>> Funding for this series has been provided in part by the following.
>> Havila Voyages -- sustainable coastal cruises along Norway's beautiful coastline.
>> Oh, take me home Take me home where I... >> VGAN Chocolate -- Norwegian flavor.
Available in Walmart stores.
>> Seafood from Norway.
[ Marching band playing ] >> The 17th of May is the day we Norwegians celebrate our constitution.
It's a day of joy and parades all over Norway.
Our parade is not one by the military, but with children.
And the main parade is here on Oslo's boulevard number one, Karl Johans.
Thousands of childrens from school all over Norway come here and march up to the palace, where the royal family is out on the balcony, waving until the last child has passed by.
And then there is sodas, ice cream, and hot dogs -- all you can eat.
But I'm not going to the palace and the royal family.
I'm going to the lovely part of Western Norway, Sunnmore, where Frida and Stig are waiting for me on another adventure.
Welcome to "People of the North."
I am Arne Hjeltnes.
Join me on a journey where we will meet people who live, work, and enjoy life right here in the Far North.
I'm joined by star chef Frida Ronge, who is culinary leader at some of Stockholm's finest restaurants.
She has come all the way up here to look for new creative impulses.
My good friend Stig Bareksten is also coming.
He's the founder of an award-winning Nordic gin distillery, and he's on the hunt for new and exciting flavors.
My name is Arne Hjeltnes, and I'm taking you to meet the fantastic people of the North.
This time, we are visiting Stranda.
The beautiful spring has arrived down in the fjord valley, while the Alps of Sunnmore still are covered with snow.
This will be a full Norwegian experience, as Western Norway is home to some of the country's most iconic fjords, mountains, glaciers, and waterfalls.
Frida has found her way to a highly acclaimed cider brewery on the family-run Skarbo Farm, where Kristine and Carlos make both ciders and artisan cheese.
>> Wow!
Such a beautiful color.
It's amazing.
[ Both laugh ] >> So, this is apple cider, and then we have added also a little bit of cherries and red currants and raspberries from the farm here.
>> Mmm!
>> So, it's, yeah, combining many different things from the farm.
>> Cheers.
>> Cheers.
>> You can really feel the apples, of course, but also a very, very nice balance in between these berries.
And I think the balance in the cider was perfect.
>> Wow.
>> It's sour and dry and beautiful in color, but also a very, like, summer taste of berries and the Nordic flavors.
So, congratulations.
>> [ Laughs ] Thank you.
I'm an eighth-generation farmer.
The history goes even further back.
All the way since the Viking Ages... >> Mm-hmm.
>> ...the Skarbo Farm has been in operation, so for 1,000 years.
So there's a lot of history and tradition to take on.
>> Mm-hmm.
>> And we hope that there will be farming here for another 1,000 years.
So, we grow apples and berries, but we also have dairy cows.
And after my husband, Carlos, and I came back, then we started to make cheese.
>> So, you started the cider house together as a love story.
>> We were gifted a winepress for our wedding.
And then we found out we could use it for making cider.
>> Yeah, because this is like Norwegian wine.
>> Yeah.
>> Right?
>> It's the Norwegian wine.
>> Yeah.
>> And you know what?
Today, it's a special day, because we are going to have the first koslapp, which is to let the cows out in the spring.
[ Cows mooing ] There they are.
>> Wow!
[ Both laugh ] [ Laughing ] Whoa!
Carlos, you just came with some fantastic cheese made with love from you guys and from these fantastic cows.
Thank you so much for the visit.
It's been filled with happiness, love, and fantastic cheese and Norwegian wine.
I'm really enjoying the West Coast of Norway.
And the weather is changing, but it's -- it doesn't matter.
>> For more inspiration, visit our website, peopleofthenorth.net.
A refreshing boat trip on the fjord, taking in the stunning scenery, is rewarding in itself.
But Stig has a mission.
He has planned a short stop in Sykkylven to visit the local distiller, Harald Strommegjerde.
>> You have a distillery in your garage here in Sykkylven.
Why?
>> It really was kind of a crazy idea I got.
My background was for making my own beer.
So, I told my son, "I can do this in a bigger scale."
So there was where it started.
>> I'm making a dry martini every night, so can I grab a bottle of gin?
