The Guardian
A taste of home: discovering Sweden’s local food heroes
Chefs in the east of the country are shunning imported produce for local ingredients, reinforcing how food is intertwined with a region and its people ‘It’s a magical place, and not just because of the hotel.” Standing outside the greenhouses at Högbo Brukshotell , two hours north of Stockholm, Stefan Johansson is talking about far more than hospitality. The former head chef, now responsible fo…
Produces vodka, gin, and aquavit using local grain.