Nazareno.

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Pierre Robert is among Norway’s leading underwear manufacturers. With points of sale primarily being supermarkets, the brand has gained a distinctive position to reach a diverse audience in all corners of Norway. Pierre Robert is also sold in Finland, online in Sweden, and at selected retailers and e-retailers. “What is unique is the accessibility of our clothing. This accessibility has made us highly conscious of our social and environmental impact, and the influence we have on how all kinds of people dress in their daily lives, and the responsibility that comes with it,” says Johnsen. Pierre Robert offers base clothing for women, men and children alike. The assortment ranges from underwear, socks and stockings to essential workout clothes and versatile wardrobe staples. All products are designed in Norway and made in materials like eco-certified wool, certified organic cotton or recirculated fabrics. Sustainability and an end to overconsumption A sustainable philosophy is essential for the brand. The goal is to consider people, animals and the environment in every aspect of the production cycle. According to Johnsen, both consumers and the industry are becoming increasingly aware of ethical principles such as working condi-

tions and sustainability when buying and making clothes. Still, there is a long way to go and room for improvements regarding sustainability in the clothing industry – but it is a journey Pierre Robert proudly partakes in. “While we need to continue to focus on social and environmental standards and advancement, we see an acute need to reduce the enormous clothing consumption in our society. We believe Pierre Robert can be a positive force in this endeavour, though we acknowledge the contradiction in encouraging frugality while also trying to sell clothes,” says Johnsen. To overcome these over-consumption issues, Pierre Robert is unafraid to ask difficult questions. Does the garment they sell cover a real need for the consumers? Or are they constructing and amplifying an artificial need by focusing on short-lived trends? “The goal is to offer garments people need and will wear regularly – and to make sustainable choices available to everyone. Anyone buying a pair of Pierre Robert boxers in the supermarket, whether they are making a conscious effort or not, will be taking home something with a smaller environmental footprint than they otherwise might have,” says Johnsen. Nazareno and her team aim to design items that fit a wardrobe with fewer but better pieces. It entails versatility: clothes

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to be worn in different ways, and clothes that will still look contemporary well into the future. “Our apparel should feel just as fashionable in three years as it does today. Of course, we explore current trends, but we still strive to be innovative and different, to be first and best with longerlasting classics and uncompromising comfort,” says Nazareno. At the heart of it, Pierre Robert wishes to provide the public with those staple pieces they can always rely on, hitting the magic sweet spot of comfort, style, fit and sustainability. “The aim is to give people a feeling of having and owning enough, of being enough – ultimately, a feeling of satisfaction,” Nazareno concludes.

Web: www.pierrerobert.no

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Made in Norway

A source of health

By Eva-Kristin U. Pedersen

A product originally intended for adults and the elderly has now become a musthave for Norwegian sportsmen and women. One of the most basic food supplements you need to take when doing sports regularly at a certain intensity is magnesium. This fundamental mineral is your best bet against sore muscles and cramps. Most, however, take magnesium as a food supplement, even though it is best absorbed through the skin. Helsekjelda was born out of the idea to change that. “Most people have insufficient magnesium levels,” explains Irene Bjotveit Sæbø, general manager at Helsekjelda, stressing how important magnesium is in the treatment of sore and painful muscle fibre and leg cramps. “Our magnesium cream shortens the time it takes for your body to recover after working out.” Helsekjelda’s products were developed by a medical practitioner in collaboration with a small producer of natural cosmetics. Several patients had been asking for a natural product that could help them with leg and

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muscle pain, but there was no such alternative on the market. Helsekjelda’s first product, the original Magnesium Cream, was born to fill the gap and, aided by that success, the small company expanded its selection to include a Magnesium Cream with lavender. Lavender is calming and promotes healthy sleep, thereby reinforcing the effect of the magnesium, which is in itself relaxing. The latter cream is also available in a magnesiumginger combination, which is very effective in treating pain and muscle inflammation.

| Photos: Helsekjelda AS

“Our products almost immediately became popular in sport and athletic environments, even though we had originally aimed at a different customer segment. Customer feedback has been incredibly positive, and most clients return and ask for more,” Sæbø says. So if you plan to run a marathon soon – or just want an efficient way to deal with sore muscles – Helsekjelda might be a good pit-stop. Web: helsekjelda.no Facebook: helsekjelda Instagram: @helsekjelda

‘Rett på’ means ‘straight on’ and sums up the philosophy of Helsekjelda; magnesium is best absorbed when applied straight onto the skin.

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| Health and Wellness

| Column / Beauty Profile Finland

Scandinavian Health and Wellness Coffee – black gold or a toxic sleep killer? You can imagine my disappointment, as an avid coffee drinker, when I realised that once I cut my coffee assumption in half, my sleep drastically improved. I frantically started researching, and I made a startling discovery: caffeine has a half-life of six or seven hours, and a quarter-life of 12 hours. This means that if you drink a cup of coffee at noon, a quarter of it is still circulating around your body at midnight. That’s like chugging a quarter of a Starbucks flat white when you go to bed, expecting to fall asleep. Nordic countries consistently have the highest coffee consumption per capita in the world; Norway, Denmark, Finland, Iceland and Sweden are all in the top ten. Is there a link between sleep problems and our coffee culture? You’d need a very thorough study to find out, but the fact that caf-

feine radically decreases the quality of deep sleep has already been proven. In my experience, the less good-quality sleep I get, the more I reach for that lovely, black drink – which only decreases the quality of my sleep even more, leading me to become increasingly dependent on my fix. But there are, on the other hand, also an array of health benefits from drinking coffee. It’s good for the liver, it improves energy levels and reaction times, and it may decrease the risk of developing Alzheimer’s and dementia. Then again, doesn’t sleep provide those very same benefits? I still love coffee. I love the taste of it, the smell of it, and the sound of my coffee machine brewing. Perhaps it’s about balance. And maybe, just maybe, if Scandinavians cut their coffee intake just a tad, they would find themselves more well-rested in

By Heidi Kokborg

the morning – and instead of depending on coffee to get through the day, it could be something simply but truly enjoyable: an actual coffee break.

