Our farmstead
At Ulriksdals Värdshus, we have a 1.5 hectare farm. Here we procure vegetables and flowers for Ulriksdals Värdshus and the other "Svenska Brasseriers" restaurants. The flavours come from the Swedish raw ingredients that grow right outside the window of the restaurant’s dining room. Our seasonal harvest always governs the menu we offer.
What do we farm?
We grow a great deal of leafy greens such as lettuce and cabbage, but also beans, zucchini, Jerusalem artichokes, carrots and leeks. We are entirely self-sufficient in salad during the summer months.
Flowers are essential as we also decorate all our restaurants with plants from our gardens or the local area. Instead of choosing greenhouse-grown flowers from other countries, we go out and pick twigs and put them in the vases of the restaurants - just as lovely but much more sustainable.
We have eight sheep from Roslagen that graze in our area. They help us to keep the ground open and also contribute manure to the farm. In our quest to work sustainably, grazing animals are a natural element and contribute to biodiversity. It is an added bonus that they are super cosy, social and fun.
What does a typical day look like on the farm?
Our gardeners get up early to be on the farm no later than 07.00 every day, and then we start harvesting what is ready to be pulled from the soil. At 10.00, the harvest work needs to be finished because the delivery of today's harvest goes out to Svenska Brasserier's other restaurants in Stockholm. The chefs take care of the food there, and the crop reaches our guests at lunch the same day. Fresh produce cannot be more locally sourced!
Cultivation for several restaurants
"Svenska Brasserier works with sustainable solutions for their raw ingredient supply, in an effort to create an ecosystem that helps to improve the environment instead of burdening it.
In that respect, it is important for us to work with the geographical origin of the food by tracing who has handled the raw ingredients and how the production has affected the environment. Therefore, we opt out of industrially produced food in favour of raw ingredients from farmers who put craftsmanship and nature first. We have taken a further step in that direction; we grow our own fruits, vegetables, herbs and flowers.