Nordic Bakery celebrates Cinnamon Bun Day

  • Sarah Surgey
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  • 23rd September 2015
  • One of the best ways to experience a country is through its cuisine and one of the best ways to gauge how important tradition is to a country, is through the esteem in which it holds it traditions. So when people are curious about why there is a Cinnamon Bun Day (Kanelbullens dag) in Sweden, […]




    One of the best ways to experience a country is through its cuisine and one of the best ways to gauge how important tradition is to a country, is through the esteem in which it holds it traditions. So when people are curious about why there is a Cinnamon Bun Day (Kanelbullens dag) in Sweden, what they should really be acknowledging is just how proud the Swedes are of their heritage, offerings and identity. A Cinnamon Bun sums this up perfectly! The smells and taste involved in the making and execution, many Swedes away from home say conjure up childhood memories of these delights being made. It is also a very symbolic social thing as the Cinnamon Bun is often hand in hand with the other time old tradition, the Fika, which is a moment in the day to take time out have a coffee and a bun and sit with friends and family to not let the day slip by.

     

     

    With Nordic Bakery serving not only its Nordic community in and around London but many Nordophiles for miles around who started out curious and are now hooked on some of the sweet delicacies from our favourite Nordic countries, Nordic Bakery will be proudly flying the flag for Cinnamon Bun Day (Kanelbullens dag). Come and enjoy a perfectly crafted bun or any one of their other bites and involve yourself in the festivities from the 28th Sept to 4th Oct.

    The Cinnamon Bun has been around since the 1920’s and has been celebrated since 1999 so this is still a relatively new festival, however it is embraced wholeheartedly and is definitely a fun way for any Nordophile to join in.

    Nordic Bakery have kindly sent us a recipe for the Cinnamon Bun from Miisa Mink ‘The Nordic bakery Cookbook’ by Ryland, Peters, Small and they tell us a little bit about what we can expect over the week long celebrations

     

    Created for Nordic Bakery Cinnamon bun week of celebrations – a caramel and pecan cinnamon bun which will be on sale next week only.

     

    Nordic Bakery, the Scandinavian style premium coffee shop chain, is giving Londoners a taste extravaganza of cinnamon buns with a week-long cinnamon bun celebration at all three London coffee shops (from 28 September – October 2014). Fans travel from all over London and abroad for Nordic Bakery’s iconic cinnamon buns (applauded by Time Out, Vogue and Evening Standard). Now they can have their favourite taste in a five different flavours (including cinnamon bun with blueberry and cinnamon bun with chocolate) with a different variety available during the Monday to Friday of Cinnamon Bun Week. The celebrations reach a peak at the weekend, when fans can choose from all the cinnamon bun flavours

    Dough

    570ml lukewarm milk

    150g caster sugar

    45g fresh yeast (or easy baked dried yeast according to manufacturer’s instructions)

    1 tsp cardamom seeds, crushed with a pestle and mortar

    180g unsalted butter, melted

    1 egg

    1 kg plain flour

    Filling

    100g unsalted butter, softened at room temperature

    200g dark brown soft sugar

    3 Tbsp ground cinnamon

    Glaze

    85g caster sugar

    1 Tbsp freshly squeezed lemon juice

    2 baking trays, lined with non-stick baking paper

     

    Nordic Bakery cinnamon bun and cappuccino (1)

     

    To make the dough, put the milk, sugar, yeast, cardamom, melted butter and egg in a food processor or mixer with a dough hook.  With the motor running, gradually add the flour until it is all incorporated and the dough has come together.

     

    Transfer the dough to a bowl, cover with a clean tea towel and leave to prove in a warm place for 1 hour, or until it has doubled in size.

     

    After 1 hour, punch down the dough and transfer onto a lightly floured surface. Using a rolling pin, roll it out until it is about 30 x 80cm and 7mm thick.

     

    For the filling, spread the butter evenly over the dough and sprinkle the sugar and cinnamon all over the top.

    Roll the dough up from a long side. Cut into roughly 6-cm rolls, but cut them at an angle – so, make the first cut diagonally, then the second cut about 6cm along diagonally in the opposite direction. You should get a roll that looks like a trapezium (or a triangle with the tip chopped off). Carefully transfer the buns to the prepared baking trays, with the longest edge of the bun sitting on the tray, cover with tea towers again and leave to prove in a warm place for 30-60 mins, until almost doubled in size.

     

    Preheat oven to 200C or 400F or Gas 6. Bake the buns in the preheated oven for 20-25min or until golden brown.

     

    To make the glaze, put the sugar, lemon juice and 100ml water in a small saucepan and bring to the boil. Simmer for 10-15 min, until slightly thickened. The glaze will still be quite watery.

