{"id":2135,"date":"2023-01-02T15:18:01","date_gmt":"2023-01-02T14:18:01","guid":{"rendered":"https:\/\/farnaherrgard.se\/food-drink\/prizes-awards\/"},"modified":"2026-03-25T10:47:47","modified_gmt":"2026-03-25T09:47:47","slug":"prizes-awards","status":"publish","type":"page","link":"https:\/\/farnaherrgard.se\/en\/food-drink\/prizes-awards\/","title":{"rendered":"Prizes  awards"},"content":{"rendered":"\n\n  <div class=\"banner has-hover subpage-title jernstampel-bla\" id=\"banner-625738843\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n            <img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1492\" src=\"https:\/\/farnaherrgard.se\/wp-content\/uploads\/2023\/01\/maria.webp\" class=\"bg attachment-original size-original\" alt=\"\" \/>                                    \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n\n   <div id=\"text-box-1343431520\" class=\"text-box banner-layer x0 md-x0 lg-x0 y80 md-y80 lg-y80 res-text\">\n                     <div data-animate=\"fadeInUp\">           <div class=\"text-box-content text dark\">\n              \n              <div class=\"text-inner text-left\">\n                  \n\n<h1>Prizes  awards<\/h1>\n\n              <\/div>\n           <\/div>\n       <\/div>                     \n<style>\n#text-box-1343431520 {\n  margin: 0px 0px 0px 15px;\n  width: 40%;\n}\n#text-box-1343431520 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n\n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-625738843 {\n  padding-top: 50vh;\n}\n#banner-625738843 .banner-bg img {\n  object-position: 14% 68%;\n}\n<\/style>\n  <\/div>\n\n\n\n\t<section class=\"section col-section jernstampel-gul\" id=\"section_954481193\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\n<div class=\"row align-equal\"  id=\"row-1858285355\">\n\n\n\t<div id=\"col-1996176971\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>F\u00e4rna Herrg\u00e5rd \u2013 selected for Falstaff Nordics 2026<\/h4>\n<p>In connection with the launch of Falstaff\u2019s Restaurant and Bistro Guide 2026, F\u00e4rna Herrg\u00e5rd was highlighted as one of the region\u2019s most dedicated and quality\u2011driven destinations. The recognition reflects our long\u2011term commitment to combining culinary craftsmanship, sustainability, and genuine hospitality in the heart of Bergslagen. <\/p>\n<p>Falstaff\u2019s guide brings together some of the Nordic region\u2019s 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.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1351851039\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>F\u00e4rna Herrg\u00e5rd \u2013 Winner of Green Award 2026<\/h4>\n<p>On March 23, F\u00e4rna Herrg\u00e5rd was named the winner of the Green Award at the Culinary Hotel Awards 2026 \u2014 an accolade that celebrates hotels taking clear and long\u2011term responsibility for the environment, gastronomy, and sustainable development. Our Head Chef, Inga\u2011Lena, was also nominated for the Chef Award.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-235458007\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>F\u00e4rna Herrg\u00e5rd \u2013 Sustainable Company of the Year 2025<\/h4>\n<p>At the Enterprize Gala on April 25, F\u00e4rna Herrg\u00e5rd was named Sustainable Company of the Year in northern V\u00e4stmanland. With strong local roots and a genuine focus on sustainability, we have stewarded the heritage and natural resources of Bergslagen in an innovative way \u2014 ensuring that the entire region can continue to thrive. <\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-598272189\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2024, our sous chef Mikaela H\u00e5kansson was named Europe\u2019s Conference Chef of the Year<\/h4>\n<p>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 <\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1470206395\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2024, our sous chef Mikaela H\u00e5kansson claimed first place and was named Conference Chef of the Year.<br \/><\/h4>\n<p>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 M\u00f6ten and IACC, and took place on Monday, 11 March 2024, at Sergel HUB. <\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1755997411\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>In 2023, we were selected for the 360\u00b0Eat Guide.<br \/><\/h4>\n<p>The 360\u00b0Eat Guide is a restaurant guide that evaluates both gastronomy and sustainability. 360\u00b0 assesses the entire operation \u2014 including how the restaurant works with the origin and traceability of ingredients, food waste, staff training in sustainability, increasing plant\u2011based options on the menu, seasonal focus, and the use of sustainably sourced meat and fish. <\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1611574461\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>In 2023, F\u00e4rna\u2019s chef Mikaela H\u00e5kansson earned a shared third place in the \u00c5rets Ekokock competition in Ume\u00e5. <\/h4>\n<p>The competition is aimed at highly accomplished chefs in Sweden who, through their cooking, work toward a more sustainable and better world. This year\u2019s competition was the 10th edition.<br \/> <strong> <\/strong>\u2026in the series, and it has established itself as the competition \u201cfor chefs who care about our planet and our future.\u201d<\/p><\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-410518131\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2021 Shared second place in Game Restaurant of the Year &#8211; for the second time.<\/h4>\n<p>It was top three in Sweden and shared second place in the competition organized by the Swedish Game Academy The jury&#8217;s reasoning was: &#8220;Through exciting adherence to the calendars of nature and wildlife, F\u00e4rna manor lets the best of the ingredients rule the evening&#8217;s menu. With noticeable pride in Bergslagen&#8217;s pantry, the farmer and the forest are made heroes.