Heidi Kokborg is a journalist and health coach from Denmark. She runs her own online business and writes a column for Scan Magazine about health and wellness in Scandinavia. Web: www.heidikokborg.com

Advanced facials and skin therapies L-Beauty is a well-established beauty salon in Helsinki, founded by cosmetologist Liina Kärmas nine years ago. It specialises in the latest facials, which help to solve different skin conditions, and always strives to achieve optimum results. In 2021, the salon was granted the Phorest Client Experience Award. By Mari Koskinen

| Photos: L-Beauty

Kärmas works in the salon alongside two other highly skilled beauty professionals. Two of them specialise in facials and other beauty treatments, and one in nails and lashes. “We have moved to larger premises located right in the centre of Helsinki, with easy access to both parking and local and national transport services,” Kärmas explains. “The new, spacious premises make it possible for our clients to have treatments together with friends.” L-Beauty’s most popular treatments include effective facials that help to fix potential skin problems, micro-needling, cosmetic laser treatment and chemical peels. “We are constantly upgrading our equipment and bringing in the newest and most efficient

treatments for our customers,” Kärmas says. L-Beauty also imports natural and effective products by well-known brands, such as Eco Minerals, Medik8 and Elleebana. While the clients are mostly women, more and more men are becoming interested in taking care of their skin and fixing skin problems. At this time of year, Kärmas

Cosmetic laser treatment is one of the popular treatments at L-Beauty.

recommends investing in your skin care. “It’s the perfect time for making use of the different skin treatments. Some of them leave the skin more sensitive to UV radiation, and right now the skin has time to heal well before the summer season,” she explains. Web: www.l-beauty.fi Facebook: LBeautyHelsinki Instagram: @lbeautyhelsinki

Liina Kärmas (left) always aims for the optimum results for her clients.

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Welcome to Vengsøy Rorbuer

A quiet getaway, a place to breathe, think and to just exist. Perfect place to recharge your batteries and let yourmind relax. Only 1 hour in distance from Tromsø by car and ferry. Vengsøy, Tromsø, Norway Tel: (+47) 902 94 877 Email: maria@vengsoyrorbuer.com www.vengsoyrorbuer.com

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| Health and Wellness

Beauty Profile Finland

High-end beauty treatments in the heart of Helsinki Arbnora Aesthetic Clinic is a modern beauty brand, founded by Arbnora Bushi. The brand and techniques, developed by Bushi, have quickly become some of the most recognised among Finland’s beauty industry. By Ndéla Faye

| Photos: Arbnora Aesthetic Clinic / Alisa Ranta-aho

Located in the heart of Helsinki, Arbnora Aesthetic’s services include high-quality aesthetic treatments, special facial treatments and permanent make-up. In addition, Arbnora Aesthetic provides online training for beauty professionals. When she was a child, Bushi loved playing with her mother’s make-up. That, along with fashion, became her channel for self-expression, and that is why, after graduating as a practical nurse, she decided to set up Arbnora Aesthetic. The first clinic was opened in the summer of 2021 and, very quickly, it has managed to build a name for itself. As a true testament to their high quality, Arbnora Aesthetic’s treatments are now among the most recognised and respected in Finland among industry professionals, as well as customers, including numerous Finnish public figures and influencers. Arbnora Aesthetic offers clients a number of high-end beauty treatments, including Arbnora Aesthetic’s own techniques, cre-

ated by Bushi. The treatments are done using the best products and technologies in the industry. “I do not compromise on the quality of my services; I only offer the best to my customers. Before the treatments, we offer all clients a consultation with our cosmetologists to assess their skin’s needs,” Bushi explains. Among some of the clinic’s best-known treatments are the Arbnora Signature Lip and HIFU (high-intensity focused ultrasound) facelift without surgery. According to Arbnora Aesthetic, HIFU is the most effective facelift without surgery, using high-frequency ultrasonic energy. Bushi’s team have created their own AAC – HIFU 5D FACELIFT machine, sold to aesthetic salons worldwide. The team also provides training for the use of the machine. Bushi is in the process of growing her business, and there are plans to open a new Arbnora Aesthetic clinic in the near future. She has also expanded her entrepreneurship to the construction industry, and recently set up Eleven Rakennus Oy.

“Success in the beauty industry requires you to stand out. My staff are highly qualified, and we strive to be the best by constantly developing our methods to provide the best for our customers. I wanted to create a business that looks like me, and my signature treatments are something I am very proud of,” Bushi concludes.

Left: Arbnora Bushi’s team has created their own AAC – HIFU 5D FACELIFT machine. HIFU (highintensity focused ultrasound) is used to achieve a facelift without surgery.

Web: www.arbnoraaesthetics.com www.elevenrakennus.fi Instagram: @arbnora.aesthetic.clinic @eleven.rakennusoy

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Wellness Profile Denmark

The Angel School offers courses in healing.

Education Profile of the Month, Denmark

Spiritual awakenings Communing with the angels is not an everyday subject for most of us. While we may think of spiritualism’s heyday as belonging in the past, two believers have founded an institution that offers like-minded people an updated take on these spiritual matters. By Karen Gilmour Kristensen

Photos: The Angel School

The Angel School in Aalborg, Denmark, welcomes everyone with an open mind and a great deal of curiosity. Founders and owners Line Rune Balling and Louise Sofia Rørbech first met at a healing education session about ten years ago. “We were doing an exercise in which we had to switch healings and tune into each other’s spirit guides,” Louise recalls. “We had a beautiful experience that enabled us to remember each other later on.” Years later, they reconnected and agreed to set up The Angel School. It offers a healer qualification, as well 76 |

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as single courses and workshops that guide participants into connecting with archangels through channelled healing. Scepticism is welcomed To those more schooled in science, this may sound rather strange. But The Angel School welcomes, even encourages, doubt. “It’s important to set out on this journey with some level of scepticism,” Louise emphasises. “We were also sceptical at the beginning, but we have had so many experiences with these energies. It has become a natural part of our daily lives that makes us feel happier and lighter.”

Generally, Louise feels certain that discussion of spirituality and angels is now more accepted in society than was the case previously. “The media addresses the topic more often,” she says. “They have become more curious to ask questions such as ‘What are angels?’ and ‘Can you see them?’ In doing so, they have become more willing to accept that maybe there is more between heaven and Earth than we know of.” Searching for meaning Ultimately, the school’s goal is to help course participants “unfold the potential of their souls to spread even more light in themselves and others,” as Louise puts it. “Many people come to us with an openness and curiosity,” she says. “They’ve had some experiences with angels in the past, and now they want to know more.”

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Denmark

Reported experiences include seeing contours of light in the shape of an angel and seeing coloured lights, or auras, around other people. According to Louise, the course participants come from all levels of society and all geographical parts of Denmark. Something they all have in common is the search for a meaningful connection. The Angel School’s teaching methods differ from those of more conventional schools. “It’s not so much about us talking about angels and energies,” says Louise. “Rather, it’s about providing people with the necessary tools to open up to these experiences to be able to channel the energies. If you’re not experiencing it yourself, it won’t make sense to you,” she adds. That it makes sense to their audience is important for Line and Louise. Their goal is not to preach their teachings to people; instead, each individual needs to figure out how they can use their new experiences or discoveries. Finding out more To help individuals on their journeys, Line and Louise have written the book Becoming a Master – Your Soul’s Potential and Galactic Consciousness, which has now been translated into English. It’s currently available on Amazon.com and on most audiobook platforms.

