Latest news with #Maaemo
BBC News
19-05-2025
- Entertainment
- BBC News
The Documentary Podcast In the Studio: Esben Holmboe Bang
Originally from Denmark, the youngest ever three-starred Michelin chef Esben Holmboe Bang fell in love with his wife's homeland Norway, as well as its seasonal cuisine. For Esben every flavour is a note, and the secret of the perfect dish is to build those notes into a symphony. He only uses local produce for the menu at his restaurant in Oslo, Maaemo, and he collects many ingredients from the local forest. He aims to tell the story of Norway through food and respects the ancient crafts of preservation like pickling and dehydrating which sustained communities through the dark winter months in Scandinavia.
Forbes
05-04-2025
- Forbes
How To Eat Norwegian Brown Cheese—And Actually Enjoy It
Norwegian 'brunost' or brown cheese is an everyday food item throughout Norway. Few foods confuse foreign visitors quite like brunost, Norwegian brown cheese. This cheesy, fudge-like food is a staple of Norwegian kitchens—and a surprise on many hotel breakfast buffets throughout Norway. It's just one example of a national cuisine that is often overlooked—or misunderstood. Norwegian cuisine has long had a reputation problem. Often written off as bland or uninspiring, it ranked dead last in a global cuisine survey by TasteAtlas, behind 94 other countries. That's quite the culinary snub for a country known for its premium salmon and award-winning chefs. And yet, for those in the know, Norway is a food destination on the rise. From Oslo's three-Michelin-starred Maaemo to the blossoming fine dining scene in smaller cities like Trondheim, the country's chefs are redefining Nordic cuisine with a focus on seasonal, local ingredients. But while the fine dining scene is flourishing, the everyday staples still tell a story of hardship, frugality, and a desire to waste nothing. Enter brunost—Norway's curious caramel-colored 'cheese.' Despite the name, brunost (literally 'brown cheese' in Norwegian) isn't technically cheese at all. It's a by-product of the cheese-making process. When whey (the liquid left behind after milk has been curdled and strained) is boiled down for hours, the milk sugars caramelize, creating a rich, sweet, fudge-like block that's then cooled, shaped, and sliced. Brown cheese can be made from cow's milk, goat's milk, or a combination of the two. Goat's milk versions have a sharper tang and are often an acquired taste. Brown cheese is sliced thinly using a special cheese slicer. The most popular type in Norway is Gudbrandsdalsost, which combines both cow's and goat's milk for a milder, more versatile flavor. Fløtemysost, made entirely from cow's milk, is sweeter and creamier—ideal for first-timers. The result is something too sweet and tangy to be cheese, too savory to be candy—and entirely unlike anything you've tasted before. Nutritionally speaking, brown cheese walks a fine line. While it contains calcium, protein, and vitamin B, it's far from a health food. Its naturally high sugar content—thanks to the caramelization process—along with a relatively high fat percentage, led to one Norwegian municipality proposing a school ban. That said, it contains no added salt and, like many traditional foods, is best enjoyed in moderation. Imagine the rich sweetness of caramel and the texture of a firm fudge, combined with a tangy, savory edge that hints at its dairy roots. Some compare brunost to a savory dulce de leche—unexpected and entirely unlike the cheeses most travelers are used to. It's this surprising sweetness that catches many first-timers off guard, especially those who mistake it for something like Jarlsberg and pair it with savory toast. Brunost is, without a doubt, an acquired taste—but with the right mindset and the right pairing, it has the potential to become a lasting favorite. Whether eaten for breakfast, packed into a lunchbox, or enjoyed as a weekend treat, Norwegian brown cheese is a staple across the country. At home, it's typically sliced thin—never thick—using a traditional cheese slicer, and served on a slice of bread or crispbread. It's really that simple. Many Norwegians still pack brunost in their matpakke, the simple homemade packed lunch of topped bread slices wrapped in waxed paper. On weekends, brunost takes a sweeter turn, melting gently on warm waffles and served with a spoonful of jam. This comforting combination is especially popular among hikers and skiers, where a thermos of coffee and a waffle topped with brown cheese is a classic mountain snack. Brown cheese and jam on waffles is a classic weekend snack for Norwegians. For visitors, brunost is hard to miss. It's a fixture of hotel breakfast buffets, usually pre-sliced and arranged alongside rustic breads. In coffee shops, you might find it tucked