Mikael Forselius – ambassador for local food development, restauranteur, chef, writer and hotel director – is backing Trøndelag to be the next European Region of Gastronomy
Today, Trondheim and Trøndelag are enjoying (and indeed leading) a new trend for world-class chefs moving to the where the best ingredients are. Storytelling is at the heart of the best chefs’ plates, and being close to the products enables them to be credible.
Forselius has himself launched several restaurant and has also published many award-winning cookbooks, including his book on Foraging, which won Cookbook of the year. He’s won several cooking awards including the coveted Ingrid Espelid Matkulturpris for his contribution to food culture, and been a regular personality on TV, promoting the rapid rise of Trøndersk food in the nation’s conscience.
While Head Chef at the new Rica Nidelven in 2003, Forselius curated the breakfast which went on to win ‘Best Breakfast in Norway’ for 13 years running. Forselius was lured back to Røros in 2007, where he headed the Røros Hotel Group. On his return to Trondheim, Forselius was instrumental in inspiring Bocuse D’Or silver winner Christopher Davidsen to open his first signature restaurant, Speilsalen, at Britannia Hotel.
“We are starting to be recognised as the most famous food producing region in the Nordics. We’ve had the best ingredients for 8,000 years, ever since people followed the wild reindeer to Trøndelag. But we are not just a producer, we are also a location where Michelin and Bocuse D’Or winning chefs settle down in order to be closer to history and products.”