Line (left) and Louise (right) founded The Angel School together.

The publication is not a guidebook as such. While it does contain explanations as to what angels and energies are, it’s mostly a tool to help the reader “wake up their soul”, Louise explains. “We believe that as well as a physical body, everyone also has a soul,” she says. “When you wake up, you start to have new experiences with the energies, and

you realise that the potential of your soul is huge.” In order not to lose potential readers along the way, Line and Louise have made the book easy to read. “Our goal with this book was to write something down-to-earth and not something holy or unintelligible,” Louise assures.

The pair also created the card deck Galactic Wisdom, a deck of 44 angel cards, which comes with its own small guidebook. “When you draw a card, you can use it for guidance on that specific day,” Louise explains. “Every card contains a small energetic exercise that you can easily do, for instance meditation.” Recently, The Angel School launched its own European web shop, in which both the book and the deck of cards are available in English. “We’re expanding, because we can tell there is interest, especially in the other Nordic countries,” Louise says. “In fact, our book has been purchased by Norwegians and Swedes. With the English translation of our book and our new web shop, we hope to reach even more people.”

Web: www.angelschool.dk Web shop: www.angelschool.shop Facebook: Engleskolen Danmark Instagram: @the_angel_school

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Experience of the Month

Denmark

Experience of the Month, Denmark

A special view of Denmark Bridgewalking is an experience that combines stunning nature, history and exhilarating heights. Since the opening on 10 May 2015, more than 320,000 guests have tried the Danish Bridge Walk, which takes place 60 metres above the sea on the top of the 87-year-old Lillebælt Bridge, which connects Funen and Jutland.

enjoy unimpeded views of Lillebælt, feel the gentle rocking from the trains running below, and admire the elaborate construction work of the bridge up close.

By Signe Hansen

Maritime nature and local history

Photos: Bridgewalking

The first to complete the Bridge Walk was Crown Princess Mary, who opened the attraction in May 2015, but many years of preparation took place before that, says manager of Bridgewalking, Lone Skjoldaa. “The idea actually came from a local man from Middelfart, who had been in Sydney and crossed the bridge there. He thought it was a completely amazing experience, and so he went to the municipality and said, ‘Why don’t we do this here, in Middelfart?’. Of course, it then took years to get the 78 |

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relevant permissions and figure out how to put it all together. But from the very beginning, it’s been a super exciting project, an exceptional cooperation between the two municipalities on each side of the belt, Fredericia and Middelfart, and Bane Danmark. Everyone’s been working together to make it happen.” The Bridge Walk, which sets out from Middelfart, takes you 60 metres above sea level and 20 metres above the bridge’s railway. Perched above it all, visitors can

While there might be more famous bridges to cross, few take walkers across a maritime nature park, as the Lillebælt Bridge does. As such, the walk

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over Lillebælt is not just an exhilarating experience in that visitors get to climb the very top of the bridge, but also in that it gives them access to an exclusive way of experiencing the beautiful natural landscape. One note-worthy aspect is its population of harbour porpoises; Lillebælt is the belt in the world with the highest concentration of these charming sea creatures. “You are walking right in the middle of a maritime nature park and, of course, our guides share their knowledge about this distinctive area. In addition, on a lot of the walks, guests will see harbour porpoises. You can see them quite clearly swimming along underneath you, sometimes with their pups,” says Skjoldaa. The trip takes two hours from when you meet up and until you are back again. The two hours include getting dressed in a characteristic Bridgewalking onesie, getting safety instructions, and walking

to the bridge. On the bridge, walkers are secured with a safety line and the walk is, says Skjoldaa, accessible to everyone who can manage a normal walk and steep stairs. “It’s like a regular walk, just very high up. We have a lot of elderly visitors who really enjoy coming up here, hearing the history and enjoying the views – we’ve even had a 90-year-old, so age is definitely not an obstacle, as long as you’re not afraid of heights!” Bridgewalking employs approximately 50 local guides, who take turns to bring guests up on the bridge. Guests are sure to be met by a dedicated guide, who will give their personal touch to the experience. “There are so many anecdotes connected to the bridge and the area, and our guides tailor every walk individually, depending on who they are taking up and their own area of interest,” says Skjoldaa and finishes: “Our guides include many pensioners and students, but also people with full-time

Experience of the Month

Denmark

employment elsewhere who take people up on weekends – just because they think it’s such a fantastic experience.” Facts: Bridgewalking is open all year round. During winter, pre-arranged tours are scheduled only during weekends. The experience can be booked individually (as part of a pre-arranged tour) or as a group, and is a popular team-building event for local conference centres and organisations. The experience takes two hours. You have to be at least 140 cm tall to take part in the walk. Ticket price: Adults, 315 DKK; children under 16, 255 DKK.

For more information and tickets, please visit: www.bridgewalking.com

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Museum of the Month

Vendsyssel Museum of Art. Photo: Niels Fabæk

Denmark

Wrecked.

The Breath of Leviathan.

Museum of the Month, Denmark

Art inspired by the magnificent, unspoiled nature in Vendsyssel If you want to see some of the most beautiful Danish nature through new eyes, you should plan a visit to Vendsyssel Museum of Art, located in the middle of Hjørring. The artists are inspired by the breathtaking nature in the area, which provides a unique opportunity to experience the local landscape and community through art. By Heidi Kokborg

Photos: Joséphine Douet

Impressive, raw, pristine. These are all words that come to mind when thinking of Vendsyssel. The area is home to some of the most majestic, yet brutal nature in Denmark. The landscape is highly influenced by the natural elements. The area is shrinking at a disturbing pace, and villages that once lay several hundred metres from the coast are now being swallowed by the sea. The new exhibition at Vendsyssel Museum of Art, The Breath of Leviathan – The Creature of the Sea, featuring works by French photographer Joséphine Douet (b. 1972), confronts the audience with these dramatic changes and the relationship between man and nature.

these changes have had on the locals,” explains Sine Kildeberg, museum director at Vendsyssel Museum of Art. Through the exhibition, you’ll experience these changes yourself, allowing you to reflect on and ponder the consequences of climate change – for both humans and nature. The exhibition might also leave you with a feeling that humans can be powerless and small in relation to the power of nature. “The title, The Breath of Leviathan – The Creature of the Sea, refers to the Old Testament, in which a mythical creature

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There’s a clear connection between the landscape surrounding Vendsyssel Museum of Art and the collection it houses, the art very much inspired by the area’s diverse nature. Vendsyssel Museum of Art is a museum for contemporary art that focuses on Vendsyssel. The museum is located in a former textile factory, which was turned into an art museum in 2003. Current and future exhibitions at Vendsyssel Museum of Art include: Joséphine Douet: The Breath of Leviathan – The Creature of the Sea Until 6 June, 2022 Cathrine Raben Davidsen: Graphic Works 1998-2022 17 June – 18 September 2022 Lisbeth Eugenie Christensen and Per Ahlmann

Mythical creatures and a changing landscape “Joséphine Douet focuses on the people in Vendsyssel who live with and of the sea. She spends part of the year in Vendsyssel, where she has observed the changes in the landscape and is interested in showing the consequences that

eats into the shore and foretells the doom of the world,” says Kildeberg.

