Chefs & Collaborators
We are proud to see our seaweed on the menu at some truly amazing establishments. We are privileged to supply some of Norway’s finest restaurants with our exceptional raw produce, as well as Michelin-starred and Bocuse d’Or winning chefs across the continent.
Our dried seaweed can be supplied whole or milled, and has a huge range of applications in a professional kitchen. Hand-harvested from the pure, nutrient-rich waters of the Lofoten archipelago, our seaweed is of exceptional quality. We invite you to explore a new spectrum of flavour.
Noma
René Redzepi
“Noma is a world-renowned, three-Michelin-starred restaurant in Copenhagen, Denmark, celebrated for its innovative and experimental approach to cuisine, particularly its focus on New Nordic flavors. It’s known for its seasonal menus, emphasis on foraged and local ingredients, and dedication to fermentation techniques. Noma has consistently been ranked among the world’s best restaurants.”
Pictured: Winged Kelp
Kvitnes Gård
Halvar Ellingsen
“Halvar has worked for several of the finest restaurants in Norway; Bagatelle, Head chef of Palace Grill, Sous chef of Ylajali and Arakataka. He was on the National Culinary Team, had won the National Culinary Championship, and been awarded culinary prizes. He longed to do something different. Build something from scratch. Kvitnes farm had all the potential. With ambitious land owner Helge Mørck on board, his relentless approach was facilitated for.”
Pictured: Baked cod, deep fried sourdough, cider and truffle seaweed sauce.
Restaurant Ceto
Mauro Colagreco
“Convinced of the benefits of short circuits and strong links he has forged with nature, chef Mauro Colagreco is committed and develops a Circular Gastronomy in the respect of nature’s cycle. He has been able to break the codes and is working relentlessly to participate in the environmental transition. A chef without borders, constantly on the move, he rubs shoulders with excellence in all its simplicity.”
Pictured: Kombu-matured tuna with XO sauce and truffle seaweed.
Team Norway, Bocuse d’Or Chef of the Year Competition (2017, 2019, 2023)
Fillip August Bendi
Pictured: Oyster set in seaweed jelly with apples, horseradish and dill, topped with pickled dulse.
TAK Oslo | TAK Stockholm
Frida Ronge
“The restaurant in Oslo has the same concept as in Stockholm with Nordic-Japanese gastronomy. The dishes show unique combinations with Norwegian and Japanese cuisine, where I am inspired by unique Norwegian ingredients such as dried cod, bokna fish, seaweed & brown cheese.”
Pictured: Langoustine with seaweed salt and saffron & yuzu emulsion.
Holmen Lofoten
Richard Cox
“Our local surroundings provide an incredibly rich selection of fauna and flora, and our kitchen team with Richard Cox at the helm is always on the search for locally available produce. Coalfish, cod and halibut, seaweed, wild mushrooms and berries, snow hares, grouse and lamb (to name but a few) mean that this unique landscape dictates our daily menus.”
Pictured: Hand-dived scallop with aged lamb fat and truffle seaweed.
Lofoten Food Studio
Roy Magne Berlund
“Being an innovator can be very demanding. The constant chase, the liberating feeling of finding the solution and making the decisions by yourself, it is so incredibly satisfying! With this as a backdrop, I have restored a small outhouse in my garden and turned it into a private restaurant and culinary playground where I can discover myself.”
Pictured: Stockfish and Jerusalem artichoke tart with truffle seaweed.
Restaurant Rest
Jimmy Øien
“Despite his young age, Jimmy already has experience from Palace Grill in Oslo, the Culinary Academy, the cookery team, Bocuse d’Or as Ørjan Johannessen’s commis when he took gold in 2015 and also worked for Regis Macron in France.”
Pictured: Prepared seaweed.
Omakase Oslo
Vladimir Pak
“Chef Vladimir Pak, awarded the gold medal in the World Sushi Cup 2017, is one of the most influential sushi chefs in the world at the moment. He combines his love for tradition together with his innovative skills to offer you a world class sushi experience.
Omakase means “trust the chef” and chef Pak and his team seeks to continue the Edomae tradition of the local by using only the finest sustainable ingredients available, mainly from Norway, combined with Tokyo cuisine.”
Pictured: Cod ceviche with caviar, roe and seaweed oil.
Einer | Einvær
Svein Trandem
“Our menu is our take of Norwegian flavours. Everything that ends up on your table comes from farmers, growers or produce that is sourced here in Norway with sustainable standards and animal wellbeing as a priority.”
Pictured: Whale salad with scots lovage, nori and beach herbs.
Nila
Dr. Sakirat Waraich
“Sakirat Waraich is a London-educated dentist whose passion for food led her to MasterChef® shown on Norwegian television screens in 2020. Her unique way of letting locally produced Norwegian ingredients coexist with traditional Indian flavours has gained acclaim and popularity wherever she goes.”
Pictured: Seaweed salmon tartare chaat.
Naustholmen
Randi Skaug
“Randi Skaug is a Norwegian adventurer, author, lecturer and inspiration. She became the first Norwegian woman to climb Mount Everest, 20 May 2004. It is said of Randi Skaug ‘that there is no hope for anyone who is not inspired by her.'”
Pictured: New potatoes with dill and seaweed salt.
Fangst at Hattvika Lodge
Simon Idsø
“We serve authentic dining experiences of high quality – always with a big smile. Our main goal is to produce good and traditional food from local suppliers, while focusing on what the sea in Lofoten provides for the season.”
Pictured: Skrei with Arctic Ocean Greens and seaweed oil.