FOOD - REGINA FORM DESIGN + KUNST

FISH & CHIPS

Saturday 5. and 12. JULY - 16 - 20
Feskbruke in Nordskot
(TAKE -AWAY if you wish)
Reservation (Regina Pedersen, 902 32 163)

______________________________________________________

Rewies

Regina Pedersen worked as a freelance chef at Manshausen Island Resort from 2017 - 2020, where she carried out both lunch and evening service with great flexibility, high work ethic and quality, sometimes assisting others.

Regina works independently, focused and strives to have heart and commitment with her in everything she does. Her versatile and many years of experience in various professions is a big plus. In service situations, you can safely entrust your guests to Regina, both when it comes to hosting and taste."

Astrid Regina Nässlander
Former chef and host
Manshausen Island Resort

anchor: leimegsomkokk

LECTURE

"REAL FOOD"!
Back to the roots

I spread the good message about healthy and sustainable nutrition in an evolutionary perspective.

In two hours you will get a lot of information that can surprise and put you off, because you may believe what the authorities like the Norwegian Directorate of Health advise you.

Contact me for questions and booking.
+ 47 902 32 163

Slides from the lecture on cultural adaptation of "the new (old) food" and grains and flour.

Traditional Food Days
at Nordnes Kro & Camping 7./8. sept 2024

Thanks for inspiring meetings with interested, curious and like-minded people. There were glasses of currant jelly produced, too.
Thanks for the pleasant neighbour Lise from @noeigjaere.

Real food

VIP service at Arctic Race

A fantastic day for Salten Mat wit "the gang": Heges Matopplevelser, Oddbjørg Odden, Ylia Shalavoma and myself.

Foto: Ylia Shalavoma

Sourdough and food from scratch

A course where we make sourdough bread in two different ways and eat a lunch meal with local/wild ingredients that we prepare together.

It was great to have this lovely group of ladies visit me. They found it very interesting and inspiring. Right now there is a lot of fresh greens out there. So we made a nettle soup together and a small salad of wild plants in the garden and around the house. With herb butter, this was a delicious lunch. Everyone got a sourdough starter to take home.

Grand mother's heritage <3

Technician in Sustainable Food Experiences

I am one of the world's first technical specialists in Sustainable Food Experiences and thus graduated among fourteen students. Thanks to external examiner Torunn Linneberg (Innovation Norway etc.).

A big thank you to the teachers Eva Narten Høberg, Runar Hestmark, Per Theodor Tørrissen and advisor Else Samuelsen for fantastic three years.

Thank you!

anchor: MAT

anchor: mattjueen

October 2021, grateful to be a student at Nordland Fagskole in
"Sustainable Food Experiences!
Here: Food workshop with wild-caught meat on the menu at Vikgården in Mosjøen

Chef at Manshausen Island resort in Steigen

I cook from scratch.

A mix of Nordic, Turkish and German cuisine. Sustainable with wild plants according to the season. Good bread a must. Of course.

2022

This summer I'm back with the FISH NUGGETS offer. More info about WHERE and WHEN to come.
The fish is caught in Steigen and bought from Helga Karlsen in Helnessund. A real local product together with my aioli! Yummy!