&#8221;<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1152891782\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2020 F\u00e4rna&#8217;s chef Lara Katchinskaia Audience favorite and 4th place in Young Chef of the Year<\/h4>\n<p>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&#8217;s favorite and a shared fourth place, for just 21-year-old Lara. The international competition organized by the Cha\u00eene de rotisseur was held for the 44th year.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-890919908\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2019 F\u00e4rna&#8217;s sous chef Robin Hytter 2nd in Eco Chef of the Year<\/h4>\n<p>On September 14, the national final of the Eco Chef of the Year competition was held in V\u00e4xj\u00f6 Konserthus, where six finalists competed to combine the best of modern gastronomy with a consistent appr oach to sustainability. For F\u00e4rna Herrg\u00e5rd&#8217;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.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2060987627\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2019 Our chef Bj\u00f6rn Olfenius in 2nd place in Game Chef of the Year 2019<\/h4>\n<p>Behind the Game Chef of the Year award is the Game Food Academy, which together with Eriksberg and the Swedish Hunters&#8217; Association wants to increase interest and knowledge about game meat. The chairman of the jury is Gert Kl\u00f6tzke.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-74675392\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2018 Shared second place in Game Restaurant of the Year<\/h4>\n<p><strong><br \/><\/strong>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&#8217;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.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2122700829\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2017 Head Chef Inga-Lena Eriksson and Chef Emma Eijre win<\/h4>\n<p>Bollinger La Grande Ann \u00e9e \u2013 an unexpected food combination. The jury&#8217;s reasoning: &#8220;After a convincing presentation and tasting of the most unexpected and perfect combination for Bollinger La Grand Ann\u00e9e 2005, a unanimous jury has named F\u00e4rna Herrg\u00e5rd as the winner.&#8221; The competit ion was organized by Champagne Bollinger in collaboration with Arvid Nordquist.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1144744275\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2017 We are selected in the prestigious restaurant guide, White Guide<\/h4>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-161495737\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2016 Souschef Emma Eijre wins Meeting Chef of the Year<\/h4>\n<p>The battle was between 18 of Sweden&#8217;s best chefs from meeting facilities around the country. This year&#8217;s meeting chef is extra tough as the competing chefs only have 45 minutes to create a two-course conference lunch. The jury&#8217;s reasoning: &#8220;A good hand with great security and self-confidence in his cooking. Cooking to perfection with a delicate raw material.\u201d<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-318073455\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2014 2nd place for F\u00e4rna chef Bj\u00f6rn Olfenius in Matverk.<\/h4>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1287417616\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>In 2013, our Head Chef Inga\u2011Lena Eriksson won second place in Matverk together with Nibble G\u00e5rdsgris and Str\u00f6msholms Brygghus.<br \/><\/h4>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-902353270\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2012 Wenche Inga-Lena in ducted into the Chaine de Rotisseurs.<\/h4>\n<p>A French gourmet association that selects chefs and restaurants for this award.<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1359398761\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2012 Our head chef Inga-Lena Eriksson named Food Entrepreneur of the Year in V\u00e4stmanland.<\/h4>\n<p>Excerpt from the jury&#8217;s reasoning: &#8220;She does her utmost to make the county&#8217;s and the region&#8217;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&#8217;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!\u201d<\/p>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2128893548\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2010 2nd place for the F\u00e4rna chef Robin Hytter in the West Manland Chef of the Year.<\/h4>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-202676127\" class=\"col medium-12 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h4>2007 Our Chef Inga-Lena Eriksson wins V\u00e4stmanland Chef of the Year.<\/h4>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\n<style>\n#row-1858285355 > .col > .col-inner {\n  padding: 30px 30px 30px 30px;\n  background-color: rgb(255,255,255);\n}\n<\/style>\n<\/div>\n\n\t\t<\/div>\n\n\t\t\n<style>\n#section_954481193 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n  background-color: rgb(238, 232, 228);\n}\n<\/style>\n\t<\/section>\n\t\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":2056,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2135","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/farnaherrgard.se\/en\/wp-json\/wp\/v2\/pages\/2135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/farnaherrgard.se\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/farnaherrgard.se\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/farnaherrgard.se\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/farnaherrgard.se\/en\/wp-json\/wp\/v2\/comments?post=2135"}],"version-history":[{"count":31,"href":"https:\/\/farnaherrgard.se\/en\/wp-json\/wp\/v2\/pages\/2135\/revisions"}],"predecessor-version":[{"id":6215,"href":"https:\/\/farnaherrgard.se\/en\/wp-json\/wp\/v2\/pages\/2135\/revisions\/6215"}],"up":[{"embeddable":true,"href":"https:\/\/farnaherrgard.se\/en\/wp-json\/wp\/v2\/pages\/2056"}],"wp:attachment":[{"href":"https:\/\/farnaherrgard.se\/en\/wp-json\/wp\/v2\/media?parent=2135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}