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The company is listed on the Oslo Stock Exchange (ANDF), and based in Kvalnes on the northernmost island of Andøya in Vesterålen, Norway.",[361,379],{"name":362,"created_at":363,"published_at":364,"updated_at":365,"id":366,"uuid":367,"content":368,"slug":371,"full_slug":373,"sort_by_date":213,"position":214,"tag_list":374,"is_startpage":30,"parent_id":375,"meta_data":213,"group_id":376,"first_published_at":377,"release_id":213,"lang":219,"path":213,"alternates":378,"default_full_slug":213,"translated_slugs":213,"_stopResolving":31},"Facebook","2023-05-09T15:10:35.609Z","2023-05-30T09:56:01.000Z","2023-05-27T15:07:45.326Z",305034313,"c55b3839-5311-403c-920b-87663c7a170a",{"_uid":369,"link":370,"type":371,"component":372},"d87b00c1-9261-4df9-b8ed-58bd68df6c43","https://www.facebook.com/andfjordsalmon/","facebook","Social_Link","en/website/data-items/social-links/facebook",[],305029574,"7b5125e3-0702-4fe1-a7c4-09670f3a61a1","2023-05-27T15:07:45.305Z",[],{"name":380,"created_at":381,"published_at":364,"updated_at":382,"id":383,"uuid":384,"content":385,"slug":388,"full_slug":389,"sort_by_date":213,"position":390,"tag_list":391,"is_startpage":30,"parent_id":375,"meta_data":213,"group_id":392,"first_published_at":393,"release_id":213,"lang":219,"path":213,"alternates":394,"default_full_slug":213,"translated_slugs":213,"_stopResolving":31},"LinkedIn","2023-05-09T15:11:29.014Z","2023-05-27T15:07:21.370Z",305034897,"e33ff31b-680d-478d-bfc3-295434c82b68",{"_uid":386,"link":387,"type":388,"component":372},"0659b51e-9e26-47ed-910d-d881e0fa9b69","https://no.linkedin.com/company/andfjord-salmon-as","linkedin","en/website/data-items/social-links/linkedin",-20,[],"4ed643df-d867-472c-8361-2a3042678ff9","2023-05-27T15:07:21.345Z",[],[396,399,402,405],{"_uid":397,"link":398,"label":288,"component":289},"18116b99-845f-46ff-bfc7-90754997f89f",{"id":286,"url":17,"linktype":187,"fieldtype":188,"cached_url":287},{"_uid":400,"link":401,"label":295,"component":289},"a5441a43-fd4c-40d3-898b-cf2b08136102",{"id":293,"url":17,"linktype":187,"fieldtype":188,"cached_url":294},{"_uid":403,"link":404,"label":301,"component":289},"d1d7ee8d-c887-409b-9573-8867f09db9de",{"id":299,"url":17,"linktype":187,"fieldtype":188,"cached_url":300},{"_uid":406,"link":407,"label":307,"component":289},"1d76554a-81d2-4450-83aa-cbbc61076498",{"id":305,"url":17,"linktype":187,"fieldtype":188,"cached_url":306},[409,412,415,418,421],{"_uid":410,"link":411,"label":314,"component":289},"cf6bee35-1c52-41a6-9b6b-f2950789acb2",{"id":312,"url":17,"linktype":187,"fieldtype":188,"cached_url":313},{"_uid":413,"link":414,"label":326,"component":289},"ffa999c3-8688-4276-a9c0-01a4ebb73957",{"id":324,"url":17,"linktype":187,"fieldtype":188,"cached_url":325},{"_uid":416,"link":417,"label":332,"component":333},"c66d1163-cf83-4506-a4b1-f3aa77f9e47d",{"id":330,"url":17,"linktype":187,"fieldtype":188,"cached_url":331},{"_uid":419,"link":420,"label":339,"component":289},"e86f846a-31b1-4b87-b352-5937243eeb23",{"id":337,"url":17,"linktype":187,"fieldtype":188,"cached_url":338},{"_uid":422,"link":423,"label":426,"component":289},"cd7b6718-eea3-4f30-bcfa-7179f63f1aa3",{"id":424,"url":17,"linktype":187,"fieldtype":188,"cached_url":425},"d410e4ce-3882-4b48-8ad2-04668dc24c16","en/website/privacy-policy","Privacy Policy","footer","en/website/global/footer",-10,[],"009a1060-5bbc-4ae2-bfdc-aa9afc00064b","2023-05-23T07:41:01.556Z",[],{"data":435,"headers":1412,"perPage":1434,"total":1434},{"stories":436,"cv":1405,"rels":1406,"links":1411},[437,777,1139],{"name":438,"created_at":439,"published_at":440,"updated_at":441,"id":442,"uuid":443,"content":444,"slug":752,"full_slug":753,"sort_by_date":754,"position":755,"tag_list":756,"is_startpage":30,"parent_id":757,"meta_data":213,"group_id":758,"first_published_at":759,"release_id":213,"lang":219,"path":213,"alternates":760,"default_full_slug":213,"translated_slugs":213},"The star chef who moved back home to become a farmer","2023-06-29T07:27:10.866Z","2024-10-09T11:12:14.560Z","2024-10-09T11:12:14.598Z",333135196,"3cc51a24-aa17-40b5-97fc-861dcf72dab4",{"SEO":445,"_uid":450,"body":451,"excerpt":17,"component":199,"thumbnail":737,"categories":738,"summary_title":447,"newsletter_signup":17,"back_to_top_button":17,"displayAnnouncement":30},{"_uid":446,"title":447,"plugin":14,"og_image":448,"og_title":447,"description":449,"twitter_image":17,"twitter_title":17,"og_description":449,"twitter_description":17},"b4a89231-dd13-44a3-8a4e-bf5b449eaf90","The star chef who moved back home to become a farmer ","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1688030389/People/andfjord-salmon-kvitnes-gaard-chef-halvar-ellingsen-invest-investor-atlantic-seafood.jpg","One of Norway's best chefs, Halvar Ellingsen, left the capital and moved back home to the north to run a farm. His farmhouse has a kitchen that is unlike anything you have seen