We had a couple of exhilarating days last month with guest chef Tomos Parry and Adam Smith from Brat restaurant as they joined us for Kitchen On The Edge, and the Arctic cod season.
Ocean fishing, cocktail making, exploring, cooking demos, ceramics, plasticine workshops and Brat feasting were just some of the things happening here at the tip of the Lofoten Islands, and it’s been wonderful to witness the exchange of ideas and collaboration between Shoreditch and Sørvågen with fires burning against the backdrop of the snow capped mountains.
From fishing Arctic cod in the early hours and foraging herbs in the snowy hills in the afternoon, the chefs never stopped and the results were epic. Our wild Lofoten produce has been in good hands!
Tomos’ pil-pil of local skrei (cod) kokotxas (throats) with fried cod tongue, white beans and seaweed. 
Cooking demo with Brat-style fire techniques 
Brat-style whole skrei grilled over coal. 
Head chef Rich and Valentine trying their fish luck during a short break. 
Valentine’s roasted skrei with parsley sauce, shellfish sauce, fennel and razor clams. 
Skrei tongue cutting course with Ingunns daughter, Maria.
DO YOU WANT TO JOIN US FOR OUR NEXT EVENT?
Despite Kitchen On The Edge booking up so quickly this year, we do have a couple of final rooms available; a cabin in June and two rooms in September.
16-20th June – Niklas Ekstedt
15-19th September – James Lowe
Please get in touch if you are interested in joining us of any of these incredible adventures. You can read more about the events her.
English (UK) 
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