     

    Remove the buns from the oven, transfer onto a wire rack and brush the glaze generously over them. Leave to cool before serving.

    Head over to Nordicbakery to find out more

     

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    North – Nordic Food Festival

  • Sarah Surgey
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  • 3rd September 2015
  • North – Nordic Food Festival comes alive in New York City, September 23-28. Experience an explosion of gastronomical delights from a collaboration of Nordic Chefs. Try the New Nordic Cuisine, experience the different Nordic countries through their food and feed your Nordic passion! Honest Cooking Media, the award-winning food and wine media company behind HonestCooking.com, […]




    North – Nordic Food Festival comes alive in New York City, September 23-28. Experience an explosion of gastronomical delights from a collaboration of Nordic Chefs. Try the New Nordic Cuisine, experience the different Nordic countries through their food and feed your Nordic passion!

    Honest Cooking Media, the award-winning food and wine media company behind HonestCooking.com, proudly presents the NORTH Nordic Food Festival 2015, a six-day celebration of the culinary culture of Denmark, Iceland, Finland and Sweden. The third annual festival will run September 23-28 and comprise a diverse lineup of events including pop-up dinners, cooking classes, cocktail parties and conversations with Nordic gastronomy leaders such as Claus Meyer and Fredrik Berselius.

    A rustic space located at the intersection of Washington Street and Charles Street in New York Citys West Village will be home to NORTH Nordic Food Festival events throughout the week. Dubbed the NORTH Market Square, and influenced by Stockholm’s bustling Haymarket Square, the space is divided into an outdoor area where diners can enjoy Nordic street food and an indoor event space where pop-up dinners, industry talks and cocktail parties will take place.

    For the 3rd year running, Nordic cuisine takes over New York City for five days. Dubbed “the most influential gastronomy movement since the 1960’s”, New Nordic Cuisine has had a huge impact on the world’s dining scene since it first arrived 10 years ago. NORTH Food Festival is your chance to experience the cooking of some of the world’s most exciting Nordic chefs. From exclusive and intimate pop-up dinners, through educational cooking classes, to fun and free events celebrating Nordic food and cooking – at NORTH Food Festival 2015, there is something for everyone. Families, kids, die hard foodies and anyone else who wants to experience a taste of the Nordics are all welcome at the festival!

     

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    About NORTH Nordic Food Festival

    NORTH Nordic Food Festival is the largest celebration of Nordic food outside of Northern Europe and is presented by the award-winning online culinary magazine group Honest Cooking Media. With a focus on the gastronomy, products, personalities and philosophy behind Nordic Cuisine, the festival is a unique chance for chefs, culinary industry guests and diners to experience the wonder and diversity of modern Nordic gastronomy.

    The NORTH Nordic Food Festival 2015 is presented by a diverse group of generous sponsors including the Consulate General of Denmark, the Consulate General of Iceland, Fika, Finnair, Food Organization of Denmark, Iceland Naturally, Iceland Responsible Fisheries, Rekorderlig Cider, Reyka Vodka,Scandic Hotels, VisitDenmark, VisitHensinki, VisitStockholm, and VisitSweden.

     

     

    A Few events for you……

    Wednesday, Sept 23

    Kick Off Cocktail Party 6pm-10pm
    The NORTH 2015 Kick Off Cocktail Party will feature Nordic drinks and bites, and offer the first look at the new West Village location that will host this year’s festival.
    $45

    Chocolate-Making Class at FIKA with Master Chocolatier Håkan Mårtensson 6:30pm-8:30pm

    FIKA: 450 Washington Street in TriBeCa

    Get an inside look at one of Manhattan’s few artisan chocolate factories with chocolate expert Håkan Mårtensson.
    Learn how to source, temper, coat and decorate your own truffles. Enjoy the results over a glass of wine, and take home a “Meet the Medals” 12-piece box of award-winning truffles.
    $100

    FIKA

     

    Thursday, September 24:

    Presented by #TrySwedish, VisitSweden, Stockholm Visitors Board, Scandic Hotels, and Rekorderlig Cider

    #TrySwedish Crayfish Party 4pm-10pm

    Enjoy aquavit, sing-alongs, and the traditional Swedish tradition of boiled crayfish under paper lanterns and the late afternoon summer sun.
    Entrance is free. Crayfish plate: $20

     

     

    An Evening in Stockholm with Restaurant Volt and Rekorderlig Cider 7pm-10pm
    This gourmet pop-up dinner will showcase the innovative cuisine of Michelin-starred restaurant Volt of Stockholm. The city’s rich cultural history will be presented in edible form, at this intimate one-night-only dinner with dishes accompanied by Rekorderlig Cider.
    $150

     

    Friday, September 25: FINLAND DAY

    Presented by Finnair and VisitHelsinki
    #FoodHelYeah Helsinki Street Eats 3pm-10pm

    Join Chef Richard McCormick, one of the driving forces behind street food in Helsinki and the Nordic Region, for a day of Finnish street food.

