Chef at Manor Kitchen, Färna Herrgård, in beautiful, legendary Bergslagen near Stockholm is Maître Rôtisseur Inga-Lena Eriksson. Leading the kitchen for 15 years Inge-Lena says it’s the best working place in the world. Considering a move? No way!

Built on the site of a 17th century ironworks the manor house was constructed in 1776. Now a modern conference and spa facility located in an eco-park, surrounded by two lakes where unique experiences are offered like forest baths and beaver safaris.

A country girl, Inge-Lena knows everything about fruit and vegetables also animals and slaughter. Her chef father ran a delicatessen which gave Inga-Lena insight into business life and customer relations. Invaluable knowledge for her future career.

Headhunted by Wenche Engström, CEO at Färna Herrgård following her time at Sätra Brunn was a move with no regrets.

Natural ingredients are fundamental to Inge-Lena’s cooking. Sourced from nearby farmers, forest and Färnas own kitchen garden. Färna's caretaker ensures Färna Herrgård is self-sufficient in edible flowers, shoots, herbs, plenty of cabbages, pumpkins and other vegetables. Potatoes are collected from a farmer on her way to work. If Inga-Lena had more time she would be in the garden as to be a gardener or florist was her second career choice.

Inge-Lena lives about 60 kilometres away. The journey through beautiful countryside with the changing seasons gives her time to think and create. On arrival at work a new menu is mostly planned.

From day one, Inga-Lena has felt that everything is happening at Färna Herrgård all the time. “We always say ‘after we have done this we will do this’. When I take out an old menu because I am too tired to write a new one, it's over”, she says. No sign of that yet.

Her great role models are Malin Söderström who became Inga-Lena’s idol when Malin was the youngest, only girl in the Swedish Culinary Team a while ago; Fredrik Eriksson for his excellent leadership and Paul Svensson for his green thinking.

Proud of her staff, Inge-Lena knows it’s a challenge to attract them to Färna with its rural location. After their trial period, they usually stay on. There’s a strong team in the kitchen and dining room. Everyone wants to move forward. Something always happens here.

The award-winning kitchen speaks for itself, most recently as a silver medallist in “Game of the Year”. All kinds of game are cooked favourites being wild birds, pigeon, duck and pheasant. One dedicated hunter visiting annually is Carl XVI Gustaf, King of Sweden. Also a sommelier, Inge-Lena recommends wines from her favourite grapes Pinot Noir or Nebbiolo. “Slim, elegant which fits our food style”, she says. Game dishes are prepared with herbs and side dishes in a fresh manner. Even if game meat is strong, it marries excellently with the grapes. No heavy wines are allowed to over-shadow Inga-Lena’s dishes.

Time permitting, Inga-Lena likes visiting Italy’s Piedmont region - as long as she is back when we want to visit because Färna is a fantastic destination year-round. See you there!

Catarina Offe
Conseiller Gastronomique

Translation into English by Margareta Henry, Chargée de Missions Honoraire