Den Brune Bie
The Nordic black bee is considered to be an ecotype or subspecies of the old European bee. The Nordic black bee is the only original bee race in Northern Europe, and is nowadays listed as endangered. In the pure breeding areas in Flekkefjord, Lund, Sokndal and Sirdal, it is forbidden to keep other bees than the black bee. Here are the the natural borders such as mountains and seas that isolate the stock and prevent mating from other bee breeds.
Thanks to the few beekeepers who choose to participate in the breeding work for the black bee, Norway has today the largest remaining stock of the black bee. The work done for this bee rase is essential for the breed to still have a future in the beekeeping.
Sverre Sirevåg was born in 1927. He began to raise bees at the age of 14. By that time he had two beehives of his own and he also raised bees for others. By 2010, his daughter Gretha took over the business with her husband Geir-Arne and with the help from their mentor Sverre.
The beehives are located in different places around Sokndal municipality. The main farm is at Bjørkhaug approx. 50 meters from their house. What’s special here is the bloom in springtime that starts early and that there is a generous access to apple, raspberry, morell, plum, blackberry, clover and dandelion blooms. The other beehives are located in areas where there are plenty of wildflowers, such as bell heather.
FISKBY•K is a local pop-up concept with base in the idyllic coastal site called Mong in Eigersund municipality. In this area people have harvested from the sea for generations, and FISKBY•K is making an effort using what the sea has to offer and giving it a new and modern twist. They serve and sell in the coastal town of Egersund using the motto: Short-travelled fishing luck!
Seaweed harvested by hand is their signature ingredient, and it appears in countless variations; in rolls, fish gratin, mayonnaise and other exciting and innovative products.
Follow FISKBY•K on Instagram and Facebook for new products and pop-up events!
Grand Hotel Egersund
Grand Hotel Egersund is centrally located in the heart of Egersund. The hotel has a quiet atmosphere and a service-minded staff. It is situated close to the harbor, shopping and sights.
Grand Hotel Egersund consists of a beautiful, bright and open reception area, 101 pleasant rooms with a total of 150 beds. At the hotel you will find the Grand café, a restaurant with a first class kitchen, wine cellar, cabaret stage, lounge bar, beautiful banqueting rooms and modern conference facilities with a total capacity of 160 people.
On the menus in the restaurant you will find meals with the label GEOfood. These meals consists of a large quantity of locally produced ingredients from Magma Geopark. Grand Hotel Egersund aims to be a driver in local development and to enhance local produce, and is also a partner in Historic Hotels & Restaurants.
In March 2019 you will find a new restaurant at the hotel. EIGRA kjøkken & bar (kitchen & bar) bringing the concept fun dining, sharing-style to Egersund.
Løyning Gård 10/3 Sæstad
On the idyllic island Eigerøy, outside Egersund, Tone and Magne Sæstad have wild sheep and traditional Norwegian cattle spread over 6000 acres of coastal heathland. They focus on breeds that can handle and utilize this unique and protected landscape. Their goal is to produce high-quality meat products based on old and endangered breeds.
Vestlands Raudkolle originates from South-West Norway and can handle this landscape well. In addition, Tone and Magne have bought some cattle from the breed Sidet Trønderfe. These old Norwegian breeds can live outside from the beginning of May to mid-October in this coastal climate, much like the wild sheep. At Eigerøy old Norwegian cattle is grazing alongside the original wild sheep along this unique coastline.
The coastal heathlands at Eigerøy are located in the sparse anorthosite landscape that was formed far below the earth’s surface 930 million years ago. The animals that graze south of Løyning make use of the heather, juniper and gras that clings to the so-called Håland anorthosite. It was formed 1 billion years ago and is the oldest anorthosite in Magma UNESCO Global Geopark.
For a taste of the unique high-quality traditional Norwegian meat, please contact Tone and Magne directly at Løyning Gård.
NORSK ØRRET AS
The trout from Sirdal is produced in the cold, clean mountain water in Sirdalsvatnet. This huge inland lake passes through Flekkefjord and enters Lundevatnet on its travel to the North Sea. This trout is called Norwegian Brown Trout. It is the same kind of trout that started swimming in our mountain lakes after the last Ice Age 10 000 years ago. The cold mountain water makes the fish grow slow, and this gives the meat a solid consistency and a unique quality. Norwegian Brown Trout from Sirdalsvatnet is a km0 product from Norway.