    Entrance is free. Food and drink available for purchase.

     

    Saturday, September 26: ICELAND DAY

    Presented by Iceland Naturally, Reyka Vodka, and the Consulate General of Iceland in New York

     

     

    Icelandic Brunch with Chef Thrainn Freyr Vigfusson 12pm-3pm

    Brunch Icelandic style with restaurant LAVA Chef Thrainn Freyr Vigfusson’s delicious menu that features traditional Icelandic ingredients in new and surprising ways.

    The nine-dish menu includes smoked trout and pancakes, grilled prime of lamb with skyr rhubarb dressing, traditional Icelandic fish stew with geothermal cooked rye bread, and a cocktail sampling from Reyka Vodka.
    $75

    Baking Class with FIKA Master Baker Robert Tell 4:30pm-6:30pm
    FIKA Tower and Bakery: 824 10th Avenue in Hell’s Kitchen

    Voted one of the Top 10 Bread Bakers in North American by Dessert Professional magazine, FIKA Master Baker Robert Tell is known for his classic Swedish desserts with a modern twist. He’ll lead a hands-on bread and pastry baking demonstration accompanied by wine, FIKA’s crisp bread and signature spreads with cheese. Take home a basket of baked goods along with a recipe card to bring your new baking skills home.

    $85

     

    Sunday, September 27: DENMARK DAY

    Presented by VisitDenmark, F.O.O.D., and the Consulate General of Denmark in New York


    Danish Pølse Hot Dogs and Beer 12pm-10pm

    Join the NORTH Market for a day celebrating the country that kicked off the New Nordic movement, Denmark.  Enjoy smørrebrød, the traditional open-faced sandwich, Danish beer and pølse hot dogs, the classic Danish street food by NYC-based Revolving Dansk.
    Entrance is free
    Food and drink available for purchase

    Monday, September 28
    NORTH TALKS Times TBD

     

     

    Some of the greatest food leaders of Northern Europe and New York City will come together for a series of conversations about what’s next for Nordic cuisine. NORTH Talks will explore trends and Nordic cuisine’s role in the changing culinary landscape.

    Claus Meyer, arguably the biggest name in Danish food, will serve as keynote speaker. He will be joined by a panel of chefs including Fredrik Berseliusand prominent entrepreneurs such as Lars Akerlund, founder of Fika and Siggi Hilmarsson of Siggi’s. Brooklyn Brewery brewmaster Garrett Oliver and other notable New York business leaders will speak about the Nordic influence and how the cuisine has translated into their business.
    Price TBD

    Closing Dinner with Mads Refslund and Fredrik Berselius
    7pm-10pm

    Two powerhouses of the New York restaurant scene will close out the 2015 NORTH Nordic Food Festival
    with a one-night-only collaboration.

    FredrikBerselius, the Swedish founder of the Michelin-starred and much praised ASKA, and Mads Refslund, Executive Chef at ACME and previously the co-founder of Noma Restaurant in Copenhagen, will explore their own Nordic heritage and flavors at this exclusive dinner.
    $179

    Head over to NordicFoodFestival.org to see the rest of the lineup and other events which are taking place over this six day Nordic Food Festival.

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    Cooper & Wolf

  • Sarah Surgey
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  • 23rd July 2015
  • In need of a Fika? Want to discover more about Sweden through its food? Or just want to see what all the buzz about Nordic eateries is which is?     Nordophile is very pleased to of found an authentic Swedish place who can answer all of your questions in one go! Cooper & Wolf first opened […]




    In need of a Fika? Want to discover more about Sweden through its food? Or just want to see what all the buzz about Nordic eateries is which is?

     

     

    Nordophile is very pleased to of found an authentic Swedish place who can answer all of your questions in one go!

    Cooper & Wolf first opened its doors in 2012 and it serves honest home cooked Swedish food and serves coffee

    They are a family run café/restaurant, offering breakfast and lunch seven days a week in the heart of Clapton, overlooking Millfields Park.

     

     

    They are proud to offer a menu of honest home cooked Swedish food inspired by head chef Paul and owner Sara’s family recipes, going back by generations. Dishes include Swedish meatballs, fresh fish and vegetarian options. Using quality seasonal produce, we pickle our own herring and make our gravlax (cured salmon) in-house.

    Every day they offer a “Dagens” daily special from the menu.

     

     

    They bake their own Swedish cinnamon buns (Kanelbullar) and a selection of cakes daily.