1 October 2022 – 8 January 2023

Alignement.

Web: www.vkm.dk Facebook: Vendsyssel Kunstmuseum Instagram: @vendsysselkunstmuseum

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| Restaurant of the Month

Sweden

Restaurant of the Month, Sweden

Vibrant, modern diner with late-night menu Right in the middle of Stockholm, Jacqueline’s opened its doors in 2020. The modern diner takes inspiration from the buzzing gastronomic scenes in Brooklyn and Tel Aviv, noticeable in its late-night menu, colourful interiors and lively atmosphere. By Malin Norman

Photos: Jacqueline’s

Jacqueline’s is a new diner in Sergelstan, a bustling area in the centre of Stockholm with lots of shops, theatres, cinemas, bars and restaurants, as well as busy offices. “The neighbourhood feels a bit like a small version of New York, and it’s as windy here as on Manhattan,” smiles Michelle Broman-Ek, restaurant manager. Since October 2020, Jacqueline’s is a welcome refuge in Sergelstan from morning to late night. The colourful diner takes inspiration from Brooklyn, a borough in New York, and from Tel Aviv in Israel. The interior is a mix of pink and green, with brick walls and tiled floors. “Entering the restaurant is like coming into another world,” says Broman-Ek. “It’s vibrant and buzzing, and gives you the feeling that the night could take you anywhere.” The owners of Jacqueline’s are an experienced trio: Christian Olsson, Kristofer Sandström and Niklas Odin from Stockholm Krogbolag, which runs renowned restaurants such as Vassa Eggen and

Tako. With Jacqueline’s, they have managed to establish a modern restaurant with an international atmosphere where you can get a great meal, and also late at night.

made from scratch with a nod to flavours from the Middle East. This is a real hotspot for brunch during weekends – unsurprising considering its fabulous location and versatile menu. Moreover, the restaurant hosts Oyster Wednesday every week, serving Celine Oysters No4 for just 10 SEK (just under €1).

Lobster spaghetti, duck tagine and falafel Jacqueline’s menu is generous and certainly offers something for all palates. “It’s the perfect spot when going for a night out with your friends – you can always find something that suits your mood,” ensures Broman-Ek. “If you want to stay on the healthy route, there are lots of light and fresh options such as the cobb salad with hand-peeled shrimps. And if you feel like treating yourself, this is the right place.” The restaurant manager recommends in particular the lobster spaghetti; a whole lobster sits on top of creamy spaghetti with cognac and tarragon – tempting indeed! The duck tagine is a best-seller too, and the delicious falafel is a must,

Jacqueline’s opening hours: Monday and Tuesday: 11am to 11pm Wednesday and Thursday: 11am to midnight Friday: 11am to 1am Saturday: 12pm to 1am Sunday: closed

Web: www.jacquelines.se Instagram: @restaurantjacquelines

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Architecture Profile of the Month

Norway

HUS arkitekter AS is making a mark through their vibrant yet functional designs. Here, the exterior of Lysgården.

Architecture Profile of the Month, Norway

The architecture firm transforming Trondheim From art centres and schools to office buildings and town square features, Trondheim-based architecture firm HUS arkitekter AS has designed spaces for people to work, live and thrive in since 1993. Centring their work around four pillars – health, education, living spaces and offices – HUS designs sustainable and functional buildings and surroundings that inspire, engage and excite.

balance out the glass and concrete. A collaboration with Veidekke Entreprenør AS and R Kjeldsberg AS, Lysgården opened in 2019 and is as much a piece of art as it is a functional office building.

By Alyssa Nilsen

Building vibrant and playful spaces

Photos: Matthias Christoph Herzog

The Trondheim district of Sluppen is currently undergoing changes through rejuvenation projects, quickly becoming a vibrant and youthful area. Here, HUS arkitekter AS, in collaboration with R Kjeldsberg AS and Veidekke Entreprenør AS, will be building the ALO office building. BREEAM NOR Outstanding and Paris Proof certified, the 15,000-square-metre, seven-floor ALO building will be designed to have a low environmental footprint. Built as an atrium surrounding a courtyard, and with light, greenery and air as important features, ALO will be of a Gold 82 |

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level WELL certified building standard, a space focusing on human health and well-being. Another office building in the same area is Lysgården, an impressive construction in glass, light and colours. A beacon of light along the motorway in Trondheim, Lysgården is made to be eye-catching as well as functional, with a changeable interior that can be easily adapted to suit different purposes. Through natural and artificial light as well as thermal and acoustic comfort, the building is designed to be a pleasant place to work. Wooden features

The playful nature of HUS is even more evident in their other projects. HUS has also transformed an old storage hall in Sluppen, turning it into Lager 11, a hub for food, culture, experiences and social gatherings. This includes space for eight food

The Stage at Torvet – the Trondheim town square.

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trucks run by immigrant entrepreneurs, allowing people without work experience within the restaurant and culinary field to create and run their own workplace – all while introducing Trondheim locals to food from all corners of the world. In addition to the food court, Lager 11 has a stage, a bar and a black box with arrangements and activities. “Reusing and redesigning old buildings is important to us,” explains CEO Øyvind Hegvik. “It’s much more sustainable and eco-friendly than tearing down and building new, the way it was done in the past.” Another of HUS’ latest projects is Trondheim art and culture centre K-U-K (for ‘Kjøpmannsgata Ung Kunst’, or Kjøpmannsgata Young Art), in collaboration with Key arkitekter AS and Veidekke Entreprenør AS.

