Vyn

96-100

Gastronomy points 2024

Daniel Berlin

Vyn, Simrishamn, Sweden

Daniel Berlin, owner and executive chef at newly opened Vyn in southern Sweden. How do you approach sourcing ingredients from abroad?

– We avoid purchasing from other countries. That’s the beauty of working seasonally. We plan according to the differences throughout the year, and not everything needs to always be available. It’s about planning and acceptance.

What are the relationships with your producers based on?

– Again, it’s all about long-term planning. Relationships are almost more important than the product itself. Most producers are struggling in some way. It’s about finding gaps and synergies; discovering things no one else is growing. Through forward planning and agreeing on quantities in advance, we can eliminate uncertainty. Sometimes, we guarantee we’ll purchase the batch and even pay in advance. We’re in this together.

Read more

Vyn

96-100

Gastronomy points 2024

Daniel Berlin

Vyn, Simrishamn, Sweden

Daniel Berlin, owner and executive chef at newly opened Vyn in southern Sweden. How do you approach sourcing ingredients from abroad?

– We avoid purchasing from other countries. That’s the beauty of working seasonally. We plan according to the differences throughout the year, and not everything needs to always be available. It’s about planning and acceptance.

What are the relationships with your producers based on?

– Again, it’s all about long-term planning. Relationships are almost more important than the product itself. Most producers are struggling in some way. It’s about finding gaps and synergies; discovering things no one else is growing. Through forward planning and agreeing on quantities in advance, we can eliminate uncertainty. Sometimes, we guarantee we’ll purchase the batch and even pay in advance. We’re in this together.

Read more