    They’re passionate about coffee using beans from Caravan’s Roastery in Kings Cross espresso based coffees from their beautiful Synesso machine and a changing weekly selection of single origin beans at the pour over bar all served by head barista James and co.

    They also offer a lovely selection of teas from their friends at ‘Make Tea not War

     

    cooper

    www.cooperandwolf.co.uk

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    Copenhagen Cooking Festival

  • Sarah Surgey
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  • 20th July 2015
  • Poster_no_logos

    Copenhagen Cooking Festival invites you to join thousands of others in a street celebration of Copenhagen’s local produce – or be part of renowned Michelin restaurant Relae’s 5th birthday at an informal park dinner with names such as Noma’s René Redzepi joining the party. This and much more is on the menu, as Copenhagen’s food […]




    Copenhagen Cooking Festival invites you to join thousands of others in a street celebration of Copenhagen’s local produce – or be part of renowned Michelin restaurant Relae’s 5th birthday at an informal park dinner with names such as Noma’s René Redzepi joining the party. This and much more is on the menu, as Copenhagen’s food festival, Copenhagen Cooking, unveils more than 100 events for the festival taking place 21-30 August.

     

    Poster_no_logos

     

    Those looking to experience the very best that Copenhagen’s gastronomy scene has to offer should look no further than Copenhagen Cooking Festival. In late August, the festival launches a ten-day celebration and showcase of the city’s gastronomy and restaurant scene.

    2015 will be the festival’s 11th year since its inauguration. Among the more than 100 unique events on the programme already is a massive street dinner in the Frederiksberg district, inviting more than a thousand guests to partake in a celebration of Copenhagen’s food culture along long tables on the city streets.

    The informal street dinners are part of the festival’s focus on local sustainability and togetherness this year. Over the course of the festival, key restaurants and gastronomic players will host street dinners everywhere from the medieval centre of Copenhagen to the city’s harbour.

     

    Harvest_Feast_1_Copyright_Nicolai_Engel

    Photo Nicolai Engel

     

    Michelin birthdays and a taste of Copenhagen

    As part of the festival, Michelin-starred restaurant Relae – recently earning a no. 45 on the list of the world’s best restaurants as well as the world’s most sustainable restaurant – will celebrate its 5th birthday with a feast in a park in the up-and-coming Nørrebro quarter during the first weekend of the festival. Guest chefs will include notabilities such as head chef of Restaurant Noma, René Redzepi, as well as Chad Robinson, Rosio Sanchez and others.

    Another member of Copenhagen’s gastronomic elite rallying under the festival this year is Michelin restaurant Kokkeriet, who are composing a special menu around the festival’s focus on sustainability and togetherness. This is part of the festival’s concept Taste of Copenhagen, where restaurants and bars across the city interpret the festival’s values with special tasting menus. Taste of Copenhagen also features unusual names such as the National Museum of Denmark offering a historic look at the Danish cake table.

    Festivalgoers can also indulge themselves in something inherently Danish, such as the traditional smørrebrød (also known as the open-faced sandwich), as the food market in the city’s Meatpacking District pairs up with renowned microbrewery Mikkeller to host a day dedicated to the Danish specialty.

     

    Copenhagen_Cooking_rooftop_photographer_Rasmus_Flindt Pedersen

    Photo Rasmus Flindt Pedersen

     

    Dine under open skies or travel back in time with Copenhagen Cooking

    Dine under open skies in Copenhagen’s medieval centre, go on a Michelin picnic with Restaurant Kadeau or go on a gastronomic time travel. With little under a month until Copenhagen Cooking starts up the hotplates in the Danish Capital, the programme offers more than 150 unique events.

    Go on a picnic in the scenic Amager Fælled just outside of Copenhagen with a basket provided by Michelin- starred Restaurant Kadeau. Or relive the original 1983 menu from Era Oras opening. If you are not so Michelin-inclined, you can have an informal meal in the middle of the city’s medieval centre or right down by the harbour.

    These are just some of the 150 gastronomic temptations that Copenhagen will be full of from August 21 to 30, when the Copenhagen Cooking Festival opens its doors.

    One of the themes this year is the street dinner – informal long table dinners in the city streets. You can have a seat in Magstræde, in the city’s medieval centre, where the restaurants and bars of the street shut down traffic and come together for one night only to with an Italian-styled menu and great music and atmosphere. SALT Bar & Restaurant have also teamed up with a sustainable Danish fisherman’s guild to host an evening by the city’s harbour, where the menu is defined by the night’s catch.

     

    Copenhagen_Cooking_Photographer_Wonderful_Copenhagen

    Photo Wonderful Copenhagen

     

    Michelin picnic and gastro time travels

    Festival guests who would like a gastronomic experience in nature need not worry, as Michelin-starred restaurant Kadeau will pack picnic baskets for a day trip to the scenic nature at Amager Fælled, just outside of Copenhagen.

