A growing number of chefs and food producers in eastern Sweden are embracing local ingredients and traditional food preparation methods. This shift is evident in regions such as Gästrikland and Hälsingland, where a network of millers, fishers, distillers, cheese makers, and chefs are connected by a shared philosophy that food should reflect its origin.
Stefan Johansson, formerly head chef and now responsible for sustainability at Högbo Brukshotell, has spent the last decade helping to reshape food practices in his area. The hotel's 'Made in Högbo' project began with lamb and expanded to include vegetable production in greenhouses and kitchen gardens. This initiative also creates work opportunities, including for refugees.
Other examples include The Old Mill restaurant in Gästrike-Hammarby, which features local producers and ingredients like Japanese knotweed on its tasting menu. Bergmans Fisk, a seventh-generation fishing family in Norrsundet, has diversified by opening a waterfront restaurant and planning a small hotel to ensure the survival of their traditional skills.
Anna Larsson, a seventh-generation miller at Teve Kvarn, sources grain from within a 150km radius. Her husband, Jonas, runs the Tevsjö distillery using grain from the mill, producing vodka, gin, and aquavit, and has created 10 new local jobs. Chef Tobias Annerhult at Järvsö Lanthandel only buys salt, pepper, sugar, and oil, relying on local produce and preserving techniques like pickling, curing, and fermenting.