before. ","4daf8cb7-be44-480c-a92e-e2a1154ebad2",[452,460,524,532,573,581,635,644,715,733],{"id":17,"_uid":453,"ctas":454,"text":449,"media":455,"title":447,"useH1":31,"overlay":458,"component":459,"display_arrow":30,"content_alignment":36},"3a38cb73-8825-4481-a8a9-35b5de6dfbdf",[],{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":177,"height":178,"source":17,"filename":456,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":457,"aspect_ratio":181,"is_external_url":30},"https://res.cloudinary.com/andfjord/video/upload/eo_13,so_00/v1687177838/Videos/Brand%20videos/KVITNES-V3_zkx8bh.mp4","Videos/Brand videos/KVITNES-V3_zkx8bh",{"value":247,"plugin":34},"Hero",{"id":17,"_uid":461,"theme":39,"content":462,"component":67,"vertical_padding":523},"e2d20a4d-228f-4986-92d7-44ad42f9607c",{"type":41,"content":463},[464,487,494,501,508,516],{"type":44,"content":465},[466,471,482],{"text":467,"type":48,"marks":468},"At the very edge of the ocean, in a small place that counts less than 400 mailboxes, you will find Halvar's roots. It was here that his third great grandfather Christoffer Ellingsen came across a farm called ",[469],{"type":51,"attrs":470},{"color":17},{"text":472,"type":48,"marks":473},"Kvitnes Gård",[474,480],{"type":475,"attrs":476},"link",{"href":477,"uuid":213,"anchor":213,"target":478,"linktype":479},"https://www.kvitnes.com/en","_self","url",{"type":51,"attrs":481},{"color":17},{"text":483,"type":48,"marks":484}," which he then purchased. He saw opportunities that no one else saw in the small property.",[485],{"type":51,"attrs":486},{"color":17},{"type":44,"content":488},[489],{"text":490,"type":48,"marks":491},"Soon, Kvitnes was considered to be a large farm in Vesterålen and was a port of call for billowing steamships carrying merchants from European cities such as Copenhagen, Amsterdam, and Lisbon.",[492],{"type":51,"attrs":493},{"color":17},{"type":44,"content":495},[496],{"text":497,"type":48,"marks":498}," This continued decade after decade. But the farm at Kvitnes eventually declined, falling into disrepair and disappearing from the Ellingsen family.",[499],{"type":51,"attrs":500},{"color":17},{"type":44,"content":502},[503],{"text":504,"type":48,"marks":505}," \"We keep Christoffer's creative drive alive today. And in his spirit, we are committed to being equally ambitious and creative,\" says Halvar.",[506],{"type":51,"attrs":507},{"color":17},{"type":74,"attrs":509,"content":510},{"level":76},[511],{"text":512,"type":48,"marks":513},"Michelin-starred restaurants Bagatelle and Ylajali",[514],{"type":51,"attrs":515},{"color":17},{"type":44,"content":517},[518],{"text":519,"type":48,"marks":520},"But for a long time, Halvar didn't know that he had roots on Kvitnes Gård. He worked long and intense days at the renowned Michelin-starred restaurants Bagatelle and Ylajali in Oslo, competed on the national culinary team, and was honoured as Norway's best chef in the Norwegian championship, becoming the youngest chef in the nation to hold the title. Perhaps that's not so strange for someone who decided to become a chef when he was just 6 years old.",[521],{"type":51,"attrs":522},{"color":17},"py-0",{"id":17,"_uid":525,"asset":526,"fluid":31,"theme":17,"caption":531,"autoplay":30,"component":182,"vertical_padding":192},"02163942-98a8-4aed-a793-a411bd6bbd29",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":527,"height":528,"source":17,"filename":529,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":530,"aspect_ratio":181,"is_external_url":30},1280,720,"https://res.cloudinary.com/andfjord/video/upload/v1687424011/Videos/Brand%20videos/KVITNES_ENG.CC_pv8mau.mp4","Videos/Brand videos/KVITNES_ENG.CC_pv8mau","Kvitnes Gård in Vesterålen.",{"id":17,"_uid":533,"theme":39,"content":534,"component":67,"vertical_padding":572},"ba5403eb-d225-485c-830d-9aff32c6ae1e",{"type":41,"content":535},[536,543,550,557,565],{"type":44,"content":537},[538],{"text":539,"type":48,"marks":540},"Then one day he realized that he wanted to go back home. He wanted to do something else. Build something from the ground up. Create something of his own. Around the same time, the family that now owns Kvitnes Gård contacted Halvar. And the rest is history. Almost two hundred years later, there is once again a visionary Ellingsen who is a big farmer and restaurateur at Kvitnes. Once again, guests are coming from far and wide to the small village.",[541],{"type":51,"attrs":542},{"color":17},{"type":44,"content":544},[545],{"text":546,"type":48,"marks":547},"\"I eventually gained a different focus as a chef. The food we serve should tell a story. There should be a meaning behind everything that's on the plate. It was a natural time to take the plunge and move back home,\" says Halvar.",[548],{"type":51,"attrs":549},{"color":17},{"type":44,"content":551},[552],{"text":553,"type":48,"marks":554},"\"Look over there. That's a tiny lamb,\" chuckles Halvar, pointing while carrying his young son in his arms. Today, the boy has joined his dad both on the farm and in the kitchen.",[555],{"type":51,"attrs":556},{"color":17},{"type":74,"attrs":558,"content":559},{"level":76},[560],{"text":561,"type":48,"marks":562},"– We are running a farm",[563],{"type":51,"attrs":564},{"color":17},{"type":44,"content":566},[567],{"text":568,"type":48,"marks":569},"At Kvitnes, almost the