into sandwiches or paired with jam for a quick snack—a uniquely Norwegian introduction to a food tradition unlike any other. If you happen to come across a waffle with brunost and jam served at a mountain cabin, local event, or on Norway's national day, don't hesitate—it's a must-try moment of everyday Norwegian culture. While brunost is an everyday staple in Norway, it's increasingly popping up in American kitchens too. Brands like Ski Queen are widely available in the U.S. at specialty stores and online retailers, making it easy to experiment with this uniquely Norwegian ingredient at home. Once you've tried it on bread or waffles, consider these three creative ways to bring brunost into your cooking repertoire. One of the most popular uses in Norway is to melt brunost into a savory cream sauce. The result is a rich, velvety texture with a subtle sweetness that pairs especially well with game meats like venison or reindeer. It also works well with mushrooms or mashed potatoes, adding complexity and depth without overpowering the dish. In traditional Norwegian hunter's stew, brown cheese is the secret ingredient that ties everything together. Its caramelized sugars mellow into the broth, giving the dish a luxurious, slightly tangy finish. While most common with game or lamb, brunost can add richness to any hearty beef stew. For an unexpected twist on a classic American dish, try adding thin slices or shavings of brown cheese to your next apple pie. The cheese's sweet-salty balance complements the fruit beautifully and lends a subtle toffee note to the filling. Serve warm with vanilla ice cream for a cross-cultural treat. And finally, while it may sound unlikely, brunost has even gained popularity as a pizza topping in South Korea, where sweet-and-salty combinations are especially popular. Grated over a pizza and paired with spicy sausage or cured meats, Norwegian brown cheese offers a bold, caramelized contrast that's far more sophisticated than it sounds.
The Independent
21-02-2025
- The Independent
Grace & Savour, Solihull hotel review
Location Grace & Savour is discreetly concealed in the Hampton Manor estate, which comprises a 19th-century manor, a restaurant, a bakery and rolling grounds. The estate is the jewel in the crown of the West Midlands village of Hampton in Arden which, although small and rural, boasts its own railway station with enviable transport links. It runs regular services to and from Birmingham New Street and London Euston, and is just a 10-minute stroll from Grace & Savour. The downside to being so close to Birmingham is that the area sits directly beneath the flight-path to the city's airport, making the roar of planes impossible to ignore, however picturesque the setting. As for Hampton in Arden itself, there isn't much to do other than enjoy a brisk country walk, but the English Heritage site of Kenilworth Castle is just a 20-minute drive away and is well worth an afternoon trip. The vibe Grace & Savour is made up of five walled garden suites, dotted around a wildflower-scattered courtyard. Each features its own small lounge area with direct views into the restaurant's open kitchen. In keeping with the sleepy tranquility of the walled garden, the vibe over in the cooking station is far from the Hell's Kitchen frenzy you might expect from one bearing the heavy mantle of a Michelin star. Here, all is calm, smooth and precise. The chefs work in a neatly contained space right in the middle of the bright, oak-panelled dining room, which opens out into Grace & Savour's reception and seating area. Here, guests can enjoy a drink while gazing lazily out onto the courtyard or spying on those chefs who never seem to break a sweat. Service Grace & Savour is the passion project of hospitality power couple David and Annette Taylor. David proved his star quality, literally, while working at Oslo's iconic Maaemo restaurant – helping to pull it up from two Michelin stars to three. Thankfully, this doesn't seem to have gone to his head, and David eagerly mixes with guests at every opportunity. He personally took us and our fellow guests on a detailed tour of the kitchen garden, and regularly chatted to us during our stay. Similarly, Annette was there to greet us upon our arrival and was constantly on hand to answer any questions. The rest of the team shows the same warmth and unbridled enthusiasm for Grace & Savour. From enthusiastically describing every ingredient in each dish (arguably to excess), to discussing their plans for the garden, everything is delivered with pride. Bed and bath Grace & Savour's five walled garden suites mark a deliberate departure from the rest of the Hampton Manor estate. A far cry from the decadent, botanical chintz of the manor's William Morris-inspired interiors, this quintet is a showcase of neutral, woodland