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","py-0",{"id":18,"_uid":904,"asset":905,"fluid":32,"theme":18,"caption":18,"autoplay":31,"component":176,"vertical_padding":186},"02163942-98a8-4aed-a793-a411bd6bbd29",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":906,"height":907,"source":18,"filename":908,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":909,"aspect_ratio":175,"is_external_url":31},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",{"id":18,"_uid":911,"theme":40,"content":912,"component":55,"vertical_padding":89},"ba5403eb-d225-485c-830d-9aff32c6ae1e",{"type":42,"content":913},[914,918,922,926,931],{"type":45,"content":915},[916],{"text":917,"type":48},"Men så en dag kom erkjennelsen om at nå ville han hjem. Han ville gjøre noe annet. Bygge opp noe helt fra grunnen av. Skape noe eget. På samme tid tok familien som nå eier Kvitnes Gård kontakt med Halvar. Og resten er historie. Snart to hundre år senere er det igjen en Ellingsen med store vyer som er storbonde på Kvitnes. Igjen kommer det gjester fra nær og fjern til den lille bygda. ",{"type":45,"content":919},[920],{"text":921,"type":48},"– Jeg fikk etter hvert et annet fokus som kokk. Maten vi serverer, skal fortelle en historie. Det skal være en mening med alt som er på tallerkenen. Det var et helt naturlig tidspunkt å ta steget og flytte hjem igjen, sier Halvar.  ",{"type":45,"content":923},[924],{"text":925,"type":48},"– Se der. Et veldig lite lam, humrer Halvar og peker for sønnen på armen, som denne dagen er med pappa både på gården og på kjøkkenet.  ",{"type":71,"attrs":927,"content":928},{"level":73},[929],{"text":930,"type":48},"– Vi driver en gård ",{"type":45,"content":932},[933],{"text":934,"type":48},"På Kvitnes er så godt som hele menyen dyrket eller alt opp innenfor gårdens egne gjerdestolper. Vaktler, ullgriser, 80 vinterfôra villsauer og minst like mange grønnsaker og urter. Og her må alle bidra til gårdsarbeidet, servitører som kokker. ",{"id":18,"_uid":936,"asset":937,"fluid":32,"theme":18,"caption":942,"autoplay":31,"component":176},"d2c3e2d0-5a2e-4a2a-b385-174f193027fc",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":689,"height":938,"source":18,"filename":939,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":940,"aspect_ratio":941,"is_external_url":31},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":18,"_uid":944,"theme":40,"content":945,"component":55,"vertical_padding":89},"bdd4404b-06f8-40b5-9a58-4d841875834f",{"type":42,"content":946},[947,951,955,959,963,968,972],{"type":45,"content":948},[949],{"text":950,"type":48},"– Vi driver ikke bare en restaurant og et overnattingssted. Vi driver en gård. Vi prøver å være selvforsynt på det aller meste. Det er omgivelsene og gården som bestemmer hva vi har på menyen. Det er naturen som bestemmer. Og som vi vet, naturen er kompromissløs, sier Halvar. ",{"type":45,"content":952},[953],{"text":954,"type":48},"Han er like kompromissløs selv. Og alle de tjue ansatte må være med på alle deler av gårdsdrifta. Luking, såing og stell av dyra. Alle må bidra her på gården, slår Halvar fast.  ",{"type":45,"content":956},[957],{"text":958,"type":48},"En ujålete, men vakker og autentisk, nordnorsk og historisk gård der maten knapt kan bli mer kortreist. Det er ikke mange meterne fra grønnsakshagen til kjøkkenet. ",{"type":45,"content":960},[961],{"text":962,"type":48},"– Vi gjemmer ikke råvarene bak masse teknikker og skum og greier. Hos oss skal en sellerirot få se ut som en sellerirot. Den smaker mer enn godt nok i seg selv. Jeg er lei av ordet bærekraft. I stedet vil vi vise bærekraft i praksis, forteller kokken, mens han viser oss rundt i det fruktbare området mellom gården og havet.  ",{"type":71,"attrs":964,"content":965},{"level":73},[966],{"text":967,"type":48},"– Vi blir aldri ferdig med å utvikle Kvitnes ",{"type":45,"content":969},[970],{"text":971,"type":48},"Halvar klør en sjarmerende, liten, gryntende, ullen dott bak øret. ",{"type":45,"content":973},[974],{"text":975,"type":48},"– Her har vi ullgrisene våre. De blir til ufattelig god mat. Kjøttet er rødt og ser ikke ut som vanlig svinekjøtt, forteller Halvar.  ",{"id":18,"_uid":977,"asset":978,"fluid":32,"theme":18,"caption":984,"autoplay":31,"component":176},"84a7e28d-4ded-4276-b196-caf70bf0ffb3",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":979,"height":980,"source":18,"filename":981,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":982,"aspect_ratio":983,"is_external_url":31},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,"– Vi blir aldri ferdig med å utvikle Kvitnes Gård, sier Halvar.",{"id":18,"_uid":986,"theme":40,"content":987,"component":55,"vertical_padding":89},"dddb3dc0-64b3-480d-9a57-2faca0d30ccd",{"type":42,"content":988},[989,993,997,1001,1005,1009,1013,1017],{"type":45,"content":990},[991],{"text":992,"type":48},"Selv grønnsakene her er noe helt for seg selv.  ",{"type":45,"content":994},[995],{"text":996,"type":48}," ",{"type":45,"content":998},[999],{"text":1000,"type":48},"– Vi har sol døgnet rundt i sommerhalvåret, noe som gjør at grønnsakene får utviklet enda mer smak, insisterer han. ",{"type":45,"content":1002},[1003],{"text":1004,"type":48},"Det sies at spanske San Sebastian har flest stjerner i verden – per innbygger. Mange snakker om at Michelinguiden har forsømt seg kraftig når de ikke har tatt turen de 200 kilometerne nord for polarsirkelen. Med en stjerne ville idylliske Kvitnes med sine 400 sjeler slått den spanske matbyen med god margin.  ",{"type":45,"content":1006},[1007],{"text":1008,"type":48},"Halvar er ikke så opptatt av det.  ",{"type":45,"content":1010},[1011],{"text":1012,"type":48},"– Skulle vi få besøk av den franske, røde boka, er det selvfølgelig hyggelig, men vår visjon er først og fremst å lage en veldig bra restaurant, sier Halvar. ",{"type":45,"content":1014},[1015],{"text":1016,"type":48},"Og legger til: ",{"type":45,"content":1018},[1019],{"text":1020,"type":48},"– Jeg er ønsker å skape noe. Og her får vi skape noe inn i det uendelige. Kvitnes blir vi aldri ferdig med å utvikle. ",{"id":18,"_uid":1022,"ctas":1023,"text":1031,"media":1032,"title":1038,"useH1":31,"overlay":1039,"component":36,"display_arrow":31,"content_alignment":37},"d940708d-0706-4830-a57b-0e5fb7b03915",[1024],{"_uid":1025,"link":1026,"label":1029,"component":1030},"3e3dcf31-01bd-4542-b3a4-5015bb73cbd7",{"id":1027,"url":18,"linktype":181,"fieldtype":182,"cached_url":1028},"c9b80cc5-6eb9-49a0-937f-c9563f01da4e","en/website/chefs-and-restaurants/halvar-ellingsen-nice-colour-texture-taste-and-structure","Les mer om prøvesmakingen","Link","Stjernekokken Halvar Ellingsen har bygget opp Kvitnes gård i Vesterålen til å bli et av landets mest anerkjente restauranter. Det er helt naturlig at han fikk smake på en av de første laksene fra Andfjord Salmon. ",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1033,"height":1034,"source":18,"filename":1035,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1036,"aspect_ratio":1037,"is_external_url":31},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: – Fin farge, tekstur, smak og spenst ",{"value":225,"plugin":35},{"id":18,"_uid":1041,"link":1042,"theme":18,"title":190,"filters":31,"category":18,"LinkLabel":1043,"component":185,"pagination":31,"displaySecondRow":32},"ec609f00-b5d6-4b55-9f9c-ee55b79deb2d",{"id":18,"url":18,"linktype":181,"fieldtype":182,"cached_url":18},"Mer inspiration",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":979,"height":980,"source":18,"filename":981,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":982,"aspect_ratio":983,"is_external_url":31},[1046],{"name":493,"created_at":506,"published_at":1047,"updated_at":1048,"id":1049,"uuid":184,"content":1050,"slug":1052,"full_slug":1053,"sort_by_date":203,"position":1054,"tag_list":1055,"is_startpage":31,"parent_id":516,"meta_data":203,"group_id":1056,"first_published_at":1057,"release_id":203,"lang":206,"path":203,"alternates":1058,"default_full_slug":203,"translated_slugs":203,"_stopResolving":32},"2023-11-21T13:13:01.000Z","2023-09-18T13:28:16.119Z",366368886,{"_uid":1051,"name":493,"component":512},"4a1ef257-67ad-4019-96d6-8d4ae65eeac0","kokker-restauranter","no/website/data-items/categories/kokker-restauranter",-20,[],"c4e272eb-ef77-4f0f-806e-4c6483f8fdbb","2023-07-11T13:53:11.201Z",[],"the-star-chef-who-moved-back-home-to-become-a-farmer","no/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer","2023-06-29",10,[1064,201],"News",366367964,"cb2e6cde-68a4-4b92-b7b5-704234f781dd","2023-06-29T08:40:00.000Z",[1069,1073,1077,1081],{"id":1070,"name":849,"slug":1059,"published":32,"full_slug":1071,"is_folder":31,"parent_id":1072},366367963,"es/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer",366367962,{"id":1074,"name":849,"slug":1059,"published":32,"full_slug":1075,"is_folder":31,"parent_id":1076},366367961,"pt/website/chefes-e-restaurantes/the-star-chef-who-moved-back-home-to