During this year’s Gladmat festival, we at Vingtor, together with Matboden Rogaland, had the pleasure of presenting our very first festival dish. We served a plate of sautéed kohlrabi, topped with pickled mushrooms, ramson mayonnaise, mushroom and soy butter, crispy tofu, and fresh sprouts from Rogaland.

The dish was a vegetarian contribution that showcased just how exciting green cuisine can be, and the response was immediate. As first-time participants at Gladmat, we were both proud and delighted to be nominated for Innovation of the Year, a recognition that means a lot to us and our partners.

This was our first time taking part in the festival, and hopefully not the last. We are already looking forward to building on this year’s success.