    This summer’s festival programme also contains a number of historically inspired events: Guests can go back to the opening of now legendary Michelin restaurant Era Ora, as the restaurant’s younger sibling L’Altro revives the original retro-Italian menu. The National Museum of Denmark will also offer up a historical cake table with cakes and confections from past centuries.

     

    CopenhagenCooking_Ty_Stange

    Photo Ty Stange

     

    Cooking classes galore

    During Copenhagen Cooking, you can also sharpen your gastronomic knowledge and cooking skills with one of the many classes and courses on the festival programme. For instance, you can go to a hands-on bread making course at Meyer’s and learn your way around the classic Danish rye bread (all in English).

    The open-faced sandwich – also known as smørrebrød – is another Danish favourite, and at Timm Vladimir’s Kitchen, you’ll get the chance to make your own. You can also refine your skills at the other end of the Danish culinary spectrum, as Timm Vladimir also offers a course guiding you through the basics of the New Nordic Cuisine. Both courses are in English.

     

    copenhagencooking.com

     

     

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    Bageriet – Swedish Bakery, London

  • Sarah Surgey
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  • 8th July 2015
  • bageriet

    Nordophile has been watching the trend on all things Nordic spread throughout London and the one thing which best shows off the Nordic traditions, way of life and customs, is food. Nordic food normally has a story to tell in its ingredients and the process it goes through. So with more and more Nordic cafes/restaurants/bakeries […]




    Nordophile has been watching the trend on all things Nordic spread throughout London and the one thing which best shows off the Nordic traditions, way of life and customs, is food. Nordic food normally has a story to tell in its ingredients and the process it goes through. So with more and more Nordic cafes/restaurants/bakeries popping up in and around London, we wanted to go back to basics. To a method and tradition which encapsulates good old fashioned Nordic baking. This brought us to Bageriet! and we spoke with Daniel Karlsson to find out more.
    bageriet
    Bageriet is the Swedish word meaning The Bakery
    I started the bakery “Bageriet”in 2011 as an online bakery, stocking the the Swedish grocer on 32 Crawford street”totallyswedish” with a variety  of bagged biscuits and cinnamon buns.
    that went very well and I noticed a huge interest in Swedish bread tradition amongst the English customers so in 2013 I teamed up with my friend and super colleague from Sweden, Sven-gunnar and so we opened the shop on 24 rose street.
    We have enjoyed since then a very good two years and such a good response from the Londoners and we are very much enjoying being ambassadors for Swedish bread and cake traditions here in the UK.
    We bake everything at site in the basement bakery with very good ingredients,most of them shipped from Sweden.
    Most of our recipes are from our families and are very traditional. So when you come to us you can be sure of experiencing something genuine and Swedish.
    For our customers we also offer traditional soft drinks like sockerdricka, hallonsoda and päronsoda which probably even my grandparents were enjoying in their youth.
    Even the music we play in the shop is a selection of old and new from Swedish artists.
    So I think its fair to say we are good Swedish ambassadors

    bagerietphoto Daniel Karlsson/Sven-Gunnar Appelgren. Photo © Joe Sarah


    Daniel Karlsson Owner.

    The Pastry chef
    My career in pastry started when I was 20 years old and I began three years of excellent training at the HRS school in Gothenburg, Sweden, including a year of work experience in a professional bakery.

    As with many passionate chefs, a foodie mother or grandparent inspired them to choose their profession. In this case my mother and especially so my grandmother, Harriet Karlsson, lit the spark in me. She was an extraordinary good cook and sweet maker. I cherish what she taught me and still use some of her biscuit recipes.

    Being a baker or pastry chef is a wonderful profession if you are passionate. For me, it is a real joy to create sweets, cakes, bread, etc.

    I came to London and England because I was curious of the British culture, which in these of my first four years I’ve grown to love. Now, I want to realise my dream to share the passion of my craft and the wonderful Swedish cake tradition of which I am very proud.

    Bageriet_3

    Head over to Bageriet.co.uk

     

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    Crayfish Festival at Fika, London

  • Sarah Surgey
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  • 19th June 2015
  • crayfish2

    The creative and quirky Fika, Swedish bar & kitchen is doing it again. Two years ago it was the Wes Anderson theme, last year it was Hidden Folk. This year it is transforming the tranquil roof terrace and ground floor into a buzzing and vibrant crayfish festival to last almost three weeks!       […]




    The creative and quirky Fika, Swedish bar & kitchen is doing it again.

