Hello and welcome,
We like to take our inspiration from anything that stems from the kitchen, whether that’s culture or business. We like to find out about people’s food journeys and the values that they believe in. We feel that an understanding of food is best obtained through conversations and scribbled texts. We seek, by all available means, to truly nourish and cultivate a place where such a vision of food can be shared with all.
At the most unexpected times we are able to draw inspiration from food, and this is when we share recipes – our own as well as those contributed by others. We certainly don’t want to preach to people about how or what they should eat, but we find that wholesome ingredients are what your body appreciates. There are no particular rules we blindly follow, but we do not compromise in our determination to use unprocessed and unrefined ingredients, especially when cooking with oil and sugar for example. Indeed, some recipes may appear dairy- or gluten-free and this usually happens when they naturally fall into this category. There isn’t a strong definition of what constitutes “healthy” in our view, but we acknowledge that food should be as close to nature as possible. An occasional treat is both inevitable and good for keeping us in balance.
The sources of our food have never been more important to us. We avoid using meat & fish that have been intensely farmed and instead opt for free-range or wild varieties. We believe in the use of good quality, sustainable ingredients in their most attractive forms. This means vegetation that has not been genetically modified or drenched in chemical fertilisers. Using organic ingredients is not just good for our bodies, it also helps to prevent the destruction of our environment. Indeed, one’s own contribution towards a more environmentally-friendly style of living may sometimes appear minuscule, but it is part of our collective duty in supporting each other and caring about food.
“We enjoy sitting in a coffee shop and watching people order their beverages. We like noticing a restaurant’s concept or ethos. We like rummaging through people’s fridges. We love going behind closed doors to see what really happens in the kitchen.”
Thank you for visiting and eat well!
Bank Inngern | Founder & Editor-in-Chief