SEGERS. Pg. 12 / Amanda Lydahl, part of a new generation of chefs. Pg. 20 / Norrtelje Brenneri distilling historic yet innovative schnapps.

Transcription

1 NO M A G A Z I N E Pg. 12 / Amanda Lydahl, part of a new generation of chefs. Pg. 20 / Norrtelje Brenneri distilling historic yet innovative schnapps.

2 INTRODUCTION Nordic culinary cuisine has been on trend for many years now. We pick our produce from our neighbours and prepare them according to the traditional methods learned from our grandmothers and great-grandmothers. But with food, we need drink have our beverages followed this trend? Traditional Swedish schnapps and punch have been pushed to the back of the cupboard to make place for gin, whisky and natural wine from France. We paid a visit to Norrtelje Brenneri for a history lesson. We also met with one of Sweden's most promising new chefs and winner of the Swedish Young Chef Awards 2017: Amanda Lydahl. This autumn, she will be in Tuscany working at a pop-up restaurant, but she is seeking work in Stockholm. Don't miss out on this new talent! Visit the new segers.com Mia Kinn / Marketing Manager at Segers 3

3 / CHEF'S SHIRT WOMEN'S. Slim fit. Long sleeves with cuffs. Concealed closure. Visible buttons at collar. Breast pocket. Slits in the sides. Quality: 100% linen. Size: C34 C48. Colour: 013 graphite / WAIST APRON. Side pocket with inner pocket. Shrinkage approx. 7% in length. Quality: 50% linen, 50% cotton. Size: Approx. 75 x 56 cm. Colour: 085 green mix / CHEF'S SHIRT. Slim fit. Long sleeve with cuff, button, slit. Concealed closure. Visible buttons at collar. Breast pocket. Slits in the sides. Quality: 100% linen. Size: C44 C56. Colour: 013 graphite. 4 5

4 / CHEF'S SHIRT, SHORT SLEEVE. Slim fit. Breast pockets, one pen pocket. Concealed fastening, snap buttons, one visible at collar. Slits in the sides. Charcoal grey details on collar and pockets. Quality: 65% polyester, 35% cotton. Twill. Size: C46 C60. Colour: 000 white/charcoal grey woven check / TROUSERS CHINOS MEN'S. Slim fit and leg width. Full waistband with belt loops. Button fly. Side pockets. Slash pockets, back. Quality: 100% cotton. Garment washed. Size: C44 C60, C144 C154. Colour: 015 black, 024 sand / WAITING SHIRT. Slim fit. Long sleeves with cuffs, snap button, slits in contrasting fabric. Breast pockets with piping, pen pocket in left side breast pocket in contrasting fabric. Slits in the sides. Quality: 100% cotton. Garment washed. Size: C44 C56. Colour: 076 dark blue / TROUSERS CHINOS MEN'S. Slim fit and leg width. Full waistband with belt loops. Button fly. Side pockets. Slash pockets, back. Quality: 100% cotton. Garment washed. Size: C44 C60, C144 C154. Colour: 015 black, 024 sand. 6 7

5 / CAP. Elasticated back. Quality: 100% cotton denim. Size: S/M (approx cm), L/XL (approx cm). Colour: 076 dark blue / SHIRT, LONG SLEEVE MEN'S. Yoke and longitudinal seams front/back. Long sleeves with cuffs. Breast pockets with flap. Oxidised snap buttons. Quality: 100% cotton denim. Garment washed. Size: S-XXL. Colour: 076 dark blue / WAIST APRON. Side pocket with key holder. Quality: 100% linen. Size: Approx. 75 x 85 cm. Colour: 041 red/white, woven stripes / SHIRT LONG SLEEVE WOMEN'S. Yoke and longitudinal seams front/back. Long sleeves with cuffs. Breast pockets with flap. Oxidised snap buttons. Quality: 100% cotton denim. Garment washed. Size: XS XXL. Colour: 076 dark blue / BIB APRON. Adjustable neck strap. Side pocket with key holder. Quality: 100% linen. Size: Approx. 95 x 45 cm. Colour: 041 red/ white, woven stripes. 8 9

