Projects
Oi!
Looking for a food manufacturer or product? Here you can find it.
August
6
Thu
17:00 - 18:00
This course is a collaboration between Myken Distillery (Trude Tokle and Roar Larsen) and Britannia Hotel, hosted by Alexander Oliveira, General Manager and Head Chef at Jonathan Grill. Tasting samples will be served.
Here in Norway, we have a long tradition of pairing spirits with our festive food — but not everyone realizes that whisky is often the drink best suited to the task. We'll have some fun bringing together great flavors from both the plate and the glass, and hopefully discover how the two can lift each other to new heights. We hope it inspires you to take a few of these ideas home and keep experimenting on your own!
The course will be held in English.
About Myken Distillery:
Trude and Roar founded Myken Distillery in 2014 and have since earned their place among the finest, most quality-driven producers of Norwegian spirits. Their whiskies and gins have won competitive tenders at Vinmonopolet, the Norwegian Wine Monopoly, and collected international awards by the handful. Sitting 32 kilometers out to sea off the Helgeland coast, the distillery has become known as "the world's most remote distillery." The island of Myken is home to 13 permanent residents — 8 of whom work at the distillery. "We'll go so far as to call ourselves the cornerstone of the local economy," say Trude and Roar.
📍Britannia Hotel: the buffet area in Palmehaven
17:00 - 20:00
For the first time, Punk Royale is coming to Trondheim. On Wednesday, August 5, Oi! Food & Drink invites guests to an exclusive Chef’s Dinner at Tollbua during the Trøndelag Food Festival. With restaurants in Stockholm, Copenhagen, Oslo, and London, Punk Royale has become known as one of the Nordic region’s most talked-about restaurant concepts – an experience that challenges the boundaries between dining, performance, and celebration.
13:00 - 14:00
In this course, you will taste wild plants, mushrooms, and refined products from the natural landscape of Trøndelag. We take a closer look at how the ingredients are foraged, what to be aware of, and how they can be used in food and drinks.
14:00 - 15:00
Aquavit has long traditions in Trøndelag that stretch back several hundred years. Svein Berfjord from Inderøy Distillery and Eivind Steiro Berg-Hanssen from ØX Tap Room and Distillery place great emphasis on using local ingredients in their production, and on continuing the long and proud tradition of aquavit production in Trondheim.
15:00 - 16:00
Join us on a flavourful journey into the world of sourdough, where you’ll learn what truly creates a loaf with a crisp crust, a moist crumb, and the distinctive, vibrant flavour that only sourdough can provide.
15:30 - 17:30
Welcome to a lunch experience unlike any other – where flavour, history, and community come together in spectacular surroundings by the West Front. Experience the finest ingredients from Trøndelag at their very best, served at long communal tables in the Church Garden by Weisenhuset.
18:30 - 19:30
5
Wed
11:00 - 16:00
10:45 - 12:15
16:00 - 17:00
7
Fri