entire restaurant menu is harvested from within the farm's own fence posts. Quail, Mangalica, 80 winter-fed wild sheep, and at least as many vegetables and herbs. Here, everyone has to contribute to the farm work, including both servers and cooks.",[570],{"type":51,"attrs":571},{"color":17},"py-6 md:py-20",{"id":17,"_uid":574,"asset":575,"fluid":31,"theme":17,"caption":580,"autoplay":30,"component":182},"d2c3e2d0-5a2e-4a2a-b385-174f193027fc",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":24,"height":576,"source":17,"filename":577,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":578,"aspect_ratio":579,"is_external_url":30},6336,"https://res.cloudinary.com/andfjord/image/upload/v1682675756/People/andfjord-salmon-kvitnes-gaard-michelin-restaurant-chef-halvar-ellingsen-invest.jpg","People/andfjord-salmon-kvitnes-gaard-michelin-restaurant-chef-halvar-ellingsen-invest",1.5,"Chef Halvar Ellingsen, Kvitnes Gård.",{"id":17,"_uid":582,"theme":39,"content":583,"component":67,"vertical_padding":572},"bdd4404b-06f8-40b5-9a58-4d841875834f",{"type":41,"content":584},[585,592,599,606,613,621,628],{"type":44,"content":586},[587],{"text":588,"type":48,"marks":589},"\"We aren't just running a restaurant and accommodation. We are also running a farm. We try to be self-sufficient in most things. It is the surroundings and the farm that determine what we have on the menu. It is nature that decides. And as we know, nature is uncompromising,\" says Halvar.",[590],{"type":51,"attrs":591},{"color":17},{"type":44,"content":593},[594],{"text":595,"type":48,"marks":596},"He is equally uncompromising himself. All twenty employees, both cooks and servers, are involved in every aspect of the farm. Weeding, sowing and planting, and taking care of the animals. Halvar believes that everyone needs to contribute here on the farm.",[597],{"type":51,"attrs":598},{"color":17},{"type":44,"content":600},[601],{"text":602,"type":48,"marks":603},"It’s an unpretentious, but beautiful, authentic, and historic Northern Norwegian farm where the food could hardly be more locally sourced. The distance from the vegetable garden to the kitchen is very short.",[604],{"type":51,"attrs":605},{"color":17},{"type":44,"content":607},[608],{"text":609,"type":48,"marks":610},"\"We don't hide our ingredients behind lots of techniques and foam and stuff. With us, a celeriac should be allowed to look like a celeriac. It tastes more than good enough on its own. I'm tired of the word 'sustainability'. We want to show sustainability in practice,\" says the chef, as he shows us around the fertile area between the farmhouse and the sea.",[611],{"type":51,"attrs":612},{"color":17},{"type":74,"attrs":614,"content":615},{"level":76},[616],{"text":617,"type":48,"marks":618}," – We will never finish developing Kvitnes",[619],{"type":51,"attrs":620},{"color":17},{"type":44,"content":622},[623],{"text":624,"type":48,"marks":625},"Halvar affectionately scratches a charming small, grunting Mangalica behind its ear.",[626],{"type":51,"attrs":627},{"color":17},{"type":44,"content":629},[630],{"text":631,"type":48,"marks":632},"\"Here we have our Mangalicas. They make unimaginably good food. The meat is red and doesn't look like regular pork,\" says Halvar.",[633],{"type":51,"attrs":634},{"color":17},{"id":17,"_uid":636,"asset":637,"fluid":31,"theme":17,"caption":643,"autoplay":30,"component":182},"84a7e28d-4ded-4276-b196-caf70bf0ffb3",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":638,"height":639,"source":17,"filename":640,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":641,"aspect_ratio":642,"is_external_url":30},9335,6223,"https://res.cloudinary.com/andfjord/image/upload/v1688030389/People/andfjord-salmon-kvitnes-gaard-chef-halvar-ellingsen-invest-investor-atlantic-seafood.jpg","People/andfjord-salmon-kvitnes-gaard-chef-halvar-ellingsen-invest-investor-atlantic-seafood",1.5000803470994697,"\"We will never finish developing Kvitnes\", says Halvar Ellingsen.",{"id":17,"_uid":645,"theme":39,"content":646,"component":67,"vertical_padding":572},"dddb3dc0-64b3-480d-9a57-2faca0d30ccd",{"type":41,"content":647},[648,655,662,681,688,695,702],{"type":44,"content":649},[650],{"text":651,"type":48,"marks":652},"Even the vegetables here are something unto themselves.",[653],{"type":51,"attrs":654},{"color":17},{"type":44,"content":656},[657],{"text":658,"type":48,"marks":659},"\"We have sun around the clock during the summer, which allows the vegetables to develop even more flavour,\" he says.",[660],{"type":51,"attrs":661},{"color":17},{"type":44,"content":663},[664,669,676],{"text":665,"type":48,"marks":666},"It is said that San Sebastián in Spain has the most Michelin stars in the world – per capita. Many people talk about how ",[667],{"type":51,"attrs":668},{"color":17},{"text":670,"type":48,"marks":671},"Guide Michelin",[672,674],{"type":673},"italic",{"type":51,"attrs":675},{"color":17},{"text":677,"type":48,"marks":678}," has been very negligent in not having made the 200-kilometre trip north of the Arctic Circle. With just one star, idyllic Kvitnes with its 400 souls would beat the Spanish culinary