Fjellam frå Ryfylke
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On Wednesday, April 25th, two of Rogaland’s fine food and drink producers met at Seid Restaurant on the 16th floor of Stavanger’s new high-rise, K8.
With a view of Stavanger city center, Ryfylke, and Jæren, Jone Wiig, a vegetable producer from Jæren, and Dan Olav Sæbø from Apal Sideri in Hjelmeland wanted to present the combination of strawberries and cider to restaurateur Sigurdur Runar Ragnarsson and his staff at the new Seid restaurant. Photo: Lumiere Studio AS.
Sigurdur’s response was overwhelming, and he enthusiastically expressed that he will now offer this combination to his guests. With access to local strawberries and world-class local drinks (gold at Cider World Frankfurt 2020), the restaurant will be able to offer food and drinks that align perfectly with national ambitions to become more self-sufficient.
Jærbær AS was formed in the fall of 2023 for strawberry production in greenhouses at Orre. 9,000 plants were planted at the end of January, and now the first berries are ready for discerning guests at Seid and, eventually, at other eateries in the region.
«The combination of strawberries and bubbles has been a favorite for many, and we think it’s natural to use local bubbles like cider from Hjelmeland along with beautiful strawberries from Jæren.» – Jone and Dan Olav.
The Jærbær strawberries grow in a 1,500 m² greenhouse, which was previously used for year-round cucumber production.
The greenhouse has now been converted into a modern space for strawberry production. This allows control over growth with a calm and stable temperature as spring progresses. Patience right up until the berries are picked provides the best flavor results. Collaboration with NIBIO at Særheim gives us professional support to make further investment decisions, such as LED lights with the right color.
Jone explains that Jærbær is now in the process of collecting price quotes for a new lighting system to produce in the fall/winter, extending the season for Norwegian berries significantly.
«If the market wants it, we see great potential. This is innovation in food production and an important contribution to the national goal of greater self-sufficiency.» – Jone