Across the kitchen, dining room and Arctic surroundings, we focused on creating imagery that communicated the experience around the food: the ingredients, the craftsmanship, the atmosphere and the people behind it.

This time, the kitchen was led by George McLeod from restaurant SEM, alongside his colleague Keir Ballentyne (Head Chef at Fabbrica Newtown). Known for building dishes around overlooked ingredients, byproducts and preservation techniques, George’s approach is centred on creating impact through food, something that resonates strongly with the values at Holmen Lofoten.