Architecture Profile of the Month

Norway

and the square, making it a welcoming and vibrant public area. In addition to the public spaces, HUS also designs and rehabilitates residential spaces. Lilleby in Trondheim is an old industrial area that has been given new life. There, HUS has built colourful and vibrant apartment buildings, adding to the area’s new identity. Built around a green courtyard, the apartment buildings make for an inviting neighbourhood with plenty of light, air and privacy for the residents. Lilleby’s popularity has grown exponentially, making several city-centre based businesses, including Michelin-star restaurant Credo, relocate there. Web: www.husark.no Instagram: @husarkitekteras For enquiries: ohe@husark.no

HUS’ renovated offices at Nordre Gate in Trondheim. Photo: Monica Andreassen

Gifted to the city by artist Kjell Erik Killi-Olsen, and officially opened by Her Majesty Queen Sonja in 2021, the building is set to become an epicentre of art and culture. Bult in natural and timeless materials, the art centre contains galleries, offices, workshops and a stage, as well as a glass-roofed courtyard allowing for year-round concerts, markets, outdoor serving and other happenings. Large windows blur the lines between indoors and outdoors, letting passersby take part in what is happening inside. Some of the facade and courtyard dates back to the 1800s and has been rehabilitated as part of the project. And to top it all off, a rooftop sculpture park creates a skyline with intriguing silhouettes against the sky and the rest of the city.

The exterior of culture centre K-U-K.

The exterior of Lager 11.

Enhancing public spaces as well as residential areas In 2012, HUS won a competition to design a stage and furniture series at Trondheim’s main square, Trondheim Torg, as a part of the square’s rejuvenation project. This resulted in a directionless stage crowned by a large, lamp-like construction made from perforated layers of metal – an eye-catching addition to the historic square. Furniture made from wood and concrete surrounds the stage February 2022 |

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Mønhuset.

Architecture Profile of the Month, Denmark

Architecture that embraces and works with its surroundings A summer house with soul that brings together the family – romantic and traditional, yet modern and harmonious. That is Mønhuset: a house that connects nature and humans. The architects at Lykke+Nielsen on Møn work tirelessly to create something new within the traditional, in both summer houses and old, historic buildings across Denmark. And soon, they will be laying the foundation for ‘the Maldives of Møn’, a holiday village with 500 cottages, 25 of which will be on the sea. By Heidi Kokborg

Photos: Lykke+Nielsen Arkitekter

The tingling sensation of winter frost on your skin on a crystal clear day in a winter wonderland. Snuggling up with a fluffy blanket, a cuppa and a good book while listening to the calming sound of rain against the window and rustling leaves on a chilly autumn day. The smell of freshly cut grass on a warm summer’s day. Bring back your childhood memories from days spent in a summer house with Mønhuset, summer houses that will (re)connect you with nature.

es, and nature coexist in harmony. It is a place to get lost in thoughts, have an in-nature experience, and just be in the present moment,” says Bent Lykke, founder and owner of Lykke+Nielsen Arkitekter and Mønhuset.

“Mønhuset is a place to switch off – a summer house where humans, hous-

“Inspired by traditional and historic farmhouses, we have designed a sum-

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mer house that will fit in with any surrounding. Our summer houses are not grand houses that scream for attention; they just naturally blend into the surroundings, while being both contemporary and traditional, with high-quality materials. You will always be able to recognise Mønhuset,” explains Lykke. A holiday village in an old sugarcane mill From summer houses to ‘the Maldives of Møn’, Lykke+Nielsen Arkitekter likes

Mønhuset is a summer house for warmth, cosiness and lovely experiences. The houses are designed and built to be used year round, mixing the modern and sustainable with the traditional and romantic. Bent Lykke.

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to keep busy with exciting projects. ‘The Maldives of Møn’ is actually a nickname for a very interesting new project, named Sukkerfabrikken Møn (‘Sugarcane Mill Møn’), an enormous project that involves designing and building a holiday village with 500 cottages, 25 of which will be on the sea. Perhaps now you might see how the project got its nickname. “Tourism is booming on Møn; however, we don’t have enough accommodation for all our guests. Sukkerfabrikken Møn will be a holiday village with cottages, cafés, activities, gardens and much more,” says Lykke. A pier open to the public will lead you straight to the 25 water cottages. However, they won’t start laying the foundation until late summer this year, so you may have to contain your excitement a little longer. As a guest in the holiday village Sukkerfabrikken Møn, you’ll get an idyllic experience, and a chance to experience everything Møn has to offer. From the majestic Møns Klint to the historic town of Stege, Møn has a rich cultural history and a myriad of outdoor activities. In fact, the nature of Møn is a UNESCO biosphere reserve. And should you get the urge to go shopping, Copenhagen is a mere hour away by car. “Møn is a very special place with spectacular nature and a vibrant local com-

Denmark

Sukkerfabrikken Møn.

munity that welcomes tourists. The buildings carry valuable stories, which we have tried to preserve when designing the holiday village,” says Lykke. Preserving history The desire to preserve the history, culture and tradition that so many old buildings and properties contain is not exclusive to the holiday village. One of the specialities of Lykke+Nielsen Arkitekter is restoring old, historic buildings, some of which are listed buildings. “Old buildings have patina, history and stories to tell. As humans, it makes us feel safe. We seek out historic places and buildings; no one visits the suburbs of Rome, we all gather in the historic city centre. We like all the stories and tales and the history; it gives us identity. That’s what we aim to preserve when restoring old buildings,” explains Lykke. But doing so requires finesse, attention to detail and expertise. You need solid knowledge of craftsmanship and build-

Mønhuset.

Architecture Profile of the Month

ing techniques, as things were done quite differently 100 years ago. “You want to maintain the old details in the buildings – they’re what gives them quality and character. But to do so, you must know how they came about, especially when it comes to listed buildings. You have to work with the building, not against it,” says Lykke. Lykke+Nielsen Arkitekter has helped restore a tower from the Middle Ages in Stege, several hotels and Ploughs Gaard in Copenhagen, to name but a few projects. Mønhuset is founded and owned by Lykke+Nielsen Arkitekter. Mønhuset designs and builds summer houses, while Lykke+Nielsen Arkitekter takes on architecture projects.

Web: www.lykke-nielsen.dk www.moenhuset.dk www.sukkerfabrikken-moen.dk

Mønhuset.

