From Adelaide to the world! After dedicating his life to hospitality, James Spreadbury spent 13 incredible years as Service Director & Partner at Noma in Copenhagen, helping the restaurant achieve 5x world’s best restaurant titles and 3 Michelin stars. He also brought Noma’s magic to Tokyo, Sydney, and Tulum with unforgettable pop-ups. After some time back in Australia, he’s now returned to Copenhagen, taking on a new role as Director of two hotels with the COFOCO hospitality group.

Linda is an Emmy award-winning journalist and non-profit communications leader. Before coming to WCK, Linda served as Chief Communications and Digital Marketing Officer at a global women`s leadership organisation and as Vice President of External Relations at one of the top-rated think tanks in the world. Linda has also spent more than two decades at CNN covering major domestic and international news stories including war, conflict and humanitarian disasters.

Dan Saladino is a BBC journalist specialising in food and agriculture. His first book, Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them has received numerous awards, including the Fortnum & Mason Food Book of the Year and the Wainwright Prize for Writing on Conservation. It has since been translated into 10 languages including Italian, Chinese and Spanish. During his 25-year BBC career he has been a news reporter, investigative documentary maker and, for more than 15 years, one of the presenters of Radio 4’s The Food Programme which explores the economics, politics, science and culture of food.

Friday Night Dinner with Fjellfolket!

Fjellfolket brings together local producers of food, nature, and cultural experiences in Grane and Hattfjelldal. Their collaboration offers an incredible selection of products and experiences! From goat and cow cheeses to meat from deer, reindeer, lamb, and more—Fjellfolket’s members showcase the best of local flavors. They even farm mountain trout, transforming it into delicious smoked and fermented fish!

Anna & Sam Luntley are the talented duo behind Two.Eight.Seven, a cozy neighborhood bakery in Glasgow’s southside. With 12 years of fine arts experience, they’ve turned their love for baking into an art form. Sam focuses on sourdough and viennoiseries using local, organic flour, while Anna creates sweet treats and savory bites inspired by Scottish tradition and childhood nostalgia. Their bakery is more than just a place for delicious food—it's about community, celebrating everyday moments, and adding value to the experiences we often take for granted.

They'll be hosting a special interactive lunch on the Saturday, featuring local veggies, dairy, grains, and maybe even some surprise Scottish treats! 

Meet Gísli Matt, one of Iceland’s top chefs! 🇮🇸 In 2012, at just 23, he opened @slippurinn in Vestmannaeyjar, focusing on seasonal, sustainable cuisine with local ingredients. Despite being open only 4 months a year, Slippurinn has earned rave reviews for its delicious meals and deep connection to time and place. Since then, Gísli has become a leading voice for sustainable food systems and bridging the gap between chefs and producers. He’s also behind Skalrvk, and NÆS in Vestmannaeyjar.

Alice is a writer, and her books include Why Women Grow, Stories of Soil, Sisterhood and Survival and Rootbound, Rewilding a Life. She is also a columnist for The Guardian and The New Statesman, and writes for Vogue, The Financial Times and The Times. She is the host of the Why Women Grow and In Haste podcasts and creator of her bi-weekly newsletter, Savour.

Jack is joining us from Copenhagen, he is the Manager of MAD Academy and brings 15 years of diverse experience from venues across the globe. In recent years Jack transitioned into education and curation at MAD, a non-profit founded by chef René Redzepi of restaurant Noma.

Mike Keen is a chef, adventurer and evolutionary food explorer from Suffolk in England. He spends half of his time in remote regions of the world living through indigenous diets to demonstrate and research how we as a species have evolved with food and the effects it has on our bodies.This is done in the context of the modern global food system and all the associated problems such as diseases, climate change, chemical contamination, health care crisis & animal welfare.

Three Chefs, One Meal - get ready for an unforgettable Saturday Dinner!

Vegard's Sami roots and outdoor upbringing inspire his passion for gathering and using local ingredients. He will soon open a restaurant in Narvik called Glasskiosken to highlight his award-winning cuisine, which is all about sustainability, respect for nature, and happiness on the plate.

Three Chefs, One Meal – get ready for an unforgettable Saturday Dinner!

Joachim Gerner: Head Chef at FACIL (Berlin’s two-star Michelin gem), Joachim brings his experience from Switzerland and Berlin, offering culinary art at its finest in a relaxed and elegant setting.

Three Chefs, One Meal – get ready for an unforgettable Saturday Dinner!

From food trucks in Italy to Michelin-starred restaurants, Giovanni now brings his Italian roots to Norway as Head Chef at Huset i Gato in Mosjøen, blending authentic flavors with sustainable, local ingredients.

Jarmo will represents an exciting collaborative EU-funded Erasmus+ project called AgriCulinary, developed with Mosjøen videregående in Norway, Perho College in Finland and ZBC College in Denmark. The project brings together teachers and students for hands-on experiences, with Sasu as an integral advisor.