city by a wide margin.",[679],{"type":51,"attrs":680},{"color":17},{"type":44,"content":682},[683],{"text":684,"type":48,"marks":685},"But a star isn't Halvar's main focus.",[686],{"type":51,"attrs":687},{"color":17},{"type":44,"content":689},[690],{"text":691,"type":48,"marks":692},"\"It would of course be nice to receive a visit from the red French book, but our vision is first and foremost to create a very good restaurant,\" says Halvar.",[693],{"type":51,"attrs":694},{"color":17},{"type":44,"content":696},[697],{"text":698,"type":48,"marks":699},"He adds:",[700],{"type":51,"attrs":701},{"color":17},{"type":44,"content":703},[704,709],{"text":705,"type":48,"marks":706},"\"I'm looking to create something. And here we get to create something that never ends. We will never finish developing Kvitnes.",[707],{"type":51,"attrs":708},{"color":17},{"text":710,"type":48,"marks":711},"\"",[712],{"type":51,"attrs":713},{"color":714},"rgb(0, 0, 0)",{"id":17,"_uid":716,"ctas":717,"text":724,"media":725,"title":731,"useH1":30,"overlay":732,"component":35,"display_arrow":30,"content_alignment":36},"d940708d-0706-4830-a57b-0e5fb7b03915",[718],{"_uid":719,"link":720,"label":723,"component":333},"3e3dcf31-01bd-4542-b3a4-5015bb73cbd7",{"id":721,"url":17,"linktype":187,"fieldtype":188,"cached_url":722},"c9b80cc5-6eb9-49a0-937f-c9563f01da4e","en/website/chefs-and-restaurants/halvar-ellingsen-nice-colour-texture-taste-and-structure","Read the story","Star chef Halvar Ellingsen has built Kvitnes farm in Vesterålen into one of the country's most renowned restaurants. It is only natural that he should get to taste one of the very first salmon from Andfjord Salmon. ",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":726,"height":727,"source":17,"filename":728,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":729,"aspect_ratio":730,"is_external_url":30},9848,6599,"https://res.cloudinary.com/andfjord/image/upload/v1683186382/Salmon/Kvitnes/andfjord-salmon-atlantic-premium-quality-seafood-chef-halvar-ellingsen-kvitnes-gard-invest.jpg","Salmon/Kvitnes/andfjord-salmon-atlantic-premium-quality-seafood-chef-halvar-ellingsen-kvitnes-gard-invest",1.492347325352326,"Chef Halvar Ellingsen: – Nice colour, texture, taste, and structure ",{"value":247,"plugin":34},{"id":17,"_uid":734,"link":735,"theme":17,"title":736,"filters":30,"category":197,"LinkLabel":198,"component":191,"pagination":30,"displaySecondRow":31},"ec609f00-b5d6-4b55-9f9c-ee55b79deb2d",{"id":17,"url":17,"linktype":187,"fieldtype":188,"cached_url":17},"Recent recipes",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":638,"height":639,"source":17,"filename":640,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":641,"aspect_ratio":642,"is_external_url":30},[739],{"name":740,"created_at":741,"published_at":742,"updated_at":743,"id":744,"uuid":190,"content":745,"slug":747,"full_slug":748,"sort_by_date":213,"position":390,"tag_list":749,"is_startpage":30,"parent_id":216,"meta_data":213,"group_id":750,"first_published_at":742,"release_id":213,"lang":219,"path":213,"alternates":751,"default_full_slug":213,"translated_slugs":213,"_stopResolving":31},"Chefs and restaurants","2023-07-11T13:52:40.055Z","2023-07-11T13:53:11.201Z","2023-07-11T13:53:11.276Z",339060919,{"_uid":746,"name":740,"component":210},"4a1ef257-67ad-4019-96d6-8d4ae65eeac0","chefs-restaurants","en/website/data-items/categories/chefs-restaurants",[],"d91aa91c-5e77-4030-b412-888fc3ac2ef5",[],"the-star-chef-who-moved-back-home-to-become-a-farmer","en/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer","2023-06-29",10,[314,203],339058713,"cb2e6cde-68a4-4b92-b7b5-704234f781dd","2023-06-29T08:40:00.000Z",[761,765,769,773],{"id":762,"name":438,"slug":752,"published":31,"full_slug":763,"is_folder":30,"parent_id":764},366367963,"es/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer",366367962,{"id":766,"name":438,"slug":752,"published":31,"full_slug":767,"is_folder":30,"parent_id":768},366367965,"no/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer",366367964,{"id":770,"name":438,"slug":752,"published":31,"full_slug":771,"is_folder":30,"parent_id":772},366367961,"pt/website/chefes-e-restaurantes/the-star-chef-who-moved-back-home-to-become-a-farmer",366367960,{"id":774,"name":438,"slug":752,"published":31,"full_slug":775,"is_folder":30,"parent_id":776},366367967,"fr/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer",366367966,{"name":778,"created_at":779,"published_at":780,"updated_at":781,"id":782,"uuid":783,"content":784,"slug":1118,"full_slug":1119,"sort_by_date":1120,"position":1121,"tag_list":1122,"is_startpage":30,"parent_id":757,"meta_data":213,"group_id":1124,"first_published_at":1125,"release_id":213,"lang":219,"path":213,"alternates":1126,"default_full_slug":213,"translated_slugs":213},"World champion chef Øyvind Bøe Dalelv: Vesterålen created my identity as a