Here is an example of the raw ingredients we work with in the kitchen:

Smoked getkilling (SE)

Dykplockade scallops from Hitra (NO)

Côte de Veau from Normandy (FR)

Miso (JP)

Apple Core Oil from Blaxsta (SE)

Buttermilk GB)

Rainbow trout from Höör (SE)

Potato onion from Linnaeus Råshult (SE)

Cream of Poppy Hill (GB)

Summer Truffles (IT)

Lemon Thyme (NZ)

Farmed halibut (NO)

Tryffelthé

Jordärtskocksblommor (SE)

Honey cress (SE)

Fennel Pollen (USA)

Kardborrerot (SE)

Oyster Blade (U.S.)

Bleak roe from Kalix (SE)

Vinegar (SE)

Hen eggs from Vansjögård, Sala (SE)

Parsnips (SE)

Åkerö Apples (CH)

100 – year-old vinegar (IT)

Chicken Skin from Bjärred (SE)

Bee pollen (SE)

8 week aged steak of a cow (SE)

Farmed caviar “Baerii” (FR)

Squash (SE)

Marconamandlar (ES)

Parmesan “Vacca Rossa” (IT)

Rock Salt from Kashmir (IN)

Hay (GB)

Duck livers from Spain (ES)

Dill (SE)

Sea Fennel (FR)

Chanterelles (SE)

Granskott (SE)