Close relationships with producers
Martin Moses, head chef and former Chef of the Year, says the trials of the pandemic have made him more patriotic. Previously, he’d sourced all of Europe; now, he uses Swedish ingredients with clearly recorded origins — from small, dedicated producers. Because he buys whole ingredients in season and knows how to use every bit creatively, he is less price-sensitive. The ambition is to have close relationships with all its producers and let them shine through in the menu. The cooking is New Nordic, where the kitchen likes to highlight different ingredients and odd parts of the animal.
• Sustainable meat clearly identified as from Swedish producers
• Preference for buying whole ingredients or unusual parts, such as heart, for sustainability reasons
• Serious effort put into menu planning in advance to keep wastage down
• Each wine has a clear person and story behind it