Nyhet -
Swedish chefs are getting sweet on bees
Swedish chefs with a special interest in sustainable food and ecology are now starting to work closely with the swedish beekeepers. Some of them, like television chef Paul Svensson, recently rewarded for the new restaurant at Fotografiska museum in Stockholm, are even getting their own beehives at home in their gardens.
His wife and his three sons between 5 and 12 years old, are now all engaged in beekeeping.
– It is soo exciting to watch the complicated life in the hives, and very important for all of us to learn more about the bees and pollination. Also the first taste of my own honey made me very proud, says Paul. What a sensation!
Chef Rune Kalf Hansen, also rewarded for his passionated work for ecology and his Nordic Fast Food restaurant Kalf&Hansen, says he enjoys working close to the local beekeepers in the nearby allotment park Tantolunden on Södermalm in Stockholm.
– I try to use honey instead of sugar as much as I can, says Rune. And all the produce we use here come from farmers as close to Stockholm as possible. Knowing my beekeeper and honey producer comes as natural as knowing the man who grows our potato.
After spending years in the shadow, Swedish honey is now enjoying attention from chefs and pastrychefs, both for the taste and because of it’s healthy, low glycemic index.
Some chefs are even beginning to experiment with the bee larvae, figuring out how to use the exceed that are removed from the hive in spring, in a tasty dish.
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A project to connect chefs with beekeepers is run by the organization Svenska Bin (Swedish Bees) who aim to inform the swedish consumers about the importance of pollination and the value of honey. Read more: www.svenskabin.se
