More about Made in Högbo

The story of sustainability. Everything edible that you buy in the farm shop and many of the produce used in the restaurant originate from Högbo Bruk.

Stefan Johansson is the chef, restaurant manager and cook who is behind Högbo Brukshotell's wholehearted commitment to closely-produced raw materials. Here you get the chance to hear more about the venture, where Stefan himself tells you about the importance of finely honed chefs and experienced cheese producers, from old-fashioned millers and Burmese gardeners to developing high-class nutritional products served in our restaurant.

Choose between two tasty activities, one shorter and one longer:

Made in Högbo - What is it?

Here Stefan Johansson tells about what we call Made in Högbo - what we do, how we do it and why we do it. The presentation is conducted in the conference room or the restaurant, depending on the size of the group.

The activity takes about 45-60 minutes and works well for groups of 2-200 people, price 2500 SEK excl. VAT.

Small walking tour and presentation of Made in Högbo

Lecture in conference room first and then a viewing of the greenhouse and another station that is most operational at that time. It may be the pig pasture, the creamery, the open fields, quails, ducks, charcuterie depending on season.

The activity takes about 2 hours and is suitable for 2-50 people (choose clothing depending on the weather), price 4000 SEK excl. VAT.