>> Yeah, of course you can.
This is premium gin.
>> Oh, fantastic.
>> I think it will be nice for you.
>> This will make a perfect dry martini.
>> On our boat ride further into the fjord, Captain Per Ove wanted to show us some historic sites.
>> Per Ove, now we've done another stop.
I see this is a farm, but there's also a restaurant.
What kind of place is this?
>> This is Christian Gaard.
It's an old farm.
They built it like a pub now.
So now they have several festivals at this place.
And some years ago, they also have a festival for divorced people.
>> So, in here, they celebrate divorce or was it divorced -- different kind of divorced people who came together and tried to get not so much divorced anymore?
>> Yeah.
And there's no rules in this place, so... [ Laughter ] >> How would you describe this fjord landscape here?
>> This fjord is fabulous.
If you look now, you see the colors.
And straight here, you have the farm is called Strandaboen.
>> What kind of farm is that?
>> This was the richest farm into the fjords.
And you can see, because of the color of the house, it's white, and that was expensive paint.
So, most of the houses into this fjord was red because it was cheap.
>> This is definitely not the place for us.
>> No.
We are going further on to Union Oye... >> Yep.
>> ...this historic hotel.
Hi, hi!
>> Hi!
Velkommen.
>> We are spending the day at historic Hotel Union Oye, a very popular destination in Western Norway for both Norwegians and tourists alike.
We have arrived by boat, like the very first tourists that came to Oye.
We're outside this icon in the Norwegian travel industry, Hotel Union Oye.
This valley is very beautiful, but the village is pretty small.
What's the significance of having a business like this here?
>> I think it's more or less everything for the village.
This is a small village, where people actually started to move out because there is kind of nothing to live off, except from this amazing hotel.
[ Both laugh ] And now, during two-years period, I need to hire 30 more persons, so I hope that we kind of save the village and make it live forever.
>> What's the story about tourism and the Hotel Union Oye?
>> Actually, the entire thing started -- The hotel was built in 1891, and it started because of the Englishmen that came to go salmon fishing or to explore the amazing mountains in this area.
So, actually, my great-grandfather -- he was one of the first professional mountain guides here in the village.
>> And this is still a family-owned hotel?
>> Yeah, it's a family-owned hotel.
It's the family Flakk from Alesund, which is the owners of the hotel.
>> And this hotel has also been given a quite prestigious award lately.
>> Yeah, it has.
We are actually the only member in the Relais & Chteaux family in Norway, so we are really, really proud of that.
>> And when people come here to this beautiful nature, the magnificent surroundings, what can you offer them here at your hotel?
>> I can offer them to explore the amazing surroundings and to have a really nice meal, some nice drinks, and some spacious and luxurious hotel room kind of in a Norwegian style.
>> And this -- You can also offer a ghost.
>> Yeah, actually, that's true.
But it's a really, really kind ghost.
>> Oh, I like that.
>> Yeah.
It was a really sad love story, as usual.
Linda actually worked here at the hotel as a housekeeper.
And she fell in love with an officer on the Kaiser Wilhelm's yacht.
>> Oh.
>> So, we could sometimes hear her, like, walking around in the hallways during the nighttime or you could sometime hear her cry in the room -- room number 7, the Blue Room.
>> Stig, come along.
We have to explore Mariann's hotel.
>> Now we're talking.
>> Yeah.
So, this is our Queen Suite.
All the room in the hotel is based on the name of guests that stayed here in the hotel during the years.
>> Has there been any royalties here?
>> Yeah, it has.
It has actually been several queens.
For example, Queen Wilhelmina from the Netherlands -- she was here a few times together with her daughter, Juliana, which later became a queen.
And she also used to bring her dogs, Blackie and Stella.
>> There's so much beautiful details here.
>> And if you're having a bath in the Queen's bathtub and you need some refreshments -- >> A champagne button.
Fantastic.
This is definitely a suite for Arne, I would say.
>> Downstairs, in the King Suite, you can actually press for some other refreshments.
>> A very suitable button for a King Suite, and this hotel has had guests with exactly that title -- King Oscar, King Haakon, King Olaf.
And I'm traveling with the King of Gin.
Yes!
