{"id":4022,"date":"2025-03-24T11:14:20","date_gmt":"2025-03-24T11:14:20","guid":{"rendered":"https:\/\/leaderbohuslan.se\/?p=4022"},"modified":"2025-03-27T11:36:47","modified_gmt":"2025-03-27T11:36:47","slug":"smaker-fran-bohuslan-10-mars","status":"publish","type":"post","link":"https:\/\/leaderbohuslan.se\/en\/smaker-fran-bohuslan-10-mars\/","title":{"rendered":"Flavors from Bohusl\u00e4n"},"content":{"rendered":"

Spring was in the air when Leader Bohusl\u00e4n, Utg\u00e5rds handicraft bakery & farm shop and Svenska Fava Beans organized Flavors from Bohusl\u00e4n<\/strong> in the spirit of local food. More than 70 participants had registered, the absolute majority of whom were either food producers or buyers of local food. The purpose of the event was for them to meet, get to know each other and do business \u2013 now or in the future.<\/h3>\n

The participants began to stream into the venue well in advance. Frida Andersson, operations manager for Leader Bohusl\u00e4n, and Ingrid Klingspor, board member of Leader Bohusl\u00e4n, were busy checking guests off and handing out name tags in the entrance. When the evening's first speaker, the fantastic TV chef Lisa Lemke, arrived at B\u00e4rfendal's heritage site, a long queue formed outside.<\/p>\n

\u2013 You have to ask what made so many people choose to be here tonight! Lisa exclaimed spontaneously.<\/p>\n

The guests were greeted by delicious pastries with cardamom-spiced strawberry (from R\u00f6dsgubben) and rhubarb compote (from Johanna's garden), topped with beautifully whipped cream, chopped chocolate (from Svensk Kakao), roasted buckwheat kernels (from V\u00e4rmland) and dried dandelion flowers (from Johanna's garden). The eggs for the cake came from Stora Sv\u00e4lte G\u00e5rd, the flour from Utg\u00e5rd's artisan bakery. The coffee and tea were from Bottna, just a few kilometers away, and the milk from Sk\u00e5lldal's small eco-farm in Kode \u2013 a great way to raise the mood right from the start! In addition, several producers had brought their products and created a small fair area in the venue.<\/p>\n

Inspiring talks and networking<\/strong><\/p>\n

Sanna Olsson, project manager for the Leader project Food in Bohusl\u00e4n, began the evening by welcoming everyone and thanking Johanna Nyl\u00e9n and Markus Nordgren for both taking the initiative and handling everything practical for the evening.<\/p>\n

Both organizers talked about their businesses. Markus runs Svenska Favab\u00f8nor and processes beans from the local farm Klevs G\u00e5rd, just a few kilometers from his business. Johanna talked about how during her training in local food crafts at Eldrimner she got to draw her dream. Without thinking, she drew a loaf of bread, a tractor and wheat.<\/p>\n

\u2013 Imagine baking bread with your own milled grain!<\/p>\n

And that's exactly what she does today, in her Utg\u00e5rds handicraft bakery & farm shop. She also said that before she started her business, she had asked Ann M\u00e5rtensson at Klevs G\u00e5rd Bovallstrand AB:<\/p>\n

\u2013 Have you ever regretted becoming a farmer?<\/p>\n

Ann didn't have to think long before she answered:<\/p>\n

\u2013 No!<\/p>\n

Lisa Lemke's energy and wise advice<\/strong><\/p>\n

When Lisa Lemke took the stage with her wonderful energy and down-to-earth, humble manner, it was easy to understand why so many were there to listen to her. She described herself as a \u201dfailed dreamer,\u201d which certainly inspired courage in the audience.<\/p>\n

She emphasized that relationships are the most important spice \u2013 relationships within the work team, with neighbors, producers, and customers.<\/p>\n

\u2013 When you can be responsible for the entire chain, it tastes really good in your stomach. Imagine how creative and wonderful it is when the producer and restaurant can plan the season together!<\/p>\n

This is exactly what Klevs G\u00e5rd, Stora Hotellet Fj\u00e4llbacka and Sk\u00e4ret p\u00e5 Sm\u00f6gen are already doing.<\/p>\n

Another important ingredient that Lisa highlighted was daring! The expressions on the audience's faces revealed that many were inspired by her positive energy, and several decisions to move forward with their ideas were probably made right then and there.<\/p>\n

