Exceptionell Råvara

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Taster Meetings

Quality hike for both beef and poultry

29 October, 2015 by Anna Lind Lewin

Exceptionell Råvara 2015

Livestock farmers and chefs prior to the Tasting meeting on 19th of October at Swedish Taste. In the foreground – Sebastien Boudet and Fredrik Hedlund. Photo: Bianca Brandon Cox.

Exceptionell Råvara 2015

Martin&Servera inspect poultry with the chef Niklas Ekstedt, and Sebastian Holm from Reko. Photo: Bianca Brandon Cox.

22 livestock providers showcasing 20 meats attended the Tasting meeting on the 19th of October, 2015 at Swedish Taste in Stockholm.
There were 15 chefs who tested, tasted and tested meats ranging from poultry, to pork and beef in three tastings. Proceedings were kicked off with eight different types of poultry such as Queen Silvia, Hedemora rooster, Indian Fighting Hen, Guinea fowl, and continued with pork from producers such as Linderödssvin, Flistads cross-breed and Domtagris. The tastings were concluded with seven differing types of beef. It was agreed that a considerable increase in quality was evident in all three groups. Although, this time around, no pork contender racked up enough points to be classed as Exceptional Produce, and instead were ranked just below this as Excellent Produce.

No less than three products in the beef category received an award as Exceptional Produce: Swedish rödbrokig heifer from Skärshults farm, Naturbeteskött from Gymningegård in Närke and a 17 year old highland cow from Sunnanheds farm in Dalarna.
In the poultry tastings it was the Indian Fighting Hen from Blekslättens farm and the guinea fowl rooster along with the Hedemora rooster from Ockelbo Fågel which ascended over the magical level of 35 points and received awards as Exceptional Produce 2015.

As chef and chief taster Stefan Eriksson enthusiastically stated:
– These eight birds wouldn’t even be in this kitchen four years ago when we started this project.

He also mentioned how exciting it was with the variations in taste – that a big hen with large breast fillets is tender and has a mild taste, while a smaller and thinner roster can provide a deeper taste and more consistency.
– It is the diversity of the produce which is worth aiming for.

During 2016 the board for the association is planning to take tasting and knowledge gathering a step further.
Furthermore, Exceptional Produce has been a non-profit association open to all chefs and farmers who want to join in and develop exceptional produce since the beginning of the year.
A collaboration has also been started with the JTI (Swedish Institute of Agricultural and Environmental Engineering) in order to gather and disseminate the results and outcomes arising from the project.

Chefs and livestock farmers at Tasting meeting on 19th of October, 2015

Exceptionell Råvara 2015

Producers who received awards as Exceptional Produce 2015: Torbjörn Eriksson Gymninge Gård, Christian Bauer Skärshults farm, Siw Persson Ockelbo kyckling and Maria Ekholm Blekslättens farm. Photo: Bianca Brandon Cox.

Exceptional Produce 2015
Maria Ekholm
Blekslätten farm in Dalsland
blekslattengard.se
Award for Indian Fighting Hen and Guinea fowl

Siw Persson
Ockelbo Kyckling in Gästrikland
ockelbokyckling.se
Award for Hedemora rooster

Torbjörn Eriksson
Naturbeteskött from Närke/Gymninge Gård
gymninge.se
Award for Angus cross-breed

Ann-Christine and Sven Blomberg
Sunnanheds Fjällkor in Dalarna
www.sunnanhedsfjallkor.se
Award for 17 year-old highland cow

Christian Bauer, butcher
Håkan Westerslät, livestock farmer
Skärshults farm in Småland
skarshult.com
Award for Swedish rödbrokig heifer

Minutes:
Grading for poultry
Grading for pork
Grading for beef


 

Filed Under: News, Taster Meetings Tagged With: Björn Frantzén, Exceptionell Råvara, Mattias Kroon, Swedish beef @en, Swedish Pork, Swedish poultry, Taster meeting

Taster meeting 18 August 2014

18 August, 2014 by Anna Lind Lewin

Auni Hamberg, Jan Andersson, Stefan Eriksson, Sören Persson and Gunnar Backman. Photo: Erik Olsson.

Taster meeting on greens at Studio Frantzén, 18 August 2014.
“Old Swedish “rova”, Armenian wild cucumber, lentils from Gotland and Bergström the train driver’s giant pea were given full attention by the chefs and growers present. Stefan Eriksson was impressed by the variation in taste of the cucumbers and Viktor Westerlind was of the opinion that rustic Swedish rova did, in fact, deserve a place in dishes at top Swedish restaurants.”
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Filed Under: Taster Meetings

Taster meeting 23 June 2014

23 June, 2014 by Anna Lind Lewin

Exceptionell Råvara

Sören Persson, Mattias, Kroon, Björn Frantzén, Mathias Dahlgren, Mikael Jönsson. Photo: Erik Olsson.

Taster meeting on beef and chicken at Studio Frantzén, 23 June 2014.
Eleven different cutlets of pork and eleven chickens were tasted in an intensive day. Ten animal producers took part and presented their produce and were evaluated by the chefs in the project. The main insight learned was that there are many different parameters which steer the quality of produce – especially when it comes to meat.
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Filed Under: Taster Meetings

Taster meeting 24 March, 2014

24 March, 2014 by Anna Lind Lewin

Foto: Anna Lind Lewin

Märta Jansdotter from Gröna Gårdar and Mattias Kroon. Photo: Anna Lind Lewin.

Taster meeting on beef and vegetables at Studio Frantzén, 24 March, 2014.
Over the course of a day vegetables which are being rediscovered and heritage plants were discussed – which of them are interesting to have in restaurant kitchens? Beef from the participating producers was also tasted. Lena Nygårds from SLU held a lecture on POM, their programme for diversity in growing.
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Filed Under: Taster Meetings

Taster meeting 20 October, 2013

20 October, 2013 by Anna Lind Lewin

Patrik_Johansson_Magnus_Ek

Patrik Johansson from Vallmobacken and Magnus Ek at Oaxen. Photo: Erik Olsson.

Taster meeting on pork, chicken, butter and cream in October at Ulriksdal, 20 October, 2013.
At Ulriksdals Wärdshus thirty farmers and eleven of the country’s best chefs met. The farmers had brought cutlets of cap allena and rinds, various breeds of chicken and butter from cattle and buffalos as well as sheep’s milk. The cap allena and chicken were prepared by a chef and the farmers’ produce was then tasted together.
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Filed Under: Taster Meetings

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