Projects
Oi!
Looking for a food manufacturer or product? Here you can find it.
August
6
Thu
13:00 - 14:00
The course focuses on preservation methods you can do at home: drying, pickling, preserving, infusions, and more. You’ll gain inspiration for using wild ingredients in Nordic-inspired restaurant-style food at home, such as in mocktails, syrups, vinegars, oils, mushroom mayonnaise, snacks, accompaniments for cheese, and small finger foods.
You’ll get to taste several products and learn how to combine simple flavour dishes using the ingredients. Recipes will be provided.
About the instructor
Jim-André Stene runs Trøndelag Sankeri, a food producer and supplier of wild ingredients and processed products from the natural landscapes of Trøndelag. The company supplies chefs, restaurants, food producers, and others who want wild, local flavours with a distinct character. Jim-André also holds courses and tastings where he shares knowledge about foraging, safe use, and how ingredients can be preserved through processing.
His work has received national attention, including a nomination for Matprisen 2022, a nomination for Local Food Entrepreneur of the Year 2024, the publication of the book Soppsankeboka – de 100 beste matsoppene våre, and the upcoming documentary Ugress, which premieres in 2027.
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.
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.
17:00 - 18:00
Discover the art of pairing whisky with festive Norwegian food in this hands-on tasting course, a collaboration between award-winning Myken Distillery — the world's most remote distillery — and Britannia Hotel, hosted by Alexander Oliveira of Jonathan Grill. Sample exceptional spirits, discover surprising flavor pairings, and leave inspired to keep experimenting at home. The course is held in English.
18:30 - 19:30
5
Wed
11:00 - 16:00
10:45 - 12:15
16:00 - 17:00
7
Fri