Our StorySince 2002, I have worked as director and producer of New Scandinavian Cooking, an internationally broadcast series shown around the world, and most notably in the United States on PBS.
Through this work, the connection between Nordic cuisine, landscape, and season has remained central, whether on remote farms, along the coast, or in the forests of the Scandinavian region.
Food & Cooking
Food at Scandinavian Pantry begins with place.
It follows the same principles as the restoration of the house and garden, guided by season, shaped by the landscape, and rooted in Nordic food traditions. Ingredients are chosen for their quality and origin, often local and seasonal, and prepared with restraint in the spirit of Scandinavian cooking.
That same perspective continues here.
Cooking is not approached as performance, but as part of daily life. Traditional methods such as open-fire cooking, slow baking, and preserving are used not as trends, but as practical and enduring techniques. Recipes, when they appear, are guided less by precision and more by an understanding of ingredients, timing, and environment.
This is not a conventional recipe collection, but a reflection of Scandinavian living, where food, like architecture, is shaped by climate, materials, and time.
Pumpkins in the Nordic Garden
Pumpkin is not always the first ingredient associated with Nordic cooking, yet it belongs naturally to a climate defined by patience, light, and long seasonal cycles. Like many crops in northern landscapes, it asks for time, and in return, it offers depth, sweetness, and a quiet richness that suits both the kitchen and the garden.
Chanterelles in the Nordic Forest
Chanterelles are among the most defining flavours of the Nordic landscape. They appear quietly, often in late summer, emerging from moss and forest floor in shades of gold that seem to hold the light of the season itself. Like so many elements of Nordic nature, they are not cultivated or controlled, but found, gathered with patience and an understanding of place.
Swedish Crayfish in Late Summer
Swedish crayfish belong to a very specific moment in the Nordic calendar. They appear at the end of summer, when the light begins to soften and the evenings grow longer, marking a quiet transition between seasons. More than a dish, crayfish are part of a tradition, an annual gathering that brings together food, landscape, and time.