To launch the Fäviken cook book, head chef Magnus Nilsson hosted a breakfast at the Tramshed restaurant in London. In 2012 Fäviken became a new entry in the top 50 restaurants in the world. It is located in the far north of Sweden.
We created three drinks to complement the food, using a mixture of Swedish ingredients and ingredients foraged locally.
The first course was Hix cured salmon with pickled seashore vegetables served with deep fried prawns and shrimp custard. We served a Buck Bucks Fizz – a mixture of sea buckthorn syrup, orange juice and Prosecco.
The second course was a venison scotch egg with woodland mushrooms. We served it with a Smoky Milk Punch that used Nick Strangeway’s Smokey Tea Vodka from the Absolut Craft range; white sherry; lemon sherbet; honey and raw milk that is curdled then removed by filtration.
The third and final course was Elderberry and cobnut scones with Westcombe ricottaand heather honey which we served with a Damson Fizz made using homemade damson vodka with lemon juice and soda.