There is nowhere in the world I would have rather built my little food heaven than right here. The shear amount of amazing ingredients found in Lofoten and Vestvågøy – right outside the door – is truly unique.

The sea, the shore, the meadows, the heather moors and the steep Lofoten mountains produce some of the most exclusive food treasures a chef could get his hands on. Fish and shellfish from one of the worlds cleanest and most productive oceans make up only a corner of the palette.

Vestvågøy is Northern Norway’s largest agricultural municipality; with free-range pork, angus cattle, “wild sheep”, kid and world-class lamb. We have hare, we have moose, we have grouse, we have mushrooms, cheeses, amazing berries and beetroot and seaweed and a variety of potatoes. We are rich!

The seasons in Lofoten offer fierce contrasts in temperature, light, wind, rain and snow. These contrasts shape the people who live here as well as the fantastic nature and the raw material riches it produces. This is my inspiration, and that is why my winter menu is replaced by my spring menu, my summer menu replaces my spring menu, before the winds from south-west signal the coming of autumn.

I am lucky.