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| Design Studio of the Month

Norway

Design Studio of the Month, Norway

Childhood impressions turned design – implementing cultures, identity and roots into modern styling When it comes to design, styling and other creative processes, inspiration and influences are essential; the ability to put unrelated elements together to make a unity, mixing the foreign with the familiar to create something that feels fresh yet recognisable. Stylist and entrepreneur Vera Eriksrød preserves the old and blends it with the new, keeping both legacy and progress alive. By Alyssa Nilsen

Photos: Vera Eriksrød

Eriksrød’s inspiration comes from experiences most of us will never have. Moving to the village of Ngo in the Republic of the Congo with her missionary parents at the age of three, she spent her childhood among the indigenous people in their thatch and mud huts, playing with the children on the savannas and going hunting the traditional ways. Their way of living was a simple one. There was no electricity, only kerosene lamps for light. The only potable water 86 |

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was distilled rainwater, and mosquito nets protected them as they slept. The light, colours and textures of Africa were

Vera in Congo. Private photo

forever imprinted in Eriksrød’s young mind, and when she returned to Norway at the age of 15, everything felt alien and different. Adjusting to the Norwegian culture was a process that required time, but eventually the unfamiliar became familiar. Her background in simple living as a child, followed by years at boarding school upon returning to Norway, has resulted in a strong need for creating a proper home for her own children and family. This is reflected in her work as both a stylist and a consultant. “Shaping what surrounds us at home is one of the most basic needs we have as humans,” Eriksrød says. “It’s about having a place where you belong – a place that just makes you feel happy and at

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home, and which shows who you are and where you’ve been.” The light and colours of Africa “We’re always told that everything should always be new and unused,” she continues. “I’m all about making sure that homes contain elements of your culture, your identity and where you come from. It could be items you’ve inherited or even items you’ve purchased when travelling. Items that mean something to you on an emotional level.” For Eriksrød, the elements, textures and materials she implements in her work are the natural materials surrounding her childhood. Bamboo, straw and other features remind her of sitting in a mud hut with mothers and their children. The simplicity of the rocks, embers and large cauldrons bubbling away, the smoke filling the space and the textures of the floor and walls inspire her work and her own home: the warm colours in hues of browns and terracotta, along with animal hides, fur and wood reflecting African light and nature. In addition to her childhood on the African continent, Eriksrød has spent 18 years as an air hostess with Scandinavian Airlines, continuously drawing inspiration from the various countries, continents and cultures she visited.

Still, it’s the ancient African nature that remains her foundation and her source of inspiration. In stark contrast to the Scandinavian fascination with minimalist steel, glass and concrete, her work feels warm, welcoming and soothing for the soul. These, Eriksrød says, are becoming increasingly important home features as the world is changing and adapting to an ongoing pandemic.

| Design Studio of the Month |

Norway

“I think it’s something that will happen all over our society. We’ll have to be flexible and choose new paths. But we’ll get there.”

“More and more, people work from home,” Eriksrød says, “and the importance of having a home that is relaxing as well as functional is becoming ever more fundamental.” Changing tides call for change of plan Also for Eriksrød, times are changing. After nine years of styling homes, new times call for new ventures. She has scaled down her stylist job and has crossed into new territories as a styling consultant. In addition to a physical shop in Skien, she has also opened up an online shop. Covid-19 has contributed to altering the path, and Eriksrød is adjusting as needed. “Covid has had a massive impact on us all,” she says, “but I’ve always had this need to create. So going forward, I’ll be running the web shop, consulting, giving recommendations, running a blog, and writing about the environment, design, trends and interior design.”

Visit Vera Eriksrød and Living Villa online at: Web: livingvilla.no Instagram: @livingvillaboligstyling

Visit the Skien shop at: Living Villa, Telemarksgata 24, 3724 Skien, Norway

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| Design Studio of the Month

Finland

Aleksanderplats interior.

Aleksanderplats bar design.

Design Studio of the Month, Finland

Designs with creative flair Tero Pennanen is a true multi-disciplinarian. Following a long career in the music industry as a composer and musician, Pennanen began to study architecture and, after graduating, founded his own international architecture and design studio. Having found a way to combine all his talents, he is driven by a passion for his work. By Ndéla Faye

Photos: Pekka Mustonen

Studio Tero Pennanen has designed a number of restaurants, cafés, corporate premises, as well as holiday homes and residential apartments for private clients. Pennanen works on all aspects of a project: from concept development to project management, while paying special attention to the tiniest details – all tailored to the customers’ wishes and budgets. He specialises in audio-visual integrations, as well as products that require the ATEX equipment directive. “I’ve spent a lot of time in recording studios, which I think has given me an advantage in assessing audio-visual factors and intricacies in a unique way,” Pennanen says, smiling. Timeless designs In his designs, Pennanen values longevity, sustainable designs and energy efficiency. “We strive to create timeless designs, rather than following the latest trends that might go out of fashion very quickly,” he says. 88 |

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pipeline, and it’s just been announced that a new season of Suomen Kaunein Koti – in which the judges go on a quest to find the most beautiful summer cottage in the country – will air soon.

February 2022

One of his proudest moments came with the design of Helsinki’s Aleksanderplats restaurant. The brief was to create a bistro-style restaurant with a timeless feel. Instead of something funky and new, the client wanted guests to feel like the restaurant had been there a long time. With this in mind, Pennanen carefully selected materials that would age well, and where patina would just add to the character of the place. When the restaurant opened, a newspaper review stated that it felt as if Aleksanderplats had always been there. For Pennanen, that was the ultimate compliment. “That was the exact brief the client had given, and I had fulfilled it,” he summarises. As well as running an architecture design studio and touring with his band, Pennanen appears as a judge on the popular Finnish television competition, Suomen Kaunein Koti (Finland’s Most Beautiful Home). He has a number of design and architecture projects in the

“I see this job as customer service work. My job is to help clients find their true style. To me, architecture and design are about incorporating a level of decadence – not necessarily luxury, but a kind of fulfilment and contentment – into people’s daily lives,” Pennanen explains.

Tero Pennanen. Photo: Laura Malmivaara

Web: www.teropennanen.com Facebook: Studio Tero Pennanen Instagram: @studioteropennanen

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Artist of the Month, Norway

| Artist of the Month |

By Celina Tran

Norway

Photos: Kristin Norenberg

Kristin Norenberg: Painting with the soul as inspiration Throughout the pandemic, Kristin Norenberg rekindled with an old flame: the art of painting. Combining her passion for writing and art, she has discovered how to keep in touch with her inner femininity. Before Kristin Norenberg’s days were filled with paint, writing and meditation, her life was made up of fast-paced business, constantly chasing goals and results. “My soul spoke to me,” she explains. “I jumped off that hamster wheel in 2005 to start my own business, Universal Balance. Since then, I’ve been on a spiritual journey to help others through life alignment, coaching, as a medium, healer and author.” Painting not only became a passion, but also a form of therapy for Norenberg. “It’s important to balance both the masculine ‘doing’ and the feminine ‘being’ aspects of our lives. Masculinity, which often takes the form of organising, rigour and chasing goals, has long dominated my life. Painting has therefore been a great way of staying in touch with my passionate, free femininity – using my creativity and intuition,” she says.

After nine years of art classes, ambitious projects, and countless tubs of oil paint, she found herself allergic to the very source of her art and therapy. With no choice but to quit, Norenberg focused her energy elsewhere, but the pandemic allowed her to pick up the paintbrush again, this time using acrylic paint and another passion of hers, writing. “Often, I meditate first. Then my soul guides me by using vibrant colours, and I paint until my heart tells me to stop,” she explains. “When a piece is finished, I feel its energy and begin my writing process, so the words and the painting are very much connected.” Norenberg’s newest book is Med Hjertet som GPS, a book about intuition.

