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Färna Herrgård – selected for Falstaff Nordics 2026
In connection with the launch of Falstaff’s Restaurant and Bistro Guide 2026, Färna Herrgård was highlighted as one of the region’s most dedicated and quality‑driven destinations. The recognition reflects our long‑term commitment to combining culinary craftsmanship, sustainability, and genuine hospitality in the heart of Bergslagen.
Falstaff’s guide brings together some of the Nordic region’s finest restaurants and hotels, and being included in this context is a testament to how our food philosophy, local focus, and genuine care for our guests continue to make an impact.
Färna Herrgård – Winner of Green Award 2026
On March 23, Färna Herrgård was named the winner of the Green Award at the Culinary Hotel Awards 2026 — an accolade that celebrates hotels taking clear and long‑term responsibility for the environment, gastronomy, and sustainable development. Our Head Chef, Inga‑Lena, was also nominated for the Chef Award.
Färna Herrgård – Sustainable Company of the Year 2025
At the Enterprize Gala on April 25, Färna Herrgård was named Sustainable Company of the Year in northern Västmanland. With strong local roots and a genuine focus on sustainability, we have stewarded the heritage and natural resources of Bergslagen in an innovative way — ensuring that the entire region can continue to thrive.
2024, our sous chef Mikaela Håkansson was named Europe’s Conference Chef of the Year
Copper Skillet is an international competition for chefs working at meeting venues and conference centers affiliated with IACC, the International Association of Conference Centers. The European competition is presented by IACC and took place on Saturday, 14 September 2024, in Surrey, England
2024, our sous chef Mikaela Håkansson claimed first place and was named Conference Chef of the Year.
Copper Skillet is an international competition for chefs working at meeting venues and conference centers affiliated with IACC, the International Association of Conference Centers. The Swedish competition is presented by Svenska Möten and IACC, and took place on Monday, 11 March 2024, at Sergel HUB.
In 2023, we were selected for the 360°Eat Guide.
The 360°Eat Guide is a restaurant guide that evaluates both gastronomy and sustainability. 360° assesses the entire operation — including how the restaurant works with the origin and traceability of ingredients, food waste, staff training in sustainability, increasing plant‑based options on the menu, seasonal focus, and the use of sustainably sourced meat and fish.
In 2023, Färna’s chef Mikaela Håkansson earned a shared third place in the Årets Ekokock competition in Umeå.
The competition is aimed at highly accomplished chefs in Sweden who, through their cooking, work toward a more sustainable and better world. This year’s competition was the 10th edition.
…in the series, and it has established itself as the competition “for chefs who care about our planet and our future.”
2021 Shared second place in Game Restaurant of the Year – for the second time.
It was top three in Sweden and shared second place in the competition organized by the Swedish Game Academy The jury’s reasoning was: “Through exciting adherence to the calendars of nature and wildlife, Färna manor lets the best of the ingredients rule the evening’s menu. With noticeable pride in Bergslagen’s pantry, the farmer and the forest are made heroes.”
2020 Färna’s chef Lara Katchinskaia Audience favorite and 4th place in Young Chef of the Year
On February 24, the finals of the Young Chef of the Year competition were held in Stockholm, which resulted in the nomination of the public’s favorite and a shared fourth place, for just 21-year-old Lara. The international competition organized by the Chaîne de rotisseur was held for the 44th year.
2019 Färna’s sous chef Robin Hytter 2nd in Eco Chef of the Year
On September 14, the national final of the Eco Chef of the Year competition was held in Växjö Konserthus, where six finalists competed to combine the best of modern gastronomy with a consistent appr oach to sustainability. For Färna Herrgård’s sous chef, it was an honorable second place, it was clear after the finalists struggled to create a three-course dinner in front of an audience in three hours.
2019 Our chef Björn Olfenius in 2nd place in Game Chef of the Year 2019
Behind the Game Chef of the Year award is the Game Food Academy, which together with Eriksberg and the Swedish Hunters’ Association wants to increase interest and knowledge about game meat. The chairman of the jury is Gert Klötzke.
2018 Shared second place in Game Restaurant of the Year
We ended up in joint second place and received Honorable Mention. The competition is organized by the Swedish Game Academy and the Swedish Hunting Association. The Swedish Game Academy’s vision is to protect hunting and the management of game for better meat quality and to promote the art of cooking game and that the processing of game meat can take place in the best way.
2017 Head Chef Inga-Lena Eriksson and Chef Emma Eijre win
Bollinger La Grande Ann ée – an unexpected food combination. The jury’s reasoning: “After a convincing presentation and tasting of the most unexpected and perfect combination for Bollinger La Grand Année 2005, a unanimous jury has named Färna Herrgård as the winner.” The competit ion was organized by Champagne Bollinger in collaboration with Arvid Nordquist.
2017 We are selected in the prestigious restaurant guide, White Guide
2016 Souschef Emma Eijre wins Meeting Chef of the Year
The battle was between 18 of Sweden’s best chefs from meeting facilities around the country. This year’s meeting chef is extra tough as the competing chefs only have 45 minutes to create a two-course conference lunch. The jury’s reasoning: “A good hand with great security and self-confidence in his cooking. Cooking to perfection with a delicate raw material.”
2014 2nd place for Färna chef Björn Olfenius in Matverk.
In 2013, our Head Chef Inga‑Lena Eriksson won second place in Matverk together with Nibble Gårdsgris and Strömsholms Brygghus.
2012 Wenche Inga-Lena in ducted into the Chaine de Rotisseurs.
A French gourmet association that selects chefs and restaurants for this award.
2012 Our head chef Inga-Lena Eriksson named Food Entrepreneur of the Year in Västmanland.
Excerpt from the jury’s reasoning: “She does her utmost to make the county’s and the region’s delicacies accessible and presented to her guests who come from all over Sweden in an inspiring way with unmistakable enthusiasm and joy. This year’s award winner shows with all the desired clarity that it is not only possible to serve food from the region, but that it is also qualitatively and economically profitable!”