6 / SHIRT LONG SLEEVE WOMEN'S. Stand-up collar, breast pocket. Long sleeves with cuffs/slits. Back opening for wraparound. Quality: 100% cotton. Size: XS XXL. Colour: 000 white. Men's style also available, art. no / APRON DRESS. Simple design, adjustable braces with buttons at the back. Side pockets. Quality: 100% linen. Size: XS/S, M/L, XL/XXL. Colour: 013 graphite

7 INTERVIEW / AMANDA LYDAHL INTERVIEW / AMANDA LYDAHL A new generation of chefs ready for work. This spring, Amanda Lydahl from Wisby High School came first place in the Swedish Young Chef Awards, the culinary competition for students in the third year of cooking college in Sweden. What inspires Amanda and what will her generation bring to the world of cuisine when they start to work? Congratulations! How did it feel to win the Swedish Young Chef Awards? Thank you! It was fantastic, obviously. I had the opportunity to meet so many talented young chefs and role models. Even Niklas Ekstedt was there, and Ulrika Brydling. It was really incredible. My winning dish was creampoached swede, fried in butter and basted with butter and rosemary, buttery cabbage broth, kale poached in broth and charred asparagus with fried onion cream. I never used to be a competitive person, but I seem to have developed a competitive streak. I really enjoy competing now. How have your career prospects changed after the competition? I definitely have more opportunities now. My phone suddenly started ringing with people asking me if I wanted to work for them. I now have the opportunity to talk to people I would never have been able to talk to before. I also worked at Luqaz Ottoson's restaurant, Lilla Bjers, this summer. We worked closely with the farmers and always based our dishes on what they were growing and harvesting at that time. You can't fake it in such a restaurant, and I really like that and hope to carry on working that way. In the autumn this year, I will be travelling to a vineyard in Tuscany to work in a pop-up restaurant together with Luqaz. After that, I will probably move to Stockholm. I am trying to find a place to work where I will be happy. What kind of chef do you plan to be? I want to work with local produce according to season. For me, it is so important to follow this philosophy not throwing away huge quantities of food, but using as much of the produce you have as possible. This kind of philosophy is increasingly popular, but it's hard to find restaurants that really implement it to the full. So now you are a fully qualified chef. What has inspired you while you were in training? I mainly find my inspiration via social media. Everybody in this industry has an Instagram account, and all you have to do is follow the well-known chefs. They post new stuff all the time, produce, dishes, techniques and loads of amazing photos. I would probably say that this is my main source of inspiration. But there are also chefs in the Gotland area who you get to know and get ideas from. The world of cuisine is pretty small still so it doesn't take that long to become familiar with most chefs. Luqaz Ottosson at Lilla Bjers is one of my role models, and has taught me so much. Aside from Instagram, what is it about the competition that helps you grow and inspires you? Time pressure combined with discipline. There's no way you can postpone jobs. I know that I have to practice to get better. If I'm taking part in a competition, I can't just decide to take a break. And if I'm not absolutely sure about one element of a dish, I have to do it time and time again until I get it right. Obviously, this is a lot of pressure, but I think pressure is what helps you develop. How have competitions been discussed at school? During our training, there are a number of competitions and we discuss them a lot at school. Our teachers really push us to take part. They know how much we can learn from joining a competition. So, they encourage us but we're not forced to send in an entry. I would imagine that not all the students are equally competitive. A career as a chef is so much more than competitions, so I hope that those who don't like to compete will still be allowed to make food. You don't have to be competitive to create good food. So now your class from school is ready to start work. How does your generation view the industry, do you think? Personally, I would like to see more females in the kitchen and a better attitude in general towards female chefs. Some kitchens are difficult and the atmosphere is a bit macho. The attitude that girls shouldn't be allowed to work in the hot kitchen, but are fine in the cold kitchen is still prevalent in a number of restaurants, according to what I've heard from friends. I find that difficult to accept. None of my classmates have shown that type of behaviour during our training, and I really hope that they don't get strung into that kind of culture when they start working. Working as a chef has a history of being hard, but I hope that we can develop a different, more pleasant reputation for our industry. When can we enjoy a meal at your own restaurant? First of all, I want to work in different kitchens to gain experience. But obviously, it's a dream to at one point open my own restaurant. I imagine that I'm going to work closely with farmers, local producers and sustainable food, because these are my passions. But how my food will look and what I put on the plate is something I will work out when I start working