chef","2023-05-28T08:24:12.050Z","2024-09-16T13:23:15.311Z","2024-09-16T13:23:15.345Z",314437026,"6ffe2c1c-1876-4c3d-8dcd-80bdbec85154",{"SEO":785,"_uid":789,"body":790,"excerpt":17,"component":199,"thumbnail":1112,"categories":1113,"summary_title":778,"newsletter_signup":17,"back_to_top_button":17,"displayAnnouncement":30},{"_uid":786,"title":778,"plugin":14,"og_image":787,"og_title":778,"description":788,"twitter_image":17,"twitter_title":17,"og_description":788,"twitter_description":17},"0d640d35-c6ea-4aed-9523-22c9cd2045e5","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1669051964/Salmon/Michaels/andfjord_salmon_landbased_seafood_norwegian_norway_michaels_oyvind-boe-dalelv_chef.jpg","Øyvind Bøe Dalelv grew up with salmon in Vesterålen. It created the basis for two world titles in culinary arts since there was, naturally, fish on the menu when he beat the Spaniards at their own national dish: Tapas. ","c3ef5bc0-4297-49c9-b048-d38b6da63f86",[791,802,840,848,873,879,940,949,982,988,1106],{"id":17,"_uid":792,"ctas":793,"text":794,"media":795,"title":778,"useH1":31,"overlay":801,"component":459,"content_alignment":36},"5b1739cd-8401-4c06-8dda-151da17d8766",[],"Øyvind Bøe Dalelv grew up with salmon in Vesterålen. It created the basis for two world titles in culinary arts since there was, naturally, fish on the menu when he beat the Spaniards at their own national dish: Tapas.",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":796,"height":797,"source":17,"filename":798,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":799,"aspect_ratio":800,"is_external_url":30},5102,2870,"https://res.cloudinary.com/andfjord/image/upload/v1669051964/Salmon/Michaels/andfjord_salmon_landbased_seafood_norwegian_norway_michaels_oyvind-boe-dalelv_chef.jpg","Salmon/Michaels/andfjord_salmon_landbased_seafood_norwegian_norway_michaels_oyvind-boe-dalelv_chef",1.7777003484320557,{"value":33,"plugin":34},{"id":17,"_uid":803,"theme":39,"content":804,"component":67,"vertical_padding":68},"93111397-8854-4c1a-a32f-4a2ebf5dde94",{"type":41,"content":805},[806,812,816,828],{"type":44,"content":807},[808],{"text":809,"type":48,"marks":810},"Michaels, Oslo",[811],{"type":82},{"type":44,"content":813},[814],{"text":815,"type":48},"The Vesterålen archipelago winds its way from Andøya in the north to Lofoten in the south. The region is home to dramatic mountains, narrow fjords, and Arctic landscapes that supply the ingredients for pure, proto-Nordic and traditional food. No one who grows up here can escape the area's proximity to the rivers, and the sea – and the culinary treasures that are found there.",{"type":44,"content":817},[818,820,826],{"text":819,"type":48},"\"I was born and raised with salmon, with salmon net pens right outside my living room window in Vesterålen. We eat salmon there almost every day,\" says Øyvind, who is head chef at the renowned restaurant ",{"text":821,"type":48,"marks":822},"Michaels",[823],{"type":475,"attrs":824},{"href":825,"uuid":213,"anchor":213,"target":478,"linktype":479},"https://michaels.no/",{"text":827,"type":48}," in Oslo.",{"type":44,"content":829},[830,832,838],{"text":831,"type":48},"Growing up, he fished wild salmon whenever he could. Preferably together with the current managing director of Andfjord Salmon, Martin Rasmussen. They grew up together in the small Blokken neighbourhood in Vesterålen. It's just a few long stone's throws away from Vesterålen's culinary gem, ",{"text":833,"type":48,"marks":834},"Kvitnes Gård,",[835],{"type":475,"attrs":836},{"href":837,"uuid":213,"anchor":213,"target":478,"linktype":479},"https://www.kvitnes.com/",{"text":839,"type":48}," and is virtually surrounded by salmon net pens.",{"id":17,"_uid":841,"asset":842,"fluid":30,"theme":17,"caption":847,"autoplay":30,"component":182},"6229dd06-1868-4174-89ef-49cb20a617d3",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":843,"height":844,"source":17,"filename":845,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":846,"aspect_ratio":181,"is_external_url":30},5472,3078,"https://res.cloudinary.com/andfjord/image/upload/v1669051970/Salmon/Michaels/andfjord-salmon_chef-oyvind-boe-dalelv_michaels_oslo_Norway_seafood_landbased.jpg","Salmon/Michaels/andfjord-salmon_chef-oyvind-boe-dalelv_michaels_oslo_Norway_seafood_landbased","Chef Øyvind Bøe Dalelv at his restaurant Michaels in Oslo.",{"id":17,"_uid":849,"theme":39,"content":850,"component":67,"vertical_padding":572},"9da63f92-70f8-4ef5-9110-68d2d1cac0de",{"type":41,"content":851},[852,856,860,865,869],{"type":44,"content":853},[854],{"text":855,"type":48},"\"I know a great deal about what it's like to farm salmon. But also about fishing wild salmon yourself ... So yes, I do have a strong connection to Atlantic salmon. It was a natural part of growing up,\" says Øyvind.",{"type":44,"content":857},[858],{"text":859,"type":48},"He adds that the nature in Vesterålen has helped forge his identity as a chef by sparking a passion for pure and authentic flavours from the mountains and the sea.",{"type":74,"attrs":861,"content":862},{"level":76},[863],{"text":864,"type":48},"Started in childhood",{"type":44,"content":866},[867],{"text":868,"type":48},"The idea of eventually making a living from cooking fantastic food was never far away, with a father as an inspiration. But it was far from a given that he would end up securing a world championship in