Sustainability isn't just a moral issue for restaurateurs – it's fast becoming the hottest trend among hungry consumers. Ensuring your food business appeals to this market, and meets sustainability guidelines, requires some specialist knowledge. Simply knowing the basics opens up a whole new world of quality produce and exciting seasonal menus, and can potentially lower costs by reducing waste and food miles.
This course covers everything you need to know to get started as a sustainable foodie. A panel of Gothenburg's leading experts in sustainable cuisine provide an inspiring introduction to best practice in setting up a food enterprise, whether it's a pop-up, restaurant or new food product.
Led by restaurateur, author and broadcaster Jens Dolk, this course condenses the essential lessons learned by the region's food leaders, from how to source sustainable products to how to manage a sustainable business. Renowned restaurateur Mats Nordström reveals insider tips he learned from managing Way Out West's veggie transformation, and owner/manager Anders Arena explains the benefits and practicalities of seasonal menus, such as those of his celebrated eatery Vatten.
The course also includes a fun practical workshop in the West Swedish style of pickling with intense ättika vinegar, showing you how to combine a variety of flavours to pickle fish and vegetables. Whether you use your new skills to give your menu a Scandinavian twist, or just brighten up your next dinner party.
On the half-day course you'll also have the chance to taste the benefit of your new skills during a special lunch, featuring local delicacies from West Sweden to give you inspiration for your future menus, as well as a gourmet feast on the day.
This course is for you if...
- You're thinking of starting a food enterprise and want to start planning with sustainability in mind
- You already run a small food business and want to know how you could benefit from sustainable practices and adapt your existing business model
Course description
This informative evening course largely comprises informal seminar-style tutoring, featuring sessions on important elements of running a sustainable business, plus a dissection of the lessons learned from the launch of an important and successful sustainable enterprise. The event also features a practical masterclass in Swedish-style pickling.
Topics covered at the event include:
- How to run a sustainable restaurant
- How to source and plan your menu using sustainable ingredients, including how to make the most of each season and your local produce
- How to reduce food waste
- A recipe for success: how Gothenburg make a sustainable success out of Way Out West
- A practical workshop in how to preserve food the West Sweden way, covering the basics of pickling with ättika vinegar and various flavour combinations for vegetables and fish
Tutor profile
Jens Dolk is a well-known Swedish restaurateur and writer who has published several books on food and wine. Jens regularly writes for Sweden's main newspapers and magazines and often appears on Swedish television. Jens has a BA in culinary arts and has travelled all over Sweden in search of the very best of what Sweden has to offer in food and drink.
Mats Nordström owns the Wasa Allé restaurant in Gothenburg. He started his career in 1985, and since then has worked in a number of restaurants, including Australia. Mats is also known for his work with food at many of Gothenburg's largest events. 2014 was the sixth consecutive year that he was responsible for the food at the music festival Way Out West. This has created headlines and was picked up by the Jamie Oliver team.
Anders Arena runs restaurant Vatten at the Nordic Watercolour Museum. Anders has 20 years of experience in the restaurant and wine trade, having worked as a sommelier and restaurant manager among the best restaurants in Gothenburg. Anders is now the owner of Vatten and a gourmet cafe in Skärhamn, West Sweden. He has also had a grape school on Swedish television and has participated in the Swedish radio channel P3 as a beverage expert.
West Sweden is leading the world in terms of sustainability research, and its ambitious development programme has already produced incredible benefits for the region's culinary industries. Environmental management strategies mean West Sweden's shellfish is considered some of the best in the world, and the region has made headlines with innovative policies such as the Jamie Oliver-approved transition of Sweden's biggest festival – Way Out West – to an entirely vegetarian menu.
Designed by architect Jenny Andersson, Aveqia London is one of the capital's most luxurious and inspiring venues. Featuring five state of the art kitchen and dining room studios, plus a stunning private lounge and bar, Aveqia London is synonymous with splendour, comfort and impeccable Scandinavian design.
Try Swedish
These Guardian Masterclasses are part of the Try Swedish series, an open invitation from Sweden to food and drink lovers all over the world to taste and explore their culinary culture and lifestyle. Learn more at tryswedish.com and join in the conversation on Twitter, Facebook & Instagram using #tryswedish. Check out our How to launch a distillery course.
Book now
Half-day: 10am-2pm. £149 (Includes gourmet lunch)
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Evening: 6.30pm-9.30pm. £119
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Details
Date: Tuesday 14 October 2014
Times: 10am-2pm OR 6.30pm-9.30pm
Location: Aveqia London, 2 St Bride St, London EC4A 4AD
Prices: Half-day: £149 (Includes VAT, booking fees and gourmet lunch) | Evening: £119 (Includes VAT and booking fees)
Event capacity: Half-day: 16 | Evening: 34
To contact us, click here. Terms and conditions can be found here.
Returns policy
Tickets may be refunded if you contact us at least 7 days before the course start date. Please see our terms and conditions for more information on our refund policy.
