Conversations with the artisans and creatives safeguarding tradition and island life.
. . . Hörte Brygga's indoor kitchen is integrated into the dining spaces, the grilling shed with its up-cycled-rubbish-bin-smoker runs out to the terrace bar, which takes you on down to the sea, or back into the kitchen where the chefs and staff work amidst the guests, stopping every so often to change the record on the turntable. The menu is small and ever-changing, inspired by the best of whatever Martin can get from his producers, or pull from his generous store of pickled goods . . .
. . . Bookings can be made from March through to December for intimate suppers, tasting menu feasts and special evenings with guest chefs, but the rest of the time Hörte Brygga operates on an 'open to all' basis. By abandoning lunch reservations, encouraging people of all ages and from all walks of life to drop by for coffee, drinks, food, or a browse through the shelves of the farm shop in the newly-converted boat-house, Emma and Martin’s singular vision of a community-focused, produce-led, friendly place to eat has been more than just realised; it’s a triumph . . .
. . . Arriving at Villa Strandvägen is like stepping into a deliciously relaxed home from home. Designed in 1899 by acclaimed Danish-born architect Peter Boisen, this unassuming wood-panelled country home sits in a quiet corner of southern Sweden’s most southerly tip, amidst lush gardens and surrounding woodland . . .
With its seven cosy bedrooms, black and white photos from the owners’ personal collections lining the walls, and intimate drawing room-cum-kitchen-cum-dining room bedecked in New England-inspired florals and stripes, Villa Strandvägen delivers Swedish costal luxury with oodles of homely pleasure and a generous dash of romanticism . . .
. . . Nature-lover and hiking-enthusiast Helena is a modern farmer, conscious of her duty to handle the land and its offerings with a light touch, but also of her responsibility to keep her grandparents’ legacy alive. In addition to her core role as farmer and producer, she runs a bed and breakfast and local tours for visitors, sells meat and skins from her flock, and performs sheep-whispering on her apple-obsessed beasts . . .
. . . She is also savvy, for Källagården, together with some 90 other growers from relatively small farms in Skåne and its surrounding counties, is a member of the Äppelriket collective: an outfit that stores, sells and markets its members’ fruit as a single enterprise. By clubbing together, saving on storage space, packing costs, and labour, Äppelriket gives its members the power in numbers required to compete with bigger, more commercial farms on price and production, and the strength to protect themselves from grocers’ price wars. All in all, very simple, very effective, very fair, and very Swedish . . .
. . . The family-run Spirit of Hven distillery produces organic pot-distilled vodka, gin, rum, eau de vie and schnapps, much of it made from grain grown on the Island of Ven, but it is their single malt island whisky that they’re best-known for. Whisky enthusiasts can come here to stay in the 4* hotel, take a tour around the world-class distillery, or just to while away an evening in the Backafallsbyn bar with its some 500 different whiskies from the best distilleries around the world . . .
. . . Here at Spirit of Hven they’re practicing the art of precision spirit production. Mashing, fermenting, distilling, oak-cask ageing and bottling all takes place under one roof. The contents of bright copper stills bubble away in the distilling chamber, barrels are racked in neat rows in the adjoining cask room to age – some hooked-up to speakers for a dose of radio-wave maturation experimentation. Next door, bottle necks are hand-dipped in simmering wax to give them their distinctive seal, whilst upstairs in the laboratory, test-tubes spin and sampling machines blink continuously. This is the seriously scientific craft of spirit-making, and distillers from all over the world send samples to Hven’s laboratory to undergo their rigorous analysis process . . .
. . . Next stop, Malmö Saluhall: a bustling market hall that’s home to grocers, butchers, florists, fish-mongers, ice-cream parlours and food stalls in a formerly dilapidated 19th-century freight depot. At Papi’s open kitchen and bar we sampled spicy Fegatelli and damp cellar-hung mortadella procured from ham rock-star Massimo Spigaroli’s farm, soft strips of lardo and home-cured prosciutto, accompanied by hunks of chewy bread and a glass of very good red wine. Saluhall is busy but not overcrowded: it’s rather like our beloved Borough Market in miniature and without the hoards of tourists, and we could have stayed here all day, chatting wine and food with the guys over the bar and pottering around the stores. But next on the agenda was a not-to-be-missed date with the nation’s top pastry chef, so off we went to the old Rosengård district for our first ice-cream of the year with Joel Lindqvist . . .
. . . We stepped off a busy main throughway into the serene Mat- & Chokladstudion world of grey-limed walls, birch shelves bearing assorted glass jars and beautiful books, with a vast oak tasting table at its centre. But this is no colourless land: this is Willy Wonka chocolatiering Skandi-style . . .
. . . There is no menu or wine list at Bloom in the Park. The menu is inspired by seasonal ingredients and changes each day according to what chef Titti Qvarnström can procure from her band of trusted producers, and from her own garden.
In the small patch of land around her home in one of Malmo’s sleepy suburbs, Titti has created a kitchen garden of dreams. With basket and scissors in-hand, we trail Titti around the garden as she gathers hyssop, goosefoot, wild strawberries, rose petals, elderflower and more, stopping here and there to smell or taste from our harvest, chattering all the way. One last stop to poach a few sprigs of mockorange over a neighbour’s wall and then we are on our way back to the city for lunch in a 60s shopping centre (us) and prep (Titti) . . .
. . . We left Bloom to wander back to our hotel, stopping for a nightcap in the buzzing Möllevången district. The Bloom card with its QR code to look up the menu and wine list for the evening sat on the table between us, but our phones stayed in our pockets and the menu remained unknown. For us, the magic of this particular meal could not be confined to a list of ingredients or a description of plating. Our evening at Bloom would remain the icing atop a perfect day, flavoured by the people we’d met, scented by our afternoon in our chef’s garden: its tastes, smells and textures committed firmly to memory . . .