tapas.",{"type":44,"content":870},[871],{"text":872,"type":48},"\"I began my culinary career at an early age. It started at home in the kitchen with my mum and dad. My father worked as a chef, so I started working in a kitchen when I was 14 or 15 years old, starting out as a cleaning assistant and dish washer. So, it started way back then. After that, it just evolved,\" he said.",{"id":17,"_uid":874,"asset":875,"fluid":30,"theme":17,"caption":878,"autoplay":30,"component":182},"10145823-5f67-42b7-9c86-ac71a5c7e930",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":843,"height":844,"source":17,"filename":876,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":877,"aspect_ratio":181,"is_external_url":30},"https://res.cloudinary.com/andfjord/image/upload/v1669051965/Salmon/Michaels/andfjord-salmon_norway_norwegian-seafood_chef-oyvind-boe-dalelv_Michaels_andoy.jpg","Salmon/Michaels/andfjord-salmon_norway_norwegian-seafood_chef-oyvind-boe-dalelv_Michaels_andoy","Chef Øyvind Bøe Dalelv and CEO of Andfjord Salmon, Martin Rasmussen.",{"id":17,"_uid":880,"theme":39,"content":881,"component":67,"vertical_padding":68},"a3da42dc-5fd1-4746-8d67-39f4cce5af6e",{"type":41,"content":882},[883,890,897,904,911,918,925,933],{"type":44,"content":884},[885],{"text":886,"type":48,"marks":887},"The phone rang one day in 2017. The ensuing conversation with the Norwegian Seafood Council's representative in Spain went something like this:",[888],{"type":51,"attrs":889},{"color":17},{"type":44,"content":891},[892],{"text":893,"type":48,"marks":894},"\"Hello, Øyvind. Can you take part in the World Championships in Tapas in two or three weeks?",[895],{"type":51,"attrs":896},{"color":17},{"type":44,"content":898},[899],{"text":900,"type":48,"marks":901},"\"In two or three weeks??? No, I can't at such short notice!\"",[902],{"type":51,"attrs":903},{"color":17},{"type":44,"content":905},[906],{"text":907,"type":48,"marks":908},"\"Well, you simply must compete.\"",[909],{"type":51,"attrs":910},{"color":213},{"type":44,"content":912},[913],{"text":914,"type":48,"marks":915},"So that's how it turned out.",[916],{"type":51,"attrs":917},{"color":17},{"type":44,"content":919},[920],{"text":921,"type":48,"marks":922},"Øyvind has never been timid and accepted the challenge on the fly. There were 35 nations competing. All of them offered their best products, such as Japan, which of course competed with wagyu beef.",[923],{"type":51,"attrs":924},{"color":17},{"type":74,"attrs":926,"content":927},{"level":76},[928],{"text":929,"type":48,"marks":930},"Consigned Spain to second place",[931],{"type":51,"attrs":932},{"color":17},{"type":44,"content":934},[935],{"text":936,"type":48,"marks":937},"\"With such short notice, I had to wing it a little bit. I ended up going with Norwegian clipfish. I made a white bacalao dish with lots of cream and butter. Then I stuffed the bacalao into Jerusalem artichoke shells from Tromsø, which I then deep fried,\" Øyvind says about the dish he prepared for the final.",[938],{"type":51,"attrs":939},{"color":17},{"id":17,"_uid":941,"asset":942,"fluid":30,"theme":17,"caption":948,"autoplay":30,"component":182},"2a22df1a-1a3b-4e7e-ac86-8fd9522353df",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":943,"height":944,"source":17,"filename":945,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":946,"aspect_ratio":947,"is_external_url":30},11318,6756,"https://res.cloudinary.com/andfjord/image/upload/v1669051980/Salmon/Michaels/andfjord-salmon_sashimi_seafood_landbased_norwegian_chef-oyvind-boe-dalelv_micahels-restaurant-near-me.jpg","Salmon/Michaels/andfjord-salmon_sashimi_seafood_landbased_norwegian_chef-oyvind-boe-dalelv_micahels-restaurant-near-me",1.6752516281823564,"Super simple Andfjord salmon tartare, made by chef Øyvind Bøe Dalelv.",{"id":17,"_uid":950,"theme":39,"content":951,"component":67,"vertical_padding":68},"95545ef1-27df-43b6-a793-e8cc11b9e1e0",{"type":41,"content":952},[953,957,961,965,969,974,978],{"type":44,"content":954},[955],{"text":956,"type":48},"Norwegian clipfish and a young Vesterålen local sealed a victory ahead of the Spanish chef, whom, the story goes, did not appear at the after-party following the victory party that night.",{"type":44,"content":958},[959],{"text":960,"type":48},"It should be said that Øyvind was not completely inexperienced. He first became world champion in 2011, at the World Championship for Young Chefs. And he has since gone on to win both the Norwegian King's Cup and the Nordic Championship. And he has worked at prestigious restaurants, including Statholdergaarden and Eik.",{"type":44,"content":962},[963],{"text":964,"type":48},"\"Becoming a world champion is one of the biggest things you can experience,\" says Øyvind.",{"type":44,"content":966},[967],{"text":968,"type":48},"To those who have hopes that he will win even more titles, he says that those days are over – for good.",{"type":74,"attrs":970,"content":971},{"level":76},[972],{"text":973,"type":48},"More world championships?",{"type":44,"content":975},[976],{"text":977,"type":48},"\"I'm completely done competing. I'm now going to focus on