Artist Kristin Norenberg with her painting, Håp.

Norenberg’s new exhibition, Landskap fra sjelen. Ord fra hjertet (Landscape from the soul. Words from the heart), takes place at Humleriet, Oslo, from January to March.

Web: kristinnorenberg.no Facebook: Kristin Norenberg BalanseCoach Instagram: @kristinnorenberg

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Culture

Iceland Writing Retreat

A memoirist finds peace in the Westfjords of Iceland As the southeast coast of Iceland came into view, I gasped in awe at the volcano shrouded in snow below. The mighty Öræfajökull rests on the edge of the Vatnajökull ‘Glacier of Lakes’, the largest ice cap in the island nation. I watched as turbulent Atlantic waves crashed on beaches of black sand, made of basalt rocks and lava, with nary a tree in sight. Text and photos: Deidre Olsen

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Culture

| Iceland Writing Retreat

I grew up outside of Vancouver, a city nestled between the mountains and the ocean. I’ve always felt the most at home with and inspired by nature. Trapped inside my Berlin flat, lockdown had made the challenge of writing a trauma memoir insurmountable. I pressured myself to be productive but fell into a deep depression. I desperately needed something to look forward to, some kind of far-flung refuge to illuminate the path forward. In December 2020, following a cursory Google search, I came across The Westfjords Residency. I was immediately drawn to the dramatic landscapes and remote location, alongside the focus on creative exploration and community connection. The residency being scheduled for February 2021, I quickly filled out the application and hit submit. The next month, I was thrilled to find out that I had been accepted. Sadly, due to complex travel restrictions and the unpredictability of the Covid-19 pandemic, the retreat was

Deidre Olsen.

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Culture

Iceland Writing Retreat

pushed back to October – but while initially disappointed, I was elated knowing that the residency would bookend a challenging year.

there were few animals to behold, longhaired brown and white Icelandic horses rested and grazed in open fields.

When the day finally came and I arrived at Keflavík Airport, I nearly levitated off the landed plane, my teeth clenched in an excited smile under my mask. I spent two days in Reykjavík with an old friend before meeting my group early on a Saturday morning at Hallgrímskirkja, a Lutheran church in the city centre. After our bags were packed into the back of a small bus, we hopped on board to begin our seven-hour journey. We took the north road to Þingeyri, passing through Ísafjörður to pick up groceries.

We arrived in Þingeyri in the late afternoon, unpacked our things and settled into our respective bedrooms. Þingeyri is one of the oldest settlements in the Westfjords and where the first trading post was established. With a population of 246, the village is situated on a strip of land on the coast of the Dýrafjörður. My window faced the ocean, a dock and the only open store in town – a gas station with limited hours. Later, the organisers gave us a tour of Þingeyri, including a coffee house, studio space and recreation centre. Before bed, we shared a hearty meal complete with soup, bread and a hummus dip.

The drive was gobsmacking. We saw two beached whales, the skeletal remains of one and the partial flesh of another. We passed through tunnels, over mountain passes and down winding roads, peering off into the wild expanses of fjords, cliffs, waterfalls and beaches. While

The next morning, I rose late with the sun, showered and made myself a warm bowl of apple cinnamon oatmeal. I zipped up my insulated jacket, pulled on my blundstones foot by foot, and headed off to ‘Simbahöllin’. The four-storey olive-green Norwegian timber house is hard to miss.

Beached whales, winding roads and Icelandic horses

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February 2022

In 1915, Sigmundur ‘Simbi’ Jónsson imported the dwelling to the remote Icelandic village. The former grocery store earned the nickname of ‘Simbahöllin’, which means ‘Simbi’s Palace’. For more than four decades, Simbi and his wife Fríða sold everything from baked goods to Fisherman’s boots here. In 2006, a young Belgian-Danish couple came across the dilapidated house and decided to buy it and fix it up. Sitting on the main road through Þingeyri, the coffee shop serves, during the summer months, as a space for locals and visitors to come together and enjoy a warm brew. During the residency, artists have the option to use Simbahöllin as a workspace. I cosied up on an olive-green sofa with a cup of coffee, opened up my laptop and stared at the blank page. After a frustrating hour of writing one sentence and deleting it, I decided to get some fresh air. A panorama of splendour Snowflakes fell around me softly as I walked towards the ocean, a grey fog

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Iceland Writing Retreat

curtaining fjords from my view. I stopped just before the gentle waves could swallow my feet and took a deep inhale and exhale. Suddenly, I was overcome with joy and burst into tears. I spun myself in a circle, a panorama of splendour before me in every direction. In this moment of solitude, overtaken by the healing power of nature, I felt both cleansed and in awe. I snapped some photos with my mirrorless Sony camera and skipped back to Simbahöllin. Back at my computer, words flowed from my fingertips onto the screen. Within hours, I had written 1,500 words, more than the previous several months combined. In the days to come, I’d double my daily word count, making it to 15,000 words, or 20 per cent of my memoir. I pulled nightmares from my memories, transcripts and police records and turned them into beautiful, harrowing, immersive scenes, ones I previously never thought would see the light of day. Before, whenever I attempted to sculpt together a narrative, I was left inconsolable, retraumatised and unable to move forward. But here, in the remote Westfjords, I found peace.

Late one evening, I saw a message in our WhatsApp group saying that the northern lights were visible. I immediately jumped out of bed, threw on my warm winter clothes and ran outside into the frigid cold. I jogged away from the village lights towards a darker spot by the water, where two other artists stood. The moon, full and silver, was reflected on the ocean. The shadowy silhouettes of fjords stood ominous in the distance. Stars twinkled

in between blue-green ribbons dancing across the night sky. Breathless, I looked up at the aurora borealis for the first time. Deidre Olsen is an award-nominated writer living in Berlin. Have writer’s block? Need inspiration? Visit www.westfjordsresidency.com for more information.