Elle Márjá is a Sámi director, producer, and artist from a reindeer herding family in Guovdageaidnu ,Sápmi. She belongs to the reindeer herding district Lákkonjárga and is also a reindeer owner with her own reindeer earmark. Director of STOLEN, a Netflix Original (2024), which made it to the Top 10 in 71 countries! She's also one of the directors of the award-winning series POWER PLAY (Canneseries 2023, Best Series). Elle's work spans across film, VR, and music, including collaborations with John Paul Jones (Led Zeppelin) and Snoweye. Photo: Marie Louise Hætta / Árvu

Carlos de Medeiros, a Portuguese chef born in Lisbon with African roots, is driven by his love for food as a cultural experience. His cooking blends tradition with a deep respect for nature and the producers he works with, often foraging and serving wild game hunted by himself and friends. Provenance is key—Carlos personally knows nearly 70% of the producers he collaborates with, sharing their stories in every dish. He believes chefs have a unique platform to educate through food, highlighting the importance of biodynamic, sustainable, and wild produce. With experience in Michelin-starred restaurants in the UK, the Netherlands, and Maaemo’s Test Kitchen, Carlos now leads Bar Amour. This venture fuses Norwegian and Portuguese culinary traditions, offering a positive vision for the future of food and our planet

Myken is a remote Arctic island with just 13 residents, and Kerstin Marthinsen & Julie Luneborg are capturing its unique spirit in their upcoming book, ØYA – Myken Maten Menneskene. This cookbook blends traditional and modern recipes from island neighbors and visiting chefs, showcasing how food culture strengthens small communities and keeps them vibrant. Kerstin Marthinsen: From Oslo to Myken 24 years ago, Kerstin, a former HR manager, now embraces island life as a writer and local seafood restaurant owner. Julie Luneborg: Photographer and writer, Julie first came to Myken as a travel editor. Now, she spends 8 months a year on this secluded island.

Alex grew up in Landskrona, a small town in the south of Sweden. His culinary path was an unexpected turn from his original ambitions of hunting or firefighting. A school suggestion led him to a pub kitchen, where he discovered a love for cooking under Daniel Berlin’s guidance. After culinary school, he honed his skills in Copenhagen, working for Victor Wågman & Sam Nutter, ex Noma Sous Chefs who were just starting their own restaurant. He then moved on to stage at restaurants like Frantzen, Fäviken and Maaemo and moved on to broaden his horizons in Chile at Borago. In Oslo, he worked at the acclaimed Maaemo, balancing work with outdoor Norwegian pursuits. Finally, in London, he and his partner Ally worked towards their own dream restaurant, drawing inspiration from the city’s vibrant food scene. Meeting as many people as possible that might be able to help them make their dream of their own restaurant a reality!

This year, students from Norway, Iceland, and the Faroe Islands are coming together to showcase Nordic food culture! They'll highlight sustainable products and regional producers through a delicious tasting experience. Thanks to NORA funding, we're collaborating with Kópavagur Mat School (Iceland), Tekniski Skúlin Klaksvík (Faroe Islands), and our own Restaurant & Food students at Mosjøen Videregående Skole. Exciting Nordic flavors await! Foto: Kathrine Sørgård

Ben Mervis is a Glasgow-based food writer and researcher, and the founder of food-focused travel magazine Fare. Liz Seabrook is a portrait and lifestyle photographer who lives in London but works globally. Driven by curiosity, she captures people, food, and places for a variety of editorial and commercial clients. For the last several years, Ben and Liz have been working together on a book about North Norway: one which is rooted in tradition and heritage, and tells the story of the land through its people. The book, currently untitled, will be released in autumn of 2024.

Ben Mervis is a Glasgow-based food writer and researcher, and the founder of food-focused travel magazine Fare. Liz Seabrook is a portrait and lifestyle photographer who lives in London but works globally. Driven by curiosity, she captures people, food, and places for a variety of editorial and commercial clients. For the last several years, Ben and Liz have been working together on a book about North Norway: one which is rooted in tradition and heritage, and tells the story of the land through its people. The book, currently untitled, will be released in autumn of 2024.

Having established herself early in her life as a major label rock n roll artist with hits like 2007’s ​ “Oh My God,” and 2008’s “I Like You So Much Better When You’re Naked” from her debut ​ album Fortress ‘Round My Heart, Ida Maria returned to Norway in 2013 after becoming ​ disillusioned with the music industry and the major label system. An iconoclast by nature, Ida ​ Maria struggled to fit the industry’s perception of her, at one point literally smashing an award ​ she received. “A girl can’t put out music on a major platform without going through some twisted ​insane beauty ideal that doesn’t correspond with my own ideals of what a woman can be. A ​woman is a complex creature. There are not enough complex women role voices out there,” she ​states. Despite the struggle to work within the system, Maria continued to make music and in 2013, she released her third album, Accidental Happiness. Her fourth album Scandalize My Name followed in 2016. ​Since then, she has been devoting herself to farming, building a studio, and making music on her ​own terms.​ We are excited to hear from Ida Maria about her creative approach to making music, farming, and looking inward for self-growth.

Vikgården: Our Loyal Partner for 12 Years! Vikgården has been a trusted and loyal partner since the very beginning of ArktiskMat! Nestled in the charming, historic Sjøgata, this hidden gem will be hosting both lunches for ArktiskMat this year.

Nestled in the heart of Mosjøen by the Vefsna River, Fru Haugans Hotel has been welcoming guests since 1794! This year, the historic hotel will be the venue for the ArktiskMat symposium. With 129 rooms, two restaurants, and two bars, it’s a perfect blend of comfort and history.

Barthbryggo & Huset i Gato. Both dinners for ArktiskMat this year will be hosted at the site of beautiful Barthbryggo Restaurant and Huset i Gato wine bar, located in the charming old town of Mosjøen, Sjøgata. At Huset i Gato Wine Bar, enjoy small plates and snacks made from local ingredients, carefully prepared to highlight their pure and natural flavours. Coming in 2025, Barthbryggo will open its doors as a fine dining restaurant featuring tasting menus and pre-bookings only. Their philosophy emphasizes quality at every level - from food and drink, to service, producers, concerts, and even the decor.