Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

I only have the restaurant. If I do other things, it's only to do with the restaurant.

I would love to eat a really great burger, but it doesn't exist in our part of the world.

The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them.

When people are grownups they're grown ups. They make their own decisions you know.

My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.

The traditional roots of Scandinavian cuisine are not that spectacular, to say the least. When we write about the traditions that we are inspired by, it's more techniques like smoking, preserving. Many of them are not made to make food delicious; they're just around so that you can make food last through the winter. There isn't a great deal of tradition to tap into.