creating restaurants and nurturing young up and coming talent. I want to help other budding chefs flourish. It's very motivating,\" says the chef.",{"type":44,"content":979},[980],{"text":981,"type":48},"Today he is head chef at Michaels, a top gourmet destination housed in a former transformer station in Briskeby in Oslo.",{"id":17,"_uid":983,"asset":984,"fluid":30,"theme":17,"caption":987,"autoplay":30,"component":182},"a1c914b8-b9e8-44ca-8759-54fa3c12a9a3",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":843,"height":844,"source":17,"filename":985,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":986,"aspect_ratio":181,"is_external_url":30},"https://res.cloudinary.com/andfjord/image/upload/v1669051962/Salmon/Michaels/andfjord-salmon-norway-atlantic-fjords-michaels-oyvind-boe-dalelv-food.jpg","Salmon/Michaels/andfjord-salmon-norway-atlantic-fjords-michaels-oyvind-boe-dalelv-food","World Champion in tapas Øyvind Bøe Dalelv.",{"id":17,"_uid":989,"theme":39,"content":990,"component":67,"vertical_padding":68},"70bf461f-8984-41e0-8e6c-44a8ebe53709",{"type":41,"content":991},[992,999,1006,1011,1018,1025,1075,1082,1089],{"type":44,"content":993},[994],{"text":995,"type":48,"marks":996},"\"My goal here at Michaels is for the guests to be satisfied, and for those of us who work here to have a good time. Michaels is intended to be a restaurant that anyone can go to. It should not only be for Oslo's exclusive west side, but for the whole city. Guests should come here to have a fantastic experience in the form of delicious food and drink. And they should love a good party,\" says Øyvind.",[997],{"type":51,"attrs":998},{"color":17},{"type":44,"content":1000},[1001],{"text":1002,"type":48,"marks":1003},"However, he still often travels for inspiration, including heading back to Barcelona and the world's best tapas restaurants.",[1004],{"type":51,"attrs":1005},{"color":17},{"type":74,"attrs":1007,"content":1008},{"level":76},[1009],{"text":1010,"type":48},"Campeonato Mundial de Tapas",{"type":44,"content":1012},[1013],{"text":1014,"type":48,"marks":1015},"\"As a chef, you never stop learning. I love Barcelona and I go there a couple of times a year. I simply must. I was there last summer, when I went to the most authentic tapas places.\"",[1016],{"type":51,"attrs":1017},{"color":17},{"type":44,"content":1019},[1020],{"text":1021,"type":48,"marks":1022},"Which ones are they, then?",[1023],{"type":51,"attrs":1024},{"color":17},{"type":44,"content":1026},[1027,1031,1042,1047,1056,1061,1070],{"text":710,"type":48,"marks":1028},[1029],{"type":51,"attrs":1030},{"color":17},{"text":1032,"type":48,"marks":1033},"Cal Pep",[1034,1038,1040],{"type":475,"attrs":1035},{"href":1036,"uuid":213,"anchor":213,"target":1037,"linktype":479},"https://www.calpep.com/","_blank",{"type":51,"attrs":1039},{"color":17},{"type":1041},"underline",{"text":1043,"type":48,"marks":1044}," is one of my favourites. It is the most authentic, along with ",[1045],{"type":51,"attrs":1046},{"color":17},{"text":1048,"type":48,"marks":1049},"Bar Canete",[1050,1053,1055],{"type":475,"attrs":1051},{"href":1052,"uuid":213,"anchor":213,"target":1037,"linktype":479},"https://barcanete.com/en/",{"type":51,"attrs":1054},{"color":17},{"type":1041},{"text":1057,"type":48,"marks":1058}," and ",[1059],{"type":51,"attrs":1060},{"color":17},{"text":1062,"type":48,"marks":1063},"Boca Grande",[1064,1067,1069],{"type":475,"attrs":1065},{"href":1066,"uuid":213,"anchor":213,"target":1037,"linktype":479},"https://bocagrande.cat/boca-grande/",{"type":51,"attrs":1068},{"color":17},{"type":1041},{"text":1071,"type":48,"marks":1072},",\" says the chef.",[1073],{"type":51,"attrs":1074},{"color":17},{"type":44,"content":1076},[1077],{"text":1078,"type":48,"marks":1079},"Cal Pep has been recognised as one of the world's best restaurants for three decades, while Bar Canete is known for being a regular haunt of Lionel Messi and the other Barca stars. Bar Canete has a coveted chambre séparée that you have to pass through the frenetic kitchen to reach.",[1080],{"type":51,"attrs":1081},{"color":17},{"type":44,"content":1083},[1084],{"text":1085,"type":48,"marks":1086},"\"Can you get a table whenever you want, then?\"",[1087],{"type":51,"attrs":1088},{"color":17},{"type":44,"content":1090},[1091,1096,1101],{"text":1092,"type":48,"marks":1093},"\"I've got an email signature that says ",[1094],{"type":51,"attrs":1095},{"color":17},{"text":1097,"type":48,"marks":1098},"Copa del Monde de Tapa",[1099],{"type":51,"attrs":1100},{"color":714},{"text":1102,"type":48,"marks":1103}," 2017. 