Tucked away on Norway’s remote Lofoten archipelago, Holmen Lofoten is a boutique hotel created by islander Ingunn Rasmussen, consisting of a collection of renovated fishermen’s cabins and contemporary rooms with expansive views of the region’s dramatic scenery and the ever-changing weather of the Arctic Circle.
Each year, in collaboration with Rasmussen and chef and food writer Valentine Warner, Holmen hosts a curated selection of the world’s best chefs, bartenders and artists as part of its acclaimed Kitchen On The Edge Of The World retreats. Throughout 2024, five chefs will host feasts, masterclasses and demonstrations over a series of very special long weekends. The landscape surrounding the hotel will act as a seasonal pantry for the events, reflecting Warner’s and the hotel team’s shared passion for seeking out locally sourced and foraged ingredients.
As part of the Kitchen On The Edge programme, chefs and guests will navigate the surrounding mountains and the Norwegian Sea to immerse themselves in the remote and captivating landscape. Renowned artisans and cultural experts will also be on hand at the weekends to share their skills and knowledge with Holmen Lofoten guests in a series of events.
They include renowned leather craftsman Bill Amberg, prominent environmental thinker and academic Bron Taylor, award-winning illustrator and maker Lee John Phillips, paper marbling artist Jemma Lewis, printmaker Mark Lord and British blacksmith and author Alex Pole.
The guest chefs for Kitchen On The Edge 2024 will be
Lennox Hastie (21-25 March)
Renowned Sydney chef Hastie uses 11 different types of wood to create the signature smoky flavours at his acclaimed restaurant Firedoor. With starring appearances on Netflix’s Chef’s Table and David Chang’s Ugly Delicious, he honed his fire-based cooking at the renowned Basque asador Etxebarri with Victor Arguinzoniz. Hastie will bring his flair for fire to Norway for this elemental weekend.
José Pizarro (2-6 May)
Known as ‘the godfather of Spanish cuisine in the UK’, prolific chef and restaurateur Pizarro is a brilliant ambassador for the country’s flavours and recipes. With several restaurants in London and the South East of England, Pizarro has recently spread his wings with a new outpost in Abu Dhabi. His unique take on Spanish cuisine using the bounty of the Lofoten Islands promises to be an unforgettable treat for the palate.
Heidi Bjerkan (9-13 May)
The first Norwegian chef to join the programme, Bjerkan grew up on the Trøndelag coast, where she forged a relationship with the land and sea that continues to inform her cooking today. With a Michelin star for her Trondheim restaurant Credo and a coveted Michelin Green Star for her commitment to sustainability, Bjerkan is dedicated to working with local fishermen and farmers. She was also chef to the Norwegian royal family for eight years.
Jeremy Lee (26-30 September)
A stalwart of the London restaurant scene, Lee is known for his exemplary cooking and lively anecdotes at the culinary institution Quo Vadis, where he is chef proprietor. Lee began his restaurant career in the capital at one of the most famous restaurants of the 1980s, Bibendum, before a stint with Alistair Little. He has been Head Chef at Quo Vadis for 11 years. His new book Just Cooking! is a paean to simple recipes done well.
Henry Harris (3-7 October)
The man behind London’s hottest restaurant opening of 2022, Harris is the chef and co-owner of Bouchon Racine. Harris began his career at Hilaire under Simon Hopkinson before going on to work as head chef at some of London’s most popular restaurants, including Harvey Nichols’ Fifth Floor. At Racine, Harris has made a name for himself with his bracing French cuisine, creating the perfect dishes to make the most of the autumn produce from the Lofoten Islands.