Craft, Tradition and Creativity

The chefs tell us

Anders Karlsson & Magnus Lundström

the chef at gripsholm värdshus

Background and the road to Gripsholm Värdshus

Both Magnus and Anders have spent their entire adult lives in the kitchen, working in all roles and developing a passion for cooking. Magnus, who first studied economics, quickly realized that the kitchen was where he belonged and had the opportunity to work in New York - but was drawn to Gripsholm instead. Anders, who settled in Mariefred, eventually found his way to the inn through his long experience in the industry.

chef magnus lundström

In the role of chef

Magnus loves the pulse of the kitchen - the sounds in the kitchen, the sludge, the murmur of the guests and hearing the teamwork on the kitchen floor. Anders appreciates that no two days are the same and that every day brings new challenges and opportunities.

Building a strong team and a creative environment is an important part of their daily work. Both emphasize the importance of a safe and inspiring environment. Magnus encourages creativity within a clear framework and lets the team push the boundaries. Anders, who sees himself as a traditionalist with influences from different cuisines, believes in leading with freedom under responsibility and creating a community where feeling and togetherness are more important than technical skill.

Food in a historic setting

Both Magnus and Anders see the history of the place as a source of inspiration. Magnus believes that you have to be humble to the soul of the place and the ingredients, while Anders, as a traditionalist, wants to create dishes in harmony with the environment. For him, it is more important to be present in the kitchen than to have an impressive

Inspiration and local produce

Magnus finds inspiration in nature, colors, shapes and conversations with colleagues. Anders draws a lot from everyday contact in the kitchen. Local ingredients are used where possible, with partners such as Hornudden, Jûrss mejeri and Jordnära Svenska färs (a vegan mince used to create vegan dishes) 

Philosophy and the guest experience

No two days are ever the same, and the team in the kitchen is crucial to making everything work. Magnus wants guests to leave the inn happy and satisfied, while Anders emphasizes the importance of creating a menu that appeals to a wide audience - with safe classics as a base and room for creativity. As chefs, they are calm, confident and present. Their philosophy is simple: create food with heart, inspire their team and give guests a taste experience they will want to come back for.