It is the restaurant's needs that have been the driving factor in the entire Made in Högbo project. Ever since that day we understood that we had our own lamb that was at least as good as those we bought from other parts of Sweden and the world. The sense of working with a raw material that is produced a few meters from the kitchen with the help of good people can get any chef excited. Being able to influence what the next year's harvest should contain, what parts of the pig to be dried, how to season the Christmas cheese and when the ducks of the year will be on the menu is nothing but happiness. Not necessarily the easiest way or rather definitely not the easiest way but the best. Good raw materials, produced in a sustainable way, no transportation and very good flavors. Who would deny it? Not we!