Our friend Klara Risberg recently started her own catering business in North London, and has been sharing some wonderful recipes with us, including her Elderflower Pannacotta recipe which went down an absolute treat. We caught up with her to learn a little but more about her business and where her love of food comes from.
Describe your business in 5 words:
Swedish bumpkins take on food
I started in a kitchen when I was pretty young. When I was 12 a restaurant in a hotel let me (ha!) peel spuds and do the dishes, I loved it. After that I worked in a few local kitchens back home in Sweden. At 16 I started an apprenticeship program which was fantastic and instilled a great work ethic. I was really lucky to train and work with some brilliant chefs and did a few other placements at some restaurants and bakeries in Stockholm. After a little gap I'm now back which is incredibly exciting but of course scary at the same time.
What sets you apart from the rest?:
I get giddy about such a broad and diverse mix of foods from all over the world and take inspiration from every little place I can find it. I hope that really shines through in my cooking which helps as catering food can sometimes be a bit dull. I also as mentioned, I come from a place where we grew everything and so cooking with the seasons and zero waste has always been a priority.
You decided to embark on your biz, just before lockdown struck, what have you been doing to keep momentum?
Yeah.. I mean the timing was unreal.. Since lockdown, like everyone else, I have been getting used to working full time from home. I have baked what feels like a billion sourdough loaves and I have become North London's local answer to Deliveroo, catering for household events.
What do wake up thinking about?:
Literally 'I need to turn the oven on and send out menus'
Mums elk stew without a doubt. She makes it with red wine, blue cheese and lemon zest. It's unreal.
Sultans of Swing - Dire Straits
Apart from restaurants and pubs opening again, which I am so, so excited about; I will physically run back to Cornerstone, Brat, Peg, Kiln, The Barbary and all the pubs in between. Hopefully I find my own little permanent cooking gaff and finally get back to planning all the supper clubs and pop-ups that unfortunately had to be cancelled during spring.
And of course, we couldn't let you leave without asking your favourite plant or flower? (doesn't have to be one we can eat!)
I love simple, leafy plants and flowers. Fiddle leaf fig trees, cheese plants, Chinese money plants, ferns. Sadly all my fern attempts have died, however we have got a giant Kentia Palm in our apartment which I love and is threatening to take over the place.