Gísli Matthías Auðunsson

Gísli is a well-known food activist and a champion of traditional Icelandic food culture.

Born into a family of hardworking fisherman and cooks on
Heimaey – the oldest, largest and only inhabited of the Westman
Islands archipelago, Gísli moved to Reykjavík when he was six.
After training as a chef and staging in mostly NYC and France, he
opened Slippurinn in 2012 together with his family. A modern
Icelandic eatery with the aim of crafting an enchanting,
sustainable and seasonal high-end restaurant that pays homage
to tradition while simultaneously incorporating modern
techniques.

In 2017, together with friends, Gísli opened SKÁL!, a food hall that
received a Michelin Guide ‘BIB-gourmand” award in 2019.
His first cookbook SLIPPURINN: Recipes and Stories from Iceland,
cowritten by Nicholas Gill was published worldwide by Phaidon and
released in 2021.

With similar ingredients and being equally familiar with the
mighty Skrei (migrating cod), we’re incredibly excited to
experience Gísli’s creative and evocative cooking style here at
Holmen Lofoten.

  • Joining us on: 20-24 March 2025
– Who else is joining us for Kitchen on the Edge of the World –

Tom Frost

Tom Frost is a well-known print maker and illustrator based in Wales.

Alex Pole

Alex Pole has a lifelong passion for metal work.

Lee John Phillips

Lee John Phillips is a technical illustrator, designer, painter, teacher and maker living in West Wales.

Audun Rasmussen

Før du har rukket å hilse på Audun, vil du bli møtt med et lurt smil, og et humoristisk glimt i øyet. Han er den som leder deg trygt og sikkert gjennom dette ville og dramatiske terrenget vi kaller «hjem». Audun er et vandrende leksikon, når det kommer til lokale omgivelser og turområder.

Mark Lord

Mark Lord, also known as Lino Lord leans into the rich history of craft from Cornwall to capture fascinating natural and iconic imagery.

Albert Franch Sunyer

Albert is a pioneer in sustainable gastronomy, being the co-founder and co-owner of Restaurant Nolla, the Nordic's first zerowaste restaurant.

Ana Roš

Ana is a Slovenian chef and one of only eight female chefs whose restaurant, Hiša Franko, has been awarded three Michelin stars.

Ola Klepp

Located in Stavanger, Ola opened restaurant K2 together with his wife Elisabeth in 2020.

Simon Rogan

Achieving multiple Michelin-stars across restaurants around the globe, Simon is recognised as one of the world's pioneers of the farm-to-table movement.

Hege Iren Aasdal

Hege Iren Aasdal is a well-known Norwegian basket-maker specialising in exploring traditions from rural areas and materials from the wild to make beautiful, useful and durable baskets.
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