    Two years ago it was the Wes Anderson theme, last year it was Hidden Folk. This year it is transforming the tranquil roof terrace and ground floor into a buzzing and vibrant crayfish festival to last almost three weeks!

     

    crayfish2

     

     

    Crayfish parties, or kräftskiva in Swedish, are a tradition not to be missed. Long sharing tables outdoor and indoor with an endless amount of crayfish, herring, gravadlax, chicken liver pate, bread and cheeses. Huge jars of crayfish filled and refilled to the top, Swedish beer bottles of snaps passing around for a traditional “skål!” with friends and family.

     

     

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    For those who dare go all the way, there will be the traditional party hats, the snaps songs and of course a large variety of snaps to choose from. All this and so much more will be happening at Fika between July 30th and August 16th. No need for a flight ticket, step in, into a Swedish summer! Fika will be serving fresh and tasty seafood accompanied with intriguing tinctures. It is a momentary journey, away from the hipsters of the East, all the way across the North Sea. If only for a few hours. For a set price of £35 each guest will enjoy all you can eat crayfish, bread & butter, herring and gravadlax. Drinks are not included. Special diets can be accommodated upon requests minimum 24h in advance.

     

     

    crayfish

     

    Both walk-ins and bookings will be available.

    Fika Bar & Kitchen – 161 Brick Lane, London, E1 6SB Tel: 02076132013 E: fika@fikalondon.com

     

     

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    Fabrique – Swedish artisan bakery

  • Sarah Surgey
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  • 10th June 2015
  • fabrique3

    With all the interest surrounding Nordic cuisine right now, we wanted to find somewhere which fell into this category but had something extra special to give. Nordophile came across Fabrique in London, who specialise in being a Swedish artisan bakery.We wanted to find out more. Speaking to Mikaela Wetterling, she explained a little bit more […]




    With all the interest surrounding Nordic cuisine right now, we wanted to find somewhere which fell into this category but had something extra special to give.

    Nordophile came across Fabrique in London, who specialise in being a Swedish artisan bakery.We wanted to find out more. Speaking to Mikaela Wetterling, she explained a little bit more about themselves.

    fabrique

    What we do at Fabrique is simple but far from common. We use fresh, natural ingredients and traditional methods to make artisan sourdough bread.

    We bake our bread in a stone oven to bring out the best flavour. Because we bake by hand, and take our time to get the best results, our bread is both healthy and delicious.

    fabrique1

    Our passion is sourdough and we aim to produce high quality products with the finest ingredients. Beyond the bread you can also find our Swedish cinnamon and cardamom buns which, together with a cup of coffee roasted exclusively for us by our fellow Swedes Johan&Nyström, invites you to sample the Swedish foodie culture.

    Fabrique Bakery is a Swedish artisanal bakery, founded in Stockholm in 2008. The doors to our first international venture opened here in Shoreditch, London, in 2012.

    fabrique3

    You are welcome in for a Swedish fika in our Arch at Geffrye street, just below Hoxton overground.

    fabrique.co.uk

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    Snaps + Rye – Danish eatery

  • Sarah Surgey
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  • 9th June 2015
  • snapsrye4

    Acclaimed Danish eatery, Snaps + Rye, located on the burgeoning Golborne Road in North Kensington, is the realised dream of Westbourne Grove locals Kell and Jacqueline Skott. The culinary venture takes its name from the main elements of the menu, ‘Snaps’, a traditional spirit which complements the Nordic menu, and ‘Rye’, the base of the […]




    Acclaimed Danish eatery, Snaps + Rye, located on the burgeoning Golborne Road in North Kensington, is the realised dream of Westbourne Grove locals Kell and Jacqueline Skott. The culinary venture takes its name from the main elements of the menu, ‘Snaps, a traditional spirit which complements the Nordic menu, and ‘Rye, the base of the classic ‘Smørrebrød’.

    snaps&rye

    From Friday 15 May 2015 Snaps + Rye extended their opening hours on Friday evenings for Fiskefredeg Fish Friday. Head chef Tania Steytler, previously of Severn & Wye Smokery, spearheads a quintessentially Danish menu, which focuses on organic, seasonal and sustainable produce. Dependent on the best catch, season and weather, Steytler will create a different Fish Friday menu every week. With all these factors in mind, the menu will only be announced each Thursday, via Snaps + Rye’s social media channels and newsletter. An example of items that could be included on the menu are Crab fiskefrikadeller with bloody Viking sauce and Hake loin, caper lemon, Riberhus crumb, buttered potatoes, pickles and samphire. For dessert, guests may be treated to Cardamom pannacotta, berries and ginger crumbs before being served traditional Coffee and liquorice.

    snapsrye4

    The menu is complemented by a carefully curated wine list, featuring newer styles such as;

    Charles Smith Kung Fu Girl Riesling, 2013 as well as classics such as Tilia Malbec, 2013’. The drinks list is further strengthened by a comprehensive selection of Akvavit cocktails and houseinfused Akvavit snaps, in addition to the Danish beer Tuborg. Soft drinks include ‘Cocio’ chocolate milk, Iskilde Waterfrom the Danish highlands and ‘Sealand Birk birch tree juice. There is also a selection of locally brewed London beers, Prosecco and Champagne.