Before entering Sirdalsvatnet, the mountain water is used to produce sustainable water energy. Since the power company extract water from the bottom of freezing mountain lakes, the average temperature of the water in Sirdalsvatnet is 6 degrees celsius.
In Nyyyt AS, we work with local farmers to deliver the best quality meat. Most of the meat we deliver is hand-picked. In our modern premises in Røysland Gaard in Bjerkreim we process the meat. We supply hotels, restaurants and shops.
Our motto is “everything starts with the farmer” and the close cooperation with the farmers are the most important success criterion for us. We produce quality products of lamb, cattle and pig.
In 2018, for the second year in a row, we were finalists in the prestigious competition “Det Norske Måltid” with Pinnasteik – from the traditional Svartfjes sheep. This is a breed that keep the local protected moors fertile and thriving by grassing, which is entirely in line with Nyyyt’s goal of producing sustainable meat products.
In order to make the best use of our raw materials and premises, we are also in the process of producing a variety of local sausages. Investing years of expertise in traditional food, we look forward to develop more quality products in the future.
Ollestad Kjøtt is a newly established local company located at Ollestad at Ualand in Lund municipality. The company consists of the brothers Brynjar and Kristian Ollestad, who, in addition to Ollestad Kjøtt, each run their own farm.
Ollestad Kjøtt has a genuine interest in local food and local food traditions. They offer good quality meat and facilitate the customer to be able to trace the meat back to both the farmer and the pasture. In addition, the main goal of the brothers is to safeguard the craft that the “village butcher” once could offer. Both through their own processing of meat, but also in the form of the products they produce. They are using “Grandma’s cookbook” and want to keep in the claimed food traditions that are about to disappear.
In addition to the production of meat products, Ollestad Kjøtt offers cutting, splitting and processing of meat. Their products are produced sustainably and with a strong focus on animal welfare. They deliver products with the guarantee of traceability, high quality with the least possible use of additives and all products are produced in as environmentally friendly and safe manner as possible.
Skadberg Gård is idyllically located at Skadberg on Nordra Eigerøy in Eigersund municipality. Here Magnus Østebrød grows apples using new cultivation methods in moraine that remained after the last ice age about 10 000 years ago. He focuses on varieties that pollinate each other, and you find the species Aroma, Discovery and Katja on his farm.
Around the apple field is a flower meadow with wild flowers. The flower meadow attracts pollinating insects, so the apple trees and the flowers in the meadow can benefit from each other. If you want to “own” a square meter of flower meadow at Skadberg Gård, you can contact Magnus!
The apple trees at Skadberg Gård bloom in May, and are harvested in September and October. The result is 100% freshly squeezed apple juice!
You can find Søya Gård just a cross the municipal boundary from Bjerkreim municipality, in Gjesdal municipality. In the border zone of Magma Geopark we find much of the same nature and geology as in the northern parts of Bjerkreim; 1.5 billion year old gneiss dominates this landscape and makes it fertile and well suited for the old Norse Iron Age sheep.
The meat of the Iron Age sheep is juicy and good, and has a distinct taste of the high mountains at Søyland. These sheep is making good use of wild grass and herbs. The sheep have the best living conditions from birth to adult sheep; It moves freely in open and clean nature, gets regular supervision and attention from the owner and has a social life with the rest of the flock. This ancient Norwegian breed is a skilled landscaper and is therefore very useful for maintaining an open cultural landscape.
At Søya Gårdsutsalg you will find a variety of traditional and tasty products produced from the Iron Age sheep; lightly salted lamb legs, ribs, dried and saltet meat and mutton sausage. Søya also offers homemade honey, as well as traditional art and light meals.
Tre Tyttebær make products with soul and flavor from a mythical landscape, in the heart of the Anorthosite landscape, which makes up Magma Geopark. The main character in the story is the fierce Viking Orvar Odd, and Oddsfjellet, which became his last resting place.
So what does Tre Tyttebær mean? Orvar Odd had three wishes on the death bed. He had to be buried somewhere he could hear the sea, the church bells from Haua and the rooster at Berglyd. He can do that from Oddsfjellet, so the “three cranberries” are a reference to Orvar’s last wish.
In their product range are; seaweed salt, chili salt, cranberry salt, pickled seaweed, dandelion marmalade and spruce shoots jelly.
The products can be purchased at Magma’s office, and by direct email to the producer, Sidsel Margrethe Salvesen.