One hundred and fifty kilometres to the South of Trondheim lies Røros; an historic mountain town which is so well preserved that it is like stepping into a living museum. 

The town was first established as a mining settlement in 1644, and is now listed on UNESCO’s World Heritage List. Legend has it that ore reserves were first discovered by a hunter after shooting a deer, which fled and brushed aside moss to reveal rock mottled with shiny copper deposits. 

The mines have long since been exhausted, but if you were to brush under the surface of Røros today, you would find gold of quite another nature.

Røros has become a haven for ecological food production and independent producers, many of whom are suppliers to the recently renovated Britannia Hotel in Trondheim. This food revolution has come in the wake of the miners’ decline, but is also borne out of Røros’s tradition for collaborative spirit.

“Rørosmat and its members are proud suppliers to Britannia Hotel's restaurants," explains Hilde Sorken, Director of Rørosmat, an organization of 26 food-loving producers in the region. "Being recognised as a supplier to a five-star hotel, which has a restaurant with a Michelin star, is a hallmark of quality for our organisation.” 

“In the Røros area, we have created a modern food adventure. We have achieved this because we are many who stand together. Because we are passionate about creating value out of the resources we have. Because we are inspired by each other. And because we can offer good food with a taste of mountains, plateaus, forests and sea.”

Britannia is perfectly placed to take advantage of the ample local food producers who have revolutionized small-scale, high-quality production in the region (read about other Local Collaborations here). There are several producers Røros with whom we have close relationships with, including the production of dozens of signature products uniquely for the hotel.

This nearness to the farms enables Britannia to take its staff to the local regions and experience the food production first-hand.

“This year we were able to take several of our staff up to Røros to visit Galåvolden Gård,” elaborates Britannia Executive Head Chef, Espen Aunaas. “It is so useful for our staff to see the faces behind the production and be inspired by the food they put on the plate and serve our guests.” 

“What we are most happy about our collaboration with Galåvolden Gård, is quite simple; the quality of the product, especially the eggs. The colour of the yolks and the taste of the eggs is instantly recognisable from other products. I only buy Galåvolden Gård eggs myself at home in fact!”

Anita Rennemo is assistant General Manager at Galåvolden Gård and will eventually take over the running of the business in partnership with her husband, Lars Jacob, who is the 10^th generation of his family on the farm.

Lars’ father, Ingulf and his wife Gunn, have been influential in reinventing the farm over the past couple of decades, and will be handing over Galåvolden is a robust state.

Anita recognises that is will be an interesting transition and smiles at the suggestion that Ingulf and Gunn will hand over all ‘relay baton’ all in one go. “They will surely be involved for many years to come! Regardless, I think that we complement each other very well, and that it is something the farm can benefit greatly from in the future, when we have these generations collaborating in a such a positive manner.”

Galåvolden's products are used in all of Britannia's restaurants. Not least in our breakfasts, served in the magnificent Palmehaven, where you can order your bespoke omelette. Book your next Britannia experience now and look forward to an hotel stay underpinned by local food experiences.

See the full interview with Ingulf and Gunn from Galaåvolden Gård here, produced Videomaleriet for Britannia Hotel.