    During the day, Steytler’s seaside upbringing shapes the a la carte menu, where seafood features widely in dishes such as Flash fried smoked eel, warm potato salad, crisped ham and watercress and Smoked sardine, egg yolk, pickled beetroot, caper berries and radish. Other dishes include Rare beef on rye, soft boiled egg, pickled mushrooms and Jansssons temptation, alongside a wide selection of ‘Smørrebrød’, which are available to eat in or take away. The open face sandwiches are served on homemade organic rye bread with toppings such as Akvavitcured Var salmon and rare beef. For dessert, diners can choose Lakrids liquorice ice cream and Danish Apricot and Almond Custard Pudding as well as from a selection of Danish cakes and pastries.

    snaps&rye

    Drinks and a selection of dishes from the daily menu are available to take away, and local deliveries will soon be made by Snaps + Ryes specially commissioned Bullitt cargo bicycle.

    The lightfilled interiors have been beautifully designed by the DanishEnglish husband and wife team in a contemporary Nordic style, where clean lines and natural materials meet industrial– chic. Neutral colours, oak counters and reclaimed lye-treated pine flooring are accented by Danish design classics such as original PH lamps by Louis Poulsen, an Arne Jacobsen clock and Kay Bojesens iconic monkey and soldier figures.

    Snaps&rye

    For more information on Snaps & Rye contact Chatty Dobson or Katty Wolpert at Anteater

    Public Relations on chatty@anteaterpr.com or katty@anteaterpr.com or call +44 (0)20 3176 6640

     

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    Scandinavian Midsummer Feast

  • Sarah Surgey
  • Tagged , , , , , Leave a comment
  • 8th June 2015
  • scandifeast

    The UK’s first ever Scandinavian Midsummer Food Festival is taking place on June 20th-21st  at Harptree Court, Somerset. Ever since Danish restaurant Noma landed the top spot on the World’s 50 Best  Restaurants in 2010, the interest in Scandinavian cuisine has been all-encompassing.  Now helping to celebrate what has become a global phenomenon is Scandinavian  Midsummer Feast, a magical new food festival that will be held at beautiful Harptree  Court in Somerset over the weekend of Saturday 20th and Sunday 21st June.  Featuring celebrity chefs and top food writers, starlit outdoor feasting, bonfires and live  music, Scandinavian Midsummer Feast is the ultimate celebration of food and drink  from Sweden, Norway and Denmark.  Headlined by Trine Hahnemann (dubbed the ‘Danish Delia’), Swedish Michelin-starred  fire pit chef Niklas Ekstedt (Saturday Kitchen, Scandimania), Valentine Warner  (Valentine Warner Eats Scandinavia, What to Eat Now) and wine expert Joe Wadsack  (co-host of BBC Two’s Food & Drink), this glorious event brings the unique flavours of  Scandinavian midsummer to the UK for the very first time.  From the welcome cocktail reception at 11.30am on Saturday morning through to the  final demonstration at 4pm on Sunday, this is a food festival like no other.  On the Saturday evening, there will be an unforgettable midsummer feast designed by  Trine Hahnemann and featuring whole roasted lamb amongst many other delicacies.  Afterwards, guests can drink and dance their way through the night to a live band, lit by  a bonfire.  The weekend also offers a huge range of other experiences to enjoy: new Nordic  cuisine tutorials; cooking over fire; floral demonstrations; Scandinavian baking; summer  smorgasbords and foraging. There will also be a gravlaks masterclass hosted by  Ole-Martin Hansen, of celebrated artisan salmon smokers Hansen & Lydersen and  internationally renowned fisherman Geir Sivertzen and much more.       Scandinavian Midsummer Feast is the creation of TV producer and passionate foodie  Chloë Avery. Chloë spent 2013 travelling across Scandinavia for a TV series and  completely fell in love with the local food, culture, people and way of life. Whilst in  Denmark she filmed a midsummer party on the coast and wanted to bring this unique  style of celebration to the UK, with a weekend of eating, drinking and partying.  Ticket price for the adults-only festival is £200 per person and covers all the demos and  feasts, excluding drinks bought from the bar. Guests will camp in the grounds of  Harptree Court in their own tents. Shower and toilet blocks will be provided on site.    For the full programme and tickets please see www.scandifeast.co.uk  For further details, hi-res images & interviews please contact:  […]




