March

It’s still cold at Fäviken, really cold. It is so cold that we have had to cancel some evenings because we were too unsure about whether we could keep the dining room warm enough. However, we are moving towards the lighter and hopefully warmer days ahead.

In the kitchen, we are currently enjoying the extremely high quality of the line-caught winter fish from our own waters, as well as that of the shellfish from Hitra. The langoustines have rarely been as fine as they are right now!

Otherwise, we have reached the last of the fresh vegetables in the cellar and soon there will only be preserves left. We are doing a great deal of work with the white winter cabbage which, beneath a few withered, slightly hairy layers of leaves, is still fantastic. Also, I recently visited Kurt and agreed on a really good cow and a calf that will be delivered closer to spring. Another wonderful ingredient that will soon be arriving is goat kid. There are great young goat kids on the way from Tor and I am looking forward to putting a whole one on the charcoal grill in the early spring.