North Wild Kitchen

23/10/2026

Kvitnes. Where nature’s rhythms set the pace, the land and sea shape the table, and every meal tells a story of the North.

Our home for the second part of our journey was Kvitnes Gård, a historic, regenerative farm hotel and the world’s northernmost Michelin-starred restaurant. Situated on Hadsel Innland, its remoteness is part of the charm - a destination worth the journey.

Less of a hotel and more of a home, shoes are left in the entryway, and warm wool socks provide comfort as you glide along aged wooden floors. The fireplace is always lit, a chessboard beckons by the window, and cozy corners invite you to settle in and stay awhile.

Part of what makes Kvitnes so unique is its working farm, which supplies the produce. Staff are hands-on, taking part in farming, fishing, and butchering. Our group joined chef Halvar Ellingsen (Halvar Ellingsen) to make lamb sausages, later enjoyed for lunch with mashed potatoes and fermented cabbage. We also explored their fermentation processes, tasting everything from kombucha fed with coffee grounds to pine needle syrup and plum syrup.

The winds picked up and rain came and went, but as the saying goes, there’s no such thing as bad weather, only bad clothing. We toured the farm, met the animals, and explored the gardens’ last seasonal offerings before winter’s arrival. We tasted rucola pods and wild herbs, then wandered to the shoreline, where a sauna tempted us to return that afternoon.

And the meals! The “world’s best porridge” and a traditional cold spread at breakfast, our sausages for lunch, and a welcome dinner of lamb and greens. The finale was their signature 17-course dinner featuring smoked halibut, meaty scallops, reindeer from Máret, cod heads, wild berries, and garden vegetables.

As we packed up to leave, the storm intensified outside, a reminder of the wild beauty of this remote corner of the North. Kvitnes had welcomed us with such warmth, leaving us with a deeper appreciation for the land, the food, and the people who bring it all together.

…Continued in the comments ↓

22/10/2026

Lofoten. Where jagged peaks rise from wild waters, and tranquillity shares a constant handshake with storms.

If you followed my stories last week, you’ll have seen that I took a group north for our Northern Norway culinary adventure. It was a week spent immersing ourselves in the raw magic of the Arctic. We met in Bodø before taking the ferry to Lofoten, where we spent our first two nights feasting, relaxing, learning, and anxiously awaiting the Northern Lights.

Our home was the beautiful Holmen Lofoten, Norway, perched right at the water’s edge. Our cozy accommodations opened onto spectacular surroundings, while the restaurant showcased the best of the region’s local and seasonal ingredients: reindeer, po***ck, cod, lovage butter, apples, wild mushrooms, berries and herbs.

A short walk led us to the historic fishing village of Å, at the southernmost tip of Moskenes Island. Cafés beckoned with baked goods and warm drinks, while the Stockfish Museum offered a glimpse into the island’s fishing heritage. Empty fish-drying racks, known locally as hjell, lined the road, awaiting February, when they’ll be heavy with cod.

We spent an afternoon with the magnificent Máret, learning about Sámi culture and the traditions of reindeer herding. Her warmth, generosity, and deep connection to her heritage made this one of the most memorable encounters of our journey. She prepared a lingonberry leaf tea with reindeer tongue and reindeer pine bark breads, before joining the chefs in the kitchen for dinner rooted in traditional fare, with a thoughtful culinary touch.

Leaving Holmen, we ventured farther north, visiting the incredible team Lofoten Seaweed, who are putting these ocean superfoods on the map. They hand-harvest varieties such as truffle seaweed and winged kelp, transforming them into delicious condiments for home cooks and restaurants alike. Needless to say, we filled our bags with goodies from their shop before heading more north.

A stop in the iconic fishing village of Henningsvær gave us time for a stroll and a comforting bowl of fish soup, just the thing to warm us against the Arctic chill.

Continued in comments ↓

25/09/2026

September ushers in one of the season's most vibrant times: the harvest. Here in Norway, it also marks the unofficial start of lamb and cabbage season, which runs through October. Grab my latest recipe: Lamb Steaks with Butter Cabbage...

