Nordic Food Artisan

Goes to a food artisan, who have developed a unique product which represent a high gastronomic quality and is rooted in Nordic raw ingredients and artisan traditions.

The Nominees are

Iceland

Rjómabúið Erpsstaðir

Erpsstadir is a dairy farm in Northwest Iceland, run by farmers Thorgrimur Einar Gudbjartsson and Helga Elínborg Guðmundsdóttir. Erpsstaðir, with about 60 dairy cows, are best known for their small-batch dairy products such as ice cream, the traditional Icelandic Skyr, caraway cheese, white and wet cheese and various other dairy products which the "Cream Shop" at Erpsstaðir processes. All the milk for the production is from the dairy cows on the farm. For other ingredients Þorgrímur and Helge strive to use local, seasonal flavours whenever possible, such as rhubarb, dandelion honey and blueberries. The farmers at Erpsstaðir are pleased to offer visitors the chance to take a closer look at the milk production. Visitors at Erpsstaðir can experience a real Icelandic farm and buy homemade artisan dairy products first hand. Thorgrímur and Helga also offer accommodations for interested visitors.

Facebook: www.facebook.com/Rjómabúið-Erpsstaðir-1608772829405443/

Finland

Ainoa Winery

Ainoa Winery embraces the spirit of the Nordic cuisine movement by using local ingredients to create something extraordinary. The key to great wine is great fruit, and Finland has the best berries in the world - especially the wild berries. Treated right they can turn into world-class wines that reflect the terroir of the northern forests. Ainoa Winery wines fill a gap that has existed in Nordic cuisine, allowing complementary pairings to create a pure Nordic taste experience where great wines are combined with great food. This gives those planning meals a new tool to further amaze diners with the richness, variety and simple goodness of flavours from the North.

Website: www.ainoawinery.com

Facebook: www.facebook.com/ainoawinery

Åland

Öfvergårds in collaboration with Backmans Smakverk. Anna and Jan Alm collaborating with Tina and Jonas Backman

Öfvergårds is located in Tjudö - the apple farming kingdom of Åland. The farm has about 6,000 trees. Anna and Jan Alm took over the farm in 2010 after Anna's parents, who once took over from their grandparents.

A passionate food artisan couple behind the success of Backmans Smakverk, Jonas and Tina Backman has succeeded both in SM and FM in food crafts with their air-dried products. To them food crafts means protecting old, traditional cooking methods, but at the same time using contemporary spices and seasonings. To preserve the good of previous generations but also to pass it on to the future.

Websites: www.ofvergards.ax and www.smakverket.ax

Sweden

The Hellström family

The Hellström family is a new generation that continues to work on developing Swedish cheese tradition. Here in a red-white farm dairy, some of Sweden's best cheeses are produced.

17 people live in the small village of Södra Svedjan in the western botanical forests, which lies in the slope down towards Storkågeträsket. Here one of Sweden's most famous cheeses is produced. Svedjan Gårdsost is award-winning and even served at the Nobel dinner. The farm's 40 cows deliver the milk to high quality cheeses.

"Through the farm dairy, we get the outlet for our longing to create something that conveys heart, pain and much more that belongs to the hardworking and beautiful in life on a farm in the northern forest countryside".

Website: www.svedjanost.se/

Faroe Islands

Gásadalsgarður

Traditionally bull calves are considered a waste product, which is disposed of at birth.

The farm Gásadalsgarðurin, situated in the picturesque village of Gásadalur on the island of Vágar, has come up with a concept to utilize this resource.

The calves are organically raised, slaughtered in the local slaughterhouse, and fermented in the local drying shed. This method is not traditionally used on beef, and the resulting unique product (even on the Faroe Islands) is then used in a fermented beef soup.

The soup, which has been highly praised by food-critics, is served for visitors in the aforementioned slaughterhouse, which has a beautiful view of the jagged islet of Tindhólmur.

Facebook: www.facebook.com/gasadalsgardur/

Norway

Indre Oslo Matforedling, IOM

IOM was founded in 2014. As a sausage maker located in the center of Oslo they are very close to the customers. They buy all their meat directly from the farmer and good animal welfare is one of their main focuses. Not only at the farm, but also on the way from the farmer and to the butcher. Their trademark is to use parts of the animals that the customers normally do not find in the supermarkets. And they use old sows, “retired” dairy cows and sheep and turn them into sausages and cured meat. They sell their products either directly to restaurants or the customer’s order by email, pay and then pick up the products at a pick-up point.

Facebook: https://www.facebook.com/indreoslomatforedling/

Website: www.iomat.no/

Denmark

Adam Aamann, Aamanns ApS

Chef Adam Aamann has pioneered the revival of the Denmark’s lunch tradition. With skill and dedication, he has succeeded in simultaneously bringing the Danish Open-Faced Sandwich back to its roots and into the future. He has done this by honoring and refining traditional cooking techniques, only using high quality local produce and keeping a strong focus on craftsmanship. His efforts have placed Danish “smørrebrød” amongst the ingenious stars on the international culinary scene. Needless to say, his achievements have had fare wide consequences for the understanding of Danish food culture both locally and globally. An accomplishment that can only be achieved by a skilled artisan – such is Adam Aamann.

Website: www.aamanns.dk