After touring the countryside looking for good produce we returned to the hotel and the kitchen. We put our aprons and chefs’ hats (oh la la) on and got cooking divided into groups. One team made three different amuse bouche with different shell fish such as crayfish, langoustines and mussels. The all male team cooked the first two courses, one team cooked the fish for the main course, my team made bread and tomato jam to go with cheese and one team took care of the pudding. We also had a vegetarian team creating all their own dishes.

We also got a lovely drink with blueberry vodka and blood oange juice to stay hydrated while cooking, then moved on to beer and wine.

My team mates, Helena (left) and Kim (right).

The amuse bouche team consisting of Gun and Emmy

A whole kitchen filled with bloggers!

Maria (left) is making pudding while Sofie (right) is frying the cod loin for the main course.

Gun and Anki

Amuse bouche x 3: 1. crayfish tartare 2. Langoustine on rye bread with dill mayonnaise 3. Mussels with butter, garlic and spring onions

Magnus, Håkan and Calle

Helena and Charlotta

Malin, Sofie and Lotta

Girolle soup with celeriac creme

Blinis with Swedish löjrom (caviar), creme fraiche and chopped red onions

Perfectly cooked cod loin with onion puré, marinated onions and lardons

Locally sourced blue cheese, bread and tomato jam

Tarte tatin with thyme, honey brittle and vanilla icecream

Our waiters and chef; Dennis, Thomas and Marcus

Thanks for a lovely weekend all!