Ulrika Forssell owns and operates Gaffelkonst Catering & Event since 2002 and has also been running the restaurant ‘By Gaffelkonst’ in Gothenburg for the past 5 years. With 30 years as a chef and over 20 years as an entrepreneur, Ulrika has an endless passion for cooking and everything related to it.

What can visitors expect from Gaffelkonst this year?
Expect a delightful green tasting experience with five sharing servings. Guests will sit down at tables and be served just like in a “regular” restaurant, with glasses, plates, and real cutlery. It will provide both a luxurious and relaxed feeling in the heart of Slottsskogen.


How does the location influence your menu?

The location has a significant influence on my menu. The surroundings, atmosphere, and available local ingredients all play a role in shaping the dishes. The menu will have a strong emphasis on green and seasonal ingredients. Creating a menu where guests can dine in a forest surrounded by a joyful atmosphere and enchanting entertainment is a truly magical experience.


Which ingredient do you think screams “festival”?
I initially think of chickpeas. They are versatile and rich in protein. At the moment, I haven’t finalized the menu, but some type of legume will probably be included. They can be used in dips, patties, salads. They are also nutritionally beneficial and bind well. We like to work with a Swedish alternative to chickpeas – grey peas. Maybe it has a dull name, but it’s excellent and has been around for ages!


What is festival food really?
I often associate festival food with “fast street food.” While the reliance on pre-packaged foods is decreasing, many vendors adopt a hands-on approach by preparing their dishes in their own kitchens, allowing for quick service at festivals. It’s exciting to see how different variations of street food are constantly evolving with new international influences, adding a fresh and dynamic element to the festival food scene.


Give us your best tip for reducing food waste.
Think “don’t waste any flavor.” That means most things can be used and enjoyed. Vegetable peels can be fried or dried and used as toppings for dishes. Alternatively, collect them during the week and make a broth, including onion and garlic scraps, tomato stems, and herb stalks. Save cheese rinds in the freezer, and when you have a bunch, blend them and use as gratin topping.

“Being able to create freely and inspire through my food, as well as the feeling of having satisfied guests, is what I am truly passionate about.”