Monday, 23 November 2009 14:36

MS-NETTET1For the first time in Bocuse d’Or history, a branded fish will play a leading role: our own Sterling White Halibut.  Our halibut is no newcomer to the competition though; Marine Harvest supplied halibut to the Bocuse d’Or 2007 under the generic brand Norwegian White Halibut in co-operation with the Norwegian Export Council.

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Knowledge investment pays off with precious medals for Ultra
Wednesday, 21 October 2009 00:00

Ultra investerer i sine ansatte. Her på Sterling Academy.The food chain Ultra has a strong focus on their employees' knowledge. By systematically paying attention to their work environment and skills, they have solid proof that it
works. A hand full of medals in precious metals from the national championships in Ålesund, Norway, speaks for itself.

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Food Chain Ultra with a strong focus on seafood
Wednesday, 21 October 2009 00:00

thumb_Ultra2 - We want to be best on seafood, both with good and delicate products for customers to take home, and know-how. These words come from Kenneth Lindland, categorymanager in the Meny-Ultra food chain management.

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Royal Sterling White Halibut

Lundin and Magnus Skretting enjoying a good talk.Swedish Chef Johan Lundin from Operakällaren in Stockholm attended the Sterling Academy.The restaurant Operakällaren in Stockholm is the caterer to the Swedish Royal Family, and the most exciting right now is the royal wedding set to take place on June 19 in 2010.

Johan Lundin is the Chef at Operakällaren, and the preparations have already started. He participated at the Sterling Academy in April, and is prepared to present the Sterling White Halibut for the Swedish king and his family. – We prepare and suggest perhaps 10 menus for the royals to choose between, says Lundin. He is quite sure that Operakällaren will be cooking the wedding dinner. – It is usually a dialog with the royal family about food, I am sure they have their own ideas too. I believe both the king and princess Victoria will have opinions, he says.

Johan Lundin has been the Chef at Operakällaren in Stockholm since 2008. His primary task is to lead the two places Backfickan and Operabaren. Lundin is also responsible for catering to the royal dinners, the tennins tournament Stockholm Open and various other dinners outside the establishment itself.

Stefano Catenacci is the boss, and Catenacci has one Michelin star for the place Matsalen. The food philosophy is Swedish traditional cottager food, in the spirit of Werner Vögeli. He was one of the great Chefs in the world, and passed away in 2007. Tore Vretmann is another inspiration in that same direction.