Processes wild and local-sourced game and fish using gentle methods (smoking, salting), emphasizes low additive use (Himalayan salt, Stevia), and grows ~50 edible plant varieties to support local biodiversity and food heritage
Planted grapevines (Solaris) in 2020 to start producing wine from Norway’s northernmost vineyard.
Cultivates approximately 50 edible herb and wild-plant varieties.
Key Environmental Results
Visitor Engagement & Experience
Provides local, home-made food and products, available for catering, and host farm-based workshops or cooking classes.
Use of fresh and natural ingredients, Minimum use of salt and sugar, Locally hunted meats, Home grown herbs, berries and wild plants, Employs vocal smoking
