Stockholm Food Forum dinner - by Jessie Sommarström, the Sodexo Culinary Team and K-märkt 

  • Oct. 03, 2025

Stockholm Food Forum Sodexo Culinary Team

The dinner at Stockholm Food Forum invites guests on a culinary journey through the Nordic landscape – where tradition meets innovation, and health and sustainability is celebrated in every detail.

First course - Nordic elements

Reimagining the smörgåsbord, this course is a curated exploration of the Nordic pantry. Each station reflects a part of the Nordic nature – Field, Sea, Cultivated Ground, and Forest – showcasing ingredients that embody Nordic identity. 

Chef Jessie Sommarström highlights time-honored techniques such as fermenting, preserving, and pickling, enriched with modern research and culinary precision. The result is a vivid story of how simplicity transforms into extraordinary flavor when craftsmanship and innovation come together. All ingredients are sourced from small-scale producers who value sustainability, taste, and care.

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Stockholm Food Forum middag varmrätt

Main Course – a celebration of Swedish tradition

The Nordic main course is a contemporary interpretation of the classic Swedish kroppkaka. This version is filled with forest mushrooms and celeriac, served in a rich chicken broth. Rooted in Nordic flavors yet reimagined for today, it reflects our culinary heritage.

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Producers and partners

The ingredients for this dinner are thoughtfully sourced from passionate producers across Sweden, including Böle Grönsaker (Ockelbo), Wålstedt Gård (Dala-Floda), Warbo Kvarn (Sköldinge), Högtorp Gård (Mellösa), and Scanfjord (Bohuslän). The dessert is made from ingredients from Järna mejeri, Jädra prästgård, Hansjö mejeri, Kronogårdens odlingar, Hempland and Gunnarhögs gård. A special thanks to Sorundahallarna for their outstanding collaboration.