-become-a-farmer",366367960,{"id":1078,"name":849,"slug":1059,"published":32,"full_slug":1079,"is_folder":31,"parent_id":1080},366367967,"fr/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer",366367966,{"id":1082,"name":849,"slug":1059,"published":32,"full_slug":1083,"is_folder":31,"parent_id":1084},333135196,"en/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer",339058713,{"name":1086,"created_at":1087,"published_at":1088,"updated_at":1089,"id":1090,"uuid":1091,"content":1092,"slug":1467,"full_slug":1468,"sort_by_date":1469,"position":199,"tag_list":1470,"is_startpage":31,"parent_id":1065,"meta_data":203,"group_id":1472,"first_published_at":1473,"release_id":203,"lang":206,"path":203,"alternates":1474,"default_full_slug":203,"translated_slugs":203},"World champion chef Øyvind Bøe Dalelv: Vesterålen created my identity as a chef","2023-09-06T09:16:44.063Z","2024-09-16T10:34:13.926Z","2024-09-16T10:34:13.964Z",366368005,"10f4375d-dc30-4f2a-8466-5e31f1b03605",{"SEO":1093,"_uid":1098,"body":1099,"excerpt":18,"component":193,"thumbnail":1461,"categories":1462,"summary_title":1110,"newsletter_signup":18,"back_to_top_button":18,"displayAnnouncement":31},{"_uid":1094,"title":1095,"plugin":15,"og_image":1096,"og_title":1095,"description":1097,"twitter_image":18,"twitter_title":18,"og_description":1097,"twitter_description":18},"0d640d35-c6ea-4aed-9523-22c9cd2045e5","Verdensmester Øyvind Bøe Dalelv:    Vesterålen skapte min identitet som kokk ","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",[1100,1112,1167,1175,1220,1226,1292,1301,1333,1339,1456],{"id":18,"_uid":1101,"ctas":1102,"text":1103,"media":1104,"title":1110,"useH1":32,"overlay":1111,"component":872,"content_alignment":37},"5b1739cd-8401-4c06-8dda-151da17d8766",[],"Øyvind Bøe Dalelv vokste opp med laks i Vesterålen. Det skapte grunnlaget for to verdensmestertitler i kokkekunst. For selvfølgelig var det fisk på menyen da han slo spanjolene i deres egen nasjonalrett; tapas. ",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1105,"height":1106,"source":18,"filename":1107,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1108,"aspect_ratio":1109,"is_external_url":31},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,"Verdensmester Øyvind Bøe Dalelv: Vesterålen skapte min identitet som kokk ",{"value":34,"plugin":35},{"id":18,"_uid":1113,"theme":40,"content":1114,"component":55,"vertical_padding":56},"93111397-8854-4c1a-a32f-4a2ebf5dde94",{"type":42,"content":1115},[1116,1130,1137,1144],{"type":71,"attrs":1117,"content":1118},{"level":73},[1119,1125],{"text":1120,"type":48,"marks":1121},"Michaels, Oslo.",[1122,1123],{"type":241},{"type":51,"attrs":1124},{"color":18},{"text":1126,"type":48,"marks":1127}," ",[1128],{"type":51,"attrs":1129},{"color":18},{"type":45,"content":1131},[1132],{"text":1133,"type":48,"marks":1134},"Øygruppen Vesterålen slynger seg fra Andøya i nord og sørover mot Lofoten. Dramatiske fjell, trange fjorder og arktisk landskap som er som skapt for alle ingredienser man forbinder med det rene, urnordiske og klassiske. Ingen som vokser opp her, kommer utenom nærheten til elvene, sjøen og havet – og matskattene som finnes der.  ",[1135],{"type":51,"attrs":1136},{"color":18},{"type":45,"content":1138},[1139],{"text":1140,"type":48,"marks":1141},"– Jeg er født og oppvokst med laks, og med laksemerder rett utenfor stuevinduet i Vesterålen, og der spiser vi jo laks nesten hver dag, forteller Øyvind.  ",[1142],{"type":51,"attrs":1143},{"color":18},{"type":45,"content":1145},[1146,1151,1162],{"text":1147,"type":48,"marks":1148},"Som barn og ungdom fisket han villaks når han kunne. Gjerne sammen med dagens direktør i Andfjord Salmon, Martin Rasmussen. De vokste opp på samme sted, i lille Blokken i Vesterålen. Noen lange steinkast unna Vesterålens kulinariske stolthet ",[1149],{"type":51,"attrs":1150},{"color":18},{"text":1152,"type":48,"marks":1153},"Kvitnes Gård",[1154,1160],{"type":1155,"attrs":1156},"link",{"href":1157,"uuid":203,"anchor":203,"target":1158,"linktype":1159},"https://www.kvitnes.com/","_self","url",{"type":51,"attrs":1161},{"color":18},{"text":1163,"type":48,"marks":1164}," og med laksemerder på alle kanter.  ",[1165],{"type":51,"attrs":1166},{"color":18},{"id":18,"_uid":1168,"asset":1169,"fluid":31,"theme":18,"caption":1174,"autoplay":31,"component":176},"6229dd06-1868-4174-89ef-49cb20a617d3",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1170,"height":1171,"source":18,"filename":1172,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1173,"aspect_ratio":175,"is_external_url":31},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 tilbereder laks fra Andfjord Salmon.",{"id":18,"_uid":1176,"theme":40,"content":1177,"component":55,"vertical_padding":89},"9da63f92-70f8-4ef5-9110-68d2d1cac0de",{"type":42,"content":1178},[1179,1186,1193,1206,1213],{"type":45,"content":1180},[1181],{"text":1182,"type":48,"marks":1183},"– Jeg har god kunnskap om hvordan det er å drive med oppdrett av laks. Men også det å fiske villaks selv ... Så ja, jeg har jo sterk tilknytning til den atlantiske laksen. Den var en helt naturlig del av oppveksten, kan Øyvind fortelle. ",[1184],{"type":51,"attrs":1185},{"color":18},{"type":45,"content":1187},[1188],{"text":1189,"type":48,"marks":1190},"Og legger til at naturen i Vesterålen har bidratt til å skape hans identitet som kokk. Nemlig å være levende opptatt av rene og ekte smaker fra fjell og hav. ",[1191],{"type":51,"attrs":1192},{"color":18},{"type":71,"attrs":1194,"content":1195},{"level":73},[1196,1202],{"text":1197,"type":48,"marks":1198},"Startet i oppvaksen",[1199,1200],{"type":241},{"type":51,"attrs":1201},{"color":18},{"text":1126,"type":48,"marks":1203},[1204],{"type":51,"attrs":1205},{"color":18},{"type":45,"content":1207},[1208],{"text":1209,"type":48,"marks":1210},"Ideen om å skulle leve av å lage fantastisk god mat som voksen, var heller aldri langt unna, med en far som inspirator. Men at det skulle ende med en verdensmestertittel i tapas, var likevel ikke gitt.  ",[1211],{"type":51,"attrs":1212},{"color":18},{"type":45,"content":1214},[1215],{"text":1216,"type":48,"marks":1217},"– Jeg begynte i tidlig alder med kokkekarrieren. Det startet egentlig hjemme på kjøkkenet hos mor og far. Far jobbet som kokk, og så begynte jeg selv å jobbe på et kjøkken da jeg var 14-15 år. Først som ryddehjelp og i oppvasken. Så det startet allerede der. Så har det bare ballet på seg, sier vesterålingen. ",[1218],{"type":51,"attrs":1219},{"color":18},{"id":18,"_uid":1221,"asset":1222,"fluid":31,"theme":18,"caption":1225,"autoplay":31,"component":176},"10145823-5f67-42b7-9c86-ac71a5c7e930",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1170,"height":1171,"source":18,"filename":1223,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1224,"aspect_ratio":175,"is_external_url":31},"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 og CEO for Andfjord Salmon, Martin Rasmussen.",{"id":18,"_uid":1227,"theme":40,"content":1228,"component":55,"vertical_padding":56},"a3da42dc-5fd1-4746-8d67-39f4cce5af6e",{"type":42,"content":1229},[1230,1237,1244,1251,1258,1265,1272,1285],{"type":45,"content":1231},[1232],{"text":1233,"type":48,"marks":1234},"En dag i 2017 ringte telefonen, og samtalen med sjømatrådets representant i Spania forløp omtrent slik: ",[1235],{"type":51,"attrs":1236},{"color":18},{"type":45,"content":1238},[1239],{"text":1240,"type":48,"marks":1241},"– Hei, Øyvind. Kan du delta i VM i tapas om to-tre uker? ",[1242],{"type":51,"attrs":1243},{"color":18},{"type":45,"content":1245},[1246],{"text":1247,"type":48,"marks":1248},"– Om to-tre uker?? Nei, jeg kan jo ikke det på så kort varsel. ",[1249],{"type":51,"attrs":1250},{"color":203},{"type":45,"content":1252},[1253],{"text":1254,"type":48,"marks":1255},"– Jo, du må bare stille. ",[1256],{"type":51,"attrs":1257},{"color":18},{"type":45,"content":1259},[1260],{"text":1261,"type":48,"marks":1262},"Så da ble det slik. ",[1263],{"type":51,"attrs":1264},{"color":18},{"type":45,"content":1266},[1267],{"text":1268,"type":48,"marks":1269},"Øyvind har aldri vært skyggeredd, og tok utfordringen på sparket. Det var 35 nasjoner som stilte. Alle stilte med sine ypperste produkter, som Japan, som selvfølgelig kom med wagyukjøtt. ",[1270],{"type":51,"attrs":1271},{"color":18},{"type":71,"attrs":1273,"content":1274},{"level":73},[1275,1281],{"text":1276,"type":48,"marks":1277},"Henviste Spania til andreplassen",[1278,1279],{"type":241},{"type":51,"attrs":1280},{"color":18},{"text":1126,"type":48,"marks":1282},[1283],{"type":51,"attrs":1284},{"color":18},{"type":45,"content":1286},[1287],{"text":1288,"type":48,"marks":1289},"– På så kort varsel måtte jeg ta det litt som det kom. Valget falt på norsk klippfisk. Jeg laget en hvit bacalao med masse fløte og smør. Så fylte jeg bacalaoen i jordskokkskall fra Tromsø, som jeg friterte, forteller Øyvind om