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We spend a lot of time out at sea in boats, hiking in the mountains, and being outside in the fantastic nature,\" says Liam. ",[1171],{"type":51,"attrs":1172},{"color":17},{"type":44,"content":1174},[1175],{"text":1176,"type":48,"marks":1177}," But his favourite thing is to head out on a safari. ",[1178],{"type":51,"attrs":1179},{"color":17},{"type":44,"content":1181},[1182],{"text":1183,"type":48,"marks":1184}," \"And most importantly, you have the whales. I never get tired of going out and watching the whales here,\" says Liam. ",[1185],{"type":51,"attrs":1186},{"color":17},{"type":44,"content":1188},[1189],{"text":1190,"type":48,"marks":1191}," He has been a chef for 22 years and has settled in Bleik with his family. ",[1192],{"type":51,"attrs":1193},{"color":17},{"_uid":1195,"image":1196,"component":1199},"b84aefb4-645c-4107-afca-2c73585a96e0",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":1157,"height":1158,"source":17,"filename":1197,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1198,"aspect_ratio":181,"is_external_url":30},"https://res.cloudinary.com/andfjord/image/upload/v1692089537/Salmon/Arresten/Andfjord_Salmon_Arresten_Restaurant_Seafood_Premium_Quality_Invest_Investor.jpg","Salmon/Arresten/Andfjord_Salmon_Arresten_Restaurant_Seafood_Premium_Quality_Invest_Investor","Image",{"id":17,"_uid":1201,"theme":39,"content":1202,"component":67,"vertical_padding":68},"85276c39-26f0-4cb7-be8c-aeb94e4ff86b",{"type":41,"content":1203},[1204,1211,1224,1251,1258,1265,1272,1285],{"type":44,"content":1205},[1206],{"text":1207,"type":48,"marks":1208},"\"I have two children, and for me it was absolutely the right choice to raise them up here in the north. I first lived in Oslo for a few years. But being up here in nature and the mountains is much better for the kids. And for me.\" ",[1209],{"type":51,"attrs":1210},{"color":17},{"type":74,"attrs":1212,"content":1213},{"level":76},[1214,1220],{"text":1215,"type":48,"marks":1216},"Arresten: a historic eatery",[1217,1218],{"type":82},{"type":51,"attrs":1219},{"color":17},{"text":86,"type":48,"marks":1221},[1222],{"type":51,"attrs":1223},{"color":17},{"type":44,"content":1225},[1226,1235,1240,1246],{"text":1227,"type":48,"marks":1228},"Arresten",[1229,1232,1234],{"type":475,"attrs":1230},{"href":1231,"uuid":213,"anchor":213,"target":1037,"linktype":479},"http://arresten.no/",{"type":51,"attrs":1233},{"color":17},{"type":1041},{"text":1236,"type":48,"marks":1237}," is a legendary and historic restaurant in Andenes. As the name indicates (",[1238],{"type":51,"attrs":1239},{"color":17},{"text":1241,"type":48,"marks":1242},"arresten",[1243,1244],{"type":673},{"type":51,"attrs":1245},{"color":17},{"text":1247,"type":48,"marks":1248}," is Norwegian for jail), the eatery is housed in an old prison. Here, you will find 150-year-old cell doors and wrought iron bars that once kept the prisoners confined.  ",[1249],{"type":51,"attrs":1250},{"color":17},{"type":44,"content":1252},[1253],{"text":1254,"type":48,"marks":1255},"At that time, only water and bread were served on these premises. Today, Liam is preparing a real feast for us, based on salmon from Andfjord Salmon.  ",[1256],{"type":51,"attrs":1257},{"color":213},{"type":44,"content":1259},[1260],{"text":1261,"type":48,"marks":1262},"\"Today I'm going to prepare a dish where we bake the salmon together with maple syrup, soy sauce, and Dijon mustard. We sauté it with amandine potatoes, asparagus, pumpkin, and Romanesco. 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There is little that beats the combination of salmon, horseradish, dill, cucumber, and rye bread. It's a safe bet. At least it was for me,\" ",[1645],{"type":51,"attrs":1646},{"color":17},{"text":86,"type":48,"marks":1648},[1649],{"type":51,"attrs":1650},{"color":714},{"text":1652,"type":48,"marks":1653},"says renowned chef and Vesterål native Øyvind Bøe Dalelv. ",[1654],{"type":51,"attrs":1655},{"color":17},{"type":44},{"_uid":1658,"image":1659,"component":1199},"b0537ce1-7e7f-4232-b3be-73ae67341495",{"id":17,"alt":17,"name":17,"focus":17,"title":17,"width":1484,"height":1485,"source":17,"filename":1486,"copyright":17,"fieldtype":27,"meta_data":17,"public_id":1487,"is_private":17,"aspect_ratio":1488,"is_external_url":30},{"id":17,"_uid":1661,"theme":39,"content":1662,"component":67,"vertical_padding":572},"a557186e-5823-48de-8e8d-df0a04bcb65f",{"type":41,"content":1663},[1664,1669,1676,1683],{"type":74,"attrs":1665,"content":1666},{"level":76},[1667],{"text":1668,"type":48}," This is what you do",{"type":44,"content":1670},[1671],{"text":1672,"type":48,"marks":1673},"Cut the salmon fillet into thin strips. Season the salmon with salt, sugar, fennel, mustard seeds, ground black pepper, and dill. Roll up strips of plastic wrap into a nice and tight roll. Freeze for two to three hours and then cut into about 1cm thick slices.   ",[1674],{"type":51,"attrs":1675},{"color":17},{"type":44,"content":1677},[1678],{"text":1679,"type":48,"marks":1680},"Then we'll make some delicious horseradish cream. ",[1681],{"type":51,"attrs":1682},{"color":17},{"type":44,"content":1684},[1685,1690,1694,1699,1703],{"text":1686,"type":48,"marks":1687},"Mix together crème fraiche, salt, lemon juice, and lemon zest, season with the desired amount of horseradish.   ",[1688],{"type":51,"attrs":1689},{"color":17},{"type":1514,"marks":1691},[1692],{"type":51,"attrs":1693},{"color":17},{"text":1695,"type":48,"marks":1696},"Top the salmon slices with the horseradish sauce, cucumber strips marinated in a little olive oil, and crispy slices of rye bread. 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