/ Written by Grace Fitzgerald

World Food Travel Summit 2013

by Grace Fitzgerald

Last night, Gothenburg hosted the kickoff to the World Food Travel Summit 2013—four days of inspiration, connecting & growth for the world’s thought leaders on food, drink, tourism & hospitality. The opening reception was held in City Hall and celebrated the ‘Try Swedish’ culinary campaign.

Sami singer Katarina Rimpi sang, and Magnus Kindbom, Secretary of State, welcomed delegates. He explained the political vision of Sweden; to be “the No. 1 in Europe when it comes to food” He explained how the vision has extended to include all steps in the food chain, from the purity of ingredients, responsible anima husbandry,  and the diversity of food production and manufacturing
methods; “from farm to fork”, and how the building success of this vision is based on “cooperation of the different fields”.

From farm to fork.

He highlighted how food in the public sector is also being addressed, with the aim to provide nutritious, healthy and good food in schools and hospitals, with a long term benefits for health policy. He concludes with; “We may never be the biggest culinary nation, but we can be one of the best”.

Power to the producers!

Håkan Thörnström, owner of Gothenburg Michelin starred restaruant, Thörnströms Kök, and one of Sweden’s foremost supporter of fresh, local produce, served the evening’s food and shared his thoughts and dedication to quality, and Sweden’s pure, raw ingredients. White wine from solaris grapes from Klagsham Vineyard in Southern Sweden was served. Yes. Sweden also produces wine.



/ Written by Jenny Jonevret

Culinary Academy in WestSweden Gothenburg 2015

Crayfish - Photo Lisa Nestorson
West Sweden is famed for its wide variety of top-quality, natural, organic produce. The forests of inland Dalsland provide an impressive range of game, berries, mushrooms and fresh fish, while the countryside bordering the Göta Canal is teeming with farm shops selling locally produced fine cheeses, high-quality dairy products, beer and schnapps. Fertile farmland makes the region ideal for growing crops and raising livestock on sustainable and traditional organic lines. Unique culinary highlights include wild garlic in the spring in Kinnekulle, exclusive roe from Lake Vänern in the autumn and fresh seafood all year round. In the cold, clean and mineral-rich water of Sweden’s West coast, shellfish grow more slowly, developing a fuller flavour, which makes these North Sea shellfish some of the best in the world. Visitors can treat themselves to lobster, mussels, oysters, crayfish and prawns, and learn how to catch and cook them on a unique seafood safari.

The region’s capital city, Gothenburg’s coastal location means easy access to fish and shellfish that stand out on quality and flavour. Add an authentic coffee shop culture that prides itself on its cakes and pastries, and Gothenburg is a food lover’s paradise. The city’s chefs work with local produce and seasonal food, preferably organic. Their modern approach to cuisine rests on Swedish traditions combined with new flavours and ideas drawn from all over the world. Today six restaurants in Gothenburg – 28+, Bhoga, Koka, Sjömagasinet, SK Mat & Människor and Thörnströms Kök – have been awarded a Michelin star. But if you’re looking for fabulous food, there’s far more to Gothenburg than that. Gothenburg was named Sweden’s Food Capital in 2012, with the jury citing the vast array of food the city has to offer, its abundance of local produce and high-quality restaurants, not to mention the fact that the food served in schools and hospitals is nutritious as well as sustainably sourced.

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/ Written by Grace Fitzgerald

If you build it, they will come

photocred: Fia Gulliksson, Food in Action

There’s no beating about the bush with Swedish Fia Gulliksson of Östersund—a woman on a mission. She is all about three things; people, passion and produce. She tells us how she brought Östersund, her regional area of Sweden, to international acclaim through sheer will and determination.

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