Siv-Hilde grew up on a farm with a mother and a grandmother who were both very much into cooking and, 33 years ago, she met Geir Robertsen at Nordland Fiskerifagskole (Nordland Fishery School). A shared passion for celebrating local ingredients and traditions led them to taking on a small joint in the fishing village of Henningsvær in northern Norway’s Lofoten islands, and today they boast a Cordon Bleu – the Norwegian Chef’s Association’s honorary award – in addition to a stream of very happy guests. Since graduating from cookery school in 1987, Siv-Hilde has also taken a master’s degree and studied northern Norwegian food culture and traditions, something that has left a clear mark on Lofotmat’s profile.

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