People often ask me why seaweed, of all things. The honest answer is fairly simple. It's one of the most underused ingredients we have in the Nordics, and at the same time one of the most sustainable.

Also this year I'm on the tasting panel for Årets Kock, Sweden's national championship in professional cooking. It's a competition I've followed for years, both as a fan and as a colleague of many people who have stood on that stage, so getting to help judge some of Sweden's most promising and talented chefs feels both exciting and a little surreal.