8 / SHIRT LONG SLEEVE WOMEN'S. Stand-up collar, breast pocket. Long sleeves with cuffs/slits. Back opening for wraparound. Quality: 100% cotton. Size: XS XXL. Colour: 000 white. Men's style also available, art. no / BIB APRON. Braces adjusted with buttons and buttonholes at the sides. Kangaroo pouch. Dark-grey, solid colour pocket and braces. Quality: 51% linen, 49% cotton, canvas. Colour: 063 yellow, printed pattern / WAITER'S JACKET WOMEN'S. Stand-up collar. Breast pocket. Side pockets. Loops for shoulder straps. Loose metal buttons, art. no. 1001, one set of leather straps included (order separately). Quality: 65% polyester, 35% cotton. Satin. Size: C34 C50. Colour: 000 white. Men's style also available, art. no / TROUSERS WOMEN'S. Slightly slimmer fit and leg width. Full waistband with belt loops. Side pockets. Braided back pocket. Quality: 65% polyester, 35% cotton. Twill. Size: C34 C48. Colour: 015 black

9 / JACKET WOMEN'S. Three buttons. Collar and lapel. Breast pocket, side pockets with flap, inner pockets. Lining: 100% polyester. Length centre back: 60 cm. Quality: 44/54/2% Wool/ Polyester/Lycra. Size: C32 C48. Colour: 002 navy, 015 black, 116 anthracite / SHIRT LONG SLEEVE WOMEN'S. Classic cut, slightly waisted. Quality: 60% cotton, 40% polyester. Fil á fil. Size: XS XXL. Colour: 000 white, 006 light blue, 053 cerise, 071 aqua, 078 midnight blue, 111 light grey / BELT. Brown leather details. Quality: 60% cotton, 40% polyester. Fil á fil. Size: Length 105 cm, width 3.5 cm. Colour: 023 beige/brown / SHIRT, LONG SLEEVE MEN'S. Classic cut. Quality: 60% cotton, 40% polyester. Size: S XXL. Colour: 601 blue/white woven check. Women's style also available, art. no /280 / BIB APRON. Adjustable neck strap. Pocket on right side with bellows pleat and key holder. Loop for hanging. Quality: 65% polyester, 35% cotton. Size: Approx. 75 x 110 cm. Colour: 000 white, 002 navy, 005 blue, 014 grey, 015 black, 024 sand, 028 brown, 032 orange, 041 red, 043 dark red, 051 light pink, 083 apple green

10 / T-SHIRT UNISEX. Round neck with ribbon edge, short sleeve. Quality: 100% cotton. Size: S XXL. White & black also in 3XL. Colour: 000 white, 002 navy, 003 sky blue, 005 blue, 011 light grey mix, 015 black, 032 orange, 041 red, 053 cerise, 063 yellow, 084 grass green / TOP WOMEN'S. Round neck with ribbon edge, short sleeve. Quality: 100% cotton. Size: XS XXL. Colour: 000 white, 002 navy, 003 sky blue, 005 blue, 011 light grey mix, 015 black, 032 orange, 041 red, 053 cerise, 063 yellow, 084 grass green

