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Kim Sjøbakk

Currant and raspberry soda infused with pineapple leaves.

Chef Kim Sjøbakk transformed the Bjerkem Farm's barn into a restaurant dishing out a 16-course menu each service.

Chef Kim Sjøbakk feeding the chicken at the farm.

Cider poached scallop with trout roe and scallop roe powder and cider emulsion.