finalen. ",[1290],{"type":51,"attrs":1291},{"color":18},{"id":18,"_uid":1293,"asset":1294,"fluid":31,"theme":18,"caption":1300,"autoplay":31,"component":176},"2a22df1a-1a3b-4e7e-ac86-8fd9522353df",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1295,"height":1296,"source":18,"filename":1297,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1298,"aspect_ratio":1299,"is_external_url":31},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,"Superenkel Andfjord salmon tartar, tilberedt av chef Øyvind Bøe Dalelv.",{"id":18,"_uid":1302,"theme":40,"content":1303,"component":55,"vertical_padding":56},"95545ef1-27df-43b6-a793-e8cc11b9e1e0",{"type":42,"content":1304},[1305,1309,1313,1317,1321,1325,1329],{"type":45,"content":1306},[1307],{"text":1308,"type":48},"Den norske klippfisken og den unge vesterålingen vant foran den spanske kokken … Som ifølge historien ikke dukket opp på nachspielet etter seiersfesten den kvelden.  ",{"type":45,"content":1310},[1311],{"text":1312,"type":48},"Det skal sies at helt ubeskrevet var Øyvind ikke. Han ble verdensmester allerede i 2011, i VM for unge kokker. Og han har siden vunnet både norsk kongepokal og nordisk mesterskap. Og han har jobbet på velrenommerte restauranter som Statholdergaarden og Eik. ",{"type":45,"content":1314},[1315],{"text":1316,"type":48},"– Å bli verdensmester er noe av det største man kan oppleve, sier Øyvind. ",{"type":45,"content":1318},[1319],{"text":1320,"type":48},"Men for de som har forventninger om nye titler, kan han fortelle at den tiden er over – for godt. ",{"type":45,"content":1322},[1323],{"text":1324,"type":48},"Ingen flere VM? ",{"type":45,"content":1326},[1327],{"text":1328,"type":48},"– Jeg er helt ferdig med å konkurranser. Nå skal jeg heller jobbe med å skape restauranter og unge talenter, som skal opp og fram. Nå skal jeg få andre kokkespirer til å blomstre. Det er veldig motiverende, sier kokken. ",{"type":45,"content":1330},[1331],{"text":1332,"type":48},"I dag er han kjøkkensjef på Michaels, som holder hus i den gamle trafostasjonen på Briskeby i Oslo. ",{"id":18,"_uid":1334,"asset":1335,"fluid":31,"theme":18,"caption":1338,"autoplay":31,"component":176},"a1c914b8-b9e8-44ca-8759-54fa3c12a9a3",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1170,"height":1171,"source":18,"filename":1336,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1337,"aspect_ratio":175,"is_external_url":31},"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","Verdensmester i tapas Øyvind Bøe Dalelv.",{"id":18,"_uid":1340,"theme":40,"content":1341,"component":55,"vertical_padding":56},"70bf461f-8984-41e0-8e6c-44a8ebe53709",{"type":42,"content":1342},[1343,1350,1357,1370,1377,1384,1435,1442,1449],{"type":45,"content":1344},[1345],{"text":1346,"type":48,"marks":1347},"– Målet mitt her på Michaels er at gjestene skal være fornøyde, og at vi som jobber her også skal ha det bra. Michaels skal være en restaurant som alle kan gå til. Den skal ikke bare være for Oslo vest, men for hele byen. Gjestene skal komme hit for å få en fantastisk god opplevelse i form av god mat og drikke. Og de skal gjerne være glad i en god fest, forteller Øyvind. ",[1348],{"type":51,"attrs":1349},{"color":18},{"type":45,"content":1351},[1352],{"text":1353,"type":48,"marks":1354},"Imidlertid må han ofte dra ut for å hente inspirasjon. Og da går gjerne turen tilbake til Barcelona og verdens beste tapasrestauranter … ",[1355],{"type":51,"attrs":1356},{"color":18},{"type":71,"attrs":1358,"content":1359},{"level":73},[1360,1366],{"text":1361,"type":48,"marks":1362},"Copa del Monde de Tapa",[1363,1364],{"type":241},{"type":51,"attrs":1365},{"color":18},{"text":1126,"type":48,"marks":1367},[1368],{"type":51,"attrs":1369},{"color":18},{"type":45,"content":1371},[1372],{"text":1373,"type":48,"marks":1374},"– Som kokk blir man aldri utlært. Jeg elsker Barcelona og er der et par ganger i året, det må jeg bare. Jeg var der senest i sommer, og da drar jeg på de mest autentiske tapasplassene.  ",[1375],{"type":51,"attrs":1376},{"color":18},{"type":45,"content":1378},[1379],{"text":1380,"type":48,"marks":1381},"– Hvilke er det, da? ",[1382],{"type":51,"attrs":1383},{"color":18},{"type":45,"content":1385},[1386,1391,1402,1407,1416,1421,1430],{"text":1387,"type":48,"marks":1388},"– ",[1389],{"type":51,"attrs":1390},{"color":18},{"text":1392,"type":48,"marks":1393},"Cal Pep",[1394,1398,1400],{"type":1155,"attrs":1395},{"href":1396,"uuid":203,"anchor":203,"target":1397,"linktype":1159},"https://www.calpep.com/","_blank",{"type":51,"attrs":1399},{"color":18},{"type":1401},"underline",{"text":1403,"type":48,"marks":1404}," er en av favorittene mine. Det er den mest autentiske. Ja, sammen med ",[1405],{"type":51,"attrs":1406},{"color":18},{"text":1408,"type":48,"marks":1409},"Bar Canete",[1410,1413,1415],{"type":1155,"attrs":1411},{"href":1412,"uuid":203,"anchor":203,"target":1397,"linktype":1159},"https://barcanete.com/en/",{"type":51,"attrs":1414},{"color":18},{"type":1401},{"text":1417,"type":48,"marks":1418},", da. Og ",[1419],{"type":51,"attrs":1420},{"color":18},{"text":1422,"type":48,"marks":1423},"Boca Grande",[1424,1427,1429],{"type":1155,"attrs":1425},{"href":1426,"uuid":203,"anchor":203,"target":1397,"linktype":1159},"https://bocagrande.cat/boca-grande/",{"type":51,"attrs":1428},{"color":18},{"type":1401},{"text":1431,"type":48,"marks":1432},", sier kokken. ",[1433],{"type":51,"attrs":1434},{"color":18},{"type":45,"content":1436},[1437],{"text":1438,"type":48,"marks":1439},"Cal Pep har vært anerkjent som en av verdens beste restauranter i tre tiår, mens Bar Canete er kjent for å være stamstedet til Lionel Messi og de andre Barca-stjernene. Bar Canete har et ettertraktet chambre separee som man må gjennom det intense kjøkkenet for å finne fram til. ",[1440],{"type":51,"attrs":1441},{"color":18},{"type":45,"content":1443},[1444],{"text":1445,"type":48,"marks":1446},"– Får du bord når du vil, da? ",[1447],{"type":51,"attrs":1448},{"color":18},{"type":45,"content":1450},[1451],{"text":1452,"type":48,"marks":1453},"– Jeg har fått laget meg en epost-signatur der det står Copa del Monde de Tapa 2017… Det er litt lettere å få bord da, ler kokkestjernen. ",[1454],{"type":51,"attrs":1455},{"color":18},{"id":18,"_uid":1457,"link":1458,"theme":18,"title":190,"filters":31,"category":191,"LinkLabel":794,"component":185,"pagination":31,"displaySecondRow":31},"3bed5e2a-bd8c-4545-8d31-63e289dda357",{"id":1459,"url":18,"linktype":181,"fieldtype":182,"cached_url":1460},"73dc44ab-f782-4830-b4ca-635a7717f014","en/website/recipes/",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1105,"height":1106,"source":18,"filename":1107,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1108,"aspect_ratio":1109,"is_external_url":31},[1463],{"name":493,"created_at":506,"published_at":1047,"updated_at":1048,"id":1049,"uuid":184,"content":1464,"slug":1052,"full_slug":1053,"sort_by_date":203,"position":1054,"tag_list":1465,"is_startpage":31,"parent_id":516,"meta_data":203,"group_id":1056,"first_published_at":1057,"release_id":203,"lang":206,"path":203,"alternates":1466,"default_full_slug":203,"translated_slugs":203,"_stopResolving":32},{"_uid":1051,"name":493,"component":512},[],[],"world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef","no/website/chefs-and-restaurants/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef","2023-06-04",[1471],"Chefs","308545df-52c0-4824-8a70-614a8cf0898c","2023-05-30T10:46:28.849Z",[1475,1478,1481,1484],{"id":1476,"name":1086,"slug":1467,"published":32,"full_slug":1477,"is_folder":31,"parent_id":1080},366368006,"fr/website/chefs-and-restaurants/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef",{"id":1479,"name":1086,"slug":1467,"published":32,"full_slug":1480,"is_folder":31,"parent_id":1076},366368003,"pt/website/chefes-e-restaurantes/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef",{"id":1482,"name":1086,"slug":1467,"published":32,"full_slug":1483,"is_folder":31,"parent_id":1072},366368004,"es/website/chefs-and-restaurants/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef",{"id":1485,"name":1086,"slug":1467,"published":32,"full_slug":1486,"is_folder":31,"parent_id":1084},314437026,"en/website/chefs-and-restaurants/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef",{"name":1488,"created_at":1489,"published_at":1490,"updated_at":1491,"id":1492,"uuid":1493,"content":1494,"slug":1708,"full_slug":1709,"sort_by_date":203,"position":321,"tag_list":1710,"is_startpage":31,"parent_id":1065,"meta_data":203,"group_id":1711,"first_published_at":1712,"release_id":203,"lang":206,"path":203,"alternates":1713,"default_full_slug":203,"translated_slugs":203},"Chef Liam Coffey from Birmingham loves life on Andøya ","2023-09-13T13:12:26.126Z","2023-12-20T10:07:45.602Z","2023-12-20T10:07:45.638Z",370157186,"8e81fc65-600c-417e-b20d-56696f16fe80",{"SEO":1495,"_uid":1500,"body":1501,"excerpt":18,"component":193,"thumbnail":1701,"categories":1703,"summary_title":1497,"newsletter_signup":18,"back_to_top_button":18,"displayAnnouncement":32},{"_uid":1496,"title":1497,"plugin":15,"og_image":1498,"og_title":1497,"description":1499,"twitter_image":18,"twitter_title":18,"og_description":1499,"twitter_description":18},"a9520708-bec2-4b9a-8058-0d82f596aa3e","Chef