    The UK’s first ever Scandinavian Midsummer Food Festival is taking place on June 20th-21st 
    at Harptree Court, Somerset.
    Ever since Danish restaurant Noma landed the top spot on the World’s 50 Best 
    Restaurants in 2010, the interest in Scandinavian cuisine has been all-encompassing. 
    Now helping to celebrate what has become a global phenomenon is Scandinavian 
    Midsummer Feast, a magical new food festival that will be held at beautiful Harptree 
    Court in Somerset over the weekend of Saturday 20th and Sunday 21st June. 
    Featuring celebrity chefs and top food writers, starlit outdoor feasting, bonfires and live 
    music, Scandinavian Midsummer Feast is the ultimate celebration of food and drink 
    from Sweden, Norway and Denmark. 
    scandifeat
    Headlined by Trine Hahnemann (dubbed the ‘Danish Delia’), Swedish Michelin-starred 
    fire pit chef Niklas Ekstedt (Saturday Kitchen, Scandimania), Valentine Warner 
    (Valentine Warner Eats Scandinavia, What to Eat Now) and wine expert Joe Wadsack 
    (co-host of BBC Two’s Food & Drink), this glorious event brings the unique flavours of 
    Scandinavian midsummer to the UK for the very first time. 
    scandifeast
    From the welcome cocktail reception at 11.30am on Saturday morning through to the 
    final demonstration at 4pm on Sunday, this is a food festival like no other. 
    On the Saturday evening, there will be an unforgettable midsummer feast designed by 
    Trine Hahnemann and featuring whole roasted lamb amongst many other delicacies. 
    Afterwards, guests can drink and dance their way through the night to a live band, lit by 
    a bonfire. 
    The weekend also offers a huge range of other experiences to enjoy: new Nordic 
    cuisine tutorials; cooking over fire; floral demonstrations; Scandinavian baking; summer 
    smorgasbords and foraging. There will also be a gravlaks masterclass hosted by 
    Ole-Martin Hansen, of celebrated artisan salmon smokers Hansen & Lydersen and 
    internationally renowned fisherman Geir Sivertzen and much more.  
    scandifeast
     
     
    Scandinavian Midsummer Feast is the creation of TV producer and passionate foodie 
    Chloë Avery. Chloë spent 2013 travelling across Scandinavia for a TV series and 
    completely fell in love with the local food, culture, people and way of life. Whilst in 
    Denmark she filmed a midsummer party on the coast and wanted to bring this unique 
    style of celebration to the UK, with a weekend of eating, drinking and partying. 
    Ticket price for the adults-only festival is £200 per person and covers all the demos and 
    feasts, excluding drinks bought from the bar. Guests will camp in the grounds of 
    Harptree Court in their own tents. Shower and toilet blocks will be provided on site. 
     
    scandifeast
    For the full programme and tickets please see www.scandifeast.co.uk 
    For further details, hi-res images & interviews please contact: 
    Chloë Avery 
    Tel0797 741 1570  
    or e-mail: chloe.avery@scandifeast.co.uk 
     
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    Fika London

  • Sarah Surgey
  • Tagged , , , , , , Leave a comment
  • 3rd June 2015
  • fika-london

    FIKA Bar & Kitchen first opened its doors early 2008, thanks to Sadaf, a Swede who after more than 10 years in the UK felt she needed to bring the Swedish Fika tradition to London Having a ‘FIKA’ is good for you. Whether you’re bored or over stimulated, busy or twiddling your thumbs – it’s good […]




    FIKA Bar & Kitchen first opened its doors early 2008, thanks to Sadaf, a Swede who after more than 10 years in the UK felt she needed to bring the Swedish Fika tradition to London
    meatballs
    Having a FIKA’ is good for you. Whether you’re bored or over stimulated, busy or twiddling your thumbs – it’s good to remove yourself from your everyday routine to relax, unwind, catch up with friends and be re-inspired.
    fika-london
    In its truest sense, it means to have a coffee break. But this has evolved into a cultural phenomenon combining food, drink and company. We embrace Fika in all its forms and welcome you to have yours the way you like it
    Elve's Touch
    FIKA is a little oasis (check out the not so secret roof garden!) on busy Brick Lane open every weekday from 12am – 11pm & 10am – midnight on weekends. The Fika family creates a quirky and cosy atmosphere and serves delicious Scandinavian inspired dishes, treats and drinks. 
    cinnamon-bun-fika
    FIKA is also a creative space made to inspire. The Fika team welcomes pop-ups, holds workshops and events and has also launched Fika the shop, showcasing beautiful items that will make great gifts, for your loved ones or yourself. 
    fika-london
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