The audience was also invited to make suggestions for what was needed in the area. Ideas included farm visits for entrepreneurs, shared annual wheels for better planning, and more efficient logistics solutions. A creative way to solve transportation challenges was to use each other, and several participants brought goods with them that they handed over to each other.<\/p>\n

Lisa concluded with the question:<\/p>\n

\u2013 How do you create authentic experiences that deliver?<\/p>\n

Something to take away for anyone who invests in local food \u2013 and that's exactly what Lisa herself managed to do this evening.<\/p>\n

Taste of West Sweden and more inspiring initiatives<\/strong><\/p>\n

The next item on the program was Taste of West Sweden. Jill Axelsson from the West Sweden Tourist Board and Cecilia Faktus from Lokalproducerat i V\u00e4st talked about the positive change that has occurred in recent years.<\/p>\n

Ten years ago, few restaurants worked with local ingredients, and some found it too expensive and logistically challenging. Today, the vast majority want to use local ingredients. Smaka p\u00e5 V\u00e4stsverige serves as a guide to the best and most genuine food experiences in the region. The network consists of restaurants and caf\u00e9s that collaborate with local producers in V\u00e4stra G\u00f6taland, and more are welcome to join!<\/p>\n

In the middle of the program there was time for mingling and networking. Johanna and Markus had set out sourdough bread, smoked beef brisket, hummus and even more coffee and tea. The participants mingled, made new contacts and discussed how they could collaborate and develop together.<\/p>\n

Dare to try \u2013 a success story<\/strong><\/p>\n

Ann Christiansson from Klevs G\u00e5rd in Hunnebostrand talked about their business, which generates many jobs.<\/p>\n

A few years ago, she read that Stora Hotellet Fj\u00e4llbacka had hired an award-winning chef. She called the restaurant and asked if they were interested in local ingredients, and they said yes \u2013 but they wanted vegetables.<\/p>\n

\u2013 We thought we'd give it a try!<\/p>\n

They started on a small scale and opened up their private farm to grow vegetables and edible flowers in consultation with the chef. The harvest varies from year to year, but the restaurant is committed to buying what is produced. The staff also appreciate being able to harvest themselves! The collaboration was a success, and now Klevs G\u00e5rd has expanded its farms and is also collaborating with Sk\u00e4ret in Sm\u00f6gen.<\/p>\n

Skafferi V\u00e4rmland V\u00e4st \u2013 a link between producers and customers<\/p>\n

The last part of the program featured Skafferi V\u00e4rmland V\u00e4st, a local wholesaler that buys food and drinks from small-scale producers and delivers to stores, restaurants and catering companies. This makes it easier for both producers and customers to get their hands on local products. The business started in V\u00e4rmland but has now expanded to Western Sweden.<\/p>\n

A successful evening with strong faith in the future<\/strong><\/p>\n

After the lectures, the mingling continued, and the murmur in the room clearly showed that the contacts made during the evening were valuable.<\/p>\n

Leader Bohusl\u00e4n would like to thank Utg\u00e5rds Handwerksbakeri & G\u00e5rdshandel, Svenska Fava Beans, Lisa Lemke, Klevs G\u00e5rd Bovallstrand AB, Smaka p\u00e5 V\u00e4stsverige, Skafferiet V\u00e4st and all participants who made this evening the best in a long time!<\/p>\n

Photographer (all images below): Karin Bj\u00f6rk\u00a0<\/strong><\/p>\n

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From left: Frida Andersson, Sanna Olsson, Markus Nordgren, Lisa Lemke, Johanna Nyl\u00e9n<\/p><\/div>\n

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10 mars 2025 – Ett inspirerande n\u00e4tverksevent d\u00e4r lokala matproducenter och restauranger m\u00f6ttes f\u00f6r att knyta kontakter, dela id\u00e9er och fr\u00e4mja samarbete i Bohusl\u00e4n.<\/p>","protected":false},"author":49,"featured_media":4023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[1],"tags":[],"class_list":["post-4022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nyheter"],"acf":[],"yoast_head":"\nSmaker fr\u00e5n Bohusl\u00e4n - Leader Bohusl\u00e4n<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/leaderbohuslan.se\/en\/smaker-fran-bohuslan-10-mars\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smaker fr\u00e5n Bohusl\u00e4n - 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