Opening doors for bold ideas 'where no one would think it possible'
The Norwegian culinary champion had no plans to open a restaurant when he moved back home to Vesterålen. He simply brought with him the experience of a long career at Oslo's hottest restaurants and with the Norwegian national culinary team.
'Over time, I began to miss having colleagues to be creative with. I was also tired of poor-quality imported ingredients at the height of the Norwegian season, so I started exploring local produce and techniques.'
At the same time, the owner of Kvitnes farm got in touch. The old manor farm in Hadsel, Vesterålen, had once belonged to Halvar's family. Would the chef be interested in creating something there?
«'It’s a little crazy to start something like this in a small village.'»
Uncompromising quality on a historic farm
'I saw a unique opportunity to build something from the ground up, grow my own vegetables, raise my own animals and never compromise on quality.'
In 2020, he opened the gourmet restaurant and farm hotel Kvitnes gård, aiming to give real meaning to the buzzwords 'sustainability' and 'local food'.
'I wanted to see how far we could take it – both by serving food produced using regenerative and circular methods, and by applying the same principles to everything around it. Now, the wine glasses are more or less the only things that are not made in Norway,' says Ellingsen.
This is attracting a growing number of quality-conscious visitors from Norway and abroad, and Kvitnes Farm welcomed well over 1,000 guests over the summer.
Support for growth
The farm is now home to sheep, goats, chickens, cattle and cats. They have 16 employees outside the summer season, rising to 50 in July. They grow all their own vegetables, while local producers supply the cheese. They also work closely with local fish processing facilities.
This creates wider benefits for the local area and also lowers the average age in the small village.
- 'One of the most rewarding things is seeing what we have achieved with a "backwater" of Vesterålen,' says Ellingsen.
He emphasises that we have played a crucial role in bringing this great, slightly crazy idea to life – and in enabling them to take their success to the next level.
- The startup funding was crucial in getting us started. The scale-up and growth funding enabled us to hire someone to run the farm, freeing up our team to focus on growth, says the acclaimed chef.
Our advisers have also given them insights into travel patterns and a better understanding of the market. They recently received support for international expansion as well.
«We make the best possible use of the farm's resources, but our pockets aren't bottomless. So far, we haven't had the funds for international marketing, and there are many quick wins we need help to achieve.»
One of the plans is to invite leading international chefs to Kvitnes to generate even more buzz around this culinary gem in Northern Norway.
Ellingsen also highlights the LoveFood business network, which we fund.
'This gives farmers and producers from Lofoten and Vesterålen a valuable place to meet, share experiences and discuss common challenges. It has been incredibly useful.'
Developing a new food experience
Kvitnes Farm has never made any secret of its ambition to earn a Michelin star, and has received a few hints that it is not their efforts holding them back.
'Whatever happens, what matters most to us is that we keep improving the dining experience and animal welfare, and make better use of the farm's resources,' the acclaimed chef says.
There has been no shortage of accolades, however, and Ellingsen was recently named 'International Chef of the Year' by the prestigious Italian magazine Identità Golose.
They are now working to take their successful concept to the next level.
'Because we are on a farm, we can redefine the way we eat by enjoying the ingredients where they grow. The plan is to build a new restaurant that will offer a more nomadic dining experience,' Ellingsen reveals.
French temptations from Fana
There is no shortage of unconventional ideas on Jørn Hafslund's farm in Fana, near Bergen, either.
'I haven't come up with my last good idea yet. I'm always looking for something new to develop,' says the 71-year-old.
In 2006, he had the idea of using the farm's premium-quality cow's milk to make French cheese. And so Ostegården was born.
'I started a small trial production of Camembert and Brie, as they were my favourite cheeses. What I didn’t know was that they are the most difficult cheeses to make in the traditional French way. So it has come in handy that my best friend is a psychologist and my wife is a psychiatric nurse,' he jokes.
Ostegården is one of the few Norwegian producers to make white mould cheeses in this way, with an unstabilised centre.
- I clearly like problems – when they can be solved. And that’s where we come in.
When the learning curve has been particularly steep, our expertise and support have proved invaluable. Hafslund particularly highlights the competence network for local food producers.
«Three times, our competence network has brought in experts from France to help us. Without them, we would not be where we are today. A network like this means you do not have to hit rock bottom.»
Accelerated growth with funding
In 2013, Ostegården received its first round of scale-up and growth funding, and shortly afterwards its turnover increased from NOK 1.4 million to NOK 2.7 million.
A second round of scale-up and growth funding helped the company scale further. Our mentors have also supported them, including with setting up a limited company.
'From 2023 to 2024, our revenue increased from NOK 7 million to NOK 11 million, which is incredible! The government has recouped the money it contributed,' Hafslund says.
«The funding meant I could hire someone and step away from production to focus on sales. Because it doesn't matter how good the products you make on the farm are if no one knows about them.»
Sales naturally received a boost when their Fanaost was named the world's best cheese at the 2018 World Cheese Awards. Their other products have also received prestigious awards – and there may be more to come.
This autumn, Ostegården will start producing brown cheese, making use of the whey they have previously had to discard. As a result, the company will grow from seven to eight full-time employees.
- It will be exciting, perhaps a little too exciting, but you have to keep coming up with new ideas.
Striking hotel built into the hillside
The people behind Øyna Cultural Landscape Hotel in Inderøy are equally familiar with this drive to innovate.
Their entrepreneurial journey began 19 years ago, when Frode and Kristine Sakshaug saw an opportunity to develop tourism around a scenic viewpoint on their farm. They expanded an events venue to include a restaurant, followed by conference facilities, a hotel and a sky bar.
'We have built the business as we went along, step by step. People came, and we had to step things up. We have always tried to push ourselves and do things better, and we have been fortunate enough to secure the funding to do so,' says Frode Sakshaug.
«Building a hotel in Innherred was a high-risk project, and none of the banks were enthusiastic about our plans. But our team in Steinkjer managed to convince them, which helped us secure the backing of both investors and a bank.»
They point out that our support, through both funding and strategic guidance, has been key to helping them through the various stages of development.
The result is an increase in turnover from NOK 5.5 million to NOK 26 million, and from four to nineteen employees. They have received the Business Development Award in Agriculture, and visitor numbers continue to grow. But that does not mean the Sakshaugs are resting on their laurels.
'We have plans, but we need to get them approved by the board first,' he says with a mysterious smile.
It has been a long journey, and the hotel was what truly helped them take off and become viable. In 2022, the renowned Fodor’s Travel Guide named it one of Europe’s best hotels and compared its 18 rooms built into the hillside to hobbit houses. The local cuisine also received particular praise.
Sakshaug believes that this strong local identity is the main reason for their success.
– Many people didn't quite understand why we were doing this back in 2006, and over the years, several have called us a bit 'daft'. But we have always stayed true to our vision. We want to showcase the producers and the identity of the village and the region, and build local pride.
Around 40 small-scale producers now supply food and drink to Øyna, supported by the Den Gyldne Omvei network. They include Gangstad Gårdsysteri, Inderøysodd and a newly established juice producer at Frode's family farm, where Øyna's head chef now rents land.
'Many people have invested in the area in recent years, giving us access to a wide range of quality products,' says Sakshaug, who stopped raising livestock when they built the hotel.
Opening doors for bold ideas
We champion bold businesses in local food and experiences. Vigdis Harsvik, who leads our work in Trøndelag, is impressed by what Øyna, Ostegården and Kvitnes gård have achieved.
- In our small but long country, you need drive and determination to achieve something big. We can provide advisory, networks and funding to help businesses create unique food experiences and generate value locally.