Eating is a way to explore and experience the world around us. Our culinary traditions carry stories and memories and allow us to share them with other people. At ARKET, we are convinced that good food can help us open to new ideas and that it can bring positive, transformative change to our culture.
The sweetness of a clean cup of coffee
To introduce our new seasonal menu, ARKET head chef Martin Berg invited speciality coffee pioneer Jeremy Torz, of Union Coffee Roasters, for a lunch-and-espresso conversation on great flavour at our café in London’s Covent Garden.
Line Gordon is an internationally recognised scientist and professor in Sustainability Science, focusing on water, food and the biosphere.
ARKET café cook book
Together with ARKET’s new bread supplier – BAK, we are on a mission to showcase that the use of organic heritage crops
Per Modig is one of the organic farmers working together with Nordisk Råvara, which supplies ARKET café with naturally grown peas, lentils and quinoa.
Chef Martin Berg
One of the early proponents of the New Nordic food movement, Martin has a rich background in sustainable and sensitive cooking, as the executive chef at Michelin-star restaurants and the co-founder of a traditional sourdough rye bakery and organic café in Stockholm.
Located on a small family farm an hour and a half outside of Stockholm, Sweden, Warbro Kvarn produces organic stone-milled flour and whole grains as well as specialty malts for craft breweries and whisky distilleries
Featuring gourmet sandwiches, hearty salads and featuring gourmet sandwiches, hearty salads and flavoursome toppings, we’re introducing fresh recipes created by chef Martin Berg.