Kitchen on the Edge of the World, the culinary series that takes place at Holmen Lofoten above the Arctic Circle, has revealed its 2026 line-up, demonstrating the hotel’s continued commitment to place, seasonality and craft.
Taking place across five events over the course of the year, each four-day residency, for only 20 guests, is spearheaded by an international chef chosen for their unparalleled commitment to culinary precision and pioneering sustainable practices.
Max Coen kicks things off on 19 March. Chef and co-owner of Michelin-starred restaurant Dorian in London’s Notting Hill, his ingredient-led cooking has been moulded by his time working with Jeremy Chan at Ikoyi in London, Björn Frantzén at Frantzén in Stockholm and James Knappett at Kitchen Table in London.
Mikael Svensson, chef and co-owner of two-Michelin-starred Kontrast in Oslo, follows on 30 April. His hyper-seasonal culinary approach gained the restaurant an additional Green Star, paying tribute to the impeccable produce he sources from local farmers, growers and fishers.
The forward-thinking duo behind SEM in Lisbon, Lara Esprito and George McLeod, take the reins on 7 May, bringing their unique approach to zero-waste cooking and regenerative sourcing to Lofoten. Famed for their bold, inventive cooking, their menus spotlight dishes full of vibrancy and depth.
Matthew Orlando, who worked in some of the world’s most influential kitchens, including The Fat Duck and Noma, before opening Amass in Copenhagen, begins his stint on 24 October. A circular gastronomy expert, Orlando’s pioneering approach will find new ground with the produce of Lofoten.
Seeing out the series on 1 October is Thomas Laursen, one of Scandinavia’s most respected foragers. With a lifelong passion for gastronomy and a background as a teacher, he brings together deep knowledge of the natural world with an instinct for storytelling and sharing.
The chefs will be joined by bar tender Mia Hjorth Hansen at each gathering.