For a simple and delicious dinner that's fitting of autumn, make these lamb steaks served with sautéed buttery cabbage and potatoes.

22/09/2026

Brought out the ol’ homemade smoker to kick off autumn by cold-smoking salmon and mountain trout. After a cure with salt and sugar, they’re placed inside for about 8 hours to bathe in the smoke. A great outdoor activity that truly rewards patience. 🪵🍂

18/09/2026

Lately…. Garden views, aronia tarts, picking lingonberries, baked goods and morning coffee, wispy clouds, walks by the river, flaky beef pie, foggy mornings, round loaves, visits from the cows, apples off the tree, leaves starting to change, and weekend toasts to the end of summer and start of autumn with Norwegian cider🍂

24/08/2026

August has kept us busy with projects—painting the outside of the house and garage, planting a much-needed garden bed on one side, doing some staining, and fixing things here and there. The gorgeous weather has made these days especially enjoyable, spent under sunny skies and plenty of blue.

In between, there’s been time for sumptuous pizza nights, Norwegian pancakes with wild raspberries and fireweed flowers, boller ‘buns’, and farm stops for fresh eggs and almond potatoes. The sour cherries and aronia berries are in full swing, and our first ripe plum turned out to be shaped like a peanut.

We also made it back to the track for karting practice following the summer hiatus. Slowly getting back into the swing of routine, while still enjoying all that August has to offer.

16/07/2026

Home lately. Long summer days, a bit of a heat wave, and everything in bloom. 🌿☀️🌸

14/06/2026

Spruce Tip Cordial!🌲 One of nature’s fleeting gifts at this time of year is the spruce tip. In late spring, fresh shoots appear on spruce trees and, over the course of a few short weeks, their vibrant green tips emerge. During this brief window, they can be gathered and used in a variety of ways.

Full of vitamin C, they have a lovely citric and piney taste. One recipe that I have been making for years is Spruce Tip Cordial. Mixed with sparkling water, it makes a refreshing drink on a warm day. It’s also a wonderful addition to cocktails and will keep in the refrigerator for several weeks. So, if you still have some tips on trees, be sure to make a batch 🌿

Spruce Tip Cordial (granskuddsaft)

Makes 4 ¼ cups (1 liter)

• 3 cups (720 ml) water
• 3 cups (600 g) granulated sugar
• 3 cups (192 g) spruce tips

In a medium saucepan, over medium-high heat, bring the water and sugar to a boil and stir until the sugar is dissolved. Once the sugar is dissolved, remove from the heat. Add the spruce tips and give it a quick stir. Cover and let sit for at least 1 hour to overnight to infuse. I suggest infusing overnight to get the most flavor.

Once the cordial is ready, set a cheesecloth over a large bowl. Pour the cordial over the cheesecloth to catch the spruce tips and any loose needles. Discard the spruce tips. Transfer the cordial to a clean jar.

To serve, use a ratio of 1:4 - one part cordial to four parts water. Store in the refrigerator and use within a couple of weeks.

For more spruce tip recipes, head to my site (link in profile). ✨

19/05/2026

Trondheim! The last stop of our week-long culinary coastal journey and it never ceases to amaze. A foodie haven, this beautiful city - where Viking history meets a young creative vibe - has so much to offer. We spent two nights at the luxurious , explored the winding streets on foot, had a delightful lunch and coffee , picked up some tea from Norway’s only Master Tea Blender, and dined and . The whole experience was divine. There were flavors of land and sea, the sun was shining (the whole time!), the vibes were chic, and most importantly, we had a great time chatting and creating memories every step of the way. We started our trip in Ålesund, ventured to the island of Ona, then back on the mainland to Hustadvika before arriving in Trondheim. 7 days. Each filled with unique adventures all centered around the diversity of what Norway’s beautiful coast has to offer. 🩵

If you want to join one of my trips, we head from Oslo to Bergen in September and then to Northern Norway in October. See the link in my profile for the details!