Nordic Food Producer

Goes to the farmer, the fisherman, the hunter or the collector, who represent raw ingredients of high gastronomic quality, who make use of the Nordic natural and cultural terroir and who himself is producing, catching or collecting the raw materials.

Faroe Islands – Jóhan Dávur Joensen

Jóhan Dávur Joensen is an artisanal farmer and amateur food-historian from the fertile valley of Gásadalur. With a keen understanding of Faroese agronomical lore, Jóhan Dávur has spearheaded and developed the local production of greens and vegetables.

Jóhan Dávur´s unique take on farming rests in the understanding and implementation of “terroir” – the effect of the growing environment (local soil composition, slope, sunlight, precipitation etc.) on the growth and taste of vegetables. The result is amazing products grown from vegetable patches on the edge of 100 m . cliffs overhanging the ocean.

Jóhan Dávur is a firebrand that focuses on creating a small quantity of exclusive products. John spars closely with his loyal customers, among others the 2 Michelin-star restaurant KOKS and Embla-winner Leif Sørensen, to optimize the quality and availability of his products, and he freely offers advice to fellow farmers in order to promote sustainable local food production.