tones and a soft Scandinavian aesthetic – a homage to Annette's native Norway, where she and David met. Each wood panelled room is bathed in natural light thanks to walls of black-framed glass, and each has a hand-cast concrete bath as its centrepiece. The emerald-tiled bathroom has a wet room-style shower, and the courtyard-facing 'lounge' – a term generously used to describe little more than a sofa and desk – features a tea and coffee-making station and Bluetooth speakers. There is no TV in any of the suites, underlining the emphasis on nature, and three of the five have doors opening out onto a small, tree-lined terrace. The suites, which sit in a renovated timber yard, were designed by Hampton Manor's co-owner Fjona Hill and were each named after tradespeople of lost crafts, i.e. the Ébéniste and the Coppicer. The idea is to immerse guests not only in the serenity of the surrounding woodland but to give them a taste of the area's historical context. Food and drink Food is the reason why people come to Grace & Savour and no sooner do you arrive than staff begin hyping you up for dinner. This is orchestrated via a series of optional, and complimentary, activities – a kitchen garden tour preceded by snacks and drinks beside a roaring log fire and, later, a wine tasting session. The result of all this is that by the time the meal comes around, expectations are set almost impossibly high. But that's exactly what David and his team are aiming for. The 14-course tasting menu reads like a foodie's fever dream, with dish after dish set out in breathless detail: 'Biodynamic cucumber from Toby with aubergine and our bread miso finished with sunflower and cucumber petals from our garden,' to name but one humble snack. It is worth noting that whilst seasonal fruit, vegetables and plants are at the heart of each course, and the restaurant offers an alternative, vegetarian tasting menu, it does not cater for vegan or dairy-free diets. Surprisingly, breakfast is not served in the Grace & Savour restaurant. For this, guests are invited to eat over in Hampton Manor or order a hamper to their room. During our stay, the manor had been booked out for a wedding, so its dining room was off limits, meaning we had no choice but to accept the hamper. The neatly presented basket contained freshly baked bread and cinnamon buns, local butter and Cornish cheeses, organic yoghurt with seasonal compote and granola, and fresh apples from the walled garden. While it was all nicely done, it wasn't the scrambled eggs and buffet table many of us yearn for following a night away. Facilities Grace & Savour is a restaurant with rooms meaning that it doesn't have the trappings of a big hotel. Still, being part of the Hampton estate has its benefits, and the manor's dining room, bar, lounge and games room are open to Grace & Savour guests in the morning until 12:30pm (and in the afternoon and evening subject to availability). Guests are also invited to join a daily, complimentary, 'meet the maker' tour, which takes you around all areas of the estate, introducing you to the people who run it and giving an overview of its history. The hotel also runs paid-for classes in its cookery school, which can be booked both by guests and non-guests. The two to three-hour-long courses include cinnamon bun-making, an introduction to fermentation and a spring scent workshop. Whilst the house doesn't have its own spa, there is a small hut on the grounds – run independently of the hotel – which offers various treatments, including massages, facials and manicures. Accessibility The restaurant and all five walled garden suites are located on the ground floor, and one of the suites has been adapted for guests with disabilities. Pet policy Pets are not allowed in any of the Grace & Savour suites or the restaurant. They can be walked around the grounds and are allowed in certain parts of Hampton Manor, including the outdoor terrace of its restaurant Smoke. Check in/check out Check-in is from 3pm; check-out is by 11am. Family-friendly? No. Grace & Savour is a restaurant with rooms designed to cater to adult palettes. However, children who are over 12 years old and curious about food are welcome, though they'll need to be booked into their own bedroom. At a glance Best thing: The food. That's the reason everyone's here, after all. The intimacy of the whole experience comes a close second – it feels like an extravagant supper club more than a traditional hotel stay. Perfect for: Foodie couples who want a good meal, fresh air and some rest. Not right for: Groups, families and anyone who finds detailed descriptions of every course in a tasting menu tedious. Instagram from: The restaurant - capture the ambience and the chefs at work but resist the temptation to take a snap of every dish. Instead, enjoy the moment.
