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Age Flesk Heller built up and has operated Valdres Catering the last 5 years, but had to because of illness, go to the step to sell his company. We are very grateful to acquire a well-equipped and central business, which in recent years has built up a good and stable customer base, which we already-do week mark, has missed Age and his Catering Commercial past six months it has been closed . We'll start to develop Catering business, and we want to make an offer at the cafe and restarant market, where we have so far as possible make use of local produce on the menu, and use the old cooking methods that belong to the Norwegian kitchen. Hjordis Digernes has 35 ar`s experience in the industry, Western Norwegian with great optimism and arrived Fagernes right before Olympic 1994 to Fagernes Hotel. Later Valdres Alpine and further to Danebu KongsGaard as CEO since 2003 (one small living Sanderstolen as hotel manager in the same period as Danebu lay down for bankruptcy in 2008) Craft certificate was presented at Sunnfjord Hotel Forde in 1984. Some break from the industry, with operation of Norwegian Fjord Horse Centre at Nordfjordeid, 8 summers with mountain riding on Aurdalsasen under winter job in the Alpine Centre. Erling Theodorsen have with their 22 years in vocational studies for Cookery, picked the title "Year Wilderness Cooking" 2 times, been in NM Finale in cuisines and as first reserve twice. He took his certificate at Fagernes Hotel in 1998 Began first cooking school but thought eventually that it was a carpenter he should be and changed so defensive for a while, until tl he took wits and went back to the profession, which he mastered on a very unique way. Some locally will know Erling again Beitostolen, Fagerlund in its heyday, prison basement, trainer and seller in Saladmaster and now finally as head chef and senior colleague with Hjordis on Danebu KongsGaard. Together we want to build on the matfilosofiske dreams we both have, cultivate and reap some of the raw materials themselves, using the local food producers, large and small, developing exciting dishes for all the senses, but also deliver good traditional, with recipes and methods from the who have already researched this several man ages. We Geder us for the operation of Valdres Catering & Mathus and hope many will rejoice with us. Welcome you shall be.
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