Where is Koks restaurant?
| Adrift in the North Atlantic sea, the Faroe Islands are about 320 km north of Scotland and 1 126km from Denmark. So basically, in the middle of bloody nowhere. (“Faroe” translates as “sheep islands” from Norse.) For those readers who enjoy numbers, there are 50 000 inhabitants and 70 000 sheep spread across 18 islands. The islands amount to around 870 square kilometers of land. This is the remote foodie haven of Koks restaurant. |
Sheep paintings arrive on sheep island.
| Sheep then have their own official islands. As a result of this connection, the two-star Michelin foodie restaurant with accolades longer than my arm, Koks, now has my sheep paintings on display. Sheep now rub fleece with the gourmet world of Michelen Star status. True, Gordon Ramsay has signed the “Ramsay” painting. He currently holds seven stars from 35 awarded, but to be on display in this foodie haven is a new ewe honor.
The Faroe Islands sheep are a hardy bunch. They were brought here by the Vikings in the 9th and 10th centuries. My ewe’s on the other hand, were bubble-wrapped and rolled, and taken to the islands by Koks’ Sommelier, Karin Visth. Karin came to visit my studio with her charming chef husband and daughter and went home with their second ewe painting. |
What delicacies can diners enjoy?
| For those inspired to make the trip to the remotest foodie restaurant in the world, (even more remote than our own number one restaurant , Wolfgat at Paternoster), here’s a hint of the food you will enjoy:
Raest or fermented lamb: Lamb is wind dried until it ferments and develops a layer of greenish mold with a very pungent aroma – much like lamb Roquefort cheese. Yum! Salted whale blubber, dried sliced gannet (seabird), seaweeds served in a variety of forms, including desert, fermented lamb tallow, sea urchin, fermented cod and a host of other tasty treats make up the 18-course menu. Consequently, the weird thing is I’m now obsessed about going there. These treeless islands are wild, austere—flung into dark, remote icy sea and yet at the same time, appeal to my adventurous spirit. Who knows, maybe one day I’ll get to visit my art in situ and enjoy a little raest and recuperation. |