11 INTERVIEW / NORRTELJE BRENNERI INTERVIEW / NORRTELJE BRENNERI Schnapps and Swedish fundamentalism. In Söderby, just north-west of Norrtälje, world-class spirits are distilled at the micro-distillery, Norrtelje Brenneri. Their spirits are innovative and have won acclaim in both Austria and Hong Kong, but for some reason are noticeable for their absence at Christmas parties in Sweden. Drinking schnapps is a great tradition in Sweden, particularly at Christmas time, but Swedes are unfortunately extremely fundamentalist when it comes to their spirits. They won't drink anything else than their Skåne Akvavit or Hallands Fläder with their Christmas meal, at Easter and for Midsummer's Eve. And it has to be their favourite schnapps, despite the fact that Skåne and Hallands Fläder are made from the same basic recipe. These traditional schnapps are good, but the Swedish attitude towards spirits can be compared to drinking a Rioja wine with every meal, whether it's a good steak or some seafood. When it comes to schnapps, Swedes very seldom think outside the box. There has been a revolution in both beer and wine drinking, but this has not yet reached the world of schnapps, explains Richard Jansson at Norrtelje Brenneri. So how do we encourage guests to try something new at a Christmas party? You could always try storytelling to attract interest to what they have in their schnapps glass. Whenever we have visitors to the distillery, we always tell them about the history of our spirits. The traditions involving spirits and schnapps in Sweden are age-old. Taxation on spirits was the very first tax to be introduced in Sweden. Did you know that King Gustav III started his own distillery, Krono Bränneri? And Carl Michael Bellman was well-known for his poems about punch. Snapsvisor or drinking songs originate from Sweden, and Finland to a certain extent. In Denmark or Norway, they have no idea what's going on when the Swedish start their drinking songs. There is so much history and culture to talk about when it comes to schnapps and spirits. You could tell your guests all about the traditions and events throughout history. How do your products differ from traditional schnapps? Our products are all fruity with a lot of flavour. As I said, they often have an historic background, but can also be innovative. One good example is our Roslags Sailing Havtorn & Örter, a classic schnapps with a flavour of mint, fennel, wormwood and herbs, but distilled from a sea buckthorn distillate. Our distillery has a great location close to the coast, and sea buckthorn is a local berry that is extremely unique for us. Our sea buckthorn distillate has an essential fruitiness, and the schnapps we distil from it is perfect for traditional Christmas parties, but also to drink with dark chocolate. This is a benevolent aquavit that even your grandmother can enjoy. It won a gold medal in Austria three years ago. We also have another aquavit called Roslags Sailing Rönnbär. This is a new interpretation of a classic aquavit, but we break from tradition by not using the crown of the dill. In our opinion, the crown has a bitterness that doesn't really suit our style. We wanted to produce something more gentle and softer, so we harvest our dill early, taking the first darkgreen dill plants in the summer when they look like grass. The Rönnbär in the name is for sweet rowanberries that we grow ourselves in our organically approved garden. We pick the berries by hand, mix and distil them. The result is a goodnatured seafood schnapps that is also perfect with crayfish. We also wanted to add something with a bit more bite to our product range, and have developed an aquavit with lemon. This is a fresh and clean-tasting schnapps with an alcohol content of 40%. Our entire production is organically approved. Where can we taste your products? We currently sell to restaurants such as Esperanto, Volt, Kvarnen and Den Gyldene Freden. We prefer to have a close working relationship with the restaurants, invite them here and share our knowledge. And we are obviously interested in their opinions and what their guests think. We also sell a lot of products at Arlanda and Landvetter airports, in Denmark and at the Ritz-Carlton in Hong Kong. We are a micro-distillery so 20 21

