Chef Alexander Nietosvuori | Restaurant Hjem
A Morning Forrage and Mushrooms on Toast
We visited Alex at Hjem – both a Norwegian translation and Northumbrian dialect for “home” – sits on the same latitude as Nietosvuori’s native Skåne, in the south of Sweden. The same berries, mushrooms and plants go into the recipes on his tasting menus, including crisp croustades; pearly, white river cod; and the restaurant’s signature horseradish sorbet with spelt crumble and warm apple caramel served inside a wooden apple crafted by Thompson’s father.
“In Sweden you can forage on anyone’s land. Alex will often be walking the dog and pull containers out from his backpack.”
“There’s no-one else doing this in this part of the world, there are no other restaurants like this here, so people are excited and want to help in making you succeed.”
