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NIEHKU'S HEAD PASTRY CHEF IS NOBEL'S HEAD PASTRY CHEF!

It is official! Our colleague Annie Hesselstad, Niehku Mountain Villa head pastry chef, has once again been entrusted with the prestigious task of Nobel Pastry Chef, responsible for the dessert for the Nobel Banquet, celebrating the Nobel Prize in Blå Hallen in Stockholm on December 10. We are so proud of Annie and are looking forward to another winter with fantastic desserts and pastries at Niehku Mountain Villa!

What the guests will be served at the Nobel Banquet cannot be revealed until they are seated on December 10. However, Annie can disclose a couple of ingredients, one of which is lingonberries! "At Niehku, we have used lingonberries from Mockträsk outside Boden, and they are absolutely unbeatable! So now we have 55 kg of lingonberries from Norrbotten for the Nobel Banquet, which is very exciting. I have already spoken to our head chef Ragnar Martinsson to make a simplified version of the Nobel dessert at Niehku""

How did a recognised Nobel confectioner end up 200 km north of the Arctic Circle? "I was asked to work at Niehku Mountain Villa by my friend Thomas Eidefors (operations manager at Niehku). I was definitely a bit hesitant as it is quite far away... But the second I stepped in to the lodge, I was hooked. The environment - both outside and inside, the people, the atmosphere, and the calm. Working here is the best decision I've made in a long time!".

Annie revealed, who nowadays is almost obsessed with fishing in the mountain lakes around Niehku and has become an avid skier. We are all very excited to welcome Annie back this winter and experience a Niehku version of the Nobel banquet dessert!