{"id":6421,"date":"2026-01-12T12:09:22","date_gmt":"2026-01-12T11:09:22","guid":{"rendered":"https:\/\/www.ffcr.se\/2026\/01\/12\/svenska-viltmatakademin-organizes-game-in-the-kitchen\/"},"modified":"2026-04-29T16:03:10","modified_gmt":"2026-04-29T14:03:10","slug":"svenska-viltmatakademin-organizes-game-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.ffcr.se\/en\/2026\/01\/12\/svenska-viltmatakademin-organizes-game-in-the-kitchen\/","title":{"rendered":"Svenska Viltmatakademin organizes \u201cGame in the Kitchen\u201d"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Viltmatakademin\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

INTERVIEW<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Svenska Viltmatakademin organizes \u201cGame in the Kitchen\u201d<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

It all begins with flavor and craftsmanship. In the aroma of a wild boar broth, in the clean sweetness of a well-aged roe deer, in that distinct sense of forest and season. When the Swedish Game Food Academy talks about game, they first and foremost talk about gastronomy\u2014and pride.<\/strong><\/p>\n

\u2013\u00a0Game meat is the purest meat in the world,\u201d says chef Danyel Couet at Restaurant Allegrine.<\/p>\n

The amount of game in Swedish landscapes has increased over recent decades. Moose populations have declined slightly but are offset by growth in both deer and wild boar populations. The Swedish Game Food Academy aims to help more people discover that game meat is one of Sweden\u2019s finest ingredients. That is why they also highlight the restaurants that truly do the work\u2014from menu design to ingredient selection and the storytelling around the meal.<\/p>\n

The Academy presents the award for Restaurant of the Year for Game Cuisine to spotlight kitchens that demonstrate what game can be when taken seriously. For the Academy, the award is more than a distinction\u2014it is a statement. Game meat should have the same natural place as other high-quality Swedish ingredients. It is nutritious, rich in minerals, low in fat, and free from antibiotics. The animals live as humanely as possible, and the meat is produced without chemical pesticides. Above all, game is a national Swedish delicacy\u2014a part of our gastronomic heritage.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

the challenge in Swedish households<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Andreas Land\u00e9n, who runs Restaurant Jord in Link\u00f6ping and has won the title Restaurant of the Year for Game Cuisine three times, recognizes the driving force.<\/p>\n

\u2013 We have always had our vision of working with game from forest to table, says Andreas.<\/p>\n

Ulrika Brydling, CEO of Eldrimner, sees the same thing from another perspective:<\/p>\n

\u2013 We want to spread interest in game meat\u2014not only moose, deer, and roe deer, but also wild goose and wild boar.<\/p>\n

Here lies the challenge. Despite Sweden\u2019s abundant game resources, surprisingly little game meat actually reaches the market. Much of it remains at home\u2014in hunters\u2019 freezers\u2014and never becomes available to those who want to buy game in stores, in restaurants, or directly as consumers.<\/p>\n

The Swedish Game Food Academy argues that this is a waste of a unique resource, both gastronomically and socially. When demand increases but supply in practice remains limited, game takes on an exclusive aura\u2014even though the raw material is available nearby.<\/p>\n

The Academy estimates that only a small portion of harvested game reaches grocery stores today\u2014around 15 percent\u2014and that regulations and logistics contribute to making it difficult to handle small volumes. Gastronomy is the engine\u2014but accessibility is the key.<\/p>\n

\u2013 The award Restaurant of the Year for Game Cuisine shows what we can achieve when game is taken seriously in the kitchen, says Ulrika Brydling.<\/p>\n

The next step, according to the Academy, is for more of the game to actually leave the freezers and reach retail. Because when more people can buy game, more people cook game. And when more people cook game, it becomes\u2014just as it should be\u2014a natural part of Swedish food culture.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

ON SITE IN THE LIVE KITCHEN<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

