Adventures in Sweden - Part IV

After we had scrubbed up and got our glad rags on we walked for 15 minutes from our hotel and arrived at the Swedish Taste restaurant. It has a ground floor a la carté restaurant, the first floor is for private events and the second floor which was ours for the night is where they hold the most fantastic cooking classes. We were greeted with a glass of champagne and then talked through the menu by Chef Toto (Christopher!) and our waitress Clara who coincidentally is actually from Cardiff.

We split into pairs and each of us took a course each, I went for the main course as I really wanted to make the most of the opportunity and learn a new skill from the chef and one of the tasks was taking the Venison meat off the bone, filleting it and tying it up into a fillet.

Our menu consisted of:

Venison Tartare with Pearl Onions and balls of cucumber with a baked egg yolk.

Chanterelle Mushroom soup

Roasted Venison Rump with Anya Potatoes and Honey Roasted Pumpking served with a red wine jus

Spiced Ginger Cake with Seabuckthorn Sorbet and a cream cheese froth

It was amazing to get so involved and learn from the chef - and it all tasted excellent so that was a bonus! Chef plated up for us and Clara served a selection of wines to fit the meal and explained about the regions and grapes which was really insightful. At the end of the night we were all given an apron and tea towel from the restuarant. We then sat down and had a drink with Toto and he gave me a copy of a swedish cookbook that the restaurant and his head chef were featured in, there is a tiny picture of Toto on one page behind his head chef so I asked him to sign it and took his picture holding it!

We wandered back to our hotel and drank Raspberry Collins and Lemon Meringue cocktails and then crawled back upto bed