Liam Coffey fra Birmingham elsker livet på Andøya ","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1692089884/Salmon/Arresten/Andfjord_Salmon_Restaurant_Arresten_Norway_Premium_Quality_Seafood_Invest_Investor.jpg","Engelske Liam Coffey er kokk på Arresten på Andøya. Han elsker livet i havgapet med hvaler, dramatisk natur, nordlyset og sandstranda på Bleik. ","8686d77c-abc7-478a-bcd2-f93849d89426",[1502,1511,1543,1548,1596,1601,1632,1640,1686,1696],{"id":18,"_uid":1503,"ctas":1504,"text":1499,"media":1505,"title":1497,"useH1":32,"overlay":1510,"component":872,"show_down_arrow":31,"content_alignment":37},"1c174148-248c-4970-88a9-221ffda39fc2",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1506,"height":1507,"source":18,"filename":1508,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1509,"aspect_ratio":175,"is_external_url":31},3840,2160,"https://res.cloudinary.com/andfjord/video/upload/eo_43,so_35/v1692088753/Videos/Food%20videos/Arresten%2016:9/Arresten_3_v4_16x9.mp4","Videos/Food videos/Arresten 16:9/Arresten_3_v4_16x9",{"value":225,"plugin":35},{"id":18,"_uid":1512,"theme":40,"content":1513,"component":55,"vertical_padding":56},"9d4afdf0-9809-4674-ae31-6981c7e483e0",{"type":42,"content":1514},[1515,1522,1529,1536],{"type":45,"content":1516},[1517],{"text":1518,"type":48,"marks":1519},"– Jeg har bodd på Andøya i fem år nå og elsker øya. Vi er mye ute på havet i båt, går i fjellene og er ute i den fantastiske naturen, forteller Liam.  ",[1520],{"type":51,"attrs":1521},{"color":18},{"type":45,"content":1523},[1524],{"text":1525,"type":48,"marks":1526},"Men favoritten er å dra ut på safari. ",[1527],{"type":51,"attrs":1528},{"color":18},{"type":45,"content":1530},[1531],{"text":1532,"type":48,"marks":1533},"– Og ikke minst så har du hvalene. Jeg blir aldri lei av å dra ut og se på hvalene her, sier Liam.  ",[1534],{"type":51,"attrs":1535},{"color":18},{"type":45,"content":1537},[1538],{"text":1539,"type":48,"marks":1540},"Han har vært kokk i 22 år og har bosatt seg på Bleik, sammen med familien. ",[1541],{"type":51,"attrs":1542},{"color":18},{"_uid":1544,"image":1545,"component":65},"b84aefb4-645c-4107-afca-2c73585a96e0",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1506,"height":1507,"source":18,"filename":1546,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1547,"aspect_ratio":175,"is_external_url":31},"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",{"id":18,"_uid":1549,"theme":40,"content":1550,"component":55,"vertical_padding":56},"85276c39-26f0-4cb7-be8c-aeb94e4ff86b",{"type":42,"content":1551},[1552,1556,1560,1565,1575,1579,1583,1587,1592],{"type":45,"content":1553},[1554],{"text":1555,"type":48},"– Jeg har to barn, og for meg var det absolutt det riktige valget å oppdra dem her oppe i nord. Jeg bodde først i Oslo i noen få år. Men å være her oppe i naturen og fjellene er mye bedre for barna.  ",{"type":45,"content":1557},[1558],{"text":1559,"type":48},"– Og for meg ... ",{"type":71,"attrs":1561,"content":1562},{"level":73},[1563],{"text":1564,"type":48},"Historisk spisested: Arresten ",{"type":45,"content":1566},[1567,1573],{"text":1568,"type":48,"marks":1569},"Arresten",[1570],{"type":1155,"attrs":1571},{"href":1572,"uuid":203,"anchor":203,"target":1158,"linktype":1159},"https://www.arresten.no/",{"text":1574,"type":48}," er en legendarisk og historisk restaurant på Andenes. Som navnet avslører, holder spisestedet hus i den gamle arresten. Her finner du den 150 år gamle celledøra og smijernsgitteret som holdt fangene på riktig side den gangen. ",{"type":45,"content":1576},[1577],{"text":1578,"type":48},"Den gangen ble det servert bare vann og brød i disse lokalene. I dag skal Liam lage et ordentlig festmåltid for oss, basert på laks fra Andfjord Salmon. ",{"type":45,"content":1580},[1581],{"text":1582,"type":48},"– I dag skal jeg tilberede en rett der vi baker laksen sammen med lønnesirup, soyasaus og dijonsennep. Vi sauterer den med amandinepoteter, asparges, gresskar og romanesco. Vi tilsetter litt sjalottløk og persille, forklarer kokken. ",{"type":45,"content":1584},[1585],{"text":1586,"type":48},"Det kan være travle dager for de ansatte på Arresten.  ",{"type":71,"attrs":1588,"content":1589},{"level":73},[1590],{"text":1591,"type":48},"Nordlys og hvalsafari ",{"type":45,"content":1593},[1594],{"text":1595,"type":48},"– Det er fullt kjør her på sommeren. Så roer det seg og blir et roligere tempo utover høsten. Men så kommer vinteren og nordlyset for fullt, og da tar det seg opp igjen. Og hvalsafari har du du selvfølgelig hele året, forklarer Liam. ",{"id":18,"_uid":1597,"asset":1598,"fluid":31,"theme":18,"caption":18,"autoplay":31,"component":176,"vertical_padding":186},"a23ab7a5-7649-4162-bce8-340f5e654f8c",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1506,"height":1507,"source":18,"filename":1599,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1600,"aspect_ratio":175,"is_external_url":31},"https://res.cloudinary.com/andfjord/video/upload/v1692085619/Videos/Food%20videos/Arresten%2016:9%20EN%20subs/Andfjord_Salmon_Premium_Quality_Seafood_Arresten_Restaurant_Chef_Liam_EN_Subs.mp4","Videos/Food videos/Arresten 16:9 EN subs/Andfjord_Salmon_Premium_Quality_Seafood_Arresten_Restaurant_Chef_Liam_EN_Subs",{"id":18,"_uid":1602,"theme":40,"content":1603,"component":55,"vertical_padding":56},"0bfedbb6-e47e-4c27-b0ec-fe1f8234f6ce",{"type":42,"content":1604},[1605,1612,1625],{"type":45,"content":1606},[1607],{"text":1608,"type":48,"marks":1609},"Andøya er et av de sikreste stedene for å oppleve de store sjøpattedyrene i Norge. Rett utenfor øya stuper havet over tusen meter rett ned og her er det perfekte forhold for en lang rekke hvalarter. På spissen av Andøya ligger tettstedet Andenes, og her finner man mange ulike tilbud for hvalsafari. ",[1610],{"type":51,"attrs":1611},{"color":18},{"type":71,"attrs":1613,"content":1614},{"level":73},[1615,1621],{"text":1616,"type":48,"marks":1617},"Fjorten lakseelver på Andøya",[1618,1619],{"type":241},{"type":51,"attrs":1620},{"color":18},{"text":1126,"type":48,"marks":1622},[1623],{"type":51,"attrs":1624},{"color":18},{"type":45,"content":1626},[1627],{"text":1628,"type":48,"marks":1629},"Når Liam ikke er på havet eller oppe i fjellene, tar han gjerne turen ned på den vakre, hvite sandstranda som har gitt hjemstedet Bleik sitt navn. Disse farvannene er også hjem for den atlantiske laksen. Havet utenfor har gunstige forhold for laksen, og det er over fjorten lakseelver på øya. ",[1630],{"type":51,"attrs":1631},{"color":18},{"_uid":1633,"image":1634,"component":65},"7bcf5aa5-8e03-48dd-aa83-6c47ce28b562",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1635,"height":1636,"source":18,"filename":1637,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1638,"aspect_ratio":1639,"is_external_url":31},3576,2012,"https://res.cloudinary.com/andfjord/image/upload/v1692090095/Salmon/Arresten/Andfjord_Salmon_Restaurant_Arresten_Premium_Quality_Seafood_Invest_Investor_Norway.jpg","Salmon/Arresten/Andfjord_Salmon_Restaurant_Arresten_Premium_Quality_Seafood_Invest_Investor_Norway",1.7773359840954275,{"id":18,"_uid":1641,"theme":40,"content":1642,"component":55,"vertical_padding":56},"2292e628-ce30-4b72-80b4-08eaaafb05a7",{"type":42,"content":1643},[1644,1651,1658,1665,1672,1679],{"type":45,"content":1645},[1646],{"text":1647,"type":48,"marks":1648},"– Hva er ditt forhold til norsk laks? ",[1649],{"type":51,"attrs":1650},{"color":18},{"type":45,"content":1652},[1653],{"text":1654,"type":48,"marks":1655},"– Mitt aller første møte med norsk laks hjemme i Birmingham i England var da jeg var ung. Jeg så en laksefilet i butikken og så på det som veldig eksotisk den gangen. Fordi den kom helt fra Norge, forklarer Liam. ",[1656],{"type":51,"attrs":1657},{"color":18},{"type":45,"content":1659},[1660],{"text":1661,"type":48,"marks":1662},"– Så mange år senere bor jeg her, lever et godt liv og jobber med laks. Og jeg tror ikke det finnes en bedre fisk enn den norske laksen.  ",[1663],{"type":51,"attrs":1664},{"color":18},{"type":45,"content":1666},[1667],{"text":1668,"type":48,"marks":1669},"– Hvordan er det å jobbe med laks? ",[1670],{"type":51,"attrs":1671},{"color":18},{"type":45,"content":1673},[1674],{"text":1675,"type":48,"marks":1676},"– Det er sannsynligvis en av de enkleste råvarene å jobbe med, sammenlignet med andre fiskeslagene. Jeg liker veldig godt å tilberede laks. ",[1677],{"type":51,"attrs":1678},{"color":18},{"type":45,"content":1680},[1681],{"text":1682,"type":48,"marks":1683},"Kokken setter den bakte laksen på disken, slår i bjella og varter opp med et ekte norsk: Vær så god! 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