On January 28, between 4:00\u20136:00 PM, the Swedish Game Food Academy will host \u201cGame in the Kitchen\u201d at FFCR. The event features live cooking, stage interviews, an award ceremony for Restaurant of the Year for Game Cuisine and Game Municipality of the Year, as well as tastings and networking. The program highlights the exceptional flavors of game, its gastronomic traditions and potential, as well as game as a food resource in times of preparedness and crisis.<\/p>\n

The moderator and host is Lina Skandevall, travel journalist and expert in culinary tourism.<\/p>\n

On stage: Danyel Couet, Andreas Land\u00e9n from the Swedish Game Food Academy, Markus Nilsson from Vinkoll.se discussing wine and game, Johan Assur Westling, game meat expert from Martin & Servera, and Marie S\u00f6derqvist and Ulrika Brydling from the Swedish Game Food Academy, who will present the awards.<\/p>\n

The event concludes with networking and tastings.<\/p>\n

The Swedish Game Food Academy is an independent organization with the aim of promoting game and game meat, its importance and handling, as well as its status in society. The Academy consists of 20 members.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tBack to news<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Share the post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Last post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t
\n\t\t \n
\"viltmatakademin<\/div>\n <\/a>\n \t\t
\n\t\t\t\t

\n\t\t\t\n\t\t\t\tSvenska Viltmatakademin organizes \u201cGame in the Kitchen\u201d\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

Svenska Viltmatakademin organizes \u201cGame in the Kitchen,\u201d featuring cooking demonstrations, stage interviews, an award ceremony for Restaurant of the Year for Game Cuisine and Game Municipality of the Year, as well as tastings and networking.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJanuary 12, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
\n\t\t\t
\n\t\t \n
\"Tea_Malmeg\u00e5rd\"<\/div>\n <\/a>\n \t\t
\n\t\t\t\t

\n\t\t\t\n\t\t\t\tTea Malmeg\u00e5rd on DoMa, ingredients, and restaurant experience\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

After years in the world of desserts and fine dining, Tea Malmeg\u00e5rd made the decision to resign from Operak\u00e4llaren and create something of her own. Here, she talks about the journey there, the decisions behind the menus, and why the overall experience is always more important than the perfect dish.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJanuary 2, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
\n\t\t\t
\n\t\t \n
\"\u00c5rets<\/div>\n <\/a>\n \t\t
\n\t\t\t\t

\n\t\t\t\n\t\t\t\tThis year\u2019s famous names at FFCR Stockholm\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

The moderator for FFCR Stockholm 2026 is Marion Ringborg \u2013 a well-known chef and culinary creator. In the live kitchen, she will be joined by speakers such as Nils Molinder, MasterChef winner Linnea Jarnrot, sommelier Emelie Svensson, and Tea Malmeg\u00e5rd, an award-winning pastry chef and restaurateur behind DoMa.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tDecember 19, 2025\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Svenska Viltmatakademin organizes \u201cGame in the Kitchen,\u201d featuring cooking demonstrations, stage interviews, an award ceremony for Restaurant of the Year for Game Cuisine and Game Municipality of the Year, as well as tastings and networking.<\/p>\n","protected":false},"author":1551,"featured_media":5048,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Svenska Viltmatakademin organizes \u201cGame in the Kitchen\u201d | FFCR","_seopress_titles_desc":"Svenska Viltmatakademin organizes \u201cGame in the Kitchen,\u201d featuring cooking demonstrations, stage interviews, an award ceremony for Restaurant of the Year for Game Cuisine and Game Municipality of the Year, as well as tastings and networking.","_seopress_robots_index":"","footnotes":""},"categories":[33],"tags":[],"edition":[30],"class_list":["post-6421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stockholm-2026-en","edition-ffcr-stockholm-2026"],"_links":{"self":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/6421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/users\/1551"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/comments?post=6421"}],"version-history":[{"count":1,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/6421\/revisions"}],"predecessor-version":[{"id":6422,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/6421\/revisions\/6422"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media\/5048"}],"wp:attachment":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media?parent=6421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/categories?post=6421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/tags?post=6421"},{"taxonomy":"edition","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/edition?post=6421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}