GUTTA PÅ TUR

Few television series hold a place in Norwegian hearts quite like Gutta på Tur (The Boys on Tour). From 1996 to 2002, Arne Hjeltnes, renowned chef Arne Brimi and Olympic skiing legends Bjørn Dæhlie and Vegard Ulvang introduced Norwegians to beautiful corners of Norway and the wider world, with Brimi turning local, often foraged ingredients into remarkable meals along the way.

At its heart was friluftsliv, the Norwegian love of outdoor life. Gutta på Tur was never about going the furthest or climbing the highest. It was about the simple pleasures of being outdoors. Good company, a little curiosity and taking the time to enjoy whatever the journey brought along. 

Some thirty years after the series first aired, we found ourselves tucked away in the mountains of Jotunheimen, at Brimi's Vianvang, where much of the story began. Joined by the two Arnes, we spent the day much as they had on television. Walking through the mountains, sharing old stories and gathering around the fire as Brimi worked his magic with a pan.

For Brimi, good food has never needed much fuss. Butter, shallots, a little sour cream and whatever game the mountains have to offer. Simple flavours, treated with care. And, of course, there's always a proper sauce. As Hjeltnes puts it, "The way to a man's heart is through the sauce."