Thank you very much.
>> You ordered a gin and tonic.
>> Thank you so much, James.
I assume you have a button like this at home.
>> Yes, but that's for dry martinis.
>> [ Laughs ] Thank you so much.
This was amazing, Mariann.
>> We have some electrical cars that we lend out to our guests.
And I think it will be amazing for you to do almost the same ride as they did like 130 years ago, except for that time, they used horse and carriage.
>> And now we use a sport car.
>> Enjoy the ride, guys.
>> Thank you.
Bye.
>> Thank you.
Bye.
>> Bye-bye!
>> Ooh-hoo-hoo!
Okay, Stig, we are heading up the Norang Valley.
>> Yeah.
This is amazing.
>> It's a very narrow valley and very high mountains, so I assume that this was also breathtaking for the first tourists that came here 150 years ago.
A whole day with a horse and carriage, and we have this electric Porsche.
So we can use less than 20 minutes if we want to.
>> [ Laughs ] >> That's up to you.
>> Let's take it easy.
[ Both laugh ] >> The water in these deep fjords is ideal for trout production and agriculture, since the many waterfalls create the perfect mix of both fresh and salty water.
This is trout, but it's not just an aquarium.
In this fjord, they export fresh fish to the whole world.
Hi, Andr.
This is where you overlook the production of trout in Storfjorden?
>> Yeah, that's correct.
This is the heart of all the things we are doing in the Storfjorden.
>> And there's been some developments since you started, even though you're a young man.
>> [ Laughs ] Thank you, Arne.
Yeah, so, it's a big difference.
You've seen already, we have a lot of technology to feed the fish, to control the fish, and this is very amazing, what we're doing now.
>> It's nice to look at fish on a TV screen, but is there any opportunity to see where the fish live?
>> You want to go out to the ocean and see the fish?
>> Yeah.
I know it's always nice to watch fish TV, but it's even better to be there where the fish actually lives.
>> Okay.
Then we go.
>> Yep.
Andr, we're deep in the Storfjorden near Valldal, and this is an area for trout.
>> This fjord is very good for the trout.
We have the big mountain.
We have a lot of water, freshwater.
So the fjord is very good for the trout.
>> Who's gonna eat these trout?
>> All the market -- the U.S., Japan, also in Norway.
Norway like the trout very good.
>> You like roe, everyone likes the roe, but you start actually with the egg and you make the little trouts, and then it becomes this size?
>> This is about 4 kilo.
>> And started with just a few centimeters out there and became this wonderful -- It's very silvery, very nice color.
>> Yeah.
>> And this one goes into the world, but maybe we could give this to our chef, Frida.
>> That's a good idea.
>> She can make something nice out of this, this wonderful trout from Storfjorden.
And maybe you can do something.
>> I already have an idea of a fantastic drink later.
>> This is gonna be one interesting trout meal in Storfjorden.
Sir, can I tempt you with a local burger with the trout from down there in the fjord?
>> Yes, please.
>> [ Laughs ] >> This is a gourmet burger from Stranda made of trout that actually grew up down there.
>> Ah, fantastic.
>> That's fantastic.
>> It's traveled all the way up here.
>> [ Laughs ] >> Must be a big surprise for that trout.
>> [ Laughs ] >> And after lunch, Stig, maybe it's time for a dry martini?
>> Absolutely.
It would be my pleasure.
>> It's a good surrounding for dry martini.
I'll check out if there's any fun activities here on the mountain.
>> Frida, welcome to my bar.
>> Thank you.
>> Look at this.
>> Kind of nice bar you made, Stig, for me.
>> Actually, it was not me that made it, though, but it's a nice bar.
Today, I'm gonna make a dry martini, as always.
>> Yeah.
>> But to cool the glasses... >> Yeah.
>> ...we have snow.
>> That's perfect.
>> So, now I'm just gonna use the leaves from the dandelion.
>> Mm-hmm.
>> Look at this color.
>> Matching your new sweater.
[ Chuckles ] >> Okay.
Then it's just to ice up the stirring glass, pour in the gin, and voil.
Look at this.
>> Yeah.
It's so pretty.
I need a hug.
It's so nice.
>> Dry martini inspired by this and Frida.
