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Acclaimed chefs join Holmen Lofoten for Kitchen On The Edge 2024 for a remarkable programme of adventures on Norway’s remote Lofoten archipelago

Two chefs cooking outdoors by a waterfront, with a fiery grill illuminating them against a backdrop of mountains and a twilight sky.

Hidden on Norway’s remote Lofoten archipelago, Holmen Lofoten is a boutique hotel created by islander Ingunn Rasmussen and formed from a collection of renovated fishermen’s cabins, as well as contemporary rooms with widescreen views of the region’s dramatic scenery and the Arctic Circle’s ever-changing weather. Each year, in a collaboration between Rasmussen and chef and food writer Valentine Warner, Holmen plays host to a curated selection of the world’s best chefs, bartenders and artists as part of its acclaimed retreats known as Kitchen On The Edge Of The World.   During 2024, five chefs will host feasts, masterclasses and demonstrations during a collection of very special long weekends. The landscape around the hotel acts as a seasonal pantry for the proceedings, reflecting Warner and the hotel team’s shared passion for seeking out locally sourced and foraged ingredients. As part of Kitchen On The Edge’s programme of activities, chefs and guests will navigate the surrounding mountains and the Norwegian Sea on a deep dive into the remote and captivating landscape. Respected artisans and cultural experts will also join the weekends, sharing their skills and knowledge with Holmen Lofoten’s guests in a series of events. Among them are renowned leather craftsman Bill Amberg, prominent environmental thought leader and academic Bron Taylor, award-winning illustrator and maker Lee John Phillips, paper marbling artisan Jemma Lewis, printmaker Mark Lord, and British blacksmith and author Alex Pole. 

The guest chefs for Kitchen On The Edge 2024 will be: 

Lennox Hastie (March 21-25) 

Renowned Sydney based chef Hastie uses 11 different types of wood to create the signature smoky flavours at his acclaimed restaurant Firedoor. With starring appearances on Netflix’s Chef’s Table and David Chang’s Ugly Delicious, he honed his fire-based cooking at renowned Basque asador Etxebarri with Victor Arguinzoniz. Hastie will bring his flair for fire to Norway for this element-embracing weekend. 

José Pizarro (May 2-6) 

Known as “the Godfather of Spanish cooking in the UK”, prolific chef and restaurateur Pizarro is a brilliant ambassador for the country’s flavours and recipes. With several restaurants across London and the southeast of England, Pizarro has recently stretched his wings with a new outpost in Abu Dhabi. His unique take on Spanish cuisine using the bounty of the Lofoten Islands promises to be an unforgettable treat for the tastebuds. 

Heidi Bjerkan (May 9-13) 

The first Norwegian chef to join the programme, Bjerkan grew up on the Trøndelag coast where she forged relationships with the land and sea that inform her cooking to this day. Earning a Michelin Star at her Trondheim restaurant Credo, as well as a coveted Michelin Green Star for a commitment to sustainability, Bjerkan is dedicated to working with local fishermen and farmers. She was also Head Chef for the Norwegian Royal Family for eight years. 

Jeremy Lee (September 26-30) 

A stalwart of the London restaurant scene, Lee is known for his exemplary cooking and lively anecdotes at the culinary institution Quo Vadis where he is Chef Proprietor. Lee started his restaurant career in the capital at one of the 1980s most famous restaurants, Bibendum, before a stint with Alistair Little. He has been head chef at Quo Vadis for 11 years. His new book Just Cooking! is a paean to simple recipes done well. 

Henry Harris (October 3-7) 

The man behind London’s hottest restaurant launch of 2022, Harris is the chef and co-proprietor of Bouchon Racine. Harris began his career at Hilaire under Simon Hopkinson, before going on to work as head chef at some of London’s best-loved restaurants including Harvey Nichols’ Fifth Floor. Building a name for himself serving gusty French food at Racine, Harris creates the perfect dishes to make the most of the Lofoten Island’s autumn produce.