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Scandinavian music Four of the Nordic nations have put forth some of their brightest music talents to export some blockbuster pop around the rest of the world this month. In Denmark, MØ has just released her latest album, Motordrome, and from it, a brand-new single and video, New Moon. The song is one of MØ’s more mainstream moments, the kind of which she likes to dip into now and again, knowing full well that she can leave us all in awe at it. New Moon is seemingly on a mission to soundtrack the next couple of months, even activating the trick of some heavy post-chorus repetition to hook us in and keep us there. Swedish pop superstar Tove Lo is back with her first release in quite a while. HBO’s TV series Euphoria has deemed a new track of hers as being an essential part of its soundtrack, released at the end

By Karl Batterbee

of Feburary. In the song How Long, we get to hear Tove dabbling in what is many people’s favourite direction of hers – that dark electronica side she does so well. It also features one of her punchier choruses. Icelandic pop powerhouse BRÍET is back too with her first new release since 2020 – something of a comeback single, Cold Feet. It’s a sonically sparse heart-breaker of a ballad on which she bares her soul, with little to hide behind. The atmospheric number takes over a minute and a half to ‘get going’ in the production stakes, which makes for a captivating kind of listen. The experience of hearing the song is enhanced beautifully by the accompanying music video, showcasing a severe yet serene Icelandic landscape. Finally, Norway’s very own Sigrid has paired up with British artist Griff for a collaboration, Head On Fire. It’s premium pop, this.

Listening to it, one can tell that as it was being composed, it was decided pretty early on in the process to pull out all the stops and make it hit as hard as possible. It sounds tailor-made for radio: be it in the UK, Norway or beyond. Web: www.scandipop.co.uk

Existentialist, survivalist panic

By Gabi Froden

I used to start the day by reading some of the news headlines on my phone. As an adult, it’s what you do, right?

the state of the world and I’d realise that if I moved to the countryside to be allergic, I would also be much more isolated.

And then I stopped, because it always made me into the cliché of the century. I would storm out into the kitchen and shout at my husband: ‘We need to get out. Now is the time. Buy a farm, learn to grow stuff, get some cows and sheep!’ Husband would pause and calmly say: ‘But you are allergic. And I like it here.’ Me, frustrated: ‘Never mind that! Viruses, empty shelves in the supermarket, violence, greed!’ And then to finish on a high: ‘Is that what you want for our children?’ Husband would shrug, wise to my panicky manipulative skills by now.

If you are a survivalist, you must really love life as you would be the only one left eating mushrooms in your tiny self-built hut when the rest of society has fallen. I don’t think I love life that much. But I do love people. Yes, that is what I want for my children – people.

Then I’d rush the kids to school, jackets open, hats stuffed in pockets, bags hanging on elbows, my heart beating fast. Is today the day society collapses? Will I have time 94 |

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February 2022

to pick up the kids? Do we have enough petrol to get away? Where would we go? And then I’d run into my neighbours, who’d smile at me and ask how things are and we’d have a quick chat before continuing up to school. There, I’d meet other parents who’d wave at me and make jokes about

Gabi Froden is a Swedish illustrator and writer, living in Glasgow with her husband and two children. Her children’s and YA books are published in Sweden by Bonnier Carlsen and Natur&Kultur. www.gabifroden.com

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Scandinavian Culture Calendar

By Hanna Heiskanen

– Where to go, what to see? It’s all happening here! Billy Budd (from 28 January)

Die Walküre (24 and 26 February)

Billy Budd, the British composer Benjamin Britten’s 1951 opera, is now tackled for the first time by the Finnish National Opera in a production directed by the Belfast-born Annilese Miskimmon. This dramatic version is set on a submarine during the Vichy regime in 1940s France and stars Ville Rusanen in the title role. Helsinginkatu 58, Helsinki, Finland oopperabaletti.fi/en

The Wagnerian epic Die Walküre will receive its Icelandic premiere this February at the Harpa Hall. The production will be directed by Julia Burbach and co-directed by the BAFTA award-winning Tal Rosner, who has also been in charge of the video production. The famous Wagnerian soprano Iréne Theorin reprises her role as Brünnhilde, and Icelandic baritone Ólafur Kjartan Sigurðarson makes his debut as Wotan. Austurbakka 2, Reykjavik opera.is/en

Red Pearl Clown Festival (16-19 February) The Red Pearl Clown Festival was first organised in 2012 and celebrates the contribution and talent of female clowns in a traditionally male profession. Past festivals have featured an interactive performance in the spirit of film noir, Canada’s most famous clown sisters, and a surgery by clown doctors. Tallberginkatu 1, Helsinki www.hurjaruuth.fi/en/punainen-helmi Billy Budd. Photo: Erik Berg

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HUMAN International Documentary Film Festival (28 February to 6 March) HUMAN International Documentary Film Festival is Oslo’s largest film festival and has a strong focus on human rights and other societal issues. The festival hosts a competition series which, in 2022, includes a documentary about running a TV channel in Putin’s Russia, another about actors fighting for democracy in

Red Pear. Photo: Hurjaruuth

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Munch painting. Photo: Dag Fosse, KODE.

Belarus, and a film on the masked democracy movement in Hong Kong. humanfilm.no/en

Culinary City Walk in Oslo (5 March) If you are new to Oslo, or you want to experience the city in a novel way, what could be better than eating your way through the city? The Culinary City Walk does precisely what it says on the tin and allows you to explore a variety of neighbourhoods, from multicultural Grønland to hipstery Grünerløkka, through food. The tour is led by authorised Oslo guides. by-k.no

Munch and the Rasmus Meyer Collection (permanent exhibition) KODE 3, a part of a network of local art museums and composer homes in Bergen, Norway, hosts the world’s thirdlargest collection of works by Edvard Munch. 19th-century collector of the golden age of Norwegian art, Rasmus Meyer, is behind the core of the collection, which includes the works Jealousy, Melancholy, The Woman in Three Stages, and Evening on Karl Johan. Rasmus Meyers allé 7, Bergen kodebergen.no/en 98 |

Issue 139

February 2022

Wine tasting Gamla Stan (throughout February and March) ) If you are in the mood for a little cheese and wine in an atmospheric setting with a group of friends, join this tasting session in Stockholm’s old town. The two-hour session features eight wines accompanied by a variety of cheeses. Österlånggatan 28, Stockholm taysta.se Wine tasting. Photo: Maja Andersson / Taysta

Culinary City Walk in Oslo. Photo: By K

Find your classical concert favourites on GSOplay! International soloists, acclaimed conductors and beloved composers with the National Orchestra of Sweden.

Watch whenever you want on gsoplay.com GÖT EB O R GS SY M F O N I K ER – T H E N AT I O N A L O R CH ES T R A O F S W ED EN . GS O P L AY.CO M M A I N S P O N S O R S VOLVO, C A E S – C O B H A M G A I S L E R , G ÖTE BORGS - P OS TE N A N D T H E S T E N A O L S S O N F O U N DAT I O N F O R R E S E A R C H A N D C U LT U R E .

Gothenburg Symphony – a part of

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Articles inside

Creative Freedom in Iceland

A Taste of Sweden

Made in Norway

Mind, Body and Coffee

The Noma Effect

A Nordic Food and Drink Need-to-Know

Design Your Dream Home – Denmark Edition

Tasty Socks, Graceful Geometry and More