A more colorful take on a dry martini that I'm normally doing.
>> [ Laughs ] >> Oh, Arne!
[ Both laugh ] >> Whoo-hoo-hoo!
[ Laughs ] >> Ha ha!
Hey, hey, hey, hey!
>> Hey, hey, hey, hey!
>> What a bar!
What a mountain.
What a scenery.
What a tempting little refreshment for us, who have been out in the wilderness, skiing.
>> I like the ski dress.
>> It's the national costume, and this is like national painting or postcard, so I thought to dress up for this occasion.
It's the first time I've had a dry martini with this kind of view.
It's so fresh and springy.
Do you say "springy" when it's springtime?
[ Both laugh ] >> We do.
Cheers.
>> Cheers.
>> Cheers.
[ Glasses clinking ] Stranda spesiell.
>> Stranda spesiell.
>> And, of course, another run on skis before the snow melts.
>> [ Laughs ] He's crazy.
Cheers, brother.
>> Cheers.
>> For more inspiration, visit our website, peopleofthenorth.net.
>> Thank you so much for this fantastic trout.
It's so beautiful in colors.
And more fresh than this can it not be.
This inspired me so much to be here in Sunnmore.
The spring is coming here in the lowlands, but the snow is still on the top of the mountains.
But I'm inspired -- It's vegetables now, colorful vegetables and new potatoes, together with ramson, or wild garlic, emulsion and some herbs and flowers.
And I think to hot-smoke this would be a perfect match.
>> Okay.
>> [ Laughs ] >> Then we start.
>> Yes.
>> We will take it to the hot-smoke oven.
>> Yeah.
>> In about one hour.
>> Mm-hmm.
>> And the temperature is about 185 Fahrenheit.
>> Okay.
I have cravings for new potatoes and vegetables when spring is coming.
I cook new potatoes with dill.
I found super-nice and colorful Norwegian tomatoes.
I have green, fresh blanched asparagus.
I'm mixing the butter-fried ramson together with the asparagus.
Something that's called watermelon radish.
It's a type of daikon.
Ramson, I have sugar snap, some avocados... and flowers and some herbs from the garden.
And I have actually prepared a ramson mayonnaise.
This is a super-easy dressing for a perfect match with the trout.
It's going on the top.
You don't need to be shy, how much you're using.
[ Laughs ] Oh, wow!
>> Now this trout is finished.
>> This looks fantastic.
That fantastic fish.
Look at this trout.
More local than this can it not be.
My favorite herb in summer season and spring season is definitely dill.
And it goes so good together with fish.
A more Nordic flavor in a spring potato salad like this can it not be.
This cress is from the garden, and it has a peppery taste.
Kind of same flavor as horseradish.
I'm super-excited to see what the guys are thinking about this potato salad with a new smoked trout and flowers and the ramson emulsion.
But I'm hearing that it's a lot of guests that's inside the room, so I don't know if it's enough.
We will see.
>> Dig in, peoples.
[ Glasses clinking ] Mmm!
Hot-smoked potato-salad dish.
>> Yeah, hot-smoked trout, new potatoes, ramson mayonnaise, some fresh vegetables, flowers, herbs, and -- Yeah.
>> Ramson is from Solveig.
>> Yeah, it is.
>> No carbs.
[ Laughter ] >> Potatoes are carbs, but you can have loaf if you want to.
>> You have loaf here.
[ Conversing in Norwegian ] >> Skal.
>> Some langoustines, as well.
>> [ Laughs ] >> They sort of came in through the back door.
[ Laughter ] >> It looks like lobsters.
>> What a seafood extravaganza.
This will be quite an evening at Storfjorden.
[ Laughter ] >> We leave Stranda for new adventures.
No wonder this was the destination the very first tourists came to see in Norway.
It has everything both for your eyes and your appetite.
The mighty fjords and the charming people is an adventure waiting for you.
For more inspiration, visit our website, peopleofthenorth.net.
>> Funding for this series has been provided in part by the following.
>> Havila Voyages -- sustainable coastal cruises along Norway's beautiful coastline.
>> Oh, take me home Take me home where I... >> VGAN Chocolate -- Norwegian flavor.
Available in Walmart stores.
>> Seafood from Norway.
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