12 INTERVIEW / NORRTELJE BRENNERI INTERVIEW / NORRTELJE BRENNERI we cannot expect to be in the mainstream and sell to a large number of restaurants. Neither do we have the production capacity to do so. We choose rather to take a daring position on the cutting edge of flavour. So, Hong Kong has shown an interest in Swedish schnapps? Yes, it all started with International Design Week. We put a lot of work into the design of our bottles, and ended up by complete coincidence at a design competition in Hong Kong. The Swedish Consul thought that Swedish schnapps should be available in Hong Kong, and now it is. We sell 6,000 to 7,000 bottles a year in Hong Kong, and are holding our fifth trade show there this autumn. In recent years, several alcoholic drinks have had a renaissance. Are you hoping to see the same happen with schnapps? I can't really see any reason why schnapps shouldn't have its time in the limelight. Eight to ten years ago, everybody was talking about whisky. Now it's all about gin. I wouldn't be surprised if schnapps were next in line. You can be creative and ingenious with schnapps. You can make your own mark on aquavit and drink it on numerous occasions, and not just from a small schnapps glass just like gin or whisky. As a matter of fact, we produce a gin here at the distillery that is excellent as a schnapps. Our gin is fully organic, benevolent and has a flavour of juniper berries, spices, home-grown rowanberries, dried rose leaves and grapefruit. The balance of flavour is so good that it also works as a schnapps. This is an alternative way of drinking gin, and I know that several restaurants are getting their guests to try it. But I'm holding out my hopes for the punch! Punch has been neglected for years now. For ordinary people, yes it has. But in my opinion, you can't have a Christmas party without punch it's as simple as that. Punch has a very long history. It arrived in Sweden as early as the 18th century with the Swedish East India Company, and it was mandatory for it to contain the Indonesian Batavia Arrack that gave it its special flavour. Punch quickly became an extremely trendy drink, but only the rich could afford it. Later in the 19th century, a manufacturer named Cederlund appeared and started selling less expensive punch in bottles. This gave rise to a golden era for punch in Sweden. At Norrtelje Brenneri, we are always looking for historic links to our drinks, and it is a must for us to produce punch. In my mind, it is our job to safeguard the future of punch. How similar is your punch to the punch of the 18th century? That's difficult to answer, but we always try to find a mix of history and innovation. Unfortunately, the classic Swedish Flaggpunsch is far too sweet. So, we decided to create a much more elegant premium punch with a lot less sugar. With our Roslag punch, we have reduced the sweetness of a Flaggpunsch by about one third. We use acacia honey, lime and Batavia Arrack to bring sweetness. We own an old barrel that dates back to 1870 and originates from the cellars of Stockholm castle. We use it to produce our Bellman punch. This is the perfect drink for fruity desserts, coffee, cheeses such as blue cheese, mature Grevé and Gruyère, Believe it or not, you can even use it for rice pudding. If you want a bit of luxury, all you have to do is replace the milk with punch when cooking, and you get a pretty good rice pudding

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14 / BIB APRON CHILDREN. Fixed neck strap. NOT recommended for children under 3 due to fixed length neck strap. Quality: Plastic. Size: CL 100/120 (approx. 60 x 65 cm), CL 130/150 (approx. 70 x 90 cm). Colour: 041 red /280 / BIB APRON CHILDREN. Fixed neck strap. Sewn-on pocket on right side. NOT recommended for children under 3 due to fixed length neck strap. Quality: 65% polyester, 35% cotton. Size: CL 100/120 (approx. 60 x 65 cm), CL 130/150 (approx. 70 x 90 cm). Colour: 000 white, 083 apple green

15 FABRIKER AB Företagsgatan 30, Borås Tel T H I S CATA LOG U E I S P R I N T E D O N C H LO R I N E - F R E E PA P E R A N D CO M P L I E S W I T H T H E S I S R E Q U I R E M E N T S FO R S W A N E CO - L A B E L L E D PA P E R. I M A G E : PAT R I K H A G B O R G. I M A G E A M A N DA LY DA H L : M A G N U S C LY DA H L. M E C K A