Visitors to the pop up on Monday 22nd can expect to enjoy the culinary delights of Luleå, in Swedish Lapland. Top of the menu will be Kalix Löjrom a rare type of caviar only found in this corner of the Baltic sea. So special it is referred to in foodie circles as the ‘gold of the North’ and promises to give Londoners with a penchant for the exotic a real treat. Other delicacies will include fillet of reindeer and cloudberries, a typically Swedish mountain and forest berry found in Swedish Lapland. All this will be served against the theatrical backdrop of the Northern Lights, which will be projected onto the walls of the cottage.
Tuesday 23rd will see the Red Cottage travel further south to the dramatic coastal region of West Sweden, home to some of the best seafood in the world. Visitors will experience such delights as crayfish ‘toast skagen’, an open sandwich Swedish style, crayfish & mushroom soup made with locally sourced forest mushrooms, goats cheese crème with baked cocktail tomatoes and scrambled eggs with mackerel and pickled onions.
The final day of the pop up, Wednesday 24th October, will be hosted by our friends in the southern region of Skåne who are known for their relaxed and organic lifestyle. Guests will be treated to their version of the great St Martins Day Goose Feast which traditionally takes place in mid-November. Dishes will include mouthwatering roasted goose served with apple compote & thyme, organic eggs cooked at 63.5 degrees with local cheese & forest mushrooms and black soup made with local apples & sausage.
The ‘Red Cottage’ will be open to visitors from 12-2pm on Monday 22nd October to Wednesday 24th October. Places are limited and reservations will be on a first come first serve basis.
To reserve your free place, please RSVP to: firstname.lastname@example.org
The Old Truman Brewery
1 Corbet Place
15 Hanbury Street
As a precursor to Red Cottage, Sweden will be appearing at Partridges Food Market on the King’s Road in Chelsea in south west London. On Saturday 20th over 15 Swedish producers will be selling their artisan delicacies to local shoppers and the products will be on sale in Partridges store until stocks last. Some of these foods will also be featured on the Red Cottage Lunch Club menus. See www.partridges.co.uk for details.
NOTES TO EDITORS
Sweden, along with the other Nordic countries, offers a refuge of clean, unspoiled nature, as well as the taste of the exotic. Stretching more than 1500 kilometres from well above the polar circle to the fertile plains of the southern tip, Sweden covers a number of climatic regions, allowing for a rich diversity of flora, fauna and traditions – and exceptional foraging.
The vitality of Nordic gastronomy manifests itself in many different ways. Accompanying the lively restaurant scene is an increasing number of new, small-scale food and beverage companies popping up on the countryside as well as in the cities, some of whom are represented here in London for the Red Cottage event. Micro and nano breweries, mobile slaughterhouses, cider press and apple juice buses, stone oven bakeries, artisan cheese producers, growers of vegetable and herbs, organic pig and cattle farms. Many of these new artisanal products are created in close relation and cooperation with local chefs.
A new generation of Swedish chefs are making their mark on the global gastronomic arena and while the cities may offer vibrant & innovative restaurant scenes, some of the most intriguing and personal expressions of Swedish gastronomy can be found in restaurants far away from the cities.
Chefs across the country are exploring nature, using everything that foraging and local sourcing can provide. It means venturing into new territory, but simultaneously they rediscover traditional, often artisan methods and techniques. The role of the chef has taken a new turn, not focusing only on the work in the kitchen, but spending considerable time finding the best quality produce, and developing close relations with farmers, growers and producers.
As a token of the success of chefs, Sweden has three restaurants on The World’s 50 Best Restaurants list, as well as ten restaurants with stars in Guide Michelin. Two of the restaurants – Mathias Dahlgren and Frantzén/Lindeberg – have two stars, which is more than any other Nordic country.
GOTHENBURG & WEST SWEDEN – www.westsweden.com & www.gothenburg.com
The west coast of Sweden boasts its own marine version of ‘big five’: langoustine, lobster, oyster, shrimp and mussels. Benefiting from the cold, clean water, the shellfish are of supreme quality with the crayfish offering taste and texture revered by chefs all around the Nordic countries. Supremely juicy flesh and with a multi-layered taste, it needs no company on the plate. The region’s famous Shellfish Journey takes place every autumn, kicking off at the start of the lobster season on the first Monday after 20 September every year. Visitors can taste the seafood delicacies at their freshest, as well as learn how to catch and cook them on an exhilarating seafood safari.
The main city on the west coast, Gothenburg, the culinary capital of Sweden 2012, is where the country’s most important fish markets are located, offering a wide range of fish and seafood. The restaurants in Gothenburg, and on the west coast in general, are heavily reliant on the unique produce available, making this one of the most exciting places in the world to visit for passionate fish and seafood lovers.
SKÅNE – www.skane.com
The southernmost region of Sweden, Skåne, consists of vast, fertile fields, beautiful rolling hills, forests and a very long coastline. This is an ideal region for growing, farming, foraging and hunting – the Swedish equivalent of Tuscany.
Due to its geographical position right in the south of Sweden, Skåne prides itself on being the first region in the country to harvest many popular crops, including potatoes and strawberries. Its mild weather and an extended growing season also means that wine making is on the increase with some 40 Skåne based wine producers now creating their own labels.
Not only do the many hours of sun and mild climate provide favourable growing conditions, this is an area characterised by its very own regional culinary traditions. For example, every year locals meet for gåsamiddag, the annual goose dinner on 10th of November to celebrate St Martins Day. This is a wonderful showcase for the region’s organic produce and, of course, its geese farming.
LULEÅ IN SWEDISH LAPLAND – www.visitlulea.se
The cuisine of the Sámi people of Swedish Lapland is a gastronomic world of its own. One of their staple foods, suovas – smoked in English – is lightly salted and smoked reindeer meat most often served with deliciously dense unleavened bread and foraged lingonberries. The flavour is enhanced by cold-smoking the traditional way in a kåta, a Sami teepee, over an open fire.
In the coastal region around Luleå, in the very northern part of the Baltic Sea, one can find the unique conditions required for the production of Kalix Löjrom. This vendace roe is Sweden’s answer to sturgeon caviar, with an amazing freshness, delicate flavour, supple texture and subtle saltiness.
Another distinctive gem from the northern region is the cloudberry, or Hjortron in Swedish. The sub-Arctic cloudberry plant can withstand temperatures as low as minus 40°C. These delicious berries are soft and juicy, rich in vitamin C and have a distinctive tart taste and are often made into jam.
PARTRIDGES – www.partridges.co.uk
Partridges is one of the few family run food shops in Central London and still is supplied by some of the original suppliers since 1972. The Sloane Square store has a wine bar and café, a Saturday food market outside the shop and a growing export business for its own label products and a greater emphasis on organic and environmentally friendly products. In January 1994 Partridges was granted the Royal Warrant as Grocers to Her Majesty the Queen.
EMBASSY OF SWEDEN – www.swedenabroad.com/en-GB/Embassies/London/
Their task is to represent Sweden, the Swedish Government in the UK and to promote Swedish interests. Ambassador Nicola Clase is Head of Mission. They do this by having a continuous dialogue with British representatives, for example regarding cooperation within the EU and through information and collaboration with the cultural and defence sectors as well as with industry, public authorities and other organisations.
VISITSWEDEN – www.visitsweden.com
VisitSweden is a marketing and communications company, whose aim is to promote Sweden as a travel and tourism destination and to market the Sweden brand. VisitSweden has offices in 11 markets and is owned jointly by the Swedish state and Swedish tourism industry. Foreign visitors in Sweden spent over 87 billion Swedish kronor during 2010. (Source: Swedish Agency for Economic and Regional Growth)
For more information please contact:
Philippa Sutton at VisitSweden
tel. 0207 870 5604
or email email@example.com