At Fretheim Hotel in Flåm, the focus is on the culinary experience. The skilled chefs not only aim for serving delicious food but also see it as a cultural carrier and a vital component of a sustainable local community.
"You're not paying attention if you don't use what's right outside your own door."
- Odd Ohnstad from Haugen Gardsmat.
And it is just paying attention and keeping up with times that Fretheim Hotel does. Whether you are dining at the hotel's restaurant Arven, or enjoying refreshments in the conference centre, chances are high you'll taste meat from the free-roaming pigs or the Scottish Highland cattle grazing at Haugen Gardsmat a few kilometres up the valley. As a side, you often get colourful and flavourful vegetables specially grown for the hotel by the local Sogn Agricultural School in Aurland.
By supporting local producers, it's a win-win situation. Farmers maintain their livelihood, grazing animals help preserve the beautiful natural landscape, and happy animals taste better for the consumer.
"For Fretheim and for me, the good collaboration with Odd and Haugen Gard is very important. They are a vital part of the local community. Not only do they deliver excellent meat, but they also preserve the cultural heritage. Odd and Kristine (Ohnstad) are genuinely interested in what they do and possess fantastic expertise that benefits us."
- Bjarte Finne, former head chef at Fretheim Hotel
