Experience

When Kim Tore Sjøbakk moved back home after spending 12 years working at some of the highest-ranked restaurants in London, he ended up in Trøndelag, at the culture house of Bjerkem. Here they mainly use organic and wild produce from the region Trøndelag – from local foragers, fishermen, farmers, and hunters. The restaurant uses a lot of wild game, such as moose, deer, goose, and grouse, as it’s an abundant resource in the region. Any farmed meat like beef, sheep, and chicken is organic from local farms. The food waste is decomposed and used as fertilizer for the farm’s grain fields and vegetable gardens. Bjerkem farm grows organic, old grains like spelt and emmer, and the kitchen has access to its own vegetable and herb garden.