Articles by Lars Roest-Madsen
The surströmming challenge: Unpacking Scandinavia's smelliest canned delicacy
By Lars Roest-Madsen
Sustainable Icelandic sea salt is now a Michelin chef favourite – discover its remote origins
By Lars Roest-Madsen
What's next for Noma? We step inside Copenhagen's Noma Projects to find out
By Lars Roest-Madsen
Chef René Redzepi gives us an exclusive behind the scenes look of the making of Noma’s Kyoto pop-up
By Lars Roest-Madsen
How to spend a rainy day in Reykjavik
By Lars Roest-Madsen
Say cheese: How this Norwegian breakfast staple is melting fine foodies’ hearts
By Lars Roest-Madsen
“Once we throw it in the water, the fish go crazy because they think it’s sperm" – All the dirty details of Greenlandic cooking
By Lars Roest-Madsen
Meet Denmark’s king of liquorice Johan Bülow
By Lars Roest-Madsen
Swediopian bliss: Marcus Samuellsson and Maya Haile show us round their dream beachside escape
By Lars Roest-Madsen
How Gothenburg is becoming an unlikely wine region with its first ever city winery
By Lars Roest-Madsen
No more kitchen nightmares: Meet the women shaking up Stockholm’s foodie scene
By Lars Roest-Madsen
How fine dining got punked: Come inside Punk Royale’s new Oslo outpost
By Lars Roest-Madsen
"I ditched fashion to become Sweden’s only female oyster diver"
By Lars Roest-Madsen
“A spoonful of Lurpak is just as enjoyable as a good piece of chocolate”: Meet Denmark’s professional butter tasters
By Lars Roest-Madsen
An alcohol-free revolution is fermenting in Scandinavia
By Lars Roest-Madsen
Meet the royal-approved self-taught baker making Gothenburg crazy for cake
By Lars Roest-Madsen
How urban waste is being transformed into gourmet mushrooms
By Lars Roest-Madsen
A towering sensation: A complete history of the Kransekage
By Lars Roest-Madsen
Slice of life: How Scandi bakeries are turning leftovers into delicious treats
By Lars Roest-Madsen
There